I’m in Qatar and I am so happy to be with my husband finally. It’s cold here at the moment, this is what they call mild winter. The temperature outside is at 18 degrees celsius with a constant chilly wind that makes it even colder BUT the sun is up and shining 🙂 Since I got here, I’ve been comparing this city to that of Singapore and I like Singapore more. Public transportation is not good, the country has no MRT, they have a few taxis and a few public buses. Car lifts were mostly used and by car lift it means cars privately owned are being used as a kind of “taxi” and they charge at a fix price depending on the location you want to go. Places like malls are not accessible if you have no car that’s why we’re planning to buy one. But since opportunity is better here and food is cheaper, I’d come around may be sooner specially when I’m settled career wise.
Anyway, what I am about to post is the halayang ube cooked by Mammy a few days before my flight to Qatar. This is the by-product of the ube (taro) that was harvested by Pappy from the taro vines crawling in our backyard. Pappy’s taro produce is not the usual purple/violet colored ones we use to know. Pappy’s are white, dirty white. The most popular yam though are the purple yam which are usually cooked as dessert, sweetened mashed purple yam popularly known to most Filipinos as halayang ube.
|Yam produce from our backyard|
Though Mammy’s halayang ube was not smooth as those we use to buy from Baguio (Good shepherd brand), it was still delicious – not so sweet, chewy, and the flavor of the yam was very pronounced.
Mammy did not put coconut milk as I requested her not too. I was worried that the coconut milk might make the ube halaya too rich that it will be cloying. And since butter is not available in our town, we made use of the margarine. We suggest that butter should be used
Yam root crop – 3 kg.
Liberty Condensed milk – 3 cans
Margarine – 70 g
Vanilla Powder – dash
Water – 1 1/2 c
1. Peel the taro and boil until it is soft
2. Drain the taro and mash it.
3. In a silyasi (a big wok/frying pan), mix the condensed milk, vanilla powder, water, and margarine together and bring to a boil. Boil the mixture for at least 5 minutes under medium fire.
4. Toss in the mashed taro and continue stirring under low fire until the halayang ube becomes so sticky making stirring harder.
Mammysaid that the milk along with the other ingredients should be boiledfor at least 5 to 10 minutes in order to fully cook the milk. Thisaccording to her, will prevent any unfortunate effect of the food tothose who has lactose intolerance. I haven’t research if such theory isreally effective.
It would be better to grate the taro once boiled then mash it for a smoother texture.
You can click the links belowfor a collection of kakanin, Filipino merrienda, andFilipino delicacies we have posted in this blog:
1. Kakanin collection
2. Filipino Merriendacollection
3. Filipino Delicacycollection