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PINOY LUNCH

PINOY LUNCH

MAIN DISH 1

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BICOL EXPRESS
LIEMPO INASAL STYLE
PORK BARBECUE

BICOL EXPRESS

Ingredients:

6 cloves garlic, peeled and roughly chopped
1/4 cup bagoong alamang
1/2 kg MONTEREY PORK BATOK, blanched* and sliced
1 (400 mL) can coconut cream (kakang gata)
3 pc finger peppers (siling haba), washed and sliced diagonally

Procedure:

  1. In a heavy bottom saucepan, combine garlic, bagoong alamang, pork and coconut cream. Let it simmer for 15 to 20 minutes while continually stirring.
  2. Add peppers. Mix well and simmer for another 10 minutes.

Makes 8-10 servings. 

**Blanching: plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to stop the cooking process.

LIEMPO INASAL STYLE

Ingredients:

1 kg MONTEREY PORK LIEMPO

MARINADE:

3 tbsp calamansi juice
2 tbsp vinegar
1 tbsp patis
1 tsp pepper
2 tbsp chopped garlic
4 stalks tanglad or lemongrass, chopped

BASTING PASTE:

1/2 cup STAR MARGARINE CLASSIC
1/4 cup atsuete seeds

Procedure:

  1. Marinate liempo overnight in calamansi juice, vinegar, patis, pepper, garlic and tanglad.
  2. For the basting sauce, heat margarine in a pan, then add atsuete seeds and cook until color comes out. Strain then set aside. Discard achuete seeds.
  3. Grill liempo over charcoal while basting with margarine mixture.  Cook until well-done.

Makes 4 servings.

Basting Sauce: STAR MARGARINE CLASSIC, atsuete seeds

PORK BARBECUE

Ingredients:

1 kg MONTEREY PORK KASIM, thinly sliced into squares BBQ sticks

Marinade

1 cup lime soda
1/4 cup tomato ketchup
1/2 cup brown sugar
1 tbsp minced garlic
2 tbsp soy sauce
1/2 tsp pepper
1/2 tsp iodized fine salt

Procedure:

  1. In a bowl, combine marinade ingredients. Add pork and mix well. Marinate for 2 hours.
  2. Skewer pork in bbq sticks.
  3. Grill until cooked.

Makes 6 to 8 servings.

PINOY LUNCH

MAIN DISH 2

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CHICKEN BINAKOL
SINIGANG NA ISDA SA MANGGA
CHICKEN PANSIT LUGLUG

CHICKEN BINAKOL

Ingredients:

2 pc fresh buko, reserve juice and scoop buko meat
1 kg MAGNOLIA CHICKEN STATION ADOBO CUT
2 pc potatoes, quartered
4 pc tomatoes, sliced
2 pc onions, sliced
3/4 cup sliced kamias*
5 pc peppercorns
1/3 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. Place buko juice in a stock pot. Add chicken, potatoes, tomatoes, onions, kamias, peppercorns and buko meat. Season with salt and pepper.
  2. Boil then simmer covered until chicken is cooked. Adjust seasonings, if desired.

Makes 5-6 servings.

*Substitute: 1 tbsp calamansi juice  

SINIGANG NA ISDA SA MANGGA

Ingredients:

1/2 kg fish head (lapu lapu, maya-maya, or talakitok)
4 cups water
1 1/2 cups sliced green mangoes
1/8 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. Boil water with mangoes. When mango slices are tender, remove from water and mash.
  2. Place mashed mangoes back into the water and boil.
  3. Put in fish head or tail and salt. When fish is done but still firm, remove from fire.

CHICKEN PANSIT LUGLUG

Ingredients:

2 tbsp MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL
1/4 kg MAGNOLIA CHICKEN STATION CHICKEN SHANGHAI MIX
3 cups shrimp stock
2 tbsp annatto powder
3/4 cup MAGNOLIA ALL PURPOSE FLOUR, dissolved in 1 cup water
2 tbsp fish sauce (patis)
400 grams palabok noodles, soaked in warm water
3 pc tinapa, cooked and shredded into flakes
1 (20g) pack chicharon, crushed
1 (200g) bundle Baguio pechay, chopped and blanched
3 pc MAGNOLIA BROWN EGGS, boiled and sliced
5 pc calamansi, sliced in half

Procedure:

  1. In a pot, heat oil and sauté chicken Shanghai mix for 3 minutes. Add shrimp stock, annatto powder, and flour mixture. Stir until sauce thickens. Season with fish sauce.
  2. Strain palabok noodles and mix into sauce. Cook until noodles are firm to the bite.
  3. Transfer noodles to a serving plate. Top with tinapa flakes, chicharon, and pechay. Top with boiled eggs. Serve with calamansi.

Makes 5 servings.  

PINOY LUNCH

DESSERT

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BAKED FRIED SUMAN
PINOY TIRAMISU FREEZE
BIBINGKA MINI CAKE

BAKED FRIED SUMAN

Ingredients:

6 pc rice suman
1/2 tbsp sugar
2 tbsp MAGNOLIA GOLD BUTTER SALTED
2 tbsp mango jam
2 tbsp grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Cover suman with sugar.
  2. In a pan, heat butter and fry the suman.
  3. Top with mango jam and grated cheese.
  4. Bake in an oven toaster set at medium heat for 2 minutes before serving.

Makes 6 servings.  

PINOY TIRAMISU FREEZE

Ingredients:

1 cup crushed ice
2 cup MAGNOLIA FRESH MILK
1 pack SAN MIG COFFEE ESSENSO
3 tbsp MAGNOLIA CREAM CHEESE
2 scoop MAGNOLIA ICE CREAM BEST OF THE PHILIPPINES MACAPUNO-BANANA
dashes cocoa powder
2 pc Italian lady fingers
MAGNOLIA ALL-PURPOSE CREAM, whipped

Procedure:

  1. Place ice, milk, coffee mix, cheese and ice cream in a blender. Process until smooth.
  2. Pour in a serving glass and top with whipped cream if desired and garnish with a dash of cocoa powder and lady fingers.
 
 

BIBINGKA MINI CAKE

Ingredients:

2-1/4 cups MAGNOLIA ALL PURPOSE FLOUR
1 cup sugar
1 tsp iodized fine salt
2 tsp baking powder
7 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
1 cup water
1/2 cup STAR MARGARINE CLASSIC, melted

Meringue

7 pc MAGNOLIA BROWN EGGS, use egg whites only
1/2 tsp cream of tartar
3/4 cup sugar

Toppings

sliced salted eggs
grated MAGNOLIA CHEEZEE
grated fresh coconut
STAR MARGARINE CLASSIC for brushing

Materials Needed

banana leaves

Procedure:

  1. Preheat oven to 350°F. Grease and line 18 pc (3” x 3”) round pans with banana leaves. Set aside. Combine flour, sugar, salt and baking powder. Set aside.
  2. In a separate bowl, combine egg yolks, water and margarine. Mix well. Add flour mixture until free from lumps. Set aside.
  3. Beat eggs whites with cream of tartar until foamy. Gradually add sugar, one tablespoon at a time and continue to beat until stiff but not dry. Fold meringue into the batter.
  4. Pour mixture into prepared pans. Top with salted eggs and grated cheese.
  5. Bake for 30 minutes or until done. Brush with softened margarine and serve with grated coconut.
Makes 18 pieces.

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