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“RATS. In sewers. In religions. In words like pirate, desperate, and narrative. Rats infest this glossary as surely as words and mushrooms.”
― Jeff VanderMeer, City of Saints and Madmen

“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)
Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles
Baon (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 Tagalog.com)
Embutido (ehm-puh-tee-doh)---Filipino meatloaf
Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory
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)
Kesong puti (keh-sohng poo-tih)---A kind of salty cheese
Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies
Lumpia (loom-pyah)---Filipino spring rolls (many variations)
Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried)
Mamón (mah-MOHN)---Filipino sponge/chiffon cake
Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam
Meryenda (mehr-yehn-dah)---Snack/snack time
Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal)
Patis (pah-tees)---Fish sauce
Salabat (sah-lah-baht)---Filipino ginger tea
Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations)
Ube (oo-beh)---Purple yam”
― Mia P. Manansala, Arsenic and Adobo

“FOOD

Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations)
Bibingka (bih-bing-kah)--- Lightly sweetened rice cake, commonly consumed around Christmas. There are many varieties, but the most common is baked or grilled in a banana leaf-lined mold and topped with sliced duck eggs, butter, sugar, and/or coconut.
Buko (boo-koh)--- Young coconut
Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge
Lambanog (lahm-bah-nohg)--- Filipino coconut liquor
Lumpia (loom-pyah)--- Filipino spring rolls (many variations)
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.
Pandesal (pahn deh sahl)--- Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal)
Patis (pah-tees)--- Fish sauce
Pinipig (pih-nee-pig)--- Young glutinous rice that's been pounded flat, then toasted. Looks similar to Rice Krispies.
Salabat (sah-lah-baht)--- Filipino ginger tea
Tuyo (too-yoh)--- Dried, salted fish (usually herring)
Ube (oo-beh)--- Purple yam”
― Mia P. Manansala, Blackmail and Bibingka

“RON BRACKIN'S TEXAS GLOSSARY "Peccadello" n. roadkill.”
― Ron Brackin

“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-rohs cahl-doh)---A soothing rice porridge containing chicken, ginger, and green onions
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. The name means "mix-mix" because it's a mix of many different things and you usually mix it all together to eat it.
Lumpia (loom-pyah)---Filipino spring rolls (many variations)
Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam (also known as "minatamis na bao")
Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written as "pan de sal")
Patis (pah-tees)---Fish sauce
Salabat (sah-lah-baht)---Filipino ginger tea
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
Turon (tuh-rohn)---Sweet banana and jackfruit spring rolls, fried and rolled in caramelized sugar
Ube (oo-beh)---Purple yam”
― Mia P. Manansala, Homicide and Halo-Halo

“SOME PASTRY TERMS

Chef de pâtissier: pastry chef
Gâteau: rich, elaborate sponge cake that can be molded into shapes, typically containing layers of crème, fruit, or nuts
Pâtisserie(s): pastry/pastries
Brioche(s): a soft, rich bread with a high egg and butter content
Pain aux raisins: a flaky pastry filled with raisins and custard
Chaussons aux pommes: French apple turnovers
Pâte à choux: a light, buttery puff pastry dough
Éclair: oblong desserts made of choux pastry filled with cream and topped with icing (often chocolate)
Tarte au citron: lemon tart
Macaron: a meringue-based confectionary sandwich filled with various flavored ganache, creams, or jams
Croquembouche: a cone-shaped tower of confection created out of caramel-dipped, cream-filled pastry puffs and swathed in spun sugar threads, often served at French weddings or on special occasions
Saint-Honoré: a dessert named for the patron saint of bakers and pastry chefs
Pâte feuilletée: a light, flaky puff pastry
Vanilla crème pâtissière: vanilla pastry cream
Hazelnut crème chiboust: a pastry cream lightened with Italian meringue
Paris-brest: a wheel-shaped dessert made of pâte à choux and filled with praline cream. Created in 1910 by chef Louis Durand to commemorate the Paris-Brest, a bicycle race.”
― Kristen Callihan, Make It Sweet

“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-rohz cahl-doh)---A savory rice porridge made with chicken, ginger, and other aromatics
Champorado (chahm-puh-rah-doh)---Sweet chocolate rice porridge
Lumpia (loom-pyah)---Filipino spring rolls (many variations)
Malunggay (mah-loong-gahy)---An edible plant, also known as moringa, with many health benefits
Mamon (mah-mohn)---A Filipino chiffon cake, made in individual molds as opposed to a large, shared cake
Matamis na bao (mah-tah-mee 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
Ube (oo-beh)--- Purple yam”
― Mia P. Manansala, Murder and Mamon

“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