Neighborhood Eats: Chicken and Ube Waffles from Maharlika

Lauren Glassberg with the delicious report.
March 28, 2014 5:16:53 PM PDT
From pop-up to an actual restaurant in the East Village, the name 'Maharlika' resonates with Filipinos.

"Maharlika" also translates to noble work, and the food is the work of chef Miguel Trinidad. Trinidad is Dominican, but he traveled through the Philippines with Nicole Ponseca to learn the cuisine.

"I learned as much food as possible from the Lolas and Yayas, and opened Maharlika," said Trinidad.

Lolas and Yayas are grandmothers and nannies- they will recognize some of the classics like oxtail stew with peanut butter sauce called "Kare Kare." However, the chicken and waffles are of a younger generation.

The waffles are made with ube, which is purple yam. The dehydrated version is brought to life with butter and coconut milk that is mixed into waffle butter, and placed on to the waffle iron. The chicken is more traditional ? it is marinated in egg whites, which holds in all the juices.

The purple-hued waffles are served with a mapacano syrup, made with young coconut and anchovy butter.

Chicken and Ube Waffles from Maharlika

For waffles:
Ube Paste

  • 1 Bags Ube Powder (12 T)
  • 6oz butter Cubed
  • 1 C Confection Sugar
  • 1/2 T Vanilla
  • 1.5 Cans Coconut milk Waffle batter
  • 3C Flour
  • 2 T Baking powder
  • ½ C oil
  • 1 t Salt
  • 3 Eggs
  • 2.75 C Water
  • ½ c Sugar
  • 1 T salt
  • 1 ube paste (see below) Procedure

    Ube Paste

  • Combine Ingredients except butter and stir over medium heat.
  • Add butter cube by cube until fully incorporated.
  • Cook until paste like consistency.
  • Let cook


  • Combine all dry ingredients and separately combine all wet ingredients.
  • Whisk both ingredients together
  • Combine with ube paste


  • 1 quart egg whites
  • 1/4 c of each:
  • Ginger powder
  • Garlic powder
  • Paprika
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 whole chicken cut into 8 parts


  • Combine all ingredients
  • Marinade chicken for 24 hours
  • Fry in 375* for 12 minutes or until internal temp reaches 160*.
  • Allow to rest for 5 minutes
  • Plate and serve