I Am a Filipino: And This Is How We Cook

Cover......Page 1
Title......Page 4
Dedication......Page 5
Epigraph......Page 6
Contents......Page 7
Foreword......Page 9
Introduction: Why Not Filipino Food?......Page 11
Kare Kare......Page 23
Filipino Food 101......Page 26
Burong Isda......Page 33
Pinakurat......Page 35
Bagoong Guisado......Page 37
Burong Mangga......Page 39
White Rice......Page 41
Itlog Na Maalat......Page 42
Adobo and Kinilaw Cooking with Vinegar......Page 46
Adobong Manok at Baboy (Classic Adobo)......Page 52
Adobong Puti (White Adobo with Duck)......Page 55
Adobong Pula Achuete (Red Adobo with Lamb Shanks and Annatto)......Page 58
Achuete Oil......Page 59
Adobong Manok Dilaw (Yellow Adobo with Chicken)......Page 61
Adobong Pusit (Adobo with Squid)......Page 63
Singuglaw (Cured Tuna with Grilled Pork)......Page 68
Kinilaw Na Hipon (Cured Shrimp)......Page 69
Kilawen Na Baka (Pickled Beef with Chiles)......Page 70
Paksiw Na Isda (Stewed Fish and Vegetables)......Page 71
Dinuguan (Blood Stew)......Page 72
Bistek Tagalog (filipino Steak and Onions)......Page 75
Soup: A Taste of Home......Page 78
Sinigang Na Baboy (Sour Soup with Portk Belly, Taro, and Water Spinach)......Page 83
Sinigang Na Isda (Sour Soup with Fish Heads)......Page 86
Sinigang Na Hipon (Sour Shrimp Soup)......Page 87
Binakol (Chicken Soup with Coconut Water)......Page 91
Suam Na Tulya at Mais (Corn and Clam Soup)......Page 95
Fish Stock......Page 96
Bulalo (Bone Marrow Soup)......Page 97
Linagpang Na Isda (Grilled Fish Soup)......Page 100
Sinampalukang Manok (Tamarind Chicken Stew)......Page 101
Tamarind Liquor......Page 102
Monggo Guisado (Stewed Mung Beans)......Page 103
Bagoong Bagna Cauda......Page 105
KBL (Kadyos, Baboy, at Langka) (Pigeon Peas, Pork, and Jackfruit Stew)......Page 107
Pork Stock......Page 108
Tinola (Ginger-Chicken Soup with Pepper Leaves)......Page 111
Salads and Vegetable: Oh My, Gulay......Page 114
Atsara (Pickled Vegetables)......Page 119
Burong Mustasa Guisado (Sautéed Preserved Mustard Greens)......Page 121
Classic Ensalada (Salted Egg Salad)......Page 123
Cucumber-Tomato Relish......Page 124
Puqui-Puqui (Charred Eggplant with Eggs and Tomatoes)......Page 128
Pinakbet Tagalog (Simmered Vegetables with Shrimp Paste)......Page 129
Ginisang Sayote (Sautéed Chayote)......Page 131
Ginaraang Puso Ng Saging (Banana Heart Salad)......Page 134
Tortang Talong (Eggplant Omelet)......Page 135
Sinanglay Na Isda (Red Snapper Wrapped in Collard Greens)......Page 138
Gulay at Bagoong Isda (Stewed Greens with Fermented Anchovies)......Page 141
Ginataang Tambo (Coconut-Stewed Bambook Shoots with Jumbo Shrimp)......Page 142
Laing (Coconut-Stewed Taro Leaves)......Page 144
Pinangat (Stuffed Taro Leaves Steamed in Coconut Milk)......Page 145
Noodles and Dumplings: The Chinese Connection......Page 148
Lumpiang Shanghai (Pork and Beef Spring Rolls)......Page 153
Lumpiang Prito (Vegetable Spring Rolls)......Page 155
Chinese Fresh Lumpia (Fresh Spring Rolls with Rice Noodles and Peanuts)......Page 159
Lumpiango Sariwa (Savory Fresh Vegetable Crepes)......Page 162
Siopao (Steamed Buns)......Page 164
Pansit Palabok (Rice Noodles with Shrimp Sauce)......Page 168
Shrimp Stock......Page 169
Pansit Isabela (Egg Noodles in Broth with Pork and Poached Eggs)......Page 170
Poached Eggs......Page 171
Pansit Pusit (Rice Noodles with Squid Ink)......Page 173
Batchoy (Pork Noodle Soup)......Page 175
Pansit Molo (Wonton Soup)......Page 176
Shrimp and Pork Dumpling FIlling......Page 178
Chicken Stock......Page 180
Humba (Braised Pork Belly)......Page 181
Sinangag (Garlic Fried Rice)......Page 184
Arroz Caldo (Savory Rice Porridge)......Page 185
Spice and Burnt Coconut: The Food of the Muslim South......Page 188
Piaparan Manok (Chicken Wing Stew with Ginger, Scallions, and Chiles)......Page 194
Zamboanga Sauce with Talangka (Crabs in Toasted Coconut Sauce with Cinnamon, Turmeric, and Nutmeg)......Page 196
Achuete Butter......Page 198
Baka Tula-Sog (Beef in Spiced Chocolate Sauce)......Page 201
Satti Na Curry (Barbecued Skewers with Rice Cakes and Curry Sauce)......Page 204
Manok Sa Tsokolate (Chocolate Chicken)......Page 207
Tiulah Itum (Burnt Coconut Beef)......Page 208
Balbacoa (Stewed Cow’s Foot and Oxtails)......Page 212
Tomatoes and Tamales: The Spanish-Mexican Influence......Page 214
Robinson’s Tamales......Page 219
Dampa Fry Na Escabeche (Whole Fried Fish with Sweet-and-Sour Sauce)......Page 222
Afritada Manok (Chicken Stew with Tomatoes and Garlic)......Page 225
Menudo (Duck Leg Stew)......Page 226
Kaldereta (Goad in Tomatoe Stew with Olives)......Page 227
Mechadong Mackerel (Bacon-Stuffed Mackerel in Tomato Sauce)......Page 230
Rellenong Manok (Sausage-Stuffed Chicken)......Page 233
Roast Garlic Puree......Page 234
Sarsiado Isda (Fried Fish Fillets with Tomatoes and Eggs)......Page 237
Pansit Galleon (Noodles with Sausage, Chicken, and Shrimp)......Page 239
Fatty, Fried, and Salty: Snacks and Street Food......Page 242
Pritong Dilis (Fried Anchovies with Spicy Rémoulade)......Page 247
Ensalada Mangga (Green Mango Salad)......Page 249
Ukoy (Vegetable and Shrimp Fritters)......Page 250
Pinasugbo (Banana Fritters)......Page 253
Empanada de Kaliskis (Pork and Vegetable Empanada)......Page 256
Inihaw Na Manok (Chicken Barbecue)......Page 259
Inihaw Na Liempo (Grilled Pork Belly)......Page 261
Lechon Kawali (Wok-Fried Crispy Pork Belly)......Page 262
Cripy Pata (Crispy Pig’s Foot)......Page 263
Sizzling Sisig (Pork Cooked Three Ways, with Chile, Egg, and Onion)......Page 265
Sweets: Merry Meryenda......Page 270
Suman (Steamed Rice Cakes)......Page 276
Puto (Steamed Rice Cakes)......Page 278
Palitaw (Sweet Rice Dumplings)......Page 282
Bibingka (Coconut Rice Cake)......Page 283
Salabat (Ginger Tea)......Page 284
Brazo de Mercedes (Custard-Filled Meringue)......Page 287
Leche Flan (Coconut Milk Flan)......Page 289
Ube Ice (Purple Yam Ice Cream)......Page 290
Ube Halaya (Ube Jam)......Page 293
Avocado Milk Shake......Page 294
Halo-Halo (Shaved Ice Sundae)......Page 295
Paradosdos (Sweet Coconut Soup)......Page 298
Pandesal (Yeast Rolls)......Page 299
Ensaymada (Cheese-Topped Yeast Buns)......Page 304
Tibok-Tibok with Latik (Coconut Custard with Caramelized Coconut Milk Curds)......Page 307
Latik (Coconut Milk Curds)......Page 308
Kamote Cue (Candied Sweet Potato)......Page 309
Food For the Gods (Date Nut Bar)......Page 310
Americana: We Salute You......Page 312
Banana Ketchup Ribs......Page 317
Jeepney Express (Smothered Pork Shoulder with Coconut, Sausage, and Chile Gravy)......Page 321
Pickled Chiles......Page 324
Fried Chicken and Ube Waffles......Page 325
Kinunot Chowder (Fish and Coconut Milk Chowder)......Page 327
The Chori Burger (Chorizo Burger)......Page 328
Nueva York Lechon (New York-Style Roasted Suckling Pig)......Page 331
Avocado Ice Cream......Page 333
Langka Ice Cream (Jackfruit Ice Cream)......Page 335
Langka Jam (Jackfruit Jam)......Page 336
Juice Mary and Joseph......Page 338
Pinay Colada......Page 339
Filipino Flash......Page 342
Resources......Page 343
Acknowledgments......Page 344
Index......Page 347