Foot and Fire

Asian Dressing 2T Worcestershire Sauce 2T Soy Sauce 2T lemon juice 2T apple cider vinegar 1T Korean Spicy Dip 1T Chili Garlic Salt and pepper Put all ingredients in a jar with lid. Shake to mix well. Set aside. Salad Ingredients 1/8 cabbage, shredded 2 medium cucumber, sliced thinly 1 small carrot, julienned 1 big bellpepper, julienned 1 tomato, sliced thinly In a serving bowl, add all salad ingredients. Add all Asian dressings and massage the dressing to the vegetables using one's gloved hands. Serve chilled. Look at this video on how I gave it some massage. 

Salt is abundant in our seas so naturally, we preserve food through sea salt not just our dried fish or fermented shrimps we call ginamos but actually we also buro or gamos the vegetables. When I was younger, I saw my father perserving iba or kamias using salt or my mother preserving spring onions wirh salt too.  Sauerkraut is what Germans call their ginburo or gingamos nga repolyo. Since we have a word for this fermenting through salt, I believe we have been doing this too for a long time. Since we need some extra strong guts these days, I decided to lacto-ferment cabbage when I found some beautiful picks in the market. Last week, lacto fermented some long and slender carrots and this week, I worked on the pretty cabbages. 1 kilo cabbage 25g salt Glass Jar I bought a kilo, actually 1.1kg, of cabbage. Choose a cabbage which is heavier and a little greener than the usual, they are what I was looking for to use. I got two heads for 1.1kg. Then I use 25g salt or about 1 1/...

Please check out the recipe on my other blog. Got no time to take it down and put it here again. So please bear with me. http://footandfire.blogspot.com/2016/09/beef-and-mushroom-biryani-rice.html

250gms ground beef Greek yogurt Canola oil 2 cups rice 2 cups water Turmeric 2 packs Asian Gourmet  spice Salt Mushroom Carrots, chopped Chopped oregano Toasted cashew nuts Marinate beef in yogurt for 10 minutes Saute beef in a little oil. Set aside. In a wok, rinse rice. Add water, turmeric and prepared spice. Bring to boil covered. Add mushroom and carrots. Cook in low heat. Add hot water to adjust rice absorption to allow it to cook. Garnish with cashew nuts and chopped oregano. Serve hot. Posted via Blogaway

2 cups sifted flour 2 cups oatmeal 2 cups grated carrots 4 tsp baking powder 2 tsp cinnamon powder 1 1/2 to 2 cups sugar 1 cup olive oil (or use canola oil) 1/2 cup water In a bowl, put the first five ingredients in a bowl. Add olive oil and mix well. Then add water and mix well. If needs more water to wet all ingredients, add a small amount at a time. Shape into ball and press flat between palms. Arrange in a flat baking tin and bake at 350F for 30 minutes. Makes 24-30 medium-sized cookies.

4 cups sifted flour 4 tsp baking powder 2 tsp cinnamon powder 1 1/2 to 2 cups sugar 2 cups grated carrots 1 cup olive oil (or use canola oil) 1/2 cup water In a bowl, put the first four ingredients in a bowl. Add olive oil and mix well. Then add water and mix well. If needs more water to wet all ingredients, add a small amount at a time. Shape into ball and press flat between palms. Arrange in a flat baking tin and bake at 350F for 30 minutes. Makes 24-30 medium-sized cookies.

Chicken: One whole chicken, cleaned (rub salt if desired) Pu erh tea steeped in boiling water, drained Star Anise Pinches of Chinese five-spice In a soup pan, put the whole chicken. Pour tea, just enough to cover the chicken. Put the Star Anise and Chinese Five spice. Bring to boil for 15 minutes, then heat in medium heat for 1 hour and 45 mins. Remove the chicken and place in the serving dish. Reserve stock for gravy. Gravy: 3 cups of stock starch, dissolved in water salt soy sauce black pepper Chicken bouillon (if desired) Strain two to three cups of chicken-tea stock to remove solids. Let boil in a sauce pan, add starch and adjust according to desired consistency. Adjust taste with salt, soy sauce and black pepper. Vegetables: olive oil onion, cubed carrots, cubed potato, cubed Bits and pieces of Mushroom in can, drained raisins or pickles Saute onion in olive oil, add carrots and potato. let cook and add mushrooms and raisins/pickles. Put a little liquid by using the stock. Serve t...

 For this one, i used the store-bought spaghetti fortified with malunggay a.k.a moringa and carrots and made partly with durum semolina flour (El Real). I always use the other brand (ideal) which is made with durum wheat alone. I must say that the former has silky texture while the latter is al dente and rotund. I can choose both because they are not merely made with wheat flour, the ordinary flour used for our common white bread. This means, we can access now more nutritious and fiber rich pastas... i believe, this attempt from El Real is a success. I will patronize it from now on. This is what a grocery girl can do, compare products and eliminate the more evil in the basket. The chiliness of this pasta wards off the chilliness of the windy weekend. Here's how to: 500gms spaghetti pasta  Olive oil Garlic, minced Onion, chopped 4 pcs long chile, seeded and halved 500gms italian style tomato sauce  1 can meat and mushroom or 200gm ground beef Half cup evap milk Cheddar Che...

Shredded cabbage Grated carrots Grated cucumber Four tablespoons of Pickle relish with syrup Two tablespoons of sandwich spread or mayonnaise Blanch cabbage and drain. In a bowl, combine all ingredients and mix. Chill and serve immediately.

This instant Korean noodles is highly recommended to anyone who loves hot and spicy taste. The chiliness is indeed piping hot! This instant noodles can serve four. For this one, I added carrots and cabbage. Egg may also be added as egg drop or beaten. While sharing this with my nephew, he wondered out loud after sipping the soup why I chose this so hot and so spicy noodles... And I reminded him of that jampong commercial with a couple hanging their tongues out! The tongue out culprit! A generous serving of a hot and spicy noodle soup!

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.

Chopped garlic and onions sauteed in canola oil, add chopped carrot, baguio beans and two tablespoon of sweet corn kernels put some salt and pepper to taste, stir fry until tender and  spread three beaten chicken eggs covering the vegetable mixture .   Rainbow Omelette entices the little boy to grab a plate and eat! *** On the same pan, add a little oil. Saute garlic and onion and add left-over rice put salt and pepper and pinches of turmeric powder. Add toasted garlic, if desired. *** Some more photos... *** yummy java rice. ***

By GERLIE M. UY Skewered Fishballs Fish Balls: 5 pcs fleshy fishes (e.g. marot) 2 pcs grated potatoes 2 pcs grated carrots salt and pepper 1 to 1 1/2 cup flour water Oil for frying Dipping Sauce: Sweet Chili Sauce Vinegar sugar salt and pepper water Bamboo Skewers How To: Boil the fishes until tender. Strain and let fillet and torn into pieces in a bowl. Make sure to remove all bones. Add grated potatoes and carrots Mix well and add salt and pepper to taste. Adjust with soy sauce if preferred. Add the flour and adjust consistency with water. Form into balls. Deep fry and pierce four pieces in a bamboo skewer. Fo sauce: Add all ingredients, bring to slow boil and remove from fire. Serve as dipping sauce for the fishball. boiled fish Skewered fish balls The dipping sauce

By GERLIE M. UY The spaghetti served with saltine crackers.  500gms spaghetti 1 T canola and 1 T olive oil 3 big cloves of garlic, chopped 1 big white onion, chopped 1 cup beef broth (or beef and mushroom in tomato sauce) 1 cup carrots, cubed 1 cup eggplant, cubed 1 T basil leaves (or Italian herbs) salt and ground pepper 500 gms sweet style tomato sauce 100ml cream grated cheese Cook Spaghetti according to package direction. Saute garlic and onions, add carrots and eggplants. Stir-fry and herbs. Add broth and tomato sauce. Add salt and pepper to taste. Let cook for 8 minutes and add cream and let cook for another 2 minutes. Add spaghetti and cheese. Remove from fire and serve with crackers. Sauteeing  the vegetables... The yummy vegetable spaghetti Up close and personal. DISCLAIMER: HAVING YOUR TONGUE OUT IS NOT THE  RESULT OF EATING THIS SPAGHETTI!

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...

This is one of the dishes we cooked up at the Saigon Culinary Art Center in Ho Chi Minh City, Vietnam. Lotus stem is tasteless, aroma-less but super crunchy; perfect for salad. Since this recipe called for pork and shrimps, I omitted these two. In the following recipe, I shall include pork and shrimp for your perusal. Marinade 1 T lemon juice 2 T sugar 2 T white vinegar 2 T fish sauce (patis or nuoc mam cham) A pinch of salt and pepper 180g Lotus stem (cucumber, carrots, green papaya, cabbage or turnip may be used)  100 g pork tenderloin 100 g shrimp 10g celery 20 g carrots Garnishing 1 big chili 1 chili flower 5g knot weed (may use sweet basil) 5-7 g mint leaves 1/2 T fried peanuts 1/2 T fried shallots (may use onions) Preparation MARINADE: Mix all marinade ingredients except fish sauce, stirring until the sugar and salt dissolve completely. VEGETABLES: Cut in julienne the lotus stem, carrot and big chili. Cut celery in 1-2 cm length. PORK: Prepare pork by boiling it over medium h...