Holiday dish hacks you can use this season - TrueID

Holiday dish hacks you can use this season

TrueID ClickDecember 23, 2020


Step up your noche buena and media noche game with these mouthwatering meals that are great for the whole family. 


What really makes the holiday season special aren’t the gifts or the festivities but just the pure experience of sharing a delicious home cooked meal with your loved ones (and maybe the lighthearted squabbling with your siblings). YumPinas, CP Fresh Shop, and Chicken Star came together to help you relive those memories as you savor these recipes that are great for any occasion. 


P.S. You can follow along with the recipe by watching YumPinas Season 2 here or clicking on each accompanying image per recipe. Have a holly jolly good time cooking!




Chicken Casserole

This winning holiday meal contains only the freshest ingredients. Your patience in preparing this dish will be greatly rewarded once you get a taste of tender chicken and ham covered in ooey-gooey cheese and receive compliments for your culinary expertise. 



  • 1 whole CP Fresh Chicken
  • 2 slices Chicken Star Premium Ham 
  • 1 small potato
  • 1 medium carrot 
  • Button mushrooms
  • 1 bell pepper
  • 50g mozzarella cheese 
  • 50g cheddar cheese 

Velouté Sauce

  • 50g of butter 
  • 50g of flour
  • 300ml of chicken stock 
  • Salt 
  • Pepper 

Bechamel Sauce

  • 50g of butter 
  • 50g of flour
  • 375ml of milk 
  • A pinch of nutmeg 

You Will Need:

  • A knife
  • A whisk 
  • A grill 
  • A cooking pot 
  • A saucepan 
  • A mixing bowl 
  • A casserole dish 
  • A bunch of barbecue sticks
  • An oven 


  1. Cut the CP Fresh Chicken breasts into fillets, remove the skin from each piece, and sprinkle the meat with salt and pepper. 
  2. Wrap the chicken fillet around one slice of Chicken Star Premium Ham and turn it into a roll. Apply the same procedure for all the remaining chicken. 
  3. Secure the roll by skewering a pair of barbecue sticks in the middle then grill each side. Place this on a plate and set it aside for now. 
  4. To make the velouté sauce, heat up a saucepan and throw in the butter and flour together. 
  5. Whisk the ingredients until the flour dissolves and the mixture thickens into a creamy consistency. 
  6. Pour a bowl of chicken stock into the pan as you keep stirring the roux under low heat. Transfer the sauce into a separate container and set it aside for now. 
  7. Get another saucepan going on the stove and move on to the bechamel sauce. Mix butter and flour together until you achieve a thick consistency.
  8. Now pour milk into the saucepan, add a dash of nutmeg, then mix everything. Set this aside for now. 
  9. Dice a small potato and boil it inside a pot. Repeat the same process for the carrot.
  10.  Spread the velouté sauce on the casserole dish before you place the grilled chicken.
  11.  Drop the boiled and diced vegetables into the casserole dish. 
  12.  Grab some fresh button mushrooms and slice them in half. Get some bell pepper, dice them, then add both veggies into the mix. 
  13.  Sprinkle shredded mozzarella and cheddar cheese then pour bechamel sauce over the entire casserole dish.
  14. Add another layer of cheese before you place the dish in the oven for baking at 375°F until the topmost layer melts. 



Holiday Pork Roast

There’s nothing quite like the smell of a slow-roasted sweet-and-savory feast wafting through the kitchen to get you into the festive foodie spirit of the holidays. And once you sink your teeth into this sweet meat, you’ll be craving for a slice to eat all year round! 



  • 400g CP Fresh Pork Loin


  • 250ml of cranberry juice 
  • 60g of brown sugar 
  • 1 tsp of cinnamon powder
  • 1 lemon juice 
  • 1 tbsp of dijon mustard
  • 1 small ginger, crushed 

Cranberry Glaze

  • 250ml of cranberry juice
  • 60g of brown sugar
  • 15g of dried cranberries
  • 6 pcs of lemon segments
  • 1 minced ginger 
  • 2 tbsp of corn syrup 

You Will Need:

  • A string for the meat
  • A mixing bowl
  • A whisk 
  • A resealable bag 
  • A roasting pan 
  • A saucepan
  • A roll of aluminum foil 
  • An oven


  1. Tie up the CP Fresh Pork Loin and set it aside for later use. 
  2. Prepare the marinade that will go with the roast by mixing the cranberry juice, brown sugar, cinnamon powder, lemon juice, dijon mustard, and crushed ginger. Use a whisk to mix everything together.
  3. Place the strung up pork loin into a resealable bag and pour the marinade inside and leave it to soak up the flavors overnight. 
  4. On the following day, grab the bag and transfer the marinated pork loin to a roasting pan and cover everything with aluminum foil. 
  5. Roast the marinated meat at 180°C or 350°F for 30 minutes. 
  6. While the pork is roasting, get your cranberry glaze ready and pour all the ingredients into a saucepan, bringing it a boil while whisking constantly. Leave it to simmer until the glaze thickens. 
  7. Take out the pork loin after 30 minutes and baste the meat using the cranberry glaze.
  8. Return the pan back into the oven to finish roasting and leave it there for an hour or an hour and a half. 
  9. Once it’s fully cooked, take it out of the oven, cut the strings, and drizzle the thick cranberry glaze over the pork. 
  10. Start slicing and serving it at the table for an unforgettable holiday meal.


Are you craving for more delicious eats to whip up all year round? You can check out  YumPinas Season 2 on TrueID for more delicious recipes. Then start gathering your ingredients and head to the nearest CP Fresh Shop and Chicken Star branches and you’ll be one step closer to cooking your own YumPinas-level culinary creation. Not sure where to go? Visit the Chicken Star Philippines Facebook page for more information. 

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