Chicken Lollipop

Ingredients

Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.

Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.

Instructions

1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove and cool.

3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.

4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.

5.Serve hot with szechwan sauce.

Pork-Pina Hamonado

Ingredients

1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
1 cup brown sugar (packed)
1-1/3 tsp. iodized salt
2 tsp. praque powder (for 1/8 tsp. salitre)
200 grams pork fat, sliced into 8 strips
1 medium carrot, sliced into 12 strips
2 whole pickles, sliced into 12 strips
1 can (439 grams) pineapple chunks, drained (reserve syrup)
1 can (35 cl) pineapple juice

Instructions

Combine sugar, salt and praque powder or salitre. Rub mixture
on pork. Spread pork and alternately arrange slices of pork fat,
carrot, pickles and pineapple chunks until
all ingredients are used up. Roll and tie firmly with crocheting
thread.

Combine dripping from pork, pineapple chunks syrup and
pineapple juice then marinate meat
overnight. Simmer meat in marinade for 1 hour. Remove
thread from meat then chill if desired for ease of cutting.
Continue simmering the marinade for 5 minutes or until thick
and serve as sauce. Slice meat and arrange in a platter.

Mixed Seafood Florentine

Ingredients

1/2 lb haddock (skinned, boned & cut in bite-sized pieces)
1/2 lb shrimp (peeled & deveined)
1/2 lb sea scallops (cut in bite-sized pieces)
1 large sweet potato (peeled, halved & boiled till fork tender)
1 (8 ounce) bag baby spinach leaves (rinsed & stems removed)
2 cups heavy cream (divided per prep)
salt & freshly ground black pepper
1/2 cup fresh parmesan cheese (grated, 8 tbsp divided per prep)
fresh parsley (chopped, for garnish)

Instructions

1. Preheat oven to 350°F.

2. Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside.

3. Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves.

4. Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper.

5. Sprinkle w/6 tbsp grated Parmesan & evenly add mixed seafood in a layer. Pour 2nd cup of cream over the seafood & sprinkle w/last 2 tbsp grated Parmesan.

6. Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.

Clam Adobo

Ingredients

2 cups littleneck clams, shelled (fresh or canned)
1 tablespoon garlic, finely minced
3 tablespoons white vinegar
1/2 teaspoon black peppercorns
1 cup water
2 tablespoons vegetable oil
salt

Instructions

1. In a 4-quart stockpot, boil shelled clams in garlic, vinegar, peppercorns and water. (Doesn't say for how long, fresh clams until done or precooked canned clams, 10 minutes?).

2. Heat oil in frying pan.

3. Remove clams from broth.

4. Fry clams in oil until browned.

5. Place clams back into broth and simmer for 10 minutes. Add salt or patis to taste.

6. Serve hot with sticky rice.

Pork with Bamboo Shoots

Ingredients:

* 1 cup of dried mushrooms

* 1/4 kg pork fillet

* 1/4 kg of bamboo shoots

* 3 tbps of corn oil

* 1 1/2 teaspoons Salt

* 2 tbps Soy sauce

* 1 tbp Corn flour

Cooking Procedures:

1. Soak mushrooms in warm water for about 10 minutes, squeeze it till it dry. Then, slice the mushrooms into halves and keep it soaked in water.

2. Slice pork thinly and in a large bowl, mix soy sauce, corn flour and pork all together.

3. Cut bamboo shoots into thin slices.

4, Get a frying pan or a wok, put the corn oil and stir-fry the pork until color turn light brown (do not overcook the pork), remove the pork and set it aside.

5. Keep the remaining oil in a pan where you fried the pork to keep the taste. Fry the mushrooms and bamboo shoots, then add salt, pork, and then stir well. Cook for few minutes and stirr it constantly until it's done.

For presentation purposes, serve it with steam rice and put the cooked dish as toppings. Personally, I'll put cut onion leaves and sprinkle it on top.

Sinigang na Hipon (Shrimps)

Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we'll use Shrimp for our recipe. Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.

Ingredients: - 1 Kilo Shrimp - 1/4 kilo of Tamarind/Sampalok - 1 Onion - diced - 3 Tomatoes - quartered sliced - 2 pieces Radish regular size - sliced - 1 bundle of Sitaw - 1 bundle Kangkong - cut into 2" long - 3 pieces long green chilli - Salt or Patis to taste - Water Cooking procedure: 1. Boil Tamarind in water to soften. Mash and extract all juices and set aside. 2. In a casserole, boil water and Tamarind juice, onions, tomatoes and Radish. 3. Lower fire then add in Shrimps, Kangkong, Sitaw and green long chilli. Simmer it for 5 minutes. 4. Season with salt or patis. 5. Serve it hot on a pot or palayok.

Ampalaya con Itlog (Bitter Melon with Eggs)

Ingredients

Ingredients 2 tbsp. cooking oil 2 cloves garlic, minced 1/2 medium onion, minced 1 medium tomato, minced 1 piece Pork Broth Cube, dissolved in 1 medium ampalaya, sliced thinly 1 egg, beaten

Instructions

1. Heat oil and saute garlic, onions and tomatoes.
2. Pour in broth. Stir in ampalaya and simmer around 4 min.
3. Stir in beaten egg and cook another 2 min.
4. Serve hot.

FISH: Oriental Lapu-lapu

Ingredients 3/4 kg lapu-lapu fillets, cut into cubes
2 tbsp flour
4 cloves garlic, crushed
100 g Baguio beans, sliced
1 pc medium red bell pepper, cut into strips
1-1/2 cups toge (monggo sprouts)
1 can (234 g)Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 tbsp flour, dissolved in remaining pineapple syrup

MARINADE

2 tbsp pineapple syrup
2 tbsp soy sauce
1/2 tsp iodized rock salt
1/4 tsp pepper

Instructions

1 MARINATE fish for 30 minutes. Coat with flour, then fry until golden brown. Set aside.


2 SAUTÉ garlic, Baguio beans and bell pepper in oil. Add 3/4 - 1 cup water, pineapple syrup, toge, salt, sugar and soy sauce to taste. Allow to simmer.


3 ADD the Fresh Cut Pineapple Tidbits and fish. Simmer once.



Serves 8
Rich in Vitamin B12 – prevents anemia.

Mexican Chicken Wrap

Ingredients

3/4 cup salsa (mild or hot)
1/2 cup mayonnaise
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomato

Instructions

1. In a small bowl, mix salsa and mayo; set aside.

2. Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).

3. While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.

4. Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.

5. OPTIONS: Black or green olives.

6. SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.

Caramel Apple Pork Chops

Ingredients

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

Instructions

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.

4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Rich and Cheesy Ham Casserole

Ingredients

1 1/2 (10 3/4 ounce) cans cream of mushroom soup
1 1/4 cups sour cream
1/3 cup milk
2 cups shredded kraft Italian cheese blend (8 oz. package)
3 cups cooked ham, cubed bite-sized
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
1 teaspoon instant minced onion
fresh coarse ground black pepper, to taste
1 1/2 cups raw asparagus, cut into 1-inch pieces
3 cups uncooked wide or dumpling egg noodles
1 1/2-2 cups finely crushed ruffles potato chip

Instructions

1. In large bowl, mix together well the first 4 ingredients.

2. Gently fold in rest of ingredients except noodles and potato chips.

3. Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.

4. Fold in noodles.

5. Pour/spoon into lightly greased 13x9 baking dish.

6. Top with crushed potato chips.

7. Bake in 350 oven for 35 minutes til bubbly!

8. Do not precook asparagus.

9. Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.

Creamy Cajun Chicken Pasta

Ingredients

2 boneless skinless chicken breast, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomato
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Instructions

1. Place chicken and Cajun seasoning in a bowl and toss to coat.

2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

4. Pour over hot linguine and toss,with Parmesan cheese.

Pork with Shrimpt Paste: Pork Binagoongan

Ingredients
1 lb. pork, cut into pieces 1/4 cup oil 1/2 head garlic, crushed 1 onion, sliced thinly 1 large tomato, sliced 1/2 cup bagoong alamang 1/2 cup vinegar 2 cups water

Directions

Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.

Chicken and Pork Apretada Ingredients

Ingredients

2.2 lbs. chicken cut in pieces
1 lb. pork cut in 1 1/2 inch squares
salt and pepper to taste
flour
cooking oil
4 cloves crushed garlic
1 medium sized onion, chopped
1 medium sized tomato, chopped
4 oz. can of tomato sauce
2 cups water
1 small bayleaf
1 sprig oregano
1 bell pepper cut into 1 inch squares
4 medium sized potatoes cut into 2 inch pieces
1/2 cup frozen peas
3.5 oz pimento cut into 1 inch squares

Directions
Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes. Serve with rice.

Hot and Sour Shrimp with Watercress And Walnuts

Ingredients
1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
4 tb Dry Sherry
1 tb Grated peeled fresh ginger
1/2 c Chicken stock or canned -broth
2 tb Soy sauce
2 tb Catsup. [See note. S.C.]
1 tb Cornstarch
1 tb Rice vinegar or white wine -vinegar
1 tb Sugar
1 ts Oriental sesame oil
1/4 ts Cayenne pepper
6 tb Peanut oil
2 tb Chopped walnuts
3 bn Watercress, trimmed
2 md Bell peppers, cut into -1-inch squares
2 Garlic cloves, minced
8 Green onions, cut -diagonally into -1-inch-long pieces

Directions

A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions. Watercress makes a colorful bed for the shrimp.
Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.
NOTE: You can use Jufran sauce rather than catsup. Jufran is a Philippino sauce that's looks and tastes much like catsup. It's made from bananas and other stuff, however and has a more complex and interesting taste. It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff is much hotter, although not intolerably so. If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.

Beef Asado Noodle Soup

Ingredients:

400 g. of beef short ribs
1 whole garlic
1 whole onion
1 bay leaf
4-5 peppercorns
salt

To cook the beef asado :

cooked beef
1 c. of beef broth
2 tbsp. of light soy sayce
1 tbsp. of brown sugar
1 tsp. of finely minced garlic
1 onion, halved and sliced thinly
a few slivers of ginger
1/2 tsp. of pepper
1 star anise or cinnamon stick
1 tsp. of cornstarch dispersed in 1 tbsp. of water

To complete the dish :

250 g. of dried oriental noodles (I used vegetable noodles)
1 carrot, sliced thinly and blanched for 2 minutes
a small bunch of onion leaves, cut into 2"-lengths and blanched for 1 minute
1/2 pechay baguio (light-colored Chinese cabbage with white stalks and curly leaves), cut into 2"-lengths and blanched for 1 minute
2 tbsp. of minced garlic, toasted in a little oil

Instructions:

1. Place the beef in a casserole. Cover with water and add the rest of the ingredients for the broth. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours or until fork tender. Alternatively, pressure-cook for an hour counting from the time the valve starts to whistle. Using a slotted spoon, scoop out the beef and transfer to a bowl or platter. Remove the bones and roughly chop the meat into bite-size pieces. Strain the broth.

2. About 15 minutes before the beef is ready, cook the dried noodles according to package directions. Drain and set aside.

3. Measure one cup of beef broth. Add all the ingredients for beef asado except the meat and the cornstarch solution. Set over medium heat and bring to a soft boil. Add the meat, lower the heat, cover and simmer for 5-7 minutes. Add the cornstarch solution, stirring until the sauce is thick and clear. Turn off the heat. Keep the beef asado warm.

4. Reheat the strained beef broth.

5. Place the cooked noodles in individual soup bowls. Arrange the vegetables around them. Place a few pieces of beef asado at the center. Sprinkle with toasted garlic. Pour hot broth into each bowl. Serve at once.

Bangus Belly Katsu

Ingredients:

3 pcs. bangus belly
2 tbsps. soy sauce
1-1/2 tbsps. calamansi
1/4 cup flour
1/4 cup Japanese breadcrumbs
1 pc. egg
oil
teriyaki sauce

Instructions:

1.Marinate bangus belly in calamansi and soy sauce.

2.Dip marinated bangus in flour, then beaten egg, and then coat with Japanese bread crumbs.

3.Deep fry in hot oil until golden brown.

4.Cut into quarter pieces and serve with teriyaki sauce for dipping

Spaghetti - Filipino Style

Ingredients:

400 gms. Fiesta Spaghetti
1 bar Selecta Butterfresh Margarine
2 (8 oz.) packs cream cheese
4 tsps. garlic powder
4 cups Selecta Full Cream Milk
1 cup parmesan cheese, grated
dash of ground black pepper
dash of nutmeg

Instructions:

1.Cook the Fiesta Spaghetti as per package directions. Drain and set aside.

2.Melt Selecta Butterfresh Margarine in a medium, non-stick pan over medium heat.

3.Add the cream cheese and garlic powder, stirring with a wire whisk until smooth.

4.Add Selecta Fresh Milk, a little at a time, whisking to smooth out lumps.

5.Stir in Parmesan cheese and pepper.

6.Remove from heat when sauce reaches desired consistency.

7.Toss with hot pasta. Sprinkle with a dash of nutmeg and garnish with sprigs of sweet basil.

Chicken - Pochero

Ingredients:

1 buong manok
1 ulong bawang
6 na saging na saba
1/2 kutsaritsng asin
8 kutsaritang mantika
2 patatas pag-apatin
1 sibuyas
1/2 tasang nilagang garbansos
5 hinog na kamatis
1/2 kilong baka
1 maliit na ulong repolyo
2 hiwang hamon o bacon (tocino)
2 tsoriso

Instructions:

1. Tilarin ang malinis na manok at hiwa-hiwain din ang iba pang karne na kasama sa lutuin.

2. Ilaga ang mga karne hanggang lumambot kasama na ang hamon at tsoriso.

3. Timplahan ng asin. Hanguin at ilagay sa kaserola. Sa sabaw ding ito, ilaga ang repolyo at patatas.
Ilaga ng hiwalay ang mga saging.

4. Igisa ang bawang,sibuyas,kamatis sa mantika. Ihalo ang manok at iba pang karne.

5. Lagyan ng katamtamang sabaw (para makagawa ng malapot na sarsa.

6. Tikman. Timplahan ng ayon sa panlasa. Ihalo ang garbansos. Ang sarsa naman ay binubuo ng limang maliliit na talong,2 ulong ng bawang,asin,paminta,at suka. Ang paggawa ay iihaw ang mga talong, talupan at pagkaraan ay masahin.

7. Tadtarin ng pino ang bawang. Ihalo sa minasang talong. Isalin ang suka. Timplahan ng asin at paminta.

Sauteed Shrimp With Tofu (Tokwa )

Ingredients:

2 tbsps. hoisin sauce
4 tbsps. water
2 tbsps. MAGGI SAVOR
1 MAGGI CHICKEN CUBE
1/2 tsp. grated ginger
1 tbsp. cornstarch
2 tbsps. cooking oil
3 cloves garlic
1 stalk leek
1 cake tofu, cut into 1/2 inch cubes
1/4 kilo shrimps, shelled and deveined

Instructions:

Combine first 6 ingredients in a bowl; set aside. Heat oil; saute garlic and leeks. Add tofu and cook until slightly brown. Put in shrimps, then sauce mixture. Simmer until thickens. Serve as topping to steamed hot rice.

Sinigang na Pusit: Squid w/ Sour Soup

Ingredients:

1/3 cup onions, sliced
1/2 cup tomatoes, sliced
1 stalk lemon grass
1/2 cup radish, sliced
1/2 kilo squid, ink sac removed and cut into halves
1 20 g. pack MAGGI SINIGANG SA SAMPALOK
1/2 cup sili leaves
pinch of salt

Instructions:

1. Boil onions, tomatoes and lemon grass in 4-1/2 cups water until limp.
2. Add radish and cook until tender.
3. Add squid and let boil once.
4. Stir in MAGGI SINIGANG SA SAMPALOK.
5. Remove from fire and add sili leaves.
6. Season to taste.

Baguio Beans Toss

Ingredients:

An appetizing mixture of beans and bacon bits-a perfect siding for meat dishes.

250 g. Baguio beans, blanched
1/2 cup bacon
1 7 g. sachet MAGGI Flavor-It Meat Powder Chicken
1/4 cup chopped celery
1/2 cup NESTLÉ All Purpose Cream
1 tbsp. CARNATION Condensada

Chicken Curry

Ingredients:

1 whole chicken, cut into serving portions
1-1/2 tbsp. curry powder
3 tbsp. cooking oil
4 cloves garlic, minced
1 medium onion, sliced
4 small tomatoes, sliced
2 MAGGI Chicken Broth Cube
3 cups coconut milk
3 medium potatoes, peeled and quartered

Instructions:

1.Marinate chicken in curry powder for about 10 min.

2.Heat oil and saute garlic, onions and tomatoes. Add MAGGI CUBES and marinated chicken. Cook until chicken turns slightly brown.

3.Pour coconut milk and simmer until chicken is tender. Add potatoes and continue cooking until fork-tender. Serve hot with rice and a choice of condiments like chutney, mashed boiled egg, fried saba bananas and raisins.

MeatBall Stew

Ingredients:

1/4 kg. ground beef
1/4 cup breadcrumbs
1 small onion, minced
1 tbsp. MAGGI Savor
3 cloves garlic, minced
pepper to taste
2 MAGGI Beef Broth Cube, dissolved in
6 cups water
3 small potatoes, diced
1 small carrot, diced
1 small sinkamas, diced
1 cup Baguio beans, sliced 1 in. long
1/2 tsp. thyme
1/2 tsp. rosemary

Instructions:

1. Combine first six ingredients and shape into 1 inch balls. Set aside.

2. Bring broth to boil then drop meatballs; simmer for about 10 min. Add vegetables and herbs one after the other. Simmer another 10 min. or until meatballs are cooked and vegetables are crisp-

Kare-Kareng Bulalo sa Gata

Ingredients:

1 kg. beef shank, sliced into serving portions
2 MAGGI Beef Broth Cube, dissolved in
4 cups water
2 tbsps. cooking oil
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup peanut butter
1 cup coconut milk
1/3 cup flour, dissolved in
1/4 cup water
2 tbsps. sesame seeds, toasted

Vegetables:
2 tbsps. cooking oil
3 cups string beans, sliced 2 inches long
3 pieces eggplants, sliced 2 inches long
1 MAGGI Chicken Broth Cube

Instructions:

1. Cook beef with broth just until fork-tender. Remove beef from broth but reserve broth for later.

2. Heat oil and saute garlic and onions until limp. Pour in 3 cups of reserved broth peanut butter and cocomilk. Add in tenderized beef and simmer for about 20 min. Thicken with flour mixture if necessary.

3. Heat oil and stir-fry vegetables together with MAGGI Chicken Cubes just until crisp-tender. Serve as side dish to the meat.

Sotanghon with Meatballs Soup

1/4 kg. ground pork
1/4 kg. shrimps, shelled and minced
salt and pepper to taste
2 bread slices, flaked
1 egg, beaten
3 tbsps. cooking oil
8 cloves garlic, minced
2 MAGGI Pork Broth Cube
150 g. sotanghon, soaked
1/4 cup black fungus (tengang daga), soaked and sliced
1/4 cup kinchay

Instructions:

1. Combine first 5 ingredients in a bowl; mix thoroughly and form into 1 inch balls. Set aside.

2. Heat cooking oil and saute garlic until golden. Set aside browned garlic for topping later.

3. Heat MAGGI Pork Broth Cubes in oil. Add 6 cups water. Bring to boil. Drop prepared meatballs in boiling broth in small batches. Lower heat and simmer for 10-15 min.

4. Add sotanghon and taingang daga. Continue cooking until noodles and mushrooms are cooked. Top with kinchay and fried garlic to serve.

Soup: Maggi Noodles Sopas

Ingredients:

1 55 g. pack MAGGI Rich Mami Noodles
1/3 cup longganisa, fried, cut into 1/4-inch thick crosswise
1/2 cup carrots, chopped
1/2 cup frozen peas
1/3 cup CARNATION Evaporated Milk
spring onions, chopped
garlic, minced, fried

Instructions:

1. Cook noodles as directed.
2. Stir in the rest of the ingredients.
3. Top with spring onions and garlic.
4. Serve immediately while hot.

Cook Note:
Hotdog, ham, tocino or leftover meats like adobo may be used in place of longganisa.

ARROZ A LA CUBANA

Ingredients:

1/4 k ground lean pork (note:1 kilo = 2.2 lbs)
1/4 k ground beef
2 tbsp oil
1 tbsp garlic, macerated
a small onion, sliced thin
1 large tomato, sliced
1 small box of raisins (approx. 1/6 cup)
1/4 tsp pepper
1 tsp salt
6 cups cooked (steamed) rice, molded (use a cup as mold)
fried saba or plaintain banana, sliced
fried sweet potatoes
sunny side up fried eggs, one per person

Instructions:

Saute in hot oil, garlic, onion, and tomato until tender. Add meat and cook until done. Add the rest of the ingredients and season. Arrange the molds of rice on a huge platter. I like to make a ring of the molds of rice. Arrange in the central part of the platter the cooked meat mixture, the fried bananas and sweet potatoes. Top molds of rice with fried eggs. This makes a dramatic presentation! Serves 6.

Fish: Inon-Unang Isda

Ingredients:

Bangus or any fish fit for this recipe
1/2 inch ginger
1/2 cup Ampalaya (optional)
1/2 cup sliced Eggplant (optional)
1/2 cup Vinegar
1/4 cup Water
Salt

Instructions:

1. Cut fish into 4 slices and place fish in a teflon or porcelain coated skillet.

2. Add all other ingredients, except ampalaya and eggplant.

3. Bring to a boil then lower heat and simmer for about 10 minutes turning fish once.

4. Transfer to a covered dish and store in the refrigerator to "age" the dish, as Filipinos often prefer Reheat over moderate heat just until heated enough before serving.

5. Add ampalaya and eggplant during the last five minutes of cooking.

Steak Salad With Spicy Vinaigerette

Ingredients:

1/4 kg. sirloin steak
1/4 cup lemon juice
1 tsp. grated ginger
1 tsp. chopped garlic
2 tbsp. MAGGI Savor
2 tbsp. sesame oil
1/2 tsp. salt
1 cup red bell pepper
1 cup carrots
1 cup papaya, (manibalang)
1 cup bean sprouts
1 tsp. mint leaves

Spicy Vinaigrette: Combine-
1/2 cup lemon juice
1 tsp. grated lemon rind
2 tbsp. sesame oil
2 tbsp. rice wine
1 tsp. grated fresh ginger
1 tbsp. MAGGI Chilli Sauce
1/4 tsp. salt
1 tsp. sugar

Instructions:

1. Marinate beef in the next 7 ingredients for 15 minutes. Grill or panfry until well done and cut into thin strips.

2. In a bowl toss beef with the rest of the salad ingredients.Chill.

3. Toss with spicy vinaigrette dressing just before serving.

Pork Sarsiado

Ingredients:

1 lb. pork
1/2 lb. peas
3 medium-sized bell peppers (2 red, 1 green)
2 tbsp. flour
2 sliced tomatoes
1 sliced onion
3 cloves garlic, crushed
salt to taste
2 tbsp. cooking oil

Instructions:

Sauté garlic, onions and tomato in oil (gisa). Add pork and cook until done. Add 2 cups water
and boil for 5 minutes. Add peppers and peas and cook for 5-10 minutes. Add flour, stirring occasionally.

Pork cooked With Shrimp Paste

Ingredients:

2 Tablespoons Olive Oil
2 Tablespoons Garlic -- finely chopped
1 Small Onion -- finely chopped
1 Large Tomato -- finely chopped
1 Pound Pork -- cubed
3/4 Cup Water
1/2 Teaspoon Sugar
4 Tablespoons Shrimp Paste

Instructions:

In a large skillet, saute garlic, onions and tomatoes

Filipino Chicken Apretada

Ingredients:

1 pound chicken
1 pound pork -- fat removed
1 tablespoon butter or margarine
1 clove garlic -- minced
1/4 cup onion -- diced
1 stalk celery -- sliced
1/4 head cabbage -- chopped
1 each carrot -- peeled and chopped
8 ounces vermicelli
Accent seasoning mix -- to taste
salt and pepper -- to taste

Instructions:

Boil the chicken and pork in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Cut pork into 1/2-inch cubes. Save broth meat was cooked in. Saute garlic and onion in butter till onion is tender. Add meats to pan. Add some broth and Accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables are tender. Boil water for the vermicelli. Cook according to package directions then add to mixture in pan. Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste. Other noodles may be used in place of the vermicelli as long as it is thin.

Chicken Adobo - Chicken Stew

Ingredients:

3 pounds skinless chicken breast
1/4 cup vinegar
1 tablespoon soy sauce
1 head garlic -- crushed
8 whole peppercorns -- crushed

Lumpia Shanghai

Ingredients:

1/2 Pound Ground Pork
1/2 Pound Shrimp -- finely chopped
1/2 Cup Waterchestnuts -- chopped
2 Large Scallion -- finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Large Egg
1 Tablespoon Soy Sauce
1 Package Egg Roll Skins
1/2 Cup Oil -- for frying

Instructions:

Combine pork, shrimp, water chestnuts, green onion, egg and soy sauce. Season with salt and pepper. Place a tablespoon of filling on each egg roll wrapper and seal with a few drops of water. Deep fry in the oil for 2 minutes and drain on paper towels. Serve with your favorite dipping sauce.

Embutido - Pork Roll

Ingredients:

1 1/2 pounds ground pork
4 pieces canned Vienna sausage
1 raw egg
3 hard-boiled eggs
4 tablespoons flour
3 sweet pickles, chopped
salt and freshly ground pepper
to taste catsup

Instructions:

Mix together the ground pork, raw egg, flour, salt and pepper. Spread the mixture on aluminum foil. Arrange the sausages, hard-boiled eggs and pickles on top of the mixture. Shape into a roll about 4 inches in diameter and wrap in foil. Bake for 1 hr at 350 F. Unwrap and slice before serving with catsup.

Steak - Pilipino Style

Ingredients:

2 pounds sirloin steak,cut into 1/4-inch pieces
2 tablespoons lemin juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced onion rings
1/4 cup cooking oil
1/2 cup water

Instructions:

Marinate the meat in lemon juice,soy sauce,pepper and salt for 3 hours or more.
Cook onion rings in oil until transparent.Transfer to a serving dish,leaving the oil in the skillet.Add the meat to the skillet and cook over high heat,stirring often, until tender.Transfer the meat to a serving dish.Add marinade and water to the skillet,simmer for 10 minutes and pour over the meat and onion rings.

Pork Adobo - Pork Stew

Ingredients:

1-1/2 pounds pork, shoulder or butt cut into 1-1/2" cubes
1/3 cup vinegar
3 tablespoon soy sauce
1 teaspoon salt
1 each onion -- sliced
3 cloves garlic -- minced
1 small bay leaf
1/4 teaspoon pepper
1 tablespoon sugar
1/2 cup water
2 tablespoon cooking oil

Instructions:

Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes.
Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.
Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish.
Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.

Noddles - Pancit Canton

Ingredients

• 1 (12 ounce) package rice noodles
• 3 links spicy pork sausage, sliced
• 2 cloves garlic, minced
• 1/2 pound snow peas
• 2 teaspoons minced fresh ginger root
• 1/4 cup soy sauce
• 1 bunch green onions, chopped into 1 inch pieces
• 7 cups chicken broth
• 2 hot chile peppers, minced
• 1/2 tablespoon sesame oil
• 1 (8 ounce) package fresh mushrooms, sliced
• 1/2 pound fresh bean sprouts
• 1 cup chopped cooked chicken breast
• 1 cup peeled, chopped shrimp

Directions

1 In your pan or wok, heat oil and stir-fry garlic, ginger, green onions, chile peppers, mushrooms, chicken, shrimp and sausage until shrimp is pink and sausage is slightly browned. Add soy sauce and simmer 2 to 3 minutes. Cover, set aside.
2 In large saucepan, bring chicken broth to a rolling boil. Add noodles and cook over high heat for 2 minutes. Drain immediately and rinse with cold water.
3 Place the shrimp mixture over medium heat and add the bean sprouts; saute for 2 minutes. Stir in snow peas and saute 2 minutes. Stir in cooked noodles and toss until well mixed.
Serve immediately.
Makes 6 to 8 servings