Book exclusive recipe: Beef Kaldereta.

If there is a word to describe filipino food, it’s cosy, and combines salty and sweet with just the right amount of acidity. This tomato-based dish stems from when the Philippines was colonized by Spain (very similar to Spanish guiso style cooking) and is incredibly comforting, at the same time providing so much good sustenance from the vegetables. Some versions use lamb, liver spread and olives; I choose brisket for mine (the more marbled the better), potato and lentils as my thickener and the peppers are a must for that pop of color!

Book exclusive recipe: Kare Kare Two Ways

I believe Kare Kare is one of our most iconic dishes in the Philippines. It’s simply legendary. It’s strikingly orange, and jampacked with flavor. The first thought filipinos usually have when thinking of Kare Kare is that It takes forever. The original cut used is oxtail, but basically you can use any secondary cut that has collagen or connective tissues that can break down such as short ribs, brisket, shank or even beef cheeks! So here I’m providing two options- make a slow cooked version (which takes 3 hours to overnight) or the express version which involves simply making the sauce and topping with a primary cut and all the kare kare fix-ins.