@Blendz 10 May 2021 more from that month

It's merienda time! Sharing wit you my throwback homemade pasta before in different all-natural colors (1st and 2nd photo); Orange from annatto or achiote fruit, green from malunggay, light purple from mulberry fruit and the darker one from purple yam juice. Here, I cooked molo with young mulberry leaves, and dried wood ear mushrooms. And from last week, I had no time to put some natural colors so it was in plain white. I cooked it with malunggay and star gooseberry (chinese malunggay), pole beans, string beans, bell pepper, and tried adding it with chili sauce and some preserve olives which I won't do it again haha. I can't take the spicyness of chili sauce and the taste of olives. Calamansi is optional, and just an experiment also.