Foot and Fire

By GERLIE M. UY While I declared in the past that hunger is the mother of all kitchen invention, I must add now that variety is the godmother of all kitchen invention! Mothers satisfy, godmothers spoil! So, for a change, I served Black rice sushi for my birthday last year and it tuned our so well that it calls for part two soon. I already posted how to make sushi in my past blog. Here is the link to my  sushi . Follow the procedure except for the rice part. Here is my rule of thumb. A kilo of rice can be wrapped by 20 regular nori sheets or two packs. For black rice 3 cups black rice 1 cup violet sticky rice or malagkit...

By GERLIE M. UY The filling Pad Thai I made Pad Thai before. See my previous post  and another post . But this one, I entitled shortcut because I forgot to fry the tofu and chop them up. So I missed the essential ingredient of a real Pad  Thai. Anyway, this noodle dish I churned out in a hurry turned out yummy. For this recipe, I had fried scrambled eggs, stripped native chicken flesh, mongo sprout and the rice noodles. I used available herbs too like celery and coriander. As for the flavoring, don't forget the tamarind-based cubes, fish sauce, and soy sauce. Please see my previous post for the cooking procedure. rice noodles here are being soaked in a hot water the cooked noodles, from crystal noodle to white color The other ingredients go to the pan...

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.