Includes index

Introduction : why not Filipino food? -- Filipino food 101 -- Adobo and kinilaw : cooking with vinegar -- Soups : a taste of home -- Salads and vegetables : oh my, gulay -- Noodles and dumplings : the Chinese connection -- Spice and burnt coconut : the food of the Muslim south -- Tomatoes and tamales : the Spanish-Mexican influence -- Fatty, fried, and salty : snacks and street food -- Sweets : merry meryenda -- Americana : we salute you

A celebration of Filipino culture and cuisine includes recipes for such dishes as cured tuna with grilled pork, sour shrimp soup, coconut-stewed taro leaves, garlic fried rice, beef in spiced chocolate sauce, duck leg stew, and candied sweet potatoes. --

In this celebration of Filipino culture and cuisine, Ponseca and Trinidad show how Filipino food changed right along with the country's turbulent history. The Philippines is an archipelago of more than 7,000 islands, and has their cooking has been heavily influenced by Chinese, Arab, and Spanish ingredients, among others. The recipes in this book should inspire readers to create, experiment with, and hone their own versions of Filipino food. -- adapted from introduction