Chinese Operations Manager/Executive Chinese Sous Chef Josephine Yu Tanganco-Candelaria and Executive Chinese Chef Sun Bing
It was a morning of great Chinese cuisine as The Maya Kitchen recently featured Executive Chinese Chef Sun Bing and Chinese Operations Manager/Executive Chinese Sous Chef Josephine Yu Tanganco-Candelaria of Manila Hotel’s Mabuhay Palace. In a cooking demonstration held at The Maya Kitchen last July 27, the culinary duo showed guests how to prepare a sumptuous Chinese-style feast. They prepared a Vegetarian ‘Peking Duck,’ Shrimp Glazed with Almonds; Water Chestnuts and Anchovy Fried Rice; Soy-Glazed Chicken Stir-Fry; West Lake Style Minced Lapu-Lapu Soup and Panfried Chinese Pancake.
Soy-Glazed Chicken Stir-Fry
Water Chestnuts and Anchovy Fried Rice; Panfried Chinese Pancake and West Lake Style Minced Lapu-Lapu Soup.
Here are some recipes you can try in your own kitchen. Enjoy!
VEGETARIAN PEKING DUCK
Ingredients
100 grams Hoisin sauce
30 grams Bean sauce
100 grams Sugar
Ingredients
12 pieces Momo wrapper
10 grams Taro, shredded
15 grams Carrot, shredded
10 grams Black mushroom, shredded
10 grams Bamboo shoots, shredded
0.5 grams Dried sea moss
10 grams Golden mushrooms
180 grams Water
Sugar, to taste
Salt, to taste
Chicken powder, to taste
30 ml Cooking oil
Potato starch, soaked in water
100 grams MAYA All-Purpose Flour
12 pieces Fresh cucumber, batonnet cut
½ piece Bean curd skin
Procedure:
Mix the ingredients for the sauce and simmer until the sugar has dissolved. Meanwhile steam the Momo Wrapper.
Fry the shredded taro and drain excess oil.
Boil the shredded carrots, black mushroom, bamboo shoots, dried sea moss, golden mushroom and then drain excess water.
Pour the water in the wok. Add fried shredded taro and all boiled ingredients. Season with sugar, salt and chicken powder. Add potato starch until the desired consistency has been reached.
Place the bean curd skin on a clean mat. Spread the flour and water mixture on the bean curd skin. Place one nori wrapper in the center, followed by the cooked ingredients. Place another nori wrapper on top and spread another layer of the flour and water mixture. Finally, fold the bean curd skin to close the “parcel” and spread a final layer of the flour and water mixture outside the bean curd skin.
Deep fry.
Cut fried bean curd skin into 12 pieces.
Place them on Momo Wrappers. Add sauce and fresh cucumber on each of them and fold.
SHRIMP GLAZED WITH ALMONDS
Ingredients:
150 grams Shrimps, shelled and deveined
To taste Salt
To taste Sugar
Chicken powder
2 grams Rice wine
1 piece Egg
Potato Starch
90 grams Mayonnaise
3 grams Lemon Juice
7 grams Condensed milk
10 grams Toasted almond flakes
Black sesame seeds
Procedure:
Clean the deveined and shelled shrimps thoroughly.
Season the shrimp with salt, sugar, chicken powder and rice wine. Add the egg and then coat the shrimps with potato starch.
Fry the shrimps until crispy.
Mix mayonnaise, lemon juice and condensed milk together to make the sauce. Mix the crispy fried shrimps with the sauce until fully coated. Top the dish with toasted almond flakes.
I hope you enjoy these recipes. For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
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