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Quote by Mia P. Manansala

“I set out a loaf of zucchini-pandan bread, the green coloring from the extract adding an interesting tinge to the crumb. The grassy, floral taste complemented the neutral flavor of the zucchini well, and the turbinado sugar I'd sprinkled on top added a delicious crunch.”

Quote by Mia P. Manansala

Book:Homicide and Halo-Halo
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Homicide and Halo-Halo

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Mia P. Manansala

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“I reached into my tote bag and pulled out one of our huge carryout boxes. "Matcha mamon! Mamon isn't too different from Japanese castella, and I figured adding matcha would give it a little extra flavor and make it perfect for a Japanese restaurant. I also made matcha white chocolate chip cookies and strawberry-matcha mochi donuts, plus a basic parfait idea that you can adapt seasonally.”

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“For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do. The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy. When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company. The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poilâne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.”

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“Chef Simone is clearly inspired by classical French cooking but she's totally making it her own. SHE'S so cool. For instance, her "half-cooked" potatoes are shredded, poached in oil, drained, and tossed with a lip-smacking homemade XO sauce, and then topped with a perfect piece of steamed turbot. It's not your traditional, beautifully plated French meal, but I swear it has raw sex appeal and it's so good.”

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“Some of the most viral foods in London in the last couple of years include a foot-long croissant, a brick of honey butter toast and cookies thicker than the average burger. A more-is-more principle is in effect. It has led to mash-ups like birria ramen, cheeseburger tacos, cruffins, crookies, brookies and cereal milk ice cream. When something goes viral on here, it reveals something about the things they really want. And what people want, it turns out, are easily digestible food ideas-- things they already know, like the burger, hybrids that they double know but that are also novel”

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“An unceasing interrogation of the stories told to us by the schools now felt essential. It felt wrong not to ask why, and then to ask it again. I took these questions to my father, who very often refused to offer an answer, and instead referred me to more books. My mother and father were always pushing me away from secondhand answers—even the answers they themselves believed. I don’t know that I have ever found any satisfactory answers of my own. But every time I ask it, the question is refined. That is the best of what the old heads meant when they spoke of being “politically conscious”—as much a series of actions as a state of being, a constant questioning, questioning as ritual, questioning as exploration rather than the search for certainty.”

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