Celebrate the merry month of May filled with fiestas, Santacruzan, family reunions, and Mother’s Day with these recipes from The Maya Kitchen.
For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.
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NOODLES FILLED SIOPAO
Dough:
1 ½ teaspoons yeast
1 ½ teaspoons sugar
1 cup lukewarm water
2 cups MAYA All-Purpose Flour
2 cups MAYA Cake Flour
2 ¼ teaspoons baking powder
½ cup sugar
4 ½ teaspoons oil
½ teaspoon salt
prepared cooked noodles of your choice
Dissolve yeast and sugar in half cup water. Sift together the flour and baking powder. Set aside. In a bowl, put the remaining water, sugar, oil, salt and half of the flour. Add in the yeast mixture. Add enough flour to form soft dough. Knead on a floured surface until smooth and elastic. Place in a greased bowl and let rise until double in bulk.
Punch down dough and divide into 16 pieces. Roll into balls and let rest for 5-10 minutes. Roll out each ball, making the sides thinner than the center. Put some prepared filling at the center. Gather the sides toward the center and flute to seal. Place a square piece of paper at the bottom of the dough. Do the same for all the dough and filling.
Set aside the shaped dough and let rise until double in size. Boil the water in the steamer. Steam siopao for 20-25minutes or until done.
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JARDINERA
4 tablespoons margarine or butter
4 segments garlic, minced
1 piece large onion, diced
½ teaspoon pepper
1 kilo pork, boiled and cubed
¼ kilo chicken liver, cooked and cubed
4 pieces hotdog, cubed
1 piece chorizo de bilbao , cubed
1 cup tomato sauce
1 cup grated cheese
½ cup raisins
2 cups drained pineapple tidbits
1 cup diced sweet pickles
2 cups broth
1 cup breadcrumbs
1 cup MAYA All-Purpose Flour
1 piece hard-boiled egg, sliced
1 piece medium red bell pepper, cut into strips
Line six leche flan molders with banana leaves or foil. Set aside. Heat butter in a saucepan then sauté garlic and onions. Add pepper, pork, chicken liver, hotdogs, chorizo, tomato sauce, cheese, raisins, pineapple, pickles and broth. Bring to a boil and lower heat and simmer for 20 minutes. Add breadcrumbs and flour to thicken. Remove from fire.
In prepared molders arrange decoratively at the bottom of the pan the sliced egg and bell pepper. Divide the cooked mixture into s prepared pans/molders. Cover with aluminum or banana leaves then bake in a preheated 375ºF/191°C or steam for 30 to 40 minutes. Cool then invert on a serving platter.
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ROAST GUAVA CHICKEN
1.5 – 2 kilos whole chicken
2 pieces chicken bouillon cubes, crushed
½ cup pink guava puree, seeded
Filling:
3 tablespoons oil
1 tablespoon garlic, minced
1 piece large onion, chopped
1 piece guava apple, washed and diced
¼ cup broth
½ cup raisins
¾ cup croutons
salt and pepper to taste
Gravy:
¼ cup butter
¼ cup MAYA All-Purpose Flour
2 cups chicken stock
3 tablespoons liquid seasoning
drippings (optional)
salt and pepper to taste
Preheat oven to 400ºF/205°C. Season and rub the chicken with bouillon and guava pureé. Set aside.
Prepare Filling: Heat oil in a pan then sauté garlic and onion until translucent. Add in guavas and stir for a minute. Mix in broth, raisins and croutons and cook for a few more minutes. Season with salt and pepper. Cool.
Stuff the chicken cavity with guava filling and roast for 30-45 minutes or until chicken is tender and brown.
Prepare Gravy: Melt butter in a saucepan then add in flour, stir until well blended. Slowly add the stock, liquid seasoning and drippings. Keep stirring to prevent lumps. Season with salt and pepper and cook until the desired thickness of gravy is achieved.
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