I LEARNED through “Kapuso Mo, Jessica Soho” (KMJS) that millennials or Gen Y are immersed in social media with instant information through Instagram, Facebook and Twitter, not to mention Google.
This instant-everything scenario makes millennials impatient with slow Internet downloads, delayed gratification and some old styles like paintings done on canvas with paint when digital art is faster and sharper.
In addition, millennials are conscious of their appearance, being the generation that is most focused on image, photo-sharing, selfies and other forms of visual recording.
Last Sunday’s KMJS carried a story that revolved around some Gen Ys who were bashed because of their dark skin, pimples, crooked teeth and short nose. Rather than improving on their self-esteem or having the pimples fixed with medication, the interviewees resorted to plastic surgery. The makeover greatly improved how they saw themselves.
This little speech of mine is a venture into understanding this trendy generation, how it ticks and linking better with today’s Gen Y.
Connecting the dots in our story leads me to sotanghon. How in the world did this transparent noodle get into the picture? Actually just the word “makeover” links us to Gen Y.
Also known as glass or cellophane noodles, sotanghon has a limited, unmillennial image. You get to have it only in chicken soup. To apply the millennial concept of better image, let’s give this noodle a new life.
Mongo-hon. Make mongo soup as usual but just before serving, add boiled sotanghon.
Sotahetti. Make your favorite spaghetti sauce, adding grated cheese to make it richer. Ladle sauce on top of boiled sotanghon and add more grated cheese.
Crispy Hon. Make fritters using sotanghon. In a bowl, mix boiled sotanghon, equal amounts of flour and starch, one egg (optional) and water just to bind. Deep-fry into flat cakes until golden brown. To serve, drizzle with instant choco syrup or spread with jam. You can also top it with a scoop of ice cream and sweet sauce. Sprinkle with chopped nuts if you like.
Sota Lumpia. Make your usual lumpia filling, then add boiled sotanghon. Use to fill lumpia. For the dip, mix one cup water or broth, sugar and salt to taste, garlic powder, light soy sauce to taste. Boil then add slurry made with one tablespoon cornstarch and two tablespoons water. Mix until slightly thickened, then add minced garlic.