Notes about Recipes in this book

• Miso mushroom bagoong

  • rmardel on March 17, 2026

    This is very good. Different than traditional shrimp based bagging but with a similar salty umami. It is a great alternative for those times when I need or want something vegetarian. I made the recipe and froze it in small cubes for use in future dishes.

• Seedy chili oil

  • eclairea on January 23, 2026

    This was great - good textures from the seeds, and good amount of heat, for me!

  • rmardel on March 13, 2026

    This was quite good. I did not have the recommended chiles so I used a combination of chiles (very hot red pepper flakes and gochugaru) from my pantry which yielded a layered Chile flavor, even if not traditionally filipino. The fried shallots added a lovely sweetness, and of course there is crunch from the seeds. Note that this made slightly less than 4 cups, not the 5 1/2 cups stated in my copy of the book, which is consistent with the ingredient quantities.

• Pickled golden raisins

  • rmardel on March 13, 2026

    These pickled golden raisins are brightly sweet, tart, and have a fruity/floral heat from the pink peppercorns. Distinctly different from other pickled golden raisins I've made, and rather addictive.

• Shallot confit

  • rmardel on March 13, 2026

    Delicious! The hardest part of this is peeling the shallots. Well worth the effort.

• Mushroom adobo

  • rmardel on March 15, 2026

    This was excellent, although, despite the authors note that it was best eaten immediately, I found the flavors mellowed and improved after a bit of a sit. I was surprised that the author called for distilled white vinegar rather than a more traditional cane vinegar or cider vinegar, which he does recommend in other recipes. it worked, although I felt the vinegar was a little too dominant. This could have been avoided had I simmered the vinegar and soy mixture longer before adding the coconut milk. Times are not given. But these are minor tweaks, and I was very happy with this dish.

• Miso coconut pancit

  • rmardel on March 17, 2026

    Fabulous pasta recipe! It is much more subtle than I expected but still full of umami and bright/sharp flavors mellowed by a subtle creaminess. I would say Reyes comment that it is Filipino Alfredo is a good description. The ginger and garlic are present but not overpowering, and they meld nicely into the sweet creaminess of the miso/coconut milk sauce. The lemon adds brightness and I adore the sharp peppery/fruity pop of the pink peppercorns.

• Lugaw with seedy chili oil

  • rmardel on March 13, 2026

    This is good, filipino version of congee. I think I prefer my standard house congee however, which I have perfected for our own tastes over the years. The suggested condiments are a winner though and I will continue to use those.

• Bok choy and purple daikon salad

  • rmardel on March 23, 2026

    This is a beautiful and fabulously flavorful salad. I loved the way the flavors of the bok choy, mint, cilantro, and daikon played together, and although it now makes perfect sense, I would not have thought of that particular combination. The recommended dressing is delicious, but this is also good with any light vinaigrette type dressing that leans toward the tart side. I can only get the purple daikon at one local store, that has not, in the past, been in my usual rotation. That might change.

• Crispy lemon dill rice

  • eclairea on March 09, 2026

    Tahdig-y and perfect. Not what I expected from a Filipino cookbook, but simple and tasty all the same! Would definitely make again.

• Talong with seedy chili oil

  • rmardel on March 18, 2026

    This was good but it doesn't rise above other charred eggplant dishes I love. I cooked it on the grill rather than indoors. The lime juice is a nice touch.

• Sweet and spicy banana-ketchup roasted carrots

  • rmardel on March 18, 2026

    I enjoyed this very much, although the thinly sliced limes mostly burnt before the carrots were fully cooked. Perhaps my carrots were simply too fat. Appealing enough that I would try it again.