Anzad Kitchen, Philippine (2026)

29/08/2026

𝗦𝗽𝗮𝗻𝗶𝘀𝗵 𝗩𝗶𝗻𝗲𝗴𝗮𝗿 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 — 𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗣𝗼𝗹𝗹𝗼 𝗮𝗹 𝗩𝗶𝗻𝗮𝗴𝗿𝗲 𝗱𝗲 𝗝𝗲𝗿𝗲 🍗

A simple and flavorful chicken dish with golden-browned chicken, sweet onions, plenty of garlic, and a tangy vinegar-based sauce. This classic Spanish-inspired recipe is easy enough for everyday cooking but delicious enough for a family dinner.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

Chicken – 1 kg, cut into serving pieces
Garlic – 8–10 cloves, thinly sliced
Onion – 1 large, thinly sliced
Spanish or cane vinegar – ½ cup
Soy sauce – ¼ cup
Water or chicken broth – ½ cup
Cooking oil – 3 tablespoons
Black pepper – ½ teaspoon
Salt – to taste
Sugar – 1 teaspoon, optional
Fresh parsley – for garnish

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

𝗦𝘁𝗲𝗽 𝟭 – 𝗦𝗲𝗮𝗿 𝘁𝗵𝗲 𝗖𝗵𝗶𝗰𝗸𝗲𝗻
Heat the cooking oil in a wide pan over medium-high heat. Season the chicken with a little salt and black pepper, then sear the pieces until lightly golden on both sides. Remove the chicken and set aside.

𝗦𝘁𝗲𝗽 𝟮 – 𝗦𝗮𝘂𝘁é 𝘁𝗵𝗲 𝗔𝗿𝗼𝗺𝗮𝘁𝗶𝗰𝘀
Using the same pan, sauté the sliced garlic and onion until fragrant and lightly softened. Return the browned chicken to the pan.

𝗦𝘁𝗲𝗽 𝟯 – 𝗔𝗱𝗱 𝘁𝗵𝗲 𝗩𝗶𝗻𝗲𝗴𝗮𝗿 𝗦𝗮𝘂𝗰𝗲
Pour in the vinegar, soy sauce, and water or chicken broth. Do not stir immediately after adding the vinegar; let it simmer for about 2–3 minutes first to mellow the sharpness. Then gently mix everything together.

𝗦𝘁𝗲𝗽 𝟰 – 𝗦𝗶𝗺𝗺𝗲𝗿 𝗨𝗻𝘁𝗶𝗹 𝗧𝗲𝗻𝗱𝗲𝗿
Cover and simmer over low to medium heat for about 20–30 minutes, or until the chicken is completely cooked and tender. Add the sugar if you prefer a slightly rounded sweet-tangy flavor. Adjust salt and pepper to taste.

𝗦𝘁𝗲𝗽 𝟱 – 𝗦𝗲𝗿𝘃𝗲
Uncover and simmer for a few more minutes until the sauce slightly reduces and coats the chicken. Garnish with fresh parsley and serve hot with steamed rice or crusty bread.

𝗧𝗶𝗽: For the best flavor, allow the chicken to simmer gently so it absorbs the garlic, onion, soy sauce, and vinegar. The finished dish should be savory, tangy, juicy, and beautifully golden.

29/08/2026

𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗘𝗴𝗴 𝗣𝗶𝗲 🍮🥧

A creamy, rich and silky Filipino-style egg pie with a beautiful golden caramel topping and a buttery, flaky crust. This homemade Caramel Egg Pie is simple enough for everyday baking yet delicious enough to serve for special occasions or sell as a small-batch dessert.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the crust, prepare 1½ cups all-purpose flour, ½ cup cold butter, ¼ cup sugar, 1 egg yolk, 2–3 tablespoons cold water, and a small pinch of salt. For the caramel egg filling, prepare 4 large eggs, 1 cup evaporated milk, ½ cup condensed milk, ½ cup brown sugar, ¼ cup white sugar, 1 teaspoon vanilla extract, and 2 tablespoons melted butter. For the caramel topping, use ½ cup brown sugar and 2 tablespoons water.

𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗖𝗿𝘂𝘀𝘁

In a bowl, combine the flour, sugar and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water little by little, mixing just until a soft dough forms. Do not overmix. Wrap the dough and chill for about 30 minutes. Roll it out and carefully place it into a 9-inch pie or tart pan. Press gently into the sides, trim the edges and chill again for 10–15 minutes.

𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗘𝗴𝗴 𝗙𝗶𝗹𝗹𝗶𝗻𝗴

For the caramel, place the brown sugar and water in a saucepan over medium-low heat. Cook until the sugar melts and becomes a smooth golden caramel. Remove from the heat and allow it to cool slightly. In a separate bowl, gently whisk the eggs, evaporated milk, condensed milk, white sugar, vanilla and melted butter. Slowly incorporate the caramel, whisking gently until smooth. Avoid creating too many bubbles.

𝗔𝘀𝘀𝗲𝗺𝗯𝗹𝗲 𝗮𝗻𝗱 𝗕𝗮𝗸𝗲

Pour the caramel egg mixture into the chilled crust. Bake in a preheated oven at 160°C (320°F) for approximately 45–55 minutes, or until the edges are set and the center still has a very slight jiggle. Do not overbake because the custard will continue to set as it cools.

𝗖𝗼𝗼𝗹 𝗮𝗻𝗱 𝗦𝗲𝗿𝘃𝗲

Let the Caramel Egg Pie cool completely at room temperature, then refrigerate for at least 2 hours before slicing. For the cleanest slices, use a sharp knife and wipe it clean between cuts. Serve chilled or slightly cool, and enjoy the creamy caramel custard with the buttery crust. ❤️

29/08/2026

𝗬𝗲𝗺𝗮 𝗖𝗮𝗸𝗲 𝗥𝗲𝗰𝗶𝗽𝗲

A soft, fluffy Filipino-style chiffon cake generously covered with creamy homemade yema and finished with grated cheese. This easy Yema Cake is perfect for merienda, celebrations, or even as a delicious homemade cake for a small food business.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗕𝗮𝘁𝘁𝗲𝗿: 4 large egg yolks, 1/4 cup sugar (50g), 1/4 cup water (60ml), 1/4 cup canola oil (60ml), 1/2 tsp vanilla flavor (2.5ml), 1 cup cake flour (120g), 1 tsp baking powder (5g), and 1/4 tsp salt (1g).

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗠𝗲𝗿𝗶𝗻𝗴𝘂𝗲: 4 large egg whites, 1/4 tsp cream of tartar (0.75g), and 1/4 cup sugar (50g).

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗬𝗲𝗺𝗮 𝗧𝗼𝗽𝗽𝗶𝗻𝗴: 4 large egg yolks, 1/2 tsp vanilla flavor (2.5ml), 1 can sweetened condensed milk (300ml), 1 can evaporated milk (370ml), 2 tbsp cornstarch (15g), 1 tbsp butter (15g), optional grated cheese for topping.

𝗛𝗼𝘄 𝘁𝗼 𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗖𝗮𝗸𝗲

Preheat your oven to 160°C (320°F). In a bowl, whisk together the egg yolks, sugar, water, canola oil, and vanilla until well combined. Sift in the cake flour, baking powder, and salt, then mix gently until smooth. Do not overmix.

In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar while continuing to beat until you achieve stiff, glossy peaks. Gently fold the meringue into the egg-yolk batter in batches, using a spatula to maintain the airiness of the mixture.

Pour the batter into a lined baking pan and bake until the cake is fully set and a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding the yema topping.

𝗛𝗼𝘄 𝘁𝗼 𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗬𝗲𝗺𝗮 𝗧𝗼𝗽𝗽𝗶𝗻𝗴

In a saucepan, combine the egg yolks, vanilla, condensed milk, evaporated milk, and cornstarch. Whisk thoroughly while the mixture is still cold to prevent lumps. Cook over low to medium-low heat, stirring continuously until the mixture becomes thick and creamy. Add the butter and stir until completely incorporated. Remove from the heat and allow the yema to cool slightly.

𝗔𝘀𝘀𝗲𝗺𝗯𝗹𝘆

Place the cooled cake on a serving tray and spread a generous layer of creamy yema evenly over the top. Finish with grated cheese according to your preference. For the best texture and flavor, chill the cake before slicing and serving. Enjoy this soft, creamy, cheesy Filipino Yema Cake with family and friends!

𝗧𝗶𝗽𝘀 𝗳𝗼𝗿 𝗮 𝗣𝗲𝗿𝗳𝗲𝗰𝘁 𝗬𝗲𝗺𝗮 𝗖𝗮𝗸𝗲

Make sure your mixing bowl and beaters are completely clean and dry when preparing the meringue. Fold gently rather than stirring aggressively so the cake stays light and fluffy. Cook the yema slowly and continuously stir it to achieve a smooth, creamy consistency without scorching.

29/08/2026

𝗠𝗶𝗻𝗶 𝗗𝗼𝗻𝘂𝘁 𝗕𝗮𝗹𝗹𝘀 🍩

These bite-sized Mini Donut Balls are soft and fluffy inside, lightly crisp and golden outside, and perfect with a rich chocolate dipping sauce. They are easy to make at home and great for snacks, parties, or even a small food business.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon instant dry yeast
• ½ teaspoon salt
• ¾ cup warm milk
• 1 large egg
• 2 tablespoons melted butter
• ½ teaspoon vanilla extract
• Cooking oil, for deep frying
• Fine sugar, for coating

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗦𝗮𝘂𝗰𝗲

• ½ cup chocolate chips or chopped chocolate
• ½ cup all-purpose cream or heavy cream
• 1 tablespoon butter

𝗣𝗿𝗼𝗰𝗲𝗱𝘂𝗿𝗲

In a mixing bowl, combine the flour, sugar, instant yeast, and salt. Add the warm milk, egg, melted butter, and vanilla extract. Mix until a soft and slightly sticky dough forms. Cover and let the dough rest in a warm place for about 1 hour, or until noticeably puffy.

Once the dough has risen, gently deflate it. Scoop small portions and roll them into smooth balls. Keep the sizes small and uniform so they cook evenly. Cover the shaped dough balls and let them rest for another 15–20 minutes.

Heat enough cooking oil in a deep pan over medium heat. Fry the donut balls in batches, turning them gently until evenly golden brown and cooked through. Avoid using very high heat because the outside may brown too quickly while the center remains undercooked.

Drain on a wire rack or paper towels, then immediately roll the warm donut balls in fine sugar.

𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗦𝗮𝘂𝗰𝗲

Place the chocolate and cream in a heatproof bowl. Melt gently over low heat or in short microwave intervals, stirring until smooth. Add the butter and mix until glossy and creamy. Transfer to a small dipping cup and serve with the warm Mini Donut Balls.

𝗧𝗶𝗽𝘀 𝗳𝗼𝗿 𝗣𝗲𝗿𝗳𝗲𝗰𝘁 𝗠𝗶𝗻𝗶 𝗗𝗼𝗻𝘂𝘁 𝗕𝗮𝗹𝗹𝘀

Keep the dough soft rather than adding too much flour. Maintain a steady medium frying temperature and avoid overcrowding the pan. For a business-style presentation, use a small food box with a separate cup of chocolate sauce.

28/08/2026

𝗙𝗶𝗹𝗶𝗽𝗶𝗻𝗼 𝗦𝘁𝘆𝗹𝗲 𝗖𝗿𝗲𝗮𝗺𝘆 𝗦𝗽𝗶𝗻𝗮𝗰𝗵 & 𝗚𝗮𝗿𝗹𝗶𝗰 𝗣𝗮𝘀𝘁𝗮 🍝🌿

A rich, creamy, and comforting pasta dish that is easy to prepare at home. The combination of garlic, fresh spinach, creamy sauce, and Parmesan gives this Filipino-style pasta a delicious savory flavor that the whole family will enjoy.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

250 g penne pasta
2 cups fresh spinach, chopped
5–6 cloves garlic, finely minced
1 small onion, finely chopped
2 tbsp butter
1 tbsp cooking oil
1 cup all-purpose cream
½ cup milk
½ cup grated Parmesan cheese
1 chicken bouillon cube
½ tsp black pepper
½ tsp salt, or to taste
½ cup reserved pasta water

𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

Cook the penne pasta according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta water, then drain the pasta and set aside.

Heat the butter and cooking oil in a large pan over medium heat. Sauté the onion until soft and translucent. Add the minced garlic and cook until fragrant, being careful not to burn it.

Add the chopped spinach and cook until wilted. Pour in the all-purpose cream and milk, then crumble in the chicken bouillon cube. Stir well and allow the sauce to gently simmer for 2–3 minutes.

Add the Parmesan cheese and black pepper. Stir until the cheese melts and the sauce becomes creamy. Add a little reserved pasta water if the sauce is too thick.

Add the cooked penne and toss thoroughly until every piece of pasta is coated with the creamy spinach and garlic sauce. Taste and adjust the salt if needed.

𝗦𝗲𝗿𝘃𝗶𝗻𝗴

Serve immediately while hot and creamy. Sprinkle a little extra Parmesan and freshly ground black pepper on top for an even more delicious finish. This is perfect for a quick family meal, merienda, or a simple Filipino-style pasta dinner. 🍝💚

28/08/2026

𝗣𝗮𝗻𝗴𝗻𝗲𝗴𝗼𝘀𝘆𝗼 𝗣𝘂𝘁𝗼𝗻𝗴 𝗣𝘂𝘁𝗶

Soft, fluffy, and delicately sweet, this Pangnegosyo Putong Puti is perfect for selling by the box, tray, or piece. The creamy yellow filling adds extra appeal and makes these steamed rice cakes more tempting for customers. A simple Filipino favorite that can be prepared in batches for a small food business. 🤍💛

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

* 2 cups all-purpose flour
* 1 cup rice flour
* 1 cup granulated sugar
* 1 tablespoon baking powder
* ¼ teaspoon salt
* 1½ cups fresh milk
* 2 large eggs
* ¼ cup melted butter
* 1 teaspoon vanilla extract
* ½ cup water, as needed
* 1 cup grated cheddar cheese or creamy cheese filling

𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻

In a large bowl, combine the all-purpose flour, rice flour, sugar, baking powder, and salt. Mix well until evenly distributed. In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.

Gradually pour the wet mixture into the dry ingredients while stirring gently. Mix just until the batter becomes smooth and lump-free. Avoid overmixing so the p**o stays soft and fluffy.

Prepare your p**o molds by lightly greasing them. Pour the batter into each mold, filling them about halfway. Add a small amount of cheese or creamy filling in the center, then cover with a little more batter. Do not overfill the molds.

Arrange the molds in a steamer and steam over medium heat for about 12–15 minutes, or until the p**o is fully cooked and springs back lightly when touched.

Remove from the steamer and allow the p**o to cool slightly before carefully removing them from the molds. Let them cool completely before packing into clean food containers.

𝗣𝗮𝗻𝗴𝗻𝗲𝗴𝗼𝘀𝘆𝗼 𝗧𝗶𝗽

For selling, keep the pieces uniform in size so every box looks attractive and professional. Pack them only after they have cooled completely to prevent excessive condensation inside the container. You can sell them individually, by 6 pieces, 12 pieces, or by full tray depending on your target market and production cost.

𝗦𝗲𝗿𝘃𝗶𝗻𝗴 𝗦𝘂𝗴𝗴𝗲𝘀𝘁𝗶𝗼𝗻

Serve the Putong Puti while fresh and soft with your favorite hot coffee or tea. For business orders, use clear food containers so customers can easily see the fluffy white p**o and attractive creamy center.

28/08/2026

𝗕𝗮𝗸𝗲𝗿𝘆 𝗦𝘁𝘆𝗹𝗲 𝗖𝗿𝗶𝘀𝗽𝘆 𝗖𝗲𝗯𝘂 𝗢𝘁𝗮𝗽

A classic Filipino favorite with thin, flaky layers, a crisp bite, and a sweet buttery flavor. This bakery-style Cebu Otap is perfect for merienda, coffee time, or even for a small baking business.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the dough:

* 2 cups all-purpose flour
* 2 tablespoons sugar
* 1/2 teaspoon salt
* 1/2 cup water
* 1/4 cup melted butter or margarine
* 1 teaspoon vanilla extract

For the filling:

* 1/2 cup all-purpose flour
* 1/2 cup sugar
* 1/4 cup shortening or softened butter
* 1 tablespoon water, as needed

For topping:

* 1/4 cup sugar

𝗣𝗿𝗼𝗰𝗲𝗱𝘂𝗿𝗲

In a mixing bowl, combine the flour, sugar, and salt. Add the water, melted butter or margarine, and vanilla extract. Mix until a dough forms, then knead until smooth. Cover and let the dough rest for about 20–30 minutes.

For the filling, combine the flour, sugar, and shortening or softened butter. Mix until you have a soft, spreadable paste.

Divide the dough into portions. Roll each portion very thin, spread a thin layer of filling over the surface, then fold and roll again to create several delicate layers. Shape each piece into an oval and flatten gently.

Place the shaped otap on a lined baking tray. Lightly brush the surface with water and sprinkle with sugar. Bake in a preheated oven at 350°F (175°C) for about 18–25 minutes, or until golden brown and crisp.

Let the Cebu Otap cool completely before serving. The texture becomes even crispier as it cools.

𝗕𝗮𝗸𝗶𝗻𝗴 𝗧𝗶𝗽

For that authentic bakery-style crispiness, roll the dough as thin as possible without tearing it, and avoid using too much filling. Allow the finished otap to cool completely before storing in an airtight container.

28/08/2026

𝗟𝗲𝗰𝗵𝗲 𝗙𝗹𝗮𝗻 𝗕𝗮𝗻𝗮𝗻𝗮 𝗖𝗮𝗸𝗲

A delicious Filipino-style dessert combining creamy leche flan with a moist and flavorful banana cake. Perfect for merienda, celebrations, or as a homemade pang-negosyo treat.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the Leche Flan:

6 egg yolks
1 whole egg
1 can (390g) condensed milk
1 can (370ml) evaporated milk
1 teaspoon vanilla extract
¾ cup white sugar, for caramel

For the Banana Cake:

3 large ripe bananas, mashed
2 eggs
½ cup brown sugar
¼ cup white sugar
½ cup cooking oil
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻

𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗖𝗮𝗿𝗮𝗺𝗲𝗹: Melt the sugar in a round cake pan over low heat until golden brown and liquid. Carefully tilt the pan to spread the caramel evenly. Set aside to cool and harden.

𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗟𝗲𝗰𝗵𝗲 𝗙𝗹𝗮𝗻: Combine the egg yolks, whole egg, condensed milk, evaporated milk, and vanilla. Mix gently until well combined, avoiding too much air. Strain the mixture, then pour it over the cooled caramel.

𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗕𝗮𝗻𝗮𝗻𝗮 𝗖𝗮𝗸𝗲: In a bowl, combine the mashed bananas, eggs, brown sugar, white sugar, oil, and vanilla. Mix until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture and mix just until incorporated.

𝗔𝘀𝘀𝗲𝗺𝗯𝗹𝗲: Carefully pour the banana cake batter over the leche flan mixture. Cover the pan tightly with aluminum foil.

𝗖𝗼𝗼𝗸𝗶𝗻𝗴: Steam over medium-low heat for approximately 50–70 minutes, or until a toothpick inserted into the banana cake comes out clean. Keep the heat moderate so the flan cooks gently and does not become rubbery.

𝗖𝗵𝗶𝗹𝗹 𝗮𝗻𝗱 𝗨𝗻𝗺𝗼𝗹𝗱: Allow the cake to cool completely, then refrigerate for at least 4 hours, preferably overnight. Run a thin knife around the edges, place a serving plate over the pan, and carefully invert. The caramel should flow beautifully over the leche flan.

𝗦𝗲𝗿𝘃𝗶𝗻𝗴: Slice chilled and serve as a special merienda, dessert, or an attractive homemade product for a small food business.

27/08/2026

𝗦𝗽𝗮𝗻𝗶𝘀𝗵 𝗦𝘂𝗺𝗺𝗲𝗿 𝗧𝗼𝗺𝗮𝘁𝗼 𝗦𝗮𝗹𝗮𝗱 | 𝗙𝗮𝗺𝗼𝘂𝘀 𝗣𝗶𝗽𝗶𝗿𝗿𝗮𝗻𝗮 𝗦𝗮𝗹𝗮𝗱

This refreshing Spanish Pipirrana Salad is perfect for hot summer days. Juicy tomatoes, crisp green pepper, onion, tuna, and boiled egg are combined with a simple olive oil and vinegar dressing to create a fresh, colorful, and incredibly flavorful salad. It is easy to prepare, light, and perfect as a side dish or a refreshing meal.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

3 large ripe tomatoes, diced
1 medium green bell pepper, finely diced
1 small onion, finely chopped
1 can tuna in water or olive oil, drained
2 hard-boiled eggs, chopped
3 tablespoons extra-virgin olive oil
1½ tablespoons vinegar
½ teaspoon salt
¼ teaspoon black pepper

𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲𝘀

Wash the tomatoes and green bell pepper thoroughly. Dice the tomatoes into bite-sized pieces, finely chop the onion, and dice the green bell pepper. Place all the vegetables in a large mixing bowl.

𝗔𝗱𝗱 𝘁𝗵𝗲 𝗧𝘂𝗻𝗮 & 𝗘𝗴𝗴

Drain the tuna well and gently flake it with a fork. Add the tuna to the vegetables, followed by the chopped hard-boiled eggs. Mix gently so the tomatoes and eggs remain nicely textured.

𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗗𝗿𝗲𝘀𝘀𝗶𝗻𝗴

In a small bowl, combine the olive oil, vinegar, salt, and black pepper. Whisk until the dressing is well combined. Taste and adjust the vinegar or salt according to your preference.

𝗖𝗼𝗺𝗯𝗶𝗻𝗲 & 𝗖𝗵𝗶𝗹𝗹

Pour the dressing over the salad and gently toss everything together until evenly coated. Cover and refrigerate for at least 30 minutes so the flavors can blend beautifully. For an even more refreshing taste, serve it chilled.

𝗦𝗲𝗿𝘃𝗲

Transfer the Pipirrana Salad to a serving bowl and serve immediately while cold and fresh. The combination of juicy tomatoes, crunchy vegetables, savory tuna, creamy egg, and tangy dressing makes this a wonderfully refreshing Spanish summer salad.

27/08/2026

𝗨𝗯𝗲 𝗙𝗿𝘂𝗶𝘁𝘆 𝗝𝗲𝗹𝗹𝘆 𝗗𝗲𝘀𝘀𝗲𝗿𝘁

Isang simple, malamig at creamy na ube jelly dessert na swak para sa meryenda, panghimagas, o pang-negosyo. Ang kombinasyon ng ube at maliliit na piraso ng prutas ay nagbibigay ng mas masarap at nakakatuwang texture sa bawat kagat.

𝗠𝗴𝗮 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝗲𝘀

500 ml evaporated milk
250 ml all-purpose cream
150 ml condensed milk
200 g ube halaya
1 sachet unflavored gulaman powder
500 ml tubig
1 tsp ube flavoring
1/2 cup fruit cocktail, pinatulo nang mabuti
1/4 cup nata de coco, pinatulo
1/4 cup kaong, pinatulo at hiniwa nang maliliit

𝗣𝗮𝗴𝗵𝗮𝗵𝗮𝗻𝗱𝗮

1. Sa isang kaserola, ilagay ang tubig at unflavored gulaman powder. Haluing mabuti bago painitin upang walang buo-buo.
2. Ilagay sa katamtamang apoy at patuloy na haluin hanggang tuluyang matunaw ang gulaman.
3. Idagdag ang evaporated milk, condensed milk, ube halaya at ube flavoring. Haluing mabuti hanggang maging pantay ang kulay at malapot nang bahagya.
4. Patayin ang apoy at idagdag ang all-purpose cream. Haluing mabuti hanggang maging creamy at smooth ang mixture.
5. Idagdag ang fruit cocktail, nata de coco at kaong. Haluing marahan upang hindi madurog ang mga prutas.
6. Ibuhos ang mixture sa maliliit na jelly molds.
7. Hayaan munang lumamig sa room temperature, pagkatapos ay ilagay sa refrigerator nang hindi bababa sa 3–4 na oras o hanggang tuluyang tumigas.

𝗣𝗮𝗴𝗵𝗮𝗵𝗮𝗶𝗻

Kapag matigas na ang jelly, dahan-dahang alisin sa molds at ilagay sa serving plate. Ihain nang malamig para mas ramdam ang creamy na ube flavor at fruity texture.

𝗧𝗶𝗽𝘀 𝗽𝗮𝗿𝗮 𝗺𝗮𝘀 𝗠𝗮𝘀𝗮𝗿𝗮𝗽

Siguraduhing maayos na napapatulo ang fruit cocktail, nata de coco at kaong upang hindi maging matubig ang jelly. Para mas maganda ang resulta, huwag masyadong pakuluan ang mixture pagkatapos idagdag ang cream.

Anzad Kitchen 💜💜

Anzad Kitchen

29/08/2026

29/08/2026

29/08/2026

29/08/2026

28/08/2026

28/08/2026

28/08/2026

28/08/2026

27/08/2026

27/08/2026

Address

Website

Alerts

Shortcuts

Share

Listing takedown request