Foot and Fire

Milkfish, cleaned and sliced Water Tomatoes Onion Jackfruit, unripe and sliced Chiles Salt and pepper Camote tops Boil water, add tomatoes and onions. Bring to boil and add the jackfruit and cook till tender. Add fish and chile and bring to boil again. Season with salt and pepper to taste. Add camote tops and cover. Remove from fire. Use tamarind, batuan, lemon or kamias to add sourness to the soup.

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.

Camote tops Onions Tomatoes Vinegar (apple cider or red wine vinegar) Salt and pepper Blanch camote tops, drain and set aside. Add the rest of the ingredients and serve chilled.

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...