BAGOONG CRUSTED PRIME RIB

This dish was an idea that has been floating around Jane’s head for a while. Earlier in the year, she made a Bagoong Crusted Rib Eye to test the waters and it was amazing. Fast forward to Thanksgiving and it seemed like the natural evolution was to make this with a Rib Roast. She would be taking this dish to Thanksgiving with her in laws. When talking to her dad, he had asked her, “Are you sure your in laws will eat?” and she promptly responded, “Dad, I don’t care.” The thing is, they didn’t but they did. There were no left overs and every morsel was consumed.

PANCIT MOLO

Pancit Molo is a dish I grew up eating for New Year growing up. It’s part of our Chinese heritage in the Philippines. It’s origins are from the district of Molo in Ilo Ilo City where there was a predominantly Chinese population. It really is the Filipino version of Wonton Soup. What makes it distinct is probably the use of fish sauce and also fried garlic as toppings which is often found in many of the Chinese influenced Filipino dishes — think Arroz Caldo, Batchoy, etc.

I remember my Lola making this for us when we came over for New Year’s Day lunch and when we moved to the US, this tradition was continued by my mom and dad. When I got older, this was such a comfort on New Years Day because it was a warm and soothing soup that was the best antidote to a hangover from New Years Eve. There was always a pot of broth going and we would all make our own bowls and customize it with our own toppings.

When I later moved far away from home, this is a tradition I started to pick up for myself and my partner, Brandon. It was a way for us to feel close to family during the holidays. In the Philippines, we celebrate both the Calendar New Year and the Lunar New Year so there is double the opportunity to have Pancit Molo. The latter most likely depending on your family ancestry having Chinese origins. I grew up also eating Tikoy (Nian Gao), a yummy glutinous rice cake that is both sweet and savory because we dip the slice in an eggwash and pan fry it for a crispy outer texture. We love having that with tea for merienda during this time of year. We also always have Pancit as noodles always signify long life.

I am sharing my version of Pancit Molo hoping it resonates with you this Lunar New Year, let me know what you think and also what your family does to celebrate the New Year.

❤️Tricia

BIBINGKA

All over SE Asia, there are sweet and savory treats that are made from rice flour — Kueh, Kuih or in Tagalog, Kakanin. Bibingka is one such dish. I hate to call it a dessert because it’s often eaten as a breakfast or afternoon “merienda” snack and it also straddles that magic space between sweet and savory so the dessert misnomer can be confusing. We often eat this during the Christmas holiday. I have memories eating this warm after going to Mass when I was a kid. These days, I may not go to Mass but this dish has that holiday association for me. This year, I decided to make these and give them as gifts to friends. It felt good to know that I was surrounded by people that would understand this dish. We’ve come a long way.

Bibingka is made with a combination of rice flour and glutinous rice flour combined with sugar, butter, eggs and coconut milk. It was traditionally cooked over an open flame in banana leaves so the version I make bakes this in banana leaves to give it that flavor and aroma. It is topped with some savory toppings like cheese, salted eggs and grated coconut. I love it eaten warm with some melted butter and I’ve taken to also drizzling some hot honey on top. It’s so good.

♥️Tricia

EMBUTIDO

In Spain and Portugal, Embutido typically refers to a cured sausage. In Philippine cuisine, it’s a meatloaf that represents the colonial influence of Spain and the US.In Spain and Portugal, Embutido typically refers to a cured sausage. In Philippine cuisine, it’s a meatloaf that represents the colonial influence of Spain and the US.

It has the smoky Spanish chorizo and the ubiquitous Spam that made its way to the Philippines via the American occupation during the war. It also includes olives, raisins and when used as a stuffing for Chicken Relleno, it can also include hard boiled eggs. All of the above is mixed with ground pork, shaped into a log, wrapped in foil and is steamed or baked.It has the smoky Spanish chorizo and the ubiquitous Spam that made its way to the Philippines via the American occupation during the war. It also includes olives, raisins and when used as a stuffing for Chicken Relleno, it can also include hard boiled eggs. All of the above is mixed with ground pork, shaped into a log, wrapped in foil and is steamed or baked.

In my family, Embutido signifies the holidays. My mom would make quite a few for us to eat and also gift to Family and friends. After moving away from home, I would always vie to get a loaf or two to take home.In my family, Embutido signifies the holidays. My mom would make quite a few for us to eat and also gift to Family and friends. After moving away from home, I would always vie to get a loaf or two to take home.

For Noche Buena, often at the table to support our grazing way of eating, we have Jamon, Queso de Bola, Pandesal and Embutido perfect for the sandwich making that happens throughout the day.For Noche Buena, often at the table to support our grazing way of eating, we have Jamon, Queso de Bola, Pandesal and Embutido perfect for the sandwich making that happens throughout the day.

A must for my family is to eat Embutido hot – typically pan seared so it gets crispy edges. I know that there are some that eat this cold or room temperature but I love the texture it gets from pan searing. It’s amazing when it is drizzled with its pan drippings but also equally amazing with banana ketchup.A must for my family is to eat Embutido hot – typically pan seared so it gets crispy edges. I know that there are some that eat this cold or room temperature but I love the texture it gets from pan searing. It’s amazing when it is drizzled with its pan drippings but also equally amazing with banana ketchup.

Some of my favorite ways of eating Embutido:Some of my favorite ways of eating Embutido:

1 - EMBUTIDO SILOG – with Sinangag and a Fried Egg1 - EMBUTIDO SILOG – with Sinangag and a Fried Egg

2 - EMBUTIDO SANDO - with Pandesal, egg, a little kewpie and Maggi and of course, banana ketchup. Pair this with a cup of Tsokolate.2 - EMBUTIDO SANDO - with Pandesal, egg, a little kewpie and Maggi and of course, banana ketchup. Pair this with a cup of Tsokolate.

3 - EMBUTIDO FRIED RICE - with pan drippings over Scallion Fried Rice3 - EMBUTIDO FRIED RICE - with pan drippings over Scallion Fried Rice

♥️Tricia

GALBI

Cooking did not come naturally to my mom’s side of the family. In the Philippines, the family had a cook who prepared all their meals. None of them learned how to cook until they immigrated to the US. To this day, my mom barely cooks; if she does, it’s as minimal as possible. When galbi was introduced to our family gatherings many moons ago, it was something my mom & any one of my time-strapped family members could easily prepare, thus becoming a mainstay at the table of every family gathering.

I’m not exactly sure how or when galbi was first introduced to us. The Bay Area is a melting pot so it’s not far-fetched to believe that it was introduced by someone’s coworker or by going out to eat. I suspect it was my aunt who started it—she was always out “gallivanting” according to my Grandma & the one that cooks the most out of the siblings. When she learned & shared how easy it was to make, the rest is history. As simple as it was, my mom always had a million things on her plate so sometimes I would take over the prep duties. All it required was taking the short ribs out of the packets, placing them into a plastic bag, dumping jarred marinade into the bag & shoving it into the fridge until it was time to cook. We would line a baking sheet with foil for easy clean up & bake until the meat was nicely caramelized.

Instead of using the jarred marinade, I wanted to try to make it from scratch. I took a little bit of creative license & subbed @sibeihosibeiho sambal since I didn’t have gochujang. You can probably decipher all the ingredients from the picture—just process them all together until smooth, pour over the short ribs & marinate overnight. The next day, just grill & enjoy. Again, this isn’t a traditional Noche Buena dish, but it’s been a part of my food memories for so long. This also serves as a reminder that while it is important to preserve traditions, it’s also okay to throw something new into the mix & make some new, delicious memories in the process.

@nomnom_nori & @triciasanmateo are going to continue the series by sharing their Noche Buena memories in the coming weeks. In the meantime, stay cozy and cook something delicious!

🖤Jane

INIHAW NA LIEMPO

For as long as I can remember, my family always had some kind of inihaw at every gathering. One favorite was inihaw na liempo, so naturally it would appear at the Noche Buena spread. Inihaw na liempo is ubiquitous in the Philippines where pork is king. It’s an equalizer—rich or poor, everyone loves it. I distinctly remember eating a piece that just came off the charcoal grill: it had some serious char & had the perfect balance of crisp & chewy textures, of salt & acid. On its own, it was already delicious but could be enhanced with a dunk in some sinamak or toyomansi.

Preparation for this dish is simple: you marinate pork belly & you grill it. When I was chatting with family members about how the marinade was prepared, I received a few variations: with soy, with salt, with vinegar, with calamansi. The basics include some sort of acid, some form of salt, garlic & pepper with varying ratios of each ingredient. In short, everyone has their own way of doing it so I followed suit.

I like liempo more acid forward so I do a 2:1 ratio of acid to salt. In this case, I used sugarcane vinegar and tamari. Sugarcane vinegar, native to the Ilocos region of the Philippines, is reminiscent of sherry vinegar or apple cider vinegar. Then I added crushed garlic cloves, black pepper & liempo slices. Marination time varies, but anywhere between 6-8 hours works. Depending on thickness of the slices, the cook time will vary. On my stovetop grill, it usually takes only a few minutes on each side before they’re ready to be enjoyed with rice & sawsawan (sinamak from @magnapdx) of choice.

Having to think & dig & write about this has brought back so many happy memories of me celebrating the Advent Season with my family both in the Philippines & back in California. It’s such a simple dish, but cooking it makes me feel a little closer to them at a time when it’s not so simple to just catch a flight to see them. Hopefully, I’ll be able to see them soon, but until then I’ll be cooking for comfort and creating my own Noche Buena memories with my little family here.

More soon. In the meantime, we’d love to hear about some dishes you make during the holiday season!

🖤Jane