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The Noche Buena Christmas Food Guide for Every Filipino

The Noche Buena Christmas Food Guide for Every Filipino

Noche Buena feasts are cultural wonders. It differs in every home depending on what that family is used to or brought up having for Christmas, and it says a lot about the Filipino food culture. Rice cakes, stuffed chicken, glazed ham – all are usually present this time of year or maybe present just this time of year all to celebrate the family’s togetherness during the holidays. When else can we see our whole family together on the table anyway?

But what goes on the Filipino meal table during Christmas Eve is a sight for sore eyes. Those planning to lose weight have sworn to start after the New Year instead, so as to feast upon food that only gets served during the holidays. And hey, what’s wrong with that? Let’s take a look at 10 Filipino Noche Buena favorites you’re bound to see on a Pinoy family’s Christmas Eve dinner:

1. Bibingka

Though not seen during Noche Buena, this fluffy rice and coconut milk cake takes its place just outside the church during Simbanggabi. It’s a sweet and savory treat served hot to warm you up a bit after attending masses at dawn.

2. Puto Bumbong

Puto Bumbong is the bibingka’s sticky sibling. They’re sold alongside bibingkas, and is made out of glutinous rice and purple yam which gives it its iconic ultra violet color. It’s topped with brown sugar or muscovado, coconut shavings, and a lot of butter or margarine. It’s sticky, sweet, and should definitely be everywhere even after Christmas.

3. Embutido

Embutido is a Filipino-style meatloaf whose recipe hails from its Spanish and Portugese ancestors. It’s a common dish served during the holidays either warm or cold, as long as the banana ketchup stays as its dipping sauce. Freeze to last a month!

4. Cordon Bleu

Not a traditional Filipino dish for sure but easily a Pinoy Noche Buena favorite. The secret is in the dipping sauce (and probably the amount of cheese that goes in that cordon bleu).

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🌟 #Werbung 🌟 Leckerschmecker hat 50 Rezepte mit höchstens 5 Zutaten zu einem Buch gemacht! Link in Bio! Cordon Bleu mal anders – mit Hähnchen und Béchamel Sauce – ein Rezept für ein super leckeres Mittagessen. Dafür brauchst du: Für das Cordon Bleu: 1 Stück Hähnchenbrust (ca. 140 g) Salz, Pfeffer 8 Scheiben Emmentaler 3 Scheiben Kochschinken Für die Panade: Mehl verquirlte Eier Semmelbrösel Öl zum Frittieren (Raps- oder Erdnussöl) Für die Béchamelsoße: 25 g Butter 2 fein gehackte Zehen Knoblauch 25 g Mehl 400 ml Milch Salz, Pfeffer 1 EL Senf 30 g geriebenen Parmesan Für die Garnitur: frische, fein gehackte Petersilie #leckerschmecker #backen #cordonbleu #gefüllteshühnchen #gefüllt  #hühnchen #rezepte #schinken #abendessen #huhn #hähnchen #buffet #essen #food #béchamelsauce

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5. Paella

Traditionally, in Spain, paella is just fried rice. They throw in whatever was left over last evening with some rice and – boom – paella. But paella in the Philippines is something you really prepare for. It has to be complete – shrimp, squid, mussels, peas, chicken, everything.

6. Macaroni Salad

It’s a simple dish if you think about it – just macaroni, some pickles, chicken, and cheese in mayonnaise and some sugar. Don’t forget to keep the macaroni al dente because no one wants soggy pasta!

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More and more mayo is not the answer to a tastier Macaroni Salad…. the secret is to salt the cooking water VERY WELL!! Kept this one classic so you can go wild with the add-ins – bacon, pickles, grated cheese etc etc. Though if you’re serving is as a side, I think it’s nice to keep it fairly classic. 👍🏻 N x ❤️ . Macaroni Salad | 4 as meal, 8 as side . INGREDIENTS 250 g / 1/2 lb macaroni elbow pasta 1 1/2 tbsp salt 1 cup finely sliced celery 3/4 cup finely diced red capsicum / bell peppers ¾ cup finely sliced shallots / scallions / green onions 1 medium carrot , grated (using standard box grater) Dressing: 1/3 cup mayonnaise , whole egg 1/3 cup sour cream (can sub full fat plain yoghurt) 1 tbsp cider vinegar, 2 tsp Dijon mustard 2 tsp sugar, 3/4 tsp garlic powder 1 1/4 tsp salt + ½ tsp pepper . DIRECTIONS 1. Bring large pot of water to the boil – 4 to 5 litres / quarts. Add salt then add pasta. Cook per packet directions. 2. Drain pasta then cool. 3. Meanwhile, mix Dressing ingredients in a bowl. 4. Place pasta in a bowl. Add remaining Macaroni Salad ingredients. Pour over Dressing. 5. Toss. Adjust salt / sugar / sour (vinegar) / mayo to taste. I adjust mayo & sour cream in equal amounts right at the end if serving people who like extra creamy. 6. Set aside for at least 20 minutes. Then serve at room temperature (not cold). It's great the next day too! . . #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #pastasalad #macaronisalad

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7. Fruit Salad

I love making fruit salad because it’s just a can of fruit cocktail and some all-purpose cream. But of course, if you really want this salad to be special, it’s always a good idea to find fruits in the market and prepare them yourself.

8. Leche Flan

Ah yes, the flan that gives us life. No, don’t use gelatin. Yes, drizzle it with caramel or dulce de leche.

9. Quezo de Bola

Sometimes people have this with wine but most of the time we just cut them up into cubes and mix it with the macaroni or fruit salad!

10. Hamonado

Glazed ham goodness perfect for every family. And a great Christmas gift too!

New Year 2018: Media Noche Food Guide

About The Author


Abby graduated with a Communication degree focusing on film and sound production. She's often seen taking photos of food and places whether it's with her phone or a simple camera, and has an affinity for pink and earth tones. Clothed with a passionate soul, she writes about anything she can overshare about.

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