My beloved Aunt Tita Blitte likes to prepare meaty dishes for the family at Christmas.
Here are a few of her recipes that you can try, and play with to give it your own twist. Ham, roasted chicken and savory, meaty dishes are all part of the Christmas table. So with no further ado, here’s my Aunt, wearing her whimsical apron, to start the day’s cooking!
CHICKEN HAMONADO. It’s an easy recipe that requires a kilo of chicken parts or a mixture of parts such as breast halves, drumsticks, wings and thighs. Have on hand one cup water, a cup of oyster sauce, 1/4 cup soy sauce, granulated brown sugar to taste (locally called “central”), five to six crushed garlic (we use one whole head!), five peppercorns, two bay leaves, 1/4 cup vinegar, and enough dark soda to cover chicken.
In a deep saucepan, cook chicken to give it a light brown color. No need to cook it till done.
In the same pan with the chicken, saute garlic just to release the aroma. Add the soy and oyster sauces, water, cola and sugar. Simmer slowly, and once the sauce comes to a boil, add the vinegar.
After a minute, mix, then add the bay leaf (often locally called laurel) and peppercorns. Adjust seasoning to taste with salt, black pepper, sugar.
Cook until the sauce thickens. Serve with green salad and fresh fruit juice.
PORK HAMONADO. This is my aunt’s “Dump Them All” style: In a deep pot, place sliced pork trotters (pata) or pork belly or other pork cuts. Add sliced onions, crushed garlic, oyster and soy sauces, water to cover meat, peppercorns and bay leaf.
Boil for 40 minutes or until pork is tender. Adjust liquid as needed. Add one pouch pineapple tidbits and liquid. Check flavor as needed.
You can add shelled quail eggs or mushrooms if you like. Let’s eat!