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I Am a Filipino: And This Is How We Cook by Nicole Ponseca and Miguel Trinidad
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Kare kare (page 22)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Fernented fish (Buron isda) (page 32)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Spiced vinegar (Pinakurat) (page 34)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Sautéed fish paste (Bagoong guisado) (page 36)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Pickled green mango (Burong mangga) (page 38)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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White rice (page 40)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Classic adobo (Adobong manok at baboy) (page 51)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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White adobo with duck (Adobong puti) (page 54)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Achuete oil (page 58)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Adobo with squid (Adobong pusit) (page 62)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Cured tuna with grilled pork (Sinuglaw) (page 67)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Cured shrimp (Kinilaw na hipon) (page 68)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Blood stew (Dinuguan) (page 71)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Sour shrimp soup (Sinigang na hipon) (page 86)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Fish stock (page 95)
from I Am a Filipino: And This Is How We Cook I Am a Filipino by Nicole Ponseca and Miguel Trinidad
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Notes about this book
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- ISBN 10 1579657672
- ISBN 13 9781579657673
- Published Nov 13 2018
- Format Hardcover
- Page Count 304
- Language English
- Countries United States
- Publisher Artisan
Publishers Text
Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold—no wonder adventurous eaters consider Filipino food the next big thing (Vogue declares it “the next great American cuisine”). Filipinos are the second-largest Asian population in America, and finally, after enjoying Chinese, Japanese, Thai, and Vietnamese food, we’re ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine.
The techniques (including braising, boiling, and grilling) are simple, the ingredients are readily available, and the results are extraordinary. There are puckeringly sour adobos with meat so tender you can cut it with a spoon, along with other national dishes like kare-kare (oxtail stew) and kinilaw (fresh seafood dressed in coconut milk and ginger). There are Chinese-influenced pansit (noodle dishes) and lumpia (spring rolls); Arab-inflected cuisine, with its layered spicy curries; and dishes that reflect the tastes and ingredients of the Spaniards, Mexicans, and Americans who came to the Philippines and stayed. Included are beloved fried street snacks like ukoy (fritters), and an array of sweets and treats called meryenda. Filled with suitably bold and bright photographs, I Am a Filipino is like a classic kamayan dinner—one long, festive table piled high with food. Just dig in!