Tutong na Kanin, The Yummiest Rice

I have gone in so many fast food chains and restaurants, as well as special occasions such as birthday parties, fiestas  and weddings. There was one thing I never found, the tutong na kanin.

tutong na kanin

Most tutong na kanin are formed by mistake, often done by  amateur cooks or a super busy man.  They lack enough skill to cook rice properly or doing so many things at once. Leaving the cauldron over the flame for too long will surely overcooked the bottom part. Setting the flame too high will also give the same result. Too much dehydration will occur. The rice surface will turn golden brown and  crispy. This is the best part. The next event is tragic, it will become burnt black with bitter taste. Golden brown rice sticks to cauldron surface and hard to removed while burnt rice can be scraped easily, the charcoal layer separates the metal from rice.

I love eating tutong na kanin, its the yummiest rice for me. I scrub the bottom part forcefully with hard thick spoon. The taste is obviously bland but the crispy / crunchy texture gives me the thrilling effect.

One thought on “Tutong na Kanin, The Yummiest Rice

  1. naku marvin ka,

    you’re my soulmate, igan! ya know, per my experience, some people hate the almost sour, burning smell of it, (kasi talagang nalimutan tsikin ng may-ari, or bisi gaya ng sabi mo.)
    kaya bantayan ng maigi while cooking rice. but my real point here is, it just tastes so different, & you’re right, dear, it’s more thrilling to the palate. i dunno why, but it’s so good w/ paksiw, nasubukan mo na ba to? my style at saka ng mammy ko: lagyan ng medyo hot water ang tutong natin para matanggal sa kaldero at para makain mo kaagad. ay naku, langit, pare! busog ako’t satisfied pa. nagamit ang tutong instead itapon. basta just use hot water pag nalimutan, para tanggal kaagad. epektibo talaga. & while tutong-cooking [he-he-he], hwag masyadong paitimin ang bottom ng kaldero, magkikiskis tayo with steelwool nang wala sa oras.

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