Category Archives: Recipes

Phad Thai Noodles

Phad Thai (or Pad Thai or Phat Thai) has got to be the favorite Thai dish in our family. When we went to Bangkok a few years back, Phad Thai was always in our buffet. I also found out this dish is listed at number 5 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011. The distinct flavor of Phad Thai is due to the tart Tamarind and lime flavor. I once bought a pack of “Pad Thai” flavor mix because I thought it was more convenient to cook it that way. But there is nothing like cooking from scratch.

Fortunately, Chef Tum Supawade Lungtip of Jatujak Thai Restaurant showed the secrets of this popular dish. Most of the ingredients can be found at your supermarket shelves.

1 1/3 tablespoons light Thai soy sauce
2 teaspoons Thai black soy sauce
1/4 cup tamarind paste
1-2 tablespoons tamarind powder (sinigang powder)
1/2 cup sugar
2 teaspoons black pepper
2 tablespoons white vinegar
1 1/3 tablespoons garlic powder
5 tablespoons Thai fish sauce
1/2 cup peanut oil
1/4 cup minced shallot
500 grams chicken breast (cut into bite-sized pieces)
4 pieces eggs
1/2 kilo dried rice stick noodles (small size, approximately 1/8- inch wide; soaked in cold water at least 3-4 hours, do not drain before using)
8 stalks spring onion (cut into 1 1/2 inch lengths)
4 cups bean sprouts
1 tablespoon ground dried shrimp
1 tablespoon ground Thai chili (optional)
1/4 cup ground roasted peanut
1-2 limes (cut into wedges)

Preparation (Phad Thai):

1. Combine light soy sauce, black soy sauce, tamarind paste and powder, sugar, black pepper, vinegar, garlic powder, and fish sauce in a bowl. Mix thoroughly and set aside.

2. Heat a non-stick wok (or frying pan) over high heat and add peanut oil.

3. Heat oil for 1 minute and add shallots, stir-frying for 1 minute or until golden brown. Add the chicken and stir-fry for 8 minutes, or until fully cooked.

4. Make a space in the middle of the wok (by pushing the chicken to the sides) and add the eggs until scrambled.

5. Add the rice noodles and the sauce mixture. Use chopsticks to stir the noodles and ingredients together. Get the spatula under the noodles, lift them up and flip them over (this will keep the noodles from breaking).

6. Continue using the chopsticks and spatula, flipping and stirring the noodles for 6-8 minutes, or until they’re soft.

7. Add the spring onions and stir for 2 minutes. Add the bean sprouts and stir constantly for 30 seconds.

8. Turn off the heat and add the ground dried shrimp. Sprinkle Thai chili on top (if desired), and serve hot with ground peanuts, fresh lime wedges, fresh bean sprouts, chives, or green onions.

Thanks to Maya Kitchen for the recipe.

For more information, log on to or [email protected] or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

Crisp & Tender Turkey with Traditional Stuffing

The holidays will soon be here. No, we don’t celebrate Thanksgiving but this early, I am looking forward to planning for Christmas day.

It is always my husband who prepares the Turkey for Christmas. Usually it is Lechon that I serve on Christmas day. Last Christmas, we both had turkey and Lechon to satisfy the whole family. My husband prepares Roast Turkey without any stuffing but that will change this year. Recently, the Peninsula Manila Executive Chef Patrick Boucher at The Maya Kitchen shared this recipe on Roast turkey with traditional stuffing.

Serves 10 to 12

Table salt is not recommended for this recipe because it is too fine. To roast a kosher or self-basting turkey (such as a frozen Butterball), do not salt it in step 1. Look for salt pork that is roughly equal parts fat and lean meat. The bread can be toasted up to 1 day in advance.


For the turkey:
1 pc. Turkey (12 to 15lbs), giblets and neck reserved for gravy
3 tbs. plus 2 tsp. Kosher salt
2 tsp. Baking powder
12 oz. Salt pork, rinsed and cut into 1/4-inch-thick slices
For the stuffing:
1 ½ lbs. White sandwich bread (about 15 slices), cut into 1/2-inch cubes (about 12 cups)
4 tbs. Butter (unsalted), plus extra for baking dish
1 cup Onion (medium sized), finely chopped
1 cup Celery ribs, finely chopped
To taste Kosher salt
To taste Ground black pepper
2 tbs. Fresh thyme leaves, minced
1 tbs Fresh marjoram leaves, minced
1 tbs Fresh sage leaves, minced
1 ½ cups Low-sodium chicken broth
1 pc. 136-inch square cheesecloths, folded in quarters
2 Eggs (large)

For the turkey

1. Using fingers or handle of wooden spoon, separate turkey skin from meat on breast, legs, thighs, and back; avoid breaking skin.

2. Rub 1 tablespoon salt evenly inside the cavity of the turkey. Rub 1 ½ teaspoons salt under the skin of each breast, and 1 ½ teaspoons salt under the skin of each leg.

3. Wrap the turkey tightly with plastic wrap and refrigerate 24 to 48 hours.

For the stuffing

1. Adjust the oven rack to the lowest position and heat oven to 250º Celsius. Spread bread cubes in single layer on the baking sheet.

2. Bake until the edges have dried but centers are slightly moist (cubes should yield to pressure) for about 45 minutes, stirring several times during baking.

3. Transfer to a large bowl and increase oven temperature to 325 º Celsius.

4. While bread dries, heat 4 tablespoons of butter in a 12-inch skillet over medium-high heat.

5. When foaming subsides, add onion, celery, 2 teaspoons salt, and 1 teaspoon of pepper; cook for 7 to 10 minutes – stirring occasionally until vegetables begin to soften and brown slightly. Stir in herbs and cook for about 1 minute or until fragrant.

6. Add vegetables to bowl with dried bread; add 1 cup broth and toss until evenly moistened.

To roast the turkey:

1. Combine remaining 2 teaspoons kosher salt and baking powder in a small bowl. Remove turkey from refrigerator and unwrap. Using paper towels, thoroughly dry the turkey inside and out.

2. Using a skewer, poke 15 to 20 holes in fat deposits of the turkey which are found on top of the breast halves and thighs (4 to 5 holes in each deposit).

3. Sprinkle the surface of the turkey with salt-baking powder mixture and rub in mixture with hands, coating skin evenly. Tuck the wings underneath turkey.

4. Line turkey cavity with cheesecloth, pack with 4 to 5 cups stuffing, tie the ends of cheesecloth together. Cover remaining stuffing with plastic wrap and refrigerate.

5. Using twine, loosely tie turkey legs together. Place turkey (breast-side down) on a V-rack set in roasting pan and drape salt pork slices over back.

6. Roast turkey (breast-side down) until the thickest part of breast registers 130º Celsius on instant-read thermometer for 2 to 2 ½ hours.

7. Remove the roasting pan from the oven (close oven door) and increase oven temperature to 450º Celsius.

8. Transfer the turkey on a V-rack rimmed with a baking sheet. Remove and discard salt pork. Using clean potholders or kitchen towels, rotate turkey (breast-side up).

9. Cut twine binding legs and remove stuffing bag; empty into reserved stuffing in bowl. Pour drippings from roasting pan into fat separator and reserve for gravy (optional).

10. Once oven has come to temperature, return turkey still on the V-rack to the roasting pan and roast until the skin is golden brown, crisp and the thickest part of the turkey breast registers 160º Celsius, and the thickest part of turkey thigh registers 175º Celsius for about 45 minutes, rotating the pan halfway through. Transfer turkey to a carving board and let it rest, uncovered, for 30 minutes.

11. While turkey rests, reduce the oven temperature to 400º Celsius. Whisk eggs and remaining ½ cup broth together in small bowl. Pour egg mixture over stuffing and toss to combine, breaking up any large chunks. Spread in buttered 13” x 9” baking dish. Bake until the stuffing registers 165º Celsius and the top is golden brown for about 15 minutes. Carve turkey and serve with the stuffing.

The Cranberry Sauce
Serves 8-10
3 tbs. Butter (unsalted)
1 pc. Red onion (large), finely diced
2 tbs. Fresh ginger (grated)
1 cup Orange juice
½ cup Light brown sugar
1 lb. Cranberries
2 pcs. Ripe mango, halved, pitted and diced
1 tbs Orange zest (grated)

In a medium saucepan, melt butter over medium-high heat.
Toss in onions and ginger and cook until soft. Add in the orange juice and brown sugar then bring to a boil. Add half of the cranberries then cook until they pop. Add the remaining cranberries and cook for 5 minutes. Remove from heat. Add mangoes and zest.

Serve at room temperature. This cranberry sauce mixture will keep in the refrigerator for a week.

The Gravy
(All-purpose gravy)

Makes 2 Cups
½ cup Carrot, peeled and chopped into rough ½ inch pieces
½ cup Celery rib, chopped into rough ½ inch pieces
¾ cup Onion, chopped into rough ½ inch pieces (about ¾ cup)
3 tbs. Butter (unsalted)
¼ cup Maya all-purpose flour (unbleached)
2 cups Chicken broth
2 cups Beef broth
1 pc. Bay leaf
¼ tsp. Dried thyme
5 pcs. Whole black peppercorns
ground black pepper


1. In a food processor, pulse carrot until broken into rough ¼ inch pieces, (this will take about five – 1-second-pulses).

2. Add celery and onion and pulse until all vegetables are broken into 1/8 inch pieces (this will take about five 1 second pulses).

3. In a large, heavy-bottomed saucepan, heat the butter medium-high heat. When foaming subsides, add vegetables and cook while stirring frequently until the vegetables have softened and well browned for about 7 minutes.

4. Reduce heat to medium. Stir in flour and cook while stirring constantly, until vegetables are thoroughly browned and fragrant for about five minutes.

5. Whisking constantly, gradually add the broths and bring to a boil while skimming off any foam that forms on the surface.

6. Reduce heat to medium-low and add bay leaf, thyme and peppercorns. Simmer while stirring occasionally and until the saice thickens and is reduced to 3 cups for 20 -25 minutes.

7. Strain gravy through fine-mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible; discard the solids. Adjust seasoning with salt and pepper. Serve hot.

Malaysian cuisine recipes: Hainanese Chicken Rice , Singapore Laksa, Nyonya Chicken Soup & Pork Dumpling

The last country I visited was Malaysia. My husband and I really loved the food. Everytime we visited the fastfood area of the mall, it was often crowded. In general, I find the cuisines of Malaysia quite spicy. One can differentiate the Malay cuisine from the Chinese cuisine as the Chinese cuisine will be milder in taste, whereas the Malay cuisine will be spicy and very hot. I first got introduced to Malaysian Cuisine in the Singapore Food Festival cooking demo of Nyonya dishes. Malay food is best characterized by its extensive use of chilli and/or coconut milk and frying method. It is quite similar to our Pinoy dishes. Basically, having a Malay meal consists of a one-time serving of rice and various types of dishes served in bowls and plates just as we do it in the Philippines.

A recent demo on Malaysian Cuisine by Heritage Hotel Executive Chef Alexander Chong at the Maya Kitchen featured well loved dishes like Hainanese Chicken Rice , Singapore Laksa plus Grilled Prawn with Healthy Coriander Curry Sauce and Carabao Mango Mint Salad and the New Version Nyonya Chicken Soup & Pork Dumpling. Dessert is the simple yet fully satisfying Onde Onde.

Try these recipes at home.

Grilled Prawn with Healthy Coriander Curry Sauce
and Carabao Mango Mint Salad

Ingredients – Serves 4

4 pcs Prawns
30g Onion – chopped finely
30g Garlic- chopped finely
30g Ginger – chopped finely
½ cup Chicken stock
1 ½ tbsp Red curry powder
½ cup Natural yogurt
1 ½ tbsp Coriander leaf
40g Mint leaf
1 lemon juice
2 tbsp Olive oil
1 ½ tbsp Corn oil
100g Butter
2 Carabao mango – cut into cubes

Grilled Prawn

Season the prawn and heat butter in grill pan, grill the king prawn for about 5 minutes with butter. (Depending on the size)

Healthy Coriander Curry Sauce

Heat corn oil in saucepan and add garlic, onion & ginger and fry until golden brown. Add red curry powder, fry for one minute and add the chicken stock. Simmer uncovered until lightly thickened, seasoning with salt & pepper and add in the coriander leave & yogurt and 50g butter. Transfer into a blender and blend until smooth.

Carabao Mango Mint Salad

Add the mango cubes & mint leaf in the mixing bowl, mix with the lemon juice and olive oil. Season to taste with salt & pepper.


Place the prawn on serving plate and ladle a little of the curry sauce over the king prawn. Side with the mango mint salad and serve.

New Version Nyonya Chicken Soup & Pork Dumpling

Ingredients – Serves 4

Pork Dumpling

150g Minced pork
25g Onion
25g Water chestnuts
20g Garlic
20g Ginger
1 Egg white
1 ½ tbsp Corn flour
1tbsp Sesame oil

Chicken Soup

½ tsp Coriander powder
1tsp Turmeric powder
2 tbsp Corn oil
30g Garlic
30g Ginger
2 Lemon grass – cut into stick
2 Candle nuts
4 cups Chicken stock
20g Rice noodles-dry
Juice of 1 lemon
40g Bean sprouts-cooked
2 Hard boiled eggs- sliced into half

Minced Pork

In a bowl, combine mince pork, onions, water chestnuts, egg white, ginger, garlic and sesame oil, corn flour and mix until well combined. Season to taste. Spoon the minced pork into medium sized dumpling shape by using 2 spoons and add to the boiling water. Cook the dumpling for at least 3 minutes or until done.

Chicken Soup

Put the ginger, garlic and candle nuts with corn oil into blender and blend until it becomes a smooth paste. Heat oil in pan and fry the paste & lemon grass until fragrant. Add the chicken stock, boil for 5 minutes and add the turmeric powder and coriander powder, season to taste. Heat oil in wok or pan over medium-high heat, deep fry the rice noodles until crispy and transfer to kitchen towels to drain & ready to serve.


Place the bean sprouts & half hard boiled egg in bowl or soup plate, place the pork dumpling beside the bean sprouts and pour soup over the dumpling, sprinkle the lemon juice over the soup and garnish with crispy noodles.

Hainanese Chicken Rice
Ingredients – Serves 4-6


1 fresh chicken
6 slices fresh ginger

Chicken Stock

1kg chicken bones from 1 whole chicken
3 pieces ginger

Chicken Rice

2 ½ cups long grain rice
120g chicken fat
50g butter
50g ginger paste
50 g garlic paste
1-2 tsp salt to taste
3 ½ cups chicken stock (from the boiled chicken)
2 pandan leaves

Chilli Sauce

200g fresh red chillies, seeds removed
80g garlic
100 ginger
3 tsp chicken stock (from the boiled chicken)
200g Pineapple
½ cup Calamansi juice to taste
1 ½ tsp sugar
Salt to taste

Ginger Sauce for Dipping

75g ginger
2 tsp sesame oil
1tsp oyster sauce

Chicken Soya Sauce

3 ½tsp soya sauce
2 tsp chicken stock (from the boiled chicken)
1 ½ tsp sesame oil

Chicken Soup

Chicken stock (from the boiled chicken)
Seasoning with chicken stock (powder)
50g shredded cabbage
20g spring onion, chopped


1) Fill a pot large enough to fit the whole chicken with water and bring to boil with ginger. When the water boils, turn heat off and place the chicken into hot water and cover for 45 minutes. Remove the chicken from the pot and place the chicken into ice water. Set aside chicken stock. Remove the chicken from the cold water, drain and de-bone the chicken and cut into bite-sized pieces on serving plate.

2) For chicken rice, wash the rice and drain well. In a pot, fry chicken fat until oil is released. Add the butter then fry well with the ginger and garlic paste. Place the rice into a pot and add in chicken stock & pandan leaves then season with salt. Transfer rice into an electric rice cooker or pot. Cook the rice about 25 minutes or until done.

3) For chilli sauce, place the chilies, garlic and ginger, pineapple into blender and blend until it becomes a paste. Add chicken stock, calamansi juice, sugar and salt to taste. Note: The chili sauce in a covered container will keep for a few days in the refrigerator.

4) For ginger sauce, place the ginger in the blender and blend until it becomes a paste. Add sesame oil, oyster sauce and salt to taste.

5) For Chicken Soya Sauce, mix together the soya sauce, chicken stock and sesame oil.

6) For Chicken Soup, you will need to boil the remaining chicken stock with the chicken bones for an hour; season with chicken powder. Add the shredded cabbage in the stock for a short while and lastly, add the spring onion before serving.

Singapore Laksa

Ingredients – Serves 4


150g shallots
120g cloves garlic
2 tsp chili paste
½ cup dry shrimp – soaked
4 Lemongrass
100g galangal
2 tsp shrimp pate – belachan
2 tsp chili powder
2 tsp ground turmeric
1 ½ tsp ground coriander
4 cup chicken broth

Laksa Ingredients

2 pcs hard boiled eggs
100g prawn – cooked and cut income half
80g fish cake
40g bean sprouts
80g dry thick rice noodle
1 ½ cup fresh coconut milk


Place the rempah ingredients into a blender and blend until they become rempah paste. Fry paste in oil till fragrant. Add the chicken broth and bring the stock to boil. Lower the heat to simmer. Add the coconut milk, salt to taste. Keep the stock on simmer.

Soak the dry thick rice noodle with some warm water until soft, drain and transfer to a serving bowl. Top the noodle with prawn, fish cake, bean sprouts and hard boiled egg. Using a ladle, pour the laksa broth on top of the noodles.

Onde Onde

Ingredients – Serves 4

250 g glutinous rice flour
200 ml pandan juice (blend 10 Pandan leaves with 220 ml water)
150 g gula Melaka (palm sugar)
100 g grated coconut
Salt to taste


1) In a large bowl, combine the glutinous rice flour with Pandan juice and mix well. Pinch a small piece of the dough (about 35g) and drop it into boiling water. When the dough rises up remove it with a spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

2) Steam the grated coconut for about 2 – 3 minutes, salt to taste and let it cool completely.

3) Bring a pot of water to boil. Make a small piece of dough (about 15 g each or depending on the size that you like) and flatten lightly. Fill the center of the dough with palm sugar. Enclose the palm sugar with the dough and roll until it becomes a smooth ball. Cook the glutinous rice balls in boiling water. When the rice balls float up, remove them with a spoon and shake off the excess water. Coat the rice balls with grated coconut and serve immediately.

For more information, log on to or e-mail [email protected] or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

Quattro Formaggi (Four Cheese) Pizza

Pizza is an all time favorite especially if it has cheese in it or four cheeses in it. It is actually easy to prepare and even your kids can dish this up in no time. Quattro formaggi of course means four cheese, and traditionally those four cheeses include mozzarella, Gorgonzola, Parmesan, and a fresh creamy cheese such as Robiola or Stracchino. Bravo Ristorante Italiano whipped up favorite Italian dishes at The Maya Kitchen recently. Chef Edgar Nama deftly prepared buttery Risotto Bravo, creamy Raviolli Con Spinachi, velvety PannavCotta, fall-off-the-bone Osso Buco, thin and crispy Quattro Formaggi Pizza, healthy Minestrone Alla Milanese and rich Pasta with Tuna Tuscan. I will share these other recipes in another entry.

Here is the recipe. Remember you can always buy pizza dough at the frozen section of the supermarket. You can always make your own pizza dough . This recipe uses gorgonzola, parmesan, mozzarella and cream cheese. You can always use other cheeses such as stracchino, fontina or ricotta

120 g Pizza dough, prepared or make your own pizza dough
10 g cheese, cream
24 g cheese, gorgonzola
12 g cheese, parmesan grated
74 g cheese, mozzarella
62.5 g olive oil

1. Pre heat the oven to 400°F or 205°C.
2. Top the pizza dough with all the cheeses and place into oven.
3. Bake for 10-15 minutes in a regular oven.

For other class schedules, culinary tips and recipes log on to or email [email protected]