Friday, June 21, 2013

Demystifying the secret of Jollibee Spaghetti

When a Filipino abroad hears a greeting like this, "Hello, Welcome to Jollibee!", it evokes deep-seated and strong emotional connections that instantly brings that Pinoy living far away from the motherland, a sense of being home.

 I can say this based on experience. After living in Thailand for more than 4 years, I went to Singapore for a weekend on the 1st week that Jollibee Singapore opened. It's been a year since the last time I visited the joint so we decided to brave the long line to have our Jollibee fix. And when I heard the staff welcoming everyone in, it was like music to my ears (but maybe because I also stood in line for 1.5 hours and it was more of a relief).

That's me waiting in line for 1.5 hours

Anthony Bourdain with Chef Roi Choi recently gave Jollibee a thumbs up in his new CNN show Parts Unknown, which shows that this iconic fast food eatery known to cater to Pinoy sweet taste  is slowly becoming more accepted internationally.

But the spaghetti, in my opinion, is still an acquired taste. You have to be Pinoy to accept that a sweet pasta using a banana ketchup actually makes sense. I had second thoughts on trying to add sweetened condensed milk (!) on my pasta, seriously! that sweet? But there is no denying that this is the food of my childhood, it's the first pasta that I have learned to love. So, when my friend Romeo, a professional chef based in Manila, tried to hack the recipe for the popular spaghetti for fun, he sent us a copy. I didn't have all the ingredients since most of it is not available where I am. But, my other friend Raymond tested it and he can affirm that it tasted exactly like the original.

Without further adieu, click on the picture and it will direct you to the step-by-step guide on how to make a spaghetti ala Jollibee.

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