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Kare-Kareng Baka sa Gata Recipe

- December 29, 2014 No Comments
Kare-Kareng Baka sa Gata Recipe
Kare-Kareng Baka sa Gata
by Maggi Magic

Serve this dish at your next gathering and your guests will remember it long after the last morsel is gone.



kusina ingredients 
  • 500 grms beef camto (flank steak), cut into 1 inch cubes
  • 2 8g sachet MAGGI MAGIC SARAP
  • 1 tbsp annatto seeds (atsuete)
  • 3 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 pc medium onion, sliced
  • 2 pcs eggplant, sliced ½ inch thick on a bias
  • 6 pcs sitaw, cut into 2 ½ inch pieces
  • 2 pcs pechay, halved, rinsed and drained well
  • ½ cup creamy peanut butter
  • 1 cup coconut milk
  • 4 cups water
kusina instructions
1. Combine the beef with water and MAGGI MAGIC SARAP in a large pot. Cover, bring to a boil, skim the scum and bring down to simmer. Cook for 1 ½ hours or until tender. Strain beef and reserve the broth.

2. Combine annatto seeds and oil in a pot, gently heat for 1minute, set aside to cool and strain seeds. Sauté the garlic and onion in annatto oil for 2minutes.

3. Add the beef and peanut butter. Slowly stir in about 2 cups of the reserved broth and bring it to simmer. Add more broth to achieve your desired consistency.

4. Add eggplant and simmer for 2 minutes. Add sitaw and simmer for another 2 minutes. Add pechay and simmer for another minute.

5. Pour in the coconut milk and bring it to a simmer. Season with 1 sachet of MAGGI MAGIC SARAP.

6. Transfer into a serving bowl and serve hot.

Kansi Recipe

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Kansi Recipe
Kansi
by Maggi Magic

Kansi is Iloilo’s version of bulalo but with a delightful hint of sourness that’s great during rainy days. This hearty soup is a must try.



kusina ingredients 
  • 1 kg beef shanks
  • 250 grms unripe langka, sliced
  • 2 8g sachet MAGGI MAGIC SARAP
  • 1 22g sachet MAGGI MAGIC SINIGANG Original
  • 4 cloves garlic, minced
  • 1 pc medium onion, quartered
  • 2 pcs tomato, quartered
  • 3 stalks lemongrass, pounded and tied
  • 1 tbsp annatto seeds
  • 2 tbsp vegetable oil
  • 4 cups water
kusina instructions

1. Combine oil and annatto seeds and heat for 2 minutes over low heat. Strain and discard seeds.

2. Season beef with MAGGI MAGIC SARAP. In a heavy bottom pan, add annatto oil and sear both sides until golden brown. Remove seared beef and set aside.

3. Sauté the garlic, onion, tomato and lemongrass in the same pot.

4. Put the beef back and pour the 4 cups of water and simmer while covered until beef is tender (approximately 2 hours). Add more water as needed.

5. When beef is almost tender add the unripe langka. Simmer until langka is tender, about 20 minutes.

6. Add MAGGI MAGIC SINIGANG Original. Simmer for 5minutes.

7. Check seasoning and serve hot.

Crispy Spicy Liempo Recipe

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Crispy Spicy Liempo Recipe
Crispy Spicy Liempo
by Maggi Magic

Dress up your ordinary fried liempo with a mouthwatering chili coating! Celebrate this New Year with a bang of spicy flavors in your mouth.



kusina ingredients 
  • 500 grms skinless pork liempo, cut into 1-2 inch pieces
  • 4 cups water
  • 1 cup cornstarch for dredging
  • 1 8g sachet MAGGI MAGIC SARAP
  • ¼ tsp black peppercorn
  • 1 head garlic, crushed
  • 2 liters vegetable oil for deep-frying
For Sauce:
  • 2 tbsp sesame oil
  • 2 tbsp sliced spring onion
  • 1 head garlic, minced
  • 1 pc siling labuyo, sliced
  • ¼ tsp freshly ground black pepper
  • 1 8g sachet MAGGI MAGIC SARAP
For Dipping Sauce:
  • 1/3 cup vinegar
  • ½ tsp MAGGI MAGIC SARAP
  • ¼ tsp freshly ground black pepper
  • 2 tbsp sliced spring onion
  • 2 tbsp water
  • 1 pc siling labuyo, sliced
kusina instructions
1. Place pork in a pot, add water, MAGGI MAGIC SARAP, pepper and garlic. Bring to a boil, skim the scum and bring down to simmer. Cook for 45 minutes or until tender. Remove from the pot and set aside to cool down to room temperature.

2. Lightly coat pork with cornstarch and deep fry in a preheated oil for 2-3 minutes or until golden brown. Set aside.

3. Combine sesame oil, garlic, siling labuyo, spring onion, pepper and MAGGI MAGIC SARAP in a pot. Heat for 2 minutes over low heat. Toss fried pork and transfer into a serving plate.

4. Prepare dipping sauce by mixing vinegar, MAGGI MAGIC SARAP, pepper, spring onion, water and siling labuyo. Serve with Crispy Spicy Liempo.

Crunchy Calamares with Tomato Garlic Duo Dip Recipe

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Crunchy Calamares with Tomato Garlic Duo Dip Recipe
Crunchy Calamares with Tomato Garlic Duo Dip Recipe
by Maggi Magic
   
Whip up this quick and easy dish, sure to be a hit at any party. A perfect pulutan too.



kusina ingredients 
  • 500 grms squid, cleaned and cut into rings
  • 3 pcs calamansi, juiced
  • 1 8g sachet MAGGI MAGIC SARAP
  • ½ cup all-purpose flour
  • 2 cups vegetable oil, for frying
Tomato Sauce:
  • ¼ cup olive oil
  • 1 pc small onion, small diced
  • 4 cloves garlic, minced
  • 6 pcs canned tomato, seeded and chopped
  • 1/3 cup water
  • 1 8g sachet MAGGI MAGIC SARAP
  • 2 tsp white sugar
  • 1 tbsp flat-leaf parsley minced
 Garlic Dip:
  • 1 cup mayonnaise
  • 4 cloves garlic, minced
  • 1 tbps sugar
  • ¼ pc lemon, juiced
  • 1½ tsp MAGGI MAGIC SARAP
  • ¼ tsp freshly ground white pepper
kusina instructions
1. For the Tomato Sauce, heat olive oil in a sauce pan and sauté onion, garlic and tomatoes. Add water, season with MAGGI MAGIC SARAP and sugar and simmer for 10minutes or until thick.

2. Remove from heat, stir in parsley and puree in a blender until smooth. Check seasoning. Transfer into a serving bowl and set aside.

3. To prepare Garlic Dip, combine mayonnaise, garlic, sugar and lemon juice. Season with MAGGI MAGIC SARAP and pepper. Mix well. Check seasoning and set aside.

4. Season squid with MAGGI MAGIC SARAP and marinate in calamansi juice for 5 minutes.

5. Preheat oil in a wide pan for deep frying.

6. Coat well with flour and fry in batches for 1 minute over high heat.

7. Serve immediately with the Garlic Dip and Tomato Sauce on the side.

Yang Chow Fried Rice Recipe

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Yang Chow Fried Rice Recipe
Yang Chow Fried Rice
by Maggi Magic

No lauriat is complete without Yang Chow Fried Rice…make this dish at home and surprise your family with an authentic Chinese lauriat fare.



kusina ingredients 
  • ½ cup frozen or fresh green peas
  • 4 cups cooked long grain rice
  • 2 cloves garlic, minced
  • 4 slices ham, small diced
  • 1 pc egg, beaten
  • 2 8g sachets MAGGI MAGIC SARAP
  • ½ tsp freshly ground black pepper
  • 2 tbsp thinly sliced spring onion
  • 2 tbsp cooking oil
  • 1 tbsp annatto seeds
  • 1 tbsp sesame oil
kusina instructions
1. Combine oil and annatto seeds, gently heat for 2 minutes, cool and strain.

2. In a wok sauté garlic and ham in annatto oil for 1minute.

3. Add egg, stir and cook for 10seconds.

4. Immediately add rice, season with MAGGI MAGIC SARAP and pepper.

5. Add the frozen green peas and the ham. Cook for another 2-3 minutes.

6. Add sesame oil and spring onion.

7. Transfer into a serving plate and serve hot.

Baked Eggs in Ham Cups Recipe

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Baked Eggs in Ham Cups Recipe
Baked Eggs in Ham Cups
by Maggi Magic

This is an excellent, delicious meal with low carbohydrate content. The whole family will surely love it.



kusina ingredients 
  • 8 pcs sliced pine honey ham
  • 8 pcs large eggs
  • ¼ cup grated cheddar cheese
  • 2 tsp MAGGI MAGIC SARAP®
  • ¼ tsp freshly ground pepper
  • 2 tbsp fresh mushroom, chopped
  • 2 tbsp asparagus, chopped
  • 1 tbsp vegetable oil
kusina instructions
1. Brush muffin pans with oil. Press a slice pine honey ham into each muffin cup. Place 1 tbsp cheddar cheese into 4 ham cups. Carefully crack an egg into each of the 4 ham cups. Season each egg with ¼ tsp of MAGGI MAGIC SARAP® and a pinch of pepper.

2. Alternately, beat the remaining 4 eggs in a large bowl. Season with the 1 tsp of MAGGI MAGIC SARAP® and freshly ground pepper. Add fresh mushrooms and asparagus. Carefully pour mixture into the remaining 4 ham cups.

3. Bake ham cups in a 350°F oven until eggs are set, around 10-15 minutes. Set aside for 10 minutes to rest. Serve warm.



Tinolang Manok sa Gata Recipe

- December 05, 2014 No Comments
Tinolang Manok sa Gata Recipe
Tinolang Manok sa Gata
by Mommy Carla

Meet Mommy Carla, the loving mommy of Daniel Padilla.Try her special Tinolang Manok sa Gata that is truly a family favorite.



kusina ingredients 
  • 1 kilo whole chicken, cut into pieces
  • 3 tbsp oil
  • 2 tbsp garlic, minced
  • 3 tbsp ginger, minced
  • ¼ cup onions, minced
  • 1 cup dahon ng sili
  • 1 cup malunggay
  • 2 papaya or sayote, chopped into bite size pieces
  • 2 pcs Knorr Chicken Cubes
  • 1 pack Knorr Ginataang Gulay Mix diluted in 1 cup of water
  • 2 siling haba
kusina instructions


1. Pre-heat oil in a pan.
  
2. Saute garlic, onions, and ginger.
  
3. Add the chicken and saute until light brown in color.
  
4. Pour 1 liter of water and simmer until the chicken is cooked.
  
5. Add 2 Knorr Chicken Cubes.
  
6. Add the papaya.
  
7. Pour Knorr Ginataang Gulay Mix dissolved in 1 cup of water.
  
8. Add siling haba, dahon ng sili and malunggay. Let it simmer for 2 to 3 minutes.
  
9. Add patis if needed.

Bangus Belly Fillet Recipe

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Bangus Belly Fillet Recipe
Bangus Belly Fillet
by Mommy Anna  
Try Mommy Anna's delicious Bangus Belly fillet made even better with Knorr Liquid Seasoning. An easy but flavorful recipe for your kids and family.



kusina ingredients 
  • 1 whole bangus belly fillet
  • 3 tbsp olive oil
  • 3 tbsp Knorr Liquid Seasoning
  • 2 tsp black pepper, crushed
  • 2 cloves garlic, chopped finely
  • ½ onion, chopped finely
  • 1 tomato, chopped finely
  • 1 thumb ginger, chopped finely
  • juice from 2 lemon wedges
kusina instructions

1. Wash the bangus belly fillet thoroughly and pat dry.

2. Marinate bangus in mixture of olive oil, garlic, black pepper, onions, tomatoes, ginger, lemon and, Knorr Liquid Seasoning.

3. Wrap in foil and cook in the oven for 30 minutes (350 degrees celcius) or until brown.