Chicken and Vegetables in Peanut Curry Sauce

A family dinner in under 30 minutes!

Takes 20-25 minutes

Makes 6 servings

½ kilo chicken breast fillet

1 pack seasoned breading mix

Oil for pan-frying

2 cloves garlic, chopped

1 onion, chopped

1 tablespoon curry powder

1 big can coconut cream

½ cup water

½ cup peanut butter

5 pieces okra, halved

1 bundle sitaw, sliced

1 red bell pepper, cubed

1. Coat chicken with seasoned breading mix.

2. Pan-fry until tender and golden brown. Cool slightly then cut into strips. Set aside.

3. In a pan, heat some oil then saute garlic and onions. Add curry powder.

4. Pour in the coconut cream, water, and peanut butter. Stir to blend. Bring to a simmer.

5. Add the vegetables and cook until done.

6. Add the chicken and cook until heated through. If the sauce is too thick, add more water. Season to taste.

7. Serve with rice or grilled pita bread.

Each serving: Approximately 464 calories, 32.8 g protein, 29.6 g fat, 9.3 g carbohydrates.

Spicy Braised Beef Casserole

Ingredients:

500 grams beef brisket (beef nilaga), cubed

1 tsp garlic, minced

1 tsp ginger, minced

2 tsps soy sauce

1 tbsp Chinese wine (can substitute with rice wine)

1 pc red bell pepper, cubed

1 pc green bell pepper, cubed

Sauce Mix:

2 cups beef stock (dissolve 1 cube of beef bouillon in 2 cups water)

2 tbsps Lee Kum Kee Chili Bean Sauce

1 tbsp Lee Kum Kee Premium Oyster Sauce

1 tsp cornstarch, dissolved in 1/8 cup water

Procedure:

1. Saute garlic and ginger. Add beef, soy sauce and Chinese wine. Stir-fry until beef changes color.

2. Add sauce mix except cornstarch. Bring to a boil and then simmer until beef is tender.

3. When the beef is cooked, thicken sauce with the cornstarch solution.

4. Add bell peppers and continue to simmer for 1 minute.

5. Serve hot.

(Serves 4-5 persons)

Prep. Time: 15 mins

Cooking Time: 45 mins

Purefoods Maple Flavored Bacon with French Toast and Whipped Flavored Butter

YOU WILL NEED:

1 pack PUREFOODS MAPLE FLAVORED BACON (200 gm)

French Toast:

12 slices white loaf bread

3 pcs eggs

1 tsp cinnamon powder

2 cups Magnolia Fresh Milk

¼ cup Magnolia Gold Butter

Whipped Flavored Butter:

½ cup Magnolia Gold Butter (unsalted), softened

2 tbsps powdered sugar

2 tbsps Magnolia Best Fruits Strawberry Jam

HERE’S HOW:

Whisk eggs and add milk. Stir in cinnamon. Dip slices of bread and pan-fry in melted butter. Remove from pan and drain in paper towels. Keep warm and set aside.

Pan-fry bacon until crisp and golden. Set aside.

Prepare butter by combining butter and sugar. Blend well. Stir in jam. Mix well.

To serve, arrange French toast on a plate. Sprinkle with powdered sugar. Spoon prepared butter on French toast and put bacon on the side.

Makes 6 servings.

Leche Flan

17 whole eggs

3 cups sugar

4 ½ cans evaporated milk

¾ tbsp calamansi

1. In a llanera, put 1 tbsp sugar. Melt over low fire and spread evenly. Let it cool. Set aside.

2. In a stockpot, mix all the solid ingredients first, then, make a hole in the center. Pour liquid ingredients into the hole. Use an egg beater to whip all ingredients into a homogenous mixture. Strain. Pour in llanera and cover with aluminum foil. Arrange in a streamer.

3. Steam for 25 minutes over a low fire until the water in the steamer boils. Unload and let cool. Chill

CABALEN TIP: To achieve better leche flan texture, blend all ingredients well. Don’t rush. Whisk the ingredients together until there are no more lumps and you can’t distinguish between the ingredients.

Chicken Adobo

1.5 kg chicken, sliced into serving sizes

6 boiled eggs

2 tbsp minced garlic

1 pc laurel bay leaves

½ tbsp black pepper, ground

¾ cup vinegar

½ cup soy sauce

¼ tbsp salt

Fried garlic

1. Mash chicken with salt. Wash in running water. Drain and set aside.

2. In a mixing bowl, combine garlic, laurel leaves, black pepper, vinegar, soy sauce and salt. Marinate chicken in this mixture overnight in the ref.

3. Boil marinated chicken until meat is tender. Set aside.

4. Saute garlic until golden brown. Add the boiled chicken and cook for one minute. Reduce fire and continue simmering until meat is tender. Add marinade and let it boil for five minutes. Simmer for 10 minutes over a low fire. Add boiled eggs to give it a special twist. Garnish with fried garlic on top.

CABALEN TIP: Longer marination time allows the chicken meat to absorb the flavors better. Slow cooking over low fire helps blend the flavors together. As you simmer, the amount of sauce will be reduced. Flavors will become more concentrated. Do not leave unattended for a long time to prevent the sauce from drying up.

Lechon Babi

Bringing your own baon is simple, fun and will save you enough to buy a new outfit every month. Mangan Restaurant boxes up meals in ways to make your daily fare the talk of the lunchroom.

Deep fry liempo. Drain and serve hot and crispy with atsara or lechon sauce. If you must, eat this fave meal only in moderation (soak meat in paper towels to drain oil and remove the fat).

Pan De Sal Panini with Chicken Longganisa

Bringing your own baon is simple, fun and will save you enough to buy a new outfit every month. Mangan Restaurant boxes up meals in ways to make your daily fare the talk of the lunchroom.

Toast three pan de sals. Spread mayonnaise (mustard is a low-fat alternative). Insert pieces of fried chicken longganisa. Garnish with lettuce and tomatoes. Pack some shoestring potatoes, too for one great merienda. Also try it with tuyo and kesong puti.