I am a Filipino : and this is how we cook

2019 James Beard Award Finalist Named a Best Cookbook of the Year by The New Yorker , Boston Globe , Chicago Tribune , Los Angeles Times , New York Times Book Review , Houston Chronicle , Food52, PopSugar, and more To eat—and cook—like a Filipino involves puckeringly sour adobos with meat so tender you can cut it with a fork, national favorites like kare kare (oxtail stew) and kinilaw (fresh seafood cured in vinegar), Chinese-influenced pansit (noodles), tamales by way of early Mexican immigrants, and Arab-inflected fare, with its layered spicy stews and flavors of burnt coconut. But it also entails beloved street snacks like ukoy (fritters) and empanadas and the array of sweets and treats called meryenda. Dishes reflect the influence and ingredients of the Spaniards and Americans, among others, who came to the islands, but Filipinos turned the food into their own unique and captivating cuisine. Filled with riotously 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! Cover Title Copyright Dedication Epigraph Contents Foreword Introduction: Why Not Filipino Food? Kare Kare Filipino Food 101 Burong Isda Pinakurat Bagoong Guisado Burong Mangga White Rice Itlog Na Maalat Adobo and Kinilaw Cooking with Vinegar Adobong Manok at Baboy (Classic Adobo) Adobong Puti (White Adobo with Duck) Adobong Pula Achuete (Red Adobo with Lamb Shanks and Annatto) Achuete Oil Adobong Manok Dilaw (Yellow Adobo with Chicken) Adobong Pusit (Adobo with Squid) Singuglaw (Cured Tuna with Grilled Pork) Kinilaw Na Hipon (Cured Shrimp). Kilawen Na Baka (Pickled Beef with Chiles)Paksiw Na Isda (Stewed Fish and Vegetables) Dinuguan (Blood Stew) Bistek Tagalog (filipino Steak and Onions) Soup: A Taste of Home Sinigang Na Baboy (Sour Soup with Portk Belly, Taro, and Water Spinach) Sinigang Na Isda (Sour Soup with Fish Heads) Sinigang Na Hipon (Sour Shrimp Soup) Binakol (Chicken Soup with Coconut Water) Suam Na Tulya at Mais (Corn and Clam Soup) Fish Stock Bulalo (Bone Marrow Soup) Linagpang Na Isda (Grilled Fish Soup) Sinampalukang Manok (Tamarind Chicken Stew) Tamarind Liquor Monggo Guisado (Stewed Mung Beans). Bagoong Bagna CaudaKBL (Kadyos, Baboy, at Langka) (Pigeon Peas, Pork, and Jackfruit Stew) Pork Stock Tinola (Ginger-Chicken Soup with Pepper Leaves) Salads and Vegetable: Oh My, Gulay Atsara (Pickled Vegetables) Burong Mustasa Guisado (Sautéed Preserved Mustard Greens) Classic Ensalada (Salted Egg Salad) Cucumber-Tomato Relish Puqui-Puqui (Charred Eggplant with Eggs and Tomatoes) Pinakbet Tagalog (Simmered Vegetables with Shrimp Paste) Ginisang Sayote (Sautéed Chayote) Ginaraang Puso Ng Saging (Banana Heart Salad) Tortang Talong (Eggplant Omelet). Sinanglay Na Isda (Red Snapper Wrapped in Collard Greens)Gulay at Bagoong Isda (Stewed Greens with Fermented Anchovies) Ginataang Tambo (Coconut-Stewed Bambook Shoots with Jumbo Shrimp) Laing (Coconut-Stewed Taro Leaves) Pinangat (Stuffed Taro Leaves Steamed in Coconut Milk) Noodles and Dumplings: The Chinese Connection Lumpiang Shanghai (Pork and Beef Spring Rolls) Lumpiang Prito (Vegetable Spring Rolls) Chinese Fresh Lumpia (Fresh Spring Rolls with Rice Noodles and Peanuts) Lumpiango Sariwa (Savory Fresh Vegetable Crepes) Siopao (Steamed Buns). Pansit Palabok (Rice Noodles with Shrimp Sauce)Shrimp Stock Pansit Isabela (Egg Noodles in Broth with Pork and Poached Eggs) Poached Eggs Pansit Pusit (Rice Noodles with Squid Ink) Batchoy (Pork Noodle Soup) Pansit Molo (Wonton Soup) Shrimp and Pork Dumpling FIlling Chicken Stock Humba (Braised Pork Belly) Sinangag (Garlic Fried Rice) Arroz Caldo (Savory Rice Porridge) Spice and Burnt Coconut: The Food of the Muslim South Piaparan Manok (Chicken Wing Stew with Ginger, Scallions, and Chiles). 2019 James Beard Award Finalist Named a Best Cookbook of the Year by The New Yorker , Boston Globe , Chicago Tribune , Los Angeles Times , New York Times Book Review , Houston Chronicle , Food52, PopSugar, and more 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! Named a New York Times Best Cookbook of Fall 2018 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! Cover; Title; Copyright; Dedication; Epigraph; Contents; Foreword; Introduction: Why Not Filipino Food?; Kare Kare; Filipino Food 101; Burong Isda; Pinakurat; Bagoong Guisado; Burong Mangga; White Rice; Itlog Na Maalat; Adobo and Kinilaw Cooking with Vinegar; Adobong Manok at Baboy (Classic Adobo); Adobong Puti (White Adobo with Duck); Adobong Pula Achuete (Red Adobo with Lamb Shanks and Annatto); Achuete Oil; Adobong Manok Dilaw (Yellow Adobo with Chicken); Adobong Pusit (Adobo with Squid); Singuglaw (Cured Tuna with Grilled Pork); Kinilaw Na Hipon (Cured Shrimp).;Get ready to discover the next great Asian cuisine. Introduction : why not Filipino food? Filipino food 101 Adobo and kinilaw : cooking with vinegar Soups : a taste of home Salads and vegetables : oh my, gulay Noodles and dumplings : the Chinese connection Spice and burnt coconut : the food of the Muslim south Tomatoes and tamales : the Spanish-Mexican influence Fatty, fried, and salty : snacks and street food Sweets : merry meryenda Americana : we salute you. A celebration of Filipino culture and cuisine includes recipes for such dishes as cured tuna with grilled pork, sour shrimp soup, coconut-stewed taro leaves, garlic fried rice, beef in spiced chocolate sauce, duck leg stew, and candied sweet potatoes. -- Publisher's description