filipino

Sinangag, or Filipino Garlic Rice is the perfect way to use leftover rice, and I&#039;m going to show you the ingredients and techniques to make this classic dish better. With fluffy grains of rice infused with garlicky oil, it&#039;s accented by loads of caramelized garlic.

Garlic Fried Rice (Sinangag)

cooked long grain rice ((about 2 cups))

olive oil

garlic ((3 large cloves, minced))

salt

white pepper

Use your hands to break up any clumps of rice.

In a large frying pan, add the olive oil and garlic and heat over medium-high heat, stirring regularly to ensure even browning. Fry the garlic until most of the sizzling subsides and the garlic is a golden brown color.

Remove half of the garlic from the pan, leaving the oil behind.

Add the rice and toss to coat evenly with the oil and garlic.

Stir-fry the rice until it&#039;s heated through. Season with salt and pepper to taste.

Serve the Sinangag hot and garnish with the reserved garlic. You can also top with some scallions for color.

http://www.youtube.com/watch?v=6sQA13xd0kY

With loads of crispy fried garlic, this 3-ingredient Filipino garlic fried rice recipe (Sinangag) is the perfect side for any meal.

Filipino Garlic Rice (Sinangag)

Ube halaya is a filipino snack or dessert made from purple yams. For this recipe, we are using powdered purple yam which is the easiest and fastest way to make ube halaya. Real purple yam can be used to make it as well! While this is the easiest way, making ube halaya needs a bit of patience and religious stirring to prevent from burning at the bottom. Ube halaya can be enjoyed warm or cold, eaten plain or use as a jam. ﻿

Ube Halaya

(4.06 oz) powdered purple yam (ube)

(14 oz) condensed milk

(12 fl oz) evaporated milk

tbsp McCormick ube flavor extract

tbsp sugar (we used brown sugar)

butter

water

In a heated pot (medium to high heat),...

In a heated pot (medium to high heat), combine powdered purple yam packets with water and stir.

Then add in condensed milk and evaporated milk...

Then add in condensed milk and evaporated milk - continue stirring to prevent from burning at the bottom.

Add the ube flavor extract and keep stirring...

Add the ube flavor extract and keep stirring until the consistency thickens.

After 30 minutes of stirring, add in the...

After 30 minutes of stirring, add in the butter.

Within an hour, you should have a thick...

Within an hour, you should have a thick consistency (shown in video). You can stop there or if you want it thicker, keep mixing until thick enough to mold into shape.

Place in a pan/container (lightly coated with butter)...

Place in a pan/container (lightly coated with butter) and enjoy your delicious ube halaya while it is warm or place it the fridge for a few hours and serve when it is cold! It can be eaten plain, as a jam, or mix in halo-halo!

https://www.youtube.com/watch?v=sVV48Tp4knE

Ube halaya is a filipino snack or dessert made from purple yams. For this recipe, we are using powdered purple yam which is the easiest and fastest way to make ube halaya. Real purple yam can be used to make it as well! While this is the easiest way, making ube halaya needs a bit of patience and religious stirring to prevent from burning at the bottom. Ube halaya can be enjoyed warm or cold, eaten plain or use as a jam. 

Ube Halaya recipe on the blog:
https://wanderlustyle.com/ube-halaya

UBE HALAYA INGREDIENTS:
• 2 package (4.06 oz) powdered purple yam (ube) https://amzn.to/2X0SDMa
• 2 cans (14 oz) condensed milk https://amzn.to/2zCD31u
• 2 cans (12 fl oz) evaporated milk https://amzn.to/2LpPRuC
• 2 tbsp McCormick ube flavor extract https://amzn.to/360siSx
• 3 tbsp sugar (we used brown sugar) https://amzn.to/2T49FYG
• 3 tbsp butter and 1 tsp for coating container 
•  6 cups water 

HOW TO MAKE UBE HALAYA:
• In a heated pot (medium to high heat), combine powdered purple yam packets with water and stir.
• Then add in condensed milk and evaporated milk - continue stirring to prevent from burning at the bottom. 
• Add the ube flavor extract and keep stirring until the consistency thickens. 
• After 30 minutes of stirring, add in the butter. 
• Within an hour, you should have a thick consistency (shown in video). You can stop there or if you want it thicker, keep mixing until thick enough to mold into shape.
• Place in a pan/container (lightly coated with butter) and enjoy your delicious ube halaya while it is warm or place it the fridge for a few hours and serve when it is cold! It can be eaten plain, as a jam, or mix in halo-halo!

*Optional: ube halaya can be topped off with shredded cheese (eden cheese is the best), latik (fried coconut milk curd), or coconut flakes. 

Let us know if you try this recipe! Please tag us on Instagram posts or stories @wanderlustyleblog - we would love to share it!

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UBE HALAYA RECIPE (POWDERED PURPLE YAM ) | EASIEST WAY TO MAKE UBE

A veganized version of a Filipino dish that is packed with bold flavors and is spot on to the classic recipe. This vegan Filipino chicken adobo is easy to make and will be ready in about 30 minutes. With a marinade of vinegar, black peppercorns, bay leaves, and tamari, it has the perfect balance of sweet and sour, with a kick!

Vegan Filipino Chicken Adobo (Gluten-Free)

cups soy curls*

Vegan chicken broth

liquid refined coconut oil* (or cooking oil of choice)

bay leaves

black peppercorns

garlic, finely minced

small (2 cups) potatoes, peeled and cut into medium-sized pieces

medium (1 cup) carrot, peeled and cut into medium-sized pieces

reduced sodium tamari (or soy sauce if not gluten-free)

apple cider vinegar*

1-inch fresh ginger, sliced (optional)

brown sugar

Vegan Filipino Chicken Adobo (Gluten-free)

Prepare the soy curls. Add the broth to a small pot and bring to a boil. Remove the pot from heat. Add the soy curls into the pot and use a spoon to mix and make sure that every piece is covered. Allow the soy curls to rehydrate for 10 minutes.

In the meantime, set a medium sauté pan over medium heat and add in the oil. Once heated, add in the bay leaves and black peppercorns, and cook for 1 minute.

Next add in the minced garlic and continue cooking until golden brown, being sure not to burn it. Add in the white onion and cook for 1 minute more, then add in the potatoes and carrots and mix until well combined. Adjust the heat to medium-low and cover the pot. Allow the vegetables to cook through for about 5 minutes.

After 5 minutes, mix the soy curls (with the broth) into the pan along with the soy sauce, vinegar and ginger. Push the mixture to the side with a cooking utensil and mix 4 tablespoons of brown sugar into the liquid portion until mostly dissolved, then mix through.

Bring the mixture to boil over medium heat, cover the pot again and allow it to simmer over medium heat. Simmer for 25-30 minutes, or until the potatoes are cooked through. Adjust seasoning to taste. We added in 1 more tablespoon of brown sugar.

Remove from heat and cool before serving. If you would like, you can remove the bay leaves and peppercorns as best you can, but my family leaves them in and we just eat around them.

Serve with brown or white rice and enjoy!

I just made this recipe with a seitan leftover and I have to say I am impressed by how good it is! 
We are not huge fans of garlic so we put garlic powder instead of fresh one and  we didn't have apple cider vinegar so we used regular lemon. It was full of flavor and deliciousness, thank you!!

This recipe was incredible!! So homey and delicious. I added peas since I had some I was trying to get rid of them. Can't wait to make this for my vegan mom!

BOMB. I'm half Filipino and grew up on adobo (although I've never actually cooked it). It's comfort food that I haven't had since going vegan 5+ years ago. I couldn't bring myself to use an entire cup of soy sauce, so I did a half cup combo of regular and low sodium, and a half cup of water. I regretted the decision last night as the curls didn't seem flavorful enough. But today, after sitting in the juice all night it's perfect and taste just like I remember! I love the potato addition, and threw in some mushrooms too. Great recipe, thanks!

I couldn’t love this recipe more!!!! So delicious and super easy and fast! My only complaint is I ate too much too fast!!!! Lol! This is going to become a regular dish in our house! Once again Sweet Simple Vegan delivers a hit!!!! Thanks so much!

Very good!!  Thank you for sharing your recipe!

This recipe has become a staple in our home. Thank you!! Quick question, does this freeze well?

Great recipe, thanks for sharing. However, please keep in mind that brown sugar is not vegan. I used raw sugar instead.

Nice twist! Never tried an adobo recipe with carrots. Looks so colorful and yummy!

https://www.youtube.com/watch?v=fY3hlVjpV0k

I am excited to be partnering with my mom today to bring you a veganized version of a recipe from my childhood!
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⋇ Vegan Filipino Adobo Recipe: http://bit.ly/SSV-Filipino-Chicken-Adobo
⋇ Our NEW vegan recipe ebook (w/ veganized Filipino and Italian recipes): http://bit.ly/Planting-Our-Roots
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Vegan Filipino Chicken Adobo w/ Jasmine's Mom :)

A Filipino classic, made vegan! These soft, fluffy and perfectly sweet bread rolls are great for anytime of day. They can be enjoyed on their own or they can also be served with sweet or savory fillings.

Vegan Pandesal (Filipino Bread Rolls) 

(1 packet) active dry yeast

vegan butter, melted (we used Earth Balance)

almond milk

all-purpose flour

Oil,

breadcrumbs (be sure they are vegan)

In a large cup, mix together the lukewarm water and 1 teaspoon of sugar. Add in the active dry yeast and gently mix it to combine. Set this mixture aside for 5-10 minutes to activate. You will know it is ready when it is fluffy!

In the meantime, in a small pot over low heat, add the vegan butter and the almond milk. Heat until the butter has melted but the mixture is not boiling. Remove the mixture from heat and cool for 10 minutes, or until lukewarm.

Transfer the mixture to a large mixing bowl (or the bowl of your standing mixer). Add in the remaining 3/4 cup of sugar and mix until well combined. Add in the yeast mixture and the salt and mix again. Next, begin to add the flour, 1/2 cup at a time, until the dough is moist but not sticky. Be sure to mix each 1/2 cup through before adding in the next. We used a total of 6 cups of flour, but you may need a little more or a little less depending on the liquid of your mixture.

Grab another large bowl and lightly coat it with oil. Set it aside.

On a lightly floured work surface or with a standing mixer, knead the dough until it is smooth, about 10 minutes.

Transfer the dough to the oiled bowl, toss it around a bit to be sure it is moist, and cover it with a clean towel. Allow the dough to rise in a warm area for 1 hour, or until doubled in size. We rose ours in the oven with the oven light on (no heat!).

In the meantime, grease your baking dish(es). Our glass baking dish is 9&#215;12&#8243; and it was not large enough for all of the rolls, so we also used an oiled a cake pan.

Flour a clean work surface. Once the dough has risen, punch it down and transfer it to the work surface. Divide the dough into 20 even pieces. If you would like this to be precise, you can use a scale. Shape each dough into balls (see video for how we did ours).

Add the breadcrumbs to a wide bowl or plate and gently coat each pandesal roll in the breadcrumbs. If the rolls are too dry to coat, you can spray them with cooking oil spray or with water to moisten them up. Transfer the rolls into the greased dish, fairly close together (about 1/2&#8243; apart), to help them fluff up as they bake. We fit 15 rolls in our glass dish and 5 in our cake pan.

Cover the pan(s) with a clean cloth and place them in a warm place to rise for 1 hour, or until doubled in size. We rose ours in the oven with the oven light on (no heat!).

Preheat the oven to 375°F. If you are rising the dough in the oven, be sure to remove them before preheating! Bake the rolls for 20 to 25 minutes, or until golden brown. Cool for 10 minutes before serving. Enjoy!

Thank you so much. I just made them and they turned out INCREDIBLE!!

Hi Jasmine can I use my bread machine to knead my dough

I made this! And this is actually the best vegan version I’ve ever had!

First time ever to make bread and I can say that this recipe is foolproof! Pandesal stayed soft even after a few days, and my toddler loved it so much that he almost finished an entire batch by himself! Do you think adding ube powder will achieve the same result or would I need to tweak measurements of the other ingredients as well? Thank you!

Hey Jasmine,
Prep this last night and baked today. 
I made a mini vegan pandesal out of this recipe.
My brother said it was so good. It was really soft and fluffy with a hint of sweetness while you eat it. It does brings back memories from where I used to live, a local bakery, Malaya Bakery.
Hope you developed some more plant-based Filipino breads, .like Pande Coco, Pandilimon, Monay and many mire. Glad I found this website and watch your YouTube about on how to make a vegan pandesal. Thank you

Hi Jasmine. Great recipe!
Can I use coconut oil instead of vegan butter?

OMG! These are so fluffy, I'm going to die! 😆 
Thanks so much for making my first time making pandesal as success! My 8 year old baby even asked me if we could have them for dinner tonight! 💃

Hi jasmine, what would you suggest as replacement for vegan butter? Couldn't get it where I am at the moment. I have extra virgin Coconut oil, you think that would be good substitute? I wouldn't mind having coconutie flavour in my pandesal. How about olive oil? I'd like to pick your brain on this. Thank you in advance.

So fluffy and yummy! Thank you for sharing your recipe ❤️

I have made these 2 times already and they always turned out amazing! I used almond crackers the first time and plantain chips as breadcrumbs the second time lmao. They are fluffy but a bit dense since the dough was really sticky so I added another cup of flour    but overall recommend!

I made them and they were very good, except the texture was not as soft as I’d like. But I’ve never had pandesal before so I think I’m just comparing with with Hawaiian bread rolls. 

What’s the best way of heating them back up because they do get dry/stale after a day or so. Thanks!

Great recipe! My family loves it :). I used half all purpose flour &amp; half whole wheat. It brought back childhood memories from the Philippines! Thank you :)

Truly amazing, I’m obsessed! Came out perfect the first time and my family loved it.

Omg!! I’ve made this over and over again and we just Love it!
Thanks you two!

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Oven-Roasted Chicken Adobo

chicken thighs (about 2½ lb.)

Johnny’s seasoning salt salt

½ tsp. cracked black pepper;

vegetable oil

onion,

garlic cloves, smashed

cane vinegar (preferably Datu Puti)

soy sauce (preferably Silver Swan)

Tbsp. Knorr liquid seasoning

Garlic Fried Rice and Winter Greens Laing (for serving)

In a traditional Filipino chicken adobo, the meat is braised in soy sauce and vinegar until it collapses into slippery submission. This version is from Melissa Miranda, chef-owner of Seattle’s Musang, a Filipinx community space and restaurant. Her adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top—“the best of both worlds,” Miranda says. Johnny’s Seasoning Salt, a blend of salt, garlic, pepper, and other spices, is a shortcut for adding flavor to sauces, stir-fries, and meats. Johnny’s is a Pacific Northwest brand, but Lawry’s Seasoning Salt will also do. If you can’t find Knorr liquid seasoning, look for Maggi seasoning instead. Either will add tons of extra umami to the chicken.

Bon Appétit

Preheat oven to 375°. Pat chicken thighs dry, then season very lightly all over with seasoning salt (or kosher salt and pepper). Heat oil in a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook until deeply browned underneath, 8–10 minutes. Turn chicken over and cook until lightly browned on the other side, about 3 minutes. Transfer to a roasting dish just large enough to fit chicken in a single layer and arrange skin side up; set aside. Pour out and discard all but 2 Tbsp. chicken fat from the pan.

Set skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until garlic is golden and onion is translucent, about 3 minutes. Add vinegar, scraping up any browned bits stuck to bottom of skillet with a wooden spoon, then add soy sauce, liquid seasoning, bay leaves, ½ tsp. cracked pepper, and ½ cup water. Bring to a simmer, then remove from heat and pour over reserved chicken in baking dish (chicken should be mostly covered with only skin left exposed).

Bake chicken, adding a splash or so of water if dish is looking dry at any point, until meat is almost falling off the bone, 60–75 minutes.

Divide rice among plates and nestle chicken thighs alongside, dividing evenly. Serve with laing.

This humble dish of ground beef and vegetables — also called giniling or menudo in the Philippines — comes together in a single skillet and is endlessly customizable. 

Picadillo

onion

garlic

potatoes

lean ground beef, ground pork, or

kosher salt, divided, plus more as needed

tomato paste

tomatoes

paprika

black pepper, plus more as needed

Soy sauce or coconut aminos (optional)

frozen peas and carrots

raisins

white rice,

Prep the vegetables. Finely chop 1 medium yellow onion. Mince 4 garlic cloves. Peel and dice 8 ounces russet or Yukon Gold potatoes.

Brown the meat. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef or ground pork and 1/2 teaspoon of the kosher salt. Cook, breaking it up with a spatula into small pieces, until just browned all over, about 4 minutes.

Add the aromatics. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. 

Add the tomato and potatoes. Add 1 tablespoon tomato paste and stir until it coats the meat mixture, about 1 minute. Add the potato, 1 can diced tomatoes and their juices, 1/2 cup water, 1 teaspoon paprika, 1/2 teaspoon black pepper, and the remaining 1 teaspoon kosher salt. Bring to a boil.

Simmer and season. Reduce the heat to maintain a simmer. Cover and simmer, stirring occasionally, until the potatoes are cooked through, 15 to 18 minutes. Taste and season with more black pepper, kosher salt, soy sauce, or coconut aminos as needed. 

Add the peas, carrots, and raisins. Add 1 cup frozen peas and carrots and 2/3 cup raisins. Cook uncovered until the peas and carrots are cooked through and the sauce has thickened slightly, about 4 minutes. Serve with cooked white rice.

Make and share this KARI-KARE (Meat and Vegetable Stew in Peanut Sauce) recipe from Food.com.

KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)

lbs pork hocks

cooking oil

garlic,

achute water (optional)

peanut butter

rice flour

lb green beans

eggplant,

Place hocks or oxtail pieces in a large pot.

Bring to boil, lower heat and simmer for 1-1/2 hours or until tender.

If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes.

Squeeze seeds between your thumb and finger tips until the water turns red.

OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds.

Use oil for sauteing rest of ingredients.

Heat oil in a skillet and saute garlic and onions.

(Save the rest of the broth for other uses.) Add salt and achute water.

Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes.

Cook 10 minutes or until vegetables are tender, stirring occasionally.

Serve with hot rice and bagoong, plain or sauteed.

I always thought this was hard to make but this recipe dispells the myth!! Super easy, super yummy- this won't dissapoint. I do, however, not use the powdered rice and it still comes out great! I also discovered that using different p-nut butter makes the sauce thicker or thinner.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Pancit Canton

mushroom powder

garlic cloves, finely chopped

celery stalks, thinly sliced

carrots, peeled,

Kosher salt, freshly ground pepper

½ small head of green cabbage, thinly sliced

button mushrooms

snow peas

oyster sauce

noodles

Fish sauce (preferably Squid brand;

scallions,

lemon,

Pancit is by nature a quick and easy noodle dish, and this version from Melissa Miranda, chef-owner of Seattle’s Musang, varies depending on whatever she has in the fridge. “This is a kind of a ‘refrigerator pancit,’” says Miranda. “The staples are always carrots, celery, and then whatever vegetables you want to use. We’ve been so conditioned that it has to be cabbage, it has to be carrots, it has to be this, that. But if you have yellow squash, why don’t you throw it in there? If you have peas, why not throw it in there?” Mushroom broth, made from dried mushroom powder, is nearly instant, yet better than virtually every other vegetable-based broth out there.

If using mushroom powder, stir powder into 2 cups warm water in a small bowl to dissolve. Set mushroom stock aside.

Heat oil in a wok or large skillet over medium-high. Cook onion and garlic, stirring often, until translucent and light golden, about 4 minutes. Add celery and carrots and cook, stirring, 1 minute; season with salt and pepper. Add cabbage, mushrooms, and snow peas; cook, stirring occasionally, until crisp-tender, about 3 minutes.

Add liquid seasoning, oyster sauce, soy sauce, and reserved mushroom stock (or vegetable broth). Bring to a simmer, add noodles, and cook until liquid is absorbed and noodles are al dente, 8–10 minutes. Season with fish sauce and more salt and pepper if needed.

Divide pancit among bowls; top with scallions. Serve with lemon wedges for squeezing over.

Siomai is one of those Chinese dishes that’s made its way to the heart of a lot of Filipinos and has been deeply ingrained in Filipino cuisine. You’ll find it often served in local food stalls and kiosks as a side, snack, or even main (siomai with rice!). When I was still in school. kiosks often served siomai and you can scoop up all the sauce you’d like, which was usually a mix of soy sauce, chili garlic sauce, calamansi (Philippine lime) juice, and fried garlic.

Though siomai is usually filled with ground pork, I filled these vegan ones with a mix of tofu and mushrooms, and cooked them 2 ways: fried and steamed! I personally prefer the deep fried ones since I love the crispy exterior but also really enjoyed the steamed ones.

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