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Luisteren én lezen

Gene Gonzalez

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today’s cosmopolitan kitchens and busy bodies.

“If the culinary enthusiast wants to witness the differences in Philippine regional cuisine, he only has to look at how Filipinos cook their vegetables. There, he will find very clear cut differences on how the various provinces cook their vegetables.

“The difference lies not only on the variety of the local produce used as main ingredients but also on the other ingredients that make up a recipe and the condiments that go with the vegetables dish.

“This little book is a compilation of basic, very easy to prepare vegetable dishes from the different regions of the Philippines. These recipes will enable the beginner to serve with ease Filipino-style vegetables on his table at home. ”

— From the Introduction

Includes recipes for Ginataang Langka sa Alimango, Ampalaya Con Carne, Sisig Puso ng Saging, Laing sa LASAP, Guinataang Bulaklak ng Kalabasang Binusog, and many more.

Anvil Publishing, Inc.

Pinoy Classic Cuisine Series

The Little Gulay Book

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today’s cosmopolitan kitchens and busy bodies.

“No Filipino can ever grow up without a love for pancit. Inherited from our Chinese ancestors, this dish symbolizes long life, is almost always present on the table on birthdays, eaten during wakes to ‘lengthen’ lives of loved ones left behind. Pancit is a next staple to rice in the Philippine diet and through the years has risen up from its status as snack to an actual meal item. In my travels all over the Philippines every small town boasts of a certain pancit dish that everybody prepares on ordinary days or special occasions. Though borrowed from our Chinese and Malay ancestors, pancit through the centuries has evolved and has become a truly Filipino dish and staple.”

— From the Introduction

Includes recipes for Pancit Luglug, Bachoy, Pancit Pasig, Crispy Canton with Quekiam Sauce, Batil Patong, and many more.

The Little Pancit Book

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today’s cosmopolitan kitchens and busy bodies.

“In the Philippines, probably the most popular—and effective—way to celebrate and strengthen friendships is by coming together over a round of drinks. And in the Philippines, wherever there is drinking, there is sure to be a plate of pulutan.

“The pulutan, after all, whether it is a plate of peanuts or a sumptuous seafood dish, is as much an essential part of the inuman, as the beer or liquor itself, and deserves some special attention.

“This cookbook offers an assortment of pulutan dishes that are guaranteed to go well with any kind of beer or liquor. There is something here for everyone, from crispy finger foods to fancy meat dishes. For those who love to cook as well as to drink, this little collection of exciting pulutan is sure to please.”

— From the Introduction

The Little Pulutan Book

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today’s cosmopolitan kitchens and busybodies. This little cookbook is packed with recipes for Adobong Crispy Pata, Sinaing na Tambakol sa Bawang at Kamias, Bringhe, Pininyahang Adobo, and many more variations of the Filipino favorite adobo that can be served all day long.

The Little Adobo Book

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today’s cosmopolitan kitchens and busy bodies.

“Inihaw, sinugba, inasal, dinerang, intono or whatever Filipino regional term is used, grilling food over charcoal or fire is one of the most ancient methods of cooking in the Philippines and perhaps, the world. Barbecues and grilled foods are considered very healthy and contain less calories. Despite its simplicity, the flavor of grilled cuisine gets its character from so many factors in preparation such as the grilling medium, the grilling method, marinades, sauces and the side dishes that make inihaw an exciting and healthy facet of Philippine cuisine.

“When we talk of Filipino cuisine we mention favorite recipes such as adobo, sinigang or other titled dishes which revolve around the many cuisines of Luzon. Yet we forget that a great majority of recipes from the south, especially the Visayas and Mindanao, use the charcoal grilling method as their main cooking technique.

“Barbecue, a term adopted from America, will surprise the neophyte in Philippine cuisine because it takes on the skewered Malay form which is sate but its marinades feature a mixture of Chinese, American and Malay influences.”

— From the Introduction

Includes recipes for Inihaw na Liempo, Inihaw na Relyenong Sugpo, Pinais na Tiyan ng Tuna, Inihaw na Buko Salad, and many more.