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Quote by Mia P. Manansala

“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.”

Quote by Mia P. Manansala

Book:Arsenic and Adobo
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Arsenic and Adobo

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Mia P. Manansala

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“A pyramid of lumpia rests on the counter of our condo's kitchen, right next to the stove. Carefully, I maneuver one from the bottom of the pile and take a bite. It's a burst of all my favorite flavors: the rich, well-seasoned ground pork, the tender rice noodles, the crispy shredded cabbage and carrots, the even crispier fried flour wrapper holding everything together, and the tangy sweet chili dipping sauce.”

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Book:Simmer Down
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“There is that, and there is also the Irreconcilable Differences line. It seems so catchall, so vague. You could say that about anyone, any man and woman at all. Jesus and Mary Magdalene: "Irreconcilable Differences." JFK and Jackie, anyone at all. It´s built into the man-woman thing. What kind of paltry reason is that? "Insanity" is another box to be checked on the divorce petition, the only alternative to "Irreconcilable Differences." I would like to check it.”

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Book:Split: A Memoir of Divorce
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“Mom, I think you've done enough experimenting. All of these batches have been delicious." I dip the other, unbitten end into a small dish of sweet chili sauce. "You never know what people will want," she says. "Some like it with pork, some like it with chicken, some like it with shrimp." Our post-work evening has been spent testing out different batches of lumpia for the upcoming Maui Food Festival. Ever since I told her we'd be competing to keep our spot on Makena Road, she's been in a food-prepping frenzy. Every night after work for the past week she's spent hours testing out new dishes, tweaking ingredients to get the flavors just right. Yesterday it was adjusting the level of fish sauce in the pansit, then attempting to perfect the ratio of rice noodle to meat and vegetables.”

Mother Daughter RelationshipFood PreparationPreferencesFilipino CuisineFamily BusinessSpring Rolls
Book:Simmer Down
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“I dished up a big plate of longsilog---longganisa (the delicious sausages I loved so much I'd named my adorable dachshund after them), sinangag (garlic fried rice), and itlog (fried egg). Traditional Filipino breakfasts typically included sinangag and itlog, as well as some form of protein you chose---tocilog, tapsilog, spamsilog, bangsilog, etc. It sounded intense, but this hearty meal was the only real way to start the day. No bowls of cereal or skipping meals in the Macapagal household. We worked long, hard hours and needed the delicious fuel to get us through the day.”

BreakfastProteinSustenanceFilipino Cuisine
Book:Homicide and Halo-Halo
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“Rob ordered my aunt's signature mixed adobo lunch platter, while Sana echoed my order for shrimp sinigang, a delicious, tangy soup that managed to be both comforting and refreshing. Valerie went with one of our breakfast platters, available all day due to their popularity. She couldn't decide which meat to choose---I kept pushing her toward longganisa, the most delicious sausage ever---so Joy told her she could get a sampler platter with small portions of the sweet, garlicky longganisa, sweet, cured tocino, and salty, lightly dried tapa.”

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Book:Homicide and Halo-Halo
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“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-rohz cahl-doh)---A savory rice porridge made with chicken, ginger, and other aromatics Champorado (chahm-puh-rah-doh)---Sweet chocolate rice porridge Lumpia (loom-pyah)---Filipino spring rolls (many variations) Malunggay (mah-loong-gahy)---An edible plant, also known as moringa, with many health benefits Mamon (mah-mohn)---A Filipino chiffon cake, made in individual molds as opposed to a large, shared cake Matamis na bao (mah-tah-mee 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 Ube (oo-beh)--- Purple yam”

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Book:Murder and Mamon
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“My halo-halo chia seed parfait and ube scones with coconut jam were specifically requested, as well as some sort of cake. Instead of my usual calamansi chia seed muffins, I could try a calamansi lavender loaf, to advertise our spring menu. Though if it's for breakfast, maybe coffee cake would be more appropriate. Coffee cakes usually had streusel and cinnamon, so a salabat streusel would be quick and easy to whip up.”

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Book:Murder and Mamon
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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")”

GuidePronunciationPorridgeFilipino CuisineGlossaryRice PorridgeCoconut Milk
Book:Guilt and Ginataan
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