tag:blogger.com,1999:blog-50077049263787403252024-02-14T12:54:57.355-08:00Isla KulinaryaA gastronomic adventure that will take you from one culinary destination to the next. Together with some of the best chefs and food authors,as well as ordinary homemakers, Isla Kulinarya will share delicious recipes and introduce the viewers to the world of authentic flavors of the Islands Philippines. Explore the islands, taste the food, relive the memories ---all made possible by Island Pacific.Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-5007704926378740325.post-14914999453828306052012-12-03T12:38:00.005-08:002012-12-03T12:38:34.087-08:00Stir Fry Chicken with Vegetables<div style="font-family: Verdana,sans-serif;">
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<b>GUINISANG MANOK AT GULAY </b><br />
<i>(Stir Fry Chicken with Vegetables)</i><br />
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Yield: 2 portions<br />
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<i>Ingredients:</i><br />
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1 1/2 tbsp Corn Starch<br />
2 tbsp Sake or Sherry Wine<br />1/4 tsp 5 spice powder<br />2 tbsp Oyster Sauce<br />1 lb. Chicken Breast, skinless, boneless, julienne (sliced thin)<br />4 tbsp Peanut or Canola Oil<br />2 cloves Garlic, crushed and chopped fine<br />1 each Onion, medium, julienne (sliced thin)<br />1/4 tsp Ginger, chopped very fine<br />1 cup Chicken stock or water<br />1 tbsp Soy Sauce<br />4 stems Bok Choy, washed and cut 2” across<br />12 each Snow Peas, strung</div>
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<i>Method:</i><br />
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<li>In a mixing bowl, combine corn starch, sake, 5 spice powder, and oyster Sauce. Mix well.</li>
<li>Add chicken breast. Allow to marinate for 1 hour, refrigerated.</li>
<li>In a wok, over very high heat, pour the cooking oil.</li>
<li>Sauté garlic, onion and ginger for about 2 minutes.</li>
<li>Add chicken breast. Sauté 2 minutes.</li>
<li>Add wine. Stir 2 minutes.</li>
<li>Add chicken stock and soy sauce. Sauté for another 2 minutes</li>
<li>Add snow peas and bok choy. Stir for 2 minutes.</li>
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Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-22146115463771482462012-09-03T11:08:00.000-07:002012-09-08T11:09:11.668-07:00Humba de Bohol by Chef Reggie Torres<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Opsv3nd5KwLvqN-yz0SNC-kmYtRnV6u5VWDVTcwM9-udRreJq46aS4dBOYUNhhMS6S8YvSLqK_ccwCY9LmXY4H2HROx8OQNn8UwulnvrLp7WprMGbkVCCjZpObnqrVUQUwbSGy8CwwiX/s1600/humba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Opsv3nd5KwLvqN-yz0SNC-kmYtRnV6u5VWDVTcwM9-udRreJq46aS4dBOYUNhhMS6S8YvSLqK_ccwCY9LmXY4H2HROx8OQNn8UwulnvrLp7WprMGbkVCCjZpObnqrVUQUwbSGy8CwwiX/s400/humba.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: Verdana,sans-serif;"> Humba de Bohol</span></b></span></div>
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<i><span style="font-family: Verdana,sans-serif;">(Braised Pork Belly)</span></i></div>
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<br /><span style="font-family: Verdana,sans-serif;">Prep time: 30 minutes</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">Cook time : 35 minutes</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">Serves: 4-6</span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">Ingredients:</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">1 lb pork butt, cut in large cubes</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">4 cloves garlic, minced</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">1 tbsp sugar</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">1 tbsp patis (fish sauce)</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">2 bay leaves</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">3 tbsp peanut oil (substitute other oil if you prefer)</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">1tbsp sweet soy sauce</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">2tbsp sukang paombong (palm vinegar)</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">1 cup banana blossom</span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">Directions:</span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">1. Heat cooking oil in a non stick pan. </span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">2. Add pork, brown all sides. </span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">3. Add all the ingredients</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">4. Simmer in medium heat until meat is tender. </span><br />
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<i><b style="font-family: Verdana,sans-serif;">CHEF REGGIE TORRES</b><br /> </i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUw58bLmIBrvVBp_j6iup7JAE3NuIHgd1CQelINB3N9-9zEa_eMhZX6l5XupNs_sc-h4H8P8F8Z0gZtGJpG3tUFaIaXiSToT-9FPy2yODfXijjWVy-5Z4iYjqvkTnZ0NnOJfL447nbjC3/s1600/chef+regie.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUw58bLmIBrvVBp_j6iup7JAE3NuIHgd1CQelINB3N9-9zEa_eMhZX6l5XupNs_sc-h4H8P8F8Z0gZtGJpG3tUFaIaXiSToT-9FPy2yODfXijjWVy-5Z4iYjqvkTnZ0NnOJfL447nbjC3/s200/chef+regie.jpg" width="133" /></a><i>Chef
Reggie Torres has a long and distinguished career in the culinary arts
industry. He has lived in Paris, France for three years and has mastered
the French menu interpretation along with preparation of classical
French cuisine and advance French pastries. He has traveled Europe
learning and honing food design, Hors d’oeurves, theme buffet, tallow
sculpture, meat and fish decorations. He has worked with Chinese
instructor Kem Home, blending Eastern and Western influences and with
Italian Chef Giovanni Leoni, mixing the northern and southern Italian
cuisine. </i></div>
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<br />Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com1tag:blogger.com,1999:blog-5007704926378740325.post-77415327175499226672012-08-27T11:55:00.000-07:002012-09-08T10:57:29.972-07:00Pochero Pinoy by Chef Soc Inonog<div style="font-family: Verdana,sans-serif; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQajfJXow344rXRqmq9k0XPkDvuMncTIqEucl5IDOL2rhP-gSYymayw-Iv1HWd3_v6Gv_oZnz6lYFZy6Im3f4kSALA9TLX5nLLtCdy-EsX6p_7NbN3Z_EboZ5hRZ7PYk46_yTGDA_l7g6/s1600/pochero_small.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQajfJXow344rXRqmq9k0XPkDvuMncTIqEucl5IDOL2rhP-gSYymayw-Iv1HWd3_v6Gv_oZnz6lYFZy6Im3f4kSALA9TLX5nLLtCdy-EsX6p_7NbN3Z_EboZ5hRZ7PYk46_yTGDA_l7g6/s320/pochero_small.jpg" width="320" /></a></div>
Having a multicultural society, brought about by the different countries which ruled the Philippines, is one of the things the country is known for. But, albeit numerous nations that colonized the country, it was Spain which greatly influenced most of the cultural aspects of the Philippines, having ruled the country for 333 years.</div>
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The undeniable influence of the Spaniards on the Filipino culture and society is apparent even until today. Starting with the Filipino Spanish last names (all Filipino families were required to adopt a Spanish surname during Spanish colonial rule), Roman Catholicism, thousands of loan Spanish words, the numerous community feasts that also inevitably includes some cuisines greatly influenced by Spain. </div>
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Drinking, dining, and merry-making in any social gatherings are also among the many traditions the Filipinos have acquired from the Spaniards. Spanish culinary specialties like menudo, mechado, caldereta, and relleno were among the most favored dishes served in any special Pinoy celebrations then, until today. </div>
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The influence of Spain in the Filipino cuisine has adapted countless versions over the years, with the preparation and ingredients of the dish varying by region. One example of such dish is the pochero or stew pot which has two popular versions in the country---one, which is tomato sauce based, and the other which is similar to that of the bulalo, or the oxtail soup and stew. </div>
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Puchero or Pochero, was originally a peasant food from Andalusia, Spain which was traditionally cooked and expected to last for several days. </div>
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In the Philippines, pochero is usually cooked with either beef, pork, or chicken in tomato sauce with chorizo, saba banana, cabbage, green beans and pechay. Garbanzos or baked beans can also be added. </div>
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<span style="font-family: Verdana,sans-serif;">The Pochero is considered a nutritious meal with balanced ingredients comprising of meat, beans, and leafy vegetables. It is best served with steaming rice. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFpjdNU8VgRf-JB2CQBPzWr_z2LVT0ac-MzpyW2FAXkQN67N90GUNMf06qqcCQg5zJXpQ1l7daNYGvL6X_2iC21ZysfzkJ2cJLBuv2NwbvPypopuun-jlqW9cQIKO-9OjlFDltu39cIdV/s1600/pochero_small2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFpjdNU8VgRf-JB2CQBPzWr_z2LVT0ac-MzpyW2FAXkQN67N90GUNMf06qqcCQg5zJXpQ1l7daNYGvL6X_2iC21ZysfzkJ2cJLBuv2NwbvPypopuun-jlqW9cQIKO-9OjlFDltu39cIdV/s320/pochero_small2.jpg" width="320" /></a></div>
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<b><span style="font-size: small;">POCHERO PINOY</span></b><b><span style="font-size: small;"> </span></b></div>
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<b><span style="font-size: small;">(Pork or Beef Stew)</span></b> </div>
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<span style="font-size: small;">Preparation Time: 1 hour and 13 minutes</span></div>
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<span style="font-size: small;">Cooking Time : 1 hr and 35 minutes</span></div>
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<span style="font-size: small;">Yield: 8</span></div>
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<span style="font-size: small;">Ingredients:</span></div>
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<span style="font-size: small;">2 tbsp Vegetable oil</span></div>
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<span style="font-size: small;">2 lbs Pork Stew or Beef</span></div>
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<span style="font-size: small;">2 lbs Chicken Thigh, cut bite size</span></div>
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<span style="font-size: small;">3 cloves Garlic, chopped</span></div>
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<span style="font-size: small;">1 tsp Ginger, chopped fine </span></div>
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<span style="font-size: small;">1 pc Onion, chopped</span></div>
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<span style="font-size: small;">2 pcs Tomatoes, chopped</span></div>
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<span style="font-size: small;">2 pcs Bay leaves</span></div>
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<span style="font-size: small;">1 tbsp Thyme</span></div>
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<span style="font-size: small;">2 cups Water</span></div>
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<span style="font-size: small;">1 tsp Pepper, black , ground</span></div>
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<span style="font-size: small;">1 tbsp Fish sauce (Patis)</span></div>
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<span style="font-size: small;">1 tbsp Chicken Base (Knorr)</span></div>
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<span style="font-size: small;">2 pcs Chorizo de Bilbao, sliced across 1/8” thick</span></div>
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<span style="font-size: small;">½ cup Sake (Japanese dry wine) or Mirin (Japanese sweet wine)</span></div>
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<span style="font-size: small;">¼ bunch String Beans, long (Sitaw), cut 1 ½” long</span></div>
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<span style="font-size: small;">1 lb Potatoes, sweet (Camote), peeled, diced, 1”</span></div>
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<span style="font-size: small;">3 pcs Plantain (Saba banana), 2 skin peeled, sliced 1” thick; 1 mashed</span></div>
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<span style="font-size: small;">1 pc Bok Choy (Pechay) cut up 1 1/2 “ length</span></div>
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Method:<span style="font-size: small;"> </span><br />
<span style="font-size: small;">1.</span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-size: small;">In a wok, pour oil. Turn fire to high. Brown all the meats and put aside.</span><i><span style="font-size: small;"> Note: Lightly brown chicken last</span></i></div>
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<span style="font-size: small;">2.</span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>In the same wok, add garlic, ginger and onion. Saute until onion is translucent.<span style="font-size: small;"> </span><br />
<span style="font-size: small;">3.</span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add tomatoes. Saute for 3 minutes. Add Bay leaves and pepper. Cook for 2 minutes.<span style="font-size: small;"> </span><br />
<span style="font-size: small;">4.</span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add pork or beef. Saute and cook for 20 minutes. Add chicken. Cook for another 10 minutes. Add chorizo. Mix and cook for 15 minutes.<span style="font-size: small;"> </span><br />
<span style="font-size: small;">5.</span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add water and chicken base. Mix. Bring to a boil for 15 minutes.<span style="font-size: small;"> </span><br />
<span style="font-size: small;">6.</span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add patis. Mix. Simmer for 5 minutes.<br />
<span style="font-size: small;">7.</span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add string beans and sweet potatoes. Cook for 5 minutes.<span style="font-size: small;"> </span><br />
<span style="font-size: small;">8.</span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add plantain, cook for another 10 minutes, add mashed plantain (saba)<span style="font-size: small;"> </span><br />
<span style="font-size: small;">9.</span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add bok choy. Cook for 5 minutes.<span style="font-size: small;"> </span><br />
<span style="font-size: small;">10.</span><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font-size: small;">Serve hot with steam rice on the side.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2d-kGUE3k9j1Z2I34MUjos80Z4yt-xNLw1hszNhmJJ9VYIpbSwXw1CZhgnKj_HHVGPvZH8RGduZNzkyixl8sX4WiHB4M65IIV5UcnEvnTWWP6-YGlEwFPCSIfGwuY25scZoP2Sh0kCgce/s1600/socrates_pix-5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2d-kGUE3k9j1Z2I34MUjos80Z4yt-xNLw1hszNhmJJ9VYIpbSwXw1CZhgnKj_HHVGPvZH8RGduZNzkyixl8sX4WiHB4M65IIV5UcnEvnTWWP6-YGlEwFPCSIfGwuY25scZoP2Sh0kCgce/s200/socrates_pix-5.jpg" width="133" /></a><span style="font-size: large;"><b><br /><i>Chef Soc Inonog</i></b></span><br />
<span style="font-size: small;"><i><br /></i></span>
<span style="font-size: small;"><i>Dean and Director Emeritus, Culinary Arts College and Development<br />International Students Departments, Johnson & Wales University Providence, R.I.<br />The First Certified Culinary Educator by the American Culinary Federation (ACF) </i></span><br />
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Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-4533960610729118042012-08-20T18:48:00.000-07:002012-08-20T18:48:24.619-07:00Tortang Dulong by Chef Soc Inonog<div style="font-family: Verdana,sans-serif; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Kv-bn7WsZItEymvmqUmAGAdRDp4tNg7nMnJjAZfqyt8uLNYAd-gnZC5mfCwgU9Et6AxkuHBAqfj17ixe3JTdW3cAgO5jTGSx9pXjMt9EMB_x5CARrwGmXfK5_jwdwVGKz8zfwdPPvEV6/s1600/tortang+dulong+small.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Kv-bn7WsZItEymvmqUmAGAdRDp4tNg7nMnJjAZfqyt8uLNYAd-gnZC5mfCwgU9Et6AxkuHBAqfj17ixe3JTdW3cAgO5jTGSx9pXjMt9EMB_x5CARrwGmXfK5_jwdwVGKz8zfwdPPvEV6/s400/tortang+dulong+small.jpg" width="265" /></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This week, Isla Kulinarya takes you to the province located in the southernmost part of Cagayan Valley or Region II and the gateway to the world famous Banaue Rice Terraces—Nueva Vizcaya. </span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">Also known as lowland Baguio because of its cold and pleasing climate, Nueva Vizcaya features a terrain of mountains, forests, plains, valleys. It also has several principal rivers such as the Magat, Matuno, Marang, Sta. Fe, and Sta. Cruz which leads to the Magat River that flows into the Cagayan River. </span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">As a result of the Spanish rule during the early days, Nueva Vizcaya's named after the Spanish province, Vizcaya located in the Basque Country. Since then,it has become home to many ethnic groups such as the Ilongots (Bugkalot), Isinays, Gaddangs, Igorots, Ifugaos, as well as migrants from neighboring provinces like the Ilocanos—which make up for the majority of the people living in the Nueva Vizcaya, thus making Ilocano as the major dialect spoken among others. Majority of its people can also converse in English. </span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">Like its neighboring provinces, Nueva Vizcaya is also blessed with a fertile soil and abundant rivers that make its natives survive through farming; raising farm animals such as cattle and swine; as well as fishing. </span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">A fan of the healthy and simple foods, Nueva Vizcaya residents—especially the Ilocanos, boasts of delicacies such as the pinakbet--a vegetable dish defined by the distinct taste of the shrimp paste or the bagoong, and the dinengdeng—a vegetable dish with fish as the highlight ingredient and bagoong as its soup base. </span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">Given a big gusto for fish delicacies, the natives of Nueva Vizcaya also enjoy having the tortang dulong or the silverfish omelet. It is favored by many because it requires only a few ingredients as well as simple cooking procedures.</span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">Dulongs are caught at sea with fine nets because of its very small size. Aside from being tiny, dulongs are also identified by their small beady eyes and transparent white appearance.</span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">To cook something in omelete or torta is to make a dish from beaten eggs quickly cooked in a pan with fillings—which, in this case, include the dulong among others. </span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">The tortang dulong goes along with tomato ketchup very well and does not need salt because of the natural saltiness of the fish. </span></span><br />
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<b style="font-family: Verdana,sans-serif;">Dulong Torta</b><br />
<b style="font-family: Verdana,sans-serif;"> ( Dulong Omelette)</b></div>
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<span style="font-family: Verdana,sans-serif;"> Yield : 8</span><br />
<span style="font-family: Verdana,sans-serif;"> prep : 30 minutes</span><br />
<span style="font-family: Verdana,sans-serif;"> Cook: 40 minutes</span><br />
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<span style="font-family: Verdana,sans-serif;"> Ingredients:</span><br />
<span style="font-family: Verdana,sans-serif;"> 5 tbsp vegetable oil</span><br />
<span style="font-family: Verdana,sans-serif;"> 2 cloves garlic, chopped fine</span><br />
<span style="font-family: Verdana,sans-serif;"> 1/2 " Ginger, chopped fine</span><br />
<span style="font-family: Verdana,sans-serif;"> 1 pc onion, small, chopped</span><br />
<span style="font-family: Verdana,sans-serif;"> 1 pc tomato, chopped1 pc potato, grated</span><br />
<span style="font-family: Verdana,sans-serif;"> 1/4 bell pepper, green, diced 1/2</span><br />
<span style="font-family: Verdana,sans-serif;"> 1/4 bell pepper,red, diced 1/2</span><br />
<span style="font-family: Verdana,sans-serif;"> 1 tsp chicken base (sysco)</span><br />
<span style="font-family: Verdana,sans-serif;"> 6 pcs eggs, beaten</span><br />
<span style="font-family: Verdana,sans-serif;"> 8 oz Dulong, washed and drained well</span><br />
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<span style="font-family: Verdana,sans-serif;"> Method</span><br />
<span style="font-family: Verdana,sans-serif;"> 1) in a sauté pan,pour 3 tbsp oil. Add garlic and Ginger,sauté for 2 minutes</span><br />
<span style="font-family: Verdana,sans-serif;"> 2) add onion and sauté until translucent. Add tomato and cook for 3 minutes</span><br />
<span style="font-family: Verdana,sans-serif;"> 3) add bell peppers and cook for 3 minutes.</span><br />
<span style="font-family: Verdana,sans-serif;"> 4) In a mixing bowl, place the chicken base and eggs. Beat well with a whisk. Add sauteed items in the eggs mixture.</span><br />
<span style="font-family: Verdana,sans-serif;"> 5) add the Dulong mix slightly</span><br />
<span style="font-family: Verdana,sans-serif;"> 6) in a frying pan, pour 1/2 cup of the Dulong mixture and fry 2 minutes on each side.</span><br />
<span style="font-family: Verdana,sans-serif;"> 7) continue the process until all the mixture has been cooked.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2d-kGUE3k9j1Z2I34MUjos80Z4yt-xNLw1hszNhmJJ9VYIpbSwXw1CZhgnKj_HHVGPvZH8RGduZNzkyixl8sX4WiHB4M65IIV5UcnEvnTWWP6-YGlEwFPCSIfGwuY25scZoP2Sh0kCgce/s1600/socrates_pix-5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2d-kGUE3k9j1Z2I34MUjos80Z4yt-xNLw1hszNhmJJ9VYIpbSwXw1CZhgnKj_HHVGPvZH8RGduZNzkyixl8sX4WiHB4M65IIV5UcnEvnTWWP6-YGlEwFPCSIfGwuY25scZoP2Sh0kCgce/s200/socrates_pix-5.jpg" width="133" /></a></div>
<b><span style="font-family: Verdana,sans-serif;">SOCRATES ZALDIVAR INONOG, AAC, CCE</span></b><span style="font-family: Verdana,sans-serif;"> </span><br />
<i><span style="font-family: Verdana,sans-serif;">Dean and Director Emeritus, Culinary Arts College and Development</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">International Students Departments, Johnson & Wales University Providence, R.I.</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">The First Certified Culinary Educator by the American Culinary Federation (ACF) </span></i>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com2tag:blogger.com,1999:blog-5007704926378740325.post-64708436368813765752012-08-13T11:11:00.000-07:002012-08-13T11:11:43.296-07:00Baked Pork Belly Tocino in Milk by Chef Ron Bilaro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoCvTzjywnzMl78vlRmwWkeu79frqFmQcirkkC8ltjayOR9TDaQD5B9YHTYFj7UpamnPdGvnUTUutMY-ylTnb0YWKJM-zSWnGl62snVDZr1q2Pk1ISTCK7if3IZ_nLllJgKEV0OBBcTyv/s1600/BakedPorkBellyTocino.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoCvTzjywnzMl78vlRmwWkeu79frqFmQcirkkC8ltjayOR9TDaQD5B9YHTYFj7UpamnPdGvnUTUutMY-ylTnb0YWKJM-zSWnGl62snVDZr1q2Pk1ISTCK7if3IZ_nLllJgKEV0OBBcTyv/s320/BakedPorkBellyTocino.png" width="291" /></a></div>
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Pork is one of the largely consumed meat in America. Its tenderness and versatility had also made it as a favorite food staple.<br /><br />Pork contains more protein than other meat, with 20.9 percent of it made up of protein. <br /><br />Experts also say that pork contains less saturated fat, so there are lesser risks of clogging arteries. It also contains linoleic acid, which helps block out bad cholesterol.<br /><br />Pork is also widely consumed by the Filipinos for the same practical reasons that the Americans do. <br /><br />Aside from the lechon and the pork adobo, the sweet pork tocino another Pinoy pork recipe is very famous in the country.<br /><br />Traditionally served for breakfast in the Philippines, “tocino” is derived from the Spanish word that means ‘bacon’ or ‘cured’ meat. To achieve its distinct caramelized texture, various methods and ingredients have been used in making the ideal tocino.<br /><br />This week, Chef Ron Bilaro, a successful private chef and event organizer in Chicago, will teach you how to make a different kind of tocino—the Baked Pork Belly Tocino in Milk.</div>
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<span style="font-size: large;"><b>Baked Pork Belly Tocino in Milk</b></span></div>
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<i>Prep Time: 15 minutes<br />Cooking Time: 3 to 3 ½ hours for baking<br />INACTIVE time: 8 hours for soaking/marinate<br /></i>INGREDRIENTS:<br />• 3 pounds pork belly, cleaned and cut into desired portion sizes<br />• 1 quart whole milk<br />• Juice of 1 lemon<br />• 2 cups brown sugar<br />• ½ cup annatto powder or achuete<br />• 10 cloves garlic, minced<br />• 5 bay leaves<br />• Salt and pepper to taste<br />• 2 tablespoons cornstarch<br /><br />DIRECTIONS:</div>
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<li>Place pork belly into a flameproof casserole. Combine milk, lemon juice, annatto powder, garlic, sugar and pour it over the pork. Cover with foil and keep in the refrigerator overnight. Remove the casserole from the refrigerator about 30 minutes before cooking.</li>
<li>Adjust oven rack to center of the oven and pre heat to 350 F.</li>
<li>Add bay leaves and season with salt and pepper. Cover and bake for about 3 hours or until pork is tender. </li>
<li>Check the casserole every 30 minutes to make sure the milk with the sugar does not burn.</li>
<li>Add more milk if necessary. </li>
<li>Remove pork from the liquid. Skim the fat form the milk mixture. </li>
<li>Using a chinois or cheese cloth, strain milk sauce. Discard solid. </li>
<li>Place milk marinade in a sauce pan, cook and reduce to about half, this may take 10 minutes. Taste the sauce. The sauce should be sweet and should be an red- orange color. Feel free to add more brown sugar and annatto powder to attain this consistency.</li>
<li>Meanwhile, combine cornstarch with about half cup of the milk sauce in a small bowl. Whisk well until cornstarch is completely dissolved. </li>
<li>Slowly whisk in to the simmering milk sauce on the stove. Continue to whisk until sauce becomes thick. This may take about 2 minutes. Turn off stove. Set sauce aside.</li>
<li>Meanwhile, adjust oven to broil (450 F) adjusting the oven rack to about 8 inches from the top. </li>
<li>Place pork belly pieces on a baking tray. </li>
<li>Brush top of pork belly with milk sauce and broil for about 2 minutes until brown on top.</li>
<li>Drizzle milk sauce on top before serving.</li>
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<b>Chef Ron Bilaro</b></div>
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<i style="font-family: Verdana,sans-serif;">Chef Ron Bilaro is a graduate of the prestigious Le Cordon Bleu program at The Cooking and Hospitality Institute of Chicago. He is a chef known to many prominent families and corporations in the Windy City and the West Coast. Chef Ron even gained more publicity as Sous Chef to Art Smith, personal chef of Miss Oprah Winfrey. Chef Ron was recently launched at the One Go event and is now a certified Kapamilya. He is set to have a new show in TFC that involves a lot of traveling as well as finding great Pinoy eats all over the world. For Chef Ron, having a cooking show is a dream come true. He said he is “excited” in “bringing my simple dishes to the show so people can make it at home.” A professional feature writer for Chicago Tribune as well as a regular contributor to<br />Baltimore Sun of Maryland and Sun Sentinel of Florida, Chef Ron is also currently working on his second book that is due to be released soon. </i><br />
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Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-61804558277363970482012-08-06T19:21:00.003-07:002012-08-06T19:26:53.938-07:00Pinoy Street Food - Adidas© (Chicken Feet Black)<div class="separator" style="clear: both; text-align: center;">
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Street foods are delectable, convenient, practical and best of all economical. There is a street food to match almost anyone’s budget.<br />
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In the Philippines, selling street foods has become a huge industry. It is one of the most viable means of livelihood among the common people as it does not require big capital investment. A few hundred pesos and a little knowledge of cooking are all that is required.<br />
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Street food reveals the inventive character of the Filipinos. The poor, after all, are forced to be resourceful. Thus we manage to cook, sell, and eat stuff normally junked as waste. For example, animal blood is usually thrown away after butchering, but we use it for the well-liked dinuguan or betamax (roasted coagulated pig or cow blood). </div>
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Most street food is sold as barbecue, fried, boiled or steamed etc.
These are usually finger food, snack, fast food or even fruits and
drinks. They are most often exotic but they are also an adaptation of
western food or any foreign food. </div>
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Pinoy street food names have been evolving thru the times and base on locality they are mostly coined after a similar food item or similar things around us.<br />
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One of the more colorful names and certainly a favorite of Pinoys is Adidas.<br />
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Adidas is barbecued chicken feet in bamboo skewer. Chicken feet are pre-cooked adobo-style. The name originates from a popular branded athletic shoe “Adidas”.</div>
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<span style="font-size: large;"><b>Adidas©</b></span></div>
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<span style="font-size: large;"><b>(Chicken Feet Black) </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_U1tBwCc65SLhMtSxgUz58nESjjM5hMoOW3XQEYmaoWcoPUNF-DEkDp0WkgadQVG9boppkJ0krfIiUlOpPx9Kww53g3bnJ1bS6YnmtLvYeS0gwvtV9oeYc7DgYuv1dufMKRxlpkUG8Fk/s1600/IMG_1021.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_U1tBwCc65SLhMtSxgUz58nESjjM5hMoOW3XQEYmaoWcoPUNF-DEkDp0WkgadQVG9boppkJ0krfIiUlOpPx9Kww53g3bnJ1bS6YnmtLvYeS0gwvtV9oeYc7DgYuv1dufMKRxlpkUG8Fk/s320/IMG_1021.JPG" width="320" /></a><b>Ingredients:</b> </div>
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2 lbs Chicken feet (Pre-prepared: Method of preparation noted below)<br />
2 cups Oil (Corn)<br />
2 tbsp Sesame Oil</div>
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<b>Marinade:</b> </div>
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1 cup Marsala Wine<br />
1 cup Sherry Wine<br />
3 pcs Star Anise (whole)<br />
2 tbsp Five Spice Powder<br />
1 tbsp Ginger, fresh, chopped fine<br />
2 tbsp Garlic, chopped fine<br />
4 tbsp Honey (or Maltose Sugar)<br />
1 tbsp Red pepper flakes<br />
1 tbsp Lemon Juice<br />
1 tbsp Lemon Rind, grated<br />
1 tbsp Soy Sauce<br />
1 tbsp Oyster Sauce</div>
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<b>Directions:</b></div>
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<li>Pre-preparation of chicken feet: Wash chicken feet thoroughly over running water.</li>
<li>Chop off toenails. Remove any trace of scaly yellow skin. Cut into thirds.</li>
<li>In a pot, pour enough water and boil chicken feet for 5 minutes. Remove from fire and rinse well. Dry well with paper towel.</li>
<li>In a wok with cover, over high heat, pour oil. </li>
<li>Fry chicken feet until brown (cover to avoid splashing). Remove from fire.</li>
<li>Place in the marinade for 1 hour (or preferably overnight, refrigerate).</li>
<li>In a thick bottom pot, pour marinade and chicken feet.</li>
<li>Bring to a boil and simmer for 1 hour (reduce marinade liquid almost completely)</li>
<li>Pour sesame oil before serving. </li>
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b><i>CHEF SOCRATES ZALDIVAR INONOG, AAC, CCE</i></b></span><i><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">The First Certified Culinary Educator by the American Culinary Federation (ACF) </span></i><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><i>Dean and Director Emeritus, Culinary Arts College and Development.</i></span><i><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">International Students Departments, Johnson & Wales University Providence, R.I.</span></i>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com1tag:blogger.com,1999:blog-5007704926378740325.post-70566295639976948042012-07-30T13:06:00.001-07:002012-07-30T13:06:34.083-07:00Tropical Fruit Smoothie by Chef Drif Reforsado<div class="separator" style="clear: both; text-align: center;">
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FOR people who are always on the go, one of the best ways to indulge without feeling guilty this summer is to sip on some fruit smoothies. <br /><br />Not only does it quench thirst, smoothies are great substitute for meals usually consumed during breakfast, or just about anytime of the day. <br /><br />Not to be confused with milkshakes, smoothies are very nutritious alternatives especially for the picky eaters at home like children who rarely eat fruits.<br /><br />One popular smoothie recipe is the combination of strawberries, bananas, and peaches. Strawberries consist of Vitamin A, C, B6, fiber, potassium, and folate that help prevent heart-related disease and cancer. Strawberries also promote better skin and hair conditions as well as a good immune system. <br /><br />Bananas, on the other hand, can be usually found in every smoothie recipe for it gives the drink a smooth and thick texture. It also adds natural sweetness to the smoothie making it extra delicious. Also known for its high potassium content, bananas are one of the best sources of energy and are ideal for maintaining normal blood pressure and heart function. The antacid effects of bananas have been known to prevent stomach ulcers, replenish the loss of potassium after diarrhea, and improve eyesight as well. <br /><br />Like the strawberries and bananas, peaches also have high levels of potassium. It is also high in Vitamin A that help prevent cancer in organs and glands with epithelial tissue. Peaches are perfect for those who want to have that summer glow as it make the skin healthy and add color to the complexion as well. Made up of 80 percent water, peaches help keep the body well hydrated. It is also packed with a lot of fiber, perfect for those who wants to shed those extra weight. <br /><br />In making a smoothie you just have to whir all the fruits of your choice in a blender and serve it right away. Not only is it easy to make, a strawberry banana peach smoothie will be a healthy summer concoction that will keep you cool, hydrated, and energized as you perform all your activities this summer. <br /><br />Catch us again next week for another refreshing drink that you can include in your summer diet. Don’t miss it!</div>
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<span style="font-size: large;"><b>Tropical Fruit Smoothie</b></span><br /><span style="font-size: large;"><b>Strawberry, Banana, Peaches</b></span><br /><br /><i>Ingredients:</i><br />1 quart Strawberries, hulled<br />1 Banana, medium size, broken into chunks<br />2 peaches<br />1 cup water<br />2 cups ice<br />2 tbsp simple sugar<br />Ingredients for simple sugar:<br />1 cup water<br />1 cup sugar<br />1/2 handful of fresh basil , minced<br /><br /><i style="font-family: Verdana,sans-serif;">How to make simple sugar:</i></div>
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<li>In a pan, combine water and sugar, should be sand consistency.</li>
<li>In a medium fire, let it simmer for 5 minutes. Do not mix.</li>
<li>When the sugar is completely dissolved and the mixture has a clear consistency, the syrup is already done.</li>
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<i>Directions:</i></div>
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<li>In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the simple sugar. Add ice and blend to consistency.</li>
<li>Pour into glasses and serve. </li>
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b><i>CHEF DRIF (DINDO RIFORSADO)</i></b></span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><i>Chef
Drif has a long and distinguished career in the culinary arts industry.
He has worked in various upscale restaurants in Los Angeles such as La
Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and
Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and
has an extensive knowledge on a wide range of International cuisines.
Currently, he is a Private Chef catering to private parties and events.</i></span></div>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-17571414557273189482012-07-23T15:26:00.000-07:002012-07-23T15:27:36.976-07:00Caprese Salad by Chef Ryan Bergunio<br />
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<span style="font-family: Verdana, sans-serif;">MOST people usually pay more attention on how their bodies look like in summer than in any other seasons of the year. A person’s tendency to be physically conscious during summer is associated with the reason that the warm weather calls for having fun on the beach; getting a tan in their best swimsuits; and of course, eating dishes that keeps them going for the list of the day’s fun activities.</span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif;">Too much exposure from the sun, however, can cause dehydration. Intake of vegetables like cucumbers, tomatoes, beets, carrots, and including them with leafy greens like lettuce, spinach, and other vitamin-packed dark leafy vegetables is one way of improving the hydration and nutritional value of a person’s diet.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span class="Apple-tab-span" style="white-space: pre;"></span>When it comes to a refreshing summer diet, salad served cold is among the first things that come to mind. One of the most delicious yet simplest of salads best to have this summer is the Caprese salad which originated from the region of Campania in Italy. Ideally made out of buffalo mozzarella, basil, tomatoes, drizzled with olive oil, and seasoned with salt and pepper, the Caprese is preferably served as a starter and not as a side dish.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span class="Apple-tab-span" style="white-space: pre;"></span>Over the years, people have come up with their own different styles of making the Italian Caprese. Some delicious adaptations include replacing the buffalo mozzarella with small balls of mozzarella cheese otherwise known as the bocconcini; and then adding buttered crostinis out of a baguette (french loaf) to the original recipe.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span class="Apple-tab-span" style="white-space: pre;"></span>Not only is it very easy and fast to do, but the green and healthy raw ingredients of the Caprese salad provide a lot of nutritional contents beneficial to anyone who is keen on having a fit and healthy bod to show this summer. Isla Kulinarya shares with you a healthy food option that you can easily prepare this Summer-- the Caprese Salad prepared by Chef Ryan Bergunio.</span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Caprese Salad</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">INGREDIENTS:</span></b></div>
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<span style="font-family: Verdana, sans-serif;">2 ea french baguette (sliced & grilled or toasted)</span></div>
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<span style="font-family: Verdana, sans-serif;">4 oz salted butter (melted)</span></div>
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<span style="font-family: Verdana, sans-serif;">as needed boiling water</span></div>
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<span style="font-family: Verdana, sans-serif;">2 pckgs cherry tomatoes (blanched & peeled)</span></div>
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<span style="font-family: Verdana, sans-serif;">as needed water w/ ice</span></div>
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<span style="font-family: Verdana, sans-serif;">2-1 lb bocconcini</span></div>
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<span style="font-family: Verdana, sans-serif;">1 bunch fresh basil (chiffonade cut)</span></div>
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<span style="font-family: Verdana, sans-serif;">to cover extra virgin olive oil</span></div>
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<span style="font-family: Verdana, sans-serif;">to taste salt & pepper</span></div>
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<b><span style="font-family: Verdana, sans-serif;">DIRECTIONS:</span></b></div>
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<li><span style="background-color: white; font-family: Verdana, sans-serif;">Sliced the bread with a bread knife ¼ inch thick.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Lightly brush each slice with butter.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">grill or toast the crostini until crispy over low heat.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Set aside in a serving bowl until ready to serve.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">(To peel the cherry tomatoes, boil the water in a pot.Place the cherry tomatoes in a strainer and blanch it for 15 seconds. And then shock in iced water. This would blister the skin and makes it easier to peel.)</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Place the peeled tomatoes, bocconcini, and basil in a bowl, and drizzle it with extra virgin olive oil.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Season it with salt & pepper.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Make sure to taste before serving.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Serve w/ the grilled/toasted crostinis.</span></li>
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<span style="font-family: Verdana, sans-serif;"><b><i>Chef Ryan Bergunio</i></b></span></div>
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<i><span style="font-family: Verdana, sans-serif;">• Former Executive Chef & Executive Pastry Chef, Lola’s Restaurant in West Hollywood</span></i></div>
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<i><span style="font-family: Verdana, sans-serif;">• Former Chef De Cuisine & Executive Pastry Chef at Kado Japanese Restaurant</span></i></div>
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Who doesn’t look forward to the warmer months? It is the perfect time to go out and spend some time with family and friends. Social gatherings during summer call for swimming by the pool or the beach and surrendering to the sweet aroma of that meat cooked in an open fire afterward.</div>
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Anyone can have barbecue for it does not require much of precise mixture or concoction of ingredients. Barbecuing, however, includes several techniques that depend on how the cook wants the meat done. Some techniques include smoking, braising, baking, and grilling—which is the most popular way to have a barbecue. When grilling, the meat is cooked on dry heat over a hot fire that may come out of wood, electricity, charcoal, or gas (natural gas or propane).</div>
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Having a barbecue is considered as one of the most fun and popular activities in America every summer not only for the reason that it implies togetherness, but also because it promotes healthy choices both in health and in budget.</div>
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The same goes for Southeast Asian countries like the Philippines, Singapore, Malaysia, and Indonesia, where barbecue is considered as an inevitable part of every feast. The most common meat used when barbecuing in Southeast Asia is chicken because some or most parts of these countries are predominated by Muslim nationals which do not include pork in their diet. The trademark of barbecue in Southeast Asia is its sauce which is made out of spices similar to that of curry, mixed with peanut powder. The sauce is also used as a marinade or as spread to the chicken, pork, or lamb before being skewered on bamboo sticks.</div>
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Perfect with garlic vinegar as dipping sauce and steamed rice, a grilled chicken barbecue done South East Asian style never fails to make any bonding experience memorable.</div>
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<span style="font-size: large;"><b>South East Asian Barbeque Chicken</b></span></div>
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<span style="font-size: small;"><b>Ingredients:</b><br /><i>marinade:</i><br />2 cups low sodium soy sauce (Kikkoman)<br />2 heads garlic (smashed)<br />2 ea yellow onions (roughly chopped)<br />1 ea fresh lemon juice (or 5 ea calamansi juice)<br />1 ½ cup sprite or 7-up<br />1 ¼ cup brown sugar<br />½ cup agave nectar (if available. OR honey)<br />1 tbsp black pepper (coarsely ground)<br />12 oz (1 bottle) banana ketchup<br />10 lbs chicken thighs (skin taken out)<br /><br /><i>for basting or brushing:</i><br />1 cup banana ketchup<br />¾ cup brown sugar<br />½ cup oil<br />½ cup water<br />for garlic-vinegar dipping sauce:<br />2 cups red wine vinegar or white vinegar<br />6 cloves garlic (smashed, and peeled)<br />to taste salt & pepper<br />to taste granulated sugar<br /><br /><b>Directions:</b><br /><i>Note: this must be done a day or two prior to the gathering.</i></span></div>
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<li><span style="font-size: small;">make the marinade by combining all the ingredients above, and set aside.</span></li>
<li><span style="font-size: small;">take out the skin, and trim out the excess fat of the chicken.</span></li>
<li><span style="font-size: small;">marinate the chicken for 24-48 hours in a bowl covered loosely in plastic wrap.</span></li>
<li><span style="font-size: small;">make the basting sauce for brushing the chicken while grilling by combining all the ingredients until it is well incorporated. Set aside until ready to use. </span></li>
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<i><span style="font-family: Verdana, sans-serif;"><b>Chef Ryan Berguino </b></span></i><br />
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<i><span style="font-family: Verdana, sans-serif;">Former Executive Chef; Pastry Chef, Lola's Restaurant in West Hollywood</span></i><br />
<i><span style="font-family: Verdana, sans-serif;"> </span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana, sans-serif;">Former Chef De Cuisine; Executive Pastry Chef at Kado Japanese Restaurant</span></i>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com3tag:blogger.com,1999:blog-5007704926378740325.post-35081536367628326502012-07-09T09:21:00.002-07:002012-07-09T09:23:10.541-07:00Binusog na Pusit (Stuffed Squid) by Chef Reggie Torres<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7aUo9vQWjEUzO0AJig5FnZX7nlNVGq2__iP6xY8PQJ1lZIfV476fFSZCfe1fisyCcGmIZVdjmIdsAAxjDZ_9cvHT27aWMeTWoUou2QMAURWmaGcMH4hld2tHZZ3AQBu4NfK7DdrVuZGw/s1600/stuffed_squid-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7aUo9vQWjEUzO0AJig5FnZX7nlNVGq2__iP6xY8PQJ1lZIfV476fFSZCfe1fisyCcGmIZVdjmIdsAAxjDZ_9cvHT27aWMeTWoUou2QMAURWmaGcMH4hld2tHZZ3AQBu4NfK7DdrVuZGw/s320/stuffed_squid-2.jpg" width="214" /></a>Squid is one of the most favored seafood in the world not only because of its peculiar shape, but also because of the many dish one can make out of it. Japan is known to consume the largest number of squids. In the Mediterranean, squid is referred to by the Italian term “calamari” (singular calamaro), which was later on adopted by other parts of the world using calamari in any culinary dishes that include squids.<br />
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Known to have the advantage of being low in fat and calories but rich in protein and minerals, squid is usually cooked fried (fried calamari), stewed, or be added as an ingredient in pastas and soups; its shape is also ideal for stuffing ham, rice, or cheese.<br />
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In the Philippines, stuffing the squid or pusit is also popular. They like stuffing pusit with with tomato and onions then brushing it with a soy sauce marinade and then grilling it; or elaborately filling it in with finely chopped vegetables, squid fat, and ground pork.<br />
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Adopted from the stuffed squid of the Mediterranean, binusog na pusit is usually stuffed with white cheese or the kesong puti. Ricotta, parmesan, or any cheese of preference can also be used.<br />
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The pusit is prepared for cooking by holding it with one hand and reaching inside its body with the other, pulling away the head along with its tentacles. The dark skin is peeled away leaving a transparent cartilage that resembles a plastic, which also has to be pulled away. The body is then rinsed with water.<br />
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After washing, the pusit is set aside while the cheese is briefly cooked together with garlic, bread crumbs, eggs, cheese, salt and pepper. The squid is then stuffed with the cheese mixture, sealed, fried for a minute, and is simmered with a tomato mixture. After simmering for several minutes the binusog na pusit is ready to serve. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9s9_L-ScLrNfQ7HSLuUq5j_zQqH5CImk6T1coQzIrNM7wfPZJtXBLyYAp8mk1pxelWqC6iErK6ELwYDJbbg6TeWXUGfx0P-F0m2ctpuUF9Du-rcWojZAlTeMS-Ef7s8VH5-QYScuHHNZ/s1600/stuffed_squid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9s9_L-ScLrNfQ7HSLuUq5j_zQqH5CImk6T1coQzIrNM7wfPZJtXBLyYAp8mk1pxelWqC6iErK6ELwYDJbbg6TeWXUGfx0P-F0m2ctpuUF9Du-rcWojZAlTeMS-Ef7s8VH5-QYScuHHNZ/s400/stuffed_squid.jpg" width="400" /></a></div>
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<b>Binusog na Pusit (Stuffed Squid)</b></h3>
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<i>Prep Time: 1 hour <br />Cooking Time: 1 hour <br />Serves 4</i><br />
<b>Ingredients:</b><br />
½ lb roma tomatoes – diced <br />
cooking oil <br />
1 ½ cup yellow onion – finely chopped <br />
6 cloves garlic – finely chopped <br />
1 cup plain bread crumbs <br />
1 egg beaten <br />
2 ½ oz ricotta cheese<br />
2 ½ oz parmesan cheese <br />
4 large squids – cleaned <br />
½ cup green onion <br />
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<b>Directions:</b></div>
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<li>Heat 2 tbsp oil in a non stick pan. Add 1 cup onion cook until translucent. Add ½ garlic cook for 1 min add bread crumbs eggs and cheese. Salt and pepper. Remove from heat.</li>
<li>Fill the squid with cheese, stuffing but do not over stuff, secure end with toothpick. </li>
<li>In a clear frying pan, heat 2 tbsp oil. Add squid cook for 1 min. remove. </li>
<li>Add ½ cup onion, cook add1/2 garlic cook for 1 min stir in tomato. Simmer for 5 mins until thick. Return squid to the pan and cook. Cover for 10 mins. Serve. </li>
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<i><br /><b>CHEF REGGIE TORRES</b><br /> </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUw58bLmIBrvVBp_j6iup7JAE3NuIHgd1CQelINB3N9-9zEa_eMhZX6l5XupNs_sc-h4H8P8F8Z0gZtGJpG3tUFaIaXiSToT-9FPy2yODfXijjWVy-5Z4iYjqvkTnZ0NnOJfL447nbjC3/s1600/chef+regie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUw58bLmIBrvVBp_j6iup7JAE3NuIHgd1CQelINB3N9-9zEa_eMhZX6l5XupNs_sc-h4H8P8F8Z0gZtGJpG3tUFaIaXiSToT-9FPy2yODfXijjWVy-5Z4iYjqvkTnZ0NnOJfL447nbjC3/s200/chef+regie.jpg" width="133" /></a><i>Chef Reggie Torres has a long and distinguished career in the culinary arts industry. He has lived in Paris, France for three years and has mastered the French menu interpretation along with preparation of classical French cuisine and advance French pastries. He has traveled Europe learning and honing food design, Hors d’oeurves, theme buffet, tallow sculpture, meat and fish decorations. He has worked with Chinese instructor Kem Home, blending Eastern and Western influences and with Italian Chef Giovanni Leoni, mixing the northern and southern Italian cuisine. </i></div>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-88473039121966614812012-07-03T10:00:00.000-07:002012-07-03T11:50:09.704-07:00Watermelon & Lemon Slush by Chef Drif<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xBhru8S127S0R9XBq4tIBawFAI0ydAUB_t_M2D_A8gV-S0i8ohGfuZmkjEroGU64xQLxWgxrm57nY2sDTqCLckMW3OcaOzE74EuNef9nJP9ijjqWOFR4gXd29PQwBC5vdUNMciLjzDs1/s1600/watermelon_drink_chefdrif.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xBhru8S127S0R9XBq4tIBawFAI0ydAUB_t_M2D_A8gV-S0i8ohGfuZmkjEroGU64xQLxWgxrm57nY2sDTqCLckMW3OcaOzE74EuNef9nJP9ijjqWOFR4gXd29PQwBC5vdUNMciLjzDs1/s400/watermelon_drink_chefdrif.jpg" width="267" /></a><span style="font-size: small;">MOST people like to take advantage of the warm summer sun before the cold weather sets in again. Who wouldn’t be? We are only given 3 months of warm weather in the sunny California for us to enjoy. Too much exposure to the sun, however, may cause dehydration which can ruin a fun outdoor activity. When a person is dehydrated, the balance of the body—which is two-thirds water—is disrupted through perspiring or other fluid-releasing methods of the body. Dehydration is not a condition to be ignored for it can do serious harm to the body.</span></div>
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<span style="font-size: small;">According to recent studies, adults tend to have less water intake because they have a harder time recognizing thirst, the trigger for it becomes delayed. That said, it is important for a person to be aware of his daily activities so that he can keep track of his water intake even if he is not feeling thirsty, sweaty, or weak.</span></div>
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<span style="font-size: small;">Aside from bringing in plenty of water, people have always considered fruits in general as a healthy alternative to water. In the summer, fruits like watermelons and honeydew melons are abundant in the market usually from August until October.</span></div>
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<span style="font-size: small;">Rich in calcium and magnesium,watermelons are excellent in keeping the body hydrated and energized all throughout the day. More important, it is made up of 92 percent water, perfect for hydration; and 6 percent sugar which makes it ideal for those with cases of diabetes. Watermelon also include vitamins A, B1, B2, B3, B5, B6 and B9.</span></div>
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<span style="font-size: small;">Watermelons have become an essential summer fare in most outings , picnics and trips to the beach. Aside from taking it in its fresh form, watermelons are also best enjoyed as a drink. The warm summer sun calls for a refreshing and hydrating drink --perfect time to make your favorite concoction of fresh fruit drinks. Slush drinks are very easy to make and are the best way to keep the body cool and hydrated during summer. </span></div>
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<span style="font-size: small;">Isla Kullinarya shares with you a healthy and refreshing drink made from Watermelon and Lemon. Here for your enjoyment this summer is the Watermelon and Lemon Slush made and prepared by Chef Drif!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif; font-size: 19px; font-weight: bold;"><b>Watermelon & Lemon Slush</b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><i>makes 4-5 glasses</i></span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b>INGREDIENTS:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> 8 cups cubed seedless watermelon</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> 1/4 cup fresh Lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> 2 tbsp simple sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><i>Ingredients for simple sugar:</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1 cup water</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1/2 handful of fresh basil , minced</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b>How to make simple sugar:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1. In a pan, combine water and sugar, should be sand consistency.</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"></span><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">2. In a medium fire, let it simmer for 5 minutes. Do not mix.</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"></span><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">3. When the sugar is completely dissolved and the mixture has a clear consistency, the syrup is already done.</span><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b>DIRECTIONS:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1. In a blender or food processor, cover and process the watermelon, fresh lemon juice and simple sugar in batches until smooth. Pour into a freezer-proof container.</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">2. Cover and freeze for 30 minutes or until edges begin to freeze. Stir and return to freezer. Spoon 3/4 cup into bowls or glasses. Serve immediately.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbegjAZOPRcT3OMhZcIGY04ZN16wWQYGnKdqOBxvIa-8S2f2v9BrDAXl5Xi-HPEaIKMZq3PKTZmQp7ndTtcIdDdJVnX8jICZFxc6Uph41TIy5_clczNJ9h7l7X9jC3djJLdalJKhQNrVb/s1600/chef+drif.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbegjAZOPRcT3OMhZcIGY04ZN16wWQYGnKdqOBxvIa-8S2f2v9BrDAXl5Xi-HPEaIKMZq3PKTZmQp7ndTtcIdDdJVnX8jICZFxc6Uph41TIy5_clczNJ9h7l7X9jC3djJLdalJKhQNrVb/s200/chef+drif.jpg" width="133" /></a><b><i>CHEF DRIF (DINDO RIFORSADO)</i></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><i><br /></i></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><i>Chef Drif has a long and distinguished career in the culinary arts industry. He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events.</i></span><br />
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<br /></div>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-11073890921544718432012-07-02T10:00:00.000-07:002012-07-02T13:00:01.397-07:00Guinataang puso ng saging, baboy at hipon by Chef Soc Inonog<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXp1U0nMiZLygyOa4r5cvLM-ioyzm1oDiFUNWexBCCjrUJpR1S6qAM0zXEOjlsD9ixv4NWIhtzNnzaVnRzsrJxuZsj5CZGII9td2w_PRdl0uR4PxMZP65cRHg1rkpYXzTBm1RfUcStSOb/s1600/ginataang+puso+small.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXp1U0nMiZLygyOa4r5cvLM-ioyzm1oDiFUNWexBCCjrUJpR1S6qAM0zXEOjlsD9ixv4NWIhtzNnzaVnRzsrJxuZsj5CZGII9td2w_PRdl0uR4PxMZP65cRHg1rkpYXzTBm1RfUcStSOb/s400/ginataang+puso+small.jpg" width="265" /></a><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">This week, we feature Isabela, the second largest province of the Philippines located in the Cagayan Valley Region or Region II. It is also reputed to be the rice and corn granary of Luzon. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Isabela’s industry thrives on agriculture. With an aggregate land area of 10, 665 square kilometers that represents almost 40 percent of the regional territory, its natives typically harvest rice or corn from its wide arable fields; or catch fish in its bountiful river and ocean waters. Aside from agriculture, some potential investments opportunities are found in fisheries and tourism.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Isabela is the most populated province in Region II, with a total of 68.71 percent of its total household identifying themselves as Ilocanos. The rest of the population are comprised of the Ibanag and the Tagalog ethnic groups, among others.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Ilocanos are known for being spendthrift or frugal, preferring the practical over leisure. Ilocanos exemplify individuals who apply respect and modesty in their everyday lives.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Aside from their outstanding traits, Ilocanos are also known for their love of food. People even say that you can identify an Ilocano if his or her favorite expression is mangan tayon (let’s eat)! Ilocanos diet boast of a healthy diet comprising mostly of boiled or steamed vegetable and freshwater fish. Among the Ilocano favorites are the pinakbet, a dish that include vegetables as ingredients partnered with shrimp paste or the bagoong.</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Another favorite is the simple and healthy ginataang puso ng saging (banana flower heart or blossom in coconut milk). With its name derived from its heart-shaped appearance and reddish color, the puso ng saging resembles the flavor of an artichoke and is usually harvested after the banana fruits have formed. It is used as a spice when dried and is the main ingredient of ginataang puso ng saging.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Ginataang puso ng saging is as easy as its name suggests: with the blossom cooked in coconut milk with shrimps or dried fish flakes as optional ingredients. It is also rich in iodine, fiber, and other minerals that makes it a healthy dish.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b>Guinataang puso ng saging, baboy at hipon </b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b>(Banana Bud/ heart, pork and shrimp in coconut milk)</b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><i>Yield : 6</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><i>Prep : 30 minutes</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><i>Cook: 40 minutes</i></span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1 pc Banana Bud (puso ng saging), whole, julienne</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">2 tbsp salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1/4 cup lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">4 tbsp vegetable oil / canola</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1 lb pork loin</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1/4 cup flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1/2 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1/2 tsp pepper, black, ground</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">3 cloves Garlic</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1/2” Ginger, julienne</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1 pc onion, medium, julienne</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">2 pcs tomato, medium, sliced 1/8”</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">2 cups water</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">2 cups coconut milk</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1/2 cup Sake or Sherry wine</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1 tbsp Shrimp Base (sysco)</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1 lb shrimp, large,peeled and deveined</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1 pc jalapeño pepper, seeded, julienne</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1. In a bowl,combine banana bud and salt. Let sit for 15 minutes,then squeeze moisture out of banana bud to remove the puckery taste. Wash well and drain as you squeeze</span><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"></span><br />
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2. In a wok or a deep braising pan, pour oil. Brown pork that has been dusted in flour seasoned with salt and pepper. Remove from the fire and set aside.<br />
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3. In the same vessel, sauté garlic, ginger and onion. Cook until the garlic is lightly browned. Add onion and sauté until translucent. Add tomatoes and continue cooking for another 5 minutes.<br />
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4. Add browned pork and water. Bring to boil and simmer for 15 minutes until tender</span><br />
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5. Add coconut milk, sake, and banana bud. Return to a boil and simmer for another 15 minutes. Stir gently while simmering.<br />
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6. . Add shrimp and jalapeño peppers. Simmer and cook for 10 minutes. Stir.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2d-kGUE3k9j1Z2I34MUjos80Z4yt-xNLw1hszNhmJJ9VYIpbSwXw1CZhgnKj_HHVGPvZH8RGduZNzkyixl8sX4WiHB4M65IIV5UcnEvnTWWP6-YGlEwFPCSIfGwuY25scZoP2Sh0kCgce/s1600/socrates_pix-5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2d-kGUE3k9j1Z2I34MUjos80Z4yt-xNLw1hszNhmJJ9VYIpbSwXw1CZhgnKj_HHVGPvZH8RGduZNzkyixl8sX4WiHB4M65IIV5UcnEvnTWWP6-YGlEwFPCSIfGwuY25scZoP2Sh0kCgce/s200/socrates_pix-5.jpg" width="133" /></a></div>
<b><i>CHEF SOCRATES ZALDIVAR INONOG, AAC, CCE</i></b></span><i><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">The First Certified Culinary Educator by the American Culinary Federation (ACF) </span></i><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><i>Dean and Director Emeritus, Culinary Arts College and Development.</i></span><i><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">International Students Departments, Johnson & Wales University Providence, R.I.</span></i>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com1tag:blogger.com,1999:blog-5007704926378740325.post-66449359619306496802012-07-01T14:48:00.002-07:002012-07-01T15:21:41.890-07:00Fish Tempura by Chef Ron Bilaro<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16foKcUqyWp8ljXykKb56QqK6Sbv_JuqNWEqDQjl1gFrsYjE86xW00FpyyCPSuWoH8p_Eh6qkZzYDyhuCgJQ7sI5HbRZ9XCaEtiaNda53T0NSEE55YyCvW5AtLehY3Ha4iYSKX3iy_M6R/s1600/RonBilaro_FishTempura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16foKcUqyWp8ljXykKb56QqK6Sbv_JuqNWEqDQjl1gFrsYjE86xW00FpyyCPSuWoH8p_Eh6qkZzYDyhuCgJQ7sI5HbRZ9XCaEtiaNda53T0NSEE55YyCvW5AtLehY3Ha4iYSKX3iy_M6R/s400/RonBilaro_FishTempura.jpg" width="400" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Introduced to Japan by the Portuguese Jesuits during the mid-sixteenth century, the tempura is a Japanese dish made out of seafood or vegetables. It is dipped in a batter that is usually made out of cold water and soft wheat flour. After dipping it in the batter, it is then released in a pan of hot oil.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In Japanese restaurants, tempura can be found both in average fast food chains and the five-star ones.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Restaurants in America has adopted the original recipe for tempura as well and has also served tempura using different meats like chicken and cheeses that is usually mozzarella.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the health conscious, seafood and vegetable tempura is still preferred any time of the year. This week, Isla Kulinarya shows you how to pull a different fish tempura recipe that uses beer as a part of the batter. Packed with proteins, this fish tempura is a recipe that is not only very healthy to make, it can also be a unique addition to the usual meats being served during parties.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fish Tempura</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prep Time: 10 minutes</span></i><br />
<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cooking Time: 5 minutes</span></i><br />
<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4 with a side dish</span></i><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">INGREDIENTS:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• ½ cup very cold beer (used Busch beer in can)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• ½ cup club soda (used Canada dry)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• ¾ cup all purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• ¼ cup black sesame seeds</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• Canola oil for deep frying</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• 1 ½ pounds grouper fillet, boneless,</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cut into 1 inch thick x2 inches wide x4 inches long</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• Salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">DIRECTIONS:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• Heat oil to about 350 F. Meanwhile, make the batter by combing beer, club soda, sesame seeds and flour. It should be a slightly thinner version of a pancake batter.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• Use a food thermometer to test oil. Dip fish pieces into the batter and slowly release into the oil.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• Fry in batches for about 5 minutes until brown.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• Remove from the pan and place in a colander lined with paper towel.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• Season immediately with salt and pepper. You can also use garlic salt.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Note: it is important to use a non stick frying pan.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ron Bilaro</span></i></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aouqnfPUqmVM6inXHa572-FvrR5wEt-MRmOdqM7JscxAorpb2JCeeHzXskBRpU8y2zjsfLyNIkTW3ILKqTT9ipmcVA4NeFkJXgAzNj3cToBjSWbiDFtAf75UdtcG_qcmS27_FuZukPRu/s1600/RONBilaro.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aouqnfPUqmVM6inXHa572-FvrR5wEt-MRmOdqM7JscxAorpb2JCeeHzXskBRpU8y2zjsfLyNIkTW3ILKqTT9ipmcVA4NeFkJXgAzNj3cToBjSWbiDFtAf75UdtcG_qcmS27_FuZukPRu/s200/RONBilaro.jpg" width="200" /></span></a><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></i><br />
<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A graduate of the prestigious Le Cordon Bleu program at the Cooking and Hospitality Institute of Chicago, Chef Ron Bilaro is passionate in finding Pinoy eats around the world to share to his kababayan. With his new show in TFC in the works, Chef Ron is excited to share his new flavorful dishes. He will also have a segment in Adobonation at TFC. An avid supporter of Gawad Kalinga and Ronald McDonalds House Charities, Chef Ron’s ultimate dream is to have a cooking school and to teach people how to cook healthy food.</span></i>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-88550852682075158082012-06-25T14:28:00.000-07:002012-07-01T14:29:48.482-07:00Meet the Pears<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rJxpQl3n51LRfcLpay_0d2qGzJ0eFnJCnr0BEnVO7woeQ-LCRQHyLJT-xCvHHKZ8vEwSgUlRGuAF-nXG39sESzK9a9XtpI1x_CttSEAQTlkVY-ZtExN1GPVUkfpEcy24UZ9Nezjzr8r6/s1600/pearic3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rJxpQl3n51LRfcLpay_0d2qGzJ0eFnJCnr0BEnVO7woeQ-LCRQHyLJT-xCvHHKZ8vEwSgUlRGuAF-nXG39sESzK9a9XtpI1x_CttSEAQTlkVY-ZtExN1GPVUkfpEcy24UZ9Nezjzr8r6/s320/pearic3.jpg" width="320" /></a><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Pear Family</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Green Anjou</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Refreshingly sweet and juicy with a hint of citrus. (in season September-July)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bartlett</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Quintessential pear flavor and aroma with abundant juice. (in season August-February)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bosc</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Crisp and woodsy with a honey sweetness. (in season September - May)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Concorde</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Crunchy and earthy with a hint of vanilla. (in season September-January)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Seckel</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bite-sized, crunchy and ultra sweet. (in season September -March)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Red Anjou</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Juicy and fresh with a sweet-tart finish. (in season September -June)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Red Bartlett</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Juicy and aromatic with a supple sweetness. (in season August-February)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Comice</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sweet custard-like flavor and texture. (in season September-March)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Forelle</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Crisp, tangy , and refreshingly sweet. (in season September- March)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Starkrimson</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Aromatic , moist and sweet with a floral essence. (in season August- January)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi67n0rOjSTqkhCObABHuNbQr6_84N0s-5CxczOrUgjetLgjH48Ghq8RZpc6d4jcEgFiwROKIeVvv77yQOZmIHDXxK5AA-xJHG_wiqTwtGPRkg23TQGkyEXwStEFuXm5V-rSMjDNRJwXUf6/s1600/pears.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi67n0rOjSTqkhCObABHuNbQr6_84N0s-5CxczOrUgjetLgjH48Ghq8RZpc6d4jcEgFiwROKIeVvv77yQOZmIHDXxK5AA-xJHG_wiqTwtGPRkg23TQGkyEXwStEFuXm5V-rSMjDNRJwXUf6/s320/pears.jpg" width="320" /></a><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">How to know when pears are ripe</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Check the Neck</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Apply gentle thumb pressure near the neck, or stem end. If it yields slightly, it's ripe. Then you'll enjoy the full-flavored sweetness for which USA Pears are famous.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What about skin color?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You can't depend on color to tell when a pear is ripe. While Bartlett pears will turn from green to yellow as they ripen, Anjou, Red Anjou, Bosc, Comice, and other pear varieties show little change in color. That's why it's best to check the neck!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ripening Tips</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place your unripe USA Pears in a fruit bowl and let stand at room temperature. Check the neck daily to determine when they are ready to eat. Refrigerate them to slow further ripening.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<i><a href="http://www.usapears.org/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">www.usapears.org</span></a></i>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-40239375541337397742012-06-21T08:00:00.000-07:002012-07-01T14:30:35.661-07:00Carrots for you<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2vCqROT7V30g8iSVgcDab_lFkSnqwfh1xupl3X9SfVxDiwvgcxjRviKdFNhUD5hayl849X6jyH2_mGML-hnI61IWOlDJaa5Y7EA_AtzS2Grh64JtKlXEnk_TKKvY3lGtDJmBKpBcVXlE/s1600/DSC_6779.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2vCqROT7V30g8iSVgcDab_lFkSnqwfh1xupl3X9SfVxDiwvgcxjRviKdFNhUD5hayl849X6jyH2_mGML-hnI61IWOlDJaa5Y7EA_AtzS2Grh64JtKlXEnk_TKKvY3lGtDJmBKpBcVXlE/s400/DSC_6779.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One cup of chopped carrots is an excellent source of </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.fruitsandveggiesmatter.gov/month/carrot.html" target="_blank">Vitamin A and Vitamin K. A source of fiber, vitamin C, and potassium.</a></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Look for smooth, firm, and well-shaped carrots with an even color.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Avoid carrots that are crackled, shriveled, soft , or wilted.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">California grown varieties, available year round, may be fresher and cost less than varieties shipped from other regions.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Store carrots in a plastic bag and refrigerate for up to two weeks. If you buy carrots with the green tops, break off the tops before refrigerating.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Snack on carrot sticks and light dressing.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add shredded carrots to coleslaw for extra crunch, color and flavor.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Taken from <a href="http://www.cachampionsforchange.net/"><i>www.cachampionsforchange.net</i></a></span><br />
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<br />Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-69167248752536150052012-06-19T16:40:00.000-07:002012-08-28T12:40:46.448-07:00Cabbage is good for you!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9oQh9lcuZWtJvqEpGz-w_AJ37-UOEYS5E62Ddmg2sApJKGme8ADZ_Zo0TnBi8H_4KAJZLhtsq052Cjerz6gGQnz15vHzAE0fnQ8YjWxWSE9Z0OMVLYDloBjtwGYJ6wYp5ImelAQWg_FG/s1600/DSC_6043.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9oQh9lcuZWtJvqEpGz-w_AJ37-UOEYS5E62Ddmg2sApJKGme8ADZ_Zo0TnBi8H_4KAJZLhtsq052Cjerz6gGQnz15vHzAE0fnQ8YjWxWSE9Z0OMVLYDloBjtwGYJ6wYp5ImelAQWg_FG/s400/DSC_6043.jpg" width="400" /></a></div>
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<br />
<b>Nutritional benefits of Cabb</b>age<br />
One cup of shredded green or red cabbage is an excellent source of <a href="http://www.fruitsandveggiesmatter.gov/month/cabbage.html" target="_blank">Vitamin C, Vitamin K and vitamin A.</a><br />
<br />
<b>How to select a good cabbage:</b><br />
Look for firm cabbage heads that feel heavy for their size. The leaves should be a green or red -purple color.<br />
<br />
Avoid cabbage heads that have lots of loose outer leaves and heads with wilted, brown , or yellow leaves.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIKPTSSGqEP0FwYZrVomBb9fcaXh2R_BZM45u0iKnCsUuv6dnnkoGDJe08jUw5lUDDQjIdxnIgphyLhYVcNbKpy-G1zjj4TLlMY9eaL6U9zGHmOGHKnj3dykZV9d_6267e5cgiSY-Tb58/s1600/DSC_8070.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIKPTSSGqEP0FwYZrVomBb9fcaXh2R_BZM45u0iKnCsUuv6dnnkoGDJe08jUw5lUDDQjIdxnIgphyLhYVcNbKpy-G1zjj4TLlMY9eaL6U9zGHmOGHKnj3dykZV9d_6267e5cgiSY-Tb58/s320/DSC_8070.jpg" width="320" /></a></div>
California grown varieties, available late winter to mid-spring, may be fresher and cost less than varieties shipped from other regions.<br />
<br />
Store whole or cut cabbage in a plastic bag in the refrigerator for up to one week.<br />
<br />
<b>Serving Ideas</b>:<br />
Make "rainbow" coleslaw by using a mix of green and red cabbage.<br />
Add shredded red cabbage to chicken salad for a colorful dish.<br />
<br />Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-64833729414440002982012-06-19T12:31:00.000-07:002012-06-21T12:32:00.674-07:00The versatile Spinach!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEj2YFrRc_unk74Xh5vlGeg16tr7tPN5-bh0MQaYvfGlRv98Sjl8krGty32ozIjL9Mz-M2T3sge2gBOcMdI8QVGRxRFkW1-ZeeRXpKZWtFUcyx4qX0q4N3-HTDhUmY5Fb4MkmJ5GjSd5D/s1600/spinach1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEj2YFrRc_unk74Xh5vlGeg16tr7tPN5-bh0MQaYvfGlRv98Sjl8krGty32ozIjL9Mz-M2T3sge2gBOcMdI8QVGRxRFkW1-ZeeRXpKZWtFUcyx4qX0q4N3-HTDhUmY5Fb4MkmJ5GjSd5D/s400/spinach1.jpg" width="400" /></a></div>
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<span style="font-size: small;">One cup of raw spinach is an excellent source of <a href="http://www.fruitsandveggiesmatter.gov/month/spinach.html" target="_blank">vitamin A, vitamin K, vitamin C and folate.</a></span></div>
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<span style="font-size: small;"><b>What to look for in a spinach?</b></span></div>
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<span style="font-size: small;">Look for loose-leaf spinach with crisp, green leaves.</span></div>
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<span style="font-size: small;">Avoid spinach with leaves that are limp, damaged , spotted, or browning. Also avoid spinach bags that are damaged or have expired use-by -dates</span></div>
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<span style="font-size: small;"><b>Peak Season</b></span></div>
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<span style="font-size: small;">California grown varieties, available year round, may be fresher and cost less than varieties shipped from other regions.</span></div>
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<span style="font-size: small;"><b>Storing Spinach</b></span></div>
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<span style="font-size: small;">Store washed and dried spinach loosely in an open bag in the refrigerator for up to four days.</span></div>
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<span style="font-size: small;"><b>Serving Ideas</b></span></div>
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<span style="font-size: small;">Toss spinach with apples, dried cranberries, walnuts, and a light vinaigrette dressing for a refreshing salad.</span></div>
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<span style="font-size: small;">Stir-fry spinach with brown rice, garlic, onion, and chopped red bell peppers for a colorful side dish</span></div>
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<i><span style="font-size: small;">Taken from <a href="http://www.cachampionsforchange.net/">www.cachampionsforchange.net</a></span></i></div>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com1tag:blogger.com,1999:blog-5007704926378740325.post-17876717514158022702012-06-17T12:48:00.000-07:002012-06-17T12:48:26.891-07:00Go Green this Summer with Lime and Mint Chiller<br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;">SUMMER is here! Its time to sit back, unwind, and make the most out of the warm sun by sipping a nice chilled drink made of lime and mint.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;">Aside from its sweet smell and citric flavor, a fresh lime and mint chiller remains unbeatable in keeping the body hydrated, energized, and fit during and after summer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_9MJJb3qjEcuxWmUXHaFm_5MjV7XHMdXOinsmHibjsRf-1kEnPaOLndduGT9SJyxpDD9JhbyGJqx0gUVk0sQovyTGD44EWM_JK5zA90kXcolKQj3yG5eGGn9PmSUscoRUa_d8IqGlYm8/s1600/lemonmintdrink_chefdrif.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_9MJJb3qjEcuxWmUXHaFm_5MjV7XHMdXOinsmHibjsRf-1kEnPaOLndduGT9SJyxpDD9JhbyGJqx0gUVk0sQovyTGD44EWM_JK5zA90kXcolKQj3yG5eGGn9PmSUscoRUa_d8IqGlYm8/s640/lemonmintdrink_chefdrif.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><span class="Apple-style-span" style="color: black;"><b><span class="Apple-style-span" style="background-color: white;"><span class="il" style="color: #222222;">LIME</span> AND <span class="il" style="color: #222222;">MINT</span></span> SUMMER<span class="Apple-style-span" style="background-color: white;"> <span class="il" style="color: #222222;">CHILLER</span></span></b><br />Makes 4-5 glasses<br /><br />Ingredients:<br />3 pieces of <span class="il" style="background-color: white; color: #222222;">Lime</span><br />1/2 handful of fresh<span class="Apple-style-span" style="background-color: white;"> <span class="il" style="color: #222222;">mint</span></span><br />4-5 cups of cube ice<br />2 tbsp of simple sugar<br /><br />Direction:<br />In a blender, combine all ingredients; cover<span class="Apple-style-span" style="background-color: white;"> <span class="il" style="color: #222222;">and</span> </span>process until blended.<br />Pour into glasses; serve immediately.</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_e40k2ObzgQRpEslwOdqqJ3nsPNwbrV5_X4-Zes1-vPG-oygojof6j0FjE42Tmjzw6JwseR53B6pZ4jMz4c733q6BrJAO_Jx5XE3t-QVljpll0PGNHt1XKEBhPdJuP-lRn6ITI4LnkWO/s1600/chef+drif.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_e40k2ObzgQRpEslwOdqqJ3nsPNwbrV5_X4-Zes1-vPG-oygojof6j0FjE42Tmjzw6JwseR53B6pZ4jMz4c733q6BrJAO_Jx5XE3t-QVljpll0PGNHt1XKEBhPdJuP-lRn6ITI4LnkWO/s200/chef+drif.jpg" style="cursor: move;" width="133" /></a></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><span class="Apple-style-span" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; display: inline ! important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b>Chef Dindo Riforsado</b><br /><br /><i>Chef Drif has a long and distinguished career in the culinary arts industry. He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events. </i></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;"><br /></span></div>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-4756481409130574652012-06-15T13:54:00.000-07:002012-06-15T14:00:03.906-07:00Frozen Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIRSAqP8foCBi-VZGdVoKut00tUtawStKn7KPq1sOZHJANdhuMRJ5wWIL3Uai5N9kQNrRJlnm0FExm7w9L1o8hfeEg9qr4diCFVKf-0ARPbFCopZytEnMp3ZCptgJ1bviij8XcZJjr5wD/s1600/frozenveg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIRSAqP8foCBi-VZGdVoKut00tUtawStKn7KPq1sOZHJANdhuMRJ5wWIL3Uai5N9kQNrRJlnm0FExm7w9L1o8hfeEg9qr4diCFVKf-0ARPbFCopZytEnMp3ZCptgJ1bviij8XcZJjr5wD/s320/frozenveg.jpg" width="320" /></a></div>
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<span style="font-size: small;">Frozen vegetables can be not only a last minute dinner saver, but they can be an extremely frugal & nutritious option to fresh produce. </span><br />
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<span style="font-size: small;">When vegetables are in-season, buy them fresh and ripe. “Off-season,” frozen vegetables will give you a high concentration of nutrients. </span><br />
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<span style="font-size: small;"><b>Selecting Frozen Vegetables</b></span></div>
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<span style="font-size: small;">Choose packages marked with a USDA “U.S. Fancy”
shield, which designates produce of the best size, shape and color;
vegetables of this standard also tend to be more nutrient-rich than the
lower grades “U.S. No. 1” or “U.S. No. 2.” </span><br />
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<span style="font-size: small;">Look for varieties without added seasonings, salt, fat, or sauces.</span></div>
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<span style="font-size: small;">Avoid packages that are torn, thawed, water stained, or have expired use-by dates.</span></div>
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<span style="font-size: small;"><b>Peak Season Storage</b></span></div>
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<span style="font-size: small;">Frozen vegetables are available year-round and make great substitutions for fresh varieties that are not in season.</span></div>
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<span style="font-size: small;">Store vegetables in the freezer for up to eight months or until the use-by date. Once the package has been opened , tightly seal the remaining vegetables to avoid freezer burn.</span></div>
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<span style="font-size: small;"><b>Serving Ideas</b></span><br />
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<span style="font-size: small;">Eat them soon after purchase: over many months, nutrients
in frozen vegetables do inevitably degrade. Steam or microwave
rather than boil your produce to minimize the loss of water-soluble
vitamins.</span><span style="font-size: small;"><b> </b></span></div>
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<span style="font-size: small;">Stir-fry a bag of mixed frozen vegetables and serve with chicken and brown rice for a fast dinner.</span></div>
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<span style="font-size: small;">Scramble eggs with your favorite frozen vegetables for an easy, tasty and healthy breakfast.</span></div>
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<span style="font-size: small;"><b>What is in it for you?</b></span></div>
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<span style="font-size: small;">The freezing process locks in nutrients soon after harvest. As a result, frozen vegetables can be just as nutritious as fresh vegetables.</span></div>
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<span style="font-size: small;"><i>Taken from<a href="http://www.cachampionsforchange.net/" target="_blank"> www.cachampionsforchange.net</a></i></span></div>
<span style="font-size: small;"><br /></span>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-81526518806259047652012-06-14T11:03:00.000-07:002012-06-14T11:03:58.203-07:00SUMMER DESSERTS -- Strawberries with Otap and Whipped Cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkqAHl69VSFWz4gn8p63Fos5K0NlBqglTKoQxxE2mCLJFli3K3VgvUOExePhyGwLwiVex8XJRko4qpYk7snQIfmoHXbuxL6EyQTBCpMBXaaRvHxJuLa0LbSnaZgfvh6In7XGEJu5fFDMk/s1600/strawberry_dessert_chefcocoy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkqAHl69VSFWz4gn8p63Fos5K0NlBqglTKoQxxE2mCLJFli3K3VgvUOExePhyGwLwiVex8XJRko4qpYk7snQIfmoHXbuxL6EyQTBCpMBXaaRvHxJuLa0LbSnaZgfvh6In7XGEJu5fFDMk/s640/strawberry_dessert_chefcocoy.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: Calibri; font-size: 15px; line-height: 17px;"> Be creative, try serving strawberries as dessert. Here is another recipe that you can try. The kids will love this yummy dessert. </span><br />
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<b>MASCERATED STRAWBERRIES with OTAP and WHIPPED CREAM-- </b></div>
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2 pints strawberries, hulled and quartered</div>
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4 tbsp muscavado sugar</div>
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2 tsbp calamansi concentrate</div>
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8-12 pcs otap</div>
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1 cup whipped cream</div>
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In a bowl, mix strawberries, sugar and calamansi concentrate. Mascerate for 5 to 10 minutes until strawberry juices are drawn out. Set aside.</div>
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WHIPPED CREAM</div>
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1 cup whipping cream</div>
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1 tbsp muscavado sugar</div>
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2 tsp vanilla extract</div>
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Whip with a balloon whisk until soft peaks are formed. Chill.</div>
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On a plate, generously spoon prepared strawberries. Place otap on top and dallop whipped cream. Garnish with edible blossoms and orange zest (optional).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAsGgVbs6_wZbeisR6n7BO3dOZjyqgWRfFkvRAn5xVbnBKYLaxTafmQKhqqi6tBsQwYk8Lx6x_9sF0ZhVEa77DN4wnD9omtHTmMdpNpSHw82Eciv8GnQisfiQi6Gb-NwUfveTpAtSbLSI/s1600/chef+coy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAsGgVbs6_wZbeisR6n7BO3dOZjyqgWRfFkvRAn5xVbnBKYLaxTafmQKhqqi6tBsQwYk8Lx6x_9sF0ZhVEa77DN4wnD9omtHTmMdpNpSHw82Eciv8GnQisfiQi6Gb-NwUfveTpAtSbLSI/s200/chef+coy.jpg" style="cursor: move;" width="150" /></a><span class="Apple-style-span" style="border-collapse: separate; font-family: arial; line-height: normal;"><span style="color: #333333; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; line-height: 14px;"><b><span class="Apple-style-span" style="font-size: x-small;">Cocoy Ventura, CEC</span></b><br /><span class="Apple-style-span" style="font-size: x-small;"><br /><i>Present Executive Chef of Intramuros Restaurant & Lounge in South San Francisco. The amiable and soft-spoken chef is no novice in the restaurant industry. A Certified Executive Chef by the American Culinary Federation since 2007, Chef Cocoy’s experiences include working with the Thomas Keller Group and with Francis Ford Coppola’s Rubicon Estate in Napa Valley.</i></span></span><i><span class="Apple-style-span" style="font-size: x-small;"> </span></i></span></div>
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</div>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-34711759724693997002012-06-12T15:18:00.000-07:002012-06-12T15:18:03.622-07:00An Apple a Day Keeps the Doctor Away!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBbqrUndCNeyyQ5IpMNT4WfUJl7-at6FPkhnnRz3nSsltxcgPYRluzEXgVTKYF4BGq_CSZ9cTagGU9LZ8qZhfc34yaWgk1yskg0vWCiFMizsDws3iGlXMMjhAi57VXQ0wS6a0imeN3Gxt/s1600/DSC_7717.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-IUIXi6wrv6MPStnvJFQcHiy8STcOK-y3ilWogWZZQQnMLOlRwvwj5fs56-hATdtQgTlUvbRvr81WzMemt0FrIizCyD2WUj-sKYfNsR-hOjkw0skBJRsn3Rn4AS9ht_pu-2QzQlvzqN-/s1600/DSC_7682.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-IUIXi6wrv6MPStnvJFQcHiy8STcOK-y3ilWogWZZQQnMLOlRwvwj5fs56-hATdtQgTlUvbRvr81WzMemt0FrIizCyD2WUj-sKYfNsR-hOjkw0skBJRsn3Rn4AS9ht_pu-2QzQlvzqN-/s320/DSC_7682.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif; font-size: small;">A medium apple is a source of fiber and Vitamin C. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif; font-size: small;">California grown varieties are available from late summer to early winter. They may be fresher and cost less than varieties shipped from other regions.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif; font-size: small;">Apples can be stored at room temperature for about a week, but they will last up to six weeks if refrigerated. Do not refrigerate apples in closed bags. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tlZIxf2Zrbe6YSOdmi7iC9-ytk3sDkQHbgysJK4T4a38VgKuSAKDHMGxw6gaSjH8MmV4SEH6jfrrEVpE79nW7XeDSmwl2BjtAubhvEVxHbpAK7Yio7ymM0BcJRDfDMLC5ErRpTkNy8up/s1600/DSC_5206.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tlZIxf2Zrbe6YSOdmi7iC9-ytk3sDkQHbgysJK4T4a38VgKuSAKDHMGxw6gaSjH8MmV4SEH6jfrrEVpE79nW7XeDSmwl2BjtAubhvEVxHbpAK7Yio7ymM0BcJRDfDMLC5ErRpTkNy8up/s320/DSC_5206.jpg" width="214" /></a><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif; font-size: small;">Shopper's Tips:</span></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif; font-size: small;">Look for apples that are firm and do not have soft spots.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif; font-size: small;">Avoid apples with broken or bruised skin.</span><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif; font-size: small;">Some Serving Ideas:</span></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif; font-size: small;">Dip apple slices into pent butter for a quick snack</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif; font-size: small;">Mix apple chunks and raisins with your morning oatmeal.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif; font-size: small;">Taken from : <a href="http://www.cacahmpionsforchange.net/">www.cacahmpionsforchange.net</a></span><br />
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<br />Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-10176677536711651602012-06-09T09:49:00.000-07:002012-06-11T15:48:09.474-07:00Quench your thirst, try a HONEYDEW KIWI COOLER<br />
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<span style="font-size: small;">Another fruit drinks that you can try this summer! Enjoy this refreshing drink!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzCjSaZDkCIt8jJ_4SPTMGI5yR7znLSqT-ZTjSRtIXTNaczVC3TSHW_5o4gFCOiEmvabdpgPhwkw5mU6pRF8Dd3tr0i_qnQAd1AchPek-rIKxagRp9Eka_F6jKOu9bmfhYQH7I8B1UPm-/s1600/honeydew_kiwi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzCjSaZDkCIt8jJ_4SPTMGI5yR7znLSqT-ZTjSRtIXTNaczVC3TSHW_5o4gFCOiEmvabdpgPhwkw5mU6pRF8Dd3tr0i_qnQAd1AchPek-rIKxagRp9Eka_F6jKOu9bmfhYQH7I8B1UPm-/s400/honeydew_kiwi.jpg" width="266" /></a></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><b><span class="Apple-style-span">HONEYDEW KIWI COOLERS</span></b></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><span class="Apple-style-span">Makes 4-5 glasses<br /><br />Ingredients:<br />3 cups cubed Honeydew<br />2 Kiwi fruit, peeled and cubed<br />2 tbsp simple sugar<br />1 cup ice cubes</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><span class="Apple-style-span"><br /><b>How to make simple sugar:</b></span></span><br />
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<li><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><span class="Apple-style-span">In a pan, combine water and sugar, should be sand consistency.</span></span></li>
<li><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><span class="Apple-style-span">In a medium fire, let it simmer for 5 minutes. Do not mix.</span></span></li>
<li><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><span class="Apple-style-span">When the sugar is completely dissolved and the mixture has a clear consistency, the syrup is already done.</span></span></li>
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<li><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><span class="Apple-style-span">In a blender, combine all ingredients; cover and process until blended.</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: small;"><span class="Apple-style-span">Pour into chilled glasses. Serve immediately.</span></span></li>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_e40k2ObzgQRpEslwOdqqJ3nsPNwbrV5_X4-Zes1-vPG-oygojof6j0FjE42Tmjzw6JwseR53B6pZ4jMz4c733q6BrJAO_Jx5XE3t-QVljpll0PGNHt1XKEBhPdJuP-lRn6ITI4LnkWO/s1600/chef+drif.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_e40k2ObzgQRpEslwOdqqJ3nsPNwbrV5_X4-Zes1-vPG-oygojof6j0FjE42Tmjzw6JwseR53B6pZ4jMz4c733q6BrJAO_Jx5XE3t-QVljpll0PGNHt1XKEBhPdJuP-lRn6ITI4LnkWO/s200/chef+drif.jpg" style="cursor: move;" width="133" /></a></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;"><span class="Apple-style-span" style="background-color: rgba(255, 255, 255, 0.918); color: #222222; display: inline ! important; float: none; font-family: Times,'Times New Roman',serif; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b>Chef Dindo Riforsado</b><br /><br /><i>Chef Drif has a long and distinguished career in the culinary arts industry. He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events. </i></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;"></span>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-72706349882269880082012-06-07T08:00:00.000-07:002012-06-09T13:51:48.985-07:00Refresh yourself with a Pineapple Orange Drink<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="border-collapse: collapse;">This Summer, quench yourself with fresh fruit drinks! They not only refreshes you, but they are packed with vitamins and minerals that your body needs. Here is one drink that you can make for yourself! </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6bwNz4cXZHd44I_uH9LRz3IjlSQ8q11ARQDFZL0oiEUcxtOlj6NT3cPKp5e9rkTTVGIlIGxf7yJgKlpPxtLWoJgHWfWK3XqekH5GqtEnLs_EpFUUXI6xEotZPLRMzBf4OmGryO_U1iUw/s1600/pineapple_lemondrink_chefdrif.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6bwNz4cXZHd44I_uH9LRz3IjlSQ8q11ARQDFZL0oiEUcxtOlj6NT3cPKp5e9rkTTVGIlIGxf7yJgKlpPxtLWoJgHWfWK3XqekH5GqtEnLs_EpFUUXI6xEotZPLRMzBf4OmGryO_U1iUw/s400/pineapple_lemondrink_chefdrif.jpg" width="267" /></a></div>
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<b style="font-family: Verdana, sans-serif; font-size: 13px;">PINEAPPLE ORANGE DRINK</b><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes 4-5 glasses</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<li style="margin-left: 15px;"><div style="margin-top: 0.1in;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 pieces of fresh orange</span></div>
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<li style="margin-left: 15px;"><div style="margin-top: 0.1in;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 Fresh Pineapple, ripe</span></div>
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<li style="margin-left: 15px;"><div style="margin-top: 0.1in;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tbsp simple sugar</span></div>
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<li style="margin-left: 15px;"><div style="margin-top: 0.1in;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups ice cubes</span></div>
</li>
</ul>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>How to make simple sugar:</b><br />In a pan, combine water and sugar, should be sand consistency.<br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a medium fire, let it simmer for 5 minutes. Do not mix.<br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When the sugar is completely dissolved and the mixture has a clear consistency, the syrup is already done.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions</span></h3>
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<li style="font-size: 13px; margin-left: 15px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Peel off the skin of the orange</span></li>
<li style="font-size: 13px; margin-left: 15px;"><div style="margin-top: 0.1in;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a blender, combine pineapple, peeled oranges, simple sugar and ice cubes. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cover and process until thick and slushy. Add water if you do not prefer a slushy drink.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour into glasses</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serve immediately.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 19px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_e40k2ObzgQRpEslwOdqqJ3nsPNwbrV5_X4-Zes1-vPG-oygojof6j0FjE42Tmjzw6JwseR53B6pZ4jMz4c733q6BrJAO_Jx5XE3t-QVljpll0PGNHt1XKEBhPdJuP-lRn6ITI4LnkWO/s1600/chef+drif.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_e40k2ObzgQRpEslwOdqqJ3nsPNwbrV5_X4-Zes1-vPG-oygojof6j0FjE42Tmjzw6JwseR53B6pZ4jMz4c733q6BrJAO_Jx5XE3t-QVljpll0PGNHt1XKEBhPdJuP-lRn6ITI4LnkWO/s200/chef+drif.jpg" style="cursor: move;" width="133" /></a></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; display: inline !important; float: none; font-size: x-small; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b style="font-style: normal;">Chef Dindo Riforsado</b><br /><br /><i>Chef Drif has a long and distinguished career in the culinary arts industry. He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events. </i></span></span></span></div>
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</ol>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com0tag:blogger.com,1999:blog-5007704926378740325.post-7188974196235626912012-06-05T09:21:00.000-07:002012-06-08T11:37:09.709-07:00FRUITS & VEGGIES, your perfect summer companions!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt3xA6s7djXFRgpcI59kSV923yM68MhPITYV1uZeOpxBrAJBQO8cPxOcLCQkTvSTyYWSIHaDWGa3gwawXxFc2fnCtmoraK95eepDV2QO0YPUrwgI_4WVq_7uT90PpgFIeQg09Bchzxbv-/s1600/DSC_0121.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt3xA6s7djXFRgpcI59kSV923yM68MhPITYV1uZeOpxBrAJBQO8cPxOcLCQkTvSTyYWSIHaDWGa3gwawXxFc2fnCtmoraK95eepDV2QO0YPUrwgI_4WVq_7uT90PpgFIeQg09Bchzxbv-/s320/DSC_0121.jpg" style="cursor: move;" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCh3IIIRePlAmiF2sRHsFvLf-8GQ8PGUfcNY5awvlvOk-FyWkdIPzb4v1_u60uLtsTxeeKXXZsaQnB2qwHnBXFUKtCQ1r_CtrVPiP-M1-iI0wF5H0A0reyngqYlxgDRBS_Vo-61wahhz9/s1600/DSC_0205.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCh3IIIRePlAmiF2sRHsFvLf-8GQ8PGUfcNY5awvlvOk-FyWkdIPzb4v1_u60uLtsTxeeKXXZsaQnB2qwHnBXFUKtCQ1r_CtrVPiP-M1-iI0wF5H0A0reyngqYlxgDRBS_Vo-61wahhz9/s320/DSC_0205.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EZYgS5zuth5miPyI0uqUqZy2kJyBCA-1vDq-Hl0JiTSerc4AGb2cw-rJWkRNmDKSzB5pFJ9_RcERN7aS9JEBF9W-8x50FTDIQSmsXqobTAUrbKDuWlxPMo09td286y-erLgRijyiwqtf/s1600/DSC_6124.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EZYgS5zuth5miPyI0uqUqZy2kJyBCA-1vDq-Hl0JiTSerc4AGb2cw-rJWkRNmDKSzB5pFJ9_RcERN7aS9JEBF9W-8x50FTDIQSmsXqobTAUrbKDuWlxPMo09td286y-erLgRijyiwqtf/s320/DSC_6124.jpg" width="320" /></a><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;">During</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><span class="il" style="background-color: #ffff88; color: #222222;">summer</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;">, people tend to focus more on their diet not only because they want a slimmer figure to flaunt during a beach outing; but also to keep them hydrated while having fun under the sun.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;">Hydration is very important especially during</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><span class="il" style="background-color: #ffff88; color: #222222;">summer</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;">because people tend to stay frequently outdoors, and sweat a lot this season than in any other time of year. To keep the body cool and refreshed, it is important to include different fruits and vegetables in one’s daily diet for these are not only known to be nutritious, but were also found to have large water content.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;">While it is common knowledge that fruits and vegetables provide the necessary nutrients in the body, the presence of many multivitamin supplements in the market make people skip having fruits and vegetables in their daily diet. One may be </span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;">surprised to find out, however, that there </span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;">are still other vital and natural nutrients in fruits and vegetables that are not found in multivitamins that are commercially available in the market today.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;">Fruits and vegetables can help prevent chronic illnesses because it contains antioxidants, minerals, and phytochemicals that help balance the blood sugar and lower the cholesterol in the body. Thus, helping in the prevention of chronic diseases such as diabetes, heart disease, and cancer, among others. </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;">Frequent consumption of fruits and vegetables is ideal for the weight conscious individuals who do not want to deprive themselves of good flavor. Although some fruits may contain sugar, it does not make the body fat because it is a natural sugar, unlike those found in sweets and candies. It also contains fiber, which is good in flushing out the toxins of the body. Thus, making it a very important part of everyone’s diet.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: garamond,'new york',times,serif; font-size: 19px;"><br /></span>Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com1tag:blogger.com,1999:blog-5007704926378740325.post-5717968017132525662012-06-01T08:53:00.004-07:002012-06-01T08:53:23.642-07:00Celery helps lower blood pressure<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcCug3dgN346azMDicmbIzIcZ7vqVcEp4NzRuQPZ8CfdrMLBs_cRDsqXqeabfQ-MAJYTuIj6X5KTBQo_DaTI6YT5ySG5h01ismmYX9aZGDbxtlXvEFKI0gGkhaNK6wQfYOlrkFxJs0Nfr/s1600/celery1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcCug3dgN346azMDicmbIzIcZ7vqVcEp4NzRuQPZ8CfdrMLBs_cRDsqXqeabfQ-MAJYTuIj6X5KTBQo_DaTI6YT5ySG5h01ismmYX9aZGDbxtlXvEFKI0gGkhaNK6wQfYOlrkFxJs0Nfr/s400/celery1.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Celery, with it's crunchy texture and distinct aroma, makes it a very popular addition to salads. Although Celery is available year round, you can enjoy its great taste and quality most during summer when it it in season. This power veggie, along with Watermelon, is said to <a href="http://www.healthyanswers.com/general_articles/2012/05/supermarket-produce-can-help-lower-blood-pressure/#.T8jHH5i4E20" target="_blank">help lower blood pressure</a>. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So, before you ditch this veggie from your regular meal preparation, because you just don't like it, well , think again. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The way to go now is to go all natural! Explore your supermarket's produce section and eat fruits and veggies daily. </span><br />
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<br />Island Pacific Supermarkethttp://www.blogger.com/profile/03828878992173843206noreply@blogger.com3