Rich or poor, Pinoy or Chinoy, not a single soul living in the Philippines has not heard of the annual Christmas banquet, Noche Buena. The midnight feast is perhaps the most anticipated occasion by all Pinoys, second only to Christmas day. It is a tradition that has been celebrated and deeply-seated in the culture of Filipinos for centuries—and now that the second quarantine Christmas is just around the corner, what better way is there to rekindle the Christmas spirit than to bond with loved ones over Filipino cuisine? With that being said, here are five staple and must-have Pinoy foods during the Noche Buena!
Hamon de Bola
Out of all the dishes served and displayed, sitting at the center of the table would be the hamon de bola—the hallmark dish of the feast. The rounded, 1-kilogram ham is typically scored in a diamond pattern, and can be cooked in whichever way suits the chef’s liking; whether one opts to bake, roast, or even toast the store-bought ham, the dish will remain the star of the banquet. Let’s not forget that it is also glazed with brown sugar. It is one of the Christmas dishes where the Pinoy sweet tooth is most evident.
However, the hamon de bola served in Pinoy households is merely a local rendition of the original dish, which was originally made and brought to us by the Spaniards. During the colonial period, it was a holiday luxury that only the wealthy could afford. Thankfully, hamon has become more affordable and accessible to the public at the present time.
2. Lechon Baboy
Traditionally roasted and cooked over open coal, lechon baboy is one of the go-to foods during the Christmas Eve festivities. To be more precise, lechon cebu is the most sought-after version of the Filipino dish due to the unique mix of spices that fill the insides of the pig, infused with the savory flavor of the pork. Pinoys often pair it with sweet pork liver sauce, the most popular option being Mang Tomas.
Similar to hamon de bola, lechon baboy is a Filipino staple food influenced by Spanish cuisine. Cochinillos or suckling pigs were initially used in making lechon baboy. As it began to increase in popularity, chefs shifted towards using larger pigs.
3. Keso de Bola
Edam cheese or keso de bola is served and eaten in an identical manner with hamon de bola—it is set on the table in a ball-like form and is sliced and eaten afterwards as finger food. This is because Filipinos, as well as many other cultures, have a customary belief that anything circular denotes financial welfare for Christmas and New Year, due to the shape’s resemblance to coins.
Keso de bola was first introduced during the Spanish colonial period when the Netherlands and Spain were at war with one another. Eventually, this product reached the hands of the Filipino natives when they and the Dutch would discreetly trade goods.
4. Pancit Bihon
While pancit bihon is more commonly served and eaten during birthday celebrations because of its symbolism of long life and health, the dish is suited for all celebratory occasions. Pinoys often serve it on a banana leaf or pair it with a few buns of pandesal. Pancit bihon gains its flavorful taste from the pork and soy sauce combined with bihon noodles and other vegetables like cabbage, bell pepper, and carrots, this simple, easy to prepare dish can rival even Italian pasta!
Although the introduction of noodles to Filipinos is credited to Chinese merchants and traders, the variations created by Filipinos are theirs alone. So, one can in fact consider the variants coming from pancit—such as pancit bihon—bonafide Filipino food.
5. Bibingkang Malagkit
Akin to pancit bihon, the famous kakanin bibingkang malagkit is commonly served on a pandan leaf and is often coupled with a cup of coffee for a simple merienda. Because of their love for all things sweet, Pinoys often take extra care to thoroughly caramelize the latik—the adhesive brown mixture coating the sticky rice.
The origins of bibingka are widely debated; however, it can be agreed upon that a majority of rice-based foods emerged from Southeast Asia. Italian scholar and scribe Antonio Pigafetta wrote of such foods in his journal when the king of Palawan sent the Spanish forces kakanin wrapped in banana leaves in the 16th century. He described them as foods that resembled “sugar loaves, while others were made in the manner of tarts with eggs and honey.”
When celebrating the Christmas season, the Noche Buena will remain an essential part of the holiday in the hearts of all Filipinos. The history hidden behind each dish—combined with the joy and laughter that comes from celebrating the birth of Jesus Christ with family—is what gives the banquet life and true meaning, making it a heart-warming tradition worth preserving and practicing for each and every year to come.
Comments