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Taste Recipe, Manila (2026)

13/06/2026

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1. Crispy Pork Belly Sisig

Ingredients
1 kg pork belly
1 tbsp salt
1 tsp ground black pepper
2 tbsp cooking oil (30 ml)
1 large red onion, diced
3 red chilies, sliced
3 tbsp calamansi juice (45 ml)
2 tbsp soy sauce (30 ml)
1 egg
2 tbsp chopped green onions

Instructions

First, season the pork belly with salt and black pepper and boil for 45–60 minutes until tender. Then drain well and deep-fry at 180°C for 8–10 minutes until golden brown and crispy before chopping into bite-sized pieces. Next, heat a sizzling plate or skillet over medium-high heat, add the oil, and sauté the onions and chilies for 1–2 minutes. Stir in the crispy pork belly, soy sauce, and calamansi juice and cook for another 2–3 minutes. Finally, top with a fresh egg and green onions and serve immediately while sizzling hot.

3 Pro Tips
Chill the boiled pork before frying for extra crispy skin.
Use a cast-iron sizzling plate for authentic restaurant-style sisig.
Add the egg just before serving for a creamier texture.

How Long It Lasts & Proper Storage
Refrigerator: Up to 3 days
Freezer: Up to 1 month
Reheat in a skillet to restore crispiness.

Optional Variation

Add chicken liver spread for a richer and creamier sisig.

2. Cheesy Chicken Pastil Rice

Ingredients
2 cups cooked rice
500 g chicken breast, shredded
1 tbsp cooking oil (15 ml)
4 cloves garlic, minced
1 small onion, chopped
2 tbsp soy sauce (30 ml)
1 tsp ground black pepper
1 cup shredded cheddar cheese
Banana leaves for serving

Instructions

First, heat the oil in a skillet over medium heat and sauté the garlic and onion until fragrant. Then add the shredded chicken, soy sauce, and black pepper and cook for 5–7 minutes until well combined. Next, stir in the cheese and cook until melted and creamy. Prepare portions of rice on banana leaves and top with the cheesy chicken mixture. Finally, wrap or serve immediately while warm.

3 Pro Tips
Use freshly cooked rice for the best texture.
Mix two kinds of cheese for extra flavor.
Lightly toast the banana leaves for a pleasant aroma.

How Long It Lasts & Proper Storage
Refrigerator: Up to 3 days
Freezer: Up to 1 month
Reheat before serving.

Optional Variation

Add chili flakes for a spicy version.

3.Garlic Butter Shrimp

Ingredients
500 g shrimp, cleaned and deveined
1/2 cup unsalted butter (115 g)
8 cloves garlic, minced
1 tbsp lemon juice (15 ml)
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped parsley

Instructions

First, melt the butter in a skillet over medium heat and sauté the garlic for 1–2 minutes until fragrant. Then add the shrimp, paprika, salt, and black pepper and cook for 2–3 minutes per side until the shrimp turn pink and opaque. Next, drizzle in the lemon juice and stir gently to coat. Finally, garnish with parsley and serve immediately while hot.

3 Pro Tips
Avoid overcooking the shrimp.
Use fresh garlic for the best flavor.
Serve with rice to soak up the garlic butter sauce.

How Long It Lasts & Proper Storage
Refrigerator: Up to 2 days
Freezer: Up to 1 month
Reheat gently to avoid rubbery shrimp.

Optional Variation

Add red pepper flakes for a spicy kick.

4. Creamy Beef Caldereta

Ingredients
1 kg beef chuck, cubed
2 tbsp cooking oil (30 ml)
1 onion, chopped
4 cloves garlic, minced
1 cup tomato sauce (240 ml)
2 cups beef broth (480 ml)
2 potatoes, cubed
1 carrot, cubed
1/2 cup green peas
1/2 cup all-purpose cream
2 tbsp liver spread
1 tsp salt
1/2 tsp black pepper

Instructions

First, heat the oil in a pot over medium heat and sauté the garlic and onion until fragrant. Then add the beef and cook until browned before stirring in the tomato sauce and broth. Simmer for 1½–2 hours until tender. Next, add the potatoes, carrots, and peas and cook for 15–20 minutes until soft. Stir in the liver spread and cream and cook for another 3–5 minutes. Finally, season to taste and serve hot.

3 Pro Tips
Simmer slowly for tender beef.
Add the cream near the end to prevent curdling.
Use beef shank for richer flavor.

How Long It Lasts & Proper Storage
Refrigerator: Up to 4 days
Freezer: Up to 2 months
Reheat over low heat.

Optional Variation

Add grated cheese for a richer sauce.

5. Crispy Lumpiang Shanghai

Ingredients
500 g ground pork
1 small carrot, finely minced
1 small onion, finely minced
3 cloves garlic, minced
1 egg
1 tsp salt
1/2 tsp black pepper
20 lumpia wrappers
500 ml cooking oil for frying

Instructions

First, combine the pork, carrot, onion, garlic, egg, salt, and black pepper in a mixing bowl and mix thoroughly. Then place 2 tablespoons of filling on each wrapper, roll tightly, and seal the edges with water. Next, heat the oil to 175°C and fry the lumpia in batches for 4–6 minutes until golden brown and crispy. Finally, drain on paper towels and serve hot with your favorite dipping sauce.

3 Pro Tips
Chill the filling before rolling.
Do not overcrowd the frying pan.
Freeze uncooked lumpia for quick meals.

How Long It Lasts & Proper Storage
Refrigerator: Up to 3 days
Freezer: Up to 3 months
Reheat in an oven or air fryer.

Optional Variation

Add shrimp for extra flavor.

6. Bicol Express

Ingredients
1 kg pork belly, sliced
2 tbsp cooking oil (30 ml)
1 onion, chopped
4 cloves garlic, minced
2 cups coconut milk (480 ml)
1 cup coconut cream (240 ml)
6 green chilies
4 red chilies, sliced
1 tbsp shrimp paste (15 g)
1 tsp salt
1/2 tsp black pepper

Instructions

First, heat the oil in a pan over medium heat and sauté the garlic and onion until fragrant. Then add the pork belly and cook for 8–10 minutes until lightly browned. Next, stir in the shrimp paste, coconut milk, and coconut cream and simmer for 30–40 minutes until the pork becomes tender and the sauce thickens. Add the chilies and cook for another 5 minutes. Finally, season with salt and pepper and serve hot with steamed rice.

3 Pro Tips
Simmer slowly for a richer coconut flavor.
Add more chilies if you prefer extra heat.
Stir occasionally to prevent scorching.

How Long It Lasts & Proper Storage
Refrigerator: Up to 4 days
Freezer: Up to 2 months
Reheat gently over low heat.

Optional Variation

Replace pork with chicken for a lighter version.

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Yema

Ingredients
1 can (390 g) condensed milk
1 can (370 ml) evaporated milk
1/2 cup granulated sugar
2 tbsp unsalted butter
1/4 cup milk powder
1 tsp vanilla extract
1/8 tsp salt

Instructions

First, combine the condensed milk, evaporated milk, sugar, butter, milk powder, vanilla extract, and salt in a non-stick saucepan over low heat. Then cook while stirring continuously for 20–30 minutes until the mixture thickens and begins pulling away from the sides of the pan. Next, continue stirring for another 5–10 minutes until the mixture becomes smooth, glossy, and reaches a soft fudge-like consistency. Finally, transfer the mixture to a lightly greased square pan, spread evenly, allow it to cool completely, then cut into squares or rectangles and wrap individually in wax paper or candy wrappers.

3 Pro Tips
Use low heat throughout the cooking process to prevent the milk from scorching.
Stir constantly, especially during the final stages, to achieve a smooth and creamy texture.
Lightly grease your spatula when spreading the mixture to create a smooth surface.

How Long It Lasts & Proper Storage
Room Temperature: Up to 5 days in an airtight container.
Refrigerator: Up to 2 weeks.
Freezer: Up to 2 months in a sealed container.
Storage Tip: Place parchment paper between layers to prevent sticking.

Optional Variation

Mix in 1/4 cup chopped cashews, peanuts, or shredded cheese during the final minutes of cooking for added flavor and texture.

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1. Beef Mami

Ingredients
500 g beef brisket or beef shank, sliced
250 g fresh egg noodles
8 cups beef broth (2 liters)
1 medium onion, quartered
4 cloves garlic, minced
1 tbsp fish sauce (15 ml)
1 tsp ground black pepper
1 tbsp cooking oil (15 ml)
2 cups bok choy or pechay
2 tbsp fried garlic
2 tbsp chopped green onions
Instructions

First, heat the cooking oil in a large pot over medium heat and sauté the garlic and onion for 2–3 minutes until fragrant. Then add the beef and cook for 5–7 minutes until lightly browned before pouring in the beef broth, fish sauce, and black pepper. Next, bring to a gentle boil, reduce the heat, and simmer for 1½–2 hours or until the beef is fork-tender. Cook the egg noodles according to package directions and blanch the bok choy for 1 minute. Finally, divide the noodles into bowls, top with bok choy and beef slices, ladle over the hot broth, and garnish with fried garlic and green onions before serving.

3 Pro Tips
Simmer the broth slowly for richer flavor.
Skim excess fat during cooking for a cleaner broth.
Add fried garlic just before serving for maximum crunch.

How Long It Lasts & Proper Storage
Refrigerator: Up to 4 days
Freezer: Up to 2 months
Store noodles separately from the broth to prevent sogginess.

Optional Variation

Add beef balls and hard-boiled eggs for a heartier bowl.

2. Beef Pho

Ingredients
500 g beef sirloin or brisket, thinly sliced
250 g rice noodles
8 cups beef broth (2 liters)
1 onion, halved
1 thumb-sized ginger, sliced
2 star anise
1 cinnamon stick
1 tbsp fish sauce (15 ml)
1 cup bean sprouts
1/2 cup fresh basil leaves
1 lime, cut into wedges

Instructions

First, char the onion and ginger in a dry pan over medium-high heat until lightly blackened. Then add them to the broth together with the star anise, cinnamon, and fish sauce and simmer for 45–60 minutes. Next, cook the rice noodles according to package directions and divide them among serving bowls. Arrange the thinly sliced beef over the noodles. Finally, pour the boiling broth over the beef to cook it gently, then top with bean sprouts, basil, and lime wedges before serving.

3 Pro Tips
Freeze the beef slightly before slicing for thinner cuts.
Keep the broth piping hot when serving.
Toast the spices before simmering for deeper flavor.

How Long It Lasts & Proper Storage
Refrigerator: Up to 4 days
Freezer: Up to 2 months
Store fresh herbs separately.

Optional Variation

Add sliced jalapeños and hoisin sauce for extra flavor.

3. Beef Ramen

Ingredients
500 g beef short ribs or brisket
250 g ramen noodles
8 cups beef broth (2 liters)
3 tbsp soy sauce (45 ml)
1 tbsp sesame oil (15 ml)
2 cloves garlic, minced
2 soft-boiled eggs
2 sheets nori
2 tbsp chopped green onions

Instructions

First, simmer the beef in the broth for 1½–2 hours until very tender. Then stir in the soy sauce, sesame oil, and garlic and cook for another 10 minutes. Next, prepare the ramen noodles according to package directions and place them into serving bowls. Finally, top with the beef, eggs, nori, and green onions, then ladle over the hot broth and serve immediately.

3 Pro Tips
Do not overcook the noodles.
Marinate the eggs overnight for more flavor.
Use homemade broth whenever possible.

How Long It Lasts & Proper Storage
Refrigerator: Up to 4 days
Freezer: Up to 2 months
Store noodles separately from broth.

Optional Variation

Add corn, mushrooms, or bamboo shoots.

4. Beef Chow Fun

Ingredients
500 g beef sirloin, thinly sliced
400 g fresh flat rice noodles
1 cup bean sprouts
3 cloves garlic, minced
3 tbsp soy sauce (45 ml)
1 tbsp oyster sauce (15 ml)
1 tbsp sesame oil (15 ml)
2 tbsp cooking oil (30 ml)
2 green onions, sliced

Instructions

First, heat the cooking oil in a wok over high heat and stir-fry the beef for 2–3 minutes until browned. Then add the garlic and cook for 30 seconds before adding the flat rice noodles. Next, pour in the soy sauce, oyster sauce, and sesame oil and toss continuously. Add the bean sprouts and green onions and cook for another 2–3 minutes until everything is evenly coated and heated through. Finally, serve immediately while hot.

3 Pro Tips
Use very high heat for authentic wok flavor.
Separate the noodles gently before cooking.
Avoid overcrowding the pan.

How Long It Lasts & Proper Storage
Refrigerator: Up to 3 days
Freezer: Not recommended
Reheat quickly over high heat.

Optional Variation

Add mushrooms and bell peppers for extra texture.

5. Beef Udon

Ingredients
500 g beef slices
300 g udon noodles
8 cups beef broth (2 liters)
1 onion, sliced
2 tbsp soy sauce (30 ml)
1 tbsp mirin (15 ml)
2 tbsp chopped green onions
4 radish slices (optional)

Instructions

First, bring the broth to a gentle simmer and add the onion, soy sauce, and mirin. Then cook for 10 minutes until the onion softens before adding the beef slices and simmering for 3–5 minutes until cooked through. Next, prepare the udon noodles according to package directions and divide them among serving bowls. Finally, pour the broth and beef over the noodles, garnish with green onions and radish slices, and serve hot.

3 Pro Tips
Use frozen udon for the best texture.
Avoid boiling the beef aggressively.
Serve immediately after assembling.

How Long It Lasts & Proper Storage
Refrigerator: Up to 3 days
Freezer: Broth only, up to 2 months
Store noodles separately.

Optional Variation

Add mushrooms and bok choy for a heartier meal.

6. Beef Pancit

Ingredients
500 g beef strips
400 g pancit canton noodles
1 cup cabbage, shredded
1 carrot, julienned
3 cloves garlic, minced
1 onion, sliced
3 tbsp soy sauce (45 ml)
2 tbsp oyster sauce (30 ml)
2 tbsp cooking oil (30 ml)
1 cup beef broth (240 ml)

Instructions

First, heat the cooking oil in a large wok over medium-high heat and sauté the garlic and onion until fragrant. Then add the beef and cook for 4–5 minutes until browned. Next, stir in the soy sauce, oyster sauce, and beef broth before adding the vegetables and noodles. Toss continuously for 3–5 minutes until the noodles are tender and have absorbed the sauce. Finally, adjust the seasoning if needed and serve immediately while hot.

3 Pro Tips
Keep the vegetables slightly crisp.
Toss continuously to prevent sticking.
Add a splash of broth if the noodles become dry.

How Long It Lasts & Proper Storage
Refrigerator: Up to 3 days
Freezer: Not recommended
Reheat with a little broth to restore moisture.

Optional Variation

Add shrimp, squid, or liver for a special occasion version.

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Ube Pianono

Ingredients
1 cup all-purpose flour (125 g)
3/4 cup ube halaya (180 g)
3/4 cup granulated sugar (150 g)
1/2 cup condensed milk (160 g)
3 large eggs
1/4 cup unsalted butter, melted (56 g)
2 tsp baking powder (8 g)
1/4 tsp salt (1 g)
1/2 cup grated cheese (for topping)
1/2 cup ube jam or ube filling (for rolling)

Instructions

First, preheat the oven to 175°C and line a 9x13-inch baking pan with parchment paper. In a large bowl, whisk together the eggs and sugar until light and slightly fluffy, then mix in the condensed milk, melted butter, and ube halaya until smooth. Next, sift in the flour, baking powder, and salt, then gently fold until no dry streaks remain. Pour the batter into the prepared pan, spread evenly, and sprinkle grated cheese over the top. Bake for 18–22 minutes or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean. Finally, transfer the cake onto a clean kitchen towel, spread the ube filling evenly, roll tightly while still warm, and allow it to cool completely before slicing and serving.

3 Pro Tips
Roll the cake while warm to prevent cracking.
Do not overmix the batter to keep the cake soft and fluffy.
Chill the rolled cake for 30 minutes before slicing for cleaner cuts.

How Long It Lasts & Proper Storage
Room Temperature: Up to 1 day in a covered container.
Refrigerator: Up to 5 days in an airtight container.
Freezer: Up to 1 month, tightly wrapped.
Storage Tip: Keep refrigerated if using a rich ube filling to maintain freshness.

Optional Variation

Add 1/2 cup macapuno strings to the filling before rolling for a richer Filipino-style ube dessert.

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1. Ube Bread

Ingredients
3 cups bread flour
1/4 cup granulated sugar
1 tsp salt
2 1/4 tsp instant yeast
1 cup warm milk
1/4 cup unsalted butter, softened
1 large egg
1 cup ube halaya
1 tsp ube extract
Instructions

First, combine the bread flour, sugar, salt, and yeast in a large bowl, then add the warm milk, egg, and butter and knead for 8–10 minutes until smooth and elastic. Then let the dough rise in a warm place for 1 hour or until doubled in size. Next, roll out the dough, spread the ube halaya evenly, roll tightly, place in a greased loaf pan, and let rise again for 30–45 minutes. Finally, bake at 175°C for 30–35 minutes until golden brown and the loaf sounds hollow when tapped, then cool before slicing.

3 Pro Tips
Use room-temperature ingredients for softer bread.
Avoid adding too much flour while kneading.
Cool completely before slicing.
How Long It Lasts & Proper Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Optional Variation

Add grated cheese on top before baking.

2. Chocolate Bread

Ingredients
3 cups bread flour
1/4 cup granulated sugar
2 tbsp cocoa powder
2 1/4 tsp instant yeast
1 tsp salt
1 cup warm milk
1/4 cup unsalted butter
1 cup chocolate spread or chocolate filling
Instructions

First, mix the bread flour, cocoa powder, sugar, yeast, and salt in a bowl. Then add the warm milk and butter and knead until smooth and elastic, about 10 minutes. Next, allow the dough to rise for 1 hour, roll it out, spread the chocolate filling evenly, roll tightly, and place in a loaf pan. Finally, bake at 175°C for 30–35 minutes until fully baked and lightly browned, then cool before serving.

3 Pro Tips
Use good-quality chocolate filling.
Roll tightly for a beautiful swirl.
Brush with butter after baking for a softer crust.
How Long It Lasts & Proper Storage

Store at room temperature for up to 3 days in an airtight container.

Optional Variation

Add chocolate chips to the dough.

3. Cheese Bread

Ingredients
3 cups bread flour
1/4 cup granulated sugar
1 tsp salt
2 1/4 tsp instant yeast
1 cup warm milk
1/4 cup unsalted butter
1 large egg
1 1/2 cups grated cheese
Instructions

First, combine the flour, sugar, salt, and yeast, then add the milk, butter, and egg and knead until smooth and elastic. Then allow the dough to rise for about 1 hour until doubled in size. Next, shape into a loaf, top generously with grated cheese, and let rise again for 30 minutes. Finally, bake at 180°C for 30–35 minutes until golden brown and the cheese is lightly toasted.

3 Pro Tips
Use a mix of cheddar and quick-melt cheese.
Do not overproof the dough.
Cover loosely while cooling to keep it soft.
How Long It Lasts & Proper Storage

Store in an airtight container for up to 4 days.

Optional Variation

Add cream cheese filling for extra richness.

4. Coconut Bread

Ingredients
3 cups bread flour
1/4 cup granulated sugar
1 tsp salt
2 1/4 tsp instant yeast
1 cup warm coconut milk
1/4 cup unsalted butter
1/2 cup sweetened coconut strips
Instructions

First, combine the flour, sugar, salt, and yeast in a bowl and add the warm coconut milk and butter. Then knead for 8–10 minutes until the dough becomes smooth and elastic and allow it to rise for 1 hour. Next, shape the dough into a loaf, top with sweetened coconut strips, and let rise again for 30 minutes. Finally, bake at 175°C for 30–35 minutes until golden brown and fragrant.

3 Pro Tips
Toast the coconut strips lightly before topping.
Use coconut milk for a richer flavor.
Avoid overbaking to keep the bread moist.
How Long It Lasts & Proper Storage

Store at room temperature for up to 3 days.

Optional Variation

Add pandan extract for a tropical flavor twist.

5. Coffee Bread

Ingredients
3 cups bread flour
1/4 cup granulated sugar
1 tbsp instant coffee powder
2 1/4 tsp instant yeast
1 tsp salt
1 cup warm milk
1/4 cup unsalted butter
Instructions

First, mix the flour, sugar, coffee powder, yeast, and salt together. Then add the warm milk and butter and knead until smooth and elastic, about 10 minutes. Next, let the dough rise for 1 hour, shape into a loaf, and allow a second rise for 30–45 minutes. Finally, bake at 175°C for 30–35 minutes until golden brown and aromatic.

3 Pro Tips
Dissolve coffee powder in the milk for even flavor.
Use freshly brewed coffee aroma enhancers if desired.
Let the loaf cool before slicing.
How Long It Lasts & Proper Storage

Store in an airtight container for up to 4 days.

Optional Variation

Add chocolate chips for a mocha version.

6. Custard Bread

Ingredients
3 cups bread flour
1/4 cup granulated sugar
1 tsp salt
2 1/4 tsp instant yeast
1 cup warm milk
1/4 cup unsalted butter
1 large egg
1 cup prepared custard filling
Instructions

First, combine the flour, sugar, salt, and yeast and add the warm milk, butter, and egg, then knead until smooth and elastic. Then let the dough rise for 1 hour until doubled in size. Next, flatten the dough, spread the custard filling evenly, roll carefully, place in a loaf pan, and allow a second rise for 30–45 minutes. Finally, bake at 175°C for 30–35 minutes until golden brown and fully baked, then cool slightly before slicing.

3 Pro Tips
Chill the custard before filling the dough.
Seal the edges tightly to prevent leaking.
Dust with powdered sugar after cooling.
How Long It Lasts & Proper Storage

Store refrigerated for up to 5 days due to the custard filling.

Optional Variation

Add raisins to the custard filling.

🍞✨

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Creamy Chicken Broccoli

Ingredients
500 g chicken breast, sliced into strips
3 cups broccoli florets
4 cloves garlic, minced
1 medium onion, chopped
2 tbsp butter
2 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 tbsp soy sauce
1 tsp salt
1/2 tsp ground black pepper
1 tbsp olive oil

Instructions

First, season the chicken breast with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5–7 minutes until lightly golden and cooked through, then transfer to a plate. Then melt the butter in the same skillet and sauté the garlic and onion for 2–3 minutes until fragrant and softened. Next, sprinkle in the flour and stir continuously for 1 minute, then gradually pour in the chicken broth while whisking until smooth. Add the heavy cream and soy sauce and simmer for 3–5 minutes until the sauce thickens slightly. Finally, add the broccoli florets and cook for 3–4 minutes until tender-crisp, return the chicken to the skillet, stir until everything is coated in the creamy sauce, and simmer for another 2–3 minutes before serving hot.

3 Pro Tips
Do not overcook the broccoli to keep its bright green color and slight crunch.
Warm the chicken broth before adding it to the flour mixture for a smoother sauce.
Add a handful of grated Parmesan cheese for an even richer and creamier flavor.

How Long It Lasts & Proper Storage
Room Temperature: Up to 2 hours.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months.
Reheating: Reheat gently over low heat, adding a splash of milk or broth if the sauce becomes too thick.

Optional Variation

Add sliced mushrooms, carrots, or cauliflower along with the broccoli for a more vegetable-packed version.

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Lechon & Pork Sauces

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Sweet Bread Fillings

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Lucky Me Sopas

Ingredients
1 pack Lucky Me Pancit Canton Original (approximately 60 g)
1 cup elbow macaroni
2 cups cabbage, shredded
1 cup ham, diced
1 cup carrots, sliced
1 medium onion, sliced
4 cloves garlic, minced
2 tbsp butter
1 cup evaporated milk
1 sachet soup seasoning mix (about 20 g)
8 cups water or chicken broth
1/2 tsp ground black pepper
Salt to taste

Instructions

First, melt the butter in a large pot over medium heat and sauté the garlic and onion for 2–3 minutes until fragrant and translucent. Then add the ham and carrots and cook for another 3–4 minutes before pouring in the water or chicken broth. Bring to a gentle boil, add the elbow macaroni, and cook for 8–10 minutes until almost tender. Next, stir in the Lucky Me Pancit Canton noodles, cabbage, soup seasoning, evaporated milk, and black pepper, then simmer for 3–5 minutes until the noodles are fully cooked and the soup becomes creamy. Finally, adjust the seasoning with salt if needed and cook until the vegetables are tender but still vibrant, then serve hot.

3 Pro Tips
Add the Pancit Canton noodles near the end of cooking to prevent them from becoming too soft.
Use chicken broth instead of water for a richer and more flavorful soup.
Stir frequently after adding the milk to keep the broth smooth and creamy.

How Long It Lasts & Proper Storage
Room Temperature: Up to 2 hours.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended, as the noodles and macaroni may become mushy after thawing.
Reheating: Reheat over low heat and add a little water or milk to loosen the soup.

Optional Variation

Replace the ham with shredded chicken, hotdog slices, or cooked ground pork for a heartier version.

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1. Sapin-Sapin

Ingredients
2 cups glutinous rice flour
1 1/2 cups coconut milk
3/4 cup granulated sugar
1/4 tsp salt
1 tsp ube flavoring
1 tsp jackfruit flavoring
1 tsp pandan flavoring
Purple, yellow, and green food coloring as needed
1/2 cup grated coconut, for topping
Instructions

First, combine the glutinous rice flour, coconut milk, sugar, and salt in a bowl until smooth, then divide the mixture into three portions and flavor and color each portion separately. Then steam the first layer in a greased pan over medium heat for 15 minutes until set. Next, add the second layer and steam for another 15 minutes, then repeat with the third layer. Finally, steam the entire cake for 20 minutes until firm, cool completely, and top with grated coconut before slicing.

3 Pro Tips
Strain the batter for a smoother texture.
Let each layer set before adding the next.
Cool completely before slicing for clean layers.
How Long It Lasts & Proper Storage

Store in an airtight container in the refrigerator for up to 5 days.

Optional Variation

Add latik on top for extra flavor.

2. Rainbow Jelly

Ingredients
2 packs unflavored gulaman
5 cups water
1 cup condensed milk
1 cup evaporated milk
1 cup granulated sugar
Red, orange, yellow, green, blue, and purple food coloring
Instructions

First, dissolve the gulaman and sugar in water and bring to a gentle boil over medium heat. Then divide the mixture into six portions and color each separately. Next, pour one layer into a mold and allow it to partially set before adding the next colored layer, repeating until all layers are complete. Finally, chill for at least 4 hours until fully firm before unmolding and serving.

3 Pro Tips
Let each layer partially set before adding the next.
Pour gently to keep layers distinct.
Chill overnight for best results.
How Long It Lasts & Proper Storage

Store refrigerated for up to 5 days.

Optional Variation

Replace some milk with coconut milk for a creamier flavor.

3. Fruit Salad

Ingredients
1 can fruit cocktail (432 g), drained
1 cup pineapple tidbits, drained
1 cup nata de coco
1/2 cup kaong
1/2 cup grapes, halved
1 cup mayonnaise
1/2 cup all-purpose cream
1/2 cup condensed milk
Instructions

First, drain all canned fruits thoroughly to prevent excess liquid. Then combine the fruit cocktail, pineapple tidbits, nata de coco, kaong, and grapes in a large bowl. Next, mix the mayonnaise, all-purpose cream, and condensed milk until smooth and fold into the fruit mixture. Finally, chill for at least 4 hours before serving cold.

3 Pro Tips
Drain fruits well for a thicker salad.
Chill overnight for better flavor.
Add fresh fruits just before serving.
How Long It Lasts & Proper Storage

Store refrigerated for up to 4 days.

Optional Variation

Add diced apples and cheese cubes.

4. Halo-Halo

Ingredients
1 cup shaved ice
1/4 cup sweet beans
1/4 cup pinipig
1/4 cup ube halaya
1/4 cup nata de coco
1/4 cup kaong
1/4 cup leche flan (optional)
1 scoop ube ice cream
1/4 cup evaporated milk, or to taste
Instructions

First, place the sweet beans, nata de coco, kaong, and ube halaya at the bottom of a tall serving glass. Then fill with shaved ice and drizzle with evaporated milk. Next, add the pinipig, leche flan, and other toppings evenly over the ice. Finally, top with a scoop of ube ice cream and serve immediately.

3 Pro Tips
Use finely shaved ice for the best texture.
Chill serving glasses beforehand.
Add ice cream just before serving.
How Long It Lasts & Proper Storage

Best enjoyed immediately after assembly.

Optional Variation

Use mango ice cream instead of ube ice cream.

5. Cathedral Jelly

Ingredients
1 pack unflavored gulaman
1 cup water
1 cup condensed milk
1 cup evaporated milk
1/2 cup all-purpose cream
1 tsp vanilla extract
1 cup colorful gulaman cubes
Instructions

First, prepare the colorful gulaman cubes and chill until firm. Then heat the water and dissolve the unflavored gulaman completely before adding the condensed milk, evaporated milk, all-purpose cream, and vanilla. Next, place the colorful gulaman cubes into a mold and carefully pour in the milk mixture. Finally, refrigerate for 4–6 hours until completely set before slicing.

3 Pro Tips
Ensure the colored jelly is fully set before mixing.
Allow the milk mixture to cool slightly before pouring.
Use a lightly greased mold for easier release.
How Long It Lasts & Proper Storage

Store refrigerated for up to 5 days.

Optional Variation

Add nata de coco for extra texture.

6. Ube Cake

Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup ube halaya
1/2 cup unsalted butter, softened
4 large eggs
1 cup evaporated milk
1 tbsp baking powder
1 tsp ube flavoring (optional)
Instructions

First, preheat the oven to 175°C and grease two 8-inch cake pans. Then cream the butter and sugar until light and fluffy before adding the eggs one at a time. Next, mix in the ube halaya, evaporated milk, flour, baking powder, and ube flavoring until smooth, then divide the batter between the pans. Finally, bake for 30–35 minutes until a toothpick inserted in the center comes out clean, cool completely, and frost as desired.

3 Pro Tips
Use room-temperature ingredients for a softer cake.
Do not overmix the batter.
Cool completely before frosting.
How Long It Lasts & Proper Storage

Store covered in the refrigerator for up to 5 days.

Optional Variation

Fill the cake with ube whipped cream for extra richness.

🍰💜🥭✨

Taste Recipe

13/06/2026

13/06/2026

13/06/2026

13/06/2026

13/06/2026

13/06/2026

13/06/2026

13/06/2026

13/06/2026

13/06/2026

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