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:
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.
Ingredients:
2 | pc | fresh buko, reserve juice and scoop buko meat |
1 | kg | MAGNOLIA CHICKEN STATION CHICKEN 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:
Makes 5-6 servings.
*Substitute: 1 tbsp calamansi juice
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:
Makes 6 servings.