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FAMILY LUNCH 1

FAMILY LUNCH 1

Monday

MAIN

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STIR-FRIED CHICKEN SAYOTE
SWEET GINGER CHICKEN
KOREAN CHICKEN BBQ

STIR-FRIED CHICKEN SAYOTE

Ingredients:

1/2 kg MAGNOLIA CHICKEN STATION BREASTS, sliced
2 tbsp STAR MARGARINE CLASSIC
5 cloves garlic, minced
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp cornstarch, dissolved in 1 cup water
1 tbsp brown sugar
400 g sayote
1 pc MAGNOLIA BROWN EGG, beaten
1/2 tsp iodized fine salt
1/2 tsp pepper

Procedure:

  1. In a wok, stir-fry margarine, garlic and chicken over medium heat.
  2. Add sayote, oyster sauce, soy sauce, cornstarch and brown sugar. Stir until sauce thickens and sayote is tender
  3. Add in egg and cook for two more minutes. Season with salt and pepper.

Makes 4 servings.

 

SWEET GINGER CHICKEN

Ingredients:

1/4 cup sweet soy sauce
1 tbsp grated ginger
1 tbsp chopped garlic
1 (250 g) pack MAGNOLIA CHICKEN STATION THIGHS
1 tbsp STAR MARGARINE CLASSIC

Procedure:

  1. Combine sweet soy sauce, ginger and garlic in a bowl. Add chicken and marinate for 30 minutes. Drain but reserve marinade.
  2. In a pan, melt margarine and cook chicken over medium heat. Add remaining marinade and simmer until meat is cooked through and sauce thickens. 

Makes 3 servings.

Tip: In Indonesia sweet soy sauce is known as kecap manis, use soy sauce with sugar as a substitute. 

KOREAN CHICKEN BBQ

Ingredients:

1 (10 pc) kg MAGNOLIA CHICKEN STATION THIGH FILLETS
1 (300 g) bunch lettuce leaves, rinsed and pat-dried

MARINADE:

1/2 cup sake
1/4 cup mirin (Japanese sweet rice wine)
1 + 1/2 cup tbsp Korean bulgogi marinade
2 cloves garlic, chopped
1 tsp Korean chili powder

Procedure:

  1. Combine marinade ingredients, except 1/2 cup bulgogi marinade in a bowl, and then add chicken. Cover and chill for 30 minutes or overnight.
  2. Brush chicken with bulgogi marinade then pan grill chicken covered for 2-3 minutes over high heat until cooked through. Serve with lettuce leaves on the side, if desired.

Makes 5 servings.

FAMILY LUNCH 1

Monday

ACCOMPANIMENT

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CHEESY YANG CHOW FRIED RICE
BEEF, AMPALAYA AND EGGPLANT WITH TAUSI SARCIADO
PORK WITH TOFU & VEGGIES

CHEESY YANG CHOW FRIED RICE

Ingredients:

100 g frozen mixed vegetables
2 tbsp cooking oil
4 cups left over rice
2-1/2 cups MAGNOLIA CHEEZEE SQUEEZE CHEDDAR
1/8 tsp iodized fine salt
1/8 tsp pepper

Procedure:

  1. Sauté mixed vegetables in oil over medium heat.
  2. Add rice and cheese and toss everything together. Season with salt and pepper.

Makes 5 servings.

(Yield: 5 cups yang chow fried rice / 1 cup yang chow fried rice per serving)

BEEF, AMPALAYA AND EGGPLANT WITH TAUSI SARCIADO

Ingredients:

3/4 kg MONTEREY BEEF ROUND, cut into strips
2 tbsp soy sauce
1 tsp cracked peppercorns
2 tbsp cooking oil
6 cloves garlic, minced
1 (50 g) pc onion, chopped
2 (40 g each) pc tomatoes, sliced
2 cups beef stock
1/4 cup oyster sauce
1 tbsp cornstarch dissolved in 1 tbsp water
1 (400 g) pc ampalaya, cut into strips
1 (200 g) pc large eggplant, cut into rounds and soaked in water to prevent browning
1 pc MAGNOLIA BROWN EGG, beaten
1 (15 g) bundle green onions, chopped

Procedure:

  1. In a mixing bowl, marinate beef with soy sauce and peppercorns for at least 30 minutes. Drain. Reserve marinade.
  2. Heat oil and sauté garlic, onion and tomatoes. Add beef and cook until brown all over. Add stock and oyster sauce and simmer covered until beef is tender.
  3. Add cornstarch mixture, vegetables, tausi and marinade. Bring to a boil. Cook until veggies are almost tender then add beaten egg. Mix well.
  4. Transfer to a serving platter. Top with green onions.

Makes 6 servings.

PORK WITH TOFU & VEGGIES

Ingredients:

2 tbsp cooking oil
1 (50 g) pc onion, sliced
6 cloves garlic, crushed finely
1/4 kg MONTEREY PORK TENDERLOIN, sliced into strips
1 (100 g) pc carrot, sliced
300 g tokwa, each piece cut into 6
3 tbsp oyster sauce
1/4 tsp pepper
1/4 cup water
1 bundle pechay Tagalog, ends trimmed and sliced 1" long
1/4 tsp pepper flakes (optional)

Procedure:

  1. In a pan, heat oil then sauté onion, garlic, pork and carrot for 2-3 minutes.
  2. Add tokwa, oyster sauce, pepper and water. Let simmer covered for about 5 minutes over low heat, stirring occasionally. Add pechay Tagalog. Cook until pechay turns bright in color.
  3. Sprinkle with pepper flakes just before serving.

Makes 6 servings.

Tip/s:

  1. Add more veggies like sliced cabbage, pechay or leeks for added color and fiber boost.
  2. Buy chilled meat because the shelf life of slaughtered meat is only 8 hours. Fresh meat becomes the breeding ground of bacteria in the afternoon. Bacteria love warm temperatures which allow them to multiply rapidly. If meat is exposed to warm temperatures for several hours, disease causing bacteria may produce toxins which are not destroyed by cooking.  But by chilling, bacterial growth is prevented. The cold temperature also stops the deterioration of meat.
  3. Fresh meat has a bright, cherry red color (for beef) and pink lean meat, white fat (for pork), not slimy, sticky or dry and has no off/sour odor.
  4. Choose tokwa that is firm to touch, not slimy and has no sour odor.

FAMILY LUNCH 1

Monday

DESSERT

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BUKO AND JELLYACE SNACKERS SURPRISE
COFFEE MOCHA SURPRISE
A LA MINUTE HIGH FIBER BANANA CAKES

BUKO AND JELLYACE SNACKERS SURPRISE

Ingredients:

1/4 cup condensed milk
6 tbsp sugar
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
400 g shredded fresh coconut meat (buko)
2 (65 g each) packs MAGNOLIA JELLYACE SNACKERS, cut into small cubes

Procedure:

  1. Combine in a small bowl condensed milk, sugar, and cream. Mix well until sugar is dissolved.
  2. Add buko meat and jellyace. Mix lightly to avoid jellyace from breaking apart. Chill for 1 hour before serving.

Makes 6 servings. 

(Yield: 6 cups / 1 cup per serving)

Tip/s: 

  • You can use different colors of MAGNOLIA JELLYACE to make a colorful dessert.

COFFEE MOCHA SURPRISE

Ingredients:

3 tbsp PRIMERA LIGHT BRANDY
2 cup prepared SAN MIG BARAKO 3-in-1 COFFEE
1 scoops MAGNOLIA ICE CREAM CLASSIC CHOCOLATE
4 tbsp grated semi-sweet chocolate or chocolate candy bar (optional)

Procedure:

  1. Place each scoop of ice cream in a large coffee cup or small dessert bowl.
  2. Pour 1/4 cup hot coffee and 1 tbsp brandy on each cup. Top with grated chocolate. Serve immediately.

Makes 2 servings.

A LA MINUTE HIGH FIBER BANANA CAKES

Ingredients:

1 (155 g) box FAST & EASY BAKE BANANA CAKE
2 pc ripe bananas (lakatan)
1/4 cup granola mix

Procedure:

  1. Combine banana mix and granola and pour evenly in cups. Microwave for 2-3 minutes. Top with extra granola mix, if desired. Serve immediately.

Makes 3 servings.

FAMILY LUNCH 1

Tuesday

MAIN

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PORK TENDERLOIN AGLIO OLIO
PORK STEAK STROGANOFF
PORK STEAKS WITH CREAMY MASH

PORK TENDERLOIN AGLIO OLIO

Ingredients:

1/2 cup olive oil
1/2 kg MONTEREY PORK TENDERLOIN, trimmed and sliced
salt and pepper to taste
10 cloves garlic, chopped
1/2 tsp chili flakes
300 g angel hair pasta, cooked according to package directions
1/2 tsp iodized fine salt
1/2 tbsp cracked black pepper

Procedure:

  1. Heat oil for 2 minutes over high heat. Cook pork tenderloin for 2 minutes each sides. Season with salt and pepper.
  2. Adjust heat in low and cook for another 8 minutes, cover. Set aside.
  3. On the same pan, add garlic, chili flakes and cooked pasta. Mix evenly. Season with salt and pepper. Set aside.
  4. To assemble, arrange pasta the center of the plate top with cooked pork tenderloin. Serve.

Makes 6 servings.

PORK STEAK STROGANOFF

Ingredients:

2 tbsp cooking oil
1/2 (5 pc) kg MONTEREY PORK STEAKS
1/2 tsp iodized fine salt
1/4 tsp pepper
1 (70 g) pc large onion, sliced
1-1/2 cups chicken or pork stock
1/2 tsp dried thyme or 4 fresh thyme sprigs
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
300 grams fettuccine noodles or preferred pasta, cooked according to package directions

Procedure:

  1. Heat oil. Meanwhile, season pork with 1/4 tsp salt and pepper. Brown pork on both sides, about 3 minutes each per side. Remove from heat and transfer to a platter.
  2. In the same pan, sauté onion until tender. Over medium heat, return pork and its juice into the pan.
  3. Add stock and thyme. Bring to a boil over high heat. Reduce heat and simmer covered for 8 to 10 minutes on each side or until meat is tender and stock is reduced in half.
  4. Add cream, season with remaining salt and stir until sauce thickens then toss in pasta.
  5. Serve pasta on a platter and arrange pork steaks on top.

Makes 5 servings.

Tip/s:

  • Add spinach or other leafy vegetables to complete the dish.
  • Serve with rice or mashed potatoes. 

PORK STEAKS WITH CREAMY MASH

Ingredients:

5 (100 g each) pc MONTEREY PORK STEAKS
3 tbsp liquid seasoning
1/2 tsp pepper
3 tbsp cooking oil

MASH:

1/2 kg yellow kamote, washed, boiled and peeled
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/4 tsp iodized fine salt
1/8 tsp pepper

Procedure:

  1. Marinate pork in liquid seasoning and pepper for 15 minutes. Fry by batch in hot oil then set aside.
  2. Mash kamote using a masher or forks. Add cream, salt and pepper. Mix until smooth and creamy.
  3. Arrange mashed kamote on a platter then top with pork steaks.
Makes 6 servings.

FAMILY LUNCH 1

Tuesday

ACCOMPANIMENT

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CREAMY ORANGE SALAD
HAWAIIAN POTATO SALAD
CHICKEN APPLE SALAD

CREAMY ORANGE SALAD

Ingredients:

1 head iceberg lettuce, washed, pat-dried and cut into serving pieces
1 cup singkamas strips
1 (150 g) can PUREFOODS CHICKEN IN BROTH, drained
1/2 cup mandarin orange segments
1/2 cup glazed peanuts, coarsely chopped

Dressing

3/4 cup plain yogurt
1/4 cup honey
1 tbsp orange concentrate

Procedure:

  1. Toss together lettuce, singkamas, chicken and mandarin oranges. Sprinkle with glazed peanuts and set aside.
  2. Combine all dressing ingredients in a bowl and mix well. Drizzle dressing on top of salad.
Makes 2 servings. 

HAWAIIAN POTATO SALAD

Ingredients:

1/2 kg potatoes, boiled, peeled and cubed
4 pc PUREFOODS SWEET HAM, chopped
1 (234 g) can pineapple chunks, juice drained
1 (200 g) pack PUREFOODS CLASSIC BACON HONEYCURED, cooked according to package directions, then chopped

DRESSING:

1 cup MAGNOLIA REAL MAYONNAISE
1 tbsp yellow mustard
1 tsp iodized fine salt
1/4 tsp white pepper

Procedure:

  1. Combine dressing ingredients. Toss in potatoes, ham, pineapple chunks and bacon.
  2. Chill well before serving.

Makes 5 servings.

Tip/s:

  1. Use an apple corer or peeler to remove the eyes from potatoes. The eyes may contain microorganisms that may pose health risks.
  2. Choose potatoes that are clean, firm, has less eyes, has no soft rotting or greenish peel discoloration.
  3. Mix dressing ingredients well so that seasonings are well distributed prior to tossing with the salad ingredients.
  4. Best prepared day before for better blending of flavors.
  5. Mix with chopped chives or green onions.

CHICKEN APPLE SALAD

Ingredients:

1 (6 g) tbsp chopped cashew nuts
1 cup leftover MAGNOLIA CHICKEN TIMPLADOS FRIED CHICKEN, diced or shredded
1/2 cup MAGNOLIA REAL MAYONNAISE
1 (10 g) tbsp diced celery
1/8 tsp iodized fine salt
1 (250 g) pc Fuji red apple cored and cut into chunks
1 (160 g) pc green apple cored and cut into chunks

Procedure:

  1. Combine all ingredients. Chill before serving.

Makes 5 servings.  

FAMILY LUNCH 1

Tuesday

DESSERT

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FRUIT SALAD CAKE
TOFFEE NUT BAR
EASY PINEAPPLE UPSIDE DOWN CAKE

FRUIT SALAD CAKE

Ingredients:

2 (225 g each) bars MAGNOLIA GOLD BUTTER UNSALTED, softened
4 pc MAGNOLIA BROWN EGGS, use egg yolks only
1/2 cup sugar
1/2 cup MAGNOLIA FRESH MILK
1 (458 g) can fruit cocktail, drained
1 (822 g) can peaches, drained and sliced into cubes
1 (520 g ) pack broas

Procedure:

  1. In a bowl, using a whisk or hand mixer, whisk butter until light. Set aside. Combine sugar and egg yolks in a bowl. Place bowl on top of sauce pan filled with hot water. Whisk until the mixture thickens. Cool down and set aside. Combine butter and egg mixture by whisking together until stiff peak.
  2. Add fruit cocktail and peaches and mix well.
  3. In a rectangular 8 x 13 dish, line the bottom with lady fingers. Reserve 3 pieces for topping. Spread half of the fruit mixture on top. Place another layer of the lady finger then spread the remaining fruit mixture. Refrigerate for 1-2 hours to set.
  4. Grate with remaining broas and sprinkle on top of cake.  

Makes 8 servings

Yield: 4 1 /2 cup

TOFFEE NUT BAR

Ingredients:

Crust

1-1/3 cups MAGNOLIA ALL PURPOSE FLOUR
1/4 cup sugar
1/2 cup BAKER'S BEST MARGARINE

Filling

1/2 tsp SAN MIG BARAKO 3-in-1 COFFEE
1 (300 mL) can condensed milk
2 pc MAGNOLIA BROWN EGGS, use yolks only and slightly beaten

Topping

1/3 cup desiccated coconut, toasted
1/3 cup salted whole almonds
1/3 cup chocolate vermicelli

Procedure:

  1. Pre heat oven to 350°F.
  2. Combine flour, sugar and margarine in a bowl. Beat at low speed until crumbly.
  3. Press mixture into the bottom of an ungreased 9" square pan then bake for 15 - 20 minutes.
  4. Combine condensed milk, egg yolks and coffee in a saucepan. Pour over cooked crust. Let cool to set. Sprinkle top with desiccated coconut.
  5. Cut into squares and top each square with almonds and sprinkle with chocolate vermicelli.

Makes 18 pieces.

EASY PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

1/2 cup raisins
1/2 cup DARI CREME BUTTERMILK, melted and cooled
1-1/2 cups water
1/2 cup sugar
1 can (432 g) pineapple slices, drained
5 pc cherries in syrup, drained and halved
2 packs (200 g each) MAGNOLIA PANCAKE AND BAKING MIX

Procedure:

  1. Preheat oven to 350°F. Meanwhile, soak raisins in margarine. Set aside.
  2. In a small saucepan, combine 1/2 cup water and sugar. Let simmer over low heat until sugar turns caramel or amber in color. Remove from heat. Add the maple syrup from pancake mix. Mix well then let cool for 5 minutes.
  3. Arrange pineapple slices and cherries on the bottom of an 8x2-inch round pan. Pour syrup and let cool completely. Set aside.
  4. In a bowl, combine pancake mix with 1 cup water. Stir until smooth until free from lumps then add raisins in margarine. Mix well. Pour into pan for 30 minutes or until toothpick inserted comes out clean. Cool before unmolding.

Makes 8 servings.

(Yield: 1 loaf pan/8 slices)

FAMILY LUNCH 1

Wednesday

MAIN

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GRILLED BEEF IN SOY MARINADE WITH BROWN RICE
BEEF SHORT RIBS ALA POBRE
SESAME-GINGER MEAT-FREE GINILING

GRILLED BEEF IN SOY MARINADE WITH BROWN RICE

Ingredients:

1/4 cup lime juice
2 tbsp olive oil
4 cloves garlic, crushed
2 tbsp soy sauce
1 tsp iodized fine salt
1/2 tsp cayenne pepper
1/2 tsp pepper
1/2 kg MONTEREY BEEF SUKIYAKI CUT
2 cups brown rice, cooked according to package directions
1 (200 g) pack frozen mixed vegetables, cooked according to package directions

Procedure:

  1. Combine lime juice, oil, garlic, soy sauce, salt, cayenne pepper and pepper in a bowl.
  2. Marinate beef in mixture for at least 8 hours. Grill for 2-3 minutes.
  3. Serve while hot with cooked brown rice and vegetables.

Makes 4 servings.

BEEF SHORT RIBS ALA POBRE

Ingredients:

1/2 kg MONTEREY BEEF SHORT RIBS or KALDERETA CUT
2 (100 g) pc onions, quartered
2 (104 g) heads garlic
1/4 cup peppercorns
3 pc laurel leaves
1 (60 g) knob ginger, chopped
1 L water
1/2 tbsp iodized rock salt

FOR THE GRAVY SAUCE:

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
3 tbsp MAGNOLIA ALL PURPOSE FLOUR
3 cups beef stock (from the beef boiling liquid)
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1/4 tsp iodized fine salt
1/8 tsp pepper
2 tbsp garlic chips
1 (15 g) bundle green onions, chopped
1 (198 g) can button mushrooms pieces and stems, drained

Procedure:

  1. In a large stockpot, combine short ribs, onions, garlic, peppercorns, laurel, ginger, water and salt. Bring to a boil then reduce to a simmer. Cook covered until beef is tender. Transfer beef and strain stock. Set aside.
  2. To make gravy, heat butter in a medium size saucepan. When melted, add flour and mix until a paste forms, and then pour in beef stock, Worcestershire sauce and soy sauce. Continue to mix until no lumps are formed. Season with salt and pepper to taste. Set aside.
  3. Heat sizzling plate until smoking hot. Immediately add cooked beef and pour in gravy sauce. Garnish with garlic chips, green onions and mushrooms. Serve immediately.

Makes 4 servings.

SESAME-GINGER MEAT-FREE GINILING

Ingredients:

2 (200 g each) packs VEEGA MEAT-FREE GINILING
2 tbsp DARI CREME CLASSIC
2 tbsp cornstarch, dissolved in 3/4 cup water
1 (100 g) pc carrot, cut into thin matchsticks (julienned)
100 (16 pc) g Baguio beans, sliced into 1 inch diagonal pieces

Marinade:

1 tbsp toasted sesame seeds
3 tbsp honey
3 tbsp soy sauce
1 (21 g) thumb ginger, grated (about 1 tbsp)

Procedure:

  1. Combine marinade ingredients and marinate meat-free giniling.
  2. Heat margarine in a pan. Sauté carrot until tender and then add in Baguio beans. Cook for a few seconds and then add meat-free giniling and cornstarch mixture. Simmer, while stirring continuously, for 2 minutes or until sauce thickens and veggies are tender.

 

Makes 6 servings

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

 

Tip/s:

  • Store carrots in the ref with its green top removed because this draws away moisture and vitamins from the carrot. Wash carrots only when about to use. Moisture can cause spoilage.
  • All-purpose flour has 50% less thickening power but can be used as a substitute for cornstarch. Simply double the amount needed.
  • Add toge to extend and increase nutritional value of dish.
  • Garnish with additional toasted sesame seeds. 

FAMILY LUNCH 1

Wednesday

ACCOMPANIMENT

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CHICKEN EGGPLANT SISIG
BAGUIO BEANS GUISADO
PULLED PORK MAC SLAW

CHICKEN EGGPLANT SISIG

Ingredients:

2 tbsp STAR MARGARINE CLASSIC
1 (150 g) can PUREFOODS SIZZLING DELIGHTS CHICKEN SISIG
1/4 kg eggplants, chopped into small cubes
1/2 cup water

Procedure:

  1. In a pot, melt margarine over medium heat.
  2. Mix in sisig and eggplant.
  3. Add water and cook until eggplant softens.

Makes 5 servings.

Yield: 1-1/2 cups  

BAGUIO BEANS GUISADO

Ingredients:

2 tbsp cooking oil
1 pc onion, sliced
2 cloves garlic, crushed
1 pc tomato, sliced
1/4 kg MONTEREY PORK PIGUE, sliced
1/4 cup water
2 tbsp fish sauce
1/4 tsp pepper
400 g Baguio beans, sliced diagonally
1 pc carrot, sliced into thin strips

Procedure:

  1. Heat oil in a pan and sauté onion, garlic and tomato. Add pork and sauté until pork changes color to light medium brown.
  2. Add water, fish sauce, and pepper.
  3. Bring to a boil then lower heat and simmer until fork tender. Add sliced beans and carrots, toss until cooked.

Makes 6 servings  

PULLED PORK MAC SLAW

Ingredients:

1 (210 g) can PUREFOODS PULLED PORK PINOY STYLE
1 cup MAGNOLIA REAL MAYONNAISE
5 cups macaroni noodles, cooked according to package directions
1 (100 g) pc onion, chopped
1/4 kg cabbage, finely chopped
1 (100 g) pc carrot, sliced
1 cup pineapple tidbits, drained
1 tbsp pepper

Procedure:

  1. Combine all ingredients in a bowl. Mix well. Chill before serving.
Makes 6 servings.  

FAMILY LUNCH 1

Wednesday

DESSERT

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ORANGE CREAM MILKSHAKE
CREAMY CAPPUCCINO SMOOTHIE
CHOCOLATE FUDGE ICE CREAM

ORANGE CREAM MILKSHAKE

Ingredients:

1/2 cup MAGNOLIA FRESH MILK
4 scoops MAGNOLIA ICE CREAM CLASSIC VANILLA
3 tbsp orange juice concentrate

Procedure:

  1. Combine ingredients in a blender and mix until smooth.
  2. Pour into chilled glasses and garnish with orange slices if desired.
Makes 2-3 servings.

CREAMY CAPPUCCINO SMOOTHIE

Ingredients:

1 cup MAGNOLIA FRESH MILK
2 tbsp SAN MIG BARAKO 3-in-1 or ESSENSO COFFEE
2 scoops MAGNOLIA ICE CREAM CLASSIC VANILLA
1 cup ice cubes
1 tbsp sugar

Procedure:

  1. Combine milk and coffee in a blender. Blend until coffee is dissolved.
  2. Add ice cream, ice and sugar. Blend until smooth. Pour into  chilled glasses.
Makes 2 servings.   

CHOCOLATE FUDGE ICE CREAM

Ingredients:

3/4 (229.5 g) cup condensed milk
200 grams chocolate chips
1 (1.3 L) tub MAGNOLIA GOLD LABEL VANILLA
16 pc graham crackers

Procedure:

  1. In a double boiler or bowl placed on a pot with boiling water (making sure that the bottom of the bowl does not touch the water), add milk and chocolate chips. Stir until smooth. Set aside. Transfer to a squeeze bottle.
  2. Scoop ice cream into serving glasses. On every glass, place a graham cracker on the side then drizzle with chocolate sauce.

  Make 16 servings.

FAMILY LUNCH 1

Thursday

MAIN

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PORK SWEET AND SOUR CANTONESE STYLE
PORK TOKWA TAUSI
SALT AND PEPPER PORK SPARERIBS

PORK SWEET AND SOUR CANTONESE STYLE

Ingredients:

1/2 kg MONTEREY PORK KASIM, sliced thinly like bacon strips
2 cups cooking oil, for deep frying
1 (100 g) pc white onion, quartered
1 (85 g) pc red bell pepper, chopped
1 (85 g) pc green bell pepper, chopped
3/4 cup pineapple chunks in syrup, drained
2 cups pineapple juice
3/4 cup ketchup
2 tbsp brown sugar
2 tbsp cornstarch, dissolved in 1/2 cup water

MARINADE

1/4 cup Shao Xing wine
1/2 cup light soy sauce
1/2 tsp baking soda
1 tbsp cornstarch
1/2 tbsp chicken powder or 1 pc chicken bouillon cube, crumbled

BATTER:

1 cup MAGNOLIA ALL PURPOSE FLOUR
1 cup cornstarch
1/2 cup corn oil
1 tsp iodized fine salt
1/2 tsp baking soda
1-1/2 cups water
1 pc MAGNOLIA BROWN EGG, beaten

Procedure:

  1. Marinate pork in Shao Xing wine, light soy sauce, baking soda, cornstarch and chicken powder. Mix evenly. Let it stand covered in the chiller for 15 minutes. Drain meat and set aside.
  2. For the batter, mix all the ingredients. Dip pork pieces and deep-fry in heated oil until brown and cooked through. Set aside.
  3. In a wok, over high heat, pour in 1/4 cup used oil and sauté onion, red and green bell pepper. Add pineapple chunks, juice, ketchup and brown sugar and simmer for 2 minutes. Pour in cornstarch mixture, while stirring continuously until thick. Turn off heat.
  4. Add in cooked pork and toss in sauce to coat evenly. Serve.

Makes 5 servings.

PORK TOKWA TAUSI

Ingredients:

2 cups cooking oil
1 pack firm tofu (tokwa), cut into 2 inch cubes and pat-dried
1/2 kg MONTEREY PORK BELLY, cut into 2-inch cubes
1 cup water
1/2 cup vinegar
4 cloves garlic, crushed
1/4 tsp iodized fine salt
1/4 tsp pepper
1 pc bay leaf (laurel)
1 pc onion, sliced
8 cloves garlic, minced
3 pc tomatoes, seeded and chopped
1 can salted black beans, drained and rinsed

Procedure:

  1. Heat oil and deep-fry tofu until golden brown. Set aside.
  2. In another pot, combine water, pork, and vinegar. Bring to a boil without stirring. Add garlic, bay leaf, salt, and pepper. Cook pork until fork tender. Reserve 1/2 cup of stock. Set aside.
  3. In a pan, heat oil and sauté onions and garlic until fragrant. Add pork until slightly browned. Add tomatoes and mash until juices come out.
  4. Add reserved stock and bring to boil. Add fried tofu and tausi. Season with salt and pepper and continue to cook for 2-3 minutes more.

Makes 6 servings  

SALT AND PEPPER PORK SPARERIBS

Ingredients:

1 kg MONTEREY PORK SPARERIBS, cut into small portions
cooking oil for deep-frying
1 tbsp iodized fine salt
1 tbsp cracked peppercorns
1 tsp sili labuyo, sliced and seeds removed
1 tbsp sliced and seeded green chilli finger
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped green bell pepper
1 tbsp brown sugar

Marinade

1/2 cup Chinese rice wine
1/4 cup dark soy sauce
1/4 cup rice vinegar
6 cloves garlic, minced
1-1/2 tbsp sugar
1/2 tsp five spice powder
1/2 tsp iodized fine salt
1/2 tsp white pepper

Procedure:

  1. In a large bowl, combine marinade ingredients with pork. Cover and marinate for 2 hours. Keep in the refrigerator. Drain.
  2. In a large frying pan, heat oil to 375°F. Deep-fry spareribs until crisp and well browned. Set aside and pat with paper towels to remove any excess oil.
  3. In a separate pan over high heat, combine salt, cracked peppercorns, sili labuyo, and chili fingers. Cook until aromatic and the spices are slightly toasted.
  4. Add bell peppers and brown sugar. Add cooked spareribs and toss quickly until ribs are coated with spices and chilies. Turn off fire and serve immediately.

Makes 4 servings.

FAMILY LUNCH 1

Thursday

ACCOMPANIMENT

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LUCKY NOODLES
THAI CHICKEN SALAD
EASY CHICKEN SOTANGHON

LUCKY NOODLES

Ingredients:

1 (400 g) pack egg noodles
1/4 cup cooking oil
2 tbsp minced garlic
150 (10 pc) grams shrimps, peeled with tail on
1 (165 g) can PUREFOODS CHINESE STYLE LUNCHEON MEAT, cut into strips
1/4 cup light soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp brown sugar
1/4 tsp pepper
3 cups chicken stock
2 tbsp cornstarch, dissolved in 1/4 cup water
2 (70 g) bunches chinese pechay or bok choy, ends trimmed and sliced into 1 inch pieces
6 pc quail eggs, hard-boiled, peeled and cut in half

Procedure:

  1. Drain cooked noodles well then toss with half of the oil so that the noodles won’t stick together. Set aside.
  2. Heat remaining oil in a wok. Sauté garlic until golden brown. Add shrimps and cook until color changes.
  3. Add luncheon meat, soy sauce, oyster sauce, sesame oil, sugar, and pepper. Pour chicken stock. Let simmer. Add cornstarch while stirring continuously until sauce thickens. Add pechay or bok choy.
  4. Transfer cooked noodles in a serving dish. Pour meat mixture over noodles. Top with quail eggs.

Makes 4 to 5 servings.  

THAI CHICKEN SALAD

Ingredients:

1/4 kg MAGNOLIA CHICKEN STATION BREAST FILLETS, skin removed
1/4 cup olive oil
1/2 tbsp minced garlic
2 pc tomatoes, blanched, peeled, deseeded, and sliced
assorted lettuce leaves (Romaine, iceberg, lolo rossa)
green onions, chopped
pinch pepper

DRESSING:

1 stalk lemongrass, peeled and finely chopped
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp chopped mint leaves
1 tbsp honey
2 pc green finger peppers (siling haba), finely chopped
1/2 tbsp minced garlic
1/4 cup olive oil

Procedure:

  1. Brush chicken with olive oil and garlic then pan-grill until done. Let chicken rest for five minutes covered with aluminum foil. Cut chicken diagonally and toss with some dressing.
  2. To make dressing: Combine lemon grass, fish sauce, lime juice, mint, honey, peppers, and garlic in a bowl. Add oil gradually while stirring. Set aside.
  3. Combine tomatoes, lettuce, and green onions in another bowl and toss with remaining dressing.
  4. Arrange salad on serving plates and put the chicken on top of lettuce. Finish with freshly cracked pepper.

Makes 4 servings.

Tip: You can substitute lime juice with calamansi juice.

EASY CHICKEN SOTANGHON

Ingredients:

2 tbsp STAR MARGARINE GARLIC
2 tbsp achuete oil
1/4 kg MAGNOLIA CHICKEN STATION GROUND CHICKEN
1 L chicken stock
100 g wood ear mushrooms (tenga ng daga), sliced and soaked in water (drain before use)
1 (100 g) pc carrot, sliced
1 (500 g) pack sotanghon noodles, submerged in water and drained before using
1 tbsp patis (fish sauce)
1 tbsp pepper

Procedure:

  1. In a pan, melt margarine with achuete oil. Stir-fry ground chicken until opaque in color. Add stock, mushrooms and carrot. Simmer until carrot is almost tender.
  2. Add noodles and cook until tender, stirring continuously. Adjust stock as needed. Season with patis and pepper.

Makes 8 servings.  

FAMILY LUNCH 1

Thursday

DESSERT

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CHILLED MANGO PUDDING
FRUITY REF CAKE

CHILLED MANGO PUDDING

Ingredients:

200 grams fresh mango puree
1/4 cup MAGNOLIA FULL CREAM MILK
1/2 cup sugar
1/4 cup water
1 tbsp unflavored gelatin
1/4 cup melted MAGNOLIA GOLD BUTTER UNSALTED
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
1/4 cup cooked small sago

Procedure:

  1. Combine mango puree, milk and sugar in a bowl. Whisk and blend well until sugar is dissolved. Set aside.
  2. In another bowl, combine water and gelatin. Let stand for 5 minutes then heat mixture until gelatin is dissolved. Mix in butter and cream. Blend well.
  3. Blend gelatin into mango mixture fold in sago.
  4. Pour mixture into 5 dessert glasses and chill. Garnish with sliced mangoes on top.

Makes 5 servings

FRUITY REF CAKE

Ingredients:

1 (200 g) pack graham crackers
40 (246 g) pc broas
1 (850 g) can fruit cocktail, drained
1/2 can sliced peaches, drained

FILLING:

3 (250 mL each) packs MAGNOLIA ALL-PURPOSE CREAM, chilled overnight
1/4 cup condensed milk

Procedure:

  1. Combine cream and condensed milk. Mix well then set aside.
  2. Spread a bit of cream mixture on the bottom of a 10x8” rectangular pan.
  3. Arrange 20-piece graham cracker squares then spread 1/2 cup cream mixture. Put a layer of broas after (about 20 pc) then spread out half of fruit cocktail and 1/2 cup of cream mixture.
  4. Place another layer of graham crackers. Spread 1/2 cup of cream then arrange remaining broas and cream. Top with remaining fruit cocktail and sliced peaches. Crush remaining pack of graham and sprinkle on top. Cover and chill for a few hours or overnight before serving.

Makes 12 servings.

FAMILY LUNCH 1

Friday

MAIN

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GRILLED CHICKEN AND PESTO CREAM PASTA
CHICKEN FLORENTINE
CHICKEN ALA KING

GRILLED CHICKEN AND PESTO CREAM PASTA

Ingredients:

1 (250 grams) pack spaghetti, cooked according to package directions
4 pc MAGNOLIA CHICKEN STATION BREAST FILLETS
1 cup store bought barbecue marinade
2 tbsp dried rosemary
1 tsp pepper
1 cup olive oil

Sauce

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 cup finely chopped white onions
1 cup chicken stock
1 (250 mL) cup MAGNOLIA ALL-PURPOSE CREAM
1 cup store bought pesto
1/4 tsp iodized fine salt
1/8 tsp pepper to taste

Procedure:

  1. Place chicken breasts in a resealable bag with barbecue marinade, rosemary, pepper and oil. Seal bag and marinate chicken for at least 30 minutes in the refrigerator.
  2. To make the sauce, melt butter in a pan over medium heat then sauté onions. Add chicken stock and bring to a boil. Lower heat to simmer then add cream and pesto. Continue simmering until slightly thickened. Season with salt and pepper. Add cooked pasta and toss well with the sauce. Keep warm.
  3. Grill chicken breasts for 2-3 minutes per side then rest for 5 minutes before slicing into serving portions.
  4. Place pasta in a large serving platter then top with sliced grilled chicken.
Makes 3 to 4 servings.
*substitute: iodized fine salt

CHICKEN FLORENTINE

Ingredients:

5 (500 g) pc MAGNOLIA CHICKEN STATION THIGH FILLETS
1 tsp iodized fine salt
1/2 tsp pepper
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1/4 cup cooking oil
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
5 cloves garlic, chopped
1 (250 g) cup chopped spinach leaves
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM

Procedure:

  1. Season chicken with salt and pepper, then dredge in flour.
  2. Heat oil in a hot pan, pan fry chicken for 3 to 5 minutes on each side. Set aside.
  3. In the same pan, melt butter, sauté garlic and spinach. Mix in cream and let simmer. Add chicken to the sauce and cook for another 2 minutes.

Makes 5 servings.  

CHICKEN ALA KING

Ingredients:

3 tbsp MAGNOLIA BUTTER-LICIOUS!
1/2 kg MAGNOLIA CHICKEN STATION CUT UPS
1 (50 g) pc onion, sliced
6 cloves garlic, crushed
100 grams marble potatoes, cleaned and cut in half
1 (100 g) pc carrot, peeled and cubed
1/8 cup canned corn kernels, drained
1 (198 g) can canned button mushrooms pieces and stems, drained
1 cup water
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
2 tsp iodized fine salt
1/2 tsp pepper
1 tbsp cornstarch, dissolved in 2 tbsp water
1/2 cup frozen green peas

Procedure:

  1. Melt Butter-licious! in a sauce pan and brown chicken pieces. Set aside.
  2. In the same pan, sauté onion, garlic, potatoes, carrot, corn and mushrooms for 3 minutes.
  3. Return chicken to the pan and add water. Simmer for 5 minutes.
  4. Add cream and cornstarch mixture while stirring continuously. Simmer until sauce has thickened.
  5. Add frozen peas and cook until peas brighten in color.

Makes 5 servings  

FAMILY LUNCH 1

Friday

ACCOMPANIMENT

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EASY CAESAR SALAD
GARDEN SALAD WITH TOMATO BASIL VINAIGRETTE
CREAMY SEAFOOD VEGETABLES

EASY CAESAR SALAD

Ingredients:

2 cloves garlic, minced
1/2 cup MAGNOLIA REAL MAYONNAISE
2 tsp prepared mustard
1 (6 g) tsp bagoong Balayan
1 (9 g) pc calamansi, juice squeezed (1 tsp)
1/8 tsp pepper
1 (200 g) head iceberg lettuce, torn into bite-size pieces
2 (57.14 g) pc PUREFOODS CLASSIC HONEYCURED BACON, cooked and chopped (about 1/4 cup)
1/2 (22 g) cup croutons
1/2 pack MAGNOLIA CHEDDAR or MAGNOLIA CHEEZEE

Procedure:

  1. In a bowl, combine garlic, mayonnaise, mustard and bagoong balayan, calamansi juice and pepper. Mix well.
  2. Transfer to a large bowl. Add lettuce and toss. Top with bacon, croutons and cheese.

Makes 5 servings. 

GARDEN SALAD WITH TOMATO BASIL VINAIGRETTE

Ingredients:

150 grams iceberg lettuce, cut into serving pieces
1/2 cup PUREFOODS CLASSIC BACON HONEYCURED, cooked and crumbled
1/2 cup store bought croutons
1/4 cup PUREFOODS BACON CRUMBLE, cooked
3/4 cups grated MAGNOLIA CHEDDAR CHEESE

DRESSING

1/4 cup blanched, peeled, seeded and crushed red tomatoes
1/4 cup basil leaves (packed)
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp minced garlic
1/3 cup extra virgin olive oil
1/8 tsp iodized fine salt
1/8 tsp pepper

Procedure:

  1. Blend tomatoes, basil, vinegar, mustard and garlic in a food processor*. While mixing, pour olive oil in a thin stream. Season with salt and pepper to taste. Mix well.
  2. Transfer dressing to a bowl and toss with lettuce. Arrange in a salad bowl or plate then top with croutons, bacon and cheese.

*Alternative equipment- blender

Makes 3 to 4 servings.

CREAMY SEAFOOD VEGETABLES

Ingredients:

6 cloves garlic, crushed
2 tbsp DARI CRÈME CLASSIC
200 g squid, sliced (optional)
1/4 kg PUREFOODS HEAT & EAT CHICKEN MEATBALLS, halved
150 g crab sticks
1 (250 g) pc carrot, julienne cut
150 g young corn, sliced
1 (500 g) pc broccoli, cut into flowerettes
1 (100 g) pc red bell pepper, julienne
1 (100 g) pc green bell pepper, julienne
1 (400 g) can button mushrooms, sliced
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM

Procedure:

  1. Sauté garlic in margarine until golden brown.
  2. Add squid, chicken balls and crab sticks.
  3. Add carrots, young corn, broccoli, salt and pepper. Stir fry for 2 minutes.
  4. Add bell peppers, mushrooms and cream. Simmer for 3 minutes or until veggies are tender.

Makes 8 servings.    

FAMILY LUNCH 1

Friday

DESSERT

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QUICK SAND PUNCH
BLUEBERRY CHEESECAKE
GRAHAM ICE CREAM SANDWICHES

QUICK SAND PUNCH

Ingredients:

1 (425 mL) tub MAGNOLIA ICE CREAM CLASSIC VANILLA
1 (435 mL) tub MAGNOLIA ICE CREAM CLASSIC CHOCOLATE
1 (1 L) pack MAGNOLIA CHOCOLAIT
1 cup crushed graham crackers
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled

Procedure:

  1. Put first 3 ingredients in a blender. Pulse until smooth. Transfer in a container and put crushed Graham on top and stir slowly on top surface. Gently add cream and stir again gently. Serve cold.

Makes 4 to 5 servings.

BLUEBERRY CHEESECAKE

Ingredients:

Crust

1 cup crushed graham crackers
1/2 cup brown sugar
1/2 tsp cinnamon powder
1/3 cup MAGNOLIA GOLD BUTTER UNSALTED, melted

Filling

2 (225 g each) pack MAGNOLIA CREAM CHEESE, softened
1 cup sugar
2 tsp vanilla extract
1 tbsp lemon juice
2 tsp lemon rind
3 pc MAGNOLIA BROWN EGGS
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/4 cup MAGNOLIA ALL PURPOSE FLOUR

Topping

1 cup canned blueberries

Procedure:

  1. Preheat oven to 300°F. Line a 9” springform pan with foil. Set aside.
  2. For the crust, combine crushed graham, brown sugar, cinnamon powder and melted butter in a mixing bowl. Stir all ingredients until well blended. Press mixture onto bottom of prepared pan. Set aside.
  3. In another bowl, beat cream cheese and sugar until smooth, light and fluffy. Add vanilla, lemon juice, lemon rind, eggs one at a time, cream then flour. Beat until smooth. Pour into prepared pan.
  4. Place pan on a water bath. Bake for 1 hour. Turn off heat and leave cheesecake inside for about 30 minutes.
  5. When cool, chill for about 4 hours before unmolding on a platter then top with blueberries before serving.

Makes 8 servings. 

GRAHAM ICE CREAM SANDWICHES

Ingredients:

1(425 mL) pint MAGNOLIA GOLD LABEL DOUBLE DUTCH
1(425 mL) pint MAGNOLIA GOLD LABEL ROCKY ROAD
1 (220 g) pack graham crackers
1/4 cup chocolate chips
1/4 cup rice crispies
1/4 cup candy sprinkles

Procedure:

  1. On a piece of graham cracker, scoop ice cream and top with another graham cracker, pressing lightly.Repeat with the remaining ice cream and graham.
  2. Roll sides in desired confectionery such as chocolate chips, rice crispies, or candy sprinkles. Serve immediately or freeze before serving.

Make 15 servings.

Tips:

  • Option to use other MAGNOLIA ICE CREAM flavors.
  • Drizzle with chocolate or caramel syrup.

Recipe Highlight/s:

  • Perfect heat buster on warm days or instant dessert to satisfy dessert craving.
  • Makes a lot that the rest can be stored in the freezer and kept in airtight containers.
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