Filipinx

Dimayuga Angela Dimayuga

Description

In her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks.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 garlic-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.A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.

Informations

• Publié par: ABRAMS BOOKS
• Date de parution: 02 novembre 2021
• Nombre de lectures: 0
• EAN13: 9781647004682
• Langue: English
• Poids de l'ouvrage: 26 Mo

Extrait

The pattern here and throughout the book is inspired by pi a cloth, which is made from the thorny leaves left over from harvested pineapples, whose innermost fibers are woven into a delicate material, light and cool against the skin in a hot climate. It s a testament to frugality and the insistence on wasting nothing, and a marker, too, of the colonial history of the Philippines: From the sixteenth through the nineteenth centuries, the Spanish mandated that native Filipino men wear a shirt of pi a cloth, the barong tagalog, untucked-a humble and humbling uniform, whose translucency ensured that they could not carry concealed weapons and rise against their foreign rulers. For the Filipinos, embroidery became a way to take ownership of what they wore, to express their character as individuals, and to make themselves seen and known.
fi luh pee NEKS
A gender-inclusive term for people of Philippine origin or descent. From Filipino/Filipina, words first used to describe natives of the Philippines in the late nineteenth century.

For my mom and dad, who always trusted me to know myself.
Angela
For my mom, who waited so patiently for me to find my way home.
Ligaya
We are made of blood, earth, and stardust. The ancient sources of life that built our bones and pulse through our veins proclaim that we are because someone, many ones, gave us life. We do not get here on our own.
Chani Nicholas
CONTENTS
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 (saut ed 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 shanghai
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
corn slush
green mango slush
black treacle toffee milk and coffee jelly with baby tapioca
halo-halo
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 of Searchable Terms
Our annual ritual: Mom and I make time to bake ensaymadas every year.
We tried to teach you Tagalog, remember, my mom says with a laugh. I do: The babysitter was deputized to teach all six of us kids-I m the second youngest-and it was chaos. That was life in the diaspora in northern California. Even today, I m humbled in the presence of native speakers; I can t keep up with an entire conversation in Tagalog, let alone any of the Philippines other indigenous languages (there are close to two hundred of them). What I know are the phrases and words that my parents and their friends slip so effortlessly and instinctively into English, taken from Tagalog, Kapampangan, Ilocano, and Pangasinan, each language getting its shot, sometimes three at once in a single sentence, without a hitch, as if it were all one clamorous tongue.
I am a Filipino, a Filipina, and a Filipinx-I m comfortable being identified by any of those terms, from the traditional to the more inclusive (see Siya: Decolonizing the Language, this page )-but I am also a Filipino American, one of more than four million. My parents are Americans, too: They emigrated from the Philippines in 1976 and have lived in the U.S. for most of their lives. But I was born here and have never known another home.
In second grade, a boy asked me, Are you white? I thought the right answer was yes. Still, I knew I was different, if not exactly how. Growing up in San Jose, California, where the population is a third Asian and a third Hispanic, I eventually found a sense of belonging in a brown culture that brought together kids of Filipino and Mexican heritage. As teens in the nineties, my older sisters and I wore black eyeliner and brown lipstick (I still do), and our regalia was cut-off Dickies, Nike Cortezes, and Adidas Sambas.
Cooking was the shining thread. Whenever I went to a Filipino home, even just to drop off something for a friend, I was told: Come inside and eat. No matter how my parents struggled, scrimping and making do with squashed Wonder Bread from the discount store, there was always food in our house, and always more than enough. Love was expressed not in words but abundance. I happily ate everything: sinigang, PBJs, Taco Bell, instant ramen. Every Saturday morning, when my brothers and sisters wanted to watch cartoons, I commandeered the TV and set it to Julia Child and Jacques P pin. I stood vigil in the kitchen while my mom and my titas prepared feasts so gigantic, they set an impossibly high standard for every party I ve attended since. Above all I kept my eyes on the tiny, nimble, shamanistic hands of my lola Josefina, whose recipes were our family s wealth and deepest secrets.
At the same time I was impatient for another life, and for the person I might discover myself to be out on my own. After college, I headed to New York and landed a job as a line cook at a rustic-elegant restaurant whose dishes traced an arc from Europe to the American South. For three years I deveined lobes of foie gras and banged out terrines like my life depended on it, each one a little better than the one before, until I was the only one trusted to make them. I was supposed to do this, I thought. This was sophistication: not just cooking, but cuisine .
Then I was recruited to open and run an outpost of the San Francisco-based Mission Chinese Food in New York. Suddenly I was deploying Sichuan peppercorns and Chinkiang vinegar in dishes that were irreverently inauthentic but true to a distinctly Asian American experience, one that celebrated Asian ingredients not as exotics but bedrock.
I hadn t forgotten the food of my childhood-I made it for myself and friends at home, when we were all broke and needed to eke out big meals from cheap groceries-but I realized that I d never given it proper respect. I could cook it from memory, but did I really know it? Somewhat abashed, I turned to my lola Josefina. She took me into her kitchen and gently, firmly, with her hair pinned under a black shower