Memories of Philippine Kitchens

Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.


In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo topancitlumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.

Amy Besa and Romy Dorotan are the owners of the Purple Yam restaurant in Brooklyn. They are the former owners of Cendrillon. They live in Brooklyn.

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M A K E S  A B O U T  12  F R I T T E R S

1/2 banana leaf, thawed if frozen




3/4 cup rice flour

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 large egg




1 cup julienned Napa cabbage

1 cup julienned carrots

1 cup julienned snowpeas

1 cup julienned leeks (white parts only)

1 1/2 cups bean sprouts

1 cup chopped peeled and deveined shrimp

2 teaspoons fish sauce

1/4 teaspoon freshly ground black pepper

1-2 tablespoons all-purpose flour

Canola oil, for frying

Rice vinegar with sliced garlic and chopped chiles to taste,

for serving



1. Using a damp towel, wipe the banana leaf clean on both sides. Cut out 4-inch squares from the banana leaf. Set aside on a baking sheet. Brush one side lightly with oil.



2. To make the batter, sift the rice flour, all-purpose flour, baking powder, and salt in a large bowl. In a medium bowl, beat the egg with 3/4 cup water, then stir this into the dry ingredients, to form a thick but smooth batter. Refrigerate the batter for 30 minutes to 1 hour.



3. Fill a deep saucepan or wok with 3 inches canola oil and warm over medium heat until the temperature is between 350° F and 365° F.



4. While the oil is heating, prepare the filling: Combine the cabbage, carrots, snowpeas, leeks, bean sprouts, shrimp, fish sauce, and pepper in a large bowl. Stir the batter and pour just enough into the filling to coat the ingredients. Sprinkle 1 to 2 tablespoons over the mixture and toss to firm it up if necessary (it should not be too wet).



5. Put about 1/3 cup of the filling on the oiled side of each banana-leaf square. Place a square on a spider and lower it into the oil. Fry until the fritter is set (about 1 minute), lift from the oil, and remove the banana leaf. Continue frying for another minute until the fritter is lightly browned. Flip and brown the other side until crisp, 1 1/2 to 2 minutes. Lift out of the oil with the spider and place on a paper towel–lined baking sheet to drain. Repeat until all the filling is fried. Serve hot with the vinegar dipping sauce.

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