Christmas traditions of the stars - STARBYTES by Butch Francisco

December is the busiest period for most entertainment celebrities. But even the busiest among showbiz personalities still savor the colorful practices observed by most of us during the holiday season. Recently, I had the chance to talk to some people in the entertainment field and based on my conversations with them, I found out that a lot of them are also Christmas freaks.

The first person I had a chat with concerning the holiday spirit was Regine Velasquez. According to Regine, her favorite Christmas tradition is the noche buena because this is one time of the year when the family is complete.

Traditionally, the noche buena is held in the family residence in Guiguinto, Bulacan. But since the house is currently being renovated, they just have to move their Christmas midnight repast this year at the Marikina home of Cacai and her husband, Raul Mitra.

For Regine, Christmas is not complete without her favorite holiday treats: smoked ham and queso de bola (either Marca Pato or Marca Pina) – plus her mother’s pininyahang manok.

Her favorite Christmas symbol is the Christmas tree. This year, her tree was set up for her by her sisters at her Teachers’ Village Townhouse which is situated along a street called – hold your breath now – Mapag-kawanggawa. It is a lovely Christmas tree, says Regine. It is eight feet tall and filled with gold trimmings.

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For Glydel Mercado, noche buena means having ham from Excelente – "and my own spaghetti na matamis" to better suit the Filipino palate.

Now that she’s going steady with Tonton Gutierrez, she has Part 1 of her noche buena at her own house (a home she built for her mother) in Tandang Sora. Part II of her Christmas Eve dinner is spent at the Project 7 home of Tonton’s mother, actress Liza Lorena, where they always have lasagna – followed by an endless drinking spree that lasts until the early hours of Christmas day.

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Deathrow star Cogie Domingo may now be a rising matinee idol, but at home, he’s really just a regular kid who looks forward to celebrating the holiday season with his family. His favorite Christmas tradition is also the noche buena (held at their home in Salcedo Village in Makati) because this gives him the chance to bond with all the members of his clan. it is also during this occasion when he gorges on his all-time favorite holiday food – ham, which he likes so much "because I am really a meat lover."

Cogie’s favorite Christmas ornament is the parol – particularly the Pampango lantern. A lantern of this kind, in fact, now hangs in their house. Bought in one of those stalls under the Makati Superhighway bridge, it is a relatively old parol – all of six or seven years old. "It may be old," Cogie says, "but it certainly is durable."

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A veteran of many Christmases is the beloved former queen of Philippines movies, Gloria Romero, who – to the delight of many – gets top billing once more in Tanging Yaman.

Ms. Romero, who was born on Dec. 16 – the start of the simbang gabi, always looks forward to the annual noche buena at home after hearing the Christmas eve mass at the Mt. Carmel Church which is near her house in New Manila.

Her noche buena fare follows the usual Filipino custom of having ham and queso de bola on the table – even if she isn’t particularly fond of cheese. "I like cheese grated over spaghetti. But for me to eat queso only, ay hindi ko type," says Ms. Romero, who – in spite of her prim and proper image – is really funny and very down-to-earth in real life.

There’s so much to-do, however, about her Christmas ham. Preparation for this very special jamon begins on the day it is delivered to her home straight from the United States (usually sent by US-based brother Gilbert).

If no ham arrives from America, she makes do with the local variety sold in supermarkets. But she always sees to it that the recipe is followed to the letter.

The first step in preparing this special ham is to soak the meat in water days before the actual cooking. This is done to remove excess salt.

The cooking process is very tedious. Among its ingredients are crushed pineapple (including the juice), brown sugar and beer. The final touch is to sear the surface of the meat – or what is known in local cooking parlance as pina-plantsa.

This recipe for ham was introduced to her by her sister-in-law Teresa, widow of her actor-brother Tito Galla, who died of cancer in 1979. Unfortunately, even Teresa herself has passed away. This was three years ago – and also of cancer.

Ever since the death of Teresa, it has been Gloria Romero who has been preparing this special ham for noche buena. It may be a tedious task, but it is one responsibility she loves to do for her loved ones especially on Christmas. (To be concluded)