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Arsenic and Adobo

Book by Mia P. Manansala · 6 quotes · Filipino Cuisine, Cookies, Desserts

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Arsenic and Adobo Quotes

“FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam”

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Book:Arsenic and Adobo
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“My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. The fragrant smell of coconut cream, caramelized sugar, and pandan leaves wafted through the room, the intoxicating aroma of the dark, sticky jam making my mouth water. I scanned the contents of the fridge, waiting for inspiration to strike. Whatever I made had to be small and snack-y, so as to complement but not draw attention from my grandmother's sweet, sticky rice cakes. Maybe some kind of cookie to go with our after-dinner tea and coffee? Coco jam sandwiched between shortbread would be great, but sandwich cookies were a little heavier and more fiddly than what I was looking for. Maybe if they were open-faced? As I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. Pandan thumbprint cookies with a dollop of coconut jam! Pandan and coconut were commonly used together, plus the buttery and lightly floral flavor of the cookies would balance well against the rich, intense sweetness of the jam.”

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“The egg rolls were time-consuming to make, but the bean sprout filling was cheap and tasty. Besides, a party just isn't a party without lumpia. Fried tofu braised with soy sauce, vinegar, garlic, and peppercorns wouldn't exactly break the bank, and neither would the bitter melon and vegetable stir-fry. The mung bean stew was traditionally made with pork and topped with chicharon, but knowing Tita Rosie, she'd use some kind of pork substitute and leave the pork rinds on the side.”

VegetablesSeasoningsHomemadeFilipino CuisineSpring Rolls
Book:Arsenic and Adobo
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“Lola Flor pointed to the suman, saying, "Sweet sticky rice cooked in coconut milk and steamed in banana leaves. The banana leaves give the rice its distinctive flavor. They're garnished with latik. Caramelized coconut curds," she added at Derek's confused look. "In the bowl is ginataang bilo-bilo. Chewy rice balls, tapioca pearls, jackfruit, purple yam, and saba banana cooked in sweet coconut milk. The best thing to eat on a cold day like this.”

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“When I grabbed the untouched bowl of ginataang bilo-bilo, Derek stopped me. "I haven't tried this yet. I can't write a full review if I don't taste everything on offer." I shrugged and slid it in front of him. "Knock yourself out. It's one of my favorite cold-weather treats, so I hope you enjoy it." Usually consumed for breakfast or at snack time for meryenda, it had all the comfort of a warm bowl of oatmeal but enough sweetness to qualify as dessert. While it wasn't the most Instagram-worthy dish, the various textures of soft and chewy with a bit of bite, combined with the sweet creaminess of the thickened coconut milk and my lola's deft touch made it the Filipino culinary equivalent of hygge. Pure coziness and warmth in a bowl.”

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Book:Arsenic and Adobo
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