Renowned chef J. Gamboa of Cirkulo Restaurant puts on a different hat as he takes on Thai cuisine as guest chef of The Maya Kitchen on May 25, Saturday, 10am-1pm.

Chef J. Gamboa will be joined by Chef Malichat of Azuthai Restaurant. Cirkulo and Azuthai are parts of a chain of restaurants that includes Milky Way at Rockwell Power Plant and V-Mall Greenhills; Azuthai, Tsukiji and Milky Way Café all at the Milky Way Building, 900 Arnaiz Avenue corner Paseo de Roxas, Makati.

The two chefs will demonstrate popular Thai dishes like Tom Yum Goong (Hot and Sour Prawn Soup with Lemongrass, Kaffir Lime Leaves and Fresh Coriander); Goong Pad Prik Kratiem (Chili Garlic Prawns); Geng Kew Wan Gai (Green Chicken Curry); Pla Naeng Ma Naw (Steamed Apahap with Lime, Fish Sauce Garlic, Coriander and Chili) and Khao Niao Ma Muang (Mango with Sticky Rice).

Chef J. Gamboa belongs to a family of restaurateurs led by Malu A. Gamboa who runs the restaurant chain. He is a graduate of the University of Massachusetts at Amherst and the Culinary Institute of America, Hyde Park, New York. He is Executive Chef of his family-owned restaurants Cirkulo, MilkyWay, Tsukiji and Azuthai. Chef Malichat is a native of Nakhon Sawan, Thailand and has worked in 5 star hotels in Germany, China, Pakistan, Ukraine and in Thailand for over 20 years.

For more information on other course offerings, log on to www.themayakitchen.com or e-mailcontactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.

These recipes are courtesy of The Maya Kitchen. For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

Easy Lasagna Rolls
Homemade Pasta:
2 cups MAYA All Purpose Flour
1 teaspoon salt
1piece egg
¼ cup water

Meat Filling:
1 tablespoon oil
1 clove garlic, minced
1 small onion, chopped
½ piece green bell pepper,chopped
¼ kilo ground beef
2-3 pieces sweet ham, chopped ham
¾ cup tomato sauce
1 tablespoon catsup
1piece bay leaf
salt and pepper to taste

White Sauce:
2 tablespoons butter or margarine
2 tablespoons MAYA All Purpose Flour
2 cups fresh milk
1 cup cheddar cheese or quickmelt cheese
salt and pepper to taste
½ teaspoon nutmeg

Prepare Pasta: Sift flour and salt in a bowl. Make a well at the center, and then add egg and water. Mix then knead until smooth. Let rest for 10-15 minutes. Pass dough through pasta machine or roll out using rolling pin. Cut into 5” x 5”square sheet. Cook in boiling salted water until tender. Drain and set aside.
Prepare Meat filling: In a skillet, heat oil then sauté garlic, onion and green bell pepper. When soft, add the ground beef and ham. Cook until brown then add the tomato sauce, catsup and bay leaves. Bring to boil then simmer until meat is tender. Season to taste.
Prepare White Sauce: In a saucepan, heat butter then add flour. Stir until smooth. Pour in the milk. Whisk to remove any lumps. Add cheese and seasonings. Cook until thick while stirring continuously.
To Assemble: Lay your cooked fresh pasta sheet and put filling on one side of the pasta sheet and roll to make a cannelloni style. Do the same procedure with the remaining ingredients. Arrange in a platter or glass dish. Drizzle with white sauce and cheese and sprinkle with chopped parsley. Bake until top is golden brown
Note: You may or may not boil your fresh pasta sheet. Pasta will cook itself with the moisture present in white sauce and meat filling.
Yield: 10-12 pieces

PEACH COBLLER IN A JAR
¼ cup softened butter
2 pieces eggs
½ cup water
1 package MAYA Oven Toaster Butter Cake Mix 200g

Syrup:
½ cup water
½ cup juice of Peach in can
1 cup sugar
6-7 pieces halved, sliced peaches
cherries without stem, drained and dried

Cream:
½ cup whipping cream
2 tablespoons confectioners’ sugar

Prepare cake: Prepare cake as per package direction. Set Aside.
Prepare syrup: Combine all 3 ingredients, do not stir, and wait till syrupy like. Remove from heat then cool. In a clean jar, arrange slices of butter cake, peach slices and a few cherries. Drizzle with syrup and finish the top with a little cream. Make sure you can still close it without ruining the cream on top.
Yield: Can make at least 2 medium jars (Note: Yield varies on the size of jars to be used)

MINI ELEGANT-CHEESE CAKE
Crust:
¾ cup melted, butter
¼ cup sugar
2 ½ cups graham crackers, crushed

Filling:
1 ½ package cream cheese
½ cup sugar
2 pieces eggs
1/3 cup all-purpose cream
2 tablespoons MAYA All-Purpose Flour
2 teaspoons vanilla extract

Garnishing:
Fruit pie filling of your choice(blueberry, raspberry, strawberry or cherry pie filling)
Prepare Crust: Preheat oven to 350F/177C. Line a two 12-whole 3 ounces muffin tins with paper cups.
Prepare Crust: Combine all ingredients for the crust until well mixed. Put 1-2 tablespoons of crust mixture into prepared muffin tins and bake for 5-10 minutes, set aside.
Prepare Filling: Beat cream cheese and sugar until light and fluffy. Add eggs one at a time. Beat in cream, flour and vanilla extract. Continue mixing until mixture is thoroughly smooth. Spoon cream cheese mixture into prepared muffin tins and bake for 20-25 minutes or until cheese cakes puffed a little and start to color. Allow to cool and put in the refrigerator until ready to eat
Before serving: Top each chilled cheesecake with your favorite fruit pie filling.
Yield 16-18 servings (3oz.)

Max’s celebrates Mother’s Day with a special treat from The Body Shop. For a minimum food purchase of PhP 1,500, Mom can get one from the three, exciting items: The Body Shop Olive Soap, a skin caressing bar to moisturize the skin; The Body Shop Moringa Soap, a white flower-scented soap with real moringa seed oil that gives the skin a refreshing, rich lather; and The Body Shop Strawberry Soap, a vegetable-based soap with fabulous strawberry scent that cleanses and helps condition the skin.

This promo runs from May 10-12, 2013 in all of Max’s branches nationwide.

The Junior Culinary Workshop for kids 6-12 years old is on May 7-10, Tuesday to Friday, 8:30am-12:30pm. Kyle will be present on May 10 where he will demonstrate his recipe for Vanilla Sugar Cookies.The workshop will teach recipes for both sweet and savory dishes as well as table setting, etiquette and party manners.

Young People’s Cook-In for teens 13-17 years old is on May 14-17, Tuesday to Friday, 9AM-1PM. Kyle will be present on May 15, Wednesday where he will share his Black Forest Cake recipe. The workshops include recipes for healthy snacks, to-go meals of pasta and rice dishes, quick and easy party foods for entertaining. Teens will learn party tips, theme ideas and planning checklists to enable them to throw the best parties they can. On the final day, as a culminating activity, the students will host and cater their own themed cocktail parties and invite their friends for a party they will remember.

Other courses for the month are : Puto Variety, May 11, Saturday, 9am-1pm; Pinoy Kakanin, May 11, Saturday, 1:30-5:30pm; Bestselling Desserts and Sweets, May 11, 1:30-5:30pm; Pinoy Home Cooking, May 18, Saturday, 1:30-5:30pm; Easy Express Meals, May 25, Saturday, 1:30-5:30pm; Best of Baking Recipes with Maya Mixes, June 1, Saturday, 1:30-5:30pm.

Certificate Courses being offered are: Basic Culinary, May 7-10, Tuesday-Friday, 1-7pm and May 28-31, Tuesday to Friday, 9am-3pm; Restaurant Operation, May 17-18, Friday to Saturday, 9am-4pm; and Fundamentals of Bakery Production, May 21-24, Tuesday-Friday, 10am-3pm.

For more information on other courses offerings, log on to www.themayakitchen.com or e-mailcontactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.