Dear Diary: How Filipinos Cook Spaghetti
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I could not cook on my own so I think this video will do and I just wanted to show you how Filipinos cook Spaghetti. Well spaghetti is a very special food when cooked at home because in a traditional Filipino home they are just cooked when there is a major occasion like birthday gatherings, Christmas, New Year, etc.
My mother sometimes cook this food and I also learned from her to cook it but we use tomato sauce instead of the Del Monte Sweet style spaghetti sauce before but now when my mother cooks it she would get the sweet style Filipino version because of its sweetness.
Filipinos do not do the Italian style because it seems something is off when you eat an Italian Spaghetti and you guessed it right, it is not sweet nor there is a hint of it. So if I myself would even cook an Italian style spaghetti I would add some sugar, not overpowering with it but to at least make it more conforming for my own taste.
We can even do without the ready-made sweet style Spaghetti sauce by Del Monte, we just needed some tomato sauce but we have to put some Banana ketchup into it, not tomato ketchup but specifically a Banana ketchup. What we do is to just saute some garlic, onion, ground pork or beef or both, and hotdogs cut into small pieces plus seasonings into a pot.
After that we can now add the tomato sauce plus the banana Ketchup then add some sugar to add some sweetness into it, not too much or it will not taste good though. Simmer a bit and you can now add it to a cooked and buttered spaghetti noodles.
I liked the spaghetti noodles buttered because they do taste better that way than not buttered and seasoned at all.
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One of the best ways to cut down on the acid of spaghetti sauce is to select natural ingredients that have a sweeter taste.
Fresh tomatoes, onions, and peppers of the sweeter varieties can make a big difference in the flavor balance. Out of the can or jar the acids seem to build up unnaturally.
Many people also like to add sun-dried tomatoes, for a better flavor, which can also lock in some of the natural sugars.
I always preferred making a sweet meat glaze in the beginning, with the onions, garlic, and ground Italian sausage. Add the spices, and then the wine to de-glaze, also cuts the acid down. Then add the tomato and tomato juices.
Spaghetti sauce always tastes too acidic if served fresh. I don't know why. After 24 hours chilled in the fridge, reheat it, and it has a more balanced, and tasty flavor. Have you ever noticed that?
Yes your way of cooking it is awesome @creativetruth particularly the wine addition to cut down acidity of the tomato sauce which why sugar was added to the Filipino style spaghetti because Kids doesn't usually like sour meals.
I also forgot the addition of basil and oregano because it adds a good flavor even in any other tomato dish.
It doesn't matter if I would eat a cold spaghetti straight out from the fridge too, for me it tastes better that way with coffee LOL.
I love spaghetti and it looks good, but it sounds more like a dessert the way you describe adding more and more sweet sauce and sugar 🤣 🤣 🤣
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Ha ha yeah it really tastes like something is absent without sugar but of course we do not have to add too much sugar. @theb0red1
Oh. Spagetti is one of my favourite food back then as i love eating it a lot. But as things work out now, i rarely eat it now
Spaghetti is one of my best meal because you can cook it in different style to suit your taste and it always taste nice, I like eating Spaghetti with tomatoes stew and some spicy sauce @cryptopie