Sylvia Reynoso Gala Culinary

AANOUNCEMENT: Workshops will resume on May 31. Our first few offerings can be found below. Workshops scheduled for April and most of May will be postponed to a later date. New schedules will be posted in a few weeks. Check out our schedule, workshop details, and reservation procedure below:

By Popular Request Cakes and Lengua de Gato Workshop
By: Sylvia Reynoso Gala
MAY 31 - Sunday - 1:00PM to 5:30PM
₱3,500 (reservation details below)
By Popular Request, Our Original Best Selling Ube Cake with Ice Cream Frosting (taught by Tita Sylvia in the 1970s, used by top bakeshops since then); New 2-9 Inch Round Layer Brazo De Mercedes Cake; Bimbo Yambao Angeles' Melts In The Mouth Best Ever Created Lengua De Gato Made With Yamanaka Japanese Butter. Paid reservation is required.

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Popular Workshop Last Taught in 1972
By: Sylvia Reynoso Gala
JUNE 7 - Sunday - 1:00PM to 5:30PM
₱3,500 (reservation details below)
Learn to make: Softest Pull Apart Iconic Buttercake of Manila; Baguio's Famous and in Demand Banana Cake; Ernest's 2 Layer Carrot Cake with Cream Cheese Frosting. Bonus Recipe: Baguio's Very Salable Carrot Cake. 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: 0961 0640015 (look for Candy) / 0939 4936618 (look for Isay)

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

Recipe of the Week: Beef Medallions with Mushroom
In association with: Philippine Star
By Sylvia & Ernest Reynoso Gala

1) Prepare 100 grams butter, 500 grams Beef tenderloin sliced into one and a half-inch round cuts.

2) For the rub, prepare: 2 tsps. rock salt, 2 tsps. Worcestershire sauce, 1 tsp. pepper.

3) For the sauce prepare: 1/3 cup butter, 1 tbsp. garlic, 500 grams Portobello, abalone, button, or any mushroom of your choice, 1 1/2 tsp. white pepper, 1/2 cup milk, 1/2 cup all-purpose cream.

4) Get one piece zucchini and slice thinly. Cook in 2 tbsp. or 30 grams butter for 5 minutes or until soft and light brown in color. Add 1/2 tsp. salt, 1/4 tsp. pepper for taste.

5) Procedure: Prepare 10-inch round skillet about 2 inches high, and turner.

6) Marinate each steak with rub ingredients.

7) Heat pan, add butter and cold steaks. Bring down heat and cook each steak 3 minutes per side (for medium-well, 4 minutes per side). Remove steak and set aside. In the same pan sauté garlic in butter until light brown. Add mushrooms, salt and pepper. Cook for a while, then add milk and all-purpose cream. Stir until creamy.

8 ) Plate steak. Add mushroom sauce and cooked zucchini on the side. Top with lettuce or alfalfa sprouts.

Video Recipe of the Week: Caesar Salad with Magnolia Cheezee Chicken Fingers Timplados
By: Sylvia Reynoso Gala

Caesar Salad with Magnolia Cheezee Chicken Fingers Timplados Video Recipe of the Week: Caesar Salad with Magnolia Cheezee Chicken Fingers TimpladosBy: Sylvia Reynoso Gala

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

A) Ingredients:

One – 1.5 kilos Chicken – top ass removed

¼ cup fresh lemon juice

Grated rind of lemon

112 g. (1/2 cup) 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 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.

Recipe for the Weekend: Seafood Siomai & Pork/Chicken Siomai
by: Sylvia & 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 ground pork, or 1 500-gram CHICKEN giniling
1 cup 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.

Recipe for the Weekend: Fettuccini Carbonara (Philippine-Style)
by: Sylvia and Ernest Reynoso Gala

450 grams spaghetti or fettuccini pasta (cook in 1 gallon boiling water with 1 tbsp. rock salt, uncovered, according to package directions, then drain)
250 grams bacon (cook until crispy), leaving bacon oil in pan
1/3 cup butter
1 beef or chicken cube
1/2 cup all-purpose flour
2 cups water
1 cup all-purpose cream
1 tsp. each fine salt and pepper
200 grams of Cheese (grated).

2) Add butter to the pan with the bacon oil, chicken or beef cube. Stir 2 minutes.

3) Add flour. Mix with wire whisk. Pour in water, all-purpose cream, salt, pepper. Mix with wire whisk until creamy. Turn off fire and toss in pasta and half the cheese and bacon. Pour on platter. Top with bacon and remaining cheese.

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

Recipe of the Week: BABY POTATOES WITH CHICKEN AND MUSHROOMS
by Sylvia & Ernest Reynoso Gala

Ingredients:
500 gms. baby potatoes, wash very well
1/4 cup Butter, salted
1/2 cup onions, sliced
6 pcs. dried shiitake mushrooms, wash & soak in water
500 gms. Chicken Fillet, cut into 1-inch cubes
1/2 tsp. salt
1/2 tsp. pepper
1 chicken cube
1/4 cup all purpose flour
2 cups Fresh or Full Cream Milk
1 cup frozen peas (for topping), thawed

Procedure:

1. To prepare the shiitake mushrooms: Soak dried shiitake mushrooms in ½ cup water for a few minutes then slice into strips. Set aside. Save the mushroom water.

2. To prepare the peas: Thaw very well then sauté in 1 tablespoon butter to prevent spoilage. Set aside.

3. Put potatoes in a pan and cover with enough water with 1 tablespoon rock salt. Cover and let boil for 15 minutes. Drain very well. Put in a large bowl or 6 individual salad bowls. Set aside.

4. In a 12-inch pan, put butter and onions. When onions are soft, add mushrooms and chicken; season with salt, pepper and crumbled chicken cube. Stir and cover for 5 minutes.

5. When chicken meat changes color, add all purpose flour. Mix well then pour mushroom water and milk. Stir until creamy.

6. Pour on top of cooked potatoes.

7. Garnish with peas. Serves 6 to 8.

UPDATE: Workshops will resume on May 31. Our first few offerings can be found below. Workshops scheduled for April and most of May will be postponed to a later date. New schedules will be posted in a few weeks. Check out our schedule, workshop details, and reservation procedure below:

By Popular Request Cakes and Lengua de Gato Workshop
By: Sylvia Reynoso Gala
MAY 31 - Sunday - 1:00PM to 5:30PM
₱3,500 (reservation details below)
By Popular Request, Our Original Best Selling Ube Cake with Ice Cream Frosting (taught by Tita Sylvia in the 1970s, used by top bakeshops since then); New 2-9 Inch Round Layer Brazo De Mercedes Cake; Bimbo Yambao Angeles' Melts In The Mouth Best Ever Created Lengua De Gato Made With Yamanaka Japanese Butter. Paid reservation is required.

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Popular Workshop Last Taught in 1972
By: Sylvia Reynoso Gala
JUNE 7 - Sunday - 1:00PM to 5:30PM
₱3,500 (reservation details below)
Learn to make: Softest Pull Apart Iconic Buttercake of Manila; Baguio's Famous and in Demand Banana Cake; Ernest's 2 Layer Carrot Cake with Cream Cheese Frosting. Bonus Recipe: Baguio's Very Salable Carrot Cake. 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: 0961 0640015 (look for Candy) / 0939 4936618 (look for Isay)

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

Magnolia Fried Chicken with Aioli Sauce
by: Sylvia Reynoso Gala

Magnolia Fried Chicken with Aioli Sauce Magnolia Fried Chicken with Aioli Sauceby: Sylvia Reynoso GalaCheck out our in-person workshops for 2024 on our page.Find us on Facebook - ...

Recipe of the Week: Tuna Melt with Cucumber Carrot Salad
Recipe by Sylvia & Ernest Reynoso Gala

Ingredients for the Tuna Melt:

1 can (184 gms.) Tuna drained

1/4 cup celery stalk, minced

1 tbsp. onion, minced

1/4 tsp. pepper

3/4 cup Magnolia Salad Dressing

2 (185 gms. each) Cheese, sliced into 6 pieces (for a total of 12)

1 loaf French Baker Rye bread or Multi-grain loaf bread

(12 slices)

1/3 cup cold Butter, salted, cut into 6 pieces

For the Salad:

1 cup carrot, peeled & shredded

1 cup cucumber, peeled & shredded

1/4 cup raisins

1/2 cup yogurt

Pinch of salt & pepper

Procedure:

1. To prepare the salad: In a bowl, put all the salad ingredients and toss. Cover with cling wrap and refrigerate until ready to serve.

2. To prepare Tuna Melts: In a bowl, mix tuna, celery, onion salt, pepper and salad dressing.

3. Portion tuna mixture onto the 6 slices of bread. Top with 2 slices of cheese. Top with another slice of bread.

4. In a 6 or 8-inch non-stick pan set over medium heat, put a slice of butter. Put sandwich, slightly brown it on one side, and flip to brown the other side. Repeat procedure until all sandwiches are done.

5. Slice each sandwich into 2 to make 2 triangles. Transfer sandwiches onto a serving platter. Serve with salad on the side.

Our workshops schedule for March to May of 2026. Check out our schedule, full workshop details, and reservation procedure below:

Very Flaky Empanada Workshop
By: Sylvia Reynoso Gala
MARCH 15 - Sunday - 1:00PM to 5:30PM
₱3,500 (reservation details below)
Learn to make: Very Flaky Empanada; Chicken Pies Baked in Muffin Cups; Softest P**o Pao of the 70's. Paid reservation is required.

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Pampanga Style Ensaymada Workshop
By: Sylvia Reynoso Gala
APRIL 19 - Sunday - 1:00PM to 5:30PM
₱3,500 (reservation details below)
Learn to make: Classic Pampanga Style Ensaymada by Pampanguena Chef Sylvia; Cheeserolls; Pan De Sal; Softest Cinnamon Rolls Sold in Top Bakeshops. Paid reservation is required.

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For Teenagers & Above, Beginners, Cake Lovers Workshop
By: Sylvia Reynoso Gala
APRIL 26 - Sunday - 1:00PM to 5:00PM
₱3,500 (reservation details below)
Learn Step By Step Guide in Baking Manila's Softest Caramel Cake of the 40's and 50's with Dulce De Leche and Butter Icing; Tres Leches Cake; Dense Chocolate Cake. Paid reservation is required.

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Learn the Softest Siopao Dough Ever Workshop
By: Sylvia Reynoso Gala
MAY 10 & 17 (2 SUNDAYS WORKSHOP) - First Sunday 1:00PM to 4:30PM (May 10) / Second Sunday 1:00PM to 4:00PM (May 17)
₱4,800 (price is for both Sundays / reservation details below)
Learn The Softest Siopao Dough Ever which you can use for any soft baked bun / bread recipe; Cua Pao with Meat Filling & Pickled Mustasa; Best Pork and Shrimp Siomai; Camaron Rellenado; Kikiam With Radish Salad; Steamed Lapu-Lapu; Fish Head Soup; Pork Asado Filling for Siopao. Paid Reservation is required.

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Learn 10 Delicious and Authentic Korean Dishes Workshop
By: Sylvia Reynoso Gala
MAY 24 - Sunday - 1:00PM to 5:30PM
₱3,800 (reservation details below)
Learn to make: Khalbi (Galbi Jim); Korean Style Sotanghon (Chapche); Rose Kui (Korean Beef w/ Sauce); Korean Pork BBQ; Special Korean Rice (Bim Bim or Bee Bim Bop); Kim-Chi; Cucumber Salad; Bean Sprout Salad; Spinach Salad. Paid reservation is required.

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Popular Request Cakes and Lengua de Gato Workshop
By: Sylvia Reynoso Gala
MAY 31 - Sunday - 1:00PM to 5:00PM
₱3,500 (reservation details below)
By Popular Request, Our Original Best Selling Ube Cake with Ice Cream Frosting; New 2-9 Inch Round Layer Brazo De Mercedes Cake; Bimbo Yambao Angeles' Melts In The Mouth Best Ever Created Lengua De Gato Made With Yamanaka Japanese Butter. Paid reservation is required.

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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: 0961 0640015 (look for Candy) / 0939 4936618 (look for Isay)

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