Philippines is simultaneously coated with drizzly weather these days; on the contrary, it is the proper timing for boiling broths, steaming chowders, or a special hot and mouthful noodles.
Since . . .
Everyone craves for a chow that will provide warmth and offer satisfaction during the rainy season. Good thing that we’re already in the third quarter of the year, wherein it is fine to have a searing food when it rains. (Hihi brrr!)
[So while we're on the subject]
A friend who teaches English on the whole via online for Koreans, received a package which includes Soju [a distilled beverage native to Korea. Its taste is comparable to vodka, though often slightly sweeter due to sugars added in the manufacturing process, and more commonly consumed neat ~Wikipedia], and the famous Kimchi [also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes ~Wikipedia]. But what's good about it is that, she gave me the rest of her Kimchi. Weeee! |
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The first time I had Kimchi (Baguio Pechay) was in 2010, on a particular restaurant in Pasig. I was excited tasting it as it happened to be (again) my first time. The flavor was good but not that really good, and so, I'm not going to explain it further. tehee
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So far chonggak-kimchi [a type of Kimchi made of brined young radishes and their leaves. The word chonggak-kimchi came from the name of the young radish, chonggak-mu, which looked like the hairstyle of a young boy (chonggak) in olden days ~Koreantaste] is my favorite.
It's like 'binurong mangga' (fermented green mango). The end product of the vinegary and the strong taste of kimchi seasoning are very well mixed, which gives another flavor to a hot pot of noodles like so.
* Happy Eating! *
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