To make the holiday season even better, try these delicious recipes and have a Christmas bash with your loved ones!
1. Homemade Ham
- 3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact
- 9 tbsps sugar
- 8 tbsps salt
- 1-1/2 tsps msg or vetsin
- 2 tsps prague powder (instead of saltpeter or salitre)
- Mix all dry ingredients in a bowl.
- Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.
- Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.
- Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.
- Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.
- Keep the ham inside a plastic bag in the freezer for a month or more.
To cook the ham
- Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).
- Add the following: brown sugar ( just enough to sweeten the pineapple juice mixture), bay leaves, crushed garlic.
- Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.
- Cool the meat and slice it into pieces.
2. Puto Bumbong
1 1/2 cup Malagkit (Glutinous Rice) flour
2 cups boiled and mashed Ube (Purple Yam)
1 cup Gata (Coconut Milk)
Shredded niyog (mature coconut)
Brown sugar (muscovado is also good)
1. In a blender place ube and gata. Blend until smooth.
2. In a bowl, place 1 and 1/4 cups of glutinous rice flour then add a pinch of salt.
3. Add the blended ube and mix well. Pour in some water, little by little, to further mix the ingredients.
4. Mix the remaining 1/4 cup of malagkit flour and 1/2 cup water. Set aside
5. Over low heat, place the mixture in Step 3 in a non-stick pan and mix for around 3-5 minutes.
6. Pour the malagkit-water mixture in Step 4 in the pan and continue stirring.
7. Continue stirring until dry and not sticking to the side of the pan. You can also take a piece and taste test it.
8. Place 3 tablespoons of the cooked mixture on the banana leaves and shape it like the regular puto bumbong.
9. Make at least three then brush with margarine and top with sugar and coconut. You can add cheese for a modern flair to this native delicacy.
10. Serve and enjoy your puto bumbong!
Source: Mama’s Guide