december-2011

“As a kid, Christmas
meant my lola’s
lovingly made
chicken galantina
that I only got to eat
once a year.”
JJ Yulo
Writer/
Chef
“I was never a fan of the
traditional way of serving the
Noche Buena lechon, but I
loved how my mom would
turn the suckling pig into
paksiw na lechon (lechon
recooked in vinegar and
bay leaves) the day after
Christmas. My mouth still
waters at the thought of it.”
Marie Calica
Makeup Artist
“Our morcon made
with chorizo, duck
eggs and queso! It’s
so rich and tasty that
I would eat it like
cheese in between
slices of bread. It’s
the best sandwich in
the world!”
Namee Jorolan
Chef
C HRISTMAS FOOD SPECIAL
“I always look forward
to receiving My Auntie
Baby’s Queso de Italia
every Christmas.
It is a baked cheese
pudding made of
homemade smoked ham,
green olives, queso de
bola and special bread.
It’s special because she
only makes it during the
Christmas season.”
Marivic Diaz Lim
Chef
{ 85 }
“When my lolo was still
alive, he would pile up food
on my plate and would tell
me I couldn’t open my gifts if
I didn’t fi nish my food.”
Jerome Orpiano
Assistant Chef
“I remember growing up in
Pampanga surrounded by
great cooks like my mom
and aunts and uncles. The
women paddled kalamays
or rice cakes while the men
butchered pigs for lechon.
Those days were beautiful
and signifi cant for me.”
Sau del Rosario
Chef
“Defi nitely Quiampong
(Chinese stuffed chicken).
Maybe it was because
chestnuts are widely available
during this season that my
aunt would treat us all to this
dish. I’ve learned how to make
it eventually.”
Kathy Chua
Photographer