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Monday

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STAR PORK CHOPS
TONKATSU
PORKCHOP CHARAP

STAR PORK CHOPS

Ingredients:

4 (150 g each) pc MONTEREY PORK CHOPS
1 pc MAGNOLIA BROWN EGG
2 tbsp MAGNOLIA FRESH MILK
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
3/4 tsp iodized fine salt
1/2 tsp pepper
1/4 tsp paprika
1/2 cup breadcrumbs
1/3 cup STAR MARGARINE GARLIC

Procedure:

  1. Pat pork chops with paper towel to dry.
  2. Make an egg wash by combining egg and milk in a bowl. Whisk together.
  3. Combine flour, salt, pepper and paprika in a separate bowl. Dredge pork chops in flour mixture, then egg mixture and breadcrumbs.
  4. Heat margarine in a skillet over medium high. Fry pork chops then flip after 3 - 4 minutes. Cook for another 3 - 4 minutes until golden brown. Drain excess oil on paper towels and serve.

Makes 4 servings.

TONKATSU

Ingredients:

2 pc MONTEREY PORK CUTLETS
1/4 tsp iodized fine salt
1/8 tsp pepper
1 cup MAGNOLIA ALL PURPOSE FLOUR
2 pc MAGNOLIA BROWN EGGS, slightly beaten
1 cup breadcrumbs
2 cups cooking oil

Procedure:

  1. Pound pork with mallet until 1/8” thick and season with salt and pepper. Season flour with additional salt and pepper.
  2. Dredge pork in flour mixture, then dip in eggs and coat with breadcrumbs.
  3. Deep-fry in hot oil until golden brown, about 4 to 5 minutes.
Makes 2 servings.   

PORKCHOP CHARAP

Ingredients:

8 (600 g) pc MONTEREY PORKCHOPS (about 1/4 inch thick)
1/3 cup water
1/4 cup STAR MARGARINE CLASSIC

MARINADE

4 cloves garlic, chopped
1 tbsp soy sauce
1 tsp iodized fine salt
1/4 tsp pepper
1/3 cup tomato ketchup
1 tbsp vinegar

Procedure:

  1. Marinate porkchops overnight.
  2. Place in pan, add water and cook covered over medium heat until dry and porkchops are tender.
  3. Add margarine and brown quickly on both sides.

Makes 8 servings.  

Tuesday

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CHICKEN AND PORK ADOBO
CHICKEN NUGGETS TERIYAKI
CHICKEN DRUMSTICKS INASAL STYLE

CHICKEN AND PORK ADOBO

Ingredients:

1/2 kg MONTEREY PORK KASIM, adobo cut
1/2 kg MAGNOLIA CHICKEN STATION CUT-UPS
3 tbsp crushed garlic
1 pc bay leaf (laurel)
1 tsp Worcestershire sauce
1/2 cup soy sauce
3/4 cup vinegar
2 cups water

Procedure:

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

Makes 5-6 servings.

CHICKEN NUGGETS TERIYAKI

Ingredients:

200 g PUREFOODS CHICKEN FUN STUFF NUGGETS CRAZY CUT
cooking oil for deep-frying
2 cups cooked hot rice

For the Teriyaki Sauce:

1/4 cup STAR MARGARINE CLASSIC
1 tsp crushed garlic
1/4 cup Kikkoman soy sauce
1/4 cup sugar
1 tbsp rice wine (Mirin or any)
1 tbsp cassava (tapioca) starch, dissolved in 1 tbsp water
1 tbsp sesame oil
1/4 cup pepper

For garnish:

1/4 cup chopped green onions
2 tbsp sesame seeds

Procedure:

  1. Deep fry chicken nuggets until golden. Drain excess oil on paper towels. Set aside.
  2. In a saucepan, melt margarine and saute garlic.
  3. When garlic is brown, add remaining ingredients and stir until mixture is boiling and thick. Set aside.
  4. Prepare 4 bowls with 1/2 cup each of cooked rice and top with a portion of chicken nuggets.
  5. Top with teriyaki sauce, green onions, and sesame seeds.

Makes 4 servings.

CHICKEN DRUMSTICKS INASAL STYLE

Ingredients:

5 (1/2 to 3/4 kg) pc MAGNOLIA CHICKEN STATION DRUMSTICKS
1/4 cup achuete seeds
1/2 cup STAR MARGARINE GARLIC

MARINADE

2 tbsp calamansi juice
1 tsp iodized fine salt
1/8 tsp pepper
2 stalks tanglad (use white part only), sliced thinly
2 tbsp soy sauce
1/4 cup brown sugar

Procedure:

  1. Melt margarine and add achuete. Sauté until achuete color bleeds out. Strain and discard seeds. Set aside achuete margarine.
  2. Combine marinade ingredients in a pot and add half of achuete margarine. Add chicken and marinate in the refrigerator for at least 1 hour. Simmer covered in marinade for 25 minutes or until chicken is cooked through. Drain but reserve sauce.
  3. Pan-fry in remaining achuete margarine just before serving. Place on platter. Add back sauce in pan and simmer for 5 minutes then serve on the side.

Makes 5 servings.

(Yield: 5 pc and 1/2 cup sauce)  

Wednesday

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TALONGGANISA
TOCINO KEBABS
TOCINO FRIED RICE

TALONGGANISA

Ingredients:

5 pc medium eggplants
1/4 cup cooking oil
1(200 g) pack PUREFOODS CHICKEN LONGGANISA, remove from casing
3 pc MAGNOLIA BROWN EGGS, beaten

Procedure:

  1. Broil eggplants until skin is charred. Cool and peel off skin and flatten with fork.
  2. Heat a tablespoon of oil in pan and cook longganisa for 4 minutes. Set aside.
  3. Heat the rest of the oil in pan. Dip eggplants in beaten eggs, then fry in pan and top with longganisa. Cook 2 minutes per side.
Makes 5 servings.

TOCINO KEBABS

Ingredients:

1 (220 g) pack PUREFOODS TOCINO SWEET CHLI BLEND or PUREFOODS BONELESS CHICKEN TOCINO HONEYGLAZED
2 pc tomatoes, sliced in half
4 pc onions, quartered
4 pc pineapple chunks
4 pc skewers
2 tbsp cooking oil

Procedure:

  1. Slice tocino into large cubes.
  2. Skewer a piece of tomato, tocino, onion, tocino, pineapple and tocino on sticks.
  3. Heat oil in a grill pan. Pan-fry or grill for 5 to 7 minutes on each side.

Makes 4 servings.  

TOCINO FRIED RICE

Ingredients:

1 (220 g) pack PUREFOODS TOCINO SWEET CHILI BLEND, cut into strips or cubes
1/4 cup DARI CREME CLASSIC
6 cloves garlic, finely crushed
2 pc MAGNOLIA BROWN EGGS
1/4 kg cabbage, shredded or sliced 1 cm thick
6 cups cooked rice
1/2 tsp iodized fine salt

Procedure:

  1. In a pan, place tocino and add 1/2 cup water. Let simmer until pan becomes dry then add margarine. Let tocino brown a bit.
  2. Add garlic and sauté until garlic becomes slightly sticky.
  3. Make a well in the center and add eggs. Let set then scramble. Add cabbage and mix well.
  4. Add rice and season with salt. Cook for 3 minutes more while mixing rice mixture well. Serve hot.

Makes 7 servings.

(Yield: 7 cups)  

Thursday

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EGG SURPRISE
PICADILLO TORTA
HOMEMADE BURGERS

EGG SURPRISE

Ingredients:

7 pc MAGNOLIA BROWN EGGS, lightly beat 1 egg in a bowl, then the rest hard boiled and peeled
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
350 grams MAGNOLIA CHICKEN STATION CHICKEN SHANGHAI MIX
3/4 cup Japanese breadcrumbs
1 cup cooking oil for frying

Procedure:

  1. Dust hard boiled eggs with flour. Wrap in shanghai mix then dip in beaten egg and roll in breadcrumbs, gently patting breadcrumbs in place. Chill in the refrigerator.
  2. Deep fry eggs for 7 minutes in a saucepan, turning occasionally. Drain on paper towels.

Makes 7 servings.  

 

Tip/s:

  • Serve with ketchup or gravy.
  • Garnish with parsley.
  • Breaded eggs can be prepared in advance and stored in the chiller. Fry when ready.

PICADILLO TORTA

Ingredients:

1/4 cup + 2 tbsp cooking oil
1 (100 g) pc potato, peeled and diced
1/2 kg MAGNOLIA CHICKEN STATION SHANGHAI MIX
1 (200 mL) pack tomato sauce
1/2 cup water
1 (4 stalks) cup malunggay leaves
3 pc MAGNOLIA BROWN EGGS

Procedure:

  1. Heat 2 tbsp oil and add potato. Cook until slightly brown.
  2. Add shanghai mix, tomato sauce and water. Cook covered for 15 minutes, stirring occasionally.
  3. Add malunggay leaves. Simmer once.
  4. Cool picadillo mixture and add beaten eggs. Mix well.
  5. Fry every 1/4 cup in hot oil. Drain on paper towels.

Makes 14 pieces.

(Yield: 3-1/2 cups mixture/1/4 cup per torta)  

HOMEMADE BURGERS

Ingredients:

300 grams MONTEREY PORK SHANGHAI MIX
2 strips PUREFOODS CLASSIC BACON HONEYCURED, chopped
2 (200 g) pc semi-ripe saba bananas, boiled and grated
1 (30 g) bundle green onions, chopped
1 pc MAGNOLIA BROWN EGG
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1/2 tsp iodized fine salt
1/4 tsp pepper
1/2 cup cooking oil

Procedure:

  1. Combine all ingredients and form every 2 tbsp (1/8 cup) into patties.
  2. Fry in hot oil until cooked through on both sides. Drain on paper towels.

Makes 5 servings.

Friday

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STIR FRIED PORK TENDERLOIN
SAUCY SPARERIBS BBQ
BUTTERY PORK BBQ AND MUSHROOMS

STIR FRIED PORK TENDERLOIN

Ingredients:

1/2 kg MONTEREY PORK TENDERLOIN, cubed or sliced into strips
6 cloves garlic, minced
1/3 cup liquid seasoning
1 tbsp Worcestershire sauce
1/2 tsp pepper
1/4 cup DARI CREME MARGARINE CLASSIC
1 (198 g) can whole button mushrooms, drained and quartered
200 g fresh asparagus, cut into 1 inch lengths

Procedure:

  1. Marinate pork in garlic, liquid seasoning, Worcestershire sauce and pepper for 15 minutes in the chiller. Drain and reserve marinade.
  2. Melt margarine in a saute pan. Stir-fry pork over moderate heat until cooked through (about 8 to 10 minutes). Add mushrooms and asparagus. Stir-fry for 2 minutes more.

Makes 6 servings.

Tip/s:

  • Use fresh mushrooms if preferred.
  • Substitute asparagus with other preferred veggies.

SAUCY SPARERIBS BBQ

Ingredients:

1/2 kg MONTEREY PORK BACK SPARERIBS, cut into 2×2 inch pieces
1/2 (65 g) cup frozen corn and carrots
2 pc PUREFOODS TENDER JUICY HOTDOGS CLASSIC, each piece cut into 5

MARINADE:

1 (250 g) pouch sweet style spaghetti sauce
1/4 cup store bought steak sauce
2 tbsp soy sauce
1 tbsp brown sugar
1/4 tbsp pepper
1 tbsp Worcestershire sauce
1 tbsp prepared mustard
2 cups water

Procedure:

  1. Combine marinade ingredients in a bowl. Marinate spareribs for at least 30 minutes in the chiller.
  2. Simmer covered over low heat for 30 minutes or until meat is tender, stirring occasionally.
  3. Add corn, carrots and hotdogs. Simmer once.

Makes 5 servings.

(Yield: 10 pc meat & 2 cups sauce/2 pc meat and 1/3 c sauce per serving)

BUTTERY PORK BBQ AND MUSHROOMS

Ingredients:

2 tbsp cooking oil
1 (330 g) pack MONTEREY PORK TENDERLOIN BBQ, remove from sticks
1 pc large onion, sliced
4 cloves garlic, crushed
1 (400 g) can mushrooms pieces and stems, drained
1/2 tbsp soy sauce
1/4 tsp pepper
1-1/2 tbsp oyster sauce
2 tbsp water
1/4 cup MAGNOLIA BUTTER-LICIOUS!

Procedure:

  1. Heat oil in a pan. Cook pork until color changes.
  2. Add onion and garlic and cook until onion is tender.
  3. Add mushrooms and soy sauce. Cook for 1 minute then season with pepper, oyster sauce and water. Cook for 2 minutes more. Turn off heat.
  4. Finish with Butter-licious!

Makes 6 servings.

(Yield: 2-1/4 cups)

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