FIESTA NACHO DIP Delicious nachos topped with cheesy and tangy ground beef.

Prepare this easy recipe for the next movie night at home.

Ingredients
3 cloves 1 pc (medium) kg cup 4 cups 2 pc 1 pouch (115 grams) Garlic Onion Ground Beef Canned Whole Kernel Corn Nachos Tomatoes Del Monte Quick 'n Easy Italian Pizza Sauce Del Monte Cheese Magic Sauce (fresh, seeded and diced) (crushed) (chopped )

1 pouch (200 ml)

Cooking Procedure:
1. Saut garlic, onion and beef for 5 minutes or until dry. Add DEL MONTE Pizza Sauce and salt to taste. Cook with continuous stirring until dry. Stir in corn. Set aside.

2. Arrange nachos on large baking tray. Top with meat mixture, tomatoes and half of DEL MONTE Cheese Sauce. If desired, warm in oven for 5 minutes. Drizzle with remaining cheese sauce. Makes 6 servings

PIZZARAP Serve these deep-fried rolls as an afternoon snack for your kids or finger food for your next party.

Ingredients
10 pc 5 slice 10 sticks 2 pc 1 cups 1 pouch (115 grams) Sliced Bread Sweet Ham Cheddar Cheese Eggs Breadcrumbs Del Monte Quick 'n Easy Sweet Pizza Sauce (beaten) (or spiced ham, each cut into 2 pieces)

Cooking Procedure:
1. Flatten each piece of bread with a rolling pin. Spread DEL MONTE Pizza Sauce on top of bread. Put ham and cheese. Roll carefully and tightly.

2. Dip each bread in beaten eggs then coat with bread crumbs. Deep fry until golden brown. Drain on paper towels. If desired, sliced diagonally into bite-size pieces. Makes 10 pieces

CHICKEN SANDWICH SUPREME

Whip up this delicious spread for baon, picnics, and family road trips.

Ingredients
200 grams 2 tsp cup tsp 1 dash tsp 1 pc (smal) 2 tbsp Chicken Breast Sweet Pickle Relish Mayonnaise Iodized Fine Salt White Pepper Sugar White Onion Cheddar Cheese Lettuce Leaves Tomatoes 1 can (227 grams) (chopped and sauteed ) (diced, optional) (optional) (optional) (ground) (cooked and flaked)

Del Monte (well-drained) Crushed Pineapple

Cooking Procedure:
1. Combine all ingredients in a mixing bowl except lettuce and tomatoes. Chill. Serve as sandwich filling. Makes 10 servings

CRUNCHY HOTDOG MENUDO

We took one of our favorite Kitchenomics recipes and served it up in crunchy, bite-sized packages.

Ingredients
150 grams 150 grams 300 grams 1 pc (medium) 2 tbsp cup 10 pc (square) 1 pouch (80 grams) Carrots Potato Hotdog Green Bell Pepper Raisins Green Peas Lumpia Wrappers Del Monte Quick 'n Easy Menudo Sauce (frozen) (each piece cut into 3 lengthwise) (diced) (diced) (sliced) (diced)

Cooking Procedure:
1. Saut carrot and potatoes in 1 tablespoon oil for 2 minutes. Add hotdog, DEL MONTE Quick n Easy Menudo Sauce and remaining ingredients except lumpia wrapper. Simmer for 5 minutes uncovered. Set aside.

2. Wrap every tablespoon of mixture in lumpia wrapper pieces and fold in triangular shape. 3. Fry until crunchy. Makes 12 servings

CHEEZY EGG PINE SPREAD

Use this spread on a melba toast appetizer or as a delicious sandwich filling your kids will love.

Ingredients
3 pc 1 cup cup 3 tbsp tsp tsp 1 can (227 grams) Eggs Cheese Mayonnaise Pimiento Iodized Fine Salt Black Pepper Del Monte (well drained) Crushed Pineapple (chopped) (hard-boiled and coarsely chopped) (grated)

Cooking Procedure:
1. Combine all ingredients in a bowl and mix well. Chill. Serve as sandwich filling. Makes 15 servings

BACON CARBONARA
Bacon adds extra flavor and texture to make this pasta dish a sure hit, whether at the dinner table or the buffet table.

Ingredients
80 grams cup 1 pack (175 grams) 1 pouch (200 grams) Bacon Cheddar Cheese (sliced) (grated)

Del Monte Spaghetti Merienda (cooked, reserve 3 tbsp pasta broth) Pack Del Monte Carbonara Sauce

Cooking Procedure:
1. Fry bacon until crunchy. Set aside bacon, reserve drippings. 2. Combine drippings with DEL MONTE Carbonara Sauce and pasta broth. Cover, simmer for 3 minutes. 3. Add cheese and half of bacon, then pour over pasta. Toss. Top with remaining bacon. Makes 2-4 servings

PASTA CARBONARA
Did someone order comfort food? This creamy pasta dish will do the trick.

Ingredients
2 stips (50) grams 2 tbsp cup 1 tbsp 1 sprig 1 pc 1 pack (175 grams) 1 pouch (200 grams) Bacon Butter Canned sliced Mushroom Grated Cheese Parsley Egg Yolk Del Monte (cooked, reserved 1/4 cup pasta Spaghetti Merienda broth) Pack Del Monte Carbonara Sauce (snipped, optional) (fried until crisp then crumbled, reserve drippings)

Cooking Procedure:
1. Heat bacon for 10 minutes, or until brown and crunchy. Set aside bacon. 2. In the same pan, saut mushrooms for 2 minutes. Add butter, reserved pasta broth and DEL MONTE Carbonara Sauce. Season with salt and pepper to taste. Cover and simmer over low heat for 8 minutes, stirring continuously. 3. Scoop a portion of sauce into the egg yolk and mix. Return to sauce, stir and turn off the heat. Continue stirring until well blended. 4. Add cooked pasta, bacon, cheese and parsley. Toss to blend. Makes 4 servings.

CHICKEN SATAY
Try these delicious chicken skewers for a wonderfully sweet and nutty dish.

Ingredients 1 kg
1 tbsp 3 tbsp 1 tbsp kg 1 pc (large)

Chicken Breast Fillet Atsuete Peanut Butter Brown Sugar Cucumber Onion Barbeque Sticks Marinade

(sliced into small pieces)

(cut into cubes) (sliced) (leftover, for sauce) (for sauce) (for sauce) (minced, for sauce) (for sauce) (for sauce) (for sauce)

2 tbsp to cup 1 clove 1 to 2 tsp 2 tsp 1 tbsp 2 pouches (50 grams each)

Evaporated Milk Water Garlic Calamansi Juice Soy Sauce Brown Sugar Del Monte Quick 'n Easy KareKare Mix

Cooking Procedure: Saute atsuete in 1 tablespoon oil for 2 minutes. Set aside. Combine chicken and DEL MONTE Kare Kare Mix, peanut butter, brown sugar, teaspoon iodized fine salt (or tablespoon iodized rock salt), teaspoon pepper and atsuete oil. Let stand at least 3 hours or overnight in the refrigerator. Thread chicken into skewers. Pan-grill until cooked on both sides. Serve with sauce and cucumber-onion mixture. For Sauce: Dissolve left over marinade in 1/3 to cup water. Add remaining ingredients. Simmer until thick. Makes 20 serving

HAWAIIAN PIZZA
Now you can prepare this fast food favorite in the comfort of your kitchen and in the confines of your budget.

Ingredients
8 pc 100 grams 100 grams 1 pouch (115 grams) 2 pouches (115 grams each) Pan de Sal Sweet Ham Melting Cheese Del Monte Quick 'n Easy Italian Pizza Sauce Del Monte Pineapple Tidbits (drained) (halved, or loaf bread slices) (cooked and cut into cubes) (coarsely grated)

Cooking Procedure:
1. Preheat oven toaster for 2 minutes. Toast or bake bread for 1 minute. Spread DEL MONTE Pizza Sauce over bread. 2. Top with half of cheese, ham, DEL MONTE Pineapple Tidbits, then remaining cheese. Toast or bake for 3-5 minutes or until cheese melts. If using frying pan, set the flame at low, then put the bread, toppings side up. Cover and heat until cheese melts. *16 pieces mini pizza crusts can also be used . Makes 8 servings

BREADED CHILI WINGS

Fry up a delicious batch of these chili wings and before long, the whole family will be clamoring for more.

Ingredients
1 kg 3 tbsp 8 cloves cup 1 pack (75 grams) Chicken Wings Unsalted Butter Garlic Del Monte Sweet Chili Sauce Del Monte Quick 'n Easy Breading Mix (crushed)

Cooking Procedure:
1. Combine chicken wings and DEL MONTE Quick n Easy Breading Mix in covered container. Shake well until wings are coated with breading.

2. Deep-fry until cooked. Set aside. 3. Saute garlic in butter until slightly browned. Add DEL MONTE Sweet Chili Sauce and chicken. Cook with continuous stirring until chicken are coated with sauce. If desired, serve with sour cream. Makes 8 servings

PATA KARE KARE

Kare-kare has never been this easy. Show off your cooking know-how when you serve this at dinner with the family.

Ingredients
1.2 kg 4 cloves 2 tbsp 150 grams 150 grams 100 grams 100 grams 2 packs (50 grams each) Pork Pata Garlic Patis Talong Banana Heart Sitaw Pechay Tagalog Del Monte Quick 'n Easy KareKare Mix (sliced) (trimmed and sliced) (cut into 3 long) (cut up) (crushed)

Cooking Procedure:
1. Rub pata with garlic and patis. Boil in enough water for 5 minutes. Drain, discard the broth. 2. Add 3 cups water to the pata and Simmer until meat is tender. 3. Retain only 1 cups broth in pan. Add DEL MONTE Kare Kare Mix and vegetables except pechay. Simmer until vegetables are cooked. 4. Add pechay. Simmer once. Serve with sauted baggong alamang. Makes 10 servings

CHICKEN CARROT SPAGHETTi

Adding chicken meat and grated carrots gives this simple spaghetti dish added texture.

Ingredients
3 cloves 1 pc (small) cup (130 grams) 1 pc (80 grams) 1 pack (175 grams) Garlic Onion Chicken Meat Carrots (minced) (chopped) (diced) (coarsely grated)

Del Monte Spaghetti Merienda (cooked) Pack Del Monte Sweet Style Spaghetti Sauce

1 pouch (250 grams)

Cooking Procedure:
1. Saut garlic, onion, chicken and carrots. Add DEL MONTE Spaghetti Sauce, cup water and salt to taste. Cover and Simmer for 5 minutes.

2. Pour over or mix with cooked DEL MONTE Spaghetti. Top with grated cheese, if desired. Makes 5 servings

Pia Bistek
Bistek gets a fancy upgrade with pineapple tidbits. Great for everyday meals or special occasions.

Ingredients
kg 1 pc (large) 8 cloves 3 tbsp 1 tbsp tsp Beef Sirloin Onion Garlic Soy Sauce Calamansi Juice Black Pepper Pineapple Syrup 1 can (227 grams)
Del Monte Pineapple Tidbits

(sliced tapa style) (sliced into rings) (crushed, for marinade) (for marinade) (for marinade) (for marinade) (for marinade)

Cooking Procedure:
Marinate beef for 1 hour. Drain and reserve marinade. Fry beef in cup oil until light brown. Set aside. Retain 2 tablespoons oil in pan. In the same pan, saut onion until almost tender. Add marinade. Simmer for 2 minutes. Add fried beef and DEL MONTE Pineapple Tidbits. Simmer once. Makes 3-4 servings

Ginataang Nangka

Ingredients
2 stalks 300 grams 1 cup (35 g) 1 pc (medium) 1 pc (small) 1-2 tbsp 2 packs (40 grams each) Lemon Grass/Tanglad (pounded) Langka Dried Anchovies Onion Ginger Bagoong Alamang
Del Monte Quick 'n Easy Gata (dissolved in 2 cups water) Mix Del Monte Original Style Tomato Sauce

(or nangka, unripe, sliced thinly)

(sliced) (crushed)

1 pouch (115 grams)

Cooking Procedure:
Line bottom of pan with tanglad. Arrange dilis, langka, onion and ginger on top. Add dissolved DEL MONTE Gata Mix and bagoong alamang. Cover and Simmer over low heat until langka is tender. Add DEL MONTE Tomato Sauce. Cook for 10 minutes. Serve. Makes 5 servings

Coffee Jelly Coffee gelatin topped with cream and sugar syrup Preparation Time: 20 minutes plus 1 hour to set Cooking Time: 10 minutes Servings: 4-6 Ingredients 1 tbsp unflavored gelatin 1/4 cup water 1 3/4 cup hot water 1/4 cup sugar 3 tbsp NESCAFE CLASSIC Sugar Syrup: 1/2 cup sugar 1/2 cup water 2 tbsp brandy (optional) or to taste 1 can 160 g NESTLE Cream Procedure

1. Soften gelatin in 1/4 cup water. Add 1-3/4 cups hot water and 1/4 cup sugar. Cook over medium heat until sugar and gelatin are dissolved. 2. Stir in NESCAF Classic and pour mixture into 4 or 6 custard cups. Refrigerate to set. Place remaining 1/2 cup sugar in saucepan. 3. Add an equal amount of water and cook syrup for 2-3 min. Stir in brandy if desired. Let cool. 4. Top coffee gelatin with a teaspoonful of NESTL Cream. Serve with brandied syrup.

Lechon Paksiw na Manok Ingredients: 6 cloves garlic (crushed) 1pc medium onion (sliced) kg (1/2 pc) leftover roasted chicken (cut up) 1pouch (115 g) DEL MONTE Pineapple Tidbits 1pc laurel 1 tbsp DEL MONTE Red Cane Vinegar tsp liquid seasoning 1/4 cup leftover sauce or lechon sauce 1 tbsp brown sugar 2 tbsp dried banana blossom (bulaklak ng saging) Procedure: 1. Saut garlic, onion and chicken for 2 minutes. Add cup water and remaining ingredients except banana blossoms. Season with tsp iodized fine salt .Cover and simmer for 15 minutes. 2. Add banana blossom. Allow to simmer. Serve Makes 5 servings! For more delicious recipes, visithttp://delmonte.ph/kitchenomics/recipes!

RECIPE DETAILS Almond Jelly The ubiquitous dessert in Chinese restaurants you can easily do at home Preparation Time: 00:20 Cooking Time: 00:00 Servings: 4-6 Ingredients 1 439g can fruit cocktail 1 bar colorless gulaman 1/3 cup sugar 1/2 cup NESTLE Fresh Milk 1 tbsp almond extract Procedure 1. Drain fruit cocktail and save syrup. Add water to syrup to make 2 cups. Pour syrup mixture in a saucepan. 2. Shred gulaman and add to syrup mixture. Simmer over low heat until gulaman is completely dissolved. Remove from heat and stir in NESTLE Fresh Milk and almond extract. Strain into a ring mold or square pan. 3. Let cool until set. Unmold onto platter and arrange fruit cocktail in center and around. Or if using a square pan, cut up into cubes and serve with fruit cocktail.

RECIPE DETAILS Barbecued Chicken and Pork Liempo in Oyster Sauce Marinade Preparation Time: Cooking Time: Servings: Ingredients 1 whole chicken, quartered kg. pork liempo cup MAGGI Oyster Sauce cup calamansi juice 2 tbsp chopped garlic cup brown sugar tsp chilli powder Salt and pepper (optional) MAGGI Chili Sauce Procedure 1. 2. Wash chicken and pork liempo very well. Drain to remove In a bowl, combine MAGGI Oyster Sauce, calamansi juice, garlic, brown sugar and chilli powder. Season marinade with salt and pepper if desired. Transfer chicken and pork in a pot. Pour in prepared marinade. Boil meats with the marinade for at least 20 minutes to tenderize chicken and pork. Remove meats from the sauce and let meats rest for another 10 minutes. Continue boiling the sauce until reduced into half. Set aside. Grill prepared chicken and pork for 15 minutes on each side. Baste meats occasionally with the reduced sauce. Serve with MAGGI Chili Sauce on the side.

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Caldereta Rice Rice cooked in traditional and famous caldereta sauce Preparation Time: 00:35 Cooking Time: 01:18 Servings: 8 Ingredients 2 cups long grain rice uncooked 2 tbsp. cooking oil 2 sachets 8g MAGGI MAGIC SARAP 1/2 cup tomato paste 1/2 cup liver spread 2 tbsp brown sugar 1/2 cup cubed carrots 1/3 cup frozen peas 1/3 cup corn kernel 4 cups water Procedure 1. 2. 3. 4. Soak rice in water for about 30 minutes. Drain well. Heat oil and saut rice and MAGGI Flavor-it Meat Powder Beef for about 3 minutes. Add in rest of the ingredients. Mix well. Cook rice over low fire for about 1 hour and 15 minutes or until done. Stir every 10 minutes.

Creamy Chicken Lumpia Crisp spring rolls filled with curried minced chicken and melted cheese served with salsa Preparation Time: 15 minutes Cooking Time: 15 minutes Servings: 4-6 Ingredients 2 tbsp cooking oil 1/3 cup minced onions 250g chicken breast, minced 1 8g MAGGI MAGIC SARAP 1 tsp curry powder 1 tbsp brown sugar 1 cup grated quick-melting cheese cup NESTL ALL Purpose Cream 10 pcs lumpia wrapper, cut in half cooking oil for deep frying For salsa, combine all ingredients and mix well: 1 cup minced tomatoes cup minced onions 1 tbsp minced kinchay 1 tbsp lemon juice 1 tsp sugar Procedure 1. Heat oil and saut onions until limp. 2. Add chicken and cook until it changes color (about 8 mins). 3. Season with MAGGI Magic Sarap, curry powder and brown sugar. Add cheese and NESTLE All Purpose Cream. Remove from heat and let cool. 4. Place about 1 tsp of chicken mixture on a lumpia wapper. Roll and seal edges well. 5. Deep fry and drain well using paper towels. Serve with salsa on the side.

Creamy Fruit Terrine Fresh fruits in creamy gelatin for a light and refreshing dessert Preparation Time: 10 mins Cooking Time: 1 hour Servings: 4-6 Ingredients 1 cup strawberries, halved 1 cup mangoes, sliced 1 sachet unflavored gelatin, dissolved in 2 tbsp hot water 1 cup NESTL All Purpose Cream cup condensed milk Procedure 1. Put fresh fruits in a terrine or gelatin mold. Set aside. 2. In a separate bowl, combine gelatin, NESTL All Purpose Cream and condensed milk. Pour mixture into the prepared fruits. 3. Chill in the refrigerator for at least 1 hour or until set.

Fresh Lumpiang Ubod A very easy to prepare vegetable lumpia with sauce Preparation Time: 00:10 Cooking Time: 00:15 Servings: 6 Ingredients 2 tbsp cooking oil 3 cups ubod sliced 1 cup cooked garbanzos skin removed 2 8g MAGGI MAGIC SARAP 1/2 cup water 1/4 cup chopped wansoy 1/4 cup chopped peanuts Lumpia Sauce: 1/2 cup water 1 tbsp cornstarch 1 tbsp soysauce 2 tbsp sugar Procedure 1. 2. 3. 4. Heat oil, saut ubod and garbanzos and cook for 5 minutes. Stir in MAGGI MAGIC SARAP, add water and simmer for 3 minutes more. Top with peanuts and wansuy before serving, serve sauce on the side. For lumpia sauce, combine and cook until mixture is thick and free from lumps.

Milky Melon Sago Cooler Preparation Time: 15 minutes Cooking Time: Servings: 6-8 Ingredients 1 medium ripe melon, shredded 1 cup cooked sago 1 cup chopped cooked red gulaman 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.

Penne in Mushroom Sauce Short pasta in cream sauce with mushrooms Preparation Time: 00:15 Cooking Time: 00:15 Servings: 5 Ingredients 2 tbsp butter 3 cups sliced fresh button mushrooms 2 tbsp all-purpose flour 1 tsp MAGGI Savor 1 400g can NESTLE Cream salt and pepper to taste 1 tsp nutmeg 250g penne noodles cooked al dente Parmesan cheese, grated Procedure

1. Melt butter and saute mushrooms. Add in flour and MAGGI Savor. 2. Remove from fire and slowly stir in NESTL Cream. 3. Return to fire and add in salt, pepper, and nutmeg. Cook stirring constantly until thick. 4. Toss into cooked noodles and top with cheese. Serve immediately.
Sago't Gulaman Iced beverage of sweetened sago pearls and diced gulaman (jelly) with crushed ice Preparation Time: 00:05 Cooking Time: 00:10 Servings: 10 Ingredients 2 medium panutsa 4 cups water 1/2 tsp vanilla 1 cup NESTL Fresh Milk 1 cup cooked sago 1 cup prepared gulaman, diced 4 cups crushed ice Procedure

1. Combine panutsa and water in a pot. Bring to boil until thoroughly dissolved. 2. Pass through a strainer, cool then stir in remaining ingredients and crushed ice.

Tilapia Pasta Salad A healthful cold pasta salad with tilapia flakes perfect with a clear soup Preparation Time: 00:20 Cooking Time: 00:10 Servings: 8-10 Ingredients 250 g uncooked colored spiral pasta 1/2 cup flaked steamed tilapia 1/2 tbsp garlic powder 1/2 tsp salt 1/2 tsp pepper 1/2 cup mayonnaise 1/2 tsp prepared mustard 1 tub 240g NESTL Sour Cream 1/4 cup chopped celery stalk 1/4 cup chopped parsley 1/4 cup sugar 1/2 cup NESTL All Purpose Cream Procedure 1. Cook pasta until al dente. 2. Combine all other ingredients. Mix well. 3. Toss in cooked pasta. Chill before serving. NUTRITIONAL CONTENT:

Tilapia Sisig Fish sisig given a spicy kick by using MAGGI Chili Sauce Preparation Time: 00:15 Cooking Time: 00:08 Servings: 4 Ingredients 1 1/2 cup flaked fried tilapia 3 tbsp MAGGI Savor Garlic 3/4 cup chopped onions 3 tbsp MAGGI Chili Sauce 1 tbsp cooking oil Procedure 1. Combine tilapia, MAGGI Savor Garlic, onions, and MAGGI Chili Sauce. Mix well. 2. In a hot plate put cooking oil and stir-fry tilapia mixture. 3. Serve hot.

Tokwa, Pork, Kinchay and Bell Pepper Stir-Fry Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 6-8 Ingredients kg pork liempo, cubed 2 tsp MAGGI MAGIC SARAP 1 tbsp chopped garlic 1 small onion, sliced 4 pieces tokwa, fried and cubed - cup chopped kinchay 2 pieces red bell pepper, sliced 1 cup water cup MAGGI Oyster Sauce Procedure 1. Put liempo on a non stick pan. Season with MAGGI MAGIC SARAP. Cook pork until fat has been extracted and pork is golden brown in color. 2. Remove excess fat from the pan, leaving only around 2 tbsp. 3. Push fried pork on 1 side of the pan and saut garlic and onion until limp. 4. Add - cup of kinchay depending on your taste preference. Stir in prepared tokwa and sliced bell pepper. Cook while stirring for another 2 minutes. 5. Pour in water and bring to a boil. Season with MAGGI Oyster Sauce to taste.

Tuna Sandwich A delicious variation to your favorite sandwich - tuna with white sauce Preparation Time: 5 minutes Cooking Time: 5 minutes Servings: 6 Ingredients 1 tetra brick 250ml NESTLE All Purpose Cream 1 cup water 2 tbsp flour 200 g tuna flakes 1 tbsp butter 4 tbsp pickle relish salt and pepper to taste Procedure

1. Combine all ingredients in a heavy saucepan or kawali. 2. Cook stirring constantly until thick. Cool and use as filling for bread and crackers.

Spicy Chili Wings Chicken wings stewed in an aromatic and tasty sauce Preparation Time: 10 minutes Cooking Time: 20 - 25 minutes Servings: 4 Ingredients 700 g chicken wings 1 tbsp MAGGI SAVOR Classic salt 1/4 cup cornstarch 3 tbsp cooking oil 1 medium onion, minced 3 pcs siling labuyo, chopped 1/2 tsp coriander powder 1/2 tsp turmeric powder 2 stalks lemon grass, chopped 1/8 tsp anise powder 1 3/4 cup NESTLE Fresh Milk 1 cup coconut milk salt to taste Procedure

1. Season chicken with MAGGI SAVOR, salt & pepper. Add cornstarch & let stand 30 min. 2. Heat oil; saute onions, labuyo, coriander, turmeric, lemon grass, and anise. Add chicken and cook about 5 min. 3. Pour in milk and simmer for about 10 min. or until chicken is cooked. 4. Stir in coconut milk. Adjust seasonings and continue cooking until heated through.

Stained Glass Dessert Chilled gelatin cubes in a cracker crumb pie - a light and refreshing no bake dessert Preparation Time: 00:30 Cooking Time: 00:00 Servings: 10-12 Ingredients 3 boxes fruit flavored gelatin (preperably lime orange strawberry) 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup butter melted 2 tbsp unflavored gelatin 1/4 cup tap water 1 8oz cream cheese, softened 3 eggs separated 3 tbsp lemon juice 1 tsp lemon rind, grated 2 tbsp sugar 1 160g can NESTL CREAM Procedure

1. Prepare flavored gelatin according to package directions. Chill until set and cut into cubes. Set aside. 2. Combine cracker crumbs, sugar, and butter. Reserve half a cup of mixture and press the rest on the bottom of a springform pan. Refrigerate for about 20 minutes. 3. Soften unflavored gelatin in tap water for about 2 minutes or just until it swells. Melt on low fire then set aside to cool. 4. Beat cream cheese until softened. Slowly stir in eggyolks, dissolved gelatin, lemon rind, sugar, and NESTLE Cream. Beat until free of lumps, set aside. Beat egg whites until stiff but not dry. 5. Fold in gelatin cubes and beaten eggwhites into cream cheese mixture. Pour into prepared crust, sprinkle top with reserved crumbs and chill until set.

Pork Menudo Diced pork with vegetables stewed in tomato sauce Preparation Time: 00:20 Cooking Time: 00:20 Servings: 6-8 Ingredients 1 tbsp cooking oil 1/2 tbsp crushed garlic 1/2 cup sliced onions 1/2 kg pork kasim, diced 1/2 cup diced carrots 1 1/2 cups diced potatoes 1 cup tomato sauce 1 1/2 cups water 2 11g MAGGI MAGIC SARAP 100 grams pork liver, diced 1/4 cup red bell pepper, diced 1/2 cup frozen peas (optional) Procedure 1. 2. 3. 3. Heat oil and saut garlic and onions until limp. Add pork and stir fry until it changes color. Stir in carrots and potatoes and cook until fork tender. Add in tomato sauce and cook for about 1 minute. Pour in water then MAGGI MAGIC SARAP. Simmer for 10 minutes. Add liver, simmer until it changes color, about 3 minutes. Add bell pepper and peas, cook until just heated through.

Pork Liempo and Pork Ribs Sinigang with Radish and Mustasa Leaves Tender pork slices and crisp fresh vegetables in soothing broth Preparation Time: 10 minutes Cooking Time: 1 hour Servings: Ingredients 1 liters rice washing or water 2 medium tomatoes, sliced 1 medium onion, sliced kg pork liempo, sliced 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.

Potato With Cream And Sausage Boiled potato slices in tangy cream dressing best served as siding to grilled sausages Preparation Time: 00:15 Cooking Time: 00:20 Servings: 4 Ingredients 4 medium potatoes, boiled and peeled 2 hard cooked eggs yolks, mashed and white finely chopped 1 pc egg yolk salt and pepper to taste 1 tbsp mustard 1 tbsp vinegar 1 can 160g NESTL Cream 2 tsp MAGGI MAGIC SARAP 4 big grilled or pan-fried sausages Procedure

1. Slice and arrange potatoes directly on four plates. Keep warm. 2. Combine mashed eggyolks and raw eggyolk; season with MAGGI MAGIC SARAP, salt and pepper and mustard. Stir in vinegar into NESTL Cream and blend with the eggyolk mixture. Pour onto sliced potatoes on plates. Sprinkle top with chopped eggwhites. Makes good accompaniment for grilled or pan-fried sausages.

PORK AFRITADA
NGREDIENTS:

1 1/2 lbs pork stew 2 large potatoes, chunks 1 medium red bell pepper, chunks 1 medium green bell pepper, chunks 1 medium onion, chunks 3 gloves garlic, minced 1 can (8oz) tomato sauce 1 cup water 1 pork cube 1/2 tbsp fish sauce salt to taste cooking oil

HOW TO COOK

Heat cooking oil in a pan or wok. Saute garlic & onion. Add the pork. Simmer for 10-15 minutes or until tender. Add the fish sauce and cook for 3 minutes. Add water. Bring to a boil then add pork cube. Add the potatoes. Simmer until potatoes are tender. Add the bell pepper and tomato sauce. Simmer for 5 minutes or until the sauce gets thick. Add the fish sauce. Remove from heat & transfer to a serving bowl. Serve with hot steamed white rice. Enjoy!

Ingredients
2 tbsp 6 cloves 1 large 375 grams 375 grams 1 to 2 tbsp Ginger Garlic Red Onion Chicken Leg Chicken Thigh Patis (cut into strips) (crushed) (sliced) (cut into serving portions) (cut into serving portions)

 tsp 1 (medium) pc 1 can (154 ml) 2 pouches (115 grams each)

Peppercorn Red Bell Pepper Evaporated Milk Del Monte Pineapple Tidbits (cut into cubes) (or 2/3 cup coconut milk) (drained, reserve syrup)

Cooking Procedure:
1. Saut ginger, garlic and onion in 1 tablespoon oil for 2 minutes. Add patis and chicken,Saut for 10 minutes or until the chicken is slightly brown. 2. Add peppercorn and pineapple syrup. Cover and Simmer for 15 minutes. 3. Add bell pepper, milk and DEL MONTE Pineapple Tidbits. Simmer uncovered for 3-5 minutes, stirring continuously.

INIHAW NA LIEMPO AT HITO 350g pork liempo, boneless salt and pepper to taste 6 pcs calamansi 1. Season liempo with salt, pepper and calamansi. 2. Grill pork until done, do not overcook. VINEGAR SAUCE: 1 cup sukang iloko (cane vinegar) 1 pc labuyo, chopped 2 cloves garlic, minced pepper to taste salt to taste spring onion, chopped Combine everything in a bowl and serve. SOY DIPPING SAUCE: 1/3 cup soy sauce 1/2 cup tomato ketchup 3 tbsp sugar 1 tbsp calamansi pepper to taste 1 pc finger chili, sliced

Combine everything in a bowl and serve. ATCHARA: 2 cups green papaya, strips then mixed with salt and leave for 10 minutes and drain 1/2 cup red pell peppers, strips 1/2 cup carrots, strips 1 red onion, chopped 1 thumb-size ginger, strips 1/4 cup raisins 1 cup sukang paombong 1 cup white sugar 2 tbsp chili flakes 1 tbsp rock salt Boil the vinegar, chili and sugar together, then set aside. Combine papaya with the rest of the ingredients. Pour the vinegar/sugar mixture and stir. Store in clean containers and keep refrigerated until ready to serve. Hito with Buro, Ginisang Bagoong Alamang at Kamias, and Sampaloc dip 2 pcs hito, cleaned rock salt Rub hito with rock salt and grill until done. BURO 2 tbsp oil 1 pc red onion, chopped 2 pcs tomato, diced 1/2 tsp ginger, sliced 1 cup buro spring onions for garnish In a pan, aut onion and tomato. Add buro and simmer. Garnish with spring onions. GINISANG BAGOONG ALAMANG WITH KAMIAS 1 cup fresh alamang 6pcs kamias, sliced (reserve half for garnish) 1 pc sili haba, sliced salt pepper to taste In a pan, aut sili haba, half of kamias then add fresh alamang. Season with salt and pepper. Garnish with sliced fresh kamias. SAMPALOC DIP 6 pcs sampaloc, boiled and juice extracted 2 tbsp sugar 3 tbsp chili garlic 2 tbsp soy sauce

1 tbsp ginger, grated 2 tbsp slurry In a pan, heat sampaloc juice, sugar, ginger, chili garlic, soy sauce and boil. Simmer then thicken with cornstarch. Serve.

FRIED SUGPO AT BABY SQUID 300g prawns, head and skin on, deveined 250g baby squid, cleaned 2 cups cornstarch oil for deep frying salt and pepper to taste Coat prawns and squid in cornstarch and deep fry in hot oil. Drain on paper towels and set aside. LEMON-VINEGAR SAUCE 1 cup white vinegar 1 tsp fish sauce 1pc lemon juice 1 tsp lemon rind 1 pc red onion, diced 2 cloves garlic, minced 1 pc labuyo, minced 1 tsp sugar 1 tbsp spring onion, chopped 1 tbsp cilantro, chopped Combine all the ingredients in a bowl. Serve. BLENDED ENSALADA 3 pcs tomatoes, diced 2 pcs shallots, diced 1 tbsp fried garlic 1 pc green mango, strips 1-2 pcs finger chili, minced 1 1/2 tbsp kinchay, minced 2 tbsp oil patis to taste Place everything in a blender or use a hand blender and pulse until smooth. DARK MAYO/OYSTER-MAYO DIP 1 cup mayonnaise 2 tbsp oyster sauce 1 tsp sesame oil pepper to taste toasted sesame seeds to top

Combine everything in a bowl and top with sesame seeds. Serve.

CHICKEN RELLENO Ingredients: 1 whole deboned chicken 500 grms. minced chicken breasts 25 grms. raisins 25 grms. pistachio nuts 50 grms. ham chunks 6 pcs. hard-boiled quail eggs 3 pcs. chorizo de bilbao 230 ml. all-purpose cream blanched carrot strips 500 grms. beaten eggs 1 tspn. salt 100 grms. all-purpose flour 50 grms. white onion brunoise 1 tspn. salt and pepper 2 pcs. big apples 1 tspn. paprika Procedure: 1. Combine minced chicken, raisins, pistachio nuts, cooked ham chunks, brunoise onion, all-purpose cream, egg, flour,

salt and pepper. 2. Stuff filling into deboned chicken together with quail egg, carrots strips and chorizo de bilbao. 3. Wrap in aluminum foil then roast in oven for one hour or until done. 4. Remove the foil then brush with softened butter. Sprinkle with paprika. Place in salamander until golden brown. 5. Cut into portion size. Arrange on plate and garnish with apple swan.

Ep. 123 / Jan. 5, 2014 [ SARDINAS PASTA ] Ingredients: 500g spaghetti pasta, cooked 3 tbsp oil 3 cloves garlic, sliced 1 white onion, chopped 1 cup whole cherry tomatoes 1 tsp chili flakes 1 can chickpea 1 can sardines in tomato sauce cheddar cheese to top spring onion for garnish lemon wedges PROCEDURE: 1.In a pan, saute onion, whole cherry tomatoes and garlic in little oil. 2. Add chickpeas and chili flakes. 3.Then add sardines with tomato sauce and simmer. 4. Top it over the pasta and add grated cheddar on top. Garnish with spring onions and sliced lemon.

Ep. 123 / Jan. 5, 2014 [ CORNED BEEF SINIGANG ] INGREDIENTS:

2 cans corned beef 1 can corn kernels 1 pack sampaloc powder or instand sinigang mix 1 bunch kangkong leaves, cleaned 1 pc radish 1 bunch string beans 3 pcs finger chili 250 grams gabi 2 medium size tomatoes, chopped 1 red onion, quartered patis to taste PROCEDURE: 1. Boil water and add tomatoes, gabi, finger chili, onion, radish and sinigang mix. 2.Blanch green vegetables in water with baking soda. And place in ice bath. 3.Place corned beef, in sinigang stock and simmer for few minutes. 4.Place vegetables in a bowl and pour stock with cornbeef. Serve hot.

[EPISODE 2/JULY 10] KINULOT NA PLAPLA

Ingredients: 500 grms plapla 100 grms lemon grass cup lemon juice or kalamansi juice 100 grms pureed coriander leaves 50 grms pureed garlic 50 grms pureed ginger 4 pcs. pureed green chilli 1 tspn. paprika 100 grms.cornstarch 100 grms. all-purpose flour 1 cup coconut milk 2 liters cooking oil 1 tspn. salt 1 tspn. crushed peppercorn 1 jigger brandy Procedure: Fillet the plapla and cut into portion sizes. Season with puree of garlic, ginger, coriander leaves, chili, paprika and sal t.

 Dredge into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside. Thread with lemon grass remaining plapla bones from gills to the tail to create curly form. Season with pureed ginger, garlic, coriander leaves, chilli, paprika and salt. Also dredge this into cornstarch and flour. Have ready fat heated oil and deep fried until cr ispy. Set aside. Stir-fry the combination of pureed garlic, ginger, coriander leaves, chili. Flame with brandy into the wok. Add in the coconut milk. Toss the deep fried crispy plapla fillet and season with salt. Arrange everything on plate to form kinulot na plapla. Garnish with coriander leaves.

[EPISODE 2/JULY 10] PINAKBET WITH LECHON CARAJAY LECHON CARAJAY Ingredients: 4 k Pork belly 100 grms. Rock salt 400 grms. Mirepoix 3 gal. Water 1 gal. cooking oil Procedure: Boil the pork belly in water with mirepoix until very tender. Remove the rib bones from belly and skewer over the top into the skin by using fork. Then scrub with rock salt. Place pork belly on wok the and pour oil to the level of pork belly. Cover w ok and cook. After 30 minutes, pour over remaining oil in wok to the pork belly. Turn once slowly. Then sprinkle with cup of water to become crunchy and crispy. Remove from wok and prepare to serve.

PINAKBET WITH CRISPY LECHON CARAJAY Ingredients: 250 grms. lechon carajay 300 grms. pumpkin tourney 300 grms. blanched okra 300 grms. blanched ampalaya 300 grms. eggplant 300 grms. string beans 1 pc. minced red onion 50 grms. chopped garlic 2 pcs. sliced tomatoes cup achuete (boiled with oil) 100 grms. shrimp paste 1 tspn. baking soda tspn. salt tspn. crushed peppercorn cup cooking oil

Procedure: 1. Saut garlic, onion, tomato in oil from achuete. Add in bagoong. 2. Combine all vegetables and season with salt and crushed peppercorn. 3. Arrange on plate and top with lechon carajay just before serving.

[EPISODE 2/JULY 10] ENSALADANG HIPON AT SUHA IN MANGO SALSA Ingredients: 500 grms. peeled shrimps (blanched in wine and water) 6 pcs. tiger prawns in bamboo skewers 50 grms. pickle relish 50 grms. canned pimiento (or red bell pepper brunoise) 50 grms. celery stalk brunoise 2 tbspn. hot sauce 500 grms. pomelo wedges 300 grms. Lolo Rosso lettuce 200 Romaine lettuce 3 pcs. foot-long bread 50 grms. fresh peeled tomatoes brunoise 50 grms. spring onion brunoise 2 pcs. pureed ripe mango 1 cup olive oil cup lemon juice 300 grms. walnuts 1 tspn. Salt 1 tspn. white pepper 2 jiggers white wine 50 grms. Leeks (green part only) 50 grms. celery leaves 1 liter water Procedure: Remove the vein of shrimp by using bamboo sticks, then skewer each piece without head. Have ready water and white wine into the pot with lemon slice and leeks, celery leaves. Boil for 3 minutes. Remove from boiling water and set aside. Keep cool. Take off the shell but leave the tail. Cut into butterfly from the stomach sides of the shrimp, then place it on clean cloth or absorbent kitchen paper towel and press it to become flat and set aside. Chop peeled shrimps or put them in food processor. Place in bowl and combine pickle relish, pimientos, celery, walnut, spring onion, tomato, mayonnaise, hot sauce, salt and pepper. Set aside. Twist thin, long slices of foot-long bread inside the ring mould, then bake in low heat for 30 minutes or until toasted. Rinse and dry the lettuce and place inside the toasted footlong bread. Arrange on plate with bouquet of lettuce. Place the shrimp mixture on plate, over the top with pomelo wedges and butterfly prawns. Spoon or drizzle with mango salsa before serving. Sprinkle with walnuts and spring onion. MANGO SALSA

Ingredients: 2 pcs. ripe mango 1 cup olive oil cup lemon juice 1 tspn. salt 1 tspn. white pepper Procedure: Combine all ingredients into the blender until creamy. Season to taste.

[EPISODE 6 / AUG 7] ROAST BEEF SHAWARMA STYLE WITH VEGGIE AND Ingredients: 2 k sirloin beef (cut thinly) 500 grms. onion rings 500 grms. tomato slices 1 tspn. salt 1 tspn. crushed black peppercorn cup mustard 35 pcs. pita bread 500 grms. cucumber 1 pint sour cream 1 pint yogurt 1 small bot. hot sauce

Procedure: Season the skewered sirloin with salt, crushed peppercorn and mustard alternately with tomato and onion. Roast in oven for 1 hour. Transfer to Salamander until become brown. Garnish roast beef and pita bread with cucumber, tomato and onion. Add hot sauce, yogurt and sour cream according to taste.

[EPISODE 9 / AUG.28] SUPER-BEEFY CALDERETA Ingredients: k Paypay (beef chuck) cubed 2 tspn. Calamansi juice 2 tspn. Salt & pepper tspn. Ground peppercorn 1 tspn. Cooking oil cup Tomato sauce cup Tomato paste 1 cups Chicken stock

1 pc. Bay leaf cup Red and green bell pepper cup Liver spread 2 cups Cubed potato cup Shredded cheese 2 pcs. Siling labuyo chopped 1 cup Onion chopped cup Garlic chopped 1 cup Tomato chopped Procedure: Marinate beef in calamansi juice, salt and pepper for 1 hour. In hot greased pan, stir fry beef until golden brown. In hot greased sauce pan, saut garlic, onion, tomato, and tomato paste. Pour tomato sauce, chicken stock and bay leaf simmer into beef until almost tender. Add red and green bell pepper, liver spread, potato and cheese. Cook until thick. Add siling labuyo and simmer for a few minutes more. Add grated cheese. Serve hot.

[EPISODE 9 / AUG. 28] FINGER-LICKIN CHICKEN POT ROAST Ingredients: 1 whole (or 1 k) chicken cup Bacon cubed 1 large Garlic clove mashed 1 pc. White onion sliced 1 tbspn. Olive oil 1 tbspn. Butter melted 1 pcs. Baby celery heart quartered 10 pcs. Carrot balls 2 pcs. Zucchini cut into chunks 10 pcs. Marble potato 2 cups Chicken stock cup White wine cup Brandy 1 pc. Bay leaf 2 Fresh thyme sprigs 2 Fresh rosemary sprigs 1 tspn. Salt 1 tspn. Black peppercorn 2 Fresh parsley sprigs Procedure: Heat olive oil in large flame-proof casserole and Saut onion, garlic and bacon. Flame with brandy and wine. Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around

them. Pour chicken stock and wine around chicken and add herbs. Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender. Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce. And sprinkle with parsley.

[EPISODE 12 / Sept. 18] Magic CRUNCHY CALAMARES *RECIPE by MAGGI* INGREDIENTS One half kg squid, cleaned and cut into rings 3 pieces calamansi, juiced 1 8g sachet MAGGI MAGIC SARAP One half cup all purpose flour oil for frying PROCEDURE 1. Marinate squid rings in calamansi juice and MAGGI MAGIC SARAP for 5 minutes. Dredge in flour and deep fry in hot oil. GARLIC DIP Combine the following: 1 cup mayonnaise 1 tbsp minced garlic 1 tbsp sugar 1 tbsp freshly-squeezed lemon juice 1 8g sachet MAGGI MAGIC SARAP One half tsp white pepper FRESH TOMATO SAUCE INGREDIENTS One fourth cup olive oil One fourth cup chopped onions 2 tbsp chopped garlic 1 cup chopped tomatoes, seeds removed 1 tbsp flat-leaf parsley One third cup water 1 8g sachet MAGGI MAGIC SARAP 2 tsp white sugar 2 tbsp olive oil PROCEDURE 1. In a saucepan, heat olive oil. Saute onions, garlic and tomatoes until tomatoes are soft. Add parsley, water, MAGGI MAGIC SARAP and sugar. Simmer for 5 minutes. 2. Transfer into a blender and puree until smooth. Add olive oil and mix well.

[EPISODE 19 / Nov. 6] STIR FRIED BEEF TENDERLOIN AND SWAMP CABBAGE Ingredients: 500 grms. beef tenderloin, shred cut 1 k swamp cabbage 2 cups chicken stock 1 tbspn. oyster sauce 1 tbspn. Japanese soy sauce 1 tbspn. dark mushroom sauce 1 tspn. Chicken powder 50 grms. cornstarch 1 tspn. baking soda 1 tspn. Salt 1 tspn. White pepper 1 jigger Chinese wine 1 liter cooking oil 1 tbspn. ginger puree 1 tbspn. garlic puree 10 grms. kinchay Procedure: 1. Marinate shredded beef tenderloin in oyster sauce, Japanese soy sauce, dark mushroom soy sauce, salt, white pepper, Chinese wine and cornstarch. 2. Blanch into fat-heated cooking oil and set aside. 3. Blanch the swamp cabbage into boiling water with baking soda for 3 seconds then soak into ice cold water. 4. Stir-fry with ginger puree and garlic puree the blanching kangkong, and flamb with Chinese wine. Season with salt, pepper and chicken powder. 5. Place on plate over the top with stir-fried shredded beef, ang garnish! with kinchay.