Foot and Fire

       Wrinkly, big as head but lightweight, this Citrus sent many queries unanswered. First, what is the name of this citrus? How can we extract the juice? Can we make use of the peel? How about the leaves? When I was given this Citrus, I was so curious and at the same time very careful not to waste it. I posted in the gardening group I joined as a member and I got varied (and interesting) answers that got me more confused than clearer answer. Here are the answers given to me:   dito po sa  Japan hindi cia kinakain ginagamit lang sa paligo at nilalagay sa langis  panghilot sa sakit ng katawan tawag dito Karin Mahal po yan..skin lng yata pakinabangan. Kaffir lime. You can use a shave off the zest (green parts lang, avoid the white parts as much as possible) and store in a glass jar with a little bit of oil and keep it in the ref. Good addition to sauteed shrimps, Tom yum, or even hot tea. Use sparingly, a little goes a lon...

Sagada orange is not only juicy and big but also has nice sweet citrusy sour taste...

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 Pinoy's Special salad: Salted eggs with onions and tomatoes 6 salted eggs (red-painted ones in the Philippine Market) 6 medium-ripe tomatoes 2 red or white onions 2 pieces dalanghita (or 6 pcs calamansi or any citrus) 1 T soy sauce (optional as the eggs are salty already) coarse pepper Peel and slice the salted eggs. Arrange in the platter. Slice the tomatoes and onions, round or chopped for easy bite. Add in the platter. Squeeze the citrus and make sure that the seeds are not going to the preparation. Add soy sauce and coarse pepper.. Serve as side dish or on top of hot boiled rice.

By GERLIE M. UY 500gms cucumber, peeled and cut into pieces 500gms dalandan, extract juice and discard seeds 1 medium size watermelon, seeded and cut into pieces 12 pieces calamansi 1-2 cups white sugar 2 liters cold water crushed ice Blender the first six ingredients. Transfer in a jar or pitcher. Add crushed ice. Garnish with sliced cucumber and dalandan Tip: Put Grenadine Syrup to enhance color and flavor

By GERLIE M. UY Summer rolls halved for presentation and served here with the two dips 250 g Vermicelli, rice or mung beans hot water 25 Rice papers Cold or warm water 100 g. boiled or steamed beef/pork/chicken cut into strips           (for my recipe, I used boiled beef) Also, shrimp, crab or fleshy fish may be used 1 medium turnip or singkamas, cut into strips of desired thickness 1 medium to large carrot, cut into strips of desired thickness and blanched, if preferred 1 young cucumber, peeled or unpeeled, cut into cut into strips of desired thickness 1 head of lettuce of any kind, cut into 1/2 inch-wide strips Place Vermicelli in a big bowl, put hot water all noodles are covered. Wait until the noodle is cooked. Add more water if necessary and just drain if the noodles are already are tender but not overcooked. Set aside the drained noodles. Half-fill a big bowl with warm water (some suggests cold water but I tried the warm on this one; no...