What Pinoys served for medianoche

Photo from @wxndermike

MANILA, Philippines – It is no secret that Filipinos
love festivities. And although each of us has our own unique ways of
commemorating the festivities, one thing’s certain – we all serve good
food.

Noche Buena has come and gone, and while we wait for another banquet
on the Media Noche, we are giving you a feast for your eyes. Here's a
rundown of the dishes that were present at the Noche Buena table of some
of our Netizens.

Of course, Noche Buena would not be complete without lechon. Putting a
twist to the traditional lechon is this family who served a lechon
bread. Less cholesterol indeed!

Serving as the center-piece of this table is this Christmas-inspired cake.

Completing the Pinoy-inspired Noche Buena is the all-time favorite puto bumbong.

We all have our own style of serving Filipino food. This family has their very own Venezuelan style suman.

Queso de bola has been served to go with the all-meat Noche Buena of this family.

While some enjoyed their juicy hams and meats, this family opted for seafood.

Keeping the Noche Buena healthy with these fruits!

But this!  Who does not love PIZZA???

Great cooking effort for this family. 'Tis the season to eat everything else on the table!

 The Philippine Star | philstar.com

Filipino Media Noche Recipes

Many Filipinos celebrate the New Year using  firecrackers in spite of
the ban because of blast accidents. The loud noises and sounds of
merrymaking are not only meant to celebrate the coming of the New Year
but are also cast out malevolent spirits.  Safer methods of merrymaking
include banging on pots and pans and blowing on car horns. Folk beliefs
also include encouraging children to jump at the stroke of midnight so
that they would grow up tall, displaying circular fruit and wearing
clothes with dots and other circular designs to symbolize money, eating
twelve fruits at 12 midnight for good luck in the twelve months of the
year, and opening windows and doors during the first day of the New Year
to let in the good luck.

“Media noche”, is a spanish word that means literally, “midnight”.    On December 31, New Year’s Eve (“Bisperas ng Bagong Taon”), Filipino families gather for the Media Noche or midnight meal it is a feast that symbolize to the hopes of Filipinos for a prosperous New Year.

Filipinos believe that we should put as much food on the table for the Media Noche so that next year you will have food all year round.   Pinoy Recipe Portal gather from our database of Filipino recipes our recommended Media Noche Recipes for your family.

Filipino Media Noche Recipes:

Celebrate the New Year with these easy Filipino recipes for the delicious and festive Media Noche.

• Arroz Valenciana Recipe is fondly dubbed as Poor Man’s PAELLA, since arroz a la paellahas
  more lavish ingredients compared with Valenciana.  The major
  differences between the two is, the manner of preparation and special
  ingredients.
• Bringhe recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga.
• Mango Float Recipe
  is easy to make and very delicious Filipino dessert, a big hit during
  Christmas and New Year celebration. Mango float are my family’s favorite
  dessert and the ingredients are not expensive.
• Pansit Palabok Recipe is made from rice flour noodles topped with crab sauce, eggs, shrimps, squid, garlic and more.
• Black Sambo Recipe
  is a two layered gelatin (you can also prepare a 4 layer) made of
  creamy milk and Chocolate. You can use circular shape molds or
  rectangular, we used a rectangular shape mold for this preparation.
• Cathedral Windows Recipe is
  a Christmas dessert with different colored jello embedded in the creamy
  mold.  The name obviously derive from the appearance of the dessert, 
  but some also call this Stained Glass dessert.
• Brownie Petit Fours Recipe. Enjoy these yummy brownies made with fudge brownie mix and coated with chocolate – a delicious dessert.
• Crema de Fruta Recipe, is a soft cake, topped in succeeding layers of cream, custard, candied fruit, and gelatin.
• Buko Pandan Salad
  is originated from Bohol Province, it is a favorite Filipino salad
  served in almost every kind of party and special occasions in the
  Philippines.
• Blueberry Cheesecake Recipe, Cheesecake is a large family of sweet, cheese-based pie. Cheesecakes are generally made with soft, fresh cheeses.
• Cassava Bibingka Recipe is High in Vitamin C and Manganese. Cassava known to have Low in Saturated Fat, Cholesterol, and Sodium.
• Ube Biko Recipe, is a native rice cake with violet yams – a dreamy dessert or snack perfect with a hot brew of salabat (ginger tea) or coffee.
• Baked Bibingka Supreme Recipe is
  a baked moist rice cake with a lovely contrast of flavors and texture
  from the salty egg and cheese, creamy butter, and crunchy caramelized
  sugar
• Puto Bumbong Recipe
  is the most sought after delicacies at Christmas time. During the
  simbang gabi or the Christmas Eve mass, people would line up to their
  favorite stalls outside the church just to have a taste of this favorite
  Pinoy delicacies.
• Chicken Macaroni Salad is a favorite Filipino food during Christmas, New Year and Birthday occasions.
• Bibingka Galapong is the traditional form of bibingka made from rice flour. It was originally made simply with rice flour and water.
• Golden Fruitcake Recipe, made from Natural sun-dried raisins, apricots, walnuts, red and green cherries in a sweet yellow cake.
• Filipino Biko Recipe, consists of malagkit (glutinous) rice, coconut milk, sugar, and topped with “latik”
• 
  
  Cassava Cake Recipe is a classic Filipino dessert enjoyed all year round. Cassava Cake
  is made of freshly grated cassava, eggs, coconut milk and sugar and
  baked in round “leche flan” tin molds or the regular rectangular cake
  pan.
• 
  
  Brownies Recipe, Brownies are often served warm with ice cream, a combination that is known as brownie a  la mode.
• This Filipino Banana Cupcake Recipe
  makes twelve regular sized cupcakes. The batter mixture is easy to make
  because you just stir the wet ingredients together in one bowl and the
  dry ingredients together in another bowl, then mix the two and you are
  done.
• Lechetin Recipe is a combination of Leche flan recipe mixed with Gelatin.  Pinoy Leche flan
  is known in other countries as Creme caramel or caramel custard, it is a
  custard dessert with a layer of soft caramel on top, as opposed to
  creme brulee, which is custard with a hard caramel top.
• 
  
  Chocolate Cupcake Recipe,
  Chocolate Cupcakes are the ultimate party food.   These chocolate
  cupcakes come out very moist and taste really great. A Chocolate Cupcake
  Recipe that is very quick and easy to make.
• Leche Flan Recipe,  Leche Flan is the Filipino term for the originally Spanish flan de leche, literally “milk flan”, which is a heavier version of the Spanish flan made with condensed milk and more egg yolks.
• Puto Cheese Recipe
  – Puto is the generic name for a rice cake made from galapong (rice
  flour), slightly sweetened and steamed. The rice for galapong is not
  ground dry, but soaked overnight and then ground wet, formerly in large
  stone grinders. Fermentation takes place during the soaking, and yeast
  is usually used.
• Rellenong Manok or Stuffed deboned chicken
  is still an all-time Filipino favorite. Probably the best way to
  display one’s culinary skills is by being able to debone a chicken
  without breaking its skin.
• Baked Bangus ( Milkfish ) Recipe
  is  an easy to prepare, convenient to cook and nutritious Pinoy dish. 
  It’s so easy all you have to do is slice all the ingredients, place it
  on top of the Bangus then bake it.
• Chop suey is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with meat like chicken,  beef, shrimp or pork, added for extra flavor.
• Rellenong bangus or relyenong bangus (Stuffed Milkfish) is a very special Filipino dish because of the amount of work involved in cooking.
• Humba Recipe is a sugar braised pork belly, another popular Filipino food originated somewhere in the Visayas and Mindanao regions.
• Bagnet is deep fried pork’s meat, the Ilocano version of Lechon Kawali,
  also known as Ilocano Chicharon Baboy.  Just be careful when cooking or
  deep frying this dish, expect a lot of hot oil splashing.
• Pata Tim Recipe is a popular braised pork leg dish similar to paksiw na pata with out the vinegar.
• Crispy Pata dish is deep fried pork legs ( Pata
  means Pork Feet in spanish ), a very delicious meal and although it is
  very high in cholesterol but with the crispy skin and soft meat plus the
  dipping sauce ( soy sauce, combined with vinegar and diced garlic )
  makes it irresistible and keeps customers coming back for more.
• Lumpiang Sariwa or Lumpia Sariwa, literally means ‘fresh springroll‘,
  consist of shredded fresh vegetables minced ubod ( a palm tree trunk),
  flaked chicken, crushed peanuts, and turnips as an extender in a double
  wrapping of lettuce leaf and a yellowish egg crepe.
• Bistek na Tanigue with Cream Recipe is comprised of thinly sliced beef cooked in soy sauce and calamansi juice and garnished  with fresh onion rings.
• Tinolang Manok
  is a simple soup with chicken, ginger, lemongrass, chili leaves or
  malunggay and green papaya, it is a favorite home style dish in the
  Philippines.
• Arroz Valenciana Recipe, is a typical Latin American dish their version is called Arroz a la Valenciana for Spain and Arroz   Valenciana in Portugal the Pinoy version is called Arroz Valenciana.
• Embutido Easy Version Recipe, An easy version of
  the popular local meatloaf usually served during special occasions
  either cooked as is or stuffed into chicken, pork, or beef
• Rellenong Talong can be translated as “Stuffed Eggplant Omelette” or popularly knows as Tortang Talong (Eggplant Omellete).
• Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way.
• Bopis Recipe
  is a uniquely Filipino dish traditionally prepared from assorted pig
  parts. These assorted parts are usually the heart, kidneys, lungs, and
  intestines.
• Siomai Recipe is
  a dimsum of Chinese origin which is loved by many Filipinos. One can
  order different kinds of siomai but the base is always pork. The ground
  meat should have some fat otherwise the cooked siomai will be too tough.
• Squid Estofado Recipe, Estofado is a variation of the usual chicken or pork, in this recipe we used Squid to prepare this traditional Filipino dish.
• Pork Dinuguan (also
  called dinardaraan in Ilocano, or pork blood stew in English) is a
  Filipino savory stew of blood and meat simmered in a rich, spicy gravy
  of pig blood, garlic, chili and vinegar.
• Igado Recipe is an authentic Filipino Ilocano dish. Igado is like Menudo, ilocano style.  Different barrios cook their Igado in many ways.
• Pinoy Style Barbecued Spareribs Recipe, Tender and juicy slabs of pork spareribs coated in sweet barbecue sauce grilled to perfection
• Embutido is a Filipino style meatloaf recipe.  It
  is one of the most favorite filipino dish. Embutido can be served as
  cold cuts; lightly pan a sliced pieces or fried the whole then sliced.
  It is also best that you dip a slice of embutido with your favorite food
  sauce.
• Pancit Malabon is a type of pancit that originated in Malabon City, Metro Manila, Philippines.
• 
  
  Pansit Bam-i or Bam-e
  is a noodle dish originated in Cebu made with a combination of canton
  (egg noodles) and sotanghon (vermicelli or bean thread noodles), and a
  number of vegetables and spices, which gives it an interesting texture
  and distinct taste.
• 
  
  Paksiw na Lechon Manok, we Filipinos have the popular Lechon Paksiw for pork, here’s the version for the chicken lechon paksiw.
• 
  
  Sinugbang Baboy na Kinilaw Recipe, No need for dipping sauce for this grilled dish because of the sauce already tossed in to it.
• Camaron Rebosado Recipe
  is a delicious and a simple way to cook shrimp. It is the Philippine
  version of Japanese tempura except tempura has a light batter and served
  with soy sauce.
• 
  
  Pork Liempo and Pork Ribs Sinigang with Radish and Mustasa Leaves, Tender pork slices and crisp fresh vegetables in soothing broth.
• 
  
  Nilasing na Chicken Salpicao is a delightful and hearty chicken recipe packed with flavor from its wide array of spices and seasonings.
• 
  
  Sinigang na Manok or Sinampalukang Manok Recipe is
  one of the oldest traditional recipes in the Philippines. It is a
  flavorful soup, which had a sour broth. It is made of Chicken cooked
  with tamarind and vegetables.
• 
  
  Creamy Chicken Curry Recipe is an easy to follow chicken recipe you can serve for lunch or dinner daily.
• 
  
  Grilled Chicken Leg with Asparagus and Peas Recipe,
  Chicken legs are the perfect meat for grilling. The heat of the grill
  sears the outside, keeping the meat moist and tender on the inside.
• 
  
  Chicken Lumpia Recipe
  is a very simple dish filled with chicken, onions, a little of curry
  powder and brown sugar and with grated cheese. You’ll love chicken
  version of Lumpia.
• 
  
  Kansi is
  an Ilonggo recipe that is sort of like a cross between Bulalo (beef
  bone marrow and vegetables soup) and Sinigang (sour pork soup).
• 
  
  Sinigang na Litid ng Baka Recipe, A simple Filipino beef and vegetable soup in a sour tamarind base.
• 
  
  Sizzling Bulalo with Creamy Mushroom Sauce Recipe.  This recipe put a twist on the classic bulalo by smothering the beef in creamy mushroom sauce.
• 
  
  Grilled Ribeye Steaks with Tomatoes Recipe, Pinoy Recipe invites you to try this Grilled Ribeye Steak.
• 
  
  Beef Caldereta Recipe, is rich tomato-based stew traditionally cooked with goat meat.
• 
  
  Beef Adobo with Creamy Sauce Recipe, Tender beef chunks stewed in vinegar made tastier with NESTLE All Purpose Cream.
• Grilled Shrimp and Lemon Kebabs with tropical Fruit Salsa.
  This easy to cook and healthy meal is perfectly seasoned with light
  lemon juice and garlic, grilled to perfection with Mango and Cucumber
  Salsa as sidings.
• 
  
  Shrimp Gambas Recipe ( Spicy ),
  is popular Filipino shrimp dish. Most of the Restaurant in the
  Philippines serve this on their menu as an appetizer or a main dish.
• 
  
  Sweet and Sour Tilapia Recipe
  – Tilapia is a popular cooking fish in the Philippines. This Filipino
  Sweet and Sour Tilapia dish is a bit different than the traditional
  Chinese sweet and sour fish dish.
• 
  
  Bulalo Steak Recipe,
  A different yet interesting way of preparing and serving beef
  shanks–slowly tenderized, marinated and seared then served sizzling on a
  hot plate.
• 
  
  Pancit Sotanghon Guisado Recipe, Sotanghon is served only on special occasions. This mungbean noodle (Pancit Sotanghon) is more expensive than other noodles.

 - Filipino Recipes Portal

Media noche Philippines

#364 Media Noche

A festive Filipino table for the New Year

In the Philippines the countdown to New Year varies depending on
family or even region. At the strike of midnight, the noise becomes
deafening with firecrackers shooting and blooming in the sky while
everyone gape in awe.

The banging and booming rise to a climax as people make noise by
clanging old pots and pans, blowing a jeepney, car or tricycle’s horns,
using assorted whistles, firecrackers to any kind of noise both awful or
simply maddening. For children who wishes to grow taller in the new
year, adults cajole them to jump 12 times around midnight in hopes of
getting their wish fulfilled. Similar to other Asian countries, the loud
noises and sounds of merrymaking are not only meant to celebrate the
New Year but are supposed to drive away bad spirits.

After midnight the family also gather for a thanksgiving feast called
Media Noche (midnight meal). Filipinos believe having a food-laden
dinner table augurs well for the coming year and brings good luck. At
least 12 round fruits are placed in the fruit basket as a sign of
prosperity for the next 12 months. All-time favourite dishes such as
noodles (for long life), pork, beef, chicken, rice cakes and assorted
sweets are served. For Catholics there is also a midnight mass to
welcome the New Year.

| 365 Great Pinoy Stuff

What's the Difference Between Hollandaise and Béarnaise Sauces?

When we want to enhance a dish, warm, rich sauces like
hollandaise and béarnaise will always do the trick. A small spoonful has
the power to make a steak completely luxurious, and it puts the perfect
finishing touch on eggs Benedict.


These two traditional French sauces share quite a few
similarities, but there are some distinctions in how they're made and
used that set them apart. Do you know the difference between hollandaise
and béarnaise sauce?


Before talking about what sets them apart, it's important to know
what hollandaise and béarnaise actually have in common. Both are warm
emulsified sauces, or a warm, stable sauce made from ingredients that
don't typically blend together.


At the core, they're both made from emulsifying butter and egg yolks, and adding a hint of acidity.

Hollandaise sauce and its main ingredients.

Hollandaise

This rich sauce is one of the five French mother sauces, and it was introduced well before béarnaise. Hollandaise is made from egg yolks, lemon juice, salt, and warm butter.
White pepper and cayenne are sometimes added. It's a delicate sauce,
made thick by the emulsion between the egg yolks and butter.


In appearance, hollandaise is pale yellow, smooth, and creamy.
It's commonly served as a finishing sauce for eggs Benedict, poached
fish, and asparagus.

Bearnaise sauce and its main ingredients.

Béarnaise

Béarnaise sauce was introduced later, and is a derivative of
hollandaise. This sauce differs from hollandaise in the ingredients
used, as well as the food it's served with.


Béarnaise gets its acidity from white wine vinegar,
rather than the lemon juice used in hollandaise sauce. It is also
flavored with shallots and fresh herbs, like tarragon and chervil. In
appearance, béarnaise is pale yellow with flecks of green herbs, with a
smooth and creamy texture. It's typically served with grilled meat and
fish.


 | The Kitchn

Beef Pochero

Beef pochero is one of the varieties of pochero. The original pochero
recipe use pork as the main ingredient and it is one of the well known
Filipino dishes. Although beef pochero also use the rest of the
ingredients as the original pochero, there are also variation of how the
saba bananas or plantain bananas are prepared. Some recipes fry the
bananas first before adding in the dish but some just throw in the raw
bananas in the pot while cooking.


Ingredients:


1 kilo Beef, slice into bite size pieces

1 small pack tomato sauce (about 1/2 cup)

1/2 small cabbage, quartered

1 bunch pechay

100 grams baguio beans

5 pcs bananas (saba variety), sliced into 2 pcs each

2 pcs medium size sweet potato (kamote) or potatoes, quartered

1 medium onion, chopped

1/2 head garlic, crushed

salt and pepper

sugar


How to cook beef pochero:

• Boil the beef in a pot with water, salt and pepper until tender.
• You can use a pressure cooker to speed up the cooking time.
• In a deep pan, heat oil and saute garlic and onion.
• Put the boiled beef and include about 1 to 1 & 1/2 cups of the broth.
• Then add the bananas and sweet potatoes, cover and simmer at least 5 minutes.
• Then add the tomato sauce and cover again an simmer or a few minutes.
• Add the baguio beans and let it cook for a while then follow the cabbage and pechay.
• Season with salt, pepper and sugar according to your preferred taste.
• Serve hot.

 | Panlasang Pinoy Meat Recipes

Filipino Chicken Macaroni Salad Recipe

It is easy to make your own Filipino Chicken Macaroni Salad; all you have to do is prepare some of the ingredients beforehand. The elbow macaroni needs to be cooked and drained while the chicken needs to be boiled and shredded. Once the macaroni and chicken are ready, all you have to do is combine all the ingredients and toss. It will also be nice if you serve your Filipino Chicken Macaroni Salad chilled. I do this by mixing all the ingredients in a stainless mixing bowl. I place that same mixing bowl with the Filipino Chicken Macaroni Salad in the fridge. The stainless steel bowl will help the salad get cold faster and this will be beneficial if you are pressed for time.

Aside from macaroni, you can use other types of short cut pasta. Here are some examples: Mostaccioli, Penne, Rigatoni, Cellentani, Rotini, Cavatappi, Fideuà, and Maccheroncelli.

Try this Filipino Chicken Macaroni Salad Recipe. Enjoy!

Filipino Chicken Macaroni Salad Recipe

Ingredients

• 1 lb. elbow macaroni
• 1 lb. chicken
• 3/4 cup light mayonnaise
• 1 (20 oz.) can pineapple tidbits, drained
• 3/4 cup minced carrots
• 3/4 cup raisins
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon garlic powder
• 4 cups water
• Salt and pepper to taste

Cooking Procedure

1. Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.
2. Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.
3. Cook the elbow macaroni according to package instructions. Drain and then set aside
4. In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice from the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste as necessary.
5. Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl. Toss thoroughly until the ingredients are well distributed.
6. Add the cheese. Gently toss.
7. Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

Number of servings (yield):

Measure

Measure

- Panlasang Pinoy

Chicken Tinola Recipe

Tinola is a ginger and onion based soup with chicken as the usual
main ingredient. Chicken tinola is an authentic Filipino main dish and
best complimented with green papaya wedges (an alternative is chayote)
and chili pepper leaves. As a traditional dish, the chicken is usually
cooked in low heat for quite some time to bring out the natural flavor.
This dish is best served during cold and rainy weather because of the
warming effect of the soup.

The
secret in making a good chicken tinola is to simmer the chicken for
longer periods of time. This will let all the flavor of the chicken come
out and it also makes the chicken tender. You can also use malunggay
leaves instead of pepper leaves (or even both) to maximize the health
benefits.

Try this Chicken Tinola Recipe and let me know what you think.

Chicken Tinola Recipe

Author: Vanjo Merano

Ingredients

• 1 whole chicken, cut into serving pieces
• 36 ounces rice washing
• ½ pc small green papaya, cut into wedges
• 1 tbsp garlic, minced
• 1 medium sized onion, chopped
• 1 thumb ginger, cut into strips
• 2 tbsp fish sauce
• Hot pepper leaves

Instructions

1. Sauté the garlic, onion, and ginger
2. Put-in the chicken and cook until color turns light brown
3. Add the fish sauce and mix well
4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
5. Add the green papaya wedges and simmer for 5 minutes
6. Add the hot pepper leaves
7. Add salt and pepper to taste
8. Serve hot. Share and enjoy!

 - Panlasang Pinoy