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 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...

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...

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...

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...

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...

Share Wikipedia says that Arroz a la cubana, means Cuban-style rice. Maybe the Philippines version came from our Spanish ancestors. The Philippine version consists of rice; ground beef sauteed with onions, garlic, tomato sauce, diced potatoes and diced carrots; a fried egg and a native plantain (saba), sliced length-wise and fried. I love dishes with...

Share This isn’t an original recipe. My sister got it from an American cookbook. Spanish rice pairs so well Chicken Cannelloni. This was very popular in our home in 1978 to 1980. I can just taste it now! 4 strips of bacon 1/2 cup thinly-sliced onion 2-1/2 cups peeled, cubed tomatoes 1/4 cup green bell pepper, cut into strips 2 tsps. salt 1 tsp....

Share My breakfast fare always includes the sinagag. The more toasted garlic, the better the sinangag will taste. There are a hundred variations for cooking garlic fried rice. Of course, the main ingredient is always garlic and rice. Below is a recipe that my sister uses in the states. SINANGAG (GARLIC FRIED RICE) Serves 4 6 large cloves garlic,...