Foot and Fire

SALAD DAYS start now because indian mangoes abound!!! Egg Salad: Indian mango, grated Onions, sliced Pepper Salt Boiled eggs, quartered Dressing: Mango, mashed flesh Fish sauce Banana Vinegar Agave syrup Salt Mix aĺl dressing ingredients in a bottle and shake. Place all salad ingredient in a bowl. Add the dressing. Mix well, adjust taste with salt. *** Fish kinilaw: Deboned Fish Vinegar Ginger, grated Indian mango, grated White onion, chopped Chili Pepper Salt Soak deboned fish in vinegar for 30 minutes. Drain and set aside. In a bowl, add all grated ingredients. Add the fish and the spices. Add vinegar and adjust taste with salt. #goalachieved

Fruits are best served washed, dipped in salt and bitten. But it is not always the case. Fruits can be boring and sometimes line up behind sweet colorful candies as the children's fave. One way to perk the serving of fruit is by serving it in a platter with a Mandala pattern.  Mandala is a circular pattern found in many culture. Let the fruits shine with mandala arrangement.

By GERLIE M. UY We did the marketing for day two and these were prepared by the boat crew. ***

By GERLIE M. UY 1/2 kilo seaweed hot boiling water 6 medium tomatoes 3 red/white onions grated green mango boiled egg/salted egg (optional) vinegar salt pepper In a steel bowl, place the seaweed. Add boiling water until the color turns from greenish to brownish. Drain. Add the remaining ingredients and toss well. Chill until time to serve as appetizer or side dish.