Featured Recipe: Sisig

By Chef Kristela Nazario Mendoza, Finalist, Professional Division

Kulinarya : A Filipino Culinary Showdown
*Copyright 2010, Philippine Department of Tourism, San Francisco

Last week, we have shared with you the recipe of Chef Cocoy Ventura, one of the 3 finalists in the Professional Division,  at the recently concluded 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 another recipe prepared by Chef Kristela Mendoza, one of the 3 finalists in the Professional Division

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

Ingredients:
3 lbs pork belly
1 lb pork ears
1/2 lb pork liver
2 cups milk
6 each jalapeno pepper
3 cups chili vinegar
2 cups soy sauce
2 tbsp white sugar
15 each calamansi
1/2 each red onion
Sea salt to taste
1 bottle San Miguel Beer
 

Instructions:

1.Blanch pig ear. Cut into small pieces.
2. Soak pork liver in milk for 20 minutes
3. Cut pork belly and pork livers into small pieces
4. Cook meat in low heat, using pork belly as fat.
5. Slice red onions and jalapenos thinly.
6. Turn off heat and combine other ingredients.


Join us again next week for another sumptuous recipe from one of the finalists of the Kulinarya : A Filipino Culinary Showdown

**The featured recipe, some references and the write up about Chef Kristel were taken from  Kulinarya: A Filipino Culinary Showdown Event Magazine published by the Philippine Department of Tourism, San Francisco, December 2010. Published with prior consent from the Philippine Department of Tourism, San Francisco.

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.

 
 
ABOUT CHEF KRISTELA NAZARIO MENDOZA

Chef Kristela Nazario Mendoza is currently the Executive Chef at Pyramid Breweries in Berkeley, CA. She was educated at the California Culinary Academy and received an A.O.S. degree in a Le Cordon Bleu accredited program. She had also completed an externship program at the Rockefeller's Caneel Bay Hotel and Resort in St. John U.S. Virgin Islands. Chef Kristel is the "Iron Chef 2010" champion at the Sysco San Francisco Annual Product Show held at the San Mateo County Event Center.

Featured Recipe: Lamb Shank Caldereta

By Chef Cocoy Ventura, Finalist, Professional Division

Kulinarya : A Filipino Culinary Showdown
*Copyright 2010, Philippine Department of Tourism, San Francisco

Last week, we have shared with you the winning recipe of Chef Ed Grajo, winner in the Professional Division at the recently concluded 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 one of the six (6) finalists, Chef Cocoy Ventura. 

LAMB SHANK CALDERETA*

By Chef Cocoy Ventura, Finalist, Professional Division

Kulinarya : A Filipino Culinary Showdown
*Copyright 2010, Philippine Department of Tourism, San Francisco

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

Ingredients:

(Braising Pan)
2 2-lb Sonoma Lamb shanks
1/2 cup liver paste
1/4 cup soy sauce
1/4 cup tomato paste
1/4 cup red wine
2 tbsp white vinegar
12 pcs stuffed green olives, pimiento
1/2 cup garbanzos
2 heads garlic, cut in half across
1 medium onion, finely diced
3 pcs bay leaves, dried
Philippine sea salt and black pepper to taste
4 cups hot water
4 tbsp olive oil

(Saute Pan)
6 pcs baby carrots, peeled and halved
6 pcs baby bell peppers, halved with skin on
12 pcs pearl onions
1/2 cup green peas
1 tbsp onions, diced (taken from the diced onion above)
3 tbsp olive oil
Philippine Sea salt and black pepper to taste
12 pcs heirloom cherry tomatoes for garnish

Instructions:

1.French lamb shanks by removing outer white tissue (silver skin) and fat layer with a boning knife. Scrape off tendons and tissues still attached on the end of the femur, keep this potion neat.
2. Season it with salt and pepper
3. Heat pan and pour olive oil. When oil is about to reach smoking point, sear shanks for 2 minutes  on each side or until golden in color.

4. Remove from pan, reduce heat to medium.
5. Reserve 1 tbsp of diced onions for caramelized vegetables.
6. Saute onions until translucent, add garlic (yes, including the peel). Return lamb shank onto the pan and pour wine.
7. Deglaze pan.
8. Add tomato paste, liver paste, soy sauce, vinegar, garbanzo, olives, bay leaves and water.
9. Let it simmer then stir and cover. Reduce flame to low once all sauce are evenly incorporated and braise for 14 to 25 minutes until meat is falling off the bones.
10. Taste sauce for final seasoning adjustment.
11. Place saute pan on medium heat, add oil. When oil is hot,carefully arrange potatoes face down and brown for 5 minutes.
12. Add reserved diced onions, then the carrots, peppers and pearl onions. Saute occasionally. Season with salt and black pepper.
13. Add peas at the last minute for it doesn't need to be cooked.
14. On a warm plate, place lamb shanks bone up on a bed of caramelized vegetables.
15. Spoon sauce.
16. Garnish with heirloom cherry tomatoes and drizzle some more extra virgin olive oil.
17. Serve with a side of rice.


Join us again next week for another sumptuous recipe from one of the finalists of the Kulinarya Challenge.
 

**The featured recipe, some references and the write up about Chef Cocoy were taken from  Kulinarya: A Filipino Culinary Showdown Event Magazine published by the Philippine Department of Tourism, San Francisco, December 2010. Published with prior consent from the Philippine Department of Tourism, San Francisco.

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.

ABOUT CHEF CORNELIO "COCOY" VENTURA III
Chef Cocoy Ventura operates the Central Reservations Department of the Thomas Keller Restaurant Group (TKRG): Bouchon Bistro (1 Michelin star) and AD Hoc Restaurant in Yountville, California. He is also affiliated with the French Laundry, a three Michelin star awarded restaurant. Prior to working at TKRG, Chef Cocoy worked as a consulting Executive Chef of Alimango Restaurant at the Peninsula in 2007 and as an Executive Chef of Mina's , an upscale Filipino restaurant in Las Vegas in 2009. He had also joined the culinary team of the Rubicon Estate, a Francis Ford Coppola winery back in 2005.

Featured Recipe: FISH ESCABECHE

By Chef Ed Grajo, Winner, Professional Division

Kulinarya : A Filipino Culinary Showdown
*Copyright 2010, Philippine Department of Tourism, San Francisco

Photo by Jun Belen taken from the Kulinarya blogsite

http://kulinarya2010.wordpress.com/

Ingredients:
3 pound firm white fish (halibut or Ling Cod)
1 cup of olive oil
1 cup pearl onion
4 cloves of garlic, thinly sliced
2 bay leaf
1/2 whole black peppercorn
Salt to taste
Sugar to taste
1/4 tsp red pepper flakes
2 cup rice wine vinegar
1 whole roasted yellow pepper, julienned
1 whole roasted red peppers,julienned
1 whole roasted orange peppers,julienned
1 whole chayote, julienned
1 whole carrot, julienned
2 cups heirloom cherry tomato
1/2 cup section of lemon
1/2 cup section of orange
1/2 cup section of grapefruit
Bunch of banana leaves
1 red onion, julienned
Fresh dill leaves

Instructions:

1. In a large pan, heat 1/4 cup of oil over medium heat. Add fish in batches and cook until brown on all side and just cook enough, and drain.

2. Roast yellow, red, orange peppers and pearl onions, peel the skin and julienne. Set aside.

3. In a clean sauce pan, heat 1/4 cup oil over medium heat, add garlic, bay leaf, peppercorns, salt, pepper flakes for 1 minute.

4. Add 1/2 cup rice wine vinegar, sugar and bring to boil. Add julienned chayote and carrots. Cook until al dente. Cool down to room temperature.

5. Drop into the sauce the julienned sweet pepper and stir. Lay the sauteed fish on the sauce pan and bath the fish with liquid. Taste the liquid if it needs salt, pepper or sugar to taste.

6. Red Onion Chutney-- Combine julienned red onion and 1/2 cup rice-wine vinegar. Add sugar to taste.

7. Heat up banana leaves in the oven or on the burner to be more pliable.

8. Lay down the mixed vegetables on the banana leaves and the fried fish, pour some liquid, top it with red onion chutney and dill leaves for garnish.

9. Close the banana leaves and warm it on a 450 degree oven for 5 minutes. Bring closed on the table and open it up on a plate.

Join us again next week for another sumptuous recipe from one of the finalists of the Kulinarya Challenge.
 

**The featured recipe and some references were taken from  Kulinarya: A Filipino Culinary Showdown Event Magazine published by the Philippine Department of Tourism, San Francisco, December 2010. Published with prior consent from the Philippine Department of Tourism, San Francisco.

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. 

ABOUT CHEF ED GRAJO
Chef Ed Grajo works as Hospitality Consultant servicing various hotels and restaurants. He is a Chef Instructor at the Culinary Institute of America in St. Helena, Kitchen Academy in Sacramento and Center of American Studies in Manila. He was also the Banquet Chef at Meritage Hotel and Resort for the last 5 years.
Chef Ed graduated with a B.S. in Hotel and Restaurant Management from California State Polytechnic University, Pomona, CA. He also completed the Arts in Garde Manager program in Contra Costa College, French Culinary School in Sausalito, CA and Post Graduate Studies in Culinary Arts at Culinary Institute of America in St. Helena, CA.

Featured Recipe: LAPU-LAPU ESCABECHE

By Nathan Camba

Winner, Amateur Division

Kulinarya : A Filipino Culinary Showdown 

For the whole month of December and January, we will be featuring the dishes that were prepared by the 6 finalists to the recently concluded 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. 

 

Kulinarya, which means culinary or cuisine in Tagalog, started in 2005 as a cultural tourism program of the Philippine Department of Tourism . Dubbed as Kulinarya Filipina, the program introduces Philippine flavors to domestic and international tourists to promote the country as a culinary destination. Travelers practically eat their way around the country as they visit destinations that are well-known for their food. There are Kulinarya tour packages that are being offered now to various parts of the country and each region has its own culinary treasure to boast. 

Kulinarya : A Filipino Culinary Showdown has been organized to discover and showcase the talents and expertise of Filipino chefs and foodies. A total of 6 finalists competed -- 3 in the Amateur Division and 3 in the Professional Division--- in cooking regular meal items that included an appetizer/salad, adobo and another Filipino entree, and a Filipino dessert. The judges consisted of notable culinary experts, professional chefs and food critic such as Chef Thomas Weibull-- an accomplished chef for over 25 years and who has worked in numerous three star restaurants in the Bay Area from One Market, Aqua, Rubicon and Plouf;  Chef Kelly Degala--Executive Chef at the Academy Café at the California Academy of Sciences; Lynne Char Bennet- SF Chronicle Staff Writer and Food Critic; Nancy Freeman, President of the Asian Culinary Forum; June Belen-- writer for SFoodie, SF Weekly’s widely read food blog and has been featured at Saveur Magazine's "The Best of the Web"; and Mrs. Tess Paynor, wife of Consul General Marciano A. Paynor.  Winners were selected according to the cohesiveness of menu, presentation, creativity; and taste/flavor 

This week we are featuring the recipe of Nathan Camba, the winner at the Amateur Division.

    

LAPU-LAPU ESCABECHE

Ingredients:

1 large lapu lapu, sliced

1 1/2 lbs prawns

1 large carrot, sliced

1/2 medium onion, julienned

1/2 red, gree, and yellow bell peppers, julienned

1 can baby corn

1 can quail eggs

5 cloves garlic, minced

1/4 cup garlic, minced

1/2 cup vinegar

1/4 cup soy sauce

1/2 cup brown sugar

2 tbsp patis (fish sauce)

1 cup water

1 tsp salt

1 tsp pepper

1 1/2 tsp chili flakes

2 tbsp cornstarch

Flour and calamansi for the fish

Instructions:

1. Squeeze calamansi on the prepared and sliced lapu lapu. Make small slits on both sides of the fish to prevent it from curling while being fried.

2. Coat both sides of the fish with flour, and fry at a medium high heat.

3. Fry until golden brown, and then set aside on a plate lined with paper towel to absorb excess oil.

4. On separate pan, caramelize julienned onions, and then add the minced garlic and ginger.

5. Add carrots,baby corn, water, soy sauce, patis, and vinegar. Allow to simmer until vinegar boils gently.

6. Add bell peppers, salt, pepper, and chilli flakes.

7. Carefully add diluted cornstarch, mixing consistently but gently.

8. Add prawns, and then turn off the heat. The residual heat from the pan is enough to cook the shrimp.

9. Add the quail eggs.

10. Allow eggs and prawns to cook, being careful not to overcook them.

11. Transfer fried fish on a serving platter, and then top with the sauce.

Join us again next week as we share with you the recipe of Chef Ed Grajo, the winner at the Professional 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.

NATHAN CAMBA

19 year old Nathan Camba, the youngest participant competing in the Amateur Division, is a college student from San Jose, CA and works as a part-time host at the San Jose Fishmarket on Blossom Hill Road. He inherited his passion for cooking from his mother and his family and he has been whipping up various Filipino dishes since he was little.

Paskong Pinoy

 

Christmas is the most wonderful time of the year for Filipinos, as it may be for people in other countries. The Philippines is known for having the world's longest Christmas season. As soon as we hit the -ber months, we start hearing Christmas carols being played in stores and households on the first day of September! The holiday season doesnt end until the Feast of the Epiphany or Three Kings (Tatlong Hari) which falls around January 6. People excitedly prepare for this special occasion by doing their Christmas shopping, decorating their houses with beautiful Christmas ornaments and planning for Christmas parties and get togethers.

 

A traditional Filipino household would have a lantern or parol hanging outside their houses,  most commonly in the shape of a five-pointed star. There are variations to the types of parols that Filipinos make but the most popular of which is the Pampanga lantern made up of capiz and illuminated by lightbulbs, which sometimes have a built in music that plays popular Christmas carols.Most households and malls back in Manila also display a creche or nativity scene called belen. The streets of Manila are well decorated with lanterns and bright Christmas lights all throughout the season. All shopping malls display giant Christmas trees and the most popular of which is the one found in Araneta Center in Cubao, Quezon City.

 

Being predominantly Catholics, Filipinos begin a nine day novena on December 16th called Simbang Gabi, which literally means “Night Worship or Midnight Masses", wherein Filipinos go to church at four o’clock in the morning and share the breakfast together afterwards. There is always a time for fellowship after each masses depicting the hospitality of the Filipinos. At the end of the nine-day novena, which falls on December 24, the night before Christmas--- every Filipino family looks forward to the Noche Buena--- the grand family dinner after the midnight mass.

 

Bibingka

 

A traditional drink during this season is a warm ginger tea called salabat--commonly paired with a rice cake called bibingka, which is traditionally cooked by using a clay pot and charcoal. Another declicacy that is also being served during Christmas season is called puto bumbong, made from a special variety of glutinous or sticky rice called pirurutong which is purple in color. It is cooked inside bamboo tubes called bumbong and served with butter or margarine, shredded coconut and sugar. 

 

Puto Bumbong

 

 

For the month of December, Isla Kulinarya will feature Christmas dishes that are sure to wow your appetite! Our featured Chefs will share mouth watering recipes that will be a delight at your family get togethers, office Christmas parties and your school reunions. Watch out for Isla Kulinarya next week as we share with you these Christmas recipes.

Wherever you go , wherever you look the spirit of Christmas is upon us----the season of merrymaking has indeed began!

 

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. Advertising Supplement.