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ACCOMPANIMENT

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QUICK PANSIT MIKI
SHRIMP SCAMPI
SQUASH CREAM SOUP

QUICK PANSIT MIKI

Ingredients:

1 tbsp canola oil
2 cloves garlic, minced
1 (200 g) pack pancit miki, cooked according to package directions
1 (50 g) pc carrot, sliced
1 (100 g) bunch pechay Tagalog, sliced
1/2 tsp chili flakes (optional)
2 (150 g) each can PUREFOODS CHICKEN IN BROTH

Procedure:

  1. Heat oil in a wok and sauté garlic. Add pancit and carrots, cook for 2 minutes.
  2. Add pechay and chicken. Simmer for 2 minutes.
Make 5 servings.

SHRIMP SCAMPI

Ingredients:

1/2 kg shrimps (suahe), shelled and deveined
1/2 tsp iodized fine salt
1/4 tsp pepper
1/3 cup MAGNOLIA GOLD BUTTER UNSALTED
3 tsp minced garlic
1 tsp lemon juice
1/2 cup grated MAGNOLIA QUICKMELT CHEESE
1 tsp chopped parsley

Procedure:

  1. Season shrimps with salt and pepper. Set aside.
  2. In a saucepan, melt butter and sauté garlic. Add lemon juice and mix well. Remove from heat and set aside.
  3. Arrange shrimps on a baking tray. Drizzle butter mixture over shrimps then top with cheese and parsley. Broil in the oven set at around 400℉ until shrimps turn pink and cheese melts.
  4. Remove from heat and transfer to a serving platter and garnish with lemon wedges and a sprig of parsley. Serve hot.

Makes 4 servings.

SQUASH CREAM SOUP

Ingredients:

1/4 kg squash, peeled and cut into 1-inch cubes
1/2 cup chicken broth
1 pack (70 g) instant cream of chicken powder
4 strips (114 g) PUREFOOD CLASSIC HONEYCURED BACON, pan-fried and sliced or crumbled
1 thumb (5 g) ginger, finely chopped
1 (1.5 g) stalk parsley, chopped (1 tsp)

Procedure:

  1. Put squash in a deep saucepot. Add enough water to cover and boil until tender. Remove squash from pot then puree* gradually adding chicken broth until a thick mixture is achieved. Set aside.
  2. Cook cream of chicken soup according to package directions. When almost cooked, add squash, bacon and ginger. Simmer once. Serve with parsley on top.

Makes 4 to 5 servings. 

 Note/s

  • Puree in a blender. If not available, mash squash until smooth, andthen whisk together with cooked cream of chicken soup and other ingredients. 

 

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MAIN

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GRILLED RIBEYE STEAKS WITH BLACK PEPPERCORN GRAVY
INASAL-STYLE PORK BBQ
TWICE COOKED SHANGHAI STUFFED CHICKEN

GRILLED RIBEYE STEAKS WITH BLACK PEPPERCORN GRAVY

Ingredients:

4 pc MONTEREY RIB-EYE STEAKS
1 tsp iodized fine salt
1/2 tsp pepper

PEPPERCORN GRAVY

1/2 cup MAGNOLIA GOLD BUTTER SALTED
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 cup beef stock*
2 tbsp whole peppercorns, freshly crushed
1/2 tbsp liquid seasoning

Procedure:

  1. Prepare gravy by melting butter in a saucepan over medium heat. Whisk in flour until a paste is formed. Gradually add in stock, while continuously whisking, until mixture is lump-free. Add peppercorns and liquid seasoning. Mix well and bring to a boil then let simmer over low heat for about 3-4 minutes. Set aside.
  2. Season steaks with salt and pepper on both sides.
  3. Heat grill pan over high heat and brush a little oil onto pan. When grill is smoking hot, lower heat to medium and arrange steaks.
  4. Cook steaks on each side depending on desired doneness, about 2 minutes for medium rare, 3 minutes for medium and 4 minutes for well done.
  5. Place steaks on platter and pour gravy just before serving or serve on the side.

Makes 4 servings.

TIP: To achieve perfect grill marks on steaks, grill steaks on a 10 o’clock position. After 2 minutes, turn steak into a 2 o’clock position. 

INASAL-STYLE PORK BBQ

Ingredients:

1 (330 g) pack MONTEREY PORK TENDERLOIN BBQ, sticks wrapped with foil

Marinade

4 cloves garlic, crushed finely
1 bundle lemongrass, use white part only, crushed and chopped
1 tsp freshly cracked black peppercorns
1/4 cup GSMI GIN BILOG
1/2 cup cooking oil

Procedure:

  1. In a bowl, combine marinade ingredients.. If blender or food processor is available, pulse until pureed.
  2. Pour over BBQ then chill and marinate for at least 1 hour.
  3. In a hot non-stick pan, cook BBQ 2-3 minutes per side. Serve with sinamak.

Makes 10 pc

Yield: 10 sticks (1 cup marinade)/1 stick per serving

TWICE COOKED SHANGHAI STUFFED CHICKEN

Ingredients:

1 pc (1.2 kg) MAGNOLIA WHOLE CHICKEN, butterfly cut or spatchcock style
1/2 kg MONTEREY PORK SHANGHAI MIX
2 tbsp Italian herb seasoning
1/4 cup fish sauce (patis)
2 cups cooking oil for deep frying

Procedure:

  1. Gently loosen skin. Stuff shanghai mix underneath chicken skin. Evenly fill while keeping chicken form intact.
  2. Rub Italian herb seasoning all over chicken. Steam for 30 minutes. Set aside to cool.
  3. Chill steamed chicken in the refrigerator for 2 hours.
  4. Heat oil in a pan. Pour fish sauce all over chicken and fry until golden brown.

Makes 6-8 servings.

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DESSERT

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BANOFFEE TRIFLE
BREAD PUDDING IN A PAN
MAJA BLANCA

BANOFFEE TRIFLE

Ingredients:

1 (250 g) cup MAGNOLIA ALL-PURPOSE CREAM, chilled overnight
1/4 (60 g) cup sugar
1 (235 g) pack MAGNOLIA CHEEZEE SQUEEZE MILKY WHITE
2 (300 g) cups sliced lakatan bananas (about 5-6 pieces)
1 (15 g) tbsp calamansi/lemon juice
1/2 (120 g) cup store-bought caramel syrup
5 (20 g each) packs pasencia cookies

Procedure:

  1. In a bowl, beat or whisk cream until stiff peaks form and cream has doubled in volume.
  2. In a separate bowl, mix sugar and milky white until fully incorporated.
  3. Gently fold in whipped cream. Set aside. Meanwhile, combine banana and calamansi juice to prevent browning.
  4. To assemble, place bananas at the bottom of a glass bowl or in 8 individual glasses. Drizzle with caramel syrup then place cookies on top. Add a layer of cream mixture. Repeat the process twice. Finish off by adding banana slices on top.

Makes 8 servings.

Yield: 8 individual containers or 1 bowl

Tip/s: 

  • Substitute cookies with La Pacita Graham Cracker Sandwich or La Pacita Oat Cookies

 

BREAD PUDDING IN A PAN

Ingredients:

1-1/4 cup sugar
1/2 cup water
1 (250 ml) pack MAGNOLIA FULL CREAM MILK
3 pc MAGNOLIA BROWN EGGS
8 pc day old bread, cut into cubes
1/4 tsp cinnamon powder

Procedure:

  1. In a skillet over low heat, combine 1 cup sugar and water. Cook until amber in color then remove from heat and spread caramel all over pan. Set aside.
  2. In a bowl, combine remaining sugar, milk and eggs then beat until well combined. Add bread and let soak for 5 minutes.
  3. Transfer into an 8 inch pan and sprinkle with cinnamon and remaining sugar. Cook over low heat for 5-10 minutes or until fully cooked.

Makes 8 servings. Tip: Best eating with MAGNOLIA CLASSIC VANILLA ICE CREAM  

MAJA BLANCA

Ingredients:

1-1/2 cups coconut milk
1 cup sugar
1/2 cup condensed milk
2 cups MAGNOLIA FULL CREAM MILK
1/2 cup cornstarch
1/2 cup rice flour
1 cup sweet corn kernels
1/4 cup toasted grated coconut (latik)

Procedure:

  1. In a large saucepan, pour coconut milk and bring to a boil. Stir in sugar and condensed milk. Cook for 10 minutes.
  2. Combine milk, corn starch, and rice flour together in a bowl. Whisk until free from lumps. Add to sauce pan, constantly stir and cook until mixture becomes very thick. Mix in corn kernels and cook for 2 more minutes.
  3. Pour into serving container and cool. Refrigerate for 1 hour before serving. Serve with latik.
Makes 12 servings.
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