Steamed Garlic and Noodle Prawns

Low in fat yet full of flavor, this seafood dish will certainly become an instant hit. Make sure to save the drippings and drizzle them on your rice.

Serves 4  

Prep Time 20 minutes  

Cooking Time 5 to 8 minutes

Ingredients:

3/4 cup finely chopped leeks

      (both white and green parts)

1/3 cup minced garlic

6 tablespoons Shaoxing wine

3 tablespoons sesame oil

4 1/2 tablespoons soy sauce

2 teaspoons salt

1 teaspoon black pepper

12 pieces tiger prawns, butterfly-cut (see tip below)

1/2 cup softened dried vermicelli noodles (sotanghon),

      softened by re-hydrating in warm water 

      and cut into 3-inch lengths

Procedure:

1  In a medium bowl, combine leeks, garlic, wine, sesame oil, soy sauce, salt, and black pepper. Mix well.

2  Arrange prawns, meat-side up, in a heat-proof platter. Stuff prawns with sotanghon then top with leek-garlic mixture.

3  Steam in a preheated steamer for 5 to 8 minutes or until prawns turn orange.

Prepping tip:  To butterfly a prawn, make a deep cut along the belly, open it out and press down so that it's flat; leave the head and the tail on.

ALOHA SPRING ROLLS

Ingredients:

1	pc	egg, beaten (optional)
FILLING
1	can	(184 g) tuna chunks in oil, drained
1	cup	(110 g) ubod strips, blanched for 2 minutes
100	g	Baguio pechay, shredded
50	g	sotanghon, soaked for 5 minutes then drained
2	stalks	wansuy, chopped
1	tsp	sesame oil
1	can	(234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1	tbsp	oyster sauce
1/2	tsp	patis
20	pc	lumpia wrappers
SAUCE
4	cloves	garlic, crushed
1	pc	siling labuyo, chopped
3	tbsp	rice wine
2	tsp	DEL MONTE Red Cane Vinegar
1	tbsp	Hoisin sauce
1	tsp	cornstarch, dissolved in 1 tsp water
1/3	tsp	iodized fine salt (or 1 tsp iodized rock salt)
1	cup	pineapple syrup

Procedure

1	COMBINE all ingredients for filling except lumpia wrapper. Mix well.
2	PLACE every 1-1/2 tbsp of mixture in lumpia wrapper. Brush the edges with egg, then roll the wrapper, folding the edges to close ends. Fry until golden brown. Drain on paper towels.
3	SAUCE: Sauté garlic and sili in 1/2 tbsp oil until brown. Add remaining ingredients. Simmer until thick. Serve with lumpia.

Makes 20 pieces
Good source of Niacin – for proper skin and intestinal functions.

 

PANCIT LOMI GISADO

Ingredients:

2 tbsp cooking oil

1/2 cup carrots thinly sliced

1/2 cup thinly sliced Baguio beans

2 cups cabbage shredded

1 8g MAGGI MAGIC SARAP

1/4 cup chopped celery

1 cup water

250 grams lomi noodles blanched

2 whole eggs beaten

Procedure:

1. Heat oil, sauté carrots and baguio beans for 3 minutes. Add cabbage and cook for another 2 minutes.

2. Stir in MAGGI Flavor-It Super Ginisa Mix and celery. Pour in water and simmer for 3 minutes. Toss in lomi and beaten eggs, mix to coat lomi with the sauce and eggs and cook for 5 minutes more.

PANSIT MALABON

Ingredients:

For the caldo (sauce):

2 tbsp achuete oil

2 pcs red onions, sliced

100g ground pork

2 tbsp mayonnaise

2 cups broth (from boiled pork bones)

1 11g MAGGI Shrimp Broth Cube

2 pc egg, slightly beaten

½ cup NESTLÉ All Purpose Cream

400g Pancit Malabon noodles, cooked according to package directions

For the topping:

1 tbsp cooking oil

1 tsp minced garlic

100g ground pork

100g shrimp, shelled and deveined

1 piece tofu or tokwa, mashed

1 11g MAGGI Shrimp Broth Cube

1 tbsp patis or to taste

For Garnish:

Tinapa flakes (optional)

Chopped chicharon (optional)

Chopped kinchay

Browned garlic

Procedure:

1. For the caldo: Heat achuete oil, sauté onions and ground pork. Cook until pork changes color.
2. Add mayonnaise and cook for another minute. Pour in pork broth and bring to a boil.
3. Season with MAGGI Shrimp Broth Cube. While stirring continuously add beaten egg and NESTLÉ All Purpose Cream. Simmer for 5 minutes. Toss in cooked noodles and stir until noodle is completely coated with the caldo. Set aside.
4. For the topping: Heat oil, sauté garlic until brown. Stir- fry pork and shrimp. Cook until pork changes color. Add tofu, simmer for 2 minutes. Season with MAGGI Shrimp Broth Cube and patis. Continue cooking for another 3 minutes. Set aside.
5. To assemble: Place noodle on a serving platter, top with the prepared topping and garnish if desired with tinapa flakes, chicharon, kinchay and browned garlic.

Good to Know: 

Add more kinchay and cabbage for a more colorful and healthy dish.

Good to Remember:

Deveiling shrimps is simple. Just make a shallow incision along the back of the shrimp and pull out the dark vein that runs throughout by rinsing under cold water.

Asian Chicken Noodles

 

Chicken soup with flat egg noodles

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 6

Ingredients:

2 tsp minced garlic
1 tbsp grated ginger
1/2 cup chopped leeks, white part only
2 tbsp cooking oil
1/2 kg ground chicken
1 tbsp MAGGI Savor
1/2 cup chopped turnips (singkamas)
3 pieces sili labuyo cut up
2 pieces 11g MAGGI Chicken Broth Cube dissolved in
5 cups water
100 g flat egg noodles, uncooked
leeks sliced green part only
shallots fried 

Procedure:

1. Sauté garlic, ginger and leeks in oil.
2. Add ground chicken and sauté for 5 minutes until the meat is no longer pink.
3. Add MAGGI Savor, turnips and sili labuyo; mix well.
4. Pour in broth; bring to boil and add noodles.
5. Cover and cook over medium heat until noodles are al dente, about 7 to 10 minutes.
6. Garnish with leeks and fried shallots.

NUTRITIONAL CONTENT:
Calories:239
Carbohydrates (g):14
Protein (g):21
Fats (g):11

Good to Know:
Carbohydrates like pasta and rice should always comprise 50 - 70% of our daily meals to provide for the much needed energy of the day.  1 serving of rice or noodles is equal to half cup.

Notes: May use kinchay or fried red onion rings to garnish instead of leeks.  

Quang Noodles

Ingredients:

1/2 kilo prawns, peeled, deveined with tails intact
1 teaspoon chili powder
1/4 cup chopped spring onions
3 cloves minced garlic
1/2 piece minced onion
300 grams thinly sliced pork thighs
2 litres of pork stock
2 tabelspoon fish sauce
AJI-NO-MOTO® Umami Seasoning
1/2 kilo flat yellow noodles
100 grams bean sprouts
50 grams mint leaves
100 grams peanuts, coarsely chopped
2 pieces red chilies, sliced
3 pieces of lime quartered



Procedure:

1. Place prawns in bowl. Add the chili powder. Season with AJI-NO-MOTO® Umami Seasoning.
   Add in the spring onions and season with salt and pepper. Set aside.
2. Heat oil in pan. Saute garlic and onions. Cook pork with the remaining chili powder and then add prawns.
3. Add stock. Boil and skim the scum. Season with salt and pepper, fish sauce and AJI-NO-MOTO® Umami Seasoning.
4. Put desired amount of bean sprouts and noodles in a bowl. Top with mint leaves
5. Ladle soup over. Sprinkle with peanuts. Serve hot with remaining fish sauce, chili sauce and lime on the side.

Pancit Luglog

Ingredients:

Noodles :
2 quarts water
1 cup cleaned monggo sprouts
1/2 kilo bihon, soaked in cold water for 10 minutes and then drained

Red Sauce:
1/4 cup cooking oil
1/8 cup chopped onions
1/8 cup chopped garlic
1/4 kilo pork strips
2 pieces diced tokwa
1/4 cup achuete water
1 cup shrimp juice
1/2 cup chopped kinchay
1 1/2 tablespoons soy sauce
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper

Garnishing:
1/8 cup toasted chopped garlic
1/2 cup flaked smoked fish
1/2 cup cracklings, pounded
2 pieces hardboiled eggs,sliced
1/4 kilo shrimps, boiled and peeled
1/2 cup chopped spring onions
1/2 cup sliced calamansi



Procedure:

Noodles:

1. Prepare noodles, boil water in a casserole. Put monggo sprouts and bihon in the sifter and dip in boiling water for 1 minute. Drain well.
2. Pour noodles into a large platter. Keep warm.

Sauce:

1. Prepare sauce, heat oil in a pan. Stir fry onions until transparent followed by garlic. Stir fry it until brown.
2. Add pork strips and stir fry until crunchy brown. Add tokwa and fry for 1 minute.
3. Add the concentrated atchuete extract and pour shrimp juice.
4. Bring to a boil. Lower the fire. Add kinchay and cook for another minute.
5. Pour soy sauce and sprinkle AJI-SHIO Seasoning Mix with Pepper Mix well.
6. Top or mix with with cooked bihon noodles.
7. Sprinkle Pancit Luglog noodles with toasted garlic, flaked smoked fish, pounded crisp cracklings, slices of hardboiled eggs, and spring onions. Put calamansi on sides of the serving platter.
8. Serve hot.

Makes 10 servings

Canton Guisado

Ingredients:

2 tablespoons cooking oil
1 small piece carrot, flowerettes
10 pieces Baguio beans, sliced diagonally
3/4 cup sayote strips
1 cup cabbage strips
2 1/2 cups water
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
200 grams canton noodles
2 tablespoons coarsely chopped kinchay
1-2 tablespoons cornstarch dissolved in
1 tablespoon water (optional)


Procedure:

1. In hot oil, stir fry carrots, Baguio beans, sayote and cabbage. Remove from heat and set aside.
2. Using the same pan, add water and let it boil.Add canton noodles and put back stir fried vegetables and kinchay.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, mix well until blended. Thicken with cornstarch mixture as desired.
4. Serve hot with sliced calamansi.