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.

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