Pinoy Favorites for Noche Buena

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PASTA:
Baked Macaroni and Cheese

Creamy Bacon Carbonara

Squid Ball Pancit Guisado

Easy Lasagna

Meaty Spaghetti

DESSERT:
Buko Pandan Salad

Blueberry Graham Icebox Cake

Buko Salad Recipe

Crema De Fruta

No-Bake Cheesecake

PORK:
Turbo Lechon Belly

Pork Sisig Kapampangan

Patatim (Ilokano Style)

Dinakdakan (Pork Belly)

Braised Pork Belly

BEEF:
Bakareta

Baby Back Ribs

Kinamatisang Giniling na Baka

FISH/SEAFOOD:
Oven Grilled Stuffed Bangus

Grilled Stuffed Squid

Crispy Fried Calamares

Sweet and Sour Cream Dory

Chili Crab

CHICKEN:
Easy Chicken Cordon Bleu

Honey Garlic Chicken

Simple Roast Chicken

Chicken Asado

Chicken Lumpiang Shanghai

Easy Pork Stew

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Ingredients:
500 grams pork loin, sliced into strips
3 cups water
1 carrot, cut into strips
2 potatoes, cut into strips
1/2 cup green peas
4 cloves garlic, crushed
1 large onion, chopped
2 tablespoons cooking oil
1/2 teaspoon ground pepper
fish sauce or salt to taste

Procedures:
Part 1
1. In a pot, heat oil then saute garlic and onion.
2. Add pork meat and continue sauteing until color turns to light brown.
3. Pour water and simmer for 25 minutes or until pork is tender.
4. Add green peas, carrot and potatoes then simmer for 3 minutes. Seasoned with fish sauce and ground pepper according to taste.
5. Simmer for another 5 minutes or until sauce is reduced and thickened.
6. Transfer to serving plate and serve.

Easy Chicken Cordon Bleu

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Ingredients:
10 pieces chicken fillet
10 slices cheddar cheese
10 slices sweet ham, sliced halves
2 raw eggs, beaten
1/2 cup all-purpose flour
salt and pepper to taste
1 cup bread crumbs
Cooking oil for frying

Procedures:
Part 1
1. Pound the meat using meat pounder, season with salt and pepper.
2. Arrange ham and cheese over the meat and then roll, secure with a thread or toothpick.
4. Dredge the meat in flour, dip again in egg-milk mixture then roll in bread crumbs. Set aside.
5. Repeat the procedures for remaining slices.

Part 2
1. Deep fry over low heat for 15 minutes or until golden brown and tender. Drain.
2. Slice the chicken cordon bleu and arrange on a platter. Serve with dipping sauce.

Shrimp Carbonara

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Ingredients:
500 grams Fettucine noodles(or any desired pasta)
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
300 grams shrimps, pelled and deveined
1 red bell pepper, sliced
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon chopped spring onion(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. Fry shrimps until starts to turn pink. Remove and set aside.

Part 3
1. In a pan, heat oil and saute garlic and onion.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Put back the shrimp and add bell pepper, simmer until beginning to thicken. Remove from heat.
5. Prepare pasta on pasta tray, top with grated Parmesan cheese and chopped spring onion.Serve and enjoy.

Banana and Nuts Muffin

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Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon ground cinnamon
2 pieces egg
1 cup white sugar
2 tablespoon buttermilk dissolved in 1/2 cup water
1/2 cup vegetable oil
4 ripe bananas, mashed
2 tablespoon banana flavoring or vanilla extract
1/4 cup cashew nuts, chopped

Procedures:
Part 1
1. In a bowl, combine the sugar, eggs, vegetable oil, buttermilk, and flavoring. Mix together until well combined. In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to the wet ingredients until well combined. Fold in the mashed banana.

2. Fill each nonstick muffin cup with batter until 3/4 full. Top with chopped nuts.

3. Bake in a preheated oven at 150 degrees F for 20-25 minutes or until toothpick inserted at the middle comes out with few crumbs (not wet batter). Remove from oven and let cool.

Oven Grilled Stuffed Bangus

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Ingredients:
1 large-sized milkfish(bangus)
2 onions, chopped finely
4 tomatoes, chopped finely
1 thumb-sized ginger, grated
1 teaspoon salt
1 teaspoon pepper
3 tablespoons soy sauce
2 tablespoons cooking oil
aluminum foil for wrapping

Procedures:
Part 1
1. Clean fish but keep the scales intact.
2. With a sharp knife, slice the back of the fish and remove innards.
3. Rub the skin with salt.

Part 2
1. In a bowl, combine soy sauce, tomatoes, onions, ginger, salt and pepper. Mix well.
2. Stuff the mixture inside the fish then brush the skin with cooking oil.
3. Wrap with aluminum foil then grill in a preheated oven over 200 degrees celsius for 30 minutes.
4. Remove from oven and open the aluminum foil. Drain the liquid.
5. Put back the fish then grill for another 10 minutes or until turned to brown.
6. Serve with toyomansi dipping sauce.

Turbo Lechon Belly

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Ingredients:
2 kilo pork belly, wash and clean
2 tablespoons salt
1 tablespoon ground pepper

Brine:
5 cups water
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces bay leaves
5 cloves garlic, crushed
1 tablespoon peppercorn
5 tablespoons rock salt

Stuffing:
1 stalk lemon grass (tanglad)
1 stalk onion leeks (optional)
3 cloves garlic, crushed
2 onions, quartered

Glaze:
3 fresh milk
2 tablespoons oil

Procedures:
Part 1
1. In a pot, combine, brine ingredients then simmer for 5 minutes over low heat. Let it cool.

Part 2
1. In a large container, place pork belly then soak with the brine. Refrigerate overnight.

Part 3
1. Remove pork belly from the brine then pat dry.
2. Rub pork belly with salt and pepper.
3. Place stuffing in the center then roll. Tie and secure with twine.
4. Brush the surface with milk/oil mixture then cover with aluminum foil.
5. Place in a preheated turbo broiler over 355 degrees Fahrenheit for 2 hours.
6. Remove the foil then brush again with milk/oil mixture.
7. Roast for another hour until the skin is crispy.
8. Chop then serve with Lechon sauce.

Laing (Taro Leaves)

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Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork belly, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup 1st extract coconut cream(kakang gata)
2 cups 2nd extract coconut milk(gata)
3 pieces green chili pepper(siling haba), sliced
5 cloves garlic, minced
2 onions, chopped
2 tablespoons ginger, chopped
3 tablespoons vegetable oil
2-3 pieces red chili(labuyo)
salt and pepper to taste

Procedures:
1. In a casserole, saute garlic, ginger and onions.
2. Then add the pork, continue sauteing until color turns to light brown.
3. Add shrimp paste then stir cook for 2 minutes.
4. Pour coconut milk (2nd extract) then bring to boil.
5. Add in the taro leaves then push down until submerge then cook for 20 minutes. Do not stir.
6. Add coconut cream (1st extract) then simmer for 5 minutes.
7. Add green chili, red chili then adjust seasoning according to taste.
8. Continue to simmer for 10 minutes or until oil comes out.
9. Transfer to serving bowl then serve with steamed rice.

Banana Nut Bread

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Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon ground cinnamon
2 pieces egg
1 cup white sugar
2 tablespoon buttermilk dissolved in 1/2 cup water
1/2 cup vegetable oil
4 ripe bananas, mashed
2 tablespoon banana flavoring or vanilla extract
1/4 cup nuts,chopped (in this recipe we used candied cashew nuts) optional

Note:you can substitute then buttermilk mixture with 1/2 cup milk mixed with 1 tablespoon vinegar.

Procedures:
Part 1
1. In a bowl, combine the sugar, eggs, vegetable oil, buttermilk, and flavoring. Mix together until well combined. In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to the wet ingredients until well combined. Fold in the mashed banana.

2. Pour batter in prepared loaf pan until 3/4 full. Top with chopped nuts.

3. Bake in reheated oven at 150 degrees F for 40-45 minutes or until toothpick inserted at the middle comes out with few crumbs (not wet batter). Remove from oven and let cool. Run a knife around the pan to remove the bread.

Breakfast Spamsilog

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Ingredients:
8 slices spam lite
4 cups leftover rice
4 raw eggs
1/2 head garlic, chopped
salt to taste
cooking oil
4 pieces tomatoes, halves

Procedures:
Part 1
1. In a pan, heat oil then fry sunny-side up eggs until set. Drain and set aside.
2. In a same pan, fry garlic until light brown.
3. Add rice then season with salt. Keep stirring for 10 minutes or until well blended. Set aside.

Part 2
1. In a frying pan, heat oil then fry spam slices for 3 minutes or until light brown. Drain on paper towel.
2. Add sliced tomatoes then fry until soft. Drain.
3. Arrange fried spam in a serving plate with fried egg and fried rice.
4. Serve with tomatoes. Enjoy!