Sinuksukang Manok

Recipe by Nestle All purpose Cream

Stuffed with all the goodness, this chicken rolls will definitely fly high as it hits

the palate.

Ingredients:

• 4 chicken leg quarters, deboned
• 4 tspn seasoning granules
• 1 tspn. pepper
• 1 cup pork sausage, casings removed
• ½ cup chopped chorizo de bilbao
• ½ cup chopped sweet ham
• 12 pcs. quail eggs, boiled and shelled
• 4 strips cheddar cheese
• 1 pc. whole pickle, sliced into 4

Procedure:

1. Season chicken pieces with seasoning granules and pepper. Set aside.
2. In a food processor, combine sausage, chorizo and ham and process until well-combined.
3. Lay 1 chicken fillet on a plate skin side down and spread with about one third to one half cup of prepared stuffing, followed by cheese, pickle and quail egg.
4. Roll tightly and wrap tightly with aluminum foil. Repeat with remaining chicken fillets.
5. Place in a dish that will fit your steamer and steam for 45 minutes.

For cheese sauce:

Ingredients:

• 2 tbspn. unsalted butter
• ½ cup Nestle All Purpose Cream
• ½ cup quick-melting cheese
• 1 tspn. seasoning granules
• 2 tbspn. chopped spring onions

Procedure:

1. Melt butter in a sauce pan. Add cream and cheese, stirring until cheese is melted.
2. Season with seasoning granules and add spring onions. Serve with chicken roulade.

Stuffed Sayote

Known as Christophine in Frence and Pear Squash in English, our Idol sa Kusina delivered the dish that is truly unique and very intriguing.

Ingredients:

• 4 pcs. sayote, halved
• 500 grms. pork giniling
• Tomato sauce
• 1 pc. White onion, brunoise
• 10 grms. chopped garlic
• 50 grms. quickmelt cheese
• 1 cup bechamel sauce
• 50 grms. mozzarella cheese
• 25 grms. parsley

Procedure:

1. Peel the sayote and cut into halves. Blanch into water, half done. Set aside.
2. Sauté the garlic and onion until translucent. Add minced pork giniling.
3. Place the sayote halves on baking tray and fill with sautéed pork giniling. Spoon over the top with béchamel and cheese.
4. Place on oven for 5 minutes. Remove from oven, and transfer into Salamander until cheese is melted and golden brown
5. Arrange into the plate and garnish with chopped parsley.

Chop - Chop - Charap Chopsuey

 

This will entice you as the little edible baskets surprise you with nutritious

vegetables.

Ingredients:

• 200 grms. shredded chicken breasts
• 100 grms. Bokchoy
• 1 pc. carrot, sliced
• 100 grms. snow peas
• 50 grms. shiitake mushrooms, quartered
• 1 can young corn
• 100 grms. Cabbage
• 100 grms. Chinese pechay
• 100 grms. Broccoli flowerettes
• 50 grms. cornstarch
• 1tbspn. Ginger puree
• 1 tbspn. Garlic puree
• 2 cups Chicken stock
• 2 pcs, Lumpia wrapper
• 2 tbspn. Chicken powder
• 2 tbspn. Sesame oil
• Oil for frying
• Salt and pepper to taste
• Chopped fresh coriander leaves

Procedure:

1. Blanch all vegetables and set aside.
2. Season with salt shredded chicken, then blanch in oil and set aside.
3. Stir-fry in wok with puree garlic and ginger, then add chicken stock thickened with cornstarch.
4. Add all vegetables and chicken. Season to taste.
5. Deep fry lumpia wrappers then bed into platter, spoon over the chopsuey. Sprinkle with coriander leaves.

Mucho Pochero Loco

This all-time favorite Filipino dish was made not soupy after all but all the

goodness of fruits and vegetables are there! Enjoy!

Ingredients:

• 2 tbsp. Cooking oil
• ½ kilo Cubed and parboiled beef Kenchie (shank)
• 1 cup Tomato sauce
• 1 cup Water
• 1 cup White onion chunks
• 2 tbsp. Chopped garlic
• ½ kilo Quartered cabbage
• ¼ kilo Sliced pechay
• 2 pieces Quartered & fried potato
• ¼ tsp. Chicken powder seasoning
• 1 tsp. Salt
• 1 tsp. Crushed black peppercorn
• 1 tbsp. Chopped parsley

Procedure:

1. Heat oil in pan. Saute onion, garlic, braise beef until almost brown.
2. Add tomato sauce, water and vegetables, continue over medium heat until vegetables are almost cooked.
3. Season with salt, pepper and chicken powder seasoning.
4. Place on Dish plate and Ping! Ping! with parsley.

Sinigang sa Miso ni Magellan

Sinigang made tangy enough by Chef Boy Logro

Ingredients:

• 300 grams Miso paste (japanese product)
• 2 liters Water
• 600 grams Whole Lapu Lapu (cut into fillet but leave skin into 2 pieces)
• 100 grams Red onion sliced
• 100 grams Over ripe Tomato
• 2 pieces Siling haba (green finger pepper)
• 150 grams Cubed Gabi (taro)
• 1 tsp. Salt
• 1 tsp. White pepper ground
• 150 grams Sliced white radish
• 150 grams Sitaw (string beans) cut into 2 inch lengths blanch
• 150 grams Kangkong (swamp cabbage) leaves blanch

Procedure:

1. Place miso paste in a medium size pot with water, onion, tomato, radish, siling haba, gabi and cook until tender.
2. Season with salt, pepper, Lapu Lapu fillet then fill with kangkong (swamp cabbage), then roll and skewer with bamboo sticks.
3. Place on miso stocks, together with gabi (taro), radish and the roulade Lapu Lapu and cookuntil tender.
4. Arrange on soup plate and siding, garnish with sitaw, taro, swamp cabbage, radish and serve hot.

Magic Suam na Mais

Recipe by Maggi

Ingredients:

• 1 tbspn. oil
• 1 tbspn. chopped garlic
• ¼ cup chopped onion
• 100 grms. pork, cubed
• ¼ cup chopped shrimp
• 1 cup grated fresh yellow corn
• 4 cups water
• 2 8g sachets MAGGI MAGIC SARAP
• 1 cup sili leaves

Procedure:

1. Heat oil. Saute garlic and onion until limp. Add pork and cook until it changes color. Stir in shrimp and cook until it turns pink.
2. Add grated corn and cook for another minute, stirring.
3. Pour in water and bring to a boil.
4. Season with MAGGI MAGIC SARAP
5. Turn off heat and add sili leaves. Serve hot.

Roti Prata

 

 Ingredients:

• 3 cups Flour
• 5 tbsp. Melted ghee or margarine
• 3-6 tbsp. Vegetables oil
• 1 cup Warm milk
• 1 tsp. Salt

Procedure:

1. Sift the flour and salt into a big bowl, add ghee and stir till mixture looks crumbly
2. Slowly pour in the milk properly.
3. Knead the dough without adding extra flou till it pulls away from the bowl and forms a soft ball.
4. Continue kneading till the dough is slightly sticky, for about 10 minutes.
5. Cut the dough into 8 pieces and roll each piece into a ball, flatten it slightly and massage it with ghee.
6. Put the flattened balls on a tray and cover it with a wet cloth.
7. Let the dough rest for about 5 hours.
8. Now evenly oil a rolling pan and work surface with ghee.
9. Roll out each ball and extend it into a paper-thin circle, about 9 inches in diameter.
10. Heat a skillet on medium flame and grease it with 1 tsp. each of a vegetable oil and ghee.
11. Fry the roti gently about 2 minutes till the bottom is properly browned.
12. When the bottom is golden and speckled and the roti is puffy, take out it and drain on a paper