LENTEN IDEAS

LENTEN IDEAS

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BAKED FISH IN CREAMY PIMIENTO SAUCE

Ingredients:

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (185 g) can pimiento, drained and chopped
1 (220 g) pack MAGNOLIA QUICKMELT CHEESE, reserve half of the cheese then the rest for grating
1/2 kg cream dory or preferred fish fillet, sliced into 3
1 tsp iodized fine salt
1/2 tsp pepper

Procedure:

  1. Preheat oven to 350⁰F.
  2. Combine cream, pimiento and cheese cubes in a skillet over medium heat. Cook until cheese melts and ingredients are well combined.
  3. Place fish fillets on sauce then top with grated cheese. Bake in the oven or oven toaster for 10-15 minutes or until fish is fully cooked.

Makes 6 servings

Tip/s: When thawing frozen fish, transfer from freezer to chiller the day before use.

CRISPY SHRIMPS CAESAR SALAD

Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS TAIL-ON SHRIMPS, cooked according to package directions
1/3 cup store-bought Caesar salad dressing
1 (170 g) pack mixed greens
2 pc MAGNOLIA BROWN EGGS, boiled, peeled and sliced
1 tbsp Parmesan cheese
1/4 cup store-bought croutons

Procedure:

  1. In a mixing bowl, toss lettuce and salad dressing and arrange on a serving bowl.
  2. Top salad with sliced eggs, crispy shrimps, Parmesan cheese and croutons.

Makes 5 servings.

(Yield: 1 bowl salad per serving and 5pc tail on shrimp per serving)

CRISPY TEMPURA WITH EASY JAPANESE FRIED RICE

Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS SHRIMP TEMPURA, cooked according to package directions

Japanese Fried Rice

3 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 (30 g) pc onion, chopped
6 cloves garlic, minced
1 (80 g) pc carrot, chopped
1 stalk celery, chopped
5 cups cooked rice
2 pc MAGNOLIA BROWN EGGS
2 tbsp light soy sauce or regular soy sauce
1 tbsp vinegar mix with 1/2 tbsp sugar
1/4 tsp iodized fine salt
1/4 tsp pepper
1 sheet nori, chopped (for garnish)

Procedure:

  1. Heat butter and oil in a non stick pan or wok.  Sauté onion and garlic, then add carrot and celery.  Cook until carrot is tender. 
  2. Add rice and mix well. Make a well in the center and add egg.  Let cook until almost set and then scramble.  Mix with rice mixture. 
  3. Season with soy sauce, vinegar with sugar, salt and pepper. Mix well. Garnish Japanese rice with nori. Serve Japanese with shrimp tempura. 

Makes 5 servings.

(Yield: 5 cups rice)

MEAT-FREE BALLS SWEDISH STYLE

Ingredients:

2 (200 g each) packs VEEGA MEAT-FREE BALLS, cooked according to package directions

Gravy

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
2 cups beef stock
1/4 cup strawberry jam
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 tbsp lemon juice
2 tbsp soy sauce
1/2 tsp pepper
1/8 tsp nutmeg

Procedure:

  1. In a heated pan, melt butter. Add flour and cook until slightly browned. Mix in beef stock while stirring continuously, and then add strawberry jam.
  2. Simmer while stirring for 3 minutes or until thick. Slowly add cream and lemon juice. Add soy sauce, pepper, and nutmeg. Serve with meat-free balls on the side or drizzled over just before serving.

Makes 4 servings.

(Yield: 16 meat-free balls & 2 cups sauce/ 4 balls & 1/2 cup sauce per serving)

Tip/s:

  • Use dried cranberries for a more authentic dish. Add after beef stock but strain before serving. Raspberry jam may also be used.
  • Serve with mashed potatoes
  • Make beef stock by boiling beef bones or using beef cube dissolved in hot water.

MEAT-FREE BOLOGNESE

Ingredients:

300 grams spaghetti, cooked according to package directions
2 tbsp olive oil, for drizzling (optional)

Sauce

1/4 cup cooking oil
5 cloves garlic, minced
1 (50 g) pc carrot, peeled and grated
1 (468 g) can crushed tomatoes
1/2 cup water
1 (200 g) pack VEEGA MEAT-FREE BALLS
1/2 tbsp iodized fine salt
1 tbsp sugar
1 tsp pepper
1/4 cup fresh basil leaves
1/4 cup fresh basil leaves plus extra sprigs for garnish

Procedure:

  1. In a pan, heat oil and sauté garlic and carrot for 1 minute.
  2. Add crushed tomatoes and water. Bring to a boil and then simmer over low heat for 5 minutes or until oil comes out on top. If a blender is available, puree the tomato sauce mixture for 5 seconds and return back to pan and let simmer again for 8 to 10 minutes until sauce oils out.
  3. Add meat-free giniling. Season with salt, sugar and pepper. Simmer then toss in cooked pasta.
  4. Turn off heat and then mix in basil. Mix well. Drizzle with olive oil, if desired, for shine and garnish with basil. Serve immediately.

Makes 6 servings.

(Yield: 2 cups sauce/1/3 cup per serving)

MEAT-FREE SWEET POTATO SHEPHERD’S PIE

Ingredients:

3 tbsp cooking oil
1 (50 g) pc onion, chopped
6 cloves garlic, finely crushed
2 (200 g each) packs VEEGA MEAT-FREE GINILING
1 tbsp chopped basil
1 (115 g) pack tomato sauce
1 tbsp liquid seasoning
1 tbsp Worcestershire sauce
1 tbsp sugar
1 (198 g) can button mushrooms pieces and stems, drained
1/2 cup grated carrot

Mashed Kamote

1/4 cup DARI CRÉME CLASSIC, melted
4 (400 g) pc sweet potatoes, boiled, peeled then mashed
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
1/2 tsp iodized fine salt
1 tsp pepper
1/2 cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Preheat oven or oven toaster to 350°F.
  2. In a pan with hot oil, sauté onion, garlic, and giniling. Add the remaining ingredients. Cook for 10 minutes. Transfer to an ovenproof loaf pan or glass baking dish. Set aside.
  3. Melt butter in a pan and add sweet potatoes, cream, and half of cheese. Season with salt and pepper. Top over giniling mixture and sprinkle with remaining cheese.
  4. Bake for 20 minutes or until top has melted and browned.

Makes 6 servings.

(Yield: 1 8x3x3 inch loaf pan)

SALTED FISH RICE

Ingredients:

1/3 cup STAR MARGARINE CLASSIC
2 tbsp flaked tuyo
1/2 cup diced PUREFOODS SWEET HAM
1/4 cup diced carrots
3 cups packed leftover cooked rice
1/2 cup shredded cabbage
1 pc MAGNOLIA BROWN EGG, cooked scrambled
2 tbsp chopped spring onions

Procedure:

  1. Melt margarine in a wok. Sauté fish and ham. Add carrots and stir in rice. Mix well.
  2. Add cabbage and egg and cook over high heat for 2 minutes more. Transfer to a serving platter and garnish with spring onions.
Makes 3 servings.

SHRIMP SCAMPI PASTA

Ingredients:

1/2 kg shrimps (suahe), shelled and deveined
1/4 tsp iodized fine salt
1/4 tsp pepper
1/4 cup MAGNOLIA GOLD BUTTER SALTED
3 tbsp minced garlic
1 tsp lemon juice
2 tsp chopped parsley
1 (200 g) pack spaghetti noodles, cooked according to package directions
1/2 cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Season shrimps with salt and pepper. Set aside.
  2. In a wok, melt butter and sauté garlic.  Add shrimps and lemon juice and sauté until shrimps turn orange in color. Sprinkle with parsley.
  3. Toss in pasta and serve with grated cheese.

Makes 5 servings

(Yield 4-1/2 cups)

SIZZLING TUNA SISIG

Ingredients:

1/2 cup MAGNOLIA GOLD BUTTER SALTED
2 pc tofu
1/2 cup chopped white onions
2 pc green finger chilli (siling haba), each piece sliced diagonally into 3
1 pc MAGNOLIA BROWN EGG

Tuna Mixture:

2 cups SAN MIGUEL DEL MAR TUNA IN WATER, drained
1 tbsp calamansi juice
1 tbsp liquid seasoning
1 tbsp sugar
1/2 tsp pepper
1 cup mashed tofu

Procedure:

  1. In a bowl, combine tuna, calamansi juice, liquid seasoning, sugar, pepper, and mashed soft tofu. Set aside.
  2. In a 12” round frying pan, melt butter. Fry tofu until golden brown. Drain on paper towels and cut into 1/4 inch cubes. Set aside. 
  3. Using the same pan, sauté onions and chilli in butter. Add tuna mixture and mix for a few seconds. Add fried tofu.
  4. Transfer to a sizzling plate, add egg and mix before serving.

Makes 3 servings.

SPAGHETTI AGLIO OLIO WITH CRISPY SQUID

Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS SQUID RINGS, cooked according to package directions
1/4 kg spaghetti, cooked according to package directions

Spaghetti Aglio Olio

1/2 cup olive oil
1/2 cup minced garlic
1 tbsp chili flakes
iodized fine salt and pepper to taste

Procedure:

  1. Sauté garlic in olive oil until light garlic becomes sticky and then add chili flakes. Season with salt and pepper to taste. Simmer once.
  2. Toss with cooked pasta and squid. Serve immediately. 

Makes 5 servings.

(Yield: 5 cups pasta)

Tip/s:

  • Toss in half of squid with pasta and sauce and top remaining half
  • Garnish with chopped parsley leaves

SPICY FISH INASAL

Ingredients:

1/2 cup STAR MARGARINE CLASSIC, melted
1/4 cup achuete
3 pc tuna steaks
1/4 cup calamansi juice
1 tsp iodized fine salt
1 tsp pepper
2 tbsp minced garlic
4 stalks tanglad, julienned (use white part only)
2 pc sili labuyo, chopped

Procedure:

  1. Melt margarine in a pan and add achuete seeds. Cook over low heat until color of margarine changes. Drain and discard seeds. Set colored margarine aside.
  2. Marinate tuna in calamansi, salt, pepper, garlic and tanglad.
  3. Charcoal grill tuna steaks while basting with margarine. Cook until fish is tender.

Makes 3 servings.

STOVETOP CREAM CHEESE TOMATO PASTA

Ingredients:

1/4 kg penne pasta, cooked according to package directions

Sauce

1/2 kg tomatoes, quartered
1 (225 g) pack MAGNOLIA CREAM CHEESE
1/2 cup olive oil
1 tsp iodized fine salt
1/4 tsp pepper
1/4 cup basil leaves, sliced thinly

Procedure:

  1. In a pan, combine, tomatoes, cream cheese and olive oil. Season with salt and pepper.
  2. Cover and cook over low heat for 15 minutes, stirring occasionally until tomatoes are tender and cheese has softened.
  3. Add basil leaves and then mash cheese-tomato mixture.
  4. Add pasta. Mix well.

Makes 6 servings.

Yield: 6 cups

SWEET AND SOUR FISH NUGGETS

Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS FISH NUGGETS, cooked according to package directions

Sweet and Sour Sauce

1 (100 g) pc carrot, sliced thinly
100 g red and/or green bell pepper, cubed
2/3 cup water
1/3 cup brown sugar
1/2 cup vinegar
1/3 cup banana ketchup
1 tbsp soy sauce
2-1/2 tbsp cornstarch, dissolved in 1/3 cup water
1 (227 g) can pineapple chunks

Procedure:

  1. In a saucepan, sauté carrots and bell pepper for 1 minute. Set aside.
  2. In the same pan, combine water, sugar, vinegar, ketchup and soy sauce. Bring to a boil over medium heat.
  3. Gradually stir cornstarch mixture until sauce thickens. Add vegetables, pineapple chunks and fish nuggets. Simmer once.  

Makes 5 servings.

(Yield: 18 pc of fish nuggets & 3 cups sauce & veggies/3 pc nuggets and 2/3 cup sauce & veggies per serving)

TAHONG IN GOLDEN CREAM SAUCE

Ingredients:

1/2 cup MAGNOLIA DARI CRÈME CLASSIC
1/4 cup crushed garlic
2 tbsp sliced ginger
1/2 cup chopped red onions
2 kg mussels (tahong), washed and bearded
1-1/2 cups water or lime soda
1 tsp iodized rock salt
1 tsp pepper
1 tbsp chopped or snipped parsley for garnish

Procedure:

  1. In a pot, add Magnolia Dari Creme, garlic & ginger and cook until garlic turns brown.
  2. Add onions, and saute for a few seconds, and then add tahong, water, salt & pepper.
  3. Cover and let boil until shells open in a few minutes.
  4. Transfer to a serving bowl. Discard unopened shells. Top with parsley.

Makes 5 servings.

TUNA AND CORN CHOWDER

Ingredients:

1/4 cup DARI CREME CLASSIC
1 (50 g) pc onion, chopped
1/4 cup celery
1/4 kg potatoes, cubed
1/2 cup corn kernels
2 cups chicken broth*
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (185 g) cans SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER
1/4 tsp iodized fine salt
1/8 tsp pepper

Procedure:

  1. In a saucepot, melt margarine and sauté onion and celery
  2. Add potatoes and cook for about 5 minutes.
  3. Add corn and cook for another 5 minutes or until potato is tender.
  4. Pour in broth and cream. Stir and let simmer.
  5. Mix in tuna and cook until soup thickens.  Season with salt and pepper.

Makes 5 servings.

Yield: 5 cups

Tip/s: 

  • For a thicker consistency add roux to the chowder. Roux is combined equal parts of butter and flour.
  • To make roux: Melt butter over low heat and mix in flour until blond in color. Cool down. Add a few tablespoons to the soup and cook until desired consistency is achieved. 

TUNA PESTO PASTA SALAD

Ingredients:

1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER, drained
1/4 cup store-bought pesto
1 cup MAGNOLIA REAL MAYONNAISE
1/4 kg penne pasta, cooked according to package directions
1/2 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. In a bowl, mix tuna, pesto and mayonnaise.
  2. Add noodles and toss until well-coated. Season with salt and pepper. Chill.  

Makes 6 servings.

TUNA POKE BOWL

Ingredients:

1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER, drained
1/4 cup store-bought teriyaki sauce
2 cups brown or red rice, cooked according to package direction

Salsa

1 (200 g) pc yellow mango, diced
1 (100 g) pc tomato, diced
1 (30 g) pc shallot, chopped
1 tsp vinegar
1/4 cup purple cabbage, thinly sliced (optional)

Procedure:

  1. Heat tuna with teriyaki sauce. Set aside.
  2. For the salsa, mix together mango, tomato, shallots, and vinegar.
  3. Fill 2 bowls with a cup each of rice. Top each with half portion of tuna and salsa. Garnish with cabbage.

Makes 2 servings.

Yield: 2 cups 

LENTEN IDEAS

SNACK

BREADED FISH FILLETS WITH EASY TARTAR SAUCE

Ingredients:

1/2 kg tilapia or dory fillets, skin removed
1/2 pc lemon, juiced
1/2 tsp iodized fine salt
pinch pepper
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
2 tbsp cornstarch
1 pc MAGNOLIA BROWN EGG, beaten
1/2 cup breadcrumbs
1/4 cup cooking oil

SAUCE:

1/2 cup MAGNOLIA REAL MAYONNAISE
1 tbsp chopped sweet pickles
1 tbsp chopped white onions
1 tbsp chopped capers

Procedure:

  1. Marinate fish with lemon juice, salt and pepper.
  2. Bread the fish with flour and cornstarch then dip in egg and dredge in breadcrumbs. Pan-fry until golden brown. Set aside on a plate with paper towels to drain excess oil.
  3. Combine mayonnaise with pickles, onions and capers.
  4. Serve fish with tartar sauce.
Makes 4 Servings.

CHEESY GOOD BURGERS

Ingredients:

1 (225 g) pack MAGNOLIA CREAM CHEESE, divide into 4
4 pc large Portobello mushrooms, stems removed and caps cleaned
1 cup grated mozzarella
1 cup MAGNOLIA ALL PURPOSE FLOUR
2 pc MAGNOLIA BROWN EGGS, beaten
1-1/2 cups Japanese breadcrumbs
2 cups cooking oil
2 (200 g each) packs VEEGA MEAT-FREE BURGERS
4 pc burger buns, warmed or toasted

Procedure:

  1. Add 1 portion of cream cheese on the inside of the mushroom and top with 1/4 cup of mozzarella cheese. Make sure to slightly pack the cheese in. Do the same for the other mushroom caps.
  2. Dredge in flour, coat with eggs, and then breadcrumbs. Double coat with eggs and then breadcrumbs. Refrigerate for 15 minutes until the coating has set.
  3. In hot oil over medium heat, fry mushrooms for 2 minutes per side. Drain excess oil on paper towels.
  4. On each bun, arrange meat-free burger and mushroom. Serve immediately.

Makes 4 servings.

(Yield: 4 burgers/1 burger per serving)

CREPE TEMPURA

Ingredients:

CREPES:

3/4 cup cake flour
1 pc MAGNOLIA BROWN EGGS
1/4 cup MAGNOLIA GOLD BUTTER, melted
1 cup MAGNOLIA PURE FRESH MILK

FILLING:

1/4 cup MAGNOLIA GOLD BUTTER
2 tbsp minced garlic
1/2 cup green and red bell pepper, diced
1/2 kilo shrimps, shelled
1/2 kilo scallops, quartered
1/4 cup MAGNOLIA PURE FRESH MILK
3/4 cup MAGNOLIA CREAM CHEESE
2 tbsp fresh basil, chopped
1/2 cup shrimp broth
salt and pepper to taste

COATING:

1 (475 mL) pack cooking oil
1 cup Japanese bread crumbs

Procedure:

Crepes:
  1. Sift cake flour into a bowl.
  2. Add melted butter, egg and half of milk and beat thoroughly until smooth.
  3. Pour over the liquid mixture into the sifted cake flour. Mix until free from lumps then pour over remaining milk and beat until bubbly.
  4. Brush heated nonstick pan with butter then pour in a little batter, tilting pan to thinly coat base. Cook quickly, shaking pan and loosening edge of crepe with a metal spatula when underside is well cooked.
  5. Turn crepe and cook other side.
Filling:
  1. Heat butter in a pan. Sauté minced garlic until golden brown. Add shrimps, scallops and the green and red bell pepper. Pour over milk and Magnolia Cream Cheese. Add shrimp broth and chopped basil. Simmer until slightly thick then season with salt and pepper to taste.
  2. Remove from heat then strain the sauce separating it from the filling leaving only a small amount of sauce in the filling. Set aside the filling.
Coating:
  1. Wrap filling with crepes forming a log sealing both ends using egg yolks.
  2. Roll in egg whites and into the combined Japanese bread crumbs and grated Magnolia Cheddar Cheese.
  3. Deep fry. Remove when golden brown.
Tip/s: Can be served with cooked Black Angel Hair Pasta tossed in Chef's palate Garlic Butter and chopped carrots.

CRISPY TAIL ON SHRIMPS WITH SALTED EGG DRESSING

Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS TAIL-ON SHRIMP, fried last minute according to package directions

Salted Egg Dressing

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 cloves garlic, finely crushed
1 tbsp grated ginger
1/2 tbsp sugar
6 pc salted eggs, use egg yolks only, mashed
2 pc bay leaves (laurel)
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
1 tsp chilli flakes

Procedure:

  1. Make salted egg dressing by melting butter in a pan. Sauté garlic and ginger for 1 minute. Add sugar, mashed egg yolks, and bay leaves.
  2. Add cream, while stirring continuously. Simmer for 1 minute or until sauce thickens, then add chilli flakes.
  3. Drain excess oil from shrimps and toss into salted egg dressing or serve sauce on the side as a dip.

Makes 5 servings

(Yield: 1-1/2 cups sauce and 20 pc tails on shrimp)

FISH NUGGETS WITH CILANTRO MANGO SALSA

Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS FISH NUGGETS, cooked according to package directions

Mango Salsa

1 (250 g) pc ripe mango, cut into small cubes
1 (30 g) pc red onion, cut into small cubes
2 (50 g each) pc tomatoes, cut into small cubes
3 stalks coriander (wansoy), use leaves only and chopped
1 tsp lime juice
1/8 tsp iodized fine salt
1/4 tsp cayenne pepper

Procedure:

  1. In a small bowl, mix together salsa ingredients. Keep covered in the refrigerator until use.
  2. Top fish nuggets with mango salsa just before serving.   

Makes 4 servings.

(Yield: 1 cup mango salsa/1/4 cup per serving)

GARLIC HONEY GLAZED MEAT-FREE NUGGETS

Ingredients:

1 (200 g) pack VEEGA MEAT-FREE NUGGETS, cooked according to package directions
1 tsp toasted sesame seeds

Glaze

4 cloves garlic, finely crushed
1/2 cup honey
1/3 cup water
1 (150 g) pc lemon, juice squeezed
1 (10 g) tbsp cornstarch
1/8 tsp iodized fine salt
1/2 tsp chili pepper flakes (optional)

Procedure:

  1. In a saucepan, combine glaze ingredients, except chilli pepper flakes. Cook over medium heat, while stirring continuously, until slightly thick.
  2. When about to serve, toss nuggets gently in glaze. Garnish with chilli pepper flakes and sesame seeds.

(Yield: 3/4 cup glaze/use 1/4 cup glaze per pack of Veega nuggets)

Tip/s:

  • Glaze is good for 3 packs of Veega Nuggets
  • Store excess glaze in an airtight container in the chiller. Reheat just before using.
  • Add some lemon zest for texture and more lemon note.
  • Eat as is or as rice topping.
  • Use black sesame seeds for color contrast.

PANCIT ALA POBRE

Ingredients:

4 cups chicken stock
200 grams bihon noodles
1/2 cup DARI CREME CLASSIC
1/2 cup minced garlic
1/2 cup sliced green onions, cut into 1/2” pieces, plus extra for topping
patis (to taste)
pepper (to taste)
2 pc MAGNOLIA BROWN EGGS, boiled, peeled and sliced (optional)

Procedure:

  1. Boil chicken stock. Cook bihon in stock until tender. Drain and set aside.
  2. Melt margarine in a pan. Sauté garlic until golden brown. Set aside half of the toasted garlic.
  3. In the same pan, add green onions and cook until bright green in color and then add cooked bihon. Season with patis and pepper to taste.
  4. Top with toasted garlic, extra green onions and eggs.

Makes 4 servings.

(Yield: 4 cups/ 1 cup per serving)

SCALLION PANCAKES

Ingredients:

3 pc MAGNOLIA BROWN EGGS, beaten
1/2 cup cake flour
1 tsp iodized fine salt
1/2 tsp pepper
1/2 cup water
1 (100 g) bundle green onions (scallions), sliced into 2 inch pieces
1 (50 g) pc carrot, sliced thinly
2 tbsp MAGNOLIA BUTTER-LICIOUS!, softened
1 cup store-bought kimchi

Sauce

1/4 cup light soy sauce
2 tbsp sugar
2 tbsp water
1/4 cup vinegar

Procedure:

  1. In a bowl, beat eggs with a whisk or fork. Add flour, salt, pepper, water, green onions and carrot.
  2. In a non-stick 9-inch diameter pan, melt butter blend. Pour every 1/2 cup of mixture and cook over low heat until mixture sets. Flip to cook other side.
  3. For the dipping sauce, in a small bowl, combine soy sauce, sugar, water and vinegar. Mix well until sugar has dissolved. Serve with scallion pancakes.

Makes 4 servings

(Yield:  3-1/2 cups mixture (2 large pancakes)/1/2 pancake per serving)

THAI FISH CAKES

Ingredients:

1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER, drained
1 tbsp Sriracha or preferred chili sauce
2 tbsp chopped green onions
2 tbsp chopped Thai basil leaves or coriander leaves
1 pc MAGNOLIA BROWN EGG
1/4 cup bread crumbs
1 cup cooking oil

Procedure:

  1. Combine tuna, Sriracha, green onions, basil, egg, and bread crumbs in a bowl. Break tuna apart with a fork to mix well. Form mixture into 2 tablespoon patties. If mixture is runny, add more bread crumbs.
  2. Heat oil in a frying pan, fry fish cakes until golden brown. Serve with extra Sriracha sauce.

Makes 6 servings.

Tip/s: 

  • Substitute bread crumbs with mashed potatoes for a different texture.                                       
  • Chill patties to set before frying.  

UBE PANCAKES WITH CREAM CHEESE SAUCE

Ingredients:

Pancakes

3 tbsp store bought ube halaya
1/2 cup water
1 tsp ube flavor & color
2 tsp cooking oil
1 (180 g) pack MAGNOLIA PANCAKE & WAFFLE MIX
1 tbsp cooking oil, for brushing
1/4 cup grated MAGNOLIA CHEEZEE, for topping

Cream Cheese Sauce

1/3 cup MAGNOLIA ALL-PURPOSE CREAM
1/3 cup MAGNOLIA CREAM CHEESE, softened

Procedure:

  1. To make the pancakes, in a bowl, whisk together ube halaya, water, oil, ube flavor/color and pancake mix. Heat crepe pan and set the heat to low. Brush lightly with oil.
  2. Pour every 1/4 cup batter onto heated pan. Cook until small bubbles starts to appear on the surface. Flip and cook thoroughly. Set aside.
  3. For the sauce, combine ingredients in a sauce pan. Let simmer over low heat, stirring continuously until sauce thickens.
  4. Pour on top of pancakes and then top with grated cheese just before serving.

Makes 5 pieces.

LENTEN IDEAS

DESSERT

BANANA BUTTERSCOTCH

Ingredients:

12 pc large lakatan bananas, peeled and sliced lengthwise
1 tbsp + 1 tsp finely chopped walnuts or peanuts
1/4 cup MAGNOLIA ALL-PURPOSE CREAM, chilled

Butterscotch sauce:

2 tbsp DARI CRÈME CLASSIC
1/4 cup MAGNOLIA ALL-PURPOSE CREAM
1/3 cup sugar
2 tbsp light corn syrup
1/2 tsp SAN MIG 3 IN 1 COFFEE ORIGINAL

Procedure:

  1. Mix margarine, cream, sugar, light corn syrup and coffee. Cook over low heat until mixture begins to thicken slightly. Remove from heat.
  2. Spoon 2 tbsp of butterscotch sauce on a dessert plate. Arrange 6 slices of bananas on top of the sauce. Serve bananas with a tablespoon of chilled cream, drizzle 1 tbsp of the butterscotch sauce and top with nuts. Repeat with remaining ingredients.

Makes 4 servings.

BARAKO BROWNIES

Ingredients:

1(500g) box MAGNOLIA FAST & EASY BAKE FUDGE BROWNIE MIX
2 (17g each) sachets SAN MIG COFFEE BARAKO
4 pc MAGNOLIA BROWN EGGS
1/4 cup water
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, softened

Procedure:

  1. Place all ingredients in a mixing bowl. Mix for 1 minute. Scrape the sides and the bottom of the bowl. Continue mixing for another 1 minute or until well blended. Spread batter onto 2 greased and paper lined 9” square pans.
  2. Bake at 350℉ for 18 minutes or until a cake tester inserted into the center comes out clean. Remove from pan. Cool completely before cutting.
Makes 24 servings.

BUTTERSCOTCH BARS

Ingredients:

1/2 cup MAGNOLIA GOLD BUTTER SALTED
1/4 cup light syrup
1/4 cup powdered milk
2 cups + 2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1/2 tsp baking powder
3 pc MAGNOLIA BROWN EGGS
2 cups brown sugar
1/2 cup MAGNOLIA FULL CREAM MILK
1 tsp vanilla extract
1/2 cup chopped walnuts

Procedure:

  1. Preheat oven to 325°F. Grease and line a 9"x13" baking pan with foil or baking paper. Set aside.
  2. Melt butter with light syrup in a saucepan over low heat. Set aside to cool.
  3. In a bowl, sift powdered milk, flour and baking powder. Set aside.
  4. In a bowl, beat eggs and brown sugar until mixture is foamy and light brown in color. Add butter mixture then add the dry ingredients.
  5. Pour milk, vanilla and walnuts. Mix until well blended. Pour into prepared pan and bake for 30-40 minutes. Cool then cut into bars.

Makes 40 pieces.

CHOCO PEANUT COOKIES

Ingredients:

1 (200 g) pack MAGNOLIA PANCAKE PLUS WITH CHOCOLATE SYRUP
1/4 cup cooking oil
1 tbsp peanut butter

Procedure:

  1. Combine all ingredients including chocolate syrup and mix very well until it forms a dough.
  2. Shape into half inch balls and flatten them gently on a small tray lined with baking paper and bake in a preheated oven or oven toaster set at 350°F for 5 minutes or until firm.

Makes 24 pieces.

CREMA & ICE CREAM COFFEE

Ingredients:

2 packs SAN MIG COFFEE 3 IN 1 CREMA
300 mL hot water
2 (140 mL) cups MAGNOLIA ICE CREAM CLASSIC VANILLA
1 cup MAGNOLIA FULL CREAM MILK, warmed
2 tbsp chocolate syrup
1/4 cup store bought whipped cream

Procedure:

  1. Dissolve coffee in hot water and set aside.
  2. Combine ice cream and milk. Stir until ice cream has melted. Pour into two glasses.
  3. Drizzle chocolate syrup in each glass then add coffee and top with whipped cream.

Makes 2 servings

Yield: 3 cups/1-1/2 cups per glass

DARK BEERAMISU

Ingredients:

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/2 cup powdered sugar
1 (330 mL) bottle CERVEZA NEGRA
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1 (20 g) pack SAN MIG COFFEE 3 in 1 ORIGINAL, dissolved in 1/4 cup hot water
36 pc LA PACITA BROAS
1/4 cup cocoa powder for dusting

Procedure:

  1. In a bowl, cream together cream cheese and sugar. Slowly add 1/4 portion of the beer. Set aside.
  2. In another bowl, whip cream and gently fold into cheese mixture. Set aside.
  3. Mix together prepared coffee and remaining beer. Soak broas for 2 seconds each and layer on a 10 x 10 inch shallow pan.
  4. Spread half of cream cheese mixture and layer with soaked broas once more. Spread remaining cream cheese mixture and dust with cocoa powder. Refrigerate for 1 hour or overnight.

Makes 12 servings.  

Tip/s:

  • In lieu of a large pan, cut to fit and assemble ingredients in single serve containers

FLAX SEED MUFFINS

Ingredients:

4 cups MAGNOLIA ALL PURPOSE FLOUR
2 tbsp baking powder
1 cup sugar
1 tsp iodized fine salt
1/3 cup flax seeds
2 pc MAGNOLIA BROWN EGGS
1-1/2 cups MAGNOLIA FULL CREAM MILK
1-1/4 cups MAGNOLIA BAKER'S BEST MARGARINE
1/3 cup water

Procedure:

  1. Preheat oven to 400 F. Line muffin tray with muffin cups. Set aside.
  2. Sift and mix together flour, baking powder, sugar, salt and flax seeds in a large bowl . Set aside. Combine all the liquid ingredients including the melted margarine. Add the liquid to the flour mixture and mix until all the flour is moistened. The batter will look lumpy. Do not over mix. Fill muffin cups 3/4 full.
  3. Bake for 20-25 minutes or until done.

Makes 12 pieces.

ICED COFFEE & PEARLS WITH CHEESE FOAM

Ingredients:

8 (20 g) packs SAN MIG COFFEE 3-IN-1 ORIGINAL
4 cups hot water
4 cups ice cubes
2 cups cooked black pearls (sago)

Cream Cheese Foam

1/2 cup MAGNOLIA CHEEZEE SPREAD MILKY WHITE
1 (250 ml) pack MAGNOLIA ALL-PURPOSE CREAM, chilled overnight
3 tbsp powdered sugar

Procedure:

  1. Dissolve coffee in hot water. Set aside.
  2. In 4 large glasses, add 1 cup ice, 1/2 cup sago and 1 cup coffee.
  3. Top with cream cheese foam to the brim.
  4. To make the cheese foam, combine milky white spread, cream and powdered sugar. Whisk until double in volume. Keep chilled until ready to use.

Makes 4 servings

(Yield: 4 cups)

  • To make 2 cups of cooked pearls (sago), simmer 1 (80 g) cup raw black sago in 6 cups water for 40 minutes or until tender.
  • Sago can be cooked ahead of time. For an enhanced flavour and gummy texture, boil sago in water with brown sugar and some vanilla.
  • Keep cheese foam in a separate container and scoop as needed. Whip just before using.
  • Use a mixer or hand blender if available to prepare the foam faster.

 

LECHE FLAN

Ingredients:

1-1/2 cups sugar
14 pc MAGNOLIA BROWN EGG, use egg yolks only
1 pc MAGNOLIA BROWN EGG
3 cups MAGNOLIA FRESH MILK
1 tsp vanilla

Procedure:

  1. Dissolve 1 cup sugar over moderate heat to caramelize. Pour evenly on bottom and sides of mold. Set aside.
  2. Preheat oven to 375°F.
  3. In a mixing bowl, combine egg yolks and whole egg. Add remaining 1/2 cup sugar and milk. Mix thoroughly but gently so as not to form air bubbles. Pour into prepared caramel-lined pan.
  4. Put the pan in a large, shallow baking pan containing water. Bake for 45 minutes.
Makes 5 to 6 servings.

NO BAKE CHOCO BUTTERNUT BALLS

Ingredients:

8 (26 g each) packs LA PACITA OAT COOKIES, crushed finely
1/3 cup SKIPPY® PEANUT BUTTER SUPER CHUNK
3 tbsp MAGNOLIA BUTTER-LICIOUS!, melted

Streusel

5 tbsp MAGNOLIA ALL PURPOSE FLOUR
2 tbsp light brown sugar
4 tbsp MAGNOLIA BUTTER-LICIOUS!, 2 tbsp softened and 2 tbsp melted
1/4 tsp cinnamon powder
2 drops red food color

Procedure:

  1. In a bowl, combine crushed cookies, peanut butter and Butter-licious!
  2. Form every 1/2 tbsp mixture into bite-size balls. Set aside and chill in the refrigerator for 5 minutes.
  3. Make streusel by combining flour, sugar, 2 tbsp softened Butter-licious! and cinnamon powder in a non-stick pan. Toast for 5-7 minutes over medium heat. Set aside and let cool.
  4. In a separate bowl, combine 2 tbsp melted Butter-licious! and red food color. Mix well and pour over streusel. Fork or spoon mixture until well blended.
  5. In a tray, roll balls into streusel until completely covered. Chill for 10 minutes before serving.   

Makes 4 servings

Yield: 12 pc/3 pc per serving

PRIMA TOAST CHEESECAKE LOAF

Ingredients:

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened and warmed
1/4 (60 g) cup sugar
2 pc MAGNOLIA BROWN EGGS
2/3 cup MAGNOLIA ALL-PURPOSE CREAM
1/2 tbsp calamansi juice
1 (30 g) tbsp MAGNOLIA ALL PURPOSE FLOUR
3 (22 g each) packs LA PACITA PRIMA TOAST

Procedure:

  1. Preheat oven or oven toaster to 350°F.
  2. In a bowl, combine cream cheese and sugar. Mix well until sugar has dissolved.
  3. Add egg, one at a time, while stirring continuously. Pour in cream and calamansi juice. Mix well, and then add flour and mix well to remove any lumps.
  4. In a baking pan, layer bottom of a 7x3x2 inch ovenproof loaf pan with Prima Toast, then pour cream cheese batter. Top batter with another layer of Prima Toast. Cover with foil and bake for 40 minutes. Cool before slicing.

Makes 6 servings.

Yield: 2 cups mixture

VEGAN CHOCOLATE CAKE

Ingredients:

Chocolate Cake Base

1 cup boiling water
1 tsp vanilla extract
3/4 cup cocoa powder
1 cup almond milk or soya milk
1 tbsp apple cider
1/2 cup cooking oil
2 cups MAGNOLIA ALL PURPOSE FLOUR
1-3/4 cups sugar
2 tsp BAKEBEST BAKING POWDER
1-1/2 tsp baking soda
1 tsp iodized fine salt

Chocolate Icing

1 cup almond milk or soya milk
3 cups dark chocolate block

Procedure:

  1. Preheat oven to 320°F (160°C). Grease and line with baking paper the bottom of two 8 inch round pans. Set aside
  2. To make the cake, in a small bowl, combine boiling water, vanilla, and cocoa powder. Mix well and set aside to cool.  In another bowl, combine almond milk, apple cider and oil. Add to the cocoa powder mixture. Set aside.
  3. In another bowl, combine flour, sugar, baking powder, baking soda and salt. Add in cocoa-milk mixture. Mix together until smooth. Pour batter into prepared pans. Bake for 30 minutes. Let cool.
  4. To make the chocolate icing, warm milk over low fire until temperature reaches 230°F (110°C). Add to dark chocolate placed in a heatproof bowl and mix until very smooth in consistency. Cool for 4 hours in the refrigerator to achieve a spreadable consistency.
  5. Frost the sides and top of the chocolate cake with chocolate icing.

Makes 8 to 10 servings.

WARM PEANUT BUTTER S’MORES DIP

Ingredients:

1/4 cup SKIPPY® CHUNKY PEANUT BUTTER
2 tbsp MAGNOLIA FRESH MILK
1/2 cup semi-sweet chocolate chips
1-1/2 cups large marshmallows
1 (200 g) pack LA PACITA GRAHAM CRACKERS

Procedure:

  1. Preheat oven to 350°F.
  2. Combine peanut butter and milk. Transfer into an 8 inch heatproof round container.
  3. Layer with chocolate and marshmallows.
  4. Bake for 15 minutes or until top turns light brown but not burnt. Serve with graham crackers.

Makes 20 servings.

(Yield: 2-1/3 cups/2 tbsp per serving)

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