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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Philippine
    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   Philippine

       
     

    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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    Milkier Pigs & Violet Gold: Philippine Food Stories

    By Bryan Koh

    Marshall Cavendish International (Asia) Pte Ltd
    Released: 2019-04-09
    Hardcover (510 pages)

    Milkier Pigs & Violet Gold: Philippine Food Stories
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    Product Description:
    Recipes tell stories. They make excellent carriages for folklore and history and as they make their way from cook to cook, from generation to generation, they evolve to suit new tastes and times. To explore the stories behind recipes is to attempt to understand their provenances. Bryan Koh set out to do just that, and to more fully understand the culinary culinary tapestry of one of the most underrated and least explore cuisines of Southeast Asia. Originally published in 2014 as Milk Pigs & Violet Gold, this revised and expanded edition is equally lavish with photographs and more recipes from the different regions of the Philippines, including Batanes, Cavite, pagudpud, South Cotabato, Samar and the predominantly Muslim Zamboanga.



    Milkier Pigs & Violet Gold was nominated under the Best Travel Book Category at the World Gourmand Cookbook Awards 2017.

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

    By Liza Agbanlog

    Page Street Publishing
    Released: 2018-08-14
    Paperback (192 pages)

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

    I Am a Filipino: And This Is How We Cook

    By Nicole Ponseca

    Artisan
    Released: 2018-11-13
    Kindle Edition (304 pages)

    I Am a Filipino: And This Is How We Cook
     
    Product Description:
    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!

    Philippine Herbs: For Healthy cooking, common cures, and concoctions

    By Domingo Dr. Madulid & Dr. Jaime Galvez Tan

    Artpostasia Pte Ltd
    Released: 2019-04-15
    Paperback (164 pages)

    Philippine Herbs: For Healthy cooking, common cures, and concoctions
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    Product Description:
    •This publication presents the most relevant and useful information about the herbs and plants grown in the most common surroundings in the city, and in the province of the Philippines



    The Philippines is considered one of the megadiversity centers of the world. It is also a country blessed with a rich natural plant life. Constituting a significant part of bountiful biological resources are the country's endemic, indigenous, and exotic species of plants. A number of these plants grow spontaneously in various habitats and thrive on their own. A huge number of natural and introduced flora in the Philippines are normally used for regular home cooking or used for medicinal purposes. Plants play an important role in the lives of Filipinos as they provide the basic human needs of food, shelter, clothing, and medicine. Many other herbs are known for traditional medicine; these are discussed in the third chapter, which cites the various medicinal formulations for certain illnesses such as common cough and colds, heart disease, and diabetes to name a few. The fourth chapter looks at herbs for concoctions that promote wellness through teas, juices, rubs, and special washes. The fifth and last chapter discusses growing herbs in all types of spaces. It is the intention of this book to present the most relevant and useful information about the herbs and plants grown in the most common surroundings in the city, and in the province.


    Contents: Introduction; Philippine herbal plants and their uses; Cooking with Herbs; Medicinal benefits of Herbs; Concoctions; Herb gardens and markets; Biographical notes; Index; Acknowledgments.

    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.

    Best -Ever Cooking Of Malaysia, Singapore, Indonesia & The Philippines: Over 340 Recipes Shown Step By Step In 1400 Beautiful Photographs; ... Traditions And All The Popular Local Dishes

    By Terry Tan

    Southwater
    Released: 2014-01-07
    Paperback (512 pages)

    Best -Ever Cooking Of Malaysia, Singapore, Indonesia & The Philippines: Over 340 Recipes Shown Step By Step In 1400 Beautiful Photographs; ... Traditions And All The Popular Local Dishes
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    Product Description:
    The ultimate guide to the cooking of four exotic cuisines, exploring the history, culture, customs, feasts and festivals of these South-east Asian countries and bringing together a wonderful selection of fragrant and aromatic dishes that are easy to make.

    Classic Recipes of the Philippines: Traditional Food And Cooking In 25 Authentic Dishes

    By Ghillie Basan

    imusti
    Released: 2015-10-07
    Hardcover (64 pages)

    Classic Recipes of the Philippines: Traditional Food And Cooking In 25 Authentic Dishes
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    • Lorenz Books
    Product Description:
    Filipino food is a revelation - chilli, galangal, garlic, shrimp paste and coconut milk combine in a wonderfully harmonious cuisine, explored in this inspiring giftbook.

    Kain Na!: An Illustrated Guide to Philippine Food

    By Felice Prudente Sta. Maria

    RPD Publications
    Released: 2020-01-01
    Paperback (212 pages)

    Kain Na!: An Illustrated Guide to Philippine Food
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    Product Description:
    The first Illustrated book containing essential information on Philippine food and eating habits, Kain Na! (which means "let's eat!") is a warm invitation to the country's communal dining table and its regional kitchens. Filipino food is the summary of Filipino history - from the indigenous food to the prehistoric era, to the influences of Asian cooking generated by trade, and the Colonial influences brought on by conquest. Yet for all its richness and diversity, little is known beyond dishes like adobo, sinigang, lechon. Kain Na! aims to change that. The first Illustrated tome of its kind contains essential information on Philippine food and eating habits. It is divided into 12 chapters. Almusal (breakfast), Lutong Bahay (home cooking), Meryenda (afternoon delights), Lutong Kalsada (street food), Paghimagas (desserts), Pulutan (bar chow), Pang-Pista (festival food), Inumin (beverages), Sa Panaderya (bakery finds), Kakanin (rice treats), Sawsawan (dipping sauces), and a section on ingredients key to the Filipino larder.


     
     


     
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