Monday

STAR YANG CHOW RICE

Ingredients:

3 tbsp STAR MARGARINE CLASSIC
1 tbsp minced garlic
1/4 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped shrimps
1/4 cup green peas
4 cups cold cooked rice
1 pc MAGNOLIA BROWN EGG, slightly beaten
2 tbsp chopped green onions

Procedure:

  1. Melt margarine in a pan. Sauté garlic and onions.
  2. Add carrots and cook for 30 seconds, stirring constantly over high heat.
  3. Add shrimps, mix well and cook until shrimps turn pink.
  4. Add peas and rice. Toss. Cook for about 3 minutes stirring continuously. Add egg and green onions. Season with salt, if desired.
Makes 5 servings

ASIAN SPAM FRIED RICE

Ingredients:

3 tbsp MAGNOLIA NUTRI OIL PALM VEGETABLE OIL
1 (340 g) can SPAM® BACON, cut into large cubes
3 tbsp chopped garlic
1/2 tsp chili flakes
1/4 cup hoisin sauce
4 cups cooked rice
1/4 cup chopped local nuts
2 tbsp chopped green onions
iodized fine salt and pepper to taste

Procedure:

  1. Brown SPAM® in hot oil then add chili flakes, hoisin, and rice. Mix well.
  2. Add nuts and green onions. Season with salt and pepper.
Makes 5 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)  

Tuesday

CHICKEN OATMEAL CONGEE

Ingredients:

1 cup quick cooking oatmeal
1 pc chicken bouillon cube, dissolved in 2 cups water
iodized fine salt and pepper to taste
1 (150 g) can PUREFOODS SHREDDED CHICKEN IN BROTH
2 tbsp chopped green onions
2 tbsp toasted garlic

Procedure:

  1. In a saucepan, combine oatmeal and chicken stock. Let boil and cook until oats are tender. Season with salt and pepper.
  2.  Pour into serving bowls and top with chicken. Garnish with green onions and toasted garlic.
Makes 1 to 2 servings.

EASY CHICKEN ARROZ CALDO

Ingredients:

2 tbsp MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL
1 (18 g) pc ginger, sliced and pounded lightly
1 (50 g) pc onion, sliced
4 cloves garlic, crushed
3 cups rice, washed once
6 cups water
2 (150 g each) cans PUREFOODS SHREDDED CHICKEN IN BROTH
2 tbsp patis
1 (20 g) stalk green onion, chopped (optional)

Procedure:

  1. Heat oil in pan and sauté ginger, onion, garlic and rice.
  2. Add chicken and water. Simmer for 30 minutes over low heat, stirring occasionally until rice is cooked. Season with patis.
  3. Top with green onion.
Makes 7 servings.

CHICKEN MAMI

Ingredients:

1 cup chicken stock
1 (150 g) can PUREFOODS SHREDDED CHICKEN IN BROTH
1 (300 g) pack egg noodles
5 pc Baguio beans
1/2 cup shredded cabbage
2 pc MAGNOLIA BROWN EGGS, boiled and sliced in half

Procedure:

  1. Boil stock and chicken in a pot.  Add noodles and simmer for 3 minutes.
  2. Add beans and cabbage. Cook for 2 more minutes. Divide into bowls and top with sliced eggs.
Makes 4 servings. Yield:  4 cups Tip:  Add vegetables last to prevent them from over cooking.  

Wednesday

CORNED BEEF TORTA

Ingredients:

4 cloves garlic, chopped
1 pc onion, chopped
1/4 cup MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
4 pc potatoes, diced
1 (210 g) can PUREFOODS CORNED BEEF
2 tbsp tomato sauce
2 stalks green onions, chopped
4 pc MAGNOLIA BROWN EGGS, beaten

Procedure:

  1. Sauté garlic and onion in 2 tbsp oil. Add potatoes and cook for 2 minutes. Add corned beef and tomato sauce. Mix well.
  2. Let simmer until potatoes are almost tender and mixture is relatively dry.
  3. Add green onions. Remove from heat once potatoes are tender.
  4. In another pan, heat remaining oil. Pour eggs then add corned beef mixture. Set fire to low. Cook until mixture is set. Put on a plate and cut into wedges.
Makes 6-8 servings. 

Purefoods Chunkee Corned Beef and Scramble Eggs

Ingredients:

4 tbsp MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
1 (150 g) pc onions, chopped
1 (380 g) can PUREFOODS CHUNKEE CORNED BEEF
salt to taste
4 pc MAGNOLIA BROWN EGGS, beaten
2 pc ciabatta bread

Procedure:

  1. Heat 2 tbsp of oil in a pan. Sauté onions until translucent.
  2. Add Purefoods Chunkee Corned Beef. Set aside.
  3. In another pan, heat oil. Add beaten eggs and season with salt.
  4. Serve cooked corned beef and eggs together with sliced ciabatta bread or any kind of bread of your choice.

CRAZY GRAVY CORNED BEEF

Ingredients:

1 (260 g) can STAR CORNED BEEF
1/2 cup store brought gravy mix or prepared instant gravy (you may also search for "Classic Gravy" in our recipes section)
1 (150 g) pack mixed frozen vegetables

Procedure:

  1. In a pan, heat corned beef.  Add gravy and let simmer.
  2. Add mixed vegetables and  cook for 2 minutes. Serve with rice or bread.
Makes 4 servings.

Thursday

POACHED EGGS WITH HAM ON PANDESAL WITH CREAM CHEESE SAUCE

Ingredients:

4 pc large pandesal, split lengthwise and toasted
2 (250 g each) packs PUREFOODS FIESTA HAM SLICES
8 pc MAGNOLIA BROWN EGGS, poached

CREAM CHEESE SAUCE:

1/4 cup white vinegar
1 tsp chopped shallots
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
2 tbsp MAGNOLIA CREAM CHEESE
iodized fine salt and pepper to taste
1 tbsp MAGNOLIA GOLD BUTTER UNSALTED

Procedure:

  1. In a saucepan, combine vinegar and shallots. Add cream. Simmer until slightly thick. Blend in cream cheese. Season with salt and pepper to taste. Remove from heat and whisk in butter.
  2.   Place two pieces of ham slices on bread. Top with poached eggs then drizzle with the sauce.
Makes 4 servings.

CHEESY HAM OMELET

Ingredients:

1/4 cup corn kernels, drained
4 pc STAR LINAM-HAM, sliced
1 tbsp STAR MARGARINE
4 pc MAGNOLIA BROWN EGGS, beaten
1/4 cup MAGNOLIA CHEEZEE SQUEEZE

Procedure:

  1. In a pan, sauté corn and ham in margarine. Pour eggs into the pan and cook for 5 minutes over low heat or until mixture is cooked.
  2. Drizzle with cheese or serve on the side before serving.

Makes  5  servings.

SPANISH OMELETTE (TORTILLA DE PATATA)

Ingredients:

1/4 cup DARI CREME CLASSIC
1 (100 g) pc onion, sliced
300 grams potatoes, peeled then thinly sliced
2 slices PUREFOODS FIESTA HAM, chopped
1/3 cup chopped red and green bell peppers
5 pc MAGNOLIA BROWN EGGS, beaten
1/4 tsp iodized fine salt
1/8 tsp pepper

Procedure:

  1. In a pan, melt margarine. Sauté onion and potatoes until slightly tender. Mix in ham and bell peppers. Transfer to an ovenproof dish.
  2. Beat eggs in a bowl and season with salt and pepper. Pour over potato mixture.
  3. Bake in the oven set at 350oF for 45-50 minutes or until eggs have set or 15-20 minutes in a preheated oven toaster set on high.
Makes 6 servings.  

Friday

CHUNKY CHICKEN SANDWICH

Ingredients:

20 pc sliced bread
2 (100 g each) pc tomatoes, each sliced into 10
1 (200 g) pc small cucumber, sliced into 20

Chicken

10 (1.5 kg) pc MAGNOLIA CHICKEN STATION CHICKEN BREAST FILLETS, lightly pounded
1 cup MAGNOLIA ALL PURPOSE FLOUR
5 pc MAGNOLIA BROWN EGGS, beaten
2 cups MAGNOLIA NUTRI-OIL, for deep-frying

Coleslaw

1/2 cup low fat mayonnaise
5 cups shredded cabbage
2-1/2 cups julienned* carrots
calamansi lemon juice** to taste
**may substitute with calamansi juice
*Julienne: cut into long, thin strips

Procedure:

  1. Chicken: Dredge chicken with flour, dip in eggs then coat with breadcrumbs. Fry in hot oil, drain. Slice into bite-sized pieces. Set aside.
  2. Coleslaw: Combine mayonnaise, cabbage, carrots and a few drops of lemon juice (adjust according to taste). Set aside.
  3. To assemble: For every sandwich, spread about 1/2 to 3/4 cup coleslaw then top with chicken pieces, 2 slices of tomatoes and 2 slices of cucumber.
Makes 10 servings.   

PINOY PULLED PORK SANDWICH

Ingredients:

10 pc KAMBAL PANDESAL LARGE, sliced in half
1 (185g) can PUREFOODS PULLED PORK BBQ ASIAN STYLE
2-1/2 tbsp store-bought atchara

Dressing:

1/4 cup MAGNOLIA REAL MAYONNAISE
1/2 tsp garlic powder
1/8 tsp iodized fine salt

Procedure:

  1. In a small bowl, combine all dressing ingredients.
  2. Spread the bottom half of each pandesal with dressing. Place pulled pork and atchara. Cover sandwich with top half of the bread.
  3. Heat in an oven toaster for about 2 minutes.
Makes 5 servings. (Yield: 10 pieces / 2 pieces per serving) Cost per recipe: Php 125.52 Cost per serving: Php 25.10 Acceptability rating: 8.7 Tips
  1. As baon/to-go, prepare the night before, wrap in aluminium foil and chill. Pop in the oven toaster next day.
  2. Add greens to make bulk up the fiber and further complete the meal.

CHEEZEE CRABSTICK SANDWICHES

Ingredients:

1 (165 g) pack MAGNOLIA CHEEZEE, shredded
10 pc kani sticks, shredded
1/2 cup MAGNOLIA REAL MAYONNAISE
5 pc croissants, each piece cut in half and toasted
2 (30 g each) pc tomatoes, sliced
5 pc curly lettuce

Procedure:

  1. In a bowl, combine cheese, kani, and mayonnaise. Chill in the refrigerator for at least 30 minutes.
  2. Assemble sandwich by placing a leaf of lettuce at the bottom part of the croissant then topped with some tomatoes. Add 1/4 cup kani filling and serve.
Makes 5 servings  

Saturday

STAR RICE ALA CUBANA

Ingredients:

1 cup STAR MARGARINE GARLIC
1 cup chopped onions
1 cup diced potatoes
1 kg MONTEREY GROUND PORK
1 cup raisins
1 tsp iodized fine salt
1 tsp pepper
1 tbsp soy sauce
1 tsp sugar
5 cups cooked rice
2 pc MAGNOLIA BROWN EGGS, cooked as omelette & sliced into thin strips
2 pc saba bananas, sliced

Procedure:

  1. Melt margarine in a pan and sauté onions then add potatoes and pork.
  2. When pork turns brown, add the raisins and season with salt, pepper, soy sauce and sugar. Continue to sauté until meat & potatoes are cooked.
  3. Add rice and mix well. Serve with omelette strips and fried bananas.
Makes 5 servings.

SISIG FRIED RICE

Ingredients:

2 tbsp MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL
1 (250 g) can PUREFOODS SIZZLING DELIGHTS SISIG
5 cups cooked rice
1/4 cup crushed chicharon

Procedure:

  1. Heat oil in a pan and sauté sisig mixture until slightly crisp.
  2. Add rice and cook for 3 minutes.
  3. Serve on a plate and top with crushed chicharon.

Make 5 servings.

SALTED FISH FRIED RICE

Ingredients:

1/3 cup STAR MARGARINE CLASSIC
1/4 cup diced carrots
2 tbsp flaked tuyo
1/2 cup diced PUREFOODS SWEET HAM
3 cups packed leftover cooked rice
1/2 cup shredded cabbage
1 pc MAGNOLIA BROWN EGG, cooked scrambled
2 tbsp chopped green onions

Procedure:

  1. Melt margarine in a wok. Sauté carrots, fish and ham. Stir in rice. Mix well.
  2. Add cabbage and egg then cook over high heat for 2 minutes more. Transfer to a serving platter and garnish with spring onions.

  Makes 3 servings.

  • Store dry rice away from moisture, heat and light. Keep in air tight containers.
  • Other than cabbage, use pechay Tagalog, Baguio pechay and Bokchoy as vegetable alternatives.

 

Sunday

FRENCH TOAST GRILLED CHEESE

Ingredients:

1/2 cup MAGNOLIA FRESH MILK
1 pc MAGNOLIA BROWN EGG
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
8 pc white bread, edges trimmed
1 cup orange marmalade
1 (200 g) pack PUREFOODS FIESTA HAM SLICES
1 (165 g) pack grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Combine milk and egg. Set aside.
  2. Heat 2 tbsp of butter on a non-stick pan over medium heat. Soak each piece of bread in milk and egg mixture and cook for 15 seconds each side. Set aside.
  3. Brush orange marmalade on one side of the bread. Add 2 slices of ham in each then top with cheese and cover with another slice of bread. Repeat procedure with the rest of the ingredients. Set aside.
  4. Brush pan with remaining butter. Pan grill each side of the bread until cheese melts. Serve.
Makes 4 servings. 

FRANKS WRAPPED IN CREPES

Ingredients:

2 tbsp MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
1 (165 g) pack MAGNOLIA QUICKMELT CHEESE, grated
3/4 cup store-bought pork floss
1 (500 g) pack PUREFOODS DELI GERMAN FRANKS, sliced

Crepe

1-1/4 cups MAGNOLIA ALL PURPOSE FLOUR
1-1/4 cups MAGNOLIA FRESH MILK
2 pc MAGNOLIA BROWN EGGS
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, melted

Procedure:

  1. Mix all crepe ingredients in a bowl with a wire whisk, then strain into another bowl. Chill covered to rest batter for 30 minutes.
  2. Heat a 6-inch non-stick crepe pan over medium heat. Brush lightly with oil.
  3. Pour 1/4 cup of crepe batter on to the pan and swirl. Sprinkle some cheese and pork floss. When crepe leaves sides of pan, slide onto 4x4 inch wax paper. Repeat.
  4. To assemble, put slices of franks on one side of the crepe. Roll to make a cone with cheese and pork floss out.
Makes 12 servings.   

MAPLE SPAM AND CHEEZEE WAFFLE SANDWICH

Ingredients:

1 MAGNOLIA PANCAKE AND WAFFLE MIX, cooked according to package directions (10 pc)
1 pack MAGNOLIA CHEEZEE MILKY WHITE
1(340g) can SPAM CLASSIC, sliced into 5 pieces
5 tbsp maple syrup

Procedure:

  1. Spread 2 tablespoons of cheese on the waffle. Top with a slice of ham and drizzle 1 tablespoon of maple syrup. Top with another waffle. Repeat with the remaining ingredients. Lightly toast before serving.
Makes 5 servings. Yield: 5 sandwiches/ 1 piece per serving