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.

Thanksgiving Desserts

BANANA FOSTER & THE FARMER’S DRINK

Thanksgiving is nearly upon us. In American homes, most of this holiday’s traditions center around food and football! While the ladies are busy preparing the special meal, the men watch football games on TV. Families have developed their own traditions to stave off their appetites as the smell of turkey fills the house. 

Then, as the bird is being carved, everyone comes together to feast and to fill their hearts with thanks.  Needless to say, Thanksgiving is a time to overindulge and forgot about that diet. 

This holiday, Island Pacific is offering FilAms Isla Kulinarya’s special Thanksgiving menu designed especially for the FilAm community.  The delicious recipes come from one of LA’s most admired chefs, FilAm Ryan Bergunio of Lola’s restaurant in Hollywood. 

Just cut the featured recipes to help you plan your Thanksgiving dinner in advance. It’s Thanksiving made easy- and unforgettably delicious! 

BANANA FOSTER
2 tbsp butter
2 tbsp brown sugar

½ cup pistachios  or silvered almonds (unsalted)
¼ cup     raisins
4 ea  banana

½ cup light rum
top it with jackfruit icecream

PROCEDURE

• add the butter and brown sugar in the saute pan over low heat until it melts.
• add the nuts and raisins, and cook for another two minutes moving the pan rapidly.
• cut the bananas into bite size, and add it into the mixture, and turn the heat over medium. Cook it for another 3 minutes moving it rapidly.
• turn the heat to high, and add the light rum (you might want to step back because this will create fire. This is called “flambe”) and cook until the fire from the alcohol is gone/evaporates.
• plate on a serving plate, and top with icecream.
• serve right away.

THE FARMER’S DRINK
fresh apples, oranges, & carrots
Farmers’ market drink
(You must have a juicer for this)
Combine all ingredients in the juicer.
Serve with ice

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.

Thanksgiving Recipe

Pan Seared Herb Infused Pork Chop

Welcome back to Isla Kulinarya. Last week, we have shared with you a couple of recipes that you can whip up for your Thanksgiving Dinner. If you are hosting your family’s Thanksgiving Dinner this year, don’t fret, help is underway. The Thanksgiving dinner need not be overwhelming to prepare.  All it takes to pull it off is some advance planning. The best advice is to write down everything you’ll do and need and then prioritize.
 

As early as now, barely two weeks before Thanksgiving, write out the menu and a shopping list (read over each recipe and make your grocery list). Write out a cooking schedule and timetable. Indicate the dishes you can make ahead, those that can be frozen, and those that must be cooked at the last minute.
 

Decide whether you want to ask people to help you, either by bringing parts of the meal (wine, dessert, appetizers, side dishes) or by coming early to help in the kitchen. Make sure everyone knows what they are bringing and what, if any, serving dishes and utensils they should also bring.

In our last issue, we have shared with you some recipes that are easy to prepare. If you are trying to cut down on carbs, you may want to consider preparing Linguine Alfredo instead of your traditional rice dish and you may pair  it with Grilled Asian BBQ Skewers Trio of Pork, Beef and Chicken. This week, we are sharing with you another great recipe that you may want to include on your dinner table.  Our Thanksgiving recipes are guaranteed to satisfy the hungry appetites of your family and friends – and earn you lavish praises.
 

Isla Kulinarya brings to you another great recipe called Pan- Seared Herb-infused Pork Chop, lovingly prepared by our featured Chef, Ryan Bergunio.

Pan Seared Herb Infused Pork Chop

1 steamed red potatoes

6 ea small red potatoes  (cut in half)
6 cloves garlic

4 cups water   
PORK CHOP

4  ea bone in pork chop

1 bunch thyme
2 sprig rosemary

4 sprigs oregano
4 cups water
¼ cup salt
¼ cup sugar
6  cups ice

2 tbsp extra virgin olive oil
1 tbsp unsalted butter
8 ea green asparagus

Sauce

2 tbsp extra virgin olive oil
1 tbsp unsalted butter
8 oz white buttom mushrooms

4 cloves garlic

1 tbsp all purpose flour
1 can (14.5oz) low sodium beef broth

to taste salt & pepper    


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.

Thanksgiving Recipes

LINGUINE PASTA & 

GRILLED ASIAN BBQ SKEWERS TRIO
(PORK, CHICKEN, & BEEF)

November is here! It’s that time of year again- the time to begin planning your Thanksgiving Dinner. In most households in America, the Thanksgiving meal is the one meal of the year that you usually know what to expect and what you will be eating. Together with the staple turkey and cranberries, there are traditional family favorites that must be prepared. While it is good to honor your family traditions and make the expected traditional foods, it will also be great to add a new dish or two that you would like to introduce.
 

That is why this November, Island Pacific is featuring in this Isla Kulinarya series, delicious recipes from one of LA’s most admired chefs, FilAm Ryan Bergunio of Lola’s restaurant in Hollywood. Just cut the featured recipes to help you plan your Thanksgiving dinner in advance.

LINGUINE PASTA

 

PASTA
1 lb linguine pasta (barilla)
12 cups  water
2 tbsp salt

2 tbsp  extra virgin olive oil

2 lbs chicken breast

SAUCE
1 ea shallot
6 cloves  garlic
16 ea cherry tomatoes
1 bunch baby spinach

½ cup white wine
4 cups heavy cream
1 cup grated parmesan cheese
to taste salt & pepper

GRILLED ASIAN BBQ SKEWERS TRIO
(PORK, CHICKEN, & BEEF)

BBQ
1 pack bamboo skewers, 12 inches

(soak in water)

2 lbs boneless chicken, legs & thighs
(cut into bit size)

2 lbs pork, picnic or butt (cut into bite size)

2 lbs skirt steak (cut into bite size)

MARINADE
2 cups low sodium soy sauce (kikoman)

2 head garlic (smashed)
2 ea yellow onion

2 tbsp lemon juice or calamansi juice
1 ½ cup 7 up or sprite

10 tbsp  brown sugar
2 tbsp honey

1 bottle, 12 oz ufc banana ketchup
2 tbsp black pepper

basting
1 cup ufc banana ketchup
3 tbsp sugar
½ cup canola oil
½ cup water

galic-vinegar sauce
½ cup vinegar
4 cloves garlic

½ tsp soy sauce
to taste salt & pepper


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.

Thanksgiving Recipe

WARM SHRIMP COCKTAIL W/ HORSERADISH COCKTAIL SAUCE


WARM SHRIMP COCKTAIL W/ HORSERADISH COCKTAIL SAUCE
Serves 4

 

Ingredients:

2 lbs                            16-20 black tiger shrimp, shell on (deveined & cleaned)
1 cup                           unsalted butter

BRINE
4 cups                         water
2 tbsp                         salt
2 tbsp                         sugar
6  cups                        ice

HORSERADISH COCKTAIL SAUCE
1 cup                           ketchup
2 tbsp                         horseradish sauce
1 tsp                            worcestershire sauce
1 tbsp                         lemon juice
to taste                       salt & pepper

PROCEDURE

• start with a big smile on your face before cooking
• devein and clean the shrimp, put them in the refrigerator until ready to use

BRINE

• make the brine by mixing water, salt, sugar and ice in a bowl.  make sure to taste the brine and make necessary adjustments (the brine has a little sweetness and saltiness to it)
• place the shrimp in the brine, and let it brine for at least 45 minutes.

HORSERADISH

• make the horseradish cocktail sauce by mixing the ketchup, horseradish sauce, worscestershire sauce, lemon juice using a whisk.
• taste the sauce, and make necessary adjustments with salt and pepper.
• store in the refrigerator until ready to serve with the shrimp

GRILL

• after the brining process, grill or sautee the shrimp.  This would take about 2 minutes on each side to cook.  Make sure to brush or baste them with butter as they cook.

  

  

Join us again next week for another dish that you can prepare for your  Thanksgiving dinner. Don't miss it!

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.

Thanksgiving Recipe:

Island Pacific House Salad with Honey-Mustard Dressing

For the month of November, Isla Kulinarya will be featuring special recipes for Thanksgiving, which is a very special holiday celebrated in America every last Thursday of November. Traditionally, it has been a time to give thanks for a bountiful harvest, but has since evolved as a holiday to express thankfulness, gratitude, and appreciation to God, family and friends. Since it is celebrated with a four-day weekend, families have time to visit and gather together for loving reunions and lots of feasting.

Now , we bring you Chef Ryan's creations starting off with appetizer and salad, that will surely be a hit on your Thanksgiving dinner.



ISLAND PACIFIC HOUSE SALAD W/ HONEY-MUSTARD DRESSING



ISLAND PACIFIC HOUSE SALAD W/ HONEY-MUSTARD DRESSING
SERVES 4
salad
1 head                        iceberg lettuce (cut into bite size)
2 ea                            roma tomatoes (sliced)
1 ea                            hothouse cucumber  (sliced)
1 ea                            carrot (julienne)
1 ea                            red apple (sliced)
1 tsp                           sesame seeds (toasted)

dressing
½ ea                           shallots (minced)
½ cup                         dijon mustard
½ cup                         honey
½ cup                         cider vinegar
1 cup                          canola oil
to taste                       salt & pepper

PROCEDURE:

• Start with a big smile on your face before cooking.
• Cut or slice all the vegetables for the salad
• Place them in a serving bowl and decorate them beautifully and put  aside
• Make the dressing by adding shallots, Dijon mustard, honey, and cider vinegar in a separate bowl
• Slowly add the oil while whisking it until the dressing is well incorporated
• Taste.  Season it with salt and pepper if necessary
• Drizzle the dressing on the salad
• Mix and serve

  

Join us again next week for another dish that you can prepare for your  Thanksgiving dinner. Don't miss it!

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.

The Ilocos Region's Native Cuisines

Featured Recipe: Dinakdakan

In the last issue, we featured the Ilocano dish Inabraw, a delicious bagoong based vegetable soup from Ilocos Norte, a province located in the northwestern region of Luzon. This week, we feature Dinakdakan, a native delicacy that originates from Ilocos Norte’s neighboring province, Ilocos Sur.

A trip to IIocos Sur’s capital city, Vigan, is like traveling to the past. As a United Nations Educational Scientific and Cultural Organization (UNESCO) world heritage site,  the city is one of the oldest surviving colonial cities in the country. The city  is paved with cobblestone roads and lined with colonial style buildings. The buildings which are distinctly Filipino in design and construction, borrow elements from European colonial architecture to  create a truly unique townscape.

The province sustains itself through agriculture and crafts and cottage production. Vegetables, animals, fish,rice, corn, tobacco, garlic, sugarcane, and cassava are examples of the many products that this region produces. Crafts and cottage industries include, broom making, pottery, jewelry making, and stone craft can also be purchased in Vigan.

Aside from the distinctive historical towns and agricultural economy, the pride of Ilocos Sur is a delicious delicacy called  Dinakdakan. Dinakdakan is grilled pig ears, snout, tongue, and face. This hearty dish is similar to sisig and kilawen. However, what sets it apart from sisig and kilawen is that the grilled pig's face or head is marinated in pig’s brains.Serve this dish as an appetizer, or in tagalog, "pulutan" and partner it with your favorite alcoholic drinks or simply as a viand to enjoy with family and friends.

Isla Kulinarya is proud to present Dinakdakan. 



 Dinakdakan

Prep Time: 1 hour 15 minutes
Cook time: 30 minutes
Serves: 10

Ingredients:

2 pt Water
8 oz Pig’s ear
8 oz Pig tongue, surfaced layer removed
8 oz Pig’s liver
8 oz Pig’s snout
8 oz Pig’s cheek
8 oz Pork Tripe
8 oz Intestine
1/4 “ Ginger, chopped
2 pcs Bay leaves
1 tbsp Peppercorns, black
1 pc Onion, white, large, ½ is julienned, ½ is chopped
1 pc Onion, red, medium, julienne
2 cloves Garlic, sliced thin
4 tbsp Calamansi juice
1 tsp Salt
¼ tsp Pepper, black, ground
1 tbsp Mayonnaise (substitute to the pig’s brain)
2 stalks Green Onion, sliced across fine

Cooking Instructions:

In a stock pot, pour the water. Place all pig’s parts. Add ginger, bay
leaves, peppercorns, one chopped onion. Bring to a boil and simmer for 30
minutes.
In a colander, pour the entire contents of stock pot to strain & drain. Wash
thoroughly.
While still warm to touch, scrape off the top of the pig’s tongue. Rinse
well.
Grill all the meats until brown.
Slice all the meats in small bite size pieces, except the ear and the tongue
which should be julienned.
In a bowl, combine all the meats. Add the julienned onion, garlic, calamansi
juice, salt and pepper. Mix well.
Incorporate the mayonnaise and green onion. Allow to blend before service.

To Serve: Warm platter. Place sauce on a platter. Lay meats and glaze over
with a small portion of sauce on one side of the meats. Serve with hot
steamed rice.

Catch us again next week as we feature another Ilocano recipe, you'll surely love. Don't miss it! Mangan tayon!


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-- like 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!

The Ilocos Region's Native Cuisines

Featured Recipe: Dinengdeng

Welcome to Isla Kulinarya. We are on the last week of the month with our featured  region--- the Ilocos Region. In the last issue, we have shared with you an exotic dish called Pinapaitan or Papaitanalong with some of the key facts about the province of La Union, also known as the "Surfing Capital of the North". This week, we bring you yet another interesting cuisine from this region called Dinengdeng. We will also be highlighting another province in the region known for its Milkfish-- the province of Pangasinan.

The province of Pangasinan, located 250 kilometers or roughly 156 miles north of Manila is bordered by the provinces of Zambales and Tarlac on the south, Nueva Vizcaya and Nueva Ecija to the east, La Union on the north and the Lingayen Gulf to the west. It's name was derived from the word "asin" or salt due to the vast salt making industry of the province. It has extensive areas devoted to salt making and aquaculture along the coasts of Lingayen Gulf and South China Sea. Other than the salt industry, the province is also a major producer of mangoes, rice, milkfish and bamboo handicrafts.

A trip to Pangasinan will not be complete without visiting the Hundred Islands National Park--- a marine park composed of a cluster of more than a hundred islands off the coast of Alaminos City in the Lingayen Gulf, most of which are small and uninhabited islands. Some of the bigger islands have beaches where visitors can spend the day or camp out for a picnic.

Some of the tourist attractions in Pangasinan include the following: the Cape Bolinao Lighthouse, Port Bolinao Lighthouse, the Tara waterfalls, and Bolinao Museum in the town of Bolinao; the pristine Balingasay river and Antong Falls in the town of Sison; the Urduja House in Lingayen; the Salasa Church in Bugallon; Mount Balungao in Balungao; Manleluag Spring National Park in Mangatarem;  Sanctuario de Senor Divino Tesoro in Calasiao; Redeemer’s Cross, Agno Umbrella Rocks and the Lingayen Gulf War Museum in the town of Lingayen. The province is also home to several caves---  Cacupangan cave in the town of Mabini, Cindy’s cave in Bolinao and the 200 meter Villacorta Caves in the town of Villacorta with waterfalls, pools and rock formations. Furthermore, the coastline of Lingayen Gulf is blessed with numerous beaches for tourist and vacationers to explore.

If you are planning to visit the province during summer, you'll be up to a great treat as several feasts and  festivals are celebrated in Pangasinan, including the Pistay Dayat or Sea Feast, the Bangus Festival, and the Mango and Bamboo festivals.
   
Now for our featured dish, we bring you another authentic  Ilocano recipe called Dinengdeng which is a bagoong based soup dish that is similar to Inabraw. The ingredients which  include a mixture of vegetables such as squash, okra, ampalaya, eggplant and camote are combined to make a healthy yet satisfying dish.

Here for the enjoyment of Filipino Americans is another Ilocano dish called,Dinengdeng, brought to you by Island Pacific’s Isla Kulinarya.

 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. 

Ilocano's Dinengdeng



Dinengdeng

Yield: 6
Preparation Time: 45 minutes

Cooking Time: 40 minutes

Ingredients:

½ qt. Water
2 cloves Garlic, sliced thin
1 pc Onion, large, sliced 1/8” thick
½” Ginger, washed, peeled, chopped
6 Tomatoes, large , chopped
½ tbsp Fish Sauce (Bagoong Isda)
½ tbsp Shrimp Base (Sysco) or Knorr cubes
1 pc Jalapeno pepper, seeded, diced ¼”
1 pc Milk Fish (Bangus)
1 ½ lb lb. scaled, cut into 6 pieces, blackened over the grill
4 pcs Baby bitter gourd (Baby Ampalaya), cut into half, lengthwise, then cut
1 ½” slices
4 pcs Baby round Eggplant, sliced into halves
1 pc Kabucha (squash) , medium, skin on, diced 1 ½”
6 pc Okra, trimmed
4 oz Jute leaves (Saluyut)

Cooking Instructions:

In a large pot, pour water.Bring to a boil. Add garlic, onion, ginger and
tomatoes. Simmer for 3 minutes.
Add fish sauce (Bagoong Isda) and Shrimp base (Sysco) or Knorr Shrimp cube.
Cook for another 3 minutes
Add Jalapeno pepper, simmer for 3 minutes.
Add fish and simmer for another 3 minutes. Add the rest of the vegetables
and cook for 10 to 15 minutes.

Note: Do not stir with a spoon. To mix, shake and toss the pot vigorously.
Gently and carefully lift the fish from the pot. Serve.

To Serve: Place the vegetable and broth in a deep platter. Line the fish on
top of the vegetable. Pour broth over top. 

Next week,  in observance of Thanksgiving, we will be sharing with you our Thanksgiving recipes prepared and created by another talented Chef-- Chef Ryan Bergunio. Don't miss it!

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

The Ilocos Region's Native Cuisines

Featured Recipe: Pinapaitan or Papaitan  (Mixed Cow's Innards Soup)

In the last issue, Isla Kulinarya featured a delectable dish from Ilocos Sur called Dinakdakan --- grilled pigs head and face marinated in pigs brains. We have also briefly shared with you some interesting information about  the province such as  its geography, climate, culture, and economy.

This week, we highlight another province from this region which is La Union  and we 'll share with you another exotic dish called Papaitan or Pinapaitan.
     
The province of La Union, which is 6 hours north of Manila, is bordered by Ilocos Sur in the north, Benguet to the east, Pangasinan in the south and the South China Sea in the West. It traces its origin back in 1854 when a Royal Decree was issued by Queen Isabella of Spain on April 18, 1854, creating this province.The name La Union was derived from the union of various towns from the different provinces such as the 9 towns of Pangasinan, 3 towns of Ilocos Sur and the villages of  Eastern Pais del Igorotes that stand on both sides of the western foothills of the Cordilleras. La Union was already a bustling and important trading port, especially for gold, dominated by Chinese and Japanese merchants, long before the Spaniards came in 1572.

The province maintains itself through agriculture, manufacturing, and service industries. They produce products such as soft brooms, rice wines, dried fishes, and baskets. Visitors and natives  of La Union expect the climate to be relatively dry from November to April and wet from October to May.
 
The province of La Union, is also known as the “Surfing Capital of the North”. It made a big splash in the local and international surfing community at it is now one of the favored surfing sites in the Philippines after Siargao in Mindanao. Surfers will concur that La Union beaches have decent surf breaks. On good days waves can reach up to 8 ft to 10 ft. San Juan, Tuboc, Bacnotan, and Darigayos are popular surf destinations in the province. Though the surf is inconsistent, on a good day, waves can be  totally awesome!

Other than surfing, La Union also prides itself with  Botanical Gardens found in San Fernando City. These Botanical gardens showcase different pavilions in a sprawling ten-hectare facility ---a Fernery, Palmery, Fragrance Garden, Sunken Garden, Evergreen Garden, Arid Paradise, and a Shade Garden – with flora and fauna that are indigenous only to the Philippines. Truly, La Union is a haven of paradise for the adventure-seeking and nature loving individuals.

Indeed , the Botanical Gardens and the beaches that boast of excellent world-class surf breaks offer a welcome respite from the humid and sometimes searing hot weather of the province.

Now for our featured dish, we bring you Pinapaitan or papaitan , which is an authentic Ilocano recipe.
 

Pinapaitan or Papaitan  is said to be a product of the Ilocano’s resourcefulness, which traces its history back in 1800s when the Spanish friars at that time would get the best parts of the meat and the Filipinos would be given the left-over cuts. Being resourceful people that they are, Ilocanos are well-known for maximizing possible food sources for their cuisine, including,  believe it or not, innards. Papaitan derives its name from "pait" meaning bitter and is made with either beef or goat and consists of internal organs such as liver, small intestine, tripe and lungs, plus papait  or intestinal juice or apro or bile. Beef or goat innards are boiled , then seasoned with bile, fish sauce and other condiments.

Here for the enjoyment of Filipino Americans is an exotic dish called,Pinapaitan or Papaitan brought to you by Island Pacific’s Isla Kulinarya.
 

Papaitan or Mixed Cow's Innards Soup

PAPAITAN CARNE (Baboy/Baka/Kambing)

Yield: 8-12
Preparation Time: 30 minutes
Cooking Time: 1 hour 43 minutes

Ingredients:

2 pt Water
1 pc Ginger, 1/2” chopped, ½” sliced
2 pcs Onion, 1 quartered, 1 chopped
4 cloves Garlic, 2 chopped, 2 sliced
2 pcs Bay leaves
1 tbsp Peppercorns, black
1 tsp Thyme (dried)
1 tsp Tarragon (dried)
1 lb Tripe
1 lb Intestine
1 lb Pig’s cheek and snout
1 lb Pig’s liver
1 lb Goat’s meat (kambing)
2 tbsp Cooking oil
1 cup Water
½ pkt Sinigang Mix (Sampaloc)
1 tsp Fish Sauce (Patis)
1 tsp Shrimp Base (Sysco)
1 tsp Chicken Base (Sysco)
2 pcs Bitter gourd (ampalaya), large, chopped
3 pcs Hot pepper (Siling labuyo)

Method:

 Return to a low boil for 20 minutes
Add all the meats. Bring back to a boil, and simmer for 30 minutes to tenderize.
In a colander, pour all the contents of the pot to strain and drain.

 Rinse thoroughly with warm faucet water. Slice all the meats to bite sizes. Put aside.
While timing the grilling procedure, place bitter gourd in a blender and puree (you can also use a stick blender). Strain juice.
Grill meats until golden brown
In a wok, pour oil. When heated, sauté sliced ginger, sliced onion and sliced garlic.

Saute until onion is translucent and the garlic lightly browned.
In the wok, sauté all the meats for 10 minutes. Add water, sinigang mix, fish sauce, shrimp base and chicken base. Cook for another 10 minutes until sauce is reduced.

Add hot pepper and the juice of the bitter gourd (ampalaya juice).

Saute for 3 minutes more.

Stir to get bitter result.

In a large stock pot, pour water. Bring to a boil. Add ginger (chopped), onion, garlic (chopped), bay leaves, peppercorns, thyme, and tarragon.

Catch us again next week as we feature another Ilocano recipe, you'll surely love. Don't miss it! Mangan tayon!

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.