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Guilt and Ginataan

Book by Mia P. Manansala · 6 quotes · Filipino Cuisine, Corn, Rice Pudding

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Guilt and Ginataan Quotes

“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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“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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“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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