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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 🔥

🇵🇭 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

🇵🇭 Steak Sisig 🥩 w/ @markmugen 💪💪 INGREDIENTS: Sisig Marinade: - 2kg of skirt steak - Salt and pepper to taste - 2 tbsp of oyster sauce - ¼ cup of calamansi juice - 2 tbsp of soy sauce - ½ cup of garlic paste - 1 tbsp of worcestershire sauce *to make garlic paste just blend together 2 cups garlic cloves w/ 4tbsp calamansi juice and oil until it turns white and fluffy *measurements are estimates we were kinda just winging it 😅 Sisig: - Grilled steak - 1 red onions, chopped - 10 cloves of garlic, sliced - 3-5 green chilies, sliced (adjust to your spice levels) - 3-5 birds eye chilies, sliced (adjust to your spice levels) - 1/3 cup of chicken liver pate - ⅓ cup of calamansi juice - 1 tbsp of oyster sauce - Liquid seasoning to taste Liver Pate: - 1 kg of chicken liver - 1 red onion, sliced - 10-15 cloves of garlic, sliced - 2-3 tbsp of brandy - Pepper to taste - 2 tbsp of soy sauce - 200g Butter Garlic sauce: - 2 tbsp of calamansi juice - 350g of toum or garlic paste - ¼ cup (calamansi) - 300g of mayonnaise - salt and pepper to taste INSTRUCTIONS: - Start by marinating your steak in everything under “steak marinade.” Allow this to set for 2 hours or overnight for best results. - Grill these until desired doneness is achieved, and slice into bite-sized cubes. - In the meantime cook down your chicken liver with onions, garlic, soy sauce and brandy. Season with pepper and blend slowly adding your butter until smooth. - To make the sisig, combine everything under “sisig” and saute in a pan. - Lastly, to make the garlic sauce combine all ingredients under “garlic sauce” in a bowl and stir to combine. - Serve alongside your garlic sauce, top with a fried egg and enjoy! #asmr #cookingasmr

🇵🇭 Chicken Tinola (Tinolang Manok) | Filipino Food Bible Ep. 9 Tinola a humble yet comforting chicken soup dish dates back to the pre-colonial Philippines. For my version I also used Native chicken for its added flavor along with cubes of chicken blood which is used by some households when preparing this dish INGREDIENTS: Chicken Tinola - 1 onion, sliced - 10-15 cloves of garlic, sliced - 80-100g of ginger, sliced - 1 native chicken, portioned (you can also use regular whole chicken) - 1 stalk of lemongrass - 400-500g of green papaya, cut into wedges - 6-8 pcs of green chilies - 3-5 tbsp of patis - 1-2 cups of chili leaves - 2 cups of moringa/malunggay leaves - Chicken stock as needed - Salt and pepper to taste Chicken blood: - 1 block of chicken blood - A pinch of salt - Pepper to taste - Oil INSTRUCTIONS - Start by sauteing onions, garlic and ginger in a pot until softened. Add your sliced chicken. - Add in your lemongrass stalk, patis, and salt and pepper and cover and allow to simmer for 40mins - 1hr 30mins (depending on what chicken you use) until soft. - add in the rest of your vegetables and simmer for 15 mins. Add in the leaves at the very last min and allow residual heat to cook them. set aside. - Add your block of chicken blood along with some salt, and boil for 10-15 minutes. Remove and slice into cubes. - Shallow fry cubes for 3-5 mins - Serve the tinola w your chicken blood and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood

🇵🇭🐟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