Meet Ninong Ry... the Author: What's the Chef Cooking in His First Book?
Chances are, you've probably seen a video of a certain Ryan Reyes cooking something up on your feed before. You may know him better as Ninong Ry, a man who has carved out quite a niche for himself as your next-door chef-content creator extraordinaire.
It was only during the lockdown that the culinary arts graduate and proud Malabon native started churning out content online after getting egged on by friends and family. Before he knew it, Ninong Ry would become a culinary sensation, collaborating with fellow chefs like Chef Tatung and even Erwan Heusaff and working with some of the biggest brands out there. He's reached millions on his YouTube channel and beyond.
The chef is an author now, too. He recently released his first cookbook and is set for a book launch in May. Hindi Ito Cookbook ni Ninong Ry features 40 of his most popular recipes, plus 11 exclusive dishes, and a lot of other fun tidbits in there for both new and old fans alike.
“Actually, noong bata ako, pinangarap ko nang maging writer or author,” says Ninong Ry. “The glory of the byline, ika nga nila. Malaking-malaking milestone sa akin ‘to kasi katuparan ‘to ng isa sa mga marami kong pangarap nung bata pa ako.”
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Hindi Ito Cookbook borrows from Ninong Ry's recipe videos and flair. His versions are usually named, Hindi Ito Caldereta, Hindi Ito Litson Baka, Hindi Ito Dinakdakan, or Hindi Ito Bistek (Yeah, he's funny like that). In the 168-page cookbook, he offers us his kitchen-tested measurements and cooking times. You have your everyday ulam and party food categories. Of course, there's space in there for street food and pulutan dishes, as well.
It also features Ninong Ry's personal take on Filipino staples, from his cheesy Ube Gnocchi and homemade Spam to Embotido Malabon and his non-standard Adobo, with a rich sauce of mirin and Worcestershire plus Pinknigang, the national dish bathed in pink. “Yung Pinknigang kasi, aksidente lang na nadiskubre yun,” the author and chef says of the recipe. “Aksidente kong nadiskubre na pag nilagyan mo pala ng acid ang ube, nagiging pink.”
Of all the recipes, however, there is one that stands out, and it's plastered on the cover: the sizzling crispy kare-kare. “Iyan ang dish na nagsimula ng Ninong Ry. Actually, wala pang Ninong Ry, nagawa ko na yang dish na yan. Medyo nag-viral siya,” he recalls.
"Ayan tayo eh." Look at our Ninong now.
Hindi Ito Cookbook ni Ninong Ry retails for P625, and is available in the Summit Books shop on Lazada and Shopee. It is also available at all leading bookstores nationwide. The book launch will be held on May 5, at the Robinsons Galleria Atrium. Registration starts at 3:00 p.m.
