Ube Piaya Recipes

UBE PIAYA

Steps:

• Combine 2 cups flour, sugar and 1/2 cup lard in a mixing bowl. Mix it well using your clean hands till it becomes crumbly in texture.
• Once crumbly, add 1/2 cup cold water and continue to mix it till it forms a dough. If the dough is too sticky, sprinkle a good amount of flour on your clean worktop and work the dough well by kneading till the dough is no longer sticky.
• Form the dough into a log and cut into 20 pcs. Set aside.
• Roll 1 piece of dough in between your palms to form into a ball. Sprinkle a bit of flour in you work top. Flatten the dough using a rolling pin.
• Scoop the ube haleya into the flattened dough and seal it. Sprinkle sesame seeds on work top. Flatten again using a rolling pin. Repeat the procedure for the rest of the remaining dough.
• Pre-heat pan. Transfer the piaya into pan. Cook on medium low heat until both sides are brown.
• Transfer in plate and ready to serve. Enjoy!

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

UBE HALAYA

Steps:

• Place yams into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until safe to handle, about 20 minutes. Grate yams into the pot.
• Add coconut milk, sweetened condensed milk, brown sugar, evaporated milk, butter, and vanilla extract to the pot over low heat. Cook, stirring constantly, until thick and sticky, about 20 minutes; mixture should be able to drop into room-temperature water and form a small ball when done.
• Transfer mixture into greased molds and chill until set, about 30 minutes.