A Feast Fit for Celebrations

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Filipinos are fond of parties and celebrations. No matter if it is a birthday party, Christmas party, graduation celebration, or a simple get-together. Everything and anything can become a reason for colorful flags to hang across the streets, karaoke machines to echo out everyone’s voices, and flashing lights to brighten the area. And while the purpose and venue of the event is important, food is just as equally important.

We have prepared an array of dishes that can usually be found in celebrations that range from pancit, lumpiang shanghai, and crispy pata. A table filled with delicious and filling dishes is the heart of the celebration. After all, a celebration is not a celebration if there is no feast, no matter how simple it is.

1. Pancit Bihon Guisado (Simpol the Cookbook, p. 188)

Pancit Bihon Guisado

Ingredients:

Set A:
– 250 grams rice vermicelli noodles or bihon
– Water, for soaking

Set B:
– 2 Tbsps. vegetable oil
– 1 pc. onion, chopped
– 3 cloves garlic, minced
– 2 pcs. chicken breast fillets, sliced thinly
– 200 grams shrimps, peeled and deveined
– 1 pc. chicken chorizo, sliced thinly
– 2pcs. kikiam, sliced into thin rounds
– 2 pcs. large carrots, sliced thinly
– 1 ½ – 2 cups chicken broth
– 4 – 8 Tbsps. shrimp head juice

Set C:
– 1 small cabbage, chopped
– 2 Tbsps. green onion, chopped
– Black pepper, to taste

Procedure:

1. Soak the bihon noodles in water for around 30 minutes and drain well.

2. In a wide skillet or wok, heat the oil. Sauté the onion and garlic. Add the chicken, stirring regularly, and cook for about 3 – 5 minutes or until it starts to brown. Add the shrimps and cook for about 2 to 3 minutes or until they start to change color. Add the kikiam, carrots, and noodles. Stir and pour in the chicken broth, oyster sauce, and shrimp head juice. Toss and stir until the vegetables are tender yet crisp. Season with fish sauce.

3. Add the cabbage and season with pepper to taste. Garnish with chopped green onion and serve with calamansi.

2. Lumpiang Shanghai (Dishkarte, p. 193)

Lumpiang Shanghai

Ingredients:

– 500 grams ground pork
– 1 pc. onion, minced
– 4 cloves garlic, minced
– ½ cup carrots, shredded
– 6 Tbsps. Datu Puti Oysterrific Oyster Sauce
– 1 pack Silver Swan Wow Sarap All-In-One Seasoning
– Kinchay or spring onions, chopped

Set B (Sauce):
-Jufran Banana Ketchup
– UFC Sweet Chili Sauce
Jufran Sriracha Hot Chili Sauce

3. German-Style Crispy Pork Knuckles (Kitchen Secrets, p. 174)

German-Style Crispy Pork Knuckles

Ingredients:

Set A (Boil):
– 6 cups water
– 4 cups beer
– 2 pcs. white onion, halved
– 4 pcs. pork knuckles
– 2 cloves garlic, crushed

Set B (Fry):
– 2 Tbsps. rock salt
– Boiled pork ham hock, from Set A
– 1 ½ cups potatoes, skin on, cut into wedges
– Salt and pepper, to taste
– 1 Liter oil, for frying

Set C (Beer gravy):
– 2 Tbsps. butter
– ¼ cup shallots, sliced
– 2 Tbsps. brown sugar
– 2 Tbsps. flour
– 1 cup beer
– ½ cup pork stock

Set D (Garnish):
– Chopped fresh parsley
– 2 Tbsps. butter

Procedure:

1. In a medium sauce pot, combine the Set A ingredients and let it boil until tender. Let it rest for an hour to let the excess water dry up.

2. Heat the oil, then rub the boiled pork ham hock with rock salt. Fry until golden-brown and crispy. In the same frying pan, fry the potatoes until crunchy.

3. In a sauté pan, heat the butter and sauté the shallots until fragrant. Add the sugar and flour, and cook for 2 minutes. Pour in the beer and stock from boiling the pork. Simmer for 10 minutes.

4. Plate, garnish with chopped fresh parsley, and serve with beer gravy on the side.

Tip:
After you boil the pork knuckles, to achieve the much-coveted crispy skin, place it on a wire rack and let it fry or you can put it inside the oven for 10 minutes.

Everyone will be able to have their fill while they enjoy the prepared festivities. With a variety of flavors, they will have plenty to choose from as they go around the venue, striking conversations with the people they come across.

Share your go-to dish for a quick get-together in the comment section below.

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