The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
In The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour — from sweet and spicy to smoky and tangy — while transforming delicious native recipes into easy-to-make meals.
Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine traditional Filipino cooking with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes such as Duck Adobo, Green Papaya and Jicama Salad, Salmon Kilaw, Lamb Casoy, and Ambrosia Shortcake, alongside traditional favorites such as Crispy Lumpia Egg Rolls, Hearty Paella, Pancit Noodles and Sweet Halo-Halo Sundaes.
The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino food. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials — such as coconut, palm vinegar, shrimp paste and calamansi lime — that set the food of the Philippines apart from its Asian neighbors.
With this Filipino cookbook at your side, you can share these mouthwatering Filipino dishes with your friends and family.
Sample recipes from The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
Something as simple as broiled chicken can be transformed into a memorable dish with a vibrant marinade and a flavorful dipping sauce. Although this dish is oven-broiled, using smoked paprika adds that incomparable charcoal-grilled element that smells and tastes of summer.
There is nothing more satisfying than the smooth tang and suggestive burn of a harmonious hot-and-sour soup. Sinigang is the general term used for sour broth soups that are altogether bright and refreshing, often with a chile kick. Traditionally soured with fruit such as calamansi (Filipino lime), tamarind, or green mango, native vinegars distilled from coconut water, palm sap, or sugarcane are also used as mild souring agents, being less acidic than the distilled white or cider vinegars used in the United States. In this recipe, mushrooms really shine, their earthy flavor a natural complement to the clean broth. A healthy mix of dried and fresh mushrooms gives this soup maximum flavor and weighty texture.
This is what I like to consider a bare-bones ukoy recipe upon which other variations are built. These fritters are light and crunchy with just barely enough batter to keep the sweet potato and cassava clinging to the shrimp. Other variations may include the addition of chopped green onions (scallions), bean sprouts, or water chestnuts mixed with flour and water into a pancake batter consistency. Such modifications detract from the crunchiness of the basic recipe, but the textural softening is replaced with heightened flavor. One key procedural note is to use a slicing tool that will cut long, to 1-inch (13 to 25-mm) matchsticks of sweet potato and cassava. A mandolin works beautifully to slice wiry vegetable threads that cook quickly into shoestring fries surrounding the shrimp.
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