Foot and Fire

By GERLIE M. UY Corn Tortilla, beef lettuce, tomato onion, cucumber sweet chili sauce  Quick Beef and Salad in Corn Tortilla    Quick Beef and Salad in Corn Tortilla  Frozen Corn Tortilla can be bought in the grocery   Heating a piece of the tortilla  After heating, gently fold into two.  Some of the tortillas...  Saute 250g of ground beef in 2 tablespoons olive oil  For the salad, chop white onions and tomatoes.   Add chopped cucumber too. Also choose the greenest lettuce available in your local market and tear the leaves into two big pieces.  Inside the curved, pan-heated Corn Tortilla, put some leaves of lettuce.  Add a spoonful of tomatoes and white onions and another spoonful of beef. And since this is quick, I used the prepared Sweet Chili Sauce to flavor the wrap. For snacks or appetizer... Quick Beef and Salad in Corn Tortilla

By GERLIE M. UY  The Beef-Salad wrapped in Pita and temporarily secured by toothpick.  Pita Bread is native to Turkish and Bulgarian dishes and should have a pocket  between the round bread. See Wikipedia link on Pita Bread   To see a video to make a pita click, How To Make a Pita Bread by How To. Com  Saute 250g of ground beef in 2 tablespoons olive oil For the salad, chop white onions and tomatoes. I must add chopped cucumber too  but I was not able to include the same in my first try. Also choose the greenest lettuce available in your local market and tear the leaves into two big pieces.  I bought a frozen Pita Bread (Philippine Made) from the grocery.  Heat the pan. Add the pita bread and heat each side from 2-3 minutes.  This one did not rise but the original pita rises and creates a pocket in between.  At any rate, this is no problem as we will be making a wrap.  On top of the pan-heated pita bread, put some leaves of lettuce....

By GERLIE M. UY 1-2 Tbsp sesame oil 2 cloves minced garlic  1 medium white onion, chopped 1/2 cup chopped stalk (white part) of the native pechay   2 Tbsp sesame seeds 300g boiled rice 1 Tbsp butter (optional) seasalt and pepper to taste 2 fried scrambled eggs, chopped. 1 cup chopped leaves of native pechay Saute garli and onion in sesame oil. Add the chopped stalks and stirfry until tender. Add sesame seeds and stirfry until fragrant or brownish in color. add the boiled rice, stir. Add the butter and the chopped eggs. Add salt and pepper to taste. Let cook and mix well then add the leaves. Let cook until wilted. Ready to serve.