The Philippine’s Purple Passion: The Purple Yam

I’ve lived in two major areas of the United States with large Filipino populations. As a you befriend members of the Filipino community and sit and dine with them there is one thing you are likely to see and that is the purple yam. The purple yam is naturally healthy but often it is used as the base of many a delicious dessert such as Ube Halaya and more.

According to– This tuberous root vegetable originates from Southeast Asia and is often confused with taro root. An indigenous staple of the Philippines, it’s now cultivated and enjoyed worldwide.

Purple yams have greyish-brown skins and purple flesh, and their texture becomes soft like a potato when cooked. 

They have a sweet, nutty flavor and are used in a variety of dishes ranging from sweet to savory.

What’s more, they are loaded with vitamins, minerals, and antioxidants, all of which may benefit your health. Click to see 7 Health Benefits.

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Filipino Pineapple Short Ribs

MCCN’s Contributing Writer Lia Reconsal, has Filipino roots. She says, “I love my mom’s pineapple spare ribs


Pineapple Short Ribs(This is a photo of Pineapple short ribs by Chef Larry Edward-Photobucket)

which is made like an adobo…”


(This recipe is good for 2-4people)


2lbs of beef ribs (your preference…I like short ribs but my mom likes baby back)
1 can of cut pineapple in juice
4 tbsp brown sugar
1 cup soy sauce
1/2 cup white vinegar
1 tsp whole pepper
1 bay leaf
Salt to taste

Rub ribs in brown sugar then marinate in soy sauce,vinegar,pineapple juice (only but save the pineapple chunks),bay leaf,pepper overnight if possible or a couple of hours. When ready to cook transfer everything to a pot and simmer until meat is tender.

This is already good as is but mom takes it to another level…

Take the meat from the pot and fry sides til browned (which shouldn’t take too long…just crisp it a little). Place meat in your serving dish. Reduce or thicken a couple of spoons of your sauce and place on top of the meat. Serve with pineapple chunks on top.

A Whole Lot to Bruno Mars than Meets The Eye

Bruno Mars was born Peter Gene Hernandez on October 8, 1985, in Honolulu, Hawaii, and was raised in the Waikiki neighborhood of Honolulu. He is the son of Peter Hernandez and Bernadette “Bernie” San Pedro Bayot (died June 1, 2013).[  His father is of half Puerto Rican and half Jewish (from Hungary and Ukraine) descent, and is originally fromBrooklyn, New York. Mars’ mother immigrated to Hawaii from the Philippines as a child, and was of Filipino, and some Spanish, descent.[13][15][16] His parents met while performing in a show, where his mother was a hula dancer and his father played percussion.[14] At the age of two, he was nicknamed Bruno” by his father, because of his resemblance to legendary professional wrestler Bruno Sammartino.

In an interview with Just Jared, Bruno Mars discussed some of his favorite food and about his cooking skills:

JJ: Growing up, did your mom cook for you? What was your favorite Puerto Rican food, Filipino food?

Chicken Adobo of course. My father’s mom would make this thing called Spanish Rice. It’s yellow rice with olives, peppers and a whole bunch of other stuff.

JJ: Do you cook yourself?

BM: A little bit. I can get down. I can make pop tarts. (laughs) Actually I can. I learned a lot from my mom.

Click Here For More of the Interview

Filipino Turon Recipe



One of the things that is getting exciting about my church is that is growing more and more multi-cultural including a a growing number of Filipinos so when have food related events I am always excited to try something new to me which is traditional in a culture.  This is a popular Filpino treat.

Turon Filipino is a sweet banana spring roll, where the cooking-type banana with a piece of jackfruit are rolled on an eggroll wrapper and fried crispy with sugar glaze.


  • 6-8 pieces ripe bananas, cut in half lengthwise, about 3″length
  • 12 – 15 strips of jackfruit
  • 12 – 15 pieces spring roll wrappers
  • 1 cup brown sugar
  • Cooking oil for frying

See Recipe:

Tikoy Recipe


Tikoy or Nian gao is snown as Chinese New Year pudding, the Nian gao is made up of glutinous rice flour, wheat starch, salt, water, and sugar. The colour of the sugar used determines the colour of the pudding (white or brown). Tikoy or Nian Gao is considered as a centerpiece during Chinese New Year in the Philippines.

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MCCN Fan Recipe for Gingered Garlic Tuna and Galunggong

This recipe for lemon Gingered Garlic Tuna and Galunggong is donated by on of our facebook fans, Christian Allard. 

I marinate the fish for a long time even the galunngong gazve some flavor so it won’t be just boring galunggong.

For the marinade for the Tuna: I mix in a bowl lemon juice, grated ginger, chopped garlic, chopped green chillies, chopped green onions the green part, little soy sauce, and white pepper then marinated the tuna.   Let it the marinate for 4 hours to absorb the flavors.

For the Galunggong:  I mixed in another bowl 6 -7 calamansi juice, grated ginger, chopped garlic, green onion, and black ppper and let the galunggong marinate for 4 hours.

Dipping Sauce:  It consists of 2 chopped red onions, grated ginger, 4 chopped garlic, 1 chopped green chilli, calamansi or lemon juice, soy sauce, vinegar and black pepper.  Let it chill


Grill the tuna and the galunggong I fried butb the taste is now not boring unlike your usual galunggong.   I just gave extra flavor to wake up the flavors.  I admit I am not that expert yet of fish cooking but I  get better with practice. Our side dish with this is just sauteed garlic with sitaw or string beans.

Gulaman Fruit Cocktail and (Gelatin in Coconut Milk) Drink Recipes

Gulaman, in Filipino cuisine, refers to the bars of dried seaweed used to make jellies or flan, as well as the desserts made from it.Agarose or agar is made of processed seaweed, mostly from Gelidium corneum–one of the most common edible alga, dehydrated and formed into foot-long dry bars which are either plain or coloured.

The gulaman jelly bars are used in the various Filipino refreshments or desserts such as sago at gulaman (or gulaman at sago, commonly shortened to sago’t gulaman), buko pandanagar flanhalo-halo, different varieties of Filipino fruit salads, black gulaman, and red gulaman.

Drink Ingredients :

  • 1 bar gulaman (unflavoured gelatin), red or green
  • 3 cups water
  • 1/2 cup sugar
  • 1 medium coconut, grated
  • 1/2 cup pinipig, toasted



Filipino Cassava Cake Recipe


Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapiocaare derived.Being a popular dessert, differentrecipe versions are available for Cassava Cake.



  • 2 packs grated cassava (about 2 lbs total weight)
  • 1 can coconut milk
  • ½ can evaporated milk
  • 2 pieces raw egg
  • ¼ cup butter, melted
  • 6 tbsp cheese, grated
  • ½ cup condensed milk
  • 14 tbsp sugar


  • 1 can coconut milk
  • 2 tbsp sugar
  • ½ cup condensed milk
  • 2 tbsp flour
  • 2 tbsp cheese, grated
  • 1 piece raw egg


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Champorado Recipe (Filipino Chocolate Cereal)

Burntlumpia.typepad.comFilipinos have been enjoying chocolate cereal long before the likes of Cocoa Puffs, Cocoa Pebbles, Cocoa Crisp, Count Chocula, or Chocolate Frosted Frosty Krusty Flakes (Only sugar has more sugar!) ever entered the sweet-toothed maws of hungry children. Although these factory-produced, mass-marketed, sugar-filled cereals are fine and dandy for breakfast (I’ve enjoyed many of them), they lack the rustic homemade charm, and overall stick-to-yo-ribs-ness, of FilipinoChamporado.

Champorado may perhaps be the original chocolate cereal as it is quite literally a “chocolate cereal”–it’s made fromchocolate tablea and cereal grains in the form of sweet sticky rice. Put more simply though, Champorado can best be described as a sort of chocolate rice porridge. Or perhaps it can be likened to a warm bowl of oatmeal crossed with a chocolate bar–only better. Way better.


Serves 2-4

  • 1/2 cup Malagkit (sweet sticky rice), rinsed and drained
  • 1 cup evaporated milk, plus more if needed
  • 1 cup coconut milk, plus more if needed
  • 4 chocolate tablea, crushed
  • Sugar, to taste

Click to See Directions

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Filipino Adobo Recipe


In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. When the Spanish invaded the Philippines in the late 16th century through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as “adobo”. Over time, dishes prepared in this manner came to be known by this name as well.

Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Wikipedia suggests this recipe from Filipinorecipes.netEstimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.Adobo Ingredients:Ingredients

  • 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
  • choice of either 1 kilo of pork or 1 kilo of chicken
  • 1 head garlic, minced
  • 1/2 yellow onion, diced
  • 1/2 cup soy sauce
  • 1 cup vinegar
  • 2 cups of water
  • 1 teaspoon paprika
  • 5 laurel leaves (bay leaves)
  • 4 tablespoons of cooking oil or olive oil
  • 2 tablespoons cornstarch
  • Salt and pepper to taste
  • 3 tablespoons water

Click to See Instructions