Bellychon

It’s Party Time   Bellychon Print Recipe CourseMain Dish CuisineFilipino Bellychon Print Recipe CourseMain Dish CuisineFilipino Ingredients 2.5-3 kilos pork belly slab 2-3 stalks lemon grass (as needed) 3-4 stalks onion leeks, (as needed) 3-4 stalks celery (as needed) 12 cloves garlic (as needed) 2-3 tablespoon Rock salt atsuete oil for basting Servings: Instructions Pre-heat […]

Choco Biko

It’s Party Time   Choco Biko Print Recipe CourseDessert CuisineFilipino Choco Biko Print Recipe CourseDessert CuisineFilipino Ingredients 1 pack MAYA Champorado Mix 227g 4 cups coconut milk 1/3 cup coconut oil from latik 1/4 cup sugar For Latik: 4 cups coconut milk Servings: Instructions For Latik: Heat coconut milk in a pan and let it […]

Rainbow Crepe Cake

The Best Gift   Rainbow Crepe Cake Print Recipe CourseCrepe CuisineFrench Servings 24 crepes (using 6.5-7 inch diameter pan) Servings 24 crepes (using 6.5-7 inch diameter pan) Rainbow Crepe Cake Print Recipe CourseCrepe CuisineFrench Servings 24 crepes (using 6.5-7 inch diameter pan) Servings 24 crepes (using 6.5-7 inch diameter pan) Ingredients For Crepe: 1 pack […]

Pasta Frittata

The Best Gift   Pasta Frittata Print Recipe CoursePasta CuisineItalian Servings 8 servings Servings 8 servings Pasta Frittata Print Recipe CoursePasta CuisineItalian Servings 8 servings Servings 8 servings Ingredients 500 grams cooked elbow macaroni (or any leftover cooked pasta will do) 1 piece medium size onion, chopped 1 piece medium size carrot, blanched and chopped […]

Malakoff Cake

L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series   Malakoff Cake Print Recipe CourseCake CuisineEuropean Malakoff Cake Print Recipe CourseCake CuisineEuropean Ingredients Lady Fingers: 2 pieces egg yolks 2 pieces egg whites 43 grams (1/3 cup) sugar 14 grams MAYA Cornstarch (sifted) 35 grams MAYA All-Purpose Flour (sifted) Malakoff Cream: 250 grams […]

Grilled Pluma Iberico

L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series   Grilled Pluma Iberico Print Recipe CourseMain Dish CuisineEuropean Grilled Pluma Iberico Print Recipe CourseMain Dish CuisineEuropean Ingredients 500 grams pluma iberico (feather loin of Iberico pig) Salt and pepper to taste oil Herb Salad: 20 grams Chives cut into 2cm sticks 20 grams […]

Crispy Skin Amadai

L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series   Crispy Skin Amadai Print Recipe CourseMain Dish CuisineEuropean Crispy Skin Amadai Print Recipe CourseMain Dish CuisineEuropean Ingredients 1 kilo amadai fillet with scales on 100 grams clarified butter 100 grams pomace olive oil Salt and pepper to taste Water Cress Puree: 1000 grams […]

Scallop Ceviche in Wasabi Citrus Dressing

L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series   Scallop Ceviche in Wasabi Citrus Dressing Print Recipe CourseAppetizer CuisineEuropean Scallop Ceviche in Wasabi Citrus Dressing Print Recipe CourseAppetizer CuisineEuropean Ingredients 10 pieces live Hokkaido scallop Wasabi-Citrus Dressing: 60 grams wasabi powder 85 grams lemon juice 2 grams lemon zest 3 grams cayenne […]