Foot and Fire

Squash ukoy is a fave in the house but this one is special because there are chives and we had the squash and chives from the garden. I had ukoy post before, so I'll link it here. But for memories of our picks, I am blogging my latest ukoy. https://footandfire.blogspot.com/2021/11/squash-ukoy-fritters.html?m=1 https://footandfire.blogspot.com/2016/09/squash-ukoy-with-tostitos-spinach-dip.html?m=1 https://footandfire.blogspot.com/2010/09/squash-ukoy-squash-tempura-cake.html?m=1

Please find the recipe on my other blog. Promise, this will be the first and last blunder. :) Enjoy.... http://footandfire.blogspot.com/2016/09/squash-ukoy-with-tostitos-spinach-dip.html

Squash, grated (Use steel cheese grater) 2 heads Onion, chopped 6 cloves garlic, chopped Toasted garlic (optional) Salt and pepper Dried Italian herbs and/or turmeric Oatmeal Flour Canola oil for frying In a deep bowl, put first six ingredients. Add oatmeal until manageable to form into patties. Just add flour a little at a time to adjust. Fry each patty and drain excess oil in a paper towel. Serve with tomato ketchup or Tostitos Spinach dip. Posted via Blogaway

For lunch today, we had laswa. We mixed all solid vegetables available: papaya called kapayas here, squash or kalabasa, okra, takway (gabi roots) and saykwa or patola and the green leaves at hand: malunggay called balunggay here and saluyot called tugabang. The secret addition is the lemon grass known as tanglad here and some dried fish. .N.B. the ingredients are actually flexible; compare this laswa with my previous post.... Match this vegetable soup with fried fish and rice... Perfect!

By GERLIE M. UY FOR LUNCH. Pito ka klase sang panakot para sa laswa. The tradition among "experts" in laswa is that one has to have an odd number of ingredients in order for the laswa to taste good. We describe the mixture "sampat" here in Negros Occ. 1 L to 1 1/2 L water 2 medium ripe tomatoes onions dried fish or dilis (Balingon) (may use dried shrimp, if desired) about 100 g squash (kalabasa), cubed about 100 g Papaya or Kapayas, sliced about 100 g string beans (snake beans), sitaw or balatong, cut into an inch long about 100 g okra three handful Malunggay, Moringa or Balungay leaves three handful Saluyot or Tugabang leaves, slice a handful of Ampalaya or Amargoso leaves salt or fish sauce In a casserole, bring to boil the water with ripe tomatoes, onions and dried fish. Add the next four solid ingredients. To get the desired slimy soup, add this early a portion of the Saluyot (Tugabang). Let cook. Adjust flavor with salt or fish sauce (patis). Add the rest of t...