Category Archives: Filipino Recipes

Stuffed Rolled Lechon Belly aka Cebu Lechon

To always remember, utilize and propagate native ingredients and to continuously cook Filipino dishes are some of the most important messages of Chef Michael Giovan Sarthou III in his recent demo for The Maya Kitchen Culinary Elite Series. Known as a culinary heritage advocate, Chef Tatung showed his audience how to cook Stuffed Rolled Lechon Belly among many other recipes.

stuffed-rolled-lechon-belly

I am sure you have heard of the famous Cebu Lechon . As a Cebuano, no one makes lechon like we do. No worries, you can cook  rolled pork belly lechon stuffed with the flavors of Cebu. Here is the recipe shared by Chef Tatung:

Serves 12

3 kilos whole pork belly, deboned, preferably a wide slab that can be rolled. annatto oil, for brushing

Marinade:

2 cups pineapple juice

3 tablespoons sea salt

6 cloves garlic, crushed

Stuffing:

salt and pepper, to taste

2 cloves garlic, sliced

2 cups onion leeks, white and green parts, sliced

1. Marinate pork belly in pineapple, salt and garlic for at least 3 hours or overnight. You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat.

2. To roll pork belly, first discard marinating liquid. Lay the pork on a board, skin-side down. Rub with salt and pepper. Then arrange garlic and leeks on top of the pork. Neatly roll the meat along the grain of the pork until the ends meet. Tie the joint tightly with butcher’s string at regular intervals to hold the roll together.

3. Preheat the oven to 250°C/475°F, or as high as it will go.

4. Place rolled belly on an oiled roasting tray. Roast for 30 minutes to brown and crisp the skin. Then bring down oven temperature to 177°C/350°F and roast for another 2 hours. Brush with annatto oil every now and then.

5. When pork is cooked, carve into slices. Serve with vinegar on the side.

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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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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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