Foot and Fire

As I mentioned earlier, I intend to keep my blog as my recipe treasure chest too. So I am posting the spice that spiced my Moroccan-spiced lamb chunks (pun is enjoyed by me!) I used the Harissa paste to my Morrocan-spiced Lamb Chucks Stew . I made adjustments on the recipe I found because of the chilis that are available in my country, Philippines. So here is my take on this exotic sounding Moroccan mix of spices. 6 Fresh long Chiles locally called Taud-ilahas 6 fresh bell peppers 2 Tbsp cumin powder 2 Tbsp Coriander seeds, ground 1 head garlic, chopped 2 Tbsp Paprika 2 Tbsp Himalayan salt 4 Tbsp lemon juice 2 TBsp Apple cider vinegar 2 Tbsp Tomato Paste 1/4 cup olive oil (or water may be used)  In a blender, place all ingredients and blend until the mixture turns into paste. Note: if using dried chilis, hydrate first before using.

By GERLIE M. UY The filling Pad Thai I made Pad Thai before. See my previous post  and another post . But this one, I entitled shortcut because I forgot to fry the tofu and chop them up. So I missed the essential ingredient of a real Pad  Thai. Anyway, this noodle dish I churned out in a hurry turned out yummy. For this recipe, I had fried scrambled eggs, stripped native chicken flesh, mongo sprout and the rice noodles. I used available herbs too like celery and coriander. As for the flavoring, don't forget the tamarind-based cubes, fish sauce, and soy sauce. Please see my previous post for the cooking procedure. rice noodles here are being soaked in a hot water the cooked noodles, from crystal noodle to white color The other ingredients go to the pan...

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...