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Death and Dinuguan

Book by Mia P. Manansala · 3 quotes · Butter, Filipino Cuisine, Honey

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Death and Dinuguan Quotes

“Your aunt called it 'chocolate meat,' so I thought it would be similar to mole, but it's not. I can't really describe the taste, but there's something familiar about it. It's really good, even if the texture is a little... different." Hana agreed. "There's definitely something familiar about it, but I can't put my finger on it. Maybe a Korean dish my mom used to make?" I laughed. "'Chocolate meat' is a euphemism some older Filipinos use since Westerners can be kind of squeamish about our food. If it reminds you of a Korean dish, you're probably thinking of soondae." "Blood sausage?" I nodded. Understanding dawned in Hana's eyes. "Oh, now I get it. The stew is thickened with pig's blood, isn't it? There's a Korean soup that has cakes of blood in it, so that also reminds me of this.”

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Book:Death and Dinuguan
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“I ignored their banter because my mind was still stuck on what Jae said about creating something crunchy but not too sweet with the honey butter. We didn't do deep-frying at the Brew-ha Cafe, so that was out. I could maybe incorporate our honey butter into a biscotti, but that didn't really excite me. Unless... "Biscocho!" "Is that like a Filipino version of eureka? You look like you've had some kind of revelation," Adeena said. "I mean, I did have a lightbulb moment, but biscocho isn't some exclamation. It's like a budget Filipino version of biscotti, using day-old pandesal. Jae gave me the idea of trying to make a honey butter version." Jae's eyes were practically sparkling. "Crunchy honey butter snacks?" I laughed. "If it turns out well, then yes, we'll be able to serve crunchy honey butter snacks.”

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Book:Death and Dinuguan
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“FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (although there are many regional and personal variations) Arroz caldo (ah-rohz cahl-doh)--- A savory rice porridge made with chicken, ginger, and other aromatics Biscocho (bihs-coh-cho)--- Similar to Italian biscotti, this is a twice-baked bread, often coated with butter and sugar and baked low and slow; often used to repurpose stale bread Champorado (chahm-puh-rah-doh)--- A sweet chocolate rice porridge Dinuguan (dih-noo-goo-ahn)--- A savory Filipino stew of pork and pork offal simmered in a rich, lightly spicy gravy of pork blood, chiles, garlic, vinegar, and other spices Ginataan (gih-nah-tah-ahn)--- Any dish cooked with coconut milk; can be sweet or savory Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Mamon (mah-mohn)--- A Filipino chiffon cake, made in individual molds as opposed to a large, shared cake Pandan (pahn-dahn)--- A tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia; often described as a grassy vanilla flavor with a hint of coconut Patis (pah-tees)--- Fish sauce Salabat (sah-lah-baht)--- Filipino ginger tea Ube (oo-beh)--- A purple yam”

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Book:Death and Dinuguan
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