Want something to prepare for the Noche Buena this Christmas Eve? Here's a throwback from (2020/2 years ago) the Robinsons Supermarket brochure "2020 Best Holiday Choices" with 7 X-Mas recipes.SPAM® PaellaIngredients:
• 1 can of SPAM Less Sodium, cubed
• 1/4 cup olive oil
• 1 tsp minced garlic
• 1 piece white onion, chopped
• 1 piece green bell pepper, diced
• 1-2 pinches saffron
• 2-3 tbsp tomato paste
• 3 cups cooked rice
• 1 small can of pimiento
Cooking Directions:
1. Heat oil and sauté garlic and onion.
2. Add bell peppers and sauté.
3. Add saffron. Sauté for a minute.
4. Add SPAM® Less Sodium and tomato paste. Cook for 2 minutes.
5. Add rice. Season to taste with salt and pepper.
6. Transfer to plate. Garnish with pimiento.
Pinoy Style SpaghettiIngredients:
• 2 tablespoons cooking oil
• 1 piece small onion, chopped
• 1 tablespoon garlic, minced
• 200g ground pork
• 1/2 cup water
• 3 pieces hotdog, sliced
• 1 pack Hunt's Spaghetti Sauce Pinoy Party Style 1kg
• 140 ml Angel Kremdensada
• salt and ground black pepper, to taste
• 500 grams spaghetti, cooked according to packaging instruction
Procedure:
• Heat oil on a pan. Add onion and garlic, sauté until soft and aromatic.
• Add ground pork and cook for 2 minutes or until lightly browned. Add water and simmer for 3 minutes. Add hotdog, Hunt's Pinoy Part Style Spaghetti Sauce and Angel Kremdensada. Simmer for 10 minutes. Season with salt and pepper.
• Pour sauce over cooked spaghetti. Serve immediately.
Pork MenudoIngredients:
• 2 cups water
• 1/4 kilogram pork, menudo cut
• 125 grams pork liver, cut into small cubes
• 1 tablespoon soy sauce
• 2 tablespoons of cooking oil
• 1 piece small onion, chopped
• 3 cloves garlic, minced
• 1 piece large potato, diced
• 1 piece large carrot, diced
• 3 pieces hotdog, sliced
• 2 packs Hunt's Tomato Sauce 250g
• 4 grams seasoning granules
• 1/2 tablespoon sugar
• 1 teaspoon ground black pepper
• 1/4 cup raisin
Procedure:
• Place water, pork, pork liver, and soy sauce in a pot. Cover and boil until pork and liver are tender. Let it cool and set aside.
• In a medium-sized wok pan, heat cooking oil. Sauté onion and garlic until aromatic. Add cooked pork and liver with broth. Add potato, carrot, and hotdogs. Simmer for 3 minutes.
• Add Hunt's Tomato Sauce to the mixture. Add in seasoning granules, sugar and ground black pepper. Simmer in medium to high heat until potatoes and carrots are fully cooked.
• Add in raisins. Continue cooking for another 2 minutes then serve.
BROILED LOBSTER TAILINGREDIENTS:
• 4 6oz (170g) lobster tails
• 1/2 onion, cut into 4 wedges
• 1/2 cup unsalted butter
• 200g ground pork
• 1/3 cup white wine
• 2 tablespoons honey
• 6 large garlic cloves, crushed
• 1-2 tablespoons fresh lemon juice (adjust to your taste)
• 1 teaspoon salt, or to taste
• Cracked pepper, or to taste
• Lemon sliced, to serve
• 2 tablespoons parsley, freshly chopped
DIRECTIONS:
1) Preheat broiler and line a baking tray/sheet with foil.
2) Thaw out lobster tails, if frozen, in a pot of cold water for 30 mins or more, until fully thawed. Rinse and pat dry with paper towels.
3) Melt the butter over medium heat. Add the garlic and sauté about 1 min, then add the white wine. Allow to simmer (about 2-3 minutes), then add the honey, lemon juice, salt and pepper. Whisk until the honey has melted through the butter and the mixture is well combined. Set aside.
4) Cut the top shell down the centre of the back to the end of the tail, leaving tail from intact. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely. Place an onion wedge beneath the meat.
5) Place lobster tails, meat side up, on baking sheet. Set aside. Sprinkle each lobster with a pinch of salt and a little pepper.
6) Using half of the sauce, pour or brush over each lobster (concentrating on the meat) and reserve the remaining sauce for serving.
7) Broil for 12 to 14 minutes or until lobster meat is opaque, and edges are slightly charred.
8) Garnish with parsley and serve immediately with the remaining sauce and lemon slices.
Holiday TrufflesINGREDIENTS:
• 8 ounces of chopped Semi-sweet or Bittersweet Chocolate
• 1/2 cup of heavy Whipping Cream
• 1 teaspoon of Vanilla extract
• Truffle coating
• Cocoa powder
• Finely chopped Walnuts and Almonds (optional)
PROCEDURE:
1. In a small bowl, put the heavy whipping cream into a simmer (make sure to stir and scrape down the sides of the bowl every few minutes).
2. In a separate bowl, put the chocolate. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth.
3. Cool down the mixture first then place it inside the refrigerator.
4. To roll out the frozen ganache into balls, use a teaspoon to scoop and form it. Roll it in your hands quickly (as it will melt from the heat of your hands) and place it on a plate lined with parchment paper. Place the rolled balls inside the refrigerator overnight.
5. Roll in cocoa powder or chopped nuts and serve.
Eggnog DrinkINGREDIENTS:
• 4 cups of whole Milk (960ml)
• 6 large Egg yolks
• 1/4 cup Maple syrup (85g)
• 1 teaspoon Vanilla extract
• 1 teaspoon ground Cinnamon
• 2 teaspoons ground Nutmeg (prepare extra for garnish)
• 3 whole Cloves (optional)
• Cinnamon stick (for garnish)
PROCEDURE:
1. In a large bowl, add 4 cups of whole Milk, 6 large Egg yolks, 1/4 cup of maple syrup, 1 teaspoon of Vanilla extract, 1 teaspoon of ground Cinnamon, and 2 teaspoons of ground Nutmeg.
2. Pour the mixture in a medium and add the Cloves (if using). Warm the mixture over low to medium heat for 10 to 15 minutes until the temperature reaches 160°F (70°C). Stir consistently and don't allow the mixture to come to a boil.
3. Garnish the drink with Cinnamon stick and more Nutmeg before serving.
4. You may serve the Eggnog drink either chilled or warmed. Enjoy!
Mini Pancake Cereal
INGREDIENTS:
• All-purpose flour (1/2 cups)
• 1/2 teaspoon Baking powder
• 1 cup skimmed Milk or any non-dairy Milk (200ml)
• 1 large Egg
• Pinch of Salt
• 1 tablespoon sugar or any preferred sweetener
• 1 teaspoon Vanilla extract
• Cooking oil or butter for frying
PROCEDURE:
1. Combine 1 cup of your choice of Milk, 1 teaspoon of Vanilla extract, 1 large Egg, pinch of salt, 1/2 cups of All-Purpose Flour, 1 tablespoon of your choice of Sugar, and 1/2 teaspoon Baking powder using a blender or a hand mixer.
2. Add the pancake batter to a sauce bottle or Ziploc bag, push it to one corner of the bag to make an acute angle, then snip at the end (just enough to squeeze out the pancake batter easily).
3. Grease oil or butter in a non-stick frying pan over medium heat.
4. Squeeze out the batter unto the hot pan (about 1 coin size). Cook the tiny pancakes until they start to bubble. The mini pancakes should be golden brown before you flip, continue to cook flipped side for another 20-30 seconds.
5. Repeat the process until you have exhausted the batter.
6. Transfer to a bowl and serve with strawberries, butter, honey or maple syrup and enjoy!
Merry Christmas and Happy Holidays!
TAGS: robinsons supermarket merry christmas noche buena best holiday choices recipe recipes brochure Spam spam SPAM hunt's x-mas XMas xmas Malls Mall malls mall Do It Yourself Do-It-Yourself Corner do-it-yourself do it yourself corner happy holidays
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