Halayang Ube (Purple Yam Jam)

Estimated preparation and cooking time: 2 hours

Ingredients:

• 1 kilo ube yam root

• 1 can (14 ounces) evaporated milk

• 2 cans (12 ounces) condensed milk

• 1/2 cup butter or margarine

• 1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions:

• On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.

• Peel and finely grate the ube yam.

• Heat a big wok in medium heat.

• Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.

• Add the 1 kilo grated ube yam,

• Adjust the heat to low

• Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

• Add the evaporated milk and continue to mix for another 15 minutes.

• Let cool and place on a large platter.

• Refrigerate before serving the halayang ube.

Cooking Tips:

• You may spread additional butter or margarine on top of the jam before serving.

• For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.

• Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube

Source: http://www.filipinofoodrecipes.net/halayang-ube.htm

Filipino Chicken Macaroni Salad

Estimated preparation and cooking time: 1 hour

Ingredients:

• 1/5 kilo macaroni noodles

• 2 to 3 pieces, medium sized carrots

• 1 big chicken breast

• 500 ml of mayonnaise

• 1 can (836 g) pineapple chunks or tidbits

• 1 big white onion, finely chopped

• 1/2 cup sweet pickle relish

• 3 hardboiled eggs, diced

• 1 cup diced cheddar cheese

• 1/2 cup raisins

• salt and pepper to taste

Macaroni Salad Cooking Instructions:

• Cook macaroni noodles according to package cooking instructions.

• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.

• Drain carrots and let cool. Peal skin then dice.

• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths

• Drain pineapple chunks or tidbits.

• Combine all ingredients while adding salt and pepper, to taste.

• Refrigerate, then serve.