Grilled Chicken/Pork thicken the sauce.

Transfer bokchoy, mushroom and pata in a

platter, pour sauce on top and serve.
1/2 cup MAGGI SAVOR CALAMANSI
1/2 cup vinegar Hamonado
1/4 cup Chinese cooking wine
2 sachets MAGGI MAGIC SARAP 1 kg pork kasim
1 cup brown sugar 3 sachets 8G MAGGI MAGIC SARAP
4 pcs star anise 1/4 cup vegetable oil
2 tbsp chili-garlic oil 1 1/2 cup pineapple juice
1 cup water 5 tbsp brown sugar (optional)
1 kg chicken, quartered 1/4 cup MAGGI SOY SAUCE
1 kg pork ribs, sliced into 5 inch pieces 1 cup pineapple chunks
2 pcs carrots, cubed 1/8 tsp freshly ground pepper
3 pcs stalks celery, sliced
1/2 cup annatto oil 1. Season pork with 2 sachets of MAGGI MAGIC SARAP. Preheat
2 tbsp of oil in a wide pot and sear pork on all sides. Pour pineapple
1. In a bowl combine MAGGI SAVOR, vinegar, cooking wine, juice. Add sugar and MAGGI SOY SAUCE. Pour water to barely
MAGGI MAGIC SARAP, sugar, star anise, chili-garlic oil and cover the pork. Bring to a simmer, then cook for 1 1/2 hours or until
water. Marinate chicken and pork in the marinade for 30 minutes. tender. Skim the scum as needed.
2. Boil chicken and pork in the marinade for 30 minutes. Remove 2. Remove pork from the braising liquid and set aside to cool.
cover and add carrots and celery. Put back cover and simmer over Reduce sauce to the desired consistency. Cut pork into 1/2 inch
low heat for another 30 minutes. When tender remove meats and thick slices.
rest for 10 minutes. 3. Preheat remaining 2 tbsp of oil in another pan, then sear the pork
3. Heat Annatto oil and fry prepared chicken and pork. Another over medium heat until golden brown. Add pineapple and cook until
option is to grill the meats for healthier barbecue. golden brown. Pour the sauce, season with a sachet of MAGGI
MAGIC SARAP and pepper, then simmer for another 20 minutes.
Kansi Transfer into a platter and pour the sauce on top. Serve.

2 tbsp vegetable oil Laswa

1 tbsp annatto seeds
1 kg beef shanks 300 g 1-inch cubed kalabasa
2 sachets 8G MAGGI MAGIC SARAP 100 g 2 1/2 inch pieces sitaw
4 cloves garlic, minced 100 g halved and 1/2 inch thick biased eggplant, soaked in water
1 pc medium onion, quartered 100 g 1/2 inch thick biased okra
2 pcs tomato, quartered 100 g 1/2 inch thick biased patola
3 stalks lemongrass, pounded and tied 50 g picked saluyot
4 cups water 1 liter water
250 g unripe langka, sliced 1 pc red onion, sliced
1 sachet 22G MAGGI MAGIC SINIGANG 1 clove garlic, crushed
50 g swahe, trimmed
1 Combine oil and annatto seeds and heat for 2 minutes over low 2 sachets 8G MAGGI MAGIC SARAP
heat. Strain and discard seeds.
2. Season beef with MAGGI MAGIC SARAP. In a heavy bottom 1 Combine water, garlic and onion in a pot. Bring to a simmer. Add
pan, add annatto oil and sear both sides until golden brown. kalabasa and simmer for 5 minutes.
Remove seared beef and set aside. 2. Add swahe and simmer for 2 minutes. Add sitaw and eggplant
3. Saut the garlic, onion, tomato and lemongrass in the same pot. and simmer for 2 minutes. Add okra and simmer for another 2
4. Put the beef back and pour the 4 cups of water and simmer while minutes.
covered until beef is tender (approximately 2 hours). Add more water 3 Stir in patola and season with MAGGI MAGIC SARAP. Stir in
as needed. saluyot. Transfer into a serving bowl and serve with rice.
5. When beef is almost tender add the unripe langka. Simmer until
langka is tender, about 20 minutes. Arroz ala Cubana
6. Add MAGGI MAGIC SINIGANG Original. Simmer for 5 minutes.
7. Check seasoning and serve hot. 1/4 cup vegetable oil
1 pc medium onion, small diced
1 head garlic, minced
Patatim 500 g lean ground beef
1 pc medium potato, small diced
1 pc whole pork pata, front part 1 pc medium carrot, small diced
1/4 cup vegetable oil 1 tbsp tomato paste
1/2 cup MAGGI OYSTER SAUCE 1/2 cup tomato sauce
1/4 cup MAGGI SOY SAUCE 1/4 cup frozen green peas, thawed and rinsed
2 tbsp sliced ginger 1/4 cup raisins
1/2 cup -inch pieces spring onion 2 sachets MAGGI MAGIC SARAP
1/2 cup Chinese cooking wine 1/2 tsp freshly ground black pepper
1 cup dried shiitake mushroom
2 pcs star anise 1 Heat oil in a large pan and saut the onions and garlic for 2
3 tbsp black peppercorn minutes. Add ground beef and cook for about 2 minutes.
4 pcs whole bokchoy, halved and rinsed 2 Add the potatoes and carrots, and cook for 5 minutes.
1 sachet 8G MAGGI MAGIC SARAP 3 Add the tomato paste, tomato sauce, green peas and raisins.
2 tbsp cornstarch, dissolved in 3 tbsp water Cook for another 5 minutes.
4. Season with MAGGI MAGIC SARAP and pepper. Check
1. Heat oil in a large pan and brown pata on all sides. Set aside. seasoning.
2. Combine MAGGI Oyster Sauce, MAGGI Soy Sauce, ginger
spring onion, Chinese cooking wine, mushroom, star anise and Mini Burger
black peppercorn in a pot.
3. Place pork pata and pour just enough water to barely cover the 1 kilo ground sirloin
pork. Cover and simmer for 2 hours or until tender. Strain pork 2 sachets MAGGI MAGIC SARAP
and set aside to rest. 3/4 cup minced celery
4. Simmer bokchoy in cooking liguid for 2 minutes. Strain and set 3/4 cup minced onion
aside. Strain mushroom, slice and set aside. 1/4 cup all-purpose flour
5. Simmer cooking liquid until slightly thick. Season with MAGGI 1 pc egg yolk
MAGIC SARAP. Slowly stir in cornstarch and water mixture to 2 tsp Olive oil for drizzling
12 pcs Mini burger buns
12 pcs Cheese slices

1. In a bowl, combine all ingredients and mix well. Form into small
patties and drizzle each with olive oil.
2. Grill the patties according to desired doneness.
3. Sandwich between mini burger buns and serve with cheese and
choice of condiments.

Chicken Tapsilog

1/2 kg chicken breast fillet, sliced into very thin strips

2 tbsp MAGGI SAVOR GARLIC
1 sachet MAGGI MAGIC SARAP
2 tbsp chopped garlic
2 tbsp sugar
2 tbsp cooking oil

1. Marinate chicken strips in MAGGI SAVOR, MAGGI MAGIC

SARAP, garlic and sugar for at least 30 minutes or overnight.
2. Stir-fry in hot oil. Serve with sinangag and fried egg.

ADOBO

Ingredients:
1 kilo pork/chicken
3 onion bulbs
1 clove garlic
1 small piece ginger
6 laurel leaves
1 tsp atsuete
3 tbsp oil
cup vinegar
cup soy sauce
1 tbsp powdered pepper
cup sugar

Procedure:

1. Mix the soy sauce, vinegar, sugar, powdered pepper.

2. Put the chicken/ pork in the mixture and marinate it overnight.
3. Saut the garlic, onions, ginger.
4. Put the marinated mixture of chicken/ pork in the cooking pan
and let it boil for about 15 minutes.
5. Add water and let it simmer until the meat is tender and
cooked
6. Add vetsin and vinegar. Boil for 2 minutes.
7. Serve while hot.

Lechon Kawali
1 pc 1 kg pork belly
1 liter water
2 heads garlic, crushed
1 tsp cracked black pepper
2 sachets MAGGI MAGIC SARAP
4 tbsp MAGGI SAVOR CLASSIC
2 liters vegetable oil for deep frying

1. Place pork belly in a pot with water. Bring to a boil, skim the scum
and simmer. Add garlic and pepper. Cook for 30 minutes.
2. Season with MAGGI MAGIC SARAP and continue to simmer
until tender. Drain and set aside to cool to room temperature.
3. Cut into 1/4 inch thick slices and coat with MAGGI SAVOR.
4. Preheat oil and deep fry pork until golden brown. Drain excess
oil, transfer into a serving plate and serve with spiced vinegar.