Bruno Mars and Max’s

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Bruno Mars is coming to town! He’s bringing his The Moonshine Jungle Tour here on March 22nd to help promote his second studio album, “Unorthodox Jukebox.” Part of the proceeds from his concert will be donated to helping Yolanda victims.  Max’s is proud to announce that it is the official restaurant of The Moonshine Jungle Tour: Bruno Mars Live in Manila concert.

Bruno Mars is one of the most in-demand artists today. He has sold over 115 million records all over the world as a singer, producer and songwriter with popularize hits like “Nothin on You” by B.o.B, and “Billionaire” with Travie McCoy. A recipient of a number of prestigious awards, Mars has also catalogued 22 Billboard “Hot 100” hits. He was named as one of the top 100 most influential people in the world by Time Magazine in 2011, and was ranked number 1 on the Forbes 30 under 30 list in 2014.

Watch Bruno Mars live on March 22, courtesy of Max’s Restaurant. Just ‘like’ Max’s on Facebook and fill up the online entry form to win free concert tickets. Every day, one fan will be chosen to win 2 Moonshine Jungle tickets for free! For more updates, visit Max’s Restaurant’s Facebook fan page or log on to www.maxschicken.com.

*Sponsored post*

Chef Seiji Kamura’s Ramen Plus

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Japanese Master Chef Seiji Kamura chopped and sliced, simmered and boiled as he shared tips and secrets on how to cook various ramen at The Maya Kitchen recently. Miso Ramen, Shoyu Ramen, Hiyashi Chuka and Yakisoba were all presented with that special touch that only a Japanese cuisine expert can lend. Here are the recipes for everything Chef Kamura prepared, courtesy of The Maya Kitchen.

Chef Seiji Kamura

Ramen Soup Base

1.5 kilo pork bone (leg part) cut up
1.5 kilo rib bones cut up
½ kilo chicken bones, cleaned
150 grams ginger, sliced
2 pieces onion
3 pieces onion leeks
1 piece carrot
50 grams kombu, simmered
5000ml water

Boil all bones and throw away the water. Replace with 5000 ml water. Add the rest of ingredients. Cook at a rolling boil and remove scum. Adjust fire to simmer and continue cooking for about 1 hour.

 

Hiyashi Chuka 

Hiyashi Chuka

Chachu
1 kilo ham (slice lengthwise)
tied up and boil for 1 hour (strain)
transfer to shoyo base and boil for 30 mins.

Hiyahi chuka Dressing
100ml. soy sauce
100ml. vinegar
35g sugar
50ml. sesame oil
4 pieces garlic heads, pressed

Press garlic and add all the ingredients and marinate for 1 hour. Strain and use as dressing. Serve with Hiyashi Ramen Noodle

140g noodle
1 piece Japanese cucumber, sliced into strips
60 grams chacu
1 piece crab stick
egg (crepe egg)
10 grams wakome
Hiyashi chuka dressing

Boil noodles for 3 minutes. Transfer to ice-cold water then drain. Plate noodle, garnish with cucumber, egg, chachu, crab stick and wakome. Just before serving, drizzle hiyashi chuka dressing.

 

Miso Ramen

Miso Ramen

1 tablespoon oil
40 grams ground pork
120 grams ramen noodle
40 grams ground pork
50 grams baguio pechay
20 grams carrots, shredded
30 grams onion, sliced
20 grams leeks, sliced
80 grams togue
½ tablespoon sesame oil
Miso base (recipe follows)

Put oil in pan and stir fry ground pork. Add the rest of ingredients and sesame oil just before serving. Pour 200ml soup stock in a bowl and 2 tablespoons miso base. Mix and serve.

Miso Base

150 grams garlic
200 grams onion
90 grams ginger
150 grams carrots
150 ml. sake
50 ml. soy sauce
75 ml. mirin
20 grams tobandyan spice
30 grams ichiban powder
30 grams sugar
90 ml. sesame oil
800 grams akardashi miso (black)
1000 grams miso (white)
20 grams hondashi

Blend together 7 ingredients. Transfer into sauce pan. Add the rest of the remaining ingredients. Boil once. Use as base for miso ramen soup.

Shoyu Ramen

Shoyu Ramen

120 grams noodles
50 ml. shoyu paste
200 ml. ramen soup stock
1 piece nori sheet
1 piece naruto (fish cake) sliced into ring
1 egg boiled
2 slices chasho
20 grams onion leeks, thinly sliced
20 grams menma (bamboo shoot)

Shoyu Base
360 ml. sake
30 grams kombu
40 grams dry shitake
100ml. mirin
300ml. water
50 grams ginger, sliced
50 grams garlic, minced
50 grams ichiban powder
800ml soy sauce

Boil together shoyu base ingredients for 15 minutes. Strain and use as base for shoyu ramen.

Boil noodles for 3 minutes. Add shoyu paste and soup stock. Put the soup first in ramen bowl. Add drained noodles, top with chasho, naruto (fish cake), menma (bamboo shoot), nori and ½ boiled egg.

 

Yakisoba

 

Yakisoba

2 tablespoons oil
80 grams pork, thinly sliced
20 grams onion sliced
30 grams carrots, strips
60 grams cabbage, sliced into 2”
20 grams shimeji mushroom
1 piece dry shitake, pre cooked, slice thinly
60 grams mongo sprout, washed and cleaned
3 tablespoons soy sauce
dash of michi for spice powder
2 tablespoons salt/pepper to taste
2 tablespoons sesame oil
30 grams naruto
120 grams ramen noodles

Heat oil in pan. Add pork, onion, carrots, cabbage, shitake, shimeji, togue, and half cook then put noodle season with sauce, salt and pepper to taste, sesame oil and sake. Half cook then serve.

For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.

Ramen Craze Plus at The Maya Kitchen

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Learn to make delicious ramen from your own kitchen along with other Japanese dishes as master chef Seiji Kamura shares his tips and secrets at The Maya Kitchen on February 15, Saturday from 10am to 2pm.

Chef Kamura will demonstrate the following:
Miso Ramen is a chicken or pork broth with miso, lard and sesame for a thick, sweet and hearty soup. The thick, curly noodles are topped with spicy bean paste, butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper and chopped garlic.

Hiyashi Chuka are cold noodles served with thin omelette strips, boiled chicken, cucumber, boiled bean sprouts, tomatoes and pickled red ginger and wakame  seaweeds. Chachu or Japanese asado is tender, slow-cooked, marinated, stewed pork belly that can be served many ways. Chef Kamura will pepare Chachu Salad with Sesame Dressing.

Tonkatsu is pork cutlet breaded and deep fried until golden brown. Katsudon is the familiar rice bowl with panko coated pork cutlets with a sweet, savory sauce.
Chef Seiji Kamura has made the Philippines his home. He is regarded with high esteem in the local culinary scene and has been cookbook author, culinary consultant and chef demonstrator.

He has penned two cookbooks with The Maya Kitchen entitled Japanese Cookbook for Filipino and Secrets of Japanese Cooking. He attended the Tokyo Cooking Academy and trained in Lyons, France.

Chef Kamura will also conduct the advanced cooking workshops in Japanese cuisine scheduled for February 12, 13 and14 (Wed-Fri) from 10am to 2pm which will include appetizers of Sushi, Sashimi and Gyoza; fried dishes of Tempura, Nabe cooking or Hot pot cooking and Japanese cold desserts of homemade ice cream and others.

Other classes for the month of February are: Basic Culinary, February18-21(Tue-Fri), 9am-1pm; Basic Baking, February 25-28 (Tue-Fri), 9am-2pm and Cake Decorating, February 26-28 (Wed-Fri), 9am-2pm.

For more information, 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.

Healthy Start for a New Year

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Usher in the new year with a healthy take on your meals. A veggie-fruit juice that takes only minutes to prepare becomes a vitamin laden punch. Fish baked in parchment paper is moist and delicious while a vegetable and chicken twister gests its smoky taste from grilling and is made more enticing by a light red wine vinegar vinaigrette.
For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.



POWER BOOSTER JUICE

4 pieces medium-sized, green apples
4 pieces large carrots
2 pieces medium-sized cucumber
2 stalks celery
juice of 5 dalandan fruit
juice of 2 lemons
honey (optional)

Wash fruits and vegetables. Roughly cut first 4 ingredients without peeling. Process cut fruits and vegetables in a juicer. Pour in a jar and stir in the dalandan and lemon juice. Best served over ice or refrigerated. You may add honey for a little sweetness.
Yield: Approximately 1 liter
NOTE:
• Pure honey or muscovado sugar is a healthier choice compared to using synthetic or artificial sweeteners.
• Clean, peel and chop fruits and vegetables if using a blender. This method will give you a higher fiber content because it includes fruit flesh and pulp.
• Adjust the amount of dalandan or lemon juice to taste.


HERBED FISH EN PAPILOTTE

2 pieces fish fillets (sole fish, cat fish, cod or grouper)
salt and pepper
juice of 1 lemon
1 cup carrots, julienned
½ stalk leeks, thinly sliced
choice of 2 fresh herbs
(dill, thyme, tarragon, basil, mint etc.)
few slices of lemon
2 tablespoons unsalted melted butter
2 tablespoons olive oil

Preheat oven to 375ºF/ 190 ºC. Prepare and set aside two 12 x 14 inch parchment paper. Season fish fillets with salt, pepper, garlic and half of lemon juice. Place and divide half of carrots at the center of each parchment papers. Place the seasoned fillets over the carrots. On top of the fish, arrange the remaining carrots, leeks, herbs and sliced lemons. Drizzle garlic oil on top. Thoroughly close and crimp all sides of each parchment paper to contain the steam. Place on baking sheet and bake for 15- 20 minutes. Serve immediately.

Yield: 2 servings
NOTE: Steaming is another healthy cooking method that you can use for this recipe.


VEGGIE SCROLL IN RED WINE VINAIGRETTE

2-3 pieces medium-sized zucchini, cut lengthwise
olive oil, as needed
salt and pepper
1 piece grilled seasoned chicken breast, sliced (prepared)
1 piece julienne carrots, blanched
1 small bundle of asparagus spears, blanched (cut into 2-inch)
cherry tomatoes, halves

Vinaigrette Dressing:
3 tablespoons red wine vinegar
salt and pepper
1 tablespoon honey
½ teaspoon finely grated ginger
3 tablespoons olive oil

Preheat grill pan. Brush the front and back of sliced zucchinis with olive oil and season it with salt and pepper. Grill until tender and grill marks are visible. Cool and set aside. Lay one piece of grilled zucchini and place chicken, carrots and asparagus at about ½ inch from end of the zucchini slice then roll-up and place seam side down. Use toothpick to pierce and attach the tomatoes on top of the rolled zucchini. Arrange in serving platter. Set aside.
Prepare Vinaigrette: In a bowl, combine the first 4 ingredients then slowly add in oil in slow steady stream, whisking continuously until it emulsifies. Drizzle on top of the veggie scrolls or serve it on the side.

Yield: 16-20 pieces

The Maya Kitchen January 2014 Schedule of Courses

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I totally missed out on the cupcake course over the weekend, but here’s what else is being offered this month at The Maya Kitchen.

Certificate Courses with hands-on:  Basic Culinary, 9am-3pm January 21-24, Tuesday to Friday. Learn cooking fundamentals and international standard techniques of meal preparation from soup, salad, pasta, main courses, sandwiches and desserts for home and institutional scale kitchens. The class includes workshop.

Fundamentals of Bakery Production, 9am to 2pm, January 28-30, Tuesday to Thursday. Learn basic baking techniques applicable to small and commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes and other bread varieties.

For more information on other courses offerings, log on to www.themayakitchen.com  or e-mail contactus@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