Humba

Ingredients:

• 1/2 kilo pork, cubed
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon salt
  
• 1/4 bay leaf
  
• 1/2 cup water
• 1 tablespoon oil
• 1 tablespoon soy sauce
• 1/4 cup vinegar
  
• 1/2 tablespoon tausi (optional)

1. Combine all ingredients in a deep skillet.
2. Simmer over medium heat until pork is tender.

This happens to be a fave of our young child to eat at a popular Chinese restaurant in town! Soon I hope to try cooking this at home and we will see if our child likes it as much.

Chocolates

Chocolates are truly such delicious temptations that most people could not resist giving in to. I would love to get Chocolate Gifts whether they be bring home treats from people like my sister or even hubby's office mates coming home from their travel and trips abroad, birthday gift, or gifts from my dear hubby during special days like our anniversary or whatever the occasion, the giving and receiving of gifts particularly chocolates will be an exciting affair.

I remember one Christmas, my sister who works abroad sent us chocolates during Christmas and I could still remember the joy and happiness in the faces of my nephew and nieces when they saw it. Of course the other family members were also delighted to get those chocolates just like any chocolate lover in this world.

The merry month of December which is the season of Christmas and gift giving is just about a month away. I am really sure the kids will be excited to receive gifts and not to be left behind are the kids at heart. I know you would be thinking of the season’s must-have Christmas Presents for all people on your gift list this year whether they have been naughty or nice. You know that even those not expecting a gift for Christmas from you will be truly delighted to get something like that comes out of the blue, for no good reason – just because it's Christmas!

Just look at these chocolates and tell me if you could resist buying these delicious tempting chocolates. They make great Corporate Christmas Gifts too this holiday season which companies could give away to their clients or employees during this Christmas from gorgeous Stocking Fillers and stunning boxed chocolates to blissful family hampers. These chocolates from Hotel Chocolat are a must-have for a chocolate lover in me! They have special offers too that you should not miss!

Tuna Salad Special

Ingredients:

• 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.
   

Calamares

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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.
   

Batchoy

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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.

Laing

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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)

Ingredients:

• 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

Ingredients:

• 2 gulaman bars
• 4 cups of water
• 1 cup white sugar
• 1/2 cup CARNATION Evaporated
  
• 3 tablespoon NESCAFE Classic

Syrup:

• 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

Ingredients:

• 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

Ingredients:

• 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.