Tropical Island Cooking [electronic resource] : Traditional Recipes, Contemporary Flavors

ISBN:

9781462916894

Title:

Author:

Aranas, Jennifer.

Personal Author:

Aranas, Jennifer.

Publication Information:

North Clarendon : Tuttle Publishing, 2015.

Physical Description:

1 online resource (180 p.)

General Note:

Description based upon print version of record.

Contents:

Frontcover; Title Page; Copyright; Contents; GROWING UP IN A FILIPINO-AMERICAN KITCHEN; ISLAND FLAVORS OLD AND NEW; THE BASICS; Fish Stock; Beef Stock; Chicken Stock and Flaked Chicken; Vegetable Stock; Coconut Cream Latik; Sautéed Shrimp Paste; Curry-Tomato Sofrito; Edam Butter; Toasted Garlic and Garlic Oil; Five-Spice Vinegar; Basic Dipping Sauces Sawsawan; Lumpia Sariwa Dipping Sauce; Mushroom Soy Dipping Sauce; Eggplant-Prune Compote; Tomato, Onion, and Garlic Paste; Steamed Rice; APPETIZERS AND SMALL BITES; SHANGHAI EGG ROLLS; PORK AND GINGER DUMPLINGS; STEAMED RICE CAKES WITH BACON AND

SHRIMP AND SWEET POTATO FRITTERSCHICKEN LIVER MOUSSE; ADOBO- FLAVORED PECANS; BEEF TURNOVERS; FRIED SWEET BANANAS; GRILLED CHICKEN WINGS; STEAMED BUNS FILLED WITH CURRY CHICKEN; CRÊPES WITH SHRIMP AND GREEN PAPAYA; SPICED ANCHOVY CRISPS; SOUPS; WONTON SOUP; HOT-AND-SOUR MUSHROOM SOUP; BREAD AND CHORIZO SOUP; CHICKEN AND RICE PORRIDGE; MEATBALL SOUP WITH BEAN THREAD NOODLES; SARDINE AND TOMATO NOODLE SOUP; OXTAIL AND VEGETABLE SOUP; YOUNG COCONUT SOUP WITH CORN AND SHRIMP; FROG LEGS SOUP WITH GREEN PAPAYA; MUNG BEAN SOUP WITH CHORIZO AND SQUASH; PICKLES AND SALADS

PICKLED GREEN MANGOES AND JACKFRUITV E - SPICE PICKLED VEGETABLES; MARINATED SCALLOPS WITH PINEAPPLE AND COCONUT; GREEN PAPAYA AND JICAMA SALAD; CUCUMBER AND TOMATO SALAD; GRILLED SQUID WITH CHORIZO AND OLIVES; WATER SPINACH SALAD WITH SESAME DRESSING; PALM HEARTS AND APPLE SALAD WITH CALAMANSI MAYONNAISE; MARINATED SALMON SALAD WITH FENNEL; RICE AND NOODLE DISHES; BLACK AND WHITE RICE WITH SEAFOOD; GARLIC FRIED RICE; FRAGRANT RICE WITH GREEN MANGO; PANCIT GUISADO; PANCIT PALABOK/PANCIT LUGLUG; PANCIT SOTANGHON WITH BEEF AND BROCCOLI; CUBAN-STYLE RICE; COCONUT NOODLES WITH MUSHROOMS AND TOFU

SAFFRON RICE WITH CHINESE SAUSAGESPICY RICE WITH CHICKEN AND PEPPERS; POULTRY; CHICKEN POT PIE; CHICKEN IN PEANUT SAUCE; FRIED CHICKEN; CHICKEN STEW WITH ROASTED PEPPERS AND POTATOES; BRAISED TURKEY WITH STUFFING; DUCK ADOBO WITH PINEAPPLE AND DATES; CITRUS - GINGER CHICKEN; STUFFED QUAIL; MEAT; OVEN ROASTED PORK; SUGAR BRAISED PORK; BEEF STEW; CORIANDER- CRUSTED; PORK MEDALLIONS WITH EGGPLANT SOFRITO; RIB EYE STEAK AND ONION RINGS; CASHEW-CRUSTED LAMB CHOPS; BARBECUE PORK RIBS; OXTAIL IN PEANUT SAUCE; STUFFED BEEF ROLL IN TOMATO S AUCE; SEAFOOD; SOFT- SHELL CRAB IN SPICY COCONUT SAUCE

MILKFISH WITH PILI NUT STUFFINGWHOLE ROASTED RED SNAPPER; MAHI MAHI IN GINGER-MISO BROT H; SWEET-AND-SOUR SKATE WING; CABBAGE-WRAPPED TILAPIA IN COCONUT MILK; GRILLED GROUPER WITH EGGPLANT-PRUNE COMPOTE; RAINBOW TROUT STUFFED WITH KABOCHA SQUASH AND WATER SPINACH; BATTERED FRIED SHRIMP; CRAB AND EGGPLANT TORTE; GREEN LIP MUSSELS WITH MISO; VEGETABLES; WATER SPINACH ADOBO; SWEET POTATOES, PLANTAINS, AND JACKFRUIT IN COCONUT SAUCE; COCONUT CORN PUDDING; STEWED SQUASH, EGGPLANT, AND LONG BEANS; COCONUT- GARLIC MASHED POTATOES; CHAYOTE WITH MUSHROOMS AND WATERCRESS

STUFFED EGGPLANT WITH CURRY-TOMATO SOFRITO

Subject Term:

Cooking, Philippine.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

North Clarendon : Tuttle Publishing, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
XX(157398.1)	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

In The Filipino-American Kitchen , Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour -- from sweet and spicy to smoky and tangy -- while transforming delicious native recipes into easy-to-make meals.

Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine traditional Filipino cooking with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes as well as traditional favorits.

Delicious Filipino recipes include: Duck Adobo Green Papaya and Jicama Salad Salmon Kilaw Lamb Casoy Ambrosia Shortcake Crispy Lumpia Egg Rolls Hearty Paella Pancit Noodles Sweet Halo-Halo Sundaes And many more! The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino food. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials -- such as coconut, palm vinegar, shrimp paste and calamansi lime -- that set the food of the Philippines apart from its Asian neighbors.