XO46 Heritage Bistro, the brainchild of husband and wife restaurateurs Andrew Masigan and Sandee Siytangco-Masigan was the recent feature of The Maya Kitchen’s Culinary Elite Series 2015.
Their Executive Chef Tanya Dizon prepared Halang-Halang, a Visayan staple of chicken with coconut milk and turmeric; Pateros Express, an XO46 original dish of mixed sautéed seafood in salted egg sauce; Adobo Rice, classic fried rice with crispy adobo flakes and sauce;Sisig Fajitas, classic sisig wrapped in tortilla wrapper with fresh greens and kesong puti; Humba, a Visayan staple dish of stewed pork in soy sauce, vinegar and sugar; and Peanut Butter Turon with Salted Caramel and Ice Cream, banana peanut butter turon with salted caramel and ice cream.
XO46 Heritage Bistro branches are located at Le Grand Condominium, Valero St., Salcedo Village Makati, Century Mall and Capitol Commons.
For more information, log on to www.themayakitchen.com or email contactus@themayakitchen.com.
SISIG FAJITAS
Classic sisig wrapped in tortilla wrapper with fresh greens and kesong puti
½ kg pork sisig mixture (pig’s ears and meat, boiled then fried)
50 grams red, green and yellow bell pepper
2 pieces medium-sized white onions, caramelized
½ bottle sour cream
10 grams onion powder
10 grams garlic powder
50 grams kesong puti
4 pieces tomatoes
lettuce, as needed
6 pieces tortilla wrapper
1. Combine all ingredients except for the tortilla.
2. Wrap mixture in the tortilla wrapper.
Yield: 6 servings
PATEROS EXPRESS
An XO46 original dish of mixed sautéed seafood in salted egg sauce.
200 grams medium-sized shrimps, peeled and deveined leaving the tail
200 grams squid, cleaned and cut into squares and scored
200 grams fried fish fillet
¼ cup olive oil
50 grams garlic, crushed
½ cup white wine
juice of 1 lemon
3 salted eggs, separate yolks from the whites
5 grams Spanish paprika
salt and pepper, to taste
parsley, for garnish
1. Sauté shrimp, squid, fish fillet with a little bit of olive oil, garlic and white wine. Once seafood is cooked, set aside.
2. Get the yolk part of the salted egg and mash it with olive oil, lemon juice, Spanish paprika and salt and pepper. Mix the seafood with the salted egg sauce.
3. Garnish with white part of the salted egg and parsley.
Yield: 5 servings
HUMBA
A Visayan staple dish of stewed pork in soy sauce, vinegar and sugar.
½ kg pork liempo, sliced in big square chunks
¼ cup water
100 m soy sauce
¼ cup dark soy sauce
¼ cup cane vinegar
¼ cup pineapple juice
50 grams garlic
50 grams onions
¼ cup muscovado sugar
100 grams banana blossom
salt and pepper, to taste
blanched pechay, as needed for garnishing
5 pieces fried smashed banana, for garnishing
1. Cook liempo, water, soy sauce, dark soy sauce, vinegar, pineapple juice, garlic, onion, and muscovado sugar for 1 hour until liempo is soft.
2. Add the banana blossom.
3. Allow sauce of humba to thicken. Serve with blanched pechay and smashed fried banana.
HALANG-HALANGA Visayan staple of chicken with coconut milk and turmeric.
50 grams white onions
25 grams garlic, crushed
50 grams fresh luyang dilaw
200 grams bamboo shoots or labong
½ kg chicken thigh fillet
75 grams red/green bell pepper
2 pieces red siling labuyo, chopped
20 grams basil
250 ml coconut milk
salt and pepper, to taste
1. Sauté onion, garlic and luyang dilaw.
2. Add labong, chicken thigh fillet, bell pepper and siling labuyo.
3. Add basil and coconut milk. Simmer for 15 minutes.
4. Add salt and pepper to taste.
Yield: 4 servings
ADOBO RICE
Classic fried rice with crispy adobo flakes and sauce
¼ kg cooked adobo with sauce
1 kg cooked rice
1 piece salted egg
onion leeks, as needed for garnishing
1. Chop or shred cooked adobo.
2. Mix with rice and sauce.
3. Top with salted egg and onion leeks.
PEANUT BUTTER TURON WITH SALTED CARAMEL AND ICE CREAMBanana peanut butter turon with salted caramel and ice cream
1 piece banana, saba
2 tablespoons brown sugar
2 pieces big turon wrapper
1 teaspoon peanut butter
1 teaspoon salted caramel (made from butter, cream, brown sugar and sea salt)
mantecado ice cream, as needed
1. Roll banana in brown sugar. Arrange on the lumpia wrapper together with the peanut butter.
2. Deep fry.
3. Glaze with salted caramel and ice cream.
Yield: 1 serving
