Foot and Fire

Wondering how to turn tofu into sisig? Here is my secret-no-more recipe. Tofu is a favorite in the house when it's made into sisig. This one has the kick of the chili as I bought some from a backyard owner and got some white onions from the market so I generously used it. If you have no calamansi  use acv or apple cider vinegar. Got olive oil, but you may use other kinds of oil.  750g Tofu, chopped Olive oil for frying  Olive oil for sauteeing 3 cloves Garlic, minced 3 medium white Onions, chopped 10 seeded chili, chopped  4 chili, chopped Sauce (see mixture below) Salt and pepper 2 eggs Mayonnaise Sauce 4T soy sauce 4T premium soy sauce 4T worcestershire sauce 4T fish sauce 2T hoisin sauce 2T calamansi juice 1. Line the airfryer basket with banana leaves and spread the tofu thinly and airfry for 10min for 190c. Reapeat till done. 2. In a deep fryer, add oil and deep fry the tofu for 3minutes depending on desired doneness. Add more time for crispy bits. Repe

SUMILON ISLAND is part of Oslob in Cebu. The east portion of the island is managed by Bluewaters Sumilon. The island admits overnight guests but it's quite expensive, and though it could be nice to stay in the island overnight, it is way out of our budget. And good news came to us when it offered a weekday and weekend promo for day tours only which can basically be for 8hrs stay in the island. Check their site for the latest. But one thing I learned was that the island has rough seas from the east but has  a beautiful swimming area from the west side. They have free shuttle going to and fro there. In that small lagoon, swimming is free for all. I really enjoyed it there that I thought 20 minutes just passed instead of 2 hours. There are arrangements from the Oslob Cooperative for boat tours with bilao lunch, I'm sure. We only learned of it from there. But the east side deserves to be uncovered. We did kayaking in the bird sanctuary in the lag

This easy recipe is a favorite among Filipino households. I hope everyone knew this recipe or has tasted one in his lifetime. This nature-rich recipe reminds me of my 90s childhood.  The escabeche I grew up with has the sharp spicyness of ginger and lots of tomatoes. Since I got ripe tomatoes and some ginger, I decided to make this delicious dish. I believe escabeche has the Spanish influence because of the name itself but this version is the way how my father cooked as I recall. This recipe is usually great for leftover fried fish but freshly fried fish is wonderful too. Oil for frying Fish Onions Tomatoes Ginger 2 T  coco sugar Water 2 T apple cider vinegar Salt and Pepper 1. Clean and fry all fishes in oil. Set aside. 2. In a new pan, Saute onions and ginger using the excess oil in the pan used for frying the fish. Let cook for 2 minutes. 3. Add the tomatoes, cook until saucy. 4. Dissolve coco sugar in a bowl. Add to the tomatoes. Then add the fis