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Posts Tagged ‘media noche’


In our language you call it “nangangapa”. I told you earlier this is a trial and error thing. Sometimes, I couldn’t even see the blog itself except for the latest blog post on my reader.

I need to log in via Google to see the whole thing. The app itself, I think is not enough. Considering that I need to take photos via this tab to be able to post them here, I may not be able to attach other photos taken from my CP. It takes better pictures than this one.

I just took a look at my total stats since I am dreaming of reaching a total of 600,000 by year-end. I need 90 plus more to reach it. I miss my PC, Josef is so busy he hasn’t taken a look yet.

I am closer to the goal, there are four more days to go before the new year.

My youngest brother from Tulsa are comparing notes on what to prepare for our Media Noche. He said prepare something sweet, something long like pancit, just a little of everything. I told him I’m gonna try lechon kawali. We still have embutido here which I cooked before Christmas and we haven’t touched the Christmas ham yet. Maybe a kilo of menudo too which I could prepare in advance.

In a few days, another leaf in the calendar would be lost. Let us all welcome 2020 with hope and prayers for a healthy life ūüéäūüéČūüíēūüĆĚ

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I’ve blogged about this before. There are some New Year traditions that is truly unique in our country. We got to have sweets¬† (any kind) pancit (Chinese noodles) for long life and of course the 12 fruits that represent the twelve months of the year.¬† We all prepare this for the traditional¬† Media Noche which is the New Year’s equivalent to our Noche Buena, the¬† Christmas Eve meal.¬† Add three or four¬† dishes of baked ham, baked macaroni, lumpiang Shanghai¬†¬†(spring rolls), embutido and menudo.¬† The latter is a Spanish recipe which we inherited from¬† our ancestors just like embutido. Just prepared the spring rolls, they are ready for frying.¬† Wanna know how spring rolls would stay crispy for long? You put a little amount of bread crumbs on the wrapper before you finally roll it.¬† The embutido is ready for steaming.¬† We don’t prepare chicken meat during new year.

Splurged a little on twelve kinds of fruits. Believe me, they are more costly than before. Just went to the wet market this morning to buy all these.

 

I saw Japanese pears which are not normally in the market at any time of the year so I bought some too. Other round fruits which are locally grown abound in the market. Honey dew is also grown here and it is sweeter than¬† cantaloupe melon.¬† I didn’t buy grapes. I find them too sweet.¬† I wonder what the vendors would do with all those¬† fruits once January 1 is over.

This reminds me, I just bought watermelon sinigang mix  a few hours. I needed to buy more ingredients for my pasta dish so  I went to the supermarket this afternoon.  The first time I tasted sinigang with watermelon was a few years ago in a high-end restaurant  somewhere in Quezon City.  Sinigang is a Filipino soup or stew which is sour  and savory. We normally use tamarind fruits to make it sour but  there are now so many variations of the  dish. You could also use guava to flavor it.  Pork, fish, shrimp could be cooked as sinigang. 

How do you spend the New Year?  There are designated places where they could use firecrackers to meet the new year but I   still see some households  with their stash of it.

 

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Thinking of what to prepare tomorrow night for our media noche, to celebrate the coming of  the new year.  Usually, we celebrate a new leaf in the calendar with lots of sweets  like fruit or buko salad, cakes and the usual  food  like pancit, pasta, embutido, lumpiang shanghai, menudo (mostly  Chinese and  Spanish recipes handed down from one generation to the next). The price of buko (young coconut) has significantly gone up over the years. It now costs P35 per piece whereas a year or two ago, it could be bought at P20 to P25.

Celebration of new year here in our country is steeped in tradition. I blogged about this years ago how we celebrate New Year. It is pretty normal that two days before¬† new year, wet markets and grocery stores are filled with people shopping for fruits and sweets, must items that should be on the table come¬† media noche.¬† Tradition says that having twelve kinds of fruits¬† on the table brings luck, any round fruit will do but some are specific about what fruits to serve on the table. When they are not in season though, they cost sky-high. It is only during this time that you will see so many fruits displayed in the market.¬† Even lechon¬† (a roasted suckling pig)¬† could be bought whole or by the kilo. It’s one of the usual recipes that is served during Christmas and New Year.¬† I bought some fruits already, half-a kilo each for the small ones, pineapple¬† and¬† honey-dew but they are not yet complete. There are only six items¬† in all but the fruit basket is already filled. m I have to go back to the market tomorrow for the rest.¬† I am thinking of preparing chicken ala king, menudo, the usual baked ham,¬† and finger food like lumpiang shanghai (spring rolls). Pasta of course will¬† not be left behind¬† or pancit¬† for long life, so they say.

Attending the New Year’s Eve mass is also practiced by most Catholics here.¬† It used to be that mass was held at exactly 12am but that was changed over the years since you cannot hear the celebration properly with the sound of fireworks all around.¬† I don’t know why but they haven’t totally banned the use of firecrackers. It is still a big business particularly in some towns in Bulacan.They pose a serious and environmental health dangers, it’s pollution to the max.¬† I wonder why some people can’t do away with all these toxic chemicals. We never buy firecrackers,¬† our neighbors’ display are¬† more than enough to pollute the air in our village.

How do you greet the new year in your area? Do you have the same traditions like we do here?  May the coming 2017 be a brighter and better year for us. May it always be filled with  faith, hope and peace.

HAPPY 2017 !!!

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