HALUHALO INGREDIENTS

A popular Filipino treat with Japanese origins, haluhalo┬áconsists of a blend of fruits, sweet preserves, evaporated milk, and shaved ice. It is frequently topped with a scoop of ice cream. The name literally means “Mix-Mix” referring to the hodgepodge of ingredients.

Haluhalo Espesyal


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LONGGANISA (Filipino Sausage)

Frequently misspelled longanisa, the Filipino name comes from the Spanish word longaniza, referring to a type of spicy cold pork sausage.

You can easily buy prepared longganisa. It is tricky to make yourself because you will need a curing agent like potassium nitrate and a lot of things could go wrong. Regardless of whether you make it yourself or buy it from a reputable store, cook the sausage thoroughly to prevent food poisoning. Continue reading “LONGGANISA (Filipino Sausage)”

RECIPE : Puto Maya

Puto is the classic Filipino rice cake traditionally made by steaming. But since it is intensive work, you can modify to make a easy version in a rice cooker or pot. This recipe for Puto Maya yields 12 servings.

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RECIPE: Pinakbet (Pakbet)

Pinakbet (also called pakbet) is a popular vegetable dish in the Philippines. Pork is often added for flavor, but it is omitted during Catholic meatless days such as on Holy Week.

Pinakbet Ingredients
Pinakbet / Pakbet: Nutritious Filipino Dish

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RECIPE: Biko (Sweetened Rice)

Biko is a sweet rice delicacy that’s traditionally served on New Year’s Eve. The essential ingredients are malagkit (glutinous or sticky rice), gata (coconut milk) and brown sugar.

BIKO Recipe for 10 servings

Biko (Filipino Rice Treat)

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RECIPE: Maja Blanca

Maja Blanca is a “white beauty” of a pudding that has coconut milk as an essential ingredient.

This recipe for Maja Blanca yields 8 servings.
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LECHON SAUCE

The base for the classic Filipino lechon sauce is atay ng baboy (pork liver).

Mang Tomas is a popular Filipino brand of bottled sauce used for lechon in the Philippines. But you can make your own liver sauce with this easy recipe!

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How to Make Burong Mangga

Burong mangga is the phrase that Filipinos use to refer to fermented green mangoes in the Philippines. It’s simply a matter of pickling the fruit in salt.

There’s no single method for making buro (=pickle) but here is an easy recipe that you can consult as a guide.
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