One of the pioneers of the breakfast-all-day concept, Kanto Freestyle Breakfast, recently shared their recipes at The Maya Kitchen’s Top Eats Series.
Top Eats features new eating places that are just making their mark in the culinary world with their unique take on food.
Kanto Freestyle Breakfast proved that breakfast is a perfect meal anytime of the day. The seemingly simple and ordinary recipes turned into unique and delicious offerings in the hands of Kanto’s Chef Kris Andino. The dishes include Cajun-Spiced Roasted Chicken Stuffed with Spinach and Kesong Puti in Honey Garlic Sauce; Pancakes topped with Ube Ganache, Chocolate Ganache and Chocolate Cookie Butter; Grilled Butter Suman with Ube and Chocolate Ganace; Deep Fried Chocolate Cookie and Hot Pandesal with Cream Cheese Pimiento, Pesto Butter and Kesong Puti.
Kanto Freestyle has made a name for itself for serving all-day breakfast that is delicious, affordable in rustic Filipino home settings. They have branches in Makati, Pasig, Mandaluyong and Marikina. For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
GRILLED BUTTER SUMAN WITH UBE AND CHOCOLATE GANACHE
Suman sa lihiya
Ube Ganache
500 grams ube bar
2 packs all–purpose cream
Chocolate Ganache
500 grams chocolate bar
2 packs all-purpose cream
Prepare Suman. Deep fry suman with oil and drain.
Prepare Ube Ganache. Melt ube bar in a mixing bowl on top of a double broiler. Stir in cream. Set aside and let cool.
Prepare Chocolate Ganache. Melt chocolate bar in a mixing bowl on top of a double broiler.
Plate and serve.
PANCAKES WITH DIFFERENT TOPPINGS
1 pack MAYA Original Hotcake Mix
1 piece egg
2 tablespoons vegetable oil
¾ cup water
Ube Ganache
500 grams ube bar
2 packs all purpose cream
Chocolate Ganache
500 grams chocolate bar
2 packs all purpose cream
Chocolate Cookie Butter
10 pack chocolate cookie
200 grams unsalted butter
Prepare Pancakes. Prepare pancakes according to box instructions.
Prepare Ube Ganache. Melt ube bar in a mixing bowl on top of a double broiler. Stir in cream. Set aside and cool down.
Prepare Chocolate Ganache. Melt chocolate bar in a mixing bowl on top of a double broiler.
Prepare Oreo Cookie Butter. Blend butter in a food processor then add the chocolate cookies. Stop before the mixture turns into a paste like consistency.
HOT PANDESAL WITH ASSORTED SPREAD
Cream Cheese Pimiento Spread:
500 grams cream cheese
4 pieces red bell pepper
100 grams butter
paprika, a pinch
salt and pepper to taste
Procedure:
1. Grill the bell pepper. Peel and deseed. Chop coarsely.
2. Soften the cream cheese.
3. Blend it together with the grilled bell pepper using a food processor.
4. Mix it well and season it with salt and pepper to taste.
Pesto Butter Spread:
500 grams unsalted butter
300 grams basil leaves
50 grams parmesan cheese
10-15 grams garlic
150-200 grams corn oil
2-5 grams cashew nuts
Procedure:
1. Combine the basil leaves, garlic, corn oil, parmesan cheese, cashew nuts, salt and pepper.
2. Blend them together in a food processor. Set aside.
3. Soften the butter in a mixing bowl, slowly incorporate the pesto and mix it well.
CAJUN-SPICED ROASTED CHICKEN LEG
STUFFED WITH SPINACH IN HONEY GARLIC SAUCE
quarter leg chicken
spinach
kesong puti
Cajun spice
For sauce:
honey
garlic
unsalted butter
Procedure:
1. Debone the quarter leg chicken and season with Cajun spice.
2. Stuff with roasted bell pepper, kesong puti and buttered spinach and then secure the skin using a toothpick.
3. Season it with the dry spice mixture of Cajun spice, salt, pepper and paprika powder. Sear both sides.
4. Finish in the oven at 160-180⁰C for 15 minutes.
DEEP-FRIED CHOCOLATE COOKIE
1 pack MAYA Original Hotcake Mix
1 piece egg
2 tablespoons vegetable oil
¾ cup water
chocolate cookie
chocolate syrup
Procedure:
1. Prepare pancake batter according to package instructions.
2. Dip the chocolate cookie in the batter mixture, make sure the cookie is well coated.
3. Deep fry until golden brown.
