Foot and Fire

By GERLIE M. UY At Shuyuan Hostel in Xi'an, China, a free dumplings party is being hosted every friday where one can learn how to actually prepare dumplings and sample the same right away fresh from the steamer! These are all happening while one bonds with fellow travelers from around the globe. This is a great experience. Here are the photos taken by yours truly... prepping the ingredients the herbs, spices and condiments the dough the ground pork ground radish to be added to the pork fish sauce, celery, chicken powder, pepper, salt, ginger and oil adept in chopstick-ing the ground veges She's good but she said she is not preparing dumplings at home but only waits for her mother's cooked dumplings prepping... egg was added time to divide the dough a little push of the dough slicing into bits the dough bits of the dough, ready to be flatten flattened dough traditionally folded dumpling (half-moon shape) and money shape (like ravioli) the dipping sauce... cooked dumplings d...

By GERLIE M. UY Cucumber and Red Radish Crisps! 6 red radishes, sliced thinly 1 medium cucumber, sliced thinly 1 small white onion, sliced thinly 1 small head of lettuce Dressings 3/4 to 1 Yakult (60 to 80ml) 3 Calamansi, juiced 1 T olive oil salt and ground pepper In a non-metal bowl, mix all first three ingredients. Chill. For the dressing: in a glass with lid cover, put all last four ingredients and cover. Shake. Drizzle dressing in the first bowl of vegetable. In a serving platter, lay the lettuce bed. Just before serving, add all of the vegetables. Serve lightly chilled and serve immediately. Another look at the salad... cucumber... yakult quick photo of the salad... the salad on the side!!!

By GERLIE M. UY Salted egg and radish salad is a great appetizer. Here's how to make it: 2 pieces salted egg (painted red) cubed 2 medium radish, sliced thinly or shaved 2 medium white onions 2 medium tomatoes 1/2 cup vinegar salt and pepper to taste

Cabbage and Radish in Vietnamese Dressing By GERLIE M. UY <p><p><br><br><br><br>VVVV</p></p> If hunger is the mother of kitchen inventions, then variety is the twin of kitchen creativity!!!  This is proven by another way of serving the ever favorite radish salad: cut rounded and thinly and served with tomatoes and onions in vinegar and salt dressing. It was quite a surprise when I served the shredded radish with shredded cabbage and as dressing used the Fish Sauce and Calamansi sauce or the NOUC MAM CHAM or NOUC CHAM the sauce I have featured here earlier fo...