We were preparing suman for the observance of All Saints day. It has been part of our tradition to prepare something no matter how modest it is in order to give thanks and remember our departed ones.
Most of the time, we are cooking our food with the use of charcoal or wood. With charcoal or wood, the cooked food has this certain taste compared with using gas.
Since the heat of charcoal could not be totally controlled unlike with a gas stove, there is always a tendency that the bottom of the cooking pot will contain overcooked rice that turns from brown to black. We call that one in our lingo as 'tutong.' What we found out with 'tutong' of the sticky rice was it is more pleasant to eat compared with that of the ordinary rice. Since it does not stick at the bottom of the pot, it does not turn hard. When it becomes cold, it makes the 'tutong' of sticky rice more enjoyable to eat.
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