Noche Buena Dish: Majestic Chinese Ham- Pinoy Food, Filipino Cooking

Posted: 24 Dec 2009 03:46 PM PST

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.
Noche Buena is never complete without the traditional chinese Ham. I always choose Majestic Ham because it isn’t too salty for me. The secret to their moist, mouthwatering ham products is in their curing process. Their hams are cured in oak barrels, aged for full flavor, and seasoned with select spices before being cooked to perfection. It’s my preference, of course especially since they are so established with 70 years of curing and cooking ham to perfection under their belt.

The common glaze used is pineapple but this time, I used Apple-cinnamon glaze.

Here’s the recipe for Chinese Ham with Apple Cinnamon Glaze:

Ingredients
1 2 to 3 kilos Chinese Cooked Ham
2 cups Apple Juice
1/4 cup cherry brandy
1 1/2 cups brown sugar
1 medium apple , chopped
2 pieces bay leaf
1 tsp cinnamon powder
slices of green and red cherries
toasted cashew nuts
celery leaves

Procedure

1. Preheat oven to 375 F
2. Place chinese ham in oven proof dish. Set aside
3. Combine apple juice, chopped apple, brown sugar, brandy, cinnamon powder and bay leaf.
4. Stir until brown sugar dissolves.
5. Pour on ham and bake for 20 minutes basting with marinade once in a while.
6. Arrange baked Chinese Ham in a serving platter.
7. Boil Extra sauce until thick.
8. Pour apple glaze on top.
9. Garnish with slices of apples, celery leaves, cashew nuts and red cherries——————

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Suman Luya (Suman Flavored with Ginger)

Posted: 23 Dec 2009 11:00 PM PST

Dear readers,

My memories of Suman Luya dates back to Christmas Eve and my mother. She would cook the sticky rice in a big kawali in the dirty kitchen. Suman Luya is extremely smooth tasting with the right amount of sweetness. It’s perfect for hot chocolate drink during the noche buena. The taste in itself reminds me of Christmas in Cebu.

Here is the recipe of Suman Luya (Suman Flavored with Ginger) or you can buy Suman Luya from this entry Where to Buy Suman in Manila

Ingredients

1 ganta malagkit (equivalent to 2.25 kgs glutinous rice)
8 coconuts
1 tablespoon salt
2 cups white sugar
4 Banana Leaves
4 Tablespoons Ginger, chopped

Procedure

1. Wash malagkit.

2. Squeeze the grated coconut to get the milk, add salt.

3. Boil all together till almost cooked in the carajay.

4. Remove from fire.

5. Wrap 1 1/2 tablespoon of cooked Malagkit in banana leaves tying the two ends. . Keep each suman 1.25 cm thick, 4 cm wide and 12.5 cm long.

6. Arrange on steamer rack in a staggered pile. Steam for 30 minutes. Keep the steamer well-supplied with water to prevent drying out.

7. Serve with Hot Tsokolate

——————

Have you visited my personal blog, Filipina Mom Blogger, my election 2010 Voters Education project at blogwatch.ph and my other blogs like

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Noche Buena Dish: Majestic Chinese Ham- Pinoy Food, Filipino Cooking

Noche Buena Dish: Majestic Chinese Ham- Pinoy Food, Filipino Cooking