Foot and Fire

Half kilo native chicken Onions Bellpepper Ginger Coco water of 2 coconuts (about 2 L) 3 Potatoes, cubed Coco meat Salt and pepper to taste. Boil the chicken until tender with minimal water. Add ginger, onion, bellpepper and coco water. Simmer, then add poataoes and coco meat. Adjust taste with salt and pepper. Serve hot with rice on the side.

 One day, I forage in the fridge and found two unrelated vegetables, a bundle of string beans and a cabbage. Well, since emergency, aside from hunger, is the mother of all kitchen concoctions, I made a stir-fry from these two never-been-matched-before vegetable. Usually, stringbeans are for pinakbet while cabbage are for chop suey but now I matched them and they blended so well. Here is the STRING BEANS AND CABBAGE STIR FRY. <p><p><br><br>TH<br><br><br><br&gt...

Not large amount of butter in the Bechamel Sauce. Not much cheese in the layers. Mushrooms, carrots and corns are the healthy and tasty add-ons. 500 gms lasagna, cooked according to package instruction. (14 minutes!) About 20 noodles. Makes two sets of lasagna with 3 laid noodles. Ideal layer is 4, which you can make, depending on the size of your bake pan. 500 gms lasagna noodle, cooked Yummy Red Sauce 3 T butter 1 medium-size white onions, chopped 3 t garlic 1 t dried basil 1/2 t dried or powdered oregano 1/2 k ground beef 1 c tomato paste (or two 150-gms pouch) 1 c tomato sauce (one 250-gms pouch) 1 cup beef stock 1 c carrots, chopped 1 can corn kernel, drained 1 can sliced button mushroom, drained salt and pepper Creamy White Sauce: 3 T butter 11/4 c beef stock 1/4 c flour 1 1/2 c evaporated milk Toppings for every layer: 1 1/2 cup grated cheese Saute onions, garlic and herbs in butter. Add in beef and cook over medium heat until the meat is done. Mix in tomato paste, tomato sauce ...

This tastes better than pinakbet, the dish we all knew. This is a favorite among Ilonggos as this vegetable mix brings back memories of home. Alugbati or vine spinach brings out the best in the beef soup. I believe some regions only considers alugbati as a horticultural plant and not one for the kitchen. Try this recipe and you'll know what i mean. 2T canola oil 3 cloves garlic, chopped 1 medium onion, chopped 250g ground beef salt, pepper and powdered oregano to taste 6-8 cups water 1/2 beef broth cube (optional) 2 chili pepper, tail pinched 2 cups squash, cubed 2 cups string beans, 1.5-inch long 1 cup eggplants, quartered and cut into 1.5-inch long 1 patola, cut into 1/4-inch round 1 bunch alugbati Saute garlic and onion. Add beef and season with salt, pepper and oregano. Stir-fry for a little while and add water. Add broth cube if desired. Bring to boil. Add all vegetables except alugbati. Let cook for 3 to 5 minutes. Adjust taste with salt and pepper. Add alugbati and cover. Re...

Soupy or Stir fried, this is the best way of enjoying patola, gourd or loofah in english. Here's the kitchen recipe we always have in our table: 2 cloves garlic 1 medium onion 3 medium ripe tomatoes 2 2-feet long patola, sliced round 1 T water (if stir-fried), 1 Cup water (if soupy) 2 T Hoisin sauce salt and pepper to taste In a pan, saute garlic and onion until translucent. Add tomatoes and mash until soupy. Add patola and stir fry until tender. Add water as desired. Add salt and pepper to taste and hoisin sauce. remove from fire and serve immediately on top of rice.

This is sinful; the cheese and the butter. This is my first home-cooked lasagna and I am not especially groovy about it; it's a bit dry and very creamy due to cheese and butter and next time, i will use part tomato paste and part tomato sauce.. Before,I was able to make a home-made lasagna noodle and vegetable, it was so good and tasty and not dry. i will share to you the vegetarian version later. 1 box lasagna (500 gms, about 20 pcs) -----------> Cook according to package direction. It says 1/2 of the 14 minutes but I boiled mine for 10 minutes. *** TOMATO SAUCE (I suggest to prepare this ahead of the bechamel sauce) 1/4 cup olive oil 1/2 cup butter 4 cloves garlic, chopped 1 medium white onions, chopped 1/2 kilo ground beef 6 tbsp. white wine 1/4 t nutmeg 1/3 chopped oregano 4 T chopped basil leaves salt and black pepper to taste 1 cup beef broth 2 small cans or 300 gms tomato paste 1 cup ketchup (to temper tomato taste, use sweet style if desired) shredded cheddar cheese (one...

Locally known as "latik" or "lutik," this vegetable viand is a staple every time squash abounds. Usually, this is served hot and paired with rice. Here is how to make one for your table. 2 T canola oil 1 medium red onion, chopped 3 cloves garlic, crushed and chopped 3 medium ripe tomatoes (may be omitted) 1 medium squash, sliced, seeded and cubed coconut milk (1st squeeze and 2nd squeeze) 1 T curry powder Salt and pepper to taste To prepare the first squeezed milk (about a cup, put about two table spoon water and squeeze the coconut milk out of the grated flesh. Reserve the milk. To make the second squeeze of milk, put 2 cups water in the coco milk and squeeze and reserve the milk (about two cups) and then discard the flesh. To cook, saute onion in a large skillet until translucent, add garlic until browned and fragrant. Add the ripe tomatoes and stir fry until the flesh is crushed and soupy. Add the cubed squash and add the second coco milk. Cover and stir occasion...

The valentine's day is extended and the new year just kicked off for the chinese. Here is the hearty way of celebrating the month before it paves way to March. This fetuccine is outstanding. No cream, and yet ut worked. The wine and the edam cheese worked the trick well. Happy cooking 450 gms fetuccine, cooked as per package direction 1 T canola oil 1 medium onion, chopped 3 cloves garlic, crushed and chopped 1 medium sayote (young is preferred), cubed 3 medium carrots, cubed 1 beef broth cube dissolved in 1/2 cup water 1 cup pre-sauteed fresh tomatoes (Watch out for the recipe) 1 cup white wine 1 cup cheese (any but i used Queso de bola or edam cheese for this recipe) salt and pepper to taste Olives for garnishing In a medium sauce pan, saute in canola oil the onion until crystal-like and add garlic until fragrant. Add cubed sayote and carrots until cooked but still crispy. Add the pre-sauteed tomatoes, the broth and the white wine. Bring to boil. Add the pre-ccoked fetuccine and ...

Here's the baked macaroni we just had had for brunch today. Served with french bread on the side and perfectly matched with Melon Spritz and sparkling white wine. Happy valentine's Day! 1 kilo straight macaroni (pre-cooked as per package direction) 3 T canola oil 3 cloves of garlic, crushed and chopped 1 large onion, chopped 12 ripe tomatoes, cubed 1 beef broth cube 250 gms ground shiitake mushroom 1 kilo Three-Cheese tomato sauce (Clara Ole) 200 gms grated Queso de bola (edam cheese) 200 gms grated cheddar cheese 4 T dried Basil leaves Salt and pepper to taste sugar (optional) In a big deep frying pan, saute garlic and onion in oil. Add the chopped tomatoes until cooked. Place the dissolved broth cube and the shiitake mushroom (if dried, pre-prepare by soaking in water and draining, then chopping the same in the food processor). Simmer. Add the tomato sauce and simmer. Put half part of the cheeses. Set aside the other half for toppings. Add the dried basil by pressing the same...

Ingredients • 1 kg chicken wings • 1/2 cup honey • 2 tablespoons soy sauce • 3 tablespoons oyster sauce (or premium soy sauce) • 3 drops sesame oil or canola oil • 1 tablespoon grated ginger • 4 tablespoons ketchup (or 2 T ketchup and 2 T chili sauce) • 2 tablespoons lemon juice • 2 cloves crushed garlic Iif to use Cayene, cumin and chili instead of chili sauce, use 1/8 T of each spice Directions 1. Cut tips off the chicken wings and discard. 2. Separate the drumette from the wingette and put aside. 3. In a large bowl mix together all the other ingredients until smooth making sure all the honey is mixed in well. 4. Add wings to the marinade and place in the fridge for about 20 minutes before cooking. (The longer the better) 5. Wings don't need to be marinated for very long. 6. Cook on a BBQ on top of stove or charcoal. TIP: The extra sauce may be simmered and then mix with rice.

6 pcs medium fish, fried in canola oil 1 T canola oil 3 cloves garlic, crushed and chopped 1 pc onion, chopped 1/4 cup ginger, cut into strips 1/2 cup carrots, cut into strips 1/2 to 3/4 cup mascuvado sugar dissolved into 2 cups warm water 1/2 to 3/4 apple cider vinegar salt and pepper to taste Saute garlic and onion in oil. Add garlic and stir fry until tender in medium heat. Then, add carrots and continue stirring until desired tenderness. Add dissolved sugar and vinegar slowly until the desired sourness is reached. Adjust flavor with slat and pepper. When done, place the fried fish and simmer. Remove from fire and serve immediately.

1 kg. cooked spaghetti pasta (angel hair pasta, may be good) Sauce: 9 tbsp sesame oil 5 tbsp Hoisin sauce (Lee Kum Kee) 1 tbsp Chili Garlic Sauce (Lee Kum Kee) 3/4 cup Premium Soy Sauce (Lee Kum Kee) 1/2 cup water 1/2 cup sugar (mascuvado) 2/3 cup olive oil 2 pieces onion, cubed 4 cloves garlic, crushed and cubed 1 whole chicken breast (boiled and cubed) mushrooms, 250g Shiitake mushroom and 250g button mushroom (Soak in water if dried and cubed) ground peanuts for granish 1. Cook the pasta as per package direction. 2. Mix all ingredients for sauce. Make sure the mascuvado sugar is dissolved well. Set the mixture aside. 3. Saute garlic and onion in olive oil. Then add the chicken and cook it until brown and add the mushrooms. Let cook. 4. Add the sauce mixture to the chicken and mushroom and let it simmer. 5. Mix the sauce on top of cooked pasta. Sprinkle with ground peanuts for garnish. Serve immediately.

I prepared this for our Noche buena 2009. Everyone gushed over it and asked for round two this valentines! 5 Porterhouse steak 1 inch thick 2-3 cups red wine (i used semi dry but i think dry is better) 2 cups tomato paste ( i you want, you may add canned sliced/peeled tomatoes) 1/4 cup dried basil leaves (i think fresh is tasteful) 6 tablespoons olive oil 8 cloves garlic, chopped 4 teaspoons fresh ground black pepper 2 teaspoon salt Vegetable sidings halved carrots, 12 pieces baguio beans, tomato slices, and sliced lemon rings Preparation: 1. Except for the steaks, mix everything in the blender, chop until smooth and thick. 2. Pour into a shallow plastic dish. Add steaks and turn until evenly coated. 3. Cover and place in refrigerator overnight (I had mine for almost 24 hours as i prepared it the night before). 4. Finally, preheat grill (mine is over the top of the stove). Remove steaks from marinade and grill on high heat until each reaches the desired doneness. Discard marinade. 5. ...