Foot and Fire

After I tasted this in Myanmar years ago, I couldn't forget how the Burmese incorporated cashew nuts in their dishes like stirfried vegetables and noodles just as much I couldn't forget how the Chinese in Beijing/Tianjin added boiled peanuts as side dish and deftly used chopsticks to pick the nuts one by one. There is surely a connectedness in the evocation of places we visited and the evolution of our palates. Today, got a chance to replicate the cashew addition to dishes. 2 bunch Bokchoy 2 bunches Pechay 2 mefium Carrots A handful of French beans Clean vegetables. Slice into serving sizes. Bring water to boil. Set the steaming pan and steam per vegetables for 4 minutes for uniform cooking. Set aside. Stirfried sauce 2T vegetarian stirfy sauce or Hoisin sauce 1T Soy sauce 1T sesame oil 1T mirin 1T rice wine 1T toasted garlic Dash of himalayan salt Mix all sauce ingredients in a bowl. Heat pan and add the mixture then bring into a simmer. Add vegetables and stir for...

One of our guilty pleasures is grabbing salted nuts and those whole grain thingies from the grocery aisle but what I really can't accept is that it is laden with msg, nature-identical flavors and artificial flavor. But out of sheer laziness and often, out of mere conveniece of just grabbing it, I buy.  If I am in my element, I order toasted nuts and dried fruits online and make my own trailmix. From the times I do this up to now, I got some preferences. I am sharing to you my favorites that I am having now: Almonds, toasted whole or slivered (choose unbleached please) Cashew nuts Golden raisins (dark ones tend to moisten) Cranberries, nice sour tones and good to add to stirfries and chao fan Apricot, love it in my moroccan dish and as snacks as it is so filling Some others which I tried with my notes: Walnut (not much as the peel has aftertaste and the Chinese use this as their brainfood. Look at the shape of wanut, it sure looks like brain) Hazelnut (pricey and overrat...

Please check out the recipe on my other blog. Got no time to take it down and put it here again. So please bear with me. http://footandfire.blogspot.com/2016/09/beef-and-mushroom-biryani-rice.html

250gms ground beef Greek yogurt Canola oil 2 cups rice 2 cups water Turmeric 2 packs Asian Gourmet  spice Salt Mushroom Carrots, chopped Chopped oregano Toasted cashew nuts Marinate beef in yogurt for 10 minutes Saute beef in a little oil. Set aside. In a wok, rinse rice. Add water, turmeric and prepared spice. Bring to boil covered. Add mushroom and carrots. Cook in low heat. Add hot water to adjust rice absorption to allow it to cook. Garnish with cashew nuts and chopped oregano. Serve hot. Posted via Blogaway

Easy steps to follow for this one.  Soak in warm water the dried pancit canton and the dried vermicelli. In a wok, saute in olive oil the garlic and onion.  Add a handful of cashew nuts and chicken or canned tuna. When cooked, add vegetables and let cook for two minutes before adding the drained noodles.  Season with salt and pepper as well as soy sauce. Let cook for 5 minutes. Serve hot!

Summer Roll is a favorite! The rice paper is found in the International section of any supermarket. Here is how to prepare your own: Sauce: Combine Hoisin sauce, chopped cashew nuts and a little soy sauce and water.  Bring to boil until desire consistency. Rolls: In a chopping board, lay a piece of rice paper, moisten with water. Place desired vegetables and cooked fish, meats or prawns. Fold and roll as you would a regular spring roll!  Option: You may serve with dip or include in the roll, the sauce. *** *** Lettuce *** Carrots and cucumber ***

Flowers are for the soul and fruits are for the stomach... These are two nature's bounty that bring everyone good childhood memories, Gastronomic experience and wonderful poetry.... MARANG DURIAN Mangosteen KAMONSIL CASHEW OR KASOY WATERMELON PINEAPPLE OR PINYA DUHAT BERBA Atis

Ang prinsipe na nakaupo sa tasa... Kasoy! I love this riddle and the fruit is memorable as when i was small, this fruit was a menace once because we played under the cashew tree and we picked the hanging fruit as it was within our reach. We bit it and our mouths were burned as it turned out, the fruit is not yet fully developed as the seed grows out fast first before the fleshy meat. Kasoy is a childhood fruit, as its juicy and messy flesh can only be tolerated by children. But this fruit will not go out of plantation as it is valued for its tasty nut. How do we eat the fruit? Slicing and dipping in soy sauce, by biting and licking some salt in our palms or by simply chewing it whole and munching until the fiberous flesh gets manageable to be swallowed.