My first featured piece is here! Over the last month I have written, cooked, and photographed my way through a three-course Filipino wedding menu for a collaboration with Sinta & Co. I found Sinta & Co. and their sister company Cambio & Co. after scouring the internet for Filipino-made jewelry. They’re the only online shop that sells my new fave brand, Amami Ph, a jewelry company that specializes in lifting up Filipino artisans and preserving their traditions. To accompany the article on published on their website, I’ve put together a printable grocery list, some helpful tips, and tutorials to make this three-course meal a breeze. Print out the menu on cardstock if you’re feeling extra fancy!
First Course: A Super Cute Filipino Charcuterie Board
Drink pairing: Sparkling lychee cocktail
Second Course: Arroz Valenciana
Drink pairing: Filipino Sangria
Dessert: Beautiful, Bare, and Blossomed Bibingka
Drink pairing: Naughty tsokolate (Bailey’s hot chocolate)
To get started, print out this grocery list or paste it into the Notes on your phone. Almost all the ingredients can be found at a Western store except for the bibingka mix, lychee, queso de bola, and tableas. I’m trying very hard to re-route my dollar from Amazon to other Filipinos in the community so grab those Pinoy items at your local Filipino market or order them online at Sarap Now!
Grocery List for a Three-Course Filipino Wedding Menu That’s Perfect For The Holidays
- Three six-inch cake pans
- Parchment paper
- Large pan for arroz valenciana – at least four quarts
- Straight edge or cake scraper
- Board for serving charcuterie and cheeses
First course: Charcuterie Board
- At least one soft cheese such as brie, camembert, roquefort, feta
- 1 Queso de bola (edam cheese)
- 1 apple
- 1 handfull Cashews
- At least one cured meat such as salami, proscuitto, pepperoni, or chorizo
- Honey or fruit jam
Second course: Arroz Valenciana
- 1/2 lb chicken thighs
- 3 pieces chorizo de bilbao
- 1/2 cup sticky rice
- 1 cup jasmine rice
- 2 tbsp tomato paste
- 1 red bell pepper, diced
- 1/2 cup frozen peas
- 1 tsp paprika
- 2 cups chicken broth
- 1 cup coconut milk
- 1 medium tomato, diced
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 3 eggs, boiled to your preferred texture
- 3 tbsp olive oil
- 1 pinch saffron (optional)
Third Course: Bibingka
- 1 box bibingka mix
- 1 1/4 cups unslated butter, room temperature
- 2 tbsp coconut oil
- 5 cups powdered sugar
- 6 tbsp coconut cream
- optional – shredded coconut
- Edible flowers for garnish
- 1 can fruit salad
- 1 bottle red wine
- 1 orange for garnish
- 1/3 cup brandy or citrus liqueur
- Hot cocoa mix or tableas
- Bailey's irish cream
- Milk (I prefer soy or oat for non-dairy alternatives)
- Optional: mint for garnish
- optional: whipped cream
Designing a charcuterie board
- You will be able to get more bang for your buck at the deli counter. I like to have 2-3 cheeses and 2-3 meats minimum. To save on money and waste, I skip the pre-packaged selections and ask the deli counter to give me 0.1-0.25 lbs of each item.
- Pick the right sized board: you don’t want it to be so large that the food is spread far apart. I live by the rule that you shouldn’t be able to see any of the board until people start eating items off of it! A dinner plate will work in a pinch.
- Start from the largest items and work your way down: I place small bowls of jam and olives on the board first, followed by large slices of cured meat, crackers, and cheeses. Lastly, I fill in the empty spaces with nuts, apples, an grapes.
- Mix up the textures: have hard cheeses and soft cheeses, hard sausages and soft prosciutto. Pour gooey honey on top of your brie to give it a smooth glisten. An assortment of nuts provide a textural contrast and crunch.
Cooking arroz valenciana
My favorite arroz valenciana has al dente rice and lots of different textures mixed with whatever seafood or meat looks freshest at the market. OK, so I don’t have my own arroz valenciana recipe written down because I am always changing it up to suit what I am craving that day. I know this is just as frustrating when you ask for your mom’s adobo recipe and she shrugs and tells you that she doesn’t measure anything… but that is what I am telling you now. Since we all need to start somewhere, I’ve included links to a couple of recipes.
I like the use of 2 different types of rice from Panlasang Pinoy’s recipe and the over-indulgent toppings of Chicago’s (now-closed and controversial) Fat Rice. Hard-boiled eggs are a hallmark of the Filipino adaptation of paella, but I prefer medium-boiled and slightly gooey yolks that act as a rich sauce. For extra color and flavor, place your peeled eggs in a bath of this quick red onion pickle juice the night before serving. The yolks become more gelatinous and the whites take on a gorgeous magenta hue with a slightly acidic flavor to balance the richness of the arroz valenciana.
Tips for a successful bibingka naked cake:
- To convert the bibingka box mix from two 8-inch cakes to three 6-inch cakes, I added 2 more minutes to the bake time. Rather than baking for time, remove the cakes from the oven when you can press down lightly on top of the cake and it springs back.
- I learned to frost a naked cake through Sugar & Sparrow. It is so elegant and also the easiest way to decorate a cake. Your prettiest cake layer should be on top.
- Make sure you have enough frosting in between each layer of cake for a stark white contrast to the bibingka. Bonus: any lopsidedness can always be fixed with frosting!
- Springle shredded coconut in the layers for added texture and more coconut flavor.
Please do share if you make anything on this menu! You can find my post here!