What: The same classic galantina recipe cooked in a loaf with a layer of marinated chicken in the center and loaded with olives, chorizo and special herbs. It is served with raspberry sauce that gives the dish a fruity and tart counterpoint. Ideal as sandwich filling or as viand when pan-fried and served with rice.
Price: P1,200 /loaf. For pick-up and delivery.
Maker: Dorothy Ferreria
Where: Panay Avenue, Quezon City; tel. 9618682 and 09260151384.
What: It’s not Christmas until your table has a holiday ham. There’s the traditional Glazed Bone-In Chinese-style Leg of Ham with extra juicy, sweet-salty meat. The well-cured Chinese-style Boneless Ham is perfect with pastries and breads. There’s also the spice-laden Chicken Ham, stuffed with glutinous rice, mushroom, pork, Chinese chorizo and chestnuts. A slice or two of the Honey-cured American Ham makes for a great party pica-pica.
Price: Chinese-style Leg of Ham P1,100/kg (minimum of 3 kg); Chinese-style Boneless Ham P700/kg (minimum of 1 kg); American Ham P500/kg; Chicken Ham P500/piece. For pick-up or delivery for bulk orders.
Maker: Josie Sioson of Josefina’s Ham and Jolly Boy Best Foods Corp.
Where: 87 Kanlaon St. corner Maria Clara St., Sta. Mesa Heights, Quezon City; tel. 7402024, 5144448, 7434238 and 09178448160.
What: The ultimate holiday dish peppered with flavorful meat and seafood. This classic Spanish rice dish is delicately cooked with saffron, chicken, pork, chorizo and sweet peppers. Make sure to scrape up the delicious and crispy, crusted bits on the bottom of the pan.
Price: P1,500. For pick-up only.
Maker: Casino Español de Manila (Jermaine Yacat or Noemi Tan Parilla)
Where: 855 Teodoro M. Kalaw St., Ermita, Manila, tel. 5257604, 5255506 and 5231536, www.casinoespanoldemanila.com.
Salmon Crunch Platter
What: Elevate your holiday menu with combination of savory and sweet delights, beginning with the light and healthy Caesar Salad with slices of smoked salmon, followed by the filling Salmon Crunch Platter paired with buttery mashed potatoes and Seafood Medley pasta with mussels and shrimps.
Price: Seafood Medley, P1,295; Salmon Crunch Platter, P1,595; Parmesan Ensaymada, P65/pc; Cheese Roll P55/pc; Double Fudge P225/dozen; P1,250. For pick-up and delivery.
Maker: Rina Go, Nic’s Gourmet
Where: G/F Phase 1B, UP Town Center, Katipunan Avenue, Quezon City, tel. 9585574 and 09999933234; G/F Park Terraces, Palm Drive, Makati City; tel. 7446427 and 09999933231. nics.com.ph
What: If you love bacon, this luxe homemade bacon could be the highlight of your holiday bingeing. It has smoky flavor that adds depth and character to any dish—as topping for soups and pizza or as filling for chicken cordon blue instead of ham. More delicious ideas: champorado topped with bacon, mashed potato with bacon bits, bacon chicharon, and sweet popcorn with bacon. The bacon, smoked naturally for eight hours in bayabas (guava) wood, has no preservatives.
Price: Smoked Bacon P300/250 g, P500/500 g, P900/1 kg; Grilled Cheese Wrapped in Bacon P350/20 pieces; Bacon Bits P500/1 kg. For pick-up; free delivery in Ayala Alabang.
What: These are favorite party staples: Pata Tim, a tasty and aromatic pork dish with tender pig’s leg infused with spices and herbs, and served on the side with ground peanuts, cilantro, cucumber, salted mustard, and mantau (Chinese steamed buns); Pancit Canton, loaded with veggies and plump shrimps and is best served with Chinese-style Fried Chicken with thickened gravy, and Yang Chow Rice; and Fried Siopao. For dessert, there’s freshly baked and flaky egg tart.
Price: Pata Tim, P1,300 (good for 20 persons); Fried Chicken, P350/one whole; Pancit Canton, P1,200 (good for 20 persons); Yang Chow Rice, P800 (good for 20 persons); Fried Pork Siopao P30/each; and Chef Nixon’s Premium Egg Tart P250/half dozen. For pick-up and delivery.
Maker: Ana Lee, Chef Yu Food House
Where: Unit 10 Danding Building, Cecilio J. Santos, Valenzuela City; tel. 09189235879
Lengua Sevillana, Pollo al Ajillo
What: If you’re entertaining a crowd, you’ll need to have these dishes for a fun-filled Yuletide party: Lengua Sevillana, a succulent ox tongue stewed with mushroom and olives in rich sherry brown sauce and served with mashed potatoes; Pollo al Ajillo, a classic Spanish dish cooked in spices and herbs and white wine sauce; Chorizo Pasta, a hearty spicy tomato-based pasta served with cherry tomatoes; and Baked Lasagna, layers of pasta with creamy cheese and meat sauce.
Price: Lengua Sevillana, P2,650 (good for 12-15 persons); Chorizo Royale Pasta, P2,250 (for 12-15 persons); Lasagna, P2,000 (for 12-15 persons); Pollo Al Ajillo, P1,500. For pick-up and delivery.
Maker: Eric and Angel Bandola, Cardinal Cuisine
Where: No. 8467 West Service Road, Sun Valley, Parañaque City; tel. 09054204030. Pick-up points: Mangiare in Eden Food Hall, 32nd and 5th Ave. Bonifacio Global City, Taguig. Email [email protected]
What: This cheesy spread is an heirloom recipe that lends a nice touch to holiday appetizers, served with nuts, cold cuts, crackers and chocolates. The spread is a mixture of mayo, pickle relish, pimiento and pure Edam quezo de bola cheese.
Price: Nanay Luisa Quezo de Bola Spread P150/80g, P280/200g, P540/400g and P1,100/850g, For pick-up and delivery.
Maker: Laura Angelica Ramos and Julian Antonio Medel
What: For a truly hearty Yule meal, go for Dedet dela Fuente’s Hiplog, a sinful combo of hipon (shrimp) and itlog na maalat (salted egg) in one rich, thick and creamy sauce. Best served with plain pasta. The Pancit Lagkit ng Parañaque is a sticky, flavorful noodle dish dotted with veggies, pork and shrimp.
Price: Hiplog P4,000 (good for 12-15 persons); Pancit Lagkit P1,650. For pick-up and delivery.
Maker: Dedet de la Fuente, Pepita’s Kitchen
Where: Makati City, tel. 09151593589 and 09178660662
What: For a break from the holiday gluttony, try a light and easy dish of gourmet tuyo (salted fish) mixed in angel’s hair pasta. The gourmet tuyo is soaked in olive oil and has an ultra crispy texture. It’s also perfect for after-party breakfast served with fried egg and fried rice.
Price: P300/bottle. For pick-up and delivery.
Maker: Diana Ang Uy of What’s Cookin’ Kitchenette
Where: 90 Gen. Ordoñez St., Brgy. Concepcion II, SSS VIllage, Marikina City. Tels. 7181846, 2117121, 09177909813. www.facebook.com/whatscookinkitchenette.