I Am a Filipino: And This Is How We Cook
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!
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½ cup ¼ cup 60 adobo Asian Baboy bagoong baking sheet banana ketchup bay leaves beans beef black pepper boil bowl broth calamansi chef chiles Chinese coconut milk cooked white rice crispy cup 60 ml diced Dinuguan dish dough dumplings eggplant fermented Filipino food fish sauce flavor freshly ground black fried garlic garlic cloves green grilled ground black pepper heat the vegetable ice cream Isda jackfruit juice kinilaw Kosher salt lemon liquid longanisa lumpia Lumpiang meat medium heat medium-high heat minutes mixture Note oil over medium Pansit peeled peppercorns Philippines pinakbet pork belly pound 455 g recipe Reduce the heat refrigerator restaurant salt and freshly salt and pepper sawsawan scallions SERVES 4TO shrimp simmer Sinigang skillet Soup sour soy sauce Spanish Stew stirring occasionally sweet tablespoons tablespoons vegetable oil taste teaspoon thinly sliced tomato vegetable oil white onion white sugarcane vinegar wrappers