Foot and Fire

Blanch kamote tops and drain well. Add sliced tomatoes, onions and grated green mangoes. Toss in apple cider vinegar, a dash of salt and black pepper. Chill and serve as appetizer.

This is a favorite beef stew! Beef meat banana (sab-a) camote (sweet potatoes) white kidney beans (pre-boiled or use canned garbanzos) cabbage Cook cubed meat until tender (about 2 hours or by pressure cooker). Add banana, camote and kidney beans and let boil until very tender. Mash some camote to thicken the soup. Season to taste. Add cabbage and remove from fire. Serve hot.

Finely shaved ice (finer than our usual shaved ice, if I may emphasize) that feels like almost an ice cream but of course, it is not because when one's tongue feels the ice, it is still shaved. Perhaps, the savory milk complement the fine ice. Almost one has the heavenly feel already after having the flan, the ice and the milk. But then, one reminds himself not to be content with its "deliciousness" yet  because one is having a Halo-halo. The surprise should yet to come! ***   Of course, halo-halo has to have many more underneath the layer of ice and milk. I love this one because even though there is no grand or generous servings of sweetened banana and macapuno (i forgot if it has some beans), even though there is no colored gelatin to entice my eyes, even though there is no ube or tuber taste like camote, there is this fullness in its simplicity. *** Razon's of Guagua Halo halo is a must try. It should surpass everyone's expectation of halo-halo,  I guess becaus...

My two favorite fried vegetable... Dip the Okra tempura and Camote fries in a plain tomato ketchup or mix ketchup with mayonnaise... Wonderful take on a Japanese cooking!

Camote or sweet potatoes now abound in the wetmarket at 20php per kilo only. This means it is time for camote fries.... 1 kl camote or sweet potato, cut lengthwise Water Salt A little flour Canola oil Peel camote and cut lengthwise, about three times as thick as the french fries. Soak in water with salt for 15 minutes and drain well. Heat oil for deep frying. If preferred, roll each slice in flour (optional) and fry each batch for about a minute. One knows that its done when the camote slice floats in oil. Drain oil for each batch in a paper towel. Serve with tomato ketchup.

By GERLIE M. UY Fishes are just added...after boiling it again, and adjusting the flavor, camote tops are quickly added. 1 liter water/ 5 cups water 1 big red onion, sliced or quartered 2 ripe tomatoes, sliced or quartered 2 stalks Spring Onions, cut into 2-inch long salt and ground pepper fish sauce (optional) 1/2 to 3/4 kilo fish (any fish suitable for clear soup), cleaned and sliced into serving size Camote tops and leaves In a casserole, put the water with the onions, tomatoes and spring onions then bring to boil, making sure the tomatoes are cooked through. Add salt and ground pepper. Then add the fish. Let boil and taste. Adjust taste with fish sauce. Add the Camote tops and leaves and immediately cover with the lid and put off the fire so as to overcook the leaves. Other options: add tamarind cubes or powder or fresh kamias together with the tomatoes to bring out a sour taste. The purplish and green leaves and tops of camote Fishes above are suitable for soup and are just as b...