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Ian Rivero

@iankewks

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My cookbook “Filipino Style” is available for preorder now 👇
📧 [email protected]

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Making of the cookbook, and some incredible people behind the work!

Filipino food has made major strides globally, and this is but one part of a larger story told from the Filipino diaspora. I’m incredibly grateful to have been given the opportunity to add my own little piece to that story, and I hope this is a book you’ll have fun cooking from, whether Filipino food is something you grew up with or something you’re just starting to explore.

FILIPINO STYLE is available for preorder now (and thank you all for the love since the reveal!!)

I’ll be doing an AMA about the book on my stories shortly so feel free to ask away with any burning q’s 🤝 by @iankewks

Fiber Finds: Shirataki/Konjac Noodles (~3g fiber per 1/2 cup)

This was fun. Never used these before, but it included a three step process of rinsing in cold water, boiling, then drying briefly in a hot pan. Reminded me of very chewy glass noodles and practically absorbs any seasoning you dress it with.

Ingredients:
200 g shirataki noodles
Carrot, julienned
Cucumber, julienned
Cilantro, roughly chopped
Edamame, shelled

All-natural peanut butter
Soy sauce
Rice vinegar
Chili crisp
Sesame oil
Garlic, grated
Ginger, grated by @iankewks

Bits of fall through digicam by @iankewks

Ginataang Tilapia (Tilapia in coconut milk)

You can substitute the tilapia with other mild white fish like cod or basa. Had some red snapper in my freezer too and it worked amazing in this!!

Full recipe here as always: https://www.iankewks.com/ginataang-tilapia/ by @iankewks

Showing my parents my cookbook for the first time

Filipino Style is out February 16, 2027! Available for preorder now :)

We’re also offering signed copies via Now Serving LA! by @iankewks

Very very happy right now

Filipino Style is out February 16, 2027!! Available for preorder now :) by @iankewks

Recently discovered I actually really love beans

This was chickpeas, red beans, and corn. With tahini, evoo, cumin, lemon, grated garlic, salt/pepper, and cilantro! by @iankewks

Ensaladang talong (charred eggplant salad) 🍆

Tortang talong’s cousin, basically. If you don’t have a gas stove or open flame, you can broil it on high until the skin chars all over and its flesh becomes soft. It won’t be as smoky in taste, but the roasty notes will be there. Just be sure to poke holes in the eggplant or it will burst!! (I had to learn that the hard way).

If you love eggplant, there’s also my recipe for tortang talong in the book. And if you haven’t already, my debut cookbook FILIPINO STYLE is available for preorder now 🫶

As always, the full recipe is live on the blog: https://www.iankewks.com/ensaladang-talong-filipino-eggplant-salad/ by @iankewks

Seawall 10k before breakfast by @iankewks

Butternut squash mac and cheese

I got some questions if canned squash purée could work, and while it likely would be fine as a quick substitute, I haven’t actually tested that method yet (if someone does, please report back, i’d be so curious 👀). During development I was really looking for that nutty/roasty flavor you’d only get from roasting the squash, which is the backbone to the cheesy sauce.

The topping is optional, but it’s made up of toasted panko breadcrumbs, parmesan, fried garlic, and parsley, which gives the dish something a little more interesting textural/flavor-wise 🤝

As always, the full recipe is live on the blog!: https://www.iankewks.com/creamy-butternut-squash-mac-and-cheese/

(You can screenshot this, then tap the link in your photos to open the recipe directly)

🔥My debut cookbook FILIPINO STYLE is also available for preorder now! by @iankewks

Filipino Pantry Talk 6: Asin Tibuok (“Dinosaur Egg” salt)

Somewhat smoky and earthy in taste, it’s a gruelling process involving burning coconut husks, filtering seawater through them, and boiling the concentrated brine in clay pots. Find any video on its production (unesco and featr have great documentaries) and it’ll make you appreciate the salt so much more!

In my own kitchen I’ve mainly been using it as a finishing salt. It works better on simpler foods where the salt can actually stand out, like grilled meats and roasted veggies (or, my favorite, shaved over drinks or baked goods).

I got this one from @ritualph during my visit to the Philippines last year. Truly a gem and been using it regularly since.

I wrote more on its taste, uses, and how it’s made on the blog if you want to dive deeper: https://www.iankewks.com/what-is-asin-tibuok-how-to-use-the-filipino-dinosaur-egg-salt/

🔥My debut cookbook FILIPINO STYLE is also available for preorder now! by @iankewks

Dessert, Filipino style

Fried ensaymada 🤝 vanilla ice cream

Since it normally has butter smeared on top already, you’ll only need roughly 1 tablespoon of unsalted butter. Fry it over medium-heat for 2 to 3 minutes per side until golden brown. I like to flip it more often since the cheese and sugar have a tendency to darken really quickly. Crushed pecans or cashews on top are great!!

🔥My debut cookbook FILIPINO STYLE is also available for pre-order now! by @iankewks