Featured Recipe: Kare-Kare

By Aileen Suzara

Finalist, Amateur Division

Kulinarya : A Filipino Culinary Showdown 

This week , we are featuring the recipe of Aileen Suzara, one of the 3 finalists at the Amateur Division. The featured recipe was the dish that he prepared at the preliminary round of the competition which was held  last August 2010 at the Metreon.

Ingredients:

1 lb oxtail, cut into 2-inch pieces
5 tbsp coconut oil
1 large head garlic , minced
2 red onions, diced
6 plum tomatoes, cubed
3/4 cup freshly ground peanuts plus 1/2 cup chopped peanuts
2 tsp sea salt
2 small banana hearts
2 Filipino eggplants, cut into half-moons
20 long beans, cut into segments
2 tbsp achuete oil
Bagoong or shrimp paste to taste
Fresh cilantro

Instructions:

1.Cover the oxtails in water, and simmer about 90 minutes until tender.

2. Warm the oil in a large saucepan and cook the garlic, onions until translucent.

3. Add the tomatoes, peanut butter, broth from the oxtails, and tomatoes. Cook for 15 minutes or so, then add the oxtail.

4. Prepare the banana hearts; peel the tough outer layers, cut into halves, then shred. Add to a bowl of salted water and massage to remove the bitter sap. Rinse wel..

5. Add the banana hearts and cook for 5 minutes, until tender.

6. Serve topped with chopped peanuts, cilantro and bagoong to taste.


Join us again next week for another sumptuous regional cuisines, only from Isla Kulinarya.

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and  Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.

**Featured recipe and some notes were taken from the Kulinarya Event Magazine published by the Philippine Department of Tourism, San Francisco, December 2010.

**Special thanks to the Philippine Department of Tourism, San Francisco for allowing us to feature the recipes of the 6 finalists.

ABOUT AILEEN SUZARA

Aileen is a second generation Filipina American and traces her roots from Pangasinan and Bicol. She is an educator and environmental advocate. She loves to write and her articles can be read at Earth Island Journal, Eating Our Words, Growing Up Filipino II. She had recently launched her blog called Kitchen Kwento, www.kitchenkwento.com, which talks about food, place and identity

Featured Recipe: Beef Caldereta

By Clemente Escopete

Finalist, Amateur Division

Kulinarya : A Filipino Culinary Showdown 

Happy New Year! Welcome back to Isla Kulinarya. In the last couple of weeks, we have been featuring the recipes of the 6 finalists to Kulinarya : A Filipino Culinary Showdown held at the Metreon in San Francisco last December 4, 2010. Organized by the Philippine Consulate General in San Francisco along with the various government agencies, namely, the Philippine Department of Foreign Affairs, Department of Tourism, Department of Trade and Industry, and the Philippine National Police with the goal of increasing the awareness and appreciation of Northern California residents on Filipino cuisine. 

This week , we are featuring the recipe of Clemente Escopete, one of the 3 finalists at the Amateur Division. The featured recipe was the dish that he prepared at the preliminary round of the competition which was held  last August 2010 at the Metreon.

Photo by Jun Belen taken from the Kulinarya blogsite
http://kulinarya2010.wordpress.com/

 

Ingredients:

2 1/2 lbs beef chuck steak cut into 1 1/2" squares
1 tbsp crushed garlic
1 medium onion
3 medium ripe tomatoes
3 medium potatoes, cut into 1" cubes
1/4 cup olive oil
2 bay leaves
1/2 red bell pepper, cut into strips
vegetable oil for deep frying
4-5 cups stock or water
1/4 cup tomato paste
1/2 of lemon juice
1/2 cup green olives
1/2 cup button mushroom
salt and freshly ground pepper to taste

Instructions:

1. Cut chuck steak into 1 1/2" squares. Rub with salt and pepper and garlic. Pan fry, covered until brown and tender, allow to cool.

2. Saute garlic, onion, tomatoes in olive oil. Season with salt and freshly ground pepper.

3. Add the cubed beef, beef stock or water, tomato paste and lemon juice and bay leaves. Stir well, cover the pan with tight -fitting lid.

4. Lower the heat and cook slowly until beef is tender. Stir occasionally.

5. When beef is tender, add potatoes and olives.

6. Continue to cook for about 5 minutes or until potatoes are tender, add button mushrooms and red and green peppers. Mix well.

7. Cook for another 2 minutes. You can expect about 2 cups of sauce or gravy. 


Join us again next week as we share with you the recipe of Aileen Suzara, one of the finalists at the Amateur Division.

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and  Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.

**Featured recipe and some notes were taken from the Kulinarya Event Magazine published by the Philippine Department of Tourism, San Francisco, December 2010.

**Special thanks to the Philippine Department of Tourism, San Francisco for allowing us to feature the recipes of the 6 finalists.

ABOUT CLEMENTE ESCOPETE 

Clemente or Uncle Clem,  as he is fondly called, hails from Bicol region, known for its cuisines characterized by the use of chilies and coconut milk. Uncle Clem's cooking style does not only come from his Bicol roots but he also draws on influences from other parts of the Philippines, China and Spain. He is an architect by profession and has a burning passion for cooking.