Foot and Fire

500g ground beef 6 pcs carrots, chopped 1 sayote, chopped 2 big potatoed, chopped Celery, chopped 6 cloves garlic, chopped 2 onions, chopped Salt, pepper, and soy sauce Oatmeal 2 big Cabbage heads Toothpick Dip: Soy sauce Calamansi Mix all chopped vegetables. Add salt, pepper and soy sauce to taste. Add oatmeal in small amount at a time, just enough to bind the mixture. Scoop the mixture and place in the cabbage leaf, fold and secure with toothpick. Repeat last procedure until the mixture is used up. Ready the steamer with boiling water. Place the cabbage parcel and steam for 2p minutes. Serve hot with the dipping sauce.

Bahay ni Tuding is homey and has an in-house restaurant  which is a good thing during rainy or lazy days during a vacation.  Please check out how the hometel fared during our November 2014 vacation  in my foot and fire blog  here. Bulalo. *** Guayabano spread. *** *** Complimentary Home-made yogurt. *** *** *** *** Calamansi and lemongrass juice is a hit for us! ***

*Honey-Olive oil- Calamansi Honey Olive Oil Calamansi Italian seasoning (dry herbs) salt Put all ingredients in a cup with lid cover.  Shake before drizzling to salads.  *Mango Salsa Ripe mango, cubed Olive oil Italian seasoning (dry herbs) salt Put all ingredients in a cup with lid cover.  Shake before drizzling to favorite salad.  *Quick Thousand Island's Dressing  Mayonnaise Ketchup Italian seasoning (dry herbs) Mix ingredients in a plate. Serve as side with favorite greens.

From Left to right: A salty gravy which must be made of fish; roasted beans; fried garlic slices, small dried shrimps, and a dish like laing (made of gabi tubers with salty fish) or this must be the pickled tea leaves, I am not sure. These are complimentary to the orders of Rice and fish/meat, and served as dips for raw and steamed vegetables. ***  The yellowing leaves are tough but they were served steamed, must be tree leaves; the miniature eggplants which were steamed, raw carrots, raw calamansi leaves, and another steamed green leaves, must be the tops of squash or sayote. These are dipped in the condiments and serve as side dish for the main dish of rice and fish/meat. I tried tearing up the calamnsi leaves and mix with my rice, they make my rice fragrant and savory, just like our pandan leaves. Another idea in serving rice! ***  A soup made of potato, sweet potato or squash.  Very thin one so that I cannot really identify. *** Two more saucers of red, which is mild ...

Bam-i is actually a combination of pansit bihon and dried pansit canton. For this one, I used vermicelli (mung bean glass noodle) and fettuccine (dried one available in the local market). 250 g vermicelli 250 g fettuccine 1 can tuna in oil garlic onion cabbage, sliced thinly 1 carrot, sliced thinly 12 sticks of baguio beans, sliced thinly salt and pepper to taste calamansi Place dried noodles in a bowl, add hot water and set aside. Drain water when the noodles wilt. Saute garlic, onion and tuna in the oil from the same can, add minimal oil if desired.  Add the vegetables and let cook for 3 minutes and adjust flavor with salt and pepper. Add the noodles until cooked. Add a spoonful of water at a time so as not to dry the noodles. Simmer until noodles are cooked. Serve hot with calamansi on the side.

By GERLIE M. UY Pinoy's Special salad: Salted eggs with onions and tomatoes 6 salted eggs (red-painted ones in the Philippine Market) 6 medium-ripe tomatoes 2 red or white onions 2 pieces dalanghita (or 6 pcs calamansi or any citrus) 1 T soy sauce (optional as the eggs are salty already) coarse pepper Peel and slice the salted eggs. Arrange in the platter. Slice the tomatoes and onions, round or chopped for easy bite. Add in the platter. Squeeze the citrus and make sure that the seeds are not going to the preparation. Add soy sauce and coarse pepper.. Serve as side dish or on top of hot boiled rice.

By GERLIE M. UY Cucumber and Red Radish Crisps! 6 red radishes, sliced thinly 1 medium cucumber, sliced thinly 1 small white onion, sliced thinly 1 small head of lettuce Dressings 3/4 to 1 Yakult (60 to 80ml) 3 Calamansi, juiced 1 T olive oil salt and ground pepper In a non-metal bowl, mix all first three ingredients. Chill. For the dressing: in a glass with lid cover, put all last four ingredients and cover. Shake. Drizzle dressing in the first bowl of vegetable. In a serving platter, lay the lettuce bed. Just before serving, add all of the vegetables. Serve lightly chilled and serve immediately. Another look at the salad... cucumber... yakult quick photo of the salad... the salad on the side!!!

By GERLIE M. UY The cooler to die for! Up close and personal with the cooler of the year! A closer look at the cucumber... This cooler is cool... 1 liter Delmonte fit 'n right watermelon 2 liters cold water 30 pieces calamansi, juiced 1 cup white sugar 2 pieces Baguio Lemon, sliced in circle 1 piece Lemon, sliced in circle 2 pieces small cucumber, sliced thinly in circle In a large jar, mix all liquids and add sugar. Stir well until the sugar dissolves. Place in serving pitchers and add the slices of lemons and cucumber. Serve chilled and even with crushed ice...

By GERLIE M. UY Quail eggs individually wrapped in siomai/molo wrapper Leftover siomai filling, wrapped in small parcel. See my earlier siomai recipe for  the fillings... Chicken -Sweet Corn Siomai   and the latest one where I got the leftover, Chicken siomai with quail egg Another shot of the quick wrapping. I was doing the wrapping in a hurry so I was not the one who took the photos... Thats my knee.. lol Another angle of the small parcels, ready o be fried. deep frying this is easy. I was not able to take a photo of the cooked version due to time constraints!!! Quail egg and the molo/siomai wrapper from our local wet market ready for frying... Serve with soy sauce and calamansi. And because I was in super hurry, I used the local Toyomansi or pre-prepared soy sauce with calamansi.

Like The cold cucumber salad... Be the first of your friends to like this. 3 pcs medium sized cucumbers Dressing 3 stalks of lemon grass (white portion only) 6 calamansi juice 1 tbsp Green Curry Paste  1tsp Cumin Powder  1 tsp Curry Powder  2 tbsp Refined Sugar,   3 tbsp Ground peanuts (reserve 1 tbsp for garnish) 1-2 tsp chili powder (use fresh green and red jalapeno pepper if available)  Salt and ground pepper Peel cucumbers alternately so as to leave green stripes. Cut into half lengthwise and remove seeds. Cut crosswise into 1/4 inch thick. Chill. In a blender, put all the spices and blend. Adjust taste with salt and pepper as well as sugar. Pour dressing in the cucumber and mix well just before serving. Arrange in a serving platter with lemon grass, jalapeno or ground peanuts as garnish. Topped with peanuts, this cold cucumber salad is rich in flavor. Taste of Thailand. Left to right: Green Curry Paste, Cumin Powder, Curry Powder,  Refined Sugar, ...

By GERLIE M. UY BAM-I with scrambled egg and calamansi. Squeeze the calamansi juice into the mixture and enjoy the noodle special, with or without toasted bread.... The Bam-i on the platter. 2T canola oil 3 cloves garlic, crushed and minced 1 medium onion, minced 100gms beef, cut into 1/2 inch bits salt and ground pepper 10 pcs. baguio beans, sliced diagonally 2 medium carrots, julienned 250 grams dried pancit canton 100 grams bihon (or vermicilli) 5 T soy sauce 1 to 2 cups hot water 1/2 cabbage, cut into strips 1 t canola oil 3 eggs, beaten salt and pepper calamansi, sliced into two For preparation: Cut up the beef. Sprinkle with salt and refrigerate.  Then strip the vegetables. Set aside separately. In basin, put the dried  pancit canton and the bihon, pour water. Let stay for a minute and drain. Set aside and rip apart the bihon noodle into pieces once pliant. Mince garlic and onion. Cooking proper: In a medium to high heat, saute garlic and onion in oil until brown a...