filipino recipe

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!

-

CONNECT WITH US:
Blog: https://wanderlustyle.com
Instagram: http://instagram.com/wanderlustyleblog
Facebook: https://www.facebook.com/wanderlustyle

EQUIPMENT WE USE:
Photography camera: https://amzn.to/2vRtjLK
Favorite photography lens: https://amzn.to/2Js3E4a
Underwater camera: https://amzn.to/2LC5ulN
Drone: https://amzn.to/2Jw84XD
Phone: https://amzn.to/2JvAa5u

CHECK OUT OUR AMAZON SHOP:
https://www.amazon.com/shop/wanderlustyle

LET'S COLLABORATE:
email: info@wanderlustyle.com

#ubehalaya #filipinodessert #ube

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

Vegan Menudo (One Pot Filipino Style Stew)

soy curls (roughly chopped (see notes for substitutes))

(3 large pcs) king oyster mushrooms (roughly chopped)

(440 grams) tomato sauce

tomato paste

½ tbsp vegetable paste ((Better Than Bouillon))

plant milk ((I used almond milk)

½ medium (½ cup) yellow onions (chopped)

(1 tbsp) garlic (minced)

large (1 cup) carrots (sliced)

large (1 cup) Yukon Gold potatoes (chopped to bite sized pieces)

garbanzo beans (drained)

bay leaves

garlic powder

sugar ((I used brown sugar))

onion powder

unsalted butter OR extra virgin olive oil

salt & pepper

bell pepper (green

vegan hotdog

raisins

green peas

Preheat soup pot to medium heat and coat a tablespoon of cooking oil.

On a medium sized mixing bowl, rehydrate soy curls in hot water and cover to soften for about five minutes. Strain from bowl using a collander or strainer. Squeeze out any excess liquids out of the soy curls as much as you can.Roughly chop into chunks. Different sizes are okay for texture.

On a separate small mixing bowl or cup, dilute a tablespoon of vegetable paste in water. Mix and set aside.

Sauté soy curls in the pot until it slightly browns. Season with a little salt and pepper. Remove from pot and set aside.

Re-coat pot with a drop of oil. Toss the onions to sauté. Add the garlic and stir until well combined. Then, toss the mushrooms in. Mix and let the mushrooms sweat and shrivel in size. Add the seasonings such as the garlic &amp; onion powder and sugar.

Drop the carrots, potatoes, and bay leaves into the mix. Along with the vegetable broth. Stir and cover with a lid to simmer for 5-7 minutes or when potatoes are slightly tender.

Add the soy curls and garbanzo beans into the mix. Pour tomato sauce and paste, as well, and stir until ingredients are well combined. Add the milk and a splash of tamari. Stir. Lower down the heat to medium low and cover with a lid to simmer for another 5-7 minutes.

Remove lid. The stew should have thickened slightly due to the starch content of the potatoes. Drop ½ a tablespoon of vegan butter or extra virgin olive oil to give the tomato broth a creamy finish. Season with salt &amp; pepper to taste.

Serve with a bed of rice and enjoy!

This Filipino Pancit recipe comes from the orphanage that I worked at for a year in Cebu. It's my all-time favorite Filipino recipe!

Filipino Pancit

noodles

lean pork,

onion, minced

soy sauce

garlic, crushed

pork bouillon cube

Soak the vermicelli in water for about 5 minutes or until soft.

Brown the pork in the oil with the soy sauce, garlic, and onion.

Add the water and bouillon cube to the pork and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.

Wow. Wanker alert. Get a life, idiot.

There was no point to your comment, except for some kind of self-serving ego-boost. How about you stop wasting other people's time with such crud.

Yes, my comment may (also) not be necessary, but I'm guessing you're a 'fly-by-nighter' who spends time trolling obscure message boards in order to inflate your own sense of self worth; so go ahead, enjoy it, while other people call you on it.

Well!  To begin, I don't appreciate the site giving 5 stars without MY input, thank you very much!  But---- as far as the one mouthing and name-calling because someone said they doubted it was "authentic" - in THAT person's experience it may not BE "authentic".  I served in So Korea for a year and a half and LOVED the food - even "authentic" Korean restaurants in the US don't always make the food the same way I personally had it.  And not EVERY place THERE served it the same way.  What's up with the hatefulness and  name-calling?  WHY was THAT necessary?  WHO's the "troll" here?  It sure isn't Chris!  BTW - I was gonna give 4 stars cuz I've not tried it yet - but the site itself gave me no choice - IT says 5.  Good ego-boost I guess.

Just like in America with different versions of BBQ I'm sure there are different versions of Pancit. My father was from the Bohol Islands, and his version of Lumpia differs slightly than those from Manila. As long as someones mama/pop cooked it and they were Filipino it's 'authenic' to them.

Authentic? Sounds and looks pretty authentic to me. When I was in the Navy we would steam into Olongapo P.I. and on liberty we would go to our favorite bar and have ice cold San Miguel beer and the girls in the bar would fetch us some Pancit. Noodles wrapped in palm leaves and a newspaper (maybe from Manila?) We don't know where it came from as the girls would disappear and come back with the food that was soooo good. I'm going to have to make some of this and of course get a six pack of San Miguel beer. OH Boy! Now that's authentic pansit back in 1966.

I lived in the P.I. for 3 years and went to many family functions, just like any other culture/food  weather it is pancit or meatballs, it is what ever Grandma made :) 
 Authenticity is in the hands of the cook.

Could you possibly get me your mother’s recipe. I’m trying to compile the pansit recipes I have so I can see how they differ and create the ultimate pansit recipe

Same. Haven't had it this way, minus bell peppers, since 1966. After all these years, I still smell it.

I would like the recipe for the 40 servings.  My church feeds the kids on Wednesday nights and once a month I give the ladies a break.  I'm certain the kids would love this! 

My kids grew up eating Pancit and now they're making for their families!

My Filipino friend taught me how to make this.  Very tasty!

This recipe is every kid's favorite - Filipino Spaghetti - and comes from the orphanage that I worked at for a year in Cebu. Spaghetti, hot dogs, tomato sauce, and seasonings. So simple, so good.

Filipino Spaghetti

spaghetti noodles

lb. Italian tomato sauce

onion

garlic

pork

carrots and red peppers

hot dogs

salt

seasoning mix

evaporated milk

cheese

Cook the noodles according to package directions. Set aside.

Place the garlic, onion, and oil in a large saucepan or skillet. Saute for 3-4 minutes or until soft and fragrant. Add the ground pork and brown the meat until it’s completely cooked.

Add the minced vegetables and hot dog pieces and stir to combine. Add the water and allow the mixture to simmer for 10-15 minutes. Add the tomato sauce and tomato paste to the meat and continue to simmer the mixture for another 10-15 minutes. Add the evaporated milk and salt and stir until incorporated.

Combine the noodles and the sauce in a large pot or mixing bowl. Top with grated cheese. At Cherne they grate a processed cheese similar to Velveeta and let it melt into the top layer of the spaghetti.

Had this style of pasta this evening and though initially a little sweet for my tastes,tweaking from the spice cabinet did the trick.  Took one Del Monte Fillipino Style Sauce and added lots of onion,pork,beef and turkey,smoked paprika,shiracha and high grade sea salt. It made a large pot of tasty sauce. Thanks for the post I will try this recipe at another time. We have a Jolibee around the corner in Hollywood.

While the tweaking is interesting for your liking...I wouldn't change or suggest it for this recipe because then its no longer an authentic philipino spaghetti sauce :/

Lindsey,

Thank you so much for posting these! I travel to the Philippines all the time, and have been looking all over for recipes so I can make some of the traditional dishes at home. Also, my family is adopting from the Philippines, and I want to learn how to make some of these "comfort" foods so that our child will get a little taste of "home" in his or her new home. Thanks for giving me a place to start!!

Reda

LOVE Filipino spaghetti, which basically differentiates with a  sweet tomato sauce.  My mom and I use already-whipped up sauce like Prego and add sugar for sweetness.  My grandma uses banana ketchup.  I'm salivating as I type.  Just came across your blog.  I look forward to following your recipes and seeing the rest of your Filipino ones!

Salivating as I type this comment! I miss eating Filipino spaghetti! Although, to make it much simpler, we use banana ketchup. Yum!

Dilis are a Filipino delicacy consisting of anchovies, often dried, that are lightly battered before being deep-fried and served hot as an appetizer.

Dilis

½ lb dried dilis ((anchovies))

sugar

white vinegar

hot sauce ((e.g. Tabasco))

cornstarch

salt ((if dried anchovies are not already salted))

Vegetable oil ((for frying))

Combine the cornstarch, sugar and salt in a bowl.

In a separate bowl, mix the vinegar and the hot sauce and coat the anchovies with this mixture.

Then dip the anchovies in the mixture of cornstarch, sugar and salt.

Deep-fry the anchovies over medium heat until golden and crisp.

Drain on a plate lined with paper towel. Serve hot or warm.

Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they’re referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!

Vegetable And Shrimp Lumpia Recipe by Tasty

garlic,

fresno chiles, minced

rice vinegar

carrots,

½ lb green beans,

vegetable oil

yellow onion, diced

ginger

lb shrimp, peeled, deveined and finely chopped

fish sauce

pepper

bean sprout

lumpia wrappers

egg wash,

canola oil, for frying

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.

In a small bowl, whisk together the cornstarch and remaining tablespoon of water.

Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.

Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.

In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.

Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.

Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.

Add the bean sprouts, toss to incorporate, and remove the pan from the heat.

Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.

Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.

In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).

Carefully add 4-5 lumpia at a time to the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.

Garnish with cilantro and serve with the sweet chili sauce.

https://vid.tasty.co/output/121298/landscape_480/1545866146

A simple appetizer made with shrimp and deep-fried until crispy.

Okoy Recipe

all-purpose flour

Salt

peppercorns

mung bean sprouts (togue)

shrimp (hibe)

cooking oil (for frying)

In a bowl, combine flour, cornstarch, salt, pepper, egg and water. Beat with a whisk or fork until ingredients form a smooth batter.

Add shrimps and bean sprouts and mix thoroughly.

In a deep frying pan, heat cooking oil.
 

Using a ladle, slowly drizzle the mixture onto the pan until it forms a round disk. Cook each side for 3 to 5 minutes or until golden brown and crispy. Repeat process until you finish cooking the shrimp batter.&nbsp;

READ THESE: MORE&nbsp;OKOY&nbsp;RECIPES
Ilocano&nbsp;Okoy Tiyosko&nbsp;Recipe&nbsp;
Okoy&nbsp;With&nbsp;Kalabasa&nbsp;Recipe

&nbsp;

Try your hand at making this Pinoy dessert classic, brazo de mercedes. It’s easier than you think!

Brazo de Mercedes Recipe

egg whites (at room temperature)

cream of tartar

Cup sugar

vanilla extract

confectioners' sugar

Cup condensed milk

Butter

Preheat oven to 350°F. 

Grease and line a 16x24x1-inch baking pan with parchment paper.

In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites and cream of tartar on medium speed until frothy and starts to expand in volume.

Gradually add sugar. Whip until shiny, small bubbles appear, and soft peaks form. Stir in vanilla.

Using an offset spatula, spread meringue evenly on the lined baking pan. Lightly run a cake decorating comb or a fork on the surface of the meringue to create a ridged pattern.

Bake in the preheated oven for about 20 minutes or until set and top is golden brown.

Remove meringue from the oven. Dust the top generously with confectioners’ sugar. Run an offset spatula along the edge of the pan to loosen the meringue from the pan.

Cover top with parchment paper then cover with a baking sheet. Invert pan to transfer meringue to the lined baking sheet.

Make the filling: Place egg yolks in a double boiler and stir using a wire whisk. (Make sure that the bottom of the pan on top does not touch the liquid in the double boiler. This will help prevent the eggs from heating up too quickly and turning into scrambled eggs.) Once warm and slightly thickened, add condensed milk and vanilla. Continue whisking gently until mixture thickens (like custard). Add butter, 1 tablespoon at a time; stir until well incorporated. Remove from heat.

Spread or pipe filling lengthwise on the center of the meringue. Lift a long end of the parchment paper and roll meringue into a log, enclosing the filling. Make sure the log is uniform in shape and thickness (use the parchment paper to adjust). Tighten the roll and keep covered in parchment until the custard has cooled. Unwrap and chill.

A filipino mango float consists of graham crackers, sweetened cream, and ripe yellow mangos.

Filipino Mango Float

heavy cream (chilled overnight)

condensed milk (chilled overnight)

mangos (chopped

graham crackers (from 1 box)

Make sure your mangos are ripe and sweet. Peel the skin and slice mangos thinly or you can chop the mangos. Set aside.

Whip heavy cream until soft peaks form. Then gradually add pinch of salt and condensed milk. Whip cream until stiff peaks form. Tip: chill the heavy cream, condensed milk, and bowl in the fridge for a few hours or overnight for easy whipped cream!

Crush graham crackers until desired crumb or use the whole cracker without crushing. I like it crushed for a soft crumble texture.

Let’s start layering the mango float in a 8 x 8 inch glass container or a large container. First lay the graham crackers. Then, whipped cream. Lastly, add sliced mango. Repeat one more time. For the last layer, add whipped cream and sliced mango. You can also add more graham cracker crumbs at the top for decoration.

Cover the container and refrigerate overnight for soft texture (like bread pudding). Another option is to freeze overnight for ice cream texture. Before eating, thaw for 30 minutes or less depending on what texture you like.

I made this and had enough whipped cream for two desserts. I only used 4 cups of heavy cream, but it really whipped up! LOL... no worries, it all gotten eaten anyway. Also, I am diabetic, so I ordered condensed milk sweetened with Stevia and it turned out light and awesome just like I remembered it from Okinawa! Thank you!!

I made this and had enough whipped cream for two desserts. I only used 4 cups of heavy cream, but it really whipped up! LOL... no worries, it all gotten eaten anyway. Also, I am diabetic, so I order condensed milk sweetened with Stevia and it turned out light and awesome just like I remembered it from Okinawa! Thank you!!

I made this abd had enough whipped cream for two desserts. I only used 4 cups of heavy cream, but it really whipped up! LOL... no worries, it all gotten eaten anyway. Also, I am diabetic, so I order condensed milk sweetened with Stevia and it turned out light and awesome just like I remembered it from Okinawa! Thank you!!

Thank you for sharing simple yet delicious recipe for this! If you don't mind, may I also ask the brand of the heavy cream you used? Thank you in advance!

This is one of my favorite simple yet elegant desserts to make! I bring it as my go to dessert for any gathering and it’s always a hit.

One my favorite recipes, it has the perfect amount of sweetness. Quick and easy!

I like this one and want to make it soon- Asian desserts are always the best!

this one is my favorite because it's so simple and I love mango 🙏🏻 and since the graham crackers brand doesn't really matter, I could easily substitute for gluten free ones

https://www.tiktok.com/@cookwithdana/video/7107418027603348782?is_from_webapp=1&sender_device=pc&web_id=7065397414878561798

Top 9 filipino recipe recipes from across the web

The most viewed filipino recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ube Halaya

Vegan Menudo (One Pot Filipino Styl...

Filipino Pancit

Filipino Spaghetti

Dilis

Vegetable And Shrimp Lumpia Recipe ...

Okoy Recipe

Brazo de Mercedes Recipe

Filipino Mango Float

Top 9 filipino recipe recipes from across the web

The most viewed filipino recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ube Halaya

Vegan Menudo (One Pot Filipino Styl...

Filipino Pancit

Filipino Spaghetti

Dilis

Vegetable And Shrimp Lumpia Recipe ...

Okoy Recipe

Brazo de Mercedes Recipe

Filipino Mango Float

The most viewed filipino recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine