Cucina Manila!

I visited Surrey's Cucina Manila last week and enjoyed a huge almusal (breakfast in Filipino) consisting of two meat dishes with rice, at 10:30am! Traditional almusal features:

• Sinangag (fried rice with salt and garlic)
• Egg (fried or scrambled)
  
• Desired meat: pork tocino (sweet cured pork), longganisa (sausage), sauteed corned beef, fried spam (yikes!), well the list goes on.
  

A light almusal traditionally consists of homemade hot chocolate with toasted ensaymada (cheese-topped pastry) or pan de sal (small Filipino bread roll) with butter.

It was a rainy morning so I opted for my favorite childhood comfort foods, kare kare (ox tail stew in peanut-based sauce) and caldereta (spicy beef stew) on white rice. These dishes are usually for a heavier lunch or dinner but I was treating myself and there are no time restrictions when eating Filipino food! The moment I sat down and started drizzling the sauces on the rice, the fragrant aromas reminded me of my mom's home cooking and immediately started digging in.

Did you know: Caldereta is derived from the Spanish word caldero (cooking pot).

I enjoyed the caldereta, which in my opinion, the boeuf bourguignon of Philippine cuisine. It’s made from simple ingredients, but the way they come together elevates simple beef and vegetables to tasty new heights!

One of my favorite Filipino blogs is Burnt Lumpia by Marvin where he features a recipe for spicy beef caldereta (scroll down half way down the page). In this version he adds chicken livers but if you're not a fan of livers, like I'm not, feel free to use a more subtle liver pâté that will give the added richness in the stew.

Stay tuned for my mom's recipe for kare kare in an upcoming blog post. So, what's your favorite comfort food?

Simple Grilled Asian Salmon

It's been proclaimed the biggest Sockeye salmon run in 100 years for B.C. with salmon spawning all the way to November! So here's an Asian twist on a delicious and easy meal that can be enjoyed all year round.

Did you know: The name sockeye comes from an attempt to translate the word suk-kegh from B.C.'s native Coast Salish language. Suk-kegh means red fish.

Ingredients:
- 1 side fresh salmon, boned but skin on (about 3 pounds)

Marinade:
- 2 tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 6 tablespoons good olive oil
- 1/2 teaspoon minced garlic
-1/2 teaspoon grated ginger
- 1 tbsp of toasted sesame seeds (option garnish)
- 1/4 cup of chopped green onions (optional garnish)

Did you know: Ginger is an amazing power food that helps to boost our immune system. Since we're nearing the cold and flu season, ginger root tea (mix 1 tsp fresh ginger root in hot water) is a good natural way to combat chills and fever as well as ease soar throats.

Directions:
1. Lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

2. Place the salmon skin side down on the BBQ or a greased cast iron grill pan; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

3. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin then garnish with sesame seeds and green onions. Serve warm, at room temperature, or chilled. Enjoy over rice or a lightly tossed olive oil and vinegar green salad!

Recipe adapted from Barefoot Contessa Parties!

Tibetan Beef Momo

Momo, a tasty Tibetan delicacy, usually enjoyed home cooked or as street food in regions like West Bengal (predominantly Darjeeling), Arunachal Pradesh, Assam and Meghalaya. Typically, these dumplings are made in the round shapes, patterned neatly into folds, then steamed to perfection.

I was invited to my good friend, Shenpenn's Thanksgiving dinner where I was lucky to have tasted authentic momos handmade by his Mom, Tenzin. Her momos are delicate, juicy, rotund beef dumplings best eaten steaming hot and dipped in chili sauce. Try this scrumptious finger food at your next cocktail party!

Did you know: Momos originated as hardy food fare consumed after a long day of meditation or long hikes up steep mountains.

Ingredients:

Dough:
- 3 cups all-purpose flour
- 3/4 cups water

Preparation:
1. Mix the flour and water very well by hand and keep adding water until you make a smooth ball of dough.

2. Knead the dough very well until the dough is flexible. You can keep your dough in the pot with the lid on while you prepare the rest of the ingredients or on the counter with a damp kitchen cloth. This will prevent your dough from drying out and making it hard to work with.

Filling:
1 1/2 lb ground beef
1 cup green onions, finely chopped
1/2 cup chives, finely chopped
2 tbsp olive oil
2 tsp grated ginger
1-2 tbsp water
salt to taste

Preparation:
1. Mix all your filling ingredients together. When your dough and filling are both ready, it is time for the best part, making those cute round dumpling shapes!

2. Place the dough on a chopping board and use a rolling pin to roll it out thinly. After you have rolled out the dough, you will need to cut it into little circles for each momo. The easiest way to do this is turn a small cup or glass upside down to cut out circles about the size of the palm of your hand. This way, each one will be the same size and shape.

Try this: You can also make the dough circles traditionally by pinching off a small ball of dough and rolling each ball in your palms until you have a smooth ball of dough. Then, use a rolling pin to flatten out the dough into a circle, making the edges thinner than in center. The thicker center allows the momo dough to hold more filling!

3. Place one circle of dough in your left hand, and add a tablespoonful of filling in the middle of the dough. With your right hand, begin to pinch the edge of the dough together. You don't need to pinch much dough in the first pinch -- just enough to make a small fold between your thumb and forefinger.

4. Continue pinching around the circle little by little, keeping your thumb in place, and continuing along the edge of the circle with your forefinger, grabbing the next little piece of dough, and folding and pinching it down into the original fold/pinch being held by your thumb. Basically you will be pinching the whole edge of the circle into one spot.

5. Continue folding and pinching all around the edge of the circle until you come back around to where you started and then close the hole with a final pinch. Make sure you close the hole on top of the momo, so you don't lose the juicy part of the momo!

Did you know: The little crowns on the momos help hold the filling inside the dough while giving the dumplings they're unique shape.

6. Repeat until you have used up all your filling and dough.

7. Boil water in a large steamer. (Tibetans often use a double-decker steamer, to make many momos at one time.)

8. Oil the steamer surface lightly with non-stick spray before putting your momos in, so they won't stick to the surface. Then place as many as you can without touching each other. Add the momo's after the water is already boiling.

9. Steam your momos for 15-2o minutes. Serve them pipping hot, with soy sauce or hot chili sauce of your choice. Enjoy!!

Try this: The filling in momos can be made with a variety of ingredients but it is traditionally made with yak, Tibetan wild ox. You can try this same recipe with pork, shrimp or vegetarian (substitute meat with tofu and mushrooms).

Spice Curried Wontons

This fusion recipe of Indian flavours delicately wrapped in Chinese wonton cups, make the cutest little appetizers. They're easy and take no time make but will surely be an instant hit with your family and friends at your next house party.

The background to the recipe's key spice, curry powder, was developed by British manufacturers in an attempt to provide a ready-made spice mixture similar to the kari podi (podi means “powder”) that British colonists became accustomed to in southern India. Essential to the fiery cooking of southern India, kari podi is the combination of spices that evolved into British-style curry powder.

The other star ingredient, wontons, are Chinese dumplings made from wheat flour and eggs. There are many variations of wontons but the most common type of wonton, known to North Americans, is the Cantonese version made with a minced pork filling and served boiled in soups. So try making these tasty bite-sized treats, they will be your new go-to "appie" for many parties to come!

Did you know: Cantonese wontons were introduced to Hong Kong after World War II as street food and later to indoor eateries.

Ingredients
- 24 wonton wrappers (Preferred brand: Double Happiness Foods Wonton Wrappers)
- canola oil
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 cups chopped cooked chicken or turkey
- 1 tbsp curry powder
- 1/2 cup coconut milk
- 1/3 cup mango chutney (or any chutney of choice)
- 1/4 cup fresh lime juice
- salt and pepper to taste
- chopped green onions or cilantro (optional)

Did you know: Curry is actually a mix of spices and commonly includes ground coriander, turmeric, cumin, fenugreek, dry mustard, ginger, garlic, cinnamon, cloves, cardamom, black pepper and red chili peppers.

Preparation:

1. Preheat oven to 350 degrees.

2. To make the wonton cups, press wonton wrappers into mini muffin cups, pressing any folds firmly to the sides. Bake for 5-8 minutes until golden brown. Set aside to cool.

3. For the filling, heat a teaspoon of canola oil in a frying pan and saute the onions for 5 minutes, or until soft. Add the garlic and ginger, cool for another minute. Add the chicken, curry, coconut milk , chutney, lime juice, salt & pepper. Cook, stirring often, until filling is bubbly and thickened. Cool slightly or chill before spooning into wonton cups and sprinkle with chopped green onion or cilantro. Now, put on your party dress and serve to hungry guests!!

Try this: For a lighter version, use light coconut milk or 2% evaporated milk.

Recipe adapted by Julie Van Rosendaal's Grazing

Shumai

Shumai (Pork Dumplings)
The origins of Shumai, a traditional Chinese pork dumpling, date back to the Tang Dynasty (AD 618-907). Its filling is typically made with seasoned ground pork, chopped shrimp and Shiitake mushrooms then wrapped with thin wonton wrappers to be either steamed or fried. Shumai is one of the most popular dishes served during Dim Sum, a Cantonese term meaning dishes of small individual portions of food, usually served in a small steamer basket or on a small plate.

A huge lover of all things Dim Sum, I jumped at the opportunity to learn how to make these luscious dumplings from my boyfriend's father. He typically comes up with his recipes, like this version of Shumai, from the availability of ingredients from his fridge and pantry. A lesson on how to be resourceful and be confident to try new ingredients in familiar dishes to shake things up! A unique ingredient in this recipe is Chinese sausage, also known as Lap Chong.

Did you know: The Dim Sum cuisine originated with Cantonese farmers who would take a midday break after an exhausting morning tilling the fields to enjoy afternoon tea. Soon entrepreneurial tea-house owners began serving farmers small snacks with their tea. These "small snacks" would eventually evolve into the culinary art of Dim Sum!

Ingredients:
- 1 lb ground lean pork
- 1 cup Chinese sausage (Lap Chong), finely chopped
- 1/2 lb uncooked shrimp, peeled and deveined
- 1/2 cup Shiitake mushrooms, finely chopped
- 1/3 cup green onion, finely chopped
- 1/3 cup onion, minced
- 3 cloves of garlic, minced
- 1 tbsp hoisin sauce
- 2 tbsp soy sauce
- ground pepper
- wonton wrappers

Delicious Tip: Wonton wrappers dry out easily so always cover both unused and completed Shumai under a damp dish cloth.

Preparation:

1. Combine the pork, Chinese sausage, mushrooms, green onion, onion, garlic, hoisin sauce, soy sauce and ground pepper, and mix well until it forms a paste.

2. Place about a tablespoon of pork filling on each wonton wrapper, and crimp up the sides to form ripples, leaving the center open. Flatten the bottom of the dumpling on the counter so that it will stand up. Then top with a whole shrimp. When all the Shimai dumplings are filled, steam in a bamboo steamer for about 5-6 minutes, until cooked. Served with soy sauce or other desired dipping sauces. Oh so tasty!

Try this! Be creative with your dipping sauces and try these simple recipes for your next Shumai fix! Creamy mustard sauce: In a small bowl mix 2 tablespoons of mustard, 1 teaspoon of water, 1/4 teaspoon of sesame sauce and sprinkle with toasted sesame seeds. Soy-vinegar sauce: In a small bowl mix 2 tablespoons of vinegar, 1 teaspoon of rice wine vinegar, 1 clove minced garlic, 1 teaspoon of minced ginger and 1/4 cup of finely chopped green onion.

Chicken and Yam Hand Pies

Hand Pies (meat pies or pasties)
Hand pies are a triangular shaped pastry with either a sweet or savory filling, formed by placing a dollop of filling onto a square piece of pastry then folded over and crimped shut to be either baked or deep-fried. Hand pies date back to the 19th-century England, where they were portable lunches for tin miners in Cornwall, located south-west of England . The pastry casing is known to be a convenient way to keep the filling warm and free of dirt where miners would hold the edges, eat the inside and discard the pastry when they were done.

The thought of throwing away the pastry seems nonsensical because it's part of the delicious experience! Perhaps the dough was made much tougher back then. Not in this recipe. I fell in love with it because it uses precooked filling ingredients (or left overs) and store-bought puff pastry for a quick and stress-free meal. The hand pies are so yummy, you can't have just one! Enjoy.

Ingredients:
- 2 cups of leftover roasted yam or sweet potatoes
- 1/2 cup heavy cream or 2% milk
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/2 cup Italian parsley
- coarse salt & ground pepper to taste
- all purpose flour for rolling
- 1 box of Tenderflake frozen puff pastry, thawed
- 2 cups of leftover roasted chicken, cut into bite-size pieces
- 1 cup fresh mozzarella, sliced into bite-size pieces
- 1 large egg, lightly beaten

Did you know: Hand pies are a traditional meal in commonwealth countries and each country tends to have different crusts for their hand pies. In England the crust tends to be much lighter and flakier, like a puff pastry whereas Australia and New Zealand uses margarine rather than butter, giving the pies a different flavor.

Preparation:
1. Preheat oven to 400 degrees. In a medium bowl mash sweet potatoes with a fork and add cream, coriander, cumin and Italian parsley. Stir to combine and add salt & pepper to taste.

2. On a floured work surface, roll out puff pastry into two 12 inch squares, cut and divide into 8 squares. Divide sweet potato mixture among bottom halves of squares, leaving a 1/2 inch border. Top each with 1/4 cup chicken and few pieces of mozzarella the brush edges of squares with some egg. Fold top halves of squares over filling to make a triangle, then crimp edges with a fork. With a sharp knife, cut ventes in pastry and brush with remaining egg.

3. Transfer pies to a parchment-lined rimmed baking sheet and bake until golden and crisp, about 30 minutes, rotating halfway through. Let pies cool for 10 minutes or serve at room temperature. So tasty!!!

Delicious Tip: Don't overfill hand pies, or they'll burst at the seams. Save any leftover filling for another use -- or another round of hand pies!

Recipe adapted by Martha Stewart's Everyday Food

Bannock

Bannock (fry bread)
(BAHN-nuhk)
Bannock made its way over to North America in the mid 1800's when large numbers of laborers came to work for the Hudson's Bay Company from Scotland. As a result, these Scottish laborers brought the traditions of making bannock with them. The fry bread is usually made of barely and oatmeal but the North American First Nations adopted bannock by preparing it with white or whole wheat flour, baking powder and water then baked or fried over fire.

Last week I visited my boyfriend, Jaeger, in the Klondike Gold Rush Capital, Dawson City. I've been missing him terribly because he has been traveling across the Yukon and B.C. for the past month. It was at Dawson City's Dänojà Zho Cultural Centre where we got to try the Tr'ondek Hwech'in Han Nation's version of bannock. Kylie of the Han Nation, prepared us our scrumptious pan-fried raisin bannock. It had a crispy golden crust with a sweet and hardy doughnuty center. A true taste of Yukon golden heaven!

Did you know: Due to the depletion of large game because of the fur trade, First Nations people turned to food alternatives like Bannock for survival. The Hudson's Bay Company even sold flour below cost in some parts of Canada to discourage hunting. In turn, bannock became a staple food for the First Nations people.

Ingredients:

6 cups flour (white or whole wheat or mix)
4 tsp baking powder
1 1/2 tsp salt
4 1/2 tbsp sugar
dried fruit or fresh berries of choice (optional)
2 -3 cups water
3-4 cups vegetable oil

Did you know: Bannock became popular with trappers and voyageurs because it was a long-lasting travel food that was easily portable while they were on the trail.

Preparation:

1. Combine flour, baking powder, salt, sugar and desired dried fruit or fresh berries then thoroughly mix the dry ingredients.

2. Start adding water a little at a time and stir to form a soft dough.

3. Heat the vegetable oil in a heavy sauce pan (cast iron preferred) to 350 degrees F. Form soft dough into cakes approximately 3 " in diameter and 1/4" thick. Fry 3 or 4 bannock at a time for about 4 or 5 minutes per side, turning once until lightly golden brown. Serve with butter, jam and tea! Bannocklicious!

Delicious Tip: For a healthier version, bake the bannocks in a greased pan at 350 degrees F for 20 minutes.