The third edition of the cookbook features over 100 recipes as well as insightful essays on food and culture ManilaBulletin
, almond jelly, and more. To make it possible, Clinton worked with chef Ginny Roces de Guzman, founder of Sugarhouse restaurant, to synthesize each recipe and master lensman Neal Oshima to capture each culinary creation.On April 1, the book's new edition was officially launched at Robinsons Magnolia in Quezon City. Present during the event were Robina Gokongwei, the daughter of Elizabeth Gokongwei, and Prof. Ellen Palanca, the mother of Clinton Palanca.
“This book is a labor of love. My mother wanted to be involved in the project that celebrated our Chinese-Filipino heritage,” Robina said. “She met Clinton Palanca. And despite a forty-year age gap, they became good friends because of this book… ‘My Angkong’s Noodles’ is a tribute to our, fathers and mothers, and all of our families… My mother would be very proud that many people are still looking for this book.
Also on its pages are insightful essays on food and culture from Mara Coson, Rafa Ongpin, Jeffrey Yap, and the late Doreen Fernandez. The newest edition also presents an introductory essay from L. Ling-chi Wang, professor of Asian-American and Asian diaspora studies at the University of California-Berkeley.
“If this book can introduce a new generation of Chinese Filipinos to the cuisine of their parents and grandparents, then we’ll be happy enough, but we have written and photographed this book in the hope that anyone with the inclination to browse and try a recipe or two will find something they like in this undeservedly neglected cuisine,” wrote Clinton.
“My Angkong’s Noodles ” is out now for P1,500. It’s now available on Shopee and select bookstores. All proceeds from the sale of the books will go to the Gokongwei Brothers Foundation, the education-focused foundation of the Gokongwei Group.
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