Monday, January 5, 2009

Holiday Spread: a photo album

For our Christmas dinner (served with plain steamed rice of course!)...

Goulash
(made with 1/2 cup of paprika rather than the 1/2 of a Mc Cormick bottle called for in the recipe in the link)

Roast Chicken
(my father's specialty. A whole chicken is marinated in calamansi juice, rock salt, and ground black pepper and stuffed with lemon grass and young tamarind then roasted over flaming hot coals rotisserie-style for three hours.)

Fine Dark Chocolate Cupcakes
(with White Chocolate Frosting and Christmas-themed candy sprinkles)

For Media Noche (served along with cold cuts and warm, crusty baguette or batard)...

Arroz Valenciana
(Kuya Iyong's classic concoction, made with glutinous rice)

Suman sa Ibus
(Joint effort by Kuya Iyong and my father. Made with glutinous rice soaked in coconut milk, wrapped in banana leaves, then slow cooked in more coconut milk. A household new year's tradition.)

Strawberries dipped in Dark Chocolate
(The chocolate is a combination of Dove and Meiji dark chocolate)

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