Skip to main content

Sambag (Tamarind) Balls

Sambag (tamarind) candy is an acquired taste as it is a combination of "screaming" sweet and sour flavours in just one bite. Another version of this well-loved sambag candy is one shaped into balls and rolled in sugar. Sweet potato or kamote is used as extender at the same time giving it body to form into balls. 

Here's the recipe for Sambag Balls Candy



Ingredients
  • 1 and 1/2 cups Tamarind pulp
  • 2 cups Sugar 
  • 2 cups Sweet potato (boiled and mashed)
  • 1 Tbsp salt 
  • 2 cups water 
How to make Sambag Candy Balls
  1. Combine the above ingredients and mix thoroughly. Use 1 and 1/2 cups of sugar, the remaining will be used later 
  2. Cook mixture over moderate fire with constant stirring until the mixture becomes very thick and can take shape.
  3. Let it cool and form into balls. 
  4. Roll and coat in white sugar (use more if necessary)
  5. Wrap in cellophane.
Labels:

Comments

Post a Comment

Popular posts from this blog

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Valenciana: An Ilonggo all-time favorite

Mention Valenciana to the Ilonggos and they’ll instantly crave for this special dish. Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, birthdays, reunions and all other occasions thus I love calling it as the "occasional dish".     Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's a simple recipe for  Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 1 cup plain rice (optional) 2 cups Pork, sliced 1 cup Pork or Beef    Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins (optional) 1 large ilonion, chopped 6 clo...
6 comments
CLICK FOR MORE INFO or RECIPE...

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...