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Mango Ice Drop Recipe

- February 27, 2015 No Comments
Mango Ice Drop Recipe
Mango Ice Drop
by Del Monte Kitchenomics

Dory with Tequila Mango Sauce and Toyomansi Caviar is a delicious proof that, indeed, Filipino Chefs are world-class and Filipino cuisines is at par with the worlds best.



kusina ingredients 
  • 3 cans Del Monte Mango Juice Drink (240 ml each)
  • ½ cup (+ 2 tbsp) Evaporated Milk    
  • ½ cup Sugar    
kusina instructions
1. Combine all ingredients and pour into ice drop Mold. Freeze until almost firm.

2. Insert popsicle sticks at the center. Freeze overnight.


*Other DEL MONTE Juice Drink Variants you can use: Sweetened Pineapple Crush, Sweetened Pineapple-Lychee, Sweetened Four Seasons, Sweetened Mango and Sweetened Pineapple.
 
 
Eugene Domingo

Fiesta Ice Candy Recipe

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Fiesta Ice Candy Recipe
Fiesta Ice Candy
by Del Monte Kitchenomics

Here’s a fun way to make icy treats that are bursting with fruit flavor and vibrant color your kids will love. This delicious dessert is rich in calcium, for strong bones and teeth.



kusina ingredients 
  • 1 pc  Buko (meat shreadded)
  • ½ cup Condensed Milk    
  • 1 cup Fresh Milk (or evaporated milk)
  • 1 tsp Vanilla Extract    (optional)
  • 10 pc Ice Candy Bags (1¾”x10”)
  • 1 can Del Monte Fiesta Fruit Cocktail (drained, reserve 3 tbsp syrup)
kusina instructions
1. Combine milk, vanilla, buko, condensed milk and fruit cocktail syrup.

2. Fill each ice candy bag with DEL MONTE Fiesta Fruit Cocktail, then fill with milk mixture. Seal and freeze overnight. Serve.

Eugene Domingo

Restaurant Style Grilled Tuna Steaks Recipe

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Restaurant Style Grilled Tuna Steaks Recipe
Restaurant Style Grilled Tuna Steaks
by Del Monte Kitchenomics

This dish is good source of Vitamin B12--which helps prevent anemia. When grilling fish, do not keep on turning or flipping the fish. Leave the fish to grill for 3 minutes per side before turning to have nice grill marks and avoid crumbling the fish.



kusina ingredients 
  • 500 grms tuna steaks, ½ inch thick (can be substituted with tuna fillets)    
  • 2 tsp Calamansi Juice (reserve zest)
  • ¾ tsp Salt    
  • ½ tsp Peppercorn (crushed)
  • 1 tbsp Margarine    
  • 1 pack Del Monte Quick 'n Easy Sweet and Sour Mix    (dissolved in ¾ cup water)
  • chopped parsley
kusina instructions
1. season fish with salt, crushed peppercorn, and calamansi juice.Pan-grill and then set aside.

2. Simmer dissolved DEL MONTE QUICK N EASY Sweet & Sour Sauce for 5 minutes. Add margarine and turn off heat. Mix the margarine until melted. Add the calamansi zest.

3. Pour over fish and garnish with chopped parsley.



Eugene Domingo

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.