Noche Buena Recipes Inspired by HBO Go Shows

Espageti ak Aranso

From The Big Brunch

Espageti ak aranso, or spaghetti with smoked herring, is a Haitian dish that includes a flavorful blend of spices called epis, which you can easily prepare in advance. 

It was featured on the first episode of The Big Brunch, and we’ve adapted a similar recipe from the Haitian food blog SuzonSpice. Check out The Big Brunch on HBO Go with PLDT Home!

Ingredients:

• 500 grams spaghetti noodles
• 1 onion, sliced
• 1 bell pepper, sliced
• 3 tbsp tomato paste
• ¼ cup extra virgin olive oil
• 2 scallions, chopped
• 2-3 garlic cloves, minced
• 2-3 tbsp epis (Find the recipe here!)
• 4-5 fillets smoked tawilis, deboned
• ½ cup water
• 2 tbsp butter (optional)
• 1 tsp dried oregano (optional)

Procedure:

1. Cook the spaghetti noodles according to the package instructions. Once it’s al dente, set it aside.
2. Rinse out the smoked tawilis to remove excess salt. Chop into small pieces.
3. In a pot, add your cooking oil and saute the fish for about 2-3 minutes.
4. Add the vegetables (onion, bell pepper, garlic, and epis) and mix well.
5. Add the tomato paste and saute for a minute or two.
6. Pour the water into the pot and mix well until it forms a good consistency.
7. Add the butter and allow it to melt.
8. Combine the cooked pasta noodles in the sauce, making sure to fold them in evenly.
9. Add a dash of oregano and top with scallions. Yum!

Chicken Satay

From Food Affair with Mark Wiens

In this brand new HBO Go Original, celebrated foodie Mark Wiens explores the diverse dishes of Singapore, a country as a melting pot of cultures and cuisines.

Give your chicken bbq a new twist with this Singaporean Chicken Satay recipe we’ve adapted from D’Open Kitchen. While this recipe calls for a grill, you can always air fry it! Meanwhile, give yourself a taste of SG by streaming Food Affair with Mark Wiens on HBO Go with PLDT Home!

Ingredients:

• ¼ kg skinless chicken thigh fillets, diced

Marinade mix:

• 5 shallots, chopped
• 1 clove garlic, chopped
• 4 stalks tanglad, chopped
• 1 cm ginger, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp salt
• 3 tbsp brown sugar
• 1 tbsp sweet soy sauce

Satay sauce:

• 1 cup grated peanuts
• 1 tbsp tamarind
• 1/4 cup oil
• 1 cup water
• 1 tbsp sweet soy sauce
• 1/2 tsp coriander powder
• 2 tbsp brown sugar
• 10 dried chilis
• 3 cloves garlic
• 4 shallots
• 2 stalks tanglad (the white part only)
• 1 one-inch piece of ginger
• ½ tsp salt

Equipment:

• Grill/grill plate or air fryer
• 20 barbecue sticks

Procedure for chicken skewers:

1. Place all the marinade mix ingredients in a blender and puree until smooth.
2. In a separate container, coat the chicken evenly and marinate for an hour or overnight.
3. Thread the chicken through the barbecue sticks. Each stick should have 2-3 pieces.
4. Grill the chicken until cooked and slightly charred. If you’re air frying it, cook at 400 F for 8-9 minutes, flipping halfway through.

Procedure for satay sauce:

1. Place the chilies, shallots, lemongrass, ginger, and garlic in a blender and puree until smooth.
2. In a wok, add the oil and fry the paste till it turns dark red.
3. Mix the tamarind with water in a separate pot and remove its pulp. Add tamarind water to the paste.
4. Add salt and sweet soy sauce, stirring well, then add the peanuts. Serve with the satay. Enjoy!

Chocolate Soufflé

From Julia

No holiday meal is complete without dessert! Skip the fruit salad this year and create this sumptuous French dessert, adapted from G’Day Souffle and inspired by renowned chef Julia Child. You can also enjoy the HBO Original based on her life by watching Julia on HBO Go with PLDT Home!

Ingredients:

• ½ tbsp softened butter
• 7 ounces of semi-sweet or sweet chocolate
• ⅓ cup strong liquid coffee
• 3 tbsp butter
• ⅓ cup all-purpose flour
• 2 cups milk
• 4 egg yolks
• 1 tbsp vanilla extract
• 6 egg whites
• A Pinch of salt
• ¼ tsp cream of tartar
• ½ cup sugar
• Powdered sugar for dusting

Equipment:

• 1 2-quart straight-sided soufflé dish OR 5–6 smaller ramekins

Procedure:

1. Preheat the oven to 425 F. Butter the inside of the soufflé dish or ramekins. If you’re using the larger soufflé dish, surround the outside of the dish with a double layer of aluminum foil so that a 3-inch collar stands above the rim of the dish.
2. Melt the coffee and chocolate together in a bowl placed over a pan of simmering water. Then set aside.
3. In a separate saucepan, combine the flour and butter. Whisk over medium heat until it becomes a paste. Gradually add the milk until the mixture thickens. Let cool for several minutes.
4. One by one, whisk the egg yolks into the hot sauce. Add the melted chocolate sauce vanilla.
5. In a separate bowl, whisk the egg whites, salt, and cream of tartar until you see soft peaks. Gradually add the sugar until stiff peaks form, and the whites become shiny.
6. Gradually fold the chocolate mixture into the egg white mixture, folding from the outside of the bowl into the center. Pour the mixture into the prepared molds, filling to just below the rim.
7. Place the mold on the bottom part of the oven and lower the temperature to 375 F. Bake for about 35-40 minutes until the soufflé has risen and a barbecue stick placed into the center comes out clean. Bon appetit!

Revolutionize your cooking game with foodie titles on HBO Go!

If you’re seeking gastronomical inspiration, look no further–tune in to HBO Go for your next cooking inspiration! And with seamless and reliable connections from PLDT Home Fiber Plus plans, you’ve got everything you need for #EntertainmentMadeBetter. Happy cooking!