Foot and Fire

ULTIMATE MYANMARESE STREET FOOD: Pig mask and other internal organs in sticks. One has to cook it by dipping it in a boiling liquid in the center. The containers on the side are the condiments and the red ones must be chili... *** Watermelon for 900 kyatts. *** The whitish green watermelon. *** Sayote or squash leaves. *** Melon. *** I'm holding a honeydew. *** Golden-orange Papaya. *** Some deep-fried stuff: crabs, shrimps and some floured food. *** Just like the Thai papaya pickle. The woman is using the mortar and pestle to mash the spices and then she adds this to the raw green papaya. *** Must be jelly sweets. *** Cold desserts to quench the sun-dried palates. *** Ice cream from Nylon Ice cream parlor.  Quite a following among the locals for this dirty a.k.a. home-made ice cream. *** Rainbow ice cream. Choices vary from tropical fruit like Durian to the classic ones  like chocolate and vanilla.  ***

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...