Cooking, Baking & Flavors

Ube powder, sweet spread, flavouring or syrup?

Ube is the purple yam used in many Filipino desserts. Fil-Choice powder needs preparation before being used in ube halaya or cakes, while Buenas sweet ube spread is a topping for desserts such as halo-halo. Ubeness flavouring adds flavour to baking; Terifico syrup suits drinks and desserts according to the recipe. Jersey Ube is a flavoured sweetened condensed creamer. Each has a different role: choose the form your recipe requires rather than replacing yam with the same quantity of flavouring.

Puto, bibingka and kutsinta: making kakanin

Kakanin covers many Filipino sweet treats. White King mixes are used for puto and bibingka, while Galinco Sarap Pinoy offers a kutsinta mix. Add Eden cheese to puto for a puto cheese variation. Ginataang bilo-bilo mix helps you make glutinous rice balls in a coconut dessert, with additions to suit the recipe. Lihiya, or food-grade lye water, belongs only in preparations that call for it; follow the product label and the recipe rather than adding it automatically to a ready mix.

Mango float, buko pandan, halo-halo and sago

For mango float, combine the cream specified in your recipe with Graham crackers and ripe mangoes. Buko pandan brings together flavoured jelly and coconut. Mr. Gulaman Buko Pandan is flavoured; the green, red and black versions shown here are unflavoured. Sago pearls feature in mango sago, coconut desserts and sago’t gulaman. Pinipig and coconut strings in syrup can be halo-halo toppings. Angel Evaporada, Angel Condensada and flavoured creamers serve different purposes: check the formulation your recipe calls for, especially when making leche flan.

Sinigang, kare-kare, caldereta and Filipino stews

Tamarind sinigang, also called sinigang sa sampalok, can be made with meat, prawns or vegetables. Knorr Gabi combines tamarind and taro for a thicker broth; Mama Sita’s sa Bayabas provides a guava soup base. Choose McCormick or Mama Sita’s mix for kare-kare, then add meat, vegetables and bagoong to taste. Caldereta, menudo/afritada, tinola and pinapaitan mixes are each designed for a different dish. Achuete, also known as annatto, adds colour to preparations such as palabok sauce and kare-kare.

Pancit, sisig, tapsilog and crispy chicken

Palabok mix makes a sauce for rice noodles, while pancit canton mix is intended for stir-fried noodles. Sisig recipes can use pork, chicken or tofu. Serve tapa or tocino with sinangag, garlic fried rice, and an egg to make tapsilog or tosilog. For fried chicken, Crispy Fry offers Original, Garlic and Spicy breading mixes. McCormick Korean Fried Chicken mixes provide batter and sauce preparations in Bulgogi, Soy Garlic or Spicy flavours. Match the mix to the meal you want to cook.

Gata, laing and ginataang langka: cooking with coconut

Aroy-D coconut cream and Chao Thai coconut cream powder can be used in coconut dishes, with preparation and quantities adapted to your recipe. For laing, cook Monika dried taro leaves in the coconut mixture. Aroy-D young green jackfruit in brine suits savoury ginataang langka; it is different from the ripe jackfruit used in desserts. Explore the related categories for fresh fruit and vegetables, noodles and sauces to complete your Filipino cooking ingredients.

Products to explore

• SINIGANG MIX
• KARE-KARE MIX
• MONIKA DRIED TARO LEAVES
• Buenas — sweetened ube / purple yam
• UBE FLAVOR
• BIBINGKA MIX 500g
• PUTO MIX
• COCONUT CREAM 400ml
• Galinco Sarap Pinoy Ginataang Bilo-Bilo Mix
• NESTLE CREAM
• PURPLE YAM 115g
• UBE SYRUP

Complete your selection

• Filipino sauces and condiments
• Filipino cakes, biscuits and candies
• Filipino noodles and soups
• Filipino fruit and vegetables