I am a Filipino: and this is how we cook

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).