Foot and Fire

By GERLIE M. UY 2 T olive oil 12 garlic cloves, chopped 1 big onion, chopped 1 thumb (or more) ginger, chopped 1/2 kilo chicken, cubed 1/2 kilo malagkit rice water 2 chicken cube soy sauce turmeric powder (kalawag) salt and pepper Toasted garlic for garnish. In a skillet, saute onion and garlic in oil. Add ginger. Add chicken cube and stir fry for a while and add the washed malagkit rice. Stir again for about 3 minutes. Add water. Let boil until rice pops open. Add chicken cubes, soy sauce, turmeric powder, salt and pepper. Let the flavor sink in and the soup is ready to be served hot. Garnish with toasted garlic.

By GERLIE M. UY While I declared in the past that hunger is the mother of all kitchen invention, I must add now that variety is the godmother of all kitchen invention! Mothers satisfy, godmothers spoil! So, for a change, I served Black rice sushi for my birthday last year and it tuned our so well that it calls for part two soon. I already posted how to make sushi in my past blog. Here is the link to my  sushi . Follow the procedure except for the rice part. Here is my rule of thumb. A kilo of rice can be wrapped by 20 regular nori sheets or two packs. For black rice 3 cups black rice 1 cup violet sticky rice or malagkit...