In today's economy, food establishments in malls and around the metro try everything to maximize profits given their operational costs. To this end, they resort to using extenders in their signature viands.
Having lived with a family of caterers before, I have witnessed the use of various extenders to increase the quantity of food products they can put out. Since these methods are common place in commercial food establishments, it is used in a level that the extenders doesn' affect the overall taste of the product.
But recently, eating at food courts or establishments in malls, it seems that they tend to overdo these methods. With their viands ending up tasting bland and flour-like. And with the ever rising price of food commodities, consumers are left to endure these tasteless entrees.
But I have found a solution, that is if you like tang and spice in your meat viands, mostly for the fried or grilled kind.
I add a helping of Kimchi along with the viand to boost the meat's flavor. This humble Korean staple, costing a mere P25 per serving (at the Kimchi food booths), will fill out the bland areas filled up by these extenders and add a curious flavor to the meal you are used to. Giving you your money's worth.
A lot of extenders can be applied to viands with grilled pork as the main focus. This also applies to meatballs, fried dimsums, or grilled (or fried) meat served with a large fat or tendon content. Your tastebuds shall behold the playful flavor this method shall provide.
But this method is not applicable to all. Soup based viands with weak glutumate content are out of the question. Since there is no flavor base to boost, doing this will defeat the purpose in the first place. Viands with dairy based cream, soup or sauce also doesn't go well with this method. And finally, people who doesn't like tang with their spicy food, or dislike kimchi in general, should refrain to entertaining this suggestion.