Khok: Less salt, more flavor

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LESS salt in your food doesn’t mean lack of flavor. You can add flavor through other means.

But first, let me add flavor to your morning with these headlines:

Wow! The Philippine Miss Universe glam shots of the candidates are magazine-cover worthy. Congratulations to the photographers and stylists for the polished compositions, lovely nose contouring and cheekbone sculpting. Mind you, the basic materials are there: The candidates have real beauty.

World of Warcraft: Shadowlands is being politically correct by being a “more LGBTQ+- inclusive” in future games.

Great! Minecraft is overhauling The Underground in 2021.

Virtual worlds do have real ends. Yes, Farmville will end in 2020 after 11 years of virtual farming.

Down but not out. ABS-CBN returns through free TV, ZOE TV Channel.

Oh my, Bimby Yap is six feet at age 13.

And as of this writing, United States president Donald Trump is either getting well or still battling with Covid-19.

Can food be far behind? It’s the protocol for anyone who wants to live.

I enjoyed Yann Magcamit’s “Looking for restaurant recipes you can replicate?” for its wit.

FLAVOR. Ah, the flavors of life: Sweet, sour, bitter, spicy, umami and salty. Speaking of salt, use less and offset it with leafy herbs, acidic fruits and spices.

ADD IT. Add more tomatoes, iba, ginger and green onions next time you make less-salt tinuwang isda (fish soup).

When making humba and lechon paksiw, use less soy sauce. Add to bay leaf, fresh oregano leaves for its peppery taste (remove after cooking) and increase the garlic.

When roasting chicken, use less salt and load up on herb rubs. Stuff the bird with lemon grass and green onions.

Ah, favor of flavor from herbs.


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