Featured Region: Region 2, Cagayan Valley

   Featured Recipe: Sinigang na Banak

by Chef Socrates Z. Inong, AFC, CCE

Last week, we featured Batanes' Guinataang Alimasag, one of the sought-after delicacies enjoyed by the natives and tourists of Cagayan Valley or Region II. This time, Isla Kulinarya presents another recipe that highlights Cagayan's rare lobed river mullet, locally known as the banak or ludong as the main ingredient.

Highly regarded not only as the country's most expensive food fish, the banak was also dubbed as the "president's fish," as it was believed to be one of former president Ferdinand Marcos' favorite dish. Marcos, being a native of the northern Philippines himself, was known to always have a year-long supply of the fish stocked away.

The banak, which dwells in the headwaters of the Cagayan river, and Bantay-Santa of the Abra river system in the provinces of Ilocos Sur and Abra, only eats the filamentous algae that live on rocks and boulder and near river rapids. It can grow up to 32.5 centimetres (12.8 inches).

On days when banak can be consumed, however, a lot of people still wish to eat the fish (despite the high price) because of the good aroma it releases when cooked; more important, because of its exceptionally delicious taste.  One of the most popular way to serve the banak is cooking it as sinigang (a Filipino soup characterized by its sour flavor and is usually associated with tamarind).

Other version of the sinigang dish derive its sourness from guava, calamansi, raw mango, among others. Powdered soup base or bouillon cubes are also used as replacements of the natural fruits. The Sinigang na banak is usually eaten with rice similar to a main dish. 

Sinigang na Banak
(Lobed River Mullet in Sour Tamarind Soup)

Prep time: 15 minutes
Cook time: 20minutes
Serving: 6

Ingredients:
-4 pieces tamarind
-6 cups rice washing
-1 small onion, sliced
-1/2 cup sliced tomatoes
-6 pieces fresh banak, cleaned
-1 cup sliced stringbeans
-1 tablespoon salt
-3 cups kamote cops

Procedures:
1. Boil tamarind in 1 cup rice washing. When soft, mash fruit.
2. Strain and add juice to the remaining rice washing.
3. Cover and bring to a boil.
4. Add onion, tomatoes and fish.
5.Cover and let it simmer for 3 minutes
6. Add eggplant, stringbeans, and cook for another 3 minutes
7. Season with salt
8. Add kamote tops and cook for 4 minutes longer.

To serve:
Serve hot with rice.

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 Pacific near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vernon 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). Fro your comments, suggestions, and request for recipes that you want us to feature, please email info@islandpacificmarket.com. "Presyong Sulit...sa Isalnd Pacific."

Featured Region: Region 2, Cagayan Valley

Featured Recipe: Guinataang Alimasag

(Crab in Coconut Milk)

by Chef Socrates Z. Inonog, ACF, CCE

This January, Isla Kulinarya takes you to the region of Cagayan Valley, a part of the country that not only takes pride in its historical treasures and unexplored locales, but also boasts of having picturesque deep caverns, wide arable lands, and the long, immense Cagayan river that is abundant of fresh water fish, crustaceans, and other seafoods.

The Cagayan Valley region, otherwise known as region II, is located at the northern tip of the Philippines and is composed of five provinces:  Cagayan, Isabela, Nueva Vizcaya, Quirino, and Batanes. Its capital  is Tuguegarao City and is located at the northeastern part of the of Luzon. Cagayan, not to be mistaken from the city in Mindanao named Cagayan de Oro, also includes the Babuyan Islands to the north.

Among its many features, Region II is also known to be the country's tilapia capital (species of cichlid fishes from the tilapine cichlid tribe), as well as the country's rice and corn granary because of its  fertile lands.

People say that although the Cagayan might lack commercial sources, its people, known as the Ibanag, Ybanag, Ybanak ,Ibanak or simply the Cagayanos, will be able to survive through tough times not only because of the region's abundant resources, but because of the flair of its people for making delicious delicacies.

Delicacies mostly served in the Cagayan region include rice cakes, Pinakbet, Pansit Cabagan, Tapang Baka, Ginisa Nga Agurong, Tuguegarao Longganisa, Pancit Batil Patung, and the Guinataang Alimasag (crabs in coconut milk) of Batanes.

Guinataan, alternatively spelled as ginataan, is a Filipino term which refers to food cooked with gata or coconut milk. Thus, coming up with the word ginataan, or "done with coconut milk."

Aside from being cooked in coconut milk as its name suggests, Guinataang Alimasag is very easy to make because the dish does not require much other ingredients other than the basic garlic, onions,  spinach leaves (for garnishing) and of course, the crabs and the coconut milk.

Ivatans (people of Batanes) and tourists alike enjoy having the Guinataang Alimasag mainly because the usual size of the crab plated here is the largest living arthropod in the world and is a type of hermit crab that is known to have large pincers strong enough to crack coconuts and eat its contents. These crabs from Batanes are not only known for its unusually large size, but are also known for its creamy crab meat which has the aftertaste of a coconut when its sac is squeezed.

Aside from its fine and distinct flavor, the Guinataang Alimasag has been a Filipino family favorite because of its health benefits. The Guinataang Alimasag is rich in iodine and other minerals that makes it a nutritious dish.

Guinataang Alimasag

(Crab in Coconut Milk)

 Prep time: 5-10 minutes

 Cook time: 25 minutes

Serving: 6

Ingredients:

- 4lbs crabs

-8cups coconut milk

-1/8 cup cooking oil

-4 large cloves garlic, crushed

-3 tbs. ginger, julienned

-3 tbs white onions, minced

-3 pcs jalapeno pepper

-2 tbs rock salt

-  spinach leaves (optional)

1. Wash and clean crabs, discard carapace and claws then set aside

2. Saute garlic in oil until light brown

3. Add onions then crabs. Stir well until crabs change color.

4. Add coconut milk and jalapeno pepper.

5. Bring to a boil for 2 minutes.

6. Simmer for 15 minutes.

7. Season with salt.

8. Add malunggay/spinach and continue simmering for 1 minute.

To serve: Place crab on a platter then glaze over with gata and garnish with spinach. Serve with hot steamed rice.

 

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 Pacific near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vernon 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). Fro your comments, suggestions, and request for recipes that you want us to feature, please email info@islandpacificmarket.com. "Presyong Sulit...sa Isalnd Pacific."

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.