This week is the Chinese New Year and it is the wooden sheep. So in celebration of my really, really, really small chinese heritage, I have tikoy. I have very fond memories of tikoy since I was a child. Before we transferred to Paranaque, I spent my first five years in Tondo that means trips to Binondo was almost a weekly thing.
Now I am thinking of how to prepare the tikoy I have in the fridge. My choices are the traditional fried with egg, tikoy butchi, and turon tikoy with langka. I might end up making all three with my tikoy.