I saw an ad of Jollibee spaghetti and I got so jealous I vowed to myself to make the best Filipino spaghetti this side of the earth.
But yeah, how can I? How can I when I cannot even find Filipino hotdog? That red, chemical-laden, with God-knows-what-ingredients is considered a treat for Filipino kids and we grew up loving that. Filipino spaghetti is not good without Filipino hotdog.
But I was hungry and I wanted spaghetti so I just cooked what I call, after seeing it, Spaghetti Travesty.
Sure, the noodles were al dente but remember all those articles that say that in Italy, the birthplace of spaghetti, this dish should not swim in sauce? So it is a travesty for us non-Italians to cook it swimming in red, white, or a mixture-of-both sauce. But I am a Filipino by heart and our spaghetti has lots and lots of sauce.
Another thing, I use milk when I cook spaghetti. Do.not.cringe. Or make that fake vomit sound. My mother would always cook this dish with Alpine – a full cream reconstituted milk available in the Philippines. I don’t even know what reconstituted milk is. All I know is Alpine is delicious. My mother would put some in her spaghetti, straight from the can, without any measurement, and the rest goes to us kids who were eagerly waiting for whatever’s left.
My spaghetti may not be cooked right the Italian way but in the world we live in now where fusion is the way to go, there is now a very, very thin line on what is wrong or right in terms of cooking.
Maybe all these Asian Fusion, Italian-Mexican fusion, and all other fashion (fas-yon) fusions, is a start of a peaceful world. I don’t know about you but if we can mix different cuisines and create wonderful masterpieces, it is possible for different cultures to mix too, right?
I leave that food for thought to you. As for me, I’m going to gobble down this spaghetti with milk because I know it will not taste like travesty in my mouth. It will be a wonderful fusion of flavor.