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I have shared my favorite recipe, the Lasagna (with Bechamel sauce) but that one did made use of pasta brought from the grocery. Here is one where you can make your very own pasta. If you have children, let them join in the fun of cooking. Knead the dough, whisk the sauce, laugh and reminisce.

Homemade Pasta:

2 cups MAYA All Purpose Flour

1 teaspoon salt

1 piece egg

¼ cup water

Meat Filling:

1 tablespoon oil

1 clove garlic, minced

1 small onion, chopped

½ piece green bell pepper,chopped

¼ kilo ground beef

2-3 pieces sweet ham, chopped ham

¾ cup tomato sauce

1 tablespoon catsup

1piece bay leaf

salt and pepper to taste

White Sauce:

2 tablespoons butter or margarine

2 tablespoons MAYA All Purpose Flour

2 cups fresh milk

1 cup cheddar cheese or quickmelt cheese

salt and pepper to taste

½ teaspoon nutmeg

Prepare Pasta: Sift flour and salt in a bowl. Make a well at the center, and then add egg and water. Mix then knead until smooth. Let rest for 10-15 minutes. Pass dough through pasta machine or roll out using rolling pin. Cut into 5” x 5”square sheet. Cook in boiling salted water until tender. Drain and set aside.

Prepare Meat filling: In a skillet, heat oil then sauté garlic, onion and green bell pepper. When soft, add the ground beef and ham. Cook until brown then add the tomato sauce, catsup and bay leaves. Bring to boil then simmer until meat is tender. Season to taste.

Prepare White Sauce: In a saucepan, heat butter then add flour. Stir until smooth. Pour in the milk. Whisk to remove any lumps. Add cheese and seasonings. Cook until thick while stirring continuously.

To Assemble: Lay your cooked fresh pasta sheet and put filling on one side of the pasta sheet and roll to make a cannelloni style. Do the same procedure with the remaining ingredients. Arrange in a platter or glass dish. Drizzle with white sauce and cheese and sprinkle with chopped parsley. Bake until top is golden brown

Note: You may or may not boil your fresh pasta sheet. Pasta will cook itself with the moisture present in white sauce and meat filling.

Yield: 10-12 pieces

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

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These days, I prefer eating more salads than ever . It can be quite a challenge looking for other alternatives for greens before salads become boring. Of course, why didn’t I think of ubod used in fresh lumpia? Chef Myrna Segismundo of Restaurant 9501 shared this tasty recipe that makes use of turnips and Pomelo with Honeyed Patis Dressing. You will love the citrusy dressing because it is comes from Dayap.

Try this recipe out.

½ kl. Very young ubod, (heart of palm) cut into- julienned and
soaked in water with calamansi juice, then drained
½ pc. Turnip, julienned
½ pc. Carrot, julienned
½ pc. Red bell pepper, julienned
½ pc. Green bell pepper, julienned
4 pcs. Pomelo segments, peeled and seeded
½ cup Honeyed patis dressing (see recipe below)

PROCEDURE:

1. In a mixing bowl, toss the ubod, turnip, carrot, red and green bell peppers into the dressing and chill.

2. Chill all vegetables before serving.

Honeyed Patis Dressing

¼ cup Dayap juice
2 tbs. Patis
1/3 – ½ cup Honey
Dayap zest, julienned
White pepper, to taste

PROCEDURE:

1. Combine the dayap juice, patis, honey and dayap zest. Season with pepper.
Chill before serving.

2. To serve, toss vegetables in a serving platter and arrange nicely on a serving platter.

(Serves 4)

For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
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Chef Myrna Segismundo talked recently at the Maya Kitchen about what she observes here in the country and in travels around the world. Adobo received a lot of back and forth reactions between her and the audience. This chef not only loves Filipino food but has a profound respect for the cuisine. Chef Myrna Segismundo of Restaurant 9501 shared some recipes for all of you. And let us start off with CHicken Inasal.

(Serves 4)

350 grams Boneless chicken breast (skinless), cut into 1 x 1 x ¼ inch pieces

4 cloves Garlic, minced

½ tsp Black peppercorns, cracked

Juice from 1 lemon or lime

¼ cup Vinegar (palm, cane or white)

2 tbsp Annatto water

12 pcs. Skewers/barbecue sticks

Sinamak vinegar

PROCEDURE:

In a bowl, combine chicken meat, garlic, pepper, lemon juice, vinegar, annatto water and salt. Cover and marinate chicken overnight.
Remove chicken from the marinade. Thread in skewers. Cook marinade for basting the chicken during cooking. Set aside.

Grill skewered chicken over hot coals until all sides are cooked, basting occasionally with the cooked marinade. Serve warm with sinamak vinegar.

For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
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One of mom’s specialties in her Sally’s Bake Shop was Special Mamon or what Americans commonly call as Yellow Sponge Cake. Customers raved about the creamy and soft texture of mom’s Special Mamon. My sister shared this Mamon recipe which reminds me of Goldilock’s special mamon recipe. According to my sister, this is Minna Picache Cruz’s Special Mamon recipe and a friend of Sylvia Reynoso-Gala. I hope you like it.

Ingredients
8 egg yolks
8 egg whites (separate the whites from the yolk in different bowls)
1/2 cup sugar
1/3 cup water
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 3/4 cups sifted Cake Flour
1/3 cup melted Butter
1/3 teaspoon Orange Extract
1/4 teaspoon Lemon Extract
1 teaspoon Cream of Tartar
3/4 cup sugar

Procedure

1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.

2. When you cannot feel the sugar granules from the mixture anymore, at low speed — add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.

3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff (about 4 minutes).

4. Fold in the yolk mixture into the whites.

5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.

Note: I prefer softened butter. This way, I can control how much butter I want to grease the pans with.

6. Pour the mamon mixture into the greased molds, 3/4′s full. Thus, the resulting mamon will be high and soft.

7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.

8. When done, brush the mamon with softened butter and roll in a plate of sugar. You can also add grated cheese.

Other Notes:

1. Put extra butter, melted, at the bottom of the molds.

2. When you beat the eggwhites, you can change the direction of your beating BUT let 1 minute elapse before changing the direction of the beating.

3. Do procedure no. 3 first (the egg whites).

Try it. You’ll love the sweet, buttery and soft texture of this Special Mamon.——————

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What does one do to cool off during the summer. There are many ways like staying in cool places or drinking cool drinks. Taking lots of liquids is important to protect oneself from heat stroke. When my kids were much younger, I would always prepare halo-halo because I wanted to make sure the preparation is clean. Another refreshing, cooling preparation is fruit flavored ice pops. There is nothing more satisfying than preparing your very own refreshing ice pops. An ice pop (freezer pop, popsicle, ice lolly or ice block) is a water-based frozen snack that is a delight to any age group especially when one is staving off the summer heat. Ice pops are made by freezing flavored liquid like fruit juice around a stick.

Here are recipes for that home-made yet refreshing fruit flavored ice pops brought to you by the Maya Kitchen. You will need popsicle molds.

Banana Flavored Pops:

½ cup sugar

1 tablespoon MAYA Cornstarch

¾ cup whole milk

½ cup cream

½ cup water

3 tablespoons lemon juice

2 pieces ripe bananas

Strawberry Flavored Pops:

½ cup sugar

2 tablespoons MAYA Cornstarch

1 cup whole milk

½ cup cream

1cup frozen strawberries

½ cup strawberry filling (optional)

3 tablespoons lemon juice

Orange-Mango Flavored Pops:

1/2 cup sugar

2 tablespoons MAYA Cornstarch

¼ cup whole milk

½ cup cream

1 ½ cups orange juice

½ cup mango concentrated

2 tablespoons lemon juice

Prepare Banana Pops: In a sauce pan, combine sugar and cornstarch then add in milk, cream and water. Bring to a boil and simmer for a few minutes. Remove from heat and cool a bit. Put the mixture in a blender, add in lemon juice and bananas and process until smooth. Pour in a popsicle mold. Insert the sticks and freeze for 6 hours.

Prepare Strawberry Pops: In a sauce pan, combine sugar and cornstarch then add in milk and cream. Bring to a boil and simmer for a few minutes. Remove from heat and cool a bit. Put the mixture in a blender, add in frozen strawberries, strawberry filling and lemon juice and process until smooth. Pour in a popsicle mold. Insert the sticks and freeze for 6 hours.

Prepare Orange-Mango Pops: In a sauce pan, combine sugar and cornstarch then add in milk and cream. Bring to a boil and simmer for a few minutes. Remove from heat and cool a bit. Put the mixture in a blender, add in orange juice, mango concentrate and lemon juice and process until smooth. Pour in a popsicle mold. Insert the sticks and freeze for 6 hours.

NOTE: To make a three layer popsicle, pour a little amount of each flavored mixture into popsicle mold allowing each flavors to freeze for a few minutes before adding the second and a third mixture.

Yield: more than a dozen

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

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Ube (Purple Yam) Halaya is one of my favorite desserts that I remember with fondness. Mom often prepared Ube Halaya in a pyrex dish. I liked the natural purple color instead of the bright purple color that I often see in commercial ube halaya. The best ube comes from Bohol because of its aromatic fragrance and sweetness. Perhaps, this legend explains the gift granted to the Bohol Ube Kinampay. Kinampay is a kind of ubi, the most expensive kind yet there are many varieties that are named Kinampay. The Bohol Ube Kinampay can be found in Dauis, Panglao, Tagbilaran, Corella and other southwestern towns of Bohol.

Granting you have the Bohol Ube, here is a simple recipe of Ube Halaya prepration. There are many variations that use coconut milk and evaporated milk but I use condensed milk.

Procedure

1. Boil 1/2 kilo of ubi.

2. When cooked, peel and mash. Pass through a wire strainer or sinamay. You should have 2 cups of mashed ubi.

3. Cook over low heat with 1 can condensed mik and 1/4 cup margarine until thick, stirring all the time to prevent burning.

4. Mold in greased pans. Cool.

——————

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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 Seafood Paella for special occasions so I am intrigued with the Lamb Paella that makes use of mushrooms and bell peppers. Lamb as a paella meat is quite flavorful but then the success of paella also lies in the use of short-grain rice, with its ability to swell and absorb a flavorful liquid. Since I find it difficult to find Spanish short-grain rice, I often buy Japanese rice at the grocery.

Here is the recipe.

Serves 2
Ingredients:

¼ cup, Olive oil
1 Tbsp., Onion, chopped
1 Tbsp., Garlic, chopped
130 grams, Lamb chops, medium diced
30 grams, Button mushroom, sliced
20 grams, Bell peppers, medium diced
2 cups, Lamb broth
1 cup, Rice
2 Tbsp., Pesto sauce (basil, garlic, olive oil, pine nuts, parmesan)
To taste, Salt and pepper
Serve with Aioli sauce (garlic mayonnaise) or mint jelly

Procedure:

1. Heat olive oil in a paellera pan.
2. Add onions, garlic and cook for 1 minute.
3. Add lamb meat and cook halfway.
4. Add mushrooms and bell peppers.
5. Add broth and bring to a boil.
6. Add rice and keep stirring.
7. Blend in Pesto Sauce and season with salt and pepper.
8. Reduce heat and cover pan with foil and allow to cook for about 15 minutes or until rice is done.
9. Serve with Aioli Sauce or mint jelly.

For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
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I have been receiving quite a few emails requesting for a Humba recipe. I remember Humba quite well as I grew up eating this tasty dish in my growing years in Cebu. The tausi or black beans created quite a distinct contrast to the sweetness of the pork. It’s been quite a while since I cooked Humba. It was actually the readers’ emails that inspired me to cook it today for lunch. Let me show you a few emails that inspired me to cook it today.

Samantha : “First of all I think it is really neat to have somebody like you who can help some of the filipinos here in the states who are craving for filipino food but don’t have the recipe’s on how to cook for their favorite dishes. I am one of those filipinos here in the state. I am from Cebu and I really need a recipe for a good “HUMBA.” I remembered my Mama fixed all the times when I was very young then. I tried to cook humba here in the state but there is something missing and I don’t know what it is. So, if you can help me I would really appreciate it.”

Then a father with three kids wrote “it’s just a few days ago that i got back into cooking after several years of buying stuff from the restaurants, fastfoods, carenderia….this time, i had no choice but to give it up since my children (3 of them) are staying with me after spending 2 years with their mom.

i was kinda looking for the recipe for the cebuano “humba”. i hope you have it in your list.”

This Humba is dedicated most especially to both of you and to all my Cebuano readers who miss Visayan dishes or YOU, if want to try Humba for a change. There are many versions of Humba. In some recipes, the whole pork is cooked first before cutting into serving pieces. In this recipe, we will cut the pork into serving pieces.

Ingredients

1 kilo Pork Pigue (Pork Ham), cut to serving pieces
4 cloves garlic, minced
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1/2 cup vinegar
1/4 cup soy sauce
1 sprig of oregano
1 bay leaf
2 Star Anise (optional but I love the star anise twist to the Humba flavor)
1 teaspoon pepper corn

3 tablespoons tausi or salted black beans

1/2 cup of banana blossoms (for a nice decorative touch)

Directions

1. Sear the pork cubes in the pan until the sugar has caramelized with the pork. Add garlic and black beans and mix well.

2. Add the remaining ingredients (like vinegar, soy sauce, oregano, bay leaf, and salt ) except banana blossoms together until the pork is tender. It may take 30 minutes or so to make the pork tender so just add a little more water when sauce appears to dry up.

2. Halfway through the cooking, add banana blossoms and continue cooking until tender.

3. Arrange on a platter. Serve hot.

Next time, I will present another version but for now, I hope you like this easy-to-prepare Humba recipe.

——————

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It was not long ago when it was safe to buy Ice Scramble from vendors. Those were the days when water was much cleaner, without risk of Hepatitis A infection. These days, once can easily buy Ice Scramble at the Philippine malls but for those who reminisce this good ole street food treat, you can prepare one at home. One just needs to know the classic Ice Scramble base, and choose your favorite topping.

Classic Ice Scramble base:

1 cup Evaporated milk
1 tablespoon sugar
1/2 teaspoon banana flavoring (adjust to desired taste)
few drops of red liquid coloring to get the right shade of pink color

3 cups crushed ice

toppings:
2 Tablespoons milk powder
Chocolate syrup
2 tablespoons rice krispies (optional)

Mix the ingredients of the base and add on to crushed ice. The actual proportion of ice to the ice scramble base might vary so adjust as desired. Mix well and keep in an insulated container. Fill a cup with the mixed crushed ice base. Add milk powder and chocolate syrup and top with rice crispies or any desired topping.

There you go. Such a refreshing treat during warm weather. I think this is our very own version of the smoothie, our Pinoy Smoothie.

I saw another site that has an Ice Scramble recipe but it veers away from the old-school Iskrambol but you might also want to try it out

CHOCO ICE SCRAMBLE

Ingredients:

1 cup Alaska Evaporada
1/2 cup instant chocolate powder
3 tablespoons sugar
1 cup water
1 pc banana, chopped (optional)
3 cups crushed ice

Procedure:

Place all ingredients in a blender and process until smooth.

Place in serving glasses and top with a swirl of Alaska Condensada if desired.
——————

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During our dorm days at Sampaguita Residence Hall at UP Diliman, my aunt shared with me her fabulous Tuna Spaghetti. I remember preparing this dish one year for our annual Open House at “Sampa.” Check it out!

For every pack of Italian spaghetti (regular-sized box of 500 grams), use the following:

2 cans of tuna or tuna flakes or approximately 1 cup (in oil or water, your preference)
2 cans of tomato sauce or around 2 cups (OPTIONAL I did not say tomato paste)
1 box of grated Kraft cheddar cheese or 1 cup (225 grams- the same size as a bar of butter)
2 cans of Campbell’s cream of mushroom soup
1/2 cup of mushrooms, sliced
pepper to taste
salt to taste
dash of Italian seasoning

Procedure:

1. Make the sauce first.

Saute the following ingredients in a little oil (2 tbsps.): 1/2 head of garlic that has been macerated (or less garlic, if you prefer) and 1/2 an onion, diced. Saute until the onion looks quite transparent.

• Add the tuna then the sliced mushrooms.
• Add the tomato sauce (optional) and Campbell’s cream of mushroom soup. Add water to fill into 1 Campbell Soup can and add to the mixture. (Note: If you remove tomato sauce, just add 1 1/2 cups of water to the cream of mushroom soup)
• Then, add a little water inside the tomato sauce’s can (swish it around a bit so the rest of the tomato sauce mixture is mixed with the water). Add to the tuna mixture.
• Season the mixture according to taste. Make it slightly salty so that when the tuna mixture is mixed in with the cooked spaghetti noodles, it will taste just right.

2. Cook the noodles.

• Boil water in your Dutch Oven or huge cooking pot. Add some oil and salt.
• When the water boils, add the spaghetti noodles. If you like, halve the noodles.
• Cook until “al dente.”

3. It’s best to mix the sauce and noodles and arrange them on a serving platter like a pyrex dish.

4. Garnish with Queso de Bola or Magnolia or Kraft Cheddar Cheese.——————

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