Pinoy Classic Cuisine

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies.

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies. Inihaw, sinugba, inasal, dinerang, intono or whatever Filipino regional term is used, grilling food over charcoal or fire is one of the most ancient methods of cooking in the Philippines and perhaps, the world. Barbecues and grilled foods are considered very healthy and contain less calories. Despite its simplicity, the flavor of grilled cuisine gets its character from so many factors in preparation such as the grilling medium, the grilling method, marinades, sauces and the side dishes that make inihaw an exciting and healthy facet of Philippine cuisine. When we talk of Filipino cuisine we mention favorite recipes such as adobo, sinigang or other titled dishes which revolve around the many cuisines of Luzon. Yet we forget that a great majority of recipes from the south, especially the Visayas and Mindanao, use the charcoal grilling method as their main cooking technique.Includes recipes for Inihaw na Liempo, Inihaw na Relyenong Sugpo, Pinais na Tiyan ng Tuna, Inihaw na Buko Salad, and many more.

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies. Includes recipes for Pichi-pichi Pinipig, Ube Puto, Tibok-tibok, Calabasa Flan with Honey Butter Sauce, and many more.

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies. 'If the culinary enthusiast wants to witness the differences in Philippine regional cuisine, he only has to look at how Filipinos cook their vegetables. There, he will find very clear-cut differences on how the various provinces cook their vegetables. 'The difference lies not only on the variety of the local produce used as main ingredients but also on the other ingredients that make up a recipe and the condiments that go with the vegetables dish. Includes recipes for Ginataang Langka sa Alimango, Ampalaya Con Carne, Sisig Puso ng Saging, Laing sa LASAP, Guinataang Bulaklak ng Kalabasang Binusog, and many more.

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies. Includes recipes for Pancit Luglug, Bachoy, Pancit Pasig, Crispy Canton with Quekiam Sauce, Batil Patong, and many more.

Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today's cosmopolitan kitchens and busy bodies. This little cookbook is packed with recipes for Adobong Crispy Pata, Sinaing na Tambakol sa Bawang at Kamias, Bringhe, Pininyahang Adobo, and many more variations of the Filipino favorite adobo that can be served all day long.