Foot and Fire

By GERLIE M. UY Even before the Junior masterchief - Australia aired at the local cable, I already have this little chef in my archive photos. He cooked his favorite pasta he called Zitti. Our chef is 14-year-old Steven Jon Garnet. To Steven: Here's what I can suggest to make your Zitti delightful but not-so-sinful with all calories. Half the Butter, use the whole can of big evaporated milk and half the cream (why not try the soya version of the cream)... add chopped fresh herbs. use corned tuna instead of the tuna in oil. No magic sarap, salt and pepper can do justice. At any rate, a few spoonful is filling and delightful indeed. I forgive myself of the "sin." lol  Our featured chef...  The canned tuna in oil. Heat the butter. Add cream and milk as well as the cheese.  Add flour to adjust consistency. Cook 400 gms of penne pasta according to package directions.  Mix in the cooked cream sauce and the pasta. top with remaining cheese. Finally top with the tuna...  A few sp

By GERLIE M. UY Pechay Wraps can also be called Bok Choy Wrap! Here's the link on our favorite green leafy vegetable. http://en.wikipedia.org/wiki/Chinese_cabbage I mainly love Pechay when cooked with ground beef clear soup. I will share the recipe with you later as I did not take pictures of such a favorite home dish, as ordinary as it may be for us but I promise, it will enamor you too. Speaking of ordinariness, I decided to put a twist on the usual soup but best buddy: beef and  pechay. Here it comes!  The sumptuous Pechay a.k.a. Bok Choy Wraps after being steamed for 20 minutes. Best served with soy sauce or fish sauce (patis) with calamansi. Since I have no carrots, I used the squash and sayote.  Chop a cup and a half (1 1/2 cup) of each.  Then chop some onions and garlic in desired amount (the more the better. ).  Mix the chopped squash and sayote with 200g ground beef.  Put salt and pepper then soy sauce. Add egg if you desire. Mix well.  Here's a pretty pechay head.

Grilled Porterhouse Steak with Red Wine, Tomato Paste and Basil Basting By GERLIE M. UY Marinade Porterhouse Steak in tomato paste, red wine, fresh or dried basil leaves, pinches of salt and pepper overnight.    Grill Porterhouse Steak to desired tenderness.  Brush remaining marinade while grilling.  As side dish and garnish, fry or grill sliced potatoes,  slice corn in cob, and sliced white onions rings.  Use marinade as basting. Heat the remaining marinade until volume is reduced to half  and serve with cheese on top.  Fried rice with celery.   Serve grilled steak with this yummy fr

By GERLIE M. UY 2 RIPE MANGOES, seeded 2 MEDIUM CUCUMBERS, peeled and cut into pieces 3/4 to 1 cup mascuvado (or white sugar, if desired) 2 cups ice cold water ice crushed Blender first three ingredients while gradually adding water.  Place in jar or individual glasses and put crushed ice. Garnish with sliced cucumber and/or mango

By GERLIE M. UY Fillings 1 can corned tuna (spicy or regular) 100 grams vermicilli  Cucumber, cut into 2-in long stick Lettuce, cut leaves into strips Carrots, cut into strips Rice Paper Warm water in a big round pan see sauce in earlier blog http://beforesixdiet.blogspot.com/2010/12/vietnamese-summer-roll-with-two-dips.html     The delicate rice paper wrapped the veges and tuna  Up close and personal with the summer roll (salad type).  Another closer look at the summer roll. Stripped cucumber, carrots and lettuce with dried basil leaves The canned corned tuna. The tuna with calamansi is a good alternative. Vermicilli is soaked in a boiling hot water for 30 seconds or until done and then drained.  The Rice paper.  The rice paper positioned on the chopping board. The wet rice paper on the chopping board,  ready to be filled in with veges and tuna. (see photo above)

By GERLIE M. UY 500gms cucumber, peeled and cut into pieces 500gms dalandan, extract juice and discard seeds 1 medium size watermelon, seeded and cut into pieces 12 pieces calamansi 1-2 cups white sugar 2 liters cold water crushed ice Blender the first six ingredients. Transfer in a jar or pitcher. Add crushed ice. Garnish with sliced cucumber and dalandan Tip: Put Grenadine Syrup to enhance color and flavor

By GERLIE M. UY 500gms cucumber, peeled and cut into pieces 500gms dalandan, extract juice and discard seeds 12 pieces calamansi 1 piece orange 1-2 cups white sugar 2 liters cold water crushed ice Blender the first four ingredients. Transfer in a jar or pitcher. Add crushed ice. Garnish with sliced cucumber and dalandan