From pulutan mainstays such as adobong mani (garlic-roasted peanuts) and sizzling sisig (thrice-cooked pig’s ears, snout and cheek), regional specialties such as kilawing puso ng saging (pickled banana hearts) and guinataang kuhol (field snails cooked in coconut milk), to dishes like "Insectxotic" (stir-fried grasshoppers, beetles or crickets) and paes (steamed stingray) - this book’s got you covered.