Foot and Fire

This is such a home dish favorite for Visayans.  Easy to prepare sour fish soup! Peel a layer of banana heart until the tender part remains.  Slice the young portion into serving size (Hint: as big as your slices of milkfish).  Slice milkfish (bangus) into serving sizes and sprinkle with salt. Set aside. In a soup casserole, put water (Hint: 1 slice of fish, 1 cup of water), tomatoes, onions and halved  batuan . Let boil and mash the batuan to bring out the sourness. Add the bangus or milkfish.  Let the fish cook through for 5 to 8 minutes and adjust the taste with salt. Let boil again and add the banana heart.   Let the banana heart cook fro about 2-3 minutes. Serve with rice. *** The white soup can be attributed to the batuan and the banana heart. *** Milk fish and Banana Heart Sour soup. *** A closer look at the white soup, a color attributed to the batuan and banana heart. ***

By GERLIE M. UY Food needs no introduction. It speaks so well where were we: in the islands of Coron where seafoods abound. Yehey... Sharing to you the bounty. (This is P200/pax with drinks and water). I Love this Lato seaweed... Just dipped it in the vinegar. *** Approve! ***

By GERLIE M. UY mmm some dried stuff for condiment Our good friend Noli treated us to a popular hot pot or shabu shabu in Beijing. This is a very good and warm dining experience especially that we feel cold outside after teading the Hutong sidewalks... Here are the photos of what we had. chili... chili for me...fish soup for them... dumpling and cabbage boiling point... thinly sliced (almost shaved) beef... peanut-sesame dipping sauce wheatflour noodle glass noodle with greenies, cabbage, mushroom, carrot and radish slice, duck blood, tufo slice,  frozen prawn log...   boiling.... with dumplings cabbage and more herbs baddette enjoys the hotpot like La paz batchoy... hahhahah here we are warmed and full... Shabu shabu in Beijing Hot pot in Beijing

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 Noy2 enjoying his first bowl of soup The asparagus and sweet corn soup Knorr. Cream of Asparagus. Ciabatta (Italian for slipper) with Black Olives is fragrant, soft and chewy. The soup The soup and its best pair from Bob's Pastry, North Drive, Bacolod City... Cream of Asparagus Soup (Knorr brand) 2 pcs big sweet corn, kernels sliced off from the cobs 3 pcs Ciabata with Black Olives (Bob's Pastry) Cook the Cream of Asparagus Soup as per package direction. I dissolved the powder in 5-6 cups of warm water.  Bring to boil and stir continuously. Add corn kernels sliced off from the cobs. Serve immediately with Ciabatta on the side.  Recipe link on ciabatta.

By GERLIE M. UY Fishes are just added...after boiling it again, and adjusting the flavor, camote tops are quickly added. 1 liter water/ 5 cups water 1 big red onion, sliced or quartered 2 ripe tomatoes, sliced or quartered 2 stalks Spring Onions, cut into 2-inch long salt and ground pepper fish sauce (optional) 1/2 to 3/4 kilo fish (any fish suitable for clear soup), cleaned and sliced into serving size Camote tops and leaves In a casserole, put the water with the onions, tomatoes and spring onions then bring to boil, making sure the tomatoes are cooked through. Add salt and ground pepper. Then add the fish. Let boil and taste. Adjust taste with fish sauce. Add the Camote tops and leaves and immediately cover with the lid and put off the fire so as to overcook the leaves. Other options: add tamarind cubes or powder or fresh kamias together with the tomatoes to bring out a sour taste. The purplish and green leaves and tops of camote Fishes above are suitable for soup and are just as b...