Hey, I found my old high school notebook containing recipes for our "cooking" lessons in Practical Arts. Probably why the recipes are simple and direct enough for giggly high-schoolers to do *grin*
One of my favorites is of course...ube jam!
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Ingredients:
4 c boiled ground and mashed ube (purple yams)
3 c sugar
4 c evaporated milk
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Notes:
If you use the lusciously-purple ube from Bohol which we know as "kinampay", its even more scrumptious than the usual - this was how I did my first batch in high school and we all loved it!
For snacktime, we got several hot pan de sals, cut them in half, spread butter on one side and watched it melt, and the ube jam on the other side then closed the sides together and.......yuhmmmm......
Directions:
Combine all the above ingredients in an aluminum saucepan and cook over a low flame.
Cook until the mixture forms a soft ball in cold water which loses its shape when removed from the water.
Remove from the fire and place immediately into hot, sterilized jars prepared beforehand.
Seal at once and store in a cool, dry place.
Picture from Market Man's (Market Manila) blog on ube shows the delicious purple ube from Bohol when he scraped the skin off
Dioscorea alata, known as purple yam and many other names, is a species of yam, a tuberous root vegetable, that is bright lavender in color.
ReplyDeleteIt is sometimes confused with taro and the Okinawa sweet potato (Ipomoea batatas cv. Ayamurasaki). With its origins in the Asian tropics, D. alata has been known to humans since ancient times.
It is also called "water yam", "winged yam" and "purple yam" (not to be confused with the Okinawan purple "yam", which is a sweet potato), and was first cultivated in Southeast Asia.
Although not grown in the same quantities as the African yams, it has the largest distribution world-wide of any cultivated yam, being grown in Asia, the Pacific islands, Africa, and the West Indies (Mignouna 2003).
In the Philippines it is known as "ube" and is used as an ingredient in many sweet desserts.
In Vietnam, it is called khoai mỡ and is used mainly as an ingredient for soup.
In India, it is known as ratalu or violet yam.
In Hawaii it is known as uhi.
Uhi was brought to Hawaii by the early Polynesian settlers and became a major crop in the 19th century when the tubers were sold to visiting ships as an easily stored food supply for their voyages (White 2003).
- plucked from wikipedia
can anybody tell me nowadays where in Manila and in Cebu can I find the kinampay?
ReplyDeleteall I've seen so far these days are the whitish ube or even very pale lavender ones *urgh*...I have a yen to do my recipe again because I can't always find the ube jam made by some good nuns in the grocery stores here...
I've seen purple yams in our local HongKong market many times. Maybe I'll try cooking this next time..will be great in the summer with halo halo :~)
ReplyDeleteThanks for sharing. That's a very easy recipe to follow. Now, I need to find ube.
ReplyDeleteI would add a tbsp of vanilla to the recipe. The nuns at Good Shepherd in Baguio I heard make an excellent ube jam, medyo mahal nga lang daw.
ReplyDeleteThanks for the info and the recipe, Cat.
ReplyDeleteYes, here in Hawaii, we do get ube here from some Pinoys who raise them or the grated ones from the oriental store. I haven't seen it in the open market yet.
When my dad was alive, he raised them in his backyard along with kamoteng kahoy (cassava). One of my Pinoy doctor friend from Maui also gave us ube every time he harvests them. Whenever Myra would make Halaya, I remember she and I would take turns churning the Halaya from the big pot in slow fire almost all day but it's worth it.
Now, we just wait for pasalubong from Pinas, specifically the one from Good Shepherd in Tagaytay and the one from Baguio (I forgot the name brand). I believe, those are still the best ones commercially sold there. Has anybody topped them yet?
Aloha Cat!!
They have the best ube jam, peanut brittle and lot of goodies! They are really good...and yes, mahal ng kunti but it's worth it :)
ReplyDelete"Yes, here in Hawaii, we do get ube here from some Pinoys who raise them or the grated ones from the oriental store. I haven't seen it in the open market yet."
ReplyDeleteakala ko it can be planted easily there (baka backyard?), kc sabi sa wiki quote ko above, e tawag daw dyan ay "uhi" for ube...
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"....specifically the one from Good Shepherd in Tagaytay and the one from Baguio (I forgot the name brand)."
meron din dito sa Cebu natikman ko before...but for me nothing beats home-made ube jam...and you can experiment pa if you want to tweak it to your taste or nose (like yung sabi ni Tita Lou - add vanilla)
Aloha Joey!
indeed...at try it on breads too...remember the pan de sal experience I had written above :-)
ReplyDeletehmm..I wonder anong taste if usual yams tapos food coloring na lang ng purple...hahaha...tapos imagine-nin na lang na ube yon...
ReplyDeleteseriously, I hope may ube makarating dyan...
good tip Tita Lou!
ReplyDeleteI'm sure meron sa Chinatown.
ReplyDeleteYes, Brah Ko mentioned that his dad used to grow ube as well as his Pinoy doctor friend from Maui.
ReplyDeletePwede ba instead of sugar and evaporated milk, condensed milk na lang? Perhaps you can spike it a little bit by adding rum.
ReplyDeletehala, ilagay sa bakod...
ReplyDeletetry it BNK and tell us the result para pwde rin namin i-try if ok ang labas for you...
ReplyDeleteyou'd have to experiment with the amounts because mas matamis ang condensed milk (this is why for Viet coffee for instance, condensed milk gamit namin instead of sugar and evap milk)...
I've never tried ube with rhum or even ube jam with brandy..I prefer to savor kc the kinampay ube as is...