Foot and Fire

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 We stayed at Doc J's Stop-over located just about two kilometers from entry to the municipality of Don Salvador Benedicto (aka DSB and don sal) located at 37 Brgy. Pandanon, DSB, Negros Occidental. DSB is a cool place but we dared to have halo halo as it is the place's best offering to those who stop over to the place... HALO HALO at DOC J's Stop Over, 37km Pandanon, Don Salvador Benedicto (DSB) Doc J's Halo Halo has vanilla ice cream, ube halaya, bits of colored kaong, sugared young buko or coconut shreds and sweetened with milk creamer and honey with dissolved mascuvado sugar LANZON (the yellow one) -- steamed grated cassava with young shredded coconut LINUPAK NGA KAMOTE KAHOY -- pounded cassava with shredded coconut LINUPAK NGA KAMOTE KAHOY, up close arroz con caldo passion fruit juice with buko shreds (young coconut) Don Sal women sell their camote and banana chips as well as their candied young coconut called BUKAYO.  LINUPAK NGA SAGING -- pounded ...

By GERLIE M. UY Fishes are just added...after boiling it again, and adjusting the flavor, camote tops are quickly added. 1 liter water/ 5 cups water 1 big red onion, sliced or quartered 2 ripe tomatoes, sliced or quartered 2 stalks Spring Onions, cut into 2-inch long salt and ground pepper fish sauce (optional) 1/2 to 3/4 kilo fish (any fish suitable for clear soup), cleaned and sliced into serving size Camote tops and leaves In a casserole, put the water with the onions, tomatoes and spring onions then bring to boil, making sure the tomatoes are cooked through. Add salt and ground pepper. Then add the fish. Let boil and taste. Adjust taste with fish sauce. Add the Camote tops and leaves and immediately cover with the lid and put off the fire so as to overcook the leaves. Other options: add tamarind cubes or powder or fresh kamias together with the tomatoes to bring out a sour taste. The purplish and green leaves and tops of camote Fishes above are suitable for soup and are just as b...