A few years ago we spent Christmas in a small rural town in Pampanga, Philippines for Saveur magazine. It was one of most memorable, Christmas-y Christmases ever with lots of good cheer and heaps of good eats. Let's just say that that those Filipinos who celebrate the holiday really know how to do Christmas.
One of the many things I learned to make that Christmas week was yemas, milky candies scented with lime rind. They require few ingredients and are a fun diversion from Christmas cookies. And look at that photo -- don't they look festive in their cellophane wraps? A yemas recipe and how-to slideshow are our latest contribution to food and wine website Zester Daily -- find them here.
You can read our Saveur Philippines Christmas feature, with recipes, here. And over the last few years I've posted a couple more recipes from that trip on this blog: over-the-top giant prawns simmered in coconut milk and green papaya fritters with black pepper vinegar.
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