Welcome to Volume 2 ng Inday Genius! Kami ay nagulat sa sinasabi nila tungkol sa Inday Genius part 1. Everyone loves it. Isa sa aming paboritong story ay isang American couple na bumili ng cookbook, (of course hindi nya ito maintindihan) pero binigay nya ito sa kanilang Cook sa bahay, na hindi naman maganda ang reputation sa pagluluto. One night, akala nila na meron na naman silang awful meal. Laking gulat nila sa nakahain sa kanilang table…One of the best home cooked meals they ever had in the Philippines.
Another friend shared her Inday 1 with her Cook. One day, sabi ng kanyang Cook, “Ate, bumili po kayo ng Hoi Sin Sauce.” Hindi naman siya nagpapabili nun before!
Our friend then replied, “Ano? Hoi Sin Sauce?”
Sagot ng Cook, “Siyempre! Inday Genius ! !”
Ang books ay matatagpuan sa mga kaibigan sa States, Canada, Spain, Thailand, Tanzania, at kahit sa cooking staff ng isang Greek cruise ship ! Almost every day, nakakarinig kami ng mga wonderful stories tungkol sa Inday Genius na sinasabi ng mga kaibigan. It makes us proud not only to be a part of this book, but also to be Filipino.
Ang unang book ay concentrated sa Filipino recipes. Sa bagong Inday Genius, mayroon pa rin ilang indigenous (hoy! This is pronounced indee-genus, not inday-genius, ha!) recipes. This time ipapakita namin sa inyo ang mga ilang excellent recipes from around the world. Binago namin ang ilan para madali itong gawin. Of course, we tested all of them. Ang lahat ng recipes ay masarap, hindi lang masaya lutuin. Kahit ang mga “audience” ay masasayahan sa masarap na lasa ng food.
There are recipes from China, Japan, Italy, France, Greece, Vietnam, the USA and of course the Philippines. Ang iba ay pinagsama at inimbento in order to deliver unique flavor. This book is a great blend of East and West.
Dito sa sunod na volume, we expand our horizons. Maraming Filipinos abroad, kayang-kaya natin ipakita sa buong mundo kung gaano tayo kagaling sa pag-luluto. We will conquer the world with our cooking!
Gusto naming gumawa ng magandang cookbook na madaling maintindihan para sa mga baguhan palang sa pagluluto. Pinili namin ang mga recipe ng mga tradisyonal na pagkain na masasarap, masustansya, at nakabubuti sa katawan. Ang mga recipe ay madaling gawin at sundan.
Ganito ang kwento ng pamagat ng cookbook: Isang umaga habang nanonood kami ng T.V. at nagaabangan ng isang espesyal na palabas, nagsalita ang isang announcer at kanyang sinabi “Itong bagay na ito ay gawa sa indai geenyus na materyales.” Nagkatinginan kaming dalawa at sinabi in Obi, “That’s it! Yan ang title ng cookbook!”
Kami ay nag-enjoy sa pagluto at pagsubok ng mga recipes, ganun din sa pag-sulat ng cookbook. Enjoy the book!
Obi at Elsa Mapua
Ang Sinasabi Nila tungkol sa Inday Genius
“Inday can be the mistress of the house, the young daughter or the ever faithful kitchen helper…We were actually ‘aliw’ when we went through the pages of this book. You will be, too.” — Lydia D. Castillo, “in my BASKET”, Starweek.
“I gave my son books on how to stay close to the Lord and Inday Genius. Now I know he is well equipped to face whatever life situation he encounters. Good references to feed the soul and good references to be well fed. It is true for he just called me and said he made your beef stroganoff when he had guests over and he was confident. They loved it.” — Rose Borromeo, Julie Borromeo Dance Arts Studio, Singapore.
“The Inday Genius Cookbook empowers the Indays of the world. It comes as a practical cookbook in Taglish (the working language of households and many of us).” — Nancy Reyes Lumen, COOK Magazine.
“Inday Genius is a cookbook that should not be missed by professional cooks, cooking aficionados, new learners, and all those interested in a good read.” — Doris G. Nuyda, FOOD Magazine.
If the proof of the pudding is in the eating, the proof of a good cookbook is in how often it is used in the home. and in this case, Inday Genius is a mighty good pudding indeed. So many cookbooks nowadays have become coffee table books: the art work is gorgeous, the art direction impeccable, but how many recipes in these books become part of our daily lives? Inday Genius artwork is playful and instructive, but its recipes are slowly becoming part of our family fare. They make for truly delicious Pinoy dishes we can live with intimately. Whereas many recipe books belong in our libraries, this one belongs in our kitchens. — Peque Gallaga, famous Philippine film and theatre director.
PAUNANG SALITA ni Chef Fern Aracama
What I loved about Inday Genius Volume One was its fresh approach in demystifying food and unleashing its beautiful flavors, aromas, textures and possibilities not only for our Inday but for all of us! It’s a great equal opportunity cookbook. Kumbaga, pwede sa lahat!
Obi, Waco, Kristin and albert creatively dished out the best of Pinoy cuisine in its truest taste. From the simplest of recipes like boiling an egg to the tedious procedures involved in rellenong bangus. No culinary detail was left out. Each technique was clearly explained and often illustrated. It even elaborates on how we Filipinos eat “Kinamay” or how to keep a tidy refrigerator.
The best part for me though is that the cookbook was written in Taglish. It was more than informative and helpful—it was effective and ENTERTAINING!
Now you hold in your hands the second volume of Inday Genius. This time get ready for an awesome gastronomic journey that will take you from our Pinoy shores to as far as South America. Experience the glorious cuisines of the world through each page as Obi and his gang lead you to new yet familiar flavors, easy techniques and pure culinary discovery.
Go along this food trip with recipes that are simple to understand, ingredients that are readily available, procedures that are well explained and results that are stunning and most importantly DELICIOUS! While you’re at it, get the whole household to join the delicious mess and enjoy!
And remember, recipes are mere guides. I always tell people to cook and season to your taste. You end up pleasing yourself and your “guinea pigs”. Experiment! Try out a new ingredient or cooking method. Play with your food. Embrace invention. Be your own chef. As far as I know, the kitchen is the only place where you get to eat your mistakes, literally.