OVEN FRIED CHICHARON

Who doesn't like chicharon (pork scratchings)? I know that east and west unite in their want to eat these babies. 

These munchables are a cross between chicharon (pork scratchings) and lechon (roast pork) crackling.

HOT BUTTERED CHESTNUTS

In the Philippines, new year's eve celebrations are steeped in traditions and beliefs. We welcome the new year with a bang, literally. Pyrotechnics of all sorts light the sky from dusk to dawn on new year's eve to ward off evil spirits and welcome the good ones. The noise from the fireworks is deafening almost and visibility is close to zero from all the fumes. 

SPICED POPPED BEANS

We all love food that pop: popcorn, pop rocks, soda pop to name a few. They are fun food that taste good but unfortunately do not have much in nutritional value. If you want something different that pops, tastes good and has so much benefits for your body, pop some kidney beans. We all know that beans are rich in protein, calcium and fiber among other good things. It is good to know that we're not noshing on empty calories when we choose beans. 

CRISPY PEANUTS

Malaysia produces a lot of peanuts, hence peanuts are favourite nibbles as well as ingredient in a lot of dishes. 

I was sorting out my husband's luggage after a trip to Malaysia once when I found a slip of paper in one of the pockets. It was a recipe for crispy peanuts, secretly slipped in by my sister-in-law for me to find. Sweet lady. I tried it one day and, although the original recipe did not exactly produce the expected results, after a bit of tweaking did make yummy, crispy peanuts. This recipe makes quite a lot, so I suggest it be made when expecting company.

Ingredients:

500 gms. raw shelled peanuts

2 tsps. salt
1 tbsp. garlic powder
1 cup sugar
1 medium egg, beaten
1 c. all-purpose flour
1/2 c. water

cooking oil for deep frying

Method:
 

Mix all of the ingredients, except for the peanuts and cooking oil, into a smooth batter. Add the peanuts and stir until well coated with the batter. Heat up the cooking oil until very hot. 

Drop a spoonful of battered peanuts at a time into the hot oil. Nudge gently with a slotted spoon to separate the kernels. Take care not to stir too much as this will cause the coating to come off.

Fry until golden . Lift with a slotted spoon onto a kitchen paper lined tray to drain off excess oil. The peanuts wil crisp up as it cools.

Store in a clean jar. 

Flavour may be varied by substituting the garlic powder with other powdered seasonings such as curry, barbecue or cajun.

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