La base de cette cuisine sont l'Ignam violet (cuit à l'eau puis rapé finement) lait de coco, sucré.... et vous voyez l'espèce de couleur jaune qui s'appelle "fruit jacquier" et optionnellement rajouté.
Pour cette fois, j'ai utilisée le produit elaborée en farine qu'on peut trouver dans magasin Philippin à Paris, à Victor Hugo. Souvent quand je reviens des Philippines, j'emmène quelques sachets avec moi.
8 commentaires:
ooh! my daughter's fave! never tried making this myself...i just might soon!:)
lucky you if can get the real ube ces.
Yes Theoretical cook, i get that from a chinese shop but hour and half away from me. It is possible to freeze.
My lola used to make this... sarap.
Ces if you are in Pinas, you are lucky Natural Ube is the best!
Theoritical, yes banana leaves i got from the chinese shop , hour and half away from where i live. I freeze them and keeps well!
Cj, the ube i used was the pocket. I never find that in europe.
Mae i have learned to make halaya from my mother!
Sha, no problem, magadventure tayo sa Kusina.. ha ha ha.. of course you have to be ready.. a lot of hiking places here after the calories we can get easy to burn LOL!
Dear Relly
I'm learning a lot on your blog !!
What's the direction of this store, I'm dying to have a look on it !
Hugs
Xoxo
hello jane, in Paris actually have plenty of chinese shop. and they carry thai and other asians and creole products. au &"em arroindissement.. et le magazin Phil au 16em.
Thanks my dear Relly,
Ya I used to go in the thirteen and in belleville but the ONE in the sixteen district, I must go :))
I can't resist...
Très belle couleur et originale
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