Treasure Jar

Come along to Barney’s Birthday Bash!

Join Barney and Friends as they celebrate with singing and dancing in an interactive concert party.

WHERE: SM Mall of Asia Arena
WHEN: March 29 and 30, 2014

This super-dee-duper live stage show will feature 25 of Barney and Friends’ much loved songs like “Mr. Knickerbocker”, “Dino Dance”, “Baby Bop Hop” and “Rock ‘n Roll Star”.

Children will be dancing in the aisles to contemporary cuts of old favourites “If You’re Happy and You Know It”, “Wheels on the Bus” and “Itsy Bitsy Spider”.

Celebrating fun and friendship, don’t miss all the laughter of the party when BJ pretends to be a magician and Barney blows out his birthday candles on the biggest birthday cake ever!

Like television’s Emmy-award winning series Barney & Friends™, this musical production encourages sharing, caring and imagination through the power of song, dance and the beloved cast of characters including dino pals Baby Bop™, BJ™ and Riff™. Barney’s Birthday Bash! is sure to entertain families and create cherished memories for years to come. The Emmy-award winning television series Barney & Friends™ has been trusted by parents and adored by children for more than 25 years and is one of the top-rated pre-school shows today.

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Tickets for Barney’s Birthday Bash are available in all SM TICKETS outlets located in all SM Cinema ticket booths. In partnership with SM Lifestyle Entertainment Inc. to provide quality family entertainment, e-PLUS Cardholders are treated to a 30% discount on tickets. For schedule and ticket information, visit www.smtickets.com or call (02) 470 2222.

A limited number of Special Barney Meet & Greet Passes are also available to ticket holders of Barney’s Birthday Bash! To avail of a Meet & Greet Pass, contact Vivre Fort Entertainment at (02) 470 6956 or 668 9535.

Barney’s Birthday Bash! is produced by Smile Live Entertainment and Hit Entertainment. The show is promoted in the Philippines by Vivre Fort Entertainment in cooperation with Mall of Asia Arena, SM Cinema, e-PLUS Tap to Pay, Businessworld, Philippine Star and 105.1 Crossover.

SM Lifestyle Entertainment Incorporated or SMLEI is the educational, sports, and recreational arm of SM Prime Holdings Inc. that offers the best in movies, events, leisure and technology. Starting with SM Cinema, the largest cinema exhibitor in the country, as its sole marque, the company grew into 12 major brands in just a short span of five years. Currently tucked under its belt are brands such as Director’s Club Cinema, IMAX Theatre, WM Cinemas, SM Skating Rink, SM Bowling Center, SM Science Center, Snack Time, ePLUS and SM Tickets. SMLEI aims to promote bonding activities among Filipino families and friends, through entertainment and leisure facilities, while advocating the ease of use and personalized service created to complement the Filipino lifestyle.

Tags: Barney & Friends™ 2014 live show, Barney & Friends™ 2014 live show SM MOA, Barney & Friends™ live concert, Barney & Friends™ live show SM MOA Arena, Barney & Friends™ SM Mall of Asia, Barney’s Birthday Bash

I missed attending the other Saturday’s Classes called Memories of Holidays Past with Chef Fernando Aracama at The Maya Kitchen Culinary Center.

And even if I did miss the cooking class, here are some photos and recipes of the dishes that were featured during the Memories of Holidays Past:

BUNUELOS & SPICED CHOCOLATE DIP
Serves four (4)

1 cup water
35 g unsalted Butter
½ tsp white sugar
1/8 tsp salt
1 cup Maya All Purpose Flour
2 large whole eggs
corn oil for deep frying

Procedure:
1. In a pot, combine the water, butter, white sugar and salt. Bring to a boil.
2. Remove from heat and immediately add all of the flour and bring back over a medium flame. Vigorously beat with a wooden spoon until well incorporated.
3. Remove from heat and transfer into a mixer bowl. Beat slowly and add the eggs one at a time until fully mixed and smooth.
4. Set aside batter.
5. In another deep pot, heat the corn oil. Using a small ice cream scooper or two spoons; drop small balls of batter into the hot oil. Deep fry until golden. Remove and drain excess oil with paper towels.
6. Repeat until you finish the batter. Serve warm with chocolate dip.

SPICED CHOCOLATE DIP

1 cup heavy cream
1 cup milk or semi sweet chocolate, cut into chunks
¼ tsp cinnamon powder
pinch cayenne powder
1 tbsp softened butter

Procedure:
1. In a pan, gently bring the heavy cream to a simmer.
2. In a bowl, combine the chocolate chunks, cinnamon powder, cayenne powder and softened butter.
3. Pour the hot cream over the chopped chocolate mixture and allow this to sit and melt the chocolate.
4. Give the mixture a quick whisk until it is nice and smooth.
5. Serve with the warm bunuelos.

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PATATAS RIOJANA
Serves four (4)

3 tbsp olive oil
1/3 cup chopped white onions
1 tbsp chopped garlic
2 pcs chorizo, sliced
1 tbsp paprika
2 pcs bay leaf
¼ cup white wine
600 grams potatoes, peeled and cut into large chunks
1.5 liters flavorful chicken stock, bring to a simmer separately
1 tsp ground white pepper
to taste sea salt

Procedure:
1. In a pot, warm the olive oil and add the onions. Cook over medium heat until the onions are soft. Add the garlic and the chorizos. Render some of the fat from the chorizos.
2. Add the paprika and bay leaf. Cook for a few moments and then add the rest of the ingredients. Cover and cook until the potatoes are done.
3. Taste and adjust seasoning. Lightly mash the potatoes with a ladle. This will add texture to the soup.
4. Serve hot.

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INSALATA UVA
Serves four (4)

Honey Balsamico Vinaigrette:

2 tbsp Balsamic Vinegar
1 tbsp honey
2 tsp mustard
1 tsp chopped shallots
¼ tsp sea salt
¼ tsp ground white pepper
pinch dried thyme
½ cup olive oil

Procedure:
1. In a bowl or blender jar, combine all the ingredients except for the olive oil.
2. Whisk or blend until the sea salt is dissolved. While whisking or blending, add the olive oil in a thin stream until the vinaigrette is emulsified.
3. Taste and adjust seasoning. Chill until ready to use.

Salad garnishes:
300 grams assorted lettuces, washed & dried
80 grams seedless red & green grapes, halved
1/3 cup Kesong Puti, diced (optional)
¼ cup pine nuts or walnuts, toasted in a pan

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GRILLED ENSAIMADA Media Noche Style
Serves four (4)

4 pcs ensaimada, large size, cut in half
4 tbsp Dijon or yellow mustard
4 tbsp pickle relish
½ cup grated queso de bola or your choice of cheese
1-1 ½ cup shredded Chinese ham
½ cup butter, softened

Procedure:
1. Take the halved ensaimada and turn it inside out.
2. Spread the mustard and the pickle relish on the bottom slice.
3. Top with the grated cheese and the shredded Chinese ham. Turn over the other half to cover the filling.
4. Heat up a non-stick pan over medium heat and add about a tablespoon of butter. When the butter has melted, grill the ensaimada until nice and crusty.
5. Add some more butter and turn over to grill the other side of the ensaimada. It should have a golden brown crust.
6. Slice the sandwich in half and serve with a side of Insalata Uva.

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MALUNGGAY & CHEESE DIP
Serves four (4)

50 g blanched and chopped malunggay leaves**
50 g blanched and chopped spinach leaves**
¼ cup heavy cream
½ cup cream cheese, room temperature
¼ tsp ground white pepper
1 tsp onion powder
¼ tsp sea salt
140 g grated cheese, your choice – cheddar, mozzarella, gouda, parmesan

Procedure:

1. In a food processor bowl: Put in the blanched and chopped malunggay and spinach. Process to chop further.
2. Add in the heavy cream, cream cheese, ground pepper, onion powder and sea salt. Process until the mixture is smooth and well blended.
3. Spoon the mixture on to a bake proof dish and spread out evenly. Top with grated cheese and broil in the oven or an oven toasted until the cheese is hot and bubbly.
4. Serve with crostinis or warm toasted bread or crackers.

**Note: Blanching technique: Bring a pot of water to a boil. Add some sea salt and then blanch the malunggay & spinach leaves for no more than 30 seconds. Immediately remove, drain & shock in a bowl of ice water.
Drain the blanched leaves & gently squeeze out excess water.

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For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.

Tags: Bunuelos and Spiced Chocolate Dip, Chef Fernando Aracama, Grilled Ensaimada Media Noche style, Honey Balsamico Vinaigrette, Insalata Uva, Malunggay and Cheese Dip, Memories of Holidays Past, Patatas Riojana, The Maya Kitchen

Fettucine, fresh homemade Pasta with Classical Tomato and Basil Sauce

Pasta dough

400 gm Maya all purpose flour

100 gm semolina flour (optional)

4 medium eggs plus 1 yolk if necessary

A dash of salt and extra virgin olive oil

Pasta Sauce:

Tomato sauce 2 small can of canned peeled tomato sauce,

crushed with a fork Half garlic head, peeled and crushed

A handful of fresh basil

Extra virgin olive oil

Rock salt and pepper

Handful of parmesan

Method For the pasta dough:

• Mix well the 2 flour, put on the table and make a well in the center, add the egg, the salt and the extra virgin olive oil.
• With a fork, incorporate the egg into the flour beginning from the center, when possible, start to work with the hand in the classical way, work on the table for about 10 minutes.
• Cover with a towel and let rest, prepare the tomato sauce in the meantime.
• In a pot add a good amount of extra virgin olive oil, add the garlic and the basil, add the tomato and put on medium high heat, simmer, once start simmering, cook for 10 minutes and take off the heat. Cool down and season to taste.
• Take the pasta dough, it can be worked well with a roller or a pasta machine, fettuccine should be about 2.5 cm wide and 0.3 mm thick.
• Cook in boiling salty water and toss in tomato sauce. Sprinkle with a good handful of parmesan and basil.



Cooked by Chef Robert Cimmino who recently visited The Maya Kitchen.

Recipe serves 4

Tags: Chef Robert Cimmino, fresh pasta, fresh pasta recipe, homemade Pasta with Classical Tomato and Basil Sauce, Italian chef, Italian food, pasta, pasta recipe, The Maya Kitchen, tomato and basil recipe

Has 2012 summer come and gone already?

Photo from my Instagram account.

It sure does feel that way because we have been having rains almost daily. There are days too that we can still feel the summer heat. I’m sure tanning supply will be in demand once the rainy season kicks off.

We welcome the rains that make the summer heat bearable but the truth is, I am skeptical how the rainy season will be considering how hot the weather has been these past two months.

Tags: weather talk

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.

Tags: recipes, The Maya Kitchen, The Maya Kitchen May recipes, The Maya Kitchen recipes

We felt happy and cooler yesterday because we had a First of May rain. The rains lasted for more than two hours, from 3pm till around 6pm. It was sufficient enough to cool the air and remove the humidity.

We have been complaining about the heat for several weeks now. Predictions range from 33 – 36 degrees but real feel is 40-42. Argh indeed, and it’s not surprising that misting fans, aircons, electric fans are turned on at an almost 24/7 basis. I don’t know how much some people pay for their electric bill, maybe enough for one of my kids’ tuition fee I guess.

As much as I want to complain about the heat, I think of all those people who are out there on the streets, in their work sites, exposed to the heat and the elements, working for their living. Here I am at home, pounding on the keyboards, working too. Do I have the right to complain that it’s hot out there?

Thank God for the brief relief from the heat yesterday. I hope the coming rainy season won’t be too intense like the summer heat.

Tags: heat, hot weather, summer temperature