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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

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