Foot and Fire

*** 200g Elbow Macaroni, boiled olive oil garlic, minced onions, chopped 50g Beef, ground 50g Chicken, cubed  2 pcs. Carrots, chopped 1 bunch of broccoli, chopped 25g Baguio beans, chopped Fish sauce, Worcestershire Sauce and Soy sauce Beef or chicken cube or powder  salt and pepper 1/2 head of Cabbage, chopped Do not drain the Macaroni in the pot.  In a pan, saute garlic and onions in olive oil. Add the beef and chicken pieces. Let cook. Add the macaroni with the water. Transfer in the pot and let boil. Add the vegetables except cabbage. Add flavorings as per personal taste: I added Fish sauce,  Worcestershire Sauce and Soy sauce and chicken powder.  Add salt, as needed and lots of ground pepper. Let boil. Add the cabbage and cover with lid.  Remove from fire and Serve Hot.

By GERLIE M. UY I had this entree for lunch today. So filling, especially with my Java rice with toasted garlic on top. Fried Bangus 6 pcs small Bangus 1/4 cup soy sauce 1/4 cup vinegar cloves of garlic, crushed 3 T fish sauce Canola oil for frying Clean Bangus but leave it unscaled and slice it with butterfly cut. Marinade fishes with the next four ingredients, adding a little amount of oil. Let stay for at least 30 minutes before frying. Fry in a a hot oil. Mango Okra Salsa 2 Semi-ripe mangoes, seeded and cubed 8 pcs Okra, boiled and cubed 1 medium white onion 3 tomatoes, seeded and cubed salt and pepper Mix all ingredients and chill before serving.

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 Looking up close to the Summer Rolls which were made in 30 minutes and gone in 30 seconds. LOL 12 pieces rice paper warm water canned tuna, solid in water (reserve water) 2 pieces cucumber, cut into sticks 1 medium carrots, thinly sliced parsley leaves rice noodles hot water Hoisin-Tuna Sauce: 1/2 cup hoisin sauce water from the tuna water, if needed fish sauce pepper Prepare rice noodles by pouring hot water. Allow the transparent noodle to turn into white. Drain excess water and set aside. Lay rice paper in a clean and flat surface. Rub warm water enough to moisten it. Place cucumber and carrot and parsley leaves in the center. Add tuna and rice noodles. Quickly fold the portion nearer you and the sides and then roll. Set aside. Let the summer roll rest in the platter individually as it will stick together when place on top of each other. Sauce: In a pan, place all ingredients, simmer and then bring to a light boil. Serve in a bowl. In a saucer, place the summer roll...

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 (FYI: In my Beijing trip, I learned that this is a lucky cabbage for the Chinese and they make jade and gold sculptures of this)  Two heads of Chinese Cabbage 3 medium pieces sweet potatoes or potatoes 1 can tuna (solid in water) salt and pepper to taste Some toothpicks How to: Prepare the Chinese Cabbage by remove 1/4 of an inch from the ends. Separate and wash each leaf. Save the smaller leaves for other recipes. Can yield 12 pieces for each head. Boil the sweet potatoes. Peel and mash. Put the mashed potatoes in a bowl, add the tuna (include the water). Season to taste. Form the mixture into balls. Since we just love cabbages, I use the whole leaf to cover the ball of potato and tuna. You may opted to cut them into half. Secure the wraps with toothpicks. Steam for five minutes. Remove the toothpicks and serve as appetizer or side dish. For dipping sauce, I used dalanghita. Any citrus will do. Fish Sauce 2 pieces long chili (jalapeno) See my previous post of...

We were enchanted by the aptly named stream, The Fairy Stream. Mui Ne, Pan Thiet is a worth visit from Ho Chi Minh City (Saigon). As one website describes it,Phan Thiet is the largest town in Binh Thuan province, 200 km east of Saigon. With the clear sky, the blue sea and abundant sand, Phan Thiet is a beautiful landscape. Though today tourism plays a very important role in the local economy, Phan Thiet is traditionally known for its fish sauce. As a fact, most travelers come to Phan Thiet for heading to Mui Ne Beach, 11km away. Mui Ne is along a 22 km stretch of white sands from Phan Thiet to a fishing village at the tip of the Mui Ne peninsula and 220km away from Ho Chi Minh City. It is a popular destination worldwide thanks to lovely scenery of swaying palm trees, clean and blue sea as well as the amazing enormous Sand Hill. .   More Here We headed to a magical place of red and white sand dunes which colors the stream beside it and flanked on the other side by the lu...

By GERLIE M. UY FOR LUNCH. Pito ka klase sang panakot para sa laswa. The tradition among "experts" in laswa is that one has to have an odd number of ingredients in order for the laswa to taste good. We describe the mixture "sampat" here in Negros Occ. 1 L to 1 1/2 L water 2 medium ripe tomatoes onions dried fish or dilis (Balingon) (may use dried shrimp, if desired) about 100 g squash (kalabasa), cubed about 100 g Papaya or Kapayas, sliced about 100 g string beans (snake beans), sitaw or balatong, cut into an inch long about 100 g okra three handful Malunggay, Moringa or Balungay leaves three handful Saluyot or Tugabang leaves, slice a handful of Ampalaya or Amargoso leaves salt or fish sauce In a casserole, bring to boil the water with ripe tomatoes, onions and dried fish. Add the next four solid ingredients. To get the desired slimy soup, add this early a portion of the Saluyot (Tugabang). Let cook. Adjust flavor with salt or fish sauce (patis). Add the rest of t...

By GERLIE M. UY Sinabawan nga Isda nga may kulitis! 800ml water 2 piece tomatoes 1 onion, sliced 6 fried fishes 2 spoons fish sauce pinch of salt and pepper A bunch of kulitis In a stock pot, put tomatoes and onion. Bring to boil and let boil until tomatoes and onion are done. Add fried fishes, fish sauce and salt and pepper. Bring to boil and adjust taste. Add the kulitis and cover. Remove from fire. Serve immediately. More about kulitis  more . "  Kulitis is known in Philippine various dialects as tampala, uray, kuyapa or kujapa; internationally it is known as Chinese spinach and pig weed in the US. It is considered to be the highest tropical yielding leaf plant with excellent nutritional value. The plant is rich in calcium, iron and vitamin A. The scientific name of kulitis is Amaranthus Spinosus L. Studies have shown that amaranths are good source of medicinal cure that can be beneficial to lactating mothers and use to treat patients with fever, hemorrhage, anemia and ki...

By GERLIE M. UY The Banh Xeo served with the ever salivating Nouc Cham... PANCAKE: 200 g Banh Xeo 1 T turmeric powder 250 ml evaporated milk 200 ml water (Or coconut thin milk, as per package instruction) Small amount of oil FILLINGS: 1 T canola oil 1 pc. carrot, cut into strips 1/2 sayote, cut into strips 10 pcs Baguio beans, cut into slant strips 1 small head cabbage, cut into strips ground pepper SAUCE Nouc cham sauce (fish sauce and calamansi) In a deep bowl, put the Banh Xeo and cumin powder. Slowly add the milk and water until dissolved and there are no lumps. Set aside and leave oil for later. In a pan, stir-fry the vegetables, add ground pepper. Set aside. Heat a non-stick Teflon pan, put about 1/4 cup. Cover for about 30 seconds and place a small amount of oil around the edges. Place stir-fried fillings. Fold the pancake half-way to cover the fillings. Remove from pan and lay on a plate. Roll pancake before serving. Serve immediately with Fish and Calamansi sauce (Nouc Cham) ...

The caramel pork in clay pot -- Carlene's dinner later. <p><p><p> </p></p></p> Another favorite of the Vietnamese aside from the fish sauce is the caramel in their fave meats. Since I am not a pork person, I asked the chef for the alternative and he suggested chicken and warned that beef will not be suitable for the recipe as beef gets dry... Well, I am going to try it on chicken and fish meat for sure. here's the recipe to this popular claypot dish. 100g boneless pork legs, sliced (chicken breased or legs ma...