My daughter Lauren was dying to cook paella for our Christmas Eve dinner over 2 years ago. I bought all the ingredients in the morning but I wanted to cook it already while the seafood was still fresh. My recipe for paella is one where I can pre-cook everything and place it on the pyrex dish for baking at a later time. It made sense to prepare it now then bake it...

Maya Kitchen once allowed me to share select recipes to cook for Father’s day. This recipe reminds me of my Pastel dishes that I often prepare for the holidays. Preparing the pastry in small portions are lot easier to handle than one whole pie plate. Be careful that your bacon and ham are not too salty and wreck havoc to your recipe. Happy...

My husband’s favorite pasta dish has got to be lasagna. Whenever we have guests, he makes this special request and I tell him that it gets to be boring. Well, I think lasagna is an all-time favorite for most pinoys.Lasagna involves three steps: The tomato meat sauce, boiling the pasta and the preparation of the bechamel sauce. Let’s make the Bechamel...

Favorite Indian cuisine expert Kanchan Sandhwan shared Mediterranean Kebab recipes which is quite a delight considering there are few courses offered on this. 1) Wash keemo (ground meat) and strain water well. You can use ground chicken breast, lean pork or beef sirloin. 2) Add 1 teaspoon minced garlic, two tablespoon minced...

Every month, Maya Kitchen, where I learned to ice cakes when the kids were still little often invites me to their cooking demo. I was not able to make it last Saturday because I had to attend a health conference. That saturday, Indian cuisine expert Kanchan Sandhwani visited The Maya Kitchen to hold a Mediterranean Kebab class. Sandhwani demonstrated Murgh...

Morcon involves a lot of labor of love that it is usually prepared for family gatherings, special occasions like noche buena, New Year festivities or even Christening. Filipino Morcon is actually “stuffed beef roulade with filling of food mixtures such as cheese, sausage, ham, and other food mixtures to achieve a delicious meal.” Looks complicated,...

What I love about attending the Singapore Food Festival (July 16 till July 24, 2010) are the cooking demonstrations by the chefs. Not just your ordinary chefs, mind you. Mandarin Oriental Singapore hosted a cooking demo with celebrity chef Eric Teo. He is so funny as he interjects wit and humor every now and then to the demonstration. We were so honored with his...

Nothing beats eating tapa for breakfast. With garlic rice and fried egg, it’s a breakfast fit for anyone expecting a busy day. My beef tapa recipe is a mixture of pepper and sweetness the way I like my lean and tasty beef tapa to be. Remember to marinate overnight (two days for better absorption) so that the seasonings seep well into the beef slices. 1 kilo...

Recipes today will be different. I attended an event organized by Argentina Corned Beef, the “Canned Cuisine Chef’s Series” which aims to inspire kitchen creativity by bringing culinary experts and have them share their own corned beef recipe creations to consumers. Like most of you, I only prepare corned beef as “ginisang corned beef” or with...

I already posted a Beef Mechado recipe but that version used vinegar. The one featured here will use calamansi. It was supposed to have no tomato too. There are other versions of mechado that doesn’t use tomato but I prefer my mechado to have tomato. I just like my beef to have that tomato goodness in it. However, you can choose to remove the tomato. So here...