Estimated time of preparation and cooking: 15-30 minutes. Good for 4-6 person.

Ingredients: 500 grams Fettucine noodles(or any desired pasta) 1 can evaporated milk 250 ml all purpose cream 1 can creamed of mushroom soup 200 grams sweet ham 200 grams bacon 1 head garlic, minced 1 onion, minced 1 teaspoon ground pepper 2 tablespoons olive oil 250 grams grated Parmesan cheese 2 tablespoon parsley, chopped(optional) Procedures: Part 1 1. In a large pot, prepare the pasta based on cooking instructions. Set aside. Part 2 2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside. 3. Fry the ham, drain and cut into small square pieces. Set aside. Part 3 4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham. 5. Add evaporated milk and creamed mushroom soup. 6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil. 7. Season with ground pepper. 8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty. 9. Simmer until beginning to thicken. Remove from heat. 10. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the remaining

bacon and ham bits and chopped parsley. 11. Serve with garlic bread. Enjoy Notes: 1. For additional ingredients, you may add 250 grams of mushrooms and a can of tuna saute together with bacon and ham.

MAGIC KOREAN BEEF STEW] INGREDIENTS: 1 kg beef short ribs 1/2 cup MAGGI OYSTER SAUCE, divided 1 pc. medium onion, quartered 1/4 cup tomato catsup 2 pcs red chili, sliced 1/4 cup brown sugar 1 sachet 8g MAGGI MAGIC SARAP 2 tbsp sliced spring onions 1 tbsp sesame seeds, toasted

1/2 kg togue, sautted with 8g MAGGI MAGIC SARAP PROCEDURE: 1. Place beef in a pot. Add MAGGI OYSTER SAUCE, onion and enough water to barely cover the beef. Bring to a boil, skim the scum and simmer until tender (approx. 1 1/2 - 2hrs) 2. Add catsup, red chili and sugar and simmer uncovered to reduce sauce. Season with MAGGI MAGIC SARAP. 3. Transfer into a serving bowl, garnish with spring onion and sesame seeds. Serve with togue.

PINACH CHICKEN ROULADE) INGREDIENTS: 200g spinach, chopped 1 white onion, chopped

2 gloves garlic, mined 1/2 tsp chili flakes 2 tsp olive oil 1/4 cup parmesan cheese 1/4 cup tomato sauce 1 tsp. balsamic vinegar 4 pcs. chicken breast fillet, pounded thin 1/2 cup white wine parlsey for garnish toothpick

PROCEDURE: 1. Heat spinach in saute' pan. Transfer to strainer and press firmly with back of spoon or squeeze to remove excess moisture. Set aside in bowl. 2. In the same pan, saute' onion, garlic and chili flakes. Cook until onions are soft. 3. In a small bowl, stir together onion mixture, chese and spinach. 4. In another bowl, combine tomato sauce and balsamic vinegar. Then spread alayer on top of the chicken and then add the onion and spinach mixture. 5. Roll the chicken tightly and secure with wooden toothpicks. 6. In a pan, brown the chicken on all sides. Add white wine and cover, cook chicken until done. 7. Slice chicken diagonally and drizzle with pan juices, garnish with parsley and serve

HEARTY TOMATO SOUP WITH BONE MARROW BAGUETTE] INGREDIENTS: 300g lean ground beef 1 medium white onion, peeled and chopped 2 tsp dried basil 2 tsp dried oregano 1/2 tsp crushed red pepper flakes 1 tbsp chili powder 1 cup tomato sauce 2 tbsp Worcestershire sauce 1 can crushed tomatoes, undrained 4 cups water 1 carrot, peeled and diced 1 can red kidney beans 1 cup green beans, sliced salt and pepper to taste pre-cooked fusilli pasta parmesan cheese powder FOR BONE MARROW SPREAD: 1 baguette, sliced 2 pcs bone marrow, pre-bpoiled 1 tsp fresh parsley 1 tbsp lemon zest salt and pepper to taste PROCEDURE: 1. Cook ground beef in pot with onion until no longer pink; drain fat 2. Add in garlic, basil, oregano and red bell pepper flakes; cook over medium high heat 3. Add in chili powder and stir in tomato sauce, whole tomatoes with juice, water. 4. Add in kidney beans, green beans and season with salt and pepper. Simmer for a few minutes. 5. Make bone marrow spread by mixing marrow, lemon zest, parsley, salty and pepper and lightly spread on toasted baguette. Set aside.

6. Mix in the cooked pasta until heated through. 7. Ladle into bowls and sprinkle freshly grated parmesan cheese on top.

BOWTIE PASTA WITH VEGETABLES AND ROASTED GARLIC] Ingredients: 2 tbsp. olive oil 1 tbsp. roasted garlic 4 tbsp. unsalted butter, cut into small pieces 4 tbsp. flour 2 tbsp. sun dried tomatoes 1 cup chicken stock 2 tsp. each chopped fresh oregano, 2 tsp. thyme leaves 4 tbsp. chopped fresh parsley leaves salt and pepper to taste 300g green beans, trimmed 1 carrot, cut into thin slices 1 cup asparagus cut into 2-inch slices 1 cup broccoli florets

 cup peas 400g bow tie pasta, cooked cup freshly grated Parmesan cheese Procedure: 1. In pan, heat oil. Add roasted garlic, butter, tomatoes, and butter. Add in stock, next oregano, thyme, 2 tbsp. of the parsley, salt, and pepper, and reduce until slightly thickened. 2. Meanwhile, blanch all vegetables, each type individually, in simmering salted water, about 1 minute. Refresh in cold water, drain well, and set aside. 3. Turn off heat for sauce and stir in grated cheese. Add pasta into sauce. 4. To plate, divide pasta and vegetables. Sprinkle each serving with parsley and serve.

PAN SEARED SALMON WITH CRISPY SKIN] Ingredients: salmon fillet, skin removed skin of salmon, scales removed lemon, sliced lime, sliced orange, sliced onion, sliced

carrot, sliced fresh button mushrooms, sliced fresh thyme butter, sliced olive oil salt and pepper to taste Procedure: 1. Season salmon with thyme, salt and pepper. 2. In a baking dish or roasting pan, place onions, carrots and button mushrooms. 3. Place the salmon and then butter slices and the lemon, lime and orange slices. 4. Drizzle with olive oil and bake until done. 5. Fry the salmon skin and season with salt and pepper. 6. Top the fish with crispy salmon skin and serve with roasted vegetables.

POMELO AND CHICKEN SALAD] Ingredients: 2 pcs. chicken breast fillet salt and pepper to taste 1 medium pomelo, separated into bite sized pieces

1 cucumber, cut into matchsticks and soaked in salt, water removed 2 to 3 tsp. salt 1 carrot, cut into matchsticks 3 shallots, thinly sliced 1 clove garlic, minced cup mint leaves, chopped cup chopped, roasted peanuts For Dressing: 2 tbsp. fish sauce 2 tbsp. fresh lime juice 1 tbsp. water 2 tbsp. sugar 2 tsp. chili garlic sauce Procedure: Mix together ingredients for sauce. Set aside. Season chicken with salt and pepper, then grill. Set aside. In wok or saut pan, cook shallots and garlic until shallots are caramelized, about 3 minutes. Then toss with cucumber, pomelo and carrots. Add mint, chopped peanuts, and dressing; and toss well. Transfer to a plate or large bowl and serve.

PANCIT ALA PEKTO] INGREDIENTS: 1 pack pansit bihon, soaked in water 1 pack pancit canton, soaked in water pc. carrots, thin strips 100g bok choy, leaves only 1 stalk celery, chopped 100g snow peas 200g medium sized shrimps, peeled and halved 150g scallops, cut each in half 200g dory fillet, cut into bite size pieces 10 pcs. quail eggs, boiled salt and black pepper to taste 2 tbsp. of soy sauce 2 tbsp. oyster sauce 1 tbsp. sesame oil 2 tbsp. of canola oil 1 pc. red bell pepper cut into strips 1 pc. red onion, half moon 4 cloves garlic minced 3 tbsp. spring onions, sliced 1 cup chicken stock 3 tbsp. cornstarch Procedure: 1. Soak bihon and pancit canton in a big bowl of water for at least 10-15 minutes, mix it thoroughly . 2. In a bowl, dissolve cornstarch and chicken broth. Set aside. 3. Heat up pan or wok and stir fry seafood in canola oil and sesame oil. Season with salt and pepper then set aside. 4. In the same pan, add oils if needed saute garlic, red onions, and the rest of the vegetables. 5. Then add chicken broth, soy sauce and oyster sauce and let it boil. 6. Add the noodles and cook until cooked. Season again with salt and pepper to taste. 7. Remove from heat and place onto serving dish. Top with the stir fried seafood and garnish with spring onions and quail eggs.

CHICKEN DUET :soy chicken & hainanese chicken] For Soy Chicken Ingredients: 1 whole chicken, cleaned Sauce: 1 cup light soy sauce 1 cup dark soy sauce cup Chinese rice wine or dry sherry cup brown sugar 1 tsp. fennel seeds 3 whole star anise 1 tsp. Szechuan peppercorn 1 thick slice fresh ginger, smashed 1 cinnamon stick 8 cups water Procedure: 1. In a large pot combine the light soy sauce, dark soy sauce, rice wine or sherry, sugar, fennel seeds,

star anise, Szechuan peppercorn, ginger, cinnamon stick and the water. Bring to a boil. 3. Add the chicken, breast side down. Reduce the heat to a gentle simmer, cover and cook the chicken for 45 minutes, turning over once or twice and making sure it cooks evenly. 4. Remove the chicken from the pot, cool and cut into bite-sized pieces. For Hainanese Chicken Chicken: 1 whole chicken, cleaned 1 tbsp. Chinese rice wine 2 tbsp. light soy sauce 4 cloves garlic, pureed 6 slices ginger, pureed 2 spring onions, roughly chopped 1 tsp. sesame oil tsp. salt Stock: 1 kg chicken carcasses (or legs or wings) 3 slices ginger 2 spring onions Procedurre: 1. To make the stock, add the chicken carcasses, ginger and spring onions to the pot of water and boil for 12 hours, until the stock has a strong chicken flavour. Strain the stock through cheese cloth. 2. Rub the inside of the chicken with the rice wine and half the soy sauce. Rub the garlic, ginger paste and half of the spring onion inside the chicken. 3. Bring a large pot of water to the boil, and add the chicken, remaining ginger and spring onion. Boil until cooked. Remove from the stock and set aside. 4. Remove the chicken from the water. Combine the remaining soy sauce with the sesame oil and salt and rub into the chicken. Leave to cool. 5. To serve, slice the chicken into bite-sized pieces. Reheat the remaining chicken stock and ladle into small serving bowls, garnishing with sliced spring onion and cilantro. Serve the stock alongside the chicken, rice, ginger sauce, kecap manis and cucumber. Ginger sauce: 75 g ginger, pureed 6 garlic cloves, pureed tbsp.. lime juice tsp. salt tbsp. sesame oil 2 tbsp. canola oil

Procedure: 1. Combine all the ingredients and set aside. To serve: sliced spring onion kecap manis sliced cucumber ginger sauce

MANTAO] Ingredients: 3 cups all-purpose flour 1/3 tsp. salt 2 tbsp. yeast 2 cups and 5 tbsp. cold water Procedure: 1. Mix the flour and salt into a large pot. 2. Mix cold water with yeast. Stir for a couple of minutes.

3. Mix the water with yeast into the flour mixture. Stir for about a minute. 4. Use your hands and knead it until it becomes a solid block. 5. Add little flour if the dough is wet, and water if too dry. 6. Place the dough in a bowl and cover, let it rest for 2 hours until risen. 7. When the dough has risen twice its size, start kneading into thick long sizes and use a knife to cut into serving pieces. 8. Leave the mantao on a wooden board for 15 minutes for it to rise some more. 9. Place damp gauze on the bottom of the steamer. 10. Put buns on the steamer and let them steam on high heat for 10-15 minutes. 11. Turn heat off and let sit for 3-5 minutes more before removing the lid.

FANTASY FISH CAKES WITH TARTAR SAUCE ] Ingredients: 500g potatoes, peeled and boiled 440g dory fillet 1 small onion, peeled, grated 2 celery sticks, finely chopped 1 tbsp. chopped fresh dill 1 tsp. grated lemon rind 1 tbsp. lemon juice

2 eggs, lightly beaten 2 tbsp. milk cup plain flour 2 cups breadcrumbs canola oil, for frying spring onion for garnish Procedure: 1. Mash boiled potatoes until smooth. Transfer to a large bowl to cool. 2. Combine fish to the potatoes with the onion, celery, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into the shaped molds. Refrigerate for 30 minutes. 3. Beat together the eggs and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown. Serve with a dollop of tartar sauce and garnish with spring onion. For the Tartar Sauce: 1 cup mayonnaise 1 tbsp. pickle relish , roughly chopped 1 tsp. Dijon mustard 1 small red onion , very finely chopped 1 tsp parsley , finely chopped 1. Combine all the ingredients in a bowl and set aside until ready to use.

MAAGIC PORK CHOP A LA PARMIGIANA ] Ingredients: For Sauce: 4 slices bacon, thinly sliced 4 cloves garlic, minced 1 pc. medium onion, minced cup tomato paste 2 cups canned crushed tomato tsp. dried oregano 1 pc. bay leaf 1 sachet 8g MAGGI MAGIC SARAP 1/8 tsp. freshly ground pepper 1 tbsp. brown sugar cup grated melting cheese 1kg 8 pcs. pork chop 2 sachets 8g MAGGI MAGIC SARAP cup all-purpose flour 2 pcs. egg, beaten 1 cup bread crumbs

1 cup vegetable oil for pan frying Procedure: 1. To prepare the sauce, place bacon in a sauce pan and render the pork fat. Add garlic and onion and saut for 2 minutes. Add tomato paste and cook for 5 minutes while stirring continuously over low heat. Add crushed tomato, oregano and bay leaf. Simmer for 20 minutes or until thick and chunky. Season with MAGG MAGIC SARAP, pepper and sugar. Check seasoning. 2. Meanwhile season pork with MAGGI MAGIC SARAP. Lightly coat with flour, dip in beaten eggs and coat with bread crumbs. Bread the rest of the pork chop and set aside. 3. Preheat oil and pan fry pork chops over medium heat for 2-3 minutes per side or until golden brown. Immediately transfer into a serving plate, pour the sauce on top and garnish with cheese. Serve immediately.

SEAFOOD LINGUINI ] Ingredients: 2 tbsp. olive oil 500g linguine noodles, cooked 100g shrimp peeled and deveined 100g clams 100g mussels

 head garlic, diced 2 tbsp. shallots, diced cup white wine 1tsp. chili flakes 3 tbsp. butter 1 cup cherry tomatoes halved bunch parsley 1 lemon (juice and zest) 100g arugula salt and pepper to taste Procedure: 1. In a pan, saute shallots and garlic in olive oil. 2. Add in the clams and mussels, then pour in the white wine. Put on the lid and simmer for a few minutes until clam and mussels open up. 3. Add in the shrimp and butter. Let it simmer then add the pasta noodles. 4. Lastly add the parsley, cherry tomatoes, lemon and season with salt and pepper. 5. Transfer to a plate and top with arugula and serve.

STUFFED RICE BALLS ] Ingredients:

For breading 1 cup bread crumbs For filling 4 cups cooked and cooled short-grain rice 1 cup bread crumbs cup parmesan cheese 1/3 cup finely chopped fresh basil leaves 1/3 cup shiitake mushrooms, diced 1/3 cup Hungarian sausage, diced 2 eggs, beaten 100g Quickmelt cheese, cubed Vegetable oil, for frying cup cherry tomatoes, halved toothpicks to secure parsley for garnish Procedure: 1. Breading: Put the bread crumbs in a medium bowl. Set aside. 2. Filling: In a medium bowl, combine the rice, bread crumbs, parmesan, basil, and eggs. With damp hands, form the mixture into balls. Make a hole in the center of each ball and insert a cube of cheese, mushroom and sausage. Cover up the hole to completely enclose the stuffing and roll the balls in breadcrumbs to coat. 3. Deep fry rice balls until browned. Place into a plate, top with cherry tomatoes and secure with toothpicks. And garnish with parsley.

DEEP-FRIED CRABLETS WITH VINEGAR DIP ] Ingredients: 400g. crablets, cleaned 1 egg 1/2 cup milk 1 cup flour 1/2 tbsp paprika powder 1/2 tbsp cayenne pepper salt and pepper to taste 4 cups oil for frying, or as needed spring onions for garnish Vinegar Dip Ingredients: 1 cup distilled white vinegar 1 lime, juiced 6 tbsp superfine sugar 2 tsp chili paste 2 pcs garlic, minced 1 tbsp fresh cilantro, chopped

1 tbsp spring onion, chopped 3 tbsp cucumber, diced

Procedure: 1. Heat oil in a deep fryer to 365 degrees. In a bowl, whisk together the egg and milk. In a separate bowl, stir cayenne, paprika, salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again. 2. Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Garnish with spring onions and set aside. 3. For the vinegar dip, combine the first four ingredients in a small pan over medium heat and heat gently until sugar is dissolved and chili paste is mixed. 4. Remove from heat and pour into a bowl. 5. Stir in the garlic, spring onion, coriander, lime juice and the cucumber and serve immediately.