Happy Lunar New Year 2011

We at the Asian Supermarket would like to wish you all a happy, prosperous and healthy new year. This year we are celebrating the Year of the Rabbit.

The Rabbit is a lucky sign. Rabbits are private individuals and a bit introverted. People born in the Year of the Rabbit are reasonably friendly individuals who enjoy the company of a group of good friends. They are good teachers, counselors and communicators, but also need their own space.

According to Chinese tradition, the Rabbit brings a year in which you can catch your breath and calm your nerves. It is a time for negotiation. Don't try to force issues, because if you do you will ultimately fail. To gain the greatest benefits from this time, focus on home, family, security, diplomacy, and your relationships with women and children. Make it a goal to create a safe, peaceful lifestyle, so you will be able to calmly deal with any problem that may arise.

Not many people know that the Rabbit is the symbol of the Moon, while the Peacock is the symbol of the Sun, and that together, these two animal signs signify the start of day and night, represent the Yin and Yang of life. It is said that anyone making supplications for wishes to be fulfilled are certain to get what they want... and in the Year of the Rabbit, the wish-granting aspect of the Sun and the Moon combined is multiplied. The Moon is YIN and this is the Yin of Heaven, signifying magic. Thus on each of the Full Moon nights of this year, go out into your garden to gaze into the Full Moon and visualize plenty of Moon dust and Moon glow flowing into you, filling your whole body with bright white light and granting you fearlessness, love and courage. This will not only strengthen your inner "Chi" energy, it will also bring wisdom into your life.

Happy 2011

Authentic Tostadas

I am so excited to post this new recipe! I just made tostadas after seeing so many customers come in and buy loads of our fresh corn tortillas. I had to try them out- what better way to make homemade tostadas! It requires a lot of preparation but it is so much fun at the dining table- where everyone makes their own tostadas! VOILA!

What ingredients you will need:

1 package of corn tortillas
1 can of fried beans
3 cups chopped cooked chicken breasts
2 cups fresh queso duero (latin style feta cheese).
1 cup chopped fresh cilantro.
1 medium sized bowl sliced white cabbage
2 cups chopped fresh tomatoes
oil
meat seasoning:
mix of 2tsp cumin powder, 1 cup red salsa, 1/2cup diced onions, 3tsp chili powder, pinch salt, pinch pepper- combine all these ingredients together.
1 bottle salsa (green or red)
2 green limes
1 cup vinegar
3 tbp sugar

Method:
1. Mix bowl of sliced cabbage with sugar and vinegar. Set aside and let it soak.
2. Mix chopped cooked chicken breasts with the combined seasoning together. Cook in a covered pot for 30mins on med-low.
3. Crumble the feta cheese with a fork. Enough to make at least 2 cups. You will notice the latin style queso is harder than the usual feta cheese and it has a strong smell to it. But it tastes delicious.
4. In a pan fry the fried beans from the can- just to warm it up. Put in a bowl and set aside.
Now everything is prepared..all you need is to set all the prepared ingredients on the table... and fry the corn tortillas in oil.

For those who don't like the added fat...perhaps you could try to bake the tortillas in the oven!

Layering the tostada- let's work from bottom up:

1.Fried tortilla, then spread it with the fried beans
2. Spread chicken filling

3. Cabbage and tomatoes

4. Feta cheese
5. Chopped cilantro
6. Salsa
7. Squirt of green lime

Enjoy!

Please pledge! HIBAKUSHA

HIBAKUSHA

Please pledge to the HIBAKUSHA project from Steve Nguyen's film which was "inspired to bring awareness to the Hiroshima & Nagasaki bombings in hopes that nothing like this will ever happen again and over time, show tremendous forgiveness after these terrible incidents occurred. This project will commemorate the 66th Anniversary of the bombings and is dedicated to the Association of Hiroshima & Nagasaki A-bomb Survivors."



As Southern Albertans, we have a close connection to the Japanese community. Let's do our part to showcase this moment in history.

Please pledge to the HIBAKUSHA project.

Come in and get your complimentary 2011 Calender

Complimentary 2011 Calender for our valued, and loyal customers over our 28 years in business.

Preview of the 2011 Calender

We would like to show our appreciation and gratitude for your support over the many years supporting our family business.

New Arrival of Greek and Mediterranean Products

Brief list of new product arrivals for the Christmas Holiday:

• KRINOS Organic Kalamata Olives 375 ml
• Kalamata Olives - Sliced - 500 ml jar
• KRINOS Organic Kalamata Pitted Olives 375 ml
• KRINOS Organic Olive Mix 375 ml
• KRINOS Greek Black Olives - Delphi - 500 ml jar DEC. DEAL
• KRINOS Kalamata Olives Deli 250 ml
• KRINOS Spicy Olive Meze 250 ml
• KRINOS Olive Cocktail Mix 250 ml
• KRINOS Olives Bleu(Stuffed w/Blue Cheese) 250 ml
• KRINOS Kalamata P.D.O. Ex. Virgin Olive Oil 3 L
• KALAMATA Gold Organic Ex/Virgin Olive Oil 500 ml
• KRINOS Traditional Feta Cheese 1 kg DEC. DEAL
• KRINOS Greek Feta Cheese 200 g
• KRINOS Sheep's Milk Feta Cheese 400 g
• KRINOS Grape Leaves 500 ml
• KRINOS Giardiniera 1 l
• KRINOS Organic Tahini 300 ml
• KRINOS Capers 100 ml
• KRINOS Roasted Sweet Red Peppers 500 ml
• KYKNOS Tomatoe Paste 369 ml
• KRINOS Tiropita 12 oz
  
• KRINOS Baklava 280 g
• KRINOS Vanilla Halvah 250 g
• KRINOS Chocolate Halvah 250 g
• KRINOS Almonds Halvah 250 g
• KRINOS Pistachio Halvah 250 g
• SARANTIS Fig Sweets 453 g
• KRINOS Cinnamon Candy 300 g
  
• KRINOS Ouzo Candy 300 g
• TWISTIES Hazelnut Wafers 400 g
• TWISTIES Vanilla Wafers 400 g
• TWISTIES Espresso Wafers 400 g
• KRINOS Tarama 250 g
• KRINOS Taramosalata 330 g
• PAPA JOHN Cous Cous 750 g
• PAPA JOHN Chick Peas 750 g
• BRAVO Coffee 454 g
• KRINOS Greek Oregano Bunches 56 g
• ATHENA Sea Salt 750 g
• KRINOS Souvlaki Seasoning Mix 28 g
• KRINOS Greek Salad Seasoning Mix 28 g
• KRINOS Chicken Soup Base (No MSG) 12 kg
• KRINOS String Figs 284 g
• Olivea Olive Oil Soap 125 g
  
• LOUVROS Meat Marinade 375 ml
• LOUVROS Greek Salad Dressing 375 ml
• LOUVROS Barbeque Sauce 375 ml

Matcha (Green Tea) Protein Shake

We had a customer come in and he wanted 3 cans of matcha and I was curious what he was using it for ... because he didn't look like the "typical" type for a green tea ceremony or making mochi cakes that most Japanese make around this time of the year. So a brief dialogue between myself and the customer, we'll call him Mike:

We carry Matcha in either sealed aluminum cans or re-sealable pouches

Mike: Hi could I have 3 matcha please?

Me: 3?

Mike: Yes, correct!

Me: Oh wow, a lot of baking for Xmas?

Mike: Me? No...

Me: Ok, then what are you using it for? Green tea?

Mike: Kinda, well I use it in my protein shake. It works well and gives me a boost of energy rather than a shot of ...

Me: Oh how interesting! It must be really healthy!

Mike: Yeah for sure, I use soya milk instead of milk milk!

Me: I definitely have to blog this ;)

Mike: Cool! Cheers!

---------------------------

Mike also shared with us his own protein shake recipe. Here is what you need:

1/4 tsp matcha powder

1 1/2 cup soya milk

1 banana

1-2 scoops of whey protein (vanilla or natural)

ice

Add all ingredients into blender (we like to use our bullet)! And voila instant morning shake!

Cheers

Spicy Tuna Tartar (Maki Sushi)

As our Japanese sale just started this week, we wanted to spice things up with something we learned from France this past April and incorporating most of the ingredients we have in store!

Tuna Tartar but a little kick using sesame chili oil ;)

Ingredients:


1 package frozen Fat Belly Maguro (tuna)
3 tbsp olive oil
Sirachi sauce
3 stalks green onions
pinch salt
LaYu sesame chilli oil
masago (japanese caviar)
4 ripe avocado
half a lime
fried shallots


round or square mould


1. Let the maguro thaw for 20 mins, the trick is to have it still frozen in order to cut the tuna into 1/2 inch slices. After slicing it, chop it up into mini cubes.
2. Add 3 tbsp olive oil, so the tuna doesn't oxidate and turn brown or grey... Add a pinch of salt. Add sirachi sauce -- depending how spicy you want it to be ;)



3. Scoop out the avocado and diced it into mini cubes.
4. Squeeze the lime juice directly onto the diced avocado and mix slightly.
5. Fold in finely chopped green onions.



Use the plate you want to set your tuna tartar on. Use a mould like this one

6. Set the mould onto the plate. There should be two layers. I like to layer it with the avocado on the bottom and then the tuna on top.

7. Dish in about 2 tbsp of avocado mix into the mould and press it firm so it sets so it doesn't fall apart when you lift the mould up.

8. Dish in 2 tbsp of the maguro mix into the mould and press it firm so it sets and doesn't fall apart when you life the mould up.

8. Lift the mould up. It should be round shapes of avocodo on the bottom and tuna on top.

Now, we will decorate it the other ingredients...

9. Squirt about 3 drops of chilli oil onto of the tuna

10. Top off with masago onto of the tuna

11. Place fried shallots on top

12. Drizzle chilli oil around plate

Voila... a great Fusion appetizer made from all ingredients at the Asian Supermarket.

Come and shop the world!

Cheers