Foot and Fire

Squash ukoy is a fave in the house but this one is special because there are chives and we had the squash and chives from the garden. I had ukoy post before, so I'll link it here. But for memories of our picks, I am blogging my latest ukoy. https://footandfire.blogspot.com/2021/11/squash-ukoy-fritters.html?m=1 https://footandfire.blogspot.com/2016/09/squash-ukoy-with-tostitos-spinach-dip.html?m=1 https://footandfire.blogspot.com/2010/09/squash-ukoy-squash-tempura-cake.html?m=1

    I always imagine myself cooking squash flowers when they are aplenty. Since the squash flowers in the garden come one after another and not in one-time big-time occasion, I decided to root for the young leaves. Pruning the last leaves of the squash is important to guarantee a good growth of squash. I love munching the leaves in Monggo Soup (Mung bean). It's foamy chewy type of leaves.    For a change, I decide to fry it with the batter. And it's popular in the house. So I am sharing this to you.... Happy experimenting!!! Squash young leaves, roughly sliced 2 cups Flour 1 cup starch  1/2 c rolled oatmeal  salt and pepper mushroom seasoning 2 eggs, lightly beaten cold water oil for deep frying Slice roughly young squash leaves. Set aside. In a deep bowl, add flour, starch and oatmeal. Add salt and pepper and mushroom seasoning. Mix well before adding 2 lightly beaten eggs. Add cold water and mix batter well in a circular motion. Ad...

LASWA, an Ilongo vegetable soup that is worth featuring for the nth time in this blog.  One secret to a good laswa is to use odd number of vegetables so it can have a perfect result. So in this one, I used squash, malungay or moringa, saluyot or locally called tugabang, balagay or winged beans and okra.  My nephew asked me what are the other names of okra as.my readers might not understand it. I said, it is mostly known as okra but Wiki suggested "English-speaking countries as  ladies' fingers  or  ochro." So be it, but lady's finger here in the Philippines refers to a small fragrant and tasty banana that looks like its name, a lady's finger. So back to laswa, I have 5 ingredients and they all went well together.  I used miso paste as my seasoning and it went well with the fish sauce. That is a must try inlieu of the usual dried anchovies or shrimps. 2 tomatoes 1 onion Saluyot, 1/3 chopped and reserve the rest Winged beans Squash Okr...

Tau chiam for Pinoys refers to dry flat noodles with about 1/3 inch width. It accompanies molo soup balls or misua with sardines combination. Here is my quick supet soup. I used canned sweet corn but a fresh one is the best if it is in season. I used a handful of tau chiam so it won't absorb the soup base. I enjoyed this ala carte for my light supper. Oil Garlic, choped Onion, chopped Tomatoes, chopped Tofu, cubed Squash Italian Parsley (reserve some for garnish) Sweetcorn 25g Tau Chiam Salt and pepper Mushroom granules 2 pcs Chilis Malunggay aka moringa  Saute garlic, onions and tomatoes in oil. Add tofu, squash and parsley. Cover for 3 minutes in medium fire. Add sweetcorn and enough water for serving. Cover and bring to boil.  Add tau chiam and seasoning. Cover and boil for 3 minutes or until noodle is cooked. Break chilis into two and add to soup. Finalize the taste. Let boil for 1 minute and add malunggay. Cover and Remove from fire.  Serve ala carte garn...

Please find the recipe on my other blog. Promise, this will be the first and last blunder. :) Enjoy.... http://footandfire.blogspot.com/2016/09/squash-ukoy-with-tostitos-spinach-dip.html

Squash, grated (Use steel cheese grater) 2 heads Onion, chopped 6 cloves garlic, chopped Toasted garlic (optional) Salt and pepper Dried Italian herbs and/or turmeric Oatmeal Flour Canola oil for frying In a deep bowl, put first six ingredients. Add oatmeal until manageable to form into patties. Just add flour a little at a time to adjust. Fry each patty and drain excess oil in a paper towel. Serve with tomato ketchup or Tostitos Spinach dip. Posted via Blogaway

ULTIMATE MYANMARESE STREET FOOD: Pig mask and other internal organs in sticks. One has to cook it by dipping it in a boiling liquid in the center. The containers on the side are the condiments and the red ones must be chili... *** Watermelon for 900 kyatts. *** The whitish green watermelon. *** Sayote or squash leaves. *** Melon. *** I'm holding a honeydew. *** Golden-orange Papaya. *** Some deep-fried stuff: crabs, shrimps and some floured food. *** Just like the Thai papaya pickle. The woman is using the mortar and pestle to mash the spices and then she adds this to the raw green papaya. *** Must be jelly sweets. *** Cold desserts to quench the sun-dried palates. *** Ice cream from Nylon Ice cream parlor.  Quite a following among the locals for this dirty a.k.a. home-made ice cream. *** Rainbow ice cream. Choices vary from tropical fruit like Durian to the classic ones  like chocolate and vanilla.  ***

Are you eating the squash leaves and tops too??? It's actually crunchy and has smooth texture. *** Recently, we added the squash leaves to boiled mongo with sliced squash and green papaya. It turned out yummy too... *** A slice of squash *** Green papaya. *** Bring Mongo to boil. Smash the seeds. Add water if desired. Saute garlic, onions and tomatoes. Add the boiled mongo.  Let boil and add squash and papaya. Let cook and season to taste. Add the leaves, cover for a minute and remove from fire. Serve hot.

For lunch today, we had laswa. We mixed all solid vegetables available: papaya called kapayas here, squash or kalabasa, okra, takway (gabi roots) and saykwa or patola and the green leaves at hand: malunggay called balunggay here and saluyot called tugabang. The secret addition is the lemon grass known as tanglad here and some dried fish. .N.B. the ingredients are actually flexible; compare this laswa with my previous post.... Match this vegetable soup with fried fish and rice... Perfect!

By GERLIE M. UY Here are the Top Ten posts in my two year stint as food and home-cook recipe blogger from 2010 to 2012. Two surprising high hits for viewers are my entries on Fish Soup with Kulitis which earns 80 viewers which I find amazing as "kulitis" is not a popular green leafy vegetable and Fish Soup with Kamote Tops which earned 93 hits. But both did not make it to the top ten though. Here are the top ten recipe with links that are always called for by the viewers (but I'm not sure if they're called to be cooked), and the number one which has 2273 viewers is unexpected as it has beaten my sushi, summer roll and pad thai. Read on! TEN classic buko salad 92 viewers posted last 12/11/11 NINE chicken ala king spaghetti 113 viewers posted on 1/14/10 EIGHT Buko Lychee Jelly Dessert 130 viewers posted last 1/15/10 SEVEN Pechay kimchi 203 viewers posted on 5/15/11 SIX vietnamese summer roll  137 viewers posted on 12/6/10 FIVE Food treats from Ilocos 141 viewers posted...

By GERLIE M. UY Mongo Soup with the green leafy vegetable called Lupo 1 cup mongo water 2 cloves garlic crushed 1 onion, quartered 2 ripe tomatoes, quartered Water dried fish (or dried shrimp) salt 250 gms squash, cubed 2 eggplants, sliced in half lengthwise and quartered 6 cups lupo Boil Mongo in enough water until tender. Mash. Set aside In another soup pot, saute garlic, onion and then tomatoes. Add water and the mashed mongo. Add dried fish. Bring to boil. Add salt to taste. Add quash and eggplant. Let cook. Adjust taste with fish sauce, if preferred. While boiling, add the lupo and cover pot with lid. Remove from fire. Serve hot with rice and fried dreied fish on the side.

By GERLIE M. UY For Fries: 2 sweet potatoes, peeled cut lengthwise 1/8 of a medium squash, peeled and cut lengthwise canola oil for deep fry iodized salt for seasoning Heat the oil. deep fry the sweet potatoes and the squash. Serve with tomato ketchup. ***** For Grilled Eggplant, Pasta and sauce 5 pcs long eggplants, cut into half vertically and horizontally. If too thick, slice vertically once more until desired thickness. Tip: Not too thin as it will shrink after grilling. Also, immerse in water to avoid discoloration. Just before grilling, sprinkle with rock salt and dry or fresh basil leaves. Pan grill but put a small amount of olive oil. 1kg spaghetti, cook as package direction 1T of olive oil 3 cloves garlic, chopped Drain a 200g canned green peas 1/2 cup of slice black olives Grilled eggplant 1kl Tomato Sauce (I used the sweet Filipino Style as my eaters are not accustomed to the three-cheeses and italian-style version and the advantage here is that I am no longer putting sugar...

By GERLIE M. UY FOR LUNCH. Pito ka klase sang panakot para sa laswa. The tradition among "experts" in laswa is that one has to have an odd number of ingredients in order for the laswa to taste good. We describe the mixture "sampat" here in Negros Occ. 1 L to 1 1/2 L water 2 medium ripe tomatoes onions dried fish or dilis (Balingon) (may use dried shrimp, if desired) about 100 g squash (kalabasa), cubed about 100 g Papaya or Kapayas, sliced about 100 g string beans (snake beans), sitaw or balatong, cut into an inch long about 100 g okra three handful Malunggay, Moringa or Balungay leaves three handful Saluyot or Tugabang leaves, slice a handful of Ampalaya or Amargoso leaves salt or fish sauce In a casserole, bring to boil the water with ripe tomatoes, onions and dried fish. Add the next four solid ingredients. To get the desired slimy soup, add this early a portion of the Saluyot (Tugabang). Let cook. Adjust flavor with salt or fish sauce (patis). Add the rest of t...

By GERLIE M. UY Pechay Wraps can also be called Bok Choy Wrap! Here's the link on our favorite green leafy vegetable. http://en.wikipedia.org/wiki/Chinese_cabbage I mainly love Pechay when cooked with ground beef clear soup. I will share the recipe with you later as I did not take pictures of such a favorite home dish, as ordinary as it may be for us but I promise, it will enamor you too. Speaking of ordinariness, I decided to put a twist on the usual soup but best buddy: beef and  pechay. Here it comes!  The sumptuous Pechay a.k.a. Bok Choy Wraps after being steamed for 20 minutes. Best served with soy sauce or fish sauce (patis) with calamansi. Since I have no carrots, I used the squash and sayote.  Chop a cup and a half (1 1/2 cup) of each.  Then chop some onions and garlic in desired amount (the more the better. ).  Mix the chopped squash and sayote with 200g ground beef.  Put salt and pepper then soy sauce. Add egg if you desire. Mix well.  He...

1 small squash (about 500grams), sliced thinly into strips or french fries-sized Batter: 2 cup flour 1 cup cornstarch 2 t salt 2 eggs oil for frying  (half sesame oil and half canola oil) Mix all ingredients. Make sure the mixture is not too dry and not too watery; just enough to form a spoonful into a patty when placed in the pan for frying. Heat oil and drop a spoonful of mixture, press to for into patty. Let fry for 2 minutes on each side or until light brown. Drain oil and serve hot with ketchup or cane vinegar.