Foot and Fire

By GERLIE M. UY Chicken-Sweet Corn Siomai Served hot with the sauce on top Dumpling wrappers or Siomai or molo wrapper 1 pc Chicken breast, ground 1 cup sweet corn kernel 1 medium white onion, finely chopped 6 cloves garlic, finely chopped 1 t powdered garlic (optional) 2 T soy sauce salt and pepper Sauce: Soy sauce Calamansi chili paste (optional) In a meat grinder, put the chicken breast and chop for 1-2 minutes. Transfer chicken in a stainless steel bowl, add the rest of the ingredients. Take one wrapper and place one teaspoon of chicken mixture. Hold the four corners with one hand and press the bottom of the wrapper with one hand while releasing the corners, resulting in a flower-like cup for the mixture. Practice makes perfect for this. Another way of wrapping it is like the dumplings, done by placing the mixture in the center and folding and sealing the edges one at a time. Steam the siomai for 15 to 20 minutes. Serve with the sauce on top or on the side. Steamed d

By GERLIE M. UY 1 kilo eggplants, cut lengthwise into two  and cut crosswise into 6-inch long Italian dry herbs (oregano, basil etc) 1 T ground pepper 2 T rock salt 1/2 t chicken powder (optional) 1/2 cup canola oil for deep frying  Toppings 1/3 of small block of shredded quickmelt cheese ketchup  In a bowl, mix the first five ingredients. Let stand for five minutes for flavors to sit in.   Heat oil and fry the eggplants, at least 1 minute on each side or until well done. While frying another batch of eggplants, spread cheese and ketchup over fried eggplants arranged in the platter. Cheese. Cheese and ketchup.   Place atop the first batch of fried eggplant the second batch and spread cheese and ketchup again. repeat procedure until all eggplants are fried.  Make sure to put cheese and ketchup on top of it all for presentation.  Serve hot in pair with boiled rice... related post. eggplant salad.

By GERLIE M. UY 1 kl beef, sliced tapa-style Marinade 1 cup soy sauce 1/2 cup honey 1 tsp ground pepper 1 tsp rock salt 1 thumb-size ginger, sliced thinly 1 tsp ground ginger (optional) 2 T apple cider vinegar 1 T canola or sesame oil 1/2 cup canola oil (for frying and cooking) onion rings 1 T sesame seeds Garnishing 1 T toasted sesame seeds In a container with seal, put the tapa-cut beef and pour in the marinade and mix well using hands. Let stand for two hours or overnight. Heat wok-style frying pan, put the 1/2 cup of canola oil. After oil is heated, add the beef arranging each on the pan then cover the pan. Let cook for 10 minutes and add the rest of the marinade. Cover and let cook until beef is tender and the marinade is reduced to a half. Add 1 T of sesame seeds and onion rings. let cook until marinade is reduced to a third. Then remove from fire and arrange in a platter. Garnish with toasted sesame on top.  Related post: Chicken wings teriyaki  

Cabbage and Radish in Vietnamese Dressing By GERLIE M. UY <p><p><br><br><br><br>VVVV</p></p> If hunger is the mother of kitchen inventions, then variety is the twin of kitchen creativity!!!  This is proven by another way of serving the ever favorite radish salad: cut rounded and thinly and served with tomatoes and onions in vinegar and salt dressing. It was quite a surprise when I served the shredded radish with shredded cabbage and as dressing used the Fish Sauce and Calamansi sauce or the NOUC MAM CHAM or NOUC CHAM the sauce I have featured here earlier for th