Saveur Magazine Subscription Giveaway

I’m giving away a one-year subscription to Saveur Magazine. There will be one (1) winner whom will receive a one (1) year subscription to Saveur Magazine. The retail value of the subscription is $19.95.

SAVEUR is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. It’s definitely my favorite magazine.

To enter to win, just enter your name and email address using the entry form below. Please don’t forget to click on the “Submit” button.

Eligibility

US only

Closing Date

Dec 30, 2011, 11:59 pm PST. Winners will be randomly selected and contacted via email on Dec 31, 2011.

Number of Entries

You can enter every day using the entry form. One entry per day strictly enforced; comments left on Facebook do not count as entry to this giveaway.

Two (2) Bonus Entries:

Like Rasa Malaysia on Facebook. Submit 1 extra entry using the form below.Follow Rasa Malaysia on Twitter. Submit 1 extra entry using the form below.

The prize is sponsored by Rasa Malaysia.

cforms contact form by delicious:days

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The New Entry Form

If you’re a regular on Rasa Malaysia, I’m sure you noticed that my comment system was down when the KitchenAid giveaway reached over 5,000 entries and you couldn’t enter a comment to win.

This new entry form will be able to handle many entries without breaking my site. All entries will be stored in my website database and you will have a fair chance of winning.

View the original article here

Girl Hunter Promo Video & Buttermilk Fried Rabbit Recipe

This past Summer we traveled to Texas to film Georgia Pellegrini’s promo video for her new book, Girl Hunter. We were thrilled to be able to have the opportunity to work with Georgia. Have you heard of Georgia and her accomplishments or visited her site? If not, you should, she is amazing.

Georgia graduated from Harvard and worked in finance at Lehman Brothers in New York City. But something drew her to food and so she left finance and entered culinary school at The French Culinary Institute in New York City, where she graduated at the top of her class. To top off it all off, she went on to work as a classically trained Chef at some of New York City’s finest restaurants and also in France. It’s jaw dropping to just read of her credentials, but the most important factor in all this is that Georgia is the sweetest, smartest, down to Earth person  you’ll ever meet.

To leave such a high profile finance career and to return to food and the land is what Georgia is all about. Returning to the heart of food, back to the land and to re-connect with all that is important to Georgia about harvesting food is the soul of this talented woman.

Now her newest book, Girl Hunter is out and we were so honored to be able to shoot the promo for it. Georgia’s story is quite compelling and it’s inspiring to see someone choose such a different path from where she started.

Here is Georgia in her own words: “I hunt and gather myself, and hone my pioneer skills. I seek ingredients that are anchored to the seasons and a definite place. It is the kind of food once served in simple restaurants and in homes by housewives, now, by grandmothers, by families for generations, and today by people – culinary artisans – choosing to do the hard work required to live off the best their hands can produce.”

Those words are powerful and there’s so much more of her wisdom and honesty in her new book Girl Hunter. Treat yourself to a copy!

Promo Video we produced for Girl Hunter

Here’s an fantastic recipe that Georgia is sharing from her book: Buttermilk Fried Rabbit
 Print This Recipe
Buttermilk Fried Rabbit Recipe  

From the book Girl Hunter by Georgia Pellegrini.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.

Serves 4

Also try: chicken, turkey, squirrel, dove, upland game birds, or any other young game meat

 1 young cottontail rabbit, cut into serving pieces2 cups buttermilk1 medium-size onion, sliced3 garlic cloves, diced1 teaspoon dried oregano1 teaspoon dried thyme1 teaspoon dried tarragon, or 1 teaspoon each of your three favorite dried herbs1 teaspoon smoked paprika1 tablespoon cayenne2 cups all-purpose flour1 teaspoon garlic powder1 teaspoon onion powderSalt and pepper2 to 3 cups grape seed or vegetable oil

1. Soak the rabbit overnight in the buttermilk, along with the onion, garlic, herbs, paprika, and 1 teaspoon of the cayenne.

2. Drain in a colander, leaving some herbs on the rabbit. In a large resealable plastic bag or in a large bowl, mix the flour with the garlic and onion powder and remaining 2 teaspoons of cayenne, as well as a pinch of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil, but not so hot as for the oil to be smoking.

3. Place the rabbit pieces in the bag with the flour mixture and shake until thoroughly coated. Do this in small batches, dredging just enough rabbit to fit in the pan at one time.

4. Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the rabbit, but not so that it burns.

5. Remove the rabbit from the skillet and place it on a wire rack over paper towels. Season immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is good served immediately or also good cold for lunch the next day.

View the original article here

Happy Winter Solstice

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View the original article here

Cookbooks to Buy this Holiday

Cookbooks are one of the best holiday gifts and this year, many renowned food writers and fellow food bloggers came out with their books, including yours truly. (My first cookbook “Easy Chinese Recipes” is available worldwide and on Amazon.com.)

Here are the list of cookbooks you should buy this holiday season, as a gift for friends and family or for yourself.

Peko Peko: A Charity Cookbook for Japan

Peko Peko is a charity project curated by my good friend Rachel at La Fujimama, together with Marc at No Recipes and Stacie Billis. The cookbook offers a vast collection of homey Japanese dishes. The proceeds of this cookbook will go to GlobalGiving Japan Earthquake and Tsunami Relief Fund.

The Sweet Life in Paris

I am envious of David Lebovitz because he has the perfect sweet life! He is a mega cookbook author and an A-list food blogger, but more importantly, he is really a very sweet and nice guy. The Sweet Life in Paris chronicles his adventures in the city of lights as well as 50+ original recipes!

La Tartine Gourmande Cookbook

Believe it when I say this: I have been stalking La Tartine Gourmande for over 5 years. The blog is pure perfection with flawless and gorgeous food photography, great story telling and recipes. The good news is that all the gorgeousness and perfection are now in the form of a cookbook. I have seen the preview pictures and it makes me want to eat the book!

The Homesick Texan Cookbook

I remember not too long after I landed on my cookbook deal, I exchanged a few tweets with Lisa Fain at Homesick Texan, who was then working on her cookbook. Time flies and her cookbook is now available and a BEST-SELLING cookbook on Amazon. Check it out.

On a Stick

Earlier this year, I hosted a giveaway of Matt Bites cookbook On a Stick. I love the cookbook as it’s so much fun and beautiful. The 80 party-perfect recipes will come in handy this holiday season. And you’ll know that this cookbook rocks and completely worthy as Matt has already signed on to work on his second book!

Plate to Pixel

This is a food photography guide book by food stylist and photography/food blogger Helene Dujardin of Tartlette. I have a copy of the book and has learned so much about professional food photography. If you love cookbook, I’m sure you will be equally interested in food photography as the book has hundreds of beautiful pictures.

Easy Chinese Recipes

Last but not least, let’s not forget about my cookbook “Easy Chinese Recipes.” With Lunar New Year coming up in January 2012, my cookbook will make a perfect gift for Christmas and also Lunar New Year. Sweet!

Bonus Mention:

This is an eBook written by my friend Monica Bhide. In Conversation with Exceptional Women features Powerful and insightful interviews with 50 influential women (writers, chefs, photographers, moms) on developing–and thriving–as a creative professional. I am one of the women featured (ahem!). The book is available on Amazon Kindle, check it out now.

View the original article here

Koledna Pitka Bulgarian Christmas Bread

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View the original article here

Curry Chicken Wings

Thanksgiving. Post-Thanksgiving stupor. Holiday parties. Travel. Shopping. Gift-giving cooking. Post office purgatory. Christmas. New Years. Visiting family and friends. Bowl game parties. NFL game gatherings. With all of this thrown on top of everyday life, as the cooks in our clans it isn’t surprising most of us feel like we just got Gronked.

Yet most of us wouldn’t trade it for the world. For some, cooking in the kitchen is a chore, yet for most of us, it is one of the best places in the world. A place where we pour our hearts and souls into the food to bring a smile to those we love.

Diane and I have been hosting gatherings for as long as we’ve been together (nearly 16 years). Starting as two crazy kids who loved to cook combined with a couple roommates who loved to eat. We can still remember many of our first gatherings. Cooking for 8 would take us a week of prep and cooking.

Today we’ve become much more proficient. A gathering of 40 can be done in a day or two. We’ll still start about a week ahead planning the menu, but the actual cooking (sans minor mis en place prep) has been streamlined for efficiency.

A big part of the planning lies in dish selection. What is going to take time to cook when everyone is already here? What has a complicated prep? What can be done ahead? What is time and heat/cold sensitive in serving?

A complicated or time-killing dish isn’t necessarily better tasting than a quick dish. If there is already one dish you must have which takes a lot of prep time, eliminate others which will compete for that time. There needs to be several quick, easy, and delicious dishes at your disposal.

Chicken wings fill that need for us time and again. They can be quickly prep. Mass baked on sheet pans, evenly gently kept warm or re-heated if you need to bake them ahead of time, then tossed in their final sauce when ready to serve. And few things go better with beer and football than chicken wings.

This is our latest favorite, basically taking the sauce we used for the curried smashed potatoes and tossing it with the wings. Which is also another party short-cut. One sauce, two distinct dishes. You can also easily sub in your favorite sauce instead of the curry if you have a more conservative group you are feeding. Here’s our other chicken wing recipes for ideas or you can always serve them with a side of or tossed in a home-made Sriracha style sauce:

-Todd

Chicken Wing Recipe Category

 Print This Recipe
Curry Chicken Wings Recipe 5 lbs Chicken Wings, tips trimmed, wings cut into 2 pieces1/2 c Flour1/4 c Curry Powder14 oz Coconut Milk3 T Curry Powder3 T Honey1 1/2 T Fish Sauce1 1/2 T Chili Garlic Sauce

Preheat oven 475°F. Line 2 baking sheets with foil and spray with oil to lightly coat.

Rinse and pat dry chicken wings.  Combine flour and 1/4 c curry powder in a large bowl. Toss chicken wings into flour/curry mix.Lay out wings into a single layer on baking sheets. Bake in oven approx. 40 minutes or until golden brown and crispy, rotating baking sheets half way through cooking (bake time will depend on wing thickness.)While wings bake, make curry sauce. Combine coconut milk, 3 T curry powder, honey, fish sauce, and chili garlic sauce in a medium saucepan. Simmer over low heat for 20 minutes or until it thickens to a gravy-like consistency.In a large bowl, toss wings with curry sauce and serve immediately.

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Video- Artisan Pizza and Flatbread in Five minutes a Day

Pizza is one of those foods that makes all adults and kids happy. But homemade pizza is one that can not only warm the home, but get everyone excited to start creating custom “pies”.

Last month we traveled to Minneapolis to shoot the promo video for Jeff Hertberg and Zoe Francois’s new book, Artisan Pizza and Flatbread in Five minutes a Day. Both Jeff and Zoe have best selling books out already that you might already have. If you don’t already have these books, then they are a must on your bookshelf. Their creation of their no-knead dough has everyone making fresh bread so quickly and easily. When one thought that making fresh bread took a life time and a Ph.D degree, Jeff and Zoe proved them wrong and made fresh break making accessible, fun and successful.

Now their new book tackled homemade and handmade pizza in the same time it would take you to pick up the phone and call out for pizza delivery. Making homemade pizza is so easy and most importantly, fun. They have a wonderful recipe for quick and crusty pizza dough, along with a plethora of different pizza topping ideas. The selection of pizza recipes that they have in the book left us hungry even after eating 2 pizza’s each.

We set up the scene as a fun pizza party. Zoe and Jeff invited their friends and food bloggers: Stephanie Meyer, Laurie Jesch-Kulseth , Shaina & Ole Olmanson Michelle Gayer. Within a matter of minutes, we had Zoe’s beautiful, clean kitchen filled to the brim with fresh toppings, pizza dough and tons of flour on the floor. No pizza party is complete without flour dustings on the counter.

So hope you enjoy the video and join in on the Twitter pizza party. On November 15, make your pizza from the book, post it, and twitter it out to Zoe and Jeff at @ArtisanBreadin5 with the hashtag #PizzaPartyin5.

enjoy!

diane and todd

Video for #PizzaPartyin5 . You can also read the write up on Jeff & Zoe’s website : Breadin5.com

Some scenes from our #PizzaPartyin5 Video Shoot:

Zoe & Jeff prepared an endless array of pizza toppings

above: Moroccan flatbread with preserved lemons, cured olives, homemade harissa

custom creations made by pizza party goers: homemade pesto, ham, roasted peppers, feta cheese

Steph from Fresh Tart makes a gluten free pizza

simple yet satisfying pizza with fresh tomatoes, sauce & blue cheese

mozzarella, pimento & black olive pizza

hot, homemade sausage & thyme pizza from the oven

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View the original article here

Pakora Recipe

Veggie Pakora pictures (1 of 4)

Do you love Indian buffet? If so, I am sure you have tried those perfectly fried vegetable pakoras. I always wonder how to make pakoras and am so excited that Sonia of  My Creative Flavors is sharing her pakora recipe with us today. Sonia is a PhD in Psychology and a master Indian cook. Hailed from India, Sonia and her husband are now based in New Jersey. My Creative Flavors chronicles Sonia’s adventures in her kitchen; you will find many fusion Indian recipes, classic Indian dishes, and beautiful food photography on My Creative Flavors. Just look at these pakora pictures in this post, need I say more? Please welcome Sonia and remember to check out her site.

This time of the year is all about fun, family and festivities. In these chilling winters, I just want to curl up in a cozy blanket and watch my all time favorite movies and enjoy hot cuppa chai with a platter of veggie pakoras. You bet its a great feeling—difficult to beat. What better than do what you like to do and get a chance to feature it on Bee’s fabulous site Rasa Malaysia. I have always been very fond of her easy to make and authentic recipes and look forward to her collection for all special occasions. I am really happy to do this feature and hope I will do justice to the high standards Bee sets for Rasa Malaysia.

So today we are going to fry some mixed vegetables pakoras—one of the most popular Indian snacks. Pakoras always make a special place on the table as appetizers loved by family and in formal buffets too, across the globe. It’s an interesting way to add some spice and zing to the veggies once in a while and the hot combo is simply irresistible.

(Click Page 2 for the Pakora Recipe)

Pages: 1 2

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Monday photos: Last chance sushi at Narita Airport Terminal 1

It’s been yet another bad week for me, which is why I haven’t been around - again. Last Friday (December 2nd), I was rehospitalized due to my surgery wound getting badly infected. I know it was the right decision, yet being stuck in a hospital room is such a depressing thing. And the food, the awful food, does not make things any better. To make things worse, a fever and some kind of reaction to the antibiotics I had to take to combat the infection had totally robbed me of my appetite.

As I lay there in my small, chilly room alone, trying to find a comfortable position on the hard narrow bed, I wondered sadly if I would ever find food interesting again. Even things that were actually edible looking on my dinner trays, like fresh fruit, had lost their appeal. Everything smelled awful.

Then I started to dream, about the food I used to like. I don’t know if people normally have dreams with smells, but I could smell ramen (Sapporo style chicken-and-pork, flavored simply with salt) soup, and yakitori being cooked on a charcoal grill, and the sharp sweet odor of almost too-ripe strawberries. In my somewhat delirious state, I was hallucinating about food.

The food I thought about the most was sushi, specifically the one that I like to call Last Chance Sushi. This is served by a small sushi-ya, Kyokatsu, that is located within the restricted zone of Terminal 1 at Narita airport. They’ve positioned themselves well, and their storefront signs say it all.

Every time I leave Japan, always from Terminal 1, I just have to get some sushi from Kyotatsu. I always get a takeout box rather than eating in. Slowly munching my way through the sushi pieces as I wait at the gate helps me pass the time as I combat the depression I feel as I wait for my plane, the plane the will take me away from Japan again. When will I eat good sushi again? Soon, I promise myself, soon.

I have such mixed feelings about Japan. The food and the fun and my immediate family draw me back, keep me tied to it. Family problems and numerous sundry stresses draw me away and ultimately contribute to the decision to live elsewhere. But ultimately, it is my homeland, and I can never change that.

Most of us don’t know when our last flight away from this world we live in is scheduled to depart, unless we’re being executed by the state. But if we did, wouldn’t it be nice to have a last chance sushi place to visit, just before you board? Perhaps I was being rather morbid, but these were the types of thoughts that filled my mind last week.

I’m so glad I’m back home again.

(And a related question, though I may have asked this before: if you knew you were ‘going away’ forever, what kind of restaurant would your Last Chance place be and what would you eat there?)

View the original article here

My father's favorite Tampopo scene

As I’ve previously mentioned, my father passed away about 3 weeks ago in New York. I did not have the kind of close relationship with my father that I have with my mother (they divorced more than 20 years ago), but we did share a few things, including an interest in food and movies. My father barely ever cooked anything in his whole life, but he loved eating out. He used to keep folders filled with the business cards of restaurants he visited around the world, until recent illnesses made him lose interest.

One of his favorite movies was the great Juzo Itami directed classic Tampopo. It’s my all time favorite food-themed movie too. I don’t remember exactly, but he may even have been the one who told me about Tampopo originally. Tampopo is filled with short individual vignettes that are not related to the main storyline, each with a different take on the subject of food. My father’s favorite by far was this scene in the private dining room of a fancy French restaurant.

The diners consist of three levels of employees of what is likely a large corporation. The two older gentlemen, who are addressed as “senmu” and “joumu” are the equivalent of Senior Vice Presidents or CFOs or such in an American company. The three guys in their 40s or so are mid-level managment - probably bucho (divisional managers) or the like. Then there’s the young peon, probaby a “hirashain” (someone with no rank at all) who has to carry the briefcases of all the others.

They are seated in order of seniority - the top level execs farthest away from the door - and the discreet waiter presents them with the menus in that order too. But it’s obvious that the diners are totally flummoxed by the French menu. The older high-up execs especially have no clue. Then one of the mid-level guys comes to the rescue and orders Sole Meunière, a consommé, and a beer, Heineken. Sole meunière may sound like a pretty fancy French dish to order, but in fact it’s something every Japanese schoolkid would have known about. It is, or at least used to be, the first ‘western style cooking’ recipe that one learned to make in home economics class. Consommé is also something widely known - people just understand it as meaning ‘western style soup that’s clear’. And the mid-level executive guy probably thought Heineken, an imported beer, was quite fancy. After he places his order, everyone else follows suit.

That is, until the waiter comes around to the lowest one on the corporate ladder. The young man has obviously travelled to Paris, and gone to Taillevent, one of the most prestigious restaurants in France. He knows about fancy food like quenelles boudin and escargot in a vol au vent. He knows about French sauces. He even has the audacity to want a Corton Charlemagne and ask for the sommelier. In 1980s Japan, when the movie was made, this would have been a serious show-off moment. (It’s interesting also that he doesn’t seem to care, or even realize, how he’s embarassing his bosses. This may relate to the view of the younger generation in the ’80s that called them shinjinrui, literally “a new species of human” and noted their callousness and lack of respect for their elders.)

We don’t know what happens after the waiter leaves the room. The last thing we see is the older executives, red faced and in shock, looking down at their laps. To me, the scene is just funny and I just think “uh oh that young guy is in trouble now!” But to my father the scene had far greater resonance. Age-wise, he would have been at the mid-level management level in the ’80s, anxiously cow-towing to the senior executives, and he understood their confusion at the fancy menu all too well.

People of his generation and older were the ones who rebuilt Japan after the war. They were the ones who built Japan’s “Economic Miracle” of the 1970s and ’80s, who made the small island nation an economic superpower after suffering such a devastation defeat. The men of his generation were so busy working all the time that they barely had time to breathe. They never took vacations, they never got to travel except for business, or dine out except as part of ‘settai’, entertaining clients - not a situation where one could relax and enjoy the food. But the young guy in his 20s had been able to travel and see the world, to experience fine dining and learn about wine. He represented the next generation, the ones reaping the rewards of Japan’s success - the success built up by my father’s generation.

Even though my family did live overseas for many years, I don’t remember my father being around much while we were growing up. Even when we lived in places like England and the U.S., my father was still working for a Japanese corporation, and kept up Japanese working hours. He left early in the morning, came back late at night exhausted, went to work on Saturdays, and slept through most of Sunday. When he was awake, he was often irritable and angry. During the 4 1/2 years we lived in England, I can only remember two vacations where he was with us - all the other times my mother took us my sister and I away without him. He missed out on the fun coach trip we took to the Continent, where we experienced a French café and kind German waiters and a full course Italian dinner for the first time.

My father interpreted the reaction of the executives in the Tampopo scene as embarassment and shame at their ignorance and lack of sophistication. He’d had his moments of embarassment and ignorance too. I think that’s why he grew so obsessive about collecting restaurant business cards and taking notes on what he ate. It was his way of educating himself.

After all those years of relentless, grinding hours and days and years of just working, where did my father’s generation end up? Where did Japan end up? The answers are too complicated for me to analyze here.

One thing is for sure: I’m of that next generation and beyond, the ones who reaped the rewards. Next time I am lucky enough to hold a glass of Corton Charlemagne in my hands, I think I’ll raise a silent toast to my father’s memory.

(Footnote: I wrote a bit about my father’s experiences as a Japanese salesman in Europe and the U.S. in the 1960s and ’70s and how it related to a Mad Men episode last year.)

View the original article here

Vinegar-Glazed Chicken

There’s a big bottle of Chinese black vinegar on my counter that I’ve had for well over a year, surviving at least two apartment moves. I use it every week, from making dumpling dipping sauces to stir-frying dishes like kung pao chicken, but in a year (through intensive recipe testing, no less) it’s only about two-thirds done. Bottles of soy sauce, hoisin sauce, sesame oil, and other pantry staples have been replaced, but somehow this bottle of black vinegar seems bottomless.

I realized this the other day, while at the same time also realizing I haven’t talk too much on this blog about Chinese black vinegar and its uses. If you’ve never had the chance to try it, and live near a big Chinese supermarket, I highly recommend you go to the vinegar aisle and buy yourself a bottle. The one to look for is called Chinkiang Black Vinegar from the Gold Plum brand label, and it looks like this is what it looks like:

Unlike white rice vinegar, Chinese black vinegar from northern China is an aged vinegar made from black glutinous rice, wheat, millet, or sorghum.. (The Gold Plum version from the city of Zhenjiang in Jiangsu province, made with glutinous rice, is considered the premier brand.) The flavor resembles that of balsamic vinegar. It’s slightly sweet with a barely detectable smokiness, which is why it’s so great for dumpling dip. A bit of soy sauce, a bit of vinegar, a wee bit of sesame oil, and you have a classic simple sauce for all those store-bought or handmade dumplings.

As you may have seen on this blog, I frequently recommend in my recipes a good-quality balsamic vinegar as a substitute if you can’t find Chinese black vinegar. But the same could be said opposite, that if you run out of balsamic vinegar you can use Chinese black vinegar. Just a couple weeks ago I made salad dressing with black vinegar, olive oil, salt, pepper, and a spritz of lemon. It was delicious.

In Grace Young’s Stir-frying to the Sky’s Edge, she has a good recipe for vinegar-glazed chicken, a Hunan dish that is also a quick and easy to stir-fry. A good two tablespoons of Chinese black vinegar is added at the end. I picked it primarily because I had all the ingredients on hand, including the chicken and scallions. To give you an idea of just how good it was, I had planned to stretch out the four servings to the next day, but ended up eating it all for lunch and dinner the same day.  Try it out if you’re looking for a quick meal that has a complex tasting sauce, with tanginess, smokiness, and a spicy kick.

_____________________________

Vinegar-Glazed Chicken

Adapted from Stir-frying to the Sky’s Edge by Grace Young

Serves 4 as part of a multi-course meal

1 pound boneless, skinless chicken breast or thigh, cut into 1/4-inch slices1 1/2 tablespoons soy sauce2 teaspoons Chinese rice wine or dry sherry1 teaspoon sugar1 teaspoon cornstarch1/4 teaspoon ground Sichuan pepper1/2 teaspoon salt2 teaspoons sesame oil2 tablespoons peanut or vegetable oil5 or 6 scallions, cut into 2-inch lengths (optional: extra sliced scallion greens for garnish)2 teaspoons minced ginger2 teaspoons minced garlic1/2 teaspoon crushed red pepper flakes2 tablespoons Chinese black vinegar, or substitute good-quality balsamic vinegarMarinate the chicken: In a medium bowl, combine the chicken with the 1/2 tablespoon of the soy sauce, 1 teaspoon of the rice wine, the sugar, cornstarch, Sichuan pepper, and salt. Allow the chicken to stand for 10 minutes.Stir so the chicken is well-coated in marinade. In a small bowl, stir together the sesame oil, the remaining 1 tablespoon of soy sauce, and the remaining 1 teaspoon of the rice wine. Set aside.Heat a wok or large skillet over high heat until a bead of water evaporates on contact. Add the peanut oil. Add the scallions, ginger, garlic, and crushed red pepper flakes and stir-fry until just aromatic, about 20 seconds. Push the aromatics to the side, then add the chicken to the middle. Stir-fry for 2 minutes until lightly brown on the outside but not yet cooked through. Add the soy sauce mixture and cook for 1 to 2 minutes, until the chicken is well-coated with sauce. Drizzle in the vinegar and stir-fry for another 1 minute so the chicken is cooked through. Transfer to a plate and serve.

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Other chicken recipes to try:

Tagged as: Chicken, Chinese, Hunan, Recipes, Spicy

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Nespresso Lattissima+ Giveaway

To celebrate the upcoming holidays with Rasa Malaysia readers, I am partnering with my friends at Nespresso to giveaway a Nespresso Lattissima+. There will be one (1) winner whom will receive one (1) Nespresso Lattissima+ coffee machine, in silky white color. The retail value of the Lattissima+ is $399.00.

Lattissima+, the new coffee machine from Nespresso, creates the ultimate coffee experience by combining the perfect espresso with fresh milk froth, delivering an incomparable in-cup result thanks to technological advancements. The compact size of Lattissima+ combines efficient design with compact technology and its innovative “one-touch” milk solution machine allows coffee and milk lovers to create the perfect latte or cappuccino at home, in the fastest and most convenient way.

Nespresso Lattissima+ Technical Details:

As featured in all Nespresso machines, a 19-bar high pressure pump for preparing coffee and espresso, with a dedicated thermoblock for heatingAdditional steamer for milk froth generation with advanced technologyWater tank: 30.4 ozMilk container: 11.8 oz (enough for two Lattes)Convenient cable storage underneath machine to adjust cable lengthAutomatic and programmable power off switch (0W)Milk froth volume regulatorCleaning button after each recipeMachine-washable milk frothing componentsDescaling alert and descaling pipe to plugSliding drip tray for macchiato glassCapsule container for 10 capsulesSize: height: 9.96 in, length: 12.55 in, width: 6.57 inWeight: 9.9 lb

To enter to win, just enter your name and email address using the entry form below. Please don’t forget to click on the “Submit” button.

Eligibility

US and Canada only

Closing Date

January 15, 2012, 11:59 pm PST. Winners will be randomly selected and contacted via email on January 16, 2012.

Number of Entries

You can enter every day using the entry form. One entry per day strictly enforced; comments left on Facebook do not count as entry to this giveaway.

Bonus Entries

Like Rasa Malaysia on Facebook. Submit 1 extra entry using the form below.Follow Nespresso on Twitter. Submit 1 extra entry using the form below.Follow Rasa Malaysia on Twitter. Submit 1 extra entry using the form below.Share this giveaway on Facebook. Submit 1 extra entry using the form below.Retweet this giveaway on Twitter. Submit 1 extra entry using the form below.

The prize is proudly sponsored by Nespresso.

cforms contact form by delicious:days

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The New Entry Form

If you’re a regular on Rasa Malaysia, I’m sure you noticed that my comment system was down when the KitchenAid giveaway reached over 5,000 entries and you couldn’t enter a comment to win.

This new entry form will be able to handle many entries without breaking my site. All entries will be stored in my website database and you will have a fair chance of winning.

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Cookbook Recipe Testers Wanted!

Cookbook Recipe Testers Wanted! - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksBurnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeRecent PostsCookbook Recipe Testers Wanted!Turkey, Sweet Potato, and Cranberry EmpanadasPapaitan: Offal & Bile SoupAn Interview with Claude TayagFresh Mango Pudding From Rasa Malaysia's New CookbookShort Rib and Foie Gras CalderetaSwill to Twenty: Food and Wine FundraiserGiveaway: Philippine Heirloom RiceAbalone KinilawGone FishingCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsCookbooksDessertsFruits and VeggiesGiveawaysHolidaysHow to Make LumpiaKalamansiKinilawLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultryRiceSeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Turkey, Sweet Potato, and Cranberry Empanadas |Main

December 18, 2011Cookbook Recipe Testers Wanted!

***UPDATE: "Boy, that escalated quickly."

Thank you all so much for showing such great interest in this cookbook! I'm thrilled with the overwhelming responses. I won't be able to choose everyone to be a recipe tester, but I will choose many many of you that have left comments. As such, the call for testers is now closed.

I'll be in touch with the selected recipe testers soon via email. Thanks again for your participation!

***

Wow. Nothing can quite sneak up on you like a LOOMING deadline. Not ninjas. Not zombies. Not zombie-ninjas. 'Tis a scary thing indeed, that deadline.

So as I'm nearing the finish line for the manuscript of my Filipino cookbook, I can't help but to feel all kinds of anxiety, worry, and downright fright. And even after the manuscript is done, there's still plenty more things that can sneak up on me before the book is really done and I can finally stop looking over my shoulder--but those are details I'll perhaps save for another time.

For now, dear readers and friends, I need your help. Pretty please.

I need recipe testers. Recipe testers of all shapes, sizes, and culinary expertise. And because this lil' cookbook of mine will be released worldwide, I need recipe testers from L.A. to Laoag and everywhere in between.

And no, you don't have to be Filipino. And heck, you don't even have to like Filipino food. Maybe after testing a couple of my recipes, I can persuade Filipino food haters to think differently about something I care very dearly about. At least that's my hope. And yes, lovers of Filipino food are welcome too, of course.

Sound good? Good!

Here's what I need from you if you're interested in being a recipe tester for my New Filipino Cookbook:

Leave a comment in this post, making sure to leave your correct email address in the appropriate box.Let me know where you are from, and what your skill-level is as a cook.Test 2-3 of my recipes as written, and let me know about the results.I need your feedback by January 9, 2012!"Mum's" the word. Keep my recipes, concepts, and ideas to yourself! Keep it on the DL! Zip the lip! Shhhhh! If you start going around town telling people about my recipe for Hippopatamus Adobo, why would they want to buy my cookbook?

Not Hippopatamus Adobo. Or is it?

In return, my recipe testers will have the opportunity to get a sneak peak of what I've been working on for the past many months. And as a recipe tester, you'll have the chance to be a part of what I hope will be something very special for the Filipino community specifically, and the bigger food community in general. Recipe testers will also be thanked by name in the acknowledgements section of my cookbook. Woohoo!

My cookbook is due out in late 2012/early 2013 and will be published by Tuttle Publishing. The book is tentatively titled "The New Filipino-American Cookbook: A Celebration of Culture in the Kitchen and at the Table"--or something kinda sorta like that. My cookbook will present a variety of classic Filipino dishes and comfort foods with my own modern and contemporary twist on them.

Hopefully there will be some of you out there that will want to help with this little endeavor of mine. Thanks in advance to any and everyone that apply!

WTF?

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Comments

wow! congrats in advance! i am excited for you and for your new cookbook as well!

i like to be part of this and help out in whatever way i can :)

Posted by:dudut @mytwistedrecipe |December 18, 2011 at 06:17 PM

I would LOVE to be a recipe tester! Been waiting for an update from your book for a while now. :) I'm from the San Fernando Valley in Socal, and as far as my cooking level when it comes to whipping up Filipino dishes - let's just say I can cook a good pot of rice (without the automatic rice cooker), beef steak, bilobilo, and palitaw. And, that's it. Just a little above beginner, I suppose.

Posted by:Mary Grace |December 18, 2011 at 06:17 PM

Hello! I'm a mediocre cook, more of a baker than anything. I'm very good at being a follower of recipes, and I've been eating Filipino Food all my life.

It would be an honor to test your recipes. Please let me know how I can help!

Posted by:kristelle |December 18, 2011 at 06:18 PM

LA area. Very skilled cook - Latin, European, American cuisine. Lots of crossover Latin-Filipino. I am up for the challenge. Prefer savory and meats.

Posted by:Gayle |December 18, 2011 at 06:21 PM

Yes! I'd love to help you out test some recipes. Just Le t me know

Posted by:Pinoy Panda |December 18, 2011 at 06:22 PM

Congratulations on the book. I'd love to be a part of the testing. I'm unsure of how to rate my skill level. I've cooked in a restaurant professionally, but not in quite some years. I am half Filipino, but when I cook Filipino food, I change things to where they are not traditional but can modestly say people have loved it.

Posted by:Brian Gapud |December 18, 2011 at 06:25 PM

San Francisco, CA
Novice Cook that loves your blog! :)

Posted by:Rachel Canero |December 18, 2011 at 06:27 PM

I'm from Guam, so am familiar with Filipino cooking, but currently live in Portland (OR). I'm a pretty good cook & have quite a collection of cookbooks, sometimes I just read them for flavor inspirations.

Posted by:Marina Mont'Ros |December 18, 2011 at 06:28 PM

Me me me me me!!!

Before, when we were Stateside, I was learning to cook Filipino food because there were no restaurants serving it. Now, I'm try to cook it at home so that I'm not relying on restos to help me understand & appreciate an essential part of our culture!

As for my skill level for cooking, I place myself squarely in the "good" category - no foams, sous vide or spherifications but I can simmer and sauté with confidence. 8-)

Posted by:Tracey@Tangled Noodle |December 18, 2011 at 06:28 PM

I'd like to apply!

I'm from Miami, FL and I've had formal training in culinary arts and have more than 1 year under my belt in the kitchen. I do like Filipino food and have used your blog many times to educate myself for not just myself, but for my kuya (who is my boyfriend) as well :)

Posted by:Florence C |December 18, 2011 at 06:28 PM

Central Florida, and let's say intermediate skill level as a cook and baker. I did learn from the School of Good Eats, though, so my theory should be good. =P I gravitate more towards sweet recipes, but I can do whatever. Good luck with the book.

Posted by:Jikuu |December 18, 2011 at 06:30 PM

MEEEEEEEEEEEEEEEE! haha

i'm from zamboanga city, philippines. i have eaten and loved filipino food every single day of my 20 year existence. i've been a food blogger since july 2011 and i'd like to be part of your project to uplift and share filipino food with the world. :D

Posted by:G |December 18, 2011 at 06:35 PM

I'd love to test a few of your recipes. I'm from Covina, CA and am a intermediate-advanced cook with a small boutique candy catering business. When not working, I enjoy making savory foods for my friends.

Posted by:Angela |December 18, 2011 at 06:40 PM

Filipina-Canadian in Toronto. Intermediate to Advanced cooking skills. Comfortable from appetizers to desserts. Totally up for the challenge and would love to help out a fellow Pinoy. I love Filipino food and would be honoured to be part of this. Pick me!

Posted by:Jenn Nieva |December 18, 2011 at 06:41 PM

Totally interested! I'm a competent cook and baker, though nothing formally trained or fancy. Haven't done sans rival, but wouldn't have problems making it. I also tend to try anything at least once. I'm in Maryland, and am always looking for more excuses to learn more Filipino foods.

Posted by:seeks |December 18, 2011 at 06:42 PM

Im in Las Pinas, PH. I would love to test your recipes for meat or fish. I cook as a hobby now but I used to worked as cook's assistant for 6 months on an international cargo ship. No formal training. You can check my blog out to see if I have the level of skills you need.

Thanks!

Posted by:Fred |December 18, 2011 at 06:43 PM

OMG OMG OMG I will SO be a recipe tester! (also I'm Filipina. PINAY LOVE!)

Posted by:Kolika |December 18, 2011 at 06:45 PM

I'm a competent amateur cook. I'm somewhat more experienced in the pastry arts, but I like savory cooking as well. I live in a town with a large Filipino population and like to explore the cuisine. I've done some fusion desserts: ube crème brûlée and ube/coconut meringue cookies.

Posted by:Scott Webster |December 18, 2011 at 06:49 PM

Oh man, count me IN. I'm an amateur cook, perhaps not the best but certainly not the worst either, and I'm getting better all the time. I've moved back to New York City from suburban central Florida, so hopefully I'll actually have access to quality Filipino ingredients here. I look forward to hearing from you!

Posted by:Kawa |December 18, 2011 at 06:56 PM

If you want someone who's intrepid and can faithfully follow directions -- but mostly looking for ways to get tasty food on the table as soon as possible -- then I'm your girl. Looking forward to seeing your book in print!

Posted by:bj brody |December 18, 2011 at 06:56 PM

I'd be thrilled to be a recipe tester for you! I'm a FilAm navy brat living in Long Island NY (but a SoCal native). I can make the more popular Filipino dishes, so am looking forward to trying some of the less popular ones, or the more complex ones. Good luck with the book...I'm rooting for you!

Posted by:Vanilynne |December 18, 2011 at 06:58 PM

ALOHA!! from the great state of Hawaii and would like to be a recipe tester~ i fiddle in Filipino (Visayan/Tagalog), Japanese, Chinese, American cooking (just to name a few).

It'd be the greatest birthday present (on Dec27, thank you!) to have the honor of testing your recipes! Looking forward to it~ MAHALO!!

Posted by:sallyroses |December 18, 2011 at 07:09 PM

Mee2!! I'm from San Francisco, CA - came to the US at a very early age and learned how to cook filipino food through my Mom's old cookbooks, tutorials on you-tube and watching church-ladies whip up our national dishes. Would love to take part in a way to pass on the knowledge to future generations no matter where we may live. Level would be intermediate, preference on desserts!

Posted by:Gina Dalisay |December 18, 2011 at 07:15 PM

I'd like to be a tester, I'm at the most basic level of cooking but I always make your ”wingin' it style” chicken adobo for my nephews and they love it. I'm originally from Guam but I'm 100% Filipino and lived in the Philippines for 5 years.

Posted by:Rosemarie Vasquez |December 18, 2011 at 07:18 PM

I'd love to try some new dishes over Xmas! I'm a busy mom so i like easy to moderate recipes. My
Husband will be excited - i made him adobo wings for the Pacquiao fight and he loved them! My background - PA Dutch with a Filipino husband who loves making new dishes.

Posted by:Emily |December 18, 2011 at 07:31 PM

i'd love to be a tester! i'm not a formally trained chef by any means but i enjoy cooking, do it often and am not intimidated by a tricky or difficult-sounding recipe. i'm not filipino but am engaged to one, and enjoy cooking (and eating!) filipino food. we live in brooklyn, ny.

Posted by:allison stearns |December 18, 2011 at 07:39 PM

I'd like to be a tester! I am not a professional cook, but I am a mom and stay at home wife/grad student. I live in Chicago, I am half filipina (born in the PI) and my mom lives thousands of miles away in Hawaii and I miss good filipino home cooking. I am also pregnant and have been craving filipino food like a mofo!

Posted by:Honnie Aguilar Leinartas |December 18, 2011 at 07:47 PM

I'd love to be a recipe tester for you. I've been following your blog for a few years and i'm always intrigued by your modernization of classic filipino dishes. It's something that I had been wanting to play with for a while.

I'm from Jersey City, NJ and I have a fairly high level of skill and technique without ever being formally trained. I have about 10 yrs experience accumulated in the nyc restaurants and held every position from waiter to maitre d' to manager mostly in 2 star japanese and italian fine dining. My knowledge base centers heavily on japanese, italian, and korean.

Either way, good luck on your book and I look forward to checking it out!

PS - There's a large Filipino community in my area (there's a flip grocery store, a Max's, and a Red Ribbon all within a block from my house) plus I'm in nyc on a daily basis so any ingredient you throw at me is readily available... just don't throw ALL the expensive stuff at me please!

Posted by:Alfred Sta. Iglesia |December 18, 2011 at 08:00 PM

I'd love to be tester too. The only Filipino dish I can cook is chicken adobo. Although I've made lumpia a couple of times and they were pretty good. I almost always cook with a recipe and I like simple easy recipes. My daughters are pretty picky eaters, but my chicken adobo is one of their favorite dishes.

I'm filipino-american, born in NY, now living in the Seattle area. I'm married to a Caucasian, but when we were first dating, we lived in LA and we used to go to this place called the Jeepney Grill. It was so good and to date my fave Filipino restaurant. Too bad it closed several years ago.

Posted by:Cathy Pascual |December 18, 2011 at 08:01 PM

Hi! I'm full-Filipina and live Northwest FL...I'm good with savory recipes (mainly stews and soups) but a disaster when it comes to desserts. Don't get me started on why I fail at making pancit; I always need my mother's help when it comes to that D:

I'm a longtime lurker of the site! I can't wait for the cookbook; it will probably help me out tons when I move out!

Posted by:Janice |December 18, 2011 at 08:11 PM

I would like to be a tester. I am Chinese and Filipino. I have gotten better at cooking and can make up my own recipes. I do a lot of reading from blogs and cook books to get ideas. I think my cooking level is above average. I am always learning. I was born in Philippines and I've been in the US since 1986 and I am 38 years old. I live outside Chicago. Thanks.

Posted by:Loremil |December 18, 2011 at 08:16 PM

I would love to test a few recipes! First-generation Fil-Am in Denver, CO. Started cooking Filipino food basics (pancit, adobo, beef steak, lumpia) in the last 2 years and would be thrilled to try out some new pinoy dishes! Thanks!

Posted by:Melanie Rose Migrino |December 18, 2011 at 08:16 PM

Would love to test out your recipes! I've tried your pinakbet and cascarone recipies already and love them.

I'm a pretty good amateur cook from Corona, CA :)

Posted by:Ryan |December 18, 2011 at 08:21 PM

Hi there! I cannot wait for your book to come out! I would love to be a part of it. I have been cooking for years. It is one of my passions and I consider myself very good at it. I have only cooked for my family and friends, but I would be honored to be a part of something like this. I cook foods from all around the world and I would try to cook anything from the sweet and savory, although sweet stuff isn't my forte. Not afraid at all to try new things. And I have very close Filipino friends who I cook for and who have inspired me and following your blog has made me really interested in making Filipino food. I make pancit, adobo, menudo, arroz caldo, tinola, bibinka, and all the core Filipino dishes. And I would love to expand my horizons. By the way I am from the midwest area.

Posted by:Heather Neal |December 18, 2011 at 08:23 PM

I want to be part of it. I'm from the Philippines but been here in Jeddah, KSA for about six months. I'm a food and travel blogger but I won't blog about it until necessary. PROMISE! ;-)

Posted by:Noel Cabacungan |December 18, 2011 at 08:24 PM

Hello! I would LOVE to be a recipe tester!!!!
I live in Melbourne, Australia, half Filipino half Australian but raised in Australia. I am a slightly above average cook, and cook food from many cultures, including Filipino food. I also have 2 little girls, 2.5 yo & 4.5 yo, so could give you their opinions too :)

Posted by:Melissa |December 18, 2011 at 08:26 PM

I'd love to be a recipe tester! I usually cook pacham (pachamba-chamba) :)I'm from Manila, Philippines.

Posted by:Nyx |December 18, 2011 at 08:27 PM

Hello, I'm from Florida and everywhere else (military brat) of Puerto Rican descent living in the state of WA, and married to a Filipino American. My skill level of is "learned everything from my mama". My pancit, adobo and sinigang can use some improvement, and my lumpia wrapping skills are wack! Maybe your recipes will help me out!

Posted by:Vicky |December 18, 2011 at 08:31 PM

Hi,

I'm a Filipino currently living in Jersey City. I am very interested in testing some of your recipes. I'm a decent, self-taught cook and have been trying to come up with my version of Filipino classic dishes. I've tried your chicken adobo and would say it's very close to mine :-)

Hope to hear from you soon...

Posted by:Isabel |December 18, 2011 at 08:38 PM

Marvin,would love to help you, if it's just 2 recipes. Let me know. But, do you allow fellow food bloggers...are we qualified? If so, let me know what I can do for you. Always glad to lend a hand to a kababayan. Happy Holidays!

Posted by:Elizabeth @Mango_Queen |December 18, 2011 at 09:01 PM

Count me in, Marvin! You helped me with my San Diego CityBeat article on Filipino food some time back, so I'm glad to return the favor.

Thankfully, I've got the next two weeks off from work. I'm a moderately skilled home cook, but I had a baby in May, so I haven't had as much time to cook as I did before. Anyway, I'm ready to head back in and testing your recipes sounds like a fun way to do so.

Posted by:Lorena |December 18, 2011 at 09:10 PM

Wow, I'd love to help! I am a Filipina working mom of a 2 year old mestizo. I have been wanting to introduce my son to more of my culture but it's tough when I'm balancing a job and I'm no longer fluent in Tagalog (moved to the states when I was 2).

I am an expert home cook and cooking enthusiast. I've attended the week long boot camp cooking class @ CIA in Hyde Park and consider cooking my hobby before my son was born. I love the whole cooking process from menu planning, shopping, prepping, cooking to plating.

Alas, these days it's not as extravagant as before :(

Best wishes! Can't wait.

Posted by:Judy |December 18, 2011 at 09:14 PM

I am a decent cook. I dabble in my spare time and would love to learn more Filipino cooking. I moved away from my parents and my ma and pa have only taught me the basics, adobo, lumpia, pancit, palabok, etc. I would love to try some recipes and can give you honest feedback.

I look forward to trying out some new cookware I received for Christmas

Posted by:Jessica Rodrigo |December 18, 2011 at 09:18 PM

I love anything Pinoy. Been following your blog since its inception. Would love to try my hands on your recipes. I was secretly hoping you'd cook 'em up and I'd taste 'em up. Oh well.
But really! I'd love to help you. I'm one state north of you.

Posted by:Rowe Pigpen |December 18, 2011 at 09:27 PM

Awesome! Congrats on the book! I would definitely love to be a recipe tester!!

I'm a first generation Filipino-Canadian living in Vancouver BC (Canada). I'm relatively inexperienced but not useless in the kitchen. In other words, when I'm motivated to cook, I can cook using cookbooks but can't improvise. This is about to change though: we're expecting our first baby this May, so I definitely would love to regularly cook a wide variety of filipino meals for my family the way my Lola did for us when we were growing up. Mmmm, memories of kare kare with bagoong!!!

Posted by:Darlene |December 18, 2011 at 09:39 PM

I would like to be a recipe tester for your cookbook. Im in san jose, ca. My cooking level is intermediate, I suppose.

Posted by:ayesha ogunnupe |December 18, 2011 at 09:44 PM

I'd be happy to help out. Long-time follower on your blog, never commented. I'm a Filipino-Amercan in Raleigh, NC with decent amateur cooking skills and can make many Filipino standards. Looking forward to kicking it up with your fresh ideas. Already got your cookbook on my Christmas wish list for next year!

Posted by:Jason |December 18, 2011 at 09:47 PM

I would LOVE to test-drive a couple of your recipes!! I'm in Seattle, am a decent cook, can follow directions and while my Filipino grandpa (and awesome cook that never wrote down a recipe, darn him) is long past, I have both a distant recollection of what the cuisine tastes like and a strong desire to learn. I've been looking forward to your book since you announced it.

Pleeeease let me help!

P.s. the hippopotamus adobo looks delish! ;)

Posted by:Cheryl |December 18, 2011 at 09:59 PM

I'd love to be a tester!
I have vocational training in culinary arts,and really enjoy just about any food possible.

My current location happens to be in Paranaque, Philippines.(I'm visiting my beautiful wife) however, I'll be back in the U.S. (New Jersey) on December 26th. The time isn't a factor for me, I'm willing to squeeze in a few recipes. :)

Posted by:Jason |December 18, 2011 at 10:03 PM

I'd love to help! I'm from the Chicago suburbs and love to cook. No formal training. I'm also gluten free, so if you have anything that needs to be tested that's gluten free, I'm your girl! I really enjoy Filipino food, have had friends over the years who could cook it really well. Always wanted to learn to cook it myself, so this is a great opportunity.

Posted by:Allison Byczynski |December 18, 2011 at 10:04 PM

congratulations on your forthcoming book!
I would love to be a tester for you. i am from minnesota. i am american married to a filipino. i cook some filipino foods and love your blog. a would rate myself as a good cook not professionally trained. i enjoy filipino foods as well as many others. i read a lot of cookbooks and like trying new things. i would be honored to test your recipes.

Posted by:Nancy Espena |December 18, 2011 at 10:16 PM

Me! I'm a big fan and a decent cook, with a Pampanga background. And methinks we even frequent the same Seafood City, how's that for proximity?

Posted by:bagito |December 18, 2011 at 10:50 PM

LA area. Not a remarkable cook but can do the basics and follow a recipe. Once made a filipino dish for a potluck, so definitely have an interest in trying my hand at more.

Posted by:Elizabeth Chou |December 18, 2011 at 11:09 PM

Greetings from Canberra, Australia. I'm a precise cook who enjoys using quality produce. I'd love to test a few of your new recipes!

Posted by:Gigi |December 18, 2011 at 11:16 PM

Hello! I'm a quarter Filipino (look as white as can be) and unfortunately did not inherit much in the way of culture other than a taste for and interest in the food. (Grandparents married when interracial marriage was still illegal in California; dad born when it wasn't cool to be brown or know another language.) Thank you for being a source that helps me to connect to my heritage!!! ?

I would also like to help test recipes. I reside in the city of Upland (about 40min. drive from downtown Los Angeles)and would say that my cooking level is intermediate. :)

Posted by:Catherine Mopas |December 18, 2011 at 11:40 PM

I would love to have the oppourtunity to be a recipe tester! I l currently reside in Riverside, CA, my husband is Filipino and I'm quite experienced in the kitchen. I love to cook slow foods and some of my favorite dishes to make are arroz con pollo, Coq au vin, and pinto beans (seriously, one of my favorite comfort foods to cook). I tend to cook a mixture of Hispanic, Asian, and French style cuisine. My husband will eat anything I cook and I would be greatful for the opportunity to add more Filipino dishes to my cooking repertoire beyond chicken adobo.

Posted by: Kelly |December 19, 2011 at 12:40 AM

I'm from LA, and an intermediate cook... but I've never made any Filipino food before, so I'm looking forward to testing some of your recipes out! :D

Posted by:Allison |December 19, 2011 at 12:43 AM

Hi! Glad to have stumbled upon this post! I am a photographer originally from San Francisco but now is based in Manila. I occasionally shoot food for magazines here and since then have been very interested in cooking. I would say that I'm in between beginner/intermediate for my cooking level.

I hope to hear from you!

Posted by:Jar Concengco |December 19, 2011 at 01:06 AM

I'm an above average cook with experience cooking all different types of Asian foods. Would love to try some of your recipes. I live in southeastern Massachusetts

Posted by:Maggie |December 19, 2011 at 03:19 AM

Please add me to the list! I'm a beginner/intermediate cook from Toronto. My kids love Vietnamese food, thanks to their mom, so it's my turn to introduce them to Filipino cuisine, with your help of course!

Posted by:Roel |December 19, 2011 at 04:40 AM

I would love to help! I am a cooking instructor at a small midwest cooking school and a Filipina to boot. I can represent the midwestern (Ohio-Michigan) area.

Posted by:Marilou |December 19, 2011 at 05:48 AM

Would love to test and help! From makati Philippines and am a medium level cook

Posted by:Angela dinglasan |December 19, 2011 at 05:57 AM

ME ME ME !!

Posted by:Pat |December 19, 2011 at 06:20 AM

Me, PLEASE! and Thank you!
I'm originally from California but currently reside in Georgia. My skill-level in cooking is intermediate. :/

Posted by:Maria Elena Martinez |December 19, 2011 at 06:56 AM

Love your blog. My fiance and I are stoked about trying out some new recipes from your cookbook. We live in Milwaukee - he is a professional chef and I'm a home cook, so we have a range of skills. :) Nonetheless, we are passionate about Filipino food and look forward to hearing from you! Thanks!

Posted by:Aimee Pearl |December 19, 2011 at 08:13 AM

hi Marvin
I'm interested in being a recipe tester for your book!
My cooking skill level is intermediate. I'm a longtime reader and I'm so excited about your cookbook! I'm a 2nd gen Filipina American from San Diego.

Posted by:caninecologne |December 19, 2011 at 08:15 AM

I would be willing to give a few of them a try. I'm an intermediate cook from Seattle that likes to try new things. Being half Filipino I've recently have been trying to learn how to make some of the classic Filipino dishes.

Posted by:Mitch |December 19, 2011 at 08:45 AM

I'd be honored to try out your recipes. I'm in Raleigh, NC and I'd say I'm between intermediate to advance level in cooking.

Posted by:Elliot |December 19, 2011 at 09:50 AM

Greetings! I'd love to test out some of your recipes. My cooking skill level is intermediate/advanced. I'm a 2nd gen Pinay, residing in the IE (Riverside area).

Posted by:Maarte Stewart |December 19, 2011 at 09:52 AM

I would like to be a recipe tester as well! I am from Los Angeles, CA, and am a beginner cook that is recently married with a child on the way. I would love to help out in any way!

Posted by:Edgar Salmingo, Jr. |December 19, 2011 at 10:31 AM

I'd love to be a tester. I'm an experienced home cook in Northern Virginia. I have very little experience cooking Filipino food, but my mother-in-law is Filipino, so I'm enjoying the experience I'm gaining eating it.

Posted by:Steven |December 19, 2011 at 10:32 AM

I would love to be a tester. I have never cooked Filipino but I often cook all sorts of Asian recipes. I live in France but am from California.

Posted by:Cynthia |December 19, 2011 at 11:09 AM

I now live in a Dallas suburb, originally from all over (a former Navy brat). A full fledged Filipina that can cook with instruction. I won't say I'm an advanced culinary expert, but I am a quick study and willing to give it a shot. I miss my mom's cooking terribly and try to replicate as much as I can. I would love to try out your recipes so consider a girl in the southern, middle of the U.S. without many places to go and eat some down home Filipino cooking!

Posted by:Ann |December 19, 2011 at 11:33 AM

ooh, I'd love to be a tester! I live in Minnesota at the moment; I'd say I'm a pretty experienced home cook (rarely do I meet a recipe that scares me...I love a good challenge!) and I love Filipino food (got into it when I lived in Manila for a while for work).

Posted by:shannon |December 19, 2011 at 11:50 AM

Hi Marvin! I'm interested in being a recipe tester. I'm a FilAm weekend cook living in NYC trying to introduce my family to Filipino cuisine.

Posted by:Alex Lopez |December 19, 2011 at 01:08 PM

I'd love to be a tester! Especially for Filipino food! I'm half and my husband is not, but he does love Filipino food (the few dishes I can make). I'm from Hawaii, so I definitely have access to ingredients. I'm not an excellent chef but I know my way around a kitchen and can follow directions. :)

I can also keep my mouth shut, when needed!

Posted by:randi |December 19, 2011 at 01:26 PM

My boyfriend and I would love to test your recipes! He's a Filipino dating an American girl, and both of us love to cook. I'd say we're both intermediate. :)

However, he hasn't introduced me to any Filipino food besides lumpia even after several years of dating. He thinks I can't handle it. I'd love to prove him wrong by cooking some myself!

Long Island girl, closer to NYC than to Montauk.

Posted by:Katie |December 19, 2011 at 01:41 PM

Hey there! I'm from Atlanta. I am half filipino (father is American) and I enjoy occassionally eating and making filipino recipes. I am more than a novice but not quite intermediate level of a cook, I think. I am definitely a foodie. But am trying to cook more at home. Send me your recipes, I'd love to try them out!

Posted by:Christina |December 19, 2011 at 02:29 PM

Congrats on the new cookbook! I am a half-Filipino living in Toronto, Canada, and all Asian ingredients are easily accessed here... but I've only learned how to make pancit. :) I'm an intermediate level cook and more advanced baker. Would love the opportunity to help you out in any way possible!

Posted by:Marilou |December 19, 2011 at 02:46 PM

Yay new adventures! Congrats on your book. And yay new food for me.
I am a mixed race American who has just found her passion for cooking in the last couple of years. I try and cook a couple times a week (my busy schedule keeps me from doing it anymore) and I love to feed my friends.
I would love to try out a couple of your recipes and share them with my friends. We have dinners once a week where we gather and cook for each other. Hope to hear from you!

Posted by:Burdetta |December 19, 2011 at 02:55 PM

Glad to help if I can. I live in a Dallas suburb, and friends tell me I'm an advanced cook. I'm a Filipino who grew up in the Chicago area and married an Irish/German midwesterner. I frequently cook Filipino, Korean, Spanish, Tex-Mex, German, Italian, and French cuisine.

Best of luck to you!

Posted by:Roda |December 19, 2011 at 06:04 PM

I would love to paticipate. I'm Korean and the only filipino dish I know how to make is lumpia.

Posted by:jin |December 19, 2011 at 07:09 PM

I would love to test an easy chicken recipe that an American would eat. I am an intermediate cook but not much time these days to cook.
I was born in Manila but grew up in the mostly in the suburbs of NJ. My husband is American and he loves filipino food.
I've been following your blog for years. Congrats on the book!

Posted by:Maria |December 19, 2011 at 08:48 PM

Please send me a few recipes to try out! I am a serious amateur cook living in the Napa Valley. I have a fair amount of experience cooking asian cuisines and ready access to out-of-the-ordinary ingredients. As a small-town pediatrician, I'm always interested in cuisines and recipes that will interest families with young children looking for something new and different.

Posted by:Ralph Myers |December 19, 2011 at 09:07 PM

I'm glad you're doing this. Was a prep cook in a previous life & can make pinoy dishes from simple to elaborate. Would be glad to help in any way!

Posted by:Rodolfo Agbunag |December 19, 2011 at 10:40 PM

Count me in! :) I would love to help Marvin! So happy that you are coming out with a cookbook and sending the Filipino message of delicious food out into the world :) I'm sure you will make many a convert! I'm from Manila and my skill level would be like Tracey...good but nothing pyrotechnic!

Posted by:joey |December 19, 2011 at 11:52 PM

One of your fans, for years now, though I may not be obvious! A self-declared "cook"... been doing that even before I came to know of your blog :-)... a Filipina living in Saudi Arabia for quite sometime now... would love to be one of your testers, would love to see you publish that book, and would lovey-dovey buy it!! Let me know more...

Posted by:Magida Najjar |December 20, 2011 at 12:34 AM

I'd love to be a recipe tester! I am a filipina living in Alaska. My skill level is very low when it comes to cooking. I'm more of a baker. I'm willing to try your recipes and see if it comes out the way it's supposed to! Congrats on your cookbook!

Posted by:haidee |December 20, 2011 at 12:36 AM

Congrats on your upcoming book! I'm looking forward to it :) I'd love to test a couple of your recipes and bring them to the Christmas Eve potluck at my Tita's. I'm from Washington, DC and I write a vegetarian food blog. I'm pretty good as a cook, but still can't figure out how to make my comfort foods veg-friendly.

Posted by:Sheridan |December 20, 2011 at 06:49 AM

Oh hell yeah! I'm a recent convert to Filipino cuisine, but I've literally never had a bad recipe from this site, and your chicken adobo is one of my go-to recipes now.

I'm a retired professional cook (i.e. it paid the rent in college) in the Boston area, with a well-stocked oriental grocery nearby (although they seemed to have stopped carrying frozen bangus right after I tried the bangus sisig, boo hiss).

Posted by:Paul Selkirk |December 20, 2011 at 09:37 AM

Hi: I would be happy to test two recipes. I'm Fil-Am and living in Los Angeles. My skill level as a cook: 7/8 out of 10, I suppose. I didn't grow up eating great Filipino cooking -- unfortunately, my parents are not very good cooks. Maybe I can give them this cookbook when it comes out! :)

Posted by:Rhea |December 20, 2011 at 10:00 AM

Canadian former restaurant owner who has family living in the philippines - I've been cooking for over a decade and have access to well stocked oriental grocery stores. I'd love to help out.

Posted by:Niya |December 20, 2011 at 10:08 AM

If you do not have enough testers yet, please count me in. Plano,Texas Pampangueno here.

Posted by:roland |December 20, 2011 at 10:10 AM

Fil-Am, living in Chicago. Skill level as a cook? I'd say 8/10. Grew up eating and cooking Filipino food. I'm so excited to see how your cookbook turns out!

Posted by:Emily |December 20, 2011 at 10:32 AM

These comments are in and of themselves a great read.

SoCal suburbanite. Entertainment industry professional who dines out more than eats in mainly because of work & travel. True school Lakers fan; failed rugby star who's been cooking since 10, mainly through watching TV cooking shows. Likely a better eater than cook but, super supportive of this site, your past endeavors, your cookbook and in general, all quality Pinoy enterprise.

Posted by:The Win |December 20, 2011 at 10:45 AM

I'm 1/2 Filipina living in Philadelphia. I'm an intermediate cook and I'd love to help!

Posted by:Jessica |December 20, 2011 at 10:48 AM

Hey Marvin,

I'm down to help bro. I can handle most filipino dishes from baking, stews, grilled etc. Let me know how I can help.

Posted by:Fred B |December 20, 2011 at 10:54 AM

Santa Barbara. Skilled/adventurous cook (to give you an idea of my dedication, I own a la caja china roaster and immersion circulator). I'm Filipino and love cooking all kinds of food.

Posted by:Vince N. |December 20, 2011 at 11:00 AM

Montreal intermediate cook here! My fiance is Filipino, I love Filipino food and trying new recipes and would be more than happy to test stuff for you :)

Posted by:Chocolatesa |December 20, 2011 at 11:03 AM

I would love to be a recipe tester. I have been looking for a decent Filipino cookbook for a while, and would love to check out what you have in store. :)

I live in Huntington Beach, Skilled level cook, can handle almost anything except major frying dishes.

Posted by:Kathy |December 20, 2011 at 11:58 AM

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