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