Crispy Pork Belly

Seared Tuna salad

i just plate Seared tuna salad ginger sesame vinaigrette for the light lunch

Pork Asado

Pork Asado is a filipino dish made from pork shoulder or butt marinated in Calamansi(filipino lime)Star anise, brown sugar,some garlic dark soy sauce bay leaves and black peppercorn. Soaked in marination overnight or more then brown in skillet or dutch oven cast iron pan then simmer gently in its own marinade. Best serve with rice or potato

Pulled Pork Sandwich Saskatchewan style

This pulled pork sandwich is awesome made by sous chef brett from Hotel saskatchewan. it was made from premium quality pork shoulder slow cooked until they get very tender and so juicy with lots of spices like local mustard, garlic, shallots mixed in Homemade Barbecue sauce.. You must try this one.

Court Bouillion

Court Bouillon is consist of mixed chopped vegetables like Onion. leeks Carrots,celery, garlic, fennel stalks mix in cold water dry white wine. wine vinegar and olive oil.Add some bouquet garni (spice sachet of herbs bayleaves and peppercorn ) Simmer for 20-30 minutes. traditionally use for poaching fish or calves brain or sweetbreads and sometimes use as the base for may sauces.

Rhubarb and Lavander Tart

RHUBARB AND LAVANDER TART

Lamb sliders

Lamb Sliders

Reuben Sandwich of Circa 27

Reuben Sandwich

STRAWBERRY PIE

I just made strawberry pie today. Folks let's eat

Peking house Chinese restaurant

My wife's Birthday celebration at Peking house Chinese restaurants

We celebrate my wife's Birthday PEKING'S HOUSE Chinese restaurant and here what we had.

Yang chow fried rice

Sweet and sour pork spare ribs

SIZZLING TOFU

Roasted chicken

Mixed Mushroom with special asian sauce

Appy platter- Prawns almond, spring rolls fried dumpling,cold slice charsiew

Pure Honey from Sariaya Quezon

Local andBest Honey bee in town
One of the best goodies from Quezon is Pure honey with a piece of genuine Beehive in it. It only cost   roughly $US 5.00 per bottle (600ml) you'll get the natural flavour of the wild real honey. it is best with desserts and dessert sauces, alternative for sugar, sweeteners for coffee and almost everything you wanna savour this stuff.

Sweet Potato souffle'

Sweet potato souffle'

My Chef told me if you want pretty dessert that would delight our guest, it should be soufflé. Because it puffed nice, straight and with elegance. Some people think souffle is too complicated to make which  for me is not. Its just merengue, pastry cream and flavouring folded together and bake in the oven for several minutes. I don't think that's difficult.

 Here is my own recipe of Souffle.
Serves 4 ramekin

Ingredients are:
2 large  Yam potato, Boiled until tender
4 large eggs, separated
1 cup milk, warmed
5 Tblsp Caster sugar
1 Tblsp  Plain flour

*When yam is soft, sieve it to get 170 grams of pureed' yam. set aside and cool to room temperature
*In a medium saucepan over medium heat, whisk 4 egg yolks and sugar  together until thick and pale yellow colour and sprinkle flour, whisk again to avoid lump. Now add half cup of warmed milk. Whisk vigorously to prevent lump and scorching from the bottom of the pan. Add the remaining milk bit by bit , whisk until the mixture becomes thick. Fold the yam puree'. Cool to room temperature.

For Mirengue

2 egg whites
4 Tblp white sugar
2 pinch cream of tartar (optional)

*Whisk egg whites until bubbly,Add cream of tartar, add sugar 1 tablespoon one at a time. make sure sugar is dissolve before you make an addition. whisk until mirengue is hard peak.

 Assemble:
 Preheat oven to 180C

Butter 4 ramekins cover each with caster sugar- Set this aside

Carefully fold 1/3 of the mirengue mixture to yam pastry cream. Blend well. Now work quickly as meringue is easy to deplete, add the remaining meringue and fold gently until just blended. do not over mix. Spoon mixture into prepared ramekins. Smooth the top with spatula, run your thumb tip around the edge of ramekins Set them in prepared tray. Give each enough space so they won't stick together when they are cooking. Bake in Pre-heated oven for 12-15 minutes until it puffed nicely and has a golden crust on top.  Take them out of the oven,sprinkle with icing sugar. Serve immediately

Lunch at Chili's East Regina

I just had Lunch at Chili's on ordinary weekend and look what i got.

Chili's Quesadilla explosion salad

Its a crunchy romaine and iceberg lettuce with diced tomato.cooked chicken (Grilled), Shredded tortilla chips,Black olives topped with Marble cheese with House dressing(Balsamico) Served with 6 pieces cheese quesadilla. Not so good and not so bad for thirteen bucks for lunch on hungry tummy.

Canada Day 2013

As we celebrate Canada day, me and my friend Dhan decided to cook special Barbeque lunch at the picnc area.The day before celebration we headed to supermarket to buy the stuff that we will going to use. I have a plan to make Pork BBQ skewer "Filipino style" and sweet and spicy Spaghetti meat sauce while Dhan was assigned to make Fish dishes and sandwiches and some nibbles for the kids. So, here are some picture of what we had.

The Pinoy style Pork BBQ

In order for Pork to achieved its Golden colour and awesome flavour, I had to marinate them in Banana Catsup, little soy sauce, sugar,lime juice, white pop such as 7up or sprite ( if you don't like too sweet from the pop, you may substitute soda water or any kind of clear stock or consommé will do) salt and pepper, minced garlic and chop red onion. Marinating overnight would be recommended and the marination would be great basting as well.

Spaghetti Meat sauce

The Filipino all time Favourite pasta. Loved by the filipinos especially kids. The sauce is sweet and spicy but i made this sweeter.

Dhan's steamed tilapia with spices

Fish was seasoned very well, moist and sweet. It was seasoned with garlic, thyme, salt and dash of black pepper wrapped in tin foil and then steam. The Perfect pair of rice and stir fry vegetables

Lechon Kawali or  Deep fried pork belly

This was just awesome. whoever brought this, they are amazing. Pork belly was just perfectly cooked. Soft, tender and very moist meat and super crunchy skin. Unfortunately Liver sauce was missing.

Store bought fruit Platter

Fruit Plate for a refreshing dessert

Beef Burger with Sunflower essence.

Canadian Beef Burger with tomato slices and lettuce courtesy of Mr. Cesar Vergara. Storebought  Burger patties with a hint of sunflower with slice tomato and shredded romaine lettuce, mayo and catsup. Taste so good though.

Canada day is definitely a enjoyable time for every canadian and other people/nation who stayed here in canada.We spent more than half day in the park and yet a day is not enough for us. Indeed, we enjoy the foods so much and we had so much fun as well. Until next canada day folks!

HAPPY CANADA DAY EVERYONE!!!!

MONTANA'S Cookhouse Saloon

Last Sunday, We were surprised by our unexpected visitor. Christian dropped by to our pad and invited us to attend sunday mass then have lunch right after. So after mass everyone has no idea where to go until i suggest Montana. Well if they want something heavy and full meal meats, this is the place to be.

Montana specializes in Ribs, Salads, Burgers and steaks the Canadian way

The Menu

I got 12 ounces Beef Ribs with Texas bold sauce, a cornbread muffin, cornslaw and a side of mixed green salad with lemon vinaigrette
The servings for ribs was exceptionally huge and  actually didn't finish it and took some of my left over,The cornslaw was just literally okay. But the corn muffin was a little dry but it is very tasty
They have more than 3 flavours for ribs to choose from. They have Apple Butter,Texas Bold,Chipotle BBQ, Hickory, etc..

Bones dumped into bucket

MONTANA Cookhouse also serves different types of burgers, roasted chicken, TEXMEX dishes like quesadilla, tacos  and nachos, some wings ,soups,sandwiches and salads.
What is your favourite dish of Montana? Please share your experience

MONTANA COOKHOUSE is at:
2655 Gordon rd, Regina Saskatchewan
Tel no:306-5691557

Scary Pork blood stew (Dinuguan)

Helloooooooo! How's everything in here? its been a year and a half since my last post and I'm quite excited to be back. Well i'll try to have post at least one in a month or so from now on. and that is a promise. I just can't get enough time to write because of my busy schedule to my job and to my friends asking for help doing about their cooking, buying stuff for the pantry, sharing my recipes for their occasions particularly the last summer season ( Picnics and birthdays occasion mostly)  Anyway I'm back and I'm so excited

And YES i was so excited these past few days as i heard from a couple of friends here in Regina that there's a FILIPINO restaurant and lounge will be opening soon. oh that would be awesome.

And YES finally after a long wait, I'm gonna taste the authentic favorite food of mine and i hope they will put this on the menu- The Dinuguan, dinardaranan (Ilokanos), Bagesen(pangasenense), Chocolate stew as the Canadian would like to call it, Pork blood stew or what so ever you wanna call it. I know it look so scary and unappetizing when you hear what is all about and where it came from you will freak out. Pork blood stew or dinuguan is made from concoction of pork meat including Butt, shoulder, loin, intestines, bladder, Heart, belly and fresh Pork blood, gently simmered in vinegar, stock and some spices like ginger and shallots.
I've cooked this in my house and brought some of it to my Canadian friends to taste and to know how they gonna react. Here their verdict:

Thomas Yates, 19 years old from Calgary says:Meat was cooked perfectly, all of the spices complimented the natural meat flavors and nothing was overpowering, Amazing taste and texture

Wes escalleta, 27 years old from Whistler B.C says: Great texture and full of flavors, simple but perfectly balanced and interesting. But a freaky idea

Andrea Aube, 23 years old from Calgary says.  The texture is a quite grainy. a little salty and sour but it taste amazing. But after she finish a whole bowl she asked me what the dish made from--- oh shit gross. LOL
 Hahahahahaha. Whatever they've said, This is the best stew for me and i'm gonna wait to eat this again

Shanghai rolls a.k.a Filipino spring rolls

It feels awesome when someone praises your job, give good compliments and asking you to have more specially when making food like this very fantastic filipino food springrolls. Yes its the pinoy's ultimate soul food and totally cocktail food.Its been a long time since i made this dish for a big party here in Canada until one day i have my cravings for it again. But this time i had share it to my canadian friends and turned out they very much like it. Maybe because i added some twist on and set the authenticity of this food aside. My objective why i had to share it because i'd like to introduce Filipino foods in a western territory and to make food in the form of fusion.  Normally, when making this food you have to get the very fine and fresh ingredients in the supermarket in order for your dish would come out perfectly or otherwise it will turn into crap. Filipino spring roll or lumpia  in filipino words is traditionally made of sauteed ground pork with some veggies then wrap in paper thin flour wrapper and then submerge in hot frying oil until crispy. It comes with the dipping sauce like spiced vinegar or the Thai chili.

 

 First, you will need a good mirepoix,small dice of carrots,celery,and sweet onion and at least a cup of dried cranberry but in the authentic springroll we usually put raisins instead of cranberry. I intended to do that to give this dish a sweet and tarty flavor.

Next is saute' mirepoix together with fresh ground pork in thick bottom skillet (cast iron skillet is good one if you have)at high heat. Saute them until the meats are no longer pink and the vegetables are barely tender. Season with some salt, fresh cracked pepper and a little sugar.

 

As i've said, i put some foreign ingredients in my springroll. I stirred a dollop of cottage cheese, sounds insane but it really did so good. Cottage cheese gives perfect salty and moist texture and tasted very nice with the pork. The cheese also plays as the finisher for the dish.  Well, in my opinion, I would like to accommodate western concept in my dish.  A fusion of western and Southeast Asian cuisine. I put this on top right after turning the heat off and they were done. I let the cheese melt and spread through the entire dish and then give a little stir.

 

Let it cool for at least 15 minutes. I let them sit for awhile to absorb all the flavor and let the excess juice absorb by the meat. The most important is when you are about to wrap the meat mixture into wrapper it will not ripped up. Cool completely is the best before wrapping.That's important and must not forget.

 

Place a wrapper sheet in a plate and put one and half scoop of mixture. Arrange in the center,fold the two sides and the bottom side, carefully roll tightly away from you.

( You can get nice wrapper at the Asian store or at the TNT supermarket close to Marlborough station North east.)

Wrap very tight! Ensure no holes on it otherwise it will burst when fry. Fry them in a shallow pan filled with canola oil or any neutral oils you have. A quarter of pan at least. Please do not fry springrolls in a very hot oil as the wrapper is easy to burn up. Take a 300F of heat will do make the rolls crispy and brown nicely. Fry them in a batch and do not over crowd in a pan.Too much in  a frying pan will tend oil to get cold and the spring rolls will get soggy or they might burst in a pan while frying it. So, please make enough room for each rolls.  

Serve with any dipping sauce you want but i would suggest to make your own sweet chili sauce. Its very easy to make. Just boil  a cup of red wine vinegar, 1/2 cup deep brown sugar or more just to taste and at least 2 tablespoon finely chopped red hot chilies. Boil and reduce to 3/4 cup or until the sauce thicken. Cool to room temperature and there you have it. Home made thai chili sauce. Quite easy!!!

Cilantro rice

                                                       Cilantro rice


Cilantro, coriander or wansoy or what so ever you wanna call it. I just wanna share this simple yet fabulous recipe which inspired by one of great market magazine in Calgary. Its so fragrant, fresh and earthy rice which compliment well with any kind of fish and meat dishes. And the best thing is very easy to make.

Serves3
2 cloves garlic, finely chopped
1 and 1/2 cups cilantro, roughly chopped
1/2 cup spinach or water spinach, roughly chopped
4 cups cooked day old rice, cold rice preferably
3 tablespoons vegetable oil or olive oil and not butter please
Salt and white pepper for seasonings

Procedure
Heat wok or skillet in medium heat. Saute garlic in quick 2 minutes. Add cilantro and cook for another 2 minutes or until cilantro start to wilting then add rice. turn the heat high, cook for 5 minutes. Stir in chopped spinach and season with salt and white pepper.Turn the heat off. Serve with your favorite feast

My TIP: Don't use butter when sauteing garlic and cilantro. Butter would loose out the natural flavor of cilantro and doesn't help to smell the natural aroma.

Good Asian stuff

Have you heard about japanese sandwich? or have you tasted moss sandwich?? You won't believe what i've found at Asian supermarket at the North east- TnT supermarket. ( i have separate post for this wonderful supermarket so stay tuned ) Its a Nori moss sandwich.

Introducing Japanese moss sandwich wrapped in nori sheet. This sandwich has a very soft bun not crusty seasoned with japanese mayonnaise and highly season black moss. Moss is a fine seaweeds that has thin and thread like texture, The color takes on yellow to deep brown that resembles ground pork when it cooked. It cost only a $1.00 per piece. Not so bad for a better sandwich like this!! hahahahahha!!

Taro bun is  made from soft dough with yucca paste creamy fillings with some sea salt.So soft  and mild root flavor. It so easy to cook. just throw them in your basket steamer and gently steam for 10 minutes and you'll have a good snack on the mid day. A roughly $3.00 you'll get a 6 pieces in a bag. Pretty cheap!.

You can get them at the TNT Asian supermarket bakery section...

L'epicerie French Delicatessen

I was in my seasonal photowalk when i accidentally discover this French deli at the first street near in Victoria Stampede area downtown. A few months back, i was freak looking for a Fantastic french cuisine here in Calgary but i always failed to find one. Thank god i found L'epicerie French deli. A small deli where you can dine or eat in a snap or get the food on the go.Tiny place with one to three sets of tables and chairs inside and you could see other tables also set  just outside the shop. This deli is quite simple with small kitchen where you can actually see at the dining. No paintings hanging on the wall, no colorful vases, no unique designs, no fancy at all. There were two shelves near the doorway lined everything french goodies like homemade bottled sauces, preserves oils, some spices, dried herbs, cookies and a sack of fleur de sel that sold per pounds. On the other side there were also placed two display chillers. The first chiller is used to be for holding cold cooked foods like marinated olives, scandinavian gravlax, cassoulet,  Ratatouille and bread fillings. The second chiller is for raw foods and processed meats like Pate,bulk hams, confit, Foie gras, duck meats and steaks. They are ready to cook once you order it. There's no menu book offered during my visit.But you will notice huge menu board  hanging just on top of preparation table. This brilliant deli is owned by Chef Dominique Mousuu- French chef from the town of Lyon west of France. He showed me of his great food from his town and he said all of them are freshly made an hour before i arrive. Here are his proud dishes

Salmon gravlax- a scandinavian cured salmon marinated in salt and sugar mixture with dill,mustard,crashed black pepper and a little brandy, Usually this succulent dish soaked with the mixture for 3 days up to a week. Paper thin sliced when serve. Best to serve with dill sauce but chef dominique gave me dill vinaigrette which turned out perfect.

 Ratatouille has been the french staple when it comes to vegetable. This was great and very tasty,no overpowering of the herb that chef may put into, well balanced and its perfect with chip croutons. The vegetables are very well cooked but not mushy to my taste. Tomatoes are very dominant with this dish. 
Taste very fresh and sweet,,

 
Duck rillete is a creamy base bread fillings made of minced duck meat, cornichons, shallots and some grainy mustard with fine herbs,All ingredients are minced equally and the portions of the ingredients are just enough. No overpowering. Buns are not over toasted, Crusty outside but very soft inside This was very superb sandwich with slices of fresh cucumber. A fantastic sandwich.

Pork and cranberry pate'is chef dominiques magnificent creation. It is homemade pork with fresh cranberry pate that really taste good and have a heavy dense because it was made very compact. It was tasted sweet and a little sticky but wasn't hard to chew. I've tasted some pistachio nuts inside and gives some salty taste with the pate as well as the fruits gave the pork very flavorful, They were combined well balanced, smooth texture and perfecto.

Don't be confused with the price. This duck confit only sold per piece,. So probably it would cost only at around four dollar for a piece of leg, not bad for the best confit in town. Confit processing is time consuming process which duckmeat or other part of the duck are soaked in its own fat together with some herb,salt and spices place in a claypot and kept for a week and then braise slowly on the fat where they had been marinated.obviously this duck was fatty but flavorful. I would have eat this with sauteed veggies or a bunch of salad  mesclun the next time i visit this deli. I barely ate this with nothing,, weirdo!!!!

For the dessert, i had this tarty quite simple Apple Tart. I'm so overwhelmed with this nice crunchy apple dessert. Apple slices were baked in a paper cut rustic dough that when cooked make the tart fluffy and crunchy. Chef Dominique doesn't use any tart molder on this. He just use rolling pin and the touch of his hand to make this wonderful tart. Amazing isn't it??It taste so good that i was surprise with the tart has less sweet and not over baked. The fruit unbelievably maintained its juiciness,very  tender and so delicious. Would you believe that chef dominique gave me this for free??


If you wanna taste good french food in a very fresh ingredients, Visit them at the 1st street between 14th and 13th avenue beside the chocolate shop. Chef dominique sell some of the very fine oils, vinegar and spices from his town Lyon. L'epiceri also sell domesticated meats like duck magret, Ham, and foie gras, terrines and pate. And for special occasions and events, l'epicerie will do it for you. They do caterings