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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Philippine
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    How to Cook dishes from The Philippines


    Philippines Philippine cuisine has developed from many roots. Historically, the cuisine developed Malaysian cuisine, but has also been influenced by Spanish cuisine, and later American cuisine, during the colonial period. Other influences include Chinese cuisine, Japanese cuisine, Middle Eastern cuisine.

    Some popular Filipino recipes and dishes include:
    • Asocena - Dog meat boiled in vinegar. After about an hour of cooking, pepper, cubed potatoes and soy sauce are added. When the potatoes are cooked, various other ingredients such as chickpeas, peas and tomatoes are added.

    • Atchara - Pickled green (unripe) papaya. Carrots, onions, bell pepper, and various spices may also be added. It is often eaten as side dish, particularly with barbecues.

    • Balut - A fertilized duck or chicken egg with a nearly developed embryo inside. Baluts are often eaten with a pinch of salt, or with chili and vinegar, and are nowadays also sometimes used as an ingredient in other dishes such as omelettes or baked pastries.

      Balut in hot and sour soup

    • Camaro - Crickets cooked in soy sauce with salt and vinegar.

    • Chipotles en adobo - Chili peppers marinated in a tomato sauce.

    • Kare-kare - A stew made from beef, oxtail, and vegetables. Offal or tripe is sometimes added to the recipe, which can also be varied by adding goat meat.

    • Mechado - A stew made from beef brisket, potatoes, red peppers, and tomatoes.

    • Papaitan - Cow or goat innards cooked with a bitter taste.

    • Pata - Deep-fried hog hoofs.

    • Pochero - Beef or pork in tomato sauce with bananas and vegetables.

    • Sinigang - A soup made from meat, green pepper, onion, and tomato with tamarind. Various other vegetables may also be added. Sinigang is not usually eaten as a soup, but is normally eaten with rice.

    • Soup Number Five - A soup made from bull's penis or testicles. It is said to have aphrodisiac properties.

    • Tinapa - Smoked fish (milkfish is usually used).


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    Philippine Cookbooks

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    Cooking of the Philippines: Classic Filipino Recipes Made Easy, With 70 Authentic Traditional Dishes Shown Step By Step In More Than 400 Beautiful Photographs

    By Ghillie Basan

    Southwater
    Paperback (160 pages)

    Cooking of the Philippines: Classic Filipino Recipes Made Easy, With 70 Authentic Traditional Dishes Shown Step By Step In More Than 400 Beautiful Photographs
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    Product Description:
    Explore the exotic tastes of the Philippines with this classic cookbook, with easy-to-follow photographs throughout.

    Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines

    By Liza Agbanlog

    Page Street Publishing
    Released: 2018-08-14
    Kindle Edition

    Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines
     
    Product Description:

    Bring the Exciting Flavors of the Philippines into Your Kitchen

    Experience classic and authentic recipes from the Philippines with Quintessential Filipino Cooking. This incredible collection of 75 recipes highlights the traditions and favors of Filipino cooking, and gives each one Liza’s personal touch that takes it to the next level.

    These recipes highlight the standout favors of Austronesian, Malay-Indonesian, Indian, Japanese, Chinese, Spanish and American cuisines to make unforgettable dishes. Using easy-to-find ingredients and simple techniques Liza teaches readers to cook their own lumpia (spring rolls), sinigang (sour soup), longganisa (sausage), adobo (chicken or pork), kare kare (stewed oxtail), leche fan and more.

    The Philippine Cookbook

    By Reynaldo Alejandro

    Perigee Books
    Released: 1985-05-23
    Paperback (256 pages)

    The Philippine Cookbook
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    Product Description:
    Here is the cookbook that presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted to the specific requirements of the U.S. kitchens. In it you’ll find adobo—a rich marinated stew of chicken or pork, succulently flavored with vinegar and soy sauce; pancit guisado—sautéed noodles laced with crunchy vegetables, thinly sliced sausage, and baby shrimp; estofado—prepared with burnt sugar sauce; and ginataan—meat prepared with coconut milk.
     
    Reflecting the best elements of the cooking of Malaysia, China, and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritious—perfect for the health-mind American with more imagination and taste than time or budget.
     
    If you’re looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments, and desserts, you’ll find your palate wonderfully stimulated by The Philippine Cookbook.

    Gulay Book 8, A Filipino Vegetarian Recipebook Series

    By Nona Lema

    Released: 2018-05-11
    Kindle Edition (114 pages)

    Gulay Book 8, A Filipino Vegetarian Recipebook Series
     
    Product Description:
    Nona Lema was born, raised and lives in the Philippines. She attended Santa Isabel College, University of Santo Tomas and University of the Philippines. She is married with three children and four grandchildren. She has been a vegetarian for many years and her experience in vegetarian cooking has spanned more than thirty five years. During this period, she learned, revised, created and kitchen-tested countless vegetarian recipes with emphasis on regional and traditional Filipino dishes.

    Over the years, Nona has written many food articles that have been published in magazines, newspapers and in her blog called Home Cooking With Nona Lema. In 2013, she started publishing her Gulay ebooks (a Filipino vegetarian recipebook series). There are now eight ebooks published. The word ‘gulay’ in the Filipino language means vegetables.

    Today, Nona is writing another vegetarian ebook series featuring the traditional food of Asian countries such as Thailand, China, Indonesia, Malaysia, and Korea-- different ancient cultures whose traditional food centers on vegetable food. The ebook series touches on history, culture and people.

    My Mother's Philippine Recipes: Filipino Cookbook Recipes from Asian in America

    By Elizabeth Ann Besa-Quirino

    CreateSpace Independent Publishing Platform
    Paperback (120 pages)

    My Mother s Philippine Recipes: Filipino Cookbook Recipes from Asian in America
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    If you have a deep craving to try new flavors from a classic cuisine, cook from this collection of traditional Filipino recipes transformed to today's dishes in an American kitchen. Award-winning journalist, author and recipe blogger Elizabeth Ann Besa-Quirino presents "My Mother's Philippine Recipes" her second cookbook, a follow up to her first cookbook "How to Cook Philippine Desserts, Cakes and Snacks". 
    Elizabeth Ann, born and raised in the Philippines, of the popular blog Asian In America (AsianInAmericaMag.com), shares a special collection of her mother's recipes from her childhood, often cooked and served to family and friends who stopped by their home in Tarlac. Friends relished the multi-course meals her mother prepared, cooked with produce ingredients harvested from their backyard and farms, expertly grown by her father.
     
    Some family favorites in this cookbook: Sinigang na Baka with Lemongrass, Tokwa't Lechon, Pancit Palabok, Street-style Fish Balls, Carne Asada Kapampangan, Crispy Pata, Pork Barbecue, Spanish Cocido, Lechon Manok, Beef Kalitiran Pot Roast, Pastillas de Ube, Pastillas de Leche, Ube Puto-Leche Flan and some new dishes like Salted-Egg Potato Chips, Vegetable Siomai, Kangkong Salad with Salted Egg Dressing, Mango Tempura.
     In this cookbook of over a hundred pages with 30 selected recipes,each with full- color photographs, the author sets out to demystify the notion that mom's cooking is hard to do. Elizabeth Ann, now based in New Jersey, shares that you just need the right ingredients to recreate the flavors, the memories and the love mom put into each recipe. This cookbook is for the novice who wants to learn how to cook classic Filipino dishes or for the culinary pro who needs traditional inspiration.

    The New Filipino Kitchen: Stories and Recipes from around the Globe

    By Jacqueline Chio-Lauri

    Agate Surrey
    Released: 2018-09-18
    Hardcover (248 pages)

    The New Filipino Kitchen: Stories and Recipes from around the Globe
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    Product Description:
    “An engrossing, page-turner of a cookbook.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table

    You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.

    Lauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to South East Asian and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients.

    The New Filipino Kitchen collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from the White House executive chef Cristeta Comerford, Bocuse d’Or Norway winner Christian André Pettersen, 2015 MasterChef New Zealand runner-up Leo Fernandez, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.

    Instant Filipino Recipes: My Mother’s Traditional Philippine Food In a Multicooker Pot

    By Elizabeth Ann Besa-Quirino

    Independently published
    Paperback (125 pages)

    Instant Filipino Recipes: My Mother’s Traditional Philippine Food In a Multicooker Pot
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    Product Description:

    This is the first Filipino cookbook with recipes for the Instant Pot or multi-cooker.
    If you've been searching for a faster way to cook classic Filipino dishes using today's convenient and popular Instant Pot or other multicookers, this cookbook entitled, Instant Filipino Recipes: My Mother's Philippine Food in a Multicooker Pot, is for you.

    Traditionally, Philippine dishes often require long hours of braising, boiling, simmering, and roasting. Not anymore. The author, ElizabethAnn Besa-Quirino, award-winning journalist, food writer, blogger, and recipe developer of the popular site, Asian in America, has put together this collection of 36 all-time favorite Filipino recipes kitchen-tested in her own Instant Pot multicooker.

    Born and raised in the Philippines, Betty Ann, as she is fondly called, channeled her love for these heirloom recipes from her mother when she moved to America and transformed them to everyday dishes for her family with ingredients from nearby sources without losing the soul of classic Pinoy cooking.

    With these recipes specially developed for the Instant Pot and most brands of multicookers, you can cook traditional Philippine dishes adapted for an American kitchen in half the usual time and with perfect results.

    Find mouth-watering, full color photographs to match all-time favorite Filipino recipes in this cookbook of over 100 pages. Some classics are: Arroz Caldo, Tinolang Manok, Filipino Spaghetti with Meat Sauce, Pancit Canton, Chop Suey, Monggo Guisado, Alimango sa Gata, Adobong Pula, Kare-Kare, Pata Tim, Humba, Sinigang ng Baboy sa Bayabas, Chicken Pastel, Kuchinta, Putong Puti, Mango-Banana Bread, Pandan Iced Tea, Ube Haleya and many more.

    And just like Mom's cooking, the author helps you achieve the soft tenderness, succulent flavors of favorite Filipino main dishes, soups,appetizers, sides, and desserts. By cooking Philippine dishes in an Instant Pot or most multicooker brands, you have the advantage of hands-free,walk-away-from-it cooking that allows you to free up more of your precious time for other activities.

    The Food and Cooking of Malaysia, Singapore, Indonesia & Philippines: Over 340 recipes shown step-by-step in 1400 beautiful photographs

    By Ghillie Basan & Vilma Laus

    Brand: Anness
    Hardcover (512 pages)

    The Food and Cooking of Malaysia, Singapore, Indonesia & Philippines: Over 340 recipes shown step-by-step in 1400 beautiful photographs
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    Product Description:
    A complete guide to these exotic cuisines - the food culture, ingredients and recipes


     
     


     
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