Tuna Salad Special


  • 1 cup tuna flakes, drained
  • 2 cups pineapple tidbits, drained
  • 1/2 cup salted peanuts, chopped
  • 1 cup shredded lettuce or cabbage
  • 1/2 cup mayonnaise
  • 1/2 cup grated cheese
  • salt and pepper to taste
  • whole lettuce leaves to line serving platter (optional)
  1. Toss together tuna, pineapple tidbits, peanuts, shredded lettuce/cabbage, mayonnaise, salt and pepper.
  2. Sprinkle grated cheese on top.
  3. Chill, then serve on lettuce leaves if desired.



  • 1 kilo squid, cleaned and cut into rings
  • 2 eggs, beaten
  • 1 cup flour
  • 3 tablespoons water
  • 1 small onion, chopped finely
  • 1 clove garlic, chopped finely
  • Salt and pepper
  • Oil for frying
For sour-cream dip:
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 5 cloves garlic, chopped finely
  • 1 tablespoon salt
  • 1 tablespoon sugar
  1. Season squid with salt and pepper. Set aside.
  2. Put beaten eggs in a bowl. Add flour and 3 tablespoons water, then mix to make a smooth batter. Add onion and garlic.
  3. Dip squid into the batter. Deep fry for 2 to 3 minutes or until golden brown. Drain.
  4. Serve with sour-cream dip.
  5. To make dip: Combine sour cream, mayonnaise, garlic, salt and sugar in a bowl. Mix well.

Ginataang Santol with Pork


  • 10 pieces santol,peeled
  • 1/4 kilo pork (kasim), cubed
  • 1 piece red bell pepper, sliced into thin strips
  • coconut milk
  • garlic
  1. Soak shredded santol in water for 30 minutes.
  2. Drain and squeeze out remaining water.
  3. Saute onion and garlic.
  4. Add tender pork and cook until meat is tender.
  5. Add santol.
  6. Pour in coconut milk and boil for 10 minutes.
  7. Stir constantly to prevent coconut from clotting.
  8. Add bell pepper when most almost done.
If you want a spicier dish, use a few thin slices of red chili pepper instead of bell pepper.

Sinigang na Baboy


  • 1 kilo pork riblets, cut into pieces (other parts may be added)
  • 12 pieces tamarind (sampalok)
  • 3-4 medium tomatoes, sliced
  • 1-2 pieces japaleno peppers
  • 1 big onion, sliced
  • 6-8 cups water
  • 1 eggplant, sliced 1-inch thick and quartered
  • 2 pieces radish, sliced
  • 1 bunch string beans, cut into short pieces (optional)
  • Salt and patis to taste
  1. Boil tamarind until soft. Drain, the pound. Strain all juices and set aside.
  2. Put pork in a pot. Pour water to cover the meat and bring to a boil. Reduce heat and simmer until pork is tender.
  3. While simmering, add onions, tomatoes and tamarind juice. Add all the vegetables.
  4. Season with salt and patis. Serve hot.



  • 1 kilo pork liver, kidney and spleen, cleaned and diced
  • 1 onion, chopped
  • 2 segments garlic, minced
  • 2 pieces ginger, cut into strips
  • Green onion leaves, chopped
  • patis to taste
  1. Saute garlic and ginger until golden brown.
  2. Add onion and liver, kidney and spleen. Add enough water. Boil until meat is tender.
  3. season with patis, then serve with green onion leaves.

Paksiw na Isda


  • 1/2 kilo bangus or apahap, cleaned
  • 1 eggplant, sliced
  • 1 ampalaya, sliced
  • 2 pieces japaleno pepper
  • 1 small piece of ginger, minced
  • 1 1/2 cup vinegar
  • 1/2 cup water
  • salt
  • patis
  1. Cut fish into 2 to 3 portions. Sprinkle with salt.
  2. Put eggplant and ampalaya in a saucepan. Add fish, ginger and japaleno pepper. Pour in vinegar.
  3. Bring to a boil but don't stir. Add water. Simmer until fish is cooked. Season with patis to taste.

Ensaladang Talong


  • 4 eggplants, grilled and peeled
  • 3 tomatoes, sliced
  • 1 medium-sized onion, sliced thinly
  • finely ground pepper
  • sukang paombong (white vinegar)
  1. Halve and shred the eggplant combine in a bowl with sliced tomatoes and onions.
  2. Season with finely ground pepper and white vinegar according to taste.



  • 6 cups shredded gabi leaves (stems optional)
  • 2 cups coconut milk
  • 1/2 cup flaked daing (dried white fish)
  • small pieces of ginger
  • 2-3 chili peppers (siling labuyo)
  • 1 teaspoon salt
  1. Put 1 1/2 cup of coconut milk in a sauce pan. Set aside remaining coconut milk.
  2. Add salt, ginger and fish. Simmer over medium heat until fish is cooked.
  3. Add gabi leaves (add sliced stems if desired).
  4. Cook until soften but not soggy, stirring occasionally to prevent coconut milk from clotting.
  5. Pour in remaining 1/2 cup of coconut milk.
  6. Add chili peppers according to taste.

Ensaladang Puso ng Saging


  • 1/2 banana heart, cut into 1-inch thick strips
  • 1 cup sliced red bell pepper
  • 1 cup sliced green bell pepper
  • 1 cup sliced onions
  • 3 tablespoon vinegar
  • 3 teaspoon sugar
  • 1 teaspoon olive oil
  • 4 cups crab meat
  • salt and pepper to taste
  • mayonnaise (optional)
  1. Blanch banana heart in salted water. Spread on a plate, then set aside.
  2. In a bowl, combine onions, vinegar, sugar, olive oil, salt and pepper. Pour mixture on banana heart and blend well.
  3. Top with crab meat and sliced bell peppers. Add mayonnaise if desire.

Fried Beef Liver


  • 1/4 kilo beef liver
  • 4 large onions, cut into thick rings
  • salt
  • oil for frying
  1. Sprinkle salt on beef liver. Set aside.
  2. Sprinkle salt on onion rings. Fry over medium heat for 5-6 minutes. Push onion rings to the side of the frying pan.
  3. Put the liver in the pan. Cover and continue frying until the liver is cooked. To make sure that both sides of the liver are done, turn it over several times while frying. Add little water and stir the onion occasionally to prevent burning.
  4. To serve, put the fried onions either on top or on the side of the liver.

Magic Nilaga

  • 1/2 kilogram beef camto, cut into serving pieces
  • 6 cups water
  • 1/2 cup onion, sliced
  • 8 pieces whole peppercorn
  • 1 cup cubed potatoes
  • 2 cups cabbage, quartered
  • 2 cups native pechay, sliced
  • 1/4 cup sliced spring onions
  • 1 8grams Maggi Magic Sarap
  • 1 tablespoon patis to taste
  1. Briskly boil beef in water. Add onion and peppercorn then slowly simmer over low heat for 1 hour and 15 minutes or util beef is tender.
  2. Add potatoes and cook for another 5 minutes or until beef is tender. Add the rest of the vegetables and cook uncovered for another 3 minutes.
  3. Season with Maggi Magic Sarap and salt to taste. Serve hot.

Cheese Sticks


  • 10-15 lumpia wrappers
  • 100 grams (3.5 oz) cheddar cheese
  • oil for dip frying
  • water for sealing lumpia wrappers
  1. Steam the lumpia wrappers for about 2 minutes . set aside.
  2. Slice cheese into 10-15 sticks, each about 3 inches long and 1/2 inch wide. Put each stick in a lumpia wrapper. seal each wrapper by brushing the edges with water and pressing hem together.
  3. Heat oil in pan frying pan or wok, Deep fry the cheese sticks in batches until wrapper turns golden brown.
  4. Remove cheese sticks from pan. Drain thoroughly on paper towels before serving.

Magic Adobo


  • 1/2 kilo chicken, cut into pieces
  • 1/2 kilo pork, cut into cubes
  • 1/4 kilo chicken liver
  • 1/4 kilo pork liver, cut into pieces
  • 1/4 cup vinegar
  • 1/2 cup Maggi Savor, Classic
  • 1 8gram Maggi Magic Sarap
  • 1/4 cup crushed, garlic
  • 1/2 cup oil
  1. In a pot combine chicken, pork, liver, vinegar, maggi savor classic,maggi magic sarap
    and garlic. cook and uncovered until meats are tender. strain sauce and serve.
  2. In a large pan, heat the oil. Pan-fry the chicken, pork and liver until golden brown.
  3. Pour in the reserved sauce and simmer with the browned meat until sauce is almost dry.
  4. Serve with steamed rice.

Magic Boneless Daing na Bangus


  • 1/4cup crushed garlic
  • 1/2 cup vinegar
  • 2 8grams MAGGI Magic Sarap
  • 1/2 teaspoon cracked peppercorn or to taste
  • salt to taste
  • 2 pieces big boneless bangus, cut into serving portions (approx. 750 grams - 1 kilogram)
  • cooking oil for frying
  1. Combine garlic, vinegar, MAGGI Magic Sarap, pepper and salt.
  2. Marinate bangus in the mixture for at least 1 hour or overnight if desired.
  3. Fry and transfer on plates with paper towels to drain excess oil.

Ginataang Alimasag (Crablets in Coconut Milk)


  • 1/2 kilo fresh alimasag (talangka or crablets)
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk
  • 4 pieces jalapeno pepper
  • 5 cloves garlic, minced
  • 1 pieces onion, sliced
  • 2 tablespoon ginger, minced
  • 6 pako (fern) leaves and stalks
  • salt to taste
  1. Wash crablets thoroughly with tap water. Drain.
  2. Saute garlic in butter or margarine until light brown. Add chopped onion.
  3. Put shrimps, stirring briskly for 2-3 minutes. Add onion, garlic, salt and siling labuyo.
  4. Cover the saucepan and continue cooking for another 5 minutes. If desired, add bread crumbs to thicken sauce
*Bottled hot sauce may be used instead of siling labuyo*

Black and White Samalamig


  • 2 gulaman bars
  • 4 cups of water
  • 1 cup white sugar
  • 1/2 cup CARNATION Evaporated
  • 3 tablespoon NESCAFE Classic
  • 4 cups of water
  • 1 cup white sugar
  • 1/2 teaspoon banana essence
  • Shaved ice
  1. Cook gulaman in boiling water and sugar until dissolved.
  2. Divide into two portions, add milk to one half and coffee to the other half.
  3. Pour into 2 square molds. Refrigerate until set.
  4. Make syrup by boiling water and sugar.
  5. Remove from heat add 2 cups ice cold water.
  6. Flavor with banana essence (or brandy)
  7. Cut gulaman into cubes; stir into syrup and add shaved ice.
  8. Serve in tall glass.

Vegetable Lumpia With Sweet Chili Sauce


  • 2 tablespoons cooking oil
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped onions
  • 100 grams ground pork
  • 3 cups sliced kamote
  • 1/4 kilogram togue
  • 2 cups sliced cabbage
  • 2 8 grams MAGGI Magic Sarap
  • 20 pieces medium size lumpia wrapper
  • cooking oil for deep frying
Sweet chili sauce - combine:
  • 1/4 cup MAGGI Chili Sauce
  • 1/4 cup water
  • 1 tablespoon sugar
  1. Heat oil, saute garlic and onions until limp. Add pork and cook until it turns white in color.
  2. Stir-in kamote and continue cooking until pork tender or for 3 minutes.
  3. Add toge and cabbage, season with MAGGI Magic Sarap and continue cooking for another 3 minutes. Remove from heat and drain to remove excess liquid.
  4. Put around 2-3 tablespoon of prepared vegetables into the lumpia wrapper. Roll while securing both ends. Fry in hot oil until golden brown. Drain in paper towels and serve with sweet chili sauceon the side.

Hotdog Steak


  • 1/2 kilogram sliced hotdog
  • 3 tablespoon soy sauce
  • 2 tablespoon calamansi juice
  • 2 tablespoon cooking oil
  • 2 madium onions, sliced into rings
  • 1 8 gram MAGGI Magic sarap
  • 1/4 cup water
  1. Marinate hotdog with soy sauce and calamansi juice for at least 15 minutes.
  2. Heat oil and pan-fry onions just until crisp-tender. Remove from oil and set aside. Stir-in marinated hotdog and season with MAGGI Magic Sarap.
  3. Pour in water and bring to boil. Remove from heat. Top with fried onions just before serving.

Miswa Soup


  • 2 tablespoon cooking oil
  • 1 tablespoon minced garlic
  • 2 tablespoon minced onions
  • 100 grams ground pork
  • 1 cup sliced patola
  • 2 pieces miswa noodles
  • 1 liter water
  • 1/8 gram MAGGI Magic Sarap
  • salt to taste
  • 2 tablespoon chopped spring onions
  1. Heat oil. Saute garlic and onions until limp. Stir-in pork and cook until it changes color.
  2. Add patola and miswa noodles. Cook for another minute.
  3. Pour in water and bring to a boil. Season with MAGGI Magic Sarap and salt.
  4. Garnish with spring onions before serving.

Tuyo Rice


  • 2 tablespoon cooking oil
  • 2 tablespoon chopped garlic
  • 1/4 cup fried shredded tuyo
  • 4 cups cooked rice
  • 1/2 diced tomatoes
  • 1/8 grams MAGGI Magic Sarap
  • salt to taste
  1. Heat oil. Saute garlic until golden brown.
  2. Add tuyo, rice and tomatoes. Cook for another 3 minutes.
  3. Season with MAGGI Magic Sarap and salt to taste. Serve immediately.

Grilled Chicken Roll - Ups


  • 1/4 cup Magnolia Nutri-oil
  • 1 tablespoon sugar
  • 2 tablespoons calamansi juice
  • 1 teaspoon oregano powder
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon paprika
  1. Marinate 1/2 kilo deboned and thinly sliced Magnolia Chicken Breasts in the above ingredients for at least 1 hour inside the refrigerator.
  2. Grill marinated chicken until done.
  3. To assemble: on a warmed flour tortilla, arrange lettuce leaves, grilled chicken breasts, grated cheese, sliced cucumber, sliced tomatoes and drizzle with some sour cream. Roll up like a jelly roll. Slice and serve.
Other ingredients:
  • lettuce leaves
  • sliced tomatoes
  • sliced cucumbers
  • sliced white onions
  • grated Magnolia Cheddar Cheese
  • sour cream
Makes 4-6 servings.

Datu Puti Bulalo Special


  • 1 kilo beef tuhod with litid
  • 1 kilo beef shank, whole
  • 1 piece white onion, sliced
  • 2/3 tablespoon ginger, sliced into strips
  • 7 pieces tongkoy (tangkwei)
  • 1 1/2 teaspoon cracked black pepper
  • 7 tablespoons Datu Puti Patis
  • 45 cups water
  • 1 teaspoon salt
  • 5 pieces saba, manibalang
  • 3 pieces sweet corn on the cob, halved
  • 1/4 cup bamboo shoot, canned
  • 1 head pechay, take-out from head
  • 1 head cabbage, sliced into wedges
  • 1 cube /piece UFC Beef Stock
  1. Heat a little Golden Fiesta Cooking Oil in a pan and saute beef tuhod and shank. Add onions, ginger, tongkwei, black pepper and Datu Puti Patis.
  2. Add 30 cups of water in a pot and let simmer for 1 hour.
  3. Add another 15 cups of water until meat parts are soft and tender.
  4. Add the saba or plantains, sweet corn and UFC Beef Stock. Bring everything to a boil. Season to taste.
  5. When the meat and the veggies are cooked already, drop in the pechay, cabbage and chives just before serving.
Makes 5-6 servings.

Tip: For variety, you can substitute beef with native chicken or pork cuts.

Jufran Binagoongang Suprema


  • 1/2 kilo pork liempo
  • 3 tablespoons Datu Puti Patis
  • 2 tablespoons Jufran Red Hot Chili Sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups water for boiling
  • 1/2 teaspoon garlic, minced
  • 1 tablespoon onion, sliced
  • 1 tablespoon Golden Fiesta Cooking Oil
  • 1/2 cup bagoong (washed and drained)
  • 1/4 cup Jufran Sweet Chili Sauce
  • 1/4 cup Jufran Banana Catsup
  • 1/2 cup coconut creme (first extract or kakang gata)
  • 1/4 cup water for bagoong
  • 1 cup Golden Fiesta Cooking Oil for deep frying
  1. Boil pork liempo in Datu Puti Patis, Jufran Red Hot Chili Sauce, salt and pepper till tender. Drain and air dry.
  2. Saute garlic and onions in Golden Fiesta Cooking Oil. Add bagoong, water, Jufran Sweet Chili Sauce and Jufran Banana Catsup.
  3. Add coconut creme and water. Let simmer until shiny and thick.
  4. Deep fry pork liempo until skin crispy. Drain excess oil in paper towels. Cut into cubes.
  5. Heat bagoong mixture and toss in pork. Serve immediately.
Makes 4-5 servings.

Tip: Double the bagoong, Jufran Sweet Chili Sauce and coconut creme to extend sauce.

UFC Hearty Misua


For the meat balls:

  • 1 cup ground pork
  • 1/2 cup shrimp, peeled and finely chopped
  • 1 tablespoon flour
  • 1/2 teaspoon chopped kinchay
  • 2 tablespoons onions, finely chopped
  • Pinch white pepper
  • 1 egg
  • 2 drops sesame oil
  • salt
For the soup:
  • 1 cup bihon or misua
  • 1 teaspoon garlic, minced
  • 2 tablespoons onions, chopped
  • 1/2 cup UFC Tomato Sauce
  • 4 eggs, soft-boiled
  • 2 tablespoons Golden Fiesta Cooking Oil
  • 5 cups water
  • 1 cube/piece UFC Chicken Stock
  • 1 1/2 tablespoons Datu Puti Patis
  • 1/4 teaspoon sesame oil
  • 2 pieces ginger, small
  • Pinch 5-spice powder
  1. For the meat: Mix all ingredients together. Form into 1 1/2 -inch balls.
  2. For the soup: Saute garlic and onions in Golden fiesta Cooking oil.
  3. Add UFC Tomato Sauce, water and UFC Chicken Stock then bring to a simmer.
  4. Add uncooked misua and bring temperature down to a simmer. Gently place the meatballs in the misua and cook over low heat for 15 minutes. Season with Datu Puti Patis and 5-spice powder. Add a little sesame oil.
  5. Carefully peel soft-boiled eggs and drop into soup. Bring to a boil and then serve.
Makes 5-6 servings.

Tip: To save you time, you can make the meatballs one day ahead and store them in the chiller until needed.

Pancit Bam-i with Oyster Sauce


  • 2 tablespoon oil
  • 3 cloves garlic, chopped
  • 1 piece onion, chopped
  • 1 piece chicken breast, boiled, deboned and shredded or sliced into 1/2" strips
  • 1 piece chorizo, sliced (optional)
  • 3 1/2 cups water
  • 1 piece cabbage, cut into 1/2" thick strips
  • 1 piece carrots, cut into strips
  • 3 tablespoon Mama Sita's Oyster Sauce
  • 1 pack vermicelli (sotanghon) noodles, soaked in water and drained
  • 1 pack pancit canton noodles
  • 1 1/4 tablespoon salt
  • 1/4 tablespoon black pepper, ground
For Garnish:
  • Browned garlic
  • Chopped spring onions
  • Calamansi balls
  1. In a wok, heat oil and saute garlic and onions until transparent.
  2. Add shredded chicken meat and chorizo. Stir-fry for 1 minute.
  3. Add water and bring to a boil.
  4. Add the carrots and cabbage and continue cooking until half-cooked.
  5. Add Mama Sita's Oyster Sauce and salt. Simmer for 3-5 minutes.
  6. Add the vermicelli noodle and cook for 2 minutes.
  7. Add the pancit canton noodles and mix well for another 5-10 minutes. Cook until the noodles are done.
  8. Season w/ ground black pepper.
  9. Transfer to a serving platter and garnish with browned toasted garlic and spring onions.
  10. Serve with calamansi balls.
Makes 6-8 servings.

Honey Pork


  • 1 kilo Monterey Pork Cutlets
  • 1/2 cup honey
  • 1/2 cup chicken stock
  • 1/3 cup soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup rice wine
  • 1 teaspoon five spice powder
  • 1 teaspoon white ground pepper
  • Magnolia Nutri oil
  1. For the marinade, combine all ingredients and mix well. Pour over Monterey Pork Cutlets and marinade for at least 2 hours.
  2. Cut meat into strips and fry in hot oil until done.
Tip: May be served together with sauteed vegetables or rice.

Makes 8-10 servings.

Adobo Surprise Sandwich


  • 4 tablespoon Lady's Choice Mayonnaise
  • 3 tablespoon corn oil
  • 2 cups thinly shredded leftover chicken adobo
  • 4 pieces pandesal
  • 4 pieces lettuce leaves
  • 4 pieces tomato sliced
  • 4 pieces red egg, sliced
  1. Grab a medium sauce pan and heat corn oil.
  2. Fry shredded adobo until crispy.
  3. Remove excess oils by placing on paper towel.
  4. Split pandesal into two.
  5. Place the lettuce on one half and spread 1 tablespoon.
  6. Lady's Choice Mayonnaise over it put a slice of tomato on top of the spread and sprinkle with crispy adobo flakes.
  7. For added flavor, garnish with red egg.

Hero Sandwich


  • 8 tablespoons Lady's Choice Mayonnaise
  • 8 slices ham cut into halves (triangle)
  • 4 slices cheese, cut into half (triangle)
  • 8 slices tomato
  • 4 pieces hotdog bun
  1. Slice the hotdog bun in half. Generously spread bottom slice with Lady's Choice Mayonnaise.
  2. Cover the slice with layers of tomato, ham and cheese to complete your sandwich creation.



  • 1/2 kilo anchovies (dilis) or its substitute
  • water for balancing anchovies
  • 3 pieces onions, diced
  • 3 pieces cloves garlic, minced
  • 2 pieces chili pepper (siling labuyo), chopped (optional)
  • calamansi juice or white vinegar
  • sugar
  • salt and pepper to taste
  1. Boil water in pot. Put anchovies in water and stir.
  2. When anchovies turn white, drain water. Put anchovies in a dish.
  3. Pour vinegar or calamansi juice, salt and pepper.
  4. Season well with sugar.
  5. Stir then serve.

Kare-Kare (Oxtail in Rich Peanut Sauce)

  • 1/2 kilogram oxtail
  • 8 cups (2 liters) water
  • 1 pouch Mama Sita's Kare-Kare Mix 57 g, dissolved in 1 cup broth
  • 1 teaspoon minced garlic
  • 1 piece sliced onion
  • 1 tablespoon cooking oil
  • 6-7 pieces (long green beans) cut into 2" lengths
  • 1 piece sliced eggplant
  • bagoong (sauteed shrimp paste)
  1. Boil oxtail in water. Lower heat and simmer until meat is tender leaving about 1/2 cups broth.
  2. In a heavy saucepan, saute garlic and onion in oil.
  3. Add oxtail, stir fry and pour in dissolved Mama Sita's Kare-Kare Mix.
  4. Stir and simmer until sauce thickens, then add the eggplant and sitaw. Simmer for 3 minutes more, stirring occasionally.
  5. Lastly, add pechay (bok choy) and simmer for 2 minutes until vegetables are done.
  6. Serve hot with bagoong and rice.
Tip: To vary cooking, pressure cook 1/2 oxtail in 3-4 cups of water for 1 hour and proceed to cooking procedures 2 to 4 mentioned above.

Makes four (4) servings.



  • 2 pieces pig's ears
  • 1 slice pork liver
  • 1/4 kilo pork butt (pigue)
  • water for boiling
  • 2 tablespoons calamansi juice
  • 1/2 cup onions, chopped
  • 2 pieces chili pepper, minced (optional)
  • 2 tablespoon soy sauce
  • fine salt
  • black pepper to taste
  1. Wash pig's ears and pork butt thoroughly.
  2. Boil water in a large pot. Put pig's ears and pork butt in pot. Boil for 5 minutes over high heat.
  3. Throw away the stock.
  4. Wash meat with cold running water.
  5. Rinse the pot. Fill up to 3/4 of it with water and boil.
  6. Boil pig's ears and pork butt again.
  7. Turn down heat then simmer pork pieces until tender.
  8. Separate the meaty parts from ears.
  9. Slice meat into large chunks.
  10. Cut ear into thin strip then into small pieces.

Bulanglang na Bangus

  • 1 piece whole bangus, broiled
  • 3 pieces small eggplants, halved
  • 1 piece small ampalaya, quartered
  • 1/2 cup stringbeans, cut into 2-inch slices
  • 1/2 cup malunggay or stringbean tops
  • 1/2 cup tomatoes, sliced
  • 1/2 cup onion, sliced
  • 1 cup rice, washing
  • bagoong to taste
  1. Place eggplants, ampalaya, stringbeans, tomatoes and onion in a pot or saucepan with rice washing and bagoong. Bring to a boil.
  2. Add fish and malunggay or stringbean top.
  3. Cover and simmer until vegetables are cooked.
  4. Do not overcook vegetables; make sure that they are just crisp-tender.
Tip: Cleaning and deboning fish - To remove the scales easily, rub some vinegar on the fish first. Remove the gills and internal organs. To take out the fish bones especially the small ones, use an old pair of eyebrow tweezers.

Pork Asado

  • 1/2 kilogram pork kasim, cubed (1 inch)
  • 1 piece Knorr Pork Broth Cube
  • 2 tablespoon soy sauce
  • 1 piece celery stalk, chopped
  • 2 pieces tomatoes, medium, coarsely chopped
  • 1 piece onion, medium, coarsely chopped
  • 2 1/2 - 3 cups water
  • 2 tablespoon cornstarch,dissolved in 1/4 cup water
  1. In saucepan, combine pork cutlets, Knorr Pork Broth Cubes, soy sauce, celery stalk, tomatoes, onion, and water. Bring to a boil and simmer until meat is tender.
  2. Thicken mixture with cornstarch and simmer for one minute.
Tip: pork pigue may also be used instead of the pork kasim.

Make five (5) servings.

Lomi Soup

  • 1 tablespoon cooking oil
  • 3 cloves garlic, crushed
  • 1 piece onion small, crushed
  • ¼ kg shrimps, medium, boiled, shelled, sliced
  • 10 pieces fish balls
  • 4 cups water
  • 2 pieces Knorr Shrimp Broth Cubes
  • ½ kg lomi noodles
  • ¼ kg pechay Baguio, sliced
  • 2 tbsp cornstarch, dissolved in 3 tablespoons water
  • 1 pc egg, beaten
  1. In a deep sauce pan, saute garlic, onion and shrimp in hot oil.
  2. Add fish balls, water and Knorr Shrimp Broth Cubes.
  3. Add noodles and pechay.
  4. Cook until noodles are tender.
  5. Slowly pour cornstarch mixture while constantly.
  6. Add egg and serve hot.

TIP: Try adding other veggies in season like baguio beans, cabbage or carrots.

These will not only add nutritional value to the meal but also liven it up with color.

Pancit Canton


  • 3 tablespoons cooking oil
  • 3 cloves garlic, chopped
  • 1 pc small onion, chopped
  • 1/4 kilo pork, cut into strips
  • 1/4 kilo shrimp, shelled
  • 1 tablespoon oyster sauce
  • 4 tablespoons soy sauce
  • 2 pieces Knorr Shrimp Broth Cubes
  • 3 1/2 cups water
  • salt and pepper to taste
  • 1 piece small carrot, sliced
  • 1 piece small sayote, sliced
  • 1/2 head cauliflower, cut into florets
  • 10 pieces Baguio beans, cut into 1-inch length diagonally
  • 1/4 head repolyo, sliced
  • 1/2 kilo canton noodles
  1. Sauté garlic and onions.
  2. Add pork strips and cook until slightly brown.
  3. Add shrimp, oyster sauce, soy sauce and Knorr Shrimp Broth Cubes.
  4. Add water and bring to a boil.
  5. Season with salt and pepper.
  6. Then add the veggies and cook for 2 minutes. Reserve some veggies.
  7. For topping: add the canton noodles.
  8. Stir occasionally. Cook for another 5 minutes.

Chicken Potato Salad


  • 1 kg potatoes, unpeeled
  • 2 pieces Knorr Chicken Broth Cubes
  • 3/4 cup Baguio beans, chopped
  • 3/4 cup carrots, blanched and cubed
  • 1/2 cup chicken, flaked
  • 1 pack Knorr chicken powder (10g)
  • 2 tablespoons celery, finely chopped
  • 2 cups mayonnaise
  • 1 piece red apple, peeled and cut into cubes
  1. Place potatoes and Knorr Chicken Broth Cubes in a sauce pan and fill with enough water to cover potatoes. Boil until tender
  2. Remove potatoes from saucepan, peel and cut into bite-size cubes.
  3. Put in a bowl, then add the other ingredients. Toss. Serve chilled.

TIP: There is a new way of preparing the classic potato salad. and this is done by adding Knorr Chicken Broth Cubes to the boiling liquid which will make the potatoes comes out tastier as it absorbs the chicken flavor.

Makes five (5) servings.

Guisadong Puso ng Saging and Tortang Puso ng Saging

  • 2 tablespoons oil
  • 4 cloves garlic, chopped
  • 1 piece onion, chopped
  • 1 piece puso ng saging (haba), washed, minced and squeezed thoroughly
  • 3 tablespoons Mama Sita's Oyster sauce
  • 1 stalk spring onions, chopped
  • Oil for frying
  1. Heat oil and saute the garlic and onion.
  2. Add puso ng saging and cook until the liquid has dried up.
  3. Add spring onions and Mama Sita's Oyster Sauce.
  4. Mix well, remove from heat and let cool.
Makes 4 to 5 servings

Variation: You can also make tortang puso ng saging.
Makes 16 tortas (2 inch dia.)
  1. Add 2 pieces (120 g) eggs, and 1/4 cup (30g) cornstarch to cooled mixture.
  2. Form into patties and pan-fry.

Sinigang na Bangus


  • 10 cups water
  • 1 cup tomatoes sliced into wedges
  • 1/2 cup onions quartered
  • 1 pouch Mama Sita's tamarind Seasoning (Sinigang) Mix
  • 1 piece radish sliced
  • 2 cups long beans (sitaw) cut in 2'' lengths
  • 4 pieces long green pepper
  • 1 kilogram milkfish (bangus), scaled and sliced diagonally
  • 1 bundle swamp cabbage (kangkong)
  • salt to taste
  • patis to taste
  1. In a saucepan, bring water, tomatoes and onions to a boil. Simmer.
  2. Pour in Mama Sita's Tamarind Seasoning (Sinigang) Mix. Increase the heat and bring to a rolling boil.
  3. Add radish, long beans and long green pepper and patis to taste.
  4. Cover and simmer for 3 minutes.
  5. Add milkfish.
  6. Turn off heat and add leafy vegetables.
  7. Cover to steam cook. Serve hot.
Makes five (5) servings

Beef Caldereta


  • 1 pouch Mama Sita's Caldereta Mix
  • 2 cups (500ml) water
  • 1 cup (190g) each potatoes/carrots cut into serving portions
  • 1 piece bell pepper in 1 1/2 triangle cuts
  • 1/4 cup (928g) pitted green olives (optional)
  • 1 kilogram (2.2 lb) beef brisket cut into 1 1/2" cubes
  • 1/2 cup (100g) green peas
  1. Pan fry meat until brown.
  2. Add water and bring to a boil.
  3. Lower heat and simmer until meat is tender.
  4. Add Mama Sita's Caldereta Mix, stir.
  5. Add the potatoes and carrots then simmer.
  6. Add the rest of the vegetables and cook until done.
Makes ten (10) servings

Tips: other meat substitutes - lamb or chicken.

M.Y San Grahams Buko Pandan


For crust mixture :
  • 1 cup (10 crackers) M.Y. San Grahams honey, crushed
  • 8 tablespoon(1/2 225g block) unsalted butter, melted
For buko pandan filling :
  • 1 cup all purpose cream, chilled
  • 1/2 cup condensed milk
  • 1/8 teaspoon pandan extract
  • 1 cup (about 1 buko) buko, shredded
  • 1 bar green gulaman
  • 1 cup buko juice
  1. DO CRUST. Combine crushed M.Y. San Grahams Honey and melted butter in a mixing bowl. Spread and press the crumb mixture evenly onto the bottom of the pan so that chill for 10 minutes.
  2. DO FILLING: Whip all purpose cream until double in volume. Gently mix in condensed milk and buko pandan extract until well-blended. Stir in shredded buko. Set aside in the refrigerator.
  3. BREAK and soften gulaman bar in the cup of buko juice. Boil until gulaman is dissolved. Cool pour and stir gulaman mixture into whipped cream.
  4. SPREAD filling over the pie crust. chill and serve.
Makes eight (8) servings

Filling Expert Tip: Add 2 tablespoon of desiccated coconut for added taste.

Fried Tofu

  • 1 cup button mushrooms, fresh or canned quartered (optional)
  • 3 tablespoons oyster sauce
  • 4 tablespoons cooking oil
  • 1/4 cup spring onions cut into 1/2" lengths
  • 5 pieces tofu cut into 1/2" x 1/2" cubes
  1. Heat oil in pan and fry tofu until golden brown. Drain and set aside.
  2. In the same pan, stir fry the mushrooms for about 3-5 minutes.
  3. Add oyster sauce and fried tofu. Miz well and cook for another 2 minutes.
  4. Add the spring onions and stir.
  5. Serve hot.

Fried Danggit with Scrambled Eggs


  • 16 pieces dried danggit
  • 1/4 cup vegetable oil
  • 2 tablespoons olive oil
  • 1/2 cup onions, chopped
  • 6 large eggs, beaten
  1. Heat vegetable oil in a wok then fry danggit.
  2. In a non-stick pan, saute onions in olive oil until they are translucent.
  3. Increase heat to high.
  4. Add beaten eggs and scramble with a wooden spoon. Cook until soft and fluffy.
  5. Transfer to serving plate and serve with fried danggit and rice.
Cooking time: 15 minutes
Makes four (4) servings

Gingered Tahong and Tahong Soup with Malunggay Leaves

  • 2 cloves garlic, sliced
  • 1/4 cup ginger slivers
  • 1 kg. fresh tahong
  • 1/2 cup malunggay leaves, stems removed
  • 2 tablespoons vegetable oil
  1. In a large stockpot, saute ginger and garlic in oil for 5 minutes.
  2. Add tahong and 2 cups water.
  3. Let boil, cover and allow to boil until all the tahong shells open, shaking pot occasionally to allow shells to cook evenly.
  4. Remove from fire.
  5. Transfer tahong into a serving bowl.
  6. Pour bowl into a clean stockpot leaving behind dirt particles and ginger slivers.
  7. Put stockpot over high heat.
  8. Add 4 cups water and let boil.
  9. Add malunggay leaves and simmer for 3 minutes.
  10. Taste and adjust seasoning according to taste if necessary.
  11. Serve hot.
Cooking time: 20 minutes
Makes four (4) servings
Cost per serving P14.00

Tip: Buy your tahong from vendor you know will sell fresh tahong. Cook the tahong as soon as you get home.

Ginataang Langka

  • 3 clove garlic, chopped
  • 1 medium onion, chopped
  • 3 tablespoons ginger slivers
  • 3 tablespoons vegetable oil
  • 6 cups young langka, sliced
  • 2 cups fresh gata (unang piga)
  • 2 cups gata (pangalawang piga)
  • salt and pepper to taste
  • 1 cup sitaw, cut into 1-inch pieces
  • 2 siling labuyo, chopped
  1. In a large pan, saute onions, garlic and ginger slivers in oil for 8 minutes.
  2. Add langka, mix well.
  3. Add the 2 cups gata (pangalawang piga) mix well and let it boil, lower heat and let it simmer for 10 minutes.
  4. Add the 2 cups fresh gata (unang piga), season with salt and pepper then simmer for 10 minutes.
  5. Add sitaw and siling labuyo, cover and let it simmer for 8 minutes or until the sitaw is cooked.
  6. Continue to simmer until the sauce reaches the desired consistency.
  7. Serve hot.
Cooking time: 40 minutes
Makes four (4) servings
Cost per serving P22.80

Tips: Puso ng saging can be a substitute for langka. Add on cillies if you want it spicy.

Chilled Buko Pandan Surprise

This is one refreshing, cold drink that you and your family can enjoy drinking during a meal or after. It can also be good to serve during snack time for the kids to enjoy.

  • 1 bundle buko pandan leaves tied in a knot
  • 6 cups water
  • 1 pack powdered gulaman
  • 2 fresh young buko, whole
  1. Boil pandan in water in a medium stockpot covered for 20 minutes.
  2. Set gulaman according to instructions found in the package. Substitute boiled pandan water instead of plain water.
  3. Put buko juice in a pitcher. Using the other end of a fruit baller make strips from the buko meat. If the buko meat is too tender for this, use a spoon instead to scoop meat from the buko shell.
  4. To assemble: Cut set gulaman into 1/2 ince squares just before serving. Then pour buko juice into individula glasses, add buko meat and gulaman. Serve cold.
Cooking time: 30 minutes
Makes four (4) servings
Cost per serving P20.35

Crispy Butterflied Tilapia


  • 4 pieces medium size tilapia scaled, cleaned and butterflied
  • 6 pieces calamansi
  • 2 tablespoons rock salt
  • 1 teaspoon black pepper
  • 2 cups cornstarch
  • 6 cups vegetable oil
  1. Place butterflied tilapia on a baking tray.
  2. Squeeze on tilapia the juice of calamansi.
  3. Season with salt and pepper.
  4. Place cornstarch on a large plate.
  5. Dust with flour each tilapia on both sides, inside and out.
  6. Heat vegetable oil in a wok in high heat.
  7. When oil is smoking hot, fry one piece of tilapia. Make sure that you gently put the tilapia in th oil with the butterflied side lept open.
  8. Fry until crispy and golden.
  9. Remove from fire then transfer to a bowl lined with paper towels to absorb excess oil.
  10. Fry the other remaining pieces.
  11. Serve while still hot.

Cooking time: 20 minutes
Makes four (4) servings
Cost per serving P43.10

Tip: Instead of flour use cornstarch to make your tilapia crispy. Oil should be sizzling hot before frying.

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