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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":434,"serveWith":441,"variations":443,"ingredients":453,"instructions":522,"pronunciation":554,"substitutions":555,"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":576,"baseServings":464,"prepMinutes":577,"cookMinutes":577,"restMinutes":578,"difficulty":579,"course":580,"diet":582,"mainIngredients":586,"images":587,"keywords":597,"publishedAt":603,"updatedAt":603,"authorSlug":604,"summary":605,"localeSlug":572,"alternates":606},[394,397,400,403,406,409],{"answer":395,"question":396},"No, though they are constantly confused. Ube is a purple yam, deep violet all the way through, sweet and slightly vanilla-like, and it is usually sold already cooked into a jam called ube halaya. Taro is a corm with pale flesh flecked lilac, and it tastes starchier and much less sweet. Recipes and products labelled taro in Western supermarkets are often coloured to look like ube, which does not make them the same thing.","What is ube and is it the same as taro?",{"answer":398,"question":399},"No. A perfectly respectable halo-halo can be made with sweetened beans, one chewy element such as nata de coco, ube halaya, ice and evaporated milk. What you are aiming for is a spread of textures rather than a long list — something soft, something chewy, something creamy. The minimalist Pampanga style uses three components and is widely considered among the best in the country.","Do I really need all those jarred ingredients?",{"answer":401,"question":402},"Three usual causes: the components were not fully chilled, the jarred sweets went in without draining their syrup, or the ice was crushed into chunks rather than shaved into snow. Chunky ice melts into pools of water rather than absorbing the milk. Freeze the glasses, drain everything in a sieve, keep every component in the fridge until the last moment, and it will hold together long enough to eat.","Why does my halo-halo turn into a watery mess so quickly?",{"answer":404,"question":405},"A dedicated shaver gives the best texture, but a high-powered blender pulsed briefly with ice cubes gets close, and so does a food processor. The lowest-tech method works well too: freeze water in a shallow tray, then scrape the surface hard with a strong metal spoon to raise flakes. Whatever you use, aim for snow rather than gravel.","Do I need a shaved ice machine?",{"answer":407,"question":408},"All three are shaved ice desserts and they diverge completely after that. Cendol from Malaysia and Indonesia is built on pandan rice-flour strands, salted coconut milk and palm sugar syrup, and it is a fairly focused combination. Bingsu is generally milk-based ice with one dominant topping like red bean or mango. Halo-halo is deliberately crowded — a dozen sweetened components in one glass — and it is stirred into a mixture rather than eaten in layers.","How is halo-halo different from cendol or Korean bingsu?",{"answer":410,"question":411},"Only the components. Prepare the leche flan and beans a day or two early, drain the jarred sweets and keep them covered in the fridge, and shave the ice into a container in the freezer just before guests arrive. Then set everything out and let people assemble their own glasses. Anything assembled more than a few minutes in advance arrives at the table as sweet milk with debris in it.","Can I make halo-halo ahead for a party?",[413,414,415,416,417,418],"Drain the jarred sweets in a sieve for a good ten minutes. The syrup clinging to nata de coco and kaong is what floods the glass and makes everything taste the same.","Chill every single component to fridge-cold and put the glasses in the freezer for fifteen minutes beforehand. Ice hitting a room-temperature glass is already melting before you pour the milk.","Shave the ice as fine as your equipment allows. Snow packs around the sweets and holds the milk; chunks leave hollow gaps and slide off the spoon.","Smear the ube halaya up the inside wall of the glass rather than dropping it in the middle. It looks better through the glass and it distributes more evenly when stirred.","Steam the leche flan rather than baking it, and keep the heat gentle. A hard boil pushes the custard into bubbles and gives you a pitted, spongy texture instead of a dense one.","Pour the evaporated milk at the table, not in the kitchen. Poured early it sinks and the ice above it stays plain.","🍨","Halo-halo is a glass of shaved ice sitting on a heap of sweetened things: red beans, chewy cubes of nata de coco, sugar palm fruit, strands of jackfruit in syrup, a stripe of ube jam, and a cube of leche flan balanced on top. Evaporated milk goes over it at the table and the whole thing is immediately stirred into rubble — the name means mix-mix, and it is an instruction rather than a description. The taste is milky and cold with pockets of very different sweetness, and the pleasure is textural: soft, chewy, slippery, crunchy and icy all arriving in the same spoonful.","The trail back from halo-halo leads, most historians agree, to Japanese migrants who settled in Manila in the decades before the Second World War. They ran small shops selling kakigōri — Japanese shaved ice — and a version topped with sweetened mung beans that Filipinos knew as monggo con hielo, beans with ice. The refrigeration technology arrived with them, and the format did too. What happened afterwards was entirely Filipino: the beans multiplied into several kinds, the local sweets and preserves that already lived in every pantry got tipped in, and by the post-war decades the restrained Japanese original had become the maximalist thing it is now.\n\nThat maximalism is the point of contention. Halo-halo is not a fixed recipe but a shelf: whatever your household stocks in jars goes in. Nata de coco and kaong, macapuno, sweetened saba banana, jackfruit, sweet corn, purple yam jam, sago pearls, toasted pinipig rice flakes, leche flan, a scoop of ube ice cream on top if the budget allows. Some cooks argue the dish has been ruined by additions and that the older, plainer version was better — Pampanga is known for a deliberately minimal style, most famously at Razon's, which uses only macapuno, sweetened saba and leche flan and nothing else, and has a devoted following precisely because of what it leaves out. Elsewhere, the pile keeps growing.\n\nIt is summer food in a country whose summer is punishing. Halo-halo appears in April and May at sari-sari stores, roadside stalls and shopping malls, and it is one of the very few Filipino dishes that everyone from a street vendor to a national fast food chain sells in essentially the same form. The ritual around it matters more than the ingredient list: it arrives layered and beautiful, and the first thing you are expected to do is destroy that, working the spoon down to the bottom until the milk has picked up the ube and the whole glass is a uniform lilac-grey. Eating it in neat layers marks you out immediately as someone who has not done this before.","The assembled glass has no shelf life at all — it is a puddle in twenty minutes and cannot be refrigerated or saved. Everything that goes into it, though, stores well. Sweetened beans keep a week in the fridge in their syrup. Leche flan keeps four days covered and is arguably better on day two, when it has firmed up and the caramel has fully dissolved into a sauce. Opened jars of nata de coco, kaong and macapuno keep two to three weeks refrigerated in their own liquid. Ube halaya keeps two weeks in the fridge and freezes for three months. Set the whole lot out in bowls and let people build their own rather than trying to assemble in advance.",[424,425,426,427],"Assembly order and chilling discipline spelled out, since a warm glass or undrained syrup is what turns halo-halo into soup.","A steamed leche flan sized for four glasses rather than a whole cake, so the best component is not the one you skip.","Names every jarred item and says plainly which are worth hunting down and which are padding.","Treats it as the mixed dish it is, not a layered parfait to be photographed and eaten in strata.",[429,430,431,432,433],"Ice shaver, high-powered blender or food processor","Small metal tin or ramekins for the flan","Steamer with a lid","Fine sieve","Tall glasses and long spoons",{"fat":435,"carbs":436,"fiber":437,"sugar":438,"protein":439,"calories":440,"estimated":8},14,92,5,76,12,540,[442],"A long spoon and a long-handled teaspoon; nothing else. It is eaten mid-afternoon, on its own, in the heat.",[444,447,450],{"name":445,"description":446},"Pampanga style","Stripped back to three things — macapuno, sweetened saba banana and leche flan — with milk and ice and nothing else. Fewer ingredients, more strongly flavoured milk.",{"name":448,"description":449},"Mais con hielo","The one-ingredient ancestor still sold everywhere: sweet corn, shaved ice and milk in a glass. Takes two minutes and is genuinely good.",{"name":451,"description":452},"Halo-halo sundae","Built in a bowl with the ice cream underneath rather than on top, so it half-melts into the milk and thickens the base as you dig down.",[454,459,463,468,471,476,480,484,488,489,491,494,498,500,503,505,507,510,512,517,520],{"qty":455,"name":456,"unit":457,"group":458},80,"granulated sugar","g","For the leche flan",{"qty":460,"name":461,"unit":462,"group":458},2,"water","tbsp",{"qty":464,"ref":465,"name":466,"unit":467,"group":458},4,"eggs","egg yolks","piece",{"qty":469,"ref":465,"name":470,"unit":467,"group":458},1,"whole egg",{"qty":472,"ref":473,"name":474,"unit":475,"group":458},200,"condensed-milk","sweetened condensed milk","ml",{"qty":477,"ref":478,"name":479,"unit":475,"group":458},150,"milk","evaporated milk",{"qty":469,"ref":481,"name":482,"unit":483,"group":458,"optional":8},"lime","finely grated calamansi or lime zest","tsp",{"qty":485,"name":486,"unit":457,"group":487},250,"cooked red kidney beans, drained","For the sweet beans",{"qty":455,"name":456,"unit":457,"group":487},{"qty":490,"name":461,"unit":475,"group":487},100,{"qty":469,"name":492,"unit":493,"group":487},"salt","pinch",{"qty":495,"name":496,"unit":462,"group":497},8,"nata de coco, drained","From the pantry, drained",{"qty":495,"name":499,"unit":462,"group":497},"kaong (sugar palm fruit), drained",{"qty":501,"name":502,"unit":462,"group":497},6,"macapuno (coconut sport strings), drained",{"qty":495,"name":504,"unit":462,"group":497},"sweetened jackfruit in syrup, sliced thin",{"qty":495,"name":506,"unit":462,"group":497,"optional":8},"sweetened saba banana, sliced",{"qty":495,"ref":508,"name":509,"unit":462,"group":497},"yam","ube halaya (purple yam jam)",{"qty":464,"name":511,"unit":462,"group":497,"optional":8},"pinipig or toasted rice crisps",{"qty":513,"name":514,"unit":515,"group":516,"noScale":8},1.2,"ice, shaved to snow","kg","To finish",{"qty":518,"ref":478,"name":519,"unit":475,"group":516},300,"evaporated milk, fridge-cold",{"qty":464,"name":521,"unit":467,"group":516,"optional":8},"small scoops of ube ice cream",[523,526,530,534,537,541,545,548,551],{"text":524,"title":525},"Heat the 80 g sugar with 2 tablespoons of water in a small pan, swirling but not stirring, until it turns deep amber and smells toasted. Pour it straight into a small metal tin or four ramekins and tilt to coat the base before it sets hard, which takes under a minute.","Caramelise the flan tin",{"tip":527,"text":528,"title":529},"Every air bubble you beat in now shows up as a hole in the finished flan.","Stir the egg yolks and whole egg together with a fork rather than a whisk — you want them combined, not foamy. Stir in the condensed milk, evaporated milk and zest, then pass the mixture through a fine sieve twice to catch any strands of white. Pour it over the set caramel and cover tightly with foil.","Mix the custard without aerating it",{"text":531,"title":532,"timerSeconds":533},"Steam over low, barely trembling water for 25–30 minutes, until the edges are set and the centre only just wobbles as a single mass when you nudge the tin. Cool, then refrigerate at least 2 hours before running a knife round the edge, turning out and cutting into small cubes.","Steam the flan gently",1800,{"text":535,"title":536},"Simmer the drained beans with the sugar, water and salt for 8–10 minutes, until the liquid reduces to a thick syrup that clings to each bean rather than pooling around them. Cool completely and refrigerate — warm beans will melt the ice on contact.","Sweeten the beans",{"text":538,"title":539,"timerSeconds":540},"Tip the nata de coco, kaong, macapuno, jackfruit and saba into a sieve and leave them for ten minutes, shaking occasionally, until they stop dripping. Keep the drained sweets covered in the fridge. This step is the difference between halo-halo and sweet soup.","Drain everything properly",600,{"text":542,"title":543,"timerSeconds":544},"Put four tall glasses in the freezer for 15 minutes so they frost over. Check that every component — beans, sweets, flan, milk — is properly fridge-cold before you start building.","Chill the glasses",900,{"text":546,"title":547},"Spoon the beans into the bottom of each glass, then add the nata de coco, kaong, macapuno, jackfruit and saba in loose layers so you can see them through the glass. Smear 2 tablespoons of ube halaya up one inside wall of each glass.","Layer the base",{"text":549,"title":550},"Shave the ice to a fine snow and pack it into each glass, heaping it well above the rim so it holds its shape. Set a cube of leche flan on top, add a scoop of ube ice cream if using, and scatter over the pinipig for crunch.","Mound the ice and top it",{"text":552,"title":553},"Carry the glasses out, pour about 75 ml of cold evaporated milk over each one, and hand people a long spoon. Tell them to stir it down to the bottom until the ice, milk and ube collapse into one lilac-grey mixture — that mixing is the dish, and eating it in tidy layers means missing the point.","Pour the milk at the table","HAH-loh HAH-loh",[556,560,564,568],{"note":557,"swap":558,"original":559},"Bottled ube halaya is sold in every Filipino grocery and freezes well. Taro paste is the closest supermarket stand-in and tastes similar but is far less sweet.","Sweet potato mashed with condensed milk and butter, or a scoop of ube ice cream on top instead","Ube halaya (purple yam jam)",{"note":561,"swap":562,"original":563},"The role they play is texture, not flavour. What you cannot substitute is chewiness: a glass with only soft components is dull to eat.","Any two chewy jarred sweets — sweetened jackfruit, palm seeds, sago pearls, or lychee","Kaong and nata de coco",{"note":565,"swap":566,"original":567},"Filipino groceries sell it in foil trays. It is the single component most worth including, home-made or not.","A shop-bought flan, cut into cubes","Homemade leche flan",{"note":569,"swap":570,"original":571},"Evaporated milk is used because it is concentrated enough to survive dilution by melting ice. Plain milk goes watery fast.","Whole milk with 2 tbsp condensed milk stirred in, or coconut milk for a dairy-free glass","Evaporated milk","halo-halo","Halo-Halo (Filipino Shaved Ice with Beans and Flan)","Halo-Halo","Halo-halo","philippines",30,120,"easy",[581],"dessert",[583,584,585],"vegetarian","gluten-free","nut-free",[473,465,508],[588,591,593,595],{"alt":589,"src":590},"Tall glass of Filipino halo-halo with shaved ice, purple ube jam, leche flan cube and layers of sweet beans and jelly","\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-4x3.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-1x1.jpg",[572,598,599,600,601,602,479],"filipino dessert","shaved ice","ube halaya","leche flan","nata de coco","2026-08-20","dishroute-kitchen","A tall glass loaded with sweet beans, jackfruit, nata de coco, ube jam and leche flan, buried under shaved ice and evaporated milk — then mashed to a mess before eating.",{"en":607},"\u002Frecipe\u002Fhalo-halo",{"items":609,"total":887,"page":469,"limit":888,"hasMore":889},[610,647,676,686,717,745,775,804,832,861],{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"countrySlug":576,"region":615,"baseServings":464,"prepMinutes":616,"cookMinutes":617,"restMinutes":518,"difficulty":618,"course":619,"diet":621,"mainIngredients":623,"images":630,"keywords":640,"publishedAt":603,"updatedAt":603,"authorSlug":604},"chicken-inasal","Chicken Inasal (Bacolod Charcoal-Grilled Annatto Chicken)","Chicken Inasal","Inasal na manok","Negros Occidental",25,35,"medium",[620],"main",[622],"dairy-free",[624,625,626,627,628,629],"chicken","lemongrass","ginger","vinegar","achiote","garlic",[631,634,636,638],{"alt":632,"src":633},"Charcoal-grilled chicken inasal quarters with orange annatto-lacquered skin beside garlic rice and a vinegar dip","\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-1x1.jpg",[641,642,643,644,645,646,576],"chicken inasal","bacolod","grilled chicken","annatto","calamansi","filipino barbecue",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":576,"baseServings":464,"prepMinutes":652,"cookMinutes":653,"difficulty":579,"course":654,"diet":655,"mainIngredients":656,"images":659,"keywords":669,"publishedAt":603,"updatedAt":603,"authorSlug":604},"filipino-adobo","Filipino Adobo (Soy-Vinegar Braised Chicken and Pork)","Filipino Adobo","Adobong manok at baboy",15,60,[620],[622],[624,657,658,627,629],"pork-belly","soy-sauce",[660,663,665,667],{"alt":661,"src":662},"Dark glossy Filipino adobo of chicken thighs and pork belly with bay leaves and peppercorns beside steamed rice","\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-1x1.jpg",[670,671,672,673,674,576,675],"adobo","filipino adobo","soy vinegar braise","pork belly","chicken thighs","braised",{"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":576,"baseServings":464,"prepMinutes":577,"cookMinutes":577,"restMinutes":578,"difficulty":579,"course":677,"diet":678,"mainIngredients":679,"images":680,"keywords":685,"publishedAt":603,"updatedAt":603,"authorSlug":604},[581],[583,584,585],[473,465,508],[681,682,683,684],{"alt":589,"src":590},{"alt":589,"src":592},{"alt":589,"src":594},{"alt":589,"src":596},[572,598,599,600,601,602,479],{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"countrySlug":576,"region":691,"baseServings":501,"prepMinutes":692,"cookMinutes":693,"difficulty":694,"course":695,"diet":696,"mainIngredients":697,"images":703,"keywords":713,"publishedAt":603,"updatedAt":603,"authorSlug":604},"kare-kare","Kare-Kare (Filipino Oxtail Peanut Stew)","Kare-Kare","Kare-kare","Pampanga",40,210,"hard",[620],[622,584],[698,699,700,701,702,628],"oxtail","tripe","peanuts","eggplant","green-beans",[704,707,709,711],{"alt":705,"src":706},"Kare-kare in an earthenware pot: oxtail in thick orange peanut sauce topped with eggplant, long beans and bok choy","\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-1x1.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-4x3.jpg",[687,714,698,715,644,716,576],"peanut stew","bagoong","filipino fiesta food",{"slug":718,"title":719,"shortTitle":720,"nativeName":720,"countrySlug":576,"region":721,"baseServings":501,"prepMinutes":652,"cookMinutes":722,"difficulty":618,"course":723,"diet":725,"mainIngredients":726,"images":730,"keywords":740,"publishedAt":603,"updatedAt":603,"authorSlug":604},"laing","Laing (Bicol Taro Leaves in Coconut Milk)","Laing","Bicol",55,[724],"side",[622,584],[727,728,729,626,657],"taro","coconut-milk","shrimp-paste",[731,734,736,738],{"alt":732,"src":733},"Dark laing of collapsed taro leaves in coconut milk with whole green chiles and coconut oil pooling on the surface","\u002Fimages\u002Frecipes\u002Flaing\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-1x1.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-4x3.jpg",[718,741,742,743,744,715,576],"taro leaves","coconut milk","bicol","gata",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":576,"baseServings":464,"prepMinutes":750,"cookMinutes":751,"restMinutes":752,"difficulty":618,"course":753,"diet":754,"mainIngredients":755,"images":758,"keywords":768,"publishedAt":603,"updatedAt":603,"authorSlug":604},"lechon-kawali","Lechon Kawali (Filipino Crispy Fried Pork Belly)","Lechon Kawali","Lechon kawali",20,75,480,[620],[622,584],[657,756,629,627,757],"bay-leaf","black-pepper",[759,762,764,766],{"alt":760,"src":761},"Chopped lechon kawali with blistered golden pork crackling and juicy fat, beside a saucer of garlic vinegar dip","\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-1x1.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-4x3.jpg",[769,770,771,772,773,774,576],"lechon kawali","crispy pork belly","pork crackling","filipino pork","deep fried","spiced 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