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 lobster These are the photos I took of the food we partook in Coron Town, Palawan. We stayed in Coron reef and they allow us to do the marketing and they cook the meal for us ((@100 service charge/kilo). Since the wet market is just walking distance from our place of stay, marketing in the wet market was a fun activity for us too...  small fish, fried. okra, boiled.  bam-i  pinakbet  Caldereta, compliment from the Coron reef owner, Mrs. Chinita Pe Grilled red fish...  crabs.. fish tinola sweet and sour fish salted eggs with tomatoes and green mangoes