Tanglad Chicken

1 pc

whole 1.2 kg chicken

2 sachets

MAGGI MAGIC SARAP

2 tbsp MAGGI MAGIC SINIGANG ORIGINAL SAMPALOK

1/4 cup

patis

1/4 cup

chopped garlic

3 pcs tanglad, pounded and tied

1/4 cup

corn oil

Chicken Pancit Puti with 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 pepper

1 tbsp sliced spring onion

1 tbsp toasted garlic

INGREDIENTS
500g salmon fillets
4 cloves garlic, minced
dash of pepper

1/4 tsp salt

6-10 pieces Calamansi juice or 1/2 Lemon juice

for the toppings

1/2 cup Lady's Choice real mayo
1/4 cup Parmesan Cheese
1/4 cup Cheddar cheese
3-4 cloves minced garlic

COOKING PROCEDURE
place the salmon in a pyrex dish
marinate with minced garlic
add pepper approximately 1/4 to 1/2 teaspoon for this recipe i cannot give
the exact measurement
add calamansi juice approximately 6-10 pieces
add salt
MARINATE OVERNIGHT
NOTE: for our Dinner i just marinated it for about 30 minutes while the oven
is trying to reach the temperature of 375 degrees F.

While marinating the SALMON, mix together the mayo, garlic, parmesan
cheese and cheddar cheese. Then Set aside .

After 30 minutes, remove the excess water from the marinated salmon by
patting dry with Kitchen Paper Towel.
Spread the toppings on the salmon by distributing evenly.
Bake for 30 minutes or until toppings is lightly brown .
Serve with sauteed corn, green peas and carrots in butter, and mash potatoe

Half a block of Cream Cheese

3/4 cup of Shredded Parmesan (1/2 cup to go to the cheese mixture and 1/4
cup for toppings)
4 tbsp of Mayonnaise
Garlic (3 big cloves, minced)
Salt
Pepper
Ingredients

1 kilo lapu-lapu (grouper), tilapia or trout OR 1 whole fish

50 grams slices of ginger
1/4 kilo leeks
100 grams kinchay (chinese celery)
5 cloves of Garlic
1/2 cup water divided into 2
Coconut Brand Soy Sauce (Hoc Guan)
1/4 cup cooking oil
Cooking procedure

put a litre of water in a STEAMER and set on the stove.

Marinate the fish in salt
slice the garlic thinly
cut the leeks julienne
cut the ginger julienne style
place all the cut vegetables in a plate including the kinchay (chinese Celery)
In a small saucepan heat up the cooking oil. (this will be used in the before
placing the lapu-lapu in the steamer)

in the meantime make a bedding around 1/4 of the vegetable mix in a pyrex
dish put the Lapu-lapu on top of the bedding. Carefully sprinkle at least 2
tbsp Soy Sauce. Insert sliced vegetables in the FISH slits.
Top with the remaining Leeks, ginger, and kinchay
add 1/4 to 1/2 cup of water in between the lapu-lapu. Left side and right side
so the fish will retains its moisture.
Be Careful not to pour the water on top of the Lapu-lapu or you will wash off
the marinade.
add a dash of Magic Sarap
place the leaves of leeks on top of LAPU-Lapu.
Remove the cooking oil when very hot and carefully pour on top of the fish to
sear the Leeks.
Steam the LAPU-LAPU for 30 minutes
Put cooked fish in a serving platter and Serve Immediately
Steamed Lapu-Lapu with Oyster Sauce Recipe
Serves/Makes: 4 - 5 servings
Ingredients:

1 large whole Lapu-Lapu (grouper), about 3 pounds (or any firm, white, fleshy
fish)
1/2 whole garlic bulb, crushed, peeled and finely minced
1 onion, cut into very thin slices
1 thumb-sized ginger, cut into matchsticks
2 tablespoons oyster sauce
Salt and freshly grated black pepper to taste
2 tablespoons sesame oil
1 small bunch cilantro, snipped
1 small bunch flat-leaf parsley, snipped
How to cook Steamed Lapu-Lapu with Oyster Sauce:

Clean the fish by scraping off the scales, removing the guts and gills, and
cutting off the edges of the tail and fins. Rinse under cold running water
thoroughly.
Score the fish by making 3 to 4 diagonal incisions on both sides, about half an
inch deep. Season with salt and pepper, rubbing the seasonings into the
incisions.
Take 2 large pieces of aluminum foil. One should be about 6 inches longer
than the fish and the other should be 4 inches longer than the first piece.
Brush a tablespoon of oyster sauce on each side of the fish. Lay the fish on
the smaller piece of aluminum foil.
Scatter the onion, garlic and ginger over the whole length of the fish. Cover
with the longer piece of foil, pulling up the center to create a tent.
Gather the edges of the top and bottom pieces of foil and fold inward two to
three times. Do this with all four sides of the foil.
Transfer the fish in the foil on a baking sheet and cook in a preheated 355F
(180C) oven for 20 to 25 minutes.
Take the fish from the oven, unroll the edges and carefully peel off the top
piece of foil. Heat the sesame oil in a small pan until smoking and pour over
the fish.
Sprinkle the snipped cilantro and parsley over the fish and serve the Steamed
Lapu-Lapu with Oyster Sauce hot steamed white rice
STEAMED LAPU LAPU WITH MAYONNAISE

PRINT
PREP TIME
20 mins
COOK TIME
30 mins
TOTAL TIME
50 mins

Author: Lalaine | Kawaling Pinoy

Recipe type: Main Entree
Cuisine: Filipino
Yield: 6 Servings
INGREDIENTS
1 whole (3 to 4 pounds) grouper (lapu-lapu), scaled, cleaned and gutted
2 to 3 tablespoons tamarind powder
salt and pepper to taste
1 lemon, cut into wedges
1 bunch green onions, cut into 3-inch lengths
1 large carrot, peeled
1 red bell pepper
4 hardboiled eggs, peeled
1 cup mayonnaise
cup sweet pickle relish
1 pitted green or black olive (for the "fish eye")
Order Ingredients
INSTRUCTIONS
Rinse fish under cold running water and pat dry.
Rub tamarind powder all over fish including cavity. Season with salt and
pepper to taste. Let stand for about 10 to 15 minutes. Stuff cavity with lemon
wedges and green onions.
Steam fish for about 20 to 25 minutes or until flesh easily flakes with a fork.
While fish is steaming, prepare toppings.
Separate white part of eggs from yolk and finely chop.
Over open gas flames, roast bell pepper until skin is charred. Remove from
heat and allow to slightly cool. Under cold running water, peel skin and
discard. Remove stem and seeds and discard. Finely chop flesh.

In a pot over medium heat, heat lightly salted water to a boil. Add carrot and
cook for about 3 to 5 minutes or until tender but crisp. With a slotted spoon,
remove from pan and allow to cool. Finely chop.
Gently remove fish from steamer and transfer onto serving platter. Remove
lemon and green onions inside fish and discard. Allow to cool. Spread
mayonnaise all over top of part of fish. Arrange toppings over mayonnaise as
desired. Place a pitted olive on head of fish for the "eye".