With dimmed lights and hungry bellies my cousins Clarisse, Eunice and of course myself went ahead for a Sunday drinking spree some three weeks ago.
Pulutan (bar chow/finger food) is an integral part of a good drinking session (inuman) at least in the Filipino culture. Being known to bond during mealtime and over food, no matter how simple the food is, Filipinos will never say no to a table full of good food coupled with some bottles/glasses of alcoholic beverages. This is where the “meaningful and honest” stories come up (if you know what I mean hehe).
That night, Clarisse created her epic dynamite with generous amount of ground pork and cheese stuffed in those green chilies. Perfectly fried with an accompaniment of her creamy garlic dip, this was the highlight of the night. Arguably, the best dynamite I had!
Eunice prepared nachos with a smashing chili con carne. Classy and really good with those cubes of cheese melting on top (drool).
I brought pork sisig and cocktail too. The pork sisig was an impromptu one, having bought a can of pork sisig, adjusting its taste by sauteing it in garlic and adding salt and pepper. It has raw shallots, red chilies, mayonnaise and a drizzle calamansi juice.
My cocktail is a combination of rhum, calamansi juice, orange juice, pineapple juice and simple syrup. Clarisse said it was really, really good and such a traitor (it has that “kick” she never expected for a fun citrus-y drink).
My misses were chicharon and green chilies (too much green chilies, eh?) for my sisig and mint and lemon for the cocktail.
By the way, I did receive rave reviews for my impromptu sisig and cocktail hahaha what more if the sisig was made from scratch and the cocktail had mint and lemon and maybe even lime?
It was a fantastic evening nevertheless. We started around 9 PM and ended the drinking spree past 1 AM because Eunice was yawning like crazy already.
Who knows, my cousins and I will get lucky and bring the “Nomo Sesh” dream to life? It’s drinking and dining in (home)style! Hopefully, we get to work with other recipes for sharing.
And as for me, more cocktails to bring to life.