Pinoy Recipes | Free Filipino Food Recipes » Noche Buena

10 ways to prepare @The_Holiday Hams for the Noche Buena

noemi — Wed, 14 Dec 2011 15:42:18 +0000

Dear readers,

To top it all, Chef Rob Pengson 10 ways to prepare Holiday Ham recipes for you to feast using premium cut Ham from CDO.

A sample recipe is the Caramelized Orange Ham with Mustard Sauce. The combination of mustard with orange is just delectable. It isn’t the usual pineapple sauce that is normally prepared at the noche buena table. Most of all the use of premium cut Ham is made from one whole boneless meat from the hind leg which is the best cut of pork for hams. Hind leg ham is tastier and meatier compared to the more common shaped hams. Most of all the premium-cut hams have no extenders. The appearance, taste and texture can speak for itself.

Caramelized Orange Ham with Mustard Sauce

Ingredients for the ham and sauce

For the Ham:
Whole Ham
3 tbsp Cajun seasoning & smoky misquite (or any
like seasoning powders)
1/2 cup orange marmalade
1/2 cup brown sugar
1/3 cup Dijon mustard
ground cloves and allspice for seasoning

For the sauce:
olive oil
chopped shallots
white wine
whole grain mustard
cream
bayleaf, salt and pepper

Procedure:
Preheat oven, pls buy rack and sheet pan small and medium, line bottom with foil.

Check out the rest of the 10 recipes.

You can visit their wesbite, www.holidayham.com.ph, Facebook Page
Twitter: @The_Holiday——————

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Sweet Ham Recipe for Noche Buena

noemi — Sun, 11 Dec 2011 08:58:11 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Processed Ham these days are very expensive but you can surely prepare your very own Sweet Ham for Noche Buena. Here is a Sweet Ham recipe that has been tested many times in our kitchen. Though it is not free of preservatives, it uses very small doses of salitre. It tastes really good with the Pineapple Sauce, recipe is shown below the Sweet Ham preparation.

Ingredients

3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact
9 Tbsps sugar
8 tbsps salt
1-1/2 tsps msg or vetsin (optional)
2 tsps prague powder (instead of saltpeter or salitre) – In Manila, you can probably buy salitre at Chocolate Lover, a supplier of baking and cooking supplies

Procedure:

1. Mix all dry ingredients in a bowl.

2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.

3. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.

4. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.

5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.

6. Keep the ham inside a plastic bag in the freezer for a month or more.

To cook the ham:

1. Add enough pineapple juice to cover the ham at about 3/4′s level (not quite to the top of the ham).

2. Add the following:

Brown sugar, just enough to sweeten the pineapple juice mixture
Bay leaves
Crushed garlic

3. Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.

4. Cool the meat and slice into pieces.

If you want a drier ham, put the ham in a glass dish (pyrex) before cooling and slicing. The meat, however, will shrink considerably and will be a little tough (almost like beef jerky consistency).——————

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Noche Buena Dishes and Recipes

noemi — Sun, 27 Nov 2011 12:46:54 +0000

Dear readers,

What do you know? I smell Christmas in the air.

I bet some of you are already planning your menu for your lunch or dinner. Here are some recipes that you can plan for your family and friends. Don’t expect fancy recipes but there will be a few so keep tuned.

You can start off with a few of my recipes that I’ve cooked for the past years. Click on the links below:

Max Fried Style Chicken Recipe

Pork Barbecue

Embutido
Bam-i, Cebuano Pansit

Western Cuisine

Cheese Fondue
Chicken Cannelloni

Christmas Recipes

Baking

Fruitcake Recipe

The Gingerbread Man Cookies
Christmas Sugar Cookies
Perfect Chocolate Chip Cookies
Blueberry Cheesecake
Apple Pie
Apple Crisp
Food for the Gods

Filipino Desserts

Buko Fruit Salad
Leche Flan

Buko Pandan
Bibingka

Other Recipes

Korean Beef Stew

——————

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Ginataan

noemi — Sun, 22 May 2011 07:53:36 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.
I never knew how to make ginataan until I became a mother. I recall eating ginataan as a child but never took the time to cook it as I was growing up. Even when I took up Principles in Food Preparation in UP Diliman under the late Matilde P. Guzman and learned the technique of Extracting Coconut Cream and Coconut Milk, I still didn’t take time to cook a batch of this yummy filipino merienda fare. Anyway, by the time I became a mother, I decided to cook it for my kids. Here is my recipe.

Ingredients

1 coconut, grated
1/4 kilo ube or gabi, diced ( I don’t really like a lot of tubers in my ginataan so I just add a little of each)
1/4 kilo kamote, diced
5 saba bananas, sliced crosswise
8 sections of nangka or jackfruit in strip
3 tablespoons sago (kids love more sago in their ginataan)
1 cup sugar or add more depending your sweet tooth

Optional ingredients include tapioca balls which I didn’t add because of my preference to saba, langka, sago and kamote in my ginataan.

Directions

1. Prepare the coconut coconut cream and milk following instructions from Extracting Coconut Cream and Coconut Milk. (For those overseas, you can buy a can of coconut milk and coconut cream at your local grocery similar to the photo below)

Set aside 1 cup of thick coconut milk (first press) and 2 cups of coconut milk.

2. Boil coconut milk. Add sago, gabi or ube.

3. Cook until half-done.

4. Add the bananas, camote and nangka.

5. Blend in sugar.

6. Pour thick coconut cream (first press) before removing.

7. Cook until done.

I like my ginataan to have thick yet runny consistency.——————

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Chicken Cannelloni

noemi — Tue, 04 Jan 2011 16:53:08 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.
This recipe came from my sister, Lorna who modified it many times. I forgot to take a close-up photo of the Cannelloni dish but it’s the rectangular pyrex on the table. The great thing about Cannelloni is that I can prepare it a day before , freeze it and heat it on Christmas Day itself. It takes the stress away from cooking so many dishes in one day.

Cannelloni usually refers to rectangular pasta sheets that are rolled with a filling. However, sometimes the pasta dough is replaced with a cooked crepe, generally 3 to 4 inches in length and once rolled, one inch in diameter. After cooking the crepe (or boiling the pasta), it is typically filled with a savory stuffing which may include ricotta cheese, spinach, and various meats. It is then covered with a sauce, typically classic tomato or bechamel sauce, although many variations exist.

(wikipedia)

My Cannelloni version uses Bechamel sauce, chicken and ready made pasta as shown below:

Let me now share with you this very tasty dish that will surely make your family and relatives rave on your cooking skills.

My recipes can be used only for your personal use and cannot be posted in your website, blog or any other site, form (magazine, newspapers etc) or any other means. A link is appreciated though.

Procedure

Buy a box of Cannelloni pasta (photo shown above and can be bought at Rustan’s Supermarket). If you can’t find a box of Cannelloni Pasta, see below for the substitute pasta.

1 . Prepare Filling

1 kilo Chicken breast, boiled , flaked and chopped finely (set aside chicken broth)
1 can Ma Ling Luncheon Meat, grated
1 small can Liver spread
1/2 cup or (1/2 bar) butter
2 heads garlic, minced
1 small onion, chopped

2. Prepare Bechamel Sauce.

3/4 cup (or 3/4 bar) buter
1/4 cup + 2 Tablespoons all-purpose flour
3 cup chicken broth
2 (8 oz) cans or 2 cups evaporated milk
1 onion, chopped

(a) Melt butter in heavy pan. Cook onions until transparent.

(b) All at once, add flour and mix well with a wire whisk or wooden spoon.
(c) Slowly add broth, making sure that (b) is mixed wel with (c). Then add milk.
(d) Cook until thick. Don’t forget to lower fire when sauce is about to thicken.

(e) Season with salt and pepper.

3. Melt butter in kawali. Put in garlic and summer until light brown. Add onion and cook until transparent. Add chicken meat, luncheon meat, and liver spread. Add Bechamel sauce. Season with salt and pepper. Set Aside.

To assemble

1. Grease pyrex with oil or butter.
2. Pour enough Bechamel sauce on the pyrex dish enough to cover the bottom
3. Slowly add the filling into the cannelloni pasta. Carefully add the pasta and line them up in the pyrex dish until the whole pyrex is filled up to one layer of the pasta.
4. Pour the rest of the sauce just enough to cover the pasta.
5. Top with grated cheese.
6. Bake at 450 F for 20- 30 minutes. Or Freeze when mixture has cooled. Defrost in refrigerator or room temperature 3 hours before baking.

If you can’t find the Cannelloni Pasta, here is a substitue

1. Use large wonton wrappers.

2. Boil water. Add a little oil.

3. Use 2 wrappers at a time. When cooked, lift with slotted spoon.

4. Lie them on kitchen towels.

5. To assemble: Roll wonton wrapper with filling and line up in pyrex. Pour 1/2 of sauce, Repeat procedure until you have 2 layers on the pyrex dish (unlike the original cannelloni dough). Pour rest of the sauce. Top with grated cheese.——————

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Embutido Recipe (Filipino Style Meatloaf)

noemi — Fri, 31 Dec 2010 01:31:18 +0000

Dear readers,

I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.

Here is my Embutido recipe.

Ingredients

2 pieces red pepper, minced finely
3 kilos ground lean pork
2 pieces carrot, grated finely
1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
6 eggs, beaten
200 grams raisins
300 grams pickle relish
3 onions, minced
1 1/2 tablespoon minced garlic
1 1/2 teaspoons ground black pepper
3 1/2 Tablespoons fine salt
7 1/2 Tablespoon sugar
2 1/2 Tablespoon worcestershire saice
3/4 cup cornstarch

Garnishing

3 eggs hardboiled
5 pieces hotdog
4 pieces Vienna sausage

Procedure

1. Combine all the ingredients except the garnishings.

2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.

3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.

4. Make a rectangular well in the center.

4. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.

6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.

7. Seal both ends. Repeat with the remaining pork mixture.

8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.

Makes 18 rolls

Isn’t this one of the perfect dish for Noche Buena?——————

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Buko Fruit Salad

noemi — Wed, 29 Dec 2010 03:19:31 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.
New Year’s Eve noche buena must have a fruit salad on the dinner table. The most popular fruit salad is the Buko salad. The popularity of fruits during New Year’s Eve celebration is part of the tradition to bring in good luck, fortune and prosperity. Today, I will hie off to the grocery to buy ingredients for my fruit salad. Here is my recipe.

Ingredients
5 large cans of Del Monte Fruit Cocktail (Imported)
Grated Coconut meat from 10 buko (young coconut)
2 cans lychees
1 small bottle nata de coco (green)
1 small bottle nata de coco (red)
1 small bottle kaong (green)
1/4 kilo seedless grapes
3 small china apples , cubed
1/4 kilo seedless grapes
1 can condensed milk
2 packs Nestle Cream
1 can Peaches for topping
Few red or green cherries for topping

Fresh Buko, Nata de coco

Fruit Cocktail, Peaches

Procedure
1. Drain the fruits from the can for at least 2 hours. This is to prevent a soggy fruit salad.

2. When all the juices have been drained, mix all the fruits together in a bowl.

3. Add the condensed milk and cream till well blended.

4. Transfer to serving bowls and top with peaches and cherries.

5. Freeze or Refrigerate properly. (Buko spoils if not refrigerated or frozen. I prefer to freeze the rest of the buko salad if it isn’t eaten within the day.)

View photos of the Making of Buko Salad
——————

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Noche Buena Dish: Beef Pochero aka Cocido

noemi — Sat, 25 Dec 2010 10:43:25 +0000

Dear readers,

Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national dish of Spain. Brought to the shores through the Spanish conquistadores, it is a favorite dish at Filipino festive occasions. With extra ham from the noche buena, the pochero is one way of recycling left-over meats. This recipe is richly flavored by the ham bones and scrap ham simmered with the beef.

Pochero is an all time favorite Christmas dish but this year I failed to make it because we are not home for Christmas (long story)

Ingredients

1 kilo cubed beef (with some portions of fat)
1/2 kilo leftover ham bones
1/4 kilo scrap ham
8 to 10 cups water or enough to cover meat
4 medium potatoes, peeled and cut in half
4 Saba bananas, peeled, sliced in half
3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces
1 cup chick peas
1 head of cabbage quartered
1 Baguio pechay leaves separated

Procedure

1. Put beef, ham bones, and scrap ham in large casserole.
2. Pour enough water to cover.
3. Bring to a boil, then simmer until beef is almost tender, about 40 minutes
4. Add potatoes and bananas. Simmer until bananas and potatoes are almost tender, about 20 minutes
5. Stir in chorizo de bilbao and chick peas and continue simmering for another 10 minutes.
6. Add cabbage and pechay and let simmer until vegetables are cooked but still firm——————

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Pinoy Christmas Cooking by Chef Myrna Segismundo

noemi — Mon, 20 Dec 2010 13:44:15 +0000

Dear readers,

They featured three recipes: Fresh Mango Lumpia and Chocolate Eh recipe and Kaldereta and pastel de pollo.

Photo credit: ANC Talkback

The recipe looks simple. Check this recipe of the Pastel de Pollo which reminds me of the Chicken pastel I cook for Christmas.

1/2 cup butter
1/2 pc white onion, minced
1 kilo chicken, cut into stewing pieces
1/4 cup white wine
1/2 cup flour
1/2 cup Spanish sausage or chorizo sliced into 1/4-inch rings
1 can (145 gms) Vienna sausage or 1/2 cup hot dog, sliced into 1/4-inch rings
enough water or chicken stock/ broth to cover meat
1 pc potato, peeled and cubed
1 pc carrot, peeled and cubed
1/2 cup button mushrooms, drained
1/2 cup green olives, drained
salt and pepper, to taste
3-4 sheets fillo pastry brushed with melted butter

PROCEDURE
1) Preheat oven to 400°F.
2) In a preheated pot with butter, sauté onion over medium heat.
3) Add the chicken and brown all pieces. Add the wine and allow to simmer a minute or two. Remove pot from fire.
4) Dust chicken pieces with the flour, making sure to coat all pieces. Toss the mixture well.
5) Add both the sausages and the water or stock. Cook the mixture again and allow to simmer before adding the potato, carrot, mushrooms and olives.
6) Continue simmering until the vegetables are cooked and the liquid has slightly thickened. Season with salt and pepper.
7) Pour mixture into a pyrex dish and cover with pie pastry. Brush top with butter. Make slits on the top crust to help let the steam escape when baking.
Bake in the preheated oven for 10-15 minutes or until golden brown.

Remember to tune in to the replays on December 21, 1pm and on December 25, 5am and 10am so you can see how it is done by ?Chef Myrna Segismundo.

View the other recipes on Fresh Mango Lumpia and Chocolate Eh recipe and Kaldereta.——————

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Bam-i, Cebuano Pansit

noemi — Mon, 13 Dec 2010 09:45:08 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Bam-i is a noodle dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. It’s sad that my kids don’t really like the combination of the noodles. I think the taste is so divine and different from the usual pancit guisado. Timing is important so as not to overcook the egg noodles. Usually the vermicelli or sotanghon is cooked first before the egg noodles are added. I’ve innovated this recipe to include Filipino sausage which you can buy in the groceries. It gives a more smoky flavor to Bam-i.

Here is my recipe:

1/4 kilo vermicelli or sotanghon
1/4 kilo to 1 kilo pancit canton
1/4 kilo shrimp, diced
1/4 kilo pork , diced
1 chicken breast, –
4 small pieces filipino sausage, diced- Swiss brand usually carries this.
1 onion, diced
1/2 garlic head, macerated
Salt
soy sauce
8 pieces tenga ng daga (black ear fungus)

Preparation

1. Soak sotanghon in water. Cut with scissors.

2. Soak tenga ng daga. Cut into smaller pieces.

3. Choose very fresh shrimps. Strip skins and heads. Set aside shrimps. Pound skins and heads using a little hot water, Put these in a small cheesecloth (katsa) and squeeze to extract juice. Set aside.

4. Separate the fatty portions of pork from the lean parts. Cut lean parts into julienne strips. Meanwhile cut fatty pork into cubes, place in a little water, and let boil. Once water evaporates, let pork cook in its own fat until pork cubes look toasted. The fat is ready for the bam-i. Set aside .(You can do this just when you’re about to cook)

5. Boil Chicken breast in enough water that has been seasoned with salt. Shred chicken into thin elongated strips. Set aside broth.

Now let’s cook

1. Use a kawali. Put in your rendered fat (earlier) and pork cubes.

2. Add garlic; saute. Then, onions until transparent (Do not burn), the lean meat strips of pork which is allowed to cook and soften.

3. Add chicken breast pieces, shrimps, and filipino sausage. Let simmer.

4. Season with salt and then add tenga ng daga.

5. Add shrimp juice to taste. Let simmer.

6. Add sotanghon, drained, Cook for 2 minutes. Then add pancit canton, which should be broken in manageable lengths (not too short, though!).

7. Add chicken broth and water. You can also add some shrimp juice. The mixture should not be too dry nor too wet. Don’t let sotanghon stick to pan.

8. Season with lots of pepper!

9. Serve with crushed toasted garlic, onion leaves, eggs and parsely.

——————

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