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How to make Luncheon Meat Macaroni Salad

Luncheon Meat Macaroni Salad Recipe is a flavorful macaroni salad, plus with the addition of Victorias Luncheon Meat adds a delicious meaty taste, I can say now that this is one of my salad favorites!

Basic ingredients for Luncheon Meat Macaroni Salad includes cooked “al dente” elbow macaroni,  mayonnaise, cubed Victorias Luncheon Meat, ripe mango, cubed cooked carrots, chopped onions, orange segment, some cubed cheddar cheese, a little honey, you can add more if you like it sweeter and season it with salt and black pepper.  You can also make this pasta salad with a similar tubular pasta, and serve it this Holiday season.

We used “Victorias Foods” brand luncheon meat because we find it more delicious compared to other local brands.

Here’s another Filipino recipe to prepare and enjoy. Merry Christmas and Happy Holidays!

luncheon meat macaroni salad

Luncheon Meat Macaroni Salad Ingredients:

  • 400 grams Elbow Macaroni, cooked “al dente
  • 1 – 210 grams Victorias Luncheon Meat or Ham, cut into small cubes
  • 1 cup Red apple, cut into small cubes
  • 1 cup ripe Mango, cut into small cubes
  • 1 1/2 cup orange segment
  • ½ cup cheddar cheese, diced
  • 1/2 cup red colored nata de coco(optional)

Mayo-Mustard Dressing:

  • 2 1/2 cups Real Mayonnaise
  • 2 teaspoon Mustard
  • 3 tablespoon raw Honey (you can add more if you want a sweeter taste)
  • 2 tablespoon scallions, finely sliced
  • 1 teaspoon paprika
  • salt and black pepper, to taste

luncheon meat macaroni salad ingredients 1

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How to make Inutak

Inutak Recipe, we first saw this Filipino Kakanin dish while watching Saksi, a TV news program in the Philippines. We were curious because the host and those interviewed describe this dish as one of the best Filipino Dessert. We did some research and many are blogging about the premium version of this dish that came from Taguig, we also learned that Inutak is made from Sticky rice or “Galapong” with sugar, coconut milk and coconut cream then baked with charcoal fire just like the famous Bibingka.

I love Filipino desserts, especially those that are made from “Rice flour” like Kutsinta, Puto, Bibingka, Sapin sapin, Palitaw, Puto Bumbong, Butsi, Espasol and Ginataang Bilo Bilo. Some say it was named “Inutak because of its gooey, brain like consistency and the charred coconut cream topping looks like a charred brain. Many are also suggesting that you topped Inutak Recipe with Vanilla ice cream or Ube ice cream for a more heavenly taste.

We hope you will also love our version of Inutak Recipe, let me know if it needs some improvement by leaving a feedback below.

inutak recipe with ube ice cream

Inutak Recipe with Ube Ice Cream

Inutak Ingredients:

  • 1 1/2 cups Glutinous Rice flour
  • 3 cups Coconut milk
  • 1/2 cup sugar
  • 1 large egg, slightly beaten
  • 1/2 cup Kakang Gata(1st squeeze) or Coconut Cream
  • 1 pc 9×7-inch Aluminum Foil Pan
  • Oil for brushing
  • Vanilla or Ube flavored Ice Cream, (optional)

inutak ingredients

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How to make Yema Frosting

Yema Cake is a very popular Filipino cake and most requested among the cake recipes on our inbox.  We decided to experiment with this cake recipe since this is the season where many recipe hunters are also experimenting with the food recipes they want to put on the table for the Christmas celebration.

This Yema Frosting Recipe when frosted on any Sponge Cake will surely make it decadent and delicious.  Yema frosting derived from the popular Filipino milk candy, Yema.  It is a chewy milk candy made of condensed milk with egg yolks cooked until becomes sticky and chewy.  The Yema Frosting version is more creamy but less sticky to make it more spreadable on any cakes.

Here is our version of Yema Frosting Recipe.
yema frosting recipe

Yema Frosting Ingredients:

  • 1 can Condensed milk (400ml)
  • 1 can  Evaporated milk (125ml)
  • 6 large sized Egg yolks
  • 1/4 teaspoon Vanilla extract

yema frosting recipe

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