PORK WITH MUSTARD-CAPER SAUCE

Ingredients:

1/2 kg pork tenderloin, cut into strips
Marinade
1 tbsp MAGGI MAGIC SARAP
1 tbsp MAGGI Savor Garlic
black pepper to taste

2 tbsp butter
1/4 cup sliced shallots
1 tbsp Dijon mustard

2 tbsp flour
1 pc 11g MAGGI Beef Broth Cube dissolved in
1 cup water
2 tbsp capers
1 can 160g NESTLE Cream
1/2 tsp pepper

300 g pasta tricolor cooked al dente (optional) 

Procedure:

1. Marinate pork in MAGGI MAGIC SARAP, MAGGI Savor, 

    and black pepper for 15 minutes.
2.  Melt butter in skillet. Saute shallots until limp. 

    Stir in mustard and saute for 1 minute.
3.  Stir in the pork strips and cook until pork changes in color.
4.  Add in flour and cook and cook with the rest of the 

    ingredients for another minute.
5. Pour in the broth and capers. Boil until pork is cooked through.
3. Stir in NESTLE Cream and heat through; remove from fire.
4. Served with pasta

Good to Know:
Use lean cuts that can be found in pork, beef, and poultry.   

Pork tenderloin is a lean cut of pork which has less fat, 

and thus has less calories.

MEATBALL WITH SPICY SAUCE

 

 Ingredients:

1/4 kg ground pork
1/2 cup diced loaf bread
1 piece egg
2 tbsp minced spring onions
1 tbsp minced green bell pepper
1 tsp minced garlic
1 piece 11g MAGGI Pork Broth Cube
1/4 tsp salt
1/8 tsp pepper
1/2 cup cooking oil for deep frying
1 cup tomato sauce
1/4 cup brown sugar
1 tsp curry powder

Procedure:

1. Combine all ingredients for meatballs except cooking oil.
2. Shape into 1-inch meatballs. Brown in hot oil.
3. Drain well and set aside.
4. To prepare sauce; Combine ingredients and simmer in a 
    small saucepan until sugar is dissolved.
5. Dip fried meatballs in sauce.

HAM ROLLS CASSEROLE

Ingredients:

2 tbsp butter
2 stalks leeks, sliced thinly diagonally
1 small zucchini, cut julienne strips
1 cup sliced button mushrooms
salt to taste
1/4 kg sweet cooked ham, sliced
2 tbsp butter
2 tbsp flour
1 piece 11g MAGGI Pork Broth Cube dissolved in
1/2 cup water
1 can 160g NESTLE Cream
1 tsp nutmeg
quickmelt cheese for topping

Procedure:

1. Melt butter and saute leeks, zucchini and mushrooms 
    for about 3 minutes. Season with salt and pepper to taste.
2. Place about 1 tbsp. of vegetable and mushrooms on each 
    slice of ham. Roll up as in jelly roll. Transfer remaining 
    stuffing mixture in an oven-proof dish and arrange ham 
    rolls over it; set aside.
3. To make white sauce, melt butter and stir in flour. Slowly pour 
    in MAGGI Pork Broth Cube. Cook, stirring constantly until 
    smooth. Turn off heat, slowly stir in NESTLÊ Cream and nutmeg.
4. Pour over ham rolls and top with grated cheese. Bake for about 
    10 minutes or until mixture is bubbly and cheese is melted.

SPANISH MEATBALLS

 Ingredients:

MEATBALLS
150	grams	ground pork
200	g	banana heart, trimmed and chopped
1	pc	egg
1	pc	small onion, chopped
1/2 + 1/8	tsp	iodized fine salt (or 1- tsp iodized rock salt)
1/8	tsp	pepper
2	tbsp	all-purpose flour
SAUCE
2	cloves	garlic, crushed
1	pc	small onion, chopped
1	pc	(100 g) sayote, sliced
2	pouches	(90 g ea) DEL MONTE Filipino Style Sauce

Procedure:

1	MIX all ingredients for meatballs. Form every 1 tablespoon of meat mixture into balls. Deep- fry until golden brown. Set aside.
2	SAUCE: Sauté garlic, onion , sayote and DEL MONTE Tomato Sauce. Add 1-1/4 cups water, 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt), 1/8 tsp pepper and 1 tsp sugar. Simmer for 10 minutes. Add meatballs. Serve at once

Serves 5

RICE DE LUXE

Ingredients:

1	pc	egg, beaten
7	cloves	garlic, crushed
1	pc	small onion, chopped
100	g	pork pigue, cut into strips
125	g	chicken giblets, cut into cubes
3/4	cup	chicharo
130	g	sayote, cut into cubes
1	pc	small red bell pepper, sliced into strips
1	pouch	(250 g) DEL MONTE Italian Style Spaghetti Sauce
3-2/3	cups	cooked rice

Procedure:

1	COOK egg as in omelette. Cut into strips and set aside.
2	SAUTÉ garlic, onion, pork and chicken giblets. Add 1 tsp iodized fine salt (or 1 tbsp iodized rock salt), 1-1/2 tsp sugar and 1/8 tsp pepper. Add vegetables and DEL MONTE Spaghetti Sauce. Simmer for 5 minutes.
3	ADD cooked rice. Blend thoroughly. Top with egg strips before serving.

Serves 5
High in Vitamin A- for good eyesight.

PINOY ASADO

Ingredients:

1	kg	pork pigue or kasim, cut into serving portions
1	pouch	(200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2	pc	medium onions, sliced
1/2	tsp	iodized fine salt (or 1/2 tbsp iodized rock salt)
1/8	tsp	pepper
1/2	cup	soy sauce
2	tbsp	DEL MONTE Red Cane Vinegar
2	pc	laurel leaves
1	cup	brown sugar
2	pc	small potatoes, cut into chunks then fried

Procedure:

1	COMBINE all ingredients except potatoes. Let stand for 30 minutes. Add 1-1/2 cups water then simmer until pork is tender.
2	DRAIN pork but reserve broth. Fry meat pieces until light brown. Return meat pieces to broth and add potatoes. Simmer once.

Serves 8
Excellent source of Vitamin B1 – prevents beriberi.

FIESTA SEAFOOD CASSEROLE

Ingredients:

200	g	DEL MONTE Elbow Macaroni, cooked
100	g	fresh tuna fillet, cut into chunks
100	g	squid, ink sac removed then sliced
5	pc	(75 g) shrimps, shelled with tails intact
1/2	tbsp	calamansi juice
1/4	cup	evaporated milk
1/2	pc	chicken bouillon cube
1/4	cup	canned button mushrooms, sliced
1/2	stalk	celery, sliced
1	pc	small red bell pepper, diced
1	pouch	(250 g) DEL MONTE Italian Style Spaghetti Sauce
1/4	cup	frozen/cooked green peas
3	tbsp	breadcrumbs
2	tbsp	grated Parmesan cheese
1/4	cup	margarine

Procedure:

1	SPRINKLE fish, squid and shrimps with calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Set aside.
2	HEAT milk and chicken bouillon cube until bouillon is dissolved. Combine with DEL MONTE Macaroni. Set aside.
3	SAUTÉ mushrooms, celery, bell pepper and seafood for 5 minutes. Add DEL MONTE Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with DEL MONTE Macaroni. Transfer into greased 13” x 9” pan. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated oven at 350ºF for 20 minutes.

Serves 12
High in Vitamin C – helps fight common infection.

GOLDEN MAJA KALABASA

Ingredients:
2/3 cup squash (kalabasa) boiled and mashed
1 1/2 cups NESTLE All Purpose Cream
2/3 cup water
3/4 cup condensed milk
2 tsp calamansi juice
1/2 cup cornstarch
1 tbsp butter or margarine


Procedure:
1. Combine all ingredients except butter or margarine.
    Mix well and bring to a boil while stirring until thickens.
2. Add butter or margarine. Pour into a mold
    and allow to set. Cut and serve.

Good to Remember:
Cream comes from milk fat.  The richer the cream,
    the easier it is to whip.

NUTTY PANCAKES

Ingredients:
1 cup all purpose flour
2/3 cup white sugar
2 tsp baking powder
1/2 cup NESTLE Fresh Milk
1 tsp vanilla extract
2 pieces eggs, slightly beaten
1/3 cup creamy peanut butter


Procedure:
1. Mix flour, sugar and baking powder.
2. Pour in NESTLE Fresh Milk and the rest of the ingredients.
3. Mix thoroughly until smooth.
4. Cook by 1/3 cup into non-stick pan.
5. Serve with hotcake syrup.

Good to Remember:
Enjoy this for breakfast.  Breakfast gives you the energy to
    sustain you throughout the day.

SAUCY CHICKEN ON TOAST

Ingredients:

3 cloves garlic minced
2 tbsp cooking oil
1 cup chicken meat, cooked and diced
1/2 cup button mushrooms, sliced
2 slices cooked ham, cubed
2 tbsp butter
3 tbsp flour
1 cup NESTLE Fresh Milk combined with
1 pc 11g MAGGI Chicken Broth Cube dissolved in
3/4 cup hot water
6 pcs toast


Procedure:
1. Saute garlic in oil; add diced chicken, mushroom and ham.
    Cook for 2 minutes then set aside.
2. Melt butter in a small saucepan. Stir in flour then milk mixture.
    Cook stirring constantly until thick, then add sauteed chicken
    mixture. Serve on toast.


Good to Remember:
Serve different snack foods everday for VARIETY and BALANCE,
      two key words in good nutrition.

TACO THRILL

Ingredients:
2 tbsp cooking oil
3 cloves garlic, minced
1 medium onion, minced
4 medium tomatoes, peeled seeded and minced
1/2 kg ground beef
2 cups red beans, cooked
1/2 cup whole corn kernel
3 tbsps tomato paste
2 pcs 11g MAGGI Beef Broth Cubes dissolved in
1 cup water
1/2 tsp chili powder
1/2 tsp marjoram
1 tsp oregano
1 pc laurel leaf
1 tsp paprika
30 pcs taco shells, cut about 2 inch cubes
2 medium onions, minced
3 medium tomatoes, minced
1 small head lettuce shredded
1 tetra brick 250ml NESTLÉ All Purpose Cream mixed with
2 tbsp calamansi juice
1 cup grated cheese


Procedure:
1. Heat oil and saute garlic, onions, tomatoes and beef
    and cook until meat changes color.
2. Stir in cooked beans, corn, tomato paste and broth.
    Simmer for 3 minutes. Season with next five ingredients
    and simmer until most of the liquid has evaporated.
3. Serve hot with condiments placed in individual containers.
4. To assemble salad, arrange a layer of taco shells, onions,
    tomatoes, and lettuce in a salad plate.Top with about
    1/4 cup of the chili mixture then about 2 tbsps of the
    soured cream and then about 1 tbsp of grated cheese.


Good to Know:
This salad is rich in fiber. Health experts recommend
    eating 25 - 35 grams of fiber daily for adults.

Good to Remember:

Count the number of ingredients in your food. Having about
    30 different ingredients from different dishes from a whole
    day's meal spells variety. This means there are more
    nutrients taken in.

WHITE PIZZA TOAST

Ingredients:
White Sauce:
2 tbsp butter
1 tsp minced garlic
1 tsp mustard
2 tbsp flour
3/4 cup NESTLE Fresh Milk
3/4 cup water
1 tsp MAGGI MAGIC SARAP
pinch of white pepper

Topping:
1/3 cup whole corn kernel (optional)
1/2 pc green bell pepper, diced
1/3 cup ham(approx. 3 slices), cubed
8 slices loaf bread, tortilla, or baguette
grated cheese, for topping
cottage cheese, for topping


Procedure:
1. Melt butter and saute the garlic. 
   Stir in mustard and saute for 30 seconds.  Add flour.
   Cook for 30 seconds. Do not brown. Slowly stir in milk and
   water and simmer stirring constantly until thick. Season with
   MAGGI MAGIC SARAP and white pepper.
2. Remove from fire and add in the corn, bell pepper, ham,
   and mustard. Set aside.
3. Meanwhile, toast bread in oven for about 1 minute.
   Spread prepared topping and top with grated cheese and
   cottage cheese. Toast for 2 more minutes. Serve right away.

Good to Remember:

Try combining different vegetables for this dish.
  Red bell peppers, carrots, and green peas would make
  great additions. The more vibrant the color, the richer the
  antioxidant content of the vegetable.

SARDINES PASTA

Ingredients:
1/2 cup butter
1/4 cup minced garlic
1 sachet 8g MAGGI MAGIC SARAP
2 155 gms Spanish sardines, drained
2 tbsp flour
1 cup evaporated milk
1 tetra brick 250ml NESTLÉ All Purpose Cream
1/4 tsp salt
1/4 tsp ground white pepper
250 g spaghetti, cooked al dente

Procedure:
1. Sauté garlic in butter. Add MAGGI Magic Sarap and sardines.
    Cook for 30 seconds.
2.  Stir in flour and cook for 30 seconds without browning.
3.  Pour in the evaporated milk and NESTLE All Purpose Cream.
    Simmer for 2 minutes.  Season with salt and pepper.
4. Simmer until thick. Toss cooked spaghetti into the
    prepared sauce. Serve immediately.

Good to Know:
Sardines contain calcium, the main mineral for building
   healthy bones. 

Good to Remember:
Other types of canned sardines or canned tuna can be used as a
   substitute to the Spanish sardines in this recipe.

BUKO-BERRY NUT LAYERS

Ingredients:
Otap biscuits as needed
NESTLÉ All Purpose Cream, Strawberry Flavor
½ cup chopped walnuts, roasted
NESTLÉ All Purpose Cream, Buco Flavor
½ cup pistachio or almonds, roasted
Sweetened macapuno/strawberry jam for garnish

Procedure:
1. Prepare single serve desserts.  To assemble the layers,
    place otap at the bottom. 
2. Cover biscuit with around 2-3 tbsp NESTLÉ All Purpose
    Cream, Strawberry Flavor.  Top with walnuts. 
    Layer another otap on top then cover with
    NESTLÉ All Purpose Cream, Buco Flavor. Top with
    pistachio nuts.
3. Repeat procedure until mixture reached the rim of the
    container used.  Garnish the top layer with macapuno
    and strawberry jam. Keep in the refrigerator
    before serving.

BANANA COFFEE CHOCO-MORSEL STREUSEL

Ingredients:
Streusel: Combine in a bowl -
1 1/4 cups chopped NESTLE Dark Chocolate
1/3 cup packed brown sugar
1/2 cup chopped toasted walnuts
1 tbsp ground cinnamon

Batter:
1 1/2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 pcs medium eggs
1 1/3 cups mashed very ripe bananas
2 tbsp NESCAFE Classic, dissolved in 1 tbsp hot water
3 tbsp NESTLE Fresh Milk combined wiih 1 tsp vinegar

Procedure:
1. Preheat oven to 350 degrees F.
    Butter and flour a 9 1/2" x 4 tube pan.
2. Sift flour, baking soda, baking powder, and salt in a medium
    bowl. Set aside.
3. Cream butter in large bowl using a mixer. When butter is light
    and creamy, add sugar gradually.
4. When mixture is fluffy, add egg one at a time.
5. Beat in mashed bananas, coffee, and soured milk.
6. Add in the dry ingredients and mix well.
7. Spread half of the batter in the prepared tube pan.
    Sprinkle with half of the streusel. Repeat with remaining
    batter and streusel.
8. Bake cake in preheated oven for 45 minutes or until tester
    inserted into center comes out clean. Cool coffee cake
    in pan on rack.

Good to Know:
Dark chocolate has phenols which are known to
lower blood pressure.

APPLE WALNUT COFFEECAKE

Ingredients:

Streusel-Walnut: Combine -
1/2 cup coarsely chopped walnuts
1 tsp cinnamon
1/2 cup brown sugar

1/2 cup butter
1 cup sugar
Dry Ingredients: Combine and sift -
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp NESCAFÉ Classic

1 cup NESTLÉ Cream combined with
1 tsp calamansi juice
1 tsp vanilla
2 eggs
1 piece apple pared cored and sliced into wedges

Cream Glaze:
1 170 g. can NESTLÉ Cream
1/4 cup powdered sugar 

Procedure:

1. Preheat oven to 350 degrees F. Grease an 8 inch x8 inch 

    pan and set aside.
2. In a bowl, cream butter and sugar until light and fluffy. 

    Add in the eggs one at a time then the soured cream 

    and vanilla.
4. Add the dry ingredients into the egg mixture and mix until 

    well-blended.
5. Pour half of the batter into pan spreading evenly. 

    Top with 1/3 of the Streusel-Walnut mixture, sliced apples, 

    and another layer of Streusel-Walnut . Pour in remaining batter 

    and sprinkle top with remaining Streusel-Walnut.
5. Bake for about 1 hour. Cool then remove from pan.
6. For cream topping, mix ingredients then chill. 

    Pour over cake.

Good to Know:
Apples are a good source of dietary fiber which may reduce 

the risk of heart disease adn some types of cancer.

PAPAYA, CARROTS AND FRIED FISH SALAD

Ingredients:

3 cups grated unripe papaya
1 ½ cups grated carrots
¼ cup chopped wansuy
¼ cup hibe (dried shrimp), soaked for 10 minutes then drained
3 pieces siling labuyo
½ cup brown sugar
¼ cup cooking oil
¼ cup calamansi juice
¼ cup vinegar
1 8g MAGGI MAGIC SARAP
2 tbsp patis or to taste (optional)
Shredded left-over fried fish
Crispy fried tofu or fried wonton wrappers

Procedure:

1. Toss papaya, carrots and wansuy in a bowl.
    Set aside in the refrigerator to chill.
2. Using a mortar and pestle, coarsely crush the hibe and 
    the siling labuyo together. Transfer in a bowl. 
    Add sugar and mix very well
3. Whisk in oil, calamansi juice and vinegar until the mixture 
    is fully incorporated. 
4. Season with MAGGI MAGIC SARAP and patis to taste.



5. To assemble salad, toss the prepared vegetable in the 
    prepared dressing. Transfer on a plate and top with fried 
    left-over fish, fried tofu or crispy wonton wrappers.

Good to Know:
Sumptuous salads provide an enjoyable way of getting dose 

of much needed vegetables.

Good to Remember:
PAPAYA is a natural source of vitamin A. 

Vitamin A helps in healthy eyesight.

CHICKEN PASTA SUPREME

Ingredients:

2 tbsp butter
1 tbsp oil
3 cloves garlic, minced
1 small onion, minced
1/4 tsp oregano
1/2 tsp basil
1 kg chicken, cut into serving portions
1/4 kg ham, cut into strips
1/2 cup sliced black olives (optional)
1 cup tomato sauce
1/2 cup MAGGI Chili Sauce
2 pieces 11g MAGGI Chicken Broth Cube
1 cup water
salt and pepper to taste
2 pieces red bell pepper, diced
1 300g can NESTLE Cream
1/2 cup frozen peas
quickmelt cheese, grated

cooked pasta noodles

Procedure:

1. Heat butter and oil, saute garlic and onions. 
    Stir in the oregano and basil.
2.  Add in chicken and simmer covered about 6 min. 
    Until cooked through. Add ham, olives, tomato sauce, 
    MAGGI Chili Sauce, and chicken broth. Adjust seasoning with 
    salt and pepper.  Simmer for about 10 min. then add in 
    the red bell pepper.
2. Transfer to an oven-proof dish and top with NESTLÉ Cream, 
    garnish with frozen peas and cheese. Bake for about 20 min. 
    Then serve hot with rice or buttered noodles.

ROAST CHICKEN WITH CHEESY CREAM SAUCE

Ingredients:

1 1/2 kg chicken
1/2 tsp dried tarragon (optional)
4 tbsp MAGGI Savor Classic
2 tsp minced garlic
2 stalks lemon grass, tied to a knot
1 piece medium onion, quartered
2 tbsp flour
3/4 cup drippings
1 tbsp MAGGI Savor Classic
1 can 300g NESTLE Cream
1 cup grated quick-melting cheese

Procedure:

1. Marinate chicken in tarragon, MAGGI Savor Classic, and 

    minced garlic overnight.
2.  Stuff with lemon grass and onion. Roast in a wire rack 

   over a baking pan at 350 degrees F for about 1 hour or 

   until juices run clear.
2. Brown flour in skillet, stir in drippings, MAGGI Savor and 

   NESTLÉ Cream. Simmer, stirring constantly until thick. 

   Add in cheese and cook until just melts. Serve with chicken.

Good to Remember:
Roasting, as well as baking, grilling, and poaching, is a healthful 

cooking technique that aids in lowering the fat content of a dish.

SHRIMP AND SQUID PASTA

Ingredients:

2 tbsp olive oil
150g shrimps, shelled
150g squid rings
1 8g MAGGI MAGIC SARAP
1 cup frozen peas
1 tsp MAGGI Savor
1/2 cup mayonnaise
1/2 cup NESTLE Cream
250g spaghetti, cooked al dente
1 cup cubed ripe mangoes

Procedure:

1. Heat oil and saute seafoods with MAGGI MAGIC SARAP, 

    frozen peas, and MAGGI Savor. Remove from heat.
2. In a separate bowl, combine the rest of the ingredients.
3. Toss in all ingredients.
4. Top with ripe mangoes.

Good to Know:

Eat 5 - 9 servings of fruits and vegetables everyday for your 

   body's share of vitamins, minerals, and other nutrients.  

   One slice of mango is equivalent to 1 serving of fruit.

CUCUMBER AND DILL SALAD

Ingredients:

2 medium cucumbers, peeled and sliced thinly
2 tbsp salt
lettuce leaves
1 can 300g NESTLE Cream
2 tbsp calamansi juice
1 tsp MAGGI MAGIC SARAP
1 1/2 tsp chopped fresh dill
3 tbsp olive oil
. pepper to taste

Procedure:

1. Place cucumber in a flat plate, sprinkle with salt 
    and set aside for about one hour.
2. Wash, drain thoroughly and place cucumbers on salad plate 
    lined with lettuce. Combine the rest of the ingredients 
    in a bowl.
3. Pour over cucumber and chill. Serve garnished with more dill.

BREAKFAST CASSEROLE

Ingredients:

16 slices small loaf bread
1/4 cup butter
1 piece medium onion, minced
2 pieces medium tomatoes, minced
1 cup Vienna sausage, sliced diagonally
1 11g MAGGI Chicken Broth Cube, crushed
8 pieces eggs beaten
1 1/2 cups evaporated milk
1 cup cheddar or quick melting cheese
spring onions chopped

Procedure:

1. Arrange bread slices in a 13x9-inches oven-proof dish. 

    Set aside.
2. Melt butter. Sauté onions, tomatoes, and sausages. 

    Add MAGGI Chicken Broth Cube. Spread 1/2 of mixture evenly 

    on top of sliced bread. Set aside other half.
3. Combine beaten eggs and evaporated milk in a bowl. 

    Pour over bread-sausage mixture and top with remaining half 

    of the sausage mixture, grated cheese and spring onions.
4. Bake for about 10 minutes at 350 degrees F. Serve while hot.

Good to Remember:
Paint your plate! Make this dish more colorful with more 

ingredients like green peas, carrots, red and green bell peppers.

Grilled Stuffed Prawns

Stuffed prawns cooked in banana leaf.

Preparation Time: 00:15
Cooking Time: 00:15
Servings: 4

Ingredients

1/2 k medium prawns, trimmed and butterflied
Marinade: Combine -
2 tbsp calamansi juice
salt and pepper

3 cloves garlic, crushed
1 small onion, minced
1 piece tomato, minced
2 tbsp cooking oil
2 pcs 11g MAGGI Shrimp Broth Cube

 

Procedure

1. Marinate prawns in prepared mixture. Set aside.
2. Saute garlic, onion, and tomato in hot oil. Stir in crushed 

    MAGGI Shrimp Broth Cubes.
3. Stuff sauteed mixture into prawns and wrap in banana leaves. 

    Broil over charcoal and serve hot.

 

NUTRITIONAL CONTENT: Calories:145, Carbohydrates (g):2

                                    Protein (g):15, Fats (g):9

Good to Remember:
Use other herbs or vegetables like kinchay, kuchay, wansuy, 

   and or bell peppers for stuffing the prawns. These not only 

   add color to the dish, but also contain a wide range of 

   vitamins, minerals, fiber, and antioxidants that the body 

   needs to maintain good health and protect body cells from 

   many diseases.

Chicken With Longanisa

A sweet and spicy version of chicken afritada 

     with pork longanisa.

Preparation Time: 00:20
Cooking Time: 00:20
Servings: 10

Ingredients

2 tbsp oil
2 tbsp chopped garlic
2 tbsp chopped onions
1 cup tomato sauce
1 kg chicken cut into serving pieces
1 cup cubed carrots
5 pieces pork longanisa adobado halved
2 cups water
1/4 tsp lemon rind chopped
1/4 cup MAGGI Chili Sauce

Procedure

1. Heat oil, sauté garlic and onions until limp.
2. Stir in the tomato sauce and saute for 1 minute.
3. Stir in chicken and cook until chicken turns white in color.
4. Add carrots and longanisa, cook for 2 minutes.
5. Pour in water and bring to boil. Add the rest of the

    ingredients stirring constantly until sauce slightly thickens

    and chicken is cooked.

NUTRITIONAL CONTENT: Calories:276,  Carbohydrates (g):2
                                    Protein (g):13, Fats (g):24

Breaded Chicken Fillet

Whether it is served for lunch or dinner or packed in a 

    lunch box, this chicken dish will always be an 

    all time family favorite.

Preparation Time: 00:10
Cooking Time: 00:15
Servings: 4-6

Ingredients

4 pcs chicken breast fillets
1 8g MAGGI MAGIC SARAP
2 tbsp lemon juice
2 eggs
salt to taste
2 tbsp all-purpose flour
1/2 cup dry breadcrumbs
oil for frying
lemon wedges
green peas, buttered 

Procedure

1. Flatten chicken breast fillets until the meat is of even 

   thickness, about 1/2 inch. Cut meat into uniform serving 

   portions. Rub with MAGGI MAGIC SARAP and lemon juice. 

   Let stand 20 min. 2. Beat eggs with salt and 2 tbsp water. Dust each chicken 

   piece with flour then dip in the egg mixture. Roll in 

   breadcrumbs to coat. Fry in hot oil until golden brown. 

Drain in paper towels and serve with lemon wedges and buttered green peas.

 

NUTRITIONAL CONTENT: Calories:341,  Carbohydrates (g):6
                                    Protein (g):41, Fats (g):17

Good to Remember:
Breaded chicken fillets maybe baked in a 350 Degree Farenheit
   oven until crisp and browned.

Cook's Notes:

If desired, serve the breaded fillets with gravy. 
Brown 2 tbsp butter and 2 tbsp flour in a saucepan. 
Stir in 2 cups of chicken broth. Season with salt and pepper. 
Cook until thick.

Braised Pork Roasted w/ Herbs

Pork roast braised in broth until tender served with

        creamy gravy.

Preparation Time: 00:20
Cooking Time: 01:30
Servings: 8-10

Ingredients

3 tbsp cooking oil
1 1/2 kg porkloin, whole skinned & tied as for roast
1 medium onion, quartered
1 medium carrot, cut into cubes
1 tsp paprika
2 pieces 11g MAGGI Pork Broth Cube, dissolved in
1 cup water
salt and pepper to taste
1 160g can NESTLE Cream
1 tbsp minced parsley
1 tbsp capers
1 tbsp caraway seeds
2 tbsp grated Parmesan cheese / cheddar

Procedure

1. Heat oil and fry whole porkloin until all sides are golden

    brown. Set aside.
2. In the same pan, saute onions; add carrots and cook for

    about 2 min. Return the pork into the pan and add in paprika,

    pork broth, salt and pepper. Simmer for about 1 1/2 hours or

    until meat is tender. Remove roast and let rest for about 

    20 minutes reserving the dripping for later. Remove strings

    from roast and slice meat 1 cm. thick.
3. Arrange in a platter and set aside to warm.
4. Cool reserved drippings and slowly stir in NESTLE Cream and

    the remaining ingredients. Simmer for about 3 min. stirring

    occasionally to prevent scorching. Pour over the pot roast.

NUTRITIONAL CONTENT: Calories:462, Carbohydrates (g):3
                                   Protein (g):27, Fats (g):38

Fish Fillet Gumbo

Fish and chorizo de bilbao with vegetables in a 

   one dish meal.

Preparation Time: 00:20
Cooking Time: 00:20
Servings: 6

Ingredients

1/3 cup cooking oil
1/4 cup all purpose flour
2 tbsp cooking oil
1/4 cup chopped celery
1 tbsp garlic
1 tbsp chopped onions
1/4 cup chopped green bell pepper
2 tbsp tomato paste
2 pieces 11g MAGGI Shrimp Broth Cubes dissolved in
2 cups water
1/2 cup sliced chorizo de bilbao
1 cup sliced okra
1 tsp. salt
1/2 tsp. black pepper
1/2 kg. labahita fillet cubed
1 cup talbos ng sili

Procedure

1. Heat oil, stir in flour and cook until brown. Set aside.
2. In another non-stick pan, heat oil and add celery, garlic,

    onions and bell pepper, cook until limp.
3. Add in tomato paste and saute until acidity evaporates.
4. Pour in broth vegetables.
5. Gradually stir in flour mixture into the broth and stir for

    5 minutes or until smooth.
6. Add chorizo de bilbao, okra, salt and black pepper.

    Heat to boil while constantly stirring.
7. Stir in fish and simmer for 5 minutes or until fish is done.

NUTRITIONAL CONTENT: Calories:388, Carbohydrates (g):13
                                    Protein (g):21, Fats (g):28

Crispy Prawn Tempura

Succulent prawns coated in batter and rolled in cornflakes 

   fried to a crisp – guaranteed to be everyone’s favorite!

Preparation Time:
Cooking Time:
Servings: 

Ingredients

500g prawns, shelled, tails intact
½ tsp sugar
½ tsp pepper
1 8g. MAGGI Magic Sarap

For the Batter:
1 cup flour, sifted
2 tsp baking powder
1 tbsp cooking oil
¼ cup water
crushed NESTLÉ Cornflakes

cooking oil for frying
MAGGI Chili Sauce

Procedure

    1.  Marinate shrimp with sugar, pepper, and MAGGI Magic Sarap
         for at least 15 minutes.
    2.  Prepare batter by mixing flour and baking powder. 
         Make a well in the center of the mixture and pour in oil 
         gradually. Gradually add water and mix to a smooth batter.
    3.  Heat cooking oil for frying. Dip prepared prawns in batter 
         and coat well with crushed NESTLÉ Cornflakes. 
         Deep-fry until golden brown. Serve with MAGGI Chilli 
         Sauce on the side.

Good to Know:
A bowl of NESTLÉ CORN FLAKES with milk contains 11 essential 

     vitamins and minerals, including calcium and iron.

Good to Remember:
NESTLÉ CORN FLAKES may also be used as breadcrumbs. 

   The trick is to remember F.E.B. meaning to dip the meat 

    in F-lour, E-gg, then B-readcrumbs. 

Creamy Chicken Curry

An easy to follow chicken recipe you can serve for lunch 

   or dinner daily

Preparation Time: 00:08
Cooking Time: 00:12
Servings: 6

Ingredients

1/2 k chicken cut up
1/2 cup butter
1 tsp curry powder
1 tsp dried basil leaves
1 8g MAGGI Magic Sarap
salt and pepper to taste
1 tetrabrick 250ml NESTLE All Purpose Cream 

Procedure

1. Saute chicken in butter together with curry powder and 

    dried basil leaves; cook until chicken is done.
2. Season with MAGGI Magic Sarap, salt, and pepper to taste
3. Lastly, pour in the NESTLE All Purpose Cream. Heat through. 

    Serve hot with steamed rice.

NUTRITIONAL CONTENT: Calories:303, Carbohydrates (g):5
                                    Protein (g):12, Fats (g):26

Good to Remember:
The goodness of natural milk fat makes NESTLE All Purpose Cream 

      extra rich and extra delicious.