Foot and Fire

Canned tuna (include water) minced garlic minced onion salt and pepper flour baking powder egg Italian seasoning (dry herbs) Canola oil for deep frying. How to: Put canned tuna in a bowl. Add garlic, onion and salt and pepper. Add flour enough to form balls, baking powder and scrambled egg Add Italian seasoning. Form the mixture into small balls. Deep fry in canola oil. Serve skewered with sweet and sour ketchup on the side.

Pancake.. 2 cups mashed ripe bananas 2 cups flour 2 eggs Water Sugar Mix all ingredients. Adjust water until the mixture is runny. Fry in a non stick pan. Add a small amount of oil from time to time, of desired. Check bugnay syrup in the past posts... For banana jam, in a pan simmer mashed bananas and sugar until cooked in desired consistency. Srve hot!

4 cups walnut 1 cup raisins 6 cups desiccated coconut 3 cups flour 4 pcs eggs 1 cup canola oil 11/2 cup brown sugar 2 cans condensed milk Grated cheese or pinch of salt (optional) Break whole walnut into pieces and combine raisins in a bowl. Set aside. Combine desiccated coconut and flour in a deep bowl. Set aside. In another bowl, break eggs, add canola oil, beat lightly add sugar. In the coconut-flour mixture, add the egg-oil mixture alternately with milk one portion at a time and mix.  Repeat until all are mixed together.  Add the walnut and raisins, and cheese or salt if desired.  Bake at 180F for 20 minutes. This recipe made about 150 pcs but the macaroons are not uniform in sizes and a small muffin baking tin is needed to hold the batter as the paper tin cannot mold by itself and so that the outcome of the macaroons will be uniform.... Walnut and raisins.... The batter The paper tin cant hold tight The finished product.

One of the challenges in making rolls is how to wrap it neat and firm. The secret is in the wrapper as it must be just- made. A day old wrapper is dry and unmanageable but a just- cooked ones are soft, pliable and easy to wet when closing the ends. It is a happy discovery to me that an old woman in my place still makes this tedious-to-prep lumpia wrapper. I just have to order a day before so she can make my order right in time. This is a happy find for me because those sold in our wet market is usually days old already. Here is our vegetable lumpia for dinner....tomorrow, i'll post the cheese sticks... And if i have time i'll take a photo of the old woman doing her thing and get a few tips from her.

By GERLIE M. UY 1 large white Onion 1 egg, beaten 1 t of cold water pinch of salt and black pepper flour oil for frying Slice white onion horizontally and separate them into rings. In a bowl, place the beaten egg. In a plate, spread flour. Dip each onion ring in the beaten egg, roll in the plate of flour and deep-fry. Repeat procedure for each ring until done. Serve immediately with ketchup on the side.

Mango-Sesame Muffin Muffins, up close and personal mmm, yummy muffins. 3 cups all-purpose flour yummy muffins 11/2 cup sugar   1 1/2 t baking soda 1 1/2 t baking powder  3 t cinnamon powder   3/4 t iodized salt   4 eggs, lightly beaten   1 cup canola oil   1 t calamansi juice   3 cups shredded ripe mangoes   3/4 cup raisins   1/4 cup sesame seeds In a large tin or glass bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and calamansi juice. Slowly add the latter to the dry ingredients (the former mixture) just until moistened. Then stir in the mango, raisins and sesame seeds.   Fill greased muffin tins with the mixture up to two-thirds full. Bake at 350 degrees F for 20 minutes or until a toothpick comes out clean. Cool before removing from muffin tins.