Fine Filipino Food
by Karen Hulene Bartell
(Hippocrene Books, Inc.) Created from recipes collected during the
author’s travels to this country at the crossroads of the
According to Bartell, no Filipino meal is complete without sour, sweet, and salty condiments. These flavors go well beyond mere vinegar and salt. Many green fruits provide the sour power: tamarind, green mango, and green guava, as well as calamansi (a tiny, sour citrus that looks like a miniature lime) or kamias (a sour native fruit). The sweet flavor comes from sugar (palm, white, raw, or brown) or fruit juice (orange, pineapple, sweet guava, sweet mango, papaya, or rambutan, a close cousin of the lychee). Sauces provide the salt. The most popular salty flavorings are bagoong, a fermented fish or seafood paste: patis, a combination of fish and shrimp fermented sauces; and huro, a fermented rice and fish sauce. Soy sauce and vinegar are the Filipino staples. Vinegar comes in many flavors: pineapple, coconut, sago palm, and sugar cane.
Fine Filipino Food features 205 recipes, a glossary of ingredients, a guide to ingredient substitutions, and an extensive resource guide, which allow home cooks to recreate these tantalizing dishes.
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