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My Food Beginnings
  • Home
  • Cookbooks
    • The New Filipino Kitchen
    • WE COOK FILIPINO
  • Picture Books
    • Mami King
  • Jacqueline Chio-Lauri
  • Blog
  • Contact

We cook filipino

Heart-Healthy Recipes & Moving Stories from 36 Food Personalities and Award-winning Chefs

 This book presents the extraordinary food culture of the Philippines in stories and recipes from 36 culinary trailblazers--award-winning chefs, food writers and social media stars from around the globe. They share with us not just their favorite recipes for Philippine dishes like adobo, sinigang and lumpia, but also their personal family stories about what Filipino food and food culture mean to them. 

THE 51 RECIPES

 The 51 delicious recipes in this book are not just "from the heart"--they are also "good for the heart"--specifically included for their health benefits. The result is a cookbook presenting food as something central to Filipino culture and emotional wellbeing as well as being nutritious and amazingly tasty! 

Some of the recipes are:

  

  • Skinless Longanisa (Turkey and Pork Breakfast Sausage)
  • Ube pandesal (Purple Yam Bread Rolls)
  • Fresh Lumpia (Veggie Rolls with Date and Peanut sauce) 
  • Balatong at Lamandagat (Stewed Mung Beans with Prawns and Seared Snapper)
  • Warm Pinakbet Salad (Roasted Veggie Salad with Bagoong-Calamansi Citronette)
  • Vegan Sisig (Mushroom and Tofu Hash)
  • Vegan Bicol Express (Spicy Squash and Jackfruit Stew in Coconut Milk)
  • Adobong Lechon Manok (Roast Chicken Adobo)
  • Tris di Kakanin (Trio of Native Sweets: Pichi-Pichi, Espasol, & Tibok-Tibok)
  • and many more

The 36 Stories

 Here are just a few of the fascinating stories found in this book:

  • Award-winning writer, blogger and podcaster Liren Baker explains how family recipes were passed down to her by her Tita Leah after her mother had passed away.
  • James Beard finalist Carlo Lamagna, chef-owner of Magna Kusina in Portland, Oregon, tells us how culture shock turns into culinary adventure whenever he goes to the Philippines.
  • Amormia Orino moved to Atlanta in 2018 and started hosting Kamayan (communal feasts)--she shares a heart-wrenching story about her aging mother.
  • Grace Guinto, chief baking officer of Sweet Cora, a catering business that adds Filipino flavors to local Aussie sweet treats, talks of the recipes her mother left her as "love notes from the heavens" 
  • Helen Orimaco-Pumatong, chef-instructor at Vancouver Community College, recounts how a trip back to the Philippines for her grandmother's funeral led to unexpected happiness.
  • Washington DC restaurateur Meshelle Armstrong delights as she narrates what her meals were like as a child raised by a super busy single working mom.
  • Plus 30 stories more from around the globe!

cooking tips and techniques

Readers will learn:

 

  • how to enhance flavor to the max using Filipino food cooking methods
  • how to prep garlic, one of the three base ingredients of many Filipino dishes, to retain most of its heart-healthy nutrients
  • how and when to salt to heighten flavor and lower your sodium intake
  • how to sweeten sauces, such as banana ketchup and fresh lumpia sauce and dishes such as  longanisa, Food for the Gods and kakanin without extra added sugar
  • how to increase the nutrient content of a cup of white rice and reduce its caloric value 
  • how to instantly add flavor to stir-fries and stews without adding extra sodium to your diet
  • how to brew a flavorful homemade broth in seconds, useful for making lugaw, monggo, adobo, pancit, etc. 
  • how to make your own crispylicious Chickenjoy--no deep-frying involved!
  • how to make a low-sodium and vegan patis (fish sauce)
  • and a lot more


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WE COOK FILIPINO

A collection of heart-healthy recipes and inspiring stories from Filipinos around the world

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