欧宝娱乐

“The tantalizing scent transported me to a white, sandy beach lapped by a turquoise sea under a tropical sun. Lime and coconut were the getaway flavors my bakery customers needed in April, tax time.”
― Judith Fertig, The Memory of Lemon

“Christmas in Barbados

I miss being in Barbados in December,
That is a time I always remember,
The smell of varnish on the wooden floors
and the smell of paint on the wooden floors.
The smell of cloves as the ham was baked
And the smell of the rum in mother鈥檚 fruit cake
The smell of coconut as she bake de sweetbread,
And the smell of the cloth, as she made up de bed”
― CHARMAINE J FORDE

“You can speak with a twang and still not say a thang.”
― Mokokoma Mokhonoana

“At the far end of the bakery, our canvas curtain heralded April's lime and coconut theme. Little bags of coconut meringue polka dots with lime buttercream filling were there for the taking. I was proud of our little cakes shaped like a cracked-open coconut- white coconut cake interior with a dark chocolate "shell," complete with a lime cookie straw inserted in the center for imaginary sipping. Lime bars with a coconut crust and lime curd filling sat on a snowy white cake stand.”
― Judith Fertig, The Memory of Lemon

“I brought a coconut cream pie, Mom's favorite. Coconut's hard, dirty, shaggy exterior didn't promise much. But when you cracked it open and then cleaned it up, it surprised you with the smooth white riches inside. In a coconut shell, this was my mother's mission in life- to tackle the litter, the dust, the stains, the residue of life and tidy them all up. Her sweet reward was that exotic state of everything-in-its-clean-place, always a mirage in the distance while she was living with Helen. Coconut cream pie fed her soul.”
― Judith Fertig, The Memory of Lemon

“I miss that jellied coconut and that
invigorating coconut water,
Oh, how I miss my sweet Barbados,
"Yes, this is your lost daughter”
― Charmaine J Forde

“They agreed on four flavors of cake- vanilla, maple, orange, and coconut- to alternate, almost randomly, in twenty-one slim layers throughout the seven tiers beneath the one to be saved, the crown of coconut. A syrup infused with ginger would be brushed on the sponge beneath the icing.”
― Julia Glass, The Whole World Over

“These are good." Rico popped an extra piece in his mouth.
"As good as the ones they sold at your fiera livre?" As soon as she said it, they both froze. This was all on camera. At least she wasn't holding a knife.
"No." Rico smiled at the camera. "Better."
The skip of joy in her heart brought with it a shadow of fear, but she ignored it and grabbed square black platters and started to plate the bright white pancakes in delicate quarter folds to form a clover. She handed spoons to Rico and he poured doce de leite into them and placed them next to the pancakes.
They were done a good two minutes before the rest of contestants, but they would still have to act like they were rushing at the end because it made for better television.
"It looks a little plain," Rico said, taking in everyone else's workstations, where everything from empanadas to elephant ears and patajones (Danny, naturally) were being tossed up. "Should I cut up some strawberries? It could use some fruit, and maybe whipped cream?"
He was right. It needed something. Plain would definitely get them hammered by the judges. But not strawberries and whipped cream. Not anything so predictable.
Ashna raced to the pantry, picked up a mango, and tossed it at Rico. Then without waiting to see if he would catch it, she turned to grab some saffron and ran back to their station.
"Can you dice the mango?" Before the question was even out of her mouth, he was slicing.
DJ called out the one-minute warning.
Ashna pinched out a fat clump of saffron into a metal spoon, mixed in a few drops of milk, and held it over the fire. The saffron dissolved into the milk, turning it orange, and despite the smells from all the workstations, the aroma of saffron permeated the air.
DJ started to count down the last ten seconds.
Ashna drizzled the saffron milk onto the four spoons of doce de leite just as Rico arranged the mango at the center of each plate.”
― Sonali Dev, Recipe for Persuasion

“My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. 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.
I scanned the contents of the fridge, waiting for inspiration to strike. 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.
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. Maybe if they were open-faced?
As I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. 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.”
― Mia P. Manansala, Arsenic and Adobo

“Erosion control coconut matting using derived products from coconut; Coir geotextiles.”
― Mr. MM

“The latik is almost done. Get the bowl and strainer ready. And get the maja blanca out of the fridge."
I followed her orders, and as my grandmother strained the browned coconut curds, or latik, from the coconut oil, I cut the coconut and corn pudding into squares. I helped my grandmother sprinkle the coconut curds on top of the cut pudding and stuck the tray back in the fridge. The texture was best when it was cold, so it'd stay there until it was time for dessert.
Next, I cleaned up the vegetable peels from the ginataang gulay my aunt had simmering on the stove, while my aunt fried the vegetable lumpia she'd just finished rolling.
"Lila, can you taste the stew and let me know if it needs anything?"
I grabbed a clean spoon and helped myself to a large scoop. The simple yet hearty dish contained various vegetables simmered in a savory coconut milk sauce. Fried tofu replaced the usual shrimp or pork so that my friends could enjoy it, too. "Mmm, you've really nailed the vegetable broth, Tita. I think it's great. Just serve the patis and bagoong on the side and it'll be fine."
Adeena and Elena were vegetarians, but they occasionally indulged in seafood, so giving them the option to add fish sauce and fermented shrimp paste instead of cooking it into the dish was nice.”
― Mia P. Manansala, Guilt and Ginataan