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Filipino Media Noche Favorite Dishes

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Just several days more and we will be welcoming a new year!

There are many interesting superstitions and beliefs for Filipinos during New Year’s Eve and New Years Day. They say these will bring them a prosperous New Year. For example, they say if you want to grow taller, you have to jump twelve time when you get up. On the New Year’s Eve, you have to wear polka dots which signifies coins (for wealth). When the clock strucks 12:00 midnight, make as much noice as you can to drive away bad spirits, thus some uses firecrackers, blow trumpets, rev up their engines, and even use the pots as gongs!

When it comes to “Media Noche”, we also believe in serving 12 kinds of round fruits (some also believe that the seeds should not be black), and of course, different dishes for abundance.

We have listed several dishes that we have featured in FSR so you can easily choose which one you want to serve for your friends and family:

Pasta:
Spaghetti Carbonara

Meaty Spaghetti

Pansit Bihon Canton Guisado

Desserts:
Fruit Salad

Mango Float Graham

Gelatin

Rice Cakes:
Biko(Filipino Sweet Sticky Rice)

Sapin Sapin

Maja Blanca

Pork:
Lechon Baboy (Roasted Pig)

Pork Hamonado Roll

Grilled Pork Belly

Beef:
Baby Back Ribs

Beef Caldereta

Fish/Seafood:
Relyenong Bangus

Breaded Butterfly Shrimp

Garlic Cream Dory

Buttered Shrimp with Garlic

Baked Cream Dory

Chicken:
Pininyahang Manok

Chicken Ham and Cheese Roll

Lechon Baboy (Roast Pig)

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Ingredients:
1 whole pig (20 kilos), rinse and inside is clean and empty
10-20 bundles of lemon grass, pounded
500 grams spring onions, pounded
15 pieces bay leaves
1 kilo garlic
1 kilo onion
2-3 cups salt and pepper
evaporated milk (glaze)

Procedures:
Part 1
1. Pour boiling water inside pig’s belly. Drain.
2. Rub pig with salt and pepper inside and out.
3. Skewer the pig with a long bamboo.
4. Stuff the pig belly with lemon grass, spring onions, bay leaves, garlic, and onions. Secure with cooking thread.
5. Rub the skin with evaporated milk. This will make the skin red and crispy.

Part 2
1. Roast the pig slowly over hot charcoal then glaze with remaining milk from time to time.
2. Roast for 4-5 hours or until skin is red and crispy, and the meat is tender.

Dinakdakan (Pork Belly)

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Ingredients:
3/4 pork belly
1 thumb-sized ginger, chopped
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
1/4 cup vinegar
1 tablespoon peppercorn
3 pieces bay leaves(laurel)
1/2 cup mayonnaise
salt and ground pepper to taste

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil.
2. Add pork belly then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender. Drain and let it cool for a few minutes.

Part 2
1. Cut the pork belly into grilling size and grill until color turns to brown and crispy.
2. Remove from heat then cut into small slices.

Part 3
1. In a big bowl, put the sliced pork belly with ginger, onions, red chili, ground pepper, vinegar and mayonnaise. Mix well and adjust seasoning with salt according to taste.
2. Serve and enjoy!

Salted Egg and Shrimp

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Ingredients:
2 tablespoon butter/margarine
3 cloves garlic, minced
1/4 kilo shrimp, head removed
1/4 cup white soda(sprite,7up,etc)
1 piece salted egg, sliced
2 pieces tomatoes, minced
Salt and pepper to taste.

Procedures:
1. In a pan over medium heat, put butter and let it melt. Add the garlic and saute until fragrant. Add the shrimps and cook until color turns light orange. Add the soda and let it boil uncovered until it is reduced to 1/2. Put the salted egg and tomatoes and cook, stirring occasionally to avoid burning, until the sauce thickens and tomatoes are soft. Season with salt and pepper.

Sinigang na Baka sa Pakwan

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Ingredients:
1 kilo beef brisket, cut into serving pieces
2 cups tamarind juice or 1 pack sampaloc mix
1 big-sized onion, chopped
1 thumb-sized ginger, julienned
1 regular sized watermelon(pakwan), seeded and sliced into cubes
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
fish sauce and ground pepper to taste
1 1/2 liters water

Procedures:
Part 1
1. In a casserole, heat oil then place beef and cook in batches until browned. Remove.

Part 2
1. In same casserole, saute garlic, onion and ginger.
2. Add watermelon slices then cook for 5 minutes.
3. Put back beef then cover and simmer in a low heat for 1 1/2 hours or until beef is tender. Add more water if necessary. (Pressure cooker takes less time.)
4. Add gabi and tamarind juice then simmer for 15 minutes or until tender.
5. Add green pepper and string beans then simmer for another 5 minutes.
6. Adjust seasoning with fish sauce, ground pepper then add kangkong.
7. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
8. Transfer to serving bowl then serve hot with steamed rice.

Garlic and Parsley Shrimp

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Ingredients:
1 kilo shrimps, removed head and shells
3 tablespoons olive oil
2 teaspoons butter
6 cloves garlic, minced well
1/4 cup parsley, chopped
3 tablespoons lemon juice
2 tablespoons honey
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine butter, garlic and parsley then mix until well blended.

Part 2
1. In a nonstick pan, heat oil then stir fry shrimps until color turns to pink.
2. Pour butter mixture, lemon juice, honey, salt and pepper then simmer until cook.
3. Transfer to serving plate then serve with fried rice.

Crispy Baby Squid

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Ingredients:
500 grams baby squid, separate head from the body
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs(optional)
salt and pepper to taste
vegetable oil for frying
1/2 teaspoon paprika(optional)
1/2 teaspoon chili flakes
1 teaspoon spring onion, minced

Procedures:
Part 1
1. In a bowl, combine flour, paprika, chili flakes, spring onion, salt and pepper. Mix well.
2. Add baby squid and deep in beaten egg then coated onto breadcrumbs.

Part 2
1. In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Serve with sweet chili sauce.

Four Cheese Pizza

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Ingredients:
Pizza Crust
Pizza Sauce (optional)
Basil, chopped

Four Cheese (choose 4 any of the following)
*Cheddar
*Mozzarella
*Parmesan
*Feta
*Romano
*Provolone
*Fontina

Procedures:
Part 1
1. Place pizza crust in a flat surface, ladle enough pizza sauce into the center and spread it out in a spiral motion. Leave about 1/2 inch of unsauce pizza at the edges.
2. Top with 4 selected shredded cheese then sprinkle with basil.

Part 2
1. Preheat oven over 400 degrees Fahrenheit then bake for 10-15 minutes or until the crust are crisp and the cheese is melted.
2. Remove from the oven then transfer to round sheet. Cut into 8-12 serving slices then serve with hot sauce.

Beef Nachos

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Ingredients:
1 large onion, minced
1/2 kilo ground beef
1 tablespoon cooking oil
1 pack 40g mcCormick Taco seasoning mix
2 piece tomatoes, minced,
1 cup finely chopped cabbage
1 cup grated cheddar cheese
2 tablespoon sour cream
4 tablespoon cheese spread
1 pack nachos chips

Procedures:
1. In a bowl, combine the beef and the taco seasoning mix. Heat oil in a pan over medium heat and saute onion until translucent. Add the beef and continue suateing until the beef is browned and cooked, around 10-15 minutes. Transfer the beef in a plate with tissue to absorb excess oil.
2. In a big flat serving plate, arrange the nachos. Top with desire amount of grated cheese, beef, cabbage, tomatoes. Drizzle with sour cream and cheese spread.

Shrimp Marinara

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Ingredients:
500 fresh shrimp, peeled and deveined
350 grams spaghetti pasta
Parmesan cheese for garnishing
Fresh chopped basil for garnishing
Garlic bread

Marinara Sauce:
3 cups crushed tomatoes
3 cups tomato sauce
2 teaspoons garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon chili flakes/powder
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
salt and pepper to taste

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

Part 2
1. In a saucepan, heat oil then saute garlic until golden brown.
2. Add shrimp then sprinkle with salt, cook until color turns to pink.
3. Transfer half of shrimp to a plate and set aside.

Part 3
1. In a same pan, add crushed tomatoes and tomato sauce. Bring to boil.
2. Add dried oregano, basil, parsley, chili, and Parmesan cheese.
3. Adjust seasoning according to taste then stir cook over low heat until mixture thickens.
4. Put back remaining shrimp then stir. Remove from heat.

Part 4
1. Toss marinara sauce with the cooked pasta.
2. Transfer to serving plate then sprinkle with Parmesan cheese and chopped basil.
3. Serve with garlic bread.