Category Archives: Filipino Recipes

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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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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