Foot and Fire

  I cooked this last time that is why I call this Mother's Day Soup in my instagram post . Actually, this was my ambitious attempt to make French's bouillabaisse, Italian's Cioppino or Mediterranean soup. Of course, if the history of bouillabaisse is to be checked, it is not that grand because they make soup out of parts of fish that is not bound to the market.  If I will name this soup, I want to call this.. Farmer and Fisherman's soup Blue Marlin, sliced to matchbox serving size Salmon, sliced to matchbox serving size   onions garlic Carrots Bellpeppers potatoes cauliflower brocolli Tomato paste Tomato sauce salt and pepper spices: turmeric powder, chili powder, cayenne, cumin, paprika dissolved in 1 C water. another cup of water, if needed.   How to: Preheat oven to 180C for 10 minutes. In a dutch oven, arrange the onions and garlic and vegetables and fish add the tomato paste and tomato sauce and a cup of water where the spices are dissol...

I saw Chef's Table featuring Chef Gaggan Anand who had a successful Indian menu tasting restaurant in Thailand. From that feature, I learned that "curry" is not Indian. Further reading led me to understand that the term curry is of British origin as it was coined to refer to Indian spices, and the term must come from the Tamil word, "kari" which means sauce. I cooked my fish last weekend using turmeric powder and fresh ginger and dashes of paprika. My mother asked me what's the difference between curry and turmeric. Thanks to my earlier education on this that I was able to explain that CURRY refers to a blend of spices, usually turmeric, coriander, chili, ginger, and black pepper while TURMERIC refers to a single spice. I also learned that "masala" is the correct Indian term for the "mixed spices." Actually, what I love about my curried fish is the coconut milk. I feel rich in savoring goodness in life through coconut milk. Pr...

As I mentioned earlier, I intend to keep my blog as my recipe treasure chest too. So I am posting the spice that spiced my Moroccan-spiced lamb chunks (pun is enjoyed by me!) I used the Harissa paste to my Morrocan-spiced Lamb Chucks Stew . I made adjustments on the recipe I found because of the chilis that are available in my country, Philippines. So here is my take on this exotic sounding Moroccan mix of spices. 6 Fresh long Chiles locally called Taud-ilahas 6 fresh bell peppers 2 Tbsp cumin powder 2 Tbsp Coriander seeds, ground 1 head garlic, chopped 2 Tbsp Paprika 2 Tbsp Himalayan salt 4 Tbsp lemon juice 2 TBsp Apple cider vinegar 2 Tbsp Tomato Paste 1/4 cup olive oil (or water may be used)  In a blender, place all ingredients and blend until the mixture turns into paste. Note: if using dried chilis, hydrate first before using.

By GERLIE M. UY Steak is no "a la pobre" or "of the poor." Served here with corns on cob.  Grilling the corn... Serving the Steak ala pobre with corn on the cob... My T-bone steak of two kilos. I used four slices for pepper and garlic steak  while I used the three slices for the a la pobre steak. The measurement of the meat above is only an estimate!!!  My a la pobre and pepper and garlic steak in marinade, ready for the fridge!!! Adding a photo of the steak... 1 kilo T-bone Steak (3 pieces) Marinade: 2 T ground Pepper 2 T Garlic powder 2 T Onion powder 2 T Paprika 2 T rock salt 2 T brown sugar 4 T canola/olive oil 1/2 cup Lee Kum Kee premium soy sauce oil for brushing the grill 2 ears of sweet corn butter for brushing the corn Place the T-bone steak in a large baking tin. Mix the marinade ingredients.  Pour a third of the mixture in one piece and place apiece in the plastic bag. Continue until all steaks are coated and placed in a bag. Pour the rest of the marina...