Paella a la Valenciana

Jun 21

Paella a la Valenciana

Follow Share I very rarely prepare Paella because it entails so much preparation. Twenty five years ago, my sister shared me this Paella, Filipino Style recipe and it seemed simple to prepare. Until a year ago, that’s the only Paella recipe I ever cook. Apparently, the recipe is just similar to Paella a la Valenciana, the difference is in some...

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Tamales or bobotu to Kapampangans

May 23

Tamales or bobotu to Kapampangans

Follow Share Tamales is a comfort food. My mother served Tamales during special occasion and loved the flavor bursting goodness .  It is a complete meal in itself without the veggies. Surprisingly, Tamale, is a favorite comfort food in Mexico, eaten as both breakfast and dinner, and often accompanied by hot atole or champurrado and arroz con leche (rice...

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Paella Ilustrado

Feb 14

Paella Ilustrado

Follow Share I have already shared some Paella recipes here: Paella a la Valenciana, Paella Filipino Style, and Paella de Cordero and I am sure you want to try other recipes. If you’ve been to the Ilustrado restaurant, you may have enjoyed feasting on Paella Ilustrado. Well, good news! Boni Pimentel, Ilustrado president and his chefs demonstrated Paella...

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Turn leftovers into holiday classics: Pork Binagoongan Wraps & Breakfast Fried Rice

Dec 25

Turn leftovers into holiday classics: Pork Binagoongan Wraps & Breakfast Fried Rice

Follow Share How has your Christmas day been? We have so much leftover ham and lechon from our Noche Buena and Christmas lunch. I know what to do with the lechon. I can easily cook Lechon Paksiw but there may be other ways to make use of lechon leftovers. Do you know what to do with the leftovers? Well, Chef Rolando Laudico and Sunnywood—a local rice...

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Kinagang: A Sorsogon delicacy

Sep 24

Kinagang: A Sorsogon delicacy

Follow Share Filipino food advocate, author and restaurateur Amy Besa shared at The Maya Kitchen recently some of their well-loved recipes such as the Kinagang. Amy describes says “it’s almost like a tamale and most people think it’s rice-based, but it’s really a mixture of lukadon and buko.” This is an easier version of the Irosin...

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Ginataang Mongo or Guinataan Rice with Mongo

Jul 24

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Follow Share I am sure all of you enjoy feasting on comfort food. One of my fondest childhood memory is eating Ginataang Mongo. The flavor of toasted mongo and the malagkit is quite distinct. With the rainy season upon us, a hot bowl of ginataang mongo is dish that truly delights my children. Here is my recipe. Ingredients 1/2 cup malagkit rice 1/2 cup mongo 1...

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Paella de Cordero (Lamb Paella)

Apr 01

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Follow 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...

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Risotto with Crispy Fried Tawilis (fresh water sardinella)

Jan 02

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Follow Share It is 2013 and I bet most of you have either eaten a lot during the past few weeks. Most New Year resolutions start with doing something right. So here is one recipe that can help start the year right and light with unbelievably delicious yet healthy recipes prepared by The Maya Kitchen. One recipe is the Risotto of Italian origin turned Pinoy...

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Brown arroz caldo with turmeric

Jun 17

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Follow Share I first came across an arroz caldo dish made from brown rice and turmeric from Slice High Brown Arroz caldo. I loved it so much that I made my very own brown arroz caldo. With a recent vacation from Batanes, I bought turmeric (yellow ginger) powder . This is how I cooked brown arroz caldo. (You can use your own arroz caldo recipe but just...

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Risotto with Chorizo and Mushrooms alla Parmigiana

Oct 24

Risotto with Chorizo and Mushrooms alla Parmigiana

Follow Share 120 grams sliced mushrooms 30 grams butter 30 ml corn oil 60 grams chorizo Bilbao or Italian chorizo, thinly sliced 450 grams Italian Arborio Rice or Japanese Rice 1500 ml chicken stock 15 grams butter 100 grams parmesan cheese, grated To taste iodized salt Procedure: For the Risotto 1. Heat the butter and oil in a medium brazier or a...

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