Jujumao(@jujumaoeats) 인스타그램 상세 프로필 분석: 팔로워 2,683,538, 참여율 4.37%

🇵🇭 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 🔥

🇵🇭🐟Tortang Dulong (silverfish omelette) Tortang dulong is a humble staple made with affordable ingredients. Simple and easy to prepare, but packs a satisfying punch. Pair this with a fresh ensalada and you’ve got yourself one of the best budget meals you can make right at home. If you want to pack in more flavor, consider seasoning with Maggi Magic Sarap for extra added umami! @maggi_ph INGREDIENTS: Tortang Dulong: - 1 kg of dulong or silverfish, rinsed well - 1 white onion, diced - 15-20 pcs of garlic, minced - 3 eggs for binding - ⅓ cup cornstarch - ⅓ cup flour - 1 tbsp of annatto powder (optional) - Pepper to taste - 1 sachet Maggi Magic Sarap Ensalada: - 4 pcs of tomato - 1 red onion, chopped - coriander/wansoy (optional) - ¼ cup of calamansi juice - 1 tsp of patis - 1 tsp pepper - Salt to taste Others: - Banana ketchup INSTRUCTIONS: - Start by rinsing your dulong well under cold water. Place this onto a bowl and add all ingredients under “tortang dulong.” - Carefully ladle in your dulong batter to a pan and shallow fry for 2-3 minutes per side or until golden brown and crispy. - For the enselada, simply combine all ingredients under “ensalada” into a bowl and mix. - Serve with banana ketchup or condiment of choice like vinegar, a good serving of ensalada and hot rice and enjoy! #CookwithMagic #ASMR #cookingasmr

🇵🇭 Chicken Satti ft. my mom! (Tausug grilled chicken skewers with a spicy, savory sauce) Check out my mom’s store ‼️ @bingbingcat_tausugkitchen on IG Satti is a traditional Tausug dish from the southern regions of the Philippines. It’s a beloved breakfast staple around the Sulu archipelago. It’s fast to serve, often in small skewers, served w piping hot sauce making it a quick but satisfying meal. *Disclaimer: The term bible in the title is not used in a religious context, it’s to denote a collection of recipes all over the Philippines. INGREDIENTS: Aromatic paste: - Equal parts lasona (small red onions), garlic and fresh turmeric, blended Chicken Skewers: - 2 kg chicken thigh, sliced into cubes - 2 cups brown sugar - 3/4 cup aromatic paste - 1 tbsp pepper - 3 tbsp of salt - 3 tbsp of cumin - 3 tbsp of annatto powder Basting and Grilling - Coconut milk Satti Sauce: - 2-4 tbsp oil - 2L chicken broth - 3 stalks of lemongrass - 1 large red onion - 1 head of garlic - 5 pcs red chili, to taste - 2-3 inches of ginger, sliced - 1 tsp of alamang - 1 tbsp tomato paste - Patis to taste - ¼ cup of coconut milk - 2 tsp of peanut butter Dry seasoning (for satti sauce): - 1 cup brown sugar - 2 tbsp achuete powder - 2 tbsp turmeric powder - 1 tsp chili powder (adjust to spice) Potato Starch Slurry: - 6 tbsp of potato/corn starch: 1 cup of water Tamu: - 2 cups rice, washed and soaked - 1L of water - Pinch of salt - 1 tsp of oil - Banana leaves INSTRUCTIONS: - mix chicken with aromatic paste, and all ingredients under chicken skewers. Skewer 3-4 pcs per stick. - Grill the skewers over charcoal, baste w/ coconut milk, until cooked. - For the sauce, saute ingredients under “Satti sauce” infuse w/ chicken broth. strain before adding patis, coconut milk, peanut butter and thicken w slurry. - For the tamu (sticky rice cakes), wash and soak rice in water for 20 minutes. - Drain, then cook in a pan w/ water, oil, and salt. Stir until the water evaporates and the rice is partially cooked. - Wrap the rice in banana leaves, secure with string, and boil for 20-30 minutes. - Serve skewers over rice add satti sauce and Enjoy! #filipinofood #asmr #cookingasmr

🇵🇭 Dinuguan w/ Puto (Pork blood stew) | Filipino Food Bible Ep. 7 Dinuguan is a savory stew simmered in a sauce of pork blood, vinegar, garlic, onions, and chilies. The blood gives it this deep, dark color and velvety texture, while vinegar adds a bit of brightness, balancing the overall richness. For our version we’re using pork belly and serving it alongside puto - a fluffy rice cake, which is how it’s often enjoyed here in Manila. Note : Put the cheese in the puto halfway through the cook rather than at the beginning 😅 INGREDIENTS: Dinuguan: - 20 cloves of garlic, minced - ⁠25g of ginger, minced - 1 large white onion, diced - 1kg of pork belly/shoulder, cubed - 40ml Patis - 60ml Vinegar on Meat - 60ml Vinegar after blood is added - 2 tbsp black pepper - 1 pork cube diluted in water - 6 stems Oregano - 600ml of Pig Blood - 6 pcs of Sili - 3 pcs Laurel leaves Puto base: - 440g rice flour - 1 tbsp baking powder - 1 tbsp yeast - Pinch of salt - Add 1 cup white sugar - Mix well - 2 cups water - 2 tsp vanilla Tangzhong (to be added to the puto base): - ½ cup of rice flour - 2 cups water INSTRUCTIONS: - Start by sauteing minced garlic in oil until lightly browned, then add onions and ginger. Add your pork to the same pan, and season with patis. Add vinegar while the pork is cooking, add pork broth, oregano, bay leaves and pepper. let simmer 15-20 mins - mix together pork blood and vinegar. Add this into your dinuguan w/ green chilies and let this cook for another 30 minutes. - For the puto, make the Tangzhong by combining rice flour and water and whisking. In the meantime, combine all ingredients under “puto base” and add your tangzhong before whisking. Cover in cling wrap and allow to rise for 30 minutes. - Add into molds lined with banana leaves, and steam for 15-20 minutes, making sure to top with slices of cheese midway through the cook. - Serve the dinuguan alongside puto and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood

🇵🇭 Kinilaw na Saang | Filipino Food Bible Ep. 6 Kinilaw is a staple of many seaside communities in the Philippines, with Siargao not being an exception. Homes and restaurants here usually serve kinilaw, using raw fish or ingredients found fresh from the ocean paired with some form of vinegar and citrus. On the trip we got to work with saang, a local spider conch shell that is found on the ocean bed. It has a mild flavor and a satisfying springy texture, so I decided to turn it into my own take on kinilaw. INGREDIENTS: Kinilaw na Saang: - Saang (also goes by “Ganga” or spider conch shell) - Sukang tuba (coconut sap vinegar) - 2 red onions, sliced - 1 piece of medium sized ginger, julliened - 1 cucumber, sliced - 2 mangoes, diced - 2-3 pcs biasong (or lime) - ~200 ml of spiced tuba vinegar - fish sauce and salt to taste Coconut milk: - shredded toasted coconut - 2 cups water Others: - Garlic rice - Lato (sea grapes) INSTRUCTIONS: - Start by preparing your saang. They are sometimes available in the local market, or in other islands nearby siargao — In our case, we hired a local fisherman to help us gather the ingredients a few minutes outside the shores of siargao proper. Make sure they are well rinsed to get rid of the slimy exterior and the claws are removed. - wash them in your vinegar, drain and chop into bite-sized chunks. - Add in your onions, ginger, cucumber, mangoes, and squeeze in biasong. Pour in spiced vinegar. - Toast coconut shavings, add water and squeeze out milk. - Add this into our kinilaw, season with patis and salt and mix well. - Serve and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood

🇵🇭 Escabecheng Tilapia | Filipino Food Bible Ep. 5 Escabeche is a Filipino staple dating all the way back to the Spanish colonial period. Though the dish was brought here initially by the Spaniards as fish preserved in a sour sauce, the recipe evolved through time to accomodate the Filipino palate resulting in a sweet and sour fish dish using local ingredients 🙌 INGREDIENTS: Sauce: - 6 tbsp ketchup - 2/3 cup sugar - 2/3 cup of vinegar - 1/2 tbsp of salt - 2 tbsp Worcestershire sauce - 1 cup water/3 tbsp of cornstarch (slurry, whisk well before adding) - 1 tsp of black pepper - 1 1/2 cup of water - 2 tsp of patis - Salt to taste - 1 large carrot, julienned - 2 bellpeppers, julienned - 1 1/2 cup of ubod (palm heart) - 30g ginger julienned - 1 whole red onion/white - 10-15 cloves of garlic Fish: - Tilapia (any fish that holds well w/ frying) - Salt & Pepper - Oil INSTRUCTIONS: - Make base sauce by combining ketchup, sugar, vinegar, Worcestershire sauce, and fish sauce. Add water w/ salt and pepper. Bring to simmer until dissolved. Thicken with cornstarch slurry, whisking constantly. Set aside. - In a separate pan, sauté the onions, garlic, and ginger. Add in bell peppers, carrots, and heart of palm (ubod) and fry for 2-3 mins. Don’t overcook. Pour in sauce. Set aside - For the fish, make deep diagonal scores on both sides of the tilapia. Season w/ salt and pepper. - Heat oil in a pan to 165°C. Add fish and fry for 5–6 minutes per side, or until golden brown and crispy. - Serve the tilapia with a generous ladle of the sauce and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood

Soup No.5 🇵🇭🇨🇳 | Soups So Good It Can Cure Any Sickness Ep. 28 A traditional soup made from ox 🍆 that was brought over by combining the culinary philosophy of the Chinese to include all parts of the cow along with the Filipinos who used local ingredients to flavor it. Often touted as an aphrodisiac, but more so a delicious delicacy enjoyed by locals as “pulutan” (something to eat while drinking) or as a rainy day soup. INGREDIENTS: Boiling liquid: - 1 whole bat and balls - 1 thumb of ginger, sliced - ⅓ cup of vinegar - Water as needed broth: - 5-6 bay leaves - Water as needed - 1 red onion, chopped - 1 bulb garlic, halved - 1 thumb of ginger, sliced - 2 stalks of onion leeks - 2-3 bayleaves - 1 tbsp of salt Soup #5: - 3-4 tbsp of annatto oil - 1 red onion, diced - 15-20 cloves of garlic, sliced - 1 stalk of onions leek, sliced - 1 thumb of ginger, juiliened - 3 lgreen chilies - 4 birds eye chilies - ⅓ packet sibot - 1/4 cup brown sugar - Salt & pepper to taste - 1 radish, sliced - 1 stalk lemongrass, tied - 1 tbsp of fish sauce - 2 tbsp of cornstarch slurry INSTRUCTIONS: - blanch meat by placing it in a pot of boiling water along with ginger and vinegar for 10-15 mins. Rinse off any impurities. - Place in pressure cooker setting aside the balls to cook for another 35-45 minutes or until tender along with more aromatics. This will serve as the broth for our soup. - Remove the meat, slice into bite sized chunks and set aside - Saute onions, garlic, leeks and ginger in annatto oil until soft before adding back your meat. Add in your chilies, sibot, sugar, salt, and radishes, and lemongrass. - Fill the pot with reserved broth and simmer for 30 minutes, add fish sauce/salt/pepper and cornstarch slurry. Mix well until thickened. - Serve and enjoy! #Soups #ASMR #cookingasmr #filipinofood

🇵🇭 Arroz a la Cubana | Filipino Food Bible Episode 5 Arroz a la Cubana originated in Spain, making its way to the Philippines during the colonial period. Though it is a popular humble dish in its country of origins, there are elements that are distinctly Filipino in our version that set it apart. Namely, the use of saba, ground meat and other seasonings! 😍 INGREDIENTS: Arroz a la Cubana: - 1 whole white onion, diced - 10-15 cloves of garlic, sliced - 1 large tomato, diced - 2-3 tsp of tomato paste - 2kg of ground beef - 1/3 cup of soy sauce - 2 tbsp of Worcestershire sauce - 1 large potato, diced - 1 large carrot, diced - 1-2 bell peppers, diced - 1/2 cup of green peas - 1/2 cup of raisins - 1 tbsp of Spanish paprika - Salt and pepper to taste Others: - saba banana, sliced in half and fried - 2 eggs, sunny side up INSTRUCTIONS: - To start sauté onions, garlic, and tomatoes until soft before adding tomato paste and mixing them together. - Then add your ground meat, adding Worcestershire and soy sauce. Add vegetables like carrots, potatoes, bell peppers, and green peas along with raisins for added sweetness. - Mix together, and season with paprika, salt, and pepper. - Serve with saba, a heaping serving of your arroz a la Cubana, fried eggs and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood

🇵🇭 Ilocos Empanada | Filipino Food Bible Episode 4 A crispy pocket of goodness filled with sausage, egg and papaya originating from Ilocos in the northern region of the Philippines. Many variations exist but this is my take inspired by both the Vigan and Batac versions! note: adjust ratios of water/flour depending on flour brand since absorption rates may vary. Measurements are weighed but adjust to your preference! INGREDIENTS: Vigan Longganisa/sausage: - 1kg ground pork - 170g of garlic, minced - 80 ml spiced cane vinegar - 80 ml soy sauce - 2-3 tsp of ground black pepper - 1 tbsp of brown sugar - Salt to taste - pinch of MSG Spiced Vinegar: - 15-20 cloves garlic - 3 green chili - 9 birds eye chili - 15 shallots - 700 ml cane vinegar - 1 tbsp freshly cracked black pepper - 1 tsp salt - 30 ml fish sauce Dough (Yield 7-8 ~110g per ball): - 340g rice flour - 2 cups water - pinch of salt - 1 1/2 tbsp of chicken powder - 2 1/2 tbsp of annatto powder - 4 tbsp oil Filling: - 2:1 ratio shredded green papaya to mung beans - salt/pepper to taste INSTRUCTIONS: - for spiced vinegar blend together all ingredients under “spiced vinegar”. set aside - For the sausage, combine all ingredients listed under “Vigan longganisa” mix and let sir for 1hr - overnight . Sear until rendered and crispy. - soak beans for about 1-2 hrs. Drain and boil for ~15mins until soft. - Shred papaya, add salt. squeeze water out. Combine w/ munggo and season w salt and pepper. - For the dough combine annatto powder, oil, salt, chicken powder and water. Boil and add to flour. knead until the texture resembles clay. you can combine w/ flour directly on stovetop. - roll ball of dough between cut plastic until thin - In the center place your papaya mixture and form a small hollow circle. add sausage, and egg at the center - Fold, tuck in the sides, and cut excess dough using a plate. Fry at 165C until crispy - Serve w/ spiced vinegar and enjoy! #FilipinoFoodBible #filipinofood #asmr #cookingasmr

🇵🇭 Sinigang na Salmon | Filipino Food Bible Episode 3 Sinigang - a form of a savory and sour soup is widely adapted throughout all of the Philippines, and this is one of my favorite variations! This is my take on Sinigang na salmon sa miso (Salmon Sinigang with soybean paste). It’s a popular way to enjoy the dish and is a well loved staple among Filipinos ❤️ INGREDIENTS: Sinigang: - 500g of salmon belly - 2 salmon heads - 1 whole onion, sliced - 30-40g of ginger, roughly chopped - 15 cloves of garlic, sliced - 250g of cherry tomatoes (or tomatoes of choice) - 120g of yellow miso paste (best to use Filipino variety which is more mellow not the Japanese version which is saltier) - Patis to taste (use a lot) - Salt to taste - mustard greens (mustasa) - 1 cup pea eggplants (regular eggplants work better) - Okra - string beans - 3 long Green Chilies (sili pansigang) - 1 whole radish, cut into discs - Water as needed Souring agent: - 20 pcs of unripe tamarind - 500 ml of water INSTRUCTIONS: - Prepare the souring agent. Add the broken tamarind to a pot with water. Let simmer for 20–30 minutes until sour and concentrated. - Add the garlic, ginger, onions and tomato into a pot and cook until softened and tomatoes are jammy. add in radishes. - Add miso and enough water to fill the pot and simmer for ~30mins until radish softens. - Add the salmon belly and salmon heads, and season with fish sauce and salt to taste. you can also add eggplants at this point. - add in your souring agent and adjust to your liking - Add in your greens at the last min to retain crunch. - Serve and enjoy! #FilipinoFoodBible #filipinofood #asmr #cookingasmr

🇵🇭 Beef Pares Mami | Filipino Food Bible – Episode 2 Beef pares traces its roots to Filipino-Chinese (Fil-Chi) cuisine. The dish is usually served in paresans and stalls all across Manila. Traditionally served with garlic fried rice and soup (or other items) hence the name PARES, meaning “pair.” INGREDIENTS: Soup: - 1 kg of beef shins - 1 thumb of ginger, sliced - 1 whole red onion, chopped - 15-20 cloves of garlic, minced - 1 stalk of onion leeks, sliced - 130 ml of soy sauce - 160g of brown sugar - 2 tbsp oyster sauce - Fish sauce to taste - cornstarch slurry (2-3 tbsp of cornstarch) Spices: - 5-6 star anise - 2 small cinnamon sticks - 1 tbsp cracked peppercorn - 2-3 bay leaves - 1 sachet of sibot (optional) - 1/2 tsp of five spice Chili Garlic: - 2:1 ratio of garlic to chili (adjust to spice tolerance) - 2 tbsp of oyster sauce - 1 1/2 cups of neutral oil (adjust as needed) - Salt & pepper to taste - 1/2 cup fried shallots (optional) Garlic Rice: - 2-3 cups rice - 2 tbsp garlic, minced - 2 tbsp soy sauce - Liquid seasoning to taste Others: - boiled egg noodles *Measurements are mostly estimates—season and adjust to taste ❤️ INSTRUCTIONS: - Start by searing the beef in a pot over medium-high heat until browned . set aside. - In the same pot, add the garlic and sauté until golden. Add the onions, ginger, and onion leeks. - Add the spices: star anise, cinnamon, peppercorns, and five spice. Toast briefly. - Return the beef to the pot and add the beef broth, soy sauce, brown sugar, oyster sauce, bay leaves, and sibot. Season with fish sauce. Bring to a gentle boil, then lower to a simmer, cover, and cook for 1 to 2 hours, or until the beef is tender. Adjust seasoning to taste as it cooks. - Pour in the cornstarch slurry while stirring until the soup thickens to your liking - To make the chili garlic oil, blend the garlic and chilies. Transfer to a pan with oil and cook gently over low heat until garlic crispy. Stir in the oyster sauce and season with salt and pepper. - Serve with garlic rice, chili garlic oil, crispy garlic, green onions and egg noodles if you want mami style. Enjoy! #FilipinoFoodBible #filipinofood #asmr #cookingasmr