Foot and Fire

Today is Cinco de Noviembre in Negros Occidental wherein we observe this non-working holiday to commemorate a local Independence day for the Negrosanon.  How else can I make something as memorable as Cinco de Noviembre but to have a liberty to cook something out of our ordinary fare. So, I made Meatless Caldereta, Meatless Barbecue, and Spicy Stringbeans with minced cutlets out of dried vegemeat cutlets and these threesome turned out so well and yummy. Sadly, there's no photo of the Spicy stringbeans as we had it while my phone was charging upstairs.  Vegemeat Cutlet Preparation In every cup of vegemeat cutlet, put two cups of hot water or broth of choice or hot water and dashes of bonito/mushroom granules. Let soak for 20 minutes. I added katsoubushi or bonito flakes in mine to lend flavor. After 20 minutes, separate the cutlets from water, squeeze out the water from the expanding cutlets, and reserve the water. By weight or volume, the cutlets expande...

By GERLIE M. UY Chicken breast, chicken liver and pork barbecue, all grilled and topped with sweet sauce. What is Manokan Country for Bacolod City is Larshian for Cebu City. Located in the popular Fuente Circle district, Larshian houses several stalls that serve chicken and pork barbecue and various fish catch which can be grilled or cooked into sour fish soup. Of course, the "puso" or the weaved coconut-leaves wrapping the cooked rice add the local "Bisaya" feel to the table. While we were eating, an old man serenaded us with an English song and we immediately requested for a "bisaya" song, so he sang Matudnila to our delight. Larshian is a nice place to visit while one is in Cebu, it is just fronting the Robinson's Galleria located by the Fuente Circle. While the shouts here and there of waiters and waitresses may be annoying, in fact, it adds a local feel to the eatery. This is where the locals eat and meet. So, it's definitely worth a try. PUS...