Foot and Fire

By GERLIE M. UY My First serving of Pho Ga... The coriander leaves should have been left in the stock while it boils and should not be served.... *Stock 1 native dressed chicken 4 liters water 3 cinnamon sticks 1 stalk Coriander with roots 1 thumb-sized ginger,crushed 3 cube Pho Ga stock (use 1-2 chicken stock) fish sauce 2 liters hot water *Noodles Rice noodles Hot water *Garnish: Chopped spring onions mongo sprouts celery leaves coriander leaves quail eggs calamansi or any citrus (I used dalandan) chili sauce fish sauce How To: Clean whole or sliced chicken and add in 4 liters water in a pot. Add cinnamon sticks, coriander roots and stem with some leaves, and crushed ginger. Let boil until chicken is tender and water is reduced to about half. Remove the chicken and set aside in a bowl. Separate the flesh from bones and sliced into strips, if preferred. Chicken may be served as is. Remove other solids (or leave it with the stock). In a large bowl, place the dried rice noodles. Put ho...

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