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Weekly Meal Plan (April)

Monday

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YUMMY CHOCOLATE MOUSSE
HUMBA PANCIT CANTON GUISADO
MEAT-FREE SHANGHAI ROLLS

YUMMY CHOCOLATE MOUSSE

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER SALTED , softened
4 pc MAGNOLIA BROWN EGG, use egg yolks only
1 cup chocolate chips
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM

TOPPING:

1 cup whipped cream
1 cup chocolate syrup
8 pc cherries with stems

Procedure:

  1. In a medium bowl, mix butter, egg yolks, chocolate chips and cream. Place bowl over simmering water and mix until melted.
  2. Scoop into glasses until half full. Refrigerate until ready to serve.
  3. Top with whipped cream, drizzle with syrup then top with cherry.

Makes 8 servings.

HUMBA PANCIT CANTON GUISADO

Ingredients:

2 tbsp cooking oil
1 pc (50 g) onion, sliced
5 cloves garlic, minced
1 pack (150 g) PUREFOODS READY-TO-EAT PORK HUMBA
1 cup chicken stock
1 pc (100 g) carrot, cut into matchsticks
1 pc (50 g) chopped cabbage
1 stalk (7 g) kinchay (Chinese parsley), chopped, plus extra for garnish
1 pack (200 g) pancit canton noodles (egg noodles)

Procedure:

  1. Heat oil in a large wok or pan. Sauté onion and garlic until onion is tender.
  2. Add humba, chicken broth and carrot. Cover and let simmer for 3 minutes.
  3. Add noodles and cook until it absorbs the sauce and is tender.
  4. Turn off heat and add cabbage and kinchay. Mix well. Garnish with additional kinchay, if desired.
Makes 4 servings.
(Yield: 4 cups mixture/1 cup per serving)

MEAT-FREE SHANGHAI ROLLS

Ingredients:

1 pack (200 g) VEEGA MEAT-FREE GINILING
1 pack (300 g) tokwa (firm tofu), lightly fried in 1 tbsp oil and then cubed
1 pc (100 g) carrot, shredded
1 stalk (15 g) green onion, chopped
1-1/2 tsp iodized fine salt
1/2 tsp pepper
2 pc MAGNOLIA BROWN EGGS
18 pc lumpia wrappers (6-inch square cut wrappers)
1 cup cooking oil

Procedure:

  1. In a bowl, combine meat-free giniling, tokwa, carrot, green onion, salt, pepper and eggs. Mix well.
  2. Place every tsp of filling in lumpia wrappers. Roll tightly with tucked ends.
  3. Deep-fry in hot oil. Place on rack or paper towels to drain excess oil. Cut rolls in half, if desired. Serve with sweet chili ketchup.

Makes 18 pieces.

Tuesday

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CHICKEN BALLS MOLO SOUP
EASY PORK KATSU
COFFEE GRANITA

CHICKEN BALLS MOLO SOUP

Ingredients:

2 tbsp cooking oil
1 pc (160 g) onion, chopped (1 cup)
1 head (52 g) garlic, minced
100 grams shelled shrimp, diced
3 L (12 cups) chicken stock
1/4 tsp iodized fine salt
1/8 tsp pepper
1 bundle (15 g)
1 tbsp toasted garlic
1/2 kg PUREFOODS HEAT & EAT CHICKEN MEATBALLS

Procedure:

1. Heat oil in a pot using moderate flame.
2. Sauté onions and garlic.
3. Add shrimps and cook for until color changes.
4. Pour chicken stock into the pot and bring to a boil.
5. Once boiling, lower heat and simmer.
6. Drop in chicken balls into the broth and season with salt and pepper.
7. Cover the pot and allow to simmer for 10 minutes.
8. When done, transfer soup to a large serving bowl or individual bowl and garnish with chopped green onions and toasted garlic.

Makes 4 servings.

Tip/s:

  • Make chicken stock by dissolving chicken cube in hot water or by boiling chicken bones

EASY PORK KATSU

Ingredients:

1 (500 g) pack PUREFOODS CRISP 'N JUICY PORK KATSU
1 (950 mL) pack cooking oil, for deep-frying
1/2 (210 g) head cabbage, shredded thinly
1 (150 g) pc lemon, cut into wedges
1/4 cup store bought roasted sesame dressing

Procedure:

  1. Deep-fry katsu in oil until cooked through and golden brown, or for approximately 3-5 minutes. Drain excess oil on paper towels.
  2. To serve, place shredded cabbage on a warm serving plate. Place katsu pieces on top of the cabbage. Serve with sauce and garnish with lemon wedges.

Makes 7 servings.

(Yield: 7 pc katsu /1 pc per serving)

COFFEE GRANITA

Ingredients:

5 (7 g each) pc SAN MIG SUGARFREE 3-in1 COFFEE ORIGINAL
750 mL hot water
1/2 cup MAGNOLIA ALL PURPOSE CREAM, chilled then beat to soft peak (optional)

Procedure:

  1. In a large bowl, combine coffee and hot water until coffee is dissolved.
  2. Transfer to a 9x13x2 inch baking dish and place inside the freezer. Freeze for about 1/2 hour until icy on the edges. Using a fork, scrape ice crystals from the edges. Stir mixture well, breaking all icy chunks, and put back inside the freezer.
  3. Repeat every half hour to about 3 hours. Granita is ready when granular but still slushy.
  4. Scrape granita into glasses or small bowls, and then top with whipped cream and serve immediately.

Makes 5 servings.
(Yield: 5 cups/ 1 cup per serving)

Tip/s:

  • Make granita ahead of time by keeping in the freezer covered When about to consume, let sit on the counter for a few minutes until granita softens and can be scraped again and chunky pieces broken. Place back in the freezer for a final freeze, for about 15 minutes-30 minutes, before serving.

Note/s:

  • Adjust quantity of water to modulate the flavor strength of granita: 750 mL for light granita, 625 mL water for medium granita & 500 mL water for strong granita.

Wednesday

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BANANA BUTTERSCOTCH
LONGANISA PASTA
CHICKEN TERIYAKI WITH BEAN SPROUTS

BANANA BUTTERSCOTCH

Ingredients:

12 pc (1.2 kg) large lakatan bananas, peeled and sliced lengthwise
1/4 cup MAGNOLIA ALL-PURPOSE CREAM, chilled
1 tbsp + 1 tsp finely chopped walnuts or peanuts

BUTTERSCOTCH SAUCE

2 tbsp DARI CRÈME CLASSIC
1/4 cup MAGNOLIA ALL-PURPOSE CREAM
1/3 cup sugar
2 tbsp light corn syrup
1/2 tsp SAN MIG ORIGINAL 3-in-1 COFFEE

Procedure:

1. To make butterscotch sauce, combine margarine, cream, sugar, light corn syrup and coffee in a saucepan.
2. Cook butterscotch sauce over low heat until mixture begins to thicken slightly. Remove from heat.
3. Spoon 2 tbsp of butterscotch sauce on 4 dessert plates.
4. Arrange 6 slices of bananas on top of sauce.
5. Serve dish with a tablespoon of chilled cream and drizzle with 1 tbsp of butterscotch sauce. Top with nuts. 

Makes 4 servings.

LONGANISA PASTA

Ingredients:

3 tbsp DARI CREME CLASSIC
1 (200 g) pack PUREFOODS LONGANISA HAMONADO, casing removed
5 cloves garlic, sliced
2 tsp iodized fine salt
5 (1/2 kg) cups cooked pasta of choice
10 pc basil leaves, sliced thinly

Procedure:

  1. In a pan, melt margarine and sauté longganisa for 1 minute.
  2. Add garlic then season with salt. Cook for an additional minute.
  3. Toss in pasta until well mixed.

Makes 5 servings.

CHICKEN TERIYAKI WITH BEAN SPROUTS

Ingredients:

1/4 cup cooking oil
150 grams bean sprouts (toge), rinsed
1 pack (500 g) MAGNOLIA CHICKEN TIMPLADOS TERIYAKI, drained

Procedure:

  1. In a pan, heat oil and sauté bean sprouts until almost tender. Set aside.
  2. In the same pan, add remaining oil and pan-fry chicken teriyaki in batches until cooked through. Add back toge and cook for 1 minute. Serve immediately.

Makes  6 servings.

Tip/s:

  • Add carrot and/or onion leeks to further extend dish and add color.
  • Add sesame oil, salt and pepper if desired.

Thursday

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LOMI OVERLOAD
QUESO DE BOLA PORK AND HOTDOG MENUDO
FIVE SPICE SPICY FRIED CHICKEN WITH FRIED BASIL

LOMI OVERLOAD

Ingredients:

1 (250 g) pack PUREFOODS HEAT & EAT CHICKEN MEATBALLS, fried according to package directions
2 (120 g) pc PUREFOODS TENDER JUICY HOTDOG CHICK ‘N CHEESE, pan-fried according to package directions and then sliced diagonally
1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS SQUID RINGS, fried according to package directions
1 (450 g) pack PUREFOODS HONEYGLAZED CHICKEN TOCINO, cooked according to package directions and sliced
2 pc MAGNOLIA BROWN EGGS, boiled, peeled and sliced
1/2 (15 g) pack pork chicharon
1 (8 g) stalk green onion, chopped (1 tbsp)

Soup Base

2 tbsp cooking oil
1 (50 g) pc onion, sliced
3 cloves garlic, chopped
100 grams MONTEREY PORK LIVER, sliced (about 1/2 cup)
1/2 (50 g) pc carrot, sliced into strips (about 1/2 cup)
1/2 (132.5 g) cup soy sauce
6 cups chicken stock
3 (1/4 kg) cups fresh lomi noodles
3/4 (82.5 g) cup cornstarch, dissolved in 1/2 cup water
2 pc MAGNOLIA BROWN EGGS, slightly beaten

Garnish and Dip

1/2 (132.5 g) cup soy sauce
3 (30 g) pc calamansi
3 (3 g) pc siling labuyo, sliced
2 (100 g) pc red onions, chopped

Procedure:

  1.  In a pot, heat oil and sauté onion and garlic until onion is tender and garlic turns slightly brown in color. Add liver and cook until brown. Set aside. Add carrot and sauté.
  2. Add soy sauce and chicken stock. Simmer for 10 minutes. Add lomi noodles and simmer for another 15 minutes or until tender. Season with salt and pepper.
  3. Add cornstarch mixture and simmer until sauce thickens and becomes sticky. Add beaten eggs while stirring. Simmer for 1 minute. 
  4. Pour lomi in a big bowl and top with meatballs, hotdogs, squid rings, tocino, eggs, pork liver, chicharon, and green onions.
  5.  Serve with soy sauce, calamansi, sili, and onions on the side. 

Makes 6 servings.

(Yield: 6 cups/1 cup per serving)

 

Tip/s:

  • Cook all the toppings in advance and set aside. Items that need to be fried can use the same oil but fried one at a time and strained as needed.
  • Clean the pork liver properly and keep chilled until use.
  • Store fresh lomi noodles inside the refrigerator to extend its shelf life.
  • Refry chicharon in a hot oil to make it crunchy. 

QUESO DE BOLA PORK AND HOTDOG MENUDO

Ingredients:

3 tbsp cooking oil
1 (185 g) pc onion, sliced
6 cloves garlic, finely crushed
1/2 kg MONTEREY PORK MENUDO CUT
3 tbsp soy sauce
1/4 tsp pepper
1-1/2 cups water
2 (250 g each) packs tomato sauce
1 pc laurel leaf
1 (160 g) pc potato, cubed
1 (175 g) pc carrot, cubed
2 tbsp PUREFOODS LIVER SPREAD
90 g MAGNOLIA QUESO DE BOLA , grated (3/4 cup) and cubed into 1/2-inch pieces (1/4 cup)
5 pc PUREFOODS TENDER JUICY HOTDOG CLASSIC, sliced diagonally 1/2 inch thick
1 (130 g) pc red or green bell pepper, cubed (optional)

Procedure:

  1. Heat oil in a pan and sauté onion and garlic until onion is tender. Add pork and sauté until color changes. Add soy sauce and pepper. 
  2. Add water, tomato sauce and laurel leaf. Cover and simmer for 20 minutes, stirring occasionally.
  3. Add potato, carrot, liver spread and grated cheese. Cover and simmer for another 10-15 minutes or until veggies are tender, stirring occasionally.
  4. Add cubed cheese, hotdog slices and bell pepper. Cook for 1 minute.

Makes 9 servings.
(Yield: 7 cups/3/4 cup per serving)

 

FIVE SPICE SPICY FRIED CHICKEN WITH FRIED BASIL

Ingredients:

1 (550 g) pack MAGNOLIA CHICKEN TIMPLADOS SPICY FRIED CHICKEN
1-1/2 tbsp five spice powder
4 cups cooking oil
15 pc basil leaves

Procedure:

  1. Place chicken and its marinade in a bowl. Add 1 tbsp five spice powder and mix well.
  2. In a separate bowl, mix remaining five spice powder into the chicken breading.
  3. In a pan, heat oil and dredge each piece of chicken in the breading mix until well coated.
  4. Deep-fry chicken until golden brown for 12 to 15 minutes or until cooked through.
  5. Quickly fry basil in used oil and top on fried chicken.

Makes 5 servings.
(Yield: 5 pc of chicken/1 pc per serving)

Friday

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SESAME GINGER CHICKEN
HOME FOODIE UBE HALAYA
CRISPY PORK BAGOONG RICE

SESAME GINGER CHICKEN

Ingredients:

1/2 kg MAGNOLIA CHICKEN STATION GROUND CHICKEN
2 tbsp toasted sesame seeds
2 tbsp light soy sauce
2 tbsp honey
2 tbsp grated ginger
1/4 cup MAGNOLIA GOLD BUTTER SALTED
1/4 cup thinly sliced carrots
3 tbsp cornstarch, dissolved in 1/2 cup water
1/4 cup Baguio beans, sliced

Procedure:

  1. In a bowl, combine chicken, sesame seeds, soy sauce, honey, and ginger. Mix well.
  2. Melt butter in a pan and saute marinated chicken until cooked. Add carrots. Mix well then add cornstarch mixture. Add Baguio beans and simmer until lsauce thickens and veggies are tender.

Makes 5 to 6 servings.

HOME FOODIE UBE HALAYA

Ingredients:

1 kg ube (purple yam), boiled, peeled then cut into cubes
1 (300 mL) can condensed milk
2 (500 mL) cups MAGNOLIA PURE FRESH MILK
1 cup sugar
1 tbsp ube flavor & color
1 (225 g) bar MAGNOLIA GOLD BUTTER SALTED

Procedure:

  1. In a blender, combine ube, condensed milk, fresh milk, sugar and ube flavor. Blend until smooth.
  2. Transfer mixture to a heavy bottomed pot. Cook over medium heat, stirring continuously until mixture thickens. Add butter and continue cooking, stirring continuously, until well blended. Set aside to cool.

Makes 6 cups.

CRISPY PORK BAGOONG RICE

Ingredients:

1 pack (450 g) PUREFOODS READY-TO-EAT PORK BINAGOONGAN, thawed
1 cup cornstarch
1 cup cooking oil
2 pc (150 g) eggplants, sliced
4 cups cooked rice
1/8 tsp iodized fine salt
1/8 tsp pepper
1 stalk (45 g) onion leeks, sliced

Procedure:

  1. Microwave pork on high setting for 4 minutes. Separate pork and set aside. Reserve sauce.
  2. Dredge eggplant slices and pork in cornstarch.
  3. Heat oil in a small pot. Fry eggplants for 2 minutes and then set aside. Drain excess oil.
  4. In the same pot, fry pork for 3 minutes or until crispy and set aside.
  5. Heat sauce in a pan and simmer. Add rice, salt, and pepper. Place rice in a bowl and then arrange eggplants, pork, and leeks.

Makes 5 servings.
(Yield: 6 cups/ a little over 1 cup per serving)

Saturday

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PORK AND MUSHROOM RISOTTO
SPICY CHICKEN NOODLE POT
MOCHI ICE CREAM

PORK AND MUSHROOM RISOTTO

Ingredients:

1 cup dinorado rice
1/2 cup PUREFOODS BACON CRUMBLE
1 pc (20 g) shallot, chopped (1/4 cup)
1 clove garlic, minced (1 tsp)
3 pc (21 g) dried shiitake mushrooms, soaked then quartered
100 g MONTEREY PORK TENDERLOIN, cut into cubes
1/2 cup white wine
3 cups beef broth*
1 pc (50 g) carrot, diced (1/4 cup)
1/4 cup frozen green peas
iodized fine salt and pepper to taste

Procedure:

  1. Wash and soak rice for 30 minutes. Drain and set aside.
  2. In a saucepan, fry bacon toppings in its own fat until golden brown.
  3. Add shallots, garlic, mushrooms and pork. Cook while stirring until pork changes color.
  4. Add rice then slowly pour in wine and broth, stirring continuously.
  5. Add carrot and peas. Bring to boil then simmer, stirring occasionally until rice is cooked. Season with salt and pepper.
Makes 2 servings.

SPICY CHICKEN NOODLE POT

Ingredients:

2 tbsp cooking oil
1 pc (50 g) onion, chopped
1 can (184 g) canned shiitake mushrooms, drained
2 cans (150 g each) PUREFOODS CHICKEN HOT & SPICY
2 packs (55 g each) instant mami noodle soup
1 liter water
1 pack (155 g) tofu, chopped
1/4 cup MAGNOLIA PURE FRESH MILK
1/2 pack (of 160 g) MAGNOLIA QUICKMELT CHEESE, grated
1 stalk (20 g) onion leek, trimmed and cut into 2” long pieces

Procedure:

  1. Heat oil in a pot and sauté onion, mushrooms, and chicken.
  2. Add noodle soup packs and water. Cook for 5 minutes. Add tofu and milk. Simmer for another 5 minutes.
  3. Serve in a bowl and top with cheese and leeks.

Makes 6 servings.  

MOCHI ICE CREAM

Ingredients:

1 tub (800 mL) MAGNOLIA ICE CREAM GOLD LABEL AVOCADO
2 cups (230 g) glutinous rice flour
1/4 cup (50 g) sugar
1/4 cup (25 g) powdered sugar
2 cups water
1 cup cornstarch, for dusting and rolling mochi
1 tsp black sesame seeds

Procedure:

  1. Scoop ice cream using an ice cream scooper (#40). Place on a tray lined with parchment/wax paper. Freeze for 1 hour.
  2. To make mochi, combine glutinous flour, sugar, powdered sugar and water in a microwave safe bowl. Stir until a smooth dough forms and then microwave on high setting for 1 minute. Remove from microwave and mix again. Repeat process several times until mochi looks slightly shiny.
  3. Place mochi onto parchment paper dusted with cornstarch. Using a rolling pin, roll out dough to 1/4” thickness. Refrigerate for 30 minutes.
  4. Cut dough using a 3-inch diameter round cutter. Place ice cream balls in the center and gently press dough around ice cream and pinch the edges until ice cream is fully covered. Top with sesame seeds.
  5. Place mochi back in the freezer. Freeze for at least 1 hour before eating. 

Makes 12 servings.
(Yield: 24 pc/ 2 pc per serving)

Tip/s:

  • Vary the ice cream flavors with Magnolia Gold Label and Magnolia Best of the Philippines Ice Cream.
  • Add 1 tsp of desired food color to mochi dough
  • Flavor the mochi dough:
    • Peanut butter: Mix in 2 tbsp of peanut butter right after the dough has steamed in the microwave
    • Chocolate/Cocoa Powder: Mix in 1 tsp cocoa powder before cooking
    • Matcha: Mix in 1 tsp matcha (green tea powder) before cooking
    • Vanilla: Add 1 tsp vanilla extract before cooking
    • Coconut: Add 1 tbsp coconut milk before cooking

Note/s:

  • Mochi is very sticky. Best to use cornstarch, potato starch or tapioca starch to help manage the stickiness. 
  • Microwave cooking is fast and easy. However, traditional mochi is steamed. If using a steamer, steam it for 15 minutes. Stir and steam for 5 more minutes if needed until the dough takes on a slightly shiny sheen.
  • Store mochi inside freezer for up to 3 months. Allow dough to slightly thaw before eating.

Sunday

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CRABS IN CURRY BUTTER SAUCE
CHOCOLATE ICE CREAM PIE
BUTTER SMOTHERED ONION PORK STEAKS

CRABS IN CURRY BUTTER SAUCE

Ingredients:

1/2 kg crabs, boiled then remove upper shell and cut each piece into 2

Sauce

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
6 cloves garlic, crushed
1 (50 g) pc onion, chopped
1 tbsp curry powder
1 tsp iodized rock salt
1 tsp pepper
1 cup coconut cream (canned or in tetra pack)

Procedure:

  1. Melt butter and add garlic in a wok and cook until garlic turns sticky.
  2. Add onions, curry powder, salt, pepper and coconut cream. Mix well.
  3. Add crabs then cover. Simmer over low fire. Cook for about 5 minutes.
  4. Transfer to a serving platter.

Makes 3 servings. 

CHOCOLATE ICE CREAM PIE

Ingredients:

3/4 cup MAGNOLIA GOLD BUTTER SALTED, melted
1/4 cup sugar
4 (400 g) cups crushed graham crackers

Topping

1 (1.3 L) tub MAGNOLIA GOLD LABEL ICE CREAM VANILLA
1 (1.3 L) tub MAGNOLIA GOLD LABEL ICE CREAM CHOCOLATE
1 (85 g) cup chocolate curls
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped

Procedure:

  1. Prepare two 9-inch pans.
  2. In a bowl, combine graham, melted butter, and sugar. Mix well. Divide mixture into 2 pans. Press mixture firmly to bottom of each pan. Chill until set.
  3. Divide ice cream into two and fill each prepared pan with vanilla ice cream first. Spread evenly then top with chocolate ice cream.
  4. Top with whipped cream and garnish with chocolate curls. Freeze until set.

Makes 16-20 servings. 

BUTTER SMOTHERED ONION PORK STEAKS

Ingredients:

1/2 bar (of 225 g) MAGNOLIA GOLD BUTTER UNSALTED, divide into 2
1/2 cup (100 g) frozen mixed vegetables
1 pc (140 g) onion, sliced
1/2 kg (5 pc) MONTEREY PORK STEAKS, 1/4 inch thick
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
2 cups chicken stock
1 tbsp liquid seasoning

Procedure:

  1. In a non stick pan, melt 1/2 of butter and pan fry pork steaks for 3 minutes per side. Set aside. Lower heat and sauté onions until soft and browned. Set aside with the pork steaks.
  2. Using the same pan, melt remaining butter and stir in flour. Gradually pour in stock, while stirring continuously and then add liquid seasoning. Add onions and mixed vegetables and mix well. Let simmer until sauce thickens.
  3. Arrange pork steaks in a platter and pour on onion vegetable gravy on top.

Makes 5 servings.
(Yield: 5 pc pork steaks and 2 cups gravy/1 pc & 1/8 cup gravy per serving)

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