Rice Porridge Quotes

“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")”
― Mia P. Manansala, Guilt and Ginataan

“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).”
― Mia P. Manansala, Guilt and Ginataan

“A steaming bowl of conpoy and mustard-green congee revived my senses. Pungent cilantro leaves and golden-fried minced garlic accented the surface of the rice porridge. I dipped my wide ceramic spoon into it and tested the consistency. The rice grains had popped enough to form a silky, creamy texture. The hint of white pepper created a perfectly balanced song on my tongue.”
― Roselle Lim, Celestial Banquet

“FOOD

Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (although there are many regional and personal variations)
Arroz caldo (ah-rohz cahl-doh)--- A savory rice porridge made with chicken, ginger, and other aromatics
Biscocho (bihs-coh-cho)--- Similar to Italian biscotti, this is a twice-baked bread, often coated with butter and sugar and baked low and slow; often used to repurpose stale bread
Champorado (chahm-puh-rah-doh)--- A sweet chocolate rice porridge
Dinuguan (dih-noo-goo-ahn)--- A savory Filipino stew of pork and pork offal simmered in a rich, lightly spicy gravy of pork blood, chiles, garlic, vinegar, and other spices
Ginataan (gih-nah-tah-ahn)--- Any dish cooked with coconut milk; can be sweet or savory
Lumpia (loom-pyah)--- Filipino spring rolls (many variations)
Mamon (mah-mohn)--- A Filipino chiffon cake, made in individual molds as opposed to a large, shared cake
Pandan (pahn-dahn)--- A 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)--- A purple yam”
― Mia P. Manansala, Death and Dinuguan