4 RECIPES FOR NEW YEAR (Perfect Recipes for Media Noche)

NEW YEAR FOOD RECIPES FOR 2021 - Media noche

A great way to start the year by preparing this perfect Media Noche recipes that will surely satisfy your appetites. A set of 4 recipes that will complete and make your media noche dining experience a very memorable one.

Starting off with the appetizer, Beef Tacos, then the pasta dish, Creamy Mushroom Chicken Pasta, the main course, Pinoy Lechon Kawali and end it with a sweet dessert, Fruit cocktail Graham cake. 

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HOW TO COOK media noche recipe - beef taco, creamy mushroom chicken pasta, pinoy lechon kawali and fruit cocktail graham cake

Start with the appetizer dish, Home made Beef Tacos:

 Let’s cook the beef first. In a pan, stir fry ground beef. Continue to stir fry until the beef juice dries up and creates oil from its fat. Add sugar and soy sauce, mix well. Add oyster sauce. Continue to stir fry, add a dash of black pepper and some salt to taste if needed. Continue to stir fry for a minute. Transfer to a container and set aside.

     To assemble the taco, get one taco shell and place one lettuce leaf on the bottom. Layer cucumber, tomatoes and white onions on top of leaf. Top with ground beef. Repeat procedure for the remaining taco shells. Grate cheese on top of prepared tacos. Dress with mayonnaise and cheese whiz. 

Pasta dish, Creamy Mushroom Chicken Pasta:

Start with seasoning both sides of the chicken breast with a dash of salt and black pepper. Heat pan and drizzle with 2 tbsp cooking oil. Once hot, put chicken breast and sear for 3 to 4 minutes each side. Remove chicken from pan and slice into strips and set aside.

     Using the same pan, add 2 tbsp cooking oil. Melt in the butter. Sauté garlic and mushroom. Add all purpose cream and stir to mix the cream thoroughly. Add cheese and continue stirring until the cheese melts.  Pour in the pasta water.

     Season with sugar and dash with black pepper and a pinch of salt. Stir. Toss in the pasta and mix so that the cream sauce is evenly distributed to the pasta. Add cooked chicken strips and toss. Remove from heat and transfer to a plate. Top with 3-4 pcs chicken strips and garnish with chopped parsley. 

Pinoy Lechon Kawali, the main dish:

     In cooking Pinoy Lechon Kawali, first, let us boil the pork. In a pot, pour in water. Add in pork belly, garlic, onion, bay leaves, peppercorn and salt. Bring into a boil. Cover and continue to boil until meat is tender. Transfer in a plate or rack and let cool.

     Next, heat a pot and pour in cooking oil enough for deep frying. Once oil is hot, deep fry pork belly for 6 minutes each side. Once cooked, remove from pot and drain. Slice into preferred size portions. Plate and serve.

And dessert, Fruit cocktail Graham Cake:

 Beat or whisk all purpose cream until it doubles in volume in a large bowl. Then, fold in condensed milk and continue to beat until it is well combined with the cream. Set aside.

     Drain the cherry and remove its stalks then cut them in halves and set aside.

     Next, in a square or rectangular baking pan, layer graham crackers enough to fill the base of the pan. Spread a layer of cream mixture enough to cover the crackers. Sprinkle with fruit cocktail on top then cover it a layer of cream mixture then with another layer of crackers. Repeat this procedure until you reach your desired height of the cake or until it leaves only an inch and a half from the top of the pan.

     Lastly, spread another layer of cream mixture and sprinkle with fruit cocktail and cherries. Cover the pan and refrigerate overnight before serving.

Tips on Cooking this recipe

For cooking Creamy Mushroom Chicken Pasta:

  • Make sure the pasta is cooked al dente so that it wouldn’t be soggy once you mix it with the hot sauce.

For cooking Pinoy Lechon Kawali:

  • In boiling the pork belly, make sure not to overcook it so that you can still keep its moisture after deep frying.
  • If you desire a much crunchier liempo skin, chill/refrigerate the belly for at least 4 hrs before deep frying.
  • Do not cover the pot during deep frying. It will keep in the steam which will affect the crunchiness of the skin.

Level: Easy

Yield: 4 serving

Cooking time: 1 hour 55 minutes 

You can check out other festive recipes that you can try like 3 Pasta Recipe for Christmas and Leche Flan.

Visit our Youtube Channel for more recipes.

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HOME MADE BEEF TACOS

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 5 people
Calories: 362kcal
Cost: $4

Ingredients

  • 250 grams Ground beef
  • Salt
  • Black pepper
  • 1/2 tbsp Sugar
  • 1/2 tbsp Soy sauce
  • 1 tbsp Oyster Sauce
  • 1 box Taco shells (8-10 pcs)
  • Romaine Lettuce (8-10 leaves)
  • 1 pc Cucumber chopped
  • 3 pcs Tomatoes chopped
  • 1 pc White onion chopped
  • Grated cheese
  • Cheese whiz
  • Mayonnaise

Instructions

  • In a pan, stir fry ground beef. Continue to stir fry until the beef juice dries up and creates oil from its fat.
  • Add sugar and soy sauce, mix well. Add oyster sauce. Continue to stir fry, add a dash of black pepper and some salt to taste if needed. Continue to stir fry for a minute.
  • Transfer to a plate and set aside.
  • Get one taco shell and place one lettuce leaf on the bottom.
  • Layer cucumber, tomatoes and white onions on top of leaf.  Top with ground beef.
  • Repeat assembly steps for the remaining taco shells.
  • Grate cheese on top of prepared tacos. Dress with mayonnaise and cheese whiz.
  • Plate, serve and enjoy.

Video

Nutrition

Serving: 283g | Calories: 362kcal | Carbohydrates: 25g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.246g | Cholesterol: 56mg | Sodium: 825mg | Potassium: 607mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4703IU | Vitamin C: 14mg | Calcium: 191mg | Iron: 2mg
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CREAMY MUSHROOM CHICKEN PASTA

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 people
Calories: 545kcal
Cost: $5

Ingredients

  • 207 grams Chicken Breast
  • 22 grams butter
  • 3 cloves garlic minced
  • 1 tbsp sugar
  • 1/2 cup cheese grated
  • black pepper
  • 1 pack All purpose cream
  • salt
  • 100 grams button mushroom sliced
  • 1/3 cup pasta water
  • 4 tbsp cooking oil
  • pasta
  • chopped parsley for garnish

Instructions

  • Season both sides of the chicken breast with a dash of salt and black pepper.
  • Heat pan and drizzle with 2 tbsp cooking oil. Once hot, put chicken breast and sear for 3 to 4 minutes each side.
  • Remove chicken from pan and slice into strips. Set aside.
  • On the same pan, add 2 tbsp cooking oil. Melt in the butter.
  • Sauté garlic and mushroom.
  • Add all purpose cream and stir to mix the cream thoroughly.
  • Add cheese and continue stirring until the cheese melts. Pour the pasta water.
  • Add sugar and dash with black pepper and a pinch of salt. Stir.
  • Toss in the pasta and mix so that the cream sauce is evenly distributed to the pasta.
  • Add cooked chicken strips and toss.
  • Remove from heat and transfer to plate.
  • Top with 3-4 pcs chicken strips and garnish with chopped parsley. Serve and enjoy.

Video

Nutrition

Serving: 259g | Calories: 545kcal | Carbohydrates: 55g | Protein: 21g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.127g | Cholesterol: 56mg | Sodium: 465mg | Potassium: 581mg | Fiber: 8g | Sugar: 7g | Vitamin A: 713IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 1.5mg
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PINOY LECHON KAWALI RECIPE

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 people
Calories: 1200kcal
Cost: $6

Ingredients

  • 777 grams Pork Belly
  • 1 bulb Garlic pounded
  • 1 pc Onion halved
  • 2 pcs Bay leaf
  • 1 tsp Peppercorn
  • 1/2 tbsp Salt
  • Cooking Oil for deep frying
  • 1.5 ltrs Water

Instructions

  • In a pot, pour in water. Add in pork belly, garlic, onion, bay leaves, peppercorn and salt. Bring into a boil. Cover and continue to boil until meat is tender. Transfer in a plate or rack and let cool.
  • Heat pot and pour in cooking oil enough for deep frying. Once oil is hot, deep fry pork belly for 6 minutes each side.
  • Once cooked, remove from pot and drain. Slice into preferred size portions. Plate and serve.

Nutrition

Serving: 364g | Calories: 1200kcal | Carbohydrates: 8g | Protein: 19g | Fat: 120g | Saturated Fat: 40g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 52g | Trans Fat: 0.091g | Cholesterol: 140mg | Sodium: 955mg | Potassium: 490mg | Fiber: 0.9g | Sugar: 4.26g | Vitamin A: 21IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1.37mg
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FRUIT COCKTAIL GRAHAM CAKE

Prep Time15 mins
Total Time15 mins
Servings: 4 people
Calories: 625kcal
Cost: $4

Ingredients

  • 1 pack Graham crackers 200g
  • 1 can Fruit cocktail drained
  • 2 packs All purpose cream chilled overnight
  • 1 can Condensed milk chilled overnight
  • 1 bottle whole cherries optional

Instructions

  • In a large bowl, beat/whisk all purpose cream until it doubles in volume.
  • Fold in condensed milk and continue to beat until it is well combined with the cream. Set aside.
  • Remove the cherry stalks and cut them in halves. Set aside.
  • In a baking pan, layer graham crackers enough to fill the base of the pan.
  • Spread a layer of cream mixture enough to cover the crackers.
  • Sprinkle with fruit cocktail on top then cover it a layer of cream mixture then with another layer of crackers.
  • Repeat steps 5 to 6 until you reach your desired height of the cake or until it leaves only an inch and a half from the top of the pan.
  • Spread another layer of cream mixture and sprinkle with fruit cocktail and cherries.
  • Cover the pan and refrigerate overnight before serving.
  • Slice, plate and serve.

Video

Nutrition

Serving: 351g | Calories: 625kcal | Carbohydrates: 63g | Protein: 8g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.53g | Cholesterol: 92mg | Sodium: 434mg | Potassium: 386mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1307IU | Vitamin C: 4mg | Calcium: 217mg | Iron: 2mg

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