It was a morning of great Chinese cuisine as The Maya Kitchen featured Executive Chinese Chef Sun Bing and Chinese Operations Manager/Executive Chinese Sous Chef Josephine Yu Tanganco-Candelaria of Manila Hotel’s Mabuhay Palace recently.
The culinary duo showed guests how to prepare Vegetarian ‘Peking Duck,’ Shrimp Glaced with Almonds, Water Chestnuts and Anchovy Fried Rice, Soy-Glazed Chicken Stir Fry, West Lake Style Minced Lapu-Lapu Soup and Panfried Chinese Pancake.
PAN-FRIED CHINESE PANCAKE
Ingredients:
100 grams MAYA All Purpose Flour
50 grams Water
1 piece Egg
200 grams Red bean paste, prepared
5 pieces Cherry
Cooking oil
60 grams Crushed Peanuts
20 grams Sugar
Procedure:
Mix all-purpose flour, water and egg in a bowl.
Pre-heat the wok and put a small amount of oil. Pour the mixture of the all-purpose flour, water and egg into the wok. Tilt the pan in a circular motion so that the batter coats the surface evenly. Let it set and then flip it to cook the other side.
Spread the red bean paste on the cooked pancake, and then fold it into a square shape.
Pan-fry the filled pancake.
Mix crushed peanuts and sugar.
Cut the pancake into 12 pieces. Top the mixed crushed peanuts and sugar on the pancake. Garnish with cherries.
WEST LAKE STYLE MINCED LAPU-LAPU SOUP
Ingredients:
5 grams Lapu-lapu, minced
3 grams Straw mushrooms, minced
200 grams Soup stock
To taste Salt
To taste Sugar
To taste Chicken Powder
2 grams Wansoy, chopped
1 gram Rice wine
1 gram Sesame oil
Potato starch, soaked in water
Procedure:
Boil minced Lapu-Lapu and straw mushroom, then drain.
Heat a large wok and pour soup stock in the wok. Add cooked fish and straw mushrooms. Season with salt, sugar, chicken powder, rice wine and sesame oil.
Once seasoned, add the wansoy.
Add potato starch until the desired consistency has been reached.
VEGETARIAN PEKING DUCK
Ingredients:
100 grams Hoisin sauce
30 grams Bean sauce
100 grams Sugar
Ingredients:
12 pieces Momo wrapper
10 grams Taro, shredded
15 grams Carrot, shredded
10 grams Black mushroom, shredded
10 grams Bamboo shoots, shredded
0.5 grams Dried sea moss
10 grams Golden mushrooms
180 grams Water
Sugar, to taste
Salt, to taste
Chicken powder, to taste
30 ml Cooking oil
Potato starch, soaked in water
100 grams MAYA All-Purpose Flour
12 pieces Fresh cucumber, batonnet cut
½ piece Bean curd skin
Procedure:
Mix the ingredients for the sauce and simmer until the sugar has dissolved. Meanwhile steam the Momo Wrapper.
Fry the shredded taro and drain excess oil.
Boil the shredded carrots, black mushroom, bamboo shoots, dried sea moss, golden mushroom and then drain excess water.
Pour the water in the wok. Add fried shredded taro and all boiled ingredients. Season with sugar, salt and chicken powder. Add potato starch until the desired consistency has been reached.
Place the bean curd skin on a clean mat. Spread the flour and water mixture on the bean curd skin. Place one nori wrapper in the center, followed by the cooked ingredients. Place another nori wrapper on top and spread another layer of the flour and water mixture. Finally, fold the bean curd skin to close the “parcel” and spread a final layer of the flour and water mixture outside the bean curd skin.
Deep fry.
Cut fried bean curd skin into 12 pieces.
Place them on Momo Wrappers. Add sauce and fresh cucumber on each of them and fold.
SHRIMP GLAZED WITH ALMONDS
Ingredients:
150 grams Shrimps, shelled and deveined
To taste Salt
To taste Sugar
Chicken powder
2 grams Rice wine
1 piece Egg
Potato Starch
90 grams Mayonnaise
3 grams Lemon Juice
7 grams Condensed milk
10 grams Toasted almond flakes
Black sesame seeds
Procedure:
Clean the deveined and shelled shrimps thoroughly.
Season the shrimp with salt, sugar, chicken powder and rice wine. Add the egg and then coat the shrimps with potato starch.
Fry the shrimps until crispy.
Mix mayonnaise, lemon juice and condensed milk together to make the sauce. Mix the crispy fried shrimps with the sauce until fully coated.
Top the dish with toasted almond flakes.
WATER CHESTNUT AND ANCHOVY FRIED RICE
Ingredients:
cooking oil
3 pieces egg
Dash salt and ground white pepper
300 grams long grain rice, cooked and chilled
75 grams frozen peas
7 pieces water chestnuts, sliced
1 tin can anchovy fillets in oil, drained and roughly chopped into very small pieces
1 ½ tablespoons light soy sauce
2 pieces
2 pieces spring onions, trimmed and sliced sausages cubed
salt & pepper to taste
Procedure:
Put the wok on medium heat and add a dash of oil. Add the Chinese sausage and fry quickly on both sides until thoroughly cooked. Remove and set aside.
Beat the eggs in a medium bowl and season with salt and pepper. Add one tablespoon of oil to the hot wok and pour in the beaten eggs. Scramble the eggs, scraping the bits that are sticking to the wok.
Once the egg is cooked, add the rice. Scrape the bottom of the wok and toss the rice until the rice is heated through. When the rice is hot, add the remaining ingredients, include the sausage.
Continue to cook over a medium heat, constantly tossing and mixing. Once the anchovies begin to melt into the hot rice, taste and season with salt and pepper. Continue to stir fry for 3-4 minutes, taste again and adjust the seasoning, add more soy sauce if necessary.
The culinary duo shared the following recipes you can try in your own kitchen. For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
