Canadian Beef Sinampalukan? Itís logical!
Canadian beef simmering in a Pinoy sinampalukan may sound incongruous, but it may actually be logical, considering that Canadian beef finds its way to over 55 countries worldwide, including the Philippines.
And it’s not just beef, but beef from cattle that Canadians are proud of. “Everything we do is fact- and science-based,” says Eric Bienvenue, president of Canada Beef during the recent Canadian Yuletide luncheon in BGC. Raised early on grass, Canadian cows are later fed diets rich in barley, wheat and corn, which grow abundantly in Eastern Canada. The result is beef that is well-marbled, flavorful and tender, with firm, white-colored fat, according to the Canada Beef Association.
In addition, Canada enforces a strict National Animal Health Program to ensure the production of high-quality beef from healthy cattle. From point-of-entry inspection and quarantine, to the careful monitoring of veterinary drugs and the protection of the animals from diseases—all these are coordinated to support the entire Canadian beef supply chain.
Likewise, a grading system assesses the quality of the beef, and labels them accordingly. The beef are graded for their marbling, maturity, color, muscling and texture. The highest grade is Canada prime, followed by AAA and AA.
One of the best sources of food in Canada is Prince Edward Island. Located in the Gulf of St. Lawrence, it’s known for its agricultural products and abundant seafood harvests, including the much-coveted lobsters. At the luncheon, guests watched delightedly as chef Carlo Miguel turned some fat, juicy lobsters from Prince Edward Island into the lavish spicy Asian dish known as laksa. The aroma of the laksa was so good it reminded Alu Aluzan, editor-in-chief of www.dineph.com, of the authentic laksa she had in Petaling Jaya, Malaysia.
Prince Edward Island is one of the most beautiful islands he has ever seen, says celebrity chef Sandy Daza. Moreover, having lived in Canada for 10 years, Daza is familiar with Canada’s agri-food products. During the luncheon, he did a cooking demonstration to show how Canadian beef can be used in Filipino cuisine. Using the cut known as chuck flap, he prepared a hearty dish of beef sinampalukan. Connected to the sirloin, chuck flap has collagen and marbled fat that melts into gelatin during slow cooking, producing a lush, robust flavor.
Sinampalukan is similar to sinigang which, says Daza, is one of the most popular Filipino dishes in Canada. However, unlike sinigang, which uses the tamarind fruit as a souring agent, sinampalukan uses instead the leaves of the tamarind tree, giving the soup a milder, mellower taste. Another difference, says Daza, is the use of ginger in sinampalukan.
Here’s Daza’s mouthwatering recipe for beef sinampalukan.
Sandy’s Beef Sinampalukan
Ingredients:
- 2 tbsps. cooking oil
- sliced ginger
- chopped garlic
- sliced onions
- sliced tomatoes
- 2 beef or chicken cubes
- 1 - 2 tbsps. sour tamarind paste (available in bottles), or to taste
- 6 - 8 cups water
- ½ - 1 kilo Canadian stewing beef, such as chuck flap
- 1 - 2 cups fresh tamarind leaves
- ground pepper
- fish sauce (patis), to taste
- sili leaves (optional)
- Desired vegetables, such as eggplant, okra, sitao, kangkong or mustard leaves
Procedure:
In a large casserole, heat the cooking oil to medium low. Add the ginger and sauté for one to two minutes. Stir in the garlic, onions and tomatoes and continue sautéing for one to two more minutes. Add the beef or chicken cubes and the sour tamarind paste. Pour in the water and increase the heat to bring to a boil.
Add the Canadian beef and fresh tamarind leaves. Bring to a simmer, then season with pepper and fish sauce. Simmer until the beef is almost tender, about one-and-a-half hours. When the beef is almost tender, add sili leaves and desired vegetables such as eggplants, okra, sitao, and kangkong or mustard leaves. Continue simmering until the beef is fork-tender. Serve with rice and additional patis on the side.
