Ube Halaya Recipe:
2 kilos ube
1/2 cup (1 stick) unsalted butter
1 can (390g) Condensed Milk
1 can (370g) Evaporated Milk
1/4 Brown Sugar
Water (as needed)
Pressure cook 2 kilos of ube for 40 minutes
While ube is softening, Mix 1/2 cup butter, 1 can of condensed milk, 1 can evaporated milk, 1/4 brown sugar. Heat in medium heat until simmer.
Remove ube from pressure cooker then remove skin and mash the ube. Add it to the butter, milk and sugar mixture.
Simmer in low-medium heat while stirring occasionally. Add water if the mixture becomes too dry. Once the ube is completely mixed and has good consistency. Take off heat and cool. Once cooled down pass through a sieve for finer texture.
Keep in cool in fridge.
6 large stalks of green onions
4 tomatoes cut into chunks
4 medium red onions sliced
2 thumb-sized ginger cut into chunks
4 green chilis (sili espada)
1 Ulo sa tanigue (Spanish Mackarel Head)
1 cup of moringa leaves (Kalamunggay/Malunggay)
1.5 Liters Water
Put water to pot
Bring to a boil
Add fish head
Add tomatoes, red onions, ginger and chilies
Add about 3/4 tablespoon of salt, adjust to taste
Bring to simmer for 20 minutes
Add Moringa leaves and green onions
Serve with rice.
Dinoldog is the Filipino version of a squash soup. Made with coconut milk and dried fish to give it its distinctive savory taste.
1 Small Kalabasa (Squash) Cubed
1 cup Coconut Milk
1 Medium Sized Dried Fish
5 cloves Garlic (crushed)
1 Onion (Chopped)
1 teaspoon cooking oil
Rehydrate dried fish
Add oil to pan
Saute onions and garlic in medium heat
Shred dried fish
Add dried fish
Add coconut milk
Add water until covering kalabasa
Simmer until kalabasa is soft
Mash kalabasa into the soup
Serve with chicharon
Paksiw is a Filipino sour stew made out with pork or fish. This version uses Cebu lechon as its base and sans liver sauce (Bisaya Style).
1 kilo lechon head (chopped)
1 cup spiced coconut vinegar
1/2 cup soy sauce
2 clove garlic
2 red onions
2 teaspoons ground pepper corns
Place all ingredients in a large casserole.
Bring to a boil at medium-high heat.
Bring to a low heat
Simmer for 20 minutes
Serve hot with rice
Kinilaw is a Filipino raw fish dish similar to ceviche. In this recipe we show a simple way of making this wonderful fresh dish. A perfect compliment to a day at the beach with a beer in hand.
1 Kilo Yellow Fin (Ahi) Tuna (cubed)
1 Cup Spiced Coconut Vingear (suka nga tuba)
1/3 cup Coconut Cream (Gata)
Kalamansi Juice from 2 pieces
1 Small Onion (sliced)
1 Tomato (chopped)
Thumb sized Ginger
1 1/2 teaspoons salt
1. Add salt, kalamansi, onion tomato and ginger to tuna
2. Mix well
3. Add coconut milk and spiced vinegar. Mix well.
4. 'Cook' the tuna in the vinegar for at least 10 minutes or until the tuna starts becoming opaque.
5. Serve with beer and Enjoy
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Prefix +6332 for calls outside of Cebu or from mobile phonesPrefix +6332 for calls outside of Cebu or from mobile phones