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🇵🇭 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 🔥

💜 Ube Halaya 🇵🇭 | UBE TILL I DIE Ep. 1 Welcome to UBE TILL I DIE—a series where we explore everything ube, starting with the recipe behind almost every ube dessert: Ube Halaya. Rich, creamy, and loaded with real ube. Make a big batch, eat it straight from the container, or use it as the base for whatever we make next. Today’s Ube: Presumably the Baligonhon variety (purchased it from bohol) INGREDIENTS: Ube Halaya: - 2.5-3kg fresh ube - 2 cans (370 ml each) condensed milk - 2 cans evaporated milk - 2 cans coconut milk - 1 cup sugar - 1 tbsp vanilla extract - 1 cup butter - 1 tsp salt Latik: - 2 cans coconut cream INSTRUCTIONS: - Start by chopping the ube into large chunks with the skin on. Place in a pot, cover with water, and boil until completely soft. - Once cool enough to handle, peel off the skin and grate. Transfer to a wide pan, then add the condensed milk, evaporated milk, coconut milk, raw sugar, vanilla extract, and salt. - Cook over low heat, stirring continuously for 45mins-1hr until everything is well combined and the mixture starts pulling away from the pan. Add the butter, vanilla and salt toward the end with the heat off. - For the latik, cook the coconut cream over medium-low heat until the oil separates and the coconut solids turn golden brown. Strain and set aside. - Transfer the ube halaya to a serving dish, top with latik, and enjoy! #ube #asmr #cookingasmr

Burger Steak Stroganoff This is my version of a Pinoy-style Burger Steak Stroganoff—creamy, savory, loaded with mushrooms, and best served over hot rice. For the burger, I used CDO Ulam Burger. It’s made with pure beef and can go straight from the freezer to the pan, making this an easy resto-style meal to recreate at home. @cdofoodsphere *measurements are mostly estimates since I usually cook by feel 😅 so season and adjust to your preference :) Main Meat: - CDO Ulam Burger Stroganoff sauce: - Oil for sauteing - ⅓ stick of butter or margarine - 1 white onion, sliced - 10-15 cloves of garlic, sliced - ½ cup of flour - Beef Stock (beef cube/powder melted water) as needed - 1 can of canned mushrooms - 1 tsp of worcestershire sauce - 1 tbsp of mustard - 1 tbsp of soy sauce - 1/2 cup of cooking cream - 1 tbsp of sour cream - Pepper to taste Garnish: - Spring Onion Others: - Chicken oil rice - Sunny side up egg - Atchara of choice INSTRUCTIONS: - Start by sautéing the onions and garlic in oil and butter or margarine. Add the flour and stir to form a roux. Gradually pour in the beef stock, stirring constantly until smooth and thickened. - Add the remaining gravy ingredients and mix until well combined. Set aside. - Cook the CDO Ulam Burger straight from the freezer in a hot pan until browned and fully cooked. - Serve with a fried egg, atchara, garlic rice with chicken oil, and a generous amount of gravy. Enjoy! #ASMR #CookingASMR

🇵🇭🍗 Max’s Style Fried Chicken INGREDIENTS: **some measurements may be estimates! so season and adjust also to your liking 🙏🫶 Chicken Marinade: - 6pcs chicken leg quarter - 1/4 cup patis - 1/4 cup ml of calamansi - 10 cloves of garlic, minced Chicken blanching liquid: - 3 onions, chopped - 3 heads garlic, halved - 1 stalk of cilantro/wansoy - ¼ cup of calamansi juice - 3-4 bay leaves - ¼ cup of peppercorn - ¼ cup of patis - 1-2 sachets of Maggi Magic Sarap - marinating liquid - Water as needed Chicken Drying: - 1 sachet of Maggi Magic Sarap - 1 tsp of baking powder Chicken Frying: - Oil as needed Sweet Potato Fries: - 6 sweet potatoes, fries cut - Water as needed - ⅓ cup of white vinegar - 1/4 cup of flour - ¼ cup of cornstarch - ¼ cup of rice flour - 1 tsp of baking powder - 1 tsp of baking soda - Water from soaking - Oil Dipping: - Banana Ketchup - Worcestershire sauce INSTRUCTIONS - Marinate the chicken w/ all ingredients under “marinade”. Set aside for 2hrs-overnight. - Transfer the chicken to a pot and add all the ingredients under “Chicken Boiling Liquid.” Pour in enough water to cover most of the chicken, low simmer for around 15 mins. - Combine the Maggi Magic Sarap and baking powder, then season the chicken evenly. dry in fridge overnight uncovered. - Soak swee potatoes in water and vinegar. Reserve some soaking water before draining. Combine the potatoes, flour, cornstarch, rice flour, baking powder, and baking soda. add a little reserved soaking liquid to create a light batter. deep fry at 165°C for 4-5mins or until crisp. - For the dipping sauce, combine the banana ketchup and Worcestershire sauce. - Serve fried chicken with rice, sweet potato fries, and dipping sauce. Enjoy! #CookwithMagic #cookingasmr #asmr

🇵🇭 Ngohiong | Filipino Food Bible Ep. 13 Cebuano ngohiong coming from Filipino Chinese influence - is essentially a battered deep fried spring roll, filled with seasoned meat, vegetables, and the distinct aroma of five-spice. But what even makes it better is its thick, sweet, savory, and spicy dipping sauce. *most measurements are estimates. Season and adjust to your liking :) INGREDIENTS: Wrapping: - Lumpia wrappers as needed Filling: - ½ kilogram of ground pork - 5 cups heart of palm/ubod, julienned - 1 white onion, sliced - 15-20 cloves of garlic, minced - Green Onion/Leeks - 1 tsp 5 spice powder - ¼ cup soy sauce - ¼ cup sugar - 2 tbsp of oyster sauce - 1 tsp of white pepper - 1 stalk of spring onions, sliced Dipping batter: - 1 1/2 cup flour - 1/2 cup cornstarch - 2 cups water - 1 tsp five spice powder - 1/2 tsp salt - 1/2 tsp black pepper - annatto for color - 2 tbsp oil Ngohiong sauce: - 250g of potato - red chili to taste (labuyo) - 1 carrot, chopped - 15-20 cloves of garlic, sliced - 1 cup of vinegar - 1 tbsp of fish sauce - 1 cup of sugar - Annatto for color - 2 cups of Water INSTRUCTIONS: - Saute garlic and onions in a pan. Add all the ingredients under “Filling,” then cook until the pork is fully cooked and everything is well combined. - Place filling near the bottom of each lumpia wrapper. Brush the top edge with a flour-and-water mixture, then roll tightly and seal. Set aside. - To make the dipping batter, combine all the ingredients under “Dipping Batter”. Dip each into the batter, then fry at 165°C for 4–5 minutes, or until golden and crisp. - For the ngohiong sauce, add all the ingredients under “Ngohiong Sauce” to a pot. boil until the carrots and potatoes are soft, then blend until smooth. - Serve the ngohiong hot and crispy with a generous amount of sauce, and enjoy! #cookingasmr #asmr #FilipinoFoodBible #filipinofood

🇵🇭 Okra Dilis Okra Dilis is a cheap and easy meal that makes the most out of simple ingredients. The Maggi Oyster Sauce adds sweetness and savory flavor, while helping coat the okra and crispy dilis in a rich, sweet-salty sauce. INGREDIENTS: - 1 cup dried dilis - 15-20 pcs okra, sliced - 1 red onion, sliced - 15-20 cloves of garlic, sliced (or to taste) - 1 tsp bagoong - 3 large tomatoes, sliced - 1 tbsp Maggi oyster sauce - black pepper - 1 tsp sugar INSTRUCTIONS: - Start by frying the dried dilis at 165°C until crisp for about 1-3mins. Set aside. - Sauté the onions and garlic until soft, then add the crispy dilis. Stir in the bagoong until well combined. - Add the sliced okra and tomatoes, then season with Maggi Oyster Sauce, sugar and pepper. Mix well and cook until the vegetables are tender. - Serve w/ rice and enjoy! #CookWithMagic #ASMR #cookingasmr

🥚 Egg drop Soup | Soups So Good It Can Cure Any Sickness Ep. 30 INGREDIENTS: Blanching liquid: - 1 kg of chicken feet - 1 whole chicken - 1 thumb ginger, sliced - 2 tbsp of Shaoxing wine - Water as needed Mushroom Stock: - 3/4 cup dried mushrooms - 1/2 cup dried scallops (optional) - Water as needed Homemade Chicken Stock: - Chicken and chicken feet from the boiling liquid - 1-2 tbsp of Shaoxing wine - 3 small pcs of smashed ginger - 1 cup of green onion, chopped - 1 medium radish, chopped - Mushroom stock from earlier - water as needed Egg Drop Soup: - Homemade chicken stock as needed - 6 eggs beaten - Fish sauce to taste - 2 tsp of white pepper - 1 tsp of sugar - 2 tbsp of sesame oil - ¼ cup light soy sauce - Potato starch slurry to thicken - Salt to taste Garnish: - Spring onions, sliced INSTRUCTIONS: - Start by adding the chicken and all ingredients under “Blanching Liquid” to a pot. simmer for 5-10 minutes. Discard liquid and rinse scum off chicken. - For the mushroom stock, combine all ingredients under “Mushroom Stock” and let them soak for 15–30 minutes. - Return the chicken to a clean pot, add the ginger, green onions, and radish. Pour in reserved mushroom stock, Shaoxing wine, and top up with enough water to cover everything. Bring to a boil, lower to a gentle simmer and cook for ~1-2hrs. Strain the stock once done. - To make the egg drop soup, transfer the chicken stock to a clean pot and season with the ingredients under “Egg Drop Soup.” - Thicken with your poato starch slurry (start w/ 1/2 cup starch dissolved in just enough water then add more if needed) - Slowly add the beaten eggs, flicking them forward into the soup to create thin sheet like ribbons. - Serve hot with sliced spring onions and enjoy! #Soups #Soup #asmr #cookingasmr

Chicken Caesar Fries 🍟🥗 For our couch night, I made my own take on Caesar Salad but on a bed of hot fries — crispy, garlicky, cheesy, and loaded with chicken and all the good stuff. It’s my personal spin on one of me and my wife’s favorite salads, just made a little more snackable. And honestly, it was the perfect snack to pair with the Samsung Mini L-E-D — big flavors, crisp details, and bold colors. See what you can do with the Samsung Mini L-E-D and check out the @samsungph link below. https://bit.ly/BuyNowMicroLEDM80H_Jujumao Shop App Voucher: VISIONAI-JUJUMAO Ingredients are estimates. Taste and adjust as you go! 🫶 INGREDIENTS: Crispy Chicken: - 500g of chicken breast filet - Seasoned breadcrumbs (salt, pepper, and italian seasoning) - Flour - Beaten eggs Garlic Butter Fries: - 500g fries - 15-20 cloves of garlic, minced - ⅓ stick of butter - Parsley to top - Parmesan cheese as needed Caesar Dressing: - 1 tbsp of garlic, minced - 1 tbsp of anchovies - 2 tablespoons freshly squeezed lemon juice - 1 tbsp of Dijon mustard - 1 tbsp of Worcestershire sauce - 2 cups mayonnaise - 1/2 cup grated parmesan cheese - 1/4 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1/4 cup olive oil Others: - Crispy bacon bits - Lettuce INSTRUCTIONS: - Start with the chicken cutlets. Dredge each piece in flour, dip into the egg mixture, then coat well with seasoned breadcrumbs. - Fry at 165°C for 6–7 minutes, or until golden and crispy. Once cooked, chop into bite-sized pieces and set aside. - For the Caesar dressing, add all the ingredients listed under “Caesar Dressing” into a food processor. Blend until smooth, then adjust with olive oil until you get a creamy consistency. - Fry the fries at 165°C until golden and extra crispy. Transfer to a bowl -optionally toss with garlic butter, parsley, and parmesan until well coated. - To assemble, start with fries, top with chicken and Caesar dressing. Add shredded lettuce, then another layer of chicken and dressing. Finish with crispy bacon bits, more parmesan, and enjoy. #SamsungTVPartner #SamsungVisionAI #MiniLED #SeeWhatsPossible #SamsungTV

🇵🇭 Adobo Flakes w/ Pako Kimchi 🇰🇷 collab w/ @chefboylee Here’s my take on the best way to have your leftover adobo by making it into yummy crunchy strands. Usually we have it w/ Vinegar or a sort of pickle. We have a special guest today so we decided to pair it with a quick kimchi made with an indigenous edible fern called “Pako” known for its addicting crisp texture! Also using my take on a pre-colonial Adobo Recipe called “Adobo sa Puti” that doesn’t use soy sauce so it retains a golden color when toasted :) *we kinda measured by feel so these measurements are just estimates. taste and season as you go! INGREDIENTS: Adobo: - Banana leaves - Pork lard as needed - 1 kg of pork shoulder, cubed - 5-10 bay leaves - 1 tbsp of peppercorns - Salt to taste - 20-30 cloves of garlic, or to your hearts desire - 5-6 of long green chilies - ¼ cup of fish sauce - ⅔ cup of coconut vinegar (or white vinegar) - Water as needed Pako: - 500g of pako or fiddlehead fern, chopped - Salt - Hot water - Ice Kimchi blend: - 1/2 cup garlic - 1 onion, chopped - 1-2 mangoes, chopped - 1 cup cooked rice - ¼ cup sugar - 1-2 tbsp fish sauce - Water as needed - Gochugaru as needed - 1 bunch garlic chives Others: - Fried egg - Garlic rice INSTRUCTIONS: - For the adobo, add all the ingredients under “Adobo sa Puti” into a pot. cook for 1–2 hours on low, or until the pork is tender. shred into flakes - Fry the shreds on low heat w/ a little oil/lard until crispy and golden. - For the pako , add salt and pour over hot water. immediately shock it in ice water. - For the kimchi base, blend all ingredients under “Kimchi Blend,” except for the gochugaru and chives. Transfer to a bowl, mix in gochugaru, chives and pako and toss until well coated. - Serve with garlic rice, fried egg and enjoy! #cookingasmr #asmr #filipinofood

🇵🇭 Beef Salpicao | Filipino Food Bible Ep. 12 My take on a delicious FIlipino-Spanish dish usually made with tender beef cubes cooked in garlic, butter and Worcestershire sauce — but with extra garlic flavor! * this recipe is only a guideline. most ingredients are just estimates so taste and adjust with your ❤️ INGREDIENTS: Beef salpicao: - 500g ribeye steak (or any cut of steak of your choice) - 300g of button mushrooms - Salt and pepper to taste - Oil for frying - 1/4 block of butter - 15-20 cloves of garlic, minced - 3 tbsp of Worcestershire sauce - 1 tbsp of oyster sauce - 2 tbsp of paprika Garlic confit: - 300g of peeled garlic cloves - Olive Oil to cover Garnish: - parsley - crunchy garlic - pickled peppers INSTRUCTIONS: - Start by seasoning your steak and grilling until medium rare. Slice them into bite sized chunks and set aside for later - Slice button mushrooms. In a pan , add oil and/or butter, sauté the button mushrooms until they get deeper in color. Season with salt and pepper. - Add minced garlic to a hot pan with oil and butter, and saute unti fragrant. Add back your steak and mushroom and add Worcestershire sauce, oyster sauce, paprika and black pepper. - To make it extra garlicky, we’re adding some garlic confit. To make it, simply add peeled garlic to a pot, cover with oil, and cook low and slow until the cloves are soft and golden. - Serve with garlic rice and enjoy! #CookingASMR #ASMR # FilipinoFood #PinoyFood

Sharing good food and enjoying every drive together with the all-new Hyundai KONA Hybrid—that’s our kind of date.​ ​ #HyundaiMotorPhilippines #AllNewKONAHybrid