Chef RV Holiday Dishes: Festive Filipino Feasts Made Easy
Classic Filipino holiday mains from Chef RV—Chicken Royale, Baked Tahong, and more—perfect for Noche Buena, potlucks, or family celebrations.
Celebrate the season with Chef RV’s Filipino holiday favourites—from glossy, stovetop Chicken Royale to cheesy Baked Tahong and crowd-pleasing Pichi-Pichi or No-Bake Fudge Bars. These recipes balance practicality with festive flair, using everyday pantry staples transformed into impressive showstoppers.
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Quick picks (choose your vibe)
- Showpiece mains: Chicken Royale (no-oven), Pork Hamonado, Bistek Roast
- Seafood starters: Baked Tahong with Mornay, Crispy Calamari, Garlic Butter Shrimp
- Sweet endings: Pichi-Pichi, Ube Decadence, No-Bake Chocolate Fudge Bars
- Make-ahead trays: Cassava Cake, Lasagna-style Baked Mac, Chicken Pastel
Pantry & tools
Core flavours: soy sauce, oyster sauce, banana ketchup, calamansi, butter
Proteins: chicken, pork belly, mussels, squid, tofu for lighter swaps
Dairy & sweets: condensed milk, evaporated milk, cheese, coconut milk
Tools: large pot, broiler/oven, steamer, foil trays, serving platters
Make-ahead & storage (at a glance)
| Dish | Fridge | Freezer | Reheat Tips |
|---|---|---|---|
| Chicken Royale | 3 days | 2 months | Simmer in its glaze 5–10 min; baste to re-shine |
| Baked Tahong | 2 days | 1 month | Broil briefly to re-melt cheese |
| Cassava Cake / Pichi-Pichi | 3–4 days | 1–2 months | Steam or oven-warm gently to soften |
| No-Bake Fudge Bars | 7 days | 2–3 months | Serve chilled or room temp for gifting |
Food safety: Cool dishes completely before storing; reheat to piping hot before serving.
Compare popular holiday dishes
| Dish | Time | Skill | Richness | Sweet-Savory | Best for |
|---|---|---|---|---|---|
| Chicken Royale | 75 m | Easy | ★★★★☆ | ★★★☆☆ | Noche Buena centrepiece |
| Baked Tahong | 25 m | Easy | ★★★☆☆ | ★★☆☆☆ | Appetiser platter |
| Cassava Cake | 60 m | Med | ★★★★☆ | ★★★★☆ | Potluck dessert |
| Ube Decadence | 30 m | Easy | ★★★☆☆ | ★★★★☆ | Make-ahead giveaway |
| No-Bake Fudge Bars | 15 m | Easy | ★★★★☆ | ★★★★☆ | Gifts & snacks |
Techniques that make the difference
- Simmer, don’t boil: For Chicken Royale, keep a gentle simmer to prevent toughness.
- Roux before milk: A smooth Mornay for Baked Tahong starts with well-cooked butter-flour base.
- Steam control: Tent the steamer lid with a towel for perfect cassava or pichi-pichi texture.
- Cool before slicing: Desserts like fudge or cassava cut cleanly after 1 hour in the fridge.
- Balance sweetness: Add calamansi or salt to brighten rich sauces and desserts alike.
Common mistakes & quick fixes
- Dry meat? Add reserved sauce or butter; cover and reheat low.
- Curdled cream sauce? Whisk off-heat and add a splash of milk.
- Rubbery cassava? Over-steamed—reduce time and keep gentle steam.
- Over-sweet desserts? Stir in lemon zest or top with lightly salted nuts.
- Oily trays? Drain excess fat mid-cook or blot before serving.
Serving & gifting ideas
- Chicken Royale carved on a platter with citrus wedges
- Baked Tahong on banana leaves or foil trays for parties
- Cassava Cake in small squares, wrapped in parchment for gifts
- Ube Decadence in plastic cups with ribbons
- Fudge Bars boxed with tags for edible giveaways
FAQs
How far ahead can I prep for Noche Buena?
Up to 1–2 days. Keep sauces and toppings separate until reheating.
What’s the best trio for a full Filipino spread?
Start with Baked Tahong, serve Chicken Royale with rice or pasta, and finish with Cassava Cake or Fudge Bars.
Can I scale these recipes for a crowd?
Yes—Chef RV’s recipes double easily. Use wider trays and adjust simmer time slightly for even cooking.
Baked Tahong with Mornay Sauce—Moist, Cheesy & Golden
Chef RV Manabat (adapted by JojoM)
No-Bake Chocolate Fudge Bars—5-Minute Holiday Treat
Chef RV Manabat (adapted by JojoM)
Holiday Pichi Pichi—Chewy Cassava Coconut Bites
Chef RV Manabat (adapted by JojoM)
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