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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 Pacific Ocean and the South China and Sulu seas, Fine Filipino Food is a testament to a rich mix of cultures. Chinese traders introduced stir-frying and deep-frying cooking techniques, as well as noodles and soy products; Malaysian spice traders brought seasonings from the Spice Islands and introduced that delectable appetizer, satay; Spanish colonization brought Spanish cuisine: Adobo (a pickling sauce made from olive oil, vinegar, garlic, oregano, paprika, thyme, bay leaf, and salt), arguably the best-known Filipino dish, is a by-product of both Spanish and Chinese influence. Finally, the American influence left the legacies of speed and convenience.
Karen Hulene Bartell, who lived both in Taiwan and in Boracay, Philippines, will teach you to enjoy this blend of cuisines with its 19 cooking methods, eight of which are stir-frying, deep-frying, grilling on skewers, sautéing in coconut milk, marinating in vinegar and spices, broiling over live charcoal, wrapping in banana leaves, and steaming.
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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