For Filipinos, Christmas is synonymous with a table filled with beloved delicacies that have been passed down through generations. The dishes symbolize more than just food, but also the warmth and togetherness of family and friends.
Unfortunately, planning a feast of holiday foods is easier said than done. In the middle of the chaos of shopping for gifts and organizing Christmas parties, the menu tends to take a backseat.
That’s where this guide comes to the rescue.
From appetizing starters, hearty main courses, and the best desserts, we’ve got you covered to make your Christmas feast unforgettable. These dishes will surely have your guests raving about your cooking skills.
Lumpiang Shanghai (Filipino Spring Rolls)
It’s not a Filipino party without Lumpia. These bite-sized spring rolls are like treasures in Filipino celebrations.
It has a crispy golden exterior and a flavorful filling of ground pork or beef, mixed with vegetables and seasonings. You can also make a vegetarian version. Lumpia is usually dipped in a sweet chili sauce.
You can pre-made your lumpia days before your get-together, freeze them, and fry them before eating. Make sure to make more than enough because these are always the first to go.
Recipe: Lumpiang Shanghai
Lechon (Roasted Pig)
To say that this is the star of any Filipino party would be an understatement. Lechon is typically reserved for special occasions, such as Christmas, weddings, and fiestas.
It is a whole roasted pig that is both mouth-watering and visually stunning. The skin is crispy and golden brown, while the meat is tender and juicy. It’s usually served with a liver-based sauce but if you don’t have time to prepare this, Mang Tomas gravy (yes, that particular brand), or a spiced vinegar dip will do. But trust us, make the sauce yourself. It will take the lechon to a whole new level.
The process of cooking a whole pig is time-consuming and requires skill, but the result is worth it. If you’re not up to the task of making it yourself, order in advance from lechoneros.
Recipe: Lechon
Rellenong Manok (Stuffed Chicken)
This is a whole chicken that has been deboned and stuffed with a mixture of ground meat, vegetables, cheese, banana ketchup (optional), and spices.
Rellenong Manok is a dish that requires a bit of effort to prepare but once you’re done with deboning your chicken, everything else is straightforward. The chicken is tender and flavorful, and the stuffing adds an extra layer of deliciousness.
Recipe: Rellenong Manok
Pancit Canton
Pancit Canton consists of flavorful stir-fried wheat noodles cooked with a medley of ingredients. The noodles are stir-fried with a variety of meats such as pork, chicken, or shrimp.
These noodles are combined with colorful vegetables like cabbage, carrots, bell peppers, and green beans that add both texture and a vibrant mix of flavors to the dish. Serve with calamansi.
Recipe: Pancit Canton
Kare-Kare (Oxtail Stew)
This is a hearty stew made with tender oxtail, vegetables, and a thick, creamy peanut sauce. It’s a dish that is both comforting and flavorful, and perfect for the colder months.
The oxtail is slow-cooked until it becomes tender and flavorful, and the peanut sauce adds a rich and nutty flavor to the dish. It’s usually served with steamed rice and bagoong, a fermented shrimp paste that adds a salty and savory flavor to the dish.
Recipe: Kare-Kare
Beef Kaldereta
A clear standout on any holiday feast is Beef Kaldereta. This is a rich and flavorful stew made with tender beef, liver spread, tomato sauce, potatoes, carrots, and bell peppers.
The addition of sweet pickles and olives gives it a unique taste that’s both savory and slightly sweet. It’s best served with steaming hot rice.
Recipe: Beef Kaldereta
Crispy Pata
This is made with deep-fried pig trotters or knuckles. It is a crunchy and tender treat that is enjoyed with a soy-vinegar dip.
Crispy Pata can be a main dish when paired with steamed rice and served alongside pickled papaya or atchara for a tangy element. Alternatively, it also doubles as a great beer food or pulutan.
Recipe: Crispy Pata
Hamon (Christmas Ham)
A quintessential dish for Noche Buena, Hamón is usually displayed at the center of the holiday table.
This savory ham has a glossy and sticky appearance, thanks to its sweet, golden brown glaze. It is typically made from a whole leg of pork that has been cured and smoked, then coated with a mixture of sugar, honey, and spices.
It’s sweet and salty and pairs well with a variety of sides such as vegetables or macaroni salad. Leftovers can also be used for sandwiches or breakfast dishes.
Recipe: Hamón
Pork BBQ
This Filipino dish is not only a part of festive gatherings, but also a popular street food enjoyed across the Philippines.
Thinly sliced pork pieces drenched in a special blend of seasonings and spices are threaded onto skewers and grilled over wood charcoal.
Traditionally, these flavorful skewers are often placed on a banana stem. They’re typically paired with a side of spicy vinegar or a mix of soy sauce and banana ketchup.
Recipe: Pork BBQ
Embutido (Filipino Meatloaf)
Embutido is made with ground pork mixed with veggies like carrots and bell peppers, seasoned with garlic and onions.
This flavorful meat mixture is rolled with slices of hard-boiled eggs and sometimes hotdogs or cheese, then steamed or baked until cooked.
Recipe: Embutido
Filipino-style Spaghetti
Filipino-style spaghetti is a pasta dish that has a thicker and sweeter sauce compared to its Italian counterpart. It’s a favorite of kids and adults alike, making it a staple in many Filipino households.
The spaghetti is cooked with a tomato-based sauce that is sweetened with banana ketchup and sugar and is usually served with ground meat, hotdogs, and grated cheese on top.
Recipe: Filipino-style Spaghetti
Pancit bihon
Pansit Bihon is a classic Filipino noodle dish that is simple yet packed with flavor.
These thin rice noodles are stir-fried with a variety of vegetables like carrots, cabbage, and green beans, and mixed with meats like chicken or pork.
The dish is topped with sliced green onions and calamansi.
Recipe: Pansit Bihon
Chicken and Pork Adobo
It’s hard to go wrong with the classic adobo. Made with chicken, pork, or a mixture of both, this dish is rich in flavor and is very easy to make.
Chicken and pork adobo are typically made by marinating the meat in a mixture of vinegar, soy sauce, garlic, and black peppercorns. The meat is then simmered in the marinade until it becomes tender and flavorful.
The result is a savory and slightly tangy dish that’s perfect for enjoying with steaming hot rice. Leftovers can be used for making adobo flakes or adobo fried rice.
Rellenong Bangus (Stuffed Milkfish)
This dish is made by deboning a whole milkfish and then stuffing it with a flavorful mixture of ground pork, onions, tomatoes, and spices.
The stuffed fish is then fried until golden brown and crispy on the outside while remaining tender and juicy on the inside.
Recipe: Rellenong Bangus
Grilled Tuna belly
Served fresh off the grill, the Grilled Tuna Belly is tender with a slightly crisp exterior. As a main dish, it pairs excellently with steamed rice and a side of dipping sauce made from soy sauce, calamansi, tomatoes, red onions, and chili.
If you want to add a unique element to the dish, pair it with tomato mango salsa. As pulutan, this flavorful dish is a fantastic companion to a round of cold drinks and social gatherings.
Recipe: Grilled Tuna Belly
Bibingka (Rice Cake)
This treat is enjoyed not only during celebrations but also for breakfast or as a merienda. Bibingka’s batter is made from rice flour and coconut milk, resulting in a soft and slightly dense cake.
It is traditionally cooked in a terracotta pot lined with banana leaves and its subtle aroma contributes to its unique taste. It is served with a generous topping of butter or margarine, salted egg, grated coconut, and a sprinkle of sugar.
Recipe: Bibingka
Puto Bumbong (Purple Rice Dessert)
This eye-catching dessert is traditionally made using a local dark-purple rice variety called pirurutong.
The process begins by soaking the rice overnight, and then grinding it into a fine, smooth batter. Then, it is placed into bamboo tubes that are put on top of a steamer, allowing the batter to cook to perfection.
Once cooked, Puto Bumbong is carefully removed from the bamboo tubes slathered with margarine, and generously topped with grated coconut, muscovado or brown sugar, and sometimes with grated cheese or roasted sesame seeds. These toppings add a medley of flavors and textures.
Recipe: Puto Bumbong
Mango float
The perfect no-bake dessert, Mango Float is a creamy and indulgent layered dessert that’s sure to impress. Made with layers of graham crackers, cream and condensed milk, and sweet ripe mangoes, this dessert is perfect to end a hearty meal.
The layers of graham crackers and cream are stacked on top of each other, creating layers of sweetness. Once all the layers are in place, the dish is chilled in the refrigerator for several hours or overnight until it sets.
Recipe: Mango Float
Macaroni Fruit Salad
Cooked macaroni noodles are combined with a medley of fruits, usually from a canned fruit cocktail, and mixed with condensed milk and cream.
This dessert is often garnished with raisins and cubed cheese. Its bright colors and refreshing taste make it a hit.
Recipe: Macaroni Fruit Salad
Leche Flan (Caramel Custard)
Leche Flan, also known as caramel custard, is a rich and decadent dessert that’s incredible for any occasion.
Made with a mixture of egg yolks, condensed milk, and evaporated milk, Leche Flan is cooked over low heat until it becomes silky smooth and creamy.
The caramel topping is made by melting sugar until it’s golden brown, then pouring it into the bottom of the baking dish before adding the custard mixture on top.
Once cooked and cooled, the dish is flipped over so that the caramel is on top, creating a beautiful and impressive dessert.
Recipe: Leche Flan
Batirol (Filipino Hot Chocolate)
Filipinos have been enjoying Batirol for centuries, a hot chocolate drink made by whisking together cocoa powder, sugar, and milk in a traditional pot called a batirol.
The mixture is usually heated over low heat and stirred continuously until it reaches a thick and frothy consistency.
The result is a rich and decadent hot chocolate that’s perfect to sip on a cold, rainy day. For an extra indulgent touch, it can be topped with whipped cream or marshmallows.
Recipe: Tsokolate de Batirol
