Christmas Traditions 2

Victory Alabang’s November 18 Christmas Traditions event was such a fun, informative and inspiring time. The bibingka. The decor and the ambiance. The music from the choir. The home schoolers’ bazaar on the side and the younger home schoolers’ musical number. My Father’s House kids’ blessing trees. Prizes and giveaways.

Not only did we learn what Christmas traditions to start, how to start them and why we do them, nor did we just pick up gift wrapping and table setting tips, we also learned some simple delicious holiday recipes from Chef Len Santos-Ding!

ASIAN NOODLE SALAD
4 servings
Ingredients:
200 g glass noodles (sotanghon)
hot water
1/4 cup carrots, grated or cut into strips
¼ cup red bell pepper, cut into strips
2 Tbsp green onions, minced
¼ cup cilantro, chopped
¼ cup toasted chopped peanuts
Dressing:
½ cup oyster sauce
6 Tbsp honey
2 Tbsp calamansi juice
2 Tbsp sesame oil
1 Tbsp Thai fish sauce
1 tsp minced garlic
1 tsp grated ginger
pinch of chili flakes or fresh chili

Put noodles in a heatproof bowl, cover with boiling water, let it stand until just tender; drain and set aside.
In another bowl, mix all dressing ingredients together.
Toss noodles with the dressing, vegetables and herbs, leaving enough vegetables for topping. Arrange on a plate. Top with the rest of the vegetables and chopped nuts.
Salad may be served hot, room temperature or chilled.

COFFEE RUBBED CHICKEN
Ingredients:
Rub mixture: (good for about 4 kilos)
2 Tbsp cinnamon
1 1/2 c brown sugar
½ cup instant coffee powder
2 Tbsp paprika
1 Tbsp Garlic powder
1 tsp Ground black pepper
2 Tbsp salt

1 k chicken thighs
¼ cup canola or vegetable oil

Mix ingredients for the rub mixture and keep at room temperature in a well-sealed container.
For 1 kilo chicken pieces, use ½ to ¾ cup of rub mixture. Rub the spice mixture on the chicken pieces. Add canola oil. Marinade for about 2 hours or even overnight.
Preheat the oven to 400 F. Arrange chicken on a baking tray, skin side up. Cover the pan with foil and bake for 30 minutes, then remove the foil and cook for a further 10 minutes, or until the chicken is golden-brown and cooked through. Baste occasionally with the pan juices. Remove from the oven and set aside to rest for five minutes before serving.

BANGUS PATE
Yield: 2 cups
Ingredients:
1 bar cream cheese, room temperature
¼ cup all purpose cream
2 cans bangus in oil (or Spanish style)
fresh herbs like basil or dill (optional), to taste

Separate bangus meat from oil (do not throw away bangus oil). Remove skin and bones from bangus if any. Mix softened cream cheese, cream and bangus together. Mash well with a fork. You may also use a food processor. Add chopped fresh herbs. Keep the mixture refrigerated. Serve with crostini or crackers.

VANILLA PANNACOTTA
6-8 servings
Ingredients:
1 1/3 c fresh milk
1 cup heavy or all purpose cream
1/2 c sugar
3 tsps Knox gelatin
1 tsp vanilla
1. Prepare and measure all ingredients and equipment.
2. Mix the gelatin with 1/2 cup fresh milk.
3. Combine the rest of the milk, 1 c cream, and 1/2 c sugar. Cook over low heat until simmering.
4. Add fresh milk and gelatin mixture until completely dissolved.
5. Strain.
6. Cool for about 10 minutes. Add vanilla OR other flavors.
7. Pour into molds and chill (or freeze).
8. To unmold, dip in warm water.
*can be chilled (covered) for 1 week or frozen for 1 month.

Mango Sauce

1 cup mango juice
6-8 Tbsp sugar
2 Tbsp cornstarch, dissolved in water

Boil mango juice with sugar. Thicken with cornstarch. Cook till it boils again. Strain. Cool. Transfer into a squeeze bottle. Serve as a topping for pannacotta.
*use within 1-2 days

ENJOY! 🙂