Philippine cookery : from heart to platter / Tatung Sarthou

Includes bibliographical references and index.

Chapter 1 : Inin, pananukan | simmering -- Laga, Pakulo | boiling -- Lotlot | cooking in bamboo -- Pesa | boiling plainly -- Chapter 2 : Barbecue | grilled meats and seafood on sticks -- Ihaw, sigba, dangdang | grilled directly over fire -- Inato | grilled chicken seasoned with salt -- Insarabasab | scroched over an open fire -- Lechon, litson, inasal \ roasted whole on a spit or using a rotisserie -- Linigeb | "grilled" in Palawan (Cuyanon dialect) -- Chapter 3 : Kinilaw | souring, cooking with acid -- Atchara | pickling -- Ensalada | salad -- Chapter 4 : Pinasingaw | steaming -- Halabos | steaming, especially crab, shrimp and shellfish in their own juices -- Saing | cooking rice by boiling until liquid is fully evaporated -- Chapter 5 : Guinataan | cooked in coconut milk -- Paitom | burnt coconut -- Tinutungan | smoked coconut -- Chapter 6 : Gisa | saute or stir-fry -- Chapter 7 : Prito | searing, pan-frying, deep-frying -- Chapter 8 : Adobo | braised in vinegar -- Caldereta | stewed in tomato sauce -- Estofado | stewed or cooked in brown sauce, usually with caramelized sugar or soy sauce -- Kinulob | braised in a covered pot, sometimes with banan leaves and cooked over low fire -- Chapter 9 : Hinurno | baked -- Asado | roasted -- Barbecuing | slow-roasted meats -- Chapter 10 -- Binuro | brined or salted cooked rice to ferment food such as fish, eggs, and vegetables -- Inasina, inasnan | salted or salt cured -- Pinatuyo, dinaing | dried -- Pinausukan, tinapa | smoked fish, fowl, and meat .

This book focuses on the cooking procedures that produce dishes Filipinos relish and take pride in. The meal is the tangible dimension ; happiness is supposed to be the meal's attitude... Philippine cookery : from heart to platter lauds the heritage of Philippine cooking as it seeks maninamnam and all the joys inherent to the quest.