Part of the Pinoy Classic Cuisine Series, a collection of little books on Philippine cuisine and beverage, which serves as an easy, fast guide for today’s cosmopolitan kitchens and busy bodies.
“When you talk about kakanin, it is almost always associated with laborious procedures and preparations. More often than not, it is also associated with the traditional and old fashioned. At a time when other countries have been digging deep into their treasures and classic recipes to preserve their heritage, I tried to look for simple and simplified versions of Filipino kakanin. I hope that this collection of recipes would dispel the common belief that our popular snack is difficult to make and can only be eaten during special occasions.”
From the Introduction
Includes recipes for Pichi-pichi Pinipig, Ube Puto, Tibok-tibok, Calabasa Flan with Honey Butter Sauce, and many more.
“When you talk about kakanin, it is almost always associated with laborious procedures and preparations. More often than not, it is also associated with the traditional and old fashioned. At a time when other countries have been digging deep into their treasures and classic recipes to preserve their heritage, I tried to look for simple and simplified versions of Filipino kakanin. I hope that this collection of recipes would dispel the common belief that our popular snack is difficult to make and can only be eaten during special occasions.”
From the Introduction
Includes recipes for Pichi-pichi Pinipig, Ube Puto, Tibok-tibok, Calabasa Flan with Honey Butter Sauce, and many more.
