image credits: ravemastershun

When it comes to food, we Filipinos got one of the strongest traditions and recipes for that. I've been brought up as a pinoy kid. I'm already fat even before and because of my lola's cooking (lola is grandma in english), I can't even control what I eat because it was really delicious. I grew up here in Manila but in other parts of the Philippines you can see more pinoys (slang word for Filipino) that accustomed food with feasts, birthdays, weddings and more in a much larger scale. Because Filipino traditions are really great to share to our fellow neighboring countries, I've compiled a list of Christmas recipes that you should try this coming season of giving.

Pancit Bihon Guisado

image credit: Ramon2012

A noodle dish, that was influenced by the Chinese and was one of the popular party foods here in the Philippines.

Ingredients:

1 lb pancit bihon (Rice Noodles)

1/2 lb pork, cut into small thin slices

1/2 lb chicken, cooked, deboned, and cut into thin slices

1/8 lb peapods or snow pea

1 cup carrot

1/2 small cabbage, chopped

1 cup celery leaves, chopped finely

1 medium sized onion, chopped

1/2 tbsp garlic, minced

1 pc chicken cube

5 tbsp soy sauce

3 to 4 cups water

Directions:

In a large pot, Saute the garlic and onion

Add the pork and chicken then let cook for 2 minutes

Add the chicken cube and water then simmer for 15 minutes

Put in the carrots, peapod, cabbage, and celery leaves and simmer for a few minutes

Remove all the ingredients in the pot except for the liquid and set them aside

In the pot with the liquid in, add the soy sauce and mix well

Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely

Put-in the vegetables and meat that were previously cooked and simmer for a minute or two

Serve hot. Share and enjoy!

source: http://panlasangpinoy.com/2009/03/10/pancit-guisado/

Puto Bumbong

image credit: Roberto Verzo

Puto Bumbong is a purple-colored glutinous rice stick treat that is prepared using bamboo tubes and streamed until done. This is most commonly prepared during Christmas.

Ingredients:

1 cup glutinous rice

2 tsp purple food color (ube)

2 cups water

panutsa (sugar cane sweet) or mascuvado (raw sugar)

Kitchen Utensils:

Knife

Muslin cloth

Sifter or strainer

2 pcs bamboo tube (bumbong)

Steamer for making puto

Directions:

Soak glutinous rice in water overnight.

Grind the soaked rice.

Mix food color while the glutinous rice is being ground.

Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid.

Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.

Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.

The rice flour for making puto bumbong is now ready to cook.

Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.

Steam rice flour in the bamboo tubes for 10 minutes.

Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.

Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets) or 1 tbsp. of mascuvado (raw Sugar)

Add a small amount of grated coconut before serving.

Source: http://www.pinoyrecipe.net/filipino-puto-bumbong-recipe/

Bibingka

image credit: MySweetThing

Bibingka is a type of rice cake originated here in the Philippines and like Puto Bumbong it's one of the foods that you'll see in Christmas.

Ingredients:

2 cups rice flour

1/2 cup glutinous rice flour

1 tablespoon baking powder

3/4 cup sugar, more for sprinkling on top of the cakes

3 eggs, lightly beaten

1-1/2 cup coconut milk

1/3 cup butter, melted, and more for brushing banana leaves and cakes

4 pieces banana leaves cut into 8-inch circles

1 salted egg, sliced into 1/4-inch-thick slices

1 tablespoon sugar

2 tablespoons grated coconut (optional)

2 tablespoons grated Edam cheese (optional)

Directions:

Preheat the oven to 350 degrees F.

Combine rice flour, glutinous rice flour, baking powder, and sugar in a bowl. Add eggs, coconut milk, and butter. Beat by hand until just blended. Do not overbeat the batter.

Line four tart pans or ramekins with banana leaves and brush the leaves with butter.

Pour the rice batter equally into the four pans or ramekins. Lay slices of salted egg on top and set the cakes on the top rack of the oven. Bake until the cake is cooked through, 20 to 25 minutes. Take the cakes out of the oven and brush the top with butter. Turn the broiler to low and broil the cakes to brown the top for about a few minutes.

Serve the cakes warm. Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated Edam cheese.

source:http://blog.junbelen.com/2010/12/20/feeling-sentimental-and-how-to-make-bibingka-christmas-rice-cakes/

Leche Flan (Caramel Custard)

image credit: snapblitz

This is a popular dessert served in special occasions. Leche Flan or Caramel Custard has a richer taste in Filipino versions than other variations that you can find with other countries.

Ingredients:

1 cup light brown sugar

1/4 cup water

10-12 egg yolks

1 tablespoon vanilla extract

1 can condensed milk

1 can evaporated milk (or use regular milk)

Directions:

Preheat the oven to 350°F.

Place sugar and water in a small pot and turn heat on high. Mix thoroughly until the sugar dissolves and the mixture turns into a liquid caramel.

In the meantime, place the egg yolks, condensed milk, evaporated milk and vanilla in a large bowl then mix well using a hand blender.

Spread the liquid caramel evenly on the bottom of your flan mold. Wait about 5 minutes until the liquid caramel hardens, then through a fine sieve or strainer, pour the egg yolk and milk mixture on top of the caramel in the mold.

Place mold in a roasting pan and add hot water until it reaches halfway up the side of the mold. Bake for 40-50 minutes until flan is firm. Let the flan cool, then run a knife around the mold and turn upside down onto a serving plate. The caramel mixture should be flowing over top the flan.

source:http://www.wishfulchef.com/2011/12/leche-flan/

Fruit Salad

image credit: hussain9

Another great Filipino dessert that is commonly served in special occasions like Christmas. It's a mix of mixed fruits with condensed milk and cream.

Ingredients:

1 – 10 oz jar maraschino cherries without stems

3 – 30 oz cans fruit cocktail (or 1 – #10 can)

1 – 20 oz can pineapple chunks

1 – 15 oz can mandarin orange segments

1/2 – 12 oz jar coconut sport (aka macapuno)*

1/2 – 12 oz jar sugar palm fruit (aka kaong)*

1/2 – 12 oz jar pineapple gel (aka nata de pina) and/or coconut gel (aka nata de coco)*

1 – 8 oz pkg. cream cheese, room temperature

1/2 – 14 oz can sweetened condensed milk

1/2 – 12 oz jar or can of jackfruit (aka langka) in syrup*

*can be found in most Filipino or Asian grocery stores

Directions:

Drain & rinse the cherries, drain all fruits except the jackfruit. Set aside.

Blend the jackfruit and liquid in a food processor until smooth. Add the cream cheese and sweetened condensed milk, process until smooth.

Transfer the jackfruit-dairy mixture into a large mixing bowl. Gently stir in the rest of the drained fruits. Mix until all the fruit is coated in the creamy, white mixture.

Chill for several hours or overnight. Serve cold. Refrigerate leftovers promptly.

source:http://marloelaine.com/fabulous-filipino-fruit-salad