CASSAVA CAKE with Macapuno

Cassava Cake a traditional Filipino dessert that you will surely love. Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions source: wikipedia.org

==================================== Ingredients: 1 kilo cassava 1 1/2 cup water, 1 medium-size fresh coconut, grated (to make 2 1/2 cups of coconut milk) 1 1/2 to 2 cups coconut milk 1 can condensed milk 1 cup sweetened macapuno 2 drops yellow food color ( I used McCormick) 1 tbsp vanilla extract 1/4 cup melted butter (reserve 1 tbsp for greasing the pan) 2 eggs Topping: 2 tbsp tapioca flour 1 cup sweetened macapuno 1/2 cup condensed milk 1 cup of coconut milk 1/4 cup cheese

Video tutorial

PUTO BUMBONG with PURPLE YAM without Bamboo Tube Steamer

PUTO BUMBONG with PURPLE YAM www.youtube.com/ladybugkitchen

PUTO BUMBONG is a traditional Filipino steamed rice cake but with a twist. Combined varieties of rice and purple yam that is steamed without using a bamboo tube.


Ingredients:

1 1/2 cup White Glutinous rice
1 cup Purple Glutinous rice (pirurutong)
1 tbsp. sea salt
2 cups Purple yam, boiled and grated

Toppings:
Fresh coconut, grated
Muscovado or brown sugar
Margarine

Procedure:

How to Make CHICKEN AFRITADA using Tomato Ketchup

CHICKEN AFRITADA using Tomato Ketchup www.youtube.com/ladybugkitchen

Chicken Afritada is one of the famous Filipino dishes. The chicken is stewed in tomato sauce with carrots, potatoes and bell peppers. But for this recipe, I replace the tomato sauce in tomato ketchup.

Ingredients:

1-kilo chicken legs (or chicken breast), cut to small pieces
5 cloves garlic, minced
2 medium onion, diced
1 small bell pepper, diced
1 medium potato, diced
1 medium carrot, diced
1/4 cup snow peas (optional)
1 tbsp. tomato paste
1/4 cup tomato ketchup
1 cup of water
1 bay leaf
1 tsp. salt
1 tsp. pepper
1tbsp. mirin

Procedure:

1. Fry carrots and potatoes until lightly brown. Set aside. Also lightly fry the chicken and set aside.
2. Set your stove to medium-low heat. Saute garlic, onion and half of the bell pepper, cook until the onion is translucent.
3. Add tomato paste and tomato ketchup. Stir continuously to prevent burning. When the sauce became shinny add the chicken and one cup of water. Cover and simmer until cooked.
4. Add 1 bay leaf and season with salt and pepper.
5. Finally, add the carrot and potatoes and simmer for another 2-3 minutes.
6. Serve hot and enjoy.

Here is the step by step video for this recipe. And for more videos, you can check out my Youtube Channel: www.youtube.com/c/ladybugkitchen.com