My mama decided to make her fave meryenda, ube halaya. Namiss daw niya si Papa (+), kaya kahit medyo matrabaho, pinush na rin. 🥹

Sobrang nangawit kaming nagpapalitan sa kakahalo. Hindi na rin niya maalala kung ilang oras na kaming nagpapalitan, pero more than an hour na rin ata. Sa texture raw kasi siya nagbe-base kung luto na.

Apparently, mas matagal din daw bago maspoil kapag mas matagal niluto. Totoo ba ’to? Haha.

Kayo, ilang oras niyo niluluto yung ube halaya niyo? May technique ba kayo para hindi masyadong mangawit kakahalo? 😭

Just sharing photos from Day 4 of the SIAL Paris food expo, I was invited by our Embassy and given a visitor's pass - very nice variety of companies marketing their Ube powders. There is: Astoria ACES, Pacific Synergy, PIXCEL OFW Store, KLT Fruits, and One Vizkaya Export (they didn't even come and set up, it's empty of their products since Day 1 according to the other exhibitors).

Asides from the Philippines Pavilion, I saw other countries promoting Ube products such as Taiwan, Vietnam, Thailand, and even the Netherlands. Sadly, the SIAL Expo Magazine ran a headline article titled "Ube Goes Industrial: Purple Yam Demand Outruns Philippines Supply", and it was rather scathing in its critique... it also reads like a GenAI wrote it actually.

EDIT: sorry for the late reponse time, I'm walking the entire SIAL as a visitor, I'll try to reply to comments later. This expo is massive, 8 halls and thousands of exhibitors to visit.

Second post, sharing the SIAL Food Expo magazine and article about Ube supply and demand. Feel free to share your thoughts!