My stepmother-in-law was Filipino. There was always something interesting going on in her kitchen. She brought her family’s recipes over here to the US. Some of the recipes stayed almost the same as when she was in the Phillipines. Others had to be adjusted due to a difference in ingredient availability and money here in the US. Each time we had a dish for the first time we almost always heard a story with it. In The New Filipino Kitchen cookbook, the folks that contributed the recipes to the cookbook not only shared their treasured recipes, but also the stories that go with them. The New Filipino Kitchen would make a great holiday gift for anyone that enjoys Filipino food as well as those who enjoy trying new recipes from other cultures.
- by Jacqueline Chio-Lauri (Author)
- Hardcover: 248 pages
- Publisher: Agate Surrey (September 18, 2018)
- ISBN-10: 157284258X
- ISBN-13: 978-1572842588
- Purchase on Amazon
You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.
Lauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to South East Asian and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients.
The New Filipino Kitchen collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from the White House executive chef Cristeta Comerford, Bocuse d’Or Norway winner Christian André Pettersen, 2015 MasterChef New Zealand runner-up Leo Fernandez, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.
About the Author
Jacqueline Chio-Lauri has more than eight years’ experience in the food industry opening and managing restaurants at deluxe hotels, such as Shangri-La and Sheraton. While working in Dubai, she was one of the five young women professionals featured in Emirates Woman magazine’s special report “Why the Future Is Female.”
Her writing has appeared in anthologies and compilations such as Chicken Soup for the Soul: Find Your Inner Strength and Tales of Our Lives: Fork in the Road. Her website, My Food Beginnings, was created to fire up an appetite for Filipino food worldwide. The New Filipino Kitchen, her first book, won the Sunshot Prose 2017 Finalist Prize before it was published. She currently lives in the United Kingdom, her seventh country of residence.
Here’s a recipe for from the cookbook, excerpted with permission from the publisher.
COFFEE SANS RIVAL
Recipe from Roni Bandong
Reprinted with permission from The New Filipino Kitchen edited by Jacqueline Chio-Lauri, Agate Surrey, 2018. Photo © Rowena Dumlao-Giardina.
Meringue, Coffee Buttercream, and Cashew Layer Cake
Sans rival is a Filipino dessert made of layers of meringue, buttercream, and cashews. It comes from a French phrase that means “without rival” and has its roots in dacquoise. It is very rich, so it’s usually served in small slices and best eaten with a cup of good coffee. Classic sans rival is vanilla flavored. As a coffee lover, I wanted to combine these flavors to give it a different spin.
PREPARATION TIME: 11/2 hours + overnight to chill
YIELD: 8 servings or a 4-layer (9 x 9-inch) cake
- 15 large egg whites
- 1½ cups superfine sugar
- 1 cup cashews, finely chopped
- 1 teaspoon coffee extract
- ⅔ cup superfine sugar
- ⅓ cup water
- 3 large eggs
- 1 cup (2 sticks) unsalted butter, cubed
- 2 teaspoons coffee granules dissolved in 1 tablespoon boiling water
- ⅔ cup cashews, coarsely chopped
- Roasted coffee beans (optional)
Preheat the oven to 350ºF. Grease four to six baking sheets. Line with parchment paper. Grease again and then flour the paper. Set them aside.
Make the meringue: In the bowl of a stand mixer fitted with a whisk attachment or using a handheld electric mixer, beat the egg whites on high until fine bubbles appear. With the machine running, gradually add the sugar and beat until stiff peaks form. Gently fold in the cashews. Add the coffee extract.
Divide the egg white mixture among the prepared baking sheets; spread thinly using an offset spatula.
In batches, bake for 25 to 30 minutes, until the meringue is lightly brown.
Remove from the oven and transfer the parchment paper with the meringue to wire racks to cool completely.
Make the buttercream: In a small nonstick saucepan, heat the sugar and water over low heat until the sugar is completely dissolved and the liquid is threadlike in consistency.
In a large mixing bowl, beat the eggs until frothy and light yellow. Slowly add the sugar mixture to the beaten eggs. Stir in the butter cubes until fully incorporated. Add the coffee mixture and mix thoroughly.
To assemble, cut or shape the meringue sheets to your preference (circular shapes tend to have a lot of waste). Determine the number of layers you want (at least 4 layers is good, but you can always add more).
Create the first layer by laying down a meringue sheet. Spread some of the buttercream over it and sprinkle with some of the cashews. Repeat this process until the desired number of layers is achieved.
Cover the sides with the remaining buttercream and sprinkle with the remaining chopped cashews. You may also want to top each slice with a single roasted coffee bean. Refrigerate overnight and serve cold.