Foot and Fire

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.

Meatballs: Ground beef Garlic Salt and pepper Soysauce Oatmeal Combine in a bowl. Mix and form into balls. Deepfry, drain oil and set aside. Sauce: Olive oil Minced garlic Chopped onions Cubed tomatoes Cubed bellpeppers Ground beef Tomato sauce Cheese Water Saute first 5 ingredients in a wok. Form a ring and put the ground beef in the center and cover to cook. Add tomato sauce, cheese and water. Simmer. Add salt and pepper and dry herbs. Serve on top of spagghetti... Posted via Blogaway

*** 200g Elbow Macaroni, boiled olive oil garlic, minced onions, chopped 50g Beef, ground 50g Chicken, cubed  2 pcs. Carrots, chopped 1 bunch of broccoli, chopped 25g Baguio beans, chopped Fish sauce, Worcestershire Sauce and Soy sauce Beef or chicken cube or powder  salt and pepper 1/2 head of Cabbage, chopped Do not drain the Macaroni in the pot.  In a pan, saute garlic and onions in olive oil. Add the beef and chicken pieces. Let cook. Add the macaroni with the water. Transfer in the pot and let boil. Add the vegetables except cabbage. Add flavorings as per personal taste: I added Fish sauce,  Worcestershire Sauce and Soy sauce and chicken powder.  Add salt, as needed and lots of ground pepper. Let boil. Add the cabbage and cover with lid.  Remove from fire and Serve Hot.

Canola oil crushed and minced garlic minced onions 200 grams ground beef salt and pepper  Worcestershire sauce soy sauce 500 grams big bellpeppers (about 125gms each piece) sliced lengthwise little water chopped celery or onion leaves  Saute onion and garlic in oil. Add beef and simmer for at least three minutes. Add salt, pepper Worcestershire sauce and sauce according to taste. Place the bellpeppers and little water if needed. Let cook a bit. Top with celery before removing from fire.

This is my favorite because while I get the full beef flavor just like bulalo without too much animal grease, I also get the vegetable serving of the day. 1 tablespoon canola oil 4 cloves of garlic 1 pc onion, cubed 2 ripe tomatoes, sliced 1/4 ground beef Soy sauce Salt and black pepper 1 pc upo or bottle gourd, sliced 12 stalks of malunggay, leaves separated from stalks Saute garlic in oil until it turns golden brown and add onion. Add sliced tomatoes until cooked and add then ground beef. Let cook until tender and add soy sauce, salt and pepper to taste. Let meat cook through. Add 4 cups of water and bring to boil. Add about 3 cups of upo and bring to boil until upo is cooked. Add malunggay and close lid. Remove from fire and serve hot over rice or as soup.

By GERLIE M. UY I had this entree for lunch today. So filling, especially with my Java rice with toasted garlic on top. Fried Bangus 6 pcs small Bangus 1/4 cup soy sauce 1/4 cup vinegar cloves of garlic, crushed 3 T fish sauce Canola oil for frying Clean Bangus but leave it unscaled and slice it with butterfly cut. Marinade fishes with the next four ingredients, adding a little amount of oil. Let stay for at least 30 minutes before frying. Fry in a a hot oil. Mango Okra Salsa 2 Semi-ripe mangoes, seeded and cubed 8 pcs Okra, boiled and cubed 1 medium white onion 3 tomatoes, seeded and cubed salt and pepper Mix all ingredients and chill before serving.

By GERLIE M. UY The filling Pad Thai I made Pad Thai before. See my previous post  and another post . But this one, I entitled shortcut because I forgot to fry the tofu and chop them up. So I missed the essential ingredient of a real Pad  Thai. Anyway, this noodle dish I churned out in a hurry turned out yummy. For this recipe, I had fried scrambled eggs, stripped native chicken flesh, mongo sprout and the rice noodles. I used available herbs too like celery and coriander. As for the flavoring, don't forget the tamarind-based cubes, fish sauce, and soy sauce. Please see my previous post for the cooking procedure. rice noodles here are being soaked in a hot water the cooked noodles, from crystal noodle to white color The other ingredients go to the pan...

By GERLIE M. UY Pinoy's Special salad: Salted eggs with onions and tomatoes 6 salted eggs (red-painted ones in the Philippine Market) 6 medium-ripe tomatoes 2 red or white onions 2 pieces dalanghita (or 6 pcs calamansi or any citrus) 1 T soy sauce (optional as the eggs are salty already) coarse pepper Peel and slice the salted eggs. Arrange in the platter. Slice the tomatoes and onions, round or chopped for easy bite. Add in the platter. Squeeze the citrus and make sure that the seeds are not going to the preparation. Add soy sauce and coarse pepper.. Serve as side dish or on top of hot boiled rice.

By GERLIE M. UY Steak is no "a la pobre" or "of the poor." Served here with corns on cob.  Grilling the corn... Serving the Steak ala pobre with corn on the cob... My T-bone steak of two kilos. I used four slices for pepper and garlic steak  while I used the three slices for the a la pobre steak. The measurement of the meat above is only an estimate!!!  My a la pobre and pepper and garlic steak in marinade, ready for the fridge!!! Adding a photo of the steak... 1 kilo T-bone Steak (3 pieces) Marinade: 2 T ground Pepper 2 T Garlic powder 2 T Onion powder 2 T Paprika 2 T rock salt 2 T brown sugar 4 T canola/olive oil 1/2 cup Lee Kum Kee premium soy sauce oil for brushing the grill 2 ears of sweet corn butter for brushing the corn Place the T-bone steak in a large baking tin. Mix the marinade ingredients.  Pour a third of the mixture in one piece and place apiece in the plastic bag. Continue until all steaks are coated and placed in a bag. Pour the rest of the marina...

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.

By GERLIE M. UY The stir fry umbrella mushroom, up close and personal 6 cloves garlic 1 large onion, sliced vertically 250 gms umbrella mushroom, cleaned and woody portion removed, and sliced 4 T premium Lee Kum Kee sauce Saute crushed garlic until brown and add onion until wilted. Add cleaned mushrooms and stir for 3 minutes. Add premium sauce and season to taste and let cook for 1 minute. Serve immediately on top of rice. woody, slimy and yummy!!! Another shot!

By GERLIE M. UY Chicken-Sweet Corn Siomai Served hot with the sauce on top Dumpling wrappers or Siomai or molo wrapper 1 pc Chicken breast, ground 1 cup sweet corn kernel 1 medium white onion, finely chopped 6 cloves garlic, finely chopped 1 t powdered garlic (optional) 2 T soy sauce salt and pepper Sauce: Soy sauce Calamansi chili paste (optional) In a meat grinder, put the chicken breast and chop for 1-2 minutes. Transfer chicken in a stainless steel bowl, add the rest of the ingredients. Take one wrapper and place one teaspoon of chicken mixture. Hold the four corners with one hand and press the bottom of the wrapper with one hand while releasing the corners, resulting in a flower-like cup for the mixture. Practice makes perfect for this. Another way of wrapping it is like the dumplings, done by placing the mixture in the center and folding and sealing the edges one at a time. Steam the siomai for 15 to 20 minutes. Serve with the sauce on top or on the side. Steamed d...

By GERLIE M. UY Pechay Wraps can also be called Bok Choy Wrap! Here's the link on our favorite green leafy vegetable. http://en.wikipedia.org/wiki/Chinese_cabbage I mainly love Pechay when cooked with ground beef clear soup. I will share the recipe with you later as I did not take pictures of such a favorite home dish, as ordinary as it may be for us but I promise, it will enamor you too. Speaking of ordinariness, I decided to put a twist on the usual soup but best buddy: beef and  pechay. Here it comes!  The sumptuous Pechay a.k.a. Bok Choy Wraps after being steamed for 20 minutes. Best served with soy sauce or fish sauce (patis) with calamansi. Since I have no carrots, I used the squash and sayote.  Chop a cup and a half (1 1/2 cup) of each.  Then chop some onions and garlic in desired amount (the more the better. ).  Mix the chopped squash and sayote with 200g ground beef.  Put salt and pepper then soy sauce. Add egg if you desire. Mix well.  He...