Foot and Fire

By GERLIE M. UY My First serving of Pho Ga... The coriander leaves should have been left in the stock while it boils and should not be served.... *Stock 1 native dressed chicken 4 liters water 3 cinnamon sticks 1 stalk Coriander with roots 1 thumb-sized ginger,crushed 3 cube Pho Ga stock (use 1-2 chicken stock) fish sauce 2 liters hot water *Noodles Rice noodles Hot water *Garnish: Chopped spring onions mongo sprouts celery leaves coriander leaves quail eggs calamansi or any citrus (I used dalandan) chili sauce fish sauce How To: Clean whole or sliced chicken and add in 4 liters water in a pot. Add cinnamon sticks, coriander roots and stem with some leaves, and crushed ginger. Let boil until chicken is tender and water is reduced to about half. Remove the chicken and set aside in a bowl. Separate the flesh from bones and sliced into strips, if preferred. Chicken may be served as is. Remove other solids (or leave it with the stock). In a large bowl, place the dried rice noodles. Put ho...

By GERLIE M. UY Quail eggs individually wrapped in siomai/molo wrapper Leftover siomai filling, wrapped in small parcel. See my earlier siomai recipe for  the fillings... Chicken -Sweet Corn Siomai   and the latest one where I got the leftover, Chicken siomai with quail egg Another shot of the quick wrapping. I was doing the wrapping in a hurry so I was not the one who took the photos... Thats my knee.. lol Another angle of the small parcels, ready o be fried. deep frying this is easy. I was not able to take a photo of the cooked version due to time constraints!!! Quail egg and the molo/siomai wrapper from our local wet market ready for frying... Serve with soy sauce and calamansi. And because I was in super hurry, I used the local Toyomansi or pre-prepared soy sauce with calamansi.