Sunday, December 12, 2021

Delight in the comforting, familiar flavors of a Filipino holiday feast with The Maya Kitchen

 

Now that Christmas is looking better this year, families and friends are once again preparing to get together and finally catch up in person—just like the good old times. Make this special moment even more memorable by preparing dishes that your family and friends have always loved.

 

Whether you’re safely gathering for Noche Buena or Media Noche or a long-awaited reunion, nothing can be as comforting and enjoyable as the familiar flavors of Filipino dishes. That’s why The Maya Kitchen has put together a selection of easy-to-make yet celebration-worthy, and most importantly, Pinoy-approved recipes with Maya products that make holiday preps easier and these dishes more delicious.

 

A Filipino celebration is never complete without everyone’s favorite pasta: Pinoy Style Spaghetti. This one’s a richer, creamier, and sweeter style of spaghetti—thanks to the addition of banana ketchup. It’s also made meatier by adding in not only ground lean beef or pork but also hotdogs.

 

Missing all those Simbang Gabi treats? Satisfy your guest’s bibingka cravings by whipping up some at home. The Maya Kitchen suggests you make Oatmeal Bibingka Waffle, which gives your favorite bibingka a healthier spin by using Maya Think Heart Oatmeal Pancake Mix. It has the same beloved Maya hotcake taste the entire family enjoys, and now made thicker, chewier, and more nutritious with real oats. 

 

Butterscotch Walnut Praline is another sweet treat that you can add to the table, reminding you of those panaderya favorite butterscotch bars. The Maya Kitchen’s version requires Maya Butterscotch Brownie Mix to make the baking process quicker and easier, and walnut praline to give this dessert some flair—and crunch.

 

And finally, complete your Filipino-inspired holiday spread by combining two Maya mixes—Maya Decadence Red Velvet Premium Mix and Maya Oven Toaster Banana Cake Mix—to create the festive Banana & Red Velvet Walnut and Cream Cheese Loaf. This recipe calls for fresh lacatan bananas, which are a must in every Pinoy home’s fruit basket.

 

This holiday is looking to be merrier and brighter than before, make it count by preparing a Filipino holiday feast. These dishes are not only more familiar and easier to prepare—so you’ll have more time to bond and create new memories with your loved ones, but they are also delectable enough for this season of celebrations and reconnections.

 

Like and follow The Maya Kitchen on Facebook @MayaKitchen and Instagram @TheMayaKitchen1. For more recipes, visit www.themayakitchen.com.

 

To learn more about Maya products, visit Maya Hotcakes and More on Facebook @Mayahotcake and Instagram @mayahotcakesandmore.


 

PINOY STYLE SPAGHETTI

 

INGREDIENTS

1 kilo                                       spaghetti noodles

¼ cup                                     cooking oil

2 pieces                                 medium-sized onions, finely chopped

1 tablespoon                         garlic, minced

500 grams                             ground lean beef or pork

6-8 pieces                             regular hotdogs, sliced

Salt and pepper to taste

2 tablespoons                       tomato paste

½ -3/4 cup                             sweet banana ketchup

1 cup                                      beef stock (1 beef cube diluted in 1 cup water)

1 kilo                                       Filipino sweet style tomato sauce

1/3 cup                                   sugar                     

 


INSTRUCTIONS

1.       Boil and cook spaghetti noodles according to package directions.  Place in a serving bowl.  Set aside.

2.       Heat oil in a pan then sauté the onions and garlic until translucent and aromatic.

3.       Add into the pan the ground beef and keep sautéing and cooking until the beef slightly cooked and browned then toss in the hotdog slices.  Cook for another 3-5 minutes

4.       Season with salt and pepper.

5.       Mix in the tomato paste and ketchup and keep stirring the beef mixture until the mixture turns red.  Add in the beef stock and bring mixture to a boil then boil for 2-3 minutes then turn the heat low into a simmering stage and continue cooking for 15 to 20 minutes.

6.       Season again with salt and pepper, if needed.

7.        To serve, place or arranged cooked noodles on a serving plate or dish then pour the sauce over then top with grated cheese.

 

RECIPE NOTES

Yield:  12-15 servings

Prep Time:  10-15 minutes

Cooking Time: 35-45 minutes

 

 

OATMEAL BIBINGKA WAFFLE

INGREDIENTS

4 pieces                                 eggs

1 pack                                     MAYA Think Heart Oatmeal Pancake Mix 200 grams

1/4 cup                                   sugar

1 tablespoon                         rice flour

¼ cup                                     fresh milk

¼ cup                                     coconut cream store bought

¼ cup                                     coconut milk store bought

1/4 cup butter melted

salted egg sliced

cheddar cheese, grated

sliced ham

banana leaves (for plating)

grated coconut (optional)

 



INSTRUCTIONS

1.       Preheat the waffle maker and grease with oil.

2.       In a bowl, beat eggs then add pancake mix, rice flour, sugar, milk, coconut milk, coconut cream, and melted butter. Mix well.

3.       Scoop ¾ cup of bibingka mixture and pour onto the preheated waffle maker, topped with salted egg and ham.

4.       Close waffle maker and wait for 1 to 2 minutes or until the Bibingka is cooked.

5.       Serve with grated cheese and coconut.

 

RECIPE NOTES

Yield: 8-10 pieces

Prep time: 10 minutes

Cook time: 3-5 minutes

 

 

BUTTERSCOTCH WALNUT PRALINE

 

INGREDIENTS

1/2 cup                                   butter or margarine, softened

2 pieces                                whole eggs

2 tablespoons                       fresh milk

1 pack                                     MAYA Butterscotch Brownie Mix 500g

 

Walnut Praline Topping:

1/3 cup                                   brown sugar

½ cup                                     evaporated milk

1/3 cup                                   butter

1 cup                                      roasted walnuts, chopped

1 teaspoon                            vanilla extract

 



INSTRUCTIONS

1.       Preheat oven to 350°F/177°C. Grease and line one 8-inch round pan. Set aside.

2.       In a bowl, beat butter until smooth and creamy then add in the eggs, milk and butterscotch brownie mix and keep mixing until the mixture is well blended and smooth.

3.       Pour mixture into prepared baking pan and spread mixture evenly then bake for 35 minutes. Do not over bake.

4.       To prepare walnut praline, heat the pan over medium-heat and bring the brown sugar to melt. Add in the milk as soon as the brown sugar caramelizes. Keep stirring the mixture until it boils then add the butter and nuts. Continue cooking until mixture becomes creamy but not too thick then remove from heat. Set aside.

5.       Once baked, remove the butterscotch from the oven then set aside for 10 minutes without removing it from the pan.

6.       Pour walnut praline over the baked butterscotch, make sure to cover the top well with mixture then baked again inside the oven for another 5-10 minutes until mixture on top becomes lightly dry. Remove butterscotch from the oven and let it cool. Cut into as desired.

 

 

 

BANANA & RED VELVET WALNUT AND CREAM CHEESE LOAF

 

INGREDIENTS

Banana Cake Mixture:

1 piece                                   whole egg

3 tablespoons                       vegetable oil

¼ cup                                     fresh milk

2 pieces                                 Fresh banana ‘lacatan’, mashed (150grams)

2 tablespoons                       walnuts, chopped

 

Red Velvet Cake Mixture:

1/3 cup                                   butter, softened

3 pieces                                 whole eggs, beaten

½ cup                                     fresh milk

1 package                              MAYA Decadence Red Velvet Cake Mix 500g

1 package                              cream cheese 225g, chopped or cut into cubes

 

Toppings:

50 grams                                cream cheese, chopped

2 tablespoons                       brown sugar

2 tablespoons                       walnuts, chopped


 

INSTRUCTIONS

1.       Preheat oven to 350°F/177°C.  Grease and line a 9 x 5x 3-inches loaf pan.  Make sure to line all sides of the pan with grease proof paper higher of 2 inches from the rim of the pan.  Set aside.

2.       In a bowl, prepare banana cake mixture by simply combining all ingredients together until well blended.  Set aside.

3.       Prepare red velvet mixture by creaming the butter in a bowl until becomes fluffy.  Add in the beaten eggs, milk and cake mix and give a good mix until mixture is well blended. Add in the chopped cream cheese into the cake mixture and give a nice mix until all cream cheese is well covered with red velvet cake mixture. Set aside.

4.       Prepare topping simply by lightly tossing in together the cream cheese, brown sugar and walnuts in a small bowl.  Set aside.

5.       Get the prepared loaf pan and pour 1/3 portion of the banana cake mixture then dollop on top with 1/3 portion of red velvet cake mixture. Continue doing this until all the cake mixtures has been used. 

6.       Drizzle top with the prepared topping.

7.        Bake in the oven for at least 45 minutes to an hour. You know the cake is baked when you touch it and it springs back or when a toothpick inserted at the center of the cake comes out clean.

 

RECIPE NOTES

Yield: 8 to 10 servings (or 1 whole 9 x 5 x3-inch loaf pan)

Prep Time: 10-15 minutes

Baking Time: 45 minutes to 1 hour

 


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