Foot and Fire

By GERLIE M. UY Fried corn-starch coated chicken  If I have to list Iloilo City's candy to the eye, I have to start with the New City Hall which welcomes travelers upon going down the ferry. Treading the city's business district called downtown, one cannot help but observe the continuing restoration of the old buildings which is part of the city's heritage. I suddenly felt hunger. The candies for the stomach consist of old and new food establishments and even nooks. But all I think of was to drop by and have lunch at JD Bakeshop near my alma mater West Visayas State University. All West Vi studes and ex-Mission road residents would surely do the same thing.  JD got a make-over and expansion but the usual favorites like baked mac, macaroni salad and chicken ala king openfaced sandwich are still on the menu. And so, I ordered my usual favorite: Fried Chicken with ensaladang langka (jackfruit salad) on the side.   On the second floor of the JD Bldg., there's Hungry Ninja ...

Cabbage and Radish in Vietnamese Dressing By GERLIE M. UY <p><p><br><br><br><br>VVVV</p></p> If hunger is the mother of kitchen inventions, then variety is the twin of kitchen creativity!!!  This is proven by another way of serving the ever favorite radish salad: cut rounded and thinly and served with tomatoes and onions in vinegar and salt dressing. It was quite a surprise when I served the shredded radish with shredded cabbage and as dressing used the Fish Sauce and Calamansi sauce or the NOUC MAM CHAM or NOUC CHAM the sauce I have featured here earlier fo...

By GERLIE M. UY Actually, I was so hesitant to post this "kimchi attempt." Searching in the net on how to make kimchi is a big task. First, I have to find one which is not too chili-ful, not too complicated, and most of all easy-to-find-ingredients so I can make a version which is familiar-yet-not to Filipino palate. I made this a month ago and it's a surprise that the longer the fermentation, the better taste it gets.  What i love about using this native pechay is the crunchiness of the stalk and there is no after-taste or after-smell in its green leaves. This is indeed an accidental kitchen creation when I was confronted with many native pechay. Here's my kimchi attempt: Ing: 1/2 kilo native pechay 1/2 cup rock salt 4 liters water 2 tablespoon Cayenne pepper 6 chopped onions 2 chopped garlic 1/8 cup grated ginger 5 tablespoon brown sugar 1/4 cup fish sauce    Cut the end of the bunch of pechay and separate each stalk with leaves.    In a large container, diss...