Foot and Fire

By GERLIE M. UY Not tambis. This is mangkopa, has fuller taste and texture than tambis ! Flashback of our Bounty-ful table: Fruits and other nature goodies.................... The official site taster biting the mangkopa (not apple)! Red red red citrus: cabugaw is tasteful... Yacon is crispy and sweet and far from the carbo-rich tubers!!!! Santol... sweet and small yet pulpy.. Balimbing is best when sliced and dipped with soy sauce!!! Mutant Coconut is good for cooking Our official taster is salivating over the macapuno! Sweet corn is sweet and tender. Avocado... Bugnay, bignay....

By GERLIE M. UY 250 gms Nido milk (or any powdered milk) 1 can condensed milk 6 packs crushed wafer refined sugar In a bowl, place the powdered milk saving a portion for dusting, slowly adding the condensed milk and then add crushed wafer. Form into balls and use the remaining powder to manage rolling. Let roll in refine sugar. makes about 110 balls. Store in sealed container.  

By GERLIE M. UY The stir fry umbrella mushroom, up close and personal 6 cloves garlic 1 large onion, sliced vertically 250 gms umbrella mushroom, cleaned and woody portion removed, and sliced 4 T premium Lee Kum Kee sauce Saute crushed garlic until brown and add onion until wilted. Add cleaned mushrooms and stir for 3 minutes. Add premium sauce and season to taste and let cook for 1 minute. Serve immediately on top of rice. woody, slimy and yummy!!! Another shot!

By GERLIE M. UY 1 large white Onion 1 egg, beaten 1 t of cold water pinch of salt and black pepper flour oil for frying Slice white onion horizontally and separate them into rings. In a bowl, place the beaten egg. In a plate, spread flour. Dip each onion ring in the beaten egg, roll in the plate of flour and deep-fry. Repeat procedure for each ring until done. Serve immediately with ketchup on the side.

By GERLIE M. UY Yacon is like pear like apple like singkamas like sugarcane....in short, i liked it. More facts on Yacon The  Yacón  is a  perennial plant  traditionally grown in the Northern and Central  Andes  from Ecuador to Argentina for its crisp, sweet-tasting tuberous roots. The texture and flavour are very similar to  jicama  mainly differing in that yacon has some slightly sweet resinous and floral (similar to  violet ) undertones to its flavor. This flavoring is probably due to a sweet substance called  inulin , as replicates the sweet taste found in the roots of  elecampane , which also contains this substance. Another name for the yacón is  Peruvian ground apple . The tuber is composed mostly of water and  fructo-oligosaccharides . Commonly called " jicama " in Ecuador, yacón is sometimes confused with this unrelated plant. Yacón is actually a close relative of the sunflower  and  Jerusalem artichoke...