A Scientist in the Kitchen

My university, the University of the Philippines at Los Baños (UPLB), is one of the oldest agricultural colleges in the Philippines. The College of Agriculture recently celebrated its 99th Foundation Day early this month. UPLB leads in the production of hybrid vegetables and fruits. Twice a year, a garden show is held to showcase ornamental plants and the latest varietal release of vegetables and fruit trees. Over the years, herbs has been a fixture as well, something I’m going to get my fill of next month. I look forward to this show each year, getting ready to buy plants and seeds that I can plant at home. I got my kaffir from here. Always there is something new to discover and to plant, but there are also old favorites such as orchids and bromeliads I look forward to. I am looking forward to next month’s show (another show is held every October).

Last year, I was able to take a lot of pictures of the flowers in bloom.

Now, isn’t it refreshing to watch these flower blossom? At other times of the year, there are several shops for flower delivery.

For the recipe, I just can’t get enough of the taste of kaffir. Last February, I was in a food festival where Myanmar students cooked this noodle salad. Adding fresh kaffir leaves (sliced very thinly) makes this a very refreshing dish. You can go vegetarian with this dish.

Vermicelli salad (inspired from a Myanmar noodle salad)

250 grams vermicelli
Juice from two lemons
1 tbsp honey
1 tbsp fish sauce
1/2 cup ground roasted peanuts

For toppings: Thinly sliced cabbage, chopped scallions, mungbean sprouts, thinly sliced kaffir leaves, egg omelets sliced thinly (optional), chili flakes or sliced fresh chili

Soak vermicelli in water for 30 minutes. Drain water and pour hot water. Drain hot water.Put in bowl. Mix lemon juice, honey, and fish sauce. Add the lemon mixture to the vermicelli and toss well. Add the peanuts and toss again. Transfer to a serving dish. On another plate, arrange the toppings. Each person takes some vermicelli to his plate and adds the toppings according to his taste.

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