Foot and Fire

Asian Dressing 2T Worcestershire Sauce 2T Soy Sauce 2T lemon juice 2T apple cider vinegar 1T Korean Spicy Dip 1T Chili Garlic Salt and pepper Put all ingredients in a jar with lid. Shake to mix well. Set aside. Salad Ingredients 1/8 cabbage, shredded 2 medium cucumber, sliced thinly 1 small carrot, julienned 1 big bellpepper, julienned 1 tomato, sliced thinly In a serving bowl, add all salad ingredients. Add all Asian dressings and massage the dressing to the vegetables using one's gloved hands. Serve chilled. Look at this video on how I gave it some massage. 

Blanch kamote tops and drain well. Add sliced tomatoes, onions and grated green mangoes. Toss in apple cider vinegar, a dash of salt and black pepper. Chill and serve as appetizer.

By GERLIE M. UY The Ginata-an Nga Tilapia, ready to serve over steaming rice!!! My portion of the ginat-an nga tilapia Chef Handyman checking his ginat-an! The mixture before heating it through! The Thick coconut milk The grated coconut milk Our guest chef, Handyman, prepared our favorite Ginat-an Nga Tilapia... Here is how he did it! 1 whole matured coconut, grated water 1 kilo Tilapia, cleaned and fins trimmed. 1 large red onion, sliced 3 cloves garlic, crushed and sliced 2 thumbs ginger, crushed and sliced 5 long chili (ilahas) 2 bellpepper 1/2 cup coconut vinegar salt and pepper Prepare the coconut milk by putting a cup of warm water to the grated coconut and pressing the same until the milk collects. Strain and collect the thick milk. Set aside. To get a thin milk, add two cups of warm water again to the grated coconut and press with hands and collect the thin milk. In a deep pan with lid, arrange the Tilapia, and place the rest of the ingredients and the thin milk. Reserve the t...

By GERLIE M. UY 1 kl beef, sliced tapa-style Marinade 1 cup soy sauce 1/2 cup honey 1 tsp ground pepper 1 tsp rock salt 1 thumb-size ginger, sliced thinly 1 tsp ground ginger (optional) 2 T apple cider vinegar 1 T canola or sesame oil 1/2 cup canola oil (for frying and cooking) onion rings 1 T sesame seeds Garnishing 1 T toasted sesame seeds In a container with seal, put the tapa-cut beef and pour in the marinade and mix well using hands. Let stand for two hours or overnight. Heat wok-style frying pan, put the 1/2 cup of canola oil. After oil is heated, add the beef arranging each on the pan then cover the pan. Let cook for 10 minutes and add the rest of the marinade. Cover and let cook until beef is tender and the marinade is reduced to a half. Add 1 T of sesame seeds and onion rings. let cook until marinade is reduced to a third. Then remove from fire and arrange in a platter. Garnish with toasted sesame on top.  Related post: Chicken wings teriyaki