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MAIN

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BARBECUE CHICKEN PACKETS
CHICKEN TAUSI
PORK CHOPS WITH CREAMY CAULIFLOWER RICE

BARBECUE CHICKEN PACKETS

Ingredients:

5 (1.2 kg) pc MAGNOLIA CHICKEN TIMPLADOS BBQ
1 (150 g) pc sweet corn on the cob, sliced into 5
1 (50 g) pc zucchini, sliced
1 (100 g) bundle asparagus spears
1 (50 g) pc red bell pepper, sliced
1/4 cup cooking oil
1/2 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. Prepare 5 pieces of foil cut 12” x 12”. Place a fifth portion of the ingredients on each side of the aluminium foil.  Gently fold into packets and completely seal the edges.
  2. Grill or bake in a preheated oven using medium heat for 30 to 35 minutes or until chicken is thoroughly cooked.      

Makes 5 servings.

CHICKEN TAUSI

Ingredients:

1 kg MAGNOLIA CHICKEN STATION THIGH FILLETS
2 cups cooking oil
1 pc (100 g) white onion, sliced
2 cloves garlic, minced (2 tbsp)
2 tbsp black beans (tausi)
1 pc (100 g) green bell pepper, cut into cubes

Marinade

1 tbsp soy sauce
1 tbsp Chinese wine
2 tbsp cornstarch
1/4 tsp iodized fine salt

Sauce

2 tbsp soy sauce
1 tsp sesame oil
1 cup water
1 tbsp cornstarch

Procedure:

1. Marinate chicken in soy sauce, Chinese wine, cornstarch and salt. 
2. In a pan, deep-fry chicken in hot oil until golden brown. Set aside.
3. In a wok, heat 3 tablespoons of leftover oil and sauté the onion, garlic, black beans, and bell pepper before adding the chicken.
4. Mix all the sauce ingredients together, then add them to the chicken mixture. Stir continuously until the sauce thickens and coats the chicken.
5. Transfer to a serving platter and serve.

Makes 5 servings.

PORK CHOPS WITH CREAMY CAULIFLOWER RICE

Ingredients:

4 (150 g each) g MONTEREY PORK CHOPS, sliced
4 cloves garlic, minced
1 tbsp soy sauce
1 tsp pepper
2 tbsp cooking oil
2 tbsp MAGNOLIA GOLD BUTTER SALTED
2 (30 g) tbsp minced onion
1/2 kg cauliflower florets, steamed and finely chopped
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/2 tsp iodized fine salt
1 tsp pepper
1 tsp chopped parsley

Procedure:

  1. Marinate pork chops with garlic, soy sauce and pepper.
  2. In a pan, fry pork chops in oil over medium heat.  Cook for 3 minutes on each side. Set aside.
  3. In the same pan add butter, onion, cauliflower and cream. Cook for 3 minutes using low heat. Season with salt and pepper and garnish with parsley.  Serve with pork chops.

Makes 4 servings.

Tip/s: Wash cauliflower only when it's going to be cut up and used. Soak in salt water or vinegar water to help force out dirt or insects stuck in the florets

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ACCOMPANIMENT 1

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GARDEN CHOWDER
LUMPIANG SHANGHAI
TUNA GREEN SALAD

GARDEN CHOWDER

Ingredients:

1 pc (50 g) onion, chopped
3 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1/2 tsp sage (optional)
1 pc (75 g) potato, diced (1/2 cup)
1 pc (200 g) carrot, diced (1 cup)
2 stalks (75 g) celery, diced (3/4 cup)
3 cups chicken stock
1 pack MAGNOLIA ALL-PURPOSE CREAM
1/2 tsp iodized fine salt
1/4 tsp pepper

Procedure:

1. In a saucepot, sauté onion in butter.
2. Stir in sage, potato, carrot and celery.
3. Cover and cook for about 5 minutes.
4. Pour in stock and cream. Season with salt and pepper.
5. Cover and simmer until vegetables are tender, stirring occasionally. Serve.

Makes 4 servings.

LUMPIANG SHANGHAI

Ingredients:

1 cup minced onions
1/3 cup minced garlic
1 kg MONTEREY GROUND PORK
2 tsp cooking oil
1 pc medium-sized jicama (singkamas), minced
1 pc carrot, minced
1/4 cup minced kinchay
3 tbsp oyster sauce
1 tbsp sesame oil
iodized fine salt and pepper to taste
1 pc MAGNOLIA BROWN EGG, beaten
lumpia wrappers
cooking oil for deep-frying

Procedure:

  1. Sauté onions, garlic and ground pork in oil until slightly brown.
  2.   Add singkamas, carrots and kinchay. Season with oyster sauce, sesame oil, salt and pepper. Remove from heat. Slightly cool.
  3. Pour meat mixture over egg then let cool.
  4. Wrap every 1 tsp of meat mixture each in lumpia wrapper.
  5. Deep-fry in hot oil. Drain on paper towels.

Makes 10 to 12 servings.

TUNA GREEN SALAD

Ingredients:

1/2 kg lettuce, torn into bite-sized pieces
1/2 cup store bought Ceasar salad dressing or preferred salad dressing
2 (100 g) pc tomatoes, sliced
1 (150 g) pc cucumber, sliced
1 (180 g) can tuna chunks in water, drained

Procedure:

  1. Toss lettuce with salad dressing, tomatoes, cucumber and tuna.

Makes 5 servings

MOTHER'S DAY MENU

ACCOMPANIMENT 2

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CREAMY SAUSAGE PESTO PASTA
MEDITERRANEAN CHICKEN PASTA SALAD
PANCIT PUTI

CREAMY SAUSAGE PESTO PASTA

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER SALTED
1 pack (500 g)
1 cup (262 g) store bought pesto sauce
1 pack (250 mL) MAGNOLIA ALL-PURPOSE CREAM
140 grams toasted nuts, chopped (1 cup), leave 1 tsp for topping
1/4 kg spaghetti noodles, cooked according to package directions
1/4 cup (22 g) grated Parmesan cheese

Procedure:

  1. Melt butter in a pan and cook franks.
  2. Add pesto sauce and cream. Bring to a boil then add nuts.
  3. Toss in pasta then top with Parmesan cheese and extra nuts before serving.

Makes 5 servings.   

MEDITERRANEAN CHICKEN PASTA SALAD

Ingredients:

2 tbsp store-bought Italian dressing
1 cup cooked penne pasta
1 (50 g) pc tomato, sliced
1 tbsp black olives, chopped
1 (50 g) pack mixed lettuce
1 (150 g) can PUREFOODS CHICKEN IN BROTH, drained

Procedure:

  1. Place ingredients in a jar according to sequence. Cover tightly and refrigerate until ready to serve.

Makes 1  serving.

PANCIT PUTI

Ingredients:

1/2 kg bihon noodles
4 cups water
1 pc chicken bouillon cube
2 (150 g each) pc PUREFOODS CHICKEN IN BROTH, drained and broth reserved
1/2 cup fried garlic
1 tbsp sesame oil (optional)
1/4 cup patis
1/4 tsp white pepper
2 tbsp chopped green onions
6 pc calamansi, sliced

Procedure:

  1. Soak noodles in water for 10 minutes. Drain and set aside.
  2. Boil water and reserved broth then dissolve chicken cube and add noodles.
  3. Stir continuously until transparent and soft to the bite. Drain and set aside.
  4.  Mix noodles, chicken, half of fried garlic, sesame oil, and patis, adding in small quantities to ensure that it won’t be too salty.
  5. Season with pepper then garnish with green onions and remaining fried garlic. Serve with patis and calamansi on the side.

Makes 6 servings.

Tips: Add back broth for a hearty soup.  

MOTHER'S DAY MENU

DESSERT

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EASY STOVE TOP CAKE
MICROWAVED CHOCOLATE CAKE
NO BAKE APPLE CRUMBLE WITH VANILLA ICE CREAM

EASY STOVE TOP CAKE

Ingredients:

2 cups crushed graham crackers or oat cookies
1 tsp baking powder
1 cup MAGNOLIA FULL CREAM MILK

Frosting

3/4 cup DARI CREME BUTTERMILK, softened
1/4 cup MAGNOLIA ALL-PURPOSE CREAM
3/4 cup powdered sugar
1/4 cup cocoa powder

Procedure:

  1. In a bowl, combine crushed cookies, baking powder, and milk. Mix well.
  2. Transfer to a 5 or 6-inch diameter skillet/pan lined with wax or baking paper.
  3. Cook covered for 15 minutes over lowest heat until batter has set. Cake is cooked when toothpick inserted in the center comes out clean. Turn off heat.
  4. Cool down cake for 5-10 minutes.  Gently de-pan on a rack then frost.
  5. To make frosting, beat all ingredients with a wooden spoon or whisk until mixture turns light and smooth. Use as filling/frosting for the cake. 

Makes 4 servings

Yield: 1 pan & 1 cup frosting

Tip: Allow the cake to cool completely before frosting.

 

MICROWAVED CHOCOLATE CAKE

Ingredients:

1-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
2/3 cup cocoa powder
1 tbsp baking powder
3/4 cup sugar
1/2 cup + 1 tbsp DARI CREAM BUTTERMILK, melted
1-3/4 cups + 2 tbsp warm water

Frosting

3/4 cup DARI CREAM BUTTERMILK, softened
1/4 cup MAGNOLIA ALL-PURPOSE CREAM
3/4 cup powdered sugar
1/4 cup cocoa powder

Procedure:

  1. In a bowl, combine flour, cocoa powder, sugar and baking powder. Mix well.
  2. Add melted margarine and warm water. Whisk together until lump-free.
  3. Transfer to an 8x8 inch square microwave-safe container (or preferred shape) lined with wax or baking paper.
  4. Microwave for 8 to 9 minutes on lowest setting or until batter has set. Cool for 5 minutes before removing from container. Cool completely before frosting.
  5. To make frosting, beat all ingredients with a wooden spoon or whisk until mixture turns light and smooth. Use as filling/frosting for the cake. 

Makes 6-8 servings

Yield: 1 pan & 1 cup frosting

NO BAKE APPLE CRUMBLE WITH VANILLA ICE CREAM

Ingredients:

1 cups + 1/4 cups (125 g) finely crushed graham crackers
1/4 cup (53 g) brown sugar
1/4 tsp iodized fine salt
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED, softened
3 pc (500 g) apples peeled, cored and chopped in chunks
1/4 tsp cinnamon powder
1 tub (1.3L) MAGNOLIA GOLD LABEL ICE CREAM VANILLA

Procedure:

  1. In a bowl, combine 1 cup crushed graham, brown sugar and salt. Mix well. Add 1/4 cup softened butter and press down to mix using fork.
  2. Toast the graham mixture in a sauté pan. Transfer to a baking tray and chill for 10-15 minutes.
  3. In a separate pan, sauté apples in remaining butter and then add cinnamon. Cook until apples are tender. Mix in graham mixture, leaving some for topping.
  4. Serve apple mixture hot and top with vanilla ice cream. Sprinkle with remaining crushed graham.

Makes 6 servings.  

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