June 2013 Edition - Filipino Star

June 2013 The North American Filipino Star
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 (Filipino desserts)
Palitaw rolled in grated fresh coconut
then sprinkled with a mixture of toasted
sesame seeds and sugar
Start 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.
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