Food articles posted in Dec 2007

Melon and coconut milkshake

Buko (coconut) and melon is a popular ice cream flavor. The combination works as a milkshake too.

To make four tall glasses of melon and coconut milkshake, you will need half a melon (cantaloupe), one coconut with tender meat (mala-kanin, not mala-uhog), 2 cups of coconut water, a cup of milk, sugar to taste and ice.

The noche buena blog is live!

Please read the update in the Cooking for Christmas and the New Year entry.

The noche buena blog is LIVE. Well, kinda. I started posting entries today and since everything is a “future post”, the entries will auto post every two hours for the next 24 hours. There is a big BUT though. The four dishes that I cooked for Jessica Soho’s show will be posted on December 16, a day after the show is aired on Saturday, the 15th. I really don’t know why I agreed to that but then that kinda puts a suspense on everything and that has to be a good thing. At any rate, those are only four recipes. Everything else will be viewable in 24 hours.

Cucumber and coconut smoothie

Where we acquired the habit of serving punch for the noche buena, I have no idea. Probably the American influence. Punch is great, I won’t argue about that but punch for noche buena is just a bit too predictable. Here’s something surprisingly different.

To make four glasses of cucumber and coconut smoothie, you will need a [...]

Fried lapu-lapu with pineapple sauce

It’s really just another fish in sweet and sour sauce recipe except that you’re adding an unmistakable fruity flavor by using pineapple juice for the sauce. And, instead of bell pepper, I used chili picante — a mild and sweetish variety of finger chili. You’ll be surprised at how much difference it makes.

I used lapu-lapu [...]

Home grilled pork barbecue

Because they are available on almost every street corner and even in neighborhood stalls, barbecue is both popular and common. But when prepared and grilled in one’s own backyard, it transcends commonality and becomes a special occasion dish. Perhaps, it’s the amount of work involved — the cutting of the meat to the ideal thickness, [...]

Beef, misua and upo soup

A piping hot hearty soup is the perfect way to warm up against the cold December nights. This beef, misua and upo soup has enough meat to make it filling but is still light enough to allow you to enjoy the rest of the dishes on the noche buena table.
If you use beef short ribs, [...]

Bangus belly steaks

Most Filipinos call this dish “bangus a la pobre”. It’s seasoned and fried boneless bangus (milkfish) fillets served with a little sauce, lots of onion rings and toasted garlic bits. It’s prepared in basically the same way as the traditional bistek (Filipino beef steak) except for the garlic bits. That might make it sound ordinary [...]

Tilapia fritters with honey-lemon sauce

Sweet and sour sauce is a classic. But did you know that there are so many ways to make the sauce? Would you believe me if I told you that there is even a no-cook version of sweet and sour sauce?

Here is a recipe for a great tilapia dish that can be served as a [...]

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House On A Hill

Noche Buena

• Chili garlic prawns
• Bangus belly steaks
• Pork and pineapple stew
• Corn muffins a la Kenny Rogers
• Cooking for Christmas and the New Year
• Christmas jello
• Buko pandan
• Food: the perfect Christmas gift
• Tiramisu, party style
• Ox tongue with gravy

Oh, so sweet!

• Chocolate coated gummy bears
• Green tea and rambutan dessert
• Comfort food and home cooked meals
• Mango and jelly (jango) dessert
• Mandarin Orange Royale
• Midnight snack: crepes, bananas and guava jelly
• Mocha pudding
• Easy dessert crepes
• Chocolate-pinipig balls inspired by Magnolia’s pinipig crunch
• Christmas jello