The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

Containing over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of the Philippines, a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores, followed by 10 chapters of recipes organized by course, with main courses organized by food type. Anyone interested in Filipino cooking will find this book an invaluable resource.

Price: $24.95

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Best of Filipino Food Vol. 1 - Cooking DVD

BEST OF FILIPINO FOOD VOL. 1 - DVD Movie

Price: $14.95

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Memories of Philippine Kitchens

"[Cendrillon is] daring, different and a sure remedy for the malady, too widespread these days, of dining déjà vu."-Frank Bruni, the New York Times

The essence of Filipino food has always remained somewhat secluded in the family kitchens of Filipino homes, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines. With Memories of Philippine Kitchens Amy Besa and Romy Dorotan, owners and chef at Soho's popular Cendrillon restaurant, present a fascinating look at Filipino cuisine and culture. They have spent years tracing the traditions of the food of the Philippines, and here they share the results of that research. From Lumpia, Pancit, and Kinilaw to Adobo and Lehon (the art of the well-roasted pig), the authors document dishes and culinary techniques that are rapidly disappearing and in some cases unknown to Filipinos whether in the Philippines or abroad.

In addition to offering more than 100 unique recipes culled from private Filipino kitchens and their own acclaimed menu, Besa and Dorotan vividly document the role of food in Filipino society, both old and new. Filled with hundreds of sumptuous photographs by the esteemed Filipino photographer Neal Oshima and colorful stories of food memories from the authors and other notable local cooks, the book is a joy to peruse both in and out of the kitchen.

Price: $40.00

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Philippine Brand Dried Green Mango, 3.53-Ounce Pouches (Pack of 25)

Profood International Corporation is the largest Philippine-based dried mango producer and the standard-bearer of world-class processed fruit products from the Philippine Islands. From the small company that once catered only to the local market, Profood International Corporation has grown to become the leading producer of various dried fruits, fruit preserves, purees, concentrates and juices. Its products are available all over the Philippines and exported to many countries in Asia, Europe, Canada and the United States. As it is situated on the island of Cebu, its central location proves to be an advantage over other processed-fruit exporters. This gives Profood easy access to a continuous supply of premium-quality fruits from any part of the Philippines. Since its inception in 1980. Profood International Corporation has remained steadfast in its commitment to product excellence. This strict adherence to superior quality has earned not only satisfaction from discriminating Filipino and foreign customers but also recognition from industry partners. With its respectable position in the export industry, Profood International Corp. strives even more to maintain the degree of consistency in quality and professionalism known to many of its business counterparts.

Price: $66.00

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The Philippine Cookbook

256 pages

Price: $17.95

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Food Stall at Filipino Market in Kota Kinabalu, Sabah, Malaysia, Island of Borneo Premium Photographic Poster Print by Robert Francis, 18x24

Food Stall at Filipino Market in Kota Kinabalu, Sabah, Malaysia, Island of Borneo is digitally printed on archival photographic paper resulting in vivid, pure color and exceptional detail that is suitable for any museum or gallery display. Finding that perfect piece to match your interest and style is easy and within your budget!

Price: $99.99

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Filipino Recipes - Traditional Food, Worldwide Influences

The roots of Filipino food are not your typical Asian fare, for instead of heavily spiced and aromatic food, instead we have traditional east Asian cuisine but combined with contemporary influences from the west, including America and Hispanic countries. Often with Filipino food the recipes feature bold combinations which accentuate each other.

Here's a recipe that emphasises the worldwide influences on the traditional cuisine of the Filipino regions. Originally from Spain, these "Mallorca Pastries" are a common foodstuff eaten across many of the islands across the country, and a delicious treat to feed your family.

Ingredients

2 pounds of flour
8 ounces of butter
5 eggs
200ml milk
1.5 ounces of bakers' yeast
Pinch of salt
Icing sugar

Start off by shredding the bakers' yeast in a bowl or pan of milk, then crack open the eggs and whisk them, adding them to the yeast with a little salt.

Take another bowl and beat the butter until it's nice and spongy. Spread the softened butter over the dough. Now, form the flour so that it resembles a shallow cone with a hole at the top, then pour the mix into the centre. You can choose which size to make them, from smaller individual bites to larger concoctions. I find that around 60grams (2 ounces) is fine for each one.

Now, use your hands to knead the combination and form a ball, covering them up for around 24 hours in the fridge. After this, let the yeast rise for up to four hours at room temperature, until they roughly double in size and bake for 15 minutes at 180 degrees centigrade until they take on a lovely golden colouring. Let them cool and sprinkle with your icing sugar. Done! Now you just have to be quick and eat them before everyone else does...