THE FESTIVE mood of Christmas is best expressed by the food we prepare on our dining table.
The Filipinos’ love for Christmas is rooted in our deep faith as a predominantly Catholic country and our joyful nature as a people. We love fiestas and festivities where families get together. As early as September, Christmas songs are played on the radios while stores dress up to attract shoppers. Officially, Christmas starts with the Misa de Gallo or Simbang Gabi, a nine-day novena dawn masses commencing on December 16 and ends on Christmas Eve.
AISSA’S Chicken Relleno
Christmas is always nostalgic. And the variety of festive food never fails to bring forth the beautiful memories of Christmases long gone by. My Chicken Relleno is always a star in our Noche Buena. A recipe handed down from my grandmother; my late father meticulously prepared this classic Christmas food of deboned whole chicken stuffed with a mixture of ground pork, chopped ham, olives, carrots, pickle relish, liver pate and eggs. I learned how to debone the chicken, too.
Food aficionado, Mark Cusi, has practically perfected his Tibok-Tibok, a Kapampangan delicacy that is alluded to as the “Kakanin Queen.” This heavenly pudding that wiggles like a heartbeat must be made only with carabao’s milk mixed with glutinous rice powder, cornstarch, sugar and grated dayap rind (lime) for that irresistibly refreshing hint of citrus flavor. Mark’s “Kesong Puti” is also a perfect filling for hot pan de sal. Mark gets his carabao milk fresh from Bohol.
MARK Cusi’s Tibok-Tibok
Enseimada or ensaymada is a Spanish pastry product from Mallorca, Spain that was baked for festivals and celebrations. Over time, we have enjoyed this delicately delightful egg and butter rich pastry. Best Enseinadas are soft with a flaky fluffiness with buttery layers that pull apart in one’s hands. A time-consuming procedure, the dough must be allowed to rise several times to achieve this delicate texture. It is best topped with Edam cheese or queso de bola and sugar. At Marco Polo Plaza Cebu, the Christmas Enseimada is stuffed and topped with colorful glazed fruits, candied cashew nuts and slathered with buttercream and cheddar cheese.
MARCO Polo’s Christmas Enseimada
Equally festive in taste is the interesting offering of Radisson Blu Cebu—the lip-smacking Lechon Spread made with lechon belly, duck fat, garlic, onions, lemon grass and seasoned with star anise, cardamom and black pepper. Executive Chef Robert Kunitz explained that his
creation is actually prepared like a Rilette where the cubed pork belly, condiments and spices are cooked slowly in duck fat until it is tender enough to be shredded and cooled with enough fat to form a paste. Rich and savory, it is decadently delicious on French baguette.
RADISSON Blu’s Lechon Spread
And to brighten up faces this Christmas season, pick up a box of Fujinoya Nama Chocolates handmade by Japanese Master Baker Hideo Goto at Fujinoya Cake Shop along Wilson Street in Lahug. Nama chocolates are legendary homemade soft chocolates from Japan. Super thick, Nama is almost like eating a solidified ganache. One square can satisfy even the hungriest of chocoholics. Young entrepreneur Carlostito Gothong behind Fujinoya has also perfected the Matcha (green tea) Nama Chocolate, which I found truly appealing to my palates. Merry Christmas!
FUJINOYA Nama Chocolate
