Ube's Ube

19/03/2025

Ube's Kitchen Essentials #1: How to sharpen a knife

03/03/2025

Alas, nakagawa ng liempo sisig. Video soon!

14/02/2025

Happy Valentines Day, uboys and ubettes! Mahirap kumain sa labas ng ganitong oras so mas maganda kung sa bahay kayo tapos magluto kayo ni special someone (ayieee kilig na yan)

Chicharong Bulaklak with Spiced Vinegar

Chicharon:
500g bulaklak ng baboy, sliced in bite-sized pieces
To taste salt and pepper

Spiced Vinegar:
250 ml Vinegar, cane or white
3 cloves garlic, crushed
1/4 piece red onion, chopped/minced
3 pcs siling labuyo, whole/chopped
1 whole calamansi

🐖 Chicharon
-wash bulaklak till scent is gone or till minimal
-Set large pan on high heat for initial searing. Heat for 2-3 mins till almost smoking. Lower heat to lowest setting.
-place all bulaklak pieces in the pan (it'll sizzle pero di yan tatalsik, promise)
-sear until oil starts showing up.
-with a flat spatula, you can start flipping the pieces like you're sauteing for 3 mins.
-cover the pan and wait 10 mins.
-after 10 mins, saute again to prevent it from sticking.
-cover again but this time for 100 mins.

⚪️Vinegar
-in a bowl, combine all dry ingredients.
-add vinegar
-stir a bit and set aside.

🐖Back to the chicharon
-After 100 mins, uncover the pan and stir the chicharon
-When it's golden brown, take them off the pan and strain them.
-season bulaklak with salt and pepper.
-rest for 10 mins
-serve on a plate with spiced vinegar

Ayan, no need for pabebe anymore sa mga singles.

11/02/2025

I rarely get sad by celebrity news but man...she was an icon. My icon.

Truly one of the most amazing chefs in the Philippines and one who respected the heritage of local cuisine while elevating it to new heights for the new audience and those who want more adventure to Filipino food. I will miss her.

Pioneering Filipino chef and restaurateur Margarita Forés, founder of CIBO and known for being among Asia's best, has passed away.

31/01/2025

A humble, comfortable lunch you can make while at home: breaded porkchop at munggo

27/01/2025

Last-minute pulutan using simple ingredients and less than 300 pesos?! I got you covered pre!

I call it MEAN CHICKEN: sweet, salty, spicy and FKN OILY. Great with beer and/or gin.

🥢100 ml oil of your choice (I went with peanut oil since it's the king for stir fry on a wok)
🥢1 whole garlic, chopped (lasing ka at this point so pweds na roughly chopped)
🥢2 pcs sileng berde (make thin diagonal slices, don't remove the seeds, you p***y)
🥢200g chicken thigh fillet, cut in half each piece
🥢50 ml soy sauce (altho ineyeball ko lang)
🥢25g sugar (or erythritol kasi maarti ka sa sweetness)
🥢To taste black pepper
🥢OPTIONAL: 50 g hoisin sauce (but I'm assuming you don't have one so fk it)
🥢2 sprigs of green onions, chopped (for garnish)
--------

1. On a heated wok or pan (just buy a wok if you don't have one, it's cheap you cheapskate), add the oil and put it on high heat.

2. Add the thigh fillet pieces batch per batch. Your goal is to sear it each side for 3 mins till golden brown (do this 100g each as 2 batches so the oil doesn't get cold and each piece is beautifully golden [more golden than your ex])

3. Set the chicken pieces aside to a separate bowl. Lower the heat to medium. Add the garlic and stir tf outta it with a spatula or sandok. If you don't stir it, it gets burnt.

4. Add the chilies. Btw this part gets spicy...as in your eyes might tear up so the moment it does, that means you sautéed the whole thing properly. Set these aside.

4.1. Pro tip: put the sautéed garlic and chili on your seared chili. This gives you 1 less plate to wash after cooking.

5. Drain out any excess oil until the pan is unoiled enough for USA to not invade it.

6. is your pan still on high heat? Yeah keep it that way cuz you're bringing everything back to the pan.

7. Add the soy sauce.

8. Add the sugar.

9. Adjust with black pepper to taste.

10. If you do have hoisin sauce, add it too but this is optional since hoisin sauce is expensive pero kung insist mo kasi nakita mo sa grocery, sige lang.

11. Stir everything together for 2-3 mins or until the sauce has incorporated the whole thang and the sauce is sticky.

12. Serve. Add garnish of spring onions because this thing is dark af and it needs some vivid green color.

24/01/2025

Over 100 followers in less than 24 hours! Thank you for accepting my invite. I bought a portable stove and some studio lights for my content and they'll arrive around Sunday. In the meantime, here's some beef fajitas and cerveza courtesy of mi Papi. Would you like to know the recipe?

23/01/2025

This is a "trust me bro" type thing but I'll do what I can to help you learn new recipes and improve your cooking skills. All for free, no courses.

Trust me bro, I've been doing this since 2004.

Pic related. Malapit na Pasko, 11 months na lang.