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.

“Inihaw, sinugba, inasal, dinerang, intono or whatever Filipino regional term is used, grilling food over charcoal or fire is one of the most ancient methods of cooking in the Philippines and perhaps, the world. Barbecues and grilled foods are considered very healthy and contain less calories. Despite its simplicity, the flavor of grilled cuisine gets its character from so many factors in preparation such as the grilling medium, the grilling method, marinades, sauces and the side dishes that make inihaw an exciting and healthy facet of Philippine cuisine.

“When we talk of Filipino cuisine we mention favorite recipes such as adobo, sinigang or other titled dishes which revolve around the many cuisines of Luzon. Yet we forget that a great majority of recipes from the south, especially the Visayas and Mindanao, use the charcoal grilling method as their main cooking technique.

“Barbecue, a term adopted from America, will surprise the neophyte in Philippine cuisine because it takes on the skewered Malay form which is sate but its marinades feature a mixture of Chinese, American and Malay influences.”

— From the Introduction

Includes recipes for Inihaw na Liempo, Inihaw na Relyenong Sugpo, Pinais na Tiyan ng Tuna, Inihaw na Buko Salad, and many more.

Gene Gonzalez

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