Xmas staple flavors hands down: Tsokolate and Hamon
It's the most wonderful time of year…as Harry Connick, Jr. whispers in my ear. The Ber months has tipped off good news to humankind. Yes, Christmas is just around the corner as the world's longest Christmas season unfolds!Stockings and ornaments are readied with care in hopes that St. Nick soon will appear for a plateful of cookies. It’s the time when everyone becomes generous, and pulling out their friendly plastic rectangles called ‘credit cards’ isn’t confronting. Then, come January, when they look at their bills, they utterly wonder why they lose half of their savings.
Go figure!
But there is more to Christmas than bills. For example, everyone is happier. Then, there is the king of all decorations, the big enchilada, the head honcho, and the trees! Tell me what is more fun than standing the tree up, putting it together, and decorating it? It's a hustle but in it, it’s all fun!
However, if there’s one reason why the holidays are “more fun” here in the Philippines, it must be because of the way we celebrate: with food, lots of it. It's Christmas for heaven's sake! Just don't have too much eggnog though!
Who doesn’t love chocolate?
The centuries-long Spanish colonial period introduced us to numerous concoctions that were so delectable they earned a well-deserved place in Filipino celebrations, like the Filipino Christmas feast. One of the most scrumptiously pleasant tasters by the Spaniards was the Tsokolate.
Tsokolate is a hot chocolate drink made of tableas. Tableas are chocolate tablets made from pure cacao beans that are ground, dried, and roasted. Some families add different flavors to the tsokolate, and these recipes are passed on from generation to generation.
Chocolate de Batirol
Hot chocolate, and the Filipino take on its tsokolate, is best enjoyed in cool areas such as Baguio. The summer capital’s best known haunt for tsokolate is none other than Chocolate de Batirol at Camp John Hay.
Though the place is rather low-key and casual, their signature drinks make it a city hotspot that shouldn’t be missed. Two in particular stand out: the Chocolate de Batirol Traditional Blend, which is perfectly rich and thick with little bits of cocoa that you can enjoy; and the Chocolate de Batirol Baguio Blend, which adopts as well- known element of the City of Pines–the flavor of strawberry. (Photo courtesy of findgoodbaguiofoods.wordpress.com)
Tsoko.Nut
Proudly nationalistic, Tsoko.Nut Batirol is known for cooking all their food with a slight Pinoy twist This little café haven has been popping up in many places in Manila, but as their name suggests, they’re still best known for their traditional and innovative takes on the Pinoy favorite, tsokolate batirol.
Tsoko.Nut has an extensive list of tsokolate variants, from the classic Tsokolate Ah Batirol to several sugar-free offerings. (Photo courtesy of thepeachkitchen.com)
All about ham
Filipinos channel Western influences in naming ham as one of their Christmas feast must-haves.
No Noche Buena or Christmas basket would be complete without a whole glistening slab of ham peeking out. Since lechon is much too impractical and expensive to give away, ham takes its place in many Christmas parties at the center of the table.
The history of Christmas ham may be traced all the way to England and brought in the Philippines in the Spanish era, but there is no doubt the Filipino way has been perfected through the years.
Sweetened, glazed, and dipped in pineapple sauce, eager diners pair it with rice, bread and pasta, or nibble on it by itself. Different variants can be bought from the market, but a few popular types–and brands–can definitely be counted on year in and year out as favorites.
Hamon de Bola
This type of ham is very familiar to the Filipinos, who may find themselves digging into in every time December rolls around. Hamon de bola is characterized not just by its round shape but also its sweetness. It has become a Christmas tradition to present a good-sized hamon de bola during Noche Buena, and Pinoys often stick to tried-and-tested brands.
Chinese Ham
Filipinos channel Western influences in naming ham as one of their Christmas feast must-haves.
No Noche Buena or Christmas basket would be complete without a whole glistening slab of ham peeking out. Since lechon is much too impractical and expensive to give away, ham takes its place in many Christmas parties at the center of the table.
The history of Christmas ham may be traced all the way to England and brought in the Philippines in the Spanish era, but there is no doubt the Filipino way has been perfected through the years.
Sweetened, glazed, and dipped in pineapple sauce, eager diners pair it with rice, bread and pasta, or nibble on it by itself. Different variants can be bought from the market, but a few popular types–and brands–can definitely be counted on year in and year out as favorites.
Hamon de Bola
This type of ham is very familiar to the Filipinos, who may find themselves digging into in every time December rolls around. Hamon de bola is characterized not just by its round shape but also its sweetness. It has become a Christmas tradition to present a good-sized hamon de bola during Noche Buena, and Pinoys often stick to tried-and-tested brands.
Chinese Ham
Chinese ham is as popular in the country as hamon de bola, maybe even more so. This cured ham has the sweetness that most Filipinos love so much, but combines this with a distinct saltiness that people seem to prefer over other kinds.
0 comments:
Post a Comment