Pinoy Food | Free Filipino Food Recipes » Noche Buena

Noche Buena Dish: Beef Pochero aka Cocido

noemi — Fri, 20 Nov 2009 11:43:25 +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.

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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Embutido Recipe (Filipino Style Meatloaf)

noemi — Thu, 05 Nov 2009 01:31:18 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Are you planning your noche buena menu this early? Well I usually plan mine as early as November. Every Christmas, 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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Bam-i, Cebuano Pansit

noemi — Sun, 09 Aug 2009 09:45:08 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.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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Ginataan

noemi — Mon, 18 May 2009 10:53:36 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.
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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Noche Buena Dish: Majestic Chinese Ham

noemi — Tue, 30 Dec 2008 02:46:57 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.
Noche Buena is never complete without the traditional chinese Ham. I always choose Majestic Ham because it isn’t too salty for me. The secret to their moist, mouthwatering ham products is in their curing process. Their hams are cured in oak barrels, aged for full flavor, and seasoned with select spices before being cooked to perfection. It’s my preference, of course especially since they are so established with 70 years of curing and cooking ham to perfection under their belt.

The common glaze used is pineapple but this time, I used Apple-cinnamon glaze.

Here’s the recipe for Chinese Ham with Apple Cinnamon Glaze:

Ingredients
1 2 to 3 kilos Chinese Cooked Ham
2 cups Apple Juice
1/4 cup cherry brandy
1 1/2 cups brown sugar
1 medium apple , chopped
2 pieces bay leaf
1 tsp cinnamon powder
slices of green and red cherries
toasted cashew nuts
celery leaves

Procedure

1. Preheat oven to 375 F
2. Place chinese ham in oven proof dish. Set aside
3. Combine apple juice, chopped apple, brown sugar, brandy, cinnamon powder and bay leaf.
4. Stir until brown sugar dissolves.
5. Pour on ham and bake for 20 minutes basting with marinade once in a while.
6. Arrange baked Chinese Ham in a serving platter.
7. Boil Extra sauce until thick.
8. Pour apple glaze on top.
9. Garnish with slices of apples, celery leaves, cashew nuts and red cherries——————

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Buko Fruit Salad

noemi — Sun, 28 Dec 2008 03:19:31 +0000

Dear readers,

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- Season’s Greetings From Pinoy Food Blog

noemi — Thu, 25 Dec 2008 12:35:40 +0000

Dear readers,

To all the 1600 plus readers and subscribers of Pinoy Food Blog, I am grateful for your visit. I hope you have somehow gotten a few tips from my family’s Food Blog. I am amazed at the growth of this blog and at first I wasn’t that diligent in updating this blog. However, when I saw the growth of subscribers, I paid more attention. It is a good feeling to share old fashion tradition, treasured recipes and tips from me to you.

My family and I would like to wish you all the best of the season whether you celebrate Christmas or not. From our home to your home, I want to spread some cheer through our Noche Buena.

Noche buena fare is simple and light. We had Cheese Fondue, Majestic Ham, Sparking Grape juice, Hot Tsokolate, Apple Pie, Suman sa Ibus, Queso de Bola.

As you can see, our noche buena is a combination of Filipino and western cuisine.

How was your noche buena? Share your dishes here.

Have a Merry Christmas or Happy Holidays! Here are a few Philippine Christmas songs for your noche buena.

——————

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Hot Chocolate Drink From Tablea Tsokolate

noemi — Wed, 24 Dec 2008 01:07:37 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Our Noche Buena is never complete without the hot tsokolate made from the native Tablea (cacao chocolate). I often visited my great grandmother in Cebu and her past time involved making tablea. The fragrant aroma is something that can never replace all those Starbucks frapucciono or chocolate drinks from fancy coffee shops. However, tablea is best prepared using a batirol and a tsokolatera so the consistency is smooth. A batirol is a wooden whisk used to mix tablea (a block of pure cocoa) and water into a thick, grainy, hot chocolate drink. The tablea and water are mixed in a cast-iron pitcher called a tsokolatera. Like a kawali or wok, a tsokolatera (Chocolatera or Chocolate Pot) performs better as it ages.

I made a cup of hot chocolate drink the other day with my trusty helper, Diding. Here is the proportion.

1. For every 1 pure tablea (no sugar or milk added), combine with 1 cup water (225 ml).

When you buy tablea at the supermarkets, read the fine print at the back to check if it is really pure tablea and does not contain sugar or milk powder

2. Add the tablea and water to the tsokolatera. Don’t add milk or sugar.

3. Once the chocolate mixture starts to boil, swirl the batirol with the palms of your hand. If it gets too hot, just twirl the batirol. Lower the flame as it starts to foam.

Using the batirol to mix the chocolate will ensure smooth consistency of your drink

4. Continue mixing for 15-30 minutes depending if you like the consistency to be medium thick or thick.

Remember tablea is not instant chocolate so don’t expect consistency to occur in just 10 minutes

5. Once ready, pour into cups. Mix sugar and milk as desired. Serve with suman sa ibus or Suman Flavored with Ginger. Dipping my suman into the chocolate drink is absolutely perfect and nothing beats the aroma of hot tsokolate.

As a variation. mix half of the hot chocolate drink with 1/2 cup of brewed coffee. My daughter loves this combination.

Where to Buy Batirol and Chocolatera (Chocolate Pot)

Farm in Deli
Contact (632)850-8000 or (63)-916-514-4245

Check out the photos of Making Hot Tsokolate from Tablea

——————

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Beer Sauce for Noche Buena Fiesta Ham

lauren — Mon, 22 Dec 2008 05:51:17 +0000

Dear readers,

by Lauren

I hosted the Man Blog Christmas party at our house this year and I decided to prepare fiesta ham so it would really feel like a Christmas dinner. I didn’t want to use the pre-packaged sauce that came with the ham so I looked around the Internet for a simple ham sauce recipe I can make on my own. Eventually, I came across a recipe for a beer sauce that I modified a little bit. The beer sauce turned out to be a huge hit among my friends. By the time the party was wrapping up, the ham was completely gone – pineapple garnish, sauce and all!

I still need to make a couple of adjustments to the recipe; I think it needs more sugar and more beer. But this is the beer sauce recipe I used for the Christmas party.

Beer Sauce for Fiesta Ham

1/4 cup firmly-packed brown sugar
1 1/2 Tablespoons cornstarch
1/8 teaspoon salt
1 cup beer
1/4 cup raisins, cut in halves
1/2 teaspoon cloves (reduce if you don’t want it too spicy)
1/4 teaspoon cinnamon
1 Tablespoon butter

Melt the cornstarch in water. Combine brown sugar, cornstarch, and salt in a saucepan. Stir in beer and raisins. Slowly mix in cloves and cinnamon to taste. Cook for ten minutes, then stir in butter. Serve the sauce very hot!

——————

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Chicken Cannelloni

noemi — Sat, 06 Dec 2008 02:53:08 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.
One of the dishes I prepared for our last Christmas day lunch in our old home in Makati in the year 2005 was Chicken Cannelloni. The young ones particularly raved the rich creamy Chicken Cannelloni. The 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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