It’s payday, the perfect time to treat ourselves, especially with the ever-changing weather in the Philippines. For fans of traditional Pinoy desserts , there’s now a new twist to enjoy your puto bumbong . Carmina ordered’ Wendy's Philippines ’ latest offering—the Putobumbong Frosty —available in two sizes: 6oz for 87.85 pesos ($1.49) or a tub for 125.35 pesos ($2.12). She opted for the tub, skipping the smaller size entirely. The classic puto bumbong, made from purple sticky rice with grated cheese and latik sauce , gets an upgrade in Wendy’s version, which adds leche flan , rice crispies, and creamy vanilla frosty. A sweet treat perfect for those with a sweet tooth. Carmina preferred it served separately, as the puto bumbong is hard and chewy to eat. I guess I’m just used to having it without ice cream. That’s just my preference—others might enjoy it as it is. NOT SPONSORED. Check out my channel where you can find my videos at Carmina Lifestyle YouTube Channel ...
Chicken Tinola Recipe:
Ingredients:
- 1 - Whole chicken (slice per parts) or 1 pack of choice
of chicken parts
- 1 - Small piece fresh ginger (peel and slice matchbox
size)
- 1 - chicken broth cubes or 1- can chicken stock
- 4 Tbs - Patis (fish sauce)
- 1 - Vegetable choice of green papaya or chayote (peel
and sliced)
- 1 - Cup Spinach leaves or malunggay leaves
- 2 cloves - Garlic (chopped)
- 1/2 onion (chopped)
- Small amount cooking oil
- Medium Pot
Step 1:
- Add small amount cooking oil in hot pot add onions,
garlic, ginger and patis mix together
- Add sliced chicken
- Add water and chicken stock
- Add papaya or chayote
- Cook for 25 minutes
- Add spinach or malunggay
- Cook another 5 minutes and it is fully cooked.
NOT SPONSORED.
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