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Ginataang langka, a Filipino dish, combines tender jackfruit with creamy coconut milk, creating a savory-sweet sensation. Infused with aromatics like ginger and garlic, this comforting stew embodies tradition and familial warmth, often enjoyed with dried fish or as a standalone delight. < Back Ginataang Langka Prep Time: 15-20 mins Cook Time: 20-25 mins Serves: 4 Level: Easy About the Recipe Ginataang langka, a beloved Filipino dish, is a flavorful medley of tender jackfruit and rich coconut milk. Its preparation involves simmering ripe jackfruit pieces in a creamy base of coconut milk, creating a dish that embodies the essence of Filipino comfort food. The dish's magic lies in the combination of simple yet robust flavors. Young jackfruit, with its subtle sweetness, absorbs the luxurious creaminess of coconut milk, resulting in a delightful balance of savory and sweet. Often infused with aromatics like ginger, garlic, and sometimes chili for a hint of heat, ginataang langka boasts a depth of flavors that evoke feelings of home and nostalgia. The amalgamation of these ingredients yields a dish that is not just a meal but a cultural experience, rich in tradition and reminiscent of family gatherings and cherished moments. Ginataang langka is versatile, welcoming variations such as the addition of dried fish or shrimp, allowing for a spectrum of tastes and textures. This dish is typically enjoyed with steamed rice, the perfect canvas to soak up the creamy goodness. More than just a culinary delight, ginataang langka is a celebration of Filipino heritage and a testament to the country's vibrant and diverse cuisine. Its comforting flavors and heartwarming presence make it a cherished part of Filipino households, where every spoonful carries the essence of tradition and love. Ingredients 2 cups ripe jackfruit (cut into bite-sized pieces) 1 cup dried fish anchovies (dilis), washed and drained 1 can (13.5 oz) coconut milk 1 cup water 1 onion (chopped) 3 cloves garlic (minced) 1 thumb-sized ginger (sliced) 2-3 pieces dried chili (optional, for some heat) 1 tablespoon cooking oil Salt and pepper to taste Preparation Heat the cooking oil in a pot over medium heat. Sauté the garlic, onion, and ginger until fragrant. Add the dried fish anchovies (dilis) to the pot and sauté for a few minutes until they turn slightly golden and fragrant. Add the jackfruit pieces and continue sautéing for another couple of minutes. Pour in the coconut milk and water. Stir gently to combine all the ingredients. Add the dried chili (if using), then bring the mixture to a gentle simmer. Let it cook for about 15-20 minutes or until the jackfruit is tender and the flavors have melded together. Season with salt and pepper to taste. Adjust the seasoning according to your preference. Once cooked, remove from heat and serve the ginataang langka with dried fish anchovies hot. It's typically enjoyed with steamed rice. This variation adds a savory dimension to the ginataang langka with the inclusion of dried fish anchovies, providing a delightful contrast of flavors. Adjust the quantity of dilis according to your preference for a stronger or milder fish flavor. Enjoy your meal! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Ginataang Langka Next >

Beef steak is a popular and delicious dish made from a cut of beef, typically a tender cut such as sirloin, ribeye, or filet mignon. The steak is seasoned with salt and pepper and seared in a hot pan or on a grill to form a crispy exterior and a juicy, tender interior. There are many variations of beef steak, including different seasonings, cooking methods, and toppings. < Back Beef Steak Prep Time: 30 mins Cook Time: Serves: Level: Advance About the Recipe Cooking a steak can be a bit challenging, especially if you want to achieve a perfect sear and juicy, tender interior. Therefore, cooking a steak is considered an intermediate to advanced cooking skill. However, with practice and following a few simple tips, anyone can cook a delicious steak at home. It's important to choose a quality cut of meat, season it properly, and cook it to the desired level of doneness. Additionally, using a meat thermometer can be helpful to ensure the steak is cooked to your liking. So while cooking steak may require a bit of skill and experience, it's definitely doable with practice and patience. Ingredients 1 pound of beef steak (sirloin, ribeye, or filet mignon) Salt Black pepper butter Preparation Take the steak out of the refrigerator and let it come to room temperature for about 30 minutes. Preheat a heavy-bottomed skillet or grill over high heat. Season the steak generously with salt and black pepper on both sides. Add the butter to the skillet or grill and let it melt. Add the steak to the skillet or grill and cook for about 4-5 minutes on each side for medium-rare, or until the desired level of doneness is achieved. Remove the steak from the skillet or grill and let it rest for a few minutes before serving. Slice the steak against the grain and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a green salad. Note: cooking time may vary depending on the thickness of the steak and personal preference for the level of doneness. A meat thermometer can be helpful to check the internal temperature of the steak. The level of doneness of a steak refers to how thoroughly it is cooked. There are generally five levels of doneness for steak: Rare: The steak is cooked very lightly, with a cool, red center. The internal temperature should be around 125°F (52°C). Medium rare: The steak is cooked until the center is warm, pink, and slightly firm. The internal temperature should be around 135°F (57°C). Medium: The steak is cooked until the center is pink and firm. The internal temperature should be around 145°F (63°C). Medium well: The steak is cooked until the center is slightly pink and no longer firm. The internal temperature should be around 150°F (66°C). Well done: The steak is cooked until the center is no longer pink and fully cooked through. The internal temperature should be around 160°F (71°C) or higher. It's important to note that personal preferences for the level of doneness can vary and the cooking time can be affected by the thickness and type of steak being cooked. Using a meat thermometer can help ensure the steak is cooked to your desired level of doneness. More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Beef Steak Next >

Bibingka is a traditional Filipino rice cake that is commonly served during Christmas season, but it can be enjoyed all year round. It is often topped with grated coconut and slices of salted egg. It is traditionally cooked in a clay pot lined with banana leaves and baked in a wood-fired oven. < Back Bibingka Prep Time: 30 mins Cook Time: 30 mins Serves: Level: Moderate About the Recipe Bibingka is a traditional Filipino rice cake that is commonly served during Christmas season, but it can be enjoyed all year round. It is typically round in shape, with a fluffy texture and golden brown color on top. It is made from rice flour, sugar, coconut milk, and other ingredients, and it is usually topped with grated coconut and salted egg. The cake is typically cooked in a banana leaf-lined clay pot or pan and baked in a wood-fired oven. Bibingka is loved by many Filipinos for its soft and fluffy texture, sweet and savory taste. It's a delightful dessert that can be enjoyed with a cup of hot chocolate or coffee. Ingredients 2 cups of rice flour 1/2 cup of all-purpose flour 1/2 cup of sugar 1 teaspoon of baking powder 1/4 teaspoon of salt 1/4 cup of melted butter 3 eggs 1 1/2 cups of coconut milk banana leaves (cut into 6-inch squares) grated coconut (optional) salted eggs (optional) Preparation Preheat the oven to 350°F. In a mixing bowl, combine the rice flour, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs and add the melted butter and coconut milk. Mix well. Gradually pour the wet ingredients into the dry ingredients, mixing until the batter is smooth. Line your baking pan with the banana leaves, shiny side facing up. Pour the batter into the lined pan and spread it evenly. Top with grated coconut and sliced salted eggs (optional). Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean when inserted in the middle of the bibingka. Remove from the oven and let cool for a few minutes. Slice into serving pieces and serve while still warm. More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Bibingka Next >

Bicol Express is a spicy Filipino dish featuring tender pork cooked in a creamy coconut milk sauce infused with garlic, onions, and shrimp paste. Red chili peppers add a fiery kick, creating a flavorful blend that's both rich and satisfying. < Back Bicol Express Prep Time: 10-15 mins Cook Time: 30-40 mins Serves: 4 Level: Easy About the Recipe Bicol Express is a beloved Filipino dish that tantalizes taste buds with its bold flavors and spicy kick. Hailing from the Bicol region of the Philippines, this dish is a celebration of creamy coconut milk, tender pork, and a fiery fusion of spices. At its heart, Bicol Express is a harmonious blend of savory and spicy. Thinly sliced pork simmers in a luscious sauce made of coconut milk infused with the pungent aroma of garlic and the depth of shrimp paste. The magic unfolds as red chili peppers join the mix, infusing the dish with an intense heat that dances on the palate, balancing the creamy richness of the coconut milk. The dish's name pays homage to the region's iconic train service and its reputation for speed and heat—a fitting tribute to the dish's fiery spiciness. Traditionally, it's served with steaming rice, allowing the flavors to intertwine and create a culinary symphony that leaves a lasting impression. What makes Bicol Express truly special is not just its tantalizing taste but also its cultural significance. It embodies the vibrant spirit of Filipino cuisine, showcasing the artful balance of flavors and the love for bold, comforting dishes that bring people together in celebration. Whether you're exploring the diverse world of Filipino cuisine or seeking an adventure for your taste buds, Bicol Express promises a flavorful journey worth savoring. Ingredients 1 lb pork belly or pork shoulder, thinly sliced 4 cloves garlic, minced 1 onion, chopped 2-3 red chili peppers (siling labuyo), chopped (adjust to your spice preference) 2 cups coconut milk 2 tablespoons shrimp paste (bagoong alamang) 1 tablespoon cooking oil Salt and pepper to taste Preparation Heat a pan or a wok over medium heat. Add cooking oil and sauté garlic and onions until fragrant and onions turn translucent. Add the pork slices and cook until they start to brown. Once the pork is slightly browned, add the shrimp paste (bagoong alamang) to the pan. Stir and cook for a few minutes to release its flavors. Add the chopped red chili peppers. Adjust the amount depending on how spicy you want your Bicol Express to be. Stir and cook for another minute. Pour in the coconut milk. Stir well and let it simmer over medium-low heat for about 20-25 minutes or until the pork is tender and the sauce has thickened. Stir occasionally to prevent sticking. Taste and adjust the seasoning with salt and pepper according to your preference. Once the pork is tender and the sauce has thickened to your liking, remove from heat. Serve hot with steamed rice. Note: Bicol Express is traditionally quite spicy due to the chili peppers. Adjust the amount of chili peppers used based on your heat tolerance. You can also remove the seeds of the chili peppers if you prefer a milder spice level. Enjoy your homemade Bicol Express! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Bicol Express Next >

Desserts Home: Dessert My M&M's Categories Desserts are the perfect way to indulge your sweet tooth and round off any meal with a touch of sweetness. From decadent cakes and pies to creamy puddings and mousses, desserts offer a wide variety of flavors and textures to suit every taste bud. Cassava Cake Cassava cake is a beloved Filipino dessert that embodies the rich culinary heritage of the Philippines. Made from grated cassava (also known as yuca or manioc), coconut milk, eggs, and condensed milk, this sweet treat is a delightful combination of flavors and textures. Bibingka Bibingka is a traditional Filipino rice cake that is commonly served during Christmas season, but it can be enjoyed all year round. It is often topped with grated coconut and slices of salted egg. It is traditionally cooked in a clay pot lined with banana leaves and baked in a wood-fired oven. Easy Chocolate Molten Cakes Bake an impressive dinner party dessert with minimum fuss – these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre. Mango Float Mango float is a popular dessert in the Philippines that is made with layers of crushed graham crackers, whipped cream, and sweet mangoes. Maja Blanca Maja Blanca is a popular Filipino dessert made from coconut milk, cornstarch, sugar, and corn kernels. It is a creamy and delicious pudding-like dessert that has a smooth and silky texture. The dessert is easy to make and is often topped with grated coconut or toasted coconut flakes, giving it a beautiful and appetizing look. Puto bumbong Puto bumbong is a type of puto that is popular in the Philippines, especially during Christmas season. It is made from glutinous rice flour, coconut milk, and purple yam (ube) flavoring, and it is typically cooked in bamboo tubes or bumbong in Tagalog. Ube Cheese/Halaya Pandesal If you love pandesal, you’ll fall in love with this purple yam version. Super soft and fluffy with an intense purple yam flavor and savory cheese filling, every bite is bread heaven. Leche Flan Leche flan, also known as crème caramel, is a popular dessert in the Philippines and other parts of the world. It is a rich and creamy custard made with condensed milk, evaporated milk, egg yolks, and a caramel sauce. Leche flan is typically served chilled and is a deliciously sweet ending to any meal. Puto (Filipino steamed rice cake) Puto is a popular Filipino snack or dessert that is made from rice flour, sugar, baking powder, and water. It is a type of steamed rice cake that has a soft and fluffy texture and is often served with dinuguan and grated coconut or a drizzle of melted butter on top. Chocolate Brownies A foolproof brownie recipe for a squidgy chocolate bake. 1 1 ... 1 ... 1

Beef Hone: Beef Recipe Categories Beef is a versatile and delicious meat that has been enjoyed for centuries. It is a great source of essential nutrients like iron and protein, making it a healthy and delicious addition to any meal. Burger Steak Recipe Burger Steak is a mouthwatering Filipino dish that features tender, juicy beef patties smothered in a velvety mushroom gravy. Each bite delivers a savory combination of flavors from the umami-rich beef and creamy, flavorful sauce. This dish brings comfort with its simplicity and richness, perfect for pairing with steamed rice. Whether you're reminiscing about your favorite fast-food joint or craving a homemade meal with familiar flavors, this burger steak offers a delicious blend of textures and a satisfying, hearty taste. Beef Steak Beef steak is a popular and delicious dish made from a cut of beef, typically a tender cut such as sirloin, ribeye, or filet mignon. The steak is seasoned with salt and pepper and seared in a hot pan or on a grill to form a crispy exterior and a juicy, tender interior. There are many variations of beef steak, including different seasonings, cooking methods, and toppings. Filipino Spaghetti Filipino Spaghetti is a sweet and savory twist on traditional pasta, made with banana ketchup, sliced hotdogs, and ground meat, then topped with grated cheese. It's a popular dish in Filipino celebrations, offering a unique blend of flavors that both kids and adults love! Beef bourguignon Beef bourguignon is a classic French stew made with beef, red wine, bacon, onions, and mushrooms. The dish is typically slow-cooked in a Dutch oven until the beef is tender and the flavors have melded together. It's a hearty and comforting dish that is perfect for a cozy evening at home. Beef Caldereta Beef Caldereta is a classic Filipino dish that showcases the vibrant flavors and culinary heritage of the Philippines. This hearty and savory stew features tender beef cooked in a rich tomato-based sauce, infused with a blend of spices and complemented by vegetables and other flavorful ingredients. Kare-Kare Kare-kare is a traditional Filipino stew that is typically made with oxtail, vegetables, and a peanut-based sauce. It is a rich and flavorful dish that is perfect for special occasions and family gatherings. 1 1 ... 1 ... 1

Sisig is a popular Filipino dish that is typically made with chopped pig's head and liver, seasoned with calamansi, onions, and chili peppers. The meat is usually grilled or boiled, then chopped into small pieces and mixed with the seasonings. < Back Sisig Prep Time: 30 mins Cook Time: 50 mins Serves: Level: Moderate About the Recipe Sisig is a popular Filipino dish that is typically made with chopped pig's head and liver, seasoned with calamansi, onions, and chili peppers. The meat is usually grilled or boiled, then chopped into small pieces and mixed with the seasonings. Some variations also include adding mayonnaise or egg to the dish. Sisig is typically served as a main dish, often accompanied by rice and a side of vegetables. It is commonly enjoyed as a pulutan or beer snack, often consumed with cold beer or other alcoholic drinks. Sisig is a beloved dish in the Philippines and has become popular in other parts of the world as well, often being adapted to use other types of meat such as chicken or tofu for those who do not consume pork. Ingredients 1 lb. pork head or belly, boiled or grilled and chopped into small pieces 1/2 cup chopped onions 2 tbsp. chopped green onions 2 tbsp. chopped red chili peppers 2 tbsp. chopped calamansi or lime juice 2 tbsp. soy sauce 1/4 cup mayonnaise 1 egg Salt and pepper to taste Cooking oil Preparation In a large bowl, mix together the pork, onions, green onions, and chili peppers. Add calamansi or lime juice, soy sauce, mayonnaise, and egg to the bowl. Mix everything thoroughly. Season with salt and pepper to taste. Heat some oil in a pan over medium-high heat. Add the pork mixture to the pan and cook for 5-7 minutes or until the pork is crispy and slightly charred. Serve the sisig hot with rice and a side of vegetables. Enjoy your delicious pork sisig! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Sisig Next >

Chicken adobo is a popular Filipino dish that features tender, juicy chicken pieces simmered in a tangy, savory sauce made from soy sauce, vinegar, garlic, and other seasonings. < Back Chicken Adobo Prep Time: 15 mins Cook Time: 40 mins Serves: 4-6 Level: Moderate About the Recipe Chicken adobo is a beloved dish that hails from the Philippines, and it has become a popular staple in Filipino cuisine around the world. This savory and tangy recipe typically consists of chicken pieces that are marinated in a mixture of soy sauce, vinegar, garlic, and other seasonings, and then simmered in the marinade until tender and juicy. With its complex blend of flavors and textures, chicken adobo is a crowd-pleasing dish that is perfect for a casual weeknight dinner or a special occasion. Whether you're a seasoned home cook or just starting out in the kitchen, this recipe is sure to become a favorite in your repertoire. Ingredients 2 pounds chicken thighs and/or drumsticks 1/2 cup soy sauce 1/2 cup vinegar (preferably white or cane vinegar) 1/2 cup water 1 head of garlic, peeled and minced 1 teaspoon whole black peppercorns 3 bay leaves 1 tablespoon cooking oil Preparation In a large bowl, combine the soy sauce, vinegar, water, minced garlic, and whole black peppercorns. Stir to combine. Add the chicken pieces to the marinade and toss to coat. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours. Heat a large skillet or Dutch oven over medium-high heat. Add the cooking oil and swirl to coat the bottom of the pan. Remove the chicken pieces from the marinade and shake off any excess liquid. Reserve the marinade. Add the chicken to the hot pan and cook until browned on all sides, about 5 minutes. Pour the reserved marinade into the pan and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid. Simmer the chicken in the marinade for 30-40 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pan and transfer it to a serving platter. Increase the heat to high and cook the marinade, stirring occasionally, until it has reduced and thickened slightly, about 10 minutes. Pour the reduced marinade over the chicken and serve with steamed rice and steamed vegetables. Enjoy your delicious and savory chicken adobo! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Chicken Adobo Next >

Pancit bihon is a popular Filipino noodle dish made with thin rice noodles, meat, vegetables, and seasonings. It is commonly served at gatherings and special occasions in the Philippines, and it is also a popular everyday dish. < Back Pancit Bihon Prep Time: 20 mins Cook Time: 40 mins Serves: 4 Level: Moderate About the Recipe Pancit is a popular Filipino noodle dish that is commonly served as a main course or as a side dish in various events and gatherings. There are different types of pancit, each varying in the type of noodles used and the ingredients added. Some of the most popular types of pancit include: 1. Pancit Bihon - made with thin rice noodles, chicken, pork, shrimp, and an assortment of vegetables such as carrots, cabbage, and green beans. 2. Pancit Canton - made with thicker wheat noodles, similar to Chinese chow mein. It is usually stir-fried with vegetables, meat, and seafood. 3. Pancit Malabon - a thicker noodle dish that is similar to pancit palabok, but with a different type of noodle and seafood toppings such as shrimp, squid, and smoked fish. 4. Pancit Palabok - a dish made with thin rice noodles, shrimp sauce, and a variety of toppings such as boiled eggs, crushed chicharon, and green onions. 5. Pancit Sotanghon - a dish made with transparent noodles made from mung bean starch, typically stir-fried with chicken, pork, and vegetables. Pancit is a versatile dish that can be enjoyed at any time of the day, and is often served with calamansi or lime wedges on the side. Ingredients 8 oz. dried bihon (rice noodles) 2 tbsp. cooking oil 1 medium onion, sliced 3 cloves garlic, minced 1/2 lb. boneless chicken breast, sliced into thin pieces 1/2 lb. pork, sliced into thin pieces 2 cups shredded cabbage 1 medium carrot, julienned 1 cup green beans, sliced diagonally 1/4 cup soy sauce 2 tbsp. oyster sauce 1/4 tsp. ground black pepper 4 cups chicken broth or water 1/4 cup sliced scallions Calamansi or lime wedges Preparation Soak the bihon noodles in warm water for about 15 minutes or until they are soft. Drain and set aside. In a large wok or frying pan, heat the oil over medium-high heat. Add the onions and garlic and sauté until fragrant. Add the chicken and pork and cook until browned. Add the vegetables and stir-fry for about 2 minutes. Add the soy sauce, oyster sauce, and ground black pepper. Stir to combine. Add the chicken broth or water and bring to a boil. Add the bihon noodles and stir until well combined. Cook for about 5-7 minutes or until the noodles are tender. Garnish with sliced scallions and serve hot with calamansi or lime wedges on the side. Enjoy your homemade Pancit Bihon! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Pancit Bihon Next >

Chicken Home: Chicken Recipe Categories Chicken is one of the most versatile and widely loved proteins around the globe. It can be prepared in numerous ways, making it a go-to ingredient for quick and easy weeknight dinners, as well as special occasions. Whether you prefer it roasted, grilled, baked, fried, or sautéed, chicken is a great source of lean protein and can be paired with a variety of flavors and spices to create an endless array of delicious dishes. Chicken Adobo Chicken adobo is a popular Filipino dish that features tender, juicy chicken pieces simmered in a tangy, savory sauce made from soy sauce, vinegar, garlic, and other seasonings. Chicken Inasal Chicken Inasal is a popular grilled chicken dish in the Philippines that is marinated in a combination of calamansi juice (or lemon or lime juice), vinegar, garlic, ginger, lemongrass, brown sugar, annatto powder (or annatto oil), fish sauce, and salt. The chicken is then skewered and grilled until charred in spots and cooked through. Pancit Bihon Pancit bihon is a popular Filipino noodle dish made with thin rice noodles, meat, vegetables, and seasonings. It is commonly served at gatherings and special occasions in the Philippines, and it is also a popular everyday dish. 1 1 ... 1 ... 1

Ginataang gulay is a delicious Filipino dish that features mixed vegetables cooked in creamy coconut milk. It is often enjoyed as a comforting meal on a chilly day or as a side dish with grilled or fried meat. < Back Ginataang Gulay Prep Time: 20-30 mins Cook Time: 15-20 mins Serves: 4 Level: Beginner About the Recipe Ginataang gulay is a delicious and popular Filipino dish that features mixed vegetables cooked in creamy coconut milk. This dish is a staple in many Filipino households, and it's often enjoyed as a comforting meal on a chilly day or as a side dish with grilled or fried meat. The creamy and slightly sweet coconut milk balances the savory flavors of the mixed vegetables, which can include a variety of vegetables such as squash, green beans, eggplant, and spinach. The dish is also typically seasoned with fish sauce, ginger, garlic, and onion, which adds a depth of flavor to the dish. Not only is ginataang gulay a tasty and comforting dish, it is also a healthy option for those looking to incorporate more vegetables into their diet. It is naturally gluten-free and can easily be made vegan by omitting the fish sauce or substituting it with a plant-based alternative. Ingredients 2 cups of mixed vegetables (such as squash, green beans, eggplant, and spinach) 1 can of coconut milk 1 onion, chopped 2 cloves of garlic, minced 1 tablespoon of ginger, grated 2 tablespoons of vegetable oil 1 tablespoon of fish sauce Salt and pepper to taste Preparation Heat the vegetable oil in a pan over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant. Add the mixed vegetables and sauté for 5 minutes. Pour in the coconut milk and bring to a boil. Reduce heat to low and let simmer for 10 - 15 minutes or until the vegetables are cooked. Season with fish sauce, salt, and pepper to taste. Serve hot with steamed rice. This dish is not only vegetarian (omit fish sauce), but also vegan and gluten-free, making it a healthy and delicious option for those with dietary restrictions. Enjoy! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Ginataang Gulay Next >

Puto bumbong is a type of puto that is popular in the Philippines, especially during Christmas season. It is made from glutinous rice flour, coconut milk, and purple yam (ube) flavoring, and it is typically cooked in bamboo tubes or bumbong in Tagalog. < Back Puto bumbong Prep Time: 35 mins Cook Time: 15 mins Serves: Level: Moderate About the Recipe Puto bumbong is a type of puto that is popular in the Philippines, especially during Christmas season. It is made from glutinous rice flour, coconut milk, and purple yam (ube) flavoring, and it is typically cooked in bamboo tubes or bumbong in Tagalog. Ingredients 2 cups of glutinous rice flour 1/2 cup of sugar 1 1/2 cups of coconut milk 1/4 cup of purple yam (ube) flavoring banana leaves, cut into strips grated coconut (optional) Preparation In a mixing bowl, combine the glutinous rice flour, sugar, coconut milk, and ube flavoring. Mix well until the batter is smooth and lump-free. Line the bamboo tubes or molds with banana leaves, making sure that they are tightly packed and secured in place. Fill the bamboo tubes or molds with the batter, leaving about 1/4 inch of space on top. Prepare your steamer and bring the water to a boil. Place the bamboo tubes or molds into the steamer and steam for 10-15 minutes, or until a toothpick inserted into the center of the puto comes out clean. Remove the bamboo tubes or molds from the steamer and let the puto cool for a few minutes before removing them from the molds. Serve the puto bumbong while still warm, optionally topped with grated coconut. Enjoy your delicious puto bumbong as a festive snack or dessert! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Puto bumbong Next >