Ria Elciario-McKeown is a Filipino Canadian writer, recipe developer, and creative producer. At age twelve, Ria and her family moved from Manila to Toronto, which ultimately shaped her unique approach to blending contemporary cooking techniques with traditional Filipino cuisine. Her recipes and articles have been published in media outlets such as Food52, The Kitchn, Food Network Canada, and more. When she’s not writing about food, she covers design and culture for various magazines.

Preface
Introduction
Keep Your Kitchen Stocked

Breakfast and Brunch
Mango and Coconut Chia Pudding
Breakfast Chocolate Porridge (Champorado)
Cozy Rice Porridge (Lugaw)
Garlic Fried Rice (Sinangag)
Banana Ketchup Fried Rice
Filipino-Style Tofu Sausage (Longganisang Tokwa)
Classic Avocado Smoothie
Silken Tofu with Sago Pearls and Syrup (Taho)
Mango-Coconut Smoothie

Salads, Starters, and Staples
Green Mango Salad (Ensaladang Mangga)
Eggplant Salad (Ensaladang Talong)
Pomelo Salad (Ensaladang Pomelo)
Quick Pan-Fried Eggplant in Soy Sauce (Pritong Talong)
Tangy Pickled Papaya (Atchara)
Multipurpose Tofu Crumbles
Crispy Pan-Fried Tofu
Daily Dipping Sauce (Sawsawan)
Crunchy Garlic Chips
Golden Coconut Curd (Tagalog Latik)

Stews and Soups
Low-and-Slow Vegetable Stew (Afritadang Gulay)
Squash and Green Bean–Coconut Stew (Ginataang Kalabasa at Sitaw)
Creamy Jackfruit-Coconut Stew (Ginataang Langka)
Mung Bean Stew (Ginisang Munggo)
Hearty Peanut Stew (Kare Kare)
Vegetable Noodle Soup (Sotanghon)
Earthy Mushroom Noodle Soup (Mushroom Batchoy)
Filipino Wonton Soup (Pancit Molo)
Silky Noodle Soup (Pancit Lomi)

Dinners and Mains
Stir-Fried Squash with Okra, Long Beans, and Eggplant (Pinakbet)
Spicy Curried Taro Leaves (Laing)
Tofu and Green Bean Stir-fry (Ginisang Tokwa’t Sitaw)
Stir-Fried Bok Choy with Ground Tofu (Ginisang Pechay at Tokwa)
Bok Choy Adobo (Adobong Pechay)
Roasted Mushrooms with Sticky Adobo Sauce
Sizzling Mushroom and Tofu Sisig
Stovetop Coconut and Lemongrass Rice
Arroz a la Valenciana
Vegetable Stir-Fried Noodles (Pancit Guisado)
Noodles in Annatto Gravy (Palabok)
Vegetable Spring Rolls (Lumpiang Gulay)
Fresh Spring Rolls (Lumpiang Sariwa)

Snacks
Crunchy Vegetable Fritters (Okoy)
Garlicky Fried Peanuts (Adobong Mani)
Adobo Fries
Steamed Mushroom Buns (Siopao Mushroom Asado)
Chickpea Spring Rolls (Lumpiang Garbanzo)
Vermicelli Spring Rolls (Lumpiang Vermicelli)

Sweets and Treats
Banana Fritters, Two Ways (Maruya)
Banana Chips
Steamed Rice Cakes Wrapped in Banana Leaves (Suman)
Sweet and Sticky Coconut Rice Cake (Biko)
Flat Rice Cakes in Coconut Syrup (Palitaw sa Latik)
Glutinous Rice Balls in Coconut Soup (Ginataang Bilo Bilo)
Creamy Strawberry and Mango Sago (Mangga Sago)
No-Churn Ube Ice Cream
Fried Twisted Doughnuts (Bicho-Bicho)
Sweet Banana Spring Rolls (Turon)
Cassava Cake
Coconut Hand Pies (Buko Pie)
Peach-Mango Float
Chilled Coconut and Pandan Dessert Salad (Buko Pandan)
Cranberry-Calamansi Fizz
Pineapple Margarita

Resources
Acknowledgments
Index
About the Author