Category: Sides

Brown (Wholemeal) Chapati

Brown (Wholemeal) Chapati is a popular unleavened flatbread in South Asian cuisine, particularly in Indian and Pakistani households.

Brown (Wholemeal) Chapati is a popular unleavened flatbread in South Asian cuisine, particularly in Indian and Pakistani households. Made from whole wheat flour, this chapati is a healthier alternative to traditional white flour chapati, providing more fiber and nutrients.

Brown (Wholemeal) Chapati Description

Brown chapati is characterized by its slightly denser texture and nutty flavor, which comes from using whole wheat flour. The dough is prepared by mixing whole wheat flour with water, a pinch of salt, and a small amount of oil. This mixture is kneaded into a smooth, pliable dough, which is then divided into small balls. Each ball is rolled out into a thin, round flatbread.

Cooking brown chapati requires a hot, dry skillet or griddle, or a tawa. The rolled dough is placed on the heated tawa and cooked until brown spots appear on both sides. The chapati is often pressed down gently with a cloth or spatula to encourage it to puff up, creating a light and fluffy texture inside while remaining slightly crispy on the outside.

Brown chapati is a versatile bread that can be paired with a variety of dishes. It’s commonly served with curries, vegetables, and lentils, or used as a wrap for meats and other fillings. Its wholesome, hearty taste complements spicy and flavorful dishes, making it a staple in many diets.

The video below demonstrates how to make brown chapati:

The video demonstrates how to make brown chapati. The ingredients used are hot water, salt, cooking oil, and honey. To make the dough, flour is mixed with hot water, salt, oil, and honey in a bowl. The dough is then kneaded until smooth and left to rest covered for 30 minutes.

Once the dough has rested, it is rolled into balls and then flattened and rounded into individual chapatis. The chapatis are cooked one at a time on a hot tawa or griddle. Bubbles will form on the surface as it cooks, indicating it is time to flip the chapati over. The other side is cooked until brown spots appear.

The cooked chapatis are soft, puffed up and have a sweet fragrance coming from the honey that was added. In the end, the homemade brown chapatis are shown to be very soft and flaky having achieved the right consistency and taste from using honey instead of sugar. The maker declares them ready to serve and enjoy while the food is still hot.

Brown (Wholemeal) Chapati

Tips for Best Results

  • Resting the dough helps to relax the gluten, making the chapatis softer.
  • Ensure the tawa or skillet is hot enough before placing the chapati on it to achieve the best puffing and texture.
  • Use a gentle but firm touch when pressing the chapati to encourage puffing.

Nutritional Benefits

Wholemeal chapati is rich in dietary fiber, vitamins, and minerals. It is a healthier alternative to white flour bread, aiding in digestion and providing sustained energy. The use of whole wheat flour also helps to keep you fuller for longer, making it an excellent choice for a balanced diet.

Enjoy the wholesome goodness of brown (wholemeal) chapati with your meals, and savor its rich, nutty flavor that perfectly complements a variety of dishes.

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VIDEO: Darma Gourmet

Easy Ginisang Ampalaya with Egg Recipe

Ginisang Ampalaya with Egg is a quintessential Filipino dish that combines the robust bitterness of ampalaya (bitter melon) with the savory richness of eggs.

Ginisang Ampalaya with Egg is a quintessential Filipino dish that combines the robust bitterness of ampalaya (bitter melon) with the savory richness of eggs. This dish is a staple in many Filipino households, celebrated for its simple preparation and health benefits. Ampalaya is known for its medicinal properties, including its potential to regulate blood sugar levels and boost the immune system.

The dish starts with thinly sliced ampalaya, which is typically soaked in salt water to reduce its inherent bitterness. This step is crucial for those who are not accustomed to the strong flavor of bitter melon. After soaking, the ampalaya is sautéed with a flavorful base of garlic, onions, and tomatoes. These ingredients add layers of flavor, balancing the bitterness with sweetness and acidity.

Once the vegetables are tender, beaten eggs are poured into the pan, creating a rich and creamy texture that envelops the ampalaya. The eggs not only add protein to the dish but also help to mellow out the bitterness of the bitter melon. The final touch is a seasoning of soy sauce or fish sauce, which enhances the savory depth of the dish and adds a hint of umami.

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Easy Ginisang Ampalaya with Egg Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Ginisang Ampalaya with Egg is a quintessential Filipino dish that combines the robust bitterness of ampalaya (bitter melon) with the savory richness of eggs.

Ingredients

  • 2 medium-sized ampalaya (bitter melon), sliced thinly

  • 1-2 tablespoons salt

  • 3 tablespoons vegetable oil

  • 1 medium onion, sliced

  • 3 cloves garlic, minced

  • 2 medium tomatoes, chopped

  • 2 large eggs, beaten

  • 2 tablespoons soy sauce or fish sauce

  • Ground black pepper to taste

Directions

  • Slice the bitter melon in half lengthwise, scoop out the seeds, and cut it into thin slices.
  • Place the slices in a bowl, sprinkle with salt, and let it sit for 15-20 minutes. This helps reduce the bitterness.
  • Rinse the slices thoroughly under cold water and drain well.
  • Heat the vegetable oil in a large pan over medium heat.
  • Sauté the onion until it becomes translucent.
  • Add the garlic and cook until fragrant.
  • Stir in the tomatoes and cook until they soften.
  • Add the prepared ampalaya slices to the pan. Sauté for about 5-7 minutes until tender but still slightly crisp.
  • Pour in the beaten eggs and let them set slightly before stirring. Cook until the eggs are fully set and mixed well with the vegetables.
  • Season with soy sauce or fish sauce and ground black pepper to taste.
  • Mix everything thoroughly and adjust the seasoning if necessary.

Tips for Best Results

  • To further reduce bitterness, you can blanch the ampalaya slices in boiling water for a minute before soaking them in salt water.
  • Ensure the eggs are well-beaten for a fluffy and light texture.
  • Adjust the amount of soy sauce or fish sauce to your taste preference, as this can significantly alter the flavor profile of the dish.

Ginisang Ampalaya with Egg Serving Suggestions

Ginisang Ampalaya with Egg is best served hot, paired with steamed white rice. It can be enjoyed as a main dish for lunch or dinner. This simple yet flavorful dish is not only a comfort food for many Filipinos but also a nutritious addition to any meal, providing a good balance of vitamins, minerals, and protein.

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Easy Sourdough Bread Recipe | Tartine Basic Country Bread

Sourdough bread is a traditional type of bread made from a simple mixture of flour, water, salt, and naturally occurring yeast and bacteria.

Sourdough bread is a traditional type of bread made from a simple mixture of flour, water, salt, and naturally occurring yeast and bacteria. What sets sourdough apart from other types of bread is its unique fermentation process, which gives it a distinct tangy flavor and chewy texture. This process begins with a sourdough starter, a mixture of flour and water that captures wild yeast and bacteria from the environment. As the starter ferments, it becomes populated with a diverse community of microorganisms, including lactobacilli and wild yeast strains, which give sourdough its characteristic flavor and texture.

To make sourdough bread, a portion of the sourdough starter is mixed with flour, water, and salt to form a dough. This dough is then kneaded and allowed to ferment for an extended period, typically overnight or longer. During this time, the wild yeast and bacteria in the starter metabolize the sugars in the flour, producing carbon dioxide gas and organic acids. The carbon dioxide gas is trapped in the dough, causing it to rise, while the organic acids impart a tangy flavor to the bread.

After fermentation, the dough is shaped into loaves and allowed to proof before being baked in a hot oven. The high heat of the oven causes the carbon dioxide gas in the dough to expand further, creating an airy and light crumb, while the crust becomes golden and crisp.

The resulting sourdough bread is characterized by its tangy flavor, chewy texture, and rustic appearance. It pairs well with a variety of toppings and accompaniments, from butter and jam to cheese and charcuterie. Sourdough bread is also prized for its long shelf life and nutritional benefits, as the fermentation process helps to break down gluten and phytic acid, making it easier to digest and increasing the bioavailability of nutrients.

Overall, sourdough bread is more than just a type of bread—it’s a culinary tradition that has been passed down for generations. Its unique flavor, texture, and fermentation process make it a favorite among bread enthusiasts and a staple in kitchens around the world.

VIDEO SOURCE: The Regular Chef

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Easy Max’s-Style Sizzling Tofu Recipe

Max’s-Style Sizzling Tofu is a delectable and flavorful dish inspired by the renowned Filipino restaurant, Max’s Restaurant.

Max’s-Style Sizzling Tofu is a delectable and flavorful dish inspired by the renowned Filipino restaurant, Max’s Restaurant. This dish features cubes of tofu served on a sizzling hotplate, topped with a savory and tangy sauce infused with a harmonious blend of Asian flavors. It is a vegetarian-friendly option that has gained popularity for its delicious taste and satisfying texture.

At the heart of Max’s-Style Sizzling Tofu is the tofu itself, which is typically cut into bite-sized cubes before being fried to golden perfection. This frying process gives the tofu a crispy exterior while maintaining a soft and creamy interior, creating a delightful contrast in texture.

The sauce that accompanies the tofu is what truly sets this dish apart. It is a flavorful combination of mayonnaise, oyster sauce, garlic, onions, and bell peppers, simmered together until thick and fragrant. The addition of chili peppers adds a subtle kick of heat, while a touch of sugar balances out the flavors, creating a well-rounded and addictive sauce.

Once the tofu is cooked and the sauce is prepared, they are combined and heated together on a sizzling hotplate, resulting in a tantalizing aroma that wafts through the air. The hotplate ensures that the dish arrives at the table piping hot, with the tofu sizzling and the sauce bubbling, adding to the excitement and anticipation of the dining experience.

Max’s-Style Sizzling Tofu is often garnished with onions and chilis for a pop of freshness and color. It is typically served with steamed rice on the side, allowing diners to enjoy the tofu and sauce alongside the fluffy grains of rice.

This dish has become a favorite among vegetarians and tofu enthusiasts alike, thanks to its bold flavors, satisfying textures, and playful presentation. Whether enjoyed as an appetizer, a side dish, or a main course, Max’s-Style Sizzling Tofu is sure to delight the taste buds and leave diners craving more of its irresistible goodness.

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Easy Max’s-Style Sizzling Tofu Recipe

Recipe by Yummy FoodCourse: Appetizers, Sides, MainCuisine: FilipinoDifficulty: Easy

Max’s-Style Sizzling Tofu is a delectable and flavorful dish inspired by the renowned Filipino restaurant, Max’s Restaurant.

Ingredients

  • 500 g Chinese Tofu

  • 1/2 cup mayonnaise

  • 1 bell pepper, finely chopped

  • 3 tbsp oyster sauce

  • 3 cloves garlic, minced

  • 1 white onion, chopped

  • 2 tbsp water

  • 1 tsp sugar

  • 1/2 tsp ground black pepper

  • 1/2 tsp dried parsley flakes

  • 2 finger chilies, sliced

  • onion leeks

Directions

  • Start by heating oil in a deep pan.
  • Cut up the Chinese tofu into cubes and fry in the hot oil until golden brown.
  • Drain fried tofu in paper towels.
  • In a bowl, combine mayonnaise, oyster sauce, sugar, parsley, and pepper. Mix well, and add water until the desired thickness is achieved. Adjust to taste accordingly.
  • Heat the mayo mixture in low heat while stirring constantly for 2 minutes.
  • Then add the bell pepper and continue stirring for 1 more minute.
  • Heat up a sizzling plate then add a small amount of vegetable oil.
  • Saute garlic and onions until cooked, then add the tofu and the mayo dressing. Mix well.
  • Sprinkle with sliced finger chilies, parsley flakes, onion leeks, and more onions.
  • Serve sizzling and enjoy!

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Traditional Indian Tomato Gravy Recipe

This traditional Indian tomato gravy, a staple in Indian cuisine, serves as a base that can easily accommodate a wide array of ingredients.

This traditional Indian tomato gravy, a staple in the rich tapestry of Indian cuisine, serves as a versatile and dynamic base that can easily accommodate a wide array of ingredients, transforming them into what is popularly known around the world as “curry.” This term, though somewhat oversimplified, refers to a variety of dishes in Indian cuisine characterized by their complex flavors, spicy aromas, and rich textures. The beauty of this tomato gravy lies in its flexibility; it can seamlessly incorporate vegetables, boiled eggs, cubed paneer (a fresh, unsalted white cheese), or chunks of chicken, each ingredient soaking up the gravy’s depth of flavor to create a distinct dish every time.

The process of turning this gravy into a curry involves simmering the chosen main ingredient(s) within the gravy until they are perfectly cooked and have absorbed its aromatic spices and tangy essence. For instance, when vegetables are added, they become tender and flavorful, absorbing the rich tomato and spice notes. Boiled eggs, when halved and simmered in the gravy, offer a delightful contrast in textures, from the softness of the egg whites to the creaminess of the yolks. Cubed paneer, on the other hand, becomes a soft, porous carrier for the gravy’s vibrant flavors, while chicken pieces cooked in this sauce are transformed into a succulent, mouth-watering preparation.

Curries made with this tomato gravy are traditionally served alongside plain white rice or various rice mixtures, such as biryanis or pilafs, where the simplicity of the rice provides a perfect backdrop to the complexity of the curry. The gravy’s rich and tangy flavors complement the neutral taste of rice, making for a balanced and satisfying meal. This combination is not only a staple in many Indian households but also a testament to the Indian culinary philosophy of balance, where every bite harmonizes the spectrum of flavors and textures.

Moreover, this traditional Indian tomato gravy and its resultant curries are a celebration of India’s culinary diversity. Depending on the region, the recipe for the gravy can vary, incorporating local spices, herbs, and cooking techniques, thus offering a unique taste of the geographical and cultural landscape of the country. It embodies the essence of Indian cuisine, where food is not just sustenance but an art form that brings together family and friends, symbolizing unity, tradition, and the joy of sharing a meal.

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Here is the recipe for Traditional Indian Tomato Gravy Recipe:

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Traditional Indian Tomato Gravy Recipe

Recipe by Yummy FoodCuisine: IndianDifficulty: Easy

This traditional Indian tomato gravy, a staple in Indian cuisine, serves as a base that can easily accommodate a wide array of ingredients.

Ingredients

  • 5 tomatoes, diced large

  • 1 onion, diced small

  • 1 tablespoon ghee

  • ½ teaspoon ginger paste

  • 5 cloves garlic, pounded

  • 1 teaspoon chilli powder

  • ½ teaspoon coriander powder

  • ½ teaspoon cumin powder

  • ¼ teaspoon turmeric powder

  • Salt to taste

Directions

  • Fry the onions in hot ghee until they start to brown.
  • Add the ginger and garlic and stir, then add the powdered spices. Blend well.
  • Throw in the tomatoes and salt to taste.
  • Turn the flame down to medium and cover for ten minutes. This will form a spicy gravy to which you can add any mixture of vegetables or boiled eggs or fried fish or chicken or lamb/goat.

Notes

  • If adding cooked vegetables, keep the pot on the flame until they are uniformly heated; for uncooked vegetables, cook as long as necessary.
  • With chicken/lamb/goat, add the marinated poultry/meat after frying the ginger garlic paste and adding the dry spice powders. Sear the poultry/meat on high heat, turning the pieces continuously for about 10–15 minutes until the juices get sealed inside. Add the tomatoes after this step. Continue cooking as per above recipe. Alternatively, you have the option of frying /roasting/grilling the marinated poultry/meat separately, before adding to the curry, then letting it simmer for at least 20 minutes.
  • You can add a little cayenne and cumin and leave out the chili powder (though “chili powder” in Indian recipes is cayenne/powdered chilis)
  • Depending on the freshness of your spices, you may want to add extra spices in the same ratio to achieve a stronger flavour.
  • Generally, in Indian cuisine, for lamb or goat (known locally as ‘mutton’), you can use all the above ingredients to make the gravy (curry). Some recipes use curd/yogurt, while some use tomatoes for the balancing tart flavour. With chicken, lamb and goat, marination is preferred. Also, various spice powders and spices (sabut garam masala) are added depending on the recipe. For example, cloves and cinnamon can be added to the hot oil, to give an excellent flavour.
  • For a vegan version of this recipe, substitute the ghee with coconut oil or other vegetable oil.
  • You can also use a pressure cooker instead of the stovetop; in this case, cook it for 6−7 whistles on a medium flame. This is especially useful when cooking lamb or goat as the meat is tougher than chicken.
  • You can also use fried onions as garnish to get a gravy with a different flavor. This is used frequently in chicken recipes.

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

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Easy Com Chien (Vietnamese Fried Rice)Recipe

Com Chien, or Vietnamese Fried Rice embodies the essence of Vietnamese cooking – simple with complex flavors, versatile and satisfying.

Com Chien: Exploring the Richness of Vietnamese Fried Rice

In the vibrant tapestry of Vietnamese cuisine, one dish stands out as a flavorful and comforting staple: Com Chien, or Vietnamese Fried Rice. Com Chien embodies the essence of Vietnamese cooking – simple yet bursting with complex flavors, versatile yet deeply satisfying. This beloved dish has earned its place as a favorite among locals and travelers alike, offering a tantalizing journey for the palate.

At its core, Com Chien is a celebration of rice – the staple grain that forms the backbone of Vietnamese cuisine. Fragrant jasmine rice, cooked to perfection, serves as the canvas upon which a symphony of flavors is painted. Each grain of rice is infused with the aromas of garlic, shallots, and perhaps a hint of smokiness from the wok, creating a base that is both delicate and robust.

What sets this Vietnames Fried Rice apart is its ability to transform humble ingredients into a culinary masterpiece. Traditional variations may include a medley of ingredients such as succulent shrimp, tender chicken, savory lap cheong (Chinese sausage), and crisp vegetables like carrots, peas, and scallions. The marriage of textures – from the tender proteins to the crunchy vegetables – adds depth and dimension to every mouthful.

But it is not just the ingredients that define Com Chien; it is also the meticulous balance of flavors. A delicate dance of savory and umami notes, enhanced by the gentle sweetness of soy sauce and the piquancy of fish sauce, elevates the dish to new heights. A splash of beaten egg, gently folded into the rice, adds richness and silkiness, creating a harmonious blend of flavors and textures.

Com Chien is more than just a meal; it is a celebration of community and togetherness. Whether enjoyed as a quick and satisfying weeknight dinner or served as part of a festive feast, Com Chien brings people together around the table, inviting them to share in the joys of good food and good company.

In every spoonful of Com Chien, one can taste the warmth of the kitchen, the heritage of generations past, and the vibrant spirit of Vietnamese culture. It is a dish that nourishes not only the body but also the soul, leaving a lasting impression that lingers long after the last bite is savored.

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Com Chien is a popular and versatile dish that can be customized to your taste preferences. Let’s explore this delicious Vietnamese fried rice recipe:

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Easy Com Chien (Vietnamese Fried Rice)Recipe

Recipe by Yummy FoodCourse: SidesCuisine: VietnameseDifficulty: Easy
Servings

3

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

500

kcal
Total time

30

minutes

Com Chien, or Vietnamese Fried Rice embodies the essence of Vietnamese cooking – simple with complex flavors, versatile and satisfying.

Ingredients

  • 2 cups cooked jasmine rice (preferably leftover and chilled)

  • 200g protein of choice (such as chicken, shrimp, beef, or tofu), diced or sliced

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 eggs, lightly beaten

  • 1 cup mixed vegetables (such as carrots, peas, corn, and bell peppers), diced

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce (optional)

  • 1 tablespoon fish sauce (optional)

  • 1 tablespoon vegetable oil

  • Salt and pepper to taste

  • Chopped scallions and cilantro for garnish

Directions

  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add the chopped onions and minced garlic to the pan. Sauté until the onions become translucent and the garlic becomes fragrant.
  • If using meat or tofu, add it to the pan and cook until it is fully cooked or browned.
  • Push the ingredients to one side of the pan and pour the beaten eggs into the empty space. Quickly scramble the eggs and break them into small pieces.
  • Add the mixed vegetables to the pan and stir-fry for a few minutes until they are tender-crisp.
  • Add the chilled cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice and mix it well with the other ingredients.
  • Drizzle the soy sauce, oyster sauce (if using), and fish sauce (if using) over the rice. Mix everything together until the rice is evenly coated with the sauces and the flavors are well combined.
  • Season with salt and pepper to taste. Continue to stir-fry for a few more minutes until the rice is heated through and slightly crispy.
  • Remove the pan from the heat and garnish the Com Chien with chopped scallions and cilantro.
  • Serve the Com Chien hot as a standalone dish or as a side dish with your favorite Vietnamese main course.

Notes

  • You can add additional ingredients such as diced pineapple, cashews, or raisins for a unique twist on the traditional Com Chien recipe.
  • Feel free to adjust the seasoning and sauces to suit your taste preferences.
  • Com Chien can be a great way to use up leftover rice and ingredients, making it a convenient and versatile dish.

Nutrition Facts

3 servings per container

Serving Size300

  • Amount Per ServingCalories500
  • % Daily Value *
  • Total Fat 15g 20%
    • Total Carbohydrate 60g 22%
      • Dietary Fiber 4g 15%
    • Protein 20g 40%

      * 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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      Enjoy the wonderful flavors and textures of this Vietnamese fried rice. This dish is perfect for a quick and satisfying meal that brings a taste of Vietnam to your table. Chúc ngon miệng! (Bon appétit!).

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      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:

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      Burong Mustasa (Fermented Mustard)

      Recipe by Yummy FoodCourse: SidesCuisine: FilipinoDifficulty: Easy
      Servings

      4

      servings
      Prep time

      15

      minutes
      Calories

      25

      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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          Mais con Yelo

          Mais Con Yelo, translated as “corn with ice,” combines the comforting sweetness of corn with the chill of finely shaved ice.

          Mais Con Yelo: A Refreshing Symphony of Corn and Ice

          As the tropical heat blankets the Philippines, one cooling concoction emerges as a beacon of refreshment—Mais Con Yelo. A beloved Filipino dessert, it combines the comforting sweetness of corn with the chill of finely shaved ice, creating a symphony of flavors and textures that is both delightful and refreshing. Join us and learn how to recreate this cool sensation at home.

          Mais Con Yelo, translated as “corn with ice,” has deep roots in Filipino culinary traditions. Its humble origins lie in the streets, where vendors skillfully blend crushed ice with sweet corn kernels, drizzle it with condensed milk, and serve it in plastic cups. This simple yet satisfying treat captures the essence of Filipino ingenuity and resourcefulness.

          Best-seller Filipino Cookbooks:

          Here is a basic recipe:

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          Mais con Yelo

          Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy
          Servings

          2

          servings

          Mais Con Yelo, translated as “corn with ice,” combines the comforting sweetness of corn with the chill of finely shaved ice.

          Ingredients

          • 2 cups sweet corn kernels (fresh or canned)

          • 2 cups shaved ice

          • 1/2 cup evaporated milk

          • 1/4 cup condensed milk

          • 1/4 cup sugar (adjust to taste)

          • Pinch of salt

          • Crushed ice

          • Cornflakes (optional, for added crunch)

          • Grated Cheese (optional, for garnish)

          Directions

          • Prepare the Sweet Corn:
          • If using fresh corn, cook and cut the kernels off the cob. If using canned corn, drain and set aside.
          • Shave the Ice:
          • Using an ice shaver or a food processor, finely shave enough ice to fill your serving glasses.
          • Assemble the Mais Con Yelo:
          • In individual serving glasses, layer the shaved ice and sweet corn kernels. Repeat until the glass is filled.
          • Prepare the Sweet Milk Mixture:
          • In a small bowl, mix the evaporated milk, condensed milk, sugar, and a pinch of salt. Adjust the sweetness to your liking.
          • Drizzle and Mix:
          • Drizzle the sweet milk mixture generously over the ice and corn layers. Use a long spoon to gently mix the ingredients, ensuring the flavors are evenly distributed.
          • Top with Crunch (Optional):
          • For an extra layer of texture, top your Mais Con Yelo with a sprinkle of cornflakes.
          • Top with Grated Cheese (Optional):
          • Serve Immediately:
          • Mais Con Yelo is best enjoyed immediately to relish the contrast between the chilled ice and the sweet corn. Stir occasionally to maintain the perfect balance of flavors.

          The provided recipe yields approximately 2 servings. If you need to serve more people, you can easily scale up the quantities of ingredients based on the number of servings you require. Adjusting the amounts of sweet corn, shaved ice, and sweet milk mixture proportionally will allow you to prepare the desired quantity for your intended number of guests.

          Mais Con Yelo embodies the spirit of Filipino street food—a delightful combination of simplicity and flavor. Whether enjoyed as a midday pick-me-up or as a sweet conclusion to a savory meal, it is a testament to the Filipinos’ knack for turning humble ingredients into extraordinary treats. So, whip up a batch, sit back, and savor the refreshing allure of Mais Con Yelo, a cool symphony that dances on the palate and transports you to the vibrant streets of the Philippines.

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          Easy Cornbread Recipe

          Cornbread is a quick bread made of cornmeal and sometimes supplemented with wheat flour. Some variations may include whole corn kernels.

          Cornbread is a type of bread that is made from cornmeal, which is ground-dried corn. It is a staple in Southern and Southwestern United States cuisine and has a characteristic crumbly texture, slightly sweet flavor, and golden-brown color. Cornbread can be prepared in various forms, from muffins and pancakes to a more traditional, skillet-baked style.

          The basic ingredients for making cornbread typically include cornmeal, all-purpose flour, baking powder, salt, a sweetener (such as sugar or honey), milk (or buttermilk), and often eggs and butter or oil. The exact ingredients and proportions can vary from one recipe to another, allowing for different textures and flavors.

          Cornbread is incredibly versatile and can be served in different ways, such as:

          1. As a Side Dish: It’s commonly served as a side dish, especially with Southern meals like chili, BBQ, collard greens, and fried chicken. It’s also a classic accompaniment to beans, stews, and soups.
          2. As a Main Course: Some variations of cornbread incorporate additional ingredients like cheese, jalapeños, or cooked bacon, making it substantial enough to be a main course or a hearty snack.
          3. For Breakfast: Cornbread can make breakfast dishes like cornbread pancakes, cornbread waffles, or crumbled into a breakfast casserole.
          4. In Dressings and Stuffings: Cornbread is often used as a base for making dressings and stuffings in holiday dishes, like Thanksgiving stuffing or dressing.
          5. In Desserts: Sweet versions of cornbread are used to make desserts like cornbread pudding, cornbread cobbler, and even cornbread muffins with added fruit.

          Cornbread is a beloved part of American culinary tradition, and its variations are as diverse as the regions it’s prepared in. The versatility and delicious flavor of cornbread make it a favorite in many American households and beyond.

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          Here is a recipe for making Cornbread:

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          Easy Cornbread Recipe

          Recipe by Yummy FoodCourse: Breakfast, Main, Sides, DessertCuisine: AmericanDifficulty: Easy

          Cornbread is a quick bread made of cornmeal and sometimes supplemented with wheat flour. Some variations may include whole corn kernels.

          Ingredients

          • 1 cup (140 g / 4.9 oz) cornmeal

          • 1 cup (140 g / 4.9 oz) all-purpose flour

          • 4 tsp baking powder

          • ½ tsp salt

          • 1 cup (250 ml / 8.5 fl oz) milk

          • 1 ea. (50 g) egg

          • ¼ cup (60 g / 2.1 oz) shortening, melted

          • ¼ cup (55 g / 1.9 oz) sugar (optional)

          • ½ of a 15-ounce (430 g) can of whole corn kernels, drained (optional)

          • ¼ ea. onion, finely chopped (optional)

          Directions

          • Preheat oven to 425 °F (218 °C). Grease an 8-inch (20 cm) baking pan.
          • Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.
          • Add egg, milk, and shortening.
          • Beat until fairly smooth (about a minute).
          • If using corn and/or onion, fold in these ingredients.
          • Pour the mixture into the baking pan.
          • Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. If corn is added to the batter, increase the time by ~50%
          • Serve hot!

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