Lecture Notes: Filipino Spaghetti and Culinary Exploration

Introduction

• Discussion centered around Filipino spaghetti
• Personal childhood memory of cooking it in a wok
  • Sausages getting crispy
  • Noodles getting charred and crunchy

Personal Realization

• Childhood memory might be unique to speaker's household
  • Common misconception corrected by friend Kim
• Decision to recreate childhood Filipino spaghetti

Ingredients for Filipino Spaghetti

1. Processed Hot Dogs
   • Brand preference: Hebrew National
2. Banana Ketchup
   • Origin: American occupation of the Philippines
   • Made by Filipino chemist using bananas
   • Tastes sweet, less vinegary than regular ketchup
3. Filipino Style Sweet Spaghetti Sauce
   • Sweeter, peppery like SpaghettiOs sauce

Cooking Method

• Difference from traditional Filipino spaghetti
  • Traditional: sauce, boil spaghetti, mix
  • Childhood method: stir fry in wok like chow mein

Preparation Steps

1. Ingredient Prep
   • Slice hot dogs on a bias
   • Mince garlic, chop onions
   • Season ground pork with coriander, salt, black pepper, white pepper
2. Cooking
   • Cook and char seasoned meats first, remove
   • Sauté garlic and onions until translucent
   • Add seasonings: salt, black pepper, white pepper, soy sauce
   • Add meats back, let reduce
3. Pasta and Sauce
   • Boil pasta for slightly less time than package instructions
   • Mix tomato sauce with banana ketchup
   • Combine with pasta in wok, add pasta water

Final Dish and Taste

• Stir-fried Filipino spaghetti
  • Sausages, ground pork, banana ketchup, Filipino tomato sauce
  • Sweet, salty, stir-fried noodle texture
• Personal satisfaction with recreation of childhood dish

Additional Content

• Mention of podcast
• Promotion of pre-order book "Kung Food" by John Kung
  • Book features pages, words, and jpegs on paper

Conclusion

• Successfully recreated childhood memory of Filipino spaghetti
• Blend of American Italian and Chinese stir-fry flavors
• Personal fulfillment in capturing childhood taste