Home PEx Lifestyle Food and Drinks
Speak your mind, but mind what you post. Let's not spread misinformation.

chicharon bulaklak with rice

good day pexers.. gusto ko lang po malaman opinion nyo tungkol sa chicharon bulaklak with rice.. balak po kasi namin mag business sa school namin for our business ad. subject, balak po namin ito ibenta sa school.. baka matulungan nyo naman kami, some tips, advice, etc.. ang problema kasi namin is bawal magluto inside the campus, tsaka di pa namin na try mag mass production ng chicharon bulaklak.. our first plan talaga was proben/proven kaso di nga pwde magluto sa campus, kaya naisipan namin yung chicharon kasi we thought pwde sya mag last for hours na crispy parin unlike proven na dapat on the spot lulutuin para fresh at mainit pa..
«1

Comments

  • gooseberrygooseberry 🐯 Tiger Squad🥈
    Yuck.


    Ew....

    I'm fine with the chicharon alone. It already is not healthy. And add it on rice which is not that good at all? I want to reach atleast 70 yrs old not die at 42.
  • ka_denizka_deniz PEx Influencer ⭐⭐⭐
    Malamang gusto nyo yan, nasarapan kayo kaya yan ang gusto nyo ibenta. Pero kung negosyo, isipin nyo ano ang gusto ng market nyo.

    Bihira ang kilalako na inuulam ang chicharon bulaklak sa kanin. Baka malugi kayo.
  • pantone #000pantone #000 PEx Influencer ⭐⭐⭐
    Mahal ang chicharon bulaklak di ba? Kaya per 100grams ang bentahe nyan. Baka kapag nilagyan nyo na ng mark-up sa finished product, hindi bebenta. Alangan namang ibenta nyo sa unit cost at walang revenue, edi nagpagod lang kayo sa wala.
  • Masarap yan ah, lalo na pag may katernong Bulalo o kaya Gotong Batangas.
  • BeerhandBopBeerhandBop PEx Influencer ⭐⭐⭐
    chicharon bulaklak is awesome when ulam'd with rice.

    anything salty and crispy and sour (via the vinegar) goes well with rice. but chicharon bulaklak is very expensive. 100 pesos/ 100 grams sa pingping's (one of the best i've had)

    as a business idea, i don't think it will do.
  • mcsteamy17mcsteamy17 PEx Influencer ⭐⭐⭐
    Sa tindahan na nahiligan ko mag-lunch, may serve sila na sinangag w/ ulam plus "chicken skin" as side dish/appetizer.

    Baka mas pumatok pa yung "chicken skin" sa business mo...






    sumasakit batok ko... ...aaahhhh... :dizzy:
  • mcsteamy17 wrote: »
    Sa tindahan na nahiligan ko mag-lunch, may serve sila na sinangag w/ ulam plus "chicken skin" as side dish/appetizer.

    Baka mas pumatok pa yung "chicken skin" sa business mo...






    sumasakit batok ko... ...aaahhhh... :dizzy:

    Okay din yang chicken skin, mura pa. Basta kailangan linis na linis kasi ako eh di na kumakain niyan simula nung nakabili ako ng chicken skin na may feathers pa.
  • I eat chicharon bulaklak with rice. But as what other pexers are saying, not everyone is as eccentric as I am when it comes to food. Baka mag fail lang ang business, and if bawal magluto inside the campus as what you were saying, mukang mahihirapan nga kayo. I have never encountered chicharon bulaklak that stayed crispy a few hours after it has been cooked.
  • cretinous00cretinous00 PEx Influencer ⭐⭐⭐
    it tastes ok but somewhat insubstantial for a lunch item. and dry. serve it with a bowl of pork broth or ho-to-tai soup. now that's a lunch!
  • aidenaiden PEx Veteran ⭐⭐
    I would buy it. :) My family eats chicharon bulaklak and bituka with rice. But yeah lagi kaming may side of veggies kasi nakakaumay and dry kung yun lang ulam. ;)
  • inuulam ko din yan, yummy nga eh, homemade palagi yung amin, kasi yung nabibili naman na commercially available, matigas pa sa ngipin ko :lol:

    tapos sawsaw ko yan sa vinegar toyo garlic onion sugar combination na sawsawan.

    Gusto ko kasi malambot siya, yet crispy. yun ang masarap.


    Siguro kung gusto ninyo inegosyo, huwag lang siya yung product ninyo, dapat meron kayong ibang ma offer sa iba, like fried chicken o fried fish para sa mga health conscious, then chicharon bulaklak, chicken skin or crispy bagnet/pork chop for those who wanna die young :lol:

    Masarap din yan iihaw ha. Inaadobo din namin yan. Yummy.
  • xctrekkerxctrekker PEx Influencer ⭐⭐⭐
    Ask ko lang TS, (I hope you don't take offense) kayo ba mismo ang gagawa nung chicharon bulaklak or may magsu-supply sa inyo?

    Ako kasi, kinakain ko lang na chicharon bulaklak kapag gawa namin sa bahay. Hindi ako bumibili nyan kasi hindi ko kita kung paano nilinis yung bituka (matrabaho yun!).

    PASINTABI PO...

    Yung mga commercially sold chicharon bulaklak kung minsan may makikita kang ebak nakasingit pa sa mga folds sa loob nung bituka. Aaarrrgh!!! (Of course, na-prito na rin yung ebak... :rolleyes:)

    But that's just me.
  • gooseberrygooseberry 🐯 Tiger Squad🥈
    ^ Uhm, what do you expect of intestines, be clean as the palm of your hand?

    Do you expect it to be nutritious? :glee:
  • xctrekker wrote: »
    Ask ko lang TS, (I hope you don't take offense) kayo ba mismo ang gagawa nung chicharon bulaklak or may magsu-supply sa inyo?

    Ako kasi, kinakain ko lang na chicharon bulaklak kapag gawa namin sa bahay. Hindi ako bumibili nyan kasi hindi ko kita kung paano nilinis yung bituka (matrabaho yun!).

    PASINTABI PO...

    Yung mga commercially sold chicharon bulaklak kung minsan may makikita kang ebak nakasingit pa sa mga folds sa loob nung bituka. Aaarrrgh!!! (Of course, na-prito na rin yung ebak... :rolleyes:)

    But that's just me.

    Hi, hindi ata bulaklak yung sinasabi mo kungdi yung bituka mismo ng baboy.

    Yung bulaklak kasi, yung gilid siya ng tripilla (bituka), hindi talaga siya yung dinadaanan hehe.



    nagluluto din sa house, super linis mag linis ng bituka ng baboy at manok, as in walang natitirang laman yung bituka, nilalabhan talaga (wala nga lang sabon) hehe tapos binabaligtad pa, para malinis na malinis kaya masarap kainin.

    Sa commercially available, pag bituka ng baboy, mapait yan pag may ebak pa, hindi ko na kinakain pa.

    pero sa bituka ng manok, okay lang, kasama sa sarap yun hahaha :lol:
  • xctrekkerxctrekker PEx Influencer ⭐⭐⭐
    gooseberry wrote: »
    ^ Uhm, what do you expect of intestines, be clean as the palm of your hand?

    Do you expect it to be nutritious? :glee:

    Precisely. Kaya pag commercially sold, maraming short cut to reduce costs.

    Sabi nga ni Kyasurin, nililinis dapat na parang nilalabahan. Sa amin, pagkatapos baligtarin (na-flush na ng maraming tubig yung loob), kinukusot sya sa batya pero sa halip na sabon, ang ginagamit ay apog (lime). Tapos, banlaw paulit-ulit hanggang luminis.

    And one more thing to look out for sa commercially sold chicharon- parasites like tape worms. Ugh!!
  • xctrekker wrote: »
    Ask ko lang TS, (I hope you don't take offense) kayo ba mismo ang gagawa nung chicharon bulaklak or may magsu-supply sa inyo?

    Ako kasi, kinakain ko lang na chicharon bulaklak kapag gawa namin sa bahay. Hindi ako bumibili nyan kasi hindi ko kita kung paano nilinis yung bituka (matrabaho yun!).

    PASINTABI PO...

    Yung mga commercially sold chicharon bulaklak kung minsan may makikita kang ebak nakasingit pa sa mga folds sa loob nung bituka. Aaarrrgh!!! (Of course, na-prito na rin yung ebak... :rolleyes:)

    But that's just me.

    original plan in the paper is kami ang gagawa, pero plan namin is mag-o-outsource kami sa isang known na naglalako ng chicharon bulaklak dito sa amin (meron kasing babaeng naglalako ng bulaklak sa city namin for years na)..

    we dont really aim for high profit, ang amin lang is sustainable *** business to pass the subject.. eto na kasi na approve na product, bawal na umatras. (should be unique kasi daw, kaya nahirapan mag isip kung anong product, ayun ito na naisip).

    so sa tingin nyo mahirap ba talaga to? medyo mahal nga kasi yung bituka kasama sa timbang, napakabigat ng bituka tapos hindi pa namin ma-u-utilize.

    is it better na gawan ng new dish yung bituka or maghanap na *** ng supplier ng bulaklak alone(detached na from intestine)? the first option is quite hassle kasi araw araw gagawin yun tsaka students pa kami.
  • ka_denizka_deniz PEx Influencer ⭐⭐⭐
    Gawan nyo ng bagong product na lang para mas sustainable yung business nyo. May variety.
  • nikkilovenikkilove PEx Influencer ⭐⭐⭐
    miss ko na ang bulaklak din, Id try this when I get home.

    though as ulam? maybe with other viand like lechon kawali or inihaw na liempo, yes we do eat chicharon on the side with rice , mostly yung balat, and we also eat buro and steamed sigarilyas or okra.

    pwede rin naman yung bulaklak, maalat naman kasi yan.
  • MeFan_YouJaneMeFan_YouJane PEx Influencer ⭐⭐⭐
    Why not use it as an ingredient to produce other otherwise common dishes, similar to what's done sa Lechon Kawali, like pinakbet con chicharon bulaklak, sisig, dinuguan, pancit con chicharon bulaklak -- the possibilities are endless. That way you get more variety than plain jane chicharon bulaklak with rice.
  • Saka masyado kasi na mataas yan sa cholesterol.
Sign In or Register to comment.