3 Holiday Dishes By Chefs Sylvia, Morella & Ernest Reynoso Gala

Wow! We are moving into the “ber” months and before we know it, the Big Season is just around the corner. Christmas is the holiday we all look forward to for it means family reunions, gift-giving, making

Wow! We are moving into the “ber” months and before we know it, the Big Season is just around the corner. Christmas is the holiday we all look forward to for it means family reunions, gift-giving, making and sharing memories with family and friends. The season is just magical with all the decors and bright lights that go with it.


Then there’s the feast—for those in- charge of the December table, cooking for the holidays is both exciting and exasperating. Getting the right ingredients and cooking everything to specifications or better still, to perfection is always a tall order. That’s why, it is always better to get your menu organized ahead of time. It’s a great help if you have listed down the dishes you prepared the previous years and the dishes brought in by family and friends.


Compare your lists and you would know what dishes were preferred by guests. It will also give you enough leeway to prepare some surprises—either a new dish for the entrée or a fresh dessert or a salad with an original dressing. There will be staples like your bestselling fried chicken, perhaps which is always a hit with the kids.


For this feature of Woman Today, we present three recipes guaranteed–super sarap!—and they are all easy to prepare. You may purchase some of the ingredients ahead of time if you don’t have them in your pantry like the dried herbs for the roasted chicken. The rub mixture of marjoram, thyme, rosemary, basil and oregano provides the chicken with a unique flavor that will make your guests ask for more (be sure to have something ready for seconds).


The holiday menu won’t be complete without the pancit or pasta and this year, we suggest a pasta dish with shrimp sauce. Okay, have a pasta with red sauce as preferred by the kids, but for the grown-ups, let them savor the healthy and delicious white pasta with a flavorful shrimp sauce.


As for the dessert, the creamy mango mousse will be a surprise—we are using coconut cream instead of the usual all purpose cream. The fresh, tangy taste of the mango combined with the coconut makes for a unique flavor experience.


As always, have a cheerful mindset when you are cooking and all your dishes will come out beautifully delicious! Happy holiday cooking!











1 kl. Magnolia chicken, whole

Herb rub, mix together:

1⁄2 cup Magnolia Gold Butter, salted 1 tbsp. rock salt
1 tsp. pepper

1⁄4 tsp each of dried (bottled) thyme, basil, oregano, marjoram & rosemary 1 bay leaf, crumbled
1⁄4 cup breadcrumbs


Sprigs of fresh rosemary leaves




1. Remove the ass and wing tips of the chicken as well as the fat inside the cavity. Wash and dry well.


2. Separate skin from flesh (make sure not to tear the skin) and rub inside out with Herb Butter.


3. Insert 4 whole unpeeled garlic bulbs inside the chicken.


4. Put chicken on roasting rack. Then put rack on top of foil-lined tray and roast in pre-heated oven 3750F or 1850C for 1 hour and 45 minutes until golden.


5. Let rest for a while then put on a serving platter. Garnish with sprigs of fresh rosemary leaves.


6. Serve with 1 big baguette (French Baker), sliced into 1⁄2-inch thick pieces. Spread roasted garlic on bread slices.


Yield: 6 to 8 servings











1 doz. Magnolia Brown Eggs

Shrimp sauce:

1⁄4 cup Magnolia Gold Butter, salted
1⁄4 cup onion, chopped
1⁄2 cup celery, mined
1⁄2 kl. (500 gms.) small shrimps, peeled 1 tsbp. rock salt

1 tsp. pepper
1⁄4 tsp. each of dried basil & oregano
1/3 cup al purpose flour
2 cups Magnolia Fresh or Full Cream Milk 1 pack (240 gms.) Magnolia All Purpose Cream
1 pack (185 gms.) Magnolia Quickmelt Cheese, grated for topping
1⁄4 cup parsley, chopped

Spaghetti nest:

500 gms. El Real Spaghetti





1. To prepare eggs: Boil uncovered, with enough water to cover, 1 dozen Magnolia Brown Eggs for 12 minutes. Remove the hot water and replace with faucet water. Peel and cut in half lengthwise.


2. To make spaghetti nests: Cook spaghetti according to package directions. Drain. Arrange into 24 small “nests” on serving platter.


3. To make shrimp sauce: Put butter and onion in a 10-inch sauté pan. Cook until onion is transparent. Add celery, shrimps and seasonings. When shrimps are half cooked, add flour and mix well. Add milk, mixing until mixture begins to thicken. Turn off fire and add all purpose cream. Mix for 1 minute.


4. To serve: Place a slice of egg on each spaghetti “nest.” Pour shrimp sauce over egg and spaghetti. Top with grated cheese and chopped parsley.


Yield: 12 servings










1 tbsp. unflavored gelatin
1⁄2 cup water
2 ripe mangoes (1 piece is for topping)
1-1/2 cups coconut cream (canned); set aside 1⁄2 cup for topping 1⁄4 cup sugar
Prepare 12 shot/tiny glasses


Ashitaba or mint leaves




1. Dissolve or “bloom” unflavored gelatin with 1⁄2 cup water in a microwave-safe glass cup for 2 minutes. Microwave on high 20 seconds or dissolve in a small sauce pan set over low fire. Set aside.


2. Slice 1 mango into 2. Scoop with melon baller and toss into the reserved 1⁄2 cup coconut cream. Chill.


3. Peel and chop remaining mango. Put in blender with remaining coconut cream and sugar. Blend. Add gelatin.


4. Scoop into prepared glasses until 2/3 full. Refrigerate until ready to serve.


5. Before serving, top with cold mango balls-cream. Garnish with fresh ashitaba or mint leaves. WT




By Chefs Sylvia, Morella & Ernest Reynoso Gala

Photos by Ricky Ladia




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