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Ube Macapuno Salad Recipe

How to make Ube Macapuno Salad

Ube Macapuno Salad Recipe is made from macapuno preserve, ube or Purple Yam made into Halaya, sweetened milk, toasted pinipig for the crunch and with some nata de coco to add more color. Ube Halaya is made from boiled – mashed purple yam with a little butter or margarine, its texture is chewy and the flavor of ube bursts in your mouth that is so creamy.

This Ube and Macapuno is surely a great and a perfect combination for this smooth and very delicious salad dessert. Learn how to prepare Ube Macapuno Salad Recipe, everyone in the family will truly enjoy this, an excellent dessert at the end of a meal!

ube macapuno salad

Ube Macapuno Salad Ingredients:

  • 1 cup  Ube jam or preserve
  • 1 pack Instant Alsa gulaman or 2 packs knox
  • 1 cup water
  • 1/4 cup  Condensed Milk
  • 1/2 cup macapuno preserve
  • 1/2 cup yellow nata de coco, drained
  • remaining  Condense Milk
  • 1/2 cup All Purpose cream
  • 1/8 cup toasted pinipig (optional)

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Lengua Estofado Recipe

How to cook Lengua Estofado

Lengua Estofado Recipe is adopted by Filipinos from Spanish cuisine and a lot of variations of this recipe are known all over the world. Lengua Estofado or sometimes called Estofada is made from ox tongue, cooked in tomato sauce, green olives, and mushrooms then often served with fried potatoes.

In Tagalog, Lengua means tongue and Estofado refers to a style of cooking which simply means stewing. Christmas is just around the corner, if you are thinking of a special and party dishes to prepare for Noche Buena, this Lengua Estofado Recipe is definitely one of them, you must learn how to cook this!  This dish tasted like Beef Caldereta but much better than Caldereta, try it so you’ll know.

lengua estofado recipe

Lengua Estofado Ingredients:

  •     1 kilo Ox tongue (cleaned, boiled, skin removed, and thinly sliced)
  •     8 pcs. calamansi, juice squeezed
  •     2 pcs beef cubes
  •     3 stalks tanglad (lemongrass), fold and tied
  •     1 can Tomato Paste
  •     1 can diced tomatoes
  •     2 tsps. garlic, minced
  •     1 pc. large size onion, chopped
  •     1 large red bell pepper, sliced.
  •     1 can black or green olives, sliced into halves
  •     2 cans white mushrooms, sliced
  •     1/2 cup white or brown sugar
  •     2 tbsps. oyster sauce
  •     1-2 cups cooking oil
  •     5 cups water
  •     3 stalks fresh spring onions, chopped (optional for garnishing)

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Suman sa Lihiya Recipe

How to cook Suman sa Lihiya

Suman sa Lihiya Recipe is a famous Filipino dessert from south Luzon in the Philippines. Like any other suman, this is made up of glutinous rice or sticky rice, brown sugar and coconut milk but it is flavored with lye solution or lihiya in Tagalog, which gives a distinction of this tasty dessert, it is then tightly wrapped in banana leaf.

This Suman sa Lihiya is best served with latik sauce on top or grated coconut meat along with your favorite beverages like hot chocolate or coffee. Latik is from the coconut milk residue when it’s cooked.

Cooking Suman sa Lihiya is a little time consuming but it’s worth it.

suman sa lihiya recipe

Suman sa Lihiya Ingredients:

Coconut Sauce:

  • 1 1/2 cup coconut milk
  • 1 cup dark brown sugar

For Suman:

  • 2 1/2 cups glutinous rice
  • 3 cups of water
  • a pinch of salt
  • 2 tbsp. lye solution
  • oil, for brushing
  • Banana leaves, wilted for wrapping
  • String, (optional)

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