Tuesday, December 18, 2012

New Recipes for Christmas: Food and Drinks in the Philippines

Filipino Recipes is always served during Fiesta, Birthday, Anniversary and CHRISTMAS. But what is commonly prepared for Christmas in the Philippines that you can find in many Filipino households?

                                             photo credit: dailymatador via photopin cc

Filipino Christmas Recipes the likes of LUMPIA, BIBINGKA, KARE-KARE, EMBUTIDO, LECHON KAWALI, HAM, CHICKEN MACARONI SALAD, and FILIPINO STYLE SPAGHETTI these are some of the TRADITIONAL FILIPINO RECIPES you can see during Christmas here in the Philippines.

Do you want to try NEW RECIPES this CHRISTMAS?  

It will make your Christmas cooking a bit easier.  Rooted from a cheap, quick and easy CHRISTMAS RECIPES.


  • 24 RED POTATOES (Baby Yukon Gold Potatoes)
  • 2   Tbs. oil
  • 2    tsp chopped fresh thyme or rosemary or oregano
  •        Salt and ground black pepper
  • 3    oz bacon (about 3 thick slices), cooked until crispy and crumbled
  • 6    Tbs. thinly sliced fresh chives
  • 1/2 cup creme or sour creme
  • 1/2 cup grated Parmesan cheese

HEAT THE OVEN to 425°F.  Put the potatoes on a large baking sheet and toss with the oil.  Sprinkle with 1 tsp of the thyme (rosemary or oregano also works well with potato recipes), 1 tsp salt, and 1/2 tsp pepper and toss again.  Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 - 25 minutes.  Remove from the oven and let rest until cool enough to handle, about 10 minutes.  If not working ahead,increase the oven temp to 450°F.

CAREFULLY HOLLOW OUT each potato:  Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl.  Discard the tops.  Mash the potato flesh with a fork, then combine it with the bacon, 1/4 cup of the chives, the creme, the remaining 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper.  Season to taste.

USING A SMALL SPOON and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit.  Sprinkle  on the Parmesan cheese.

RETURN THE POTATOES to the 450°F oven and bake until the filling heats through, 8-10 mins.  Sprinkle with the remaining chives and serve warm.

MAKE AHEAD:  You can stuff the potatoes up to 2 days ahead; refrigerate wrapped in plastic.  Bring to room temp before the 2nd baking. 


  • 2 lb chicken wings (about 10 whole wings), split at the wing joints (discard the wingtips or save for stock)
  • salt and ground black pepper
  • oil for the grill
  • Asian-Style BBQ sauce (yields enough for 2 lb wings)
HEAT A GAS GRILL to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 tsp salt and 1/4 tsp pepper.

RUB THE GRILL GRATE with oil.  Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they're browned and crisps and completely cooked through, 20 mins.  If there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.

AS THE WINGS ARE DONE, transfer them to a large bowl.  Stir the sauce and toss with the wings.  Serve immediately on a platter and with plenty of napkins.

  • 1/4 cup tomato ketchup
  • 2 Tbs soy sauce
  • 1 Tbs light brown sugar
  • 1 Tbs vinegar
  • Large pinch of crushed red bell pepper flakes
  • 4 scallions (both white and green parts),trimmed and thinly sliced
IN A SMALL BOWL, whisk the ketchup, soy sauce,brown sugar, vinegar, red pepper flakes, and half of the scallions. Reserve the remaining scallions to sprinkle on the wings after tossing.


  • 1 lb flank steak
  • salt
  • 1/2 cup hoisin sauce
  • 2 tsp chili sauce or Tabasco sauce
  • 2 medium carrots, shredded ans squeezed dry in a paper towel
  • 1 red bell pepper, cored, seeded, and cut in thin 2-inch long strips
  • 1 bunch scallions(dark green parts only), halved lengthwise if thick and cut into 2 inch lengths
POSITION A RACK about 6 inches away from the broiler element and heat the broiler to high.

CUT THE FLANK STEAK crosswise(against the grain) at a very sharp angle (about 30 degrees)to form thin slices of beef between 1/8 and 1/4 inch thick and about 2 1/2 inches wide; you should have about 12 long slices of beef.  Season the beef with 1/2 tsp salt.  Mix the hoisin sauce with the chili sauce and then brush on both sides of the beef.  Sprinkle the carrots, red bell pepper, and scallions with 1/4 tsp salt.  Arrange the scallions and pepper in an alternating pattern down the length of each strip of beef. Sprinkle the carrots over the scallions and peppers.  Roll the pieces of beef lengthwise into tight spirals and set them, seam side down, on heavy baking sheet lined with aluminum foil. Brush the tops with some of the remaining hoisin sauce(you may not need all the sauce).

BROIL THE BEEF until it starts to brown(but doesn't burn)and is firm to touch, 4-6 minutes. Turn off the broiler but let the beef sit in the oven for another 3 minutes so that the inside cooks through; you can check by slicing into one of the thicker rolls. To serve, insert 2 or 3 toothpicks evenly down the length of each roll.  Slice between the toothpicks to get bite-size pieces.



  • 2 medium lemons, thinly sliced
  • 3/4 cup brandy
  • 3/4 cup granulated sugar
  • 2 tea bags green tea
  • 3/4 cup dark rum, such as TANDUAY DARK RUM or EL DORADO
  • 1/2 small pineapple,peeled, cored, sliced 1/2 inch thick, and cut into small wedges
  • 1  750 ml bottle dry sparkling wine, such as WOODBRIDGE by Robert Mondavi or MARTINI , chilled
  • 6 cups sparkling water or carbonated water, chilled
PUT THE LEMON SLICES in a large bowl and pour the brandy over them.  Let macerate at room temperature overnight.

IN A SMALL SAUCEPAN, combine the sugar with 3/4 cup water and bring to a boil over high heat.  Cook, stirring occasionally, until the sugar dissolves, 2-3 mins.  Remove from the heat, add the tea bags, and steep for 2-3 mins.  Discard the tea bags and let the syrup cool.

AT LEAST 3 HOURS and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Refrigerate.

JUST BEFORE SERVING, pour the punch into a large chilled punch bowl with a block of ice.  Add the sparkling wine and sparkling water and stir gently.

Maybe some of you will try these recipes here or others might stick to traditional food for Christmas.  Some of these maybe a little harder, but I tried to give detailed instructions.  It's up to you guys, what is more important here regardless what food we served this Christmas, is the sense of TOGETHERNESS-as FAMILY!!! 

PO SA LAHAT!!!!!  



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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.