The New Filipino Kitchen: Stories and Recipes from Around the Globe

by Jacqueline Chio-Lauri (Editor), Rowena Dumlao-Giardina (Photographer)

Overview

“An engrossing, page-turner of a cookbook. If you can even call it a cookbook—it’s more of a short story collection with delicious, addictive recipes.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table

Named a top cookbook of 2018 by the San Francisco Chronicle and Epicurious

You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.

The New Filipino Kitchen collects thirty recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from White House executive chef Cristeta Comerford, silver Bocuse d’Or winner Christian André Pettersen, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.

“Contributors’ entrancing essays about work, life, and love of their heritage are not to be missed . . . A gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers.” —Booklist, starred review

“Engrossing stories and delicious recipes.” —Foodista

“A wonderful multilayered answer to the question ‘What is Filipino food?’ and an invitation to everyone to get cooking.” —Naomi Duguid, author of James Beard Award–winning Taste of Persia

Product Details

ISBN-13:	9781572848207
Publisher:	Agate
Publication date:	08/18/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	248
File size:	85 MB
Note:	This product may take a few minutes to download.

About the Author

Jacqueline Chio-Lauri has more than eight years’ experience in the food industry opening and managing restaurants at deluxe hotels, such as Shangri-La and Sheraton. While working in Dubai, she was one of the five young women professionals featured in Emirates Woman magazine’s special report “Why the Future Is Female.”

Her writing has appeared in anthologies and compilations such as Chicken Soup for the Soul: Find Your Inner Strength and Tales of Our Lives: Fork in the Road. Her website, My Food Beginnings, was created to fire up an appetite for Filipino food worldwide. The Migrant Filipino Kitchen, her first book, won the Sunshot Prose 2017 Finalist Prize before it was published. She currently lives in Norway, her sixth country of residence.

Table of Contents

Foreword John Birdsall viii

Introduction 1

Chapter 1 Seafood

Teach A Girl To Fish Cristina Quackenbush 16

Kinilaw: Vinegar and Citrus-Cured Fish with Coconut Milk and Green Mango

Good For One Jacqueline Chio-Lauri 22

Seafood Sinigang: Sour and Savory Seafood Soup Seasoned with Gremolata

Smoke Gets In My Eyes Rowena Dumlao-Giardina 30

Inihaw na Isda at Ensladang Talong: Stuffed Fish Grilled in Banana Leaves and Eggplant Salad with Toasted Pancetta

The Heat Is On Chrissy Camba 33

Crab Torta: Crab Omelet

Ang Pambihirang Luto Nanay (Mom's Extraordinary Cooking) Cristeta "Cris" Comerford 45

Escabeche-Inspired Fried Snapper

Chapter 2 Poultry

Eight Ways To Cook Like Ma Janice Lobo Sapigao 52

Tinola: Ginger Chicken Soup with Moringa

In The Great White North Allan Pineda 58

Sous Vide Fried Chicken Breasts

To Make A Home Melissa R. Sipin 64

Baked Chicken Adobe Infused with Coconut Milk

My Afritada Angel Dalena Haskins Benavente 72

Spaghetti Sauce Chicken Afritada.

Chapter 3 Meat

The Making Of Lumpia Alexa Alfaro 80

Lumpia: Pork and Vegetable Egg Rolls

Pounding On The Door With A Sledgehammer ROBERT Menor 88

Pulled Pork Adobo Loko Sliders

The Mighty Club Of Mightor Christian Andre Rettersen 94

Crispy Para: Braised Boneless Pork Hocks with Crispy Pork Rind, Ginger-Soy Glaze, and Turnip-Apple Slaw

In Love And Revolution Vanessa Deza Hangad 104

Kare-Kare; Oxtail Stew in Thick Peanut Sauce

Chapter 4 Vegetables

Ampalaya Epiphany Lisa Suguitan Melnick 116

Tortang Ampalaya: Stir-Fried Bitter Melon Omelet

Across The Miles Vanessa Lorenzo 122

Habichuelas: Navy Beans with Chorizo and Tomato Chutney

You CAN'T Rush A Good Thing Joanne Boston-Kwanhull 130

Monggo (Balatong): Stewed Mung Beans with Pork. Belly Sofrito

Driving Home Leonardo Esperacion Fernandez Jr. 136

Pinakbet at Bagnet: Mixed Vegetables with Bagoong Sauce and Crispy Pork Belly

Cooking By Hindsight Francis C. Macansantos 143

Dinendeng: Mixed Vegetable and Shrimp Stew with Red Wine

Chapter 5 Noodles

The Price Of Freedom Monica Macansantos 150

Pansit Bihon Guisada: Stir-Fried Rice Noodles with Shrimp and Adobo

Every Sunset Nastasha ALLI 156

Pansit Palabok: Pace Noodles with Seafood and Thick Shrimp Sauce

A Plain Bowl Of Noodles Paolo Espanola 163

Pansit Molo: Meat and Shrimp Dumpling Soup hath Shiitake Mushrooms

Chapter 6 Rice

Can't Have One Without The Other Mike Corbyn 172

Arandobo Balls; Deep-Fried Chicken Adobe-Stuffed Rice Balls

My Plate Is Full Marilyn Ranada Donato 178

Meat, Seafood, and Vegetable Paella

That Which We Call Champorado Ray Espiritu 184

Champorado: Sweet Chocolate Porridge

Summer of '92 Adrian Briones 190

Ginataang Bilo-Bilo: Sticky Rice Balls, Sago, and Jackfruit in Coconut Milk

Chapter 7 Desserts

Finding Sylvana Nouel Omamalin 196

Sylvana: Balls of Almond and Candied Lemon Peel Meringue Filled with Coffee Praline Buttercream

The Pear-Shaped Avocado Rodelio Aglibot 205

Avocado Mousse with Raspberry Sauce and Lychee Granita

Anatomy Of A Filipino Party Timpla 211

Cassava Cake with Candied Pecans and Honey-Roasted Apple

Ube: A. Taste Of Childhood Mark Corbyn 217

Ube Halaya Semifreddo: Purple Yam Ice Cream

A Perfect Ending to A Meal Roni Bandong 224

Coffee Sans Rivai: Meringue, Coffee Buttercream, and Cashew Layer Cake

Acknowledgments 232

Index 234

Editorial Reviews

10/15/2018
Editor and restaurateur Chio-Lauri has compiled short stories and recipes designed for home cooks looking to expand their culinary repertoire and enjoy a taste of Filipino cuisine. The contributors, who range from writers to food workers, describe how Filipino food combines both Eastern and Western influences, and offer different recipes that are meaningful to them, including lumpia (egg rolls), kare-kare (oxtail stew with peanut sauce), and baked chicken adobo infused with coconut milk. The food can also be a fusion of Asian and Latin cuisines with a focus on seafood because of it being an island nation. Tips on where to find many of the ingredients used throughout are included, and many recipes are simplified for the home cook. The photographs by Dumlao-Giardina are exceptionally beautiful. VERDICT For those interested in Filipino cooking, this guide is a useful and practical introduction and an excellent addition to any cook's bookshelf.—Holly Skir, Broward Cty. Lib., FL

Library Journal

08/20/2018
In this cookbook anthology, U.K. restaurateur Chio-Lauri delivers heartfelt stories and solid recipes from 30 chefs, professional writers, food workers, and home cooks from around the world who are well-versed in Filipino cuisine. The two- to six-page essays with recipes are filled with family tales, particularly maternal ones. White House executive chef Cristeta Comerford, perhaps the best known of the authors, offers a short but sweet homage to her mother, then presents a sweet and sour fish dish, escabeche-inspired fried snapper, with a sauce that calls for banana ketchup. San Jose poet Janice Lobo Sapigao extends the motif with her long prose poem, “Eight Ways to Cook Like Ma,” before tendering a bowl of tinola, a classic Filipino chicken soup, with ginger. Adventures in food service is another favorite subject, and Chio-Lauri contributes a delightful piece on the topic, harkening back to being a single woman on the “quest for Mr. Right,” while running a restaurant that catered to couples. The recipes, generally rendered in family-size portions, run the gamut from crispy pata, a pork hock entree with more than 20 ingredients and a four-hour prep time, to the simpler sous vide fried chicken breasts, where hot-water immersion decreases the frying in oil time by 75%. Remembrances of kitchens past are paired with ideas for tomorrow’s dinner in this sentimental exploration of a wildly diverse cuisine. (Sept.)

Publishers Weekly

Praise for The New Filipino Kitchen:

2019 Midwest Book Award winner, 2019 Eric Hoffer Award first runner-up, 2019 Eric Hoffer Grand Prize Short List, 2019 First Horizon Award finalist.



Named a top cookbook of 2018 by the San Francisco Chronicle and Epicurious.



“A useful and practical introduction and an excellent addition to any cook’s bookshelf.” —Library Journal



“[A] vibrant collection of recipes. The United Kingdom–based author’s own story is especially poignant.” —San Francisco Chronicle



“Engrossing stories and delicious recipes.” —Foodista



"[The contributor's] recipes, though all rooted in tradition and a shared homeland, are as varied as their stories." —Epoch Times



“The contributors to NFK provide recipes with written personal narratives that almost make mini-chapters. These are recipes with backstories, with connections across time to family lore and history. This is a lovely, informative, and delicious cookbook.” —Powell’s


“Contributors’ entrancing essays about work, life, and love of their heritage are not to be missed . . . . A gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers.” —Booklist, starred review

“Remembrances of kitchens past are paired with ideas for tomorrow’s dinner in this sentimental exploration of a wildly diverse cuisine.” —Publishers Weekly


“An engrossing, page-turner of a cookbook. If you can even call it a cookbook—it’s more of a short story collection with delicious, addictive recipes. You can find everything that makes food so special: the connection between family and the dinner table, tradition and innovation, and preserving cultural identity in a world that’s increasingly homogenized. It makes me hungry.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table


“A wonderful multilayered answer to the question ‘What is Filipino food?’ and an invitation to everyone to get cooking.” —Naomi Duguid, author of James Beard Award–winning Taste of Persia



“Brilliant! Chio-Lauri has captured the diversity of the country and cuisine in an elegant, visually beautiful, yet relaxed style.” —Chris Dwyer, food and luxury travel writer for CNN, BBC, and other global media


“Beautifully written for anyone who loves a good tale and good food.” —Dianne Jacob, author of Will Write for Food



“You don’t have to be Filipino to appreciate what these writers discover about their native cuisine and, in turn, themselves.” —Janet Rausa Fuller, two-time James Beard Journalism Award finalist



“This must-have cookbook combines reminiscences and recipes that open new ways of preparing foods.” —Matilda Butler, editor of Memories Sweet and Savory and the award-winning Seasons of Our Lives



“I love this book! I want to meet every person in it! I want to make every dish by every person in it!” —Ina Yalof, author of Food and the City: New York’s Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It



“A moving and mouthwatering tribute to one of today’s most popular cuisines.” —Alexis Williams Carr, editor and publisher, New Millennium Writings



“While food fills the stomach, it’s the stories that nourish the soul. This book is spot-on.” —Claude Tayag, food writer, chef, and host of Chasing Flavors



“An amazing anthology of dishes that will suit any occasion and certainly have your guests cheering.” —Cathal Armstrong, award-winning chef, restaurateur, and author of My Irish Table

From the Publisher