Foot and Fire

*** 2kg Cassava 4 tablespoon Olive Oil or butter 3 Eggs 1-2 cans condensed milk 1 can sweet corn (Canned Cream Corn or boiled then grated) sugar (add, if desired) Peel the cassava, remove the hard root and ground in a blender/grinding machine for a pudding finish.  If grated, the consistency is different as it will appear like a fudge finish. In a deep bowl, put the ground cassava and the ground sweet corn. Make a well, place the lightly beaten eggs, milk, and additional sugar.  Mix well together until smooth. In a pan, put the mixture and bake for 40 to 45 minutes at about 200F. Make 3 1-inch 9X12 pan of Cassava Cake Pudding. Serve hot or chilled.

We feasted at the KCC mall with these array of dishes. They have this bowl of bulalo soup with the option of having the broth only. We had this sweet beef, sweet and sour Malasugue fish, Beef and Sweet corn, and halo-halo. *** *** *** *** *** *** Halo-halo, a treat to the weary travelers! *** ***

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 Maja blanca is a Filipino sweets made from cornstarch and coconut milk... 400g corn starch 12 cups thin coconut milk 2 cans condensed milk 2 cans corn kernesl or 1 can corn kernel and 1 can cream of corn 2 spons of corn kernel as garnish or grated cheese or raisins or ground peanuts. In a soup casserole, place all inngredients except the garnish. In a medium to high heat, bring the mixture to a boil and constantly stir for about 15 minutes or until it thickens and the mixture is milk white, not transparent. Pour in a mold pan. Makes two 9-inch pans of maja blanca. Put grated cheese, spoons of corn kernel or raisins or ground peanuts on top as garnish.

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 Not tambis. This is mangkopa, has fuller taste and texture than tambis ! Flashback of our Bounty-ful table: Fruits and other nature goodies.................... The official site taster biting the mangkopa (not apple)! Red red red citrus: cabugaw is tasteful... Yacon is crispy and sweet and far from the carbo-rich tubers!!!! Santol... sweet and small yet pulpy.. Balimbing is best when sliced and dipped with soy sauce!!! Mutant Coconut is good for cooking Our official taster is salivating over the macapuno! Sweet corn is sweet and tender. Avocado... Bugnay, bignay....

By GERLIE M. UY LEE NATHAN WONG, poster boy of fruits!!!! ABIU seedlings is now available at Bureau of Plant Industry, Brgy. La Granja, La Carlota City abiu is the family of caimito but this kind is without the messy tar, but with extra sweetness and jelly-like flesh... Bugnay aka bignay abounds. This little grapes can turn into wine. Bugnay, up close. Santol, the pulpy seed and chewy flesh is popular when sweet and soury, not when entirely sour. This is not the Bangkok Santol because they're all small. Avocado is rich in good cholesterol but high in calories... pulpy and smooth... add some milk and sugar to complete the dessert. I love lychees...this was bought from the grocery. not so good capture by a cellphone camera... A taste of Kiwi... not a native here, of course. These were presents from a family friend. Tasting Kiwi. grapes in toothpick... grapes quoted with chocs... Lakatan, fave of Pinoys... Papaya aka kapayas is sweet a...