Foot and Fire

SALAD DAYS start now because indian mangoes abound!!! Egg Salad: Indian mango, grated Onions, sliced Pepper Salt Boiled eggs, quartered Dressing: Mango, mashed flesh Fish sauce Banana Vinegar Agave syrup Salt Mix aĺl dressing ingredients in a bottle and shake. Place all salad ingredient in a bowl. Add the dressing. Mix well, adjust taste with salt. *** Fish kinilaw: Deboned Fish Vinegar Ginger, grated Indian mango, grated White onion, chopped Chili Pepper Salt Soak deboned fish in vinegar for 30 minutes. Drain and set aside. In a bowl, add all grated ingredients. Add the fish and the spices. Add vinegar and adjust taste with salt. #goalachieved

Insalada for Pinoys is appetizers or side dish. In my region, we call this Insalada Nga Langka or in Filipino Insaladang Langka. This one is special because of the cocomilk. I personally Iove using an almost ripe fruit because it has an inherent sweetness already. I get to boil the seeds too and it sure tastes like chestnuts but that is a story for another post. Some other times, an unripe fruit is also preferred because of its tenderness and tasty strands. In the photo above, I used the almost ripe one. 1 medium size jackfruit 1 matured coconut 1 garlic chopped 1 onion, chopped 6 long chilis, chopped 1 thumb ginger, chopped Coconut Vinegar Salt and pepper Mushroom seasoning Brown sugar How to: Peel jackfruit, slice to desired thickness and remove seeds unless one uses a young fruit wherein the seeds are still tender. Boil the jackfruit until cooked to tenderness. Drain and set aside.  Extract cocomilk from the coconut. Don't add water for the first extract. Then use mi...

Appetizers are appetizing. I really wanted to make a pomelo salad but either I have no othet ingredients around when pomelo is in, or we all devoured it by just pairing it with salt. But I got a chance one time and I did it. Fresh tuna to go with this is my other goal.... Canned Spicy Tuna flakes, reserve oil Cucumber, cubed Pomelo, peeled and separated Salt  Pepper Mint leaves Mix first three ingredients in a bowl. Mix lightly. In a jar, place the reserved oil, salt and pepper. Shake well. Add to the mixture. Garnish with mint leaves and served chilled. 

Kangkong Tops Black bean and garlic sauce Toasted garlic (optional) Blanch kangkong tops and drain. In a small bowl, mix a spoon or two of garlic and black beans sauce, add warm water. In a serving dish, arrange the tops and pour the sauce. Sprinkle with toasted garlic and serve. Posted via Blogaway

My friend in Paris sent me Pine nuts when she saw me posted pesto using almond s as the base nut of the pesto. Since the original pesto uses Pine Nuts, she wanted me to create the real thing. So when I had the chance to get fresh sweet basil leaves, I immediately used it. Pine nuts is quite expensive if found in our grocery stores, so I also recommend the almonds in lieu of this rare one. Almonds in the pesto is dry while pine nuts is much more nutty and blends well. At any rate, the aromatic sweet basil is the base of it all and I loved both ways! 4 cups sweet basil 3-4 cloves garlic 1/2 cup Pine Nuts Salt and pepper to taste 1/2 cup olive oil and 1/4 cup reserve 1/2 cup grated Parmessan In a food processor, place the first four ingredients. Blend well while slowly adding the half cup Olive oil. Transfer in a glass bottle and Add Parmessan Cheese. Put the remaining 1/4 cup of Olive oil on top of the mixture. Best served as as sauce for pasta. Also serve on top of crackers as appet...

Small Fishes Apple cider Vinegar Ginger, chopped finely White Onion, chopped Chile, sliced or chopped Salt and pepper Soak small fishes in vinegar and debone. Discard remaining vinegar. In a glass bowl, place the deboned fishes, ginger, white onions and chile. Add vinegar up to half part of the mixture. Season with salt and pepper. Serve chilled. Optional Coconut milk, ground peanuts and tomatoes may be added. Use cubed slices of bigger fishes like salmon or tangigue

Cheese sticks can be the regular cheese slices, or cheese with hotdog. It can also be cheese with bellpepper, or cheese with chili hot pepper for a dynamite explosion in the tongue. For the sweet tongue, cheese rolled in milk powder is suggested. Check here for my cheese stick posts. and here.

Blanch kamote tops and drain well. Add sliced tomatoes, onions and grated green mangoes. Toss in apple cider vinegar, a dash of salt and black pepper. Chill and serve as appetizer.

Shredded cabbage Grated carrots Grated cucumber Four tablespoons of Pickle relish with syrup Two tablespoons of sandwich spread or mayonnaise Blanch cabbage and drain. In a bowl, combine all ingredients and mix. Chill and serve immediately.

Cheese stick variety... Can also be called cheese dynamites... I have posted an entry on cheese sticks before at http://beforesixdiet.blogspot.com/2013/03/cheese-sticks-and-suggested-variety.html Here, i just added the chili to add some jolt!  Enjoy

Camote tops Onions Tomatoes Vinegar (apple cider or red wine vinegar) Salt and pepper Blanch camote tops, drain and set aside. Add the rest of the ingredients and serve chilled.

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 Quail eggs individually wrapped in siomai/molo wrapper Leftover siomai filling, wrapped in small parcel. See my earlier siomai recipe for  the fillings... Chicken -Sweet Corn Siomai   and the latest one where I got the leftover, Chicken siomai with quail egg Another shot of the quick wrapping. I was doing the wrapping in a hurry so I was not the one who took the photos... Thats my knee.. lol Another angle of the small parcels, ready o be fried. deep frying this is easy. I was not able to take a photo of the cooked version due to time constraints!!! Quail egg and the molo/siomai wrapper from our local wet market ready for frying... Serve with soy sauce and calamansi. And because I was in super hurry, I used the local Toyomansi or pre-prepared soy sauce with calamansi.

By GERLIE M. UY Salted egg and radish salad is a great appetizer. Here's how to make it: 2 pieces salted egg (painted red) cubed 2 medium radish, sliced thinly or shaved 2 medium white onions 2 medium tomatoes 1/2 cup vinegar salt and pepper to taste

By GERLIE M. UY 1 large white Onion 1 egg, beaten 1 t of cold water pinch of salt and black pepper flour oil for frying Slice white onion horizontally and separate them into rings. In a bowl, place the beaten egg. In a plate, spread flour. Dip each onion ring in the beaten egg, roll in the plate of flour and deep-fry. Repeat procedure for each ring until done. Serve immediately with ketchup on the side.

Like The cold cucumber salad... Be the first of your friends to like this. 3 pcs medium sized cucumbers Dressing 3 stalks of lemon grass (white portion only) 6 calamansi juice 1 tbsp Green Curry Paste  1tsp Cumin Powder  1 tsp Curry Powder  2 tbsp Refined Sugar,   3 tbsp Ground peanuts (reserve 1 tbsp for garnish) 1-2 tsp chili powder (use fresh green and red jalapeno pepper if available)  Salt and ground pepper Peel cucumbers alternately so as to leave green stripes. Cut into half lengthwise and remove seeds. Cut crosswise into 1/4 inch thick. Chill. In a blender, put all the spices and blend. Adjust taste with salt and pepper as well as sugar. Pour dressing in the cucumber and mix well just before serving. Arrange in a serving platter with lemon grass, jalapeno or ground peanuts as garnish. Topped with peanuts, this cold cucumber salad is rich in flavor. Taste of Thailand. Left to right: Green Curry Paste, Cumin Powder, Curry Powder,  Refined Sugar, ...

By GERLIE M. UY Bamboo Shoot or Tambo is made into pickle or achara. 24 cups young bamboo shoot, matchstick 1 liter can vinegar  Reserved pineapple juice Spices: salt and ground pepper 5-6 cups brown sugar 3-4 thumbs of ginger, matchstick 1 whole clove of garlic, crushed and sliced 5-6 medium red onions, sliced lengthwise turmeric powder Vegetables: 20 -24  pieces Stringbeans, 1 inch long 2-3 pcs eggplant, sliced lengthwise into eight and cut crosswise, abou 1 inch long 6 -8 pcs medium carrots, matchstick 1 300ml pineapple chunks (juice reserved) Glass Jars for storing  Prepare the bamboo shoot by blanching the same in boiling water for about five minutes. Drain and Set aside.   In a wok, put the vinegar, pineapple juice, and all the spices. Blend with wooden laddle to dissolve sugar. Cook in medium to to high heat for about 15 minutes. Let boil until the liquid tastes sweet, sour and spicy. Adjust taste with salt and pepper. Add the vegetables. Cover and let c...