Chicharon Bulaklak or deep-fried ruffled fat is a well-liked Filipino appetizer. It's frequently consumed with alcoholic drinks and it is best eaten when drizzled with spicy vinegar. Chicharon bulaklak reaches is better form immediately after frying when it's still warm and also the texture is extra crispy.
I figured that Chicharon bulaklak consists of only fat. I'd this notion for any lengthy time, however i proven myself wrong after i attempted to analyze much more about it. Could it be really fat or an element of the intestine?
It appears that ruffled fat isn't fat nor it's an intestine, but instead a tissue. It's the connector from the organs towards the pig’s body – which is called a mesentery. Learning this helped me feel less guilty thinking that i'm not consuming lesser fat, but we still need be careful in our intake for our health and wellness.
Have you ever attempted eating chicharon bulaklak? I'd mtss is a couple of days ago also it really was good. However, leftovers aren't so good any longer since the texture isn't that crispy because it was after frying. Things I did ended up being to recycle the remaining chicharon bulaklak and make preparations a congee from it. It much like Goto or Arroz Caldo, and that i known as it Chicharon Bulaklak Congee. It's perfect particularly with lemon or calamansi.
Do this Chicharon Bulaklak Recipe. Cheers!
Chicharon Bulaklak Recipe