Trendy and Classic favorites for Noche Buena 2019

Another Noche Buena is just around the corner as we prepare to usher in Christmas 2019 with this traditional midnight feast.

So, what's on the table for our Noche Buena 2019? It's trendy as well as the classic plus personal favorites!

No Noche Buena would be complete without the traditional Christmas Ham and Queso de Bola.

We got Purefoods Fiesta ham for the one we had from Iloilo Supermart was already "gone" days before.

We prefer Magnolia Edam cheese which is more palatable than the traditional queso de bola which is saltier and harder for our palates.

These two plus some loaf bread makes up the sandwich trio that makes our Noche Buena complete.

A personal favorite of mine is Tinapayan's Stollen Bread which is a German classic Christmas bread.

The best way to describe it is it is the bread version of a fruit cake for it has dried fruits filling and it is topped with confectioners sugar.

A mix between a native delicacy and a modern bread is this chiffon style bibingka which if I'm not mistaken is from Cesyl's in Pavia.

It's a far cry from the native bibingka we know but still a delicious addition to any occasion.

On the trendy side is the jiggly, fluffy and mouth-watering sponge cake from Jim's Recipe which just opened a few days ago at SM City Iloilo. Read more about JIM'S RECIPE.

More carbs for Noche Buena as we had a Tuna, Spinach and Mushroom Penne Pasta with lots of melted cheese (yummy!). It was a ready-made bottled sauce we got from The Marketplace at Festive Walk days ago.

Using the other half of the Penne pasta, we made some Chicken Salad - pineapples, chicken, relish, carrots, cheese and lots of chicken strips.

I really can't remember the last time we served Valenciana, a classic Ilonggo favorite, during Noche Buena. It is usually during fiestas and other occasion plus whe times we just feel like it... but never during this midnight feast.

My mother's ultimate favorite and usual request - Tinapayan Crema de Fruta. And she finished half of it in the long run, as usual.

How about some Buko Salad with mixed fruits (cocktail) and sweet corn? I like this frozen so it cam be eaten as a very chunky ice cream!

Some chocolates on the side - Caramel-filled Cadbury and whiskey filled bonbons which I bought in HongKong last time.

Screamong for attention is this populat Ibos and ripe Mangoes combo for some native flair.

More fruits - apples and pears we bought from out last minute shopping at S&R for the hopes of scoring some Buy 1 Take 1 stuff but to no avail.

A pair of Welch's Sparkling juices - white and red grapes complete our simple but trendy and classic Noche Buena!

Have a meaningful and delectable CHRISTMAS!

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper. Boil until the squid is cooked. Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

FLAVOURS OF ILOILO

Search This Blog