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Amy Besa

Amy Besa
Did you know?

Before opening their restaurants, Amy and Romy sold hand-crafted flavored vinegars under the name “Cendrillon.”

Amy Besa
Amy's Featured Recipe
Mango Ice Cream

Click here for recipe

Amy Besa is a native of the Philippines and with her husband and business partner, Romy Dorotan, also from the Philippines, owns and operates Purple Yam in Ditmas Park, Brooklyn, New York. Previously, the  couple owned the Filipino restaurant Cendrillon in New York, which was open from 1995 to 2009.

 

In 2006, Amy and Romy co-authored Memories of Philippine Kitchens, which won the IACP Jane Grigson Award for Distinguished Scholarship in the Quality of  Research Presentation.

 

The book describes the melding of native traditions with those of Chinese, Spanish, and American cuisines. They have spent years tracing the foods of the Philippines, and in the book they share the results of that research. From Lumpia, Pancit, and Kinilaw to Adobo and Lehon (the art of the well-roasted pig), the authors document dishes and culinary techniques that are rapidly disappearing and in some cases unknown to Filipinos whether in the Philippines or abroad.

 

Amy lives in New York City. Her website is

http://www.purpleyamnyc.com/

Latest Recipes

Beef and Chorizo Empanaditas

These miniature empanadas make perfect appetizers or hors doeuvres for cocktail parties. Using this basic recipe, you can, in place of ...

(1 Votes)

Mango Tart With Quick Puff Pastry

The mango tart is one of the most popular desserts we have at Cendrillon. It was even featured on the Martha Stewart Living show in 1997....

(1 Votes)

Mango Ice Cream

Mangoes always make Filipinos homesick because nothing can take the place of Philippine mangoes. When sweet mangoes reach the markets in ...

(1 Votes)

Mango Caramel Sauce

This sauce is also delicious on ice cream, pancakes, or waffles.

(1 Votes)

Chicken Adobo

This is the recipe we use at the restaurant. The coconut milk helps keep the chicken moist and it makes a rich sauce. We serve this with...

(1 Votes)

Baby-Back Ribs Adobo

This adobo is great served with steamed yellow wax beans sprinkled lightly with rice vinegar. I like to put steaming, freshly cooked ric...

(1 Votes)

Amy’s Spring Rolls

This is one of the most enduring recipes that my grandmother Nanay left us. I loved these spring rolls so much that when I was in grade ...

(1 Votes)

Rich Pie Pastry

(1 Votes)

Tomato and Salted Duck Egg Salad

This is the classic Filipino salad--it is eaten on a daily basis and is also served at parties. It is a perfect accompaniment to fried f...

(1 Votes)

Chicken Tinola

This is one of the easiest and most delicious chicken soups to make. Just like the mythical chicken soups of other cultures, this soup i...

(1 Votes)

Pancit Molo

This is our basic pancit Molo recipe as we do it at Cendrillon, and it is more closely akin to that offered at the Panaderia de Molo. I ...

(1 Votes)

Ukoy

The ukoy is the most popular item on our menu. Rice flour gives the added crunch to these shrimp and vegetable fritters. As with many fr...

(1 Votes)

Pineapple Bread Pudding

Romy stews fresh pineapple in white wine and red pepper flakes to give this dessert an unexpected burst of heat.

(1 Votes)

Banana Crepes

This is a dessert that we can never take off the menu. A few years ago we removed it and received many messages from customers threateni...

(1 Votes)
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