The Filipino purple yam, known for its vivid violet color and mellow, vanilla-like flavor. Cooked and mashed into ube halaya, it colors and flavors ice cream, cakes, ensaymada, and pandesal, and has become one of the Philippines’ most recognizable dessert ingredients worldwide.
Ube
Delish Philippines promises to scour the whole country for recipes and stories that best represent the diversity and beauty of its cuisine.
There’s zero mention of the term “fusion” anywhere in the experience—and for good reason, as it’s the opposite of what the chefs are doing.
His favorite spots not only reinforce the province’s post as the country’s very first UNESCO Creative City of Gastronomy, but also bring back dear memories.
From the halls of Ding How to the street-luxe energy of Dai Pai Dong, "Lami, Paspas, Barato" proves a timeless dialect
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