FRUITY CHOCOLATE CAKE

Ingredients:

2	tbsp	+ 1/3 cup butter
3	tbsp	sugar
130	g	unsweetened or semi-sweet chocolate chips
3	pc	eggs, separated
1/2	tsp	vanilla extract
1/3	cup	breadcrumbs
1/3	cup	cashew nuts, coarsely chopped
1/4	tsp	iodized fine salt
1	can	(439 g) DEL MONTE Fiesta Fruit Cocktail, well-drained (reserve syrup)
2	tbsp	all-purpose flour
1/2	tbsp	cornstarch, dissolved in remaining fruit cocktail syrup
1	tbsp	honey

Procedure:

1	GREASE medium size muffin pan with 2 tbsp of butter then dust with 2 tbsp sugar. Set aside. Preheat oven to 350ºF. Melt half of chocolate chips in double boiler. Set aside.
2	CREAM remaining butter and half of sugar for 3 minutes. Add egg yolks one at a time, beating after each addition. Fold in melted chocolate, vanilla and 2 tbsp fruit cocktail syrup. Set aside.
3	BEAT egg whites until soft peaks form then gradually add remaining sugar while beating until stiff. Fold into the creamed mixture alternately with breadcrumbs. Fold in remaining chocolate chips, nuts and salt. Fill the muffin pan with batter 3/4 full.
4	COMBINE DEL MONTE Fiesta Fruit Cocktail and flour. Top each unbaked muffin with fruit mixture. Bake for 30 minutes. Remove from pan and cool on wire rack.
5	HEAT cornstarch mixture until thick. Add honey. Brush over cake.

 
Serves 12
Good source of Vitamin C – helps fight common infection.

TOSSED GREENS WITH CREAM DRESSING

Ingredients:

1 small lettuce torn into serving pieces
4 to 5 medium-sized tomatoes cut into wedges
1 small cucumber unpeeled and sliced
1 big onion cut into rings
1 piece eggyolk
1/4 tsp calamansi juice
1 tsp pickle juice
2 tbsp corn oil
1 160g can NESTLE Cream
2 tbsp MAGGI Chili Sauce
1/4 tsp mustard
salt and pepper to taste

Procedure:

1. Wash and drain vegetables well. Arrange cut vegetables 
    in a bowl and toss a little.
2. Then place on plates. Prepare dressing.
3. In a bowl, beat eggyolk until light in color. Stir in the 
    juices. Blend well. Pour in corn oil a little at a time. Beat 
    continuously then add in NESTLÉ Cream, MAGGI Chili Sauce, 
    and mustard a little at a time, beating until smooth. Season 
    to taste. Spoon dressing on vegetables.  

MACARONI AND CHEESE

Ingredients:

1/4 cup cooking oil
1 small head garlic minced
2 medium onions minced
1/4 kg boiled tomatoes, peeled, seeded, & diced
1 tbsp all-purpose flour
3/4 cup NESTLE Fresh Milk
3/4 cup NESTLE All Purpose Cream
1 pc 11g MAGGI Pork Broth Cube dissolved in
1/2 cup water
2 tbsp chopped fresh basil leaves
1/2 cup grated cheese
pepper to taste
1/2 kg elbow macaroni cooked

Procedure:

1. Heat oil and saute garlic, onion, and tomatoes for about 

   5 min. or until limp. Stir in flour then, NESTLE Fresh Milk,

   NESTLE All Purpose Cream, and broth.
2. Add in basil leaves and grated cheese. Simmer stirring 

   constantly until thick. Toss in cooked pasta. Serve hot

   with toast.

Good to Know:

Carbohydrates like pasta and rice should always comprise 

    50-70% of our daily meals to provide for the much 

    needed energy for the day.

MILKY FISH POPS

Ingredients:

1/2 kg labahita fillet cut into 1-inch thick cube
1/4 cup MAGGI Savor Calamansi
1/2 cup all purpose flour
2 whole egg beaten with
1/2 cup evaporated milk
2 cups Japanese breadcrumbs
cooking oil for deep frying
MAGGI Chili Sauce

Procedure:

1. Marinate fish fillet in MAGGI Savor Calamansi for 10 minutes.
2. Coat each strip with flour and dip in egg and evaporated 

   milk mixture.
3. Dredge each strip in breadcrumbs and deep fry until golden. 

   Drain in paper towels.
4. Serve with MAGGI Chili sauce.

Good to Remember:
Going meatless from time to time means fewer intake of fats. 

   Eating less meat also lessens the intake of high cholesterol 

   fats that come from meat.

PEAS AND GARLIC PASTA

Ingredients:

1/4 cup butter
2-3 tbsp minced garlic
1 1/4 cup NESTLE All Purpose Cream
2 pcs 11g MAGGI Chicken Broth Cube
1/4 cup frozen peas
150 g spaghetti noodles, cooked al dente

Procedure:

1. Melt butter and add in garlic.
2. Pour in NESTLE All Purpose Cream and add in MAGGI 

   Chicken Broth Cube and frozen peas.
3. Toss in cooked spaghetti noodles and simmer for a few 

   more minutes until noodles are well coated with sauce.

Good to Know:
Green peas are legumes which are considered good sources of 

   protein and can be a healthy substitute for meat.  They are 

   also high in folate, potassium, iron and magnesium; are 

   low in fat, and contain no cholesterol.

QUICK HAINANESE CHICKEN

Ingredients:

1 k tender chicken

Rub:
1 tbsp grated ginger
2 tsp garlic crushed
2 8g MAGGI MAGIC SARAP
8 cups water to submerge chicken
sesame oil
coriander sprigs
cucumber halved lengthwise and thinly sliced crosswise

Sauce Mix Ingredients:
MAGGI Savor, Classic
2 tbsp finely grated ginger root mixed with
minced spring onions
MAGGI Chili Sauce

Soup:
4 cups cooking broth
1 11g MAGGI Chicken Broth Cube
salt and pepper
1 tbso garlic, fried

Procedure:

1. Rub chicken with a mixture of ginger, garlic, and MAGGI

   Magic Sarap. Let stand for 30 minutes.

2. Bring water to boil and plunge chicken (holding by the

   feet with a pair of tongs) for 30 seconds, then pull out and let drip. Repeat this procedure 3 to 4 times until dripping liquid is clear of blood.

   (Ensure that the cooking liquid is boiling before each plunge).

   After the last plunge, simmer chicken for about 10 minutes.
3. Remove chicken from broth and rinse with tap water to stop

   the cooking and tighten the skin. (Reserve the cooking broth

   to cook rice and as base for broth). Drain and rub chicken

   with sesame oil. Cut chicken into serving pieces; serve

   immediately while warm on a bed of cucumber and coriander

   sprigs. Serve with soup, rice and sauces.
4. Mix your own sauce using one or a combination of sauce

   ingredients.
5. To prepare the soup, let the cooking broth boil with MAGGI

   Chicken Broth Cube; season to taste with salt and pepper.

   Sprinkle with fried garlic and more chopped spring onions

   just before serving. Serve with rice cooked in broth.

Good to Remember:
Get your fill of proteins from healthful source like chicken

   and fish. This good eating habit, complemented with

   exercise, help keep a healthy, lean body.

PORK IN BED OF MUSTARD GREENS

Ingredients:

½ kg. pork liempo, cut into serving pieces
cooking oil for frying
½ cup sliced leeks
1/4 cup sliced ginger
2 pieces star anise
2 tbsp. sugar
½ cup Chinese rice wine
¼ cup MAGGI Savor Classic
water
1 8 g MAGGI Magic Sarap
1 cup mustard leaves

Procedure:

1. In a kawali, lightly fry pork liempo. Set aside.
2. In the same pan, leave 2 tablespoons of oil, stir-fry the 

    leeks and the ginger for 1 minute.
3. Add fried pork, star anise, sugar, rice wine and MAGGI Savor. 

    Pour enough water just to cover pork.
4. Let simmer over low fire for 30-45 minutes or until pork is 

    tender. Season with MAGGI Magic Sarap. Transfer pork into 

    a different container. Set aside.
5. In the remaining sauce, cook mustard leaves uncovered for 

    1 minute. Remove from heat and reserved sauce.
6. To serve, arrange mustard leaves on a platter and top with 

    cooked pork. Drizzle with the reserved sauce.

Good to Know:
Pork is rich in iron needed for the formation of red blood 

    cells and for the prevention of anemia.

QUAIL EGGS WITH CHICKEN AND CHICHARO

Ingredients:

2 tbsp cooking oil
2 tsp minced ginger
2 tsp minced garlic
1/4 cup minced onion
2 pcs chicken breast fillet, sliced thinly
1 sachet 8g MAGGI MAGIC SARAP
1/4 tsp black pepper
2 pcs red and green bell peppers, cubed
1 cup snow peas, blanched
12 quail eggs, cooked
Sauce: Combine -
2 tbsp MAGGI Oyster Sauce
1/2 cup water
2 tsp MAGGI MAGIC SARAP
1/3 cup NESTLE All Purpose Cream
2 tsp cornstarch
black pepper

Procedure:

1. Heat oil and saute ginger and garlic until golden.  

    Stir in the onions and saute until limp.
2.  Add chicken.  Season with MAGGI MAGIC SARAP and 

    black pepper.  Cook chicken until no longer pink.
3.  Stir in the bell peppers and the snow peas.  

    Saute for 30 seconds.  Add in the cooked quail eggs.
4.  Pour in prepared sauce and simmer until sauce is 

    thickened.  Serve with rice.

PROVENCALE CHICKEN STEW

Ingredients:

3/4 kg chicken, cut-up
2 tbsp flour combined with
salt to taste
1/2 tsp dried oregano
2 tbsp corn oil
1 medium onion, diced
1 medium zucchini, cubed
2 medium tomatoes, diced
2 tbsp lemon juice
1 tbsp grated lemon peel
1 pc 11g MAGGI Chicken Broth Cube
1/4 cup basil leaves sliced
1 tbsp MAGGI Savor

Procedure:

1. Dust chicken with seasoned flour then fry in oil.
2. Remove chicken from pan and saute onion, zucchini, 

    and tomatoes. Stir in lemon juice, lemon peel, 

    MAGGI Chicken Broth Cube, 1/2 cup water and chicken.
3. Simmer covered for 5 minutes. Stir in basil leaves and 

    MAGGI Savor and cook another 5 minutes.

PORK LIEMPO AND PORK RIBS SINIGANG WITH RADISH AND MUSTASA LEAVES

Ingredients:

1 ½ liters rice washing or water
2 medium tomatoes, sliced
1 medium onion, sliced
½ kg pork liempo, sliced
½ kg pork ribs, cut into serving pieces
1 medium radish, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups sliced mustasa leaves
2 pieces siling panigang (finger chilies)
patis (fish sauce), to taste

Procedure:

1. Boil rice washing with tomatoes, onions, pork liempo 
    and pork ribs. Simmer over low heat for 40-45 minutes 
    or until pork meat begin to disintegrate from the bones.
2. Add radish and cook for 5 minutes. Stir-in MAGGI Sinigang 
    sa Sampaloc Mix. Bring to a boil. 
3. Add mustasa leaves and siling panigang. Season with 
    patis to taste.

SALMON-ASPARAGUS PASTA

Ingredients:

1 tbsp olive oil
1 tbsp minced garlic
1/2 cup chopped onions
1 pc 11g MAGGI Pork Broth Cube
1/4 k salmon fillet, skinned and cut into bite-size pieces
1 1/2 cups asparagus spears
1 tbsp lemon juice
1 can 300g NESTLE Cream
1/2 cup parsley chopped
salt to taste
200 g penne rigate, cooked al dente
lemon wedges, for garnish

Procedure:

1. Heat olive oil and saute garlic and onions until limp.
2. Stir in MAGGI Pork Broth Cube, fish, asparagus and 

    lemon juice one after the other.
3. Stir in NESTLÉ Cream and parsley and season to taste.
4. Toss gently with pasta.
5. Serve warm garnished with lemon wedges.

Good to Know:
Salmon, a fatty fish, is an excellent source of high quality 

    protein (omega-3 oils), which is predominantly unsaturated.

Good to Remember:
Lower the fat content of this pasta dish replacing half cup 

   of cream with an equal amount of low fat milk


 

SPAGHETTI WITH BACON AND TOMATO CREAM SAUCE

Ingredients:

1/4 kg bacon, diced
1 small pc onion, minced
1 3/4 cups tomatoes, peeled seeded and minced
1/4 cup fresh basil, chopped
pinch cayenne pepper
1 pc 11g MAGGI Beef Broth Cube dissolved in
1 cup water
1 170g can NESTLÉ Cream
250 g spaghetti, cooked
1 cup frozen peas, thawed
Parmesan cheese, grated

Procedure:

1. Cook bacon until crisp. Drain and set aside.
2. Heat 3 tbsp bacon fat in skillet. Saute onion and tomatoes. 

    Pour in broth. Simmer until half the liquid has evaporated.
3. Stir in NESTLÉ Cream and simmer until slightly thickened.
3. Season with cayenne pepper then stir in the fresh basil. 

    Simmer for another minute.
4. Toss in pasta and bacon bits with peas and cheese. 

    Serve immediately.

Good to Remember:
Carbohydrates like pasta and rice should always comprise 

     50 - 70% of our daily meals to provide for the much 

     needed energy for the day.


 

SOUTHERN FRIED CHICKEN

Ingredients:

1 whole chicken cut into serving portions
2 sachets 8g MAGGI MAGIC SARAP
1/2 cup NESTLE Fresh Milk
1/2 cup flour

1 cup cooking oil

Gravy:
2 tbsp chicken drippings
3 tbsp flour
1/2 cup NESTLE Fresh Milk
1 pc 11g MAGGI Chicken Broth Cube dissolved in
1/2 cup hot water
salt and pepper to taste 

Procedure:

1.  Rub chicken with MAGGI MAGIC SARAP and set aside to

     marinate.
2.  Dip in milk, dredge with flour and pan-fry in hot oil.  

     Drain on paper towels.
3.  For the gravy:  In the same pan, leave around 2 tbsp of 

     oil.  Stir in flour and cook until brown but not burnt.
4.  Slowly stir in the milk and the broth.  Cook stirring c

     onstantly until thick.  Season to taste.
5.  Serve gravy with cooked chicken.

Good to Remember:
Serve chicken with a fresh salad or vegetable dish for a 

     well-balanced meal.   

TANGY SKINLESS CHICKEN BREAST

Ingredients:

Marinade:
1 tub 125g NESTLÉ Creamy Yogurt - Natural
2 tbsp lemon juice
1/4 tsp cayenne powder
1 tbsp minced garlic
1 1/2 tbsp ground coriander
1 tbsp minced ginger
1 sachet 8g MAGGI MAGIC SARAP

1/4 kg chicken breast fillet

Dressing:
1 tsp kinchay or wansuy chopped
1/3 cup NESTLE Sour Cream
1 tbsp minced onion
2 tbsp water
1 tsp MAGGI MAGIC SARAP

 

Procedure:

1. Prepare marinade by combining yogurt, lemon juice, 

    cayenne powder, garlic, ground coriander, ginger, and 

    MAGGI MAGIC SARAP. Mix well.
2. Marinate chicken breasts in the mixture for about 30 minutes.
3. In a small bowl, combine kinchay or wansuy, sour cream, 

    onion, and water and mix well. Set aside.
4. After marinating wrap each chicken breast in foil, then grill 

    for about 15 minutes or until chicken is done.
5. Unwrap chicken and serve with prepared dressing.

Good to Know:

Not all yogurts in the market have live microorganisms.  

     To help you make the right choice, always look for the 

     Live Microorganisms sseal.  This way you are sure that you 

     are getting all the benefits of real yogurt in every cup.

THAI BEEF AND VEGETABLES

Ingredients:

1/4 cup MAGGI Oyster Sauce
1/4 cup minced fresh basil
1 tbsp minced wansuy
1 sachet 8g MAGGI MAGIC SARAP
1/2 cup water
1/2 kg sirloin steak, thinly sliced
1/2 cup sliced young corn
1 cup sitsaro
1/2 cup sliced carrots
1/2 cup sliced sayote

Procedure:

1. In a medium sized pan combine oyster sauce, basil, wansuy, 

    MAGIC SARAP, and water and let simmer for about 5 minutes.
2. Add in sirloin beef and cook for another 5 minutes or until 

    beef changes color.
3. Put in rest of the ingredients. Cook until vegetables are 

    crisp tender.

Good to Remember:
Plan meals with different vegetables; the variety ensures 

   that you get all the types of nutrients from different sources.

TOFU SINIGANG W/ BOLA BOLA

Ingredients:

1/2 kg ground pork
3 tbsp cornstarch
1/3 cup chopped singkamas
1 piece egg beaten
4 cups water
5 cups cubed tofu
1 sachet 25g MAGGI Sinigang sa Sampalok with Gabi
1/4 cup chopped spring onions

Procedure:

1. Mix ground pork with cornstarch, singkamas, and egg.
2. Form into balls and set aside.
3. In a pot, boil 4 cups water. When boiling, drop in bola bola 
    one at a time.
4. Add in the tofu and simmer for 15 minutes. Pour in MAGGI 
    Sinigang sa Sampalok na may Gabi.
5. Top with spring onions.

WINGS ON THE GRILL

Ingredients:

1 kg chicken wings
2 8g sachet MAGGI MAGIC SARAP
1/2 cup butter
1/4 cup crushed garlic
1 cup MAGGI Chili Sauce
1/2 cup water

Procedure:

1. Marinate chicken wings with MAGGI MAGIC SARAP 

   for 2 hours.
2. Sautè garlic in butter, then add MAGGI Chilli Sauce.
3. Add marinated chicken wings then let simmer for 

   20 minutes. Drain.
4. Grill chicken wings for 12 minutes.

Good to Know:
Grilling is an example of a healthful cooking method.  

  It is recommended to cut down fat intake by 

  minimizing frying.

HONEYED SESAME PASTA

Ingredients:

1/4 cup butter
1/4 cup chopped garlic
1/2 cup sliced green pepper
1/2 cup grated carrots
1/2 cup sliced Shiitake mushrooms
2 8g sachet MAGGI MAGIC SARAP
1/4 cup pineapple tidbits
1/2 cup pineapple juice
1 tbsp honey
1/4 cup rice wine
240 g farfallette pasta (ribbon) cooked al dente
2 tbsp toasted sesame seeds, for garnish
Parmesan cheese (optional)

Procedure:

1. Heat butter and sauté garlic, add bell pepper, 
   grated carrots and mushroom, cook for 3 minutes.
2. Stir in MAGGI MAGIC SARAP and pineapple tidbits.
3. Pour in pineapple juice, honey, rice wine vinegar 
   and bring to a boil.
4. Toss in pasta and toasted sesame seeds. Mix well to 
   coat pasta with sauce, cook for another minute and remove from heat.
5. Top with parmesan cheese if desired before serving.  

GUILT-FREE MASHED POTATOES

Ingredients:

1 kg. potatoes. Boiled, skinned and mashed
¼ cup butter
1 cup NESVITA Pro-weight Management dissolved in
½ cup water
1 8g MAGGI MAGIC SARAP
Salt and pepper to taste

Procedure:

1. Combine mashed potatoes, butter and NESVITA. 

    Mix until all ingredients are fully incorporated.
2. Season with MAGGI MAGIC SARAP, salt and pepper to taste.
3. Serve with favorite fried or grilled dishes.

MONGGO MUNCHKINS

Ingredients:

3 cups boiled and mashed monggo beans
1 26g pack BEAR BRAND
¼ cup brown sugar
½ cup chopped ripe langka
¼ cup all purpose flour
Cooking oil for frying
Sugar for dusting

Procedure:

1. Combine mashed monggo beans, BEAR BRAND, sugar, 
    langka and flour in a bowl.
2. Mix well to fully combine. When fully incorporated, scoop 
    around 2 tbsp of the mixture and form into small balls 
    similar to a munchkin.
3. Heat oil. Fry monggo balls until golden brown in color. 
    Transfer on a plate lined with paper towels to remove 
    excess oil. Sprinkle with sugar while still hot. Serve as a 
    filling merienda or dessert.

Good to Know:
Mixing everyday dishes with milk (like BEAR BRAND) is 

    one way of  increasing the nutrient content of food.

Good to Remember:
Monggo is an example of complete protein.  It has all the 

    essential amino acids needed for growth and development.

MILKY SAUSAGE PASTA

Ingredients:

2 tbsp butter
1 medium onion, chopped
2 pieces Hungarian Sausage or your favorite type of sausage, sliced
2 cups canned or fresh pureed tomatoes
3 cups NESVITA Pro-weight Management Non Fat Milk dissolved in
3 cups water
2 MAGGI Chicken Broth Cubes
300g colored vegetable pasta or penne pasta, cooked al dente
Grated quick melt cheese

Procedure:

1. Heat pan and melt butter. Stir-in onions and cook until limp.
2. Add sausage, cook until sausage change in color or about 3 minutes.
3. Pour in tomatoes, bring to a boil.
4.Lower heat and pour in NESVITA. Simmer without boiling. Season with 

   MAGGI Chicken Broth Cubes.
5. Toss in cooked pasta into the sauce. Mix until fully combined 

   and pasta is completely covered with the sauce. Remove from heat.
6. Top with grated quick melt cheese before serving.

ORIENTAL SUNRISE

Ingredients:

2	cans	(24 cl) DEL MONTE Sweetened Mango Juice Drink, chilled
1	can	(24 cl) DEL MONTE Pine-Lychee Juice Drink, chilled
1/2	tsp	grenadine syrup

Procedure:

1	COMBINE DEL MONTE Juices and pour into individual glasses. Add ice and place 1/8 tsp grenadine syrup in each glass.

Serves 4
Excellent source of Vitamin C – helps fight common infection.

PARADISE PUNCH

Ingredients:

2	cans	(24 cl) DEL MONTE Pineapple Guava Juice Drink, chilled
1	can	(24 cl) DEL MONTE Sweetened Orange Juice Drink, chilled
1	can	(24 cl) DEL MONTE Sweetened Mango Juice Drink, chilled
1	can	(24 cl) DEL MONTE Pineapple Crush Juice Drink, chilled
1/4	cup	cold water
1	tbsp	grenadine syrup

Procedure:

1	COMBINE all ingredients. Serve with ice.

Serves 6
Rich in Vitamin C – helps fight common infection.

RELLENONG BANGUS

Ingredients:

3	pc	(1kg) medium bangus
2	tbsp	calamansi juice
4	cloves	garlic, crushed
1	pc	medium onion, chopped
1	pc	(100 g) small carrot, chopped
1/2	cup	frozen/cooked green peas
1/4	cup	raisins
1	can	(140 g) DEL MONTE Original Style Tomato Sauce
1	pc	egg, beaten

Procedure:

1	CLEAN fish. Remove the fish meat through the head (market vendor can do this for free in wet market). Marinate skin and flesh of bangus in calamansi juice, 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Simmer fish meat in 1/4 cup water for 5 minutes. Drain. Remove bones and flake the meat. Set aside.
2	SAUTÉ garlic, onion and carrot. Add fish meat and remaining ingredients except egg. Season with 1/2 tsp iodized fine salt (or 1-1/2 tsp iodized rock salt). Cook while stirring for 5 minutes. Cool. Stir in egg.
3	DRAIN bangus skin. Divide sautéed mixture into three. Stuff each bangus with sautéed mixture. Sprinkle with or roll in flour, then fry over medium heat until brown. Slice each bangus into 3. Serve with DEL MONTE Ketchup.

Serves 9
High in Lysine – promotes growth in the young.

BICOL'S PRIDE

Ingredients:

400	g	large pechay, stems cut-off and set aside
1	pc	buko, meat shredded
200	g	pork liempo, cut into thin strips
300	g	squash, finely grated
4	cloves	garlic, crushed
1	pc	medium onion, chopped
1/2	cup	coconut cream (first extraction)
1	cup	thin coconut milk (second extraction)
1	pouch	(115 g) DEL MONTE Original Style Tomato Sauce
2-3	pc	siling labuyo, crushed

Procedure:

1	COVER bottom of casserole with pechay stems. Set aside.
2	COMBINE the next 5 ingredients thoroughly. Add 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Wrap every 3 tbsp of mixture in pechay leaves. Arrange on top of pechay stems. Add excess pechay leaves and siling labuyo. Pour in thin coconut milk. Simmer, uncovered, for 10 minutes.
3	MIX together DEL MONTE Tomato Sauce and coconut cream. Add to the dish. Season with salt to taste. Simmer for another 10 minutes.

Serves 7
Good source of Vitamin C- helps fight common infection.