Monday, November 8, 2010

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!

Wednesday, November 3, 2010

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.