Foot and Fire

By GERLIE M. UY MMM appetizing papaya achara Pickled Papaya, ever yellow because of the turmeric powder! 1 whole large green papaya, shredded (see shredder below) 2 medium carrots, shredded 1 800ml can pineapple tidbits, reserve juice 1 L coconut vinegar (may use cane vinegar) 4-6 cups brown sugar 6 medium red and green bellpepper, sliced lengthwise thinly 6 medium red onion, sliced lengthwise 6 thumb big ginger, sliced lengthwise thinly Turmeric powder Mix together and Set aside the shredded papaya and carrots in a large plastic container that can withstand heat. Do not use steel as the acid will react on it. In a wok, put the vinegar, reserved pineapple juice, four cups sugar, bellpepper, onion and ginger and turmeric powder. Bring to boil and let it boil constantly for 10 minutes. Add pineapple tidbits. Taste and adjust sourness vis-a-vis sweetness with remaining sugar. Remove from fire and pour on the papaya-carrots mixture. Serve as side dish and appetizer. Store remaining pickle

By GERLIE M. UY FOR LUNCH. Pito ka klase sang panakot para sa laswa. The tradition among "experts" in laswa is that one has to have an odd number of ingredients in order for the laswa to taste good. We describe the mixture "sampat" here in Negros Occ. 1 L to 1 1/2 L water 2 medium ripe tomatoes onions dried fish or dilis (Balingon) (may use dried shrimp, if desired) about 100 g squash (kalabasa), cubed about 100 g Papaya or Kapayas, sliced about 100 g string beans (snake beans), sitaw or balatong, cut into an inch long about 100 g okra three handful Malunggay, Moringa or Balungay leaves three handful Saluyot or Tugabang leaves, slice a handful of Ampalaya or Amargoso leaves salt or fish sauce In a casserole, bring to boil the water with ripe tomatoes, onions and dried fish. Add the next four solid ingredients. To get the desired slimy soup, add this early a portion of the Saluyot (Tugabang). Let cook. Adjust flavor with salt or fish sauce (patis). Add the rest of t