Ang Pasko sa bawat tahanang Pilipino ay ang pinakamasaya at makulay sa buong taon. Hindi mawawala ang mga traditional na pagkain gaya ng Bibingka, Hamon, Keso de bola, Puto Bumbong, Tsokolate, Kastanyas, Lechon, Morcon, Embutido at marami pang iba.
What every Filipino looks forward to is Noche Buena – a grand family dinner after midnight mass. Families and friends gather to share a delightful meal. They prepare their specialty food from the family Christmas recipe collections. Children do “mano,” which is bringing their forehead to the hand of an elderly person. We then have gift giving, singing and catching up with the clan.
Here are some of my family Christmas recipes that I personally prepare for the family. Maligayang Pasko at Mabuhay ang Pamilyang Pilipino. My late aunt taught me how to cook miki-miki (eggnoodle soup). I grew-up helping her by rolling dough and making the dish. Now I am imparting to my kids what I learned from my elders.
- 4 cups all-purpose flour
- 6 whole eggs
- 2 mL salt
- ½ tsp powdered atsuete
- Mix flour, atsuete and salt together. Mound flour and make a well. Add the eggs.
- On a lightly floured surface, knead the dough for 10 minutes until it is smooth and elastic. Form into a ball.
- Cover with plastic wrap. Let it rest for 30 minutes. Divide the dough into six pieces to make handling easier.
- On a lightly floured surface, roll out the dough. Feed through the widest setting of the pasta machine rollers until edges form smooth line.
- Set machine to the narrowest setting. Repeat running until finest setting is reached. Cut pasta into lengths up to 10 inches. Feed length through cutter.
- 3 chicken breasts
- 1 clove garlic
- 1 onion, chopped
- 1 tbs powdered atsuete
- 2 celery stalks
- 1 carrot, julienned
- 200 grams sotaghon
- fish sauce
- salt and pepper to taste
- Make a chicken stock. Boil the chicken with peppercorn,bay leaves, half piece carrot, half stalk of celery and onion. Let it boil for 30 to 45 minutes. Flake the chicken. Strain the chicken stock to be used for the soup.
- Heat oil. Add atsuete powder. Sauté garlic and onion. Add chicken. Then add the chicken broth. Let it simmer and add sotanghon, carrot and celery. Let it simmer. Then add the fresh pasta when dinner is ready to be served. Season with salt and pepper.
Rice bibinka is a popular Christmas treat traditionally cooked by street vendors after the nine nights mass before Christmas. The cakes are cooked in banana leaves over hot coals.
But for us in Canada, we can still have this dish in the comfort of our homes by just baking and setting our oven to charbroil a few minutes before it is cooked to give an extra flavour and colour.
- 2 cups rice flour
- 5 tsp baking powder
- 5 tbs butter
- 2 cups white sugar
- 1 can coconut milk
- ½ cup 2% milk
- 6 whole eggs
- salted eggs
- grated cheese
- banana leaves
- Preheat oven to 350 degrees.
- Combine rice flour, baking powder and salt. Mix well.
- Melt butter, add whole eggs, coconut milk and 2% milk.
- Add the dry ingredients together. Mix well until the mixture is smooth.
- Arrange the pre-cut banana leaves on a cake pan.
- Pour the mixture on the pan.
- Bake for 25 minutes. Top with salted eggs and grated cheese.
- Brush with butter and sprinkle with sugar.
Christmas and New Year are not complete without pork hamonado. This dish is prepared like a typical ham, but it is not salty. It is marinated to enhance its flavour. It is sweetened with pineapple juice and glazed with pineapple chunks.
- 1 piece pork butt
- 1 can pineapple chunks
- 2 cups pineapple juice
- ½ cup brown sugar
- 6 tbs soy sauce
- 2 lemons
- 2 tbs cinnamon powder
- 6 pieces cinnamon cloves
- ¼ cup olive oil
- salt and pepper to taste
- In a mixing bowl combine the lemon, pineapple juice, sugar, soy sauce, cinnamon powder, cinnamon cloves, salt and pepper.
- Rub the marinade well in the meat. Make sure that it is entirely covered with the mixture. Marinate in the fridge for two days.
- Drain the marinade from the pork and set aside.
- Heat the pan and sear the pork until it turns light brown on all sides.
- Add the reserved marinade and cook in the oven until done.
- Thicken the dripping and use to glaze the hamonado.
- Garnish with pineapple slices and pomegranate.
Puto bumbong (rice cakes in bamboo tubes) are usually seen outside churches after hearing Simbang gabi. It is best paired with salabat or hot tsokolate. This Filipino delicacy is topped with freshly grated coconut, maskuvado sugar and butter and wrapped in banana leaves.
- 2 cups glutinous rice
- 1 cup red rice or pirurutong
- ¾ cup Jasmine rice
- Mix together the three kinds of rice. Rinse in cold water and soak overnight.
- Drain. Put in blender and add a little water to keep the blender running. Grind completely.
- Drain using cheese cloth for six hours. Transfer to a paper towel and form a ball until it is completely dry.
- Grate the mixture until it is powdery in texture. Now it is ready to put into the puto-bumbung maker.
Tsokolate beverage is the Filipino version of hot chocolate. It is made from pure chocolate tempered with milk and sugar. Manually whisk with a batidor until it is thick and frothy. This is best paired with our traditional Filipino desserts.
Christmas will never be complete without queso de bola (ball of cheese) coated with red wax. With its festive appearance; it is a favorite at Christmas time especially as part of our Noche Buena.