Putting the ice on the buko
“The heat is on…” So you’ve just watched the latest video of Maria Ozawa. What’s the next best way to ease the heat? A nice chunk of ice buko, that’s what! No, I’m not asking you to do an American Pie here. You eat the darn thing, you lech! Anyway, if you’re a fan of Maria, then it wouldn’t hurt to have a constant supply of ice buko in your freezer. What you do is mix the water and...
Pasta follow-up
I just love cooking and eating pasta. I practically cook spaghetti once a week. So to save me multiple-trips to the grocery, I shop for a month’s worth of spaghetti. I buy the following: 1 kilo spaghetti noodles Since I only cook for three people, 1 kilo of spaghetti is too much. For my family, Two hundred fifty grams is more than enough for a hearty lunch. It can also hold us up to a quick merienda, and even a light dinner! So I cook...
Spaghetti spontaneity
This is something that I discovered after rummaging through cupboards for a quick but filling lunch! (And if you’re tired of tikoy since it’s Chinese New Year.) Cook 100 grams spaghetti noodles according to package directions. If you only have one burner, you may cook the pasta first. Drain and set aside. Be sure that you’re cooking the sauce immediately after so that the pasta won’t stick. For some pointers to boiling...
Vetsin substitute
Since my Mom is an old-school cook, she practically raised us with vetsin-infused meals. Although the U.S. Food and Drug Administration (FDA) has stated in the August 31, 1995 issue of the FDA Backgrounder that vetsin or MSG is quite safe to ingest at normal consumption levels, I’d rather not use it just to be on the safe side. So for those who are cautious in adding MSG in their food as I, why don’t you try adding a pinch or...
Tasty tikoy tips
Kung Hei Fat Choi! I’m not Chinese but it doesn’t mean I don’t enjoy the Chinese New Year as much as the next Chinese guy. After all, the celebration always heralds the abundance of one of my many favorite Chinese delicacies, the tikoy. This Chinese New Year pudding, also known as nian gao, is made from glutinous rice and sugar not unlike Japanese mochi. Unfortunately, most people, especially the non-Chinese, only know of one way to...