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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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    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.

    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.

    Healthy Thai Cooking: 80 Great Recipes: Low-Fat Traditional Recipes From Thailand, Burma, Indonesia, Malaysia And The Philippines - Authentic Recipes Shown In Over 360 Mouthwatering Photographs

    By Jane Bamforth

    Southwater
    Released: 2016-08-07
    Paperback (128 pages)

    Healthy Thai Cooking: 80 Great Recipes: Low-Fat Traditional Recipes From Thailand, Burma, Indonesia, Malaysia And The Philippines - Authentic Recipes Shown In Over 360 Mouthwatering Photographs
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    • SOUTHWATER
    Product Description:
    Here are low-fat versions of best-loved Thai dishes offering all the taste in healthy ways.

    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.

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

    By Jacqueline Chio-Lauri

    Agate Surrey
    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.

    Tikim: Essays on Philippine Food and Culture (Gendering the Trans-Pacific World)

    By Doreen G. Fernandez

    BRILL
    Hardcover (234 pages)

    Tikim: Essays on Philippine Food and Culture (Gendering the Trans-Pacific World)
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    "Tikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Filipino foodways. First published by Anvil in 1994, Tikim explores the local and global nuances of Philippine cuisine through its people, places, feasts, and flavors. Doreen Gamboa Fernandez (1934-2002) was a cultural historian, professor, author, and columnist. Her food writing educated and inspired generations of chefs and food enthusiasts in the Philippines and throughout the world. This Brill volume honors and preserves Fernandez's legacy with a reprinting of Tikim, a foreword by chef and educator Aileen Suzara, and an editor's preface by historian Catherine Ceniza Choy"--

    Taste of Asia/Authentic Recipes from Thailand, Vietnam, Malaysia, Indonesia, the Philippines and Japan (Creative Cooking Library)

    By Steven Wheeler

    Brand: Smithmark Pub
    Hardcover (96 pages)

    Taste of Asia/Authentic Recipes from Thailand, Vietnam, Malaysia, Indonesia, the Philippines and Japan (Creative Cooking Library)
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    Product Description:
    Exploring the cooking regions of Thailand, Malaysia, Indonesia, the Philippines, and Japan, a unique cookbook explains the techniques distinctive to each cuisine and includes recipes for such intriguing dishes as Thai Grilled Chicken, Malaysian Fish Curry, and Eggplant with Sesame Chicken.


     
     


     
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