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Tuesday, January 18, 2011

Tilapcharap: The Chicharon from the Sea

Filipinos are always finding ways to reinvent the chicharon, which is deep fried pig's skin that is fluffy in appearance, crunchy and salty. Last weekend I was able to sample one of its varieties in the form of 'Tilapcharap', a signature dish from Pixie's Sinugba.

It is made from the skin of the Tilapia deep fried with Pixie's own mix of seasoning and breading. It tastes interestingly enough like the pig variety but more lean and healthy. The appearance just gets a bit of getting used to. As my niece said, it looks like snake hide, and just like the latter, it goes well with a bit of vinegar and chili.

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