BEEF AMPALAYA CON TUNA INGREDIENTS:

1 tablespoon cooking oil

1/4 cup sliced onions
1/4 kilo beef strips
2 cups water
1/2 cup tomato sauce
1 tablespoon tausi
2 cups sitaw, cut into 1 length
1 tablespoon oyster sauce
3 cups sliced ampalaya
1/2 cup canned tuna in water
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1 small head lettuce
BEEF AMPALAYA CON TUNA PROCEDURES:
1. In hot oil, saute onions until transparent. Add beef and stir-fry until slightly brown. Add
water, tomato sauce and tausi.Simmer for 20 minutes.
2. Add sitaw, oyster sauce and simmer for 5-7 minutes.
3. Add ampalaya and continue to simmer for another 3 minutes.
4. Add tuna and sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Mix well before turning off
the fire.
5. Arrange lettuce leaves on a serving plate, place beef on top before serving.
Contributed by: Jennie Valencia

Chicken Pancit Puti with Roasted

Garlic
1 pc chicken breast
1 tbsp vegetable oil
125 g Taiwan rice noodles (bihon) soaked in water for 1 hour and drained
1 tsp sesame oil
1/4 cup chicken stock
1 sachet 8g MAGGI MAGIC SARAP
2 tbsp sliced spring onion
5 cloves garlic, toasted
1/8 tsp ground white paper
1 tbsp sliced spring onion
1 tbsp toasted garlic
Servings: 5-7

Directions:

1.
Place chicken breast in a pot and barely cover with water. Bring to simmer and
cook for 10 minutes and set aside to cool. Remove chicken and shred. Reserve
stock.

2.Heat oil in a large pan. Add noodles, chicken breast, sesame oil, and chicken
stock. Saute for 1 minute. Season with MAGGI MAGIC SARAP.

3.Add spring onion, garlic, and pepper. Mix well.

4.Transfer into a serving bowl and garnish with spring onion, and toasted garlic.
Serve immediately.

Lemon Fish Fingers

500 g
lean and white fish fillet (cream dory works well), cut into inch thick sticks
1 - 8g sachet
MAGGI MAGIC SARAP
2 cups
all purpose flour
2 liters
vegetable oil for deep frying
Sauce:
2 pcs
lemon, zested and juiced
1 cup
water
1/4 cup
honey
1 Tbsp
sugar
1 - 8g sachet
MAGGI MAGIC SARAP
2 Tbsp
cornstarch, dissolved in cup water
2 Tbsp
thinly sliced spring onion
Servings: 2-4

Directions:

1.
Season fish with MAGGI MAGIC SARAP, coat well with flour and set aside for 5minutes. Preheat
oil over medium high heat.

2.
Gently toss coated fish again in flour. Shake excess flour. Deep fry fish fingers for 2-3minutes or
until golden brown. Strain and set aside.

3.
To prepare the sauce, simmer lemon juice for 1minute over low heat. Add water and zest. Bring to
simmer. Add honey and sugar. Season with MAGGI MAGIC SARAP. Check seasoning.

4.
Slowly pour cornstarch and water mixture while mixing to thicken the sauce.

5.
Place fish on a serving plate and spoon the sauce over fish and garnish with spring onion.

6.
Serve immediately.