I Am A Filipino (eBook)
And This Is How We Cook
de Miguel Trinidad e Nicole Ponseca
Sobre o livro
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 likekare-kare (oxtail stew) andkinilaw (fresh seafood dressed in coconut milk and ginger). There are Chinese-influencedpansit (noodle dishes) andlumpia (spring rolls); Arab-inflected Muslim 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 likeukoy (fritters), and an array of sweets and treats calledmeryenda. Filled with suitably bold and bright photographs,I Am a Filipino is like a classickamayan dinner—one long, festive table piled high with food. Just dig in!