Foot and Fire

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

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.

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.

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...

By GERLIE M. UY Actually, I was so hesitant to post this "kimchi attempt." Searching in the net on how to make kimchi is a big task. First, I have to find one which is not too chili-ful, not too complicated, and most of all easy-to-find-ingredients so I can make a version which is familiar-yet-not to Filipino palate. I made this a month ago and it's a surprise that the longer the fermentation, the better taste it gets.  What i love about using this native pechay is the crunchiness of the stalk and there is no after-taste or after-smell in its green leaves. This is indeed an accidental kitchen creation when I was confronted with many native pechay. Here's my kimchi attempt: Ing: 1/2 kilo native pechay 1/2 cup rock salt 4 liters water 2 tablespoon Cayenne pepper 6 chopped onions 2 chopped garlic 1/8 cup grated ginger 5 tablespoon brown sugar 1/4 cup fish sauce    Cut the end of the bunch of pechay and separate each stalk with leaves.    In a large container, diss...

 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...

White onions are mildly sweet in taste and crunchy with lots of antibacterial properties. Onion rings are great appetizers. Onion rings can also be a side dish. May be dipped with your fave dippings. Here's how to make your own Onion rings... 6 big pieces of white onions, sliced and separated into rings 1 piece egg, scrambled a pinch of salt, black pepper and chinese five spice a handful of cornstarch Olive or Canola Oil Heat oil in a small deep frying pan. Mix egg and spices in a small bowl. In a plate, spread cornstarch. Dip onion slices in the egg then roll over cornstarch then deep fry in the heated oil. Repeat procedure. By GERLIE M. UY

8 medium-sized eggplants 3 medium-sized tomatoes, not ripe but yellow green in color, chopped 1 large white onions or 1 medium red onions, chopped 2-3 T apple cider vinegar a pinch of salt and pepper In a casserole, bring water to boil and add eggplants pierced with fork. When tender, remove from fire and drain. Peel the eggplants and mash them without detaching it in its hard head. Arrange in the serving platter. Top with the chopped tomatoes and onions, vinegar, salt and pepper. Best served if chilled.

We have boiled pretty camote (sweet potatoes) this morning. It's so boring eating it up. I gathered my Mambucal Honey and some remnant peanut butter in the fridge and made some twists. 2 C honey 1/2 C peanut butter (1 C if desired) 1 C banana ketchup 1 C apple cider vinegar Combine all ingredients. If the peanut butter lumps, whip in a blender. Serve as dip for fried fish, chicken and french fries. Also, this can be a dressing to your favorite vegetable/fruit salad. Add hot chili pepper sauce, if desired.

1 large onion, halved and thinly sliced 2 cloves garlic, crushed and minced 1 Tbsp olive oil 1 large singkamas or turnip, sliced about 1/8 inch thick 250 gms mustard greens, washed and sliced into two 3 Tbsp chicken broth (1/2 broth cube dissolved in hot water) salt and pepper to taste 1/4 t sesame oil In a large pan, sauté garlic and onions in olive oil over medium heat. Add the singkamas and stir fry for a minute. Then add the mustard greens and broth and cook with cover until the mustard greens are just wilted. Season with salt and pepper. Remove from fire and toss with sesame oil.

ING. Sayote stalks and leaves Medium ripe tomatoes, chopped or rings Red onion, chopped or rings Cane or coconut vinegar (I used banana vinegar, so aromatic) Dashes of salt and pepper Optional: chopped/cubed cucumber PROCEDURE: Separate the sayote leaves from stalks. Cut the stalks 2 inches long and easily peel off the thin layer of skin and discard the vine. Wash carefully. Boil water, and place the washed sayote leaves and stalks for two minutes and drain. Place the drained sayote leaves and stalks in a salad bowl and let cool. Then add the tomatoes, onion, cucumber and vinegar. Toss and add salt and pepper to taste. Enjoy the crunchiness of Sayote leaves and stalks.

This my Filipinized version of sushi. i pan grilled the tuna instead of raw, otherwise, i will eat everything alone alol.at times, i used our rice and malagkit rice as well as go for canned tuna. But i love the grilled one.Here, try the recipe yourself. UTENSILS: a very sharp knife to cut the sushi into pieces sushi mat (bought at P30 and can be reused) INGREDIENTS: I kilo cooked rice (i used Japanese rice this time at P125/kl. usually i use 3/4 kl malagkit and 1/4 ordinary rice) 2 packs 10-piece sushi nori (any brand, i chose the cheaper one at P64/pack Soy sauce Wasabi (available in paste and powder) FILLINGS: any veges or seafood u like or crab and seafood sticks found in the frozen section. i also want avocados too. Toasted sesame seeds can also be added. But you can never go wrong with what i used for my sushi today: CUCUMBER (choose, young ones so you wont have big seeds in the center) not-so-ripe MANGO (choose the robust one at 1/4 kl a piece. its recommended that mangoes are ta...