BUKO PANDAN SALAD

Ingredients:

3-5 pc pandan leaves, boiled in 2-1/4 cups of water for 7 minutes and measure 2 cups
1/3 cup unflavored gelatin
1/4 cup sugar

Dressing

1 (250 mL) pack MAGNOLIA ALL PURPOSE CREAM
3/4 cup condensed milk
1/2 cup powdered sugar
2 cups buko meat, cut into cubes

Procedure:

  1. Divide pandan water into two. Add gelatin to 1 cup of the pandan water and let bloom.
  2. Simmer other half of the pandan water then add sugar and bloomed gelatin. Mix well. Transfer mixture into a pan and set aside until gelatin has fully set.
  3. Cut gelatin into small cubes and place in a bowl.
  4. To make the dressing, in a clean bowl, combine all purpose cream, condensed milk and powdered sugar and mix well. Add buko meat and gelatin. Mix well. Chill before serving.

Makes 6 servings.   

MAGNOLIA CHICKEN LUMPIANG SHANGHAI WITH NUOC CHAM SAUCE

Ingredients:

10 pc MAGNOLIA CHICKEN STATION LUMPIANG SHANGHAI
5 pc lettuce leaves, washed and pat-dried
1 sprig cilantro
1 sprig mint

NUOC CHAM SAUCE:

1/2 cup boiling water
1-1/2 tbsp fish sauce
1 tbsp sugar
2 tsp lime, lemon or calamansi juice
1/2 tbsp shredded onion leeks
1/2 tsp chili sauce
1/2 tsp finely grated carrot
1 tsp vinegar

Procedure:

  1. Make a sauce by combining all Nuoc Cham ingredients together. Mix well and set aside.
  2. Fry lumpiang shanghai until golden. Drain excess oil on paper towels.
  3. Wrap lumpiang shanghai using some lettuce and fresh herbs. Serve with Nuoc Cham sauce on the side.
Makes 5 servings.

Fried Pancit

Ingredients:

2 tbsp STAR MARGARINE GARLIC
1/4 cup bell pepper strips
1 cup sliced halved carrots
1/2 Kg MONTEREY PORK LOMO, cut into bite size pieces
4 pc MAGNOLIA CHICKEN STATION CHICKEN LIVERS, sliced
2 pc PUREFOODS CHORIZO BILBAO STYLE, sliced diagonally
1/4 kg shrimps, shelled and devained
1/4 cup thinly sliced onion leeks
1/4 cup sliced celery
1 cup sitsaro
2 tbsp cornstarch, dissolved in 2 tbsp water
2 tbsp sugar
iodized fine salt and pepper
MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL, for deep-frying
1 (200 g) pack fresh egg noodles
roasted or salted peanuts, coarsely chopped

Procedure:

  1. In a wok, melt margarine. Stir fry bell peppers and carrots. Add pork, chicken livers, chorizo and shrimp. Cook until tender.
  2. Add onion leeks, celery, sitsaro and mix well. Add cornstarch mixture and cook until thick. Season with sugar, salt and pepper. Set aside.
  3. In a separate wok, heat oil and deep fry egg noodles until crispy.
  4. Place crispy noodles on plate and top with vegetable mixture. sprinkle with chopped peanuts.
Makes 4 servings.

HOME MADE LECHON PAKSIW

Ingredients:

1 pc beef cube, dissolved in 1 cup water
3 cloves garlic, crushed
1 (75 g) pc onion, chopped
1 tsp whole peppercorns
4 pc dried bay leaves
1/4 cup soy sauce
1/4 cup brown sugar
1 (85 g) can PUREFOODS LIVER SPREAD
1 cup store-bought instant gravy mix (you may also search for "Classic Gravy" in our recipes section)
1 tsp iodized fine salt
1/2 cup vinegar
1 kg leftover lechon or lechon kawali

Procedure:

  1. Heat a cooking pot and pour in all ingredients except for vinegar and lechon. Bring to boil and mix well.
  2. Lower heat to medium and add vinegar. Simmer for 10 minutes and do not stir to let vinegar cook through.
  3. Add lechon and continue to simmer for 10 minutes more.
 Makes 5-6 servings.