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5 Easy Recipes Worthy Of Your Noche Buena Table

Think you need another dish for Noche Buena, even though you already have 7? Looking for a quick dessert to add to your menu? Why not brag and say you actually cooked instead of ordering out? Check out some recipes from our vault of festive dishes.

CRISPY ASIAN STYLE ROAST PORK

  • 1-1.5 kilos boneless pork belly, skin on
  • 1 liter boiling water
  • 1 tbsp rock salt
  • 1 tbsp sesame oil

?For the marinade:

  • 2 tbsp Japanese miso paste (light brown in color)
  • 2 tsp five spice powder
  • 1 tsp oyster sauce
  • 1 tbsp garlic powder
  • 1 tbsp brown or washed sugar

1. Place pork belly, skin-side up, on a wire rack over the sink. Prick the skin then scald with boiling water. Pat thoroughly dry with paper towels and place in the refrigerator and leave uncovered overnight. 

2. Remove pork from the refrigerator and place, skin side up, on a chopping board. Using the tip of a sharp knife, stab the pork skin repeatedly until the surface is covered with holes, being careful not to go all the way through. Turn the pork belly and make cuts about 2 centimeters apart and 1 centimeter deep. Rub pork skin with rock salt and massage with sesame oil.

3. Place pork belly with the skin side up on a wire rack. Place wire rack over a tray to catch any drips. Combine marinade ingredients and rub evenly over the flesh side of the pork.

4. Preheat oven to 3000F/1500C. Transfer pork and wire rack to a roasting pan. Roast for 1 1⁄2–2 hours. Increase the oven temperature to 3750F/1900C and continue roasting until the skin of the pork belly becomes crispy.

5. Remove pork from oven and allow to rest, uncovered, in a warm place for 15 minutes. Cut into desired serving sizes. Roasted veggies may be served on the side. You may also serve bagnet-style by deep frying cooled roast pork with the skin side down.  

 

 

MOUSSAKA

  • 2-3 pcs eggplant, thinly sliced lengthwise then cut in half crosswise
  • 2-3 pc zucchini, thinly sliced lengthwise then cut in half crosswise
  • 4 tbsp oil, butter or margarine
  • 1 tbsp chopped garlic
  • 2 medium sized onions, chopped
  • ¼ kilo ground beef
  • 2 tbsp tomato paste
  • ½ cup tomato sauce
  • 4 tbsp white wine
  • 1 tbsp paprika
  • Salt and pepper, to taste                                                      

For the white sauce:

  • 4 tbsp butter or margarine
  • 4 tbsp MAYA All-Purpose Flour
  • Salt and pepper, to taste
  • 3 cups milk
  • 4 egg yolks, slightly beaten
  • 3 tbsp grated parmesan cheese

For the topping:

  • 1 cup crumbled feta cheese
  • Chopped parsley, as needed

1. Grill eggplant and zucchini slices until cooked. Set aside.

2. Heat oil in a sauce pot. Sauté garlic and onions before adding the beef. Once beef is cooked, add all the other ingredients and stir. Set aside.

3. Over low heat, melt butter in a pan, add in flour and stir to form a roux. Season with salt and pepper. Pour in milk gradually and continue stirring to prevent lumps.

4. When the mixture starts to boil, lower the flame and pour part of the hot mixture to the slightly beaten egg yolks and then pour the egg yolk mixture to the pan. Add grated Parmesan cheese. Cook until thick. Adjust seasoning if necessary.

5. To assemble, put two eggplant slices side by side on a plate. Arrange two zucchini slices perpendicularly on top of the eggplant slices. Top with white sauce then the meat mixture. Top again with eggplant, zucchini slices, white sauce and meat mixture in the same manner. Sprinkle crumbled feta cheese on top and garnish with chopped parsley.

 

 

CHICKEN EGG ROULADE WITH MUSTARD CREAM SAUCE

  • 5-6 pcs chicken breast fillet, thinly sliced into sheets
  • ¼ cup light soy sauce

For the mustard cream sauce:

  • ¼ cup white wine
  • 1 tbsp chopped shallots
  • 1-2 tbsp white pepper
  • 2-3 tsp fresh tarragon
  • 1 pc bay leaf, crushed
  • ¼ cup all-purpose cream
  • 1 tbsp horseradish mustard

For the egg filling:

  • 2 tbsp cooking oil
  • 2 cloves garlic, minced
  • 1 onion, minced
  • 1 tbsp minced red bell pepper
  • 1 tbsp minced green bell pepper
  • 250 g ground pork
  • 1 tbsp pickle relish
  • Salt and pepper, to taste
  • 5 pcs eggs, hardboiled, shelled and cut into halves
  • 1 tbsp MAYA Cornstarch                                                    
  • MAYA All-Purpose Flour, as needed for dredging                 
  • 2 eggs, beaten
  • Panko bread crumbs
  • Chopped parsley
  • Oil for deep frying

1. Marinate breast fillets in soy sauce for at least 30 minutes. Set aside.

2. In a sauce pot, combine white wine, shallots, white pepper, tarragon and bay leaf and cook until reduced to about 2 tablespoons. Stir in cream and mustard. Remove from heat and set aside.

3. In a pan, heat oil and sauté garlic, onion and peppers until limp. Add ground pork. Once cooked, add pickle relish, salt and pepper. Cook for another 3 minutes. Turn off fire and cool slightly.

4. Scoop out the egg yolks and mash them then chop the egg whites. Add everything to the cooked pork and mix until combined.

5. Get one chicken fillet sheet and lay it on a plate or chopping board. Fill with 1/3 cup of egg filling and roll tightly. Repeat process for all the chicken fillet sheets. Dredge the roulades in flour then dip in beaten egg yolks. Roll in the mixture of panko bread crumbs and parsley.

6. Deep fry over low heat until cooked all the way through. Cool before slicing. Serve with sauce on the side.

 

 

SHRIMP CANAPES

For the herbed butter:

  • 1 cup butter, softened
  • 2-3 tbsp chopped parsley
  • 1 tbsp chopped garlic
  • 2 tsp chopped dill
  • Salt and pepper, to taste
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 300 g shrimps, skinned and deveined with tail intact
  • 2 tsp finely chopped parsley
  • 1-2 tsp finely chopped dill                                           
  • Baguette slices, as needed
  • Alfalfa sprouts, optional for garnish

1. In a bowl, combine all ingredients for the herbed butter. Once blended, spread on top of baguette slices. Toast bread in a preheated 3500F/1750C oven for 15-20 minutes.

2. While toasting the bread, heat butter and olive oil in a pan. Add the garlic, parsley and dill. Add the shrimps and remove from heat once they become pink.

3. Top each baguette slice with alfalfa sprouts and one piece of shrimp.

 

 

COFFEE JELLY

  • 1 pack unflavored gelatin
  • 3 cups brewed coffee

For the whipped cream:

  • ½ pack all-purpose cream, chilled
  • ¼ cup powdered sugar

For the caramel:

  • ½ cup white sugar
  • ¼ cup butter
  • ½ pack all-purpose cream, at room temperature                                         

1. Heat together gelatin and brewed coffee until gelatin powder is completely dissolved. Put in desired pan. Chill until set. Cut into small cubes or shred into strings.

2. In a bowl, whip cream with powdered sugar until stiff. Chill.

3. In a saucepan, melt sugar over low heat. Stir in butter and remaining cream. Cook until thick.

4. Assemble coffee jelly cubes in desired serving glass. Top with whipped and caramel sauce. Serve immediately.

 

Photography by Stan Ong 

Additional food styling by Tina Diaz