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, by Marvin Gapultos

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Product details

File Size: 32047 KB

Print Length: 120 pages

Publisher: Tuttle Publishing (November 20, 2018)

Publication Date: November 20, 2018

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B0796X8523

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Amazon Best Sellers Rank:

#562,725 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

The recipes are easy to make, once you procure the appropriate ingredients which can only be found at an Asian supermarket that also has a Filipino section.The suggested beer to pair with each recipe is a nice touch.

Just got back from our annual winter trip to the Philippines and discovered this book. Filipino food has never had the proper recognition for the wonderful mix of flavors and textures it features. Buy this book and you'll be the top chef at your next party. And they carry well to pot-lucks and picnics.

This is a great new book! The day it arrived I tried the deviled eggs and a beer pairing and was so thrilled. This is a great book of new ideas on small bites with incredible tastes. As a guy who enjoys beer, and who enjoys food, this is great new stuff. Author Marvin’s explanations on the techniques, the touches and the details to make the recipient work out read easily and clearly. The tasty dishes, matched with a wide field of brews and the whys that bring them together make interesting and thought provoking reading for any guy trying to entertain! A real great find!

Fun and delicious party food. The recipes are really easy. Major flavor for minimum effort. You’ll need to go to a specialty Asian market for some of the ingredients, but most are available at a very average grocery store down the street. He gives beer pairings for everything. Love that feature. I didn’t realize the author was a contributor on Serious Eats. Yeah, gotta keep my eye out for his stuff on there now.I’d never had fermented shrimp paste before and that’s one of the magic ingredients in the book. I’m in love. It makes dishes have that extra something in a similar way to fish sauce or anchovies. If you’ve never purchased it before, it’s just labeled shrimp paste. It doesn’t actually say fermented. I confirmed with the guy at my store. They had a few different kinds. I just picked one that was labeled product of the Philippines.The book is really colorful. The only thing I didn’t love is that the pages are pen-repellent and I make notes all over books. If you do, too, a fine tip Sharpie works beautifully. Boom – solved.My thoughts and pics on the dishes we tried:1) Quick Caldereta Chili – p 84. This is a perfect dish to illustrate how awesome that fermented shrimp paste is. You know what chili tastes like, so when you get that bite with that extra something, that’s the fermented shrimp paste. We love chili in this house, and this is a terrific one.2) Fried Green Mangoes – p 68 with Garlic Bagoong Aioli – p 29. These are fantastic! There’s a lot of similarity to fried green tomatoes. The coating is a panko/corn meal blend that gives a very satisfying crunch. The garlic aioli has that fermented shrimp paste in it. I think this one is winner of book for us.3) Beer-and-Spam Mac and Cheese – p 88. Okay, we loved the mac and cheese. The beer added to the depth of flavor, and the blend of cheeses is terrific. The evaporated milk makes it really creamy. That Spam, though. I just can’t get on board. Two of us gave it a no way, one teen thought it was okay, and my husband loved it.4) Marinated Chicken Skewers with Shrimp Paste Rub – p 104. These are great. Super juicy and flavorful. It gets marinated all day then a dry rub right before the grill.5) Pineapple Pigs in a Blanket – p 78. These are awesome. I used little smoked sausages. The jammy tropical sweetness and heat made a great sauce inside the spring rolls. His beer commentary was particularly interesting on this one, noting highlighting the citrus notes and clearing frying oil from the palate. Good stuff.6) Beef Skewers with Citrus and Onions – p 98. Nice steak party bites.7) Pork Meatballs with Spicy Coconut Sauce – p 56. There’s a double coconut punch from coconut milk in the meatballs and sauce, and they’re cooked in coconut oil. This one has a little spiciness to it. He has you dial that up or down to your liking by adjusting how much Thai pepper you garnish with.Some other dishes I have flagged to try: Spicy Deviled Eggs with Crispy Bagoong Breadcrumbs – p 48 * Sea Salt and Vinegar Peanuts – p 50 * Grilled Tomato and Green Onion Skewers on Toast – p 52 * Queso De Bola Grilled Cheese with Jam and Shrimp Paste – p 55 * Filipino Salad Crepes – p 60 * Tofu and Caviar with Fish Sauce and Calamansi Caramel – p 61 * Chicken-Fried Eggplant – p 71 * Grilled Coconut and Lemongrass Shrimp – p 100 * Heavenly Beer and Peanut Brittle – p 110 * Beer, Calamansi, and Coconut Creamsicles – p 113 * Sweet Purple Yam and Coconut Churros – p 114*I received a copy to explore and share my thoughts.

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