Filipino Star - November 2010 Issue
Filipino Star - November 2010 Issue
Filipino Star - November 2010 Issue
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nOVEMBER <strong>2010</strong> The North American <strong>Filipino</strong> <strong>Star</strong><br />
15<br />
Ingredients:<br />
1 whole dalag (mudfish), about 1 kg.,<br />
scaled, gutted and scrubbed well to<br />
remove the slime, and cut to serving size<br />
pieces<br />
1 bunch of pechay (local Chinese<br />
cabbage) or a combination of pechay<br />
and repolyo (white cabbage)<br />
1 large onion, finely sliced<br />
1 tomato (optional, I added the tomato<br />
for color, basically), diced<br />
1 thumb-sized piece of ginger, peeled<br />
and thinly sliced<br />
3 cloves of garlic, crushed and peeled<br />
1 tsp. (or more) of whole black<br />
peppercorns<br />
3 to 4 tbsps. of vegetable cooking oil<br />
patis (fish sauce), to taste<br />
For the miso sauce:<br />
Philippine Cuisine<br />
Pesang dalag (mudfish in light<br />
soup) with miso sauce<br />
Add the miso and stir. The mixture will<br />
appear much too dry at this point.<br />
about a cup of yellow miso (available in<br />
vegetable stalls in wet markets; also<br />
available in most supermarkets)<br />
1 onion<br />
1 tomato<br />
3 cloves of garlic<br />
2 tbsps. of vegetable cooking oil<br />
patis, to taste<br />
Saute the onion, garlic, ginger and<br />
tomato, if using. Cook, stirring, until the<br />
vegetables soften a little.<br />
Add the fish. Pour in enough water to<br />
cover. Add peppercorns. Bring to the<br />
boil. Remove the froth (scum) that forms<br />
on the surface as it will make the soup<br />
cloudy.<br />
Prepare the pechay. Wash, cut off the<br />
root ends and, if rather large, cut right<br />
across the middle.<br />
Add the pechay to the pot, pushing the<br />
leaves down. Season with patis to taste.<br />
Continue boiling for a minute then cover<br />
the pot and turn off the heat. Both the<br />
fish and greens will continue cooking in<br />
the residual heat. I find this the best way<br />
not to overcook them.<br />
While the fish finishes cooking in the<br />
residual heat, prepare the miso sauce.<br />
Finely slice an onion, chop a tomato and<br />
three cloves of garlic.<br />
Heat about two tablespoonfuls of<br />
vegetable oil and saute the garlic, onion<br />
and tomato until they start to soften.<br />
Take some of the broth from the pesa<br />
and pour into the miso mixture little by<br />
little, no more than a few tablespoonfuls<br />
at a time, until the mixture is of the<br />
desired consistency. Some people like<br />
the sauce to be almost soupy; others<br />
prefer it thick. When the consistency of<br />
the miso sauce is just right, add patis to<br />
taste.<br />
Serve the pesang dalag with the miso<br />
sauce on the side.<br />
Torta (Crab Omelette)<br />
Ingredients<br />
alimango or alimasag (crabs)<br />
eggs<br />
onion celery or green onions or both (if<br />
you have kinchay, use it)<br />
salt<br />
white pepper<br />
garlic (extra garlic for frying)<br />
oil for deep frying<br />
Cooking Instructions for (Crab Torta)<br />
Boil crabs until red. Take meat out of crab<br />
including the "alige" if present. Save as<br />
much as much meat as you can. Make<br />
sure not to include 'bones' in the meat that<br />
you collect. Set meat aside and also save<br />
the shell.<br />
Slice celery and onion. Set aside.<br />
Whip eggs. As to the number of eggs, it<br />
depends on how much crab<br />
meat/vegetable mixture you have.<br />
Mix crab meat, "alige", onion, celery or<br />
green onions (note: I like celery better in<br />
this dish, it gives it a little bit of flavor,<br />
kinchay or cilantro is also good to use<br />
here), a little bit of garlic, salt and pepper<br />
to taste - like making an omelet. Mixture<br />
has to have a consistency that the<br />
ingredients don't fall apart or run.<br />
Stuff crab shell with the<br />
crab/egg/vegetable mixture.<br />
Heat oil in pan (a wok works best here),<br />
add garlic. Once the garlic is brown, fry<br />
crab. You probably need to deep fry so<br />
heat a lot of oil. This is very quick actually.<br />
When the crab meat mixture turns brown,<br />
take the crab out of oil and drain (paper<br />
towel works best).<br />
Beef Tapa<br />
www.filipinostar.org<br />
Estimated preparation & cooking time: 30<br />
minutes<br />
Ingredients:<br />
1/2 kilo lean beef, thinly sliced<br />
*/2 cup fish sauce (patis)<br />
*1/4 cup refined sugar<br />
*3 teaspoons salt<br />
*1 head garlic, crushed and minced<br />
*1 teaspoon ground pepper<br />
*1/2 cup cooking oil<br />
Cooking Instructions:<br />
*Mix all ingredients in a mixing bowl<br />
*Marinate for at least an hour or keep in the<br />
refrigerator overnight.<br />
*In a large wok, heat cooking oil.<br />
*Fry the marinated beef for 15 minutes or<br />
until golden brown.<br />
*Serve hot with steamed rice or fried rice.<br />
Pork loin<br />
Approximately<br />
15 lbs<br />
2 .09 lb<br />
Half or Whole<br />
pork<br />
Cut & Wrapped<br />
1.39 lb<br />
8 .79 Home smoked<br />
meat<br />
lb<br />
Fresh Belly<br />
with skin<br />
2 .99 lb<br />
� Fresh pork blood<br />
� Fresh bacon<br />
� Fresh liver<br />
� Pork skin<br />
Available<br />
Mon. Tue. Wed.<br />
BUSINESS HOURS<br />
8:00 a.m. - 5:00 p.m.<br />
Thu. Fri. 8:00 a.m. - 6:00 p.m.<br />
Saturday 8:00 a.m. - 5:00 p.m.<br />
Sunday Closed<br />
Havelock<br />
203<br />
Beef<br />
Blade steak<br />
3 .29 lb<br />
Front quarter of<br />
beef Approximately<br />
200 lbs<br />
2 .69 lb<br />
Beef<br />
short ribs<br />
3 .29 lb<br />
Pork Spare Ribs<br />
2 .29 lb<br />
St.Chrysostome St. Edouard<br />
St. Remi<br />
Sherrington<br />
Barrington<br />
Hemmingford<br />
Jackso<br />
n Road<br />
Malone<br />
Serving Tip:<br />
Beef tapa goes great with any of the<br />
following:<br />
*Atchara (pickled green papaya).<br />
*White vinegar with hot chili peppers<br />
*Sliced red tomatoes.<br />
*With fried egg and fried rice (Tapsilog)<br />
219<br />
Covey Hill Road<br />
Boucherie Viau Inc.<br />
Picnic ham<br />
(with bone)<br />
1 .29 lb<br />
Pork Head<br />
15 .00 ea<br />
1 litre of fresh<br />
blood with purchase<br />
when available<br />
1/2 pork<br />
4 .99 Regular smoked<br />
bacon<br />
lb<br />
10 lbs & over<br />
4 .89 lb<br />
83 Covey Hill, Hemmingford QC J0L 1H0<br />
Tel.: (450) 247- 2130 or (450) 247- 3561<br />
219<br />
Moders<br />
Canada<br />
U. S. A.<br />
202<br />
Parc<br />
Safari<br />
Class<br />
Champlain<br />
Napierville<br />
Lacolle<br />
Sortie<br />
Exit No.6<br />
15