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.
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.
BUTTERSCOTCH WALNUT PRALINE
- 1/2 cup butter or margarine, softened
- 2 pieces whole eggs
- 2 tablespoons fresh milk
- 1 pack MAYA Butterscotch Brownie Mix 500g
- 1/3 cup brown sugar
- ½ cup evaporated milk
- 1/3 cup butter
- 1 cup roasted walnuts, chopped
- 1 teaspoon vanilla extract
- Preheat oven to 350°F/177°C. Grease and line one 8-inch round pan. Set aside.
- 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.
- Pour mixture into prepared baking pan and spread mixture evenly then bake for 35 minutes. Do not over bake.
- 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.
- Once baked, remove the butterscotch from the oven then set aside for 10 minutes without removing it from the pan.
- 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.
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.
PINOY STYLE SPAGHETTI
- 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
- Boil and cook spaghetti noodles according to package directions. Place in a serving bowl. Set aside.
- Heat oil in a pan then sauté the onions and garlic until translucent and aromatic.
- 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
- Season with salt and pepper.
- 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.
- Season again with salt and pepper, if needed.
- To serve, place or arranged cooked noodles on a serving plate or dish then pour the sauce over then top with grated cheese.
Yield: 12-15 servings
Prep Time: 10-15 minutes
Cooking Time: 35-45 minutes
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.
OATMEAL BIBINGKA WAFFLE
- 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)
- Preheat the waffle maker and grease with oil.
- In a bowl, beat eggs then add pancake mix, rice flour, sugar, milk, coconut milk, coconut cream, and melted butter. Mix well.
- Scoop ¾ cup of bibingka mixture and pour onto the preheated waffle maker, topped with salted egg and ham.
- Close waffle maker and wait for 1 to 2 minutes or until the Bibingka is cooked.
- Serve with grated cheese and coconut.
Yield: 8-10 pieces
Prep time: 10 minutes
Cook time: 3-5 minutes
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.
BANANA & RED VELVET WALNUT AND CREAM CHEESE LOAF
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
- 50 grams cream cheese, chopped
- 2 tablespoons brown sugar
- 2 tablespoons walnuts, chopped
- 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.
- In a bowl, prepare banana cake mixture by simply combining all ingredients together until well blended. Set aside.
- 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.
- Prepare topping simply by lightly tossing in together the cream cheese, brown sugar and walnuts in a small bowl. Set aside.
- 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.
- Drizzle top with the prepared topping.
- 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.
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
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.
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