Foot and Fire

SUMMER ROLL is how you call it if it is made of moistened rice paper with freshies inside. It is named so because it is usually eaten diring hot summer days as this is served chilled or at room temperature. It is more like our fresh lumpia! On the other hand, SPRING ROLL is the one we call pritong lumpia which is usually delish when served after frying...  SUMMER ROLL Cucumber Carrots Lettuce Mango Rice paper Water Julienne or slice matchstick thin all ingredients.  In a clean surface, lay the ricepaper and moistened it with water. It need not be soft right away as it will soften as you assemble the freshies.  Place small portions of all ingredients horizontally and work on folding it.  Repeat until done. PEANUT SAUCE 2 T peanut butter 1T Agave syrup (or dissolved brown sugar) 1t apple cider vinegar 1t soy sauce 1/2 cup hot water Mix all ingredients in a glass bottle with lid. Close and give it a good shake. Serve beside the rolls. 

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.  ***

By GERLIE M. UY Just posting here the dinner we had at the  Thai-inspired restaurant called Atmosphere  fronting the el nido beach... Aside from being a bit  pricey, the resto has poor service when it comes to group diners. They evidently caters to foreigners who just loiter and orders a few food and drinks. In fact, we are the only ones dining upstairs as all of them are in the beachfront area sitting in the beanbag and mattress prepared by the resto. It is also disappointing as there is no service water too. And while I like the noodles, I was expecting for a rice noodles but they used the local thick noodles which can also be eaten in the sidewalk mami stalls.  lemon grass iced tea  Chicken pandan with peanut sauce.  Thai inspired noodles with chicken and soy sauce. (I'm not sure if my memory serves me well)  Thai inspired noodles with mushroom and shrimp and chili paste. (Not so sure with the chili paste)  Thai inspired noodles with shrimp. I...

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, ...

2 Tbsp olive, Peanut or sesame oil 6 cloves of garlic, chopped 1 big onion, chopped 1 cup pan-fried tuna, chopped (250g) 1 block of firm tofu, cubed and pre-fried (300g) 3 scrambled eggs, cooked and chopped 6 leaves of spring onions, chopped 2 Tbsp basil, dried or freshly chopped (coriander or wansuy is recommended) 6 Tbsp of tamarind powder, dissolved in about 6 Tbsp water Salt sugar 6 Tbsp fish sauce 6 Tbsp premium soy sauce (or oyster sauce if preferred) 6 Tbsp soy sauce 1/4 kl mongo sprout or togue (about an inch sprout) 1/8 cup chopped salted peanuts 400 gms Hofan noodles (rice noodles) Cooking Preparation In a fry pan, heat some oil, add the scrambled egg until cooked. Remove from pan and reserve oil. Chop the cooked egg. Using the same pan, add some oil, pan-fry the tuna soaked in calamasi and soy sauce, until done. remove from fire and chop. In a casserole, bring water to boil. Add the rice noodles and let cook until tender. Drain and set aside. Cooking proper In a big skillet,...