For Bryan Koh, Milkier Pigs & Violet Gold marked his first foray
into the world of cookbook publishing. It was the first Filipino
cookbook written by a foreigner, inspired by the food he had enjoyed
during his childhood and that which he encountered on travels throughout
the Philippines.
It was received with critical acclaim. In the five years since its
release, and ten years since Bryan first began traversing the country in
the name of research, global interest in Filipino food has swelled, as
has a curiosity among Filipinos about the regional and provincial
delicacies of their homeland.
For this second edition, Bryan returned to the Philippines yet again and
visited previously uncovered territories, such as Quezon, Maguindanao
and Tawi-Tawi. The result is an especially vivid tome, with at least 20
new recipes, including hardinera, a festive steamed meatloaf; espasol, a
sweetmeat of toasted glutinous rice and coconut milk; balo-balo, a green
mango salad with salted fish and toasted coconut; piyalam, fish stewed
with turmeric, onions and tomatoes; and puto kuhita, steamed tapioca
cakes stuffed with sweet-sour braised octopus.
