The Author presents heirloom and contemporary recipes culled from her experiences and observations as well as modern influences. These include pinugot, a dish made of small freshwater shrimps and vegatables; sinig-ang na awuy-awoy or soured mixed vegetables; adobong matanra, their version of the famed pan-Philippine dish; sinig-ang na tinapa sa bayabas at gata; and dalok, another mixed vegetable dish. Two pansit dishes included are pansit palingke and pansit uugong. For dessert, there are ginamis, pinipig with coconut water, meat and milk and condensed milk; dila-dilang dulce de leche or dulce de leche-stuffed palitaw; and ginat-an, a ubiquitous Filipino merienda made from various ingredients such as sweet potato, rice flour, purple yam and banana. A runaway winner among the dishes featured is Morong’s version of the ukoy, a dish primarily made from shrimps and sliced vegetables. In Morong, it is generally made from sliced sweet potato, kinchay and small shrimps, cooked superbly crispy thin.
Publication Date: 2018
Pages: 45 pp.