GalaStars Culinary

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

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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) See less

17/06/2026

A huge thanks to everyone who attended our "Popular Workshop Last Taught in 1972"

13/06/2026

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.

10/06/2026

A big thank you to all that came out for our "Popular Request Cakes and Lengua de Gato Workshop". 🤗

06/06/2026

Recipe for the Weekend: Japanese Spaghetti
By: Chef Ernest Reynoso Gala

Recipe of the Week: Japanese SpaghettiBy: Chef Ernest Reynoso GalaFind more fun recipes on our FB page: SylviaReynosoGalaCulinary & GalaStarsCulinary

03/06/2026

Recipe of the Week: 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 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 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

30/05/2026

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)

27/05/2026

Recipe of the Week: SPANAKOPITAS MAGNOLIA 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...

20/05/2026

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.

***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)