Cantonese Beef Ho Fan

Cantonese Beef Ho Fan

INGREDIENTS 300 grams lean sirloin steak, sukiyaki cut ¼ cup dark soy sauce 2 tablespoons MAYA Cornstarch 2 tablespoons Chinese rice wine 1 tablespoon sugar oil for stir-frying, as needed 2 medium-sized onions, sliced 2 teaspoons grated ginger 100-150 grams bean sprouts, trimmed 600 grams cooked flat rice noodles Liquid Seasoning: ¼ cup oyster sauce […]

Bacon Waffles and Hoisin Syrup

Bacon Waffles and Hoisin Syrup

INGREDIENTS 12 strips honey cured bacon 1 200g pack MAYA Original Hotcake Mix plus egg and water as a directed by the package 1 clove garlic, minced 1 teaspoon 5 spice powder ¼ cup pancake syrup ½ cup hoisin sauce ¼ cup sour cream PROCEDURE Cook the bacon over medium heat in a pan. Collect […]

Bacon-Wrapped Fish Fillet with Mango Salsa

Bacon-Wrapped Fish Fillet with Mango Salsa

INGREDIENTS 4 pcs fish fillet of 120g each salt, black pepper and cayenne pepper. 3 calamansi 8 leaves of fresh basil 16 slices honey-cured bacon 1 whole tomato 1 whole ripe mango, peeled and seeded 1 small sibuyas tagalong, minced 1 clove garlic, minced 1 teaspoon sugar 1 tablespoon olive oil 5-7 leaves of cilantro fresh […]

Spicy Tuna Croquettes

Spicy Tuna Croquettes

INGREDIENTS Rice Base: 2 ½ – 3 cups cooked Japanese rice 1/3 cup vinegar dash of salt ½ piece konbu 2-3 tablespoon sugar 1-2 pieces nori sheets, cut into small strips Tuna Filling: 250-300 grams fresh tuna, cut into cubes 1/3 – ½ cup Japanese mayo 2 tablespoons finely chopped spring onions ½ teaspoon Togarashi […]

Asian-Style Beef Tapa Rice Bowl

Asian-Style Beef Tapa Rice Bowl

INGREDIENTS Beef Tapa: 250 grams beef sirloin, sliced thinly 3 tablespoons brewed soy sauce 1 tablespoon liquid seasoning 1 tablespoon mirin ½ teaspoon grated ginger 1 tablespoon chopped garlic 1 teaspoon crushed peppercorns 1 tablespoon brown sugar steamed or fried rice sunny-side up egg toasted garlic PROCEDURE Prepare tapa. Put beef and the rest of the […]

Champorado of Champions

Champorado of Champions

INGREDIENTS 5 cups of water 1/2 cup sugar 1 pack Maya Champorado Mix, 113.5g Toppings: Fried dilis Corned beef flakes Bacon bits PROCEDURE Boil water with sugar and 1 pack Maya Champorado Mix. Stir occasionally for 10 minutes or until rice is cooked. Serve with milk as desired. Add desired toppings.

Chicken Fines Herb

Chicken Fines Herb

INGREDIENTS 4 pieces chicken breasts, cut in half salt, to taste pepper, to taste MAYA All-Purpose Flour for dredging, if desired 1 fluid ounce clarified butter ¼ ounce  minced shallots 1 cup white wine 4 cups  jus lie or demi glace (reduced chicken stock 1/16th) 1 cup heavy cream salt and pepper, to taste ½ cup […]

St. Peter’s Fish with Beurre Blanc

St. Peter’s Fish with Beurre Blanc

INGREDIENTS Beurre Blanc Sauce:  1 pound cold unsalted butter 1 cup dry white wine ½ cup white wine vinegar 1 tablespoon finely chopped shallots calamansi juice, to taste 1 piece St. Peter’s fish fillet, skin removed salt, to taste PROCEDURE Prepare beurre blanc sauce. Cut the butter into ½-inch cubes and chill. Heat the wine, […]

Seiro Mushi

Seiro Mushi

INGREDIENTS 200 grams cabbage, quartered and blanched 200 grams baguio pechay, blanched and sliced 120 grams carrots, sliced thinly into rounds and blanched 80 grams zucchini, sliced thinly into rounds, blanched 4 pieces okra, sliced and blanched 320 grams pork belly or beef sirloin sliced thinly Ponzo Sauce: 150 ml soy sauce 1 teaspoon hondashi […]