Sylvia Reynoso Gala Culinary

Christmas Family Feast Workshop
by: Sylvia Reynoso Gala
October 6, 2024 (Sunday) - 1:00pm to 5:30pm
P2,800 (reservation required, details at the bottom of this post)
Learn the best Oven Baked Paella by Madrid Gold Medalist Sylvia; Callos Madrilena; Pastel De Lengua; Roast Stuffed Magnolia Chicken

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

Our October 2024 schedule is out! Check out our updated schedule, full workshop details, and reservation procedure below:

Oct 6, 2024 (Sunday): Christmas Family Feast Workshop

Oct 13, 2024 (Sunday): Well Loved Pilipino Dishes and Sweets 2 for New Year Workshop

Oct 19, 2024 (Saturday): New International Burger Best-Sellers Workshop

Oct 20, 2024 (Sunday): Learn 10 Authentic and Delicious Korean Dishes Workshop

Oct 26, 2024 (Saturday): Learn Greek – Mediterranean Cooking workshop

Complete workshop pricing & details below:

Christmas Family Feast Workshop
by: Sylvia Reynoso Gala
October 6, 2024 (Sunday) - 1:00pm to 5:30pm
P2,800 (reservation required, details at the bottom of this post)
Learn the best Oven Baked Paella by Madrid Gold Medalist Sylvia; Callos Madrilena; Pastel De Lengua; Roast Stuffed Magnolia Chicken

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Well Loved Pilipino Dishes and Sweets 2 for New Year Workshop
by: Sylvia Reynoso Gala
October 13, 2024 (Sunday) - 1:00pm to 5:30pm
P2,800 (reservation required, details at the bottom of this post)
Super Sarap Reynoso Gala Pancit Molo, Embutido; Morcon; Suman Sa Lihia; Guia’s Iloilo Rice P**o

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New International Burger Best-Sellers Workshop
by: Ernest Reynoso Gala
October 19, 2024 (Saturday) - 1pm to 5:30pm
P2,600 (reservation details below)
Moist Japanese Burgers on Sizzling Plates with Sh*take (Mushroom) Gravy; Chicken Cordon Bleu Burgers; Super Good Cheese Burgers

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Learn 10 Authentic and Delicious Korean Dishes Workshop
by: Sylvia Reynoso Gala
October 20, 2024 (Sunday) - 1:00pm to 5:30pm
P2,800 (reservation required, details at the bottom of this post)
Galbi (Khalbi Jim, Beef Short Ribs w/Sauce, Beef Brisket); Chap Che (Korean Green Sotanghon Glass Noodles); Korean Pork BBQ; Squid in Hot Sauce (Ojinko Pokum); Special Rice (Bee Bim Pap); Kimchi; Cucumber Salad; Bean Sprout Salad; Spinach Salad; Plus Many Bonus Recipes

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Learn Greek – Mediterranean Cooking workshop
By: Ernest Reynoso Gala
October 26, 2024 (Saturday) - 1pm to 5:30pm
P2,850 (reservation required, details at the bottom of this post)
Learn how to make: Rack’s style fall off the bone flame broiled Monterey pork baby back ribs; Slow oven baked Monterey BBQ beef short ribs; oven baked, Very light moussaka; (Greek Style lasagna); Spanakopitas (Greek appetizer made with store bought phyllo sheets stuffed with spinach; cheese, egg); Tiropitas (Stuffed with Feta and ricotta cheeses).

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

Recipe for the Weekend: EGGS TOPPED WITH SHRIMP SAUCE
Recipe by: Sylvia, Morella and Ernest Reynoso Gala

Ingredients:
1 doz. Magnolia Brown Eggs

Shrimp sauce:

1⁄4 cup Magnolia Gold Butter, salted
1⁄4 cup onion, chopped
1⁄2 cup celery, mined
1⁄2 kl. (500 gms.) small shrimps, peeled 1 tsbp. rock salt

1 tsp. pepper
1⁄4 tsp. each of dried basil & oregano
1/3 cup all purpose flour
2 cups Magnolia Fresh or Full Cream Milk 1 pack (240 gms.) Magnolia All Purpose Cream
1 pack (185 gms.) Magnolia Quickmelt Cheese, grated for topping
1⁄4 cup parsley, chopped

Spaghetti nest:

500 gms. El Real Spaghetti

Procedure:
1. To prepare eggs: Boil uncovered, with enough water to cover, 1 dozen Magnolia Brown Eggs for 12 minutes. Remove the hot water and replace with faucet water. Peel and cut in half lengthwise.

2. To make spaghetti nests: Cook spaghetti according to package directions. Drain. Arrange into 24 small “nests” on serving platter.

3. To make shrimp sauce: Put butter and onion in a 10-inch sauté pan. Cook until onion is transparent. Add celery, shrimps and seasonings. When shrimps are half cooked, add flour and mix well. Add milk, mixing until mixture begins to thicken. Turn off fire and add all purpose cream. Mix for 1 minute.

4. To serve: Place a slice of egg on each spaghetti “nest.” Pour shrimp sauce over egg and spaghetti. Top with grated cheese and chopped parsley.

Yield: 12 servings

Recipe of the Week: LEMON FLAVORED ROASTED CHICKEN
By Sylvia & Ernest Reynoso Gala

A) Ingredients:

One – 1.5 kilos Magnolia Chicken – top ass removed

¼ cup fresh lemon juice

Grated rind of lemon

112 g. (1/2 cup) Magnolia Gold Butter – salted

1 Tbsp. each of rock salt and fresh rosemary leaves

(or 1 tsp. dried rosemary)

1 tsp. coarsely ground peppercorn

B)) Stuffing:

1 cup each of washed, unpeeled baby potatoes and baby

tomatoes.

C) Gravy:

Drippings from roast chicken

3 Tbsps. All Purpose Flour

2 cups Magnolia Full Cream Milk

salt and pepper to taste

D) Procedure:

1) Put chicken on foil lined baking tray. Rub all over with lemon juice, including cavity.

2) Mix the lemon rind, butter, seasonings and rub all over chicken. Put stuffing.

3) Tie legs with a string. Enclose foil and bake at 350F or 175C for 2 hours. Open foil and cook 30 minutes more or until golden brown.

E) Put all ingredients for the gravy in a saucepan. Mix with wire whisk over medium fire until simmering.

Classics, Saleable, Well-Loved Cakes II Workshop (for beginners and non-beginners)
by: Sylvia Reynoso Gala
Sept 29, 2024 (Sunday) - 1:00pm to 5:00pm
P2,800 (reservation required, details at the bottom of this post)
Learn to make: Le Gateaux Sans Rival (the cake w/o rival); Baguio's Best Selling Strawberry Shortcake (taught by Morella 10 years ago); Luismil's Easy No Bake Favorite Magnolia Cream Cheese Blueberry Cheesecake

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

Video Recipe of the Week: Magnolia Chicken Tocino Nachos Platter
By: Sylvia Reynoso Gala

Magnolia Chicken Tocino Nachos Platter Video Recipe of the Week: Magnolia Chicken Tocino Nachos PlatterBy: Sylvia Reynoso GalaFB Page: SylviaReynosoGalaCulinary

Chicken Inasal Workshop
By: Sylvia Reynoso Gala
Sept 22, 2024 (Sunday) - 1pm to 5:00pm
P2,800 (reservation details below)
Learn how to make: Ideal for business - Yummy Chicken Inasal with Annato Chicken Oil Sauce; Beef Short Ribs Soup with Peking Noodles (ideal for pares business); Our Heirloom Sotanghon Guisado. Paid reservation is required.

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

Recipe of The Week: YAKISOBA (STIR FRIED NOODLES)
By: Chef Ernest Reynoso Gala

1) 500 grams dried SOBA (Buckwheat Noodles, International section of supermarkets/Japanese/Korean stores. Brown in color). Cook in plenty of water in pasta pan according to package directions. Wash and drain

2) Prepare Wok:
1/4 cup DARI CREAM CLASSIC
2 Tbsps. sesame oil
1 big head crushed garlic
½ cup sliced violet onions
250 grams (1/4 kilo) MAGNOLIA CHICKEN TERIYAKI CHUNKS – Slice as thinly as possible.
3 Tbsp. each of soy sauce (Kikkoman) and MIRIN
1 cup peeled and sliced like matchsticks – CARROTS
1 red and / green bell pepper – slice as thinly as possible (like matchsticks)
3 cups thinly sliced repolyo (cabbage)
¼ cup TONKATSU SAUCE (supermarkets)
1 tsp. coarsely ground peppercorn
1 Tbsp. sugar

3) For Garnish: DRIED Green seaweed flakes;
Dried bonito flakes (Supermarkets)
OPTIONAL: PICKLED RED GINGER (Japanese stores)

4) Procedure: Heat both oils with the garlic, when brown add onions then chicken. When meat changes color adds remaining ingredients and cooked noodles. toss to mix well. Pour on sewing platter. Top with green seaweed flakes, then bonito flakes, pickled ginger in center, if desired.

Canonigo Workshop
By: Sylvia Reynoso Gala
Sept 15, 2024 (Sunday) - 1pm to 5:00pm
P2,800 (reservation details below)
Learn how to make: Step-by-step guide on how to make Canonigo (Floating island served in Alba's restaurant) with Natilla (egg yolk sauce); Best selling Classic Prune Cake with Prune Butter Icing of the 70's; 3 Layer Tropical Rainbow Cake with Magnolia All Purpose Cream. Paid reservation is required.

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

Stir Fried Lomi Workshop
By: Sylvia Reynoso Gala
Sept 8, 2024 (Sunday) - 1pm to 5:30pm
P2,800 (reservation details below)
Learn how to make: Delicious Stir Fried Lomi; Kutchay Dumplings; Maki Soup; Wanton Noodle Soup; Chinese Shrimp Fried Rice. Paid reservation is required.

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

Our September 2024 schedule is out! Check out our updated schedule, full workshop details, and reservation procedure below:

Sept 8, 2024 (Sunday): Stir Fried Lomi Workshop

Sept 15, 2024 (Sunday): Canonigo Workshop

Sept 22, 2024 (Sunday): Chicken Inasal Workshop

Sept 29, 2024 (Sunday): Classics, Saleable, Well-Loved Cakes II Workshop (for beginners and non-beginners)

Complete workshop pricing & details below:

Stir Fried Lomi Workshop
By: Sylvia Reynoso Gala
Sept 8, 2024 (Sunday) - 1pm to 5:30pm
P2,800 (reservation details below)
Learn how to make: Delicious Stir Fried Lomi; Kutchay Dumplings; Maki Soup; Wanton Noodle Soup; Chinese Shrimp Fried Rice. Paid reservation is required.

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Canonigo Workshop
By: Sylvia Reynoso Gala
Sept 15, 2024 (Sunday) - 1pm to 5:00pm
P2,800 (reservation details below)
Learn how to make: Step-by-step guide on how to make Canonigo (Floating island served in Alba's restaurant) with Natilla (egg yolk sauce); Best selling Classic Prune Cake with Prune Butter Icing of the 70's; 3 Layer Tropical Rainbow Cake with Magnolia All Purpose Cream. Paid reservation is required.

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Chicken Inasal Workshop
By: Sylvia Reynoso Gala
Sept 22, 2024 (Sunday) - 1pm to 5:00pm
P2,800 (reservation details below)
Learn how to make: Ideal for business - Yummy Chicken Inasal with Annato Chicken Oil Sauce; Beef Short Ribs Soup with Peking Noodles (ideal for pares business); Our Heirloom Sotanghon Guisado. Paid reservation is required.

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Classics, Saleable, Well-Loved Cakes II Workshop (for beginners and non-beginners)
by: Sylvia Reynoso Gala
Sept 29, 2024 (Sunday) - 1:00pm to 5:00pm
P2,800 (reservation required, details at the bottom of this post)
Learn to make: Le Gateaux Sans Rival (the cake w/o rival); Baguio's Best Selling Strawberry Shortcake (taught by Morella 10 years ago); Luismil's Easy No Bake Favorite Magnolia Cream Cheese Blueberry Cheesecake

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

Recipe for the Weekend: Carinderia-style Magnolia free-range chicken
by: Sylvia & Ernest Reynoso Gala

Ingredients:

One Magnolia Free Range chicken – 1 kilo. Remove top ass, wing tips. Cut into 4 pcs.

1/4 cup Magnolia Nutri-Oil

1/4 cup very dark brown sugar

2 cups pineapple juice

1/2 cup Datu Puti soy sauce

1 whole star anise

2 heads peeled and crushed garlic

Procedure:

A.
For thickening: 1/4 cup AA cassava starch dispersed in 1/2 cup water.

Garnish: 8 whole parboiled and peeled banana saba

4 pineapple slices – cut each into 2. 8 leaves Baguio pechay – cut into 2-inch wide pcs.

B.
Heat oil in a pressure cooker. Add pechay and stir a few seconds. Set aside pechay. Add chicken pieces, skin side down. When brown, add remaining ingredients in letter A. Cover and cook over high fire. When pressure cooker hisses, lower fire and continue cooking 30 minutes. Release pressure. Thicken with starch slurry.

C.
Arrange pechay, saba, pineapple on serving platter. Put chicken and sauce. Serve with rice.

Recipe for the Weekend: Carbonara Pizza
This is perfect for movie night at home!
by CHEF ERNEST REYNOSO-GALA

INGREDIENTS:
BASIC DOUGH

6 cups UNIVERSAL HARD FLOUR
2 1⁄2 cups water
2 tbsp. instant yeast
1 tbsp. white sugar
1⁄4 cup olive oil
1 tbsp. salt
2 tsp. dried basil
2 tsp. oregano
WHITE SAUCE

1⁄2 cup CONTINENTAL ALL-PURPOSE FLOUR
250 grams bacon (cook until crispy) leave bacon oil in pan
1⁄3 cup butter
1 chicken or beef cube
8 pieces Japanese Shiitake mushrooms (soak in water 15 minutes. Drain. Slice into
strips)
2 cups water
1 cup all-purpose cream
1 tsp. each fine salt and white pepper
2-200 grams mozzarella cheese (grated)
1 cup green bell pepper
1 cup red bell pepper

PROCEDURE:
For the dough:
a. In a large bowl combine yeast, water and sugar. Stir to dissolve. Let it stand for 5
minutes or until foamy. Stir in remaining oil, dried basil, oregano and salt.
Gradually add 4 cups of UNIVERSAL HARD FLOUR, stir until dough comes to the
side of the bowl. Add the remaining 2 cups of UNIVERSAL HARD FLOUR.

b. Turn dough on lightly floured surface and shape dough into a ball. Place in a
greased large bowl, turning dough over the grease top. Cover the bowl and let it
rise in a warm place (80-85°F) until doubles in size or for about 30 minutes. Set
aside.

c. Preheat oven to 450°F. Grease 2-10x14x1 inch tray or 6 nine-inch round pan
with oil.

d. After 30 minutes, divide dough into two (2). Place it on pans. Roll out with pizza roller. Let it rest for 20 minutes.

e. Put it in oven and bake the crust for 6 minutes. Remove. Add white sauce and
topping. Return to oven and bake for 8 minutes more. Remove and cut.

For the white sauce:
a. Add butter to the pan with the bacon oil, chicken or beef cube and mushrooms.
Stir for 2 minutes.

b. Add 1⁄2 cup CONTINENTAL ALL-PURPOSE FLOUR. Mix with wire whisk. Pour in
water, all-purpose cream, salt and pepper. Mix with wire whisk until creamy on
platter.

c. Top with previously cooked bacon, red and green bell peppers and cheese on
top.

d. Note: 1 cup canned button mushrooms or asparagus or mixed vegetables may
be used in place of shiitake mushrooms

Recipe of the Week: No-Bake Blueberry Cheesecake
by: Sylvia & Ernest Reynoso Gala

For the crust:
1-1/2 cups Graham cracker crumbs
1/3 cup granulated sugar
1/3 cup MAGNOLIA BUTTER(SALTED OR UNSALTED)

For the filling:
2 tablespoons unflavored gelatin
1/2 cup water
1 225-gram bar MAGNOLIA cream cheese
1 cup MAGNOLIA all-purpose cream, cold
1 cup condensed milk

For the topping:
1 cup blueberry pie filling, canned, or fresh fruits
Line the bottom of a nine-inch by three-inch high springform pan (with a removable bottom pan) with foil or wax paper.

For the crust:
Mix well in a bowl the prepared Graham cracker crumbs, granulated sugar and butter. Pour into the prepared pan. Press on the bottom with a spoon or small pizza roller.

For the filling:
Dissolve the gelatin in the water over a low fire, or heat in a microwave set on medium heat for one minute. Set aside.
Put in a bowl and beat until creamy the cream cheese, all-purpose cream, and condensed milk. Add the melted gelatin and beat at high speed until blended. Pour immediately into the pan. Level off. Refrigerate for an hour or until ready to serve.

Top with the blueberry filling or fresh fruits of your choice.

Tip: If using fresh fruits, brush the fruits with bottled jam or jelly to prevent discoloration.

Recipe for the Weekend: Seafood Siomai & Pork/Chicken Siomai
by: Sylvia, Morella, Ernest Reynoso Gala

Seafood Siomai

1 cup shrimps, coarsely chopped, or fish fillet, finely chopped
4 Chinese or shiitake mushrooms, soaked for 15 minutes, drained, and chopped, to measure 1/4 cup
1/4 cup spring onions (sibuyas na mura), chopped
1 tablespoon sugar
1 tablespoon rice wine
1/4 cup carrots, chopped
1 teaspoon rock salt
1 teaspoon sesame oil
1/4 teaspoon pepper
1 egg
1/4 cup cornstarch
32 siomai wrappers
For the sauce:
1/2 cup soy sauce
1 tablespoon garlic, chopped
1 tablespoon sugar
1 tablespoon calamansi juice
1 teaspoon sesame oil
1 teaspoon chopped garlic

Put all filling ingredients in a bowl and mix well.

Prepare siomai wrappers. Put one scoop filling on each, using a small (size 24) ice cream scooper or a tablespoon, in center of wrapper. Gather sides. With thumb and forefinger, make a “waist” in the middle. Put on a cling-lined tray, half an inch apart. Freeze at least one hour.
This siomai may be kept in the freezer, covered with cling wrap, for one week. It can be steamed directly from the freezer.

Prepare the steamer pan with two-inch-deep water. Boil.
Grease the steamer pan with sesame oil. Put the frozen siomai. Steam over high heat for 10 minutes. Remove from fire.

Wait for 15 minutes before removing the siomai from pan so that the wrapper does not fall off. Serve with sauce.

For the sauce:
Mix well soy sauce, one tablespoon garlic, sugar, and calamansi juice. Add sesame oil and 1 teaspoon garlic.

Pork/Chicken Siomai

1/2 kilo MONTEREY ground pork, or 1 500-gram pack MAGNOLIA CHICKEN giniling
1 cup PUREFOODS OR MONTEREY sweet ham, chopped
1/4 cup Chinese mushrooms, soaked, drained, chopped
1/4 cup carrots
2 teaspoons rock salt
2 teaspoons sesame oil
2 eggs
2 tablespoons sugar
1/2 teaspoon pepper
1/3 cup cornstarch

Follow procedure as for shrimp/seafood siomai. Makes 50 pieces. May be frozen for one month uncooked.

Tip:
When making siomai in big quantities, put ingredients in a Heavy duty mixer bowl. Use a mixer paddle and beat for two minutes on medium speed.

Piliin ang sarap-sulit ng Magnolia Dari Creme, at manalo ng mga exciting prizes! Manalo ng daily instant prizes at major prizes sa sa grand raffle! Sali na!

Promo Duration - August 1, 2024 to October 30, 2024
PER DOH-FDA CFRR Permit Number 0244 s. 2024

Recipe for the Weekend: Juicy Burgers
by Sylvia & Ernest Reynoso Gala

1 kilo MONTEREY ground beef
1/2 cup oatmeal soaked in 1/2 cup MAGNOLIA fresh milk
1 cup chopped white onion
2 MAGNOLIA BROWN eggs
2 teaspoons rock salt
1 teaspoon pepper
10 hamburger or kaiser buns

For garnish:
tomato slices

Procedure:
Mix together the ground beef, oatmeal, onion, eggs, rock salt, and pepper.

Shape into 10 patties using 1/2 cup measuring cup. Flatten slightly.

Heat a flat frying pan or charcoal grill. Brush with MAGNOLIA oil. Cook the burgers on medium heat to desired doneness.

If burgers are charcoal grilled, make sure burgers are placed six to 12 inches above the coals.

To assemble:
Slice 10 hamburger or Kaiser Buns crosswise. Put tomato slice, and the burger. OPTION ADD THIN SLICES MAGNOLIA QUICKMELT.

Max's Style Fried Chicken & Jollibee Style Chicken With Gravy Workshop
by: Sylvia Reynoso Gala
August 18, 2024 (Sunday) - 1:00pm to 5:30pm
P2,800 (reservation required, details at the bottom of this post)

Learn to make: Max Style Fried Chicken using "Air Pump"; Super Crispy Jollibee Style Fried Chicken with Best Gravy; Chicken Burgers in French Baker's Kaiser Buns; Wow Sarap Potato Salad; Mango Sago; Plus many bonus recipes.
**Each student will make his/her own Max style chicken**

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

Recipe for the Weekend: Oriental Spring Rolls with Sweet Chili Sauce
By: Sylvia & Ernest Reynoso Gala

24 lumpia wrapper
1 eggwhite
prepare 1 brush to seal the lumpia

For the lumpia filling:

1/2 package kani, about 8 pcs. (Japanese crabsticks available in
the frozen section of the supermarket),remove plastic & pull apart
with your fingers

1 (184 gms.) can hot & spicy tuna, do not drain

1 firm tofu, cut into 1/4-inch cubes

1/4 cup spring onions (sibuyas na mura)

1 tsp. rock salt

toss in 1/4 cup mongo sprouts

Put 1 tablespoon filling into 24 lumpia wrappers. Roll tightly and seal with eggwhite. Deep fry in oil. Drain on paper towels. Cut and serve. Top with chili sauce.

Light & Airy Ensaymadas Workshop
by: Sylvia Reynoso Gala
August 11, 2024 (Sunday) - 1:00pm to 5:30pm
P2,800 (reservation required, details at the bottom of this post)
For beginners and non-beginners: Light and Airy Ensaymadas; Cheese Rolls; Pan De Sal; Best Cinnamon Rolls

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

UPDATED SCHEDULE: full workshop details, and reservation procedure below:

July 20 (Saturday): Chocolate Fantasies Workshop – ( #1 Seller in Manila)

July 27 (Saturday): 6 All New World Class Desserts in Shot (Tiny) Glasses Workshop ** We regret to inform everyone, this workshop will be postponed to a later date. Stay tuned for updates in the coming days. Thank you. **

August 11 (Sunday): Light & Airy Ensaymadas Workshop

August 18 (Sunday): Max's Style Fried Chicken & Jollibee Style Chicken With Gravy Workshop

Complete workshop pricing & details below:

Chocolate Fantasies Workshop – ( #1 Seller in Manila)
by: Ernest Reynoso Gala
July 20, 2024 (Saturday) - 1:00pm to 5:30pm
P2,950 (reservation required, details at the bottom of this post)
Learn to make: Chocolate-coated Popcorns; German Style Fudgy cake with Icing; Sticky Walnut Brownies; Cream Cheese Choco Cup Cakes; Choco Chip Cookies

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6 All New World Class Desserts in Shot (Tiny) Glasses Workshop
by: Ernest Reynoso Gala
July 27, 2024 (Saturday) - 1:00pm to 5:30pm
P2,950 (reservation required, details at the bottom of this post)
Learn to make: Ube Cheesecake; Arroz Dulce; Tocino del Cielo #2; Maja Blanca #2; Panna Cotta; Black Forest Mousse.

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Light & Airy Ensaymadas Workshop
by: Sylvia Reynoso Gala
August 11, 2024 (Sunday) - 1:00pm to 5:30pm
P2,800 (reservation required, details at the bottom of this post)
For beginners and non-beginners: Light and Airy Ensaymadas; Cheese Rolls; Pan De Sal; Best Cinnamon Rolls

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Max's Style Fried Chicken & Jollibee Style Chicken With Gravy Workshop
by: Sylvia Reynoso Gala
August 18, 2024 (Sunday) - 1:00pm to 5:30pm
P2,800 (reservation required, details at the bottom of this post)
Learn to make: Max Style Fried Chicken using "Air Pump"; Super Crispy Jollibee Style Fried Chicken with Best Gravy; Chicken Burgers in French Baker's Kaiser Buns; Wow Sarap Potato Salad; Mango Sago; Plus many bonus recipes.
**Each student will make his/her own Max style chicken**

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***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

*** Due to unforeseen circumstances, today’s Learn the Softest Siopao Dough Ever Workshop Workshop (June 14) will be postponed and re-scheduled to a later date. Please check back soon for updates. Thank you for your understanding.

** We regret to inform everyone, this workshop will be postponed to a later date. Stay tuned for updates in the coming days. Thank you. **

6 All New World Class Desserts in Shot (Tiny) Glasses Workshop
by: Ernest Reynoso Gala
July 27, 2024 (Saturday) - 1:00pm to 5:30pm
P2,950 (reservation required, details at the bottom of this post)

Learn to make: Ube Cheesecake; Arroz Dulce; Tocino del Cielo #2; Maja Blanca #2; Panna Cotta; Black Forest Mousse.

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)

Sylvia Reynoso Gala Culinary Whether you've been cooking for 30 years or 30 minutes, we offer workshops with your tastes in mind.

*** Due to unforeseen circumstances, this workshop will be postponed and re-scheduled to a later date. Please check back soon for updates. Thank you for your understanding.***

Light & Airy Ensaymadas Workshop
by: Sylvia Reynoso Gala
July 21, 2024 (Sunday) - 1:00pm to 5:30pm
P2,800 (reservation required, details at the bottom of this post)

For beginners and non-beginners: Light and Airy Ensaymadas; Cheese Rolls; Pan De Sal; Best Cinnamon Rolls

***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 8671 4489 / 0939 4936618 (look for Isay) / 09610640015 (look for Candy)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI)