Foot and Fire

My friends and I decided to cook every sunday of August and FOR OUR NATIONAL HEROES DAY COOK-OFF today, I CHOSE KINILAW. I would like to think that our prehistoric cooking includes the KINILAW because we already have vinegar (we have coconut wine, remember?) and we are surely rich with fish (we are an archipelago, right?). I want to imagine that Lapu-Lapu and everyone before him liked to eat kinilaw. I tried researching and to my dismay, the Visayan entry in the Boxer Codex says that there is nothing interesting in cooking because the meals we had then is composed of boiled rice and dried fish. I'm not sure which Visayan area they landed but I wished they stayed on more to see variety in our prehistoric dishes and record them. If dried fish existed then, I'm sure the fresh fish is abundantly cooked and eaten too. I also chose this dish because my father always prepares this when he was still around but he uses small fishes and debones them one by one.  Since I only ...

Small Fishes Apple cider Vinegar Ginger, chopped finely White Onion, chopped Chile, sliced or chopped Salt and pepper Soak small fishes in vinegar and debone. Discard remaining vinegar. In a glass bowl, place the deboned fishes, ginger, white onions and chile. Add vinegar up to half part of the mixture. Season with salt and pepper. Serve chilled. Optional Coconut milk, ground peanuts and tomatoes may be added. Use cubed slices of bigger fishes like salmon or tangigue

I already told you the tale in my foot and fire blog, here . I won't tell it again here. I will just show you the freshness of the salad we had and the bounty of the catch we had through a photo gallery.  Come, see and salivate! *** *** *** Tuna roes. *** Native manok with sili leaves. *** another fish kinilaw (raw fish salad). *** Sweet and sour fish. *** Tuna salad with green mangoes. *** Grilled tuna belly with sweet basting. *** The family portrait! *** It is located here! 72 MH Del Pilar St., Koronadal City... ***

      We traveled by foot but we were transported by our mouths! One of the perks of vacation is eating heartily and discovering great food places. Vista View Resto is one of the happy finds! Feast on the food basket below... This is located at Ma-a Diversion Road and a great stop over before heading to the Crocodile Farm. BOODLE MEAL FOR 4 TO 6 PERSONS: Kinilaw, crispy noodle, chop suey, chicken inasal  and pork barbecue (not in the photo because we requested to separate it) *** *** *** chicken inasal with achara *** *** We were on top of a hill! *** ***

By GERLIE M. UY Bacolod's Old Pala-pala is a popular dinner place for a pack of hungry eaters. One would do the marketing of fresh seafoods in the pala-pala or wet market which ranges from squid and shells to shrimps and big fleshy fishes from tuna, lison to blue marlin. If one has no cooking ideas, one can ask from the friendly vendors what fish is ideal for a certain kind of cooking; they are very helpful... One would then choose from the array of restaurants flanking the wet market which offers their place in exchange for service charges for every kind of cooking one wants her seafood done, from grilled or sugba, raw fish salad or kinilaw, or soup or sinigang. I love their "sizzling" which puts on a hot plate the fish, oyster sauce and fried garlic. On top of this, they serve boiled rice (or bring your own), softdrinks and even fruits in season. Old Pala-pala is located just a block away from the back of Provincial Capitol Building, and just 200 meters off the corner ...