Food & Dining

Cheat Sheet: These Recipes From "FOOD Tastings: Holiday Feast" Will Amp Up Your Noche Buena Spread

Cheat Sheet: These Recipes From

FOOD Magazine’s final leg for its Food Tastings cooking class series this year was teeming with new and fresh ideas for anyone getting ready for the much-awaited Noche Buena.

Entitled Holiday Feast, the event treated food enthusiasts to a cooking demonstration of three dishes, along with a Christmas house pastry decoration demonstration from Swell Sweets chef Gel Colet last December 7 at Estancia Mall, Capitol Commons.

This yummy Christmas house made by Swell Sweets' Chef Gel is a perfect addition to your long list of decorations at home. The best part? It's edible!


Check out these three recipes that will surely make for refreshing options come Noche Buena time:


Pizza Sausage with Virgin Mashed Potato. A specialty dish from Spice and Cleaver, Chef Jose Miguel Gianan demonstrated how people can replicate this dish at home.


1pc pizza sausage

150g mashed potato

30ml gravy

500ml water

1 tsp salt

1 tsp oil

Procedure :

1. Put water in a pot with salt; bring it to a boil then lower to medium heat.

2. Put sausage in the pot, then let it set for 5 minutes.

3. Heat pan, add small amout of oil then put sausage; cook it until it turns amber brown.

4. Heat the mashed potatoes.

5. Assemble all ingredients, then pour in gravy. Serve afterwards.


Salted Egg Chicken. Riding on with the salted egg craze, Sasa Asian Cuisine Chef Raymar Reyes demonstrated his own take on how one can use salted egg sauce (check the recipe here) in adding flavor to chicken.

[related: Hot Stuff: Fish 2 Ways And That Salted Egg Chips Craze—Where To Get Your Fix Locally]


Seafood Curry Sotanghon. Celebrity Chef Mitchie Sison showcased her skills in making use of vermicelli noodles for seafood curry. 

Seafood Stock:

4 cups water

2 stalks lemongrass, with roots pounded

4 stalks onion leeks

1 large white onion, quartered

1/2 kilo large shrimp

1/2 kilo large mussels

3 crabs

300 grams Sapporo Long Kow vermicelli (sotanghon)

1/4 cup annatto oil

1/4 cup butter

salt and pepper, to taste

coriander leaves, for garnish

basil leaves, for garnish

additional annatto oil, to drizzle

1. To prepare the seafood stock, place water, lemongrass, leeks and onion in a medium pot. Cover and let simmer for 30 minutes.

2. Bring to a rolling boil, and drop in shrimps, mussels and crabs separately. Cook just for a few minutes, then remove from stock. Set aside.

3. Blanch Sapporo Long Kow vermicelli in boiling water for 2 minutes. Drain right away, cut into desired length and toss in annatto oil. Set aside.

4. Mix curry sauce (recipe below) into blanched Sapporo Long Kow vermicelli and toss until sauce fully coats the strands. Transfer to a serving tray.

5. Sauté cooked shrimp, mussels and crabs in melted butter in batches. Season with salt and pepper.

6. To serve, top noodles with shrimp, mussels and crabs. Scatter coriander and basil leaves over seafood. Drizzle with additional annatto oil.

Curry Sauce:

1 large onion, minced

2 stalks onion leeks, chopped

4 cloves garlic, minced

6 tablespoons annatto oil

3 tablespoons Panang curry paste or red curry paste

2 1/2 cups seafood stock (recipe above)

1/4 cup thick coconut cream

juice of 2 green lemons

salt and pepper, to taste


1. Sauté onion, leeks and garlic in hot annatto oil. Add curry paste and continue cooking and stirring for a few minutes.

2. Pour in seafood stock, and stir to dissolve curry paste. Add coconut cream and green lemon juice. Season with salt and pepper.

How to Make Annatto Oil: In a pan, heat 2 cups cooking oil with 1 cup annatto seeds. Remove from heat and set aside to extract the color, about 15 minutes. Strain the seeds and discard. Set aside the oil until ready to use.


ALSO READ: In Focus: Check Out These Quick And Easy Recipes That Make Healthy Taste Good


Banner photograph by Allan Sancon.




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