Foot and Fire

We love Chicken Feet or what we Pinoys call "adidas." While we don't like commercial dressed chicken, we are fans of this chicken part. Collagen is what we were seeping in the joints. And true, the nearest to the bones, the sweetest the meat indeed.  Canola oil Garlic Onions Chicken feet Water Monkey's ear Sesame seeds Bulgogi sauce Fish sauce Apple cider vinegar or coco vinegar Soy sauce Sesame oil Saute garlic and onions until translucent, add chicken feet. Stir and add water. Cover until boiling.  Add monkey's ear and all ingredients except sesame oil. Cover and let cook until tender. Reduce fire to low and continue to cook until juice is a bit jelly.  Add sesame oil and put off fire. 

  My cheesy and creamy rigatoni beef pasta    I love pasta and tomato-based sauces with lots of herbs. Lucky I am because I was able to harvest lots of parsley these days and for an extended period of time (they grow more new leaves). Weekends are usually reserved for no-rice menu so this is our staple. I don't heat oil anymore so I saute now using water     Ingredients: Rigatoni pasta, cooked as package direction Reserve pasta water Garlic Onions Tomatoes Chili pepper  Ground Beef Button Mushroom Chunky Tomato Sauce Red Cheese or Quickmelt cheese Parmesan Cheese Parsley Salt and pepper   How to:      In a casserole, add spoons of pasta water then add garlic and onions till brown.      Add tomatoes and chili pepper plus mushrooms and ground beef. Add more spoons of pasta water if needed. Let simmer again.      Add tomato sauce and red cheese as well as parmesan. Reserve Parmesan for garnish. Let boi...

         It has always been a dream to try fresh truffle in my lifetime but well, a bottled Italian truffle sauce in ricotta is not bad to satisfy the craving in the meantime. Fresh ingredients and freshly cooked are always the key to a great food experience. Used parsley a lot these days because I got a lot of them from the garden when I planted tall parsley months ago.  I also get to enjoy cherry tomatoes from the garden, so I get to incorporate them in our dishes a lot of times these days. Dried herbs can also be used in this recipe and any other mushrooms can also used. I just love the earthy aroma and woody taste of shiitake that I often use it if I have some dried ones in the pantry. Button Mushroom or straw mushroom which are available in cans can also be used.     Cherry Tomatoes Shiitake Mushroom 250 gms Penne Pasta Reserved pasta water Truffle sauce with ricotta and black pepper (90gms)   Parmesan Cheese Salt and pepper...

Here is my first crunch of my first ever successful sprout. I had been trying to do sprouting of mongo but I just can't get it long enough to my liking. So when I successfully grew it into 2 inches long, I stir-fried it the next day.  Oil Garlic Onion Mungbean sprout Button mushroom in can, reserve water Mushroom broth granules Salt Spring onions Saute garlic and onions, add the mungbean sprout. Add reserved water and cover for 5 minutes. Add mushroom, broth granules and salt and stir for 2 minutes. Add spring onions. 

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

My special day is always celebrated with spaghetti. I love vegetables and I love the meatball.  So here it is in easy steps. 1. Cook Pasta according to package direction. 2. In a wok, saute in olive oil, garlic and onions  the chopped carrots, asparagus, corn kernels, and mushroom.  Season with salt, pepper and dried herbs. Set aside. 3. In a wok, saute in olive oil, garlic and onions the tomato sauce with meatballs until boiling and simmer until a little thick for your liking.   4. Serve by placing the pasta first, then the sauce and last, the veges.  *** *** *** *** ***

1 tablespoon Canola Oil 1 tablespoon of crushed Garlic 1 large Onion, cubed 1 kilo beef tenderloin cut in strips 1 kilo Broccoli 1 can button mushrooms bellpeppers 4 tablespoons of olives 2-3 table spoons cornstarch saved water from canned mushroom salt and pepper to taste Cut meat in strips. Cut the broccoli flowers from the stem and separate into desired sizes. Remove hard outer portions of the stem until the soft center reveals. Cut into bite size. Dissolve 2-3 tablespoons of cornstarch in a bowl of water. In a wok, saute garlic and onion in oil, put the beef tenderloin and cover for three minutes. Remove impurities from the beef liquid, put a little salt and pepper and let cook for another two minutes. Put small amount of water or liquid from the canned mushroom, then place the broccoli, mushroom and bell peppers. Let cook for two to three minutes. Put sliced olives and the liquid from the canned mushroom. Add salt and pepper to taste. Let simmer for one minute. Add the dissolved c...

Chicken: One whole chicken, cleaned (rub salt if desired) Pu erh tea steeped in boiling water, drained Star Anise Pinches of Chinese five-spice In a soup pan, put the whole chicken. Pour tea, just enough to cover the chicken. Put the Star Anise and Chinese Five spice. Bring to boil for 15 minutes, then heat in medium heat for 1 hour and 45 mins. Remove the chicken and place in the serving dish. Reserve stock for gravy. Gravy: 3 cups of stock starch, dissolved in water salt soy sauce black pepper Chicken bouillon (if desired) Strain two to three cups of chicken-tea stock to remove solids. Let boil in a sauce pan, add starch and adjust according to desired consistency. Adjust taste with salt, soy sauce and black pepper. Vegetables: olive oil onion, cubed carrots, cubed potato, cubed Bits and pieces of Mushroom in can, drained raisins or pickles Saute onion in olive oil, add carrots and potato. let cook and add mushrooms and raisins/pickles. Put a little liquid by using the stock. Serve t...

Are these deer heads real? Posing by the wall decors at Kristin's Steakhouse,  Lacson Street, Bacolod City. Kristin's serve crocodile steak as well as ostrich  but we did not dare try as we were genuinely hungry and we need surefire set of meals. Perhaps, next time. The place is highly recommended!!! *** Summer cooler, anyone? ** Their Ox tongue in mushroom sauce is superb. *** Kristin's house steak specialty...  beef tenders *** *** Their vegetable stir fry is wonderful too. *** We capped our dinner with Flibby's Cupcake.  Just a walking distance from Kristin's.

There are many reasons to love the menu offering of JD Bakeshop in Iloilo City. From its student-friendly price to its delightfully classic such as mongo ensaymada, chicken roll, chicken cordon bleu, chicken ala king open-face sandwich, baked macaroni and pine-orange juice.  *** As for me, I always liked and went for their ensaladang langka, a unique side dish not always available somewhere but only here. I also love their fried and crispy cornstarch-laden chicken rubbed with ginger.  ***   Now that I tasted their Mushroom soup, a new in their menu, I decided to make it my staple in the table each time I visit this memorable student hang-out in Iloilo City. ***

This is the outcome! For chop suey, I used canned young corn and mushroom, ground beef, carrots, potatoes, sayote, bell pepper, cabbage. A little of cornstarch was used to adjust the consistency as the chop suey should not be soupy.   *** For cripsy noodles, I washed the sotanghon or the vermicelli in warm water and soak for a while before draining. Then, I heated a pan until a little smoke comes out of it. I arranged the noodle spreading it out on the pan to get the pan shape. *** For chop suey recipe, pleaes see older posts.

This mushroom burger is delightfully good. As in all burgers, big is good. :) hope i can get hold more of fresh mushrooms soon... I want to make grilled mushroom sandwich next time... 

By GERLIE M. UY Eating is one of the highlights of every trip, next to photo shoots of course. And in vietnam, Pho is the mother of all meals...After a week of partaking Pho, we almost adapted to the no-salt taste and always-with-herbs mixture. In Tam Coc, a friend "luckily" picked a summer roll with lampunaya inside, we were all amused. My friends had their first taste of the abundant Dragon Fruit  there too. Meanwhile, I enjoyed their instant Pho on our last supper before heading to the airport; it tasted like the real thing. The instant hit among us was the deep fried dpring rolls and the beef/chicken with mushrooms and onions of Sa Pa Global hotel... Fried chicken with stir fried bamboo shoot. Unlike the way we cook it, they do not blanch the shoot so that it taste and smells so wrong. Fried chicken on top of fried rice. PHO BO, or beef noodle soup.. we were accustomed to its almost no-salt taste after a week of having it...LOL Condiments for the Pho... L_R Chili sauce w...