Bulalo

  

INGREDIENTS:

1 kg Beef Shank

2L Water

1 pc Onion

4 cloves Garlic

1 tsp Black Peppercorn

1 pc Bay Leaf

1 pc Potato

1 pc Yellow Corn

0.5 head Cabbage

2 sprigs Onion Springs 

2 sachets Maggi Magic Sarap

1 tbsp Toasted Garlic

INSTRUCTION:

Step 1 - Simmer beef in water until slightly tender. Skim off as needed.

Step 2 - Add onion, garlic, peppercorn and bay leaf. Simmer until beef is very tender.

Step 3 - Add corn, potato and simmer for 10 minutes. Add cabbage and spring onion. Season with Maggi Magic Sarap. Transfer into a serving bowl, tap with toasted garlic and serve.

Video Tutorial:

Pork Sisig

  

INGREDIENTS:

1   kg Pork Cheek

2   pcs Bay Leaf

1   tbsp Black Peppercorn

2   sachets MAGGI® Magic Sarap® 8g

0.25   kg Chicken Liver Pate

3   tbsp Vegetable Oil

0.5   pc Calf Brain

4   cloves Garlic

2   pcs Red Onion

2   pcs Hot Chili Peppers

3   tbsp MAGGI® Savor Classic

2   tbsp Calamansi Juice

1   tbsp Brown Sugar

0.25   tsp Ground Pepper

INSTRUCTION: 

Step 1 - Simmer pork in water with bay leaves and peppercorn until tender. Drain and set aside to cool. Cut into thick slices and season with 1 sachet of Maggi Magic Sarap. Coat with 2 tbsp of oil. Grill until golden brown. Coarsely chop and set aside.

Step 2 - Season chicken liver with 1/2 sachet of Maggi Magic Sarap. Coat with 1 tbsp of oil and grill until golden brown. Coarsely chop and add to pork.

Step 3 - Simmer calf brain in water for 10 minutes (optional). Strain, coarsely chop and add pork and liver.

Step 4 - Add garlic, onion and chili. Season with remaining 1/2 sachet of Maggi Magic Sarap, Maggi Savor Classic, calamansi juice, sugar and pepper. Gently mix. Preheat a clean sizzling plate, add 1 cup of Sisig, mix and serve immediately.

Video Tutorial:

Pancit Palabok

 

INGREDIENTS:

500 grams rice noodles bihon

SAUCE INGREDIENTS:

2 tbsp cooking oil

1/2 lb ground pork

1 tbsp anatto powder

3 cups pork broth

1 piece shrimp bouillon

6 tablespoons all-purpose flour 

2 tbsp fish sauce

1/2 ground black pepper

TOPPING INGREDIENTS:

1 cup pork belly boiled and sliced thinly into small pieces 

4 ouces firm tofu fried and sliced into cubes

1/2 cup tinapa flakes smoked fish

1/2 cup chicharon pounded

2 hard boiled eggs (sliced)

1/2 cup cooked shrimps boiled or steamed 

1/4 cup green onion or scallions finely chopped 

3 tablespoons toasted garlic

2 lemons sliced (or 6 pieces calamansi)

INSTRUCTIONS:

• Soak the rice noodles in water for about 15 minutes. Drain and set aside.
• Cook the sauce by heating a saucepan. Pour-in the cooking oil.
• When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
• Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
• Add the shrimp cube and stir and simmer for 3 minutes
• Add the flour gradually while stirring.
• Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
• Meanwhile, boil enough water in a pot.
• Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
• Remove the strainer from the pot and drain the liquid from the noodles.
• Place the noodles in the serving plate.
• Pour the sauce on top of the noodles then arrange the toppings over the sauce.
• Serve with a slice of lemon or calamansi. Share and enjoy!

Video tutorial: 

Lechon Baboy

 

INGREDIENTS:

20 Servings 

(Classic Lechon)

1 whole pig (20kg) (44lbs)

10-20 bundles of lemongrass

15 bay leaves

1 kg (2.2 lb) garlic

1 kg (2.2 lb) onion

2-3 cups (550-820g) salt and pepper

Glaze - Evaporated milk

PREPARATION:

Step 1 - Take a pig whose entrails have been removed and wash its inside with boiling water. Leave to drain

Step 2 - Rub the mixture of salt and pepper on the pig's skin and its inside.

Step 3 - Skewer a pig on a long bamboo stick

Step 4 - Prepare the stuffing by pounding together lemon grass and spring onions, and mixing them with bay leaves, garlic, and onion. Stuff the pig and sew its belly with a kitchen thread.

Step 5 - To make the skin red and crispy, brush it with evaporated milk.

Step 6 - Roast the pig for 4 to 5 hours over hot charcoal, until the meat is tender. Occasionally, glaze the skin with the remaining evaporated milk. 

Video Link: https://www.youtube.com/watch?v=gpePINptPPM

Chicken Adobo

 

Chicken Adobo is a Filipino dish made by braising chicken legs (thighs or drumsticks) in a sauce made up of vinegar, soy sauce, garlic, and black pepper.

NUTRITION VALUE:

Protein    14.57%

Carbohydrates    4.01%

Fats    15.62%

INGREDIENTS:

0.5   Kg Chicken Leg

1   Head Garlic

1   tsp Black Peppercorn

3   tbls Distilled Vinegar

2   tbls Oyster Sauce

2   tbls Soy Sauce

1   Cup Water

1   tbl Vegetable Oil

STEPS:

(1) Combine chicken, garlic, peppercorn, vinegar, oyster sauce, soy sauce and water in a pot. Simmer for 15 mins.

(2) Heat oil in a separate pan, strain chicken and saute until golden brown.

(3) Pour cooking liquid and simmer for 5 mins. Transfer into a serving plate and serve.

Video Link: https://www.youtube.com/watch?v=mtyULaM6RfQ