Pan de Sal and Longanisa Stuffing

Pan de Sal and Longanisa Stuffing

At our store, we are always trying to come up with a twist on celebrating the holiday festive season. Carrying mainly ethnic foods and ingredients, we tend to fuse [always] ingredients together. For example, stuffing for a turkey or in this case, a whole chicken. In the past, it has always been the usual stuffing with breadcrumbs and some spices or the random boxed stuffing mix. This year, we have decided to use an ethnic bread, Pan de Sal, which is a Filipino version of bread rolls, for our bread crumbs, and toss that in with some ethnic seasoned meat, longanisa. Longanisa is usually found in a sausage form, here with the stuffing, we will remove the casing and use just the meat. Longanisa has been a staple for the Filipino's, at home and also those living and working abroad. The seasoned meats go pretty fast off our shelves ... BUT we continually keep it well stocked! Especially for the holiday season now! We found an amazing recipe and pictures [since I totally forgot to take some while I was trying out the recipe] from Burnt Lumpia Blog! So are you ready to try a different take on your stuffing?!?!

from Burnt Lumpia

What you need:

1/2 pound Pan de Sal rolls (about 4-5 rolls), cut into 1/2-inch cubes and left out to dry overnight

1 Tablespoon vegetable oil

1/2 pound longanisa sausage, casings removed

1 onion, diced

1 carrot, diced

1 celery stalk, diced

1 oz. dried shiitake mushrooms, soaked in hot water for 30 mins then drained and chopped

1-inch piece of fresh ginger, chopped fine

1/2 cup white wine

1 cup homemade turkey stock (or storebought chicken stock)

2 eggs, beaten

Salt and pepper to taste

Preheat oven to 350 degrees F.

Add the pan de sal to a large mixing bowl.

Heat the vegetable oil in a large skillet over medium-high heat.  Add the longanisa to the pan and cook until golden brown.  Using a slotted spoon, remove longanisa from pan and add to mixing bowl with the pan de sal.

yummy!

Add all of the vegetables to the pan and saute until onions become translucent, about 5 minutes.  Transfer vegetables to mixing bowl with pan de sal and longanisa.

Return saute pan to the heat and add the 1/2 cup of wine to deglaze, making sure to scrape the brown bits from the pan.  Turn heat off, and transfer deglazed pan liquid to the mixing bowl.  Add the turkey stock to the mixing bowl and gently mix contents (try not to break up the bread cubes).

Add the eggs and salt and pepper to the mixing bowl and continue to mix contents until eggs are incorporated, use your hands to mix if necessary.  Place the stuffing mixture into a 9x9 baking dish and cover dish with foil.  Place baking dish in oven and bake for 1 hour.  After an hour, remove foil and continue to bake for 15 minutes or until top of stuffing has browned nicely.

yummier!

serving suggestion by Burnt Lumpia!

recipe and pictures taken from Burnt Lumpia

Enjoy and let us know and share with us your stuffing recipes!

-Patricia

Welcome! Bhutanese Community

We would like to extend our warm welcome to the ever growing Bhutanese Community in Lethbridge, AB. We have had the fortunate opportunity to carry a selection of food that the Bhutanese have requested and we continue to expand on this, over the past couple of years. 

Our father Louis Luu, the owner and founder of the Asian Supermarket, along with our mother Thao; had initially opened the business solely because there was a lack of a food selection from our own country, Vietnam, back in the 1980's, where an influx of Vietnamese Boat People came to Canada and were resettled all over. We understand and believe that ethnic food is important no matter where we are: food connects and comforts individuals near and far.

We are happy to continue to support the Bhutanese Community, and please feel free to let us know what other selections that are important for the Bhutanese diet. 

Thank you!

Patricia

Ginger Fried Rice Recipe

We would like to introduce a feature food and recipe blogger Brian Ly from tubbybakes.com.

He currently resides in Toronto, an avid foodie and a creative food photographer for an upcoming Foodie shop in Burgundy, France.

“Hey, I'm Brian, and I'm the owner/author of tubbybakes.com; a food and recipe blog located in Toronto. I was asked by Trish at the Asian Supermarket World Foods and Imports to share my recipes and postings and to encourage others to try out different recipes. I thought I'd start off with something simple, so today I will be posting my ginger fried rice recipe.”

I had a sudden craving for fried rice last night and decided to stir something up. But after a long night, I thought it would be best to take a nap first…8 hours later, I woke up and the magic began. 

Peel and finely chop the ginger.

Ta da!

 Do the same to the garlic

Add the ginger and garlic into the pan and get them nice and golden brown. Remove from pan.

.

Add the scallions to the same pan. 

Mix in the rice with the scallions. 

Ginger Fried Rice Recipe

Prep time: 10 mins – Cooking time: 20 mins 
1/4 cup or less of canola oil 1 tbsp minced garlic 1 tbsp minced ginger some salt 1 cup thinly sliced leeks or cup of scallions – white and green parts 2 cups day-old cooked rice 1-2 large eggs 1-2 teaspoons soy sauce

Heat oil in a large skillet on medium to high heat. Add ginger and garlic into the pan and stir until golden brown. About 30 seconds. When it’s done, remove with a slotted spoon or tip the pan and spoon it out into a bowl lined with paper towel. Salt if desired.

Turn the heat down to low and add the leek/scallions. Scallions take a couple of seconds, but the leeks will take a few minutes. Once they’re sizzling, turn the heat up and add the day old rice and break it in thoroughly.

While the rice is going at it, heat another small pan and start frying the eggs. Once they’re golden around the edges, pop them out.

Lay the rice on a plate and top with egg. Garnish with ginger and garlic and a bit of soy sauce. Enjoy.
  
Tips Use day old rice. Why? You want fried rice don’t you? Using fresh rice while it’s still warm won’t give it time to release its moisture resulting in a soggy mushy rice. This isn’t a recipe for soggy mushy fried rice now is it?

Spice of the Month: Cumin

Cumin is earthy, smoky and downright toasty. This sensational spice is a must-have for fall cooking

Cumin Basics

Dating back to the Old Testament, this ancient spice is a relative of parsley (but you’d never know it by the flavor). Tiny slivered brownish-black seeds are super aromatic and explode with even more flavor when ground into a fine powder. Some specialty markets may also have white cumin seeds.

Popular across various cultures, you’ll find cumin as a staple in Asian, Mediterranean, Mexican and Middle Eastern cuisines.

Nutrition Info

One tablespoon of whole cumin seeds has 22 calories and 1 gram of fat along with 1 gram of fiber and 22-percent of your daily iron needs.

What to do With Cumin

Ground cumin is a common ingredient in both curry and chili powders. It’s warm, not spicy – a nice balance to fiery spices like cayenne and chipotle.

Use cumin to add a deep, nutty flavor to chicken, fish, pork or beef. Add to a marinade for a platter of grilled veggies like zucchini, eggplant, peppers and portabello mushrooms. Jazz up chicken soup, beef stew and turkey chili. Or blend into salad dressing and hummus.

Cumin seeds can also be enjoyed whole – they’re divine when sautéed in oil and added to soups and sauces. Indian classics like lentil soup and masala use this method frequently.

Shopping and Storage Tips

Store cumin seeds or ground cumin in a cool, dry place for up to 6 months. To bring out the flavor of cumin seeds, lightly toast in a dry pan.

Taken from foodnetwork.com

Chinese Tea Eggs Recipe

 

Ingredients
Chinese Tea Eggs
6 eggs
2 TBS organic loose leaf Pu’erh
¾ cup soy sauce
2 tsp sea salt
2 tsp dark brown sugar
4 pieces star anise
1 cinnamon stick
1 tsp cracked black peppercorns
2 strips dried tangerine or mandarin orange peel (optional)

Directions
Place the eggs in a medium-sized pot with enough cool water to cover by 1-inch. Bring the water to a boil, then lower heat to simmer for 3 minutes. Remove the eggs with a slotted spoon and place in a bowl of cool water. Reserve the simmering water in the pot for use in the next step of the recipe.

When cool enough to handle, take the back of a spoon and gently crack the eggs evenly all around the shell. Take care when cracking to leave the shell intact. This allows the dark steeping liquid to seep into the egg white, staining it with a marbled design. The more you crack, the more intricate the design will be.

Add the remaining ingredients to the pot of simmering water, stirring to combine. Return the cracked eggs to the pot as well. Bring the liquid to boil again, then reduce the heat to low and simmer for 40 minutes. Turn off the heat and cover the pot with a lid. Let the eggs steep for a few hours to overnight. The longer the eggs steep, the more intense the flavor and color will be.

Drain the eggs, peel and serve. Unpeeled eggs can be refrigerated in a covered container for up to 4 days.

Author:
Olivia May at From the Kitchen of Olivia

10% off your Total Purchase

We at the Asian Supermarket and International Foods know how after the holidays, how our spending can easily be over the top after Christmas and New Years! So to make sure your spending on your day to day grocery is not reduced, we are offering 10% off* your total purchase. This includes everything except for rice, flour, and special items.

minimum of $10 purchase.


Happy New Years!