Chicken Inihaw Sa Gata

1 whole chicken, quartered

¼ cup grated ginger

2 385 ml CARNATION Coco Evap

2 pcs MAGGI Chicken Broth Cubes

3 pcs siling labuyo, sliced

1 stalk tanglad, chopped (white part only)

1 cup kangkong cut-ups

Banana leaves

1. Rub chicken with ginger and marinate for 10 minutes.

2. Boil chicken then simmer over low heat in CARNATION Coco Evap, MAGGI Chicken Broth Cubes, siling labuyo and tanglad. Discard tanglad when chicken is tender (about 1 hour).

3. Add kangkong and simmer for another minute. When chicken has cooled, drizzle with 2-3 tbsp of its sauce then wrap in banana leaves.

4. Grill for 5 minutes on each side. Serve hot. Serves 6-8.

PIÑA ALOHA SHAKE

2 cups pineapple juice

1 ½ cups crushed pineapple

¾ cup CARNATION Coco Evap

½ cup honey (or to taste)

2 cups shaved ice

1. Combine all  ingredients in a blender. Process for 30 seconds.

2. Transfer into individual glasses. Serves 4.

Maggi Sinigang Na Beef Kenchi

Ingredients

½ kg beef kenchi, cut into cubes

1 ½ liters water

1 25g pack MAGGI Sinigang sa Sampalok na may Gabi

200 g fresh egg noodles

1 cup buco juice

1 stalk kangkong

Procedure

1. Tenderize beef kenchi in water for about 1 hour and 20 minutes. When tender, add in MAGGI Sinigang sa Sampalok na may Gabi and fresh egg noodles.

2. Simmer for another 10 minutes and then add in buco juice and kangkong. Simmer for another 2 minutes.

Pork Pastel

FILLING:

¼ cup Dari Crème Classic Margarine

1 tbsp minced garlic

½ cup chopped onions

1 cup red and green bell peppers, cubed

1-210 g can Purefoods Chorizo Bilbao, sliced

½ kilo Monterey Pork Kasim (shoulder) menudo cut

1 cup potatoes, cubed

1 cup carrots, cubed

1-210 g can Purefoods Vienna Tidbits

½ cup Magnolia Quickmelt Cheese, grated

3 to 4 cups water

Procedure:

Melt margarine in a saucepan. Sauté garlic and onions. Add bell peppers, chorizo and pork kasim. Cook until pork changes in color. Pour water and broth of Vienna tidbits. Cover and lettuce boil. Simmer and keep covered until meat is tender. Add potatoes and cook until tender. Stir in carrots and Vienna tidbits. Cook for a couple of minutes and add Magnolia Quickmelt Cheese. Mix well.

CRUST:

4 cups all-purpose flour

1 tbsp sugar

1 tsp fine salt

1 tsp baking powder

1 cup Bakers Best Margarine, cut into small pieces

½ cups cold water

Procedure:

Mix flour, sugar, salt and baking powder. Cut margarine and mix to form pea size crumbs. Sprinkle water a tablespoon at a time and mix to form a ball. Refrigerate for one hour or freeze for 30 minutes. roll out into a thin sheet. Rolling should be stiff to get a good result and roll in between two sheets of wax paper. Use to cover pastel placed in a baking dish. Prick crust with a fork to allow air to pass and prevent ballooning of crust. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden in color.

Chicken Rolls with Herb-Cream Sauce

Ingredients:

For roll:

800 gms ground chicken

1 cup chopped onions

3 tbsp chopped green bell pepper

3 tbsp chopped red bell pepper

1/3 cup chopped carrots

3 tbsp tomato catsup

½ cup grated cheese

½ pack ALASKA CREMA

½ cup breadcrumbs

1/3 cup flour

1 egg

1 ½ tsp salt

1/8 tsp pepper

For sauce:

2 tbsp butter

¼ tsp rosemary leaves

1/8 tsp oregano

2 tbsp chopped parsley

2 tbsp flour

½ cup chicken stock/water

½ pack ALASKA CREMA

Salt and pepper

Procedure:

Blend first 13 ingredients in a bowl until well blended. Divide mixture into 5 and wrap with a foil to form a log (embutido style). Steam for 40 minutes and lettuce cool. Chill before slicing. To make the sauce, sauté herbs in butter. Add in flour to make a roux. Pour in water, little by little, mixing well after each addition to prevent lumps. Add in ALASKA CREMA and cook over low heat until thick.

Kraft Cheez Whiz Toasts

Ingredients:

4 tbsp Kraft Cheez Whiz Regular

4 slices tasty bread

2 slices sweet ham

1 piece egg

¼ cup milk

1 tbsp butter

How to Prepare:

1. Spread 1 tbsp of Kraft Cheez Whiz on each slice of bread.

2. Place the sweet ham and cover with the other slice of bread.

3. In a bowl, combine egg and milk.

4. Dip each sandwich in mixture.

5. Heat butter in a flat pan. Pan fry sandwiches on both sides until golden.

6. Cut sandwiches in half and serve.

Serves: 4

Fillet Mignon with Red Bell Pepper Sauce

INGREDIENTS:

2 pcs MONTEREY TENDERLOIN STEAK, sliced into inch thick

4 strips PUREFOODS Honey Cured BACON

Salt and pepper to taste

ROASTED BELL PEPPER SAUCE

4 pcs red and green bell peppers, roasted and finely chopped

½ cup extra virgin olive oil

1 tsp minced garlic

1 tsp paprika powder

Salt and pepper

Juice from 1 pc lemon

HERBED BUTTER:

1/3 cup MAGNOLIA GOLD BUTTER, softened

1 tsp chopped fresh rosemary

½ tsp chopped fresh thyme

Freshly ground black pepper

POTATO GALETTE

3 pcs large potatoes sliced thinly

½ cup MAGNOLIA GOLD BUTTER, melted

Salt and pepper to taste

PROCEDURE:

Roasted bell pepper sauce: Combine all ingredients and blend well.

Herbed Magnolia Gold Butter: Combine all ingredients and blend well. Form into a log and keep refrigerated until ready to use.

To prepare potato galette, pre-heat oven to 350 F. Arrange layers of potatoes into a ring mold (4 in. in diameter) on a baking sheet lined with grease proof paper. Brush with melted Magnolia Gold Butter and sprinkle with salt and pepper. Place another grease proof paper on top. Place another baking sheet on top to weigh down the galette while baking. Bake for about 10-15 minutes or until lightly golden brown.

Season beef tenderloin with salt and pepper. Wrap bacon strips around it and secure with a toothpick.

Pre-heat a steak pan or frying pan and pan-grill both sides over moderate heat until preferred doneness (rare, medium, etc.) is achieved.

Place each piece of fillet mignon on top of each potato galette.

Top with Herbed Magnolia Gold Butter and drizzle with bell pepper sauce.

Native Vegetables and Beef Sinigang

Nutritious variety of vegetables made this sinigang flavorful and healthy as well

Ingredients:

100 g beef round, sliced thinly

6 cups water

½ cup sliced kalabasa

½ cup sliced sigarillas

½ cup sitaw, cut into 2 inches long

½ cup sliced eggplant

1 27 g MAGGI Beef Sinigang Flavor Mix

½ cup saluyot

Procedure:

1. Boil beef in water and cook until tender or about 20 minutes.

2. Add vegetables one at a time giving 1 minute interval before adding the next kind.

3. Add MAGGI Beef Sinigang Flavor Mix and bring to a boil.

4. Add saluyot and turn off the heat.

Prepare. Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4

Nutritional Content per Serving:

CHO (g): 4

PRO (g): 28

Fats (g): 2

Calories: 62 Kcal

Pina Bistek

Mix pineapple syrup in marinade. Add pineapple chunks before serving.

INGREDIENTS

¼ kilo beef sirloin, sliced tapa style

1 large onion, sliced into rings

1 – ½ to 2 tbsp soy sauce  

1 tbsp calamansi juice

1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits

MARINADE

8 cloves garlic, crushed

1 tbsp soy sauce  

½ tbsp calamansi juice

1/8 tsp pepper

Pineapple syrup

PROCEDURE

1. Marinate beef for 1 hour. Drain and reserve marinade.

2. Fry beef in ¼ cup oil until light brown. Retain 2 tbsp oil in pan.

3. In the same pan, sauté onion until almost tender. Add soy sauce, 1/8 tsp pepper, calamansi juice and marinade. Simmer for 2 minutes. Add fried beef and DEL MONTE Fresh Cut Pineapple Tidbits. Simmer once.

Makes 5 servings

Grilled Chicken Teriyaki with Roasted Garlic

Ingredients:

4 chicken breast fillets

2 tsp grated ginger

1 cup Kikkoman Roasted Garlic Teriyaki Marinade and Sauce

325 g brown sugar

1 tbsp sesame oil

½ cup Kikkoman Teriyaki Baste and Glaze

Procedure:

1. Marinate the chicken in ginger, teriyaki sauce, brown sugar, and sesame oil overnight.

2. Preheat grill to medium high heat.

3. Grill marinated chicken for 6-8 minutes each side.

4. When cooked, brush chicken with teriyaki baste and glaze on all sides.

5. Serve with steamed rice. 

Makes 4 servings

Herb Corn Fritters

420 gm can corn kernels

1 cup self-raising flour

½ teaspoon chili powder (optional)

2 eggs

1 cup Kellogg’s Corn Flakes

2 teaspoon mixed fresh herbs, chopped

Salt and freshly ground pepper 

Vegetable oil, for frying

Tip:

Serve with bacon and eggs for breakfast or make mini-fritters and serve as pre-dinner canapés.

Method:

Combine all ingredients except the vegetable oil in a large bowl. Heat a large heavy base pan until quite hot and add 1 tablespoon of oil. Spoon tablespoons of mixture into the pan and press down with spatula. Cook for 1-2 minutes then flip over and continue cooking for another 1-2 minutes or until fritters are crisp and brown. Remove from pan and place onto paper towel. Season with extra salt if desired. Serve immediately.

Makes 12 (approx)

Corn Flakes, Orange and Pecan Lattice Tarts

2 sheets shortcrust pastry

1/3 cup golden syrup, warmed

1 teaspoon finely grated orange rind

2 cups Kellogg’s Corn Flakes

½ cup pecans, chopped coarsely

1 egg, beaten lightly

Tip:

You can use the same ingredients to make one whole tart. Line a greased 22 cm pie dish with one of the pastry sheets; follow step 2. Fill tart case with Kellogg’s Corn Flake filling; cut remaining pastry into strips and make lattice top. Bake uncovered, in moderate oven about 25 minutes until browned.

Method:

Grease six individual 10 cm fluted loose-bottomed tart tins. Cut each pastry sheet into four squares; line tins with six of the square, reserve remaining two. Press pastry into sides of tins; trim edges, prick all over with fork. Cover; refrigerate for 20 minutes. Preheat oven to moderate (180˚C/160˚C fan-forced). Place tins on oven tray; cover pastry with baking paper, fill with dried beans or rice. Bake, uncovered, in moderate oven 10 minutes. Remove paper and beans carefully from tins; bake in moderate oven about 5 minutes or until tart shells brown lightly. Cool to room temperature. Combine syrup, rind, Kellogg’s Corn Flakes and pecans in medium bowl; divide mixture between tart shells. Cut remaining pastry into 1 cm strips. Twist each strips and lay across filling to form a criss-cross pattern. Brush pastry with egg. Bake, uncovered, in moderate oven about 20 minutes until browned. Stand 5 minutes before removing from tins. Serve warm with crème fraiche or vanilla ice cream if desired.

Pasta Pomodoro

BEST FOOD TO COOK IN A JIFFY

Serve a delicious, hot, and satisfying meal in 15 minutes. Pasta Pomodoro’s basic ingredients of noodles, olive oil, and canned tomatoes are fuss-free and easy to store. Plus, you can make different versions of it by tossing choice ingredients like capers and olives, or garlic and chorizo, or top it off with leftover slices of chicken fillet. The possibilities are endless!

HOW TO MAKE:

Sauté 1 large onion, chopped, in ½ cup olive oil until translucent. Add 1 can crushed tomatoes and bring to a simmer. Add rock salt and chili flakes to taste. Simmer for 10 minutes. Swirl in 2 tablespoons butter and simmer for another 5 minutes. Mix into hot pasta and serve. Serve with Parmesan cheese. 

Takes 15 minutes. Makes 5 servings.

Pancetta Pasta

YOU WILL NEED:

1 stick butter

Chili flakes

6 cloves garlic (chopped)

2 packs Nestle All Purpose Cream

1 whole onion (chopped)

12 strips of bacon, sliced in 1” pieces

Fresh shiitake mushroom, cleaned and sliced into strips

Fresh button mushrooms

Parmeggiano reggiano, grated

Salt and freshly ground pepper to taste

Pasta of your choice, cooked according to procedure

STEPS

1. Sauté the bacon in olive oil until slightly crispy. Add garlic and onion in butter until onions are translucent and the garlic releases its smell. Add a pinch of chili flakes, if you prefer it spicy.

2. Add button and shiitake mushrooms and mix well.

3. Add Nestle All Purpose Cream, simmer.

4. Strain the water from the mushroom and add to the mixture.

5. Add parmeggiano reggiano and salt and pepper to taste.

NOTE: Minimize on salt addition as bacon is already salty.

Miracle Whip Adobo Sandwich

Serves 4

4 pcs leftover chicken adobo, shredded

1 garlic clove, chopped

½ tbsp cooking oil

¼ cup Kraft Miracle Whip All-Purpose Dressing

4 pcs pan de sals

1. Cook garlic and adobo in oil.

2. Combine with Kraft Miracle Whip All.

3. Spread into bread or serve with rice.

Cheez Whiz Corned Beef

Serves 4

1 tsp cooking oil

1 small can corned beef guisado

4 tbsps water

1 small potato, diced

½ cup Kraft Cheez Whiz

1. Sauté corned beef guisado in oil.

2. Add water and potato; cook until tender.

3. Add Kraft Cheez Whiz and serve.

OPTIONAL: Top with Kraft Cheez Whiz.

Gising-Gising

Ginisang kangkong pasarapin pa lalo!

INGREDIENTS:

2 tbsp cooking oil

1 tbsp chopped garlic

¼ cup chopped onions

100 g ground pork

4 cups kangkong, chopped (stalks and leaves)

1 8 g sachet MAGGI Magic Sarap

1 142 ml can CARNATION Coco Evap

1 tbsp patis or salt to taste

QUICK & EASY PROCEDURE 

1. Heat oil. Sauté garlic and onions until limp.

2. Add ground pork and cook for 1 minute or until pork turns white in color.

3. Stir in kangkong. Season with MAGGI Magic Sarap and patis.

4. Pour in CARNATION Coco Evap and bring to a simmer. Remove from heat and serve hot.

GOOD TO KNOW:

This recipe is kid-friendly. Spice up this dish for adults by adding minced siling labuyo.

Spiced Apple-Wheat Bread Pudding

INGREDIENTS

For pudding:

¼ cup butter

3 pcs red apples, peeled, cored and diced

1 tsp cinnamon

¼ cup brown sugar

¼ cup butter

¼ tsp cinnamon

1/8 tsp vanilla

¼ cup white sugar

1 pack ALASKA CREMA

 2 eggs, lightly beaten

10 cups diced bread

2 tbsp brown sugar

1/8 tsp cinnamon

¼ cup chopped walnuts

For caramel sauce:

2 tbsp white sugar

2 tbsp butter

1 pack ALASKA CREMA

3 tbsp white sugar

PROCEDURE

Preheat oven to 350 F. Grease a springform pan with butter and set aside.

Sauté first 4 ingredients in a pan over low heat for 3 minutes. Set aside. Heat remaining butter, white sugar, vanilla, ALASKA CREMA and cinnamon, until smooth. Let cool. Whisk in eggs.

In a bowl, toss bread in cinnamon-cream mixture until well-blended. Fold in cooked apples and pour into greased pan. Top with mixed brown sugar, cinnamon and nuts. Bake for 45 minutes or until top is golden in color and firm to the touch.

To make the sauce, melt white sugar in a dry pan over medium heat until golden in color. Swirl in butter until melted. Add in ALASKA CREMA and remaining white sugar and cook over low heat until caramel is melted and mixture is thick.

Coffee Toffee Pie

CRUST

1 ¼ cups flour

¼ tsp salt

3 tbsp shortening

4 tbsp butter

½ cup brown sugar, unpacked

3 tbsp cocoa powder

Put all ingredients into a food processor. Pulse until a sandy course mixture is formed.

Add:

1-2 tbsp ice water

1 tsp vanilla

Pulse again until mixture comes together. Wrap mixture in plastic and freeze for 20 minutes. Roll to 1/8 inch thick and place in a 9” tart or pie pan.

Bake crust to 375˚F for 15-20 minutes.

FILLING

½ cup butter

¾ cup sugar

3 tbsp cocoa powder

1 tbsp butter

2 tsp instant coffee

2 eggs

Using mixer, cream ½ cup butter. Slowly add sugar. Cream for about a minute. Add cocoa powder and 1 tbsp butter. Add instant coffee. Add eggs one at a time, beating well after each addition. Pour into prepared pie pan. Refrigerate for one hour.

TOPPING:

2 cups ALASKA CREMA

2 tbsp instant coffee

½ cup powdered sugar

Mix ingredients and spread on chilled pie. Refrigerate.

Porkloin Parmigiana

INGREDIENTS

250 g porkloin, sliced to 60 g then flattened

¼ cup milk

1pc egg

¾ cup breadcrumbs from toasted old bread

100 g Quickmelt cheese, sliced

1 pouch 250 g Clara Ole Marinara Classic Pasta Sauce

2 tbsp McCormick herbs (oregano or basil)

Salt, pepper

Butter or cooking oil for pan frying

Procedure

Pound each 60 g slice of porkloin with a mallet or the side of a knife until flattened to 1/8” thick. Marinate in milk and black pepper overnight or at least one hour. Mix breadcrumbs, herbs, salt, and pepper in a plate. In a bowl, beat eggs lightly. Dip each cutlet in egg, then in breadcrumb mixture; repeat to coat twice.

In a large frying pan, over medium-high heat, melt butter then fry cutlets until browned on both sides. Arrange pork slices around the frying pan, spooning Clara Ole Marinara Classic Pasta Sauce evenly over each cutlet before topping with cheese slices. Reduce heat to low, cover and cook until cheese is melted. Serve with rice or your favorite pasta.

SERVES 4

Pinoy Fresh Lumpia

Ingredients

50 grams Sapporo Long Kow Vermicelli

12 rounds of lumpia wrapper

1 bundle of asparagus

Slices of fried tofu

24 medium shrimp (unpeeled)

½ small head green leaf, red leaf or romaine lettuce  (about 10-12 leaves)

2 carrots

1 large cucumber

3 stalks of scallions

For the sweet peanut sauce:

1 shallot or 1-2 cloves garlic

½ hoisin sauce

1 tbsp rice vinegar

¼ cup water

2 tsp red chili paste, cornstarch

2 tbsp chopped peanuts for garnish

Procedure

Bring a pot of water to a boil and cook the unshelled shrimp till pink and opaque, around 2 to 3 minutes or so. Move out the shrimp but keep the water boiling; add the 50 grams Sapporo Long Kow Vermicelli and cook for a minute or so. Peel and slice the shrimp in half lengthwise. Peel apart the lettuce leaves and slice into thin strips. Peel and cut into long thin strips the carrots and cucumber. Cut tofu into small pieces. In a large bowl or pan, big enough to accommodate the rice paper round. Start filling ingredients and vermicelli. For the sweet peanut sauce, place all the ingredients in a saucepan. Simmer until sauce is thick. Set aside, garnish with more chopped peanuts. Ready to serve!

Sweet Sotanghon Mixed with Almonds and Pistachios

Ingredients

100 grams Sapporo Long Kow Vermicelli (sotanghon)

2 cups milk

1 tbsp butter

2-3 pcs cherries

½ cup cane sugar

¼ tsp cinnamon powder

3 tbsp sliced cashew nuts, pistachios and almonds

1 tbsp raisins

Procedure

Heat butter in a frying pan. Fry Sapporo Long Kow Vermicelli (sotanghon) over medium heat until golden brown. Set aside. In a large pan, add milk, cinnamon powder, sliced cashew nuts, pistachios, raisins and bring to boil. Reduce heat and cook until the mixture becomes thick and creamy. Add cane sugar and stir well. Add the fried sotanghon. Refrigerate and serve chilled. Decorate with sliced almonds and cherries on top.

Singaporean Sotanghon

Ingredients

250 g Sapporo Long Kow Vermicelli

600 g raw shrimps

2 tbsp cooking oil

2 cloves finely chopped garlic

350 g pork loin cut into strips

1 large onion cut into thin wedges

1 tbsp mild curry powder

155 g green beans (baguio beans) cut into small diagonal pieces

1 large carrot cut into fine matchsticks

1 tbsp sugar

1 tbsp salt

1 tbsp soy sauce

200 grams bean sprouts, scraggly ends removed

Spring onion cut into fine strips for garnishing

Procedure

Soak the Sapporo Long Kow Vermicelli in boiling water for 5 minutes or until it becomes soft before draining. De-vein and peel the shrimps. Then chop the shrimp meat. Add 1 tbsp of cooking oil in a wok and heat it up. When it is hot, add the shrimp meat, garlic and pork. Stir-fry for 2 minutes or until they are just cooked, remove from the wok. Reduce the heat to medium and heat another tbsp of cooking oil. Add the onion and curry powder and stir-fry for 3 minutes. Add the beans, carrot, sugar and salt. Sprinkle with a little water and stir-fry for 2 minutes. Add the Sapporo Long Kow Vermicelli and soy sauce to the wok, toss with 2 wooden spoons. Add the bean sprouts and pork mixture, season with salt, pepper and sugar to taste. Then toss well before serving with spring onion as garnish.

Ensure Cookies

Ingredients

1 ½ cups ENSURE Powder

¾ cup sugar

½ cup butter

1 tsp vanilla

2 pcs eggs

1 ¾ cups all purpose flour

½ tsp salt

1 tsp baking soda

Procedure

Cream butter and sugar. Add in vanilla and eggs. Blend well. Add all the dry ingredients. Shape into balls. Insert lollipop sticks (optional) and bake for 12 minutes at 350˚F.

Makes 25 servings

Serving size: 2 pieces

Calories per serving: 136 calories