Christmas Dessert: Mara de la Rama-Poblete Desserts

Queso de Bola Cheesecake
Graham Cracker Crust and Muscovado Cream
Packed in signature pink box with silver ribbon and gift tag
9” round, serves 10-12
Php1,200



Mango Food for the Gods
Cebu Dried Mangoes, Butterscotch and Walnuts
Packed in signature pink box with silver ribbon and gift tag
24 Bars
Php700



Belgian Brownie Bites
Moist Two-Bite Brownie Morsels with Walnuts
Packed in silver canister with grosgrain ribbon and gift tag
One dozen bites
Php200 per canister: minimum of 3 canisters



Homemade Oreo Cookies
Packed in a silver pint canister wrapped with native sinamay, silver ribbon and gift tag
4 x 2 ½ ” Sandwich Cookies
Php160 per canister: minimum of 4 canisters



Chestnut Gateau de Crepes
Twenty Paper-Thin French Crepes filled with Chestnut Cream
Packed in signature crepe box with pink grosgrain ribbon and gift tag
Twelve-inches round, serves 12-16
Php 1,300



Frozen “Hot Chocolate” Pudding
Velvety Smooth Frozen Chocolate Ganache Pudding with a Cloud of Whipped Cream
Packed in signature pink box with silver ribbon and gift tag
9” round container, serves 8
Php550



Goober Cookies
Peanut Butter and Oatmeal Cookies sandwiched with Peanut Butter-Cream
Packed in a silver pint canister wrapped with native sinamay, silver ribbon and gift tag
3 x 2 ½ “ Sandwich Cookies
Php125 per canister: minimum of 8 canisters



Gateau de Crepes
20 paper thin French Crepes filled with your choice of:

Vanilla Crème
Php1,100

Low Sugar Vanilla Crème
Php1,100

Nutella Crème
Php1,300

Dark Chocolate Crème
Php1,300

All orders are for pick up only at Unit 51 Ecology Village, Dasmarinas Village Side, Gate 5 Edsa, Makati City.

Please place your orders two days in advance and no later than Monday, December 20, 2010.

Call or text Mara (0917) 811-6272 or Shirley (0917) 803-6272 or email dessertdj@gmail.com

Dessert du Jour by Mara de la Rama-Poblete
Closed by 12 pm on Friday, December 24, 2010
Operations will resume on Tuesday, December 28, 2010
Closed by 12 pm on Friday, December 31, 2010
Operations will resume on Tuesday, January 4, 2011

Margarita Forés Roast Christmas Turkey

This holiday season, Margarita Forés offers Roast Turkey with your choice of sides.

Each turkey weighs approximately 6 kilos (minimum) and serves 20-25 pax.

To order, call in advance: 02-729-0030 or 0917-830-5053.


ROAST TURKEY WITH FOCCACIA, PATE DI FEGATO, DRIED MANGO AND CHESTNUTS
CRANBERRY JELLY
CANDIED YAMS
STRAWBERRY & MANGO COMPOTE
Php 7,000


ROAST TURKEY WITH ENSAYMADA, JACKFRUIT & JACKFRUIT SEEDS, ANTIPOLO KASUY & PRUNES
CRANBERRY JELLY
CANDIED YAMS
FRESH LANGKA & PEAR COMPOTE
Php 7,800


ROAST TURKEY, WITH RUSTICO, SAGE, MINOYAN HONEY, SULTANAS & PATA NEGROS (ORGANIC PROSCIUTTO FROM NEGROS)
CRANBERRY JELLY
CANDIED YAMS
APPLE & SULTANA COMPOTE
Php 8,500

Christmas Recipe: Chocolate Cherry Fudge

Chocolate Cherry Fudge Recipe from Hershey’s. Makes About 4 dozen pieces.


Estimated cooking time: 40 minutes

Chocolate Cherry Fudge Ingredients:

* 1/3 cup finely chopped maraschino cherries, well drained
* 1/2 cup (1 stick) butter
* 3-2/3 cups powdered sugar
* 1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
* 1/4 cup evaporated milk
* 1/3 cup pecan pieces
* 1 teaspoon almond extract
* Maraschino cherry halves, well drained (optional)
* Slivered almonds(optional)

Chocolate Cherry Fudge Cooking Instructions:

* Line 8-inch square pan with foil.
* Lightly press chopped cherries between layers of paper towels to remove excess moisture.
* Place butter in medium microwave-safe bowl.
* Microwave at High (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.
* Microwave at High 1-1/2 minutes; stir vigorously.
* Microwave at High an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.
* Do not boil. Stir in chopped cherries, pecans and almond extract.
* Spread mixture into prepared pan. Cover; refrigerate until firm.
* Remove foil; cut into squares.
* Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
* Serve cold; refrigerate leftover fudge.

NOTE: For best results, do not double this recipe.

Christmas Recipe: Christmas Cupcakes

Estimated Prep Time: 20 min

Cooking Time: 24 min

Christmas Cupcakes Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* 1 can (16 oz.) creamy vanilla ready-to-spread frosting
* Mounds Sweetened Coconut Flakes
* Assorted candies such as candy canes, spearmint leaves and Twizzlers Strawberry Twists

Christmas Cupcakes Cooking Instructions:

* Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
* Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
* Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
* Frost each cupcake with vanilla frosting. Decorate with coconut and candies in various Christmas themes. (Ex. Slice spearmint leaves and place on cupcake surface along with slices of strawberry twists to resemble holly leaves and berries.) About 33 cupcakes.

Christmas Recipe: Golden Fruitcake

Golden Fruitcake, made from Natural sun-dried raisins, apricots, walnuts, red and green cherries in a sweet yellow cake.

Estimated cooking time: 65 minutes

Yields: 1 Bundt cake or 2 loaf cakes

Golden Fruitcake Ingredients:

* 1 package (1 pound 2.25 ounces) yellow cake mix
* 1 container (8 ounces) sour cream
* 3 eggs
* 2-1/2 cups California raisins
* 1 jar (10 ounces) red maraschino cherries, drained
* 1 jar (6 ounces) green maraschino cherries, drained
* 1 cup chopped dried apricots
* 1 cup broken walnuts

Golden Fruitcake Cooking Instructions:

* Heat oven to 350°F.
* Generously grease and flour 12-cup Bundt pan or 2 (8 x 4-inch) loaf pans.
* Combine cake mix, sour cream and eggs in large bowl. Mix at low speed until well combined.
* Beat at medium speed 2 minutes. Stir in remaining ingredients.
* Spoon into greased and floured pan.
* Bake at 350°F for 55 to 60 minutes for Bundt cake or for 50 to 55 minutes for loaf cakes, or until top is deep golden brown.
* Do not underbake.
* Cool slightly in pan. Remove from pan onto cooling rack.
* Cool completely. Brush top of cake with light corn syrup, if desired.
* Wrap tightly in foil. Store in refrigerator.

Christmas Recipe: Crema de Fruta

Crema de Fruta is a soft cake, topped in succeeding layers of cream, custard, candied fruit, and gelatin.

Crema de Fruta Ingredients:

* 1 Sponge cake
* 1 canned fruit cocktail or peaches, pineapples, and other fruits ( well drained )

Custard Filling

* 3/4 cup sugar
* 4 Tbsp flour
* 2 3/4 cup single cream (evaporated milk or half double cream half milk)
* 5 egg yolks
* 3/4 cups water

Gelatin

* 1 1/2 cups pineapple juice
* 2 envelopes unflavoured gelatin
* 1 cup water
* 6 Tbsp sugar
* 2 Tbsp lemon juice

Crema de Fruta Cooking Instructions:

Custard Filling

* Combine all ingredients in a heavy based saucepan.
* Stir constantly while bringing it gently to boil until it thickens.
* Remove from heat and cool.

Gelatin

* Blend all ingredients in a saucepan and cook for about 15 minutes or until the gelatin is well dissolved.
* Remove from heat and cool.

To assemble

* Cut the sponge cake to fit the serving pan.
* Put in the sponge cake as the first layer.
* Spread the custard filling on top of the sponge cake, making sure to level and even it out all over the pan.
* Arrange the canned fruits on the custard.
* Pour in the gelatin on top; if possible, completely submerging the fruits.
* Chill in the fridge until the gelatin is set.

Christmas Recipe: Humba

Humba is a sugar braised pork belly, another popular Filipino food originated somewhere in the Visayas and Mindanao regions.

Preparation Time: 15 minutes plus 15 minutes to marinate pork

Cooking Time: 1 hour

Servings: 6 – 8

Humba Ingredients:

* 1 kg. liempo, cut into serving pieces, skin on humba-recipe
* ¾ cup vinegar
* ¼ cup Maggi Savor, Classic
* 3 cups water
* 1 tbsp. salted black beans
* ½ cup raw skinless peanuts
* 1 tbsp. minced garlic
* 2 bay leaves
* 1 tbsp. tajure
* 1 tsp. black pepper
* 2 tbsp. brown sugar
* 1 8g. pack Maggi Magic Sarap

Humba Cooking Instructions:

* 1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
* 2. In a pan, put together marinated pork, water, black beans, peanuts and garlic. Bring to a boil then add bay leaves, tajure, black pepper, sugar and MAGGI MAGIC SARAP.
* 3. Cook covered for at least 45 minutes or until meat is tender. Serve hot with steamed rice.Nutritional Content:Calories: 571
Carbohydrates (g): 8
Protein (g): 29
Fats (g): 47

Christmas Recipe: Blueberry Cheesecake

Blueberry Cheesecake is a large family of sweet, cheese-based pie. Cheesecakes are generally made with soft, fresh cheeses. Other ingredients such as sugar, eggs, flour, liquids are often mixed in as well. Typically, the filling covers a crust, which may be pastry, cookie, or digestive biscuit.

The word cheesecake is also used to describe the creamy, cheesy flavour of the dessert. There are also savoury cheesecakes, often flavoured with blue cheese and served as hors d’oeuvres or with accompanying salads.


Estimated cooking time: 1 hour and 30 minutes + 4 hours chilling

Blueberry Cheesecake Ingredients:

* 1 1/2 cups graham cracker crumbs
* 3 tablespoons granulated sugar
* 1/3 cup butter, melted
* 3 (8-ounce) packages cream cheese, softened
* 1 cup granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 (21-ounce) can blueberry pie filling

Blueberry Cheesecake Cooking Instructions:

* In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
* Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.
* Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely.
* Cover and chill at least 4 hours before serving.

Christmas Recipe: Brownie Petit Fours

Estimated cooking time: 55 minutes

Brownie Petit Fours Ingredients:

* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY’S Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped walnuts(optional)
* 2 cups (12-oz. pkg.) Hershey's Mini Chips Semi-Sweet Chocolate
* 3 tablespoons shortening(do not use butter, margarine, spread or oil)
* Sprinkles or decorator’s icing(optional)

Brownie Petit Fours Cooking Instructions:

* Heat oven to 350°F. Line 9-inch square baking pan with foil; grease foil.
* Stir together butter, sugar and vanilla in bowl.
* Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in walnuts, if desired.
* Spread batter evenly in prepared pan.
* Bake 20 to 25 minutes or until brownie begins to pull away from sides of pan.
* Cool completely in pan on wire rack; refrigerate about 2 hours.
* Using edges of foil, lift brownie out of pan.
* Peel off foil; cut into 1-1/4 inch squares and allow to warm up to room temperature.
* Line tray with wax paper. Melt small chocolate chips and shortening in small heavy saucepan over very low heat.
* Dip each brownie square into melted chocolate, covering completely. (Return to heat if chocolate cools and is hard to coat.)
* Gently tap on side of pan to allow extra chocolate to drip off. Place on prepared tray.
* Allow chocolate to set at room temperature or refrigerate until set (about 30 minutes); decorate as desired. (Sprinkles should be added just before chocolate sets.)
* About 3 dozen petit fours.

Christmas Recipe: Cassava Cake

Cassava Cake is a classic Filipino dessert enjoyed all year round.


Preparation Time: 20 minutes

Cooking Time: 90 minutes

Servings: 24 squares

Cassava Cake Ingredients:

Cake

* 2 Lbs Grated Cassava
* 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
* 1 12 oz. Can Evaporated Milk
* 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
* 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
* 2/3 Cup Sugar
* 3 Eggs plus 3 Egg Whites
* 1 Cup Grated Coconut

Topping

* 3 Egg Yokes
* 1/3 Cup Reserved Sweetened Condensed Milk
* 1/3 Cup Reserved Coconut Milk
* 1/3 Cup Reserved Coconut Cream

Cassava Cake Cooking Instructions:

* Preheat oven to 325° f.
* In large mixing bowl combine cake ingredients.
* Mix well. Pour equally into two large greased rectangular pans.
* Bake until top is no longer liquid (approximately 30 minutes).
* Mix topping ingredients well and spread evenly on the two cakes.
* Bake an additional 20 to 30 minutes. Cool cakes completely.
* Slice each cake into 24 equal squares.

Christmas Recipe: Brownies

Brownies are often served warm with ice cream, a combination that is known as brownie a la mode.

Preparation Time: 25 minutes

Cooking Time: 45 minutes

Servings: 16 brownie squares

Brownies Ingredients:

* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup Hershey's Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped peanuts(optional)

Creamy Brownie Frosting:

* 3 tablespoons butter or margarine, softened
* 3 tablespoons Hershey's Cocoa
* 1 tablespoon light corn syrup or honey
* 1/2 teaspoon vanilla extract
* 1 cup powdered sugar
* 1 to 2 tablespoons milk

Brownies Cooking Instructions:

* Heat oven to 350°F. Grease 9-inch square baking pan.
* Stir together butter, sugar and vanilla in bowl.
* Add eggs; beat well with spoon.
* Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.
* Stir in nuts, if desired. Spread batter evenly into prepared pan.
* Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
* Cool completely in pan on wire rack.
* Prepare Creamy Brownie Frosting; spread over brownies.
* Cut into squares. About 16 brownies.

Creamy Brownie Frosting:

* Beat butter, cocoa, corn syrup and vanilla in small bowl until blended.
* Add powdered sugar and milk; beat to spreading consistency.
* About 1 cup frosting.

Christmas Recipe: Buko Pandan Salad

Buko Pandan Salad is originated from Bohol Province, it is a favorite Filipino salad served in almost every kind of party and special occasions in the Philippines.

Buko Pandan Salad Ingredients:

* 8 leaves of Pandan – (must be cleaned well)
* 5 Buko (Coconut)not too hard, not too soft- Grated to strips
* Water approx. 10 cups
* 3 small cans of Nestle Cream
* 1 medium can of Condensed Milk
* 2 bars of Green Gulaman
* 1 3/4 Cups Sugar (more if you want it sweeter)
* 1 cup Kaong (optional)

Buko Pandan Salad Preparation Instructions:

* Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
* Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
* Ensuring gulaman is well-dissolved stir well.
* Add sugar while mixing. Do this for 5 minutes.
* Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
* Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
* Add kaong if you prefer.
* Get gulaman from ref and cut into 1 cm cubes.
* Mix with buko mixture.

Christmas Recipe: Ube Biko

Ube Biko is a native rice cake with violet yams – a dreamy dessert or snack perfect with a hot brew of salabat (ginger tea) or coffee.

Preparation Time: 00:20

Cooking Time: 00:45

Servings: 8-10

Ube Biko Ingredients:

* 1 1/2 cups ube, boiled & mashed
* 3/4 cup condensed milk
* 1/2 cup Nestle Fresh Milk
* 1/4 k malagkit rice, cooked
* crushed panutsa and grated cheese for topping

Ube Biko Cooking Instructions:

* Combine ube, condensada, and Nestle Fresh Milk in a thick saucepan.
* Cook stirring constantly until slightly thick.
* Add in malagkit and cook until thick.
* Spread onto an 8″ banana leaf-lined bilao.
* Top with crushed panutsa and grated cheddar cheese for topping, if desired.
* Slice and serve with hot tea, coffee, or chocolate.

NUTRITIONAL CONTENT:

Calories:305
Carbohydrates (g):64.3
Protein (g):6.3
Fats (g):2.5

Christmas Recipe: Puto Bumbong

Puto Bumbong, a Filipino food traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with sugar.

Puto bumbong is the most sought after delicacies at Christmas time. During the simbang gabi or the Christmas Eve mass, people would line up to their favorite stalls outside the church just to have a taste of this favorite Pinoy delicacies.

This recipe is good for 6-8 pieces of puto bumbong.


Puto Bumbong Ingredients:

* 1 cup glutinous rice
* 2 tsp purple food color (ube)
* 2 cups water
* panutsa (sugar cane sweet) or mascuvado (raw sugar)

Puto Bumbong Utensils:

* knife
* muslin cloth
* sifter or strainer
* 2 pcs bamboo tube (bumbong)
* steamer for making puto

Puto Bumbong Cooking Instructions:

* Soak glutinous rice in water overnight.
* Grind the soaked rice.
* Mix food color while the glutinous rice is being ground.
* Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
* Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
* The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
* Steam rice flour in the bamboo tubes for 10 minutes.
* Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
* Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets) or 1 tbsp. of mascuvado (raw sugar).
* Add a small amount of grated coconut before serving.

Top 10 Christmas Party Food-To-Order List

’Tis the season for shopping, gift-giving, and eating—it’s also the season for getting stressed out from party-planning, so we asked food blogger and Yummy magazine’s associate publisher Frances Haw for some of her yummiest recommendations:

1) Iberian Chicken by Marge Sy


Marge Sy’s love for cooking goes back to when she still a little girl. She began selling at the Alabang Saturday Market in 2003 and then opened her stall at the Salcedo Weekend Market in 2004. As she travels, she continues to learn more cuisines and dishes to add to her repertoire. Her specialty includes a range of Spanish dishes such as Salpicao, Ropa Vieja, Lenga Estofado, Paella and of course, her Iberian Chicken, which is a real treat because of the flavors from the garlic, potatoes and all the herbs and spices that Marge uses.

Serving Size: 6 to 8 persons
How to Order:
Mobile number: (0918) 945-8845
Email: margedsy@yahoo.com
Or visit her stall at the Salcedo Weekend Market every Saturday morning.
Recommended lead time: 2 days
Price: P1,500

2) Lechon by Sabroso


Who can say no to lechon? While Sabroso is relatively new to the lechon-loving crowd, it is quickly gaining popularity because of its flavorful meat which we later found out is because of the lemongrass that they put in before roasting.

Serving Size: Ranges from 20 to 80 persons
How to Order: Call 515-8253, 515-8259, 357-0659, (0922) 841-6220
Or visit them at E. Rodriguez Ave. corner Tomas Morato, Quezon City
Recommended lead time: Now accepting advance orders for December; 4 days in advance if orders are made December 16 onwards
Price: P4,000 (6 kg) to P8,500 (23 kg)

3) Four Cheese Lasagna by Qitchen


Qitchen began three years ago when Shar Tan, former member of the Yummy staff, decided to make her well-loved cakes and savory dishes available for ordering. With only the best ingredients, every single dish from Qitchen has a gourmet quality but still maintains its homemade appeal.

Serving Size: 15 to 20 persons
How to Order:
Call 721-5360 or (0922) 838-0308 for pick up in New Manila, QC
Recommended lead time: 48 hours before pick-up
Price: P1,800

4) Baked Salmon by Conti’s


Conti’s baked salmon is one of the restaurant’s best-sellers. The fresh salmon is topped with their special garlic cream sauce and baked until the top turns golden brown.

Serving Sizes: Family Size: 8 persons; Party Size: 15 persons
How to Order:
Parañaque branch: 807-3388, Greenhills: 744-4184, Serendra: 856-2352, TriNoma Mall: 900-5013 to18, Nuvali, Sta. Rosa Laguna: (0922) 881-9126, (0905) 854-5110, Greenbelt 2: 756-0327, 756-0105
Recommended lead time: 1 day
Price: P850 (Family size), P1,275 (Party size)

5) Korean Chap Chae by Qitchen


Qitchen’s Korean Chap Chae is a mix of clear glass noodles with beef and vegetables and a strong peppery taste.

Serving Size: 15 to 20 persons
How to Order:
Call 721-5360 or (0922) 838-0308 for pick up in New Manila, QC
Recommended lead time: 48 hours before pick-up
Price: P1,300

6) Paella Negra by Marge Sy


Soft, flavorful rice mixed with the freshest seafood and meat, topped with swirls of creamy lemon sauce.

How to Order:
Mobile number: (0918) 945-8845
Email: margedsy@yahoo.com
Or visit her stall at the Salcedo Weekend Market every Saturday morning.
Recommended lead time: 2 days
Price: P3,600

7) Amici’s Risotto di Mare


Amici’s Risotto di Mare is served in their special party tray and loaded with fresh seafood. Amici can deliver your order straight to your doorstep, so this is a great, hassle-free way to prepare for Christmas dinner.

Serving Size: 6 to 8 persons
How to Order:
Visit any of the four Amici branches in Greenhills, SM Megamall, Don Bosco Makati and Tomas Morato or call 747-1111 to place your order.
Recommended lead time: 24 hours before pick-up or delivery
Price: P950

8) Crab Sotanghon by King Crab


Serving crabs makes the meal more fun since everyone has to use their hands. In this dish, the fresh crabs are cooked in a pot with spices and sotanghon.

Serving Size: 6 to 8 persons
How to Order:
Call 723-8820, 723-8821, 723-8823
Recommended lead time: 30 minutes
Price: P140 per kg (male), P150 per kg (female)

9) Pork Barbecue by Floring’s


Kids love barbecue, and adults can have it with their favorite beer. Chef Florabel’s is loaded with cubes of lean meat marinated and seasoned to perfection. Make sure to order a lot!

Serving Size: One person per stick
How to Order:
Call 441-0406 and look for Elsie or April. They are located in the food court of the Landmark, Trinoma Mall
Recommended lead time: at least 1 hour for bulk orders
Price: P40/stick

10) Hot Prawn Salad by King Crab


This dish, with juicy, plump prawns mixed with sweet fruit salad, makes a great appetizer or main dish.

Serving Size: 4 to 5 persons
How to Order:
Call 723-8820, 723-8821, 723-8823
Recommended lead time: 30 minutes
Price: P380

Content credit: Frances Lorraine Haw, SPOT.ph
Images courtesy of Paul Ang and Sabroso (Lechon by Sabroso)