Foot and Fire

Small Fishes Apple cider Vinegar Ginger, chopped finely White Onion, chopped Chile, sliced or chopped Salt and pepper Soak small fishes in vinegar and debone. Discard remaining vinegar. In a glass bowl, place the deboned fishes, ginger, white onions and chile. Add vinegar up to half part of the mixture. Season with salt and pepper. Serve chilled. Optional Coconut milk, ground peanuts and tomatoes may be added. Use cubed slices of bigger fishes like salmon or tangigue

Scaling your kisses By Gerlie M. Uy My Chile, I was all right with almost anything but when I tasted my first kiss of you, you set the record straight: I kept on remembering you afterwards. Every time I tasted any kiss without your heat, I am initially all right, and then remembers that I miss you a lot. I have to have you beside me, with your halved naked body soaked in sweet sour liquid. The intensity of your kisses varies while I can only choose to kiss you back within my lame limits. You come to me usually in shorts and sometimes dressed long, in interesting shades of bright colors and sometimes just plain green, in usual subtle fragrance and sometimes just none. You have lived a thousand lives in the fields of the Aztecs and now in almost all tropical regions, but still, even after one kiss after another quick one from you, as well as many more that followed thereafter, I wonder why I still can...

200 pcs Deseeded Whole Chilis Carrots, cut into strips 1.5 liters vinegar (coconut) 500ml pineapple juice salt and cracked peppercorns garlic, chopped onion, chopped ginger, chopped 500 gms sugar Turmeric powder (optional) *** Arrange chilis and carrots in sterilized jars. In a wok, put vinegar, pineapple juice, sugar and the spices. Bring to boil for about 15-20 minutes. Pour boiling vinegar in each jar. Seal. Refrigerate when cooled down. Serve as appetizer. (If you have no jar, put all chilis and carrots in the vinegar and cover with lid. Let cool and transfer to plastic container. Refrigerate to prolong shelf life) ***

50 pcs. chili peppers 50 pcs. lumpia wrappers 1 canned tuna (in oil, flakes or chunks) 200g bread crumbs 230g grated cheese salt and pepper (optional) oil for frying *** STEP 1; Deseed the chili peppers one by one. Don't forget to wear gloves... *** STEP TWO: Mix the tuna, bread crumbs and cheese  and season with salt and pepper and set aside in a bowl. *** STEP THREE: Stuff each chili pepper with the mixture. *** STEP FOUR: Wrap with the twig out or remove the twig for presentation  or remove the twig and wrap the whole pepper. *** STEP FIVE: Deep fry in canola oil. Serve hot and crispy!