Foot and Fire

Back when I and my four siblings were growing up, my father used to make us Chicken Mami. We love how we mix our own pancit, vegetables and chicken bits and add broth to the mixture. We used to queue as we gather our bowl of ingredients.  So, I made Chicken Mami to feed my visiting nephews. They enjoy the queuing and the idea that they get to mix their own bowl of soup. The Vegetables  1 kg Fresh Pancit or egg noodles, medium or small size 200 g Chinese Pechay, cut into strips 200 g cabbage, cut into strips 1 big carrots, julienned 100 g Baguio beans, cut slantly for quarter of an inch thick The Chicken 1 kg chicken breast Water Condiments Sauce: 1/3 cup Soy Sauce 1/3 cup Worcestershire Sauce 1/4 cup Patis or Fish Sauce Ground Pepper Toppings No-pork Chicharon, crushed into pieces Spring Onions, chopped Chili Toasted Garlic Preparation:  The Vegetables  1 kg Fresh Pancit or egg noodles, medium or small size 200 g Chinese Pechay, cut into strip...

      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! *** ***

Cook pancit canton as directed in the package. Once boiling, put vegetables like carrots, cabbage, baguio beans and sayote and drain together with the noodles. Add the seasoning. Serve with fried tufo and slices of cucmber on the side. Merienda is ready. Pairing a food guilt with nature's food gifts... :)                                          ***                                   ***

I love noodles when i cook them as i cook them with fresh vegetables. 2 T olive oil Cloves of garlic, peeled and crushed 1 medium onion, cubed 2 pcs carrots, julienned 12 pcs baguio beans, sliced slantly 200g vermicilli, soaked in hot water until tender 200g egg noodles, soaked in hot water until tender Soy sauce Salt and pepper 1 medium head cabbage, sliced horizontally 1 can Tuna in oil or with calamansi Saute garlic and onion In oil. Add carrots and baguio beans. Let cook. Add drained noodles and season with soy sauce, salt and pepper. Add cabbage, cover and let cook but not overcook. Add tuna in oil or calamansi and mix just before removing from fire.

By GERLIE M. UY POSTER BOY OF PASTELLAS THESE ARE SOME OF THE PHOTOS OF FOODS FEATURED HERE AND YET-TO BE FEATURED. DROLL OVER THEMMMMM... FRESH PANCIT, ANYONE? PATO TIM PATA NGA LINAGA  WITH LANGKA CUCUMBER SALAD TUNA AND EGG BRUSCHETTA BOILED SWEET CORN... SAGING NGA KUMBO AVOCADO, CUCUMBER AND CORN SALAD  GINAT-AN NGA TILAPIA PICKLED BAMBOO SHOOTS VEGETABLE SPAGHETTI AVOCADO TOPPED WITH MASCUVADO SUGAR CASSAVA CAKE PANCAKE WITH BUGNAY SYRUP

By GERLIE M. UY BAM-I with scrambled egg and calamansi. Squeeze the calamansi juice into the mixture and enjoy the noodle special, with or without toasted bread.... The Bam-i on the platter. 2T canola oil 3 cloves garlic, crushed and minced 1 medium onion, minced 100gms beef, cut into 1/2 inch bits salt and ground pepper 10 pcs. baguio beans, sliced diagonally 2 medium carrots, julienned 250 grams dried pancit canton 100 grams bihon (or vermicilli) 5 T soy sauce 1 to 2 cups hot water 1/2 cabbage, cut into strips 1 t canola oil 3 eggs, beaten salt and pepper calamansi, sliced into two For preparation: Cut up the beef. Sprinkle with salt and refrigerate.  Then strip the vegetables. Set aside separately. In basin, put the dried  pancit canton and the bihon, pour water. Let stay for a minute and drain. Set aside and rip apart the bihon noodle into pieces once pliant. Mince garlic and onion. Cooking proper: In a medium to high heat, saute garlic and onion in oil until brown a...