Foot and Fire

  I cooked this last time that is why I call this Mother's Day Soup in my instagram post . Actually, this was my ambitious attempt to make French's bouillabaisse, Italian's Cioppino or Mediterranean soup. Of course, if the history of bouillabaisse is to be checked, it is not that grand because they make soup out of parts of fish that is not bound to the market.  If I will name this soup, I want to call this.. Farmer and Fisherman's soup Blue Marlin, sliced to matchbox serving size Salmon, sliced to matchbox serving size   onions garlic Carrots Bellpeppers potatoes cauliflower brocolli Tomato paste Tomato sauce salt and pepper spices: turmeric powder, chili powder, cayenne, cumin, paprika dissolved in 1 C water. another cup of water, if needed.   How to: Preheat oven to 180C for 10 minutes. In a dutch oven, arrange the onions and garlic and vegetables and fish add the tomato paste and tomato sauce and a cup of water where the spices are dissol...

By GERLIE M. UY Ingredients: 1 T butter 1 T olive oil 12 pcs. baby potatoes, unpeeled and cut into quarter size 3 pcs. medium carrots, sliced 1 T dried basil leaves or italian seasoning 1 t pepper a pinch of salt 1 head of cauliflower, floweretes separated 1 head of broccoli, flowerets separated and stem peeled and sliced  3 cloves garlic, crushed and chopped 1 onion, sliced 250 g chicken liver and heart, sliced 2 cups warm water 1 chicken broth cube  2-4 T soy sauce 1 T corn starch In a pot, bring water with cauliflower and broccoli to boil. Remove from fire at first boil, and drain veges. Set aside.  In a wok, heat oil and butter. Add the unpeeled baby potatoes, cover and stir from time to time. Add salt, pepper and basil. Continue stirring from time to time until potatoes are tender. Remove and set aside potatoes. In the leftover oil, place the carrots and add herbs; stir-fry until done. Set aside. Dissolve 1 chicken broth cube in two cups warm water and mix in soy s...