Quantcast
Latest Stories

A Chinese feast you can make at home



VEGETARIAN Peking Duck

The Maya Kitchen recently featured the best of Chinese cuisine, with guest chefs from Manila Hotel’s Mabuhay Palace.

Executive Chinese chef Sun Bing and Chinese operations manager-executive Chinese sous chef Josephine Yu Tanganco-Candelaria showed guests how to prepare Vegetarian “Peking Duck,” Shrimp Glazed with Almonds, Water Chestnuts and Anchovy Fried Rice, Soy-Glazed Chicken Stir Fry, West Lake-Style Minced Lapu-Lapu Soup and Pan-Fried Chinese Pancake.

The duo also had tips to share. How do you make something fried, extra crispy? Double fry it. Why do some recipes call for both light soy sauce and dark soy sauce? The dark soy sauce gives the color, while the light variant gives taste. You can use cream dory in place of lapu-lapu. A pinch of baking soda helps tenderize chicken faster.

Toast almonds in the oven toaster or frying pan with no oil. This gives extra crunch and brings out the taste of the almonds. Lastly, if you apply for a job as a Chinese cook and you put the eggs last when you cook fried rice, then you can kiss the job goodbye. The egg comes first, so as to give the rice a hint of yellow color.

The Mabuhay Palace is one of Manila Hotel’s premier restaurants. It is open every day for lunch, 11 a.m.-3 p.m., and dinner, 6-10 p.m. Call 5270011 for reservations.

For more information on other course offerings, visit www.themayakitchen.com; e-mail contactus@themayakitchen.com; or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8/F, Liberty Bldg., 835 A. Arnaiz Ave. (Pasay Road), Makati City, tel. 8921185, 8925011 local 108, 0947-8352290.

Vegetarian Peking Duck

Ingredients

  • 100 g Hoisin sauce
  • 30 g bean sauce
  • 100 g sugar
  • 12 pcs momo wrapper
  • 10 g taro, shredded
  • 15 g carrot, shredded
  • 10 g black mushroom, shredded
  • 10 g bamboo shoots, shredded
  • 0.5 g dried sea moss
  • 10 g golden mushrooms
  • 180 g water
  • Sugar to taste
  • Salt to taste
  • Chicken powder to taste
  • 30 ml cooking oil
  • Potato starch, soaked in water
  • 100 g Maya All-Purpose Flour
  • 12 pcs fresh cucumber, batonnet cut
  • ½ pc bean curd skin

Procedure:

1. Mix the ingredients for the sauce and simmer until the sugar has dissolved. Meanwhile, steam the momo wrapper.

2. Fry the shredded taro and drain excess oil.

3. Boil the shredded carrots, black mushroom, bamboo shoots, dried sea moss, golden mushroom and then drain excess water.

4. Pour the water into the wok. Add fried shredded taro and all boiled ingredients. Season with sugar, salt and chicken powder. Add potato starch until the desired consistency has been reached.

5. Place the bean curd skin on a clean mat. Spread the flour-and-water mixture on the bean curd skin. Place one nori wrapper in the center, followed by the cooked ingredients. Place another nori wrapper on top and spread another layer of the flour-and-water mixture. Finally, fold the bean curd skin to close the “parcel” and spread a final layer of the flour-and-water mixture outside the bean curd skin.

6. Deep fry.

7. Cut fried bean curd skin into 12 pieces.

8. Place them on momo wrappers. Add sauce and fresh cucumber on each of them and fold.

West Lake-Style Minced Lapu-Lapu Soup

Ingredients

  • 5 g lapu-lapu, minced
  • 3 g straw mushrooms, minced
  • 200 g soup stock
  • Salt, to taste
  • Sugar, to taste
  • Chicken powder, to taste
  • 2 g wansoy, chopped
  • 1 g rice wine
  • 1 g sesame oil
  • Potato starch, soaked in water

Procedure:

1. Boil minced lapu-lapu and straw mushroom, then drain.

2. Heat a large wok and pour soup stock in the wok. Add cooked fish and straw mushrooms. Season with salt, sugar, chicken powder, rice wine and sesame oil. Once seasoned, add the wansoy.

3. Add potato starch until the desired consistency has been reached.

Soy-Glazed Chicken Stir-Fry

Ingredients

  • 3 tbsp cooking oil
  • 6 pcs chicken thighs, on the bone, skin removed
  • 2 cloves garlic, peeled and finely sliced
  • 1 pc (2 cm) fresh ginger, peeled and finely sliced
  • 3 pcs spring onions (two stalks finely sliced into rounds and one stalk sliced into long diagonal pieces)
  • 6 tbsp water
  • 1 tbsp honey
  • 5 tbsp light soy sauce
  • ½ pc fresh red chili, finely sliced

Procedure:

1. Heat two tablespoons of oil in a large wok over high heat. When hot, cook the chicken thighs. This will approximately take four to five minutes. Once browned on all sides, remove and set aside.

2. Reduce the heat to medium and add the remaining oil. Once warmed through, add the garlic, ginger and the two finely sliced spring onions. Fry for two to three minutes until the ingredients are cooked through. Put the chicken back into the wok and toss to incorporate with the rest of the ingredients.

3. Pour in the water, honey and soy sauce. Increase the heat and bring to a boil. Once boiling, put a lid on the wok and cook for five minutes.

4. Remove the lid and turn the chicken thighs. They should be evenly caramelized in the reduced liquid. Cook for another three minutes or until the liquid has reduced to a sticky glaze and the thighs have cooked through. Remove the chicken from the wok and allow it to rest for three minutes.

5. Place the chicken thighs on a serving plate and garnish with the remaining spring onions and red chili.


Follow Us


Follow us on Facebook Follow on Twitter Follow on Twitter


Recent Stories:

Complete stories on our Digital Edition newsstand for tablets, netbooks and mobile phones; 14-issue free trial. About to step out? Get breaking alerts on your mobile.phone. Text ON INQ BREAKING to 4467, for Globe, Smart and Sun subscribers in the Philippines.

Tags: Chinese cuisine , Food , Lifestyle , The Maya Kitchen



Copyright © 2014, .
To subscribe to the Philippine Daily Inquirer newspaper in the Philippines, call +63 2 896-6000 for Metro Manila and Metro Cebu or email your subscription request here.
Factual errors? Contact the Philippine Daily Inquirer's day desk. Believe this article violates journalistic ethics? Contact the Inquirer's Reader's Advocate. Or write The Readers' Advocate:
c/o Philippine Daily Inquirer Chino Roces Avenue corner Yague and Mascardo Streets, Makati City, Metro Manila, Philippines Or fax nos. +63 2 8974793 to 94
Advertisement
  1. Are your favorite malls open this Holy Week break?
  2. Levine designs womenswear with help from fiancee
  3. ‘Labahita a la bacalao’
  4. This is not just a farm
  5. Gabriel Garcia Marquez, Nobel laureate, dies at 87
  6. Clams and garlic, softshell crab risotto–not your usual seafood fare for Holy Week
  7. Why is the lifestyle set now afraid to wear jewelry–before Kim Henares?
  8. How Vitamin B can be a remedy for ‘manhid’ and neuropathy
  9. Ford Mustang turns 50 atop Empire State Building
  10. Sarah Geronimo and Matteo Giudicelli sing ‘All of Me’–and we all swoon
  1. Dominique–Gretchen and Tonyboy Cojuangco’s daughter–now an endorser
  2. Why is the lifestyle set now afraid to wear jewelry–before Kim Henares?
  3. Are your favorite malls open this Holy Week break?
  4. Sarah Geronimo and Matteo Giudicelli sing ‘All of Me’–and we all swoon
  5. How Vitamin B can be a remedy for ‘manhid’ and neuropathy
  6. Marcos grandson to wed beautiful Rocha scion
  7. Ever heard of HydroBob?
  8. 90 percent of Filipino households don’t practice proper toilet hygiene, sanitation
  9. Are your favorite malls open this Holy Week?
  10. Boots Anson-Roa to wed in Eddie Baddeo
  1. Mary Jean Lastimosa is new Miss Universe Philippines
  2. Did Angara ruin Pia Wurtzbach’s chances at Bb. Pilipinas?
  3. Dominique–Gretchen and Tonyboy Cojuangco’s daughter–now an endorser
  4. Manila in shock over model Helena Belmonte’s death
  5. Vinegar test helpful vs cervical cancer
  6. From Jeannie to mom of suicide victim
  7. San Vicente beaches hidden but not for long
  8. Borgy and Georgina are back; others are off–again
  9. Sen. Angara: I thought Pia Wurtzbach gave a good answer
  10. Why is the lifestyle set now afraid to wear jewelry–before Kim Henares?

News

  • Mixed feelings for Gabriel Garcia Marquez in hometown
  • Korea ferry captain arrested, divers spot bodies
  • Enrile chief aide back in PH ‘to face charges’–report
  • Pakistan library named ‘bin Laden,’ as memory fades
  • US teacher fired over comment on black president
  • Sports

  • Duke’s Rodney Hood joining Jabari Parker in NBA draft
  • Phelps entered in 3 events at comeback meet
  • Boston prepares for huge wave of marathon visitors
  • Motivated LeBron James preps for postseason
  • Nadal ousted by Ferrer in Monte Carlo quarters
  • Lifestyle

  • Levine designs womenswear with help from fiancee
  • Gabriel Garcia Marquez, Nobel laureate, dies at 87
  • Ford Mustang turns 50 atop Empire State Building
  • Pro visual artists, lensmen to judge Pagcor’s photo contest
  • ‘Labahita a la bacalao’
  • Entertainment

  • Myx TV premieres Asian American ‘docu-series’
  • A nutty finale for ‘Scandal,’ TV’s craziest show
  • EXO postpones release of mini album ‘Overdose’
  • ‘X-men’ filmmaker slams ‘fabricated’ sex attack claims
  • Singer Chris Brown’s bodyguard on trial in DC
  • Business

  • US commerce secretary spells out economic facet of ‘pivot to Asia’
  • Italy sells luxury state cars on eBay
  • Asian shares mostly up in quiet trade
  • Dollar up in Asia on US jobs data, Ukraine deal
  • Barbie doll has a problem
  • Technology

  • Nasa’s moon-orbiting robot crashes down
  • Netizens pay respects to Gabriel Garcia Marquez
  • Nokia recalls 30,000 chargers for Lumia 2520 tablet
  • Facebook rolls out ‘nearby friends’ feature
  • Netizens seethe over Aquino’s ‘sacrifice’ message
  • Opinion

  • Editorial cartoon, April 17, 2014
  • A humbler Church
  • Deepest darkness
  • ‘Agnihotra’ for Earth’s health
  • It’s the Holy Week, time to think of others
  • Global Nation

  • OFW from UAE tests negative for MERS-Cov–health chief
  • Multicultural flock marks Good Friday in San Francisco
  • Las Vegas ‘Pinoy Pride’ fest hails Filipino heritage
  • Marking Jesus’ journey on Good Friday
  • Filipina accomplice arrested for fake bills in Malaysia
    Marketplace