Last July 30, I attended the cooking & baking demo of popular cake Chef Penk Ching. It was truly an honour seeing her showcase her talent in cake decorating. I actually thought that Chef Penk Ching will only demo cake decorating at the Maya Kitchen. However, I was pleasantly surprised that she also showed us how to prepare and cook two savoury dishes.
I arrived late at the venue so I was sitted far back from the demo area. I wish I arrived earlier as it was such a shame that I missed some critical tips and lessons that Chef Penk Ching provided. I wish to have another opportunity to learn from her in the future.
At that time, I felt already satisfied having tasted her yummy creations.
Listed below are the dishes prepared for us by Chef Penk Ching. I also shared the recipes provided to us for your reference 🙂
Main Ingredients: 2 cups Maya all-purpose flour, 1/8 teaspoon Chinese five-spice powder, 1 teaspoon salt, 1 teaspoon 5-spice powder, vegetable oil, 1/8 cup hot water, 3/4 cup cold water, 1 cup finely chopped scallion (wash and drain well)
Sauce Ingredients: 1/8 cup ginger strips, 1/2 cup soy sauce
Directions: Sift all-purpose flour in a big mixing bowl. Add water gradually and mix well. It will be very sticky. Sprinkle with flour and let it rest for 25 minutes. Cover with a damp cloth. Knead dough into a ball and form into a long baston. Cut it into 4 equal pieces. Sprinkle the whole dough with salt, 5-spiced powder and scallion. Roll the ball as thin as possible. Spread 2 teaspoons of oil all over the dough. Add five-spice powder, salt, spread all over. Roll into a baston again and coil it and fasten the end with water. Roll out again in round around 1/6 of an inch. Heat up oil in the frying pan and fry the dough 2 minutes on each side.
Meanwhile, mix all sauce ingredients. Serve hot.
Ingredients: 1 piece pata (front leg), 4 cups water, 3/4 cup soy sauce, 3/4 cup vinegar, 3-4 pieces star anise, 1/2 cup brown sugar, 6 cloves minced garlic, 2 pieces crumbled bay leaves, 1/4 teaspoon black pepper, chinese pechay
Directions: In a pot, parboil leg with water for 10 minutes. Remove all impurities and water. In a casserole, add water, soy sauce, vinegar, star anise, brown sugar, garlic, bay leaves and black pepper. Bring the casserole mixture to boil. Add the parboil egg to the broth mixture in the slow cooker or heavy duty casserole and cook to simmer until tender. Boil chinese peachy in a separate sauce pan. To serve, line the bottom of the platter with the boiled peachy. Remove pork from cooker and place on top of the pechay and pour sauce over. Garnish with wansuy or cilantro and star anise. Serve hot.
Ingredients: 1/2 cup softened butter or margarine, 4 pieces eggs, 1/2 cup water, 1 pack Maya chocolate fudge brownie mix 500g
Directions: preheat oven to 375F/177C. Line two 3 oz 12-hole muffin pan with cupcake liners. Set aside. Cream butter then add eggs and water. Blend well then stir into the butter and egg mixture and beat until well blended and smooth. Pour into prepared pans 2/3 full. Bake for 15 to 20 minutes or until done.
Ingredients: 1 pack Maya oven toaster banana cake mix 230g, 3 tablespoons cooking oil, 1/4 cup water, 1 piece egg, 2 pieces mashed ripe bananas
Directions: preheat oven to 350F/177C. Line two 3 oz 6-hole muffin pans with cupcake liners. Combine the cake mix, oil, water, egg and bananas in a bowl. Beat with a wooden spoon until smooth and well blended. Pour 1/4 cup batter into prepared muffin tins or until 2/3 full then bake for 20-25 minutes or until done. Set aside to cool.
Red Velvet Cupcake
Ingredients: 2 tablespoons cocoa powder, 1/4 cup hot water, 2 tablespoons red food color, 1/3 cup vegetable oil, 3 pieces eggs, 3/4 cup + 2 tablespoons water, 1 pack Maya decadence yellow cake mix 520g
Directions: preheat oven to 350F/177C. Line two 3 oz. 12 hole-muffin pans with cupcake liners. Set aside. In a bowl, dissolve cocoa powder in hot water. Add food color, vegetable oil, eggs and water. Whisk everything together. Add yellow cake mix and mix until smooth batter is well blended and smooth. Pour 1/4 cup batter per muffin hole and bake for 20-25 minute for until done. Set aside to cool.
Basic Vanilla Cupcake
Ingredients: 1 cup Maya cake flour, 1/2 cup Maya all purpose flour, 1/2 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup butter, 1 cup sugar, 2 pieces eggs, 1/2 cup milk, 1 teaspoon vanilla extract
Directions: preheat oven to 350F/177C. Line muffin tins with cupcake liners. Sift together in a bowl cake flour, all-purpose flour, baking powder and salt. Set aside. Cream butter and sugar until light and fluffy. Add eggs to the mixture. Alternatively, add dry ingredients with milk and vanilla. Scoop into cupcake liners and bake until done.
Soft Butter Cupcake
Ingredients: 4 pieces egg yolks, 1/4 cup water, 1/4 cup whipping cream, 1/4 cup melted butter, 1 pack Maya oven toaster butter cake mix 200g, 4 pieces egg whites, 3 tablespoons sugar
Directions: preheat oven to 350F/177C. Line three 3 oz 6-hole muffin pans with cupcake liners. Set aside. In a bowl, combined egg yolks, water, cream, melted butter and cake mix. Beat until smooth. Set aside. In another mixing bowl, use wire whisk and whip egg whites until soft peak stage. Slowly add sugar and whisk until stiff peak stage. Fold in together the butter cake mixture and egg white mixture until well blended. Pour 1/4 cup of batter mixture into each molds. Bake 15-20 minutes or until done.
The session was originally scheduled from 10AM to 2PM. We took a one-hour break from 12NN to 1PM for lunch. I had a previous appointment that I couldn’t miss in the afternoon so I wasn’t able to attend the rest of the session (which is the critical one coz that focuses on cake decorating… boo Roch :(). I did check up with a dear blogger friend who attended Chef Penk Ching’s demo at the Maya Kitchen. She mentioned that Chef Penk Ching was so passionate about her craft. She extended till around 4:30-5PM just to give everyone a complete beautifully decorated cake. I wish I’ll be able to successfully bake a cake and decorate it in the future. It’s in my bucket list that I wish to fulfil within Year 2017. Chef Penk Ching is an inspiration 🙂
The Maya Kitchen Culinary Center
8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City, Philippines
+63-2-8921185 / +63-2892-5011 local 108