Jujumao(@jujumaoeats) 인스타그램 상세 프로필 분석: 팔로워 2,692,884, 참여율 1.99%

🇵🇭 Putli Mandi (Tausug sticky rice cakes) My grandfather is Tausug from Jolo, Sulu and I made this as a way to pay tribute to my heritage - there are so many other Filipino dishes that need representation aside from the popular ones we know 🫶 ‼️You can try making this or you can visit my mom’s page @bingbingcat_kitchen to buy some!! INGREDIENTS: Dough: - 2 cups Glutinous Rice Flour - 4 tsp of White Sugar  - 2 tsp Violet Food Coloring  - 1 cup of Water - Extra Grated coconut for Topping - Add water/flour if needed to adjust consistency of dough Filling: - Brown Sugar - Grated Coconut  - Water - Vanilla Extract - Pinch of Salt  - All-Purpose Flour Note: I know there are many variations of this dish some popular in Malaysia/Indonesia (most likely from influence between our two countries 🤗) #Mindanaoancuisine #Tausug #Pinoyeats #Filipinocuisine #Mindanaofood #halal

Hello friends!! I’ll keep this short but sweet ❤️ If you’re a small business/resto owner, feel free to share in the comments section your instagram handle and what you offer! Buyers can browse through this comment section and check out what you guys are selling 😊 ex. @jujumaoeats - (description of the products you sell/something about your business) Got inspired by @keith_lee125 on Tiktok with the work he does for struggling small businesses/restaurants 🔥 You guys should check his page out! I know this may not be much but hopefully this post on my platform helps you guys gain a little bit more exposure! I love shopping online so I’ll be going through your shops as well 😄👍 🚨no posting of shops that offer illegal/regulated products please! That’s all! hope you guys are having the most awesome day 🔥

🇵🇭 Vigan Longganisa Shawarma Rice Garlicky, creamy, and easy to pack for an on-the-go meal, this Filipino-inspired shawarma rice combines the deep, savory flavor of Vigan longganisa with rich sauces that make every bite extra satisfying. Pro tip: you can skip the bowl and turn it into a burrito instead. It works just as well, especially for road trips and quick bites on the move. I packed this for a drive to Pililla Wind Farm because good food, fresh views, and the Hyundai KONA Hybrid make for the perfect kind of date. Great things start when you follow your vibe… INGREDIENTS: Longganisa: - Vigan longganisa Toum: - 3 cups of garlic - ⅓ cup of calamansi - 1 tbsp of salt - Oil as needed Garlic Sauce: - 1 cup of toum - 1 cup of yogurt - 1 ¼ cup of mayonnaise - Pinch of salt - Pepper to taste - 2 tbsp of calamansi juice Cheese Sauce: - 1-2 packs of cheese (10-20 pieces) - 2 cups of whole milk Garlic Turmeric Rice: - 15-20 garlic cloves, minced - 1 tbsp of turmeric - 3 cups of rice Spicy Sauce: - Sriracha - Mayo Salsa: - Tomatoes - Onions - Cilantro - Lime - Salt INSTRUCTIONS: - Begin with the toum. Blend the garlic, calamansi juice, and salt, then slowly stream in the oil until it turns thick, creamy, and emulsified. Set aside. - For the longganisa, start by removing the skin and adding it to a pan and let it cook down. Continue frying until the longganisa browns and releases its oils. - Combine the tomatoes, onions, cilantro, lime, and salt to make a quick salsa. Mix, taste, and adjust as needed. - For the garlic sauce, mix toum with yogurt, mayonnaise, calamansi juice, salt, and pepper until smooth and creamy. - Make the cheese sauce by warming the milk over low heat, then stirring in the cheese until fully melted. - For the garlic turmeric rice, sauté the minced garlic until fragrant, add turmeric, then toss in the cooked rice until evenly coated. - Stir together sriracha and mayo to make the spicy mayo. - Assemble everything over the garlic turmeric rice with longganisa, salsa, garlic sauce, cheese sauce, spicy sauce , and a sunny-side-up egg and enjoy! #HyundaiMotorPhilippines #InnovateEveryday #AllNewKONAHybrid

Seafood Boil Chowder 🦀🦐| Soups So Good It Can Cure Any Sickness Ep. 29 My take on a seafood boil turned into soup form! The seafood is up to you, making it easy to adjust based on what is available! These measurements are estimates, so measure with your ❤️ INGREDIENTS: Seafood stock base: - 500g of prawns heads and skin (meat set aside) - 2 tbsp of tomato paste - 5-6 medium sized crabs - 250g of clam meat - 15-20 pcs of garlic, minced - 5 small red onions, halved - 3 bulbs of garlic, halved - 1 tbsp of cajun seasoning - 1 tbsp of old bay seasoning - 3 lemons, halved - 1 tbsp of black peppercorns - 3-5 pcs of bay leaves - Water as needed Seafood boil chowder: - ⅓ of a stick of butter, sliced into tiny cubes - 10-15 pcs of garlic, minced - 1 tbsp of paprika - 1-2 tbsp of old bay seasoning - 1-2 tbsp of cajun seasoning - 1 cup flour - Seafood stock as needed - 250g sausages, sliced - 2 pcs of sweet corn - 2 potatoes, diced - 500g of prawn meat, sliced - 250g of crab meat - ⅓ cup heavy cream INSTRUCTIONS: - Start by making the seafood stock. Combine all ingredients under “seafood stock base,” allowing it to boil for 15-20 minutes. Once done, remove crabs and clams and strain and set aside the mixture for later. - Melt butter in a pot with oil, and add garlic and saute until fragrant and soft. Add in your spices and stir and slowly add flour to form the roux. - Add back the seafood stock. - Add in your sausages, sweet corn, and potatoes, along with the rest of your seafood meat. Add cream and allow the mixture to simmer for 15-20 minutes or until the potatoes are soft. - Serve with freshly toasted bread and enjoy! #CookingASMR #ASMR #Soups

Seafood SuTuKil 🍚🐟🔥🍋 Got together with @jujumaoeats and @j.p.omega and the team from @abli.cebu for a little cooking jam inspired by SuTuKil. We ended up making a chazuke with a rich eel and fish broth poured over sticky rice, topped with grilled eel humba. On the side was a parrot fish kinilaw cured in a citrus salt mix with kamias, finished with crispy shoestring gabi. A little Filipino, a little Japanese, and a lot of good food (+ the best vibes!!!) Thanks to @abli.cebu for sharing your kitchen with us 🫶

🐟 Fish Shawarma Rice, 🇵🇭 Filipino Style Savory, garlicky, creamy, and packed with flavor from the spiced fish, garlic turmeric rice, and all the sauces on top. For this recipe, we’re seasoning the fish with Maggi Magic Sarap to help bring out that extra savory sarap in every bite. Made with real garlic, onion, and real meat, it’s an all-in-one seasoning that helps tie the spices, calamansi, and garlic together, making the whole bowl more flavorful and satisfying! INGREDIENTS: Fish Shawarma: - 1.5 kg of fish (here we are using mahi-mahi) - 1 tbsp of paprika - 1 tbsp of turmeric - 1 tbsp of cumin - 1 tbsp of onion powder - 1 tbsp achuete powder - ¼ cup of toum (or garlic powder if unavailable) - ¼ cup of sugar - 2 tbsp of Maggi Oyster Sauce - 1 sachet of Maggi Magic Sarap - ¼ cup of calamansi juice - Pepper to taste Toum: - 3 cups of garlic - ⅓ cup of calamansi - 1 tbsp of salt - Oil as needed Garlic Sauce: - 1 cup of toum - 1 cup of yogurt - 1 ¼ cup of mayonnaise - Pinch of salt - Pepper to taste - 2 tbsp of calamansi juice Cheese Sauce: - 1-2 packs of cheese (10-20 pieces) - 2 cups of whole milk Garlic Turmeric Rice: - 15-20 garlic cloves, minced - 1 tbsp of turmeric - 3 cups of rice INSTRUCTIONS: - Start by making the toum, as this will be the base for multiple components. In a blender, add the garlic, calamansi juice, and salt, then slowly drizzle in the oil, making sure the toum does not break. - Next, slice the fish and marinate it with all the ingredients listed under “Fish Shawarma.” Let it sit for at least 2 hours, or overnight for best results. - Fry the fish and torch it until fully cooked, then set it aside while you prepare the other components. - Make the garlic sauce by combining all the ingredients listed under “Garlic Sauce” and mixing until well incorporated. - For the cheese sauce, place the milk and cheese in a pan and heat gently, stirring continuously until fully melted and smooth. - Finally, prepare the rice. Sauté garlic in oil with turmeric, then fold it into the rice until evenly coated. - Serve with vegetables, a generous amount of sauces, and a hot bed of rice. Enjoy! #CookwithMagic #ASMR #cookinga

🇵🇭 Pork Binagoongan | Filipino Food Bible Ep. 11 One of the more underrated but S tier Filipino dishes!! Usually made with pork simmered in “bagoong alamang”, or fermented shrimp paste - best served with rice, sometimes with eggplant or green mango on the side. Its savory, funky, and slightly sweet, with tons of umami 💡Pro tip: adjust depending on your bagoong. Not all bagoong tastes the same — some are saltier, milder, or sweeter — so taste as you go and balance it out with sugar, vinegar, and tomatoes. INGREDIENTS: Binagoongan: - 1.5 kg pork ribs, blanched (you can use pork belly or cut of choice) - 5-6 tbsp bagoong guisado - 1 large onion, diced - 15-20 cloves garlic, sliced - 4 long green chilies, sliced - 350g tomatoes, sliced - 1/3 cup cane vinegar - 1/3 cup brown sugar - 1/4 cup soy sauce - Water as needed - Black pepper, to taste Bagoong Guisado: - 400g shrimp paste (alamang) - 25-30 cloves garlic - 7-10 red chilies - 6-7 shallots - 400g tomatoes, diced - 1/4 cup vinegar - 1/3 cup brown sugar Ensaladang Mangga: - Green mango - Red onion - Cilantro - Tomato - Lime - Salt - Pepper INSTRUCTIONS: - Blanch pork for 10 minutes, before straining and rinsing. Set aside. - To make the bagoong start by blitzing onions or shallots, garlic, and red chilies in a processor. Add to cold pan with oil and cook until garlic is slightly oasted add tomatoes, alamang, sugar and vinegar. Allow this to simmer until the oil comes out and the tomatoes are jammy. - For the binagoongan start by sauteing onions, garlic, and chilies. add back your meat and all other ingredients listed under “Binagoongan” and simmer for 40mins-1hr or until tender - In the meantime you can pair this with a fresh ensalada by combining all ingredients under “ensalada”. - Serve and enjoy! #CookingASMR #ASMR #FilipinoFood #pinoyfood

I recently got to visit Mapúa School of Tourism and Hospitality Management (STHM) in Manila and work with some young aspiring chefs on making kinilaw. It was a great time sharing a few tips with the students, while also getting to see their new facilities — the kitchen honestly felt legit. I also got to speak with the faculty, who shared more about their internship opportunities through Seda Hotels and how much they value real-world experience. Check out Mapúa STHM @mapuauniv , located at Ayala Malls Manila Bay (entrance beside Seda Hotel) if you’re interested in taking BS Hospitality Management or BS Tourism Management. 📌 https://bit.ly/Mapua-STHM-v1

Ultra Burger Steak 🔥 Captured with Samsung Pro Video: Lens: Wide / Telephoto 1.0x - 3.0x Resolution: UHD 30 ISO: 50 - 200(telephoto) Shutter: 1/60s WB: 4800K All shot on a phone and just as clear as any of my videos. @samsungph Shop now on samsung.com INGREDIENTS: Burger Steak: - 1.5 kg of ground beef - ⅓ cup of soy sauce - 2 eggs - 2 tbsp of garlic powder - 2 tbsp of onion powder - 1 cup of breadcrumbs - ½ cup of evaporated milk - 1 tbsp of Worcestershire sauce - salt & pepper to taste Mushroom/Beef Stock: - 1 pack of shiitake mushrooms - 1 tbsp of beef powder - 1L hot water Mushroom Gravy - 1 pack of button mushrooms, sliced - half stick of butter - 1/2 cup flour - Beef and mushroom stock - 1/4 cup evaporated milk (optional) - Shiitake mushrooms from earlier, sliced - soy sauce to taste - Pepper to taste Others: - Curly fries - 2 Fried eggs - Crispy garlic *most measurements are estimates. Taste and season with your ❤️ INSTRUCTIONS: - Start by making the beef patty, by adding all ingredients under “burger steak” and mixing to combine. form into 190g balls. Sear for 2-3 mins each side. Place in 180C oven for ~10-15mins or until cooked through - Make a simple mushroom and beef stock by combining the ingredients in a pitcher and allowing the shiitake mushrooms to soak for ~30 minutes. - Slice the shiitake mushrooms and set aside for later. This is followed by slicing, seasoning and frying your button mushrooms. - To make the mushroom gravy, melt butter in a hot pan along with flour to form the roux. Add in stock and other ingredients listed under “mushroom gravy.” Cook on a simmer until smooth and glossy. - Serve with a bed of fresh curly fries, two eggs, and some crispy garlic on top. Enjoy! Captured #withGalaxy #GalaxyAI #GalaxyS26Ultra

🇵🇭 Suam na Mais (Filipino Corn Soup) | Soups So Good It Can Cure Any Sickness Ep. 28 Suam na mais is a Filipino corn soup with roots in Pampanga - a province in the 🇵🇭. It’s usually made w/ white corn (malagkit na mais). My grandmother used to make this when I was younger so this holds a special place in my ❤️ It’s honestly one of the tastiest and most comforting soups I’ve ever had and it’s kinda reminiscent of a thin porridge as well 😋 INGREDIENTS: Shrimp/Chicken Stock: - 1 kg of shrimp shells - Chicken stock as needed Suam na Mais - 1 kg of prawn/shrimp - 8 pcs white corn, chopped and half grated - 10-15 cloves of garlic, chopped - 1 white onion, chopped - ½ kilo chicken cuts - Shrimp/Chicken broth as needed - 1 tbsp of patis - 3-5 pcs long green chilies - ½ cup of malunggay leaves - salt and pepper to taste *measurements are just estimates. Taste and adjust w your ❤️ INSTRUCTIONS: - remove and chop corn kernels. grate half including the cob. The natural starch will help thicken the broth. - Make a simple shrimp-chicken stock by simmering shrimp shells. Sear the shrimp meat separately. - sauté garlic and onions. Add the chicken pieces, then pour in the prepared stock. Season with fish sauce and add the reserved corn cobs. simmer for 20–30 minutes, then remove the cobs. - Add the shrimp, along with the grated and chopped corn and allow to thicken. add chilies and malunggay off heat - Serve hot and enjoy! #CookingASMR #ASMR #Soups #filipinofood #Pinoyfood

Gyukatsu ang niluto ng mga bisita namin today @jujumaoeats @itsstefanooo #foodie #cooking #jujumao #stefano #fyp

🇵🇭 Kare Kare | Filipino Food Bible Ep. 10 Kare-kare is a rich Filipino stew made with oxtail, tripe, and vegetables, all simmered in a thick peanut sauce. It’s usually served with bagoong (fermented shrimp paste) on the side to balance the flavors and an extra level of umami and saltiness 😋 INGREDIENTS: Boiling liquid: - 1-2 red onions, chopped - 2 bulbs of garlic, chopped - 1 tbsp of salt - 1 tbsp peppercorns - 5-6 bay leaves - 1 kg of oxtail - 650g of ox tripe - Beef stock as needed Kare Kare: - 10g of annatto powder - 2 tablespoons oil - 15-20 cloves garlic, minced - 2 tbsp annatto powder - 1 white onion, diced - 1 banana heart, chopped, washed and rinsed w/ salt - Beef stock as needed - green beans, chopped - eggplants, quartered - pechay/bok choy - 1 ½ cup peanut butter - Patis to taste - ½ teaspoon salt - 1 tbsp of sugar (optional to taste) Toasted rice slurry: - 1:5 tbsp of water to toasted rice, blended Served with: - Bagoong - Crushed peanuts INSTRUCTIONS: - Start by seasoning your meat with salt and pepper and sear. Add all ingredients under “boiling liquid” and fill the pot as needed with beef stock. Simmer until tender, remove meat and set aside the broth for later. - Saute onions, garlic, and banana hearts in oil mixed with annatto powder. Add your meat back and cover with the broth from the boiling liquid and simmer for 15-20 minutes. - To thicken the mixture, add toasted rice to a food processor or blender. Take some of the rice and mix with water to form our slurry. - Add both rice slurry and peanut butter stir and reduce to thicken. Season with patis/salt/pepper and add your vegetables. - Serve alongside bagoong top and enjoy! #CookingASMR #ASMR #FilipinoFood #PinoyFood