Fish curry is a delicious and flavorful dish that is popular in many cuisines, especially in Indian, Thai, and Southeast Asian cooking. This dish is made with tender fish fillets cooked in a fragrant and spicy sauce that is bursting with flavor and aroma. < Back Fish Curry Prep Time: 30 mins Cook Time: 3o mins Serves: 4-6 Level: Intermediate About the Recipe Fish curry is a delicious and flavorful dish that is popular in many cuisines, especially in Indian, Thai, and Southeast Asian cooking. This dish is made with tender fish fillets cooked in a fragrant and spicy sauce that is bursting with flavor and aroma. Fish curry is a perfect way to incorporate fish into your diet, as it is rich in protein, omega-3 fatty acids, and other essential nutrients. It is also a versatile dish that can be made with a variety of fish, from cod and tilapia to salmon and shrimp. In this dish, the fish is simmered in a fragrant blend of spices such as cumin, curry powder, coriander, turmeric, and cayenne pepper, which creates a depth of flavor and a warm, inviting aroma. The addition of coconut milk adds a rich and creamy texture, while diced tomatoes provide a tangy and slightly sweet flavor that balances out the spices. Fish curry is typically served with rice or flatbread, such as naan or roti, making it a filling and satisfying meal that is perfect for any occasion. It's a great choice for a weeknight dinner or a special occasion, and can easily be customized to your personal taste preferences. Ingredients 1 pound firm white fish (such as cod, tilapia, or halibut), cut into 1-inch pieces 1 onion, chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, minced 2 tablespoons vegetable oil 1 tablespoon curry powder 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 (14-ounce) can coconut milk 1 (14-ounce) can diced tomatoes 1 tablespoon fish sauce 1 tablespoon brown sugar Salt and pepper, to taste Fresh cilantro, chopped, for garnish Preparation In a large saucepan or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for about 5 minutes, or until it is soft and translucent. Add the minced garlic and ginger to the saucepan and cook for another minute, or until fragrant. Add the curry powder, cumin, coriander, and cayenne pepper to the saucepan and stir well to combine. Cook for about 30 seconds, or until the spices are fragrant. Add the coconut milk, diced tomatoes (with their juices), fish sauce, and brown sugar to the saucepan. Stir well to combine and bring the mixture to a simmer. Add the fish pieces to the saucepan and stir gently to coat them with the curry sauce. Cover the saucepan and simmer for about 10 minutes, or until the fish is cooked through and tender. Season the fish curry with salt and pepper to taste. Serve the curry hot, garnished with fresh cilantro. Enjoy your delicious Fish Curry! You can serve it with steamed rice or naan bread for a complete 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 Fish Curry 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 >

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. < Back Cassava Cake Prep Time: 15 - 20 mins Cook Time: 45 - 55 mins Serves: 9 - 12 Level: Easy About the Recipe 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. Prepared with love and attention to detail, cassava cake offers a unique taste experience that is both comforting and indulgent. The cassava itself provides a subtly sweet and earthy flavor, while the coconut milk adds a rich creaminess that complements the texture of the cake. The addition of condensed milk lends a touch of sweetness and a creamy consistency that makes each bite utterly satisfying. Cassava cake is often baked to perfection, resulting in a golden brown crust that encases a soft and moist interior. The texture is slightly dense, yet delightfully chewy, creating a pleasant contrast that keeps you coming back for more. Some variations of cassava cake include toppings like grated cheese, which adds a savory element that balances the overall sweetness of the dessert. This Filipino delicacy is not only appreciated for its taste but also for its cultural significance. Cassava, a staple crop in the Philippines, has been a part of Filipino cuisine for generations. The use of cassava in desserts like cassava cake showcases the resourcefulness of Filipino cooks who transform simple ingredients into delectable creations. Cassava cake is commonly served during special occasions, celebrations, and family gatherings. It is a dessert that brings people together, evoking a sense of nostalgia and fostering a feeling of togetherness. Whether enjoyed as a sweet ending to a meal or as a special treat shared among loved ones, cassava cake holds a special place in Filipino hearts and taste buds. With its delightful flavors and cultural significance, cassava cake has gained popularity beyond the shores of the Philippines. It has become a favorite among dessert enthusiasts worldwide who appreciate its unique taste and the glimpse it offers into the rich culinary traditions of the Philippines. Whether you savor a warm slice of cassava cake on a cozy evening or enjoy it chilled on a sunny day, this Filipino dessert is sure to leave a lasting impression. Its comforting flavors and satisfying texture make it a true delight for anyone with a sweet tooth and a love for exploring the world through food. Ingredients 2 pounds (about 900g) grated cassava 1 can (14 ounces/400ml) coconut milk 1 can (14 ounces/400ml) condensed milk 3/4 cup evaporated milk 3/4 cup granulated sugar 3 eggs, beaten 1/4 cup butter, melted 1/2 teaspoon vanilla extract Grated cheese (optional topping) Preparation Preheat your oven to 350°F (175°C). Grease a baking dish or pan with butter or cooking spray. In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, sugar, beaten eggs, melted butter, and vanilla extract. Stir well until all the ingredients are fully incorporated. Pour the cassava mixture into the greased baking dish, spreading it evenly. If desired, sprinkle grated cheese on top of the cassava mixture. This step is optional but adds a savory touch to the sweet dessert. Place the baking dish in the preheated oven and bake for about 45-55 minutes, or until the top is golden brown and the center is set. You can perform a toothpick test by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Once done, remove the cassava cake from the oven and let it cool for a few minutes before slicing and serving. Cassava cake can be enjoyed warm or chilled, depending on your preference. It can be stored in the refrigerator for a few days, but it's best enjoyed fresh. Feel free to adjust the sweetness or add additional toppings according to your taste. Enjoy this delicious Filipino dessert with family and friends! 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 Cassava Cake Next >

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. < Back Easy Chocolate Molten Cakes Prep Time: 15 mins Cook Time: 15 mins Serves: 6 Level: Beginner About the Recipe 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. Ingredients 100g butter, plus extra to grease 100g dark chocolate, chopped 150g light brown soft sugar 3 large eggs ½ tsp vanilla extract 50g plain flour single cream, to serve Preparation STEP 1 Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray. STEP 2 Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins. STEP 3 Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins. STEP 4 You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy. STEP 5 Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream. 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 Easy Chocolate Molten Cakes Next >

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. < Back Puto (Filipino steamed rice cake) Prep Time: 20 mins Cook Time: 15 mins Serves: Level: Moderate About the Recipe 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. Puto is a common sight in Filipino gatherings, such as fiestas, parties, and family celebrations. It can be made in different flavors, such as pandan, ube, cheese, or chocolate, and can be enjoyed at any time of the day. Puto is a delicious and versatile snack that is loved by many Filipinos and has become a symbol of Filipino cuisine. Ingredients 2 cups of rice flour 1/2 cup of sugar 2 teaspoons of baking powder 1/2 teaspoon of salt 1 1/2 cups of water 1/4 cup of vegetable oil food coloring (optional) Preparation In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. Gradually add water to the mixture while stirring continuously, until a smooth batter is formed. Add the vegetable oil to the batter and mix well. If desired, add a few drops of food coloring to the batter and mix until the color is evenly distributed. Grease the puto molds with cooking spray or oil. Pour the batter into the molds, filling each mold about 2/3 full. Prepare your steamer and bring the water to a boil. Place the puto 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 molds from the steamer and let the puto cool for a few minutes before removing them from the molds. Serve the puto while still warm with grated coconut or a drizzle of melted butter on top. Enjoy your delicious puto as a 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 (Filipino steamed rice cake) Next >

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! < Back Filipino Spaghetti Prep Time: 10 mins Cook Time: 30 mins Serves: 4-6 Level: Easy About the Recipe Filipino Spaghetti is a beloved dish often served during special occasions like birthdays, family gatherings, or simply as a comfort food at home. It’s a delightful twist on traditional Italian spaghetti, incorporating Filipino ingredients that make it distinctly sweet, savory, and creamy. One of the main highlights of this dish is the use of banana ketchup, which gives the sauce a slightly sweet taste that balances the saltiness of the hotdogs and the savory meat sauce. Topped with grated cheese, this dish is a staple in Filipino homes and sure to satisfy your craving for a unique take on pasta. Ingredients 500g spaghetti noodles 2 tablespoons vegetable oil 5 cloves garlic, minced 1 onion, finely chopped 500g ground pork or beef 6 Filipino-style hotdogs, sliced diagonally 1 cup banana ketchup (preferably Jufran or UFC) 1 can (250g) tomato sauce ¼ cup tomato paste 2 tablespoons sugar (adjust to taste) 1 cup evaporated milk or heavy cream Salt and pepper to taste Grated cheese (preferably Eden or cheddar) for topping Preparation Cook the pasta : Bring a large pot of salted water to a boil. Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside. Sauté aromatics : In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped onions. Sauté until the onions are soft and fragrant. Cook the meat : Add the ground pork or beef to the pan. Cook until the meat is browned and fully cooked through, breaking it up with a spatula as it cooks. Add the hotdogs : Toss in the sliced hotdogs and cook for another 2-3 minutes until they’re slightly browned. Make the sauce : Stir in the banana ketchup, tomato sauce, and tomato paste. Mix well until all the ingredients are incorporated. Add the sugar to balance the acidity of the tomatoes and give the sauce its characteristic sweetness. Simmer : Lower the heat and let the sauce simmer for about 10-15 minutes, stirring occasionally. Add cream : Pour in the evaporated milk or heavy cream, and season with salt and pepper to taste. Let it simmer for another 5 minutes to develop the flavors. Combine with pasta : Toss the cooked spaghetti noodles into the sauce, mixing until the noodles are fully coated. Serve : Transfer the spaghetti to a serving platter, and generously top it with grated cheese. Serve hot and enjoy! This recipe makes 4-6 servings and can be enjoyed as is or paired with a slice of garlic bread. Perfect for family gatherings or potlucks, Filipino spaghetti is sure to be a crowd-pleaser! 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 Filipino Spaghetti Next >

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 >

What makes a good brownie? Soft in the centre and have a crust on top. Find out for yourself if this brownie recipe is every chocoholics dream come true. < Back Chocolate Brownies Prep Time: 25 mins Cook Time: 25 mins Serves: 16 Level: Beginner About the Recipe Indulge in the heavenly deliciousness of chocolate brownies! These rich, fudgy squares of chocolate goodness are a favorite of many, with their dense and moist texture and deep chocolate flavor. Whether you're a chocolate lover or simply want to satisfy your sweet tooth, chocolate brownies are the perfect treat. Whether you enjoy them plain, with nuts, or topped with frosting, chocolate brownies are a classic dessert that never goes out of style. So grab a glass of milk and get ready to savor every bite of this delectable treat! Ingredients 185g unsalted butter 185g dark chocolate 85g plain flour 40g cocoa powder 50g white chocolate 50g milk chocolate 3 large eggs 275g golden caster sugar Preparation STEP 1 Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl. STEP 2 Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. STEP 3 Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature. STEP 4 While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4. STEP 5 Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps. STEP 6 Chop 50g white chocolate and 50g milk chocolate into chunks on a board. STEP 7 Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there. STEP 8 Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like. STEP 9 Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. STEP 10 Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. STEP 11 Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. STEP 12 Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. STEP 13 Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven. STEP 14 Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. STEP 15 They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month. 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 Chocolate Brownies 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 >

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 >

Chana masala is a popular Indian vegetarian dish made with chickpeas in a spicy tomato-based sauce. It is typically served with rice or flatbread such as naan or roti. The dish is flavorful and hearty, making it a great option for a vegetarian meal. < Back Chana Masala Prep Time: 30 mins Cook Time: 25 mins Serves: 4-6 Level: intermediate About the Recipe Chana masala is a popular Indian vegetarian dish made with chickpeas in a spicy tomato-based sauce. It is typically served with rice or flatbread such as naan or roti. The dish is flavorful and hearty, making it a great option for a vegetarian meal. Chana masala is a nutritious and protein-packed dish that can be customized to your personal taste preferences. You can adjust the level of spiciness by adding more or less cayenne pepper, and you can also add additional vegetables such as spinach or bell peppers for added nutrition and flavor. Ingredients 2 (15-ounce) cans chickpeas, drained and rinsed 1 onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons vegetable oil or ghee 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1 tsp garam masala 1/4 teaspoon cayenne pepper ½ tsp chilli powder 1 (14-ounce) can diced tomatoes or 3 medium tomatoes, roughly chopped 400 ml water Salt, to taste Fresh cilantro, chopped, for garnish Preparation Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside. Heat the vegetable oil or ghee in a large saucepan or Dutch oven over medium-high heat. Add the chopped onion and cook for about 5 minutes, or until it is soft and translucent. Add the minced garlic and grated ginger to the saucepan and cook for another minute, or until fragrant. Add the ground cumin, coriander, turmeric, chili powder, garam masala and cayenne pepper to the saucepan and stir well to combine. Cook for about 30 seconds, or until the spices are fragrant. Add the diced tomatoes (with their juices) to the saucepan and stir well to combine. Add the chickpeas and water to the saucepan and stir gently to coat the chickpeas with the sauce. Bring the mixture to a simmer and reduce the heat to low. Cover the saucepan and let the chana masala simmer for about 15 minutes, or until the sauce has thickened and the flavors have melded together. Season the chana masala with salt and add the lemon juice. Serve the chana masala hot, garnished with fresh cilantro. Enjoy your delicious Chana Masala! You can serve it with steamed rice or naan bread for a complete 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 Chana Masala Next >