Maligayang Pasko at Manigong BARYOng Taon sa Sto. Domingo, Nueva Ecija, Philippines

I celebrated Christmas and New Year with my family at Sto. Domingo, Nueva Ecija, Philippines. Our town got its name from Saint Dominic. It is subdivided into 24 barangays and is known for its agricultural landscape and duck raising industry.

My family is into agriculture, education, design and construction, and cooking. My brother is passionate about teaching and food. He can cook more than five dishes and prepare at least two desserts.

Last New Year's celebration, he cooked Korean Veggies with Tofu. The veggies - garlic, carrots, potatoes, cabbage, cucumber, Baguio beans, chili and other spices, combined with stir fried tofu - was a fusion of flavors of sweet, salty, and spicy. Tofu which originates from China is prepared by thickening and solidifying soy milk. Tofu just like the fresh veggies is low in calories but it is high in protein and fat. It also contains vitamins and minerals, including calcium and manganese. It is a healthy dish that goes well with fried fish, meat, or chicken.

The fried Tilapia, Lumpiang Shanghai, talong or eggplant, and okra or Lady's finger, served on a fresh green banana leaf became our center piece. Here in the Philippines, Tilapia is a fresh water fish and is known for its affordable price (₱100 to ₱160 per kilo). Lumpiang Shanghai or fried spring rolls are rolled appetizers or dim sum that originated from China and Southeast Asian cuisines. In the Philippines, Lumpiang Shanghai can be an appetizer, meal, or snack. It is best partnered with fried fish and veggies such as talong or eggplant and okra or Lady's Finger - fried or boiled. Okra or Lady's Finger originated in West Africa and is rich of dietary fiber, vitamin C, and vitamin K, with moderate contents of thiamin, folate, and magnesium. The Talong or Eggplant has been described as native to India, where it continues to grow wild, Africa, or South Asia. World production of eggplants come from China and India. The raw eggplant contains mainly of water, carbohydrates, protein, and negligible fat.

Lechon or Suckling Pig is a pork dish which originated from Spain and Portugal. Lechon or Leitao refers to a roasted baby pig or piglet still being fed by suckling its mother's milk. In most regions here in the Philippines, lechon is the center piece during special occasions, fiestas or festivals, and holidays. The native name of lechon is litson or inihaw na baboy, charcoal-roasted or barbecued pig that is crispy on the outside, and soft and juicy on the inside.

The Nilagang Baboy or Boiled Pork Soup is a classic Filipino soup dish, commonly served for lunch, dinner, and special occasions. My sister-in-law cooked it so well that the meat became tender, and the soup was appetizing that I had to take a second serving of hot rice. She used simple spices which are always available in the kitchen - garlic, salt, pepper, and green chili. Nilagang Baboy is definitely an inviting classic dish!

Biko and Kalamay are both sticky sweet rice Filipino delicacies. Biko is a sweet rice cake and is made of coconut milk and brown sugar which can be packaged, and sold as Suman when wrapped in banana leaves. Kalamay is made of coconut milk, white and brown sugar, and glutinous flour. My brother's version of kalamay has ube and vanilla flavors. His recipe is unique! He added two delicious ingredients: sago or tapioca pearls and shredded coconut which added more excitement and delight in munching the kalamay. My stomach was full after eating two yummy bowls and I was craving for more the next day.

Other tasty food served during our family Christmas and New Year celebrations were: Filipino spaghetti topped with Eden cheese, creamy macaroni salad and fruit salad, tender juicy Purefoods hotdogs, thick slices of soft Gardenia Classic White Bread, and Cheez Whiz.