THE GET

An un­apolo­get­i­cally Filipino cook­book proves that food is bet­ter with com­pany

Northern Living - - CONTENTS - TEXT JES­SICA AL­BERTO PHOTO NA­TIONAL BOOK STORE

Res­tau­ra­teurs be­hind NY restau­rants Ma­har­lika and Jeep­ney write a cook­book

Af­ter hav­ing cap­tured the hearts and ap­petites of many with their restau­rants Ma­har­lika and Jeep­ney, New York-based res­tau­ra­teurs Ni­cole Pon­seca and Miguel Trinidad con­tinue to pave the way for Filipino food in Amer­ica with what can per­haps be con­sid­ered their third “child” to­gether as busi­ness part­ners: a cook­book. I Am A Filipino: And This Is How We Cook is un­apolo­get­i­cally im­pas­sioned by name and in its di­verse in­dex of mod­ern recipes that in­cludes home cook­ing sta­ples like

kare-kare and kini­law, Chi­nese-in­flu­enced food like lumpia and pancit, as well as dishes with Span­ish, Mex­i­can, and Amer­i­can roots. And of course, what would a Filipino cook­book be with­out some vari­a­tions of

adobo? Us­ing in­gre­di­ents eas­ily found in any mar­ket and sim­ple cook­ing tech­niques such as grilling, boil­ing, and brais­ing, one can recre­ate the taste and feel­ing of a clas­sic Filipino ka­mayan din­ner with salty, sweet, sour, rich, fatty, bright, and bold fla­vors reflective of our coun­try’s rich his­tory.

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