Foot and Fire

We love Chicken Feet or what we Pinoys call "adidas." While we don't like commercial dressed chicken, we are fans of this chicken part. Collagen is what we were seeping in the joints. And true, the nearest to the bones, the sweetest the meat indeed.  Canola oil Garlic Onions Chicken feet Water Monkey's ear Sesame seeds Bulgogi sauce Fish sauce Apple cider vinegar or coco vinegar Soy sauce Sesame oil Saute garlic and onions until translucent, add chicken feet. Stir and add water. Cover until boiling.  Add monkey's ear and all ingredients except sesame oil. Cover and let cook until tender. Reduce fire to low and continue to cook until juice is a bit jelly.  Add sesame oil and put off fire. 

This is one fried rice I learned from my father. We were so happy partaking the fried banana on top. And we even grew up calling it morosquita... Hahaha. So today, I uncovered that it is called morisqueta and it is Mexican in origin. The original recipe calls for boiled rice topped with salsa made from tomatoes and beans and cheese. Well, the morisqueta i grew up with is with minced beef, green peas and raisins. And the highlight is the fried bananas on top.... Here, i am sharing my own twist using tuna and sweet corn. Banana Canola oil for frying Canola oil 1 pc oinion, chopped 3 cloves garlic, crushed and chopped 1 can Solid tuna in water, drained 1 can sweet corn whole kernel, drained 1 can green peas, drained 3/4 kl boiled rice (day old rice is welcome) Salt, pepper and dried basil Raisins Sesame oil Peel the banana (saba variety), slice vertically Into three parts. Deep fry until brown and set aside. In a skillet, add oil, onion and garlic. Add the next three ingredients and stir ...

By GERLIE M. UY A serving of Sesame Chicken Teriyaki...  500 gms chicken breast, sliced medium thick and in serving size 2 T sesame oil 1/2 cup white wine 1/4 cup soy sauce 1/4 cup premium soy sauce (Lee Kum Kee) 1 T sugar 2 T brown and white Sesame seeds, toasted 1-2 T canola oil for basting In a non-metallic bowl, place the chicken and the next five ingredients. Mix well and pierce the chicken with fork. Chill for 15 to 30 minutes. In a pan, toast lightly the sesame seeds. Set aside. Lightly coat the same pan with canola oil. Pan-grill the chicken breasts, basting each with all if needed.  Let cook for 3 minutes on medium to high heat. repeat until all chicken is done. Place each piece in a serving platter and spread toasted sesame on top of each chicken. Meanwhile, in the same pan, pour the marinade and let boil until the liquid is reduced into half. Put the remaining toasted sesame. Serve in a sauce bowl. A quick capture of the pan-grilled sesame chicken!  The sesame...

By GERLIE M. UY 1 kilo eggplants, cut lengthwise into two  and cut crosswise into 6-inch long Italian dry herbs (oregano, basil etc) 1 T ground pepper 2 T rock salt 1/2 t chicken powder (optional) 1/2 cup canola oil for deep frying  Toppings 1/3 of small block of shredded quickmelt cheese ketchup  In a bowl, mix the first five ingredients. Let stand for five minutes for flavors to sit in.   Heat oil and fry the eggplants, at least 1 minute on each side or until well done. While frying another batch of eggplants, spread cheese and ketchup over fried eggplants arranged in the platter. Cheese. Cheese and ketchup.   Place atop the first batch of fried eggplant the second batch and spread cheese and ketchup again. repeat procedure until all eggplants are fried.  Make sure to put cheese and ketchup on top of it all for presentation.  Serve hot in pair with boiled rice... related post. eggplant salad.

By GERLIE M. UY 1 kl beef, sliced tapa-style Marinade 1 cup soy sauce 1/2 cup honey 1 tsp ground pepper 1 tsp rock salt 1 thumb-size ginger, sliced thinly 1 tsp ground ginger (optional) 2 T apple cider vinegar 1 T canola or sesame oil 1/2 cup canola oil (for frying and cooking) onion rings 1 T sesame seeds Garnishing 1 T toasted sesame seeds In a container with seal, put the tapa-cut beef and pour in the marinade and mix well using hands. Let stand for two hours or overnight. Heat wok-style frying pan, put the 1/2 cup of canola oil. After oil is heated, add the beef arranging each on the pan then cover the pan. Let cook for 10 minutes and add the rest of the marinade. Cover and let cook until beef is tender and the marinade is reduced to a half. Add 1 T of sesame seeds and onion rings. let cook until marinade is reduced to a third. Then remove from fire and arrange in a platter. Garnish with toasted sesame on top.  Related post: Chicken wings teriyaki  

By GERLIE M. UY 1-2 Tbsp sesame oil 2 cloves minced garlic  1 medium white onion, chopped 1/2 cup chopped stalk (white part) of the native pechay   2 Tbsp sesame seeds 300g boiled rice 1 Tbsp butter (optional) seasalt and pepper to taste 2 fried scrambled eggs, chopped. 1 cup chopped leaves of native pechay Saute garli and onion in sesame oil. Add the chopped stalks and stirfry until tender. Add sesame seeds and stirfry until fragrant or brownish in color. add the boiled rice, stir. Add the butter and the chopped eggs. Add salt and pepper to taste. Let cook and mix well then add the leaves. Let cook until wilted. Ready to serve.