Menu
Instructor
In my travels, I tend to seek out Filipino restaurants. I get so excited about the variations I might
experience. And just like the Philippines with its 7,000 islands, there is not one description of a
dish. There are shared dishes but depending on the region, the flavors change in ways such as
saltiness, sourness (either from vinegars or sour fruits), creaminess (usually from coconut milk)
or spiciness. In the United States, I have experienced exciting dishes from coast-to-coast.
Beyond the states, I’ve even had Finnish-Filipino food and Japanese-Filipino food. What makes
Filipino cuisine special is that it is in conversation with the place. What better way to meet and
get to know each other than through merienda or snack time!
Guided by the following cookbooks, we will enjoy adobong mani, cantaloupe palamig, tortang talong, empanadas, and halo-halo baked Alaska:
Filipinx by Angela Dimayuga & Ligaya Mishan
Mayumu by Abi Balingit
Farm Fresh and Fast from the Fairshare CSA Coalition
For almost two decades, Leslie has celebrated the Driftless Region through her writing and photography.
© The Book Kitchen 2024 | Privacy Policy | Site created by Odd Kitchen Creative