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 ...
This is one of my favorite vegetables it is chicharo in English it is sweet pea cooked with shrimp. I can eat this alone without any rice as one of my meals alone.
Chicharo with Shrimp Recipe:
Ingredients:
- 3 - Cloves Garlic (minced)
- 1 - Medium Onion (chopped)
- 2 - Tbsp Cooking Oil
- 6 – Pieces Shrimp (remove head, shell
and cut in small pieces)
- 1/2 Kilo Chicharo/Sweet Pea (remove
the sides)
- Patis to taste
- 1/2 Cup - Water
Cooking
Instructions:
Step
1:
- Cook in a large pan in
medium heat add cooking oil add garlic and onion sauté
- Add shrimp cook for two
minutes
- Add water and chicharo/sweet pea mix together cook for 10 minutes season with patis ready to serve in a serving bowl.
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