I love that you’re sort of experiencing the daily life of a usual Filipino..Going to the “wet” market and buying produce per kilo or by piece..that’s cool!!! Kudos to you guys!!!
Choose d best ube and u don't need food coloring. Don't cut before boiling. U have to boil it whole and peeling wld b easy. We used to do it d old fashion way but it's too difficult and it's a long process. But end product is d best and very delicious.
Yes, and *the color is concentrated on the skin!* If you want a *natural rich purple color,* just patiently peel the outer skin with small knife or by using a spoon, while plucking also those bumps and small roots. You have to cut the yam if the size is too large.. that way, It will cooked faster.
Yes viewing the ads will help this lovely to stay longer in the Philippines. Let us support them for promoting our beautiful seafronts and place we never have seen before. Cudos to jumping places
Just a few tips. 1. Peel the the skin ube yam with hands not with knife so you could retain more of its purple components. 2. Grate everything. You may use the blender when mixing the grated ube and condensed milk and butter but then you could just skip the blender and do all the mixing in the pot. 3. Start with half a teaspoon of purple coloring then adjust accordingly on your preference. 4. You may use a little amount of McCormick Ube and Vanilla extract for added taste. Great job overall for a first timer! PS. Best Local Ube Jam, at least for the most commercially available ones is Good Shepherd Ube Jam from Baguio City. Some would even go up the mountains of Baguio for a freshly cooked Ube Jams.
Oh wowwie , I grow up with that dessert Only 3 layers that consists purée jackfruit and purée coconut milk We call it “ sapin-sapin” Means “Layers” in English!!! You both really learning 👍👍👍 I always love you video😘 Magnifique! I’m in Canada for 40 years I still remember that dessert Back in my memorize
Ube is the big trend here in San Diego, California. People are making and selling ube pandesal, ube cookies, ube shakes, ube cakes... you name it. You guys did a fantastic job 👏. Cheers!
What a super Filipino original ube halaya cooking demo! Simple but instructive from the best blogger Jumping Places in El Nido Palawan! Hope to replicate cooking your kind of foods that are so healthy and delicious, and healthy kind in this part of the world! Thanks to the excellent content indeed!
Oh, try making ginataang bilo bilo! Stovetop cooking, and make sure to add boiled peanuts (if your local grocery store has it)! It’ll be extra delicious with fresh coconut milk, use mini tapioca rather than big ones if possible, ... use your leftover ube (cut in chunks)... There’s a lot of variation in the recipe, depending on location in the country, but you could basically add whatever you want with it- including riped plantains for a little sourness. You guys are so lucky to have access to those ingredients.
All those fruits and veggies look so fresh and organic from the market. My gran used to go to the local palengke everyday for our meals. That generation can teach us a lot about sustainable living.
Ube jam? Wow.. My favorite.. Its nice if you put in the fridge...I love seeing this couple enjoying their life in the phil. Godbless and keep safe always.. Im from mindanao.. 😊
The color is just perfect for me, my kids and I love this Filipino dessert. My sister own Giecel Pension in downtown El Nido. I live here in USA. I've been following you guys.
Am proud of you guys. Since ECQ you've truly embraced the Filipino cuisine and made them yourselves. Not only that, appreciating the simple life and being happy with what you have and most of all for standing up for each other in this trying times. God bless you and stay safe
That's a perfect texture. It also topped, sometimes, with shredded coconut or coconut whipped cream. And yes, less food color powder and use an organic food color if you can find one.
Purple yam jam, I would try it. Anything with coconut in it tastes great. Vietnam they make a similar a similar dessert using a that yam and also as sides for meals. They have another yam they dig up and make a desert that is a green, red, yellow colored ones. They look good as well. Not only do I love your travel channel I love looking for different foods to eat. I think Carol did a great job and with you help Chris. Admit it bro, carol is the cook and you are the prep cook HAHA. Nice to see you back at the kitchen cooking knowing it is maybe raining again that day. I loved the beach adventures and the cooking with the climb you did. Think there is any nature with waterfalls open yet or just a nice country drive to other villages? Guess we wait and see on our next great adventure of Jumping Places and Cooking with Carol and Chris. Peace and love my friends and Lanette says hello and sends her best of wishes to you both.
I really admire Carol when she's cooking that feeling of her was delighted on her first time doing some dishes of Filipino cuisines🤗😍It's my 1st time too to have watched a video about making Ube or Halaya/Purple Yam(very famous on us Filipinos this dessert also lecheplan especially for occasions it is present on the table)my grandmother is very good making this dessert Bec.she's a Bicolana😍the verybest I had taste and eaten,you should try also cooking ginataang buko,(malagkit,bukostrips,gata,sugar or condensedand purple foodcolor)very delicious😋😋😋😋
hello good mornng..Thisisi very delicious desserts...You are so lucky you have it now...I miss this foods a lot im new freind here. have a blessed moning po very beautiful video content..
You nailed it guys...the ube is fresh...thats the main thing that should be fresh...the color is just perfect...i myself put cheese on top to balance the sweetness...but for some they don't put cheese...they just have it as a jam.👍
Nice video. Btw no need to have an oven. You can use a microwave, if not availsble use a ricecooker, or even use a bigger empty tin on open fire. All works fine and getting better and bettet with more experience. I learned it, when i lived in the beautiful Philippines for 4 years. Greetings from Germany
A lot people had commented stating that you don't need food coloring, I highly agree since Chris & Carol didn't use purple yam instead they end up using a purple taro or gabi, theu needed to use food coloring. Take a closer look that was not a yam or kamote, that was clearly a taro
Growing up, my Dad would slave over a hot stove making this for hours. I told myself that this was one thing I would never try making because it was so labor intensive. lol. Good for you guys for trying!
Yay! More cooking! I'm glad you chose to make ube, and I'm glad you guys liked it 😊💖 Take care, you two 😊 I'm happy to see that you're still making the most out of the situation. Stay well!! 💖✨
That is really hard to prepare especially in the provinces where they manually stir the ube really sticky. I ate lots of version from different towns some looks dark and some are pale in color. But they are all delicious. Good job guys.
You guys made the perfect texture. I dont add the coloring anymore because as you stir more it gets darker. But that color is ok too. You guys nailed it.. now im salvating and will make a ube yam
I like Carol's... Yeah this looks about the right amount of coconut milk, "just put everything". Truly the best way to make a desert. So much fun watching these two :)
You can lessen the amount condensed milk if you don't want it too sweet. Lessen the food powder as well so the color will not look too dark. Thumbs up for the two of you! 👍👍
Great job guys! I'm Filipina and I don't have that much patience to cook (LOL)...impressive, looks yummy!...I was also fascinated with the making of the fresh coconut milk...however, that guy didn't cover his nose all the way with his mask...sorry, I'm a nurse so I notice these things...stay safe guys! 😎
Wow. I am a Filipino but I cannot make this kind of good Ube Yam. Filipinos love sweets. You can try maja blanca and Mango Float.Mango Float is very easy to make, you just need graham biscuits. It's available in every store.
Thank you for trying our local delicacy, ube halaya. I think you have done it right as illustrated by Panlasang Pinoy (Pinoy Taste). The difference could be on preference with regards to texture or sweetness, there is no right or wrong. Personally, I don't make it with food coloring to make it more natural. More to try while you're in the province! Have you tried Ginataang Halu-halo? It's a mixture of bilo (rounded ground sticky rice. saba (banana), langka (jack fruit), sweet potato, cooked in coconut milk with brown sugar.
Hello guys!!! Here in Puerto Rico 🇵🇷 we have ñame lila “violet ñame” its the same as the ube in Philipines 🇵🇭 , just that we use to eat it boiled and then adding olive oil and mixed bacalao or cod fish stuffed its a very delicious food here, nice video!!! Take care always!! 👍🏼😎🇵🇷
