Blogspot - Purple Magz

bibingka royal   – ( bi-bíng-ka ro-yál; Ilocano snack) [ n .] wide and flat glutinous rice cake.   It is often topped with a brush of melted butter (or margarine), some grated cheese, and sprinkle of white sugar. When served, it is sliced like pizza. Sometime, it is served with the optional grated coconut meat that is spre ad as toppings immediately before eating.   Bibi ngka royal is made with at least 3 whole eggs, a cup of refined sugar, 1-1/4 cups of coconut cream, 2 cups of glutinous rice flour or galapong (ground glutinous rice batter), 4 teaspoons of baking powder to help raise the rice ba tter. Procedure start by combining sugar and half of the coconut cream in a mixing bowl, stirred well till all the sugar are dissolved. In another mixing bowl, the rice flour and baking powder are mixed well then sifted in a strainer. White sugar is then added into the sifted rice flour mix and mixed well then pou red slowly into the previously prepared glutinous rice flour an...

suman maruecos   – ( sú-man ma-ru-we-kos; Tagalog snack ) Bulaqueño snack [ n. ] purple rice suman.  Suman maruecos from a booth that sells native Bulaqueño snacks and delicacies in Market-Market, Bonifacio Global City, Taguig City.   T his is prepared using 2 cups of purple (or violet) glutinous rice, washed, drained, then soaked in water for at least 4 hours before it is ground into galapong (rice flour batter). Another 1 cup of ground ordinary rice (rice flour) is added and mixed well in the galapong to minimize the stickiness of would be suman maruecos . 1/2 cup of coconut cream and 1/3 cup of sugar is added and mixed well for every cup of galapong produced. The mixture is then cooked in a pot, and stirred continuously until it thickens. When done, the pot is removed from fire and allowed to cool. When cool, 2 spoonfuls of cooked mixture is laid on a spread of banana leaf wrapper and rolled to shape like a thick stick (similar to jumbo sausage) and topped with spri...

Humba cooked by a relative in Inopacan, Leyte. humba – ( húm-bâ; Cebuano, Boholano, and Waray [eastern Leyte] dish) [n.] braised fatty pork or pig belly. a.k.a. humba Bisaya in Cebuano umba in Capampangan Big serving slices of fatty pork, complete with thick layer of pork fat and skin, are stewed in mixed vinegar, soy sauce, water and spices (crushed garlic, peppercorn and laurel leaves, etc.). It is simmered for long hours till oil from pork fat exuded and blended with the gravy, and the meat very tender with and pork fat having a jelly-like consistency that a fork or knife would sink effortlessly into it when pricked or pressed. In some places of northeastern Mindanao, eastern Visayas, and Laguna, tahure, tausi , and skinless peanuts are also added in cooking humba . The Visayans would add peanuts and spoonfuls of brown sugar to enhance taste. In eastern Visayas, the Waray version would have the skin of pork removed before cooking, leaving only the fatty layer and meat in the po...