The Beer-and-Spam Mac and Cheese was Chad’s favorite. I especially loved the fried egg topping. The crepe includes coconut milk and beer as the base for the shredded cabbage filling and peanut butter dressing. The Filipino Salad Crepes are a variation of Lumpiang Sariwa (Fresh Lumpia). Mango chunks, coconut milk, a pandan syrup (recipe also provided), and golden rum are blended together until smooth and served with a garnish of Calamansi. This drink comes together in less than 5 minutes with just a handful of ingredients. There are a variety of cocktail recipes at the beginning of the book and I was particularly drawn to the Sweet Mango Coconut Shake. I also made the Sweet Mango Coconut Shake, Lumpiang Sariwa (Filipino Salad Crepes), Beer-and-Spam Mac and Cheese, and Crispy Oven-Roasted Pork Belly (Lechon Kawali). In a medium saucepan, I simmered the contents of an 8 ounce can of crushed pineapple with 3/4 cup granulated sugar until reduced and thickened. I don’t generally come across pineapple jam, but it is very easy to make at home. I was able to find spring roll wrappers in my local Asian market, but they are also becoming readily available in larger grocery stores. Just be careful of splatter and add a couple of minutes to the cooking time. They can then be fried straight from the freezer. If not frying immediately, the Pineapple Pigs in a Blanket can be frozen in a single layer on a baking sheet and transferred to a freezer-safe bag when completely frozen for up to three months. The citrus flavor will complement the pineapple jam along with contrasting the saltiness of the sausage. He states that the hop bitterness and carbonation will help clear the palate of the fried taste. Marvin recommends pairing these Pineapple Pigs in a Blanket with an American IPA with tropical fruit and citrus notes. Lumpia-lovers will also enjoy the recipe for Lumpiang Tokwa’t Baboy (Pigs’ Ear and Tofu Spring Rolls). Plus, there is no dipping sauce required since the jam and Sriracha are already in the filling! Marvin uses these Vienna sausages (or cocktail wieners) as the filling for the lumpia along with a dollop of pineapple jam, sriracha, and thinly sliced green onions for a fairly quick and easy treat. During the American occupation of the Philippines from 1898 to 1946, a variety of processed foods were introduced and have found a place as pantry staples such as spam, tang, instant coffee, and Vienna sausages. These Pineapple Pigs in a Blanket are such a fun variation of Lumpiang Shanghai. Pineapple Pigs in a Blanket (Vienna Sausage Lumpiang Shanghai) Headnotes include background information, serving size, prep/cook time, substitutions, and personal stories. The name of each recipe is written in English and Tagalog/local dialect when applicable. Measurements are listed in US Customary and Metric. There are also a handful of step-by-step photos for more complicated recipes such as wrapping lumpia, skewering bacon, peeling a pomelo, and opening a young coconut. Every single recipe is accompanied by a quarter to full-page photo of the finished dish. The chapters are divided according to the following: Sauces, Dips & Pickles Down the Hatch: Cocktails & Elixirs Small Bites: Pica-Pica & Pintxos The Raw and the (Barely) Cooked Fried, Sizzled & Seared Steamed, Stewed, Poached & Roasted Off the Grill and Sweet Treats. He also has lists of preferred kitchen items step-by-step instructions and photos for techniques such as preparing calamansi, lemongrass, bitter melon, and oysters and tips on beer pairing basics and cooking with beer. To help with the pairings, Marvin has included a note with each recipe on the perfect beer pairing and how best to enjoy the meal. Many favorites can be found along with variations on the classics. Marvin begins with a look at the culture surrounding Pulutan from precolonial to modern times. This book definitely lives up to its name. In Tagalog, Pulutan (from the word pulot– “to pick up with the fingers”) translates to bar foods or snacks meant to be paired with alcohol. As a Certified Cicerone®, Marvin combines his love of craft beer and Filipino food in Pulutan! Pulutan His work can also be found in Serious Eats, The Kitchn, and more. I have been a fan of his blog, Burnt Lumpia since receiving his first book, The Adobo Road Cookbook, during a food blogger cookbook swap in 2014. Marvin Gapultos was born and raised in Los Angeles, Calfornia.
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