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Indulge your taste for ube by spreading the Halaya (Ube Jam) on baked meringue.

E stimated cooking time: 50 minutes

• 1 ½ cups eggwhite
• ½ teaspoon cream of tartar
• 1 ½’ cups sugar

Ube Filling:

• 1 ½ cups sugar
• ½ cup water
• 8-10 eggyolks, beaten
• 2 cups mashed ube

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Red Salted Egg Salad is a traditional Pinoy delicacy, In this recipe, we made a twist by adding chillies to make it more spicy and the saltiness of the red eggs is balanced by the pickled garlic, tomatoes and onions.

• 4 Salted Eggs
• 5 of Red Shallots, thinly sliced (or 1 of Onion)
• 3 of Red Chillies, thinly sliced (de-seeded is optional)
• 3 Tablespoons of Lime Juice
• 1 Tablespoon of Pickled Garlic, finely chopped (optional)
• 2 Tablespoons of Coriander leaves, chopped
• A pinch of Sugar (Optional)

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Lihia or lye is a liquid from the ashes of a wood stove. It is used in making kakanin like cuchinta, suman and pichi-pichi to improve their texture.   Its addition also enhances the color of food.

• 1 cup all-purpose or rice flour

• cup brown sugar

• cups water

• teaspoon lihia (lye)

• few drops of yellow food color

• grated coconut

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Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by one’s own perseverance. Whether it is simple boiled rice, rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work. In the province, it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman. And if the variety of ways a suman is wrapped is any indication, it is of the artistry, skill and ingenuity of these women.

• 3 cups malagkit rice
• 2 teaspoons salt
• 2 cups thick coconut milk

• Soak malagkit in water for an hour or ntil grains are swollen. Drain.
  

• Add salt nd coconut milk.  Mix well.
  

• Prepare ibus then fill with rice mixture.  Seal tubes and tie with strips of the ibus.

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