Marinated Scallops with Pineapple and Coconut Cream
Green Papaya and Jicama Salad
Cucumber and Tomato Salad
Grilled Squid with Chorizo and Olives
Water Spinach Salad with Sesame Dressing
Palm Hearts and Apple Salad with Calamansi Mayonnaise
Marinated Salmon Salad with Fennel
Black and White Rice with Seafood
Garlic Fried Rice
Fragrant Rice with Green Mango
Pancit Guisado
Pancit Palabok/Pancit Luglug
Pancit Sotanghon with Beef and Broccoli
Cuban-Style Rice
Coconut Noodles with Mushrooms and Tofu
Saffron Rice with Chinese Sausage
Spicy Rice with Chicken and Peppers
Chicken Potpie
Chicken in Peanut Sauce
Fried Chicken
Chicken Stew with Roasted Peppers and Potatoes
Braised Turkey with Stuffing
Duck Adobo with Pineapple and Dates
Citrus-Ginger Chicken
Stuffed Quail
Oven Roasted Pork
Sugar Braised Pork
Beef Stew
Coriander-Crusted Beef in Black Bean Sauce
Pork Medallions with Eggplant Sofrito
Rib Eye Steak and Onion Rings
Cashew-Crusted Lamb Chops
Barbecue Pork Ribs
Oxtail in Peanut Sauce
Stuffed Beef Roll in Tomato Sauce
Soft-Shell Crab in Spicy Coconut Sauce
Milkfish with Pili Nut Stuffing
Whole Roasted Red Snapper
Mahi Mahi in Ginger-Miso Broth
Sweet-and-Sour Skate Wing
Cabbage-Wrapped Tilapia in Coconut Milk
Grilled Grouper with Eggplant-Prune Compote
Rainbow Trout Stuffed with Kabocha Squash and Water Spinach
Battered Fried Shrimp
Crab and Eggplant Torte
Green Lip Mussels with Miso
Water Spinach Adobo
Sweet Potatoes, Plantains, and Jackfruit in Coconut Sauce
Coconut Corn Pudding
Stewed Squash, Eggplant, and Long Beans
Coconut-Garlic Mashed Potatoes
Chayote with Mushrooms and Watercress
Stuffed Eggplant with Curry-Tomato Sofrito
Hoisin-Tamarind Glazed Long Beans
Pineapple and Cassava Tarts
Almond Leche Flan
Filipino Fruit Sundae
Tea Custard
Meringue Roll with Chocolate Cream
Cashew Torte with Vanilla Mousse
Coconut-Pandan Tapioca
Ambrosia Shortcake with Cassava Biscuit
Banana, Chocolate, and Coconut Egg Rolls
GROWING UP IN A FILIPINO-AMERICAN KITCHEN
Tropical Island Cooking is a book about enjoying Filipino food the way I grew up enjoying it, separated by oceans and continents from the lush Philippine Islands yet with a heart filled with Filipino spirit and tradition. I was born and raised in Chicago, halfway around the globe from the island of Cebu, where a russet sun shone over my parents’ general store as they sold kilos of rice and refreshing glasses of halo-halo to nursing students at the nearby university. When they sold their store and moved to the United States in the late 1960s, they brought with them traditions of language, religion, and food that sustained them in their new home. For my sister, brother, and me, those customs translated into a household where both English and Visaya were spoken, where Sunday mornings were reserved for church, and the kitchen was the heart of our home.
I had the tremendous privilege of being born into a family of excellent cooks, which meant that everyday meals were
