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Quote by Mia P. Manansala

“Shrimp sinigang, nilaga, and lomi were among the soup offerings, along with two pancit dishes, fried rice, and a huge steaming bowl of lugaw with tokwa't baboy on the side. I was particularly happy to see the last offering since there are few things more comforting than savory rice porridge topped with the salty, spicy tofu and pork side dish.”

Quote by Mia P. Manansala

Book:Murder and Mamon
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Murder and Mamon

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Mia P. Manansala

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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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“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).”

SeasoningsSaltyFilipino CuisineUmamiRice Porridge
Book:Guilt and Ginataan
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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.”

PastriesFilipino CuisineSweet And SavorySyrups
Book:Guilt and Ginataan
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“It's your world, but I make my way in it. At fifteen, no, I couldn't stand up to you. The age of illusions, when we know nothing, we hope for everything; we're wandering in a mist ... And the half of the world that's never had any use for us, suddenly is besieging us. You need us, you adore us, you're suffering for us. You want everything--except to know what we think. You look deep in our eyes--and put your hand up our dress. You call us, "Pretty thing." That confuses us. The most beautiful woman, the highest ranked, lives half dazzled by constant attention, half stifled by obvious contempt. We think all we're good for is pleasing you--till one day, long acquaintance with you dispels the last mist. In a clear light, we suddenly see you as you are--and generally we start preferring ourselves. At thirty, I could finally say no--or really say yes. That's when you begin backing away from us. Now I'm full-grown. I pursue my happiness the same as any man.”

MenLoveSexWomenRelationshipsFeminism
Book:The Marriage of Figaro (Le Nozze Di Figaro): Vocal Score
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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.”

RiceBananasCoconutsFilipino Cuisine
Book:Arsenic and Adobo
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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.”

Comfort FoodFilipino CuisineSweet And Savory
Book:Arsenic and Adobo
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“The relationship between any two communities in the global economy is not unlike a marriage. As couples counselors advise, relationships falter when two partners are too interdependent. When any stress affecting one partner - the loss of a job, an illness, a bad-hair day - brings down the other, the couple suffers. A much healthier relationship is grounded in the relative strength of each partner, who each should have his or her own interests, hobbies, friends, and professional identity, so that when anything goes wrong, the couple can support one another from a position of strength. Our ability to love, like our ability to produce, must be grounded in our own security. And our economy, like our love, when it comes from a place of community, can grow without limit.”

CommunityMarriageEconomyLocal
Book:The Small-Mart Revolution: How Local Businesses Are Beating the Global Competition
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“All events and experiences are local, somewhere. And all human enhancements of events and experiences -- all the arts -- are regional in the sense that they derive from immediate relation to felt life. It is this immediacy that distinguishes art. And paradoxically the more local the feeling in art, the more all people can share it; for that vivid encounter with the stuff of the world is our common ground. Artists, knowing this mutual enrichment that extends everywhere, can act, and praise, and criticize, as insiders -- the means of art is the life of all people. And that life grows and improves by being shared. Hence, it is good to welcome any region you live in or come to, or think of, for that is where life happens to be, right where you are.”

PlaceLocalRegionalismLocale
Author:William Stafford
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