HUMBA

Humba is a popular Filipino braised pork dish with a rich, savory-sweet flavor. It's similar to adobo, but with the addition of sugar, soy sauce, and sometimes banana blossom or pineapple, making it more distinctively sweet and fragrant. Traditionally, humba is made with pork belly, but you can also use pork shoulder or other cuts depending on your preference.

Here’s a complete recipe for Humba, including all the essential ingredients and steps.

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INGREDIENTS

For the Humba:

• 1.5 kilo pork belly, cut into 2-inch cubes (you can also use pork shoulder or pork hock)
• 2 tablespoons cooking oil
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced (optional, for added flavor)
• 1 bay leaf
• 1/4 teaspoon whole peppercorns
• 2 medium potatoes (optional), peeled and sliced into rounds or wedges
• 1/2 cup dried banana blossom (optional, soaked in water for 10-15 minutes)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for umami flavor)
• 2 tablespoons vinegar
• 1/4 cup brown sugar (adjust to taste)
• 1/2 cup pineapple juice (or water, if you don’t have pineapple juice)
• 1/4 cup water (or more, as needed)
• Salt and pepper to taste

For Garnish (optional):

• Hard-boiled eggs (optional, but commonly added for extra richness)
• Sliced scallions or fried garlic (optional)

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INSTRUCTIONS

1. Prepare the Ingredients:

• Pork: Cut the pork belly into 2-inch cubes. Pat dry with a paper towel to remove excess moisture.
• Banana Blossom: If using dried banana blossom, soak it in water for about 10-15 minutes until it softens. Drain well.
• Vegetables: If you’re adding potatoes, peel and slice them into rounds or wedges. You can either fry them lightly or cook them along with the pork to soften.

2. Sear the Pork:

• Heat a large, heavy-bottomed pan or Dutch oven over medium heat. Add the cooking oil.
• Once the oil is hot, add the pork belly pieces in batches, being careful not to overcrowd the pan. Sear the pork on all sides until golden brown, about 5-7 minutes per batch. This helps lock in the flavor and gives the dish a rich, deep color.
• Remove the pork and set it aside.

3. Sauté Aromatics:

• In the same pan, lower the heat to medium. Add the sliced onion, garlic, and minced ginger (if using). Sauté until fragrant and the onion is translucent, about 3-5 minutes.

4. Build the Sauce:

• Add the seared pork back into the pan with the onions and garlic.
• Pour in the soy sauce, oyster sauce (if using), and vinegar. Stir well to coat the meat with the sauces. Let it cook for 2-3 minutes, allowing the vinegar to evaporate and the flavors to meld.
• Add the bay leaf, peppercorns, brown sugar, pineapple juice (or water), and a bit of water if needed to cover the pork. Stir to dissolve the sugar and blend the ingredients.
• Bring everything to a simmer, then reduce the heat to low. Cover and cook the pork for 1.5-2 hours, or until the meat becomes tender and the sauce thickens. You may need to check and stir occasionally. If the sauce evaporates too much, add a little more water or pineapple juice.

5. Add the Vegetables:

• If you’re using potatoes, add them after the pork has simmered for about 30 minutes. You can either fry them separately until golden and soft before adding them to the pot or add them raw and let them cook along with the pork.
• If you’re adding soaked banana blossom, add it in the last 20 minutes of cooking. The banana blossom will absorb the flavors of the sauce and soften during this time.

6. Adjust Seasonings:

• Taste the sauce and adjust for salt and pepper. If it’s too salty, you can add a bit more sugar or pineapple juice for sweetness and acidity balance. If the sauce is too thick, you can add more water or pineapple juice.

7. Simmer Until Tender:

• Continue simmering until the pork is tender and the sauce has thickened to a nice glaze, coating the pork pieces. The pork should be meltingly tender, and the sauce should be rich and flavorful.

8. Garnish and Serve:

• If you’re using hard-boiled eggs, peel them and add them to the pot in the last 10 minutes of cooking. Let them absorb the sauce and become infused with flavor.
• Once done, remove the bay leaves, and serve the humba hot with steamed rice.
• Garnish with sliced scallions or fried garlic, if desired.

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Tips:

• Sugar and vinegar balance: The combination of sweet and sour is key to a good humba. Feel free to adjust the sugar and vinegar to suit your taste. You can also use pineapple chunks for added sweetness and texture.
• Banana blossom: This is an optional ingredient, but it adds a distinct flavor and texture to the dish. You can skip it if you can’t find it or prefer a simpler version.
• Frying the potatoes: Frying the potatoes first gives them a crispy texture and prevents them from disintegrating too much during cooking. However, if you prefer a simpler version, you can add the raw potatoes directly into the pot.
• Pineapple juice: If you don’t have pineapple juice, you can substitute with water or chicken broth, though the pineapple juice adds a unique sweetness and depth.

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Enjoy your Humba!

Humba is a delicious and hearty dish that pairs wonderfully with a big bowl of rice. It’s perfect for family meals, special occasions, or whenever you want to enjoy a flavorful Filipino comfort food!

KARE-KARE

Kare-Kare is a classic Filipino dish known for its rich and creamy peanut sauce, often served with oxtail, tripes, and vegetables. It’s a beloved comfort food, typically enjoyed with bagoong (fermented shrimp paste) on the side.

Below is a complete recipe for Kare-Kare, including all the traditional ingredients and instructions.

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INGREDIENTS

For the Meat:

• 1 kilo oxtail (you can also use tripes, pork hock, or a combination)
• 1 small pork hock (optional, for added flavor)
• 1 medium onion, quartered
• 2 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon peppercorns
• Salt, to taste

For the Peanut Sauce:

• 1 cup peanut butter (smooth or chunky, depending on preference)
• 2 tablespoons rice flour (or cornstarch, for thickening)
• 2 cups beef or chicken broth (or the broth from the meat)
• 1/4 cup annatto oil (or substitute with a small amount of achiote powder mixed with oil, for color)
• 1 tablespoon fish sauce (or to taste)
• Salt and pepper to taste

For the Vegetables:

• 1 bundle of string beans (sitao), cut into 2-3 inch pieces
• 1 medium banana flower (puso ng saging), sliced (optional)
• 1 bunch of bok choy (or pechay)
• 1/2 large eggplant, sliced into rounds
• 1 small bunch of banana hearts (optional)

For Serving:

• 2 tablespoons bagoong alamang (fermented shrimp paste), for dipping
• Steamed rice

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INSTRUCTIONS

1. Cook the Meat:

• Prepare the meat: In a large pot, combine oxtail, pork hock (if using), onion, garlic, bay leaves, peppercorns, and enough water to cover the meat. Bring to a boil and then lower the heat to simmer.
• Simmer: Cook the meat for about 2-3 hours or until tender. Skim off any impurities that float to the surface.
• Once the meat is tender, remove it from the broth and set aside. Strain the broth and set aside for later use.

2. Prepare the Peanut Sauce:

• Annatto oil: In a separate pan, heat a bit of oil over medium heat. Add the annatto seeds and cook them until the oil becomes a rich orange color. Strain the seeds out and discard them, keeping only the colored oil.
• Make the peanut sauce: In a separate saucepan, heat a tablespoon of oil over medium heat. Add the peanut butter and cook for 2-3 minutes, stirring constantly to avoid burning. Slowly add the reserved broth while stirring to create a smooth sauce.
• Thicken the sauce: Dissolve the rice flour in a little water to make a slurry. Slowly stir the slurry into the peanut sauce and cook, stirring, until it thickens to your desired consistency. If the sauce is too thick, you can add more broth to adjust.
• Season: Add fish sauce, salt, and pepper to taste. Stir well and set aside.

3. Prepare the Vegetables:

• Blanch the string beans, bok choy, eggplant, and banana heart (if using) in boiling water for 2-3 minutes or until tender but still vibrant in color. Drain and set aside.

4. Assemble the Kare-Kare:

• Combine the meat and sauce: Add the cooked oxtail, pork hock (if using), and any other meats back into the peanut sauce. Let it simmer for 5-10 minutes so the meat soaks up the flavors.
• Add the vegetables: Gently fold the cooked vegetables into the sauce, making sure they are evenly coated. Let everything simmer together for a couple more minutes, then remove from heat.

5. Serve:

• Transfer the Kare-Kare to a large serving platter or bowl. Serve with steamed rice on the side and a small dish of bagoong alamang (fermented shrimp paste) for added flavor.

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Tips:

• Annatto oil is key for the color of the sauce, so don’t skip it. If you can’t find annatto seeds, you can use a bit of achiote powder or even a pinch of turmeric, though the flavor will differ slightly.
• For extra flavor, some people add a small amount of ground roasted peanuts or ground rice to the sauce.
• Vegetables: Traditional vegetables include sitaw (string beans), eggplant, banana flower, and pechay, but you can adjust based on what’s available.
• If you prefer a richer sauce, you can use coconut milk along with the peanut butter for a creamier consistency.

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Enjoy your Kare-Kare!

This dish is best enjoyed with family and friends, and it’s often paired with a side of shrimp paste (bagoong) to balance out the richness of the sauce. Happy cooking!

HALO-HALO

Halo-Halo is a classic Filipino dessert that is beloved for its refreshing, sweet, and colorful combination of crushed ice, a variety of sweetened fruits, jellies, beans, and topped with leche flan, ube ice cream, and sabra (sweetened plantains). It's a dessert perfect for hot weather and special occasions. Here's a complete recipe on how to make Halo-Halo at home:

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INGREDIENTS

Base Ingredients (for each serving):

• 2 cups crushed ice (or shaved ice if available)
• 2 tablespoons sweetened red beans (or kidney beans)
• 2 tablespoons sweetened garbanzo beans (chickpeas)
• 2 tablespoons sweetened jackfruit (langka), chopped
• 2 tablespoons sweetened banana (saba), sliced (you can substitute with plantains if needed)
• 1/4 cup sweetened coconut (macapuno) or coconut strips
• 2 tablespoons nata de coco (coconut gel cubes, optional)
• 2 tablespoons kaong (sugar palm fruit, optional)
• 2 tablespoons jackfruit syrup or sugar syrup (for extra sweetness, optional)

Toppings:

• 1 scoop ube ice cream (purple yam ice cream, a must for authentic halo-halo)
• 1 scoop leche flan (Filipino caramel custard)
• Pinch of toasted rice flakes (optional, for crunch, also known as sinigang na rice)
• Evaporated milk (about 2-3 tablespoons per serving)

Additional Sweeteners (optional):

• Sweetened condensed milk (optional, if you like extra sweetness)

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INSTRUCTIONS

Step 1: Prepare the Ingredients

1. Prepare the sweetened fruits and beans:
   If you're using pre-packaged sweetened ingredients, drain them well and set them aside in separate bowls. If you're making your own, here's how to do it:

   • Sweetened beans: Cook red beans and garbanzo beans with sugar and water until they're tender and sweetened. You can also use mung beans (monggo) or kidney beans.
   • Sweetened banana (saba): Slice saba bananas into small pieces, then cook them in sugar syrup until soft and caramelized.
   • Sweetened jackfruit (langka): Cut the jackfruit into small pieces and cook with sugar until tender and syrupy.
   • Macapuno: You can use store-bought sweetened macapuno (coconut sport) or make your own by boiling young coconut strips with sugar syrup until tender and sweet.

2. Prepare the leche flan:
   You can either use store-bought leche flan or make your own by following a basic recipe (using egg yolks, condensed milk, evaporated milk, and sugar). After cooking, let it cool, then cut it into small squares to add as a topping.

3. Prepare the ice:
   If you have a shaved ice machine, you can use it to shave the ice for a finer texture. Otherwise, crushed ice is fine. Make sure you have enough to fill each glass generously.

Step 2: Assemble the Halo-Halo

1. Layer the ingredients:
   In a tall glass or serving dish, start layering the ingredients:

   • First, add a generous amount of crushed ice at the bottom.
   • Add the sweetened beans, jackfruit, saba banana, and macapuno in layers. You can alternate these ingredients in a visually appealing way, but the order doesn't matter too much.
   • Add the nata de coco, kaong, and any other sweetened fruits or jellies you like. If you have sweetened coconut syrup, drizzle a little on top for extra flavor.

2. Top with leche flan:
   Place a slice of leche flan on top of the ice and sweetened ingredients. This is an essential part of halo-halo, and it adds richness and creaminess to the dessert.

3. Add the ice cream:
   Place a scoop of ube ice cream (or other ice cream flavors like vanilla or mango) on top of the leche flan. Ube ice cream is traditional and provides the signature purple color and flavor.

Step 3: Final Touches

1. Add milk:
   Pour evaporated milk over the halo-halo, about 2-3 tablespoons. If you prefer your halo-halo sweeter, you can also drizzle sweetened condensed milk over the top.
2. Add toasted rice flakes (optional):
   You can top the halo-halo with toasted rice flakes for added crunch and texture, although this is optional.

Step 4: Serve and Enjoy

1. Mix before eating:
   Before enjoying your halo-halo, mix everything together to combine the ice, fruit, beans, and ice cream into a deliciously sweet and creamy treat.
2. Serve immediately:
   Halo-halo is best eaten right after it’s prepared while the ice is still crunchy, and the flavors are fresh.

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Tips for the Perfect Halo-Halo:

• Ice: The quality of the ice makes a big difference in halo-halo. Shaved ice (from a machine) is the best, but if you can’t get it, finely crushed ice works well.
• Sweetness level: You can adjust the level of sweetness in halo-halo by controlling how much syrup, condensed milk, and other sweetened ingredients you add.
• Add more ingredients: Halo-halo is very customizable. You can add sago pearls, gulaman, taro, or even sweetened corn kernels. The more variety, the better!
• Presentation: Halo-halo is about aesthetics too! Layer the colorful ingredients so it looks vibrant in the glass before mixing everything together.

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Variations of Halo-Halo:

1. Halo-Halo with Mango: For a tropical twist, add fresh mango cubes to the mix.
2. Halo-Halo with Leche Flan and Ice Cream: If you love creamy textures, double the leche flan and ice cream layers.
3. Halo-Halo with Taro or Sweet Potato: Some variations use sweetened taro (ube) or sweet potatoes in place of jackfruit for an earthy flavor.
4. Halo-Halo without Ice Cream: For a lighter version, you can skip the ice cream and just rely on the fruit, sweetened beans, and milk.

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Serving Suggestions:

• Halo-Halo is typically served as a snack or dessert in Filipino homes and is especially popular during the summer or festive occasions.
• Serve with Filipino pastries like buko pandan (young coconut dessert), puto (rice cake), or bibingka (rice cake).

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Storage:

• Leftovers: Halo-halo is best enjoyed immediately after preparation as the ice will melt, diluting the sweetness. However, if you have leftovers, you can store the sweetened beans and fruit in airtight containers in the fridge for a couple of days. Just make sure to prepare fresh ice for the next serving.

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Halo-Halo is an iconic Filipino dessert that brings a perfect balance of textures, flavors, and colors. It’s a fun and refreshing treat for everyone to enjoy, especially during hot weather or after a hearty meal. Enjoy!