Foot and Fire

    I always imagine myself cooking squash flowers when they are aplenty. Since the squash flowers in the garden come one after another and not in one-time big-time occasion, I decided to root for the young leaves. Pruning the last leaves of the squash is important to guarantee a good growth of squash. I love munching the leaves in Monggo Soup (Mung bean). It's foamy chewy type of leaves.    For a change, I decide to fry it with the batter. And it's popular in the house. So I am sharing this to you.... Happy experimenting!!! Squash young leaves, roughly sliced 2 cups Flour 1 cup starch  1/2 c rolled oatmeal  salt and pepper mushroom seasoning 2 eggs, lightly beaten cold water oil for deep frying Slice roughly young squash leaves. Set aside. In a deep bowl, add flour, starch and oatmeal. Add salt and pepper and mushroom seasoning. Mix well before adding 2 lightly beaten eggs. Add cold water and mix batter well in a circular motion. Ad...

Are you eating the squash leaves and tops too??? It's actually crunchy and has smooth texture. *** Recently, we added the squash leaves to boiled mongo with sliced squash and green papaya. It turned out yummy too... *** A slice of squash *** Green papaya. *** Bring Mongo to boil. Smash the seeds. Add water if desired. Saute garlic, onions and tomatoes. Add the boiled mongo.  Let boil and add squash and papaya. Let cook and season to taste. Add the leaves, cover for a minute and remove from fire. Serve hot.