My palatal experience and taste for the Classic Pudding has come a long way. It progressed from being derisory to being lavish. My lunch today with Nengkoy and a few of my relatives at Medley Buffet in first-class hotel Okada Manila made me realize this.
When my sister Joie took a heap of the Classic Pudding as her dessert, I told aloud that Nengkoy (my mother) at one occasion made a Classic Pudding when we were still very small. Nengkoy upon hearing this smiled and nodded her head. But what is so memorable with Nengkoy’s Classic Pudding I told Joie is that it was made from left over breads most especially from the staple of the Marcos regime’s feeding program in the ‘70s called Nutribun.
I can still recall that Nutibun given to us students in the 70’s were so big, so dense and were so filling. It was so compact, that if you fail to consume it and let it stand for a day it will turn so hard, eating it would be next to impossible. I remember not eating those bulky Nutribuns and instead bring those home. This kindled the parsimony and thriftiness in Nengkoy. Instead of throwing away those rock hard Nutribuns, I remember she turned it into a hot delicious Classic Pudding.
After telling that story, I excused myself, went to the abundant and over-the-top buffet area of Medley Buffet. I also took a big bowl of their Classic Pudding for my dessert. While enjoying my dessert and washed it down with champagne, I silently reminisced about the taste of the pudding Nengkoy prepared for us when we were still kids in the seventies.
Parang walang pinagkaiba anf pudding ng Okada at ng Nutribun. Yummy! Hahaha!