Foot and Fire

     Back in college, I have this favorite restaurant in Jaro, Iloilo City called Bavaria  that served pan-fried potatoes which I severely missed when I went back in Negros. And my last eat there must be, I guess, way back in 2015 when I was still going "overseas" for my master's class in CPU.       I attempted to replicate the same many times but I guess since I don't use butter, I could not bust through the real thing. I drizzle mine with olive oil, season with Himalayan salt and pepper with some dried herbs or my fresh Italian oregano then when these marble potatoes abound. This particular gustatory memory must be the reason that I love potatoes and often look forward to the time when marble potatoes abound in the market. Abundance means cheaper price, so I got a kilo recently to cook all of them to accompany my lamb rack.      But today, I tried something new. The three ways I refer to are boiled, halved ...

Chicken: One whole chicken, cleaned (rub salt if desired) Pu erh tea steeped in boiling water, drained Star Anise Pinches of Chinese five-spice In a soup pan, put the whole chicken. Pour tea, just enough to cover the chicken. Put the Star Anise and Chinese Five spice. Bring to boil for 15 minutes, then heat in medium heat for 1 hour and 45 mins. Remove the chicken and place in the serving dish. Reserve stock for gravy. Gravy: 3 cups of stock starch, dissolved in water salt soy sauce black pepper Chicken bouillon (if desired) Strain two to three cups of chicken-tea stock to remove solids. Let boil in a sauce pan, add starch and adjust according to desired consistency. Adjust taste with salt, soy sauce and black pepper. Vegetables: olive oil onion, cubed carrots, cubed potato, cubed Bits and pieces of Mushroom in can, drained raisins or pickles Saute onion in olive oil, add carrots and potato. let cook and add mushrooms and raisins/pickles. Put a little liquid by using the stock. Serve t...

By GERLIE M. UY SWEET CORN after my bite...lol Preparing to boil. You may leave one layer of husk, if you desire. Removing the hair beforehand is recommended, unless you're in a hurry to boil and eat. lol Learned this boiling tip from the vendor of sweet corn. Nowadays, sweet corn variety which is giant with a-bit-crunchy kernels abound. The secret in retaining the sweetness of sweetcorn is to immediately cook it after it is picked, and in my case, after I bought it!!! Prepare sweet corn by removing the husks and hairs. Wash. Cut into two or leave it whole if you have a big casserole. Put water in a casserole enough to accommodate the sweet corns, making sure the water will cover the corns if finally added. Bring the water to boil. Put the sweet corns and cover. Let boil for ten (10) minutes. You may add a pinched of salt a minute before the end. Remove from fire and from the casserole. Do not let the corn stay in the water. Serve immediately with or without butter.