Foot and Fire

1kl boiled potatoes, quartered 1/2kl boiled sweet potatoes, cubed 2 heads chopped red onions 1 cup mayonnaise Ground black pepper Salt to taste Dried herbs or fresh chives Mix all ingredients in a big bowl. Serve chilled. 

My two favorite fried vegetable... Dip the Okra tempura and Camote fries in a plain tomato ketchup or mix ketchup with mayonnaise... Wonderful take on a Japanese cooking!

Camote or sweet potatoes now abound in the wetmarket at 20php per kilo only. This means it is time for camote fries.... 1 kl camote or sweet potato, cut lengthwise Water Salt A little flour Canola oil Peel camote and cut lengthwise, about three times as thick as the french fries. Soak in water with salt for 15 minutes and drain well. Heat oil for deep frying. If preferred, roll each slice in flour (optional) and fry each batch for about a minute. One knows that its done when the camote slice floats in oil. Drain oil for each batch in a paper towel. Serve with tomato ketchup.

By GERLIE M. UY (FYI: In my Beijing trip, I learned that this is a lucky cabbage for the Chinese and they make jade and gold sculptures of this)  Two heads of Chinese Cabbage 3 medium pieces sweet potatoes or potatoes 1 can tuna (solid in water) salt and pepper to taste Some toothpicks How to: Prepare the Chinese Cabbage by remove 1/4 of an inch from the ends. Separate and wash each leaf. Save the smaller leaves for other recipes. Can yield 12 pieces for each head. Boil the sweet potatoes. Peel and mash. Put the mashed potatoes in a bowl, add the tuna (include the water). Season to taste. Form the mixture into balls. Since we just love cabbages, I use the whole leaf to cover the ball of potato and tuna. You may opted to cut them into half. Secure the wraps with toothpicks. Steam for five minutes. Remove the toothpicks and serve as appetizer or side dish. For dipping sauce, I used dalanghita. Any citrus will do. Fish Sauce 2 pieces long chili (jalapeno) See my previous post of...