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.

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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Ukoy fritters 1

Ukoy, a Malabon favorite

Chef Michael Giovan Sarthou III (or Chef Tatung) in his recent demo for The Maya Kitchen Culinary Elite Series generously shared his recipe on Ukoy, so you can try and prepare them in your own kitchen. This Malabon favorite- Shredded vegetables and shrimp is coated in light annatto infused batter, deep fried to a golden crisp fritter.

Ukoy fritters 1

Batter:
1 cup MAYA All-Purpose Flour
2 tablespoons MAYA Cornstarch
1 teaspoon baking powder
dash of pepper
¼ cup ice cold water
2 tablespoons fish sauce
2 tablespoons annatto oil

1. Mix all dry ingredients in a bowl.
2. Add the water and fish sauce.
3. Mix the annatto oil well into the batter.

Vegetable Ingredients:

½ cup squash, cut into thin strips
½ cup camote, cut into thin strips
1 cup bean sprouts
1 red onion, sliced thinly
1 bunch spring onions, cut into inch-long pieces
1 cup small fresh shrimp, whiskers trimmed, washed and drained

Procedure

1. Heat 1-inch deep oil for frying in a deep heavy-bottomed frying pan.
2. Mix in all vegetables into the batter.
3. Drop batter by spoonful in hot oil allowing 1 or 2 shrimps and fine onion slices per ukoy.
4. Fry until golden brown.
5. Serve hot with vinegar and garlic dip.

Serves 6

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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pancit molo _

Pancit Molo, a Filipino favorite from the Ilonggo kitchen

There is nothing like a hot soup during chilly rainy weather. I like a soup that is a meal in itself. A Filipino favorite from the Ilonggo kitchen is the Pancit Molo which are meat dumplings wrapped in thin wanton wrappers, swimming in a rich chicken broth with shredded chicken and shrimp garnished with fried garlic and scallions. Chef Tatung , known as a culinary heritage advocate, shared this recipe at the The Maya Kitchen Culinary Elite Series which features the country’s top chefs and their culinary creations in cooking demonstrations open to housewives, culinary enthusiasts and the general public.

It is so gracious of Chef Tatung to share these Pinoy Classic recipes. I will be sharing more in the succeeding posts.

pancit molo _

Serves 10-12

1 pack molo (or siomai/wonton) wrappers

Filling:

300 grams course ground pork (20% fat)
200 grams shrimps, peeled, chopped
½ teaspoon ground pepper
2 cloves garlic minced
2 tablespoons MAYA All-Purpose Flour
1 teaspoon salt
1 egg

Broth:

1 whole chicken
12 cups water
1 cup shrimp heads
1 stalk celery, chopped
1 carrot, chopped
1 onion, chopped
fish sauce and white pepper, to taste

1. Boil chicken with other ingredients to over low fire for 1.5 hour.

2. Remove chicken skin and shred meat, set aside.

3. Strain out the rest of the ingredients and discard.

4. Season with fish sauce and white pepper.

5. Bring to a simmer and drop dumplings and shrimps and cook for 3 minutes.

6. Transfer into a bowl and garnish.

Garnish:

Poached shrimp, chopped spring onions, fried garlic, sesame oil

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maruya

Maruya or Banana Fritters

maruya

As a little girl growing up in Cebu, I often spotted vendors near our home, selling maruya or banana fritters. This is my favorite snack and I read that it is also incoming president Rodrigo Duterte’s favorite midnight snack. The most common variant is prepared by coating thinly sliced and “fanned” saba or plantain bananas in batter and deep frying them. Don’t confuse Maruya with Pinaypay. According to The Freeman Lifestyle, “while pinaypay (meaning “resembling a hand fan”) and maruya (meaning “deep-fried”) are both made from plantains or bananas that are valued more as a vegetable, like kardaba or saba, there is a difference in their respective preparation.” Not all pinaypays have to be dipped in batter; there is a simplified pinaypay that just goes straight into deep frying without the batter. For its part, maruya is not limited to bananas.”

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