MANILA, Philippines – A Filipino-American food blogger is releasing a cookbook in the United States that includes nearly 100 recipes of Filipino dishes including adobo, sisig and sinigang.
The book, entitled “The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond,” is written by Marvin Gapultos, who writes the blog Burnt Lumpia and owned The Manila Machine, which was considered “Southern California's first-ever gourmet Filipino food truck,” when it opened in 2010.
The book will be released on May 7 by Tuttle Publishing, according to Amazon.com.
“Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts--providing easy-to-follow, tried and true recipes that serve as a guide to the pleasures of Filipino cooking. The nearly 100 recipes in these pages pave a culinary road trip that transports home cooks to the roadside food stalls, bars and home kitchens of the Philippines, to the hungry streets of L.A., and even into the sage kitchen's of Marvin's own grandmother, mother and aunties,” Amazon.com said of the book.
Among the recipes in the book are: Slow-Braised Pork Belly and Pineapple Adobo; Spicy Sizzling Pork (Sisig); Salmon and Miso Sour Soup (Sinigang); Chili Crab Spring Rolls (Lumpia); Coconut Milk Risotto with Kabocha Squash and Long Beans; Chicken Adobo Pot Pies; Sweet Corn and Coconut Milk Panna Cotta; and Banana-Nut Spring Rolls.
Gapultos even included cocktail recipes like Gin Fizz Tropical.
“The recipes found in The Adobo Road Cookbook express Marvin's unique approach to cooking. All of his recipes emphasize their authentic Filipino roots, taking advantage of traditional island flavors for which the Philippines is rightly renowned,” Amazon.com said.
The website The Huffington Post interviewed Gapultos last week, boldly declaring that “Filipino food has all the trappings of the next big ‘it-cuisine’ in the United States restaurant scene.”
|Filipino-American food blogger and cookbook author Marvin Gapultos. Photo from Gapultos' blog Burnt Lumpia
In the interview, Gapultos, 35, described Filipino food as “really family food, and for whatever reason it just hasn't translated to restaurants.”
“There's just this mystery behind it -- I don't think people know exactly what Filipino food is. And the things they do know about it aren't necessarily true. Everything's brown, everything's not healthy. But the same could be said for, you know, Mexican food. It's just this perception or maybe lack of a perception of what really Filipino food is,” he said when asked why Filipino cuisine hasn’t caught on in Los Angeles.
Gapultos also stressed that there is more to Filipino food than balut.
“I'm not going say I'm offended by it or anything -- I understand why it's shown like that. But there's just so much more to Filipino food than balut. There's a rich diversity, from soups to noodles to all different kinds of adobos. From region to region and from household to household, there's just so much that Filipino food offers. And other cultures have different kinds of what you'd call extreme food -- but for whatever reason, Filipino food is just pigeon-holed with balut,” he said.