Island Pacific Supermarket at the Kulinarya: A Filipino Culinary Showdown

Six (6) Finalists shopped for ingredients at the Island Pacific Union City

Island Pacific Supermarket participated in as one of the sponsors of the recently concluded Kulinarya : A Filipino Culinary Showdown held at the Metreon in San Francisco last December 4, 2010. Organized by the Philippine Consulate General in San Francisco along with the various government agencies, namely, the Philippine Department of Foreign Affairs, Department of Tourism, Department of Trade and Industry, and the Philippine National Police with the goal of increasing the awareness and appreciation of Northern California residents on Filipino cuisine. 

 

Consul General Marciano Paynor Jr with the hardworking staff of the Philippine Department of Tourism San Francisco headed by Rene Delos Santos, Debbie Gallano and Gabby Agcaoili.

 

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

-The 6 finalists shown here with Consul General Marciano Paynor, Jr along with the staff of the Department of Tourism San Francisco. Also shown in photo are the judges composed of notable chefs, food critics and foodies; and volunteer culinary students from  CCA and USF.

 

 

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

The 8 gift baskets consisted of various Filipino food products

The six  (6) finalists shopped for their ingredients at the Island Pacific Supermarket in Union City. Each finalists were given $100 Gift Certificate that they've used to purchase their ingredients needed for their recipes. On hand to assist them was, Arnel Macaspac, the store manager of Island Pacific Supermarket in Union City. Aside from the Gift Certificates, Island Pacific Supermarket also donated some food items for the gift baskets that were given as a token of appreciation to the seven (7) notable judges in the Culinary field and to Franco Finn, who hosted the competition. The food items consisted of VuQo Premiuim Vodka-- the first and only vodka in the world that is made of coconut--, Mama Sita sauces and cookbook; R & M dried mangoes and Magnolia Quezo De Bola courtesy of Asian Commodities, the largest food distributor of Asian products; and Simply Calamansi -- a bottled ready to drink calamansi juice.

The finalists after shopping at Island Pacific Supermarket Union City accompanied by two (2) staffs from the Philippine Consulate General in San Francisco. Also shown in the photo are Arnel Macaspac, Store Manager of Island Pacific Supermarket Union City and Charina Carrera, Marketing & Communications Director of Island Pacific Supermarket.

 

Kulinarya: A Filipino Culinary showdown also featured some Filipino restaurants in the Bay area that showcased their dishes through a food sampling.  Over all, Kulinarya was a huge success attended by  over 500 people who came to witness the finals of the cook-off.

Island Pacific Supermarket will continue to support this type of undertakings that would help promote Filipino culture through its native cuisines. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out the website at www.islandpacificmarket.com. Stay connected with them on Facebook @island pacific market, follow them on Twitter @islandpacificUS and  Blogger @island pacific market. Presyong Sulit... sa Island Pacific.

ISLA KULINARYA: The Ilocos Region's Native Cuisines

The Ilocos Region's Native Cuisines 

Featured Recipe: Dinakdakan

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

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

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


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


Isla Kulinarya is proud to present Dinakdakan. 


Dinakdakan

 Dinakdakan

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

Ingredients:

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

Cooking Instructions:

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

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

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

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- like us on Facebook @ island pacific market, follow us on Twitter @ islandpacificUS and  Blogger @ island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit, sa Island Pacific!

ISLA KULINARYA: THANKSGIVING RECIPES

Thanksgiving Recipe:

Island Pacific House Salad with Honey-Mustard Dressing

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

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



ISLAND PACIFIC HOUSE SALAD W/ HONEY-MUSTARD DRESSING



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

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

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

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

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and  Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.

ISLA KULINARYA'S FEATURED CHEF FOR NOVEMBER, CHEF RYAN BERGUNIO

CHEF RYAN BERGUNIO

Former Executive Chef & Pastry Chef, Lola's Restaurant in West Hollywood

Former Chef De Cuisine & Executive Pastry Chef at Kado Japanese Restaurant

Chef Ryan

For Isla Kulinarya’s November series,Island Pacific is proud and honored to feature delectable recipes from one of the best Filipino American chefs today, Chef Ryan Bergunio of Lola’s Restaurant in Hollywood. Known as a favorite hang-out of celebrities, Lola’s keeps attracting crowds because of its amazing food which has always enjoyed great reviews from its clientele, thanks to Executive Chef Ryan.  Bergunio graduated from Le Cordon Blue, worked at Peninsula Beverly Hills, did an internship at Table 8 with Chef Armstrong, and was the Executive Chef at La Defence.

Dubbed by food connoisseurs as a world class chef, Ryan Bergunio was born in the Philippines, and was raised in the small town of New Milford, Connecticut. After high school, he decided to move to Los Angeles to pursue a medical profession, but ended up working at Moishe’s Restaurant and enrolling at the exemplary Culinary School of Le Cordon Bleu Program in North America. He immersed himself in the masterpieces of French Chef Herve Guillard, English Chef Alyson Cook, and Master Baker, Joshua Orlando. Ryan graduated with a Scholarship, in the President’s Honor Roll, and a Perfect Attendance Award.

After graduation, Ryan worked with Celebrity Chef Govind Armstrong at Table 8 Restaurant and at the Peninsula Beverly Hills Hotel, before becoming an Executive Pastry Chef at Kado Restaurant.  After a year, Ryan was hired as an Executive Chef at La Defence Restaurant. Then Lola’s came calling, and since then, he has been wowing Hollywood clients to no end with his amazing creations.

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and  Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.

Isla Kulinarya: Thanksgiving Recipe

WARM SHRIMP COCKTAIL W/ HORSERADISH COCKTAIL SAUCE


WARM SHRIMP COCKTAIL W/ HORSERADISH COCKTAIL SAUCE
Serves 4

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

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

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

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

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

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

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

  

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

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and  Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.

ISLA KULINARYA: The Ilocos Region's Native Cuisines

Featured Region: Region I-- The Ilocos Region

Featured Recipe: Dinengdeng

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

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

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

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

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

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

 www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and  Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific. 

Ilocano's Dinengdeng



Dinengdeng

Yield: 6
Preparation Time: 45 minutes

Cooking Time: 40 minutes

Ingredients:

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

Cooking Instructions:

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

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

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

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

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at

ISLA KULINARYA: The Ilocos Region's Native Cuisines

Featured Region: Region I-- The Ilocos Region

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

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

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

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

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

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

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

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

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

Papaitan or Mixed Cow's Innards Soup

PAPAITAN CARNE (Baboy/Baka/Kambing)

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

Ingredients:

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

Method:

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

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

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

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

Saute for 3 minutes more.

Stir to get bitter result.

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

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

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and  Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific. 

Isla Kulinarya is now on YouTube!

In line with the Filipino Heritage Month, Isla Kulinarya by Island Pacific Supermarket can now be seen on YouTube.
 Isla Kulinarya, a weekly column in Asian Journal,  features a specific region of the Philippines and showcases recipes of its distinct native cuisines. The column provides interesting informationabout the place, its history, culture, language, and famous landmarks that make the Philippines truly unique.
 To accompany the column,  videos of cooking demonstrations and cooking tips are available to the public online through the Island Pacific Supermarket's Youtube channel.
The videos, which will feature some of our best chefs, authors, homemakers and Philippine cuisine aficionados will not only teach viewers how to cook some of  Filipinos’ favorite dishes but also give them tips to make their meals special and memorable.

Through ISLA KULINARYA, Island Pacific Supermarket aims to  showcase and promote Filipino cuisine to the world.

Check out a new episode aired every Wednesdays on youtube atwww.youtube.com/user/islandpacificmarket.

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- like us on Facebook (island pacific market), follow us on Twitter (islandpacificUS) and  Blogger (island pacific market).

Watch us on YouTube at  www.youtube.com/user/islandpacificmarket. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific. "

Chef Soc Inonog , the First Certified Culinary Educator by the American Culinary Federation

Isla Kulinarya's featured Chef, Socrates Zaldivar-Inonog, the first Certified Culinary Educator by the American Culinary Federation. Read the article about this great Filipino Chef from Asian Journal.


http://www.ajdigitaledition.com/webpaper/webpapers/2010/aj100915/viewer_frame.html

http://www.ajdigitaledition.com/webpaper/webpapers/2010/aj100915/viewer_frame.html



ISLA KULINARYA: The Ilocos Region's native cuisines

The Ilocos Region's Native Cuisines

Featured Recipe: Inabraw or Abraw

 

In the last issue, Isla Kulinarya featured an Ilocano dish composed of a medley of local vegetables called pinakbet. We have also shared with you some interesting information about the region. This week,once again, we focus our attention on another cuisine, Inabraw or Abraw from this northwestern section of Ilocos, which is noted for being the birthplace of former Philippine President, Ferdinand Edralin Marcos, who ruled the country for almost 20 years.

 

Ilocos Norte's main source of livelihood is agriculture, where all lands for cultivation can be planted with rice, corn, garlic, onion, sugarcane, tobacco, and cotton. Cloth weaving, pottery making, blacksmithing, woodcarving and furniture making abound in this province as well. For those wishing to visit this province, they should be prepared to weather the extreme climate, which is very dry from December to April and very wet for the rest of the year. May is the warmest month, with an average temperature of 83 deg F, and December is the coldest.

 

Now, for our featured dish, we will be sharing with you the recipe on Inabraw or Abraw.

Inabraw or Abraw is a vegetable soup dish that is marinated in a fish paste called "bagoong". "Bagoong" is the Philippines’ version of the French caviar and is used in a variety of ethnic dishes. Patiently fermented, anchovies are used to make bagoong and it provides a unique salty taste for the palate. Some say you are not a true blooded Ilocano if you do not like eating with bagoong.

 

Inabraw or Abraw

 

The vegetables used in this dish are garlic, onion, tomatoes, eggplant, and jute leaves. All of these vegetables are readilyavailable from every Ilocano’s backyard and a staple in many other local dishes including pinakbet. As in most Ilocano dishes, a generous
portion of garlic, onions and tomatoes are used in the  making of inabraw. These vegetables are seasonings that are great for common cold, heart disease and a variety of illness.

 

On the other hand, Jute leaves or “saluyot”, popularly known in the medical field as the “wow vegetable”, is one of the most nutritious vegetables in the Philippines.  It is known to give smooth, clear skin, and increases the immune system. Because of its fibrous
nature, it helps to maintain good intestinal health. Saluyot, onions, garlic,tomatoes and cut slices of eggplants or “talong”, a deeply purple glossy vegetable complete the making of Inabraw.  A nightshade vegetable, eggplants contain great antioxidants that helps in controlling cancer and diabetis. Together, these assortment of green leafy and colofrul vegetables in inabraw has been known to be the secret behind the long life, good health and youthful looks among Ilokanos.

 

Abraw is considered a healthy dish because of the amount of vegetables that make up this beloved Ilokano dish.

Here for the enjoyment of Filipino Americans is a healthy recipe-- brought to you by Island Pacific’s Isla Kulinarya.

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

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- like us on Facebook (island pacific market), follow us on Twitter (islandpacificUS) and  Blogger (island pacific market). For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.  Advertising Supplement.

 

 

 

ISLA KULINARYA: The Ilocos Region's native cuisines

Featured Region: Region I -- the Ilocos Region
Featured Recipe: Pinakbet

For the whole month of October, Isla Kulinarya will bring you to a scenic region that is blessed with open highways and cobblestoned roads, old fashioned towns, and grand Spanish style architecture-- the Ilocos Region.  Region 1 or Ilocos Region, which is wedged between the wild china sea and rugged Cordillera mountain range demonstrates a visually stimulating scene that boasts its splendor and magnificence. It consists of several provinces including: Abra, Benguet, Ilocos Norte, Ilocos Sur, La Union, Mountain Province, and Pangasinan.

In addition, Ilocos is home to hardworking people who have cultivated the land to provide themselves with nourishment for thousands of years.
 
They say they’ll know you’re Ilokano if :
             *you're a spendthrift or a frugal person
             *you address your fellows as lakay.
             *you say “aysos” over 10 times a day
             *your family gathering includes an inevitable game of Pepito/Pusoy
             *your favorite expression is mangan tayon (let’s eat!) and
             *your favorite dish is pinakbet.

Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled".


Ilokano's pinakbet

 The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers, parda and winged beans. A Tagalog version usually includes squash or kalabasa. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilocano households.

As its name suggests, pinakbet is usually cooked until almost dry and shriveled and the flavors of the vegetables are emphasized and accentuated by bagoong (shrimp paste). In some cases, lechon, chicharon, or other meats (most commonly pork), or shrimp are added.

Because pinakbet is a vegetable dish, it is considered a healthy dish. Here for the enjoyment of Filipino Americans is a great recipe for this beloved Ilokano dish- brought to you by Island Pacific’s Isla Kulinarya.

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

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- like us on Facebook (island pacific market), follow us on Twitter (islandpacificUS) and  Blogger (island pacific market). For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific. "

Island Pacific Supermarket at Eat Bulaga Live in Anaheim!

ISLAND Pacific Supermarket proudly supported Eat Bulaga show held recently at Heritage Forum in Anaheim. The formidable comic duo of  Vic and Joey along with the Dabarkads and EB Babes wowed the crowd.


Concert goers received coupons from Island Pacific Supermarket





The crowd filled the Heritage Forum in Anaheim





Vic Sotto and Joey De Leon with the Dabarkads and EB Babes



  Island Pacific endeavors to support Philippine artists who come to the US to provide entertainment to our fellow kababayans. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California. Check out our website at www.islandpacificmarket.com. Stay connected with us --- Like us on Facebook (island pacific market), follow us on Twitter (islandpacificUS) and Blogger (island pacific market). Presyong Sulit... sa Island Pacific. "

Island Pacific supports Fall Ball Fun Fest 2010: A Basketball Exhibition Game

Island Pacific Supermarket supports Fall Ball Fun Fest 2010, a basketball exhibition game featuring PBA Heroes such as Jerry Codinera, Jojo Lastimosa, Benjie Paras, Kenneth Duremdes and many more!

A family event with lots of food, pre-game event and performances. Come and join the fun on October 3, Sunday , 10 AM- 5PM, pre-game starts at 12:30 pm.

Island Pacific at the Jazzmopolitan: Filipino Gentlemen of Jazz

Island Pacific Supermarket proudly supported Jazzmopolitan: Filipino Gentlemen of Jazz, held recently at the Ford Amphitheatre in Hollywood . It was truly an unforgettable evening where the crowd was treated to a finger-snapping, toe-tapping, betcha-never-heard-that-before music performed by some of the best Filipino and Filipino-American jazz instrumentalists and vocalists. 

Enjoying the food at the VIP Reception were saxophonist, Ner De De Leon, singer Becca Godinez, and musical director Edward "Tateng" Katindig, and Charina Carrera from Island Pacific Supermarket.

The Filipino Gentlement of Jazz included saxman Michael Paulo, who has performed with AL Jarreau, James Ingram, Rick Braun, Peter White, Kenny Logins, Patti Austin, David Benoit and Kalapana; vocalist Mon David, champion of the 2006 London International Vocal Competition;  saxophonist Ner de Leon, Berkelee School of Music alumnus and emerging contemporary jazz musician; Rafael "Raffy" Lopez, COO of ABS-CBN International, the largest Philippine-based global media network and a passionate guitarist; and musical director Edward "Tateng" Katindig,  known affectionately as the Oscar Peterson of the Philippines.  The evening's house band was composed of drummer Abe Lagrimas, Jr. ,bassist Dominic Thiroux , Myke Gonzaga and George Rossi. The jazz jamming had the crowd dancing to their feet! 

 Saxman Michael Paulo , shown here  with ace comedian, Bernardo Bernardo

Jazzmopolitan is a part of the Ford 2010 Season, a multi-disciplinary arts series produced by the Los Angeles County Arts Commission in cooperation with Los Angeles County-based arts organizations.   A portion of the show's proceeds were donated to Filipino American Library and Bantay Bata, a project of the ABS-CBN Foundation International, Inc.
Island Pacific endeavors to promote art, food and culture by actively supporting these types of events.

COO of ABS CBN International and passionate guitarist, Raffy Lopez with his family along with  Gina Tabuena- Godinez and Charina Carrera of Island Pacific Supermarket.
 

Seen enjoying the show was another jazz singer, Louie Reyes , shown here with Mon David.

Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California. Check out our website at www.islandpacificmarket.com. Stay connected with us --- Like us on Facebook (island pacific market), follow us on Twitter (islandpacificUS). Presyong Sulit... sa Island Pacific. "
 

 

Isla Kulinarya's featured Chef: Chef Socrates Z. Inonog

Welcome to Isla Kulinarya-- a gastronomic adventure that will take you from one culinary destination to the next, exploring the different cuisines that make each regions of the Philippines truly unique. Together with some of the best chefs and food authors as well as ordinary homemakers, Isla Kulinarya will share delicious recipes and introduce readers to the world of authentic flavors of the Islands Philippines.

 

For our opening salvo, we will showcase special recipes from the most celebrated Filipino chef in America - Chef Socrates Inonog. He’s the first chef to be bestowed as the Certified Culinary Educator in the US and has received a number of awards from his decades of culinary career.
 

The 79-year-old was the former Dean of Emeritus of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. He served as a culinary professor, Department Chairman, Dean of Faculty, and Director of Operations before accepting the Dean Emeritus position at the Johnson and Wales University. One of his former students from the class of 1978 was none other than famous international chef Emeril Lagasse.

Inonog proudly promotes Philippine cuisine wherever he goes. "We should be proud of what we have," he said. "Our cuisine, it’s not simple, it’s a combination of so many cultures, Spaniards for 300 years, Japanese, Chinese, Malaya Polynesian we should be proud of our cuisine. To this day whenever I cook, although I know how to cook everything, they want my Filipino food. As a Filipino, love your cuisine, really promote it and love it. "

Catch us again next week as we bring you Chef Soc's Inonog's version of Adobo. Watch out for it! 

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.

Check out our website at www.islandpacificmarket.com. Like us on Facebook (island pacific market), follow us on Twitter (islandpacificUS) and connect with us on Blogger (island pacific market). For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. 

Presyong Sulit... sa Island Pacific. "

 

 

 

 

Isla Kulinarya: Introduction to Philippine Cuisine

Welcome to ISLA KULINARYA – Island Pacific’s regular column featuring Filipino culture through its varied cuisine. Starting today and every MDWK issue of the Asian Journal, we will feature free delicious recipes from chefs, culinary experts and ordinary Pinoys who just love to cook – from all-time Philippine favorites to local, unique fare from different regions. Enjoy new and traditional Filipino food recipes that are simple to cook and always a pleasure to serve and eat... dishes that are always welcome on the dining table.

Apritada, a Spanish influence dish

Like Philippine fiestas, Filipino recipes are rich in flavor & color. Philippine cuisine is as diverse as the different regions that make up the 7,000 islands. It is flavored by a rich variety of herbs and spices found all over the islands. Aside from the many tropical fruits and vegetables grown in the mountains and plains, seafood, meat and poultry are also a major part of the Filipino diet.

The Filipino culinary expertise has been greatly influenced by Spanish, Chinese, European, American, Arab and Asian cuisines. It is a fusion of various recipes adopted from earlier traders, Asian immigrants and former colonizers. Foreign trade brought in all kinds of spices and plants to the Philippines. And like the Filipino today, its cuisine is a gastronomic feast from different countries and cultures - from east to west.

Chicken Feet or most commonly referred to by the locals as "Adidas"

Filipinos have embraced as their own cuisines form other countries like the noodles from the Chinese, rice and meat dishes from the Spaniards, steak and burgers from the Americans and pasta from the Italians. All these now form part of the Philippine cuisine – made even better with the Filipino creativity.

Korean BBQ,  Asian influence dish

Get to know the Philippines more through its culinary treats. Experience the tastes and colors of Philippine food. The cuisine is a gastronomic delight that has been savored through many generations. Discover and enjoy the free Filipino food recipes, only from Island Pacific’s Isla Kulinarya. Happy Cooking!

ANG GANDA, DIVA?! featuring Lani Misalucha and Vice Ganda

Coming this Fall 2010, Starmedia brings to you yet another spectacular showcase featuring two of the hottest artists today -- Vegas' 2008 Entertainer of the Year, Ms. Lani Misalucha and the Philippines funniest, Vice Ganda together in ANG GANDA, DIVA?! Don't miss out on this fun event that will have you singing and laughing the night away!

Island Pacific Supermarket is a proud sponsor of Ang Ganda Diva?! Tickets are available at Island Pacific branches.

Eat Bulaga Live in Anaheim! Tickets are available at Island Pacific branches.

Watch the trio of Tito, Vic, and Joey along with Dabarkads and EB Babes at EAT BULAGA LIVE in Anaheim, California

Be entertained by the funny antics of this formidable trio as they tickle your funny bones on Saturday, September 18, 2010 @ 7:30 pm at the Heritage Forum located at 201 E. Broadway Anaheim, CA 92805.

Tickets are available at Island Pacific branches.

Update on egg recall and how to avoid Salmonella - Charleston Motherhood | Examiner.com

Update on egg recall and how to avoid Salmonella - Charleston Motherhood | Examiner.com

The  egg recall affecting California, Colorado, and Minnesota at this time include Noodle Products. The FDC in cooperation with the Centers for Disease Control and Prevention (CDC) conducted investigations of over a thousand reported cases, in July of salmonella. Their efforts tracked the tainted eggs to Wright County Egg in Galt, Iowa. The supplier furnished eggs to multiple restaurants and grocery clusters in California, Colorado, and Minnesota. Hillandale Farmsh has been identified as another possible source of contaminated eggs.

To avoid salmonella from ingestion of eggs:

1. Do not eat recalled eggs, searchable database of products affected.
2. Wash hands and surfaces that come in contact with raw eggs, chicken and meat.
3. Cook eggs fully. Egg whites and yolks left runny or raw increase the chances of a person contracting salmonella, as the product has not sustained enough heat to kill the bacteria.
4. The elderly and infants are more susceptible and generally suffer more serious symptoms from salmonella. Be extremely careful when serving eggs to them in particular.
5. Stay clear of restaurants that serve foods prepared with raw or not fully cooked eggs such as hollandaise sauce.
6. Purchase pasteurized eggs and patron restaurants and grocers known to use and sell pasteurized eggs.

Special Note: Fresh eggs from the recalled farms are being diverted to USDA-Approved facilities for pasteurization.(CNN Eatocracy, August 2010.)

Signs and symptoms of Salmonella:

• Nausea
• Vomiting
• Abdominal pain
• Diarrhea
• Fever
• Chills
• Headache
• Muscle pains
• Blood in the stool

Commonly caused by eating raw or undercooked eggs, meat, poultry, and egg products. If you suspect that you have salmonella poisoning, please see a doctor.

As always thank you for reading and please subscribe for free below for updates and relevant topics.

Statement of Egg Safety Center on Egg Recall by Wright County Egg

Statement of Egg Safety Center on Egg Recall 

ALPHARETTA, Ga., Aug. 13 /PRNewswire/ -- Wright County Egg of Galt, Iowa, is voluntarily recalling specific Julian dates of shell eggs produced by their farms because they have the potential to be contaminated with Salmonella, a food-borne bacteria.  The company is making this voluntary recall of products because testing at the company's farm showed some of the eggs may contain the bacteria.

Consumers should return the eggs in the original carton to the store where they were purchased for a full refund.  Eggs affected by this recall were distributed to food wholesalers, distribution centers and foodservice companies in California, Illinois, Missouri, Colorado, Nebraska, Minnesota, WisconsinIowa.  These companies distribute nationwide. and Eggs are packaged under the following brand names:  Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps.  Eggs are packed in varying sizes of cartons (6-egg cartons, dozen egg cartons, 18-egg cartons) with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413 and 1946.  Dates and codes can be found stamped on the end of the egg carton.  The plant number begins with the letter P and then the number.  The Julian date follows the plant number, for example:  P-1946 223.

Consumers are reminded that properly storing, handling and cooking eggs should help prevent food-borne illness. The Egg Safety Center and the Food and Drug Administration recommend that eggs should be fully cooked until both the yolks and the whites are firm, and consumers should not eat foods that may contain raw or undercooked eggs.  For more information on proper handling and preparation of eggs and answers to other frequently asked questions, visit www.eggsafety.org. 

The chance of an egg containing Salmonella Enteritidis is rare in the United States.  Several years ago, it was estimated that 1 in 20,000 eggs might have been contaminated, which meant most consumers probably wouldn't come in contact with such an egg but 1 time in 84 years.  Since that time most U.S. egg farmers have been employing tougher food safety measures to help protect against food-borne illness.  Chief among these methods are modern, sanitary housing systems; stringent rodent control and bio-security controls; inoculation against Salmonella Enteritidis; cleaning and sanitization of poultry houses and farms; and testing. 

About the Egg Safety Center

The Egg Safety Center provides scientifically accurate information on food safety issues related to eggs. We work with egg producers to provide them with the most up to date information available and are dedicated to educating consumers on proper food handling to reduce the incidence of food-borne illness.  For more information on egg safety visit www.eggsafety.org.