GalaStars Culinary

22/07/2026

Recipe of the Week: Chicken With Cheese and Spam

* Brought to you by Samsung Digital Appliances and Chef Ernest Reynoso Gala

Prepare oil in a medium saucepan enough to fill 1/3 of pan for deep frying; Tong; Strainer with paper napkins; Serving Platter.

Ingredients: (Prepare Chopping Board; Sharp Knife; Meat Mallet; 3 Medium Bowls to put on each Bowl):

¼ cup each of All Purpose Flour and Japanese Bread Crumbs; 1 egg beaten with 1 tbsp water; 1 whole Chicken Breast – Skin and Bones removed; Pinch Black Pepper.

4 thin slices Quickmelt Cheese (make 8 thin slices per one – 185g Quickmelt Cheese)

4 thin slices Spam Original (make 8 thin slices per one can Spam)

Procedure:

a. Pound Chicken Breast both sides until thin, making sure not to break it. Cut into 2 lengthwise. Sprinkle with Pepper.

b. Put a tablespoon of flour on chopping board. Put chicken, wide side nearest your body. Arrange cheese slices on top, leaving a one inch empty space on top side. Top cheese with Spam.

c. Flour your hands. Fold sides, then top, and roll as tightly as possible, jelly roll fashion. Dip in flour, then egg, then breadcrumbs. Put in Samsung Refrigerator Freezer 30 minutes. (Can be frozen in an airtight plastic container for 2 months. Thaw out 30 minutes only then deep fry).

d. Heat oil to 400˚F or when tested with a wooden chopstick many bubbles appear around the stick. Lower fire ro medium and cook chickens for 6 minutes. Put fire to low and cook 3 minutes more. Drain.

18/07/2026

By Popular Request, Our Heirloom Family (No Secrets) Recipes By Pampango Chef Sylvia Workshop
August 2, 2026 - Sunday - 1:00pm to 5:30pm
₱3,500

Well Loved Pilipino Dishes and Sweets - Kare Kare, Pampanga's Best Mechado, Guinataang Mais, Bibingkang Malagkit Held by Beautiful Cielo Lopez, Our Very Salable Tibuc Tibuc (Maja Blanca Made with Pure Carabao's Milk). No Secrets Workshop. exact Heirloom Recipes.
*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)

15/07/2026

Recipe of the Week: Quesadillas
by: Sylvia & Ernest Reynoso Gala

1 package (10 to 12 pieces) corn or flour tortillas (vegetable chiller of supermarkets, eight to 10 inches in diameter).

Filling:
Mix in a bowl 1/4 cup each of softened butter and chopped button mushrooms, 1 cup grated Quickmelt cheese, two cans 184 grams hot and spicy tuna or 1 cup corn beef.

To assemble:
Arrange six tortillas on two 14 x 16 x 1-inch baking trays. Spread 1/3 cup of filling to within one inch of edges of tortillas. Top with remaining tortillas. Press top and sides to seal.

Bake at preheated 400°F or 200°C oven 12-15 minutes or until brown. Put on chopping board. Cut into eight wedges each. Serve right away.

11/07/2026

Recipe for the Weekend: EL REAL SPAGHETTI WITH LONGGANISA & EGG
BY: CHEF ERNEST REYNOSO GALA

Ingredients:
250 grams EL REAL SPAGHETTI
250 grams Ilocos longganisa – casings removed
1 tbsp. cooking oil
1 cup Spaghetti Sauce or 1 cup tomato sauce
3 very cold eggs
3 cups water
1 tbsp. vinegar
Pinch of salt and pepper

Procedure:
1. Cook El Real Spaghetti according to package directions, then drain.

2. Heat oil in frying pan. When hot, add longganisa and cook over low fire until crispy. Add spaghetti sauce and put fire to high until mixture boils.

3. Cook poached egg by boiling water in a 10-inch frying pan. Lower fire and add vinegar. Crack one cold egg in a soup ladle. Lower unto simmering water and leave for 1 minute. Release the egg from the ladle and cook 2 minutes more. Retrieve with slotted ladle and put on top of spaghetti. Sprinkle with a little salt and pepper. Repeat with the remaining eggs.

4. Pour sauce on top of El Real Spaghetti.

5. Top with fried eggs.

Serves 3.

08/07/2026

Recipe of the Week: Thai Chicken Fried Rice
Brought to you by Petron
Recipe by: Chef Ernest Reynoso Gala

1) 1/4 cup oil, 1 tbsp. minced garlic, 1 cup chicken thigh fillet-slice thinly into ¼ inch thick strips, 2 tbsp. fish sauce (patis), 3 tbsp sweet soy sauce(Kecap manis - available in the supermarkets), 1 tsp. pepper, 6 cups cooked rice, 3 eggs, ½ cup sliced violet onions, ½ cup thinly sliced red bell peppers, ½ cup thinly sliced green bell peppers,2 salad tomatoes (cut into 8 )

2) For Garnish: 1 cucumber-unpeeled sliced thinly into rings,1/4 cup cilantro leaves.

3)Sauce: Serve on the side 3 separate small plates 2 tbsp. fish sauce, 2 tbsp. fresh lime juice, small green siling labuyo.

4) Procedure Using Petron Gasul heat oil and garlic in a wok and cook until garlic is brown. Add chicken thigh fillet and cook until meat changes color. Add fish sauce, soy sauce, pepper, rice. Mix well until hot. Lower fire and add in eggs, onions, bell peppers. Toss in tomatoes. Put on top of platter and arrange slice cucumber around the plate. Top with cilantro.

04/07/2026

Learn the Softest Siopao Dough Ever & Other Mouth-Watering Dishes Workshop
By: Sylvia Reynoso Gala
JULY 19 & 26, 2026 - 2 Sundays
₱4,800 - price total includes both workshops (reservation details below)

1st Sunday (1:00pm - 4:30pm) - Step-by-step hands on in making The Softest Siopao Dough Ever with Pork Asado filling, Cuapao with Melts in the Mouth Caramelized Thinly Sliced Pork served with Pickled Mustasa, Peanut Sugar Filling, Best Gala Shrimp and Pork Siomai.
2nd Sunday (1:00pm - 3:30pm) - Steamed Lapu Lapu, Fish Head Soup, Camaron Rellenado with Pickled Mustasa, Best Ever Authentic Hong Kong Style Kikiam (by Sylvia who attended 6 cooking schools in Hong Kong).
*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)

01/07/2026

Recipe of the Week: Mini Choco Cakes with Caramel Sauce
Talk about twice the temptation!
by CHEF ERNEST REYNOSO-GALA

INGREDIENTS:

CAKE

2 1⁄4 cups CAKE FLOUR (sifted)

1 3⁄4 cups (350 g.) white sugar

3⁄4 cup (120 g.) unsweetened cocoa powder

1 tsp. each of baking powder and baking soda

1⁄2 tsp. salt

1 cup (250 ml.) water

3⁄4 cup (180 ml.) milk

3⁄4 cup (180 ml.) vegetable oil

4 eggs to measure 1 cup eggs

CARAMEL SAUCE

1 cup (190 g.) brown sugar

1⁄2 cup (120 ml.) all-purpose cream

1⁄3 cup (80 ml.) light corn syrup

1⁄4 cup (60 g.) salted butter

1 Tbsp. vinegar (15 ml.)

1 tsp. vanilla (5 ml.)

SALTED CARAMEL SWIRLS

2 cups (380 g.) white sugar

1/4 cup (60 ml.) water

1 Tbsp. (15 ml.) vinegar

PROCEDURE:

Preheat oven to 350°F or 175°C. Grease 12 One cup capacity Bundt pans with vegetable shortening or use 24 paper lined cupcake pan.

For cake: Put all ingredients in a bowl and beat for 5 minutes with a hand mixer. Pour on prepared pans and bake for 25 to 30 minutes or until a toothpick in center of cake comes out clean.

For caramel sauce: Put all ingredients in a heavy medium saucepan and mix. Heat to boiling over high heat, stir occasionally. Reduce heat to low and simmer for 2 minutes. Spoon on top of mini cakes or cupcakes. Top with salted caramel swirls.

For salted caramel swirls: Prepare 2 nonstick mats or line 2 baking sheets with parchment papers. Grease papers with vegetable lard.

Put all ingredients in a medium deep saucepan, mix well then put on top of high fire. When sugar begins to caramelize, put fire to medium, swirling pan once in a while until amber colored. Remove from fire, spoon out syrup with a ladle or wire whisk to for 24 “artwork” to decorate cupcakes or Bundt cakes. Sprinkle rock salt on caramels while hot. If syrup hardens, return to low fire. Repeat until you finish all the syrup.

27/06/2026

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.

24/06/2026

Recipe of the Week: Spanakopitas Chicken Triangles
BY: CHEF SYLVIA & ERNEST REYNOSO GALA

A) 100 grams phyllo OR Filo sheets – carefully cut with very sharp knife into 2-inch-wide long strips). Put on waxed line tray. Cover with slightly damp cloth to prevent it from drying out. ¾ cup melted BUTTER; brushing dough; 2 baking trays.

B) FILLING: Mix together in a bowl: ¼ cup each of minced white onion, chopped Feta (goat) cheese, Parmesan Cheese, 1 package MAGNOLIA CHICKEN TIMPLADOS ALL AROUND PANGSAHOG. Add in 1 egg, 1 cup blanched and squeezed spinach (staff, pls. Blanch spinach ahead), ¼ tsp. pepper.

PROCEDURE:
1. Put 3 strips of long Phyllo sheet on chopping board. Brush each layer with melted butter. Put one teaspoonful of filling at short end of strip. Fold over to form a triangle, continue folding into triangle until the end of the sheet, 425F or 225C 15 minutes. Serve hot.

Recipe of the Week: SPANAKOPITAS MAGNOLIA CHICKEN TRIANGLESBY: CHEF SYLVIA & ERNEST REYNOSO GALAA) 100 grams phyllo OR Filo sheets – carefully cut with very...

20/06/2026

Our workshops schedule for July & August 2026 is out! Check out our schedule, full workshop details, and reservation procedure below:

Learn the Softest Siopao Dough Ever & Other Mouth-Watering Dishes Workshop
By: Sylvia Reynoso Gala
JULY 19 & 26, 2026 - 2 Sundays
₱4,800 - price total includes both workshops (reservation details below)

1st Sunday (1:00pm - 4:30pm) - Step-by-step hands on in making The Softest Siopao Dough Ever with Pork Asado filling, Cuapao with Melts in the Mouth Caramelized Thinly Sliced Pork served with Pickled Mustasa, Peanut Sugar Filling, Best Gala Shrimp and Pork Siomai.
2nd Sunday (1:00pm - 3:30pm) - Steamed Lapu Lapu, Fish Head Soup, Camaron Rellenado with Pickled Mustasa, Best Ever Authentic Hong Kong Style Kikiam (by Sylvia who attended 6 cooking schools in Hong Kong).
*Paid reservation is required

---

By Popular Request, Our Heirloom Family (No Secrets) Recipes By Pampango Chef Sylvia Workshop
August 2, 2026 - Sunday - 1:00pm to 5:30pm
₱3,500

Well Loved Pilipino Dishes and Sweets - Kare Kare, Pampanga's Best Mechado, Guinataang Mais, Bibingkang Malagkit Held by Beautiful Cielo Lopez, Our Very Salable Tibuc Tibuc (Maja Blanca Made with Pure Carabao's Milk). No Secrets Workshop. exact Heirloom Recipes.
*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) See less