Foot and Fire

Typhoon Odette (international name Rai) left us no choice but to cook all of our fridge goods and two kilos tofu became my next target after our Tangigue slices from our Sipalay trip. As someone who loves cooking, food waste/spoil is a no-no. I usually airfry but no electricity made me go for deep fry. Also, I do not use butter in my cooking but since I was gifted with a can of butter from New Zealand, I am using it from time to time.  Tofu, sliced to small bits Oil for deep fry 1T Butter or a little oil 6 clovrs Garlic  minced 2 Onions, chopped 2T Rice vinegar 2T soy sauce 2T fish sauce 4T worcestershire sauce Pepper Bayleaves Mushroom seasoning Chilis 1T chili garlic in oil (I have my homemade, check previous entries please for recipe)  Garnish: Mayonnaise Lime Fried egg Deepfry the tofu or airfry them until a bit crispy.  In a wok, put butter, garlic and onions. Stir fry until transluscent. Add the fried tofu and stir fry for 2 minutes.  Add the s...

Fresh mango and watermelon shakes, Chicken wings and Quesadillas and crunchy battered fries at Nataasan Beach Resort in Puntaballo (white sand area), Super fresh Grilled Fish and red fish Tinola at Tay Oming's at the city proper (not good iced coffee though but I can smell baye-baye while sipping it which must be good, right?) Saucy delish Caldereta nga kanding (goat with tomato sauce) by Tita Basyon (not a resto though) Not so good grilled pecho (chicken Inasal) as it's dry and tasty sotanghon guisado at the Inasalan Park, city proper where bands play every Friday. Super full at Perth resto with its Sotanghon guisado, fish sinigang and the only pic I took, Fish Sisig. Fresh mango shake is highly reco. Fresh fish from the market cooked and eaten by the seashore of our chosen resort. We have tales on blue marlin and milkfish to tell. At the sugary sand area. On our way home, we had Arroz Caldo with a view of the mountains at Abaca Cafe in Ca...

I got tired of overnight oats after a while, and I did not get to grow my own yogurt nowadays. To make use of my rolled oats and nuts, I made granola bars which everyone in the house loves to bite.  In the past, I used guava jelly, blueberry jam and strawberry jam but I ran out of them today so I used coco sugar. The bar still held together real good. Feel free to experiment but the peanut butter must not be the usual sugared ones, otherwise, try to skip the sweet ingredients.  5 C of Rolled oats, Cranberry, Raisins, Walnut, Almond and Chia seeds 2 C peanut butter (I used Skippy) 2 C coco sugar or 1 C jelly/jam of choice Preheat oven for 10min at 190F. Toast the roalled oats, nuts and berries for 3 min. Transfer in a deep bowl. Add coco sugar and mix well. Add peanut butter.  In a container that can fit in your freezer, layer the mixture just about 3/4inch thick. Press together. Put plastic (I used my coco sugar packaging) to separate another layer until all m...

1t Paprika 1t Cumin 1t coriander powder 1t  turmeric 1/2 t himalayan salt Dashes of Pepper Virgin Coco oil (optional) 2 Cups Macadamia Pre-heat oven at 190F for 10 minutes. Mix spices in a small bowl. In a big deep bowl, put the nuts. Add the spices and mix well. In a baling sheet, spread the spiced nut. Add small amount of vco oil. Toast for 3 minutes and let cool before storing.  Macadamia nuts usually have their own oil, so the addition of vco is optional. 

       The books I dearly hold at the moment. A Lecture on Feminist Ethics  What are the words that come to mind when we hear the word, Femininst? Girl, Female, Woman, Womanhood, Feminist, Maternal, Matriarchal, Herstory These are the words we associate with our being a woman. I wish I have another word    to set myself apart from the rest of the pack. But the reality is, I am not an original. I immensely benefitted from the thinking and story weaved by women who fought for what I enjoy right now and men who supported those thoughts and story. We are the fruit of the struggles of the past women, and the men who supported them. The online poster the Communnications and Technology students came up with. But why do I have the desire to set myself apart? With the informations we are fed each day just by checking our social media or hitting google search and Wikipedia, we think that the answers to all our questions relating to WOMAN had ...

As promised in my previous post using half of the squash I harvested from the garden in my katsuobushi Squash soup, here is the recipe for squash ukoy or fritters. In the Philippines, we love fritters. We have cassava fritters, banana fritters, sayote fritters, sweet potato fritters and the list can go on.  1 cup flour 3 eggs, beaten Salt and pepper Water 1/4 kilo squash, french fries cut Garlic and onion Oil for frying In a deep bowl, put the flour, beaten eggs, salt and pepper. Adjust consistency with water. Mix well and avoid lumps.  Add the squash, garlic and onion. Mix well. In a frying pan, heat oil. Fry into a pancake 2 tablespoons of mixture until golden brown. Repeat until all is done. 

This is exciting! Our first squash from our only grown plant right now was harvested by me earlier today. It weighs a little more than 2 kilos though it has not mature yet as evidenced by its seedless core. I am so happy, as this will become squash soup and ukoy or fritters. 1 kilo Squash, cut into 3/4 thick pieces 25g katsuobushi (dried bonito flakes) Garlic and onion, chopped Salt and mushroom granules 4 cups water Soya milk (garnish/add upon serving) Put all ingredients in a soup pan but save some katsobuoshi for garnish, let boil for 10 minutes or until the squash is tender enough to mash. Let cool for 10 minutes or more. Set up blender and blend two cups first until smooth. Pour to the soup pan. Do the next batch again and pour on pan.  Serve hot or cold. If hot, reheat first then add milk of choice and garnish with katsuobushi. Do not put milk first, it will break or curdle. If cold, serve in a bowl, add milk and garnish.  Makes 5-6 cups. Serve ha...