filipino food

A tamarind-based stew with shrimp, fish, and vegetables.

Shrimp and Fish Sinigang  (Tamarind Stew) 

onion

garlic

jalapeño pepper

green beans

daikon radish (about 8 ounces)

beefsteak tomatoes

tilapia fillets

shrimp

vegetable oil

(40 grams) packet Sinigang sa Sampalok (tamarind stew mix)

water

rice,

Finely chop 1 medium yellow onion and 4 garlic cloves. Trim the stem and seeds from 1 medium jalapeño, then finely chop. Trim 4 ounces green beans and cut into 1-inch pieces. Trim the stems from 2 bunches Shanghai baby bok choy and separate the stalks. Peel and cut 1/2 daikon radish into 1-inch pieces (about 2 cups). Quarter 4 small tomatoes through the stems into wedges. Cut 8 ounces tilapia into 1-inch pieces. Devein 8 ounces shrimp but leave the shells intact.

Heat 2 tablespoons oil in a small pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and jalapeño, and cook until softened, about 5 minutes. Increase the heat to medium-high, add the tomato, and cook until mostly broken down, about 8 minutes.

Add 1 sinigang seasoning packet and 4 cups of water and bring to a boil. Add the green beans and daikon, and simmer until daikon starts to soften and the green beans are partially cooked, about 6 minutes. Add the tilapia and shrimp and simmer until halfway cooked through, about 2 minutes. Add the bok choy and cook until just wilted, about 2 minutes. Serve with rice.

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

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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#ubehalaya #filipinodessert #ube

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

“Lumpia” or spring roll is a staple in Filipino cuisine. There are different variations like Lumpiang Ubod (Heart of Palm Spring Rolls) and Lumpiang Togue (Beansprout Spring Rolls) but they’re all cooked in the same way by being wrapped in flour wrappers before being fried to a crisp and dipped in a vinegar-based dipping sauce. These Lumpiang Gulay are filled with a mix of cabbage and a few other vegetables. I love using cabbage or repolyo in Filipino, because of its crunch and sweet note. These are delicious as a snack or even enjoyed with some rice!

Lumpiang Gulay (Filipino Vegetable Spring Rolls) with Sweet Chili Pink Vinegar

flour spring roll or lumpia wrappers

neutral oil

(500 grams) shredded cabbage

grams) carrot

g green beans

(80 grams) small red bell pepper, thinly sliced

(80 grams) small green bell pepper, thinly sliced

salt

soy sauce (or

¼ tsp ground pepper

white vinegar

tsp salt

tbsp organic cane sugar (adjust depending on desired sweetness)

tsp crushed black pepper

bird’s eye chili (sliced)

Heat a large pan or wok over medium high heat. Once hot, add in oil then sauté the onion, scallions, and garlic. When cooked, add in the carrots. Sauté for 2 to 3 minutes over high heat until tender. Afterwards, add in the rest of the vegetables and cook over medium high heat. Mix occasionally to ensure the veggies don’t burn and stick to the bottom of the pan.

Add a splash of water to cook down the vegetables, if added. Season with the soy sauce, salt, and pepper. Mix well and cook for another 3-4 minutes over medium heat until cooked through and water from the vegetables have evaporated.

Taste the filling and feel free to adjust the seasoning according to your desired flavours. Turn off the heat and transfer the filling to a bowl. Set the filling aside and leave to cool for a few minutes.

Preparing the Filling

Prepare the wrappers by carefully separating them from one another. Make sure they’ve been thawed and are at room temperature. This way, they’re pliable and won’t easily break. Prepare a small bowl of room temperature water as well.

You can watch the video below on how to wrap spring rolls.

Add in 2 tbsp* of the filling on the bottom of the wrapper. Slowly roll to the top then fold the sides before continuing to roll to the top and sealing the edge with water.

*Note: the amount of filling to place in each will depend on the size of your wrappers

Wrapping the Spring Rolls

Heat a deep frying pan over high heat with oil enough to submerge at least half of the spring rolls. Once hot, place a few rolls. Cook over medium high heat. Flip after 2 minutes or until golden brown to cook the other side. Once both sides are golden brown, remove from the oil. Transfer the rolls on a strainer or on a plate lined with some paper towels to drain any excess oil. Do not turn off the heat until all rolls are cooked and have been removed from the pan, to ensure they won’t absorb the oil.

Let cool for a few minutes. Do not cover the spring rolls or stack them on top of one another while still hot, so they stay crispy. Enjoy the rolls while hot and dip in some vinegar!

Cooking the Spring Rolls

You can also bake the flour wrapper spring rolls by brushing the rolls with some oil before placing them on a lined baking tray and baking them in the oven for 40 minutes at 400F, flipping halfway through. They will of course not turn as evenly golden brown and juicy, but still very crispy!

Baking Option

Add the white vinegar, salt, and sugar in a bowl until the sugar is diluted. Add in the rest of the ingredients.

Enjoy as a dipping sauce! You can store this at room temperature in an airtight container for up to 2 weeks (or even longer!). The onions will continue to absorb the flavours and also release its pink colour.

Sweet Chili Pink Vinegar

https://www.youtube.com/watch?v=ejvklk479wY&t=6s

Sharing how I wrap my spring rolls!

I used here two kinds of wrappers, including a gluten-free option! Hope you find this helpful! :)

Full spring rolls recipe here: https://thefoodietakesflight.com/crispy-vegetable-and-mushroom-spring-rolls-vegan-recipe/

———————————————

If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
NutriBullet: https://amzn.to/38z8Ahw
Non-stick pan: https://amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/2YEGqx8
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#vegan #chinese #springrolls #fingerfood

How To Wrap Veggie Spring Rolls  + Gluten-Free Option

These Halo-Halo Popsicles are the perfect treat to get through any heat wave!&amp;nbsp; Inspired by a summertime dessert favorite from the Philippines, this popsicle is like eating halo-halo without the need for a spoon!This two layer popsicle looks fancy, but is actually so easy to make! All you need are three ingredients to make this icy and creamy Halo-Halo Popsicle.

Halo-Halo Popsicles

Cup of Tropics Fruit Mixture (Can substitute with Buenas Halo Halo Mix)

Can Evaporated Milk (Black & White or Jans Sweet Cow)

Jar of Ube Cookie Butter

Metal Popsicle Molds (We highly recommend this

First, we are going to make the top layer.&nbsp; Spoon Tropics Fruit Mixture into the cavity of each popsicle mold, going just halfway up.

Then, pour in the evaporated milk, just covering the fruit mixture. Mix lightly and press down with the spoon handle.

Place the popsicle sticks in and cover.

Put in freezer for 4 hours to set.&nbsp; Once the fruit layer has set, make the creamy ube layer.

Mix the rest of the evaporated milk (there should be half left) and half the Ube Cookie Butter Jar together.&nbsp; Mix well with a whisk in a small bowl.&nbsp; It's okay if there are tiny lumps of the cookie butter.&nbsp; It adds to the texture of the popsicle.

Take the popsicle mold out of the freezer and remove the cover.

Pour the ube mixture into the mold leaving about 1-2mm gap from the top to leave room for expansion during freezing. 

Freeze overnight.

To un-mold, dip the molds into a cup of warm water for 10 seconds and warm with your hands.  Carefully pull out the popsicle. Eat right away.

This vibrant purple ube butter is a delicious spread perfect for toast, waffles, pancakes, and more. With its sweet nutty flavor this twist on plain butter will be sure to please.

Ube Butter

eggs

sugar

ube jam

ube extract

unsalted butter, cubed

Place heat-proof bowl over a pot of boiling...

Place heat-proof bowl over a pot of boiling water, being careful not to let the bowl touch the water, to create a double boiler.

Add eggs and sugar. Stir to combine.

Then add in ube jam and ube extract...

Then add in ube jam and ube extract and continue to stir.

Once well combined add butter. Continue to stir...

Once well combined add butter. Continue to stir until liquid begins to thicken and able to coat the back of a spoon or about 10-15 minutes.

Pour into sterilized jars and cover with the...

Pour into sterilized jars and cover with the lid. Let cool at room temperature. Once cooled, place in refrigerator.

https://www.youtube.com/watch?v=0tae0t5sUy0

This vibrant purple ube butter is a delicious spread perfect for toast, waffles, pancakes, and more. With its sweet nutty flavor this twist on plain butter will be sure to please. Ube butter say what? That’s right. All the yummy goodness of ube blended for the ultimate flavored spreadable butter. This is one for the books.



Follow along as I show you how to make UBE BUTTER.


Looking for another flavored butter? Check out this recipe for lilikoi butter https://www.youtube.com/watch?v=UOSF1KcShKs



Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

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Ube Butter Recipe
Ingredients:
2 eggs
1/2 cup granulated sugar https://amzn.to/3eaGISN
1/4 cup ube jam https://amzn.to/3gNUBYR
1/2 teaspoon ube extract https://amzn.to/3iFl8cm
6 tablespoons unsalted butter, cubed

Directions:
Place heat-proof bowl over a pot of boiling water, being careful not to let the bowl touch the water, to create a double boiler.
Add eggs and sugar. Stir to combine.
Then add in ube jam and ube extract and continue to stir.
Once well combined add butter. Continue to stir until liquid begins to thicken and able to coat the back of a spoon or about 10-15 minutes.
Pour into sterilized jars and cover with the lid. Let cool at room temperature. Once cooled, place in the refrigerator.

For nutrition information please visit my blog in the link above.

#keepingitrelle #ube #hawaiifood

***As an Amazon Associate I earn from qualifying purchases***

Easy UBE BUTTER Recipe | Keeping It Relle

Filipino Crispy Tofu Sisig cooked with an aromatic blend of onions, garlic, peppers, and chiles. This is a hearty vegan take on the Filipino Kapampangan classic! It’s delicious savoury and spicy with a bit of sourness and hint of sweetness.Perfect with rice or sinangag (Filipino Garlic Rice)!

Filipino Crispy Tofu Sisig (Vegan)

400 g extra firm tofu

Neutral oil (for frying)

soy sauce

tbsp vegetarian mushroom oyster sauce (or stir-fry sauce)

tbsp calamansi juice (or lemon juice)

tsp sugar

black pepper

vegan butter (or neutral oil)

tsp minced garlic

red bell pepper (diced)

bird’s eye chiles (siling labuyo,

chilies

g fresh shiitake mushrooms or other mushrooms

1/2-1 tbsp vegetarian mushroom oyster sauce (or stir-fry sauce,

Soy sauce (to taste, if needed)

mayonnaise

More calamansi juice or lemon juice

Sinangag ((Fried Garlic Rice) or Steamed Rice)

You can watch the video below.

Drain excess water out of the tofu. I usually do this by wrapping them with some paper towels and placing a plate on top of them but you can also opt to use a tofu press.

Afterwards, I sliced the tofu into small 1/2-inch cubes. The smaller the better—so if you can slice even small, that’d be better.

Preparing the Tofu

Mix all the sauce ingredients together. Feel free to adjust to your taste.

Sauce

Heat your large pan over high heat. Add some oil to coat the surface of the pan.

When hot, add in the tofu cubes. The tofu cubes should immediately sizzle when you add them in the oil. Sprinkle some salt over the tofu cubes.

Leave the tofu cubes to cook over medium high until golden brown, around 4 to 5 minutes. You may beed to flip them over if pan-frying them. Repeat until all the sides are golden brown and crisp.

Remove the tofu from the oil then set aside. Drain the excess oil form the pan. I have this container with a strainer on top that I use to store my oil. Since tofu are very neutral, I can still use this oil for another 1-2 times.

Cooking the Crispy Tofu

Add in 1-2 tbsp of oil or vegan butter on the same pan. Alternatively, you can cook the sisig directly  on a cast iron pan/sizzling plate. Over high heat, sauté the onion for 1 minute.

Add in the garlic, then sauté for another minute.

Add in the chiles and peppers and cook for 1-2 minutes until tender.

Add in the diced mushrooms and cook for 1 minute over high heat.

Afterwards, add in the crispy tofu.

Pour in the sauce mix and lower to medium high heat. Mix well.

Taste the sisig then season with more vegetarian mushroom oyster sauce and soy sauce, if needed.

Mix everything together and leave to cook over medium heat for 1 minute.

Add in the vegan mayonnaise and give everything a good mix until the mayonnaise has beautiful coated the tofu.

Sautéing

Turn off the heat and serve while hot on a sizzling plate, if you’d like that whole experience.

If using a sizzling plate or cast iron pan, you can simply heat this over direct heat. Once hot and smoking, turn off the heat add 1/2 tbsp of vegan butter until melted. Add in the cooked sisig into the sizzling pan.

Squeeze with some more calamansi or lemon juice, if you’d like. Enjoy with rice or singangag (Filipino Fried Garlic Rice)!

To Serve

Full recipe here: https://thefoodietakesflight.com/crispy-tofu-sisig/

More Vegan Filipino recipes here 👉🏼 https://thefoodietakesflight.com/category/filipino-food/

Crispy Tofu Sisig cooked with a blend of onions, garlic, peppers, and chiles inspired by the dish from the iconic Max's Restaurant 🌶 This is also my hearty vegan take on the Filipino Kapampangan classic 🇵🇭

———————————————

MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI


#tofusisig #tofurecipe #filipinofood #veganrecipes


👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

CRISPY TOFU SISIG ala Max's | Vegan Filipino Recipe

Are you ready for a big bowl of the most delicious, melt in your mouth pork stew? You&#x27;ve come to the right place! This Filipino Pork Menudo is bursting with soul-satisfying flavors!

Filipino Pork Menudo

lbs pork (preferably a fatter cut such as Boston butt)

onion, chopped

fresh tomato, chopped

15 tomato sauce

garlic cloves, chopped

potato,

carrot, cubed

green bell pepper

red bell pepper

green peas

garbanzo beans

raisins

lime juice

fish sauce

brown sugar

bay leaves

Marinate the pork with lemon/lime juice, soy sauce,...

Marinate the pork with lemon/lime juice, soy sauce, bay leaves, salt and pepper for at least 30 minutes to couple of hours.

Chop potatoes, carrots and bell peppers into cubes....

Chop potatoes, carrots and bell peppers into cubes. Chop the onions and garlic.

Heat oil over medium high heat in a...

Heat oil over medium high heat in a dutch oven or stew pot. Add onion and sauté onion till translucent. Add in chopped garlic and give it a stir for 2 minutes. Add marinated pork along with its juices and combine and cook for 10 minutes till pork is no longer pink, about 5 minutes.

Add in fish sauce and 1 cup of...

Add in fish sauce and 1 cup of water. Cook for 10 minutes, covered. Stir in tomatoes and tomato sauce with enough water to cover the pork and cook covered for 30-40 minutes, stirring occasionally.

Add in potato and carrot along with brown...

Add in potato and carrot along with brown sugar. Again cover and cook for 15-20 minutes. If liquid is needed add half a cup of water.

15 minutes before the stew is completely cooked,...

15 minutes before the stew is completely cooked, add in the bell peppers, peas, garbanzos and raisins.

Taste and adjust for soy sauce .

Cook till pork is fork tender.

Here's what you need: vegetable oil, pork skin, garlic, onion, celery, carrot, lechon, longanisa, soy sauce, bihon noodle, lechon dripping, salt, pepper, lemon juice, crispy chicharrón, fresh chives

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Top 24 filipino food recipes from across the web

The most viewed filipino food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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