Japanese Master Chef Seiji Kamura chopped and sliced, simmered and boiled as he shared tips and secrets on how to cook various ramen at The Maya Kitchen recently.
Miso Ramen, Shoyu Ramen, Hiyashi Chuka and Yakisoba were all presented with that special touch that only a Japanese cuisine expert can lend. Try your hands in preparing these flavorful dishes in your own kitchen. For more information, log on to www.themayakitchen.com or e-mail firstname.lastname@example.org.
Ramen Soup Base
1.5 kilo pork bone (leg part) cut up
1.5 kilo rib bones cut up
½ kilo chicken bones, cleaned
150 grams ginger, sliced
2 pieces onion
3 pieces onion leeks
1 piece carrot
50 grams kombu, simmered
Boil all bones and throw away the water. Replace with 5000 ml water. Add the rest of ingredients. Cook at a rolling boil and remove scum. Adjust fire to simmer and continue cooking for about 1 hour.
Snacking. If there’s one thing we love doing whatever it is we’re into, whether we’re having a family game night doing board games, watching movies or even playing sports, snacking will always be an inevitable part of the “program.”
My post on Instagram last week –> follow me! @jenaspacio
Imagine our tummies’ delight when we got home from our weekend getaway last week with a boxful of Chachos Tortilla Corn Chips! Bags upon bags of corn chips that we shared with friends and loved ones. Continue reading
It’s the Valentine indulgence that only Chef Jessie Sincioco can create. Have a memorable sit down dinner of Organic Garden Salad in Passion Fruit Vinaigrette Dressing, Baked Cape Cod Jumbo Scallops in Miso Sauce, Cream of Roast Red Capsicum Soup with Cheese Crostini, Pan Fried Sea Bass with Goose Liver in White Tomato Jus and Raspberry-Honey Sauce, Strawberry Sorbet enhanced with Champagne, Grilled U.S. Black Angus Tenderloin Steak in Truffle Sauce and Grilled Tiger Prawns in Garlic Hollandaise served with a Timbale of Wild Rice Vegetable Risotto and Sautéed French Beans. Dessert is a Trio of Supremo Chocolate Mousse, Pistachio Heart Pavlova and Cherry-Cheese Clafouti with coffee or tea and Petit Fours.
The couple that cooks together, stays together. Find love in the kitchen as The Maya Kitchen features a couples’ cooking class on February 1 and 8, Saturday, 1-5pm. Only limited slots are available.
Australian Wine Buffet
Nightly on January 6-31 | P825 nett
Five of the most excellent wines from the vineyards of Australia are available in Marriott Cafe,together with featured cheeses that create a perfect partnership on your palate. Plus, a special Vittoria Australian Coffee flavor is added from our selections of gelato for this month only!
This is a very late and a repost from my Instagram account -> @jenaspacio (follow me!). Starbucks has been our default nightcap place for as long as we can remember. It is the one place our family would hang out, armed with our own respective books. The hubby got to claim his Starbucks 2014 planner. He had me choose which color to choose, I think the mustard color was nice. But black is always classy and a safe choice. I don’t like getting something you lug around with all year round getting stained here and there.
Cupcakes are everywhere as The Maya Kitchen holds a Cupcake Baking and Decorating class 1 to 5pm on January 18, Saturday. Learn recipes for Basic Vanilla Cupcake, Green Tea Cupcake and Sugar-Free Chocolate Cupcake.
For Certificate Courses with hands-on, the list includes Basic Culinary, 9am-3pm January 21-24, Tuesday to Friday. Learn cooking fundamentals and international standard techniques of meal preparation from soup, salad, pasta, main courses, sandwiches and desserts for home and institutional scale kitchens. The class includes workshop.
4 pieces eggs
1/4 cup melted butter
2 cups fresh milk
1 package MAYA Original “Fluffy and Tasty” Hotcake Mix 200 grams
½ kilo ground pork
1/3 cup pickle relish
6 slices ham, finely chopped
¼ cup raisins
¼ cup tomato sauce
3 pieces eggs
½ cup grated cheese
2 tablespoons chopped green bell pepper
¼ cup finely chopped carrots
salt and pepper to taste