Culinary Tales Of Glenda Barretto at the Maya Kitchen

Glenda Barretto

Culinary icon Glenda Barretto showed guests different twists of Filipino favorites as she made a rare appearance at The Maya Kitchen recently.
With her observing from the sideline, She explained the step-by-step process of preparing three local salads : Ensaladang Pako, Puso ng Saging and Talong (River Fern, Banana Heart and Eggplant Salad); Tinola Flan (Light Custard of Chicken with Papaya Soup); Adobong Baka (Slow Cooked Beef Belly), Kanin at Ube (Rice with Purple Yam) and Pitsi-Pitsi with Coconut Chan

collagecopy Ensaladang Talong; Ensaladang Puso ng Saging; Pitsi-pitsi (Pichi-Pichi) with Cocount Chantilly

collage2copy Ensaladang Pako; Tinola Flan; Adobong Baka

She was ably assisted by Via Mare F&B Director Bea Bautista-Nitard and her
team of chefs. Barretto also regaled guests with stories from her decades long career in the culinary industry as a chef, owner of restaurant chain Via Mare, caterer and author. She also shared cooking tips and secrets . The dialogue cum food demo is a first for both her and The Maya Kitchen.

Of course, this post would not be complete without me sharing recipes. Here are two recipes of what the chefs prepared from the food demo. Enjoy!



Ingredients: Serves 6


4 k chicken bones
1 small chicken breast (approx 200 g)
2 tbsp oil
50 g garlic, minced
150 g ginger, chopped
100 g onion, chopped
200 g lemongrass, white part chopped
Salt to taste
2 tbsp Patis
1 pc Green Papaya, peeled, cut in half lengthwise
5 whole eggs
5 tbsp milk
6 pcs chili leaves, cut into very thin strips


1. In a preheated pan with 2 tbsp cooking oil, sauté garlic, ginger and lemongrass.
2. Add the chicken bones and sauté further. Season of salt and patis.
3. Add the chicken breast, green papaya and 8 cups water, Bring to the boil & reduce heat to a bare simmer for about 45 minutes.
4. Remove chicken breast and papaya when cooked. Cut into thin strips and reserve.
5. Continue simmering till broth is reduced to 5 cups.
6. Allow broth to cool then add whole eggs and milk, mix well and strain to remove bubbles.
7. Put 10 g of chicken strips and 10 g of papaya strips in a consommé cup and pour the broth mixed with eggs & milk. Sprinkle top with strips of chili leaves Cover cup with foil and steam for about 10-15minutes or until the custard is set.




Ingredients: Serves 6

2 kg beef belly (one whole piece)
6 cloves / 30 g garlic, minced
½ tbsp / 5 g black peppercorns
½ cup / 120 ml vinegar
2 tbsp / 30 ml soy sauce
2 bay leaves, crushed
1 tsp / 5 g salt


1. In a bowl, combine the peeled garlic and cracked peppercorns with the vinegar, soy sauce and bay leaves.
2. Add beef belly and marinate overnight.
3. Wrap marinated beef belly in double foil tightly, steam at 120 degree for about 4 hours or until tender.
4. Slice and serve with the following sauce.


1 k beef bones
30 g garlic
1 tsp black peppercorn, cracked
2 bay leaves
2 tbsp soy sauce
¼ cup vinegar
4 cups water

Put all the above ingredients in a casserole and bring to the boil. Reduce heat to a bare simmer and cook for about 2 hours. Strain and discard solids. Reduce further to desired consistency. Adjust seasoning.

This cooking demo was made possible by The Maya Kitchen. For more information, log on to or e-mail


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