Recipes include Umbuyan, tinapa flakes sautéed in olive oil and wrapped in pechay leaves has its origins in Manila where Andres Bonifacio was born.
Bagnet with KBL Sauce is an Ilocano version of lechon kawali with kamatis, bagoong and lasuna as sauce. Juan Luna and Antonio Luna are the proud sons of Ilocos Norte.
Manok ng mga Bayani, chicken simmered in bold textures of dill, kamias, ground peanuts and toasted rice is inspired by no less than President Manuel Luis Quezon who hailed from Baler, Aurora.
National hero Jose Rizal from Biñan, Laguna inspired Jaleang Bayabas, very ripe guavas peeled and mashed in milk and sugar.
Rounding off the recipe line-up is Paella Ilustrado, Spanish rice dish with pork, chicken, seafood, chorizo bilbao, peppers and peas which is a consistent bestseller in the restaurant menu.
Ilustrado located at 744 General Luna Street, Intramuros, Manila opened its doors in 1989. Through the years it has expanded all over the metro and has also made a name in catering for clients such as Malacañang Palace and other government agencies, foreign embassies, multinational corporations, local businesses and prominent personalities. It is also a favorite wedding reception venue due in part to its proximity to some of Manila’s historic churches.
For more information on other course offerings, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.
I come from a family who loves cooking and eating. I never had any formal training in cooking and that I taught myself how to cook based on the handed down recipes, but I could say that I can cook good food. In 2008, I started documenting my food trips for my