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Monday

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STAR YANG CHOW RICE
ASIAN SPAM FRIED RICE
TOCINO FRIED RICE

STAR YANG CHOW RICE

Ingredients:

1 tub (100 g) STAR MARGARINE CLASSIC
1 pc (40 g) onion, chopped (1/4 cup)
3 cloves garlic, minced (1 tbsp)
1 pc (50 g) carrot, chopped (1/4 cup)
50 g (3 pc) shrimps, peeled and chopped or sliced (1/4 cup)
1/4 cup (65 g) green peas
2 pc MAGNOLIA BROWN EGGS, slightly beaten
1/4 cup (65 g) green onions, chopped (1/4 cup)
5 cups cold cooked rice
1/2 tsp iodized fine salt

Procedure:

  1. Melt margarine in a pan. Sauté onion and garlic .
  2. Add carrot and cook for 30 seconds, stirring constantly over high heat.
  3. Add shrimps, and cook until shrimps turn orange.
  4. Add peas and then make a well in the center and add eggs. Cook until almost set and then add rice. Cook for about 3 minutes, stirring continuously.
  5. Add green onions and season with salt.

Makes 6 servings 
(Yield: 6 cups/ 1 cup per serving)

ASIAN SPAM FRIED RICE

Ingredients:

3 tbsp cooking oil
1 (340 g) can SPAM® BACON or SPAM® CLASSIC, cut into large cubes
9 cloves garlic, chopped (3 tbsp)
1/2 (1 g) tsp chili flakes
1/4 (67.7 g) cup Hoisin sauce
4 cups cooked rice
1/4 (35 g) cup chopped local nuts (cashew, peanuts)
1 (15 g) bundle green onions, chopped
1/2 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. Heat oil and brown SPAM. Add garlic and sauté until sticky
  2. Add chili flakes, Hoisin sauce and rice. Mix well.
  3. Add nuts and green onions. Season with salt and pepper. Mix well and cook for 1 minute more.

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

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CHICKEN OATMEAL CONGEE
CHICK 'N JUICY ARROZ CALDO
EASY CHICKEN MAMI

CHICKEN OATMEAL CONGEE

Ingredients:

2 (164 g) cups quick cooking oatmeal
4 (1 L) cups chicken stock
1/4 tsp iodized fine salt
1/8 tsp pepper
2 (150 g each) cans PUREFOODS CHICKEN IN BROTH, drained
1 (15 g) bundle green onions, chopped
2 (28 g) 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 4 servings.

CHICK 'N JUICY ARROZ CALDO

Ingredients:

2 tbsp cooking 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
1-1/2 cups shredded leftover MAGNOLIA CHICK 'N JUICY
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.

EASY CHICKEN MAMI

Ingredients:

3 cups chicken stock
1 (150 g) can PUREFOODS 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.

Tip:  Add vegetables last to prevent them from over cooking.  

Wednesday

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CORNED BEEF TORTA
PUREFOODS CHUNKEE CORNED BEEF AND SCRAMBLE EGGS
CRAZY GRAVY CORNED BEEF

CORNED BEEF TORTA

Ingredients:

1/4 cup cooking oil
4 cloves garlic, chopped
1 (50 g) pc onion, chopped
4 (400 g) pc potatoes, diced
1 (210 g) can PUREFOODS CORNED BEEF
2 tbsp tomato sauce
1 (15 g) bundle 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 cooking 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

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POACHED EGGS AND HAM PANDESAL WITH CREAM CHEESE SAUCE
CHEESY HAM OMELET
SPANISH OMELETTE (TORTILLA DE PATATA)

POACHED EGGS AND HAM 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 (41 g) cup canned corn kernels, drained
4 pc PUREFOODS STAR LINAM-HAM, sliced
1 tbsp STAR MARGARINE
4 pc MAGNOLIA BROWN EGGS, beaten
1/4 (63.5 g) 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 pc (100 g) onion, sliced
300 grams potatoes, peeled then thinly sliced
2 slices PUREFOODS FIESTA HAM, chopped
1 pc (70 g)
5 pc MAGNOLIA BROWN EGGS, beaten
1/4 tsp iodized fine salt
1/8 tsp pepper

Procedure:

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

Makes 6 servings.  

Friday

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CHUNKY CHICKEN SANDWICH
PINOY PULLED PORK SANDWICH
CHEEZEE CRABSTICK SANDWICHES

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 BREAST FILLETS, lightly pounded
1 cup MAGNOLIA ALL PURPOSE FLOUR
5 pc MAGNOLIA BROWN EGGS, beaten
2 cups cooking 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 large pandesal, sliced in half
1 (185 g) 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 (160 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

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STAR RICE ALA CUBANA
QUICK SISIG FRIED RICE
SALTED FISH AND HAM FRIED RICE

STAR RICE ALA CUBANA

Ingredients:

1 tub (100 g) STAR MARGARINE GARLIC
1 pc (80 g) onion, chopped (1/2 cup)
1 pc (75 g) potato, diced (1 cup)
1/2 kg MONTEREY GROUND PORK
1 cup (80 g) raisins
1 tsp iodized fine salt
1 tsp pepper
1 tbsp soy sauce
1 tsp sugar
6 cups cooked rice
2 pc MAGNOLIA BROWN EGGS, cooked as omelet & sliced into thin strips
2 pc (200 g) saba bananas, sliced and fried

Procedure:

  1. Melt margarine in a pan and sauté onions then add pork. and then add potato.
  2. When pork turns brown, add raisins and season with salt, pepper, soy sauce and sugar. Continue to sauté until meat & potato are cooked. Add mixed vegetables.
  3. Add rice and mix well. Serve with omelette strips and fried bananas.
Makes 8 servings.
(Makes 8 Cups/1 cup per serving)

QUICK SISIG FRIED RICE

Ingredients:

2 tbsp cooking 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 AND HAM FRIED RICE

Ingredients:

1/3 cup (60 g) STAR MARGARINE CLASSIC
1 pc (50 g) carrot, diced (1/4 cup)
4 pc (40 g) tuyo, fried and flaked (2 tbsp)
3 pc (94 g) PUREFOODS SWEET HAM, diced (1/2 cup)
3 cups packed leftover cooked rice
50 grams cabbage, shredded (1/2 cup)
1 pc MAGNOLIA BROWN EGG, cooked scrambled
1 bundle (15 g) green onions, chopped (2 tbsp)

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 green onions.

Makes 3 servings.

Tip/s:

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

 

Sunday

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FRENCH TOAST GRILLED CHEESE
FRANKS WRAPPED IN CREPES
MAPLE SPAM AND CHEEZEE WAFFLE SANDWICH

FRENCH TOAST GRILLED CHEESE

Ingredients:

1/2 cup MAGNOLIA PURE 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 (160 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 cooking oil
1 (160 g) pack MAGNOLIA QUICKMELT CHEESE, grated
3/4 cup store-bought pork floss
1 (500 g) pack PUREFOODS DELI GERMAN FRANKS, cooked according to package directions and sliced

Crepe

1-1/2 cups extra MAGNOLIA GOLD BUTTER UNSALTED for greasing
3 tbsp sugar
1/4 cup + 2 tbsp water
1-1/2 cups MAGNOLIA FULL CREAM MILK
3 tbsp MAGNOLIA GOLD BUTTER UNSALTED
6 pc MAGNOLIA BROWN EGGS, slightly beaten

Procedure:

  1. Prepare crepes by combining flour and sugar in a bowl. Add water, milk, butter and eggs. Stir continuously until a smooth batter is obtained, refrigerate for 1 hour.
  2. Heat a crepe pan. Bruh pan lightly with butter and then pour about 1/3 cup batter. Tilt pan in a circular motion to create a round crepe. Sprinkle some cheese and some pork floss. Cook for about 15 seconds. Flip and cook the other side for another 15 seconds. Repeat with remaining batter. Stack cooked crepes in between sheets of wax paper.
  3. To assemble, place slices of franks on one side of the crepe. Roll to make a cone.

Makes 12 servings.   

MAPLE SPAM AND CHEEZEE WAFFLE SANDWICH

Ingredients:

1 (160 g) pack MAGNOLIA CHEEZEE MILKY WHITE
1 (200 g) pack MAGNOLIA PANCAKE AND WAFFLE MIX, cooked as waffles according to package directions
1(340 g) can SPAM CLASSIC, sliced into 5
5 tbsp maple syrup

Procedure:

  1. Spread 2 tablespoons of cheese on the waffle. Top with a slice of luncheon meat 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

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