San Miguel Christmas menu covers Philippine holiday staples | Inquirer Lifestyle
outbrain

San Miguel Christmas menu covers Philippine holiday staples

San Miguel Pure Foods Culinary Center (SMPFCC) recently hosted a Christmas dinner at Damaso Residencia in Greenhills, Ortigas, for food writers and foodies.

 

“Christmas in the Philippines will forever be rooted in tradition—the most important of which is the eagerly awaited Noche Buena. We wanted to showcase new and familiar dishes that can be part of every Filipino family’s Christmas table,” said Kai O, officer-in-charge of SMPFCC.

 

Chef Bambi Sy-Gobio prepared the menu.

 

For starters, Purefoods Jamon Royale with mango tamarind glaze, Magnolia Queso de Bola and hot pan de sal were served.

 

“Purefoods Jamon Royale achieves a perfect balance of sweet and salty flavors,” said Gobio. “I added additional sweetness with the mango tamarind glaze to match it with the saltiness of the queso de bola.”

 

Shaved Magnolia Queso de Bola found its way next in a salad of mixed greens with strawberry citrus, balsamic vinaigrette, caramelized apples, sun-dried cranberries, raisins and toasted almonds.

 

For the first entrée, Gobio prepared Magnolia free-range chicken ballotine with chorizo and Pure Foods Fiesta Ham. The dish was served with French green beans, brown rice pilaf with chestnuts, giblet gravy and cranberry sauce.

 

The next entrée, a surf and turf, was a serving of Monterey Beef Tenderloin wrapped in Pure Foods Thick Cut Bacon, the newest in Pure Foods’ bacon line. The tenderloin was then topped with seared prawns and bacon and mushroom cream sauce and served with a side of roasted tomatoes and asparagus.

 

For dessert, Gobio served bibingka, with a twist. Instead of the usual rice cake wrapped in banana leaf and topped with salted egg, Gobio mixed the bibingka batter with salted egg, goat’s milk feta and Magnolia Queso de Bola and made it into a waffle.

 

The toppings were also different from the norm. As an alternative to shaved coconut and brown sugar, chef Bambi Sy-Gobio served the bibingka waffle with homemade coco jam and Magnolia Best of the Philippines Kesong Puti ice cream.

 

The Christmas dinner capped off with coffee and tea and a serving of cherry coconut and almond biscotti, spiced chocolate truffle balls and Christmas cookies.