Last Christmas Eve, I was, as usual, on my feet for hours preparing our Noche Buena. I kept everything simple, though. Two kinds of spaghetti (three-cheese for the kids, Pinoy style for the yayas), ham, tacos, nachos and jap chae.
In my Facebook account, I captioned my Noche Buena photo, "A simple meal for Christmas Eve" and earned this comment: "Simple?!" So I posted, "Nadaan lang sa presentation 'yan. (The presentation made all the difference, that's all.)"
For New Year's Eve, we decided to go Japanese. I made maki, mini spam musubi, tamago sushi, and my current favorite―green tea panna cotta.
I admit, this meal looks really simple. But I didn't compromise on the ingredients, so for this, I give you permission to accuse me of being anything but simple. But contrary to what others may believe, preparing Japanese food isn't at all that difficult.
Before, I was scared of making anything sushi. But thanks to a cookbook given by the Ridao Family, I discovered that making sushi is a breeze (see Turning Japanese). And the Tsukimi Soba? I kinda cheated on that one. I found a bottle of Soba sauce from the supermarket and decided to use that instead of making the thing from scratch.
But the Green Tea Panna Cotta, now that's a different story. It was scratch or bust. So I searched for a recipe online and found one at foodandwine.com. However, I had to tweak it a bit to suit my available ingredients.
|Green Tea Panna Cotta|
- half a liter of fresh milk
- white sugar, to taste (start from half a cup and work your way towards your preferred sweetness)
- 1 brick Nestle cream
- 6 bags green tea (I got mine from Saizen)
- 1 box Alsa unflavored gulaman, green
- 320ml water (I used the measuring cup which comes with the rice cooker.)
- 1 brick Nestle cream, chilled
- black sesame seeds