Foot and Fire

The Dynamite I made yesterday was indeed an explosive hit. What inside my lumpia wrapper were hotdog, cheese, and leftover risotto. Last but not the least was the big long chili pepper. TIP: Don't forget to use gloves when deseeding the peppers. You can use leftover chicken, ground beef or canned tuna as filling too. Check my yt video on this here . 20 long Chili peppers, deseeded Cheese, shredded or cut lengthwise Leftover Rice, optional Hotdog, cut lengthwise, optional 20 lumpia wrappers Oil for deep frying Gather ingredients in a table. On top of each wrapper, add pepper stuffed with cheese, rice and hotdog. Excess filling may just be beside the chili. Fold the ends of the wrapper before folding horizontally. Secure edges with water to seal. Let the chili stem get exposed to make the piece look like a dynamite wick. In a deep pan, add enough oil to cover each wrapped piece.  When oil is hot, add each piece. Let brown and drain in paper towels. Serve hot after a minut

Pigafetta's Philippine Picnic Retold by Felice Prudente Sta. Maria Publised by National Historical Commission of the Philippines, 2021 This tiny book is filled with exciting collated researches establishing the food milieu at the time when Antonio Pigafetta, an Italian scholar if we put it in the modern sense, sailed with Ferdinand Magellan, a Portugese with many nemesis who sailed for Spain, to find a new Spice route going to the Maluco or the Spice Islands. Just in that paragraph above as my introduction, I learned many things. That Pigafetta was Italian and not Spanish, Magellan a portuguese and again, not Spanish, and that they did not enter the Philippines for our peppercorns but only beached on our area to restock fresh food for the journey. The last is the impression I could not attribute to my elementary, high school or college professors or books but it stuck to my memory like glue stick.  Surprisingly, ginger is the spice that Pigafetta mentioned many times. S

Just wanted to spread the word on this Link to pdf of Primitivo Mijares' Conjugal Dictatorship Thank you ADMU for the free ebook.

If you heard something bad or discouraging about yogurt, it is surely because of the additives in the yogurt sold in the market. If you can eat plain yogurt and add your own fruits and nuts in it, then I believe you get the goodness of yogurt without the sugar additives and artificial flavoring.  In my photo above, I made my own yogurt and added strawberry jam to sweeten it and some whole strawberry preserve. You may add banana, peach, mango, honey or chia seeds. Fast facts about yogurt • Yogurt is made by fermenting milk with a yogurt culture. • Health benefits can include promoting bone health and aiding digestion. • Some yogurts contain active, living bacteria known as probiotics, which can help keep the intestines healthy. • Yogurt products that go through heat treatment have no active bacteria, reducing the health benefits. Yogurt-covered raisins are an example. • Yogurts contain calcium, vitamins B6 and B12, riboflavin, potassium, and magnesium. The amounts depend o

Made homemade yoghurt successfully in two ways today.. I made mine with the maker, see my earlier blog.   In the past. But for this batch, I likewise used the yogurt maker and diy heater where I bottled boiled water (100c) and placed them inside a cooler together with the mixture in a container to trap the heat. After 8 hours, got them almost identical in texture and consistency.  Mixture: 500ml Cow's milk (fresh milk, 100% cows milk not skimmed milk or fat-free milk, no flavors too) 2T Yogurt (no additives, plain or greek yogurt will do) Mixture will yield 500ml yogurt after 8 hours. Refrigerate the yogurt and serve with favorite fruits or cereals.  More photos in my instagram See videos on my yt channel on yogurt  and yogurt

Tofu and salmon can be your protein booster this Lenten season. This easy 15-minute dish is a go to if you run out of cooking ideas. I am sharing to you my recipe. 1T canola oil 6 cloves Garlic, minced 3 medium Onions, cubed 500g tofu, cubed 500g salmon, cubed Bellpeppers Chilipeppers 4T Soy sauce 4T Mushroom soysauce 4T fish sauce 2T Apple cider vinegar 4T water to dissolve pinches of mushroom seasoning 4T water  Chives In a wok, heat oil and saute garlic and onions. Add tofu, salmon, bellpeppers and chilippeppers. Simmer for two minutes. Meanwhile, in a bowl mix all liquid ingredients. Add the liquid mixture. Cover and let cook for 15 minutes. Stir gently every 5 minutes. Add the chives, and cook for a minute. Remove from fire. Garnish with chives. Serve with rice.  More photos in my instagram post.

Smoked Salmon may be expensive as it costs three times the fresh cuts but what I liked about it is it can be stored for a month or more in the fridge. Also, you don't need to use a lot of it to get that smoky aroma for cooking. For example, you can put a teaspoon of it in your fried rice, toast, and pasta sauce like Alfredo or Carbonara. Having it as part of the dish enliven the sense of smell, reminding you that smell has something to do with appetite and nourishment too aside from colors and plating for the eyes, sweetness or acidity for the tongue.  Watch my short yt video preparing my toast from fridge-stored Cream Cheese Toast. EASY Recipe: Soft cream cheese Smoked Salmon Pepper Soften cream cheese in a bowl using fork. Add smoked salmon, removing fishbones if any. Add pepper. Mix well and scoop inside a glass container. Can store in fridge for up two months. Serve with toast or as flavoring to soup, sauce and as dip.  Variations here in this blog using dill and yo

I have refrained from engaging in the online discussions regarding politics now that the election is upcoming. I rather influence others to register and vote and feel the power of their votes. To strongly believe in the power of the majority, of the electoral power, to feel that one vote can make a difference. Yes, I am shamelesly a romantic. That must be the reason why when I saw CNN's photo of GMA and BBM facing each other on a table during GMA's 75th birthday, I was compelled to write something about what I feel/think, even after a day or two had passed since. Eversince I was registered as voter, I always voted even if I was enrolled in a college which is a boat-ride-away from my hometown where I was voting. In 2004, I voted for GMA without question or doubt. First, she is a woman. Second, she will not tarnish her father's name Macapagal who was also a president of the RP. Third, she is an economist, what we needed at the time. When she won, I had high expect