“I eyed the spread, wondering where I should start. Turon (tuh-rohn)-Sweet banana and jackfruit spring rolls, fried and rolled in caramelized sugar Sinigang (sih-ni-gahng)-A light, tangy soup filled with vegetables such as long beans, tomatoes, onions, leafy greens, and taro, plus a protein such as pork or seafood Pandesal (pahn deh sahl)-Lightly sweetened Filipino rolls topped with breadcrumbs (also written as "pan de sal") Matamis na bao (mah-tah-mees nah bah-oh)-Coconut jam (also known as "minatamis na bao") The name means "mix-mix" because it's a mix of many different things and you usually mix it all together to eat it. Halo-halo (hah-loh hah-loh)-Probably the Philippines's national dessert, this dish consists of shaved ice layered with sweet beans and preserved fruits, topped with evaporated milk and often a slice of leche flan (crème caramel) and ube halaya or ube ice cream. Pandan thumbprint cookies with a dollop of coconut jam! Pandan and coconut were commonly used together, plus the buttery and lightly floral flavor of the cookies would balance well against the rich, intense sweetness of the jam.”Īrroz caldo (ah-rohs cahl-doh)-A soothing rice porridge containing chicken, ginger, and green onions Maybe if they were open-faced?Īs I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. Maybe some kind of cookie to go with our after-dinner tea and coffee? Coco jam sandwiched between shortbread would be great, but sandwich cookies were a little heavier and more fiddly than what I was looking for. Whatever I made had to be small and snack-y, so as to complement but not draw attention from my grandmother's sweet, sticky rice cakes. I scanned the contents of the fridge, waiting for inspiration to strike. The fragrant smell of coconut cream, caramelized sugar, and pandan leaves wafted through the room, the intoxicating aroma of the dark, sticky jam making my mouth water. “My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. Suman (soo-mahn)-Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Salabat (sah-lah-baht)-Filipino ginger tea Pandesal (pahn deh sahl)-Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Meryenda (mehr-yehn-dah)-Snack/snack time Matamis na bao (mah-tah-mees nah bah-oh)-Coconut jam Mamón (mah-MOHN)-Filipino sponge/chiffon cake Lumpiang sariwa (loom-pyahng sah-ree-wah)-Fresh Filipino spring rolls (not fried) Lumpia (loom-pyah)-Filipino spring rolls (many variations) Lengua de gato (lehng-gwah deh gah-toh)-Filipino butter cookies Kesong puti (keh-sohng poo-tih)-A kind of salty cheese Kakanin (kah-kah-nin)-Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Ginataang (gih-nih-tahng)-Any dish cooked with coconut milk, sweet or savory 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)Īlmondigas (ahl-mohn-dee-gahs)-Filipino soup with meatballs and thin rice noodlesīaon (bah-ohn)-Food, snacks and other provisions brought on to work, school, or on a trip food brought from home money or allowance brought to school or work lunch money (definition from )Įmbutido (ehm-puh-tee-doh)-Filipino meatloaf
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