Foot and Fire

     Laswa or vegetable stew is a Visayan favorite and this comes in many variation. My mother would say that when you cook " laswa " you should have an odd number ( Even is a no no!!) so that everything will go well or sampat in our Hiligaynon mother tongue.       Okra and saluyot are two magic ingredients because they give that special slimy texture in the soup, so either of these two must be present. What makes this laswa special is the mushroom and the mongo sprout since they are not usually used to add flavor to the soup. Usually, dried fish or shrimp is used to add flavor to this favorite dish.  Lastly, malunggay or moringa is one leafy green that is staple for laswa. I did not consciously observe the Odd rule here but hey, I got 6 main ingredients but I'm still lucky that it turned out yummy. tomatoes onion water lemongrass, bound Oyster Mushrooms, shred Saluyot, half chopped and half whole 3 stalks Malungay (Moringa) leaves 2T...

Are you eating the squash leaves and tops too??? It's actually crunchy and has smooth texture. *** Recently, we added the squash leaves to boiled mongo with sliced squash and green papaya. It turned out yummy too... *** A slice of squash *** Green papaya. *** Bring Mongo to boil. Smash the seeds. Add water if desired. Saute garlic, onions and tomatoes. Add the boiled mongo.  Let boil and add squash and papaya. Let cook and season to taste. Add the leaves, cover for a minute and remove from fire. Serve hot.

By GERLIE M. UY Mongo Soup with the green leafy vegetable called Lupo 1 cup mongo water 2 cloves garlic crushed 1 onion, quartered 2 ripe tomatoes, quartered Water dried fish (or dried shrimp) salt 250 gms squash, cubed 2 eggplants, sliced in half lengthwise and quartered 6 cups lupo Boil Mongo in enough water until tender. Mash. Set aside In another soup pot, saute garlic, onion and then tomatoes. Add water and the mashed mongo. Add dried fish. Bring to boil. Add salt to taste. Add quash and eggplant. Let cook. Adjust taste with fish sauce, if preferred. While boiling, add the lupo and cover pot with lid. Remove from fire. Serve hot with rice and fried dreied fish on the side.

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