Name: Easy Kansi Bulalo Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 kg beef shank (with bone marrow); 500g beef brisket or beef ribs (for added meatiness); 1 medium onion, chopped; 6 cups water (or adjust as needed); 2 stalks lemongrass (tanglad), pounded; 3 pieces batwan (or 2 tbsp tamarind paste as a substitute); 3 pieces green chilies (siling haba); 1 tbsp annatto powder (achuete) dissolved in 2 tbsp water; 1 tbsp fish sauce (patis); Salt and pepper to taste

Easy Kansi Bulalo Recipe

Kansi Bulalo is a flavorful Filipino dish with tender beef, bone marrow, tamarind broth, and vegetables. Perfect for comfort food lovers!

Kansi Bulalo: A Delicious Filipino Comfort Food with Tender Beef and Tamarind Broth

Kansi Bulalo is a traditional Filipino dish from the Visayas region, specifically from Bacolod City. It combines beef shank and bone marrow in a rich, flavorful broth. The beef is simmered for hours until it becomes tender, and the marrow adds a creamy richness that makes the broth thick and hearty. The slow-cooking method ensures that the beef and marrow release deep, savory flavors, creating a comforting and satisfying dish.

What makes Kansi Bulalo stand out from the more common Bulalo is the addition of tamarind, or sampalok, which gives the broth a distinct sourness. The tangy flavor of tamarind balances the richness of the beef and marrow, making the broth less heavy and more refreshing. This sourness sets Kansi apart from regular Bulalo, which is known for its milder, simpler taste. The combination of sour and savory in Kansi Bulalo creates a unique flavor profile that many find irresistible.

In addition to the beef and marrow, Kansi Bulalo includes vegetables such as corn on the cob and cabbage. The corn adds a slight sweetness, and the cabbage provides a mild crunch, both of which complement the rich broth. Some variations of the dish also include banana blossoms, which add another layer of flavor and texture to the soup. These vegetables help round out the dish and make it even more satisfying.

Kansi Bulalo is perfect for cool weather, making it a favorite comfort food for rainy days or special gatherings. It is commonly served with steamed rice, which soaks up the flavorful broth, making each bite even more filling. The dish is often enjoyed with family and friends, bringing people together for a warm and hearty meal.

The appeal of Kansi Bulalo lies not only in its taste but also in the slow-cooking method that brings out the best in simple ingredients. It reflects Filipino ingenuity in turning local, accessible ingredients into a rich and complex dish. Whether served during special occasions or as a comforting everyday meal, Kansi Bulalo offers warmth and satisfaction in every bowl. It is a perfect example of Filipino cuisine’s ability to create bold, delicious flavors with straightforward ingredients.

Best-seller Filipino Cookbooks:

Here is the easiest recipe for you to enjoy:

Easy Kansi Bulalo Recipe

Recipe by Yummy FoodCourse: Soups, MainCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Kansi Bulalo is a flavorful Filipino dish with tender beef, bone marrow, tamarind broth, and vegetables. Perfect for comfort food lovers!

Ingredients

1 kg beef shank (with bone marrow)
500g beef brisket or beef ribs (for added meatiness)
1 medium onion, chopped
6 cups water (or adjust as needed)
2 stalks lemongrass (tanglad), pounded
3 pieces batwan (or 2 tbsp tamarind paste as a substitute)
3 pieces green chilies (siling haba)
1 tbsp annatto powder (achuete) dissolved in 2 tbsp water
1 tbsp fish sauce (patis)
Salt and pepper to taste

Directions

Boil the Beef: In a large pot, bring water to a boil. Add the beef shank and brisket, then let it boil for 10 minutes. Remove the scum that rises to the top.
Simmer Until Tender: Add onions and lemongrass, then lower the heat. Cover and let it simmer for 1.5 to 2 hours or until the beef is tender. (If using a pressure cooker, cook for about 40 minutes.)
Add Flavor: Once the beef is tender, add batwan (or tamarind paste) and let it cook for another 10 minutes to release its sour flavor.
Color & Spice: Pour in the annatto water and add the green chilies. Stir and let it simmer for another 5 minutes.
Season to Taste: Add fish sauce, salt, and pepper to taste. Adjust the sourness or saltiness according to preference.
Serve Hot: Enjoy it with steamed rice and a side of patis with calamansi for extra flavor.

Best-seller Diabetic Cookbooks

You can add vegetables to your Kansi Bulalo to make it even more nutritious and flavorful. Some common vegetables that go well with this dish include bok choy, corn on the cob, and string beans. Simply add the vegetables of your choice during the cooking process and adjust the seasoning as needed. Enjoy your enhanced Kansi Bulalo with added vegetables!

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Easy Grilled Tuna Belly Recipe

The Easy Grilled Tuna Belly recipe is a quick and flavorful dish perfect for any meal, it celebrates the delicious flavors of tuna belly.

The Easy Grilled Tuna Belly recipe is a quick and flavorful dish perfect for any meal. This recipe highlights the rich, meaty texture of tuna belly, marinated in a savory and tangy mixture to enhance its natural flavors.

The marinade, a blend of soy sauce, calamansi or lemon juice, olive oil, minced garlic, ground black pepper, brown sugar, and salt, infuses the tuna with a delicious mix of savory, sweet, and tangy notes. The tuna belly pieces are thoroughly coated in this mixture and left to marinate for at least 30 minutes, allowing the flavors to penetrate deeply.

Grilling the tuna belly is straightforward and quick. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the marinated tuna for about 3-4 minutes on each side. The goal is to achieve a nice char while ensuring the fish remains moist and tender. Overcooking can dry out the tuna, so it’s essential to monitor the cooking time closely.

Once grilled, the tuna belly is transferred to a serving platter and can be garnished with chopped parsley or cilantro for a fresh, herbal touch. This dish pairs perfectly with steamed rice and a side of vegetables, or a simple dipping sauce made from soy sauce and calamansi for added zest.

This recipe is not only easy to prepare but also celebrates the rich, delicious flavors of tuna belly. Its simplicity and quick cooking time make it an excellent choice for a healthy and satisfying meal, showcasing the best of grilled seafood in Filipino cuisine.

Easy Grilled Tuna Belly Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

The Easy Grilled Tuna Belly recipe is a quick and flavorful dish perfect for any meal, it celebrates the delicious flavors of tuna belly.

Ingredients

1/2 kilo tuna belly, cleaned and cut into serving pieces
1/4 cup soy sauce
2 tablespoons calamansi juice or lemon juice
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground black pepper
1 tablespoon brown sugar
1/2 teaspoon salt
1 tablespoon chopped parsley or cilantro (optional, for garnish)

Directions

In a mixing bowl, combine the soy sauce, calamansi juice or lemon juice, olive oil, minced garlic, ground black pepper, brown sugar, and salt. Mix well until the sugar is dissolved.
Place the tuna belly pieces in the bowl with the marinade. Make sure each piece is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and have a light coating of ash.
Lightly oil the grill grates to prevent sticking. Place the marinated tuna belly pieces on the grill.
Grill for about 3-4 minutes per side, or until the fish is cooked through and has a nice char. Be careful not to overcook to keep the tuna moist and tender.
Remove the tuna belly from the grill and transfer to a serving platter.
Garnish with chopped parsley or cilantro, if desired.
Serve hot with steamed rice and a side of vegetables or a dipping sauce like soy sauce with calamansi.

Notes

Enjoy your delicious and easy grilled tuna belly, a perfect dish for a quick and flavorful meal!

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Image by Jeff Balbalosa from Pixabay

Easy Espasol Recipe

Espasol is a traditional Filipino delicacy hailing from the province of Laguna, known for its chewy texture and distinct flavor.

Espasol is a traditional Filipino delicacy hailing from the province of Laguna, known for its chewy texture and distinct flavor. This delightful treat is made primarily from glutinous rice flour and coconut milk, which are combined and cooked to create a dense and sticky dough. The unique preparation process and simple yet rich ingredients make espasol a beloved snack among Filipinos.

The process of making espasol begins with toasting glutinous rice flour in a skillet until it turns light brown and releases a nutty aroma. This step is crucial as it imparts a distinct flavor and aroma to the finished product. Once toasted, the flour is gradually added to a simmering mixture of coconut milk, sugar, vanilla extract, and a pinch of salt. The coconut milk gives the espasol a creamy, slightly sweet taste, which balances the nutty flavor of the toasted rice flour. This mixture is continuously stirred until it thickens into a dough-like consistency.

After cooking, the dough is allowed to cool slightly before it is shaped into logs. The traditional method involves rolling the dough into a log and then coating it with more toasted rice flour. This additional coating not only prevents the dough from sticking but also adds a layer of texture and flavor to the espasol. The log is then cut into smaller pieces, typically around 2-3 inches in length, and rolled again in the toasted flour for a final coating.

Espasol is enjoyed for its chewy texture and the harmonious blend of flavors from the toasted rice flour and the creamy coconut milk. Its simplicity and the method of preparation reflect the resourcefulness and culinary ingenuity of Filipino cuisine. Often wrapped in banana leaves or parchment paper, espasol is a popular pasalubong (souvenir) and is frequently enjoyed during festive occasions and family gatherings. This humble yet delicious treat continues to be a testament to the rich culinary heritage of the Philippines.

Easy Espasol Recipe

Recipe by Yummy FoodCourse: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Espasol is a traditional Filipino delicacy hailing from the province of Laguna, known for its chewy texture and distinct flavor.

Ingredients

2 cups glutinous rice flour, plus extra for dusting
1 cup granulated sugar
1 can (14 oz) coconut milk
1 teaspoon vanilla extract
1/2 teaspoon salt

Directions

Toast the Rice Flour:
In a large skillet over medium heat, toast the glutinous rice flour until it turns light brown and has a nutty aroma, about 10-15 minutes. Stir continuously to prevent burning. Set aside 1/2 cup of the toasted flour for dusting.
Prepare the Coconut Milk Mixture:
In a saucepan, combine the coconut milk, sugar, vanilla extract, and salt. Cook over medium heat, stirring continuously until the sugar dissolves and the mixture is well combined.
Combine Flour and Coconut Milk:
Gradually add the toasted glutinous rice flour to the coconut milk mixture, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens and pulls away from the sides of the pan, about 10-15 minutes.
Cool and Shape:
Remove the mixture from heat and let it cool slightly until it is safe to handle. Dust a clean surface with some of the reserved toasted rice flour.
Transfer the dough to the floured surface and shape it into a log. Roll the log in the toasted rice flour to coat it evenly.
Cut and Serve:
Cut the log into desired lengths, typically around 2-3 inches. Roll each piece in the toasted rice flour again to ensure they are fully coated.
Allow the espasol to cool completely before serving.

Notes

Espasol is a delicious Filipino rice cake, known for its chewy texture and sweet, nutty flavor. Enjoy this traditional treat as a snack or dessert.

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IMAGE SOURCE: Televido, CC BY-SA 4.0, via Wikimedia Commons

Sinigang na Salmon (Filipino Sinigang Recipe)

Let us uncover the secrets behind the delicious Sinigang na Salmon, a traditional dish that will captivate your taste buds.

Sinigang na Salmon is a traditional dish that has captured the hearts and taste buds of generations of Filipinos.

What exactly is Sinigang na Salmon, you might ask? It is a delicious sour broth, made with salmon, that has become an icon of Filipino cuisine. With its citrusy notes, tamarind touches, and a blend of fresh vegetables, this dish is an explosion of flavors that will transport you directly to the bustling streets of Manila.

Here is a YouTube video that is a good tutorial for learning how to cook Sinigang na Salmon:

The Origins of Sinigang na Salmon: Where Tradition Meets Innovation

To understand Sinigang na Salmon, we must first trace its origins. This dish is a Filipino adaptation of the traditional Sinigang, a sour broth that has been an integral part of Filipino cuisine for centuries. Originally, Sinigang was made with meats like beef, pork, or chicken, but over time, Filipinos have been experimenting with different proteins, including salmon.

The introduction of salmon in Sinigang is attributed to the growing influence of Western cuisine in Filipino gastronomy. As Filipinos explored new ingredients and culinary techniques, salmon, with its delicate flavor and texture, became an irresistible option for this traditional dish.

But don’t be mistaken, Sinigang na Salmon is not just a Sinigang with salmon! This dish is a true culinary masterpiece, where traditional Filipino flavors blend seamlessly with the richness of salmon. It’s as if the sea and the land have joined in a dance of flavors that will leave you craving for more.

Unveiling the Secrets of Sinigang na Salmon

Salmon is the star of this recipe, but not just any salmon. Filipinos seek out fresh, high-quality salmon that can withstand the acidity of the broth without losing its delicate texture.

But salmon is not the only key ingredient. Sinigang na Salmon also shines thanks to its citrusy notes, thanks to the use of tamarind. This ingredient, with its sour and slightly sweet flavor, is what gives the broth its characteristic touch that makes you want more.

And let’s not forget the vegetables. Tomatoes, okra, radishes, and other fresh vegetables come together to create a perfect balance of flavors and textures in this dish.

Sinigang na Salmon requires slow and careful cooking for all the flavors to meld to perfection. It’s as if the dish is being woven, layer by layer until it becomes a culinary masterpiece.

A Sensory Experience

When you have the Sinigang na Salmon in front of you, you can’t just dive in. Oh, no! You must take your time and savor every moment.

First, take a deep breath and inhale the aroma that emanates from this dish. Let yourself be enveloped by those citrusy notes and the subtle fragrance of the vegetables. It’s as if the sea and the land have united in a symphony of scents that transport you directly to the Philippines.

Then, take a spoonful and let it linger on your tongue. Feel how the flavors unfold, from the acidity of the tamarind to the softness of the salmon. It’s a dance of flavors that will make you close your eyes and sigh with satisfaction.

But don’t stop there, keep exploring! Taste the different vegetables, savor the broth, and let yourself be carried away by the texture and temperature of the dish. Each bite is a culinary adventure that brings you closer to the essence of Filipino cuisine.

And don’t forget, this is a dish to be enjoyed in the company of loved ones! So gather your dear ones, share this delicious treat, and let yourselves be swept away by the magic of this dish. Laugh, share stories, and create memories that will last forever.

This dish is much more than just a sour broth with salmon. It is a story of tradition, innovation, and culinary passion that has been passed down through generations. Each bite is a window into the cultural richness of the Philippines, an invitation to explore and delight in the flavors that have captivated Filipinos for centuries.

So, what are you waiting for? Go to the kitchen, gather the best ingredients, and prepare your own Sinigang na Salmon! Let yourselves be enveloped by the aromas, savor each bite, and create memories that will last forever. Because, at the end of the day, Sinigang na Salmon is not just a dish, it’s an experience that will transport you straight to the heart of the Philippines!

Sinigang na Salmon (Filipino Sinigang Recipe)

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Let us uncover the secrets behind the delicious Sinigang na Salmon, a traditional dish that will captivate your taste buds.

Ingredients

3 slices salmon steak
1 medium onion, quartered
1 large tomato, quartered
3 cloves garlic, chopped
1 radish (labanos), sliced thinly
6 pcs okra, cut into 2-inch pieces
1 cup water spinach (kangkong) or spinach leaves
2-3 pieces green chili peppers (siling haba)
1 packet sinigang mix (tamarind soup base
6 cups water
Fish sauce or salt to taste
2 tbsp cooking oil

Directions

Wash and cut the vegetables: quarter the onion and tomatoes, slice the radish, and cut the okra into 2-inch pieces.
Clean and cut the salmon into serving pieces. Set aside.
Heat the cooking oil in a large pot over medium heat.
Sauté the garlic.
Sauté the onions until they are translucent.
Add the tomatoes and cook until they soften and release their juices.
Add the green chili peppers and radish.
Add the okra.
Pour in the water and bring it to a boil.
Gently add the salmon pieces to the pot. Be careful not to break them apart.
Lower the heat and let the salmon cook for about 5-7 minutes until it is cooked through.
Add the sinigang mix. Stir well to dissolve and evenly distribute the souring agent.
Add the water spinach or spinach leaves. Cook for another 2-3 minutes.
Season with fish sauce or salt to taste.
Turn off the heat and let the soup sit for a few minutes to let the flavors meld together.
Serve hot with steamed rice.

Recipe Video

Notes

Enjoy your delicious and comforting Sinigang na Salmon!

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Original footage and image from “Sinigang na Salmon/Filipino Sinigang Recipe/JulianaStation” by JulianaStation. Licensed under Creative Commons Attribution 4.0.

Burong Mustasa (Fermented Mustard)

Burong Mustasa is a traditional Filipino dish that features pickled mustard greens. It is a condiment that adds a tangy and slightly spicy flavor to meals.

Burong Mustasa is a traditional Filipino dish that features pickled mustard greens. It is a condiment that adds a tangy and slightly spicy flavor to meals. The process of making Burong Mustasa involves fermenting the mustard greens with a mixture of rock salt, sugar, ginger, garlic, and optional red chili pepper. This fermentation process creates a unique and distinct taste profile, with a balance of sourness, sweetness, and a touch of heat. The mustard greens turn slightly soft and develop a delightful umami flavor during the fermentation period. Burong Mustasa is often enjoyed as a side dish or condiment alongside various Filipino dishes, adding a delightful zing to the meal. Its vibrant flavor and crunchy texture make it a popular choice among pickle lovers and those who appreciate the bold flavors of Filipino cuisine.

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Recipe for Burong Mustasa:

Burong Mustasa (Fermented Mustard)

Recipe by Yummy FoodCourse: SidesCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Calories

kcal

Burong Mustasa is a traditional Filipino dish that features pickled mustard greens. It is a condiment that adds a tangy and slightly spicy flavor to meals.

Ingredients

1 bunch of mustard greens
2 tablespoons rock salt
2 tablespoons sugar
1 tablespoon ginger, finely chopped
2 cloves garlic, minced
1 red chili pepper, sliced (optional)

Directions

Wash the mustard greens thoroughly under cold water. Cut off the tough stems and discard them. Chop the leaves into bite-sized pieces.
In a mixing bowl, combine the rock salt and sugar. Toss the mustard greens in the mixture, ensuring they are evenly coated.
Add the ginger, garlic, and sliced chili pepper (if using) to the bowl. Mix well, using your hands to massage the ingredients into the greens. This helps to release their flavors.
Transfer the mixture to a clean jar or container. Press the greens down firmly to remove any air pockets and ensure they are fully submerged in their liquid.
Cover the jar loosely with a lid or plastic wrap. Allow the mustard greens to ferment at room temperature for 2 to 3 days, depending on your desired level of sourness. Check the jar daily and press down the greens to keep them submerged.
Once the desired level of fermentation is reached, transfer the Burong Mustasa to the refrigerator to slow down the fermentation process. It can be stored for up to a month.
Serve Burong Mustasa as a side dish or condiment alongside your favorite Filipino dishes. Enjoy its tangy and flavorful taste!

Notes

The fermentation time can vary depending on the temperature of your environment. Warmer temperatures may cause the fermentation process to happen faster.
Feel free to adjust the amount of sugar and chili pepper according to your taste preferences.
Make sure to use a clean and sterilized jar or container to avoid any unwanted bacteria during the fermentation process.
Burong Mustasa pairs well with fried or grilled dishes, as well as steamed rice.

Nutrition Facts

1 servings per container

Amount Per ServingCalories25
% Daily Value *
Total Fat 0g 0%
Sodium 840mg 37%
Total Carbohydrate 5g 2%
- Dietary Fiber 1g 4%
Protein 1g 2%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

Easy Barbecue Rub Recipe

A barbecue rub, often referred to simply as a “rub,” is a mixture of herbs, spices, salt, sugar, and sometimes additional flavorings that is applied to meat before it’s cooked.

Easy Barbecue Rub Recipe

A barbecue rub, often referred to simply as a “rub,” is a mixture of herbs, spices, salt, sugar, and sometimes additional flavorings that is applied to meat before it’s cooked. The purpose of a rub is to enhance the flavor of the meat, create a flavorful crust when grilled or smoked, and often add a touch of color to the finished dish.

Rubs are commonly used in barbecue and grilling to infuse meats with a combination of savory, spicy, sweet, and sometimes smoky flavors. They can be used on a variety of meats, such as ribs, brisket, pork shoulder, chicken, and more. The specific ingredients in a rub can vary widely based on personal preferences and regional barbecue styles.

To use a rub, you simply apply it generously to the surface of the meat, gently patting it onto the surface to ensure it adheres. The meat is then typically allowed to rest for a period of time before cooking, allowing the flavors of the rub to permeate the meat.

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Recipe for Barbecue Rub:

Easy Barbecue Rub Recipe

Recipe by Yummy FoodCuisine: AmericanDifficulty: Easy

A barbecue rub, often referred to simply as a “rub,” is a mixture of herbs, spices, salt, sugar, and sometimes additional flavorings that is applied to meat before it’s cooked.

Ingredients

1 cup (180 g/6.3 oz) brown sugar
¼ cup (75 g/2.6 oz) salt
¼ cup (40 g/1.4 oz) garlic powder
1 cup (160 g/5.6 oz) paprika
¼ cup (40 g/1.4 oz) chipotle powder
3 tbsp cayenne pepper
3 tbsp dried rosemary
¼ cup (40 g/1.4 oz) chili powder
¼ cup (30 g/1.1 oz) dehydrated lemon peel

Directions

Combine all ingredients in an airtight container.

Nutrition Facts

4 servings per container

Amount Per ServingCalories5
% Daily Value *
Total Fat 0g 0%
- Saturated Fat 0g 0%
- Trans Fat 0g
Cholesterol 0mg 0%
Sodium 260mg 12%
Total Carbohydrate 1.3g 1%
- Dietary Fiber 0g 0%
- Total Sugars 1.2g
Protein 0g 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Serving Size: 1 teaspoon (5 g)
Servings Per Recipe: 128

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IMAGE SOURCE: urbanbohemian

RECIPE SOURCE: WIKI COOKBOOK

Easy Halayang Ube (Purple Yam Jam) Recipe

Halayang Ube, or Ube Halaya, is a popular Filipino dessert made from purple yam, known as “ube” in Tagalog.

Halayang Ube, or Ube Halaya, is a popular Filipino dessert made from purple yam, known as “ube” in Tagalog. It is a sweet and creamy purple-hued dessert with a smooth and velvety texture. To make Halayang Ube, the ube is first boiled or steamed, then mashed or grated to create a paste. The ube paste is then cooked with coconut milk and/or evaporated milk, condensed milk, sugar, and butter until it thickens and forms a rich and luscious dessert. Halayang Ube is commonly enjoyed on its own, as a filling for pastries like Ube Hopia or Ube Pandesal, or as a topping for ice cream or halo-halo, a popular Filipino dessert. This delightful purple yam dessert is a favorite during special occasions and celebrations in the Philippines, and its vibrant color and unique flavor make it a beloved treat for many.

Best-seller Filipino Cookbooks:

Recipe for Halayang Ube (Purple Yam Jam):

Easy Halayang Ube (Purple Yam Jam) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Halayang Ube, or Ube Halaya, is a popular Filipino dessert made from purple yam, known as “ube” in Tagalog.

Ingredients

1 kilo ube yam root
1 can (14 ounces) of evaporated milk
2 cans (12 ounces) of condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

Directions

In a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
Peel and finely grate the ube yam.
Heat a big wok on medium heat.
Melt butter or margarine, and add the condensed milk and vanilla flavoring. Mix well.
Add the grated ube yam.
Adjust the heat to low
Mix the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
Add the evaporated milk and continue to mix for another 15 minutes.
Let cool and place on a large platter.
Refrigerate before serving the halayang ube.

Notes

Before serving, you may spread additional butter or margarine on top of the jam.
For the sweet tooth, sprinkle a little sugar on top of the jam after placing it on the large platter.
Instead of manually grating the ube, you may cut it into cubes and use a blender to powderize the ube.

Nutrition Facts

10 servings per container

Serving Size100

Amount Per ServingCalories150
% Daily Value *
Total Fat 6g 8%
- Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 40mg 2%
Total Carbohydrate 22g 8%
- Total Sugars 18g
Protein 2g 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Let me know what you think and enter your comments below!

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IMAGE SOURCE: Televido, CC BY-SA 4.0, via Wikimedia Commons

Easy Ensaladang Lato (Seaweed Salad) Recipe

Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads. To prepare ensaladang lato, the seaweed is typically blanched briefly in boiling water to soften it slightly. It is then mixed with chopped tomatoes, onions, and sometimes salted egg or shrimp paste for added flavor. The salad is often dressed with vinegar and calamansi (a local citrus fruit) juice to enhance its tangy taste. Ensaladang Lato is a refreshing and popular side dish in Filipino cuisine, commonly enjoyed with grilled or fried seafood or meat dishes, and it offers a unique texture and flavor that captures the essence of the sea.

Best-seller Filipino Cookbooks:

Here’s a simple recipe for Ensaladang Lato:

Easy Ensaladang Lato (Seaweed Salad) Recipe

Recipe by Yummy FoodCourse: Salads, AppetizersCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minute

Calories

kcal

Total time

minutes

Ingredients

1 cup fresh lato (sea grapes/green caviar)
1 small tomato, diced
1 small red onion, thinly sliced
1 salted egg, chopped (optional)
2 tablespoons shrimp paste (bagoong), for dressing
2 tablespoons vinegar (preferably cane or coconut vinegar)
1 tablespoon calamansi juice (or lemon juice) for extra tang (optional)
Freshly ground black pepper, to taste

Directions

Wash the fresh lato thoroughly in cold water to remove any sand or debris. Drain well.
In a pot, bring water to a boil. Blanch the lato by quickly dipping it into the boiling water for about 5-10 seconds. Immediately remove and place the blanched lato in a bowl of ice water to stop the cooking process. This will help maintain its crunchy texture.
Drain the lato from the ice water and transfer it to a mixing bowl.
Add the diced tomato, thinly sliced red onion, and chopped salted egg (if using) to the bowl with lato.
In a separate small bowl, combine the shrimp paste, vinegar, and calamansi juice (if using). Mix well to create the dressing.
Pour the dressing over the lato and vegetables in the mixing bowl. Gently toss everything together until the ingredients are evenly coated with the dressing.
Season with freshly ground black pepper to taste.
Transfer the Ensaladang Lato to a serving dish.

Notes

Serve this refreshing Filipino seaweed salad as a side dish or appetizer alongside your favorite grilled or fried seafood or meat dishes. Enjoy the unique texture and tangy flavor of Ensaladang Lato!
The nutrition information provided below is an estimate and may vary based on the specific brands and amounts of ingredients used.

Nutrition Facts

4 servings per container

Amount Per ServingCalories50
% Daily Value *
Total Fat 2g 3%
Sodium 300mg 14%
Total Carbohydrate 7g 3%
- Dietary Fiber 3g 11%
- Total Sugars 2g
Protein 2g 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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IMAGE SOURCE: Obsidian Soul, CC BY-SA 4.0, via Wikimedia Commons

Easy Ginisang Sayote Recipe

Ginisang Sayote, also known as Sauteed Chayote, is a popular Filipino vegetable dish made with chayote (sayote) as the main ingredient.

Ginisang Sayote, also known as Sauteed Chayote, is a popular Filipino vegetable dish made with chayote (sayote) as the main ingredient. Chayote is a light green, pear-shaped vegetable with a mild and slightly sweet flavor. In this dish, the chayote is usually sliced or diced and sautéed with garlic, onions, and sometimes tomatoes. It can be cooked with other vegetables like carrots, bell peppers, or green beans, and often seasoned with fish sauce or soy sauce for added umami flavor. Ginisang Sayote is a simple, quick, and nutritious side dish that pairs well with rice and is commonly enjoyed in Filipino households and restaurants.

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Here’s a delicious recipe for Ginisang Sayote (Sauteed Chayote):

Easy Ginisang Sayote Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Ginisang Sayote, also known as Sauteed Chayote, is a popular Filipino vegetable dish made with chayote (sayote) as the main ingredient.

Ingredients

2 medium-sized chayote (sayote), peeled, pitted, and thinly sliced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, thinly sliced
1 medium-sized tomato, diced (optional)
1 small carrot, julienned (optional)
1 small red bell pepper, thinly sliced (optional)
2 tablespoons fish sauce (or soy sauce for a vegetarian option)
1/4 cup water or vegetable broth
Salt and pepper to taste

Directions

Prepare the chayote by peeling the skin and removing the pit in the center. Rinse it well and thinly slice it. Set aside.
In a large pan or wok, heat the vegetable oil over medium heat.
Add the minced garlic and sauté until it becomes fragrant and lightly golden.
Add the sliced onions and continue to sauté until they become translucent.
If using, add the diced tomatoes, julienned carrot, and sliced red bell pepper. Stir-fry for a few minutes until the vegetables start to soften.
Add the sliced chayote to the pan, and stir-fry everything together for about 2 minutes.
Pour in the fish sauce (or soy sauce) and water (or vegetable broth) to the pan. Mix everything well, ensuring that the chayote is coated with the seasonings.
Cover the pan and let it simmer on low heat for about 5-7 minutes or until the chayote is tender but still slightly crisp.
Season with salt and pepper to taste.
Remove from heat and transfer the Ginisang Sayote to a serving dish.

Notes

Serve hot as a delicious and nutritious side dish with steamed rice. Enjoy your Ginisang Sayote! You can customize this recipe by adding other vegetables or protein, such as shrimp, chicken, or tofu, to suit your taste preferences.

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