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MAIN

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ADOBO SA DILAW
BEEF STEAK BULAKENYA
LECHON KAWALI WAREK WAREK STYLE

ADOBO SA DILAW

Ingredients:

1 whole pc MAGNOLIA FRESH CHICKEN
1/2 kg MONTEREY PORK KASIM, sliced, separate the fat
1/2 tsp iodized fine salt
1 cup cane vinegar
10 pc peppercorns
1 tbsp crushed garlic
1 inch pc turmeric (luyang dilaw), peeled then cut into strips
2 tbsp cooking oil
2 cups water

Procedure:

  1. Marinate chicken and pork pieces in salt, vinegar, peppercorns, garlic and turmeric. Set aside for an hour. Drain and reserve marinade.
  2. Fry the pork fat in a little oil and then add meat and chicken pieces. Mix in marinade and water. Simmer covered until meat is cooked and tender.

Makes 8-10 servings. 

BEEF STEAK BULAKENYA

Ingredients:

1 kg MONTEREY BEEF TENDERLOIN, trimmed
1-1/2 tsp black peppercorns
1/2 cup soy sauce
4 pc garlic cloves, crushed
12 pc calamansi, juiced
2 tbsp cooking oil
1 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 pc white onion, sliced into rings
1 pc red bell pepper, cut into strips
1 pc green bell pepper, cut into strips
1 pc yellow bell pepper, cut into strips
fresh herbs (thyme, tarragon, rosemary) for garnish (optional)

Procedure:

  1. Slice beef into mignonettes* and season with peppercorns. Marinate in soy sauce, garlic and calamansi juice for at least 10 minutes. Set aside.
  2. In a preheated pan with oil, brown each mignonette over medium heat on both sides according to desired doneness. Set aside on a serving platter. Keep covered and warm.
  3. Reduce heat and pour the remaining marinade into the same pan. Add butter and stir.
  4. Add onion rings then bell peppers and toss. Pour the sautéed vegetables over beef. Serve warm and garnish with herbs, if desired.

Makes 8 servings.

*mignonettes- small, round beef pieces about 1-2 inches thick.

LECHON KAWALI WAREK WAREK STYLE

Ingredients:

1 (425 g) pack PUREFOODS HEAT AND EAT LECHON KAWALI, cooked according to package directions
1/2 cup MAGNOLIA REAL MAYONNAISE
1 pc red onions, sliced
2 (4 pc) tbsp calamansi juice
1 tbsp fish sauce (patis)
1/4 tsp iodized fine salt
1/8 tsp pepper
1 pc finger chili (siling haba), sliced

Procedure:

  1. Sliced cooked pork about an inch thick. Set aside.
  2. In a bowl, combine pork, mayonnaise, onions, and calamansi juice. Season with salt and pepper. Top with sliced chili.

Makes 5 servings.  

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ACCOMPANIMENT

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BACON-WRAPPED SQUID
BAKED TAHONG
PALABOK

BACON-WRAPPED SQUID

Ingredients:

2 pc (100 g) tomatoes, chopped
1 pc (150 g) onion, chopped
7 pc (1/2 kg) whole medium squid, cleaned
1 pack (200 g) PUREFOODS CLASSIC HONEYCURED BACON

Procedure:

  1. In a bowl, combine tomatoes and onion. Stuff each squid with the mixture.
  2. Wrap squid with bacon. Secure bacon and squid head with toothpicks.
  3. Cook over a hot grill or fry in pan for 3 minutes on each side or until fully cooked. Remove toothpicks before serving.

Make 7 servings.

BAKED TAHONG

Ingredients:

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1 tbsp chopped basil
2 tsp chopped chives
1 tsp minced garlic
1/2 tsp iodized fine salt
1/2 tsp white pepper
1/2 kg mussels (tahong), cooked and half of shell removed
1/4 cup breadcrumbs

Procedure:

  1. Place cream cheese in a bowl and mash. Add basil, chives and garlic. Season with salt and pepper. Mix well.
  2. Place a teaspoon of the mixture on each mussel. Sprinkle with breadcrumbs.
  3. Bake in an oven toaster until breadcrumbs turn golden brown.
Makes 4  servings.

PALABOK

Ingredients:

1/4 kg shrimps, peeled (reserve heads and shrimp shells)
4 (1 L) cups water
2/3 cup cooking oil
8 cloves garlic, chopped
1 tbsp anatto powder
1/4 kg MONTEREY GROUND PORK
1 tsp patis (fish sauce)
1 tbsp iodized rock salt
1/2 cup MAGNOLIA ALL PURPOSE FLOUR, mixed with 1/2 cup water
1/4 kg pancit bihon, soaked and blanched
2 pc MAGNOLIA BROWN EGGS, hard-boiled, peeled and sliced
2 tbsp crushed chicharon
1 tbsp chopped green onions
5 pc calamansi, sliced

Toppings

2 pc MAGNOLIA BROWN EGGS, boiled and sliced
2 tbsp ground chicharon
3 tbsp garlic chips
1 tbsp chopped green onions
5 pc calamansi, sliced

Procedure:

  1. Boil shrimp heads and shells in water for about 3 minutes. Strain and reserve shrimp stock. Set aside.
  2. In a pan, heat oil and saute garlic until golden brown. Set aside.
  3. In the same pan, add annatto powder and saute ground pork until fully cooked. Season with fish sauce then set aside. Next, saute shrimps next until cooked and changes in color then set aside.
  4. Add shrimp stock and let simmer for 2-3 minutes. Add flour mixture and stir continuously until sauce thickens. Season with salt.
  5. Combine sauce and bihon. Mix well and cook until noodles are tender. Transfer to a platter. Top with meat, eggs, shrimps, garlic, chicharon and green onions. Serve with calamansi.

Makes 5 servings

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DESSERT

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BUKO AND SINGKAMAS PIE
BUKO PANDAN COOLER
UBE HALAYA WITH CHEESE

BUKO AND SINGKAMAS PIE

Ingredients:

2 cups MAGNOLIA ALL PURPOSE FLOUR
1/3 cup MAGNOLIA GOLD BUTTER UNSALTED, cut into small pieces
1/2 tsp iodized fine salt
2-3 tbsp cold water
1 pc MAGNOLIA BROWN EGG, beaten for egg wash

FILLING:

1/2 cup sugar
1/2 cup cornstarch
1 cup coconut juice
2 cups MAGNOLIA FULL CREAM MILK
1/2 tsp vanilla extract
2 cups grated young coconut meat
1 cup grated turnip (singkamas)

Procedure:

  1. Preheat oven to 375°F.
  2. Put flour in a mixing bowl. Cut butter into flour using two knives or a pastry cutter. Add salt and water. Knead to form a dough. Divide in half. Roll half of dough out on flat surface and, line onto a pie pan. Reserve the remaining dough as pie cover. Bake for 10 minutes or until the edges of the crust are just starting to turn brown. Remove from oven.
  1. In a saucepan, combine sugar and cornstarch. Add coconut juice, milk and vanilla extract. Stir mixture until lump free then add coconut and turnips. Continuously stir over medium heat for 10 minutes or until mixture thickens.
  2. Place filling into pre-baked crust. Roll out remaining dough and cover pie. Trim off excess dough and, press to seal edges. Brush with egg wash. Bake 40 to 45 minutes or until crust is golden brown.

Makes 8 servings.  

BUKO PANDAN COOLER

Ingredients:

1 cup fresh buko juice
1/2 cup MAGNOLIA FRESH MILK
1/2 cup pandan sugar syrup
3 cups ice cubes
1 pc buko, use meat only

Pandan Sugar Syrup

1/2 cup sugar
1/2 cup water
5 pc pandan leaves

Procedure:

  1. Combine sugar with water in a saucepan. Add pandan leaves and simmer until sugar is completely dissolved. Let cool. Set aside.
  2. Combine buko juice, milk, pandan syrup, ice and buko meat in a blender. Blend until  smooth. Transfer to serving glasses and serve immediately.

Makes 3 servings.

UBE HALAYA WITH CHEESE

Ingredients:

1.2 kg purple yam(ube)
1 (200 g) bar DARI CREME CLASSIC
1-1/2 cups MAGNOLIA FULL CREAM MILK
1(300 mL) can condensed milk
1(200 g) cup sugar
1 (160 g) pack MAGNOLIA CHEEZEE, diced or coarsely grated

Procedure:

  1. Boil ube in a pot with enough water until tender. Peel then mash or grate. Set aside.
  2. In a pot, melt butter then add milk, condensed milk and sugar. Stir continuously until well combined.
  3. Add ube then continuously stir until mixture becomes thick (about 35 to 45minutes over low fire). Turn off fire then stir in cheese.
  4. Transfer mixture into 4 containers and let cool before covering.

Makes about 7cups.

(Yield: 1.75 kg/500 g per microwavable rectangular container RE500)

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