It’s Fiesta Time With Maya

Give the usual fiesta fare a twist with unique serving styles and pairings from The Maya Kitchen. Lechon Manok is wrapped in crepe and offered like pritson. Colorful and sweet Halo-halo ingredients come together with cubed bibingka for a distinct pudding while the old standby leche flan is turned into a delightful cake custard complete with pineapple slices.

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

Lechon Manok “Pritson Style”

1 whole chicken, approximately 1 kilo

Brine Solution:
1:1 (1 tablespoon salt + 1 tablespoon water) for every kilo of meat
rosemary leaves

Crepe:
3 pieces eggs, slightly beaten
1 200g pack Maya “ThinkHeart” Whole Wheat Pancake Mix
11/2 cups milk
3 tablespoons olive oil
melted butter for greasing
ripe mangoes, sliced into strips
ripe tomatoes, coarsely chopped
coriander leaves
lettuce

Honey Mustard Sauce:
1 cup mayonnaise
2 tablespoons yellow mustard
2-3 tablespoons honey
salt and pepper to taste            

Marinate chicken in brine solution, following ratio of brine per weight, drain. Preheat oven to 400°F / 205°C. Sprinkle Rosemary on chicken then roast in hot oven until golden brown. Cool and flake.
Prepare crepe by combining all ingredients together in a bowl (milk may be adjusted to thin the batter). Pour about 1/4 cup of batter mixture into the griddle pan – allow batter to spread into crepe thickness. Repeat procedures with the remaining batter. Put enough shredded chicken into crepe. Add a slice of ripe mangoes, tomatoes and coriander leaves. Roll – then slice into serving pieces. Do the same with the remaining crepes and filling. Serve with honey mustard sauce simply prepared by combining all the ingredients.

Halo-Halo Pudding

1 150g pack Maya Oven Toaster Bibingka Mix, prepared according to package direction
1/4 cup sugar
1/4 cup water
4 pieces eggs, slightly beaten
1/2 cup condensed milk
1/2 cup evaporated milk

Toppings:
2 tablespoons sweetened mongo
2 tablespoons sweetened kaong
2 tablespoons sweetened macapuno
2 tablespoons sweetened langka
2 tablespoons cooked sago

Cut prepared / baked bibingka into 1/4-inch cubes. Set aside.
In a saucepan, combined sugar and water and cook until it caramelized or achieved a golden brown color. Divide caramelized sugar into twelve 3-inch stainless puto molds. Set aside. In another bowl, combine bibingka cubes, beaten eggs, condensed milk, evaporated milk and half of toppings. Divide this mixture into 12 puto molds and steamed for 15 minutes. To serve: Unmold into serving platter. Top with the remaining sweetened preserves.

Yield: 12 pieces

Buttercake Pineapple Flan

1 cup sugar, caramelized

Custard:
10 pieces eggyolks
2 pieces whole eggs
1 cup pineapple juice
1/2 cup sugar
1 teaspoon vanilla

Cake Base:
1 200g pack Oven Toaster Butter Cake Mix
1/4 cup butter
2 pieces eggs
1/4 cup water

Pour caramelized sugar into 2 – 6X2 inch lyanera pan. Tilt pan until bottom is well coated with the caramel. Combine all the ingredients for custard until well blended, then pour onto caramel lined pan. Prepare cake as per package direction then pour batter mixture slowly on top of custard. Bake in Baine marie then bake for 30-35 minutes at 375°F/ 191°C, slightly cool then invert upside down.

Yield: 4-6 serving / lyanera

Century Corned Tuna Sexy Summer

Recipes by KC and Piolo

Century Corned Tuna & Pear Quesadillas Ala Kristina Cassandra

6 pieces small flour tortilla (about 7-inch diameter)
1 cup shredded cheddar or quick melt cheese
2 tablespoons chopped red bell pepper
1-180 grams Century Corned Tuna
freshly ground pepper
1 medium pear – cored and sliced thinly

Salsa:
1/2 cup chopped pears
1/4 cup deseeded and chopped tomatoes
2 tablespoons chopped onion
1 tablespoon chopped red bell pepper
1 tablespoon lime juice
Salt and pepper

Arrange 3 pieces tortilla on a clean tray or surface. Top each with cheese, bell pepper and Century Corned Tuna, spreading it evenly.

Sprinkle with ground pepper then add a layer of sliced pear. Top with remaining flour tortilla, pressing it well.

Grill quesadillas on a hot, flat-bottomed pan until brown and crisp on both sides. Slice into wedges before serving.

To make the salsa
Mix together pears, tomatoes, onion and bell pepper.
Add lime juice then season with salt and pepper according to taste. Serve salsa with quesadillas.

Makes 6 servings.

Century Chili Corned Tuna & Miso Pasta

250 grams linguine or fettuccine
1/4 cup olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1 tablespoon miso paste
1 tablespoon soy sauce
1/4 teaspoon paprika
1/2 cup fresh asparagus tips
1-180 grams Century Chili Corned Tuna
1/2 cup dry white wine
1 cup fresh spinach
1/4 cup sliced scallions
salt and pepper to taste
1/4 cup sliced toasted almonds
Cook pasta as directed in the package.
Heat olive oil in a large skillet.
Sauté onion and garlic.
Add miso, soy sauce, paprika, asparagus and Century Corned Tuna.
Pour in white wine and simmer for about 2 minutes.
Add spinach and season to taste with salt and pepper.
Add cooked pasta and toss well. Transfer to a platter then top with toasted almonds.

Makes 4 to 5 servings.

Century Corned Tuna Canapes

4 slices of bread
1/3 cup sliced tomatoes
1-180 grams Century Chili Corned Tuna
2 tablespoons grated cheese
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell pepper
blanched asparagus tips for garnish (optional)
Remove edges of bread and cut into 4 small squares. Set aside.
Place a slice of tomato on the cut bread, top with Century Chili Corned Tuna, grated cheese, green and red bell pepper. Top with asparagus tips as desired.
Makes 16 canapes.

Piolo’s Century Corned Tuna and Fusilli Aglio Olio

250 grams fusilli/spiral pasta
1/3 cup olive oil
1/4 cup sliced garlic
1-180 grams Century Corned Tuna
1/4 cup sliced arugula leaves
2 tablespoons grated parmesan cheese
Cook pasta according to package directions. Set aside.
Heat olive oil over low heat and cook garlic for 5 minutes.
Add Century Corned Tuna and cook for another 2 minutes. Stir in cooked pasta and cook until well heated through. Remove from heat.
Mix in arugula leaves. Transfer to a plate and top with parmesan cheese.

Makes 3 servings.