All posts by Noemi Lardizabal-Dado

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at aboutmyrecovery.com, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the DigitalFilipino.com Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.
Pancit Pusit

Pansit Choco En Su Tinta or Pansit Pusit

I am more familiar with Paella Negra so it was quite interesting to learn about this Pansit Pusit. This classic Caviteño dish, also known as Pansit Choco En Su Tinta or Pansit Pusit is rice noodles bathed in rich squid ink sauce, topped with vegetables, crushed chicharon, squid rings and slices of kamias. Chef Michael Giovan Sarthou III in his recent demo for The Maya Kitchen Culinary Elite Series graciously shared this recipe to us. Some say that this dish is like a combindation of adobong pansit and pansit. It is your choice on the amount of black ink to use..

Pancit Pusit

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Cassava Cake Special1

Cassava Cake Special

Chef Michael Giovan Sarthou III in his recent demo for The Maya Kitchen Culinary Elite Series shared a popular Pinoy merienda recipe that will surely win the hearts of everyone. This special cassava bibingka is made more special with the addition of nata de coco, kaong and shredded young coconut into the cassava mixture. This is topped with a sweet yema-like glaze. I also have a Cassava  recipe for US based Filipinos where one uses frozen cassava bought in Filipino grocery stores.

Cassava Cake Special1

Here is the recipe

3 cups cassava (grated and sap squeezed out)
1 cup tender coconut shreds
2 cups brown sugar
4 pieces eggs, beaten
½ teaspoon salt
½ cup melted butter
1 can evaporated milk
1 cup nata de coco (optional)

For topping:
1 can condensed milk
¼ cup butter frozen
quick melt cheese

1. Preheat oven to 200°C/400°F. Line a 12” x 12” greased pan with banana leaves and set aside.
2. Mix all ingredients except topping ingredients and pour into pan and spread evenly.
3. Bake for 20 minutes until cake is partially set then drizzle condensed milk evenly over the top and finish by topping with grated frozen butter.
4. Bake for 45 minutes at 200°C/400°F or until top begins to brown. Remove from oven and immediately grate quick melt cheese over cassava cake and cool.

The Maya Kitchen Culinary Elite Series features the country’s top chefs and their culinary creations in cooking demonstrations open to housewives, culinary enthusiasts and the general public. For more information, log on to www.themayakitchen.com or e-mail [email protected]

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scallion pancakes 5

Scallion Pancakes

We are all familiar with pancakes with maple syrup. Pancakes can also be savory. Maya Kitchen through Chef Peng King taught us how to prepare Scallion pancakes. A scallion pancake “is a Chinese savory, unleavened flatbread folded with oil and minced scallions (green onions). Unlike Western pancakes, it is made from dough instead of batter. Variations exist on the basic method of preparation that incorporate other flavors and fillings.
Scallion pancakes are served both as a street food item and as a restaurant dish. They are also sold commercially, either fresh or frozen in plastic packages (often in Asian supermarkets).”

scallion pancakes 5

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Cake Decorating with Chef Penk Ching at The Maya Kitchen, July 30, Saturday, 10am-2pm.

Chef Penk Ching 4

Renowned cake décor expert, sugar artist and all around culinary master, Chef Penk Ching will grace The Maya Kitchen’s Culinary Elite Culinary Series on July 30, Saturday, 10am-2pm.

Chef Penk Ching 7 copy

Chef Penk will demonstrate the proper use and application of Rolled Fondant, Royal Icing, Wilton Buttercream and Chocolate Icing. She will show creative decoration ideas for a nude cake, a round cake plus 5 cupcake designs. As a bonus, Chef Penk will also cook two savory family heirloom recipes, Pata Tim and Scallion Pancake.

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