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 

Fuyu Persimmons

Honestly speaking, I don't have idea about this fruit. when this fruit caught my attention, thought this is nearly ripe tomato.The first thing landed on my mind is to make a good tomato sauce out of this fruit. At first i was hesitant to purchase this persimmons. but i might feel mad to myself if i don't get it. I was captivated by this fruit that really resembles Roma tomato. It has smooth and shinny skin and very soft flesh once it ripe. The flesh is so soft and taste not really sweet,just enough sweetness. Unlike other fruit, Persimmon has no strong smell or even bad aroma. I' m wonder if this can make into a salad and to a stew with red meat as well. Why not?  this is edible and could be my favorite exotic fruit from now on. So the next time you see this fruit in fresh section, do not misspell on this, This is persimmon and not tomato

Tropika- Thai malaysian cuisine

At last after roaming around Edmonton and having a mini shopping at the huge Edmonton mall, we are all feel tired and hungry. So i asked them where we will going to have our dinner? Each of them have their own  suggestions which is kinda confusing. Well for me since we are in different place why don't we find something different. Something delightful and not the usual eatery we seen all the time. I am tired of same usual fried potatoes and burger,

Cathy, one of our companion who lives there for several years suggest that she knows Thai Malay cuisine close to our hotel. Can be reach within 5 minutes drive from our pad. She had a lot of suggestions of known and reputable restaurant at the area from East to West cuisine. There's Japanese, Mediterranean, Mid-east, American, and some Asian Delicacies. Plenty choices.I wish i could have that much food in just one dinner time but i guess its impossible. The group was craving for spicy food which I'd agreed quickly. Oh i love spicy food. It would be lovable by this time of the meal. Perfect with cold weather we having been, Basically, spicy food will definitely keep our body warm.
After a long discussion and arguments on what were gonna eat and kept everybody annoyed for a while, Cathy decided to take us at the Tropika
TROPIKA is a Restaurant specialized in Thailand and Malaysian cuisine. The house for asian people like us so i think this would suit for everybody's taste. Basically, when you heard tropika, come to our mind first is tropikal or tropical living which means sunny weather,island living, Flora and fauna, fresh sea catch and Fresh foods as well. An ideal way of living. Like in this establishment,  you'll feel all of that at the Tropika. Homey and comfy. As we look towards the menu,some of them are quite interesting and inviting. Because some of the foods are new to my ears and senses while others were easily take in many Asian restos.Delicacies are properly taken from provinces and by the regions of the two countries. But unfortunately, some of their winning fare was not available that time. (at least 3 of the well Provencal items was placed on 86 as early as 4 in the afternoon- rendang crab,Rasa sayang seafood assortment and the Daulat Tuanku special were among not available)It wasn't bad at all, we still have lot of  choices though. Let me share you guys what we had devoured

Roti Canai- Malay thin bread served with curry canai sauce. This is made in bread flour, self rised yeast, some sugar and a dash of salt then soak in vegetable oil. Flattened  to thin blanket  and fry in the little oil, We order this first as our appy. A very warm bread with crisp skin yet soft inside.Smells plain and a bit salty and chewy when eaten. The deep brown color curry sauce was thin but flavorful
As far as i know roti canai was originally come from India and sell  to the street all year round or  eat as the the starter of their meal

Rice-The first of the few entrees. We had the two of the best selling rice they have. Pineapple rice with ham and chicken tasted so good with lots of Chinese cubed cut ham, green peas, carrots, crispy shallots, Hibe or dried shrimp  and  pineapple.I would say this was seasoned with chili garlic and 
indonesian sweet soy sauce.The chili garlic role here is to give some spicy to the rice and keep to balance saltiness between dried shrimp and kecap manis
The second winning rice was Penang's Fried rice with salted fish and chicken. I've had tasted this already when i was in the Philippines long time ago. The BANANA LEAF, Located at the southern part manila. I don't know if this small malay hangout are still existing up to now??Does anybody know??
Well as I recall the taste of penang rice, the rice was so fragrant and brittle free, plenty of vegetable had been added to the rice to neutralize the salty flavor of salted fish and the soy sauce. Scrambled egg was also added to the dish to give more vibrant color to the rice. This dish is definitely winner.

On the second entree, we got PAD THAI. Thailand has been recognized well by this dish. It is made of medium thick stir-fried noodles withe prawns, chicken and tofu. extended by the bean sprout and crushed peanut on top.Thai  Sauce they put on this dish was excellente', but the sauce was obviously intensified by i think the Belachan ( Malaysian shrimp paste) Prawns flavor was perfectly dominated this dish

Next up was Acar fish.A whole Pan-fried tilapia with acar awar, a special home made pickles seasoned with variety of Malaysian herbs and spices. The server said the fish were marinated in the said seasoning for a couple of minutes and let the flavour permeate through, giving the fish a very unique taste. The sauce was quite good made of somewhat curry or yellow curry but it was done by heavy and very thick texture. The fish were not smelly  and tasted very well.

Next feast was Sambal Bunchies. This was awesome greens beans resembles Filipino dish called Baguio Beans sauteed in Shrimp paste. And it taste the same too, The only difference is Thailand's version was too spicy  with some coconut than Filipino style. Beans were so crunchy and prawns weren't  cooked overdone. Shrimp flavorings are not too salty.

Tropika's Home style chicken with special marination and homestyle spices, Honestly. I don't know if this chicken was properly done or overdone.It looked burnt and unpalatable. tasted dry and  taste like used oil. This was so horrible for us. It could have been better when complimented by sauce but they serve this with nothing,  Sauce can cover the bad taste of it. we just use catsup instead. The group were not able to finish the whole plate,, A total waste of food,,,,

The final main course for the group was the  Thai style green curry chicken served piping hot in two medium boat platter.This was a job well done for me as i love green curry paste on my Asian dishes. Its so mild and has an earthy flavor. Chicken strips was tender and the vegetable was cooked just right, soft yet crispy. This  dish is truly great.  A must trying. its worth.

For the Dessert, we chose Banana fritter with vanilla ice cream on the side, They don't serve this on a bunch for the party but they serve this individually instead. We got six plate out of ten people as some of them were full. I included myself of course. Dinner would never be the same without dessert. Banana fritter were tasted good but nothing extravagant. Its just fine and ordinary. There's no special on they say special batter on it.  I would say this just perfect dessert for the tremendous meal we had. 


WE were so amazed by what we had on dinner on this Thai Malaysian restaurant Everything was so special and executed very well. For  home pride chicken, i would have suggest that they should look into a better way of cooking it. For example, it would be nice if they roast rather of frying it. So it 'd be nice when presenting it and in either way to be able to retain the seasonings of the chicken. In general, the food was very very satisfying, tasting and full filling.I would really suggest this shop when you pass by South Edmonton. When you want to have authentic South East cuisine, this is the place to be. A fantastic, truly Asia


TROPIKA MALAYSIAN CUISINE is at
6004-104 street, Edmonton, AB T6H 2K3