Foot and Fire

Filling: 400g slab of Tuna Pepper & Salt Tarragon leaves Banana leaves Season tuna with salt and pepper, top with tarragon leaves and wrap with banana leaves. Steam for 15 to 20 minutes. Pie: 6 boiled Potatoes Diamond Fine Salt & Pepper Chives, chopped Homemade Yogurt Greek olive oil Parmesan cheese 2 potatoes, sliced thinly Mash potatoes, add salt and pepper and chives. Mix well then add yogurt and olive oil. Lastly, mix in parmesan cheese. Ready for baking: Preheat oven to 200c. In a baking dish, arrange the sliced potatoes as bed for the steamed fish. Drizzle with olive oil then cover fish with the mashed potatoes. Garnish with chives and sweet corn. Bake for 20 to 30 minutes.

Half kilo native chicken Onions Bellpepper Ginger Coco water of 2 coconuts (about 2 L) 3 Potatoes, cubed Coco meat Salt and pepper to taste. Boil the chicken until tender with minimal water. Add ginger, onion, bellpepper and coco water. Simmer, then add poataoes and coco meat. Adjust taste with salt and pepper. Serve hot with rice on the side.

500g ground beef 6 pcs carrots, chopped 1 sayote, chopped 2 big potatoed, chopped Celery, chopped 6 cloves garlic, chopped 2 onions, chopped Salt, pepper, and soy sauce Oatmeal 2 big Cabbage heads Toothpick Dip: Soy sauce Calamansi Mix all chopped vegetables. Add salt, pepper and soy sauce to taste. Add oatmeal in small amount at a time, just enough to bind the mixture. Scoop the mixture and place in the cabbage leaf, fold and secure with toothpick. Repeat last procedure until the mixture is used up. Ready the steamer with boiling water. Place the cabbage parcel and steam for 2p minutes. Serve hot with the dipping sauce.

1kl boiled potatoes, quartered 1/2kl boiled sweet potatoes, cubed 2 heads chopped red onions 1 cup mayonnaise Ground black pepper Salt to taste Dried herbs or fresh chives Mix all ingredients in a big bowl. Serve chilled. 

Two kilos beef, sliced as in tapa 2 pouches of Clara Ole's honey-mustard olive oil Garlic onion for saute onion for garnish Marinate the beef in the prepared honey-mustard marinade. Refrigerate overnight. Saute garlic and chopped onion in olive oil.  Quick-fry each piece of beef by batch and let the beef rest on the side of the pan while frying the next batch. Repeat until all beef slices are fried. Cover and let cook for 15 minutes.  Turn each piece of the beef and let cook covered for 15 minutes. Add the rest of the marinade and let cook for another 20 to 30 minutes. Adjust flavor with salt and pepper. Serve garnished with onions. *** Stirfry cubed singkamas, potatoes, sayote and carrots.  Season with salt and pepper.  Sprinkle with dry italian herbs. ***

Chicken: One whole chicken, cleaned (rub salt if desired) Pu erh tea steeped in boiling water, drained Star Anise Pinches of Chinese five-spice In a soup pan, put the whole chicken. Pour tea, just enough to cover the chicken. Put the Star Anise and Chinese Five spice. Bring to boil for 15 minutes, then heat in medium heat for 1 hour and 45 mins. Remove the chicken and place in the serving dish. Reserve stock for gravy. Gravy: 3 cups of stock starch, dissolved in water salt soy sauce black pepper Chicken bouillon (if desired) Strain two to three cups of chicken-tea stock to remove solids. Let boil in a sauce pan, add starch and adjust according to desired consistency. Adjust taste with salt, soy sauce and black pepper. Vegetables: olive oil onion, cubed carrots, cubed potato, cubed Bits and pieces of Mushroom in can, drained raisins or pickles Saute onion in olive oil, add carrots and potato. let cook and add mushrooms and raisins/pickles. Put a little liquid by using the stock. Serve t...

By GERLIE M. UY The first fried batch of Lumpia Hanoi 300 g vermicelli 2 cloves garlic, crushed 1 onion, chopped 1 canned tuna (about 300g) 1 can green peas 2 potatoes, chopped black pepper soy sauce lumpia wrapper canola oil Sauce: Fish Sauce Calamansi / other citrus chili Place in a bowl the vermicelli. Add hot water and soak until cooked through. Drain. Mix the remaining first 7 ingredients. Wrap in a lumpia wrapper. Heat oil and deep fry. For the sauce, mix all ingredients. Check out other Sauce s here. chopped potatoes solid in water canned tuna Vermicelli, already cooked through The mixture before wrapping The modified Vietnamese Nouc Mam as the original recipe calls for lime juice while I used Calamnsi here.

By GERLIE M. UY Skewered Fishballs Fish Balls: 5 pcs fleshy fishes (e.g. marot) 2 pcs grated potatoes 2 pcs grated carrots salt and pepper 1 to 1 1/2 cup flour water Oil for frying Dipping Sauce: Sweet Chili Sauce Vinegar sugar salt and pepper water Bamboo Skewers How To: Boil the fishes until tender. Strain and let fillet and torn into pieces in a bowl. Make sure to remove all bones. Add grated potatoes and carrots Mix well and add salt and pepper to taste. Adjust with soy sauce if preferred. Add the flour and adjust consistency with water. Form into balls. Deep fry and pierce four pieces in a bamboo skewer. Fo sauce: Add all ingredients, bring to slow boil and remove from fire. Serve as dipping sauce for the fishball. boiled fish Skewered fish balls The dipping sauce

By GERLIE M. UY For Fries: 2 sweet potatoes, peeled cut lengthwise 1/8 of a medium squash, peeled and cut lengthwise canola oil for deep fry iodized salt for seasoning Heat the oil. deep fry the sweet potatoes and the squash. Serve with tomato ketchup. ***** For Grilled Eggplant, Pasta and sauce 5 pcs long eggplants, cut into half vertically and horizontally. If too thick, slice vertically once more until desired thickness. Tip: Not too thin as it will shrink after grilling. Also, immerse in water to avoid discoloration. Just before grilling, sprinkle with rock salt and dry or fresh basil leaves. Pan grill but put a small amount of olive oil. 1kg spaghetti, cook as package direction 1T of olive oil 3 cloves garlic, chopped Drain a 200g canned green peas 1/2 cup of slice black olives Grilled eggplant 1kl Tomato Sauce (I used the sweet Filipino Style as my eaters are not accustomed to the three-cheeses and italian-style version and the advantage here is that I am no longer putting sugar...

By GERLIE M. UY My first attempt to a Miso Soup is a success!  Our japanese soup server was initiated with this Veges and Miso Soup! Sans the flash, this is how it looks. Super Soupy soup... My soup today! It was a luck that Robinson's Bacolod has this stock of Korean Miso Paste! Here's another photo of the Korean Miso Paste I bought... 3 stalks celery, coarsely chopp 3 stalks Baguio leeks, coarsely chopped 1 medium potato, coarsely chopped 750 ml to 1L water rock salt ground pepper 2 T butter 100 gms Soy Bean Paste (Miso) In a soup pot, place water and add celery and leeks. Season with salt and pepper. In a high fire, bring to boil. Continuously boil for 5 minutes and remove from fire. Let cool a bit Separate the stock and the vegetables. Blender the vegetables. In a soup pot, place butter. Add the blended vegetables. Simmer for 2 minutes in medium fire. Add the stock. Dissolve the Miso paste with a little stock and add to the mixture. Bring to boil. Serve hot.