For noche buena—the most loved family time of the year—Glenda Barretto shares her favorite recipes with Lifestyle.

Banana Hearts Vinaigrette (Ensaladang Puso ng Saging)

400 g puso ng saging

(banana hearts)

2 tbsp sea salt

75 ml vinegar

2 tbsp diced red and green bell peppers

1 tbsp finely chopped onion

125 ml salad oil

0.5 tsp prepared mustard

0.5 tsp granulated sugar

Sea salt to taste

Freshly ground black pepper

100 g button mushrooms, quartered

Discard the outer parts of the banana hearts, leaving only the tender portion. Cut in half lengthwise.

Bring a pan of water to a boil. Add the sea salt, all but 2 tsp vinegar and the banana hearts and boil for 12-15 minutes until tender. Allow to cool, then dice.

In a salad bowl, mix the peppers, onion, salad oil, mustard, sugar and remaining vinegar and season to taste with salt and pepper. Add the banana hearts and mushrooms and toss lightly.

Garnish with prawn.

Leche Flan (Milk Custard)

Serves 8

½ c | 100 g white sugar

6 pcs eggs

1 can | 300 ml condensed milk

1 can | 370 ml evaporated milk

Lime (dayap) for garnish

In a preheated pan, caramelize the sugar over medium heat. Pour into a 9-in llanera (oval tin pan) or small round molds. Set aside to cool.

In a bowl, beat eggs. Add condensed milk and evaporated milk until well-blended. Using a fine strainer or cheesecloth, strain the mixture and pour into the container with the caramelized sugar. Cover tightly with foil.

Slice the lime thinly crosswise.

Cooking

Place the covered flan in a pan and add water till it reaches halfway up the sides of the flan tin (bain-marie), or cook in a steamer. Cook for 1 hour until flan is firm.

Cool before removing from the container.

Run a knife or metal spatula around the flan. Turn it upside down on to a serving platter.

Serving suggestion

Serve chilled. Garnish with sliced dayap.

Pinais na Alimasag

(Stuffed Crab Steamed in Banana Leaves)

2 kg live crabs (about 8 pcs at 250 g each)

2 tbsp vegetable oil

60 g thinly sliced onion

30 g finely chopped ginger

20 g minced garlic

40 g lemongrass, white part only, finely chopped

100 g shredded young coconut (buko)

2 pcs grated mature coconut (Add 1 c hot water and squeeze to get 1 ½ cups cream)

1 tbsp finely chopped red and green chili

1 tbsp fish sauce

½ tsp freshly ground black pepper

Banana leaves for wrapping

Preparation

Boil the crabs until the shells turn bright pink (about 20 minutes), then allow to cool. Break off and crack the claws and carefully remove all the meat (approximate yield is 440 g crab meat). Wash the crab carapace and set aside.

Heat the oil in a pan and sauté onion, ginger, garlic and lemongrass for 2-3 minutes.

Add the shredded coconut, coconut cream and bring to a boil, then immediately reduce heat and allow to simmer, stirring continuously until the sauce thickens.

Add the crab meat, red and green chili. Season with fish sauce and pepper and stir for 30 seconds, then transfer to the reserved crab carapace or shells.

Wrap the stuffed shells in individual heated banana leaves and tie securely, then place under a hot grill for 2-3 minutes, until the leaves are seared. Unwrap and serve immediately.

Rellenong Manok

(Stuffed Chicken)

Serves 6

1.2 k whole chicken

500 g ground pork

1 tsp | 5 g salt

½ tsp | 1 g ground black pepper

1 can | 125 g Vienna sausage, chopped

2 | 100 g Spanish sausage (chorizo), chopped

2 | 160 g onions, chopped

½ c | 100 g canned pimiento, chopped coarsely

¼ c | 50 g stuffed olives, chopped coarsely

1 wedge | 25 g Edam or Parmesan cheese, grated

4 eggs

3 tbsp | 50 g raisins

2 tbsp | 30 g butter, melted

Preparation

Preheat oven to 180°C | 350°F.

In a mixing bowl, combine the ground pork, Vienna sausage, Spanish sausage, onions, pimiento, olives, raisins, grated cheese and the beaten egg. Mix until well-combined. Pan-fry 1 tbsp of the mixture to check seasoning. Correct seasoning if needed.