CHICKEN RICE SPICE

 

Ingredients:

1/2 kg chicken, cut-up
1 piece 11g MAGGI Chicken Broth Cube combined with
1/2 tsp ground pepper
1 1/2 cups all-purpose flour
cooking oil for frying
1 medium onion, diced
2 medium tomatoes, diced
1 tsp curry powder
1 tbsp sugar
1/2 cup water
1 tetrabrick 250ml NESTLE All Purpose Cream
2 cups rice cooked in
1 cup water

Procedure:

1. Dredge chicken in seasoned flour. Fry until golden brown. 

    Set aside. Reserve remaining seasoned flour.
2. In the same pan, saute onions and tomatoes until limp.
3. Add chicken, curry powder, sugar, remaining seasoned flour 

   and water. Cook in medium fire until thick. Cook for 

   five minutes more.
4. Add NESTLE All Purpose Cream and remove from fire. 

   Mold rice in ring mold and arrange chicken at the center.

Nutritional Content:

Calories: 621  Carbohydrates (g): 66  Protein (g): 33   

    Fats (g): 25 

Good to Remember:
    This dish is made of rice, an excellent source of complex 

     carbohydrates and the body's best source of energy.

CHICKEN JAMBALAYA

Ingredients:

2 tbsp cooking oil
2 cloves garlic, minced
1 tsp paprika
1 tsp dried thyme leaves
1 tsp dried oregano
1 tbsp prepared mustard
1 tbsp peanut butter
3/4 cup MAGGI Chili Sauce
1/4 cup tomato sauce
2 tbsp white wine (optional)
1/2 cup water
1-1/2 tbsp butter
3 cloves garlic, minced
1 small onion, minced
2 pieces celery stalks, cut 1 inch diagonally
1 pc red bell pepper, cut into cubes
2 chicken breasts, boned and cut into cubes
1 piece 11g MAGGI Chicken Broth Cube dissolved in
1 cup water
1 pc chorizo Bilbao, cut 1 cm. thick diagonally
2 tbsp white wine (optional)
1 cup malagkit rice, washed
1 cup plain rice, washed
1 piece 11g MAGGI Chicken Broth Cube dissolved in
3 cups water
6 pcs chicken liver, sliced
6 pcs chicken gizzard, quartered
3/4 cup sliced button mushrooms

Procedure:

1. Heat oil and saute garlic until golden brown. 

    Stir in remaining ingredients for sauce and simmer for 

    about 5 min. Set aside and prepare topping.

2. Melt butter, saute garlic, onions, celery, peppers and 

    chicken. Pour in broth and simmer for about 10 min. 

    Add chorizo, wine and 1/4 cup of the prepared sauce. 

    Simmer another 5 min.

3. Combine malagkit and plain rice. Cook in broth, then mix 

    in liver, gizzard, mushrooms and the remaining sauce. Pack 

    rice in an oven-proof dish or shallow pan and top with the 

    chicken mixture. Bake for about 15 min. Serve hot.

Nutritional Content:

Calories: 437  Carbohydrates (g): 57  Protein (g): 25  Fats (g): 12

Baked Sesame Spareribs

Ingredients:
500-600 grams whole pork spare-ribs
1/4 cup soy sauce
1/4 cup calamansi juice
2 tablespoons brown sugar
1 tablespoon chopped coriander leaves
1 teaspoon ground coriander seeds
2 tablespoons chopped spring onions
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/2 teapsoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Gravy:
2 tablespoons butter
2 tablespoons flour
1/2 cup broth
1/2 cup meat drippings
1/4 teaspoon AJI-SHIO Seasoning Mix with Pepper
 
 
 
Procedure:
1.  Combine soy sauce, calamansi juice, brown sugar, 
     coriander leaves, coriander seeds, spring onions, sesame 
     oil and sesame seeds. Sprinkle AJI-SHIO Seasoning Mix 
     with Garlic, AJI-SHIO Seasoning Mix with Pepper and  
     AJI-NO-MOTO® Umami Seasoning. Blend well.  
2. Rub mixture to pork spareribs and marinate overnight.  
3. Transfer in a grill rack and bake for 20 minutes at
    350 degrees F. 
4. Brush with marinade mixture from time to time. 
5. Cut in serving portions, put in a serving plate and 
    pour over gravy. 
6. Prepare gravy, melt butter and add flour. Mix well. 
    Add broth and drippings, stirring constantly. Sprinkle   
    AJI-SHIO Seasoning Mix with Pepper and mix well.


Makes 4 servings

HEAVEN MEETS EARTH

Ingredients:

1 scoop NESTLÉ Ice Cream, HEAVEN Strawberry
1 scoop NESTLÉ Ice Cream, HEAVEN Chocolate
1 scoop NESTLÉ Ice Cream, HEAVEN Vanilla
3 tbsp. crushed cream filled chocolate cookies
3 tbsp crushed sugar ice cream cone
1 tbsp. chopped pecans or walnuts
Marhmallows (optional)
Whipped NESTLÉ All Purpose Cream (optional)
3 pieces cherry

Procedure:

1. Arrange the 3 different flavors of NESTLÉ Ice Cream, 
    HEAVEN in a banana split boat. Sprinkle with cookie crumbs, 
    crushed cone, marshmallows and walnuts.

2. Top with whipped cream and cherry if desired. 
    Serve immediately.

Nutritional Content:

Calories: 58  Carbohydrates (g): 7  Protein (g): 1    Fats (g): 3

CREAMY HALO-HALONG MINATAMIS

Ingredients:

2 cups sweetened garbanzos, drained
1 cup sweetened beans, drained
1 cup red kaong, drained
1 cup green nata de coco, drained
1 cup sweetened macapuno
1 250ml NESTLÉ All Purpose Cream
Halayang ube (optional)
NESTLÉ Cornflakes (optional)

Procedure:

1. Combine, garbanzos, beans, kaong, nata de coco and 
    macapuno in a bowl. Toss withi NESTLÉ All Purpose Cream. 
    Set aside to cool in the refrigerator.

2. To assemble, arrange on a salad bowl or a serving plate. 
    Top with halayang ube and NESTLÉ Cornflakes before 
    serving if desired.

 

Nutritional Content:

Calories: 300  Carbohydrates (g): 45  Protein (g): 8  Fats (g): 10 

Good to Remember:
Beans are good sources of fiber, which promotes digestive 

    health and relieves constipation.

FRENCH ICE CREAM TOAST

Ingredients:

4 pieces monay bread, halved
¼ cup condensed milk
1 egg beaten
2 tbsp butter
1 scoop NESTLÉ Ice Cream, Cookies and Cream Flavor
Chocolate syrup (optional)
Assorted fresh fruit cut-ups

Procedure:

1. Heat butter. Dip monay in condesed milk then in the 

    beaten egg.

2. Fry dipped monay in butter for 20 seconds or until golden 

    brown. Transfer on a plate with paper towels to drain 

    excess oil. Set aside to cool.

3. When French toast is cool enough to handle. Top one 

    piece with NESTLÉ Ice Cream, Cookies and Cream or 

    your favorite flavor.

4. Sandwich with another piece of French toast and serve

    immediately with fresh fruits on the side.

Nutritional Content:

Calories: 153 Carbohydrates (g): 20 Protein (g): 4 Fats (g): 6

SHRIMP AND SPAGHETTI IN GARLIC AND OLIVE OIL

Ingredients:

¼ cup olive oil
½ cup chopped garlic
½ kg prawns, peeled and deveined, chopped
1/4 cup chopped flat-leaf parsley (optional)
Pepper flakes or chilli pepper or 2 pieces siling labuyo
1 8g MAGGI MAGIC SARAP
Salt and pepper to taste
300g spaghetti, cooked to al dente 

Procedure:

1. Heat olive oil.  Sauté garlic until light brown and fragrant. 
    Add prawns. Cook until prawns turns orange in color or 
    about 3 minutes.
2. Add parsley and pepper flakes. Season with MAGGI MAGIC 
    SARAP, salt and pepper.
3. Toss spaghetti into the sauce and mix thoroughly until 
    spaghetti is fully coated with sauce. Serve with crostinis 
    and slices of french bread on the side.

Nutritional Content:

Calories:  Carbohydrates (g):  Protein (g):  Fats (g): 

Good to Know:
Olive oil is a source of monounsaturated fat which is 

     associated with heart health as it is observed to 

     increase good cholesterol.

Good to Remember:
Serve this dish with fruit juice or shake for more 

     nutrients and added fiber.

MILKY MELON SAGO COOLER

Ingredients:

1 medium ripe melon, shredded
1 cup cooked sago
1 cup chopped cooked red gulaman
½ cup sugar or to taste
1 cup BEAR BRAND
2 liters water
Crushed ice

Procedure:

1. Combine melon, sago, gulaman, sugar,  BEAR BRAND and 
    water in a pitcher.
2. Keep in the refrigerator to chill. Serve with crushed 
    or cubed ice.

Nutritional Content:

Calories: Carbohydrates (g): Protein (g): Fats (g): 

Good to Know:
Melon contains vitamin A and vitamin C, which both serve 

    as antioxidant to protect cell from potential damage 

    caused by free radicals.

Good to Remember:
Serving fruits as shakes and juices increases fruit 

    consumption to achieve 2-3 serving consumption in a day.

LECHON PAKSIW ESPECIAL

Ingredients:

2 tbsp cooking oil
2 tbsp crushed garlic
1 kg left-over lechon, cut into serving pieces
1 8g MAGGI MAGIC SARAP
Salt and pepper to taste
¼ cup vinegar
2 cups lechon liver sauce
1 cup water
¼ cup brown sugar
¼ cup liver spread
Siling panigang (optional)

Procedure:

1. Heat cooking oil. Sauté garlic and onion until limp.  
2. Stir in left-over lechon and cook for 5 minutes. Season 
    with MAGGI MAGIC SARAP, salt and pepper to taste.
3. Pour in vinegar. Do not stir until boiling. Add liver sauce 
    and water. 
4. Cover and bring to a boil. Add sugar and liver spread. 
    Simmer for another 5-10 minutes until sauce slightly
    thickens. Add siling panigang if desired.

Nutritional Content:

Calories: Carbohydrates (g): Protein (g): Fats (g): 

Good to Know:
Liver is a rich source of vitamin A which helps maintain 

    healthy vision and promotes growth.

Good to Remember:
The vitamin A found in animal food source such as liver 

    is easily used by the body, as compared to vitamin A 

    from vegetables.

UBOD NG NIYOG GUISADO

Ingredients:

4	cloves	garlic, crushed
1	pc	medium onion, chopped
300	g	ubod ng niyog, cut into small cubes
1	can	(227 g) DEL MONTE Original Style Tomato Sauce
1/4	cup	water
1-1/2	tsp	sugar

Procedure:

1	SAUTÉ garlic and onion. Add the rest of the ingredients. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for about 12 minutes or until ubod is tender.

Serves 4
Rich in Vitamin A – for good eyesight.

 

PORK A LA CUBANA

Ingredients:

2	cloves	garlic, crushed
1	pc	small onion, sliced
150	g	ground pork
200	g	kamote, diced
1	pouch	(90 g) DEL MONTE Filipino Style Tomato Sauce
2	tbsp	raisins, chopped
2	tbsp	cooked/frozen green peas, (optional)
3	pc	eggs, beaten
3	pc	medium ripe saba bananas, each sliced diagonally into 5 and fried

 Procedure:

1	SAUTÉ garlic, onion and pork. Add kamote. Cover and cook over low heat for 5 minutes, stirring occasionally. Add DEL MONTE Tomato Sauce, 3 tbsp water , raisins, salt and pepper to taste. Cook for 10 minutes. Add peas if desired. Simmer for 3 minutes. Set aside.
2	COOK eggs into omelette. Cut into strips. Top cooked rice with sautéed mixture. Serve with egg and banana.

 
Serves 5



 

PORK PAKSIW SURPRISE

Ingredients:

1/2	kg	pork lomo (tenderloin), sliced tapa-style
2	tbsp	cornstarch
1	pc	medium onion, sliced
1	pc	medium carrot, sliced
1	tbsp	DEL MONTE Red Cane Vinegar
1	can	(234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
6	pc	quail eggs, hard-boiled then shelled
1	each	medium red and green bell peppers, cut into strips
200	g	cabbage, shredded
MARINADE
2	tbsp	soy sauce
2	tbsp	Worcestershire sauce
1	cup	pineapple syrup

Procedure:

1	MARINATE meat for 30 minutes. Drain but reserve marinade. Sprinkle meat with cornstarch. Set aside.
2	SAUTÉ onion and meat. Cook until meat is light brown. Add marinade, 1/4 cup sugar, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and remaining ingredients except cabbage and bell peppers. Simmer for 10 minutes. Add bell pepper. Set aside.
3	SAUTÉ cabbage in little oil for 2 minutes. Arrange on a platter and top with sautéed meat mixture.

 
Serves 8
Excellent source of Lysine – promotes growth in the young.

PORK MECHADO ROLL

Ingredients:

1/2	kg	pork pigue
50	g	pork fat, cut into 4 strips
1	pc	small carrot, cut into 6 strips
1	pc	whole pickle, cut into 6 strips
5	pc	sibuyas Tagalog, halved
1	pouch	(200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2	pc	medium potatoes, cut into chunks

Procedure:

1. SLICE pork pigue thinly in just one piece (morcon-style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/8 tsp pepper.

2. ALTERNATELY arrange strips of pork fat, carrot, pickles and sibuyas Tagalog on top of flattened pork. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized fine salt, then brown pork roll in oil. Add 1 cup water, then simmer over low heat until meat is tender.

3. ADD potatoes and salt to taste. Simmer until potatoes are cooked. Add DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving.

Serves 5
Excellent source of Niacin – promotes normal digestion & healthy skin.

BACHOY SPECIAL

 Ingredients:

4	cloves	garlic, crushed
1	pc	medium onion, sliced
1	tbsp	ginger strips
1/4	kg	pork pigue, cut into strips
200	g	pork liver, cut into strips
1	pc	small green papaya, cut into strips
1	pc	siling haba
1	can	(140 g) DEL MONTE Original Style Tomato Sauce
50	g	miswa

Procedure:

1	SAUTÉ garlic, onion, ginger, pork and liver for 5 minutes. Add 3 cups water and remaining ingredients, except miswa. Season with sugar, pepper and patis to taste. Simmer until papaya is cooked.
2	ADD miswa. Simmer for 3 minutes or until cooked.

Serves 8
Rich in Vitamin C- helps fight common infection.