Foot and Fire

Fermented vegetable gained popularity these days because it benefits the digestive system as well as immunity as it is rich in vitamin c and phytochemicals. Try making yours... Turnips, cut into strips Cucumber, cut into strips Mustard leaves, separate leaves Salt Apple, grated Chili pepper powder In a big bowl, add cut turnips, cucumber and mustard leaves. Massage with salt. Leave overnight with cover. Next day, drain mixture. Add grated apples and chili powder. Cover and let stay in room temperature. On the third day, sourness develop. Place in fridge to slow fermentation. 

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. ***

I just love this ala Japanese stirfry... I so love the mongo bean sprout... Delightfully crunchy...