This month’s theme for the Kulinarya Cooking Club is Noche Buena. A Noche Buena feast in the Philippines is a grand family affair on Christmas eve.
I love a feast. I love a feast even more during Christmas. Typical food that is served up on Christmas eve is lechon (roast suckling pig), pancit (noodles) and hamon (ham). Food seems to be more special during this time of the year, even the most simplest of dishes like barbecued prawns marinated in lemon and lime.
Growing up in Australia meant that our Christmas is during the Summer. Unlike the white Christmases of our American and English friends, Australians enjoy the balmy evenings standing next the barbeque on Christmas eve. As a Filipino Australian, my love for seafood is doubled. So what better Noche Buena dish to cook than barbequed prawns. I served my prawns with a big bowl of pasta salad, Filipino style.
There really isn’t a recipe for this as the prawns are simply marinated in lime juice and olive oil for about 30 minutes then barbequed for a couple of minutes on each side. The pasta salad is macaroni with mayonnaise with carrot, corn, pineapple, cucumber and cheese. Yum! I loved these growing up and as an adult, I still love it. No Filipino feast is complete without it.
I’m looking forward to this year’s Noche Buena at my parent’s house. I know there will be a great feast with my family.