Filipinx Heritage recipes from the diaspora

Angela Dimayuga

Book - 2021

"Filipinx offers 100 deeply personal recipes--many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City--learning to make everything from bistro fare to Asian-American cuisine--then returned to her roots, discovering in her family's home cooking the same intense attention to detail and technique she'd found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and g...arlic--all pantry staples--but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for." --

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Subjects
Genres
Cookbooks
Published
New York : Abrams 2021.
Language
English
Main Author
Angela Dimayuga (author)
Other Authors
Ligaya Mishan (author), Alex Lau (photographer)
Physical Description
287 pages : color illustrations ; 28 cm
Bibliography
Includes bibliographical references (page 281) and index.
ISBN
9781419750380
  • Come Inside and Eat
  • Sharing the Table
  • Seasoning Matrix
  • Turo-Turo
  • Bistek (seared rib eye with lemon and onions)
  • Coconut milk chicken adobo
  • Pork adobo
  • Adobong pusit (squid ink adobo)
  • Bola-bola (beef meatballs)
  • Beef giniling (spiced tomato-stewed ground beef, potato, and raisins)
  • Dinuguan (pork blood stew)
  • Kare-kare (oxtail peanut stew)
  • Max's style fried chicken
  • Croquettes
  • Fried pork chop stack
  • Filipino pork bbq
  • Listening to Lola
  • Soup and Vegetables
  • Sinigang (sour tamarind broth with pork and vegetables)
  • Sinigang sa kamatis (vegan sour tomato broth with vegetables)
  • Arroz caldo (chicken rice porridge with saffron, collards, and soy-cured egg yolks)
  • Nilaga (tender osso buco, bone marrow, and vegetables in beef broth)
  • Bola-bola soup (beef meatball soup)
  • Munggo (mung bean stew with pork and wilted greens)
  • Tinola (chicken soup with ginger and moringa leaves)
  • Chicken sotanghon soup (chicken soup with glass noodles and pork-scallion meatballs)
  • Tito elpie's tortang talong (charred eggplant omelet)
  • Pinakbet (vegetables stewed in fermented shrimp paste)
  • Laing with flowers (taro leaves stewed in coconut milk, with toasted coconut-milk curds)
  • Ginisang ampalaya (sautéed bitter melon, tomato, shrimp, and egg)
  • Rice with Everything
  • Rice and Noodles
  • Garlic butter fried rice
  • Bay leaf spa rice
  • Crispy pandan coconut rice
  • Dinuguan blood rice
  • Pancit palabok (rice noodles with saffron-scented chicken gravy)
  • Dry spicy bagoong noodles with fish balls in broth
  • Pancit bihon camote (stir-fried sweet potato noodles with pork belly, black pepper, and red cabbage)
  • Filipino spaghetti (filipino bolognese with hot dog coins)
  • Ito Ako
  • Ancestral Whisper
  • Merienda
  • Ukoy (seafood and vegetable fritters)
  • Fried garlic peanut
  • Garlic cornick
  • Beef empanadas
  • Lumpia shanghal
  • Crispy fried calamari
  • Siopao (steamed buns)
  • Kinilaw (raw fish)
  • Extra Value
  • Breakfast and Silogs
  • Tapa (air-dried cured beef)
  • Tocino (sweet cured fried pork)
  • Longganisa (filipino-style chorizo)
  • Marinated silver fish
  • Corned beef
  • Homemade spam
  • Champorado (chocolate rice porridge)
  • Kamayan
  • Celebrations
  • Sinigang roast chicken
  • Embutido (pork galantine with pickle, eggs, and cheese)
  • Chicken relleno (whole roasted chicken stuffed with embutido)
  • Pastel de lengua (ox tongue pie in mushroom sauce)
  • Pork bellychon (crispy oven-roasted pork belly)
  • Porchetta bellychon (rolled and stuffed crispy pork belly)
  • Ferment
  • Pantry, Sides, Condiments, and Sawsawan
  • Spicy banana ketchup
  • Bagoong (fermented shrimp paste)
  • Tagilo (fermented shrimp and rice condiment)
  • Soy-cured egg yolks
  • Lacto-fermented hot sauce
  • Suka at bawang (garlic and chile table vinegar)
  • Homemade coconut vinegar
  • Vegan "fish sauce" (mushroom, kombu, and black garlic)
  • Atsara (green papaya table pickle)
  • Salted bitter melon
  • Smoky charred eggplant
  • Lacto-fermented green mango
  • Salted egg
  • Latik (crunchy coconut-milk curds)
  • Pork liver sauce ("mang tomas")
  • Garlic chips
  • Homemade molasses tapioca
  • Coco jam
  • Smoky pepper jelly-mango jam
  • Tablea (roasted cacao nibs and raw cane sugar)
  • Charred kesong puti (banana leaf-scented fresh farm cheese)
  • Siya: Decolonizing the Language
  • Kakanin, Pastries, and Sweets
  • Taisan (chiffon loaf cake)
  • Bibingka (banana leaf-roasted rice cake with salted egg and cheese)
  • Mango-turmeric chiffon cake
  • Salted caramelized turon with mochi
  • Food for the gods (molasses, date, and walnut squares)
  • Ensaymadas (butter pastry with crunchy sugar and cheese)
  • Suman (sticky rice steamed in banana leaves)
  • Biko (caramelized coconut sticky rice)
  • Coconut and pistachio pichi pichi (chewy cassava balls)
  • Ginataang bilo-bilo (coconut milk-stewed mochi and tropical fruit)
  • Taho (warm tofu, tapioca, and brown sugar syrup, with toasted soybean powder)
  • Leche flan with grapefruit
  • Buko hand pie (young coconut pudding pie)
  • Polvoron (toasted oat and black sesame shortbread cookies)
  • Pastillas de ube (soft milk purple yam candies)
  • Dogeaters
  • Cold Things and Drinks
  • Halo-halo
  • Corn slush
  • Green mango slush
  • Black treacle toffee milk and coffee jelly with baby tapioca
  • Dolly's cantaloupe refresher (cantaloupe slush with cantaloupe spaghetti, crushed mint, and condensed milk)
  • Night moss shake (avocado, cacao, and mint)
  • Pulpy salty citrus soda
  • Coconut milk spritz (aka "reverse aging" cocktail)
  • Rice coffee (burnt grain tea)
  • Tsokolate (hot chocolate)
  • The Filipino Discount
  • Keep Reading
  • Maraming Salamat
  • Index
Review by Publisher's Weekly Review

"I don't believe in treating recipes like relics.... Part of the joy of cooking is that we each bring to the kitchen our own imagination," writes James Beard Award finalist Dimayuga in this exuberant debut celebrating her Filipino heritage. Nearly every dish evokes a memory: "My first pies came from the Wonder Bread discount store," begins her headnote for coconut hand pies; while roasted suckling pig is "the golden fulcrum, the point around which the most lavish Filipino feasts revolve." Whether the subject is spicy banana ketchup, rice cake roasted in banana leaves, or the Filipino community Dimayuga found while once stranded in the Caymans, the combination of personal connection and deep culinary knowledge proves unbeatable. She includes recipes for adobo with chicken, pork, and squid, alongside one for Spam. Instructions are meticulous and ingenious: chicken to be fried in the style of the Philippine chain Max's is propped on a can overnight to air-dry for crisper results, while eggplant are charred then dredged in beaten egg and fried. Robust flavors abound, notably in a chicken and rice porridge that's topped with soy-cured egg yolks. Meanwhile, contributions from the likes of trans activist Geena Rocero and "flavor scientist" Arielle Johnson enrich and entertain. Those ready to take the plunge into Filipino cooking will find endless inspiration and heart here. Agent: Rica Allannic, David Black Agency. (Nov.)

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