Tired of your noche buena leftovers? Try these recipes

Ingredients

6 medium eggs
1⁄8 cup queso de bola, cut in square chunks
6 tbsp spring onion
1⁄8 cup ham, cut in strips
2 tbsp cooking oil

Procedure

1. Pre-heat oven to 180° C. Coat muffin tin with cooking oil.
2. In a medium-sized bowl, combine and whisk together eggs, ham, cheese, and spring onion. Season with salt and pepper.
3. Fill muffin tin with egg mixture.
4. Bake for 20 mins for a runny consistency or 30 mins for a crisp finish. This can be stored up to 5 days in the refrigerator.

Ingredients

250g dry whole wheat spaghetti or regular spaghetti
250g lechon, chopped
6 cloves garlic, thinly sliced
1 cup oyster sauce
1⁄4 cup sesame oil
1⁄2 cup purple cabbage, cut into strips
1⁄4 cup yellow bell pepper, cut into strips
1⁄2 cup broccoli
1⁄2 cup spinach
Salt and pepper

Procedure

1. Boil pasta in a pot with salted water for 6 mins. Drain and set aside.
2. Over medium heat, sauté all vegetables in a wok with sesame oil until color starts to brighten and set aside.
3. Add lechon and reheat for 5 mins. Add pasta, oyster sauce, and vegetables. Stir-fry for 7-10 mins.
4. Season with salt and pepper.

Ingredients

1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp baking powder
1/2 tsp salt
1 cup chilled carbonated water
1 loaf fruitcake, cut into 6-8 squares
4 cups frying oil

Procedure

1. In a deep frying pan, heat oil
2. For the batter, whisk all-purpose flour, cornstarch, baking powder, carbonated water and salt together until batter consistency is achieved
3. Using your hands, mold the fruitcake into balls and dip in batter
4. Deep fry until golden brown. Best served hot and freshly cooked.