Claude Tayag This Month at The Maya Kitchen

Ryan

Claude Tayag

Chef Claude Tayag

Chef Claude Tayag is set to make an appearance this month at The Maya Kitchen. “From a Kapampangan Palate to an Artist’s Palette: An Update on 4 Pampango Dishes,” is the title of his cooking demonstration for The Maya Kitchen’s Elite Culinary Series which will be on September 26, Saturday, from 9am-1pm.

The well-known artist, author and chef will demonstrate traditional Kapangpangan recipes that have been given some updates such the warm salad called Green Papaya Lumpiang Sariwa; Sisig Terrine, the iconic Pampango sizzling sisig goes back to its roots. The crunchy boiled pig’s ear is served cold, with its symphony of sour, salty, sweet, tangy and spicy flavors. Bringhe, a Pampango/Bulacaño fiesta rice dish (aka Valenciana in Iloilo). Is it a paella or risotto? Chef Claude calls it a rice pizza. Pistu, a Pampango special occasion morning dish, an over-the-top giniling na baboy/picadillo. Continue Reading →

Experiencing The Movies At Fisher Box Office

Ryan

FisherBoxOffice11

I got to watch Inside Out about two weeks ago at one of the newer malls in the metro, Fisher Mall. It’s my first time to go watch a movie there, and to be honest, also my first time to go. Fisher Box Office, the cinema of Fisher Mall, has five state-of the-art, high definition digital cinemas one of which is 3D capable. This 3D theater was were I got to watch Inside Out. Continue Reading →

Chef Sharwin Tee and Baking Classes at The Maya Kitchen

Ryan

Chef Sharwin Tee 2

Chef Sharwin Tee

One of local televisions most beloved chefs gets his turn to share wit, humor and of course, truly delectable dishes on August 29, Saturday, 9am-1pm at the The Maya Kitchen’s Elite Culinary Series. A self-described Filipino food pimp and bacon eater, Chef Sharwin will prepare Arugula Salad with Warm Bacon Vinagairette, “Cuick” Clam Chowder, Bacon-Wrapped Fish and Mango Salsa, Bacon Mallow Bombs (his very own version of S’mores) and Waffles and Bacon with Hoisin Sauce.  Continue Reading →

Rikyu Manju

Ryan

greenteacopy
I saved this for last because out of everything Chef Seiji Kamura made that day, this was what I enjoyed the best. These little cake balls, reminiscent of a dense and cake-y hopia, have a very soft and sweet bean filling that are perfectly delicious on their own. But paired with some green tea ice cream, and it became really amazing!

Rikyu Manju (Buns with Bean Paste Filling)

200g MAYA Cake Flour
100g muscovado sugar
60g white sugar
55g water
4g baking powder
750g red beans, soaked, boiled and mashed

1. In a sauce pan, mix together muscovado sugar, white sugar and water. Bring to a boil then lower heat to 36°C.
2. Dissolve baking powder in a little amount of water then add to the sugar mixture and mix well.
3. Mix in a bowl the sugar, baking powder mixture and cake flour. Blend in together to form a dough then cover with cling wrap and rest the dough for about 30-40 minutes.
4. Make a 20-30g ball of prepared mashed red beans. Set aside.
5. Get 15-20g of dough then flatten each ball of dough on your palm and place at the center the red beans. Enclose completely then shape it again into rounds.
6. Arrange mocha in a prepared steamer and steam for 10-12 minutes or until cooked.
7. Serve with green tea ice cream if preferred.

I’m definitely going to make some of these in the future. I think the green tea soft-serve from Family Mart will taste just as good with this as the green tea ice cream we were served that day.

Bulalo Ramen

Ryan

Bulalo Ramen

Ramen has risen in popularity in the last couple of years. The opening of several restaurants serving this staple of Japanese cuisine was a very welcome addition to the usual fare that we find at regular Japanese restaurants. If you want a delicious ramen fix, you can easily get them at ramen shops all over the metro. Or you can make some yourself, right at home. No, not the instant one that’s ready in 3 minutes. Ramen that involves actual cooking.

At his cooking demo last month, Japanese chef Seiji Kamura demonstrated how to cook this warming noodle dish we have all come to love.  That day, he made a batch of ramen that had a very Filipino twist with the incorporation of our beloved bulalo. And it’s perfect to help you keep warm on a cold, rainy day. Continue Reading →