Foot and Fire

    I always imagine myself cooking squash flowers when they are aplenty. Since the squash flowers in the garden come one after another and not in one-time big-time occasion, I decided to root for the young leaves. Pruning the last leaves of the squash is important to guarantee a good growth of squash. I love munching the leaves in Monggo Soup (Mung bean). It's foamy chewy type of leaves.    For a change, I decide to fry it with the batter. And it's popular in the house. So I am sharing this to you.... Happy experimenting!!! Squash young leaves, roughly sliced 2 cups Flour 1 cup starch  1/2 c rolled oatmeal  salt and pepper mushroom seasoning 2 eggs, lightly beaten cold water oil for deep frying Slice roughly young squash leaves. Set aside. In a deep bowl, add flour, starch and oatmeal. Add salt and pepper and mushroom seasoning. Mix well before adding 2 lightly beaten eggs. Add cold water and mix batter well in a circular motion. Ad...

From Left to right: A salty gravy which must be made of fish; roasted beans; fried garlic slices, small dried shrimps, and a dish like laing (made of gabi tubers with salty fish) or this must be the pickled tea leaves, I am not sure. These are complimentary to the orders of Rice and fish/meat, and served as dips for raw and steamed vegetables. ***  The yellowing leaves are tough but they were served steamed, must be tree leaves; the miniature eggplants which were steamed, raw carrots, raw calamansi leaves, and another steamed green leaves, must be the tops of squash or sayote. These are dipped in the condiments and serve as side dish for the main dish of rice and fish/meat. I tried tearing up the calamnsi leaves and mix with my rice, they make my rice fragrant and savory, just like our pandan leaves. Another idea in serving rice! ***  A soup made of potato, sweet potato or squash.  Very thin one so that I cannot really identify. *** Two more saucers of red, which is mild ...

Camote tops Onions Tomatoes Vinegar (apple cider or red wine vinegar) Salt and pepper Blanch camote tops, drain and set aside. Add the rest of the ingredients and serve chilled.