- May 8, 2017
The Best Gift Pasta Frittata 500 grams cooked elbow macaroni ((or any leftover cooked pasta will do) ) 1 piece medium size onion, (chopped...
- April 25, 2017
Bistek Tagalog Bistek Tagalog: 1/4 kilo beef, (tapa cut) 2 tablespoons soy sauce 1 tablespoon calamansi juice 1 tablespoon liquid seasoning 2 tablespoons oil 1...
- April 22, 2017
L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series Malakoff Cake Lady Fingers: 2 pieces egg yolks 2 pieces egg whites 43...
- April 22, 2017
L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series Grilled Pluma Iberico 500 grams pluma iberico ((feather loin of Iberico pig) )...
- April 22, 2017
L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series Crispy Skin Amadai 1 kilo amadai fillet with scales on 100 grams clarified...
- April 22, 2017
L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series Scallop Ceviche in Wasabi Citrus Dressing 10 pieces live Hokkaido scallop Wasabi-Citrus Dressing:...
- April 22, 2017
L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series Tomato Duo Tomato Water: 800 grams local tomatoes small, (washed ) 800 grams...
- April 19, 2017
Norma Chikiamco's take on brownies using Maya Decadence Fudge Brownie Mix.
- April 18, 2017
From the article: “Everyday Easter” Salted Egg Potato Chips 1 tablespoon salt water (enough to fill a large bowl ) 4 pieces medium sized...
