- Hardcover: 120 pages
- Publisher: Tuttle Publishing (October 2, 2018)
- Language: English
- ISBN-10: 9780804849425
- ISBN-13: 978-0804849425
- ASIN: 0804849420
- Product Dimensions: 8.5 x 0.5 x 8.5 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
- Average Customer Review: 1 customer review
- Amazon Best Sellers Rank: #131,059 in Books (See Top 100 in Books)
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Pulutan! Filipino Bar Bites, Appetizers and Street Eats: (Filipino Cookbook with over 60 Easy-to-Make Recipes) Hardcover – September 11, 2018
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"As a contributor for Serious Eats, Marvin showcased appealing flavors and textures that pair perfectly with beer, using techniques and ingredients well within the home cook's reach. In Pulutan! Filipino Bar Bites, Appetizers and Street Eats, Marvin combines this approach with the vivid Filipino flavors he knows so well. These recipes will become a staple of your parties and celebrations for years to come."
- J. Kenji López-Alt, food writer and author of The Food Lab
"This is a terrific, approachable collection of unexpected appetizers."
From the Back Cover
From tart and refreshing seafood ceviche spritzed with citrus, to tender pork meatballs in spicy coconut sauce, to charred chicken skewers lacquered with sweet and savory glazes, nothing pairs better with a cold beer, wine cooler, or cocktail, than the array of Filipino bar snacks and small dishes known as "Pulutan." Derived from the Filipino word "pulot," meaning "to pick up with the fingers," Pulutan traditionally refers to finger foods and small bites that are best served alongside an alcoholic drink.With culinary influences from Spain, China, Mexico, and the U.S, these Filipino finger foods can range from tapas and pintxos, to eggrolls and dumplings, and even barbecue and chicken wings.
With the easy and accessible recipes in this cookbook, you can do as Filipinos do: invite some friends over, enjoy some delicious Filipino snacks, and socialize over a few cold drinks. Mabuhay!
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I’d never had fermented shrimp paste before and that’s one of the magic ingredients in the book. I’m in love. It makes dishes have that extra something in a similar way to fish sauce or anchovies. If you’ve never purchased it before, it’s just labeled shrimp paste. It doesn’t actually say fermented. I confirmed with the guy at my store. They had a few different kinds. I just picked one that was labeled product of the Philippines.
The book is really colorful. The only thing I didn’t love is that the pages are pen-repellent and I make notes all over books. If you do, too, a fine tip Sharpie works beautifully. Boom – solved.
My thoughts and pics on the dishes we tried:
1) Quick Caldereta Chili – p 84. This is a perfect dish to illustrate how awesome that fermented shrimp paste is. You know what chili tastes like, so when you get that bite with that extra something, that’s the fermented shrimp paste. We love chili in this house, and this is a terrific one.
2) Fried Green Mangoes – p 68 with Garlic Bagoong Aioli – p 29. These are fantastic! There’s a lot of similarity to fried green tomatoes. The coating is a panko/corn meal blend that gives a very satisfying crunch. The garlic aioli has that fermented shrimp paste in it. I think this one is winner of book for us.
3) Beer-and-Spam Mac and Cheese – p 88. Okay, we loved the mac and cheese. The beer added to the depth of flavor, and the blend of cheeses is terrific. The evaporated milk makes it really creamy. That Spam, though. I just can’t get on board. Two of us gave it a no way, one teen thought it was okay, and my husband loved it.
4) Marinated Chicken Skewers with Shrimp Paste Rub – p 104. These are great. Super juicy and flavorful. It gets marinated all day then a dry rub right before the grill.
5) Pineapple Pigs in a Blanket – p 78. These are awesome. I used little smoked sausages. The jammy tropical sweetness and heat made a great sauce inside the spring rolls. His beer commentary was particularly interesting on this one, noting highlighting the citrus notes and clearing frying oil from the palate. Good stuff.
6) Beef Skewers with Citrus and Onions – p 98. Nice steak party bites.
7) Pork Meatballs with Spicy Coconut Sauce – p 56. There’s a double coconut punch from coconut milk in the meatballs and sauce, and they’re cooked in coconut oil. This one has a little spiciness to it. He has you dial that up or down to your liking by adjusting how much Thai pepper you garnish with.
Some other dishes I have flagged to try: Spicy Deviled Eggs with Crispy Bagoong Breadcrumbs – p 48 * Sea Salt and Vinegar Peanuts – p 50 * Grilled Tomato and Green Onion Skewers on Toast – p 52 * Queso De Bola Grilled Cheese with Jam and Shrimp Paste – p 55 * Filipino Salad Crepes – p 60 * Tofu and Caviar with Fish Sauce and Calamansi Caramel – p 61 * Chicken-Fried Eggplant – p 71 * Grilled Coconut and Lemongrass Shrimp – p 100 * Heavenly Beer and Peanut Brittle – p 110 * Beer, Calamansi, and Coconut Creamsicles – p 113 * Sweet Purple Yam and Coconut Churros – p 114
*I received a copy to explore and share my thoughts.