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 pieces5 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.
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
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