14 From Page 11 Speech of Ms. O’Connor www.filipinostar.org The North American <strong>Filipino</strong> <strong>Star</strong> <strong>June</strong> <strong>2013</strong>
<strong>June</strong> <strong>2013</strong> The North American <strong>Filipino</strong> <strong>Star</strong> 15 Philippine Cuisine and Favorite Food Pork loin Approximately 15 lbs 2 .99 lb Half or Whole pork Cut & Wrapped 1. Beef Blade steak 4 .99 lb Boneless Pork shoulder -$2.89 lb Fresh Pork Leg 2 .29 lb Beef short ribs 7 .99 lb Ground Beef 3 .79 lb 4 .49 lb Frozen pork blood Fresh liver Pork skin Goat Available on order Compiled by Zenaida Ferry Kharroubi 99 Fresh Pork Belly with skin Asian fish fillet with coconut milk and snowpeas This is a one-skillet meal that uses the traditional Asian technique of steaming fish and vegetables. There’s little clean-up and you get the four food groups in one flavourful dish. Ingredients 1 tbsp (15 mL) butter 3 green onions, sliced 1/2 cup (125 mL) sweet red pepper, diced or baby carrots, thinly sliced 1/2 tsp (2 mL) salt, divided lb Mon. Tue. Wed. 8:00 a.m. - 5:00 p.m. Thu. Fri. 8:00 a.m. - 6:00 p.m. Saturday 8:00 a.m. - 5:00 p.m. Sunday Closed Havelock 203 Over 20 lbs 4.29 lb St.Chrysostome St. Edouard St. Remi Sherrington Barrington Hemmingford Jackso n Road Malone 1/8 tsp (0.50 mL) hot pepper flakes 1 cup (250 mL) jasmine rice, rinsed 1/4 cup (50 mL) unsweetened coconut, shredded 1 cup (250 mL) water 1 tbsp (15 mL) all-purpose flour 2 cups (500 mL) milk 2 cups (500 mL) snow peas, trimmed or green beans, chopped 1 lb (500 g) thin skinless white fish fillets, (about 1/2 inch/1 cm thick), cut into 4 pieces 219 Covey Hill Road Boucherie Viau Inc. BUSINESS HOURS 83 Covey Hill, Hemmingford QC J0L 1H0 Tel.: (450) 247-2130 or (450) 247-3561 219 Moders Canada 1 .99 Picnic Ham w/bone lb 8 .49 Bone-in shoulder chops 2.19 lb Home smoked meat lb Regular smoked bacon 5 .49lb Ground Pork Special 2.29/lb U. S. A. 202 Parc Safari Class Champlain Napierville Lacolle Sortie Exit No.6 15 www.filipinostar.org Pepper 1/4 cup (50 mL) fresh cilantro, chopped or basil 1 lime, cut into 4 wedges Did you know that bones regenerate constantly throughout one's life? Consuming milk products is important whatever your age. As the needs of the human body changes with age, so does the number of recommended daily servings. Preparation In a large skillet, melt butter over medium heat. Sauté green onions, red pepper or carrots, three-quarters of the salt and hot pepper flakes for 3 min or until softened. Stir in rice and coconut until coated. Add water and bring to a boil. Whisk flour into milk and pour into skillet, stirring. Bring to a simmer, stirring often. Cover, reduce heat to low and simmer for 5 min. Gently stir rice. Place fish fillets on top of rice; sprinkle with remaining salt and pepper, to taste. Sprinkle with snow peas. Cover and simmer, for 15 min or until rice is tender and fish flakes easily with a fork. Remove from heat and let stand for 5 min. Sprinkle with cilantro or basil. Serve with lime wedges to squeeze over top. Tips If you enjoy a little more heat, increase the hot pepper flakes to 1/4 tsp (1 mL) or add hot pepper sauce to taste. Thin fish fillets work best for this recipe, such as tilapia, pickerel or Pacific cod. If your fillets are thicker than 1/2-inch (1 cm), add the fish to the rice, cover and simmer for 5 minutes, then add the snow peas and simmer for 15 minutes as directed to allow the fish to cook without overcooking the snow peas. When buying fish, be sure to choose a variety that is sustainable and ethically fished. Jasmine rice has a fragrant aroma and floral flavour and cooks quickly. It’s readily available at most major supermarkets. You can use long-grain parboiled (Converted) rice instead; just increase the water by 1/4 cup (50 mL) and simmer for 10 minutes before adding the fish. Pochero Ingredients 1 lb pork belly, chopped 2 medium tomatoes, diced 1 medium onion, diced 1 teaspoon garlic, minced 2 to 2 1/2 tablespoons patis (fishsauce) 1 tablespoon whole pepper corn 1 small can tomato sauce 1 cup chick peas (garbanzos) 1 large plaintain banana (ripe), chopped Pumpkin Spice Cheesecake Recipe Pumpkin_Spice_Cheesecake Recipe Ingredients 1 medium sized potato, cubed 1 small cabbage, quartered 1/4 lb long green beans 1 bunch bok choy (pechay) 1 cup water 2 tablespoons cooking oil Cooking Procedure Heat cooking oil in a cooking pot. Sauté garlic, onions, and tomatoes Add pork and cook until the color turns light brown. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir. Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes). Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes. Add cabbage and long green beans. Cook for 5 minutes. Stir-in the bok choy. Cover the pot and turn off the heat. Let the residual heat cook the bok choy (about 5 minutes). Transfer to a serving plate and serve. Share and enjoy! Number of servings (yield): 4 How to make Palitaw (<strong>Filipino</strong> desserts) Palitaw rolled in grated fresh coconut then sprinkled with a mixture of toasted sesame seeds and sugar <strong>Star</strong>t by boiling water in a deep skillet, wok or saucepan. In a skillet (or using a seed toaster), toast some sesame seeds until lightly browned. Cool then combine with sugar. Measure the rice flour into a large bowl. Gradually add enough water to the rice flour to make a soft dough. Knead until smooth. Form into oval shapes (about 3.5" x 2") and flatten. Into the boiling water, drop the flattened disks of dough a few at a time. Simmer or poach for a few minutes. A good indication that they're cooked is when the cakes float or come to the surface. Take them out of the water with a slotted spoon and drain by pressing the back of the spoon against a dry clean towel. Coat both sides of the cakes with grated coconut. Sprinkle with the sugar & toasted sesame seeds mixture or serve on the side. Serve with extra grated coconut and sugar. Advertise in the North American <strong>Filipino</strong> <strong>Star</strong> 514-485-7861
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