THE FESTIVE COLLECTIONS

Hello and Blessed Christmas to all Diaryo Filipino readers and supporters! It is with great delight to celebrate the most joyous occasion fresh and new. Just like moving into a new home or visiting a new place, the anticipation is just indescribable. 

I would like an opening saga of my most favourite and festive  collections,truly perfect for Christmas and New Year Celebrations.    Because it is the season of love and giving, it but perfect to create recipes inspired by love and  enjoy the spirit of giving while entertaining friends  close to our hearts. In every issue of “The Main Ingredient” I regularly offer a complete  set meal- appetizer to dessert. But because we are celebrating a back to back holidays, therefore I would like to offer you with the same.  I wish everyone a Blessed Christmas and a Prosperous New Year and bid  of a Joyful eating!

TASTEBUDS

(The five elements of taste perception: salty, sour, bitter, sweet, and umami or savoury).

CHRISTMAS MENU

Sweet Drink: Vanilla Iced Tea

Ingredients:

4 tablespoons loose white tea

1 fresh  vanilla bean seed

1 lemon ( slice ½ for garnishing)

1 lime ( slice ½ for garnishing)

4 teaspoons honey (optional)

Sprigs of mint for garnishing

Ice cubes

Procedure:

1. In a glass decanter, brew white tea until steeped. Set aside until cold
2. In a pitcher, squeeze half of  each lemon and lime.
3. Add vanilla bean and honey
4. Pour tea and mix all ingredients   together.
5. Add ice cubes
6. Pour iced tea in 4 glasses add 1 slice of lime and lemon
7. Serve chilled

Yield 4 serving

 Savoury Appies: 3 Meat  Siomai (Chinese  Steam Dumplings)

Ingredients:

1 pound pork, ground

1 pound chicken, ground

½ cup chopped shrimp

¼ cup water chestnuts, minced

2  tbsp sesame oil

1 tbsp ground black pepper

¼ onion, minced

¼ cup carrots, minced                                  1 pack won ton wrapper

¼ cup scallions, minced

2 tsp salt

1 piece raw egg

Sauce:

1 Lemon, squeezed

¼ cup soya sauce

Water for steaming

Procedure:

1. Mix all  the ingredients except for water and wanton wrapper.
2. Blend to evenly mix all ingredients
3. Using a teaspoon, drop the mixture in the middle.
4. Fold the sides of the wrapper and put in a mold.
5. Steam for 15 to 25 minutes.
6. . Serve hot with soy sauce with lemon juice

Yield: 48 pcs.

 Savory Side Stir fry Shrimps/ Egg Chopsuey

Ingredients:

• 1 pound shrimp
• 1 dozen quail eggs, boiled and shelled
• 4 tablespoons  chicken broth
• ¼ cup cashes, roasted
• 1 cup  broccoli florets
• 1/2 cup cabbage, coarsely chopped
• 1/2 pound fresh mushrooms,
• 1/2 cup water chestnuts, sliced
• 1 large red bell  pepper,  sliced
• 2 stalks celery, sliced diagonally
• 1 onion, coarsely choped
• 1/2 pound snow peas
• Oil for stir-frying

Sauce

• 2 teaspoons oyster sauce
• 3/4 to 1 teaspoon cornstarch
• 4 tablespoons water
• 2 teaspoons sugar

Procedure:

1. 1. Heat wok and add oil. Stir-fry shrimps until pink. Remove and set aside.Reheat wok and add more oil. And heat until ready. Add onions and celery and water chestnuts  together, Stir fry for 1 munte.
2. 2. And bell pepper and snow peas tand mushrooms. Stir fry for  another minute. Add cabbage and stir.
3. 3. Add oyster sauce, water and cover for half a minute.
4. 4. Make a “well” in the center and gradually add the sauce, stirring to thicken. Add quail eggs and cashew nuts.
5. 5. Serve Hot

Yield: 4-6 Servings

Savoury  Side: Creamy Pineapple Rice

1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)

• 3 cups  leftover cooked  rice
• 4 Tbsp. cream of coconut
• 1 egg, scrambled
• 2 shallots, thinly sliced
• 3 cloves garlic, finely chopped
• 1 red or green chili, thinly sliced (optional)
• 2 Tbsp. chicken stock
• ½ cup frozen peas/carrots
• ¼ cup raisins or currants
• ½ cup raw unsalted whole cashews
• 3 spring onions finely sliced
• 1/3 cup fresh coriander
• 2 Tbsp vegetarian fish sauce
• 2 tsp. curry powder

Preparation:

1. At medium heat, pour  oil  in a pan and add shallots, garlic, and chili, stir-frying until fragrant

2. In a cup, stir the fish sauce together with the coconut cream and  curry powder.

3.  Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).

4.  Add the carrot / peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.

5.  Now add the rice (previously separated , by your fingers) and pineapple chunks.

1. Drizzle the fish sauce, coconut cream and  mixed with curry powder over and gently stir.

7.  To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party or use as a dipping sauce.

Yield: 4 servings

Total Time: 2 hours, 15 minutes

Savoury/Sweet Entree: CLASSSIC PINEAPPLE  GLAZED HAM

2 kilos of  fresh pork leg  with bone removed.

Brine:
¾ cup sea salt
1 cup of brown sugar (1 packed cup)
4 teaspoons of pink salt (insta cure #1) (4 teaspoons)

Simmering Mixture:
3 cups pineapple juice
1 bottle of beer
2 cloves
1 cup brown sugar

Garnish:

cloves, pineapple slices, marachino cherries

1/2 cup syrup for glazing (optional)

Procedure:

1. Wash pork thoroughly and dry using paper towel.

2. Prepare the brine. Stir all ingredients together until dissolved in 2 litres of water

3.   Using a huge syringe, inject brine into the meat muscles.

4. Place your pork in a large  ziploc bag then put in a bowl  large enough to hold the meat completely submerged in brine  and enough to fit in your fridge.Refrigerate for  24 hours. ** Tip: every 2 lbs= 1 day curing

5. Rinse it off and prepare  then simmer  on pineapple juice, beer, clove, sugar. Cook for one hour.

6. Transfer  the ham in the roasting pan. Place a small amount of water in the bottom of the roaster, approximately ½ cup.

7. Score the ham in a diamond-shaped pattern by using the small sharp knife. Depending on the size of the ham, place the lines approximately 2 to 3 inches apart and less than ½ inch deep. Cover the ham with the lid or with heavy-duty foil

8. Place the pineapple slices on the ham, making sure the pineapple slices are touching each other. Secure the pineapple slices to the ham with at least 2 toothpicks in each slice. Put 1 maraschino cherry in the middle of each pineapple slice using a toothpick to secure it.Insert the whole cloves into the scores you’ve made. Make a decorative pattern with them, making sure to place them evenly.

9. Bake on low heat, approximately 300-325 degrees F for an hour.

10. Remove lid or foil and continue baking for 15 to 30 more minutes, glazed with syrup occasionally

11. Remove ham from oven and let sit at least 15 minutes before carving; this will keep the juices in.

Yield: 10 servings

SWEET DESSERT: PASTILLAS de LECHE (MILK CANDY)

Ingredients:

1 cup powdered regular  milk

1 cup skimmed milk powder
1 can condensed milk (300 ml)
White sugar for coating

Procedure

1. Sift powdered milk in condensed milk gradually.  2. Using  spoon mix the ingredients until well blended

4. Set aside for 5-10 minutes before shaping into small balls.                                                          5. Form into balls using 2 teaspoons

6. Drop in sugar until coated.
7. Wrap in Japanese paper

Yield: 3 dozens.

Sweet Dessert: PULVORON ( Manila Shortbread Cookies)

Ingredients:

4 cups cake flour
1 cup powdered milk                                             

1 cup skimmed milk
2 cups white sugar
1 cup soft low fat butter margarine (melted)  Cellophane wrapper

Procedure: 

1.Toast flour in moderate heat for 15 minutes or until light brown, stirring constantly.                   

1. Add powdered milk, stir for another 5 minutes.  
2. Add sugar , melted butter then Refrigerate -5mins                   
3. Mix well and pack using pulvoron mold.Wrap in cellophane or Japanese paper.                  

Yield: 2 ½ dozens

NEW YEAR’s  MENU

Sweet Dink: MELON COLADA

Ingredient

Ice cubes

½ piece  cantaloupe (cut in small pieces)

1 Orange (Juice freshly squeezed)

¼ c sweetened condensed milk

¼ c coconut milk

2 scoops vanilla ice cream ( optional) ++ water

Procedure:

1. Pour coconut and condensed milk in the blender. Run for 30 seconds
2. Wash and cut cantaloupe and add to the liquid with orange juice. Run for another 30 secs.
3. Add ice cubes next (Liquid before solids to keep blades sharp).
4. Add ice cream if desired ( also add water/milk) to reduce thick consistency)

Yield: Pour in 4 flute glasses 

Variations; Can use Watermelon, Orange  or  Pineapple 

Sweet Appies: 3 CHOCOLATES DIPPED STRAWBERRIES

Ingredients

8 ounces dark chocolate bar

8 ounces white chocolate bar

8 ounces milk chocolate bar

3 tablespoons olive oil

1 pound fresh strawberries with leaves

1/2 cup ground nuts

1/2 cup desiccated coconut

Procedure:

In a double boiler, melt white chocolate and 1 tablespoon of oil, stirring occasionally until smooth.
Holding them by small tongs or inserted toothpicks, dip 3/4 of the strawberry into the chocolate mixture.
Shake the strawberry to remove some drippings or invert upwards for a few seconds,
Roll strawberry onto desiccated coconut to cover the white chocolate.
Turn strawberry upside down and insert the toothpick into styrofoam for the chocolate to cool.
Repeat procedures 1 to 6 using milk chocolate and ground nuts.
Use dark chocolate for creating TUXEDO design, by dipping one side with white chocolate and two sides across with dark chocolate. Use toothpick to put bow tie and buttons on the white part to create tuxedo design.

Yield: 4-6 Servings

Savoury Side/Entree: MEAT & SEAFOOD PAELLA

Ingredients

1 cup long-grain rice

1 cup  sweet sticky rice

250 g sweet longganisa, casing removed

½ cup diced ham

2 Tablespoon saffron

1 -500gram  fresaseafood medley- mix of shrimp,  whole mussels,  and clams

1/2 cup diced fresh or frozen peas and carrots        Several good grinds of black pepper

2 Tablespoons  vegetable oil

1 Medium White onion, finely chopped

4 or 5 large cloves garlic, finely minced

1 Tablespoon finely minced gingerroot

2 medium tomatoes, coarsely chopped

2 cups  fish  or seafood stock

1 tablespoon fish sauce

d-boiled egg, for garnish (optional)

1. Boil seafood mix in 2 ½ cups water. Obtain the stock. Set aside

2.  In a heavy  pan, heat the oil in another  sauce pan and sauté the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic.

1. Stir in the saffron and mix well, then add the rice and the Cook, stirring occasionally, for a 2-3 minutes.                  
2. 4. Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes.               
3. 5. In another pan, heat 1 tablespoon oil.

6.  Add longganiza, seafood medley and ham.

7. Saute for 2 minutes.. Stir in peas and carrots mix. Cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 minutes.

8. Add the seafood mix to the rice mix and cook a a low heat for another 2 -3 minutes.                     9. Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.

Yields 4-6 servings

Sweet/Savoury Entree: PORK HAMONADO

Ingredients:

2 lbs pork loin (about 1 kilo)
2 cups pineapple juice
2 cups pineapple chunks
3 tbsp soy sauce
5 tbsp brown sugar
3 tbsp. cooking oil

Directions:
In a large bowl, mix the pineapple juice, sugar, and soy sauce .
Cut Pork loin into  2” cubes
Marinate pork with the pineapple sugar, and mixture for about 1 to 3 hours or overnight in the fridge
Remove the pork from the marinade and set marinade aside.
Pre-heat oven and  roast the marinated pork until the meat turns light brown. Transfer pork in a heat resistant dish and pour marinade on top and cover with foil.
Add salt and pepper to taste.
Simmer until sauce is reduced for 10 to 15 minutes. Uncover and bake for 5 more minutes. Serve hot

Yield: 6-8 servings

Sweet Dessert: Layered Pistachio Coconut Pudding

Ingredients:

1 pckge 340g pistachio flavored pudding

1 cup  light coconut milk

4 teaspoons desiccated coconut

1 teaspoon chocolate shavings

6  teaspoons of light whipped topping

8 pistachio nuts, shelled

Procedure:

1. In medium bowl, empty pudding mix and made a funnel.
2. Add coconut milk and beat in a low speed until frothy and creamy
3. Scoop to fill 1/3 of the glass
4. Pour 2 teaspoons of  whipped toppings and desiccated coconut on top.
5. Do another layer of pudding, topping and coconut to fill the dessert glass.
6. Add chocolate shavings and  nuts on top

Yield  4 servings