Crispy Tenga, Tengaling

Crispy Tenga, Tengaling
Crispy Tenga, Tengaling. Need some special pulutan for this coming Christmas celebrations, try tengaling. Crispy tenga is an alternative pulutan to the more difficult to cook Crispy Pata. Both dish are not easy to fry however frying pork ear is more controllable since the pork ear pieces are fried in batches. Again I have to warn you that during frying expect a lot of oil splashing. Cooking crispy tenga is similar to cooking crispy pata. The pork ears are pre-boiled before cooking with similar ingredients to crispy pata. The pork ears could either be cut into desired sizes before or after boiling, however I recommend that it is to be cut before boiling for even cooking.

Tengaling

The boiled pork ears are then chilled before frying for crispier results but if you really want a super crispy tenga then the pork ears are double fried. Similar to my Vigan Bagnet the pork ears are fried two times on the first frying the pork ear are allowed to cool then chilled then when ready to serve the fried ears are again deep fried.

Crispy Tenga

Crispy tenga is best serve with vinegar, garlic and chili dip; and of course your favorite drink. Here is the recipe of my Crispy Tenga, Tengaling.

Ingredients:

Crispy Tenga - Boiled Pork Ears

1 1/2 kilo pork ear, thoroughly remove hair, cut into 2” square
1 small can Sprite or 7-up
1 whole garlic
1 tbsp. peppercorns
3 tbsp. salt
3 bay leaves
1 tbsp. soy sauce
cooking oil for frying

Cooking procedure:

Crispy Tenga - Frying Procedure

Wash pork ear and place in a big pot. Add Sprite or 7-up and enough water to cover the pork ears. Add 2 tbsp. salt, peppercorns, garlic, bay leaves and soy sauce. Cover and bring to a boil, simmer for 30 to 45 minutes or until tender. Remove all scum that rises. Remove pork ear from the pot and place in a colander and let sit for a while so the liquid will drain. Chill in a refrigerator for about 15 to 30 minutes. In a deep pan heat enough cooking oil and deep fry the pork ears in batches for 5 to 10 minutes or until golden brown. Drain on paper towels, allow to cool completely or chill in a refrigerator for 15 to 30 minutes or until ready to re-fry. Reheat the same oil on the deep pan over moderate heat deep fry the pork ears once more for 10 to 15 minutes or until crisp and blisters appear on the skin. Drain on paper towels. Serve immediately with vinegar, garlic and chili dip.

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes

Comments

  1. ivanDecember 19, 2011 at 11:49 AM

    i love to cook.i heard there is this culinary school,ASHA,sister company of CCA Manila that offers short courses.and I also heard,CCA instructors ang mga teachers dito

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more