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 Sweet Spaghetti

A staple Filipino dish is Sweet Spaghetti.  Meats tend to include hot dogs, Vienna sausage and ground beef.  According to Pinoyfoodblog, “Before Jollibee or even Tropical Hut came out with the Filipino version of the Italian Spaghetti, there was Makati Supermarket’s spaghetti sold in their coffee shop in the early sixties. This is probably how the sweetish Filipino spaghetti evolved. ”    Click to See Recipe

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.

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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