As the years went by, her reputation preceded her, with fans and friends seeking out tips and inspiration from her social media. “Customise, mix and match” she says, reminding everyone that the bottom line when it comes to entertaining is to have fun.

How she makes sure that an event she is catering, or a party she is hosting goes as hiccup-free as possible, is by doing a dry-run. To her, practise truly makes perfect. “I normally do a mock-up before an event, that way everything is planned. As for my menu, it’s arranged ahead as well. Time management is the key to happy and stress-free entertaining,” she emphasises.

To help with your holiday planning, Ongpauco-Tiu shares these three dishes that warm the hearts and fill the heart and tummies of her friends and family especially during the Christmas season.

INGREDIENTS

2 tbsp butter
1/2 cup white onion
1 big apple chopped
1/4 tsp salt
1/4 tsp pepper
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup blue cheese crumbled

Heat butter in a pan, add apple, onion, and salt and pepper while stirring until onions are golden brown then set aside. Combine cream cheese, sour cream, and blue cheese and mix until smooth. Add apple mixture and refrigerate for two hours. To serve add chopped walnuts and crumbled blue cheese on top.

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INGREDIENTS

2 pounds whole wild salmon fillet
1/4 cup parmesan cheese
1/4 cup bread crumbs
2 to 3 cloves garlic, minced
1 tablespoon of your favourite herbs
3 tbps melted butter
Salt and pepper
Basil leaves
1 cup sautéed cherry tomatoes

Preheat the oven to 400 degrees F. Place the salmon fillet on the baking pan lined with parchment paper. In a small bowl, mix the parmesan cheese, bread crumbs, garlic, and herbs together. Add the melted butter and season with salt and pepper. Mix and sprinkle the mixture over the top of the salmon fillet. Bake for 10-12 minutes, until the salmon is cooked and crust is golden. Top with sautéed cherry tomatoes and basil leaves.

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INGREDIENTS

1 slab pork belly boneless
3 to 4 stalks lemongrass leaves
Red onions, chopped
Scallions
Garlic, chopped
2 tbps fresh milk
1 tbps canola oil
Salt and pepper

Preheat oven to 350F. Lay the pork belly flat, skin facing down. Rub the salt and pepper all over the meat portion. Let it stand for 10 to 15 minutes. Arrange the scallions, lemongrass, garlic, and onions on one side of the belly and then roll it all the way to the opposite side until a roll is formed. Secure the rolled pork belly by tying it around with a kitchen twine. Rub oil all over the skin. Put the belly on a roasting pan and roast for two hours. Remove the belly from the oven and brush with fresh milk, then put it back in oven. Continue to roast for 20 to 30 minutes until skin is golden brown. Put on a platter and serve with roasted vegetables, roasted garlic and lechon sauce.

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This article was originally published in Tatler Homes Volume 29.