Foot and Fire

I had posted my gut-feel  kimchi made of pechay in 2011  and another one in 2014  , times when korean chili is not yet available or should I say, back when there's no kdrama in Netflix yet (correct me if im wrong). But I just realized recently that I have never posted my napa kimchi when k chili pepper can already be bought in the local k store.  Filipinos love to buro or fermenting with salt. My parents make buro nga iba (kamias fermented in salt) or tinabal (fish fermented in salt) or buro nga batwan (salted batwan or souring fruit). Ginamos nga hipon, (shrimp fermented in salt) is a constant in Filipino wetmarkets. Thus, I knew I can navigate making kimchi from scratch then.  For my friend who wants to make her own kimchi, I dedicate this blog. Happy kimchi day at your kitchen. I'm letting a secret out: Add apple to achieve that delightful sourness. Day 1 3 kilos Napa Cabbage 1 Cup salt Step 1 Day2 1 white onion, sliced vertically 1/2 clove garlic, mi

Because my suki (seller I patronize at our local wet market) gave me lots of radish to take home, I decided to make it into radish kimchi. Kkagdugi refers to cubed radish made into kimchi, as the name came from the motion and sound of cubing the radish. Thus, I did not decide to julienne the radish because if I do so, it will not be called kkagdugi anymore. Kkakdugi or Radish Kimchi 3 kls radish 3 T salt 3 T brown sugar 1/2 C Fish sauce 1 C chili flakes A bunch of Chives 4 T garlic 2 T ginger Dice the radish and place In a large plastic or glass bowl. Add salt and sugar. Let stand for 30 minutes so water will come out. Drain the radish with liquid. Add the rest of the ingredients and mix well. Use gloves to protect hands. Put the mixture in sterilizef bottles with caps. Place plastic on the mouth before closing the lid. Let stand in room temperature for 2 days to ferment  and turn into desired sourness, and refrigerate to slow down fermentation. But this can b

My nephew and I decided to watch Filipino films listed in Netflix as break  from the usual fare. I was hoping for titles which can represent  the artistic vision of Filipino directors  but I could not see some. I have seen one (Arisaka) with Maja Salvador as a cop with story on Bataan Death March as base but I  didn't like it because the story could have been developed  well if given some deeper reflection and thoughts on how to do it. Hinog sa pilit as we say which means it ripened just because it was forced to, thus, I was even thinking that the story material  was wasted. But I gave credit to the  scenic shots and play with light and dark. I did not give up, and I happily stumbled on Pan de Salawal starring Bodjie Pascua of my childhood Batibot, a Filipino version of Sesame Street, as Sal or short for Salvador. The girl's acting here played by Miel Espinosa is also promising. This is a 2018 film but I can say that this can be watched at any time thereafter. Pan

Bread of Happiness (2021) is a dreamy film, and a wonderful movie to watch before bedtime. It is nice to be reminded of the warmth we recieved from our friends, family and even just acquaintances and what we radiate to others. Cafe Mani encapsulates our dream of cooking/baking with love and attention as opposed to our fastfood lifestyle. Slow, breathtaking shots and pastel color of the film lend homey personal feel. Home-brewed coffee, bread in brick oven, bouquet garni, dried lavender, a lamb, pumpkin soup and a lot more are here.  While this is a break from a fast-paced lifestyle, this is also a break from fast-paced techno-laden films indeed. I had a vacation after watching this.  I think, it's inevitable to mention since I have seen the Midnight Diner set in Tokyo and I can say that they are opposite in shades and color but they are also connected by some shades and color.  "Under the open sky" is a drama about a yakuza who served a total of 28

"Food nurtures like Heaven." "The food is only as good as the cook." "In life, one way is to go forward." Visually appealing given the orangey color of the film and the wide shots which can be best appreciated in the big screen. The color is very apt to the story's theme of childhood memories of home through food and lost-and-found friendship.  Since this is a period film, one can only wonder if there is really a Michellin-Star-like ranking among restaurants during the Edo period. I was expecting for more recipe but I was just treated with the bonito-kelp broth for the egg custard soup. Alright, I can hear you say that I should watch cooking shows instead. This movie calls for part two where Mio and Noe have love interests and share their Osaka and Tokyo (Edo) palates to the world. Ctto: poster from Imdb website Shall we rest our case by trusting the Truth as told according to human conscience? I saw this film in our Film Appre

Because of the pandemic, I didn't get to buy spices anytime I ran out. I bought my spices when I got the chance to buy some in the mall supermarkets with no particular menu in mind. I also side-buy some available spices whenever I buy cocosugar online to maximize the shipping and seize the opportunity.  Just this new year of 2022, I inventoried my spices and made some mix already. This mix allows the other "cooks in the house" to use the spices without awaiting for me. Lo and behold, I got a lot that will last me a good six months to a year. I use coriander seeds or anise palay/fennel seeds alone in barbecue as it is reminiscent of lamb skewers we had in the sidewalk of Hutong area in Beijing. The aroma left me a happy memory. I also suggest keeping turmeric spice alobe for tea or coloring to soups, salad dressings, and fried rice. Cinnamon powder for sprinkling on your cookies, biscuits and fresh fruits.  But it pays to jar some mixtures to save time. Blender

We love chicken feet for that oozing collagen, then chicken liver and gizzard next. Chicken liver for those blood-enhancing elements and gizzard for it's mouth-watering crunchy texture. The perfect recipe is always adobo for both! But I departed for a change, just to use the curry powder I mixed at the onset of the year. If I leave the spices packed and stowed somewhere, I end up lazy in finding them whenever I cook. So, I made them visible and accessible. For curry: 1 T Canola Oil Garlic and Onions, minced 1.5 T Curry powder (see mixture recipe below) 500g chicken gizzard 500g chicken liver and heart 3 medium potatoes, cubed 1.5 cup Water Salt Chili (optional) 1 packet soda cracker, crushed.  In a wok, saute garlic and onion in oil. Add the curry powder and stir until aroma comes out.  Add the gizzard and livers. Add the potatoes. Add water. Let cook covered and in medium to high heat for 10 minutes or until meat and potatoes are tender. Add salt and taste more. I add