Miswa Soup

Ingredients:

  • 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

Ingredients:

  • 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

Ingredients:

  • 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

Ingredients:

  • 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

Ingredients:

  • 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

Ingredients:

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

Ingredients:

  • 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

Ingredients:

  • 1 kilo Monterey Pork Cutlets
Marinade:
  • 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

Ingredients:

  • 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

Ingredients:

  • 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.

Kilawin

Ingredients:

  • 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)

Ingredients:
  • 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.

Sisig

Ingredients:

  • 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

Ingredients:
  • 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

Ingredients:
  • 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

Ingredients:
  • 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

Ingredients:

  • 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

Ingredients:

  • 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.

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