https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AFilipino_cuisine%2F42%2Fen Translations:Filipino cuisine/42/en - Revision history 2026-07-13T22:46:25Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Filipino_cuisine/42/en&diff=159319&oldid=prev FuzzyBot: Importing a new version from external source 2025-06-27T06:27:12Z <p>Importing a new version from external source</p> <p><b>New page</b></p><div>Deep-fried &#039;&#039;pulutan&#039;&#039; include &#039;&#039;[[chicharrón|chicharon]]&#039;&#039; (less commonly spelled &#039;&#039;tsitsaron&#039;&#039;), [[pork rind]]s that have been boiled and then twice fried, the second frying gives the crunchiness and golden color; &#039;&#039;chicharong bituka&#039;&#039;, pig intestines that have been deep-fried to a crisp; &#039;&#039;chicharong bulaklak&#039;&#039;, similar to &#039;&#039;chicharong bituka&#039;&#039; it is made from [[mesenteries]] of pig intestines and has an appearance roughly resembling a flower, hence the {{transliteration|tl|bulaklak}} name; and {{transliteration|tl|chicharong manok}}, chicken skin that has been deep [[Frying|fried]] until crisp. Other examples of deep-fried pulutan are crispy crablets, crispy frog legs, {{transliteration|tl|chicharong isda}} or fish skin cracklings, and {{transliteration|tl|tugnas}} or deep-fried pork fat (also known as &#039;&#039;pinaigi&#039;&#039;).</div> FuzzyBot