Share I have shared my favorite recipe, the Lasagna (with Bechamel sauce) but that one did made use of pasta brought from the grocery. Here is one where you can make your very own pasta. If you have children, let them join in the fun of cooking. Knead the dough, whisk the sauce, laugh and reminisce. Homemade Pasta: 2 cups MAYA All Purpose Flour 1...

Share These days, I prefer eating more salads than ever . It can be quite a challenge looking for other alternatives for greens before salads become boring. Of course, why didn’t I think of ubod used in fresh lumpia? Chef Myrna Segismundo of Restaurant 9501 shared this tasty recipe that makes use of turnips and Pomelo with Honeyed Patis Dressing....

Share Chef Myrna Segismundo talked recently at the Maya Kitchen about what she observes here in the country and in travels around the world. Adobo received a lot of back and forth reactions between her and the audience. This chef not only loves Filipino food but has a profound respect for the cuisine. Chef Myrna Segismundo of Restaurant 9501 shared some...

Share One of mom’s specialties in her Sally’s Bake Shop was Special Mamon or what Americans commonly call as Yellow Sponge Cake. Customers raved about the creamy and soft texture of mom’s Special Mamon. My sister shared this Mamon recipe which reminds me of Goldilock’s special mamon recipe. According to my sister, this is Minna...

Share What does one do to cool off during the summer. There are many ways like staying in cool places or drinking cool drinks. Taking lots of liquids is important to protect oneself from heat stroke. When my kids were much younger, I would always prepare halo-halo because I wanted to make sure the preparation is clean. Another refreshing, cooling...

Share Ube (Purple Yam) Halaya is one of my favorite desserts that I remember with fondness. Mom often prepared Ube Halaya in a pyrex dish. I liked the natural purple color instead of the bright purple color that I often see in commercial ube halaya. The best ube comes from Bohol because of its aromatic fragrance and sweetness. Perhaps, this legend explains...

Share Chef Miguel de Alba of the iconic Alba Restorante Español regaled guests with his own take on traditional Spanish cuisine as guest chef of The Maya Kitchen recently. If you are a fan of Alba restaurant, I am sure you are eager to cook one of his Chef Alba’s recipes. The Paella de Cordero (Lamb Paella) is quite different. I often prepare...

Share I have been receiving quite a few emails requesting for a Humba recipe. I remember Humba quite well as I grew up eating this tasty dish in my growing years in Cebu. The tausi or black beans created quite a distinct contrast to the sweetness of the pork. It’s been quite a while since I cooked Humba. It was actually the readers’ emails...

Share It was not long ago when it was safe to buy Ice Scramble from vendors. Those were the days when water was much cleaner, without risk of Hepatitis A infection. These days, once can easily buy Ice Scramble at the Philippine malls but for those who reminisce this good ole street food treat, you can prepare one at home. One just needs to know the classic...

Share During our dorm days at Sampaguita Residence Hall at UP Diliman, my aunt shared with me her fabulous Tuna Spaghetti. I remember preparing this dish one year for our annual Open House at “Sampa.” Check it out! For every pack of Italian spaghetti (regular-sized box of 500 grams), use the following: 2 cans of tuna or tuna flakes or...