What’s your favorite Christmas dish?
Pasko na! It’s Christmas!
My husband and I love bibingka and puto bungbong, fresh and steaming hot!
We both crave our favorite dishes even when it’s not Christmas.
What’s your favorite Christmas dish?
[Photos: dessertcomesfirst; pic2]
Tags: Christmas, favorite Christmas dishes, puto bungbong, bibingka
16 Comments
Great photo of bibingka. I love bibingka and puto bumbong all-year round as well, but generally prefer to eat them during Christmas to keep them “special.” =)
I’m drooling over those photos of bibingka and puto bumbong! Oooops got my ketboards wet now! Sarap naman ng hitsura ng tsibug na yan! Paskong-pasko! I might try making those when I go home from work tonight. I’ll try with whatever ingredients I can gather from our local Pinoy store here, to come as close to our native bibingka and puto bumbong taste. Paborito ko rin yan! Add queso de bola and chinese ham with hot pan de sal to go with kapeng barako or salabat after the “Simbang gabi”. My mom’s usual Christmas
contribution to our clan gathering was Pansit Molo and Arroz Valenciana which I will lovivngly try to make this Christmas in her honor.
i love cooking. when i was still working in pinas for a japanese shipping firm,i have left my family bak in the states. to kill the time, if i am not travelling, during the weekend i enrolled with sylvia reynoso cooking school. it was fun and i learned a lot. i took it w/me back to the states when my contract expired and i did not renew it. now that i am semi-retired, i am doing some cooking for friends (not full scale catering) they order some of my specialties. (i wish i cud show u pics)for tomorrow here are the items i am making which is also my favourite:
1). kalamay na pirurutong (black gloutinous rice) cooked in coconut milk then deep fried in coconut oil with panutcha as sweetener topped with latik and garnish w/fresh coconut.
2). puto bumbong (not colored with food coloring) cooked with grounded gloutinous rice and hawaiian purple taro ($2.99 lb) steamed in a bumbong, glazed with butter and freshly grated coconut.
3.) buko-pandan, made with freshly grated young coconut(from the shell) not the frozen one. with green small tapioca balls (sago) and green chinese gelatin (canned) with pandamous oil and coconut milk and honey for sweetness.
Here’s my original recipe that you asked for the Italian cum Pinoy menu:
PASTANGHON
1 bag of sotanghon (1/2 lb)
1 bag of frozen seafood mix
1 cup shrimp, shelled and devein (tail on)
1 cup onions (diced)
1/2 cup garlic (minced)
3 cups tomatoes (diced and peeled)
1 can basil tomato sauce
4 leaves of bay leaf
1 tablespoon of oregano
1/2 cup olive oil (virgin or not, it’s ok)
1/4 cup canola oil
1 teaspoon grounded black pepper
salt to taste
PROCEDURE:
1. Soak the sotanghon in luke warm water for 5 mins only (not longer than that)then drain, donot cut the sotanghon. Then wash the frozen seafood mix in hot water from the faucet.see to it that the bubbles from the frozen mix has been cleared. you are removing the preservative when these mix was frozen. drain.
2. in a big wok,heat the olive oil and canola oil, when properly heated, drop the garlic, then stir fry until brown. remove a portion of it, save and leave in the wok some garlic. then drop the seafood mix and shrimp.
3. drop the onions, then stir until semi cooked, then drop the tomatoes.cook for a few minutes, when already showing tenderness, pour the can of tomatoe basil and from the can, fill it with hot water from the faucet and mix with stuff in the wok then simmer.
4. when the sauce is simmering, drop the bay leaf, oregano, pepper and salt to taste. put a pinch of sugar (in place of MSG)
5. when the sauce with the mix is simmering slowly, drop the sotanghon and mix a little bit, then turn off the heat. donot overcook.
WITH THE REMAINING FRIED GARLIC, SPRINKLE ON TOP AND SERVE IMMEDIATELY WITH FRENCH BREAD OR PANDESAL.
Enjoy and tell me about it afterwards!
NoyPetes – oh yeah… queso de bola and pandesal, of course. i miss the midnight masses, especially because of the snacks after
. Is your mom Ilonggo? Coz they do make a mean arroz valenciana, super tendious to make too, but oh boy.
Mel- since your comment’s posted for all to see, I am taking the liberty of making a new post advertising your pastanghon. that’s very ingenious with the sotanghon and tomato sauce. I’ve never been a good cook, see, so I’ve just stuck to some sort of sauteing or soup for sotanghon. I shall tell you how this turns out, you bet!
we should have recipe-swapping, you guys!
Mel- where did you get/buy your bungbong?!
Uy, sarap naman yang pastanghon na yan! I’ve not tried sotanghon with tomato sauce either.
My favorite Christmas (and anytime) fiesta dish is fruit salad! Lalo na yung may buko at macapuno, yum!
yummmmmmm
Grace,
Both of my parents are Ilonggos from Negros Occidental. I was born in Bacolod City. Pancit Molo and Arroz Velenciana is what I remember from my late mom’s Christmas menu.
Hi everybody!
I am a dutch woman, living in Germany, and I am writing to ask your help!
My brother married a beautiful phillipin lady this autum, and this will be her first christmas far away from her family. They will be celebrating christmas here with us, and I want to cook at least one special dish (starter or dessert) for her. Can anybody advice? we only have an general asian store here where I live, so many ingredient might not be available. I looked at the recepies posted here, but for a novice like me, they are rather complicated (mostly because I have no knowlege of the ingredients…) Would be great if you could send me some ideas.
Thanks a lot in advance and have a great Christmas this year!
Marie-Louise
Hi Marie-Louise,
We’re glad you could stop by our site. I have a very simple recipe for fruit salad. It’s a dessert that you can make ahead and keep in the refrigerator or freezer.
Here it is:
1 can (8 oz.) Nestle table cream
1 can sweetened condensed milk
2 cans (15 or 17 oz.) fruit cocktail (Del Monte brand), drained
1/2 cup cubed Cheddar cheese (optional)
Mix everything and chill before serving. You can use less condensed milk if you prefer a less sweet taste. Other ingredients you can add, if you can find them, are sweet kaong (sugar palm fruit), macapuno (a sweet coconut variety) and strips of young coconut meat. But the basic recipe by itself is already very good and easy.
Give our regards to your sister-in-law. And merry Christmas to you too!
[...] Filipinos do celebrate Christmas differently, as we’ve been saying here at FS. Aside from the yummy delicacies that we load our tables with, and the other traditions/symbols we blogged about, what other Christmas traditions does your family have? [...]
Noypetes, diin ka sa Negros? I was born in Fabrica..
Mary Grace and Noypetes – small world I was born in Escalante and I grew up mostly in Toboso, where my father’s family was. Boy, I still remember eating freshly caugh fish everyday, stewed/boiled in tomatoes and malunggay.
I love to eat puto bumbong and bibingka. I can only eat that whenever i am in manila at via mare because walang ganyan dito sa mindanao. I am interested to learn how to cook it. Any idea where I could have the short courses on pto bumbong and bibingka? Thanks
Hi I would like to know how to make the puto bungbong and bibingka for christmas. I miss the bibingka and I haven’t tasted the puto bungbong yet. Because we never experienced it in mindanao before. But now that I heard it so much in TV how popular it is in Manila, I’m curious. I would like to learn how to cook it. Please, if you could give me a recipe and instructions how to do it, I would really appreciate it. Thank you very much….