Foot and Fire

I love chicken gizzards because they have this chewy texture while I also love chicken livers because they have melt-in-your-mouth texture. Cooking both with masala kari or mixed spices sauce, one can bring out thw taste of these chicken parts. For this one, I didn't use coconut milk. Oil Garlic onions 500g Chicken gizzard 500g Chicken liver Potatoes, cubed Turmeric powder Paprika powder Bayleaves Cracked Peppercorns Chili powder Chili peppers Salt In a wok, Saute gizzards and livers in oil, garlic and onions. Add water and bayleaves. Cover for 5 minutes in high heat.  Add water and potatoes. In a bowl, place all spices and mix well and add hot water. Add dissolved spices to the wok. Add the chilipeppers and Cover. Let cook for 10 minutes. Adjust taste with salt. Mash two livers to thicken the sauce. Serve hot with rice. 

I saw Chef's Table featuring Chef Gaggan Anand who had a successful Indian menu tasting restaurant in Thailand. From that feature, I learned that "curry" is not Indian. Further reading led me to understand that the term curry is of British origin as it was coined to refer to Indian spices, and the term must come from the Tamil word, "kari" which means sauce. I cooked my fish last weekend using turmeric powder and fresh ginger and dashes of paprika. My mother asked me what's the difference between curry and turmeric. Thanks to my earlier education on this that I was able to explain that CURRY refers to a blend of spices, usually turmeric, coriander, chili, ginger, and black pepper while TURMERIC refers to a single spice. I also learned that "masala" is the correct Indian term for the "mixed spices." Actually, what I love about my curried fish is the coconut milk. I feel rich in savoring goodness in life through coconut milk. Pr...

Slowfood Italy member Dr. Jo is the owner of Rapha Valley nestled in one of the pineapple-growing plateaus of the municipality of Don Salvador Benedicto. We went there to hear his lecture and taste the food served there. As I can gather, Dr. Jo advocates traditional way cooking/preparing food, organic and non-gmo vegetables and etc, and healing through natural food. Take every 9am and 3pm Coco water plus 7leaves oregano malungay Or Coco water 7 leaves oregano turmeric Or 3 stalks of lemon grass per glass - hulum overnight then pukpukon then drain sa katsa Or Coco plus cocomeat malunggay leaves Turmeric with cocomeat - soak overnight turmeric overnight and pound to get 30cc one shot. Turmeric to be absorbed by body, should be taken with oil. Choose variety of turmeric, not bitter taste when bitten. Recommends to Use mortar and pestle to follow the natural rhythm but can use blender for those not seeking cure. Guayabano 25leaves of guayabano into liters Guayaba...

2 eggyolks 1/2 cup olive oil 1/2 cup canola oil 2 tbsp apple cider vinegar Salt and sugar to taste Turmeric or mustard (optional) In a blender, process the yolks. Add the oil a little at a time while processing. Add the vinegar and salt and sugar to taste. Add turmeric or mustard. Continue processing in the blender until consistency is thick (not runny). Keep refrigerated.

By GERLIE M. UY MMM appetizing papaya achara Pickled Papaya, ever yellow because of the turmeric powder! 1 whole large green papaya, shredded (see shredder below) 2 medium carrots, shredded 1 800ml can pineapple tidbits, reserve juice 1 L coconut vinegar (may use cane vinegar) 4-6 cups brown sugar 6 medium red and green bellpepper, sliced lengthwise thinly 6 medium red onion, sliced lengthwise 6 thumb big ginger, sliced lengthwise thinly Turmeric powder Mix together and Set aside the shredded papaya and carrots in a large plastic container that can withstand heat. Do not use steel as the acid will react on it. In a wok, put the vinegar, reserved pineapple juice, four cups sugar, bellpepper, onion and ginger and turmeric powder. Bring to boil and let it boil constantly for 10 minutes. Add pineapple tidbits. Taste and adjust sourness vis-a-vis sweetness with remaining sugar. Remove from fire and pour on the papaya-carrots mixture. Serve as side dish and appetizer. Store remaining pickle...

By GERLIE M. UY Bamboo Shoot or Tambo is made into pickle or achara. 24 cups young bamboo shoot, matchstick 1 liter can vinegar  Reserved pineapple juice Spices: salt and ground pepper 5-6 cups brown sugar 3-4 thumbs of ginger, matchstick 1 whole clove of garlic, crushed and sliced 5-6 medium red onions, sliced lengthwise turmeric powder Vegetables: 20 -24  pieces Stringbeans, 1 inch long 2-3 pcs eggplant, sliced lengthwise into eight and cut crosswise, abou 1 inch long 6 -8 pcs medium carrots, matchstick 1 300ml pineapple chunks (juice reserved) Glass Jars for storing  Prepare the bamboo shoot by blanching the same in boiling water for about five minutes. Drain and Set aside.   In a wok, put the vinegar, pineapple juice, and all the spices. Blend with wooden laddle to dissolve sugar. Cook in medium to to high heat for about 15 minutes. Let boil until the liquid tastes sweet, sour and spicy. Adjust taste with salt and pepper. Add the vegetables. Cover and let c...

HAPPY MORNING CUSTOMER.Pancake with Bugnay Syrup for breakfast!!! ANOTHER HAPPY ONE. He likes it without butter. THE ROLLED Pancake with the syrup... Cooling the syrup. BUGNAY SYRUP 2 cups bugnay 4 cups washed/mascuvado sugar 2 cups water Mash the bugnay, add water and strain to separate seeds. Add sugar and stir to dissolve. Bring to boil uncovered for 20 minutes while stirring occasionally.Let cool. Bugnay... TANGO in the kitchen... Pancake...  PANCAKE 3 cups flour 1 cup cornstarch a pinch of salt 1t turmeric powder (for color) 2 eggs 150 evaporated milk 1000 to 1250 ml water Folded Pancake, waiting for the butter. Butter Mascuvado sugar Sift flour and cornstarch and put in a deep bowl. Add salt and turmeric powder. Make a well, add eggs and milk. Add water in small amount at a time while stirring and getting rid of the lump. The consistency is like that of a milk. In a teflon pan (8"), pour 1/2 cup of mixture making sure it thinly covers the surface of the pan. Since our pan is...

My tea cabinet is full of Korean Ginseng Tea courtesy of Arvin Losaria, Bioslim which I did not try as they belong to my mom and I ended up keeping them, My already-featured-here Japanese Green tea with roasted rice, turmeric tea (kalawag) which is known for many healing properties too, Chinese green and red loose teas (please dont forget your promise, Noli Apachicha), Golden Leaf gifted to my brother by a good friend which is a black tea just like the classic tea, Lipton tea in teabag beside, and the latest arrival of the Japanese liquid and powdered green teas.... My teas in photos: By GERLIE M. UY