Foot and Fire

It's a wonderful blessing to find seaweeds these days. They seem so sparse today in our wet market. This iodine-rich salad is always a joy to serve in our table.  1/2 kilo Seaweeds of choice or available 1 cup Vinegar 1 small cucumber cubed 1 small head lettuce, cubed 1 small carrots, cubed 1 small onions cubed Chili peppers Pepper & salt A pinch of sugar or drops of honey Wash seaweeds & remove shells and other impurities. Place in a glass bowl. Add hot water and let steep for 3 minutes. Color changes are expected and the seaweed must still be crunchy. Drain. Add vinegar and all ingredients. Mix well and chill until serving. Best as appetizer and side dish. 

Sorry, folks. I posted three recipes in my other blog. Please check out in this link... http://footandfire.blogspot.com/2016/09/peach-in-jelly-pudding.html

Peach Slices, drained Jelly Powder pack Sugar 6 cups water and peach syrup In a serving dish, arrange peach slices (Dole has these). Set aside. In a deep pan, dissolve jelly powder in a tap water. Bring to near boil while constantly stirring. Add sugar and stir. Remove from fire. Pour in the setving dish where the peaches are arranged. Let cool and chill. Serve as is or cubed and added in a cold iced tea. Posted via Blogaway

We made a buko-pandan flavored gulaman (jelly) following the store-bought packet instruction. This one made 6 cups of jelly. Since it was scorching hot today, we decided to buy Buko Pandan ice cream and top the same with the solidified jelly.... Charaaaaan, it was an instant hit... Here is my first cup of Buko Pandan ice cream topped with gulaman and decorated by the umbrella cocktail decoration (courtesy of Noynoy's collection)... This quenched our longing for coldness today...  Buko Pandan ice cream Our formed gulaman

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.