Foot and Fire

1kl Boneless Chicken breast, cubed Marinade: 1 T curry powder 1/2 cup fresh milk 1/2 T cajun powder Salt and brown sugar Garnish: Crushed salted peanut Prepare by mixing all ingredients for marinade in a deep bowl. Add the cubed chicken and steep for 30 minutes or more. Skewer the chicken Grill on oventop. **** Thai Peanut Sauce 2 limes, juiced 1 T brown sugar 1 T soy sauce 1 T curry powder 3 T peanut sauce 1/2 cup fresh milk Mix all ingredients.  Serve as dipping sauce of Satay Chicken. Garnish with crushed salted peanut

Salad: Lettuce leaves, chilled Bottled peaches, sliced 3 Kani sticks, shreded Crushed salted peanut Arrange lettuce, peaches and shredded kani in a serving dish. Garnish with crushed salted peanuts. Set aside and prepare dressing. Oriental dressing: 2 T sesame oil  1 T olive oil 1 T soy sauce 1 T brown sugar or honey 1 T vinegar Put all ingredients in a bottle. Close lid and shake to mix all. Add dressing just before serving. 

P.S. Wrote this a long time ago after reading this book, prolly 2004. Thanks to photo to text technology of my phone, i decided to transfer it here. My book with same cover photo as above was long shared to book drives and the photo above was just grabbed from an online seller via shopee.  Falling Leaves By Adeline Yen Mah Soft, 1999 ed., 279 pp. Falling Leaves and my roots Falling Leaves is one book I finished off this year. And this is personally, quite an accomplishment. I did not read any review written about it in the past, or heard it being patronized  by my friends. But this book attracted me for some time already, starting when I was still in Iloilo  City hooked on law school obligations. And I only bought it late last year when I raided the chain of National Bookstores in Manila (I'm not sure which branch) after taking the bar examinations. I instantly felt a strong affinity for it. First, it is an autobiography. I love nonfiction because it inspires me

Corn and Kani Eggdrop Soup with Kaysuobushi on top 1T Evoo Ginger, thumb-size, smashed Garlic, minced 5 fresh young sweet corn, grated 1L water 6 pcs Kani, shredded 1 med bellpepper, chopped 1t mushroom granules 1t black pepper 2T cornstarch dissolved in water 2 eggs, beaten In a dutch oven, heat oil. Add smashed ginger to let its essence infuse in the oil. Add garlic. Let stand for 30seconds and stir.  Add the shredded corn. Add 2T water to cook the corn covered. Remove the ginger. Add the rest of water, let boil. Then put the kani and bellpepper. Put mushroom seasoning and black pepper. Stir. Add the cornstarch dissolved in water. Let boil. Lower the heat.  Add the beaten egg in small quantity at a time, and stir each time. Continue until all eggs are added. Serve as main dish with toast or as soup for starter. Katsuobushi is used as garnish. TIP Add sesame oil at the end. Instead of bellpepper, you may use chives or spring onions or leeks. Parsley can also be