Christmas feasts act II
The Christmas season is always something to look forward to, not only because of the wonderful feasts but also for the challenges posed by the fortune in excess food from Christmas meals, pasalubongs, and gift baskets. One of the challenges faced by a good housekeeper is preparing fresh meals that are as good, or even better than the Yuletide dishes they have been fashioned from. Such a feat requires imagination, skill, and a whole lot of love.
Here’s how to magically transform some popular Filipino party dishes.
EMBUTIDO
Basically a meatloaf, embutido slices make good hot or cold sandwiches, especially when topped with mozzarella or quick melt cheese. Crumbled embutido can also be used as filling for tortang talong (eggplant omelet) or just add pasta sauce and cheese for baked eggplant parmigiana. Want lasagna really fast? Use embutido instead of meat sauce.
FRENCH FRIES
Everybody loves French fries, but nobody wants them cold. For this reason, plates of cold French fries often are left untouched and no one bothers to set them aside to use another way. But think about it: French fries are nothing but fried potatoes, one of the most versatile vegetables in the world. Chopped fries go nicely into sautéed corned beef, hash, and omelets. They are also nice in the Filipino favorite after-feast staple ginisang sardinas.
SISIG
Another dish that’s good only when sizzling hot, cold pork bits get very greasy and chewy. Leftover sisig blends perfectly into dinuguan and bopis. It can also be the basis for kilawing puso, a hearty vegetable dish. Simply stir in vinegar, chili, and thinly sliced banana blossoms (puso ng saging) and simmer until tender.
BREADED FISH FILLET
Inexpensive and easy to prepare, imported cream dory fillets have become such a mainstay in most buffets that diners are getting tired of them. Do not despair. They become exciting entrees when served with sweet-and-sour sauce accented with ripe mangoes, pineapple cubes, or canned peaches. Another good disguise is chopping the fish with vegetables for lumpiang shanghai.
PORK ADOBO
Shred coarsely and use for aglio e olio pasta. Stuff in bread rolls with vegetables and mustard for pulled pork sandwiches.
LECHON
Stir-fry with kangkong and bagoong. Add to broccoli with oyster sauce. For a continental open sandwich, simmer with sliced mushrooms, thick cream of mushroom soup, and serve on toast.
Lechon is good material for Kansas-Style BBQ. Slather lechon with bottled American barbecue sauce and bake in a shallow pan until bubbly. Serve with baked potatoes, roasted camote, and boiled corn.
HUMBA
The internationally popular Vietnamese
bahn mi is made by filling a French baguette with humba pork stew topped with pickled carrots, cucumber, and fresh cilantro (wansuy). Spiced mayonnaise adds moisture.
MENUDO
Simmer in an uncovered pot until almost dry. Use as filling for empanada, sandwiches, tacos, and omelets. Pour into a pie dish, cover with pie crust, and bake. Serve as menudo pastel.
GALANTINA, ROAST CHICKEN
Use meat for chicken ala king, macaroni and cheese, and chickenpotato casserole. Add stuffing to croquettes, meatballs, meat loaf.
PORK BBQ
Chop and use in pizza, shawarma, and nachos.
CRISPY PATA
Rubbery, dry, and hard after a few hours, they should be refreshed by simmering in a little broth, diced and frozen in small portions for future use in pinakbet and ginisang monggo.