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Book Launch: Let's cook with Nora

SOMA, San Francisco
SOLD OUT

$75.00

Pop-up space
Available for purchase
Banquet (20+ Guests)
asian, filipino, north american
In-Person
It is with great pleasure that we announce our collaboration with Nina Daza Puyat for the San Francisco launch of "Let's Cook with Nora" New Edition. A cookbook born in the 60's, this has been a guide for Filipinos abroad and for those who wanted to learn how to cook Filipino food (and other cuisines Filipinos love to eat). The author Nora Daza was a culinary icon, who also had a popular cooking show "Cooking it Up with Nora" which eventually became "Cooking it Up with the Dazas" with her son Chef Sandy Daza and daughter Nina. Nora also opened the first Filipino restaurant in Paris "Aux Iles Philippines" in 1972, Maharlika in the Philippine Center in New York in 1975, and Galing-Galing in Manila in 1976. She also had three French restaurants "Au Bon Vivant" in Manila from 1965 to 1988. Pinoy Heritage will be reinterpreting the dishes from the new cookbook for a festive multi-course dinner. Ms Nina Daza Puyat will be doing a book signing.

Menu detail

SHRIMP TOAST and HO TO TAY
Small Plate
SHRIMP TOAST - Crispy bread triangles packed with ground fresh shrimps, delicately perfumed with ginger and rice wine. A retro hors d’oeurve from the ‘60s that deserves a comeback. HO TO TAY – An old Manila Chinatown classic dumpling soup, Ho To Tay combines chicken broth with a medley of meats, mushrooms and vegetables.
PINANGAT
Small Plate
PINANGAT - Swiss chard replaces taro leaves as edible wrappers in this Bicol region specialty. Filled with a blend of young coconut, shrimps and smoked fish, Pinangat parcels are stewed in a mildly spicy coconut sauce.
BATANGAS BEEF ADOBO WITH SMOKED CALVES’ LIVER
Entree
BATANGAS BEEF ADOBO WITH SMOKED CALVES’ LIVER – Traditional adobo marinade is used to simmer chunks of beef that have been fried in annatto oil. Topped with smoked calves’ liver slices for extra layer of earthy umami.
BRANZINO EN TOCHO
Entree
BRANZINO EN TOCHO – Branzino fish fillets get dressed up with Tocho Sauce, a chunky tomato stew flavored with salted black beans and mashed tahure (aged tofu).
MENUDONG GOTO
Entree
MENUDONG GOTO - Tender porkloin and softened tripe are cleverly combined in a simple Spanish-inspired dish of pimientos, chickpeas, potatoes and tomato sauce.
BRINGHE
Entree
BRINGHE – White rice and sticky rice are blended in a coconut cream and turmeric-laced broth, resulting in Bringhe, Pampanga’s answer to the Spanish paella.
PASSIONFRUIT SANS RIVAL
Dessert
PASSIONFRUIT SANS RIVAL – Passionfruit buttercream alternately combines with crisp meringue and cashew layers to make an elegant, classic dessert even more sophisticated.
MAJA BLANCA CON MAIS
Dessert
MAJA BLANCA CON MAIS – A white coconut-infused, corn-based dessert akin to panna cotta.
TIKOY STICKS
Dessert
TIKOY STICKS – Nothing but deep-fried guilty goodness in this brown sugar tikoy and ube jam lumpia.

Book Launch: Let's cook with Nora

SOMA, San Francisco
(Exact Address will be shared upon purchase.)