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Guilt and Ginataan

Book by Mia P. Manansala · 15 quotes · Filipino Cuisine, Corn, Rice Pudding

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Guilt and Ginataan Quotes

“Ginataang mais butter mochi is my newest addition. I came up with them this morning to fulfill a request for a gluten-free seasonal treat, and honestly, they might be my new favorite." I hadn't expected much when I threw together what ingredients I had to fulfill my friend Valerie Thompson's request, but the results blew me away. The dense, chewy texture paired with the unique flavor combination of corn and coconut was out of this world. I had my aunt, grandmother, and godmothers test my creation that morning at breakfast and all of them bestowed upon it the highest honor an Asian person can give a dessert: "It's not too sweet!”

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“Elena came up with the idea of a fusion elote, taking her beloved Mexican street corn and adding Pakistani and Filipino twists to match with Adeena's and my respective backgrounds. Not only did Jae gave us his mother's recipe for the oksusu cha, or Korean corn tea, but he'd also volunteered to handle all elote duties: slathering the corn with thick, creamy coconut milk before rolling it in a fragrant spice mix that included amchur powder and red chili powder, grilling it, then squeezing calamansi over the corn before sprinkling it with your choice of kesong puti or cotija cheese. It was a simple yet laborious task, but he seemed to enjoy himself ( I wasn't one for gender stereotypes, but what was with guys and grills?) and I'd caught him sneaking more than one smoky, salty treat as he worked. The benefit of being the cook. Meanwhile, I arranged the sweet offerings I'd prepared: mais ube sandwich cookies, mais kon keso bars, and two types of ice candy--- mais kon yelo and ginataang mais. Corn as a dessert ingredient may seem strange to some people, but Filipinos absolutely love and embrace corn in all its salty-sweet possibilities. My first offering sandwiched ube buttercream between corn cookies, the purple yam's subtle vanilla-like sweetness pairing well with the salty-sweet corn. Cheese and corn are a popular savory pairing, but guess what? It makes one of my absolute favorite Filipino ice cream flavors as well, and I channeled that classic combo into a cheesecake bar with a corn cookie crust. Mais kon yelo, literally corn with ice, is a Filipino dessert consisting of shaved ice with corn, sugar, and milk, while ginataang mais, a simple porridge made with coconut milk, glutinous rice, and sweet corn, is usually served warm for breakfast or meryenda. My take on these simple, refreshing snacks utilized those same flavors in a portable, easy-to-eat ice pop bag. However, if you wanted to try the traditional versions, you could just pop down a few booths over to Tita Rosie's Kitchen, the restaurant run by my paternal aunt and grandmother. While my aunt, Tita Rosie, handled the savory side of the menu, offering small cups of corn soup and paper cones full of cornick, or corn nuts flavored with salt and garlic, my grandmother, Lola Flor, reigned over the sweets. The aforementioned mais kon yelo and ginataang mais were the desserts on offer, in addition to maja blanca, a simple corn and coconut pudding. Truly a gluten-free sweet tooth's paradise.”

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“He handed over a Brew-ha Cafe bag filled with corn and cheese muffins and a ginataang mais cupcake that I was testing out, plus a lavender chai latte. She went straight for the cupcake. "Ooh, this is new. What is it?" "The cupcake has a sweet corn cake base and is topped with coconut cream cheese frosting, a coconut jam drizzle, and toasted puffed rice. A new recipe I'm toying with for this weekend's Corn Festival booth menu." Cupcakes were a little fussier than the desserts I usually prepared (I loved a gorgeously decorated pastry, but as the cafe's only baker, I had to focus on speed and taste, not appearance), but these were simple enough and impressive-looking enough that I was willing to make the effort for a special event.”

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“Adeena, are you going to tell us what that was all about?" She turned and looked me in the eyes. "What do you think?" I stopped short. I wasn't expecting her to throw it back at me like that. "Something about releasing tension?" "And?" "It was therapeutic?" "Kind of the same thing, but sure. What else?" I sighed, she wouldn't stop until I admitted my part in all this. "Because Elena and I were fighting yet again about you even though we'd promised we'd stop?" "Bingo! Give the woman a prize. You have a choice between this plaque to your hero complex or this booklet of coupons you can redeem each time you keep a promise for once. Which will it be?" "Adeena..." "And don't think you're off the hook," she said, turning to her girlfriend. "You also get a booklet of coupons and a plaque to your mothering complex." "Thank you?" Elena said. "I don't mean 'mother' in the cool ballroom way! I mean you try to act like my mother in the way you're so overprotective. I am a grown woman. I need you to support me, not cover me in bubble wrap and fight all my battles.”

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“The latik is almost done. Get the bowl and strainer ready. And get the maja blanca out of the fridge." I followed her orders, and as my grandmother strained the browned coconut curds, or latik, from the coconut oil, I cut the coconut and corn pudding into squares. I helped my grandmother sprinkle the coconut curds on top of the cut pudding and stuck the tray back in the fridge. The texture was best when it was cold, so it'd stay there until it was time for dessert. Next, I cleaned up the vegetable peels from the ginataang gulay my aunt had simmering on the stove, while my aunt fried the vegetable lumpia she'd just finished rolling. "Lila, can you taste the stew and let me know if it needs anything?" I grabbed a clean spoon and helped myself to a large scoop. The simple yet hearty dish contained various vegetables simmered in a savory coconut milk sauce. Fried tofu replaced the usual shrimp or pork so that my friends could enjoy it, too. "Mmm, you've really nailed the vegetable broth, Tita. I think it's great. Just serve the patis and bagoong on the side and it'll be fine." Adeena and Elena were vegetarians, but they occasionally indulged in seafood, so giving them the option to add fish sauce and fermented shrimp paste instead of cooking it into the dish was nice.”

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“Once they were all finally gone, I turned around and noticed Adeena and Elena looking like the "Jessica Fletcher eating popcorn" gif as they shared a bucket of popcorn while enjoying the drama. "OK, I get that we're at a corn festival, but how did you get the popcorn so fast? Do you travel with props for moments like this?" Adeena winked. "You know how dedicated I am when it comes to a bit. But no, your sweet boyfriend left when things started getting heated and returned with snacks for us." Jae turned red as he held out a cone full of cornick from my aunt, a disk of corn tempura from our friend Yuki's booth, and other yummy corn-related snacks. "It was getting uncomfortable, and I figured I might as well make myself useful. I know what happens when you all get hungry, so I figured I'd grab food for you before it gets too crowded." "He's a keeper, all right," Elena said, grinning at him as she dipped the corn tempura disk into the accompanying sauce.”

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“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) Arroz caldo (ah-roz cahl-doh)--- A savory rice porridge made with chicken, ginger, and other aromatics Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge Escabeche (es-cah-beh-che)--- A dish that exists in many countries, but in the Philippines is specifically a sweet and sour fish dish consisting of fried fish covered or marinated in a sauce of vinegar, garlic, sugar, bell peppers, and other aromatics Ginataan (gih-nah-tah-ahn)--- Any dish cooked with coconut milk; can be sweet or savory Ginataang mais (gih-nah-tah-ahng mah-ees)--- A sweet porridge consisting of glutinous rice and corn cooked in sweetened coconut milk Keso (keh-so)--- Cheese (same pronunciation as the Spanish "queso") Lugaw (loo-gow)--- Savory rice porridge, similar to Chinese congee or Korean jook Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Mais (mah-ees)--- Corn (same pronunciation as the Spanish "maiz") Mamon (mah-mohn)--- A Filipino chiffon cake, made in individual molds as opposed to a large, shared cake Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)--- 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 Tokwa't baboy (toh-kwat bah-boy)--- Filipino side dish consisting of fried tofu and boiled pork cooked in soy sauce, vinegar, and chili, and usually topped with green onions Ube (oo-beh)--- Purple yam Yelo (yeh-loh)--- Ice (same pronunciation as the Spanish "hielo")”

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“Lugaw was often accompanied by tokwa't baboy, a spicy tofu and pork dish, but today there was grilled and dried fish. There were also some simple stir-fried greens and chopped tomatoes seasoned with patis, the fish sauce adding the perfect amount of saltiness and umami to take the unassuming side dish to the next level (salted duck eggs also make a great addition, FYI).”

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“The sweet corn and cheese muffin that he's eating is both sweet and salty," I said. "If you eat pork, we've got longganisa rolls, which are Filipino sausage wrapped in puff pastry." "Yes!" both Ben and Michelle exclaimed. "That sounds amazing." I was one of those people who yelled at the screen during The Great British Baking Show when the contestants had too many savory challenges ("It's called The Great British BAKING Show, not Cooking Show!") since I was a baker and not a cook for a reason. But I had to admit, ever since I added those longganisa rolls to the menu, we'd been getting more and more requests for savory pastries. Something to discuss with my partners later. Elena engaged in idle chitchat with the other two while I finished setting up the drinks station, which included boxes of our house blend, decaf, and house chai, along with various milks and milk alternatives plus sweeteners. Zack had ordered our deluxe drinks package, which included not only the aforementioned beverages and creamers, but also Adeena's simple syrups. Elena had proposed the idea of producing and bottling our cafe's most popular syrups for at-home and office use and they were a surprise hit. So alongside the usual granulated sugar and honey, I lined up bottles of lavender syrup, rose syrup, pistachio syrup, and arnibal, or Filipino brown sugar syrup.”

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“Oh. My. God. Are the two of you wearing matching cardigans?" I had gotten so used to Longganisa dressing in cutesy outfits and doing multiple costume changes in a day that I had to glance down at her to remind myself of what she was wearing. "Yeah, Adeena has been obsessed with crochet lately and made these for us. It was Longganisa's birthday last month and this was her present. Well, one of them." Adeena, who loved colors and patterns as much as Ninang Mae did, had also been trying to get me to incorporate more color into my wardrobe. The chunky burnt orange cardigan with oversize buttons was a nice compromise for us, and looked absolutely adorable on Longganisa as well. She knew I couldn't turn down a cute matching outfit. Longganisa cautiously approached Cleo, who hadn't moved from her position at Quinn's feet. There was something regal about the older dog, as if she were waiting for Longganisa to present herself and curtsy. The two sniffed each other for a moment and, after a quick glance at me, Longganisa kneaded the blanket that Cleo was lying on into a little nest before curling up next to her. Cleo must've accepted her because she just laid her head on Longganisa and the two of them promptly fell asleep. Cue me and Quinn whipping out our phones to take pictures and trying not to sob from the cuteness.”

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“Longganisa was curled up on her bed beneath my desk but stood up to greet me. Today, she was outfitted in a leaf-patterned hoodie that bore the Brew-ha Cafe logo. Cute, simple, and practical since Longganisa hated the cold. I clipped on her leash and led her around the cafe. Her usual admirers surrounded us, and we spent some time on pets and belly rubs. When we got to the front of the shop, Leslie was helping Adeena bag her order. "Longganisa, show your Tita Adeena some love." Adeena was more of a cat person, but she loved my little wiener dog almost as much as I did. Longganisa adored her as well, and Adeena was the only person other than me and Jae who was allowed to pick her up. Even Tita Rosie didn't get that privilege. Adeena snuggled Longganisa close to her chest, and Longganisa rewarded her with a few licks. "Oh, my bestest girl. Your kisses will sustain me through all my family lecturing.”

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“Elena said, "I've been wanting to make olive oil soap but haven't found a bulk supplier I'm happy with yet. I'd love to check out the shop with you!" "I had no interest in those trendy olive oil lattes before, but if it'll help with the case, I'd be more than happy to give it a try and see if it's worth adding to the menu," Adeena said. "Love a good tax write-off/investigation combo." "An olive oil cake might be a nice addition. I know citrus pairs well with olive oil, so maybe adding some calamansi to the cake itself and topping it with a calamansi glaze or serving it with calamansi marmalade would---”

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“How's it go--- Whoa." Jae stood in front of the full-length multisided mirror in the back as Quinn fussed with his outfit. He was dressed in a slim-fitting maroon suit that somehow highlighted all of his best assets and drew attention to ones I didn't even know he had. He met my eyes in the mirror. "You approve?" It took everything in me to not shout, YES, ABSOLUTELY, BUY IT NOW AND WEAR IT OUT OF THE STORE, so I just nodded like a bobblehead on the dashboard of a car hitting every single pothole on a Chicago street.”

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