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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