CHICHARON BULAKLAK RECIPE
 
Ingredients
  • 4 pounds pig intestine, cut into 4 inch pieces
  • 4 tablespoons sea salt
  • 1 tablespoons onion powder
  • 1 tablespoons garlic powder
  • 1 tablespoons dry basil leaves
  • 1 teaspoon powder pepper
  • 10 cups of water
  • 2-3 cups Canola Oil for frying
Instructions
  1. Wash the pig intestine thoroughly. I washed it four times.
  2. Cut/divide the intestine about 4 inches.
  3. Mix the rest of the ingredients in a large pot and season according to your liking and then ADD the intestine and start cooking.
  4. Boil intestine until soft. It took me one and half hours to soften it.
  5. When done boiling, drain the water, tap dry and let cool.
  6. Place it in a zip lock and refrigerate
  7. Deep fry when ready. Cook until golden brown.
  8. Serve this with mixture of vinegar and soy sauce with garlic and onion.
Notes
SEASON THE WATER MIXTURE ACCORDING TO YOUR LIKING BEFORE ADDING THE PIG INTESTINE.
Recipe by The Skinny Pot at https://theskinnypot.com/chicharon-bulaklak-recipe/