The Half Cooked Noodles And Shanghai Rolls

beef wanton noodles

Noodles that was half as thick than usual. Also a bit tougher. An obvious sign of under-cooking. I first thought they changed the cooking style but the shanghai rolls which came with it was under-cooked too. Fresh meat was observed upon opening. The soup was still boiling hot. The noodle will swell by a minute so it doesn’t matter. Waiting a little won’t hurt our tummy I guessed.

beef wanton noodles

No evidence of under-cooked shanghai rolls. I never took photo. It was now a testimonial evidence. We were so hungry that we ate the noodles right away and returned it for re-cooking. So in the end, the noodle never reached its full size. Our fully automatic grinding machine was already working before we knew it.

No harm intended to this fast food restaurant so I won’t be mentioning its name. It is always nice to be good. People makes mistake and I am no different.

What I want to know is why the noodle and shanghai rolls were under-cooked. There were variety of possible reasons. Perhaps they will not tell an straight answer if I ask.

Let start with the noodle type. I am guessing here. Some noodles might need longer cooking time than others. The establishment change noodle formulation but neglected changing cooking parameters. The same case for shanghai rolls. The one they served us might have thicker wrapper.

The required time and temperature combination was not met. It could be too short or too low heat. The second main cause which could be result of following instances.

Defective timer. It was running too fast, broken or unexpectedly stopped amidst cooking. It left the staff no choice but played a guessing game. Unfortunately he guessed too short.

Heating element failed in middle of the job. It just won’t give the desired temperature no matter what magic the staff performed.

The last, I think, was staff negligence. In this case, first offense is warning. Several acts should be given minor penalties. If the did became habitual, expulsion is necessary.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

Parafin Wax on Apples

an apple slice

Have you heared of rumors of apples having paraffin wax? Suggestive of the thing “don’t eat it”.

The same issue became a trend with instant noodles. It has paraffin. As remedy, intelligent netizens arrived to idea of double boiling it. During first foil, the paraffin will melt and rise up. Throw away the first boiled liquid and reboil with refilled fresh water.

I say paraffin wax is not the issue. Instant noodles are not healthy by nature. Don’t it eat with or without paraffin.

How about paraffin on apples. I think it is 99% true.

an apple slice

Apples are not native to our homeland. We cannot grow apple trees so we need to import fruits from America. Imagine how long it takes to haul it from farm, to warehouse, ports, shipping lines, to our warehouses and distribution channels. Three to four months I guess. Apples cannot make it here without couples of preservation techniques, like refrigeration, irradiaton and wax coating. Yes, I said wax coating. That is paraffin. Let us keep our hopes high and wish it is food grade paraffin.

Fruits maybe coated with paraffin to reduce the respiration rate, extending its shelf life. Back to our botany class. Fruits and vegetables physiological processes continue after harvest.

Paraffin is not digestible but not harmful either. I will pass through mouth, stomach, instestines and down to… Not unless you intentianlly ingest a kilo on regular basis.

Paraffin is approved food additive with E number of E905. It is anti-foaming agent and commonly found in chewing gums.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

The Lomi Story

Our home town is just one to two hours away from Batangas. From Indang to Mendez, Tagaytay then down to Nasugbu, Balayan or Tuy (pronounce as tuwi ). Time can be shorten than one hour using  own vehicle running at reasonable speed. Transferring from one passenger jeep to another make the travel time longer and more boring.

I often go to the said province when I was in college and rarely when I got professional work. Going to town fiestas, birthday parties, simple get together and official work travels.

Most of my friend way back (friends until now) are Batangeños. College classmates and co-workers.

It is still clear inside my head. A lomi house was built near the town plaza. I was just passing by at establishment front on my way home.

The Chowking Fast Food Chain released their own version of lomi. The delicacy looked very delicious and tempting. It never lasted long though. Not sure about the time frame. Or maybe it lasted and still existing until now. Please correct me!

The lomi. Way back, some of my friends were talking about. They talk about it often. They talked as if the food is a pride of their home province, Batangas. Big brother also talked about it.  He told me that  it consist of  thick short noodles plunged in a viscous soup. Often, the soup looks like a yucky phlegm.  The word phlegm restrained me from eating the well known food.

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Let us forget about the fast and return to near present. I have a bowl of lomi. This time I never have any hesitations. I will eat this thing no matter what.

lomi indang

I got it from buffet table. I filled the bowl until the thick noodles was taller than brim. I guessed the chef put too much cornstarch. It was too viscous. The slight cornstarch odor was perceptible.

It tasted so good and the texture / viscosity was too far from my brother’s description. I would never took his words the next time. Maybe, the authentic Bantangas Lomi is far better than this.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

The War of Noodles and Canned Sardines …

I was eating tortang sardinas when I noticed. It has been awhile since I last ate sardine. I seldom eat it nowadays. Things now are very different. Before, we buy sardines every time we need viand in a rush. It is ready to eat. Just open the can. Transfer in a clean bowl or cup. Serve some rice and the meal is ready.

One can of sardine can be enough for the whole family. Saute it with garlic and onions. Add some water. Boil for few minutes. Add salt to taste and serve. Adding healthy vegetables is optional. The amount of water is dependent on number of family members.

I attended a seminar on Food Packaging and Labeling. One of the participants was manufacturer of sardines. She stated – their sales of sardines was dropping. What could be the reasons? According to their analysis, their main competitor is not other sardine brands, its the instant noodles instead. Instant noodles have some advantages which make it more salable:

1) Easy to prepare. Boil it for three minutes and serve. Or add hot water, let stand for five minutes and served.
2) Sardine is good only with rice or as spread to bread, or it is as good as nothing. Noodles can be eaten alone or with rice. Some folks eat just noodles for breakfast or lunch.
3) Sardine taste good but it leaves a strong disagreeable odor. Noodles also leave a mild disagreeable aroma but it can easily be remedied by menthol candies.
4) Instant noodles is priced lower than sardines. The average cost of sardine in can is 14 pesos while the instant noodles is 9 pesos.

tortang sardinas

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

Nestle Maggi Rich Mami Noodles Recall Due to Salmonella Contamination

I bought a beef noodles this morning and I was looking for Maggi Rich Mami Noodles. I was  a little unlucky cause Maggi brand was not available. I chose another brand and went home.

Maggi unavailability turn out to be a lucky moment. Maggi Noodles Chicken and Beef flavors of Nestle Corporation were recalled due to Salmonella contamination. Hmm.. a dry good with Salmonella – a rare case. a cup behind bars

Nestle management immediately recalled all the contaminated batch to prevent possible dangers. Reports stated that some customers already bought the contaminated product. No report of Salmonella infection yet. I hope no one is infected and no one will be infected.

Anyone should refrain from eating Maggi Noodles with batch number starting with 11020 and 11030. Those are found with traces of Salmonella – an infectious bacteria causing fever, stomach ache, diarrhea, dizziness and vomiting that last up to seven days – by Nestle Quality Assurance Team.

Philippine Food and Drug Administration will subject other Nestle products under laboratory test to ensure public safety. Hmm.. !!.

Anyone should not worry about eating noodles with Salmonella. It can be easily eliminated by heat. However, there are some individuals with a habit of eating raw noodles – like me. I much some noodle pieces like a snack. Another mode of transfer is holding the noodles and flavor with bare hands or transferring them to other vessel before cooking. Ouch! We should still be worried!

I always emphasize this: Minimum of ten Salmonella bacteria are enough to make someone sick. One Salmonella might replicate to reach more than this number and will be more than enough to make you seriously ill.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

The Making Of Extra Hot Noodles

extra hot beef noodles

Whenever I feel the urge to eat instant noodles, I choose either beef of chicken flavor. Too  bad cause they have no extra hot variation. The pancit canton has the extra hot flavor but I love sipping hot soup while eating noodle strands.  Noodle makers should consider making hot version.

To solve my problem. I gathered lots of hot chili fruit and dried them. I am keeping them in a glass bottle. I get one or two whenever I need.

She never like hot foods so I am only adding chili for solo food preparations like instant noodles.

I add two cups of water and one roughly chopped dried chili for every noodle pack. Chili is added before the water comes to boil. This allows more distribution of hot flavor to water before the strands and powder mix are added. Recommended noodle cooking time is only three minutes.  I am attempting to lengthen the immersion time of chili fruit.

The resulting noodle soup is very delectable hot. The mixture of beef or chicken flavor with the angry chili pepper is awesome.

extra hot beef noodles

Do not do this often because noodles lacks many essential nutrients. Having a healthy balance diet is always recommended.

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I suddenly remembered that rice and chocolate drink combination is good. Maybe the combination of noodles and chocolate drink will work too. Maybe!

Based from the noodle recipe, I added a half tabliya chocolate tablet  to two cups water. Boiled it for 30 minutes. Added the noodle strands and boiled further for three minutes.

The resulting noodle soup was bitter, I drained the soup and ate the noodles. Maybe I added too much chocolate or the combination was not right after all. I will never try the recipe again.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.