Foot and Fire

200 pcs Deseeded Whole Chilis Carrots, cut into strips 1.5 liters vinegar (coconut) 500ml pineapple juice salt and cracked peppercorns garlic, chopped onion, chopped ginger, chopped 500 gms sugar Turmeric powder (optional) *** Arrange chilis and carrots in sterilized jars. In a wok, put vinegar, pineapple juice, sugar and the spices. Bring to boil for about 15-20 minutes. Pour boiling vinegar in each jar. Seal. Refrigerate when cooled down. Serve as appetizer. (If you have no jar, put all chilis and carrots in the vinegar and cover with lid. Let cool and transfer to plastic container. Refrigerate to prolong shelf life) ***

      We traveled by foot but we were transported by our mouths! One of the perks of vacation is eating heartily and discovering great food places. Vista View Resto is one of the happy finds! Feast on the food basket below... This is located at Ma-a Diversion Road and a great stop over before heading to the Crocodile Farm. BOODLE MEAL FOR 4 TO 6 PERSONS: Kinilaw, crispy noodle, chop suey, chicken inasal  and pork barbecue (not in the photo because we requested to separate it) *** *** *** chicken inasal with achara *** *** We were on top of a hill! *** ***

By GERLIE M. UY MMM appetizing papaya achara Pickled Papaya, ever yellow because of the turmeric powder! 1 whole large green papaya, shredded (see shredder below) 2 medium carrots, shredded 1 800ml can pineapple tidbits, reserve juice 1 L coconut vinegar (may use cane vinegar) 4-6 cups brown sugar 6 medium red and green bellpepper, sliced lengthwise thinly 6 medium red onion, sliced lengthwise 6 thumb big ginger, sliced lengthwise thinly Turmeric powder Mix together and Set aside the shredded papaya and carrots in a large plastic container that can withstand heat. Do not use steel as the acid will react on it. In a wok, put the vinegar, reserved pineapple juice, four cups sugar, bellpepper, onion and ginger and turmeric powder. Bring to boil and let it boil constantly for 10 minutes. Add pineapple tidbits. Taste and adjust sourness vis-a-vis sweetness with remaining sugar. Remove from fire and pour on the papaya-carrots mixture. Serve as side dish and appetizer. Store remaining pickle...

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...