Foot and Fire

Wet ingredients About 8 overripe bananas (500 grams), mashed 1 cup brown sugar 1 1/3 cup olive oil (or canola oil) 2 tsp cinnamon powder (or vanilla extract) Dry Ingredients 2 cups sifted all-purpose flour 1 cup oatmeal 2 tsp baking powder Chopped macadamia nuts (any nuts or raisins will do) Combine all wet ingredients in a deep bowl Combine all dry ingredients in another bowl Add small amount at a time the dry mixture to the wet mixture. Mix well. Add the chopped nuts. Bake at 350F for 20-25 minutes. Makes 16 medium-sized cupcakes

Candied Iba Iba, the fruit. Kamias or Iba lime water Sugar In big plastic basin, place all washed iba or kamias . Place water enough to cover the fruits. For every one liter of water, dissolve one tablespoon of lime or apog. Let soak overnight. The next day, rinse well the soaked iba or kamias. Boil fresh water and add the kamias and blanch for five minutes. Drain, and prick each fruit with fork or toothpick and press each lightly to remove some juice. Let stand in a strainer to drain more juices. In a casserole, dissolve two cups of sugar in one cup of water and prepare syrup just enough to cover the fruits. Bring the syrup to boil and add the fruits and let simmer for 5 minutes. Let stand for overnight. The next day, remove fruits from syrup. Add a cup of sugar to the syrup and let boil. Return the fruits and let boil for five minutes. Let stand for overnight. Repeat immediate step for another night. Remove the fruits and let drain. Line each fruit in a clean cloth. Dry under the su...

4 cups walnut 1 cup raisins 6 cups desiccated coconut 3 cups flour 4 pcs eggs 1 cup canola oil 11/2 cup brown sugar 2 cans condensed milk Grated cheese or pinch of salt (optional) Break whole walnut into pieces and combine raisins in a bowl. Set aside. Combine desiccated coconut and flour in a deep bowl. Set aside. In another bowl, break eggs, add canola oil, beat lightly add sugar. In the coconut-flour mixture, add the egg-oil mixture alternately with milk one portion at a time and mix.  Repeat until all are mixed together.  Add the walnut and raisins, and cheese or salt if desired.  Bake at 180F for 20 minutes. This recipe made about 150 pcs but the macaroons are not uniform in sizes and a small muffin baking tin is needed to hold the batter as the paper tin cannot mold by itself and so that the outcome of the macaroons will be uniform.... Walnut and raisins.... The batter The paper tin cant hold tight The finished product.

Slice banana (Saba variety) Roll in brown sugar Wrap in lumpia wrapper Deep fry in canola oil Serve hot and crispy

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...