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FAMILY LUNCH 2

FAMILY LUNCH 2

Monday

MAIN DISH

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FRIED CHICKEN WITH EASY RICE COOKER PAELLA
ORIENTAL STYLE CRISPY FRIED CHICKEN
EASY JAPANESE CRISPY FRIED CHICKEN KATSU

FRIED CHICKEN WITH EASY RICE COOKER PAELLA

Ingredients:

1 (500 g) pack MAGNOLIA CHICKEN TIMPLADOS FRIED CHICKEN, cooked according to package directions

RICE COOKER PAELLA:

1 (50 g) pc onion, sliced
4 clove garlic, chopped or crushed finely
1/2 kg rice, washed once
2 (150 g each) can PUREFOODS CHICKEN HOT & SPICY
1-1/4 cups chicken broth*
1/2 tsp iodized fine salt
1/4 tsp white pepper
1 (75 g) pc large red bell pepper, seeded and cubed
200 g Baguio beans, cut into 1/2 inch pieces

Procedure:

  1. Heat rice cooker. Add oil and sauté onion, garlic and rice.
  2. Add chicken, broth, salt and pepper. Stir until simmering. Cover and let cook.
  3. Once rice is cooked, add bell pepper and Baguio beans.
  4. Serve with fried chicken.

Makes 5 servings.

 

ORIENTAL STYLE CRISPY FRIED CHICKEN

Ingredients:

1 (500 g) pack MAGNOLIA CHICKEN TIMPLADOS FRIED CHICKEN, cooked according to package directions
1/2 cup MAGNOLIA BUTTER-LICIOUS!, softened
1 tbsp chopped garlic
1/2 tsp pepper flakes
6 pc Thai basil leaves
4 (180 g) packs egg noodles, boiled until al dente
1/4 cup light soy sauce
2 (200 g) cup chopped cabbage
1 tsp iodized fine salt
1/2 tsp pepper

Procedure:

  1. In a pan, melt butter blend and sauté garlic until golden brown. Add pepper flakes and Thai basil. Toss in chicken and coat well. Set aside.
  2. Stir in noodles in the same pan. Add soy sauce, cabbage, salt and pepper. Transfer noodles to a serving plate and top with chicken.

Makes 6 servings.

Note/s:

  • Use instant egg noodles from instant pancit canton or mami packs.

EASY JAPANESE CRISPY FRIED CHICKEN KATSU

Ingredients:

1 (500 g) pack MAGNOLIA CHICKEN TIMPLADOS FRIED CHICKEN, cooked according to package directions
1 (198 g) pack Japanese curry
1 (400 mL) can coconut milk
1(100 g) pc potato, peeled and cut into 1 inch cubes
1(100 g) pc carrot peeled and cut into 1 inch cubes
1/2 tsp patis

Procedure:

  1. In a pan, heat coconut milk and curry paste. Bring to a boil then lower heat and add potato and carrot. Simmer until sauce thickens.
  2. Arrange chicken pieces in a bowl, pour sauce on chicken.

*You can alsouse oven toaster for the crispy fried chicken for a healthier version.

Makes 5 servings.  

FAMILY LUNCH 2

Monday

ACCOMPANIMENT

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WARM MUSHROOM SALAD
WALDORF SALAD
SPAM MACARONI SALAD

WARM MUSHROOM SALAD

Ingredients:

1/4 cup DARI CREME CLASSIC
1 cup (86 g) sliced oyster mushrooms
1 cup (70 g) sliced button mushrooms
1 cup (89 g) sliced shiitake mushrooms
150 grams lettuce greens, torn into bite-size pieces

Dressing:

1/4 cup fish sauce
4 pc (52 g) calamansi or lemon, juice squeezed (2 tbsp)
pinch pepper

Procedure:

1. Combine fish sauce, calamansi juice and pepper. Set aside.
2. Melt margarine in a pan. Saute mushrooms. Set aside.
3. Toss lettuce lightly with dressing and mushrooms. Serve immediately.

Makes 3 servings. 
(Yield: About 1 cup per serving.)

WALDORF SALAD

Ingredients:

2 pc (100 g) red apples
2 tbsp sugar
1/2 pc (75 g) lemon, juice squeezed (2 tbsp)
2 stalks (75 g) celery, sliced (1/2 cup)
1/2 (65 g) walnuts
1/4 cup MAGNOLIA ALL-PURPOSE CREAM, chilled then whipped
2 tbsp MAGNOLIA REAL MAYONNAISE
100 grams MAGNOLIA CHICKEN STATION BREAST FILLET, boiled and cubed (2/3 cup)
pinch iodized fine salt and pepper

Procedure:

  1. Cut apples into 1" cubes. Place in a bowl then add sugar and lemon juice.
  2. Add celery and walnuts. Toss and set aside.
  3. In another bowl, combine cream and mayonnaise. Mix well then add apple mixture and chicken breasts.
  4. Season with salt and pepper. Chill covered then serve.

Makes 4 servings.

Tip/s:
• Use red and green apples for more color
• Add pickle relish for some tanginess
• Add 1/4 cup cubed MAGNOLIA CHEDDAR CHEESE
• Use 100% mayonnaise instead of a combination of All-Purpose Cream and mayonnaise
• Coarsely chop walnuts to spread nutty flavor and texture

SPAM MACARONI SALAD

Ingredients:

1 (500 g) pack MAGNOLIA REAL MAYONNAISE
1/2 tsp iodized fine salt
1/4 tsp white pepper
1 tsp sugar
1/4 cup pickle relish
1 (227 g) can crushed pineapple, drained
1/2 cup grated MAGNOLIA CHEEZEE
1 (100g) pc carrot, grated
1 can SPAM Oven Roasted Turkey, cubed and lightly fried
300 grams elbow macaroni, cooked according to package directions
2 pc MAGNOLIA BROWN EGGS, boiled and sliced

Procedure:

  1. Combine mayonnaise, salt, pepper, sugar, pickle relish and crushed pineapple. Mix well then add cheese, carrot and SPAM
  2. Toss in macaroni. Chill.
  3. Garnish with eggs just before serving.
Makes 5 servings.

FAMILY LUNCH 2

Monday

DESSERT

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COFFEE JELLY TIRAMISU
COFFEE FREAKSHAKE
COFFEE TOFFEE BARS

COFFEE JELLY TIRAMISU

Ingredients:

COFFEE JELLY

2 (270 g) boxes unflavored gulaman powder
1/2 tbsp SAN MIG BARAKO 3-in-1 COFFEE or ESSENSO COFFEE
1 cup sugar
cocoa powder for dusting

CREAM FILLING:

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened and kept at room temperature
2 (250 mL each) packs MAGNOLIA ALL-PURPOSE CREAM, (1/2 cup kept at room temperature, 1-1/2 cups chilled)
1 cup powdered sugar

Procedure:

  1. Prepare gulaman according to package directions, adding coffee and sugar in the mixture. Let set in a rectangular pan. Cut up jelly into 1/4” cubes. Set aside.
  2. For the cream filling, beat cream cheese with 1/2 cup cream and confectioners’ sugar until smooth. In a separate bowl, beat remaining cream until stiff peaks form. Gently fold into the cream cheese mixture.
  3. To assemble, arrange a single layer of graham on the bottom of a rectangular dish. Add 1/3 of jelly cubes then pour 1/3 of cream filling. Make 2 more layers ending with cream filling. Let set in the chiller for at least 4 hours. Dust with cocoa powder on top before serving.

Makes 12 servings.

COFFEE FREAKSHAKE

Ingredients:

1 tub (1.3L) MAGNOLIA ICE CREAM CLASSIC VANILLA
3 packs (20 g each) SAN MIG BARAKO 3-in-1 COFFEE, dissolved in 1 cup of hot water

TOPPINGS:

1 pack (250 mL) MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
2 pc (140 g) brownie, cut into small cubes
6 pc pretzel sticks
6 pc graham sandwich chocolate
1 tbsp (13 g) candy sprinkles, pastel colored
3 tbsp (59.4 g) chocolate syrup
2 tbsp (10.5 g) cocoa powder for dusting

Procedure:

1. In a blender, combine ingredients for milkshake and blend until smooth. Pour in 6 tall glasses.
2. Pour whipped cream in a piping bag with a star tip. Pipe on top of milkshake.
3. Arrange toppings and serve immediately.

Make 6 servings.  

Note/s:

  • Manually mix ice cream and coffee with a whisk or spoon in lieu of blender.

COFFEE TOFFEE BARS

Ingredients:

1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1 tsp baking powder
1 pc MAGNOLIA BROWN EGG
1/2 cup brown sugar
1 (17g) sachet SAN MIG BARAKO 3-in-1 COFFEE
1/3 cup MAGNOLIA GOLD BUTTER UNSALTED, melted
1/4 cup corn syrup
1/2 cup chocolate chips
1/2 cup chopped walnuts

Procedure:

  1. Preheat oven to 325℉. Grease and line an 8-inch square pan. Set aside.
  2. Combine and sift together flour and baking powder. Set aside.
  3. In another mixing bowl, beat egg and add in sugar, coffee powder, melted butter, and corn syrup. Mix until dissolved. Add chocolate chips and nuts. Fold in sifted dry ingredients. Pour mixture onto prepared pan.
  4. Make for 20-25 minutes or until done.
Makes 24 servings.

FAMILY LUNCH 2

Tuesday

MAIN DISH

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PORK ADOBO
PORK BINAGOONGAN
PORK & HOTDOG MENUDO

PORK ADOBO

Ingredients:

1/2 kg MONTERY SMART PACK ADOBO CUT
4 tbsp crushed garlic
4 tbsp pepper
1 pc bay leaf (laurel)
1 tsp Worcestershire sauce
1/2 cup soy sauce
3/4 cup sukang Paombong
2 cups water

Procedure:

  1. Combine all ingredients in a saucepan.  Cook over high heat until mixture comes to a boil.  Reduce heat to medium and let simmer,  covered for 45 minutes.
  2. Remove cover and cook for another 5 minutes for sauce to reduce and thicken.

Makes 8 servings.  

PORK BINAGOONGAN

Ingredients:

1 kg whole MONTEREY PORK LIEMPO, cubed
iodized fine salt and pepper to taste
3 tbsp cooking oil
2 tbsp minced garlic
1 pc onion, chopped
1/4 cup bagoong alamang
2 tbsp vinegar
1/4 cup water
sugar to taste

Procedure:

  1. Season pork with salt and pepper.
  2. Heat oil in a saucepan. Add liempo and sauté until light brown in color. Sauté garlic and onion until tender.  Add bagoong, vinegar and water. Let simmer and cook until liquid is reduced.
  3. Season with sugar if desired. Continue to cook until sauce reduces and pork is tender.

Makes 8 to 10 servings.

PORK & HOTDOG MENUDO

Ingredients:

1/4 kg MONTEREY PORK PIGUE, menudo cut
1-1/2 tbsp soy sauce
3 tbsp cooking oil
1 (50 g) pc onion, sliced
6 cloves garlic, finely crushed
1-1/2 cups water
sugar
1 (200 g) pack tomato sauce
1 tsp iodized fine salt
1/2 tsp pepper
1 (85 g) tbsp PUREFOODS LIVER SPREAD
1 (100 g) pc potato, cubed
1 (100 g) pc carrot, cubed
4 pc PUREFOODS TENDER JUICY CHEESEDOG or other PUREFOODS TENDER JUICY HOTDOG variants, sliced diagonally 1/2” thick

Procedure:

  1. In a bowl, combine pork and soy sauce. Mix well. Refrigerate for 30 minutes.
  2. In a saucepan or pot, heat oil then sauté onion and garlic then add meat and sauté for 3-5 minutes and until meat dranges in color.
  3. Add water, tomato sauce, salt and pepper. Cover and let simmer for 20 minutes.
  4. Add liver spread, potato, carrot and hotdogs. Simmer for 10 minutes or until vegetables are tender and sauce slightly thickens. 

Makes 8 servings.

(Yield 4 cups/1/2 cup per serving)  

FAMILY LUNCH 2

Tuesday

ACCOMPANIMENT

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CHICKEN, TOFU & PECHAY SAUTE
SPICY KALABASA AT SITAW

CHICKEN, TOFU & PECHAY SAUTE

Ingredients:

1/4 cup cooking oil
200 g tofu, cubed
1 (50 g) pc onion, sliced
4 cloves garlic, crushed
2 (150 g each) cans PUREFOODS CHICKEN IN BROTH
1/4 cup water
1/2 tbsp patis
1/8 tsp pepper
2 (150 g each) bundles pechay Tagalog, ends trimmed then sliced 1" thick

Procedure:

  1. Heat oil in a wok and fry tofu until brown on all sides. Drain on paper towels. 
  2. In the same pan, or sauté onion and garlic. 
  3. Add chicken, water, tofu, patis and pepper. Simmer over low heat for 5 minutes. 
  4. Add pechay Tagalog. Let simmer. Turn off heat once pechay brightens in color.

Makes 5 servings.

SPICY KALABASA AT SITAW

Ingredients:

1 (150 g) can PUREFOODS CHICKEN HOT & SPICY
2 cups coconut milk
300 g squash, cubed
1/4 kg string beans, 2” long
2 pc MAGNOLIA BROWN EGGS, beaten

Procedure:

  1. In a pot over heat, combine chicken and coconut milk. Let simmer then add squash and beans. Add eggs and bring to a boil. Lower heat and cook until vegetables soften.

Makes 5 servings.

(Yield: 2-1/2 cups )  

FAMILY LUNCH 2

Tuesday

DESSERT

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COOKIES AND CREAM POLVORON
FIESTA HALO-HALO SPLIT
UBE HALAYA WITH CHEESE

COOKIES AND CREAM POLVORON

Ingredients:

2 cups (240 g) MAGNOLIA ALL PURPOSE FLOUR
2 cups (250 g) powdered milk
1 cup (200 g) sugar
1 cup (125 g) chocolate cookie crumbs or crushed oatmeal cookies or crushed graham crackers
3/4 cup (135 g) STAR MARGARINE CLASSIC, melted

Procedure:

1. Toast flour until light brown.
2. Remove from heat and add powdered milk, sugar and cookie crumbs. Mix until well blended.
3. Add melted margarine. Mix well.
4. Chill for 30 minutes then form individual portions with a polvoron mold.
5. Wrap in cellophane or Japanese paper. Store in an airtight container.

Makes 80 pieces

Tip/s:

  • Polvoron can be stored in airtight jars and enjoyed in powdered form.

FIESTA HALO-HALO SPLIT

Ingredients:

1 scoop MAGNOLIA ICE CREAM CLASSIC VANILLA
1 scoop MAGNOLIA ICE CREAM CLASSIC UBE
1 scoop MAGNOLIA ICE CREAM CLASSIC CHEESE
2 tbsp sweetened red kaong
2 tbsp sweetened kidney beans
2 tbsp sweetened banana
2 tbsp sweetened nata de coco
1/2 cup MAGNOLIA ALL-PURPOSE CREAM, whipped
1/2 tbsp toasted rice crispies

Procedure:

  1. Place scoops of vanilla, ube and cheese ice cream in a banana split serving dish.
  2. Arrange sweetened filling on the sides then garnish with whipped cream on top of the ice cream.
  3. Top with toasted rice crispies. Serve immediately.
Makes 1 serving. 

UBE HALAYA WITH CHEESE

Ingredients:

1.2 kg purple yam(ube)
1 (200 g) bar DARI CREME CLASSIC
1-1/2 cups MAGNOLIA FULL CREAM MILK
1(300 mL) can condensed milk
1(200 g) cup sugar
1 (160 g) pack MAGNOLIA CHEEZEE, diced or coarsely grated

Procedure:

  1. Boil ube in a pot with enough water until tender. Peel then mash or grate. Set aside.
  2. In a pot, melt butter then add milk, condensed milk and sugar. Stir continuously until well combined.
  3. Add ube then continuously stir until mixture becomes thick (about 35 to 45minutes over low fire). Turn off fire then stir in cheese.
  4. Transfer mixture into 4 containers and let cool before covering.

Makes about 7cups.

(Yield: 1.75 kg/500 g per microwavable rectangular container RE500)

FAMILY LUNCH 2

Wednesday

MAIN DISH

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BEEF ADOBO SA GATA
BEEF SINIGANG SA SANTOL
BEEF WITH OYSTER SAUCE

BEEF ADOBO SA GATA

Ingredients:

3 tbsp cooking oil
1 pc onion, chopped
1 tbsp minced garlic
1/2 kg MONTEREY BEEF CUBES, cut into 1" pieces
2 tsp iodized fine salt
1 tsp pepper
3/4 cup cane vinegar
1 cup water
1 cup coconut milk
1 pc finger pepper (siling haba)
1/4 cup coconut cream (unang piga/ kakang gata)

Procedure:

  1. Heat oil in a pan. Sauté onions and garlic. Add beef and cook until brown.
  2. Add salt, pepper, vinegar and cook over medium heat until sauce is reduced to half its original amount. Do not stir until mixture boils.
  3. Add water and simmer covered until beef is tender. Add coconut cream and finger pepper. Simmer for 10 minutes over low heat.
  4. Pour in coconut cream and simmer for 5 more minutes. Adjust seasoning if needed.

Makes 3-4 servings. 

BEEF SINIGANG SA SANTOL

Ingredients:

1 kg MONTEREY BEEF SHORT RIBS or KALDERETA CUT
1-1/2 L water
2 pc white onions, peeled and quartered
5 pc tomatoes, sliced in half
2 pc santol, peeled and sliced in half
2 pc eggplants, sliced
100 grams pechay, washed and trimmed
2 cups string beans, cleaned and sliced
1/2 cup fish sauce
1 tsp pepper

Procedure:

  1. Combine beef, water, onions, tomatoes and santol in a casserole. Boil covered until beef is fork tender.
  2. Add all the remaining ingredients and let vegetables cook until al dente. Transfer to a soup bowl. Serve.
Makes 5 servings.

BEEF WITH OYSTER SAUCE

Ingredients:

1/2 kg MONTEREY BEEF SIRLOIN, cut into strips
1/4 cup cooking oil
2 tbsp ginger, sliced
1/2 cup oyster sauce
1 tbsp sugar
3 tbsp cornstarch, dissolved in 2 cups water
1 cup snow peas

MARINADE

1 tbsp soy sauce
1 tbsp rice wine
1 tbsp cornstarch, dissolve in 1/4 cup water

Procedure:

  1. Marinate beef in soy sauce, rice wine and cornstarch inside the refrigerator for 30 minutes.
  2. Heat oil in a wok over high heat and sauté ginger and beef with marinade. Sauté until meat has turned beef brown. 
  3. Add oyster sauce and sugar. Stir for 2-3 minutes then add cornstarch water. Let it simmer under low heat for 10 to 15 minutes or until beef is tender. 
  4. Add chicharo and cook for 2 minutes until vegetables brightens in color. Turn off heat and serve. 

 

Makes 5 servings.

FAMILY LUNCH 2

Wednesday

ACCOMPANIMENT

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STAR HAM AND PEAS CURRY RICE
ASIAN CHICKEN SALAD
INDIAN CURRY SALAD

STAR HAM AND PEAS CURRY RICE

Ingredients:

1/2 cup STAR MARGARINE CLASSIC
1 tbsp curry powder
1 tsp nutmeg
1 tsp cumin
1 cup coconut cream (kakang gata)
1 tsp iodized fine salt
6 cups cooked rice
1 cup frozen peas
1 (250 g) pack PUREFOODS SWEET HAM, cut into cubes
iodized fine salt to taste

Procedure:

  1. Heat margarine in a wok. Add curry powder, nutmeg, cumin, coconut cream, and salt.
  2. Add rice and mix well then add frozen peas and ham. Adjust salt according to taste. Cook for another 2-3 minutes.
Makes 6 servings.

ASIAN CHICKEN SALAD

Ingredients:

1 (55 g) pack instant noodles chicken flavor
2 cups polonchay (Asian lettuce)
1/4 cup cucumber strips
1/4 cup carrot strips
2 cups boiled and shredded MAGNOLIA CHICKEN STATION BREAST FILLETS
1/4 cup cilantro leaves
3/4 cup store-bought Asian vinaigrette
1/2 cup peanuts, toasted

Procedure:

 

  1. Toast the noodles in an oven toaster for 3 minutes or until crispy. Break the noodles into pieces and set aside.
  2. Place the polonchay, cucumber, carrots, chicken and cilantro leaves in a large serving bowl. Toss to combine ingredients.
  3. Drizzle vinaigrette over the salad and toss to coat, just before serving. Top with peanuts and noodles.

Makes 4-6 servings.

INDIAN CURRY SALAD

Ingredients:

1/4 kg MAGNOLIA CHICKEN STATION BREAST FILLETS
1 tbsp Tandoori spice
2 cups Romaine lettuce
1 (200 g) pc potato, boiled and sliced
1/2 cup chick peas
1 (50 g) pc red bell pepper, sliced
1 (50 g) pc cucumber, sliced
1/2 cup MAGNOLIA REAL MAYONNAISE
2 tbsp olive oil
2 tsp curry powder
1 tbsp honey
1/2 tbsp lemon juice

Procedure:

  1. Seasoned chicken with spice. Marinate overnight. Pan grill then slice into cubes. Set aside.
  2. In a bowl, combine greens with potato, chick peas, bell peppers, and cucumber. Top with chicken.
  3. To make dressing, mix together mayonnaise, olive oil, curry powder, honey, and lemon juice.

  Makes 5 servings.

FAMILY LUNCH 2

Wednesday

DESSERT

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BUKO PANDAN SALAD
LAYERED MANGO CREAM PIE
CAPPUCCINO CREAM PIE

BUKO PANDAN SALAD

Ingredients:

3-5 pc pandan leaves, boiled in 2-1/4 cups of water for 7 minutes and measure 2 cups pandan water
1/3 cup (50 g) unflavored gelatin
1/4 cup (50 g) sugar

Dressing

1 pack (250 mL) MAGNOLIA ALL-PURPOSE CREAM
3/4 cup (230 g) condensed milk
1/2 cup (62 g) powdered sugar
2 cups (160 g) buko meat, cut into cubes (1/2 pc buko)

Procedure:

1. Divide pandan water into two. Add gelatin to 1 cup of the pandan water and let bloom.
2. Simmer other half of the pandan water then add sugar and bloomed gelatin. Mix well.
3. Transfer mixture into a pan and set aside until gelatin has fully set.
4. Cut gelatin into small cubes and place in a bowl.
5. To make the dressing, in a clean bowl, combine all purpose cream, condensed milk and powdered sugar and mix well.
6. Add buko meat and gelatin. Mix well.
7. Chill before serving.

Makes 6 servings.   

LAYERED MANGO CREAM PIE

Ingredients:

2 pc mangoes, peeled then flesh sliced thinly
8 pc meringue

CRUST:

2-1/2 cup MAGNOLIA ALL PURPOSE FLOUR
3/4 cup MAGNOLIA GOLD BUTTER
1/2 cup sugar

FILLING:

1/2 cup MAGNOLIA GOLD BUTTER
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
2-1/2 cup MAGNOLIA FULL CREAM MILK
1 cup sugar

Procedure:

  1. Preheat oven to 375°F.
  2. Combine crust ingredients until blended. Press into an 8”pie plate. Prick bottom with fork.
  3. Bake crust for 20 minutes or until slightly brown.
  4. In a saucepan, melt butter then add flour. Mix well. Allow to simmer to remove starch flavor. Add milk, stirring continuously to prevent lumps. Add sugar and cook until thick. Cool.
  5. Spread half of the filling on cooled crust then top with mango slices. Pour remaining filling then top with another layer of mangoes. Decorate with meringue pieces. Chill until ready to serve.
Makes 6-8 servings.

CAPPUCCINO CREAM PIE

Ingredients:

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

Cappuccino Filling:

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1/3 cup sugar
1 tsp instant coffee
1 tsp cocoa powder
2 tsp unflavored gelatin
1 tbsp water

Garnish:

1-1/2 cups MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
chocolate shavings

Procedure:

 

  1. Preheat oven to 375°F.
  2. Combine flour and sugar in a mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Add water until moist enough to hold together. Form into a ball.
  3. Roll dough in between two sheets of wax paper, big enough to cover the base and overlap the sides of a 9” pie plate. With rolled dough, trim and flute edges. Bake for 20 minutes or until lightly brown.
  4. For filling, whip chilled cream until double in volume. Add sugar and continue to whip until stiff. Set aside in the refrigerator.
  5. In a saucepan, combine coffee, cocoa, unflavored gelatin and water. Stir over low heat until dissolved. Fold coffee mixture into whipped cream while hot. Pour mixture into baked crust and chill until set. Decorate as desired with chocolate shavings and all-purpose cream. Chill until ready to serve.  

Makes 8  - 10 servings.

FAMILY LUNCH 2

Thursday

MAIN DISH

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GANGNAM STYLE FRIED CHICKEN
FRIED CHICKEN EXPRESS
BARBECUE CHICKEN - THAI STYLE

GANGNAM STYLE FRIED CHICKEN

Ingredients:

1 pack (1 kg) MAGNOLIA CHICKEN TIMPLADOS FRIED CHICKEN, cooked according to package directions
6 tbsp (54 g) toasted sesame seeds
1 cup (240 g) atchara (pickled vegetables), drained

Sauce

1/4 cup (76 g) Gochujang paste or hot sauce
1-1/2 cups (374 g) store-bought apple juice
1/4 cup (84 g) honey
1/4 cup (101 g) sweet miso paste
1 thumb (30 g) ginger, grated
3 cloves garlic, chopped or crushed finely

Procedure:

1. In a saucepan, combine sauce ingredients.
2. Simmer over low heat for 5 to 7 minutes.
3. Brush with or dip fried chicken into the sauce.
4. Top with sesame seeds and serve immediately with atchara on the side.

Makes 3-4 servings.
(Yield: 6-8 pc chicken/2 pc per serving)

Note/s:
  • Gochujang and miso paste can be bought at Asian aisles of supermarkets or from Japanese/Korean stores.
  • To cook MAGNOLIA CHICKEN TIMPLADOS FRIED CHICKEN:Thaw chicken. Heat 1-2 cups of cooking oil in a pan over medium heat. Coat marinated chicken with breading and deep-fry in preheated oil for 12-15 minutes or until cooked.

FRIED CHICKEN EXPRESS

Ingredients:

1 (500 g) pack MAGNOLIA CHICKEN TIMPLADOS FRIED CHICKEN, cooked according to package directions
1 tbsp cooking oil
1/2 (50 g) pc white onion, sliced
1 clove garlic, crushed
1-1/2 tbsp tbsp shrimp paste
1 (400 ml) can coconut milk
1/4 tsp iodized fine salt
1/8 tsp pepper
4 pc siling haba

Procedure:

  1. Heat oil and sauté onion, garlic and shrimp paste.
  2. Add coconut milk. Bring to boil and simmer for 2 minutes.
  3. Season with salt and pepper.
  4. Add sili and chicken. Simmer for another 2 minutes.

Make 5 servings.

BARBECUE CHICKEN - THAI STYLE

Ingredients:

1 kg MAGNOLIA CHICKEN STATION LEG QUARTERS

MARINADE:

1 tbsp minced garlic
2 tbsp grated ginger
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
1 pc finger pepper (siling haba), chopped
1/4 cup soy sauce
1/4 cup patis
1/4 cup brown sugar
2 tbsp corn oil

Procedure:

  1. Combine all marinade ingredients in a bowl. Mix well. Marinate chicken in the refrigerator for at least one hour. Drain chicken but reserve marinade.
  2. Grill over moderate heat until well done turning occasionally and brushing with marinade as needed.

Makes 4 servings.

*For a leaner dish, you can opt to use 1 kg MAGNOLIA CHICKEN STATION BREAST FILLETS

FAMILY LUNCH 2

Thursday

ACCOMPANIMENT

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ISLAND PULLED PORK RICE
SPAM AND EGGPLANT RICE
PANCIT CANTON

ISLAND PULLED PORK RICE

Ingredients:

2 tbsp cooking oil
1 (50 g) pc red onion, chopped
1 (50 g) pc red bell pepper, chopped
1 (210 g) can PUREFOODS PULLED PORK ASIAN STYLE
2 (115 g each) packs pineapple tidbits, drained and reserve syrup
2 cups white rice
1 pc chicken bouillon cube, diluted in 1 liter of water
1 tbsp chopped green onions

Procedure:

  1. Heat oil in a pot and sauté onion, bell pepper, pulled pork, pineapple.
  2. Put rice and continue to cook for 3 minutes until lightly dry.
  3. Add chicken stock and syrup. Bring to a boil and simmer for 20 minutes or until cooked.
  4. Top cooked rice with green onions.

Makes 6 servings.  

SPAM AND EGGPLANT RICE

Ingredients:

2 tbsp cooking oil
1 (150 g) pc eggplant, sliced
1 (50 g) pc onion, chopped
1 (340 g) can SPAM® CLASSIC, cubed
2 cups white rice
1 pc chicken bouillon cube, dissolved in 1 liter of water
3 pc MAGNOLIA BROWN EGGS

Procedure:

  1. Heat oil in a pot and sauté eggplant, onion, and luncheon meat.
  2. Put rice and continue to cook for 3 minutes until lightly dry.
  3. Add chicken stock bring to a boil, cover and simmer for 20 minutes or until cook.
  4. Add eggs on top and cook covered for another minute.

Makes 6 servings.  

PANCIT CANTON

Ingredients:

2 tbsp STAR MARGARINE GARLIC
2 (150 g each) kilo PUREFOODS CHICKEN IN BROTH
1 liter water
200 g canton noodles
1 (100 g) pc carrot, sliced
1 cup chopped cabbage
1/8 cup soy sauce
1 tbsp pepper

Procedure:

  1. In a hot pan melt margarine. Stir-fry chicken, add water and let simmer. Add noodles and cook until liquid is absorbed.
  2. Mix in carrots and cabbage. Season with soy sauce and pepper.

Makes 5 servings.  

FAMILY LUNCH 2

Thursday

DESSERT

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CHEESE BARS
BAKED BACON- CHEESE KAMOTE BOATS
CHEESE AND PRETZEL SHOTS

CHEESE BARS

Ingredients:

Crust:

1-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
1/2 tap cinnamon
1/3 cup brown sugar
1/3 cup chopped nuts
3/4 cup BAKER'S BEST MARGARINE

Filling:

1 cup MAGNOLIA ALL PURPOSE FLOUR
1 tsp baking powder
5 pc MAGNOLIA BROWN EGGS
1/3 cup + 2 tbsp sugar
1/2 cup MAGNOLIA QUICKMELT CHEESE, grated
powdered sugar for dusting

Procedure:

  1. Pre-heat oven to 350°F. Line 9" x 13" pan with foil and grease.
  2. In a bowl, make the crust by combining flour, cinnamon, sugar and nuts. Cut in Baker's Best margarine until blended. Press crust mixture in prepared pan and bake for 10 minutes.
  3. To make the filling, sift together flour and baking powder. Set aside.
  4. Beat eggs and sugar until thick. Fold in dry ingredients and grated cheese. Pour onto prepared crust and bake for 15 - 20 minutes or until done. Let cool before slicing into bars. Dust with powdered sugar.

BAKED BACON- CHEESE KAMOTE BOATS

Ingredients:

1.2 (5 pc) kg purple kamote, boiled until tender
1/2 bar DARI CREME CLASSIC , melted
1 (160 g) pack MAGNOLIA QUICKMELT CHEESE, grated
1/3 cup PUREFOODS BACON CRUMBLE, fried in its own fat until slightly crispy

Procedure:

  1. Slice cooked kamote horizontally in half. Scoop out flesh (while leaving skin intact) into a bowl. Arrange kamote skins on a baking/oven proof tray.
  2. Mash or grate flesh. Add margarine and mix until smooth in consistency. Stir in half of cheese.
  3. Stuff skins with kamote mixture. Top with remaining cheese and bacon. Bake in the oven toaster set at 350oF for 10 minutes or until cheese melts.

Makes 10 servings.

Tip/s:

  • Option to use a turbo broiler or oven.
  • Option to use yellow or white kamote.
  • Can add mashed boiled saba for added fiber and texture.

CHEESE AND PRETZEL SHOTS

Ingredients:

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1/4 cup sugar
1/2 cup MAGNOLIA CHEEZEE SQUEEZE CHEDDAR
1 cup chocolate covered pretzels or regular pretzel knots

Procedure:

  1. In a bowl, whip cream and sugar until stiff peaks form.
  2. Fold in cheese and pour into shot glasses.
  3. Chill for an hour or overnight before serving.Top with pretzel pieces.

Makes 16 servings.  

FAMILY LUNCH 2

Friday

MAIN DISH

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PORK CHOPS WITH APPLE SAUCE
PORK CUTLETS IN LEMON SAUCE
PORK CHOPS WITH CREAMY CAULIFLOWER RICE

PORK CHOPS WITH APPLE SAUCE

Ingredients:

1 kg MONTEREY BONELESS PORKCHOPS
3 tbsp soy sauce
1 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
1 pc star anise
1 pc bay leaf (laurel)
1 tsp ginger, grated
1/4 cup cooking oil
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED

Apple Sauce

MAGNOLIA GOLD BUTTER UNSALTED
3 tbsp red onions, chopped
1/4 cup brown sugar
2 tsp five spice (ngohiong)
2 pc green apples, peeled, cored and diced
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
2 cups apple juice
salt and pepper to taste

Procedure:

  1. In a bowl combine soy sauce, sugar, salt, pepper, star anise, bay leaf and ginger.
  2. Pound pork chops and marinate in the soy sauce mixture for 20 minutes.
  3. Pan fry pork chops in oil and butter. Meanwhile prepare apple sauce.
  4. Place half of the butter in a skillet.
  5. Saute onions until light brown.
  6. Add sugar, five spice and diced apples. Add flour.
  7. Cook for 3 minutes and add the apple juice. Season with salt and pepper.
  8. Cook until liquid is reduced by half. Finish off with the remaining Magnolia gold.
  9. Serve porkchops with apple sauce.
Makes 6 servings.

PORK CUTLETS IN LEMON SAUCE

Ingredients:

1/2 kg MONTEREY PORK CUTLETS
1/2 tsp iodized fine salt
1/2 tsp pepper
4 pc MAGNOLIA BROWN EGGS, use egg yolks only
2 tbsp light soy sauce
2 tbsp rice wine
1 cup cornstarch
1 L cooking oil for frying
1 pc lemon, sliced for topping

Lemon Sauce

1/2 cup sugar
3/4 cup water
1-1/2 tbsp cornstarch
1 tsp lemon rind
1 (150 g) pc lemon, juice squeezed (about 1/4 cup)
1 (2 g) tsp chopped ginger
2 cloves garlic, chopped

Procedure:

  1. Season pork cutlets with salt and pepper. Combine egg yolks, soy sauce and rice wine. Mix well. Pour over meat pieces and coat evenly. Cover and marinate in the chiller for at least 30 minutes.
  2. Remove meat from marinade and dust with cornstarch. Fry in hot oil. Drain excess oil on paper towels. Serve with sauce.
  3. Sauce: Combine lemon sauce ingredients in a saucepan. Cook over medium heat, stirring constantly until thick. Pour over fried pork cutlets. Top with slices of lemon.

Makes 4-5 servings.

Tip/s:

  • Substitute dry sherry or white wine for rice wine.

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

FAMILY LUNCH 2

Friday

ACCOMPANIMENT

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CHEF'S SALAD
CHICKEN CHEESE SALAD
CREAMY BROCCOLI RICE CASSEROLE

CHEF'S SALAD

Ingredients:

50 grams lettuce greens
1 pc MAGNOLIA BROWN EGG, boiled, peeled then sliced
1 pc salad tomato, sliced into wedges
2 slices PUREFOODS SWEET HAM, cut into strips
1/4 cup shredded carrot
1/4 cup bell pepper strips

DRESSING:

2 tbsp soy sauce
1/2 tbsp sesame oil
1 tbsp sugar
1/2 tsp minced garlic

Procedure:

  1. Arrange lettuce, egg, tomatoes, ham, carrot shreds and bell peppers on a salad plate.
  2. Combine all dressing ingredients in one bowl and blend well.
  3. Toss salad with dressing upon serving or serve dressing on the side.
  Makes 3 to 4 servings.  

CHICKEN CHEESE SALAD

Ingredients:

2 cups boiled and cubed MAGNOLIA CHICKEN STATION BREAST FILLETS
1 (4 oz) can pineapple chunks, drain
1-1/2 cup chopped celery
1/4 cup cashew nuts
16 pc lettuce leaves

DRESSING:

1/2 cup sour cream
1/2 cup MAGNOLIA CREAM CHEESE
1/2 tsp iodized fine salt
1/2 tsp curry powder
1 tsp lemon juice

Procedure:

1. Combine dressing ingredients and refrigerate to blend flavor. 2. Combine chicken, pineapple, celery and cashew nuts then refrigerate. Toss chicken mixture with dressing. Serve in lettuce-lined salad plates. Garnish with pineapple or pomelo wedges.

Makes 3 to 4 servings.  

CREAMY BROCCOLI RICE CASSEROLE

Ingredients:

1/4 cup DARI CREME CLASSIC
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1 pc chicken bouillon cube, dissolved in 3 cups hot water
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 tsp iodized fine salt
1/4 tsp pepper
1/2 cup MAGNOLIA CHEEZEE SQUEEZE CHEDDAR
4 cups cooked rice
2 heads broccoli, cut into florets and blanched
1/2 cup grated MAGNOLIA CHEEZEE

Procedure:

  1. Melt margarine in pan. Add flour then slowly pour stock while whisking. Add cream. Stir continuously until simmering. Season with salt and pepper then add Cheezee Squeeze and rice. Blend well. Set aside.
  2. Preheat oven to 350°F. Place broccoli on the bottom of a greased baking dish. Spoon rice mixture over broccoli in an even layer. Sprinkle cheese on top.
  3. Bake casserole for about 10 to 15 minutes or until lightly browned around the edges. Serve at once.
Makes 20 servings.  

FAMILY LUNCH 2

Friday

DESSERT

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COFFEE CUP CHEESECAKE
BANANA CAKE JEWEL
COFFEE CREAM BUTTERCAKE

COFFEE CUP CHEESECAKE

Ingredients:

1/3 cup MAGNOLIA CREAM CHEESE, softened
2 tbsp sour cream
1 pc MAGNOLIA BROWN EGG
1/2 tsp lemon juice
1/4 tsp vanilla extract
2 tbsp sugar, add more if needed

Garnish:

apricot
mixed oats

Procedure:

  1. Mix all ingredients thoroughly in a microwavable-safe bowl.
  2. Cook on high heat for 90 seconds, stirring every 30 seconds to mix.
  3. Garnish with mixed oats and apricots or any preferred fruit. Consume immediately.

Makes 1 serving.

BANANA CAKE JEWEL

Ingredients:

1 (155 g) box FAST & EASY BAKE BANANA CAKE, mix according package directions
1 pc ripe lakatan banana, sliced
1/4 cup sugar

Procedure:

  1. Grease and line with paper cups a mini muffin pan. Set aside.
  2. Mix banana cake mixture , pour into prepared muffin pan.
  3. Coat banana with sugar, and place into each muffin.
  4. Bake in oven toaster for 15 minutes or until done.

Makes 12 servings.    

COFFEE CREAM BUTTERCAKE

Ingredients:

1-1/4 tbsp baking powder
1/2 tsp iodized fine salt
3-1/4 cups cake flour
1-1/2 cups MAGNOLIA GOLD BUTTER UNSALTED, softened
1-3/4 cups sugar
8 pc MAGNOLIA BROWN EGGS, separate yolks from white
2/3 cup MAGNOLIA FULL CREAM MILK

Glaze

2 cups powdered sugar
3 tbsp MAGNOLIA FULL CREAM MILK
2 tbsp Añejo Gold medium rum
1 (17 g) pack SAN MIG BARAKO 3-in-1 COFFEE

Procedure:

  1. Preheat oven to 325°F. Grease and flour one 10” bundt pan. Set aside.
  2. Sift baking powder, salt, and cake flour three times. Set aside.
  3. Cream butter and 1 cup sugar for ten minutes. Add egg yolks one at a time and beat well after each addition. At low speed, add dry ingredients alternately with milk.
  4. In a separate bowl, beat egg whites. Gradually add remaining 3/4 cup sugar. Continue beating until stiff but not dry. Fold egg white mixture into the butter mixture gently.
  5. Pour into prepared bundt pan. Bake for 45 minutes or until done. Cool.
  6. To make glaze: mix powdered sugar, milk, rum, and coffee until well blended. Pour on top of cake.

Makes 8-12 servings.

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