Ingredients:
200 g uncooked fettuccine noodles
½ kilo Monterey Beef, Sukiyaki cut
¼ tsp salt
pinch pepper
¼ cup Magnolia Gold Butter, unsalted
For the sauce:
1/3 cup Magnolia Gold Butter, unsalted
¼ cup Purefoods Baron All-Purpose Flour
1 pc red bell pepper, diced
2 cup beef stock
1 tsp liquid seasoning
½ cup Magnolia Cheddar Cheese, grated
2 tbsp parsley, chopped

Procedure:
Cook fettuccine according to package directions; set aside. Season beef with salt and pepper then lightly pan-fry in butter just until brown; about 1 minute. Do not overcook the beef. Set aside.

To make the sauce, melt butter in a saucepan. Whisk in the flour making sure no lumps are formed. Add in the bell pepper and cook for a minute. Gradually add the beef broth then simmer until slightly thickened. Add in the beef together with its juices and let simmer with the gravy sauce for 5 minutes over low heat. Adjust seasoning according to taste.

Pour over roast beef mixture over pasta. Serve hot topped with grated cheese and parsley. Serves 4.

2 cups cooked skinless chicken breast

1 pack frozen spinach, thawed and drained

½ cups sour cream

½ cups mayonnaise

¼ teaspoon garlic powder

½ teaspoon black pepper

¾ cups grated Parmesan cheese

¼ cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350^oF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.
2. Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.
3. Add about ¼ of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.
4. Bake in center of oven, uncovered, for 40 minutes or until top is nicely browned.

The pudding becomes very thick and the lighter milk helps to “loosen” it. It’s almost like eating “chocolate oatmeal”. It can be eaten as a snack or dessert as well.

Its history can be traced back from Mexico. During the galleon trade between Mexico and the Philippines, there were Mexican traders who stayed in the Philippines and brought with them the knowledge of making tsampurado. Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine tsampurado by adding rice.

Ingredients:

8 tbsp. cocoa powder (or about 4 pieces tableya)

1 cup glutinous rice (malagkit)

½ cup sugar

3 ½ cups water

Condensed milk (optional)

Procedure:

1. Pour 2 ½ cups of water in a pot and bring it to a boil.
2. Put-in the glutinous rice and allow water to re-boil for a few minutes.
3. Dilute the cocoa powder in 1 cup warm water then pour-in the spot. Stir continuously.
4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
5. Remove from the pot and place in a serving bowl.
6. Serve hot with a swirl of condensed milk on top.

Beef with oyster sauce is a stir fry which is one of the famous Chinese delicacies. The oyster sauce enhances the natural flavor of beef in this quick and easy beef stir-fry recipe. Suit to your taste and you will surely love it.

Ingredients:

Monterey Beef Sirloin, thinly sliced 1 kilo
Rice wine 2 tbsp.
Soy sauce 3 tbsp.
Cornstarch 3 tbsp.
Water ¼ cup
Magnolia Nutri Oil Vegetable oil ¼ cup
Ginger, sliced into thin strips 2 tbsp.
Rice wine 1 tbsp
Oyster sauce ½ cup
Sugar 1 tbsp
Cornstarch 1 tbsp
Water 2 tbsps
Snow peas (sitsaro) 1 cup

Procedure:

Marinate the beef in 2 tbsp. rice wine, soy sauce, cornstarch, and ¼ cup water for 30 minutes. Place in chiller. Using a wok, heat oil on high temperature. Saute the beef with marinade. Add ginger and 1 tbsp rice wine. In a bowl, combine oyster sauce, sugar, cornstarch, and 2 tbsp. water.

Pour mixture into the wok and mix well. Add snow peas and cover for 2 minutes to cook through.

Serve immediately.

Ingredients:

2 pcs red apples
2 tsps sugar
2 tsps fresh lemon juice
2 stalks celery, coarsely chopped
½ cup walnuts, coarsely chopped
2 tbsps mayonnaise
¼ cup all purpose cream, whipped
2/3 cup Magnolia Chicken breasts, cooked and cubed pinch of salt and pepper

Procedure:

Cut apples into 1” cubes. Place in a bowl then add sugar and lemon juice. Toss then add celery and walnuts. Set aside. In another bowl, combine mayonnaise and cream. Mix well then add apples and chicken breasts. Toss to distribute dressing evenly. Season with salt and pepper. Chill then serve.

Serves 4.

Creamy Orange Salad adds a twist to your chicken salad. This orange salad proves fruits aren’t just for dessert. You’d surprised at how well the orange mixes with the cream and chicken. Creamy yet tangy, the flavors mix and match in your mouth in this delightful creamy salad dish!

Ingredients:

1 pc mini baguette, sliced thinly and baked
3 pcs Magnolia Chicken Breast Fillet, sliced
2 pack Lettuce
1 pc orange, segments
1/4 cup walnuts, roasted

Orange Dressing:

½ cup mayonnaise
3 tsp orange concentration
3 tbsp orange juice
1 tsp lemon juice
1 pc lemon rind
1 pc pomelo rind

Procedure:

Preheat oven. Bake slices of baguette until crispy. Preheat griller. Cook chicken on the griller until done. In a bowl, mix together all ingredients of the dressing. Refrigerate.
To assemble: toss together lettuce, orange segments, walnuts and sprinkle orange dressing. Top with crisp baguette slices. Serves 4.

Ingredients:

3 Tbsp shredded coconut
2 Tbsp freshly squeezed lime juice
1 ½ Tbsp fish sauce
1 ½ Tbsp sugar
2 cup pomelo, peeled and cut into chunks
1 cup Magnolia Chicken Station, Chicken Breast Fillet, boiled and cut into ½ inch cubes
2 Tbsp roasted peanuts, coarsely chopped
1 tsp coarsely chopped shallots
1 Tbsp fresh cilantro, chopped
6 pc romaine or iceberg lettuce leaves

Procedure:

Toast shredded coconut in a small, dry frying pan over medium-high heat for 3-4 minutes or until rich, soft brown. Set aside.

In a medium bowl, combine lime juice, fish sauce and sugar. Stir until sugar dissolves. Add the pomelo, chicken chunks, peanuts, shallots, cilantro and coconut. Toss until well combined. Serve with the lettuce on the side.

Makes 3 – 4 servings.

INGREDIENTS

3 Tbsp finely ground dark roast coffee beans
3 Tbsp canola oil
1 Tbsp brown sugar
1 Tbsp finely minced garlic
1 tsp freshly ground black pepper
1 tsp ground ginger (dried)
1/2 tsp Kosher-style oror other large flakesalt
1/2 tsp Tabasco sauce
1 whole fryer chicken 4 lb
Your favorite brine recipe for poultry

Thai food was traditionally eaten with the right hand but it is now generally eaten with a fork and a spoon; this was introduced as part of Westernization during the reign of King Mongkut, Rama IV. It was his brother, Vice-king Pinklao, who, after watching a demonstration of Western dining etiquette by an American Missionary, chose only the Western-style fork and spoon from the whole set of table silverware to use at his own dining table. The fork, held in the left hand, is used to push food into the spoon. The spoon is then brought to the mouth. A traditional ceramic spoon is sometimes used for soups. Knives are not generally used at the table. Chopsticks are used primarily for eating noodle soups, but not otherwise used.

It is common practice for Thais and hill tribe peoples in north and northeast Thailand to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand which are then dipped into side dishes and eaten. Thai-Muslims frequently eat meals with only their right hands.

Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West, such as kaffir lime leaves (bai makrut). The characteristic flavor of the leaves appears in nearly every Thai soup or curry from the southern and central areas of Thailand. The Thai lime (manao) is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves are frequently combined with garlic (krathiam), galangal (kha), lemon grass (takhrai, tumeric (khamin) and/or finger root (krachai), blended together with liberal amounts of various chillies to make curry paste. Fresh Thai basils are also used to add spice and fragrance in certain dishes such as Green curry, of which kraphao has a distinctive scent of clove and leaves which are often tipped with a maroon color. Further often used herbs in Thai cuisine include phak chi, cilantro or coriander, rak phak chi (cilantro/coriander roots), cilantro (phak chi farang, spearmint (saranae) and pandanus leaves (bai toei). Other spices and spice mixtures in Thai cuisine include phong phalo (five-spice powder), phong kari (curry powder) and fresh and dried peppercorns (phrik thai).

After sharing a few things about Thai cuisine, I also intend to share a simple Chicken recipe that they will surely love it.

Thai Chicken Basil

In a wok, put 1 ½ tablespoon oil. Saute 2 tablespoons garlic, 1 ½ cup red onions, 1 cup red bell pepper that is sliced into strips and 2 tablespoon green finger pepper, seeded and sliced. Add 1 kilo cubed chicken breast fillet and cook until color changes. Add ½ cup oyster sauce, 1 tablespoon fish sauce, 1 cup water and2 tablespoon soy sauce. Stir in 2 tablespoon chopped cilantro and 1/3 cup chopped basil. Add 1 tablespoon cornstarch dissolved in 1 ½ tablespoon water then simmer for 1 minute.

Serves 6-8.

The Pancit Molo is unique and distinct dish made famous in a town called Molo in Iloilo City. Unlike the usual pancit dish that is dry, with noodles, vegetables and meat that Filipinos are used; the Pancit Molo does not have noodles in it instead it is made up of the Molo dropped into a hot broth.

The Molo or also known as the noodles of the dish is made up of ground pork and shrimp mixed together with vegetables such as garlic, onions, carrots or parsley. The mixture is then bound with eggs and seasoned with salt and pepper before being wrapped in wheat of rice or also known as a molo wrapper.

The broth often uses chicken as its base, but in some cases they also put pork meat and ribs to make it more savory. It is also cooked with cut open or sliced wanton or molo wrappers. Often served with a garnish of fried garlic chip and sliced chives.

In Most cases the Pancit Molo is known to be a wonderful merienda dish accompanied with toasted bread, but it can also be a starter soup for regular meals and one of the best soup dished served in fiestas in Iloilo.

Ingredients:

½ g chicken
½ g shrimp
400 g of ground lean pork
1 onion, finely chopped
1 carrot, grated
1/8 c. of finely chopped onion leaves
1/4 tsp. of finely grated ginger
1/2 tsp. of soy sauce
1 tsp. of salt
1/2 tsp. of pepper
1 egg, beaten
6-8 c. of meat or chicken broth
1 tbsp. of cooking oil
1 tbsp. of minced garlic
1 onion, sliced
chopped onion leaves for garnishing
salt and pepper to taste
50-60 pcs. of wonton (siomai) wrapper (sizes vary)

Procedure:

1. Sauté garlic, onions, shredded chicken or pork and shrimp in cooking oil.
2. Put water until it becomes broth and the shrimp, pork and chicken are already cooked.
3. Let it boil for 20-30 minutes under moderate fire.
4. Mix the ingredients well.
5. Put seasoning and salt (to taste)
6. Put the wrapped Pancit Molo balls and cover the casserole and let it simmer for 10 to 15minutes until the Pancit Molo balls are tender and cooked.
7. Put black pepper and onion leaves for garnish.