The theme for this week’s WordPress Photo Challenge on the Daily Post is the color Purple.
I thought about food again…specifically Filipino food, as I was already working on a purple food post.
There are many food in shades of purple. There is the eggplant of course, and grapes, purple potatoes, purple cabbage, purple basil, onions — which we call red, but really is often the same shade as purple cabbages.
However, when it comes to purple foods, I think Filipino food wins in the “most” category. This is all thanks to the ube — pronounced “ou-beh” — a type of purple yam from the Philippines.
Filipinos are accustomed to purple food from the flavor and coloring of ube — and it must be ingrained in us. Ube flavored food varies from a light shade of lavender to a deep, dark purple. It does not matter the shade as I think I can speak for most Filipinos and Filipino-Americans here, that when we see purple or an ube-shade of food, we immediately think…oh look, purple…yes, it’s ube…its good….get it….eat it!
The purple ube by itself is a health food, with anti-oxidant properties. But perhaps how we prepare it in the Philippines — whipped with milk and sugars, or stuffed in breads, cooked with biko or other rice flour based desserts — takes away its health benefits. Or maybe there is still enough ube in there to count for something…
Here are some of my ube food photos. It is common to see these at San Francisco Bay Area Filipino grocery stores and eateries.
Purple Yam is available in a powdered format, if you want to add a natural food coloring (and some ube flavors) to your food.
Jeff made pan de sal — a traditional breakfast bread in the Philippines — with ube, using this brand of powdered ube.
The recipe is from Amy Besa and Romy Dorotan’s cookbook, Memories of Philippine Kitchens. They are owners of the restaurant Purple Yam, in Brooklyn, New York.
What do you think? Way too strange or…I’ll try that!
Blog post “Will the real yam please stand up”, from the blog, In the Company of Plants and Rocks.
Excerpt…Plants of the genus Dioscorea, the true yams, are perennial vines. The yams themselves are root tubers…
Lolako’s Purple yam…or corn and cheese ice cream…anyone? On the unique, ice cream flavors from the Philippines.
And more of Lola Jane’s Filipino food posts:
- Champorado origins – a chocolate rice porridge and favorite Filipino breakfast
- Burgers…and Bangus? Why the bangus fish is often thought of as a Philippine national symbol
- About ginamos & tuyo…and can you bring in your luggage when traveling to the US
- About Sinangag, and how much I missed rice while in boot camp in the US Air Force
- Use of Banana Leaves in Filipino food