Steamed Fish

Ingredients:
6 cups water
3 pcs bay leaf
1 tbsp minced ginger
1 pc lapu-lapu, about 1/2 kg
1/4 cup minced spring onions
2 tbsp sesame oil
1/4 cup Maggi Savor Classic


Directions:
1. Boil water and bay leaf in the bottom pan of a steamer.
2. Rub ginger on lapu-lapu and leave it there.
3. Steam for 10 minutes or until done.
4. In a platter put steamed fish and sprinkle spring onions on top.
5. In a frying pan heat sesame oil and pour in Maggi Savor, simmer for 3 minutes.
6. Pour on steamed fish and serve right away.

Preparation time: 5 minutes
Cooking time: 15 minutes
Makes 6 servings.


Source: Maggi

Oriental Noodles

An Asian oyster-sauce-based dish of sweetish, salty noodles that's easy to prepare.


Ingredients:
250 g egg noodles
1 tbsp hoisin sauce
2 tbsp black beans
2 tbsp minced kinchay (kin chai)
3 tbsp oyster sauce
1 1/2 cups water
1/2 tsp sesame oil
2 tbsp cornstarch
2 tbsp cooking oil
1/2 cup sliced onions
2 tbsp minced garlic
1 tbsp minced ginger
1 1/2 cup chicharo
1 cup water chestnuts


Directions:
1. Boil egg noodles for 5 minutes, drain and set aside.
2. In a small bowl combine next seven ingredients. Set aside.
3. Heat oil and saute onions and garlic until limp.
4. Stir in ginger, chicharo and water chestnuts.
5. Pour in hoisin mixture, bring to a boil then toss in egg noodles.
6. Serve right away.

Preparation time: 15 minutes
Cooking time: 15 minutes
Makes 12 servings.


Source: Maggi

Special Crispy Pata

This is a highly flavored version of the traditional crispy pata.


Ingredients:
2 L water
1/2 cup sugar
1/4 cup soy sauce
1 cup sliced leeks
5 pork broth cube
1 pc pork pata, around 700g


Directions:
1. Combine first five ingredients in a large pot, bring to a boil.
2. Put in pata and simmer for 1 hour 30 minutes or until tender.
3. Separate pata from broth and bake pata for 10 minutes to dry or air dry for 3 hours.
4. Deep fry pata in hot oil for 8 minutes or until golden. Drain in paper towels.
5. Simmer broth and serve as sauce to crispy pata.

Preparation time: 5 minutes
Cooking time: 1 hour 40 minutes
Makes 6 servings.


Source: Maggi

Steamed Lapu-Lapu with Mayonnaise

Ingredients:
1 large size lapu-lapu, approximately 1 1/2 kg whole, cleaned and scaled
1 L water
28 g Maggi Magic Sarap
1 cup leeks, sliced
1/4 cup ginger, sliced
1 teaspoon salt

Garnish:
2 cups mayonanise
salt and pepper to taste
1/2 cup red bell pepper, minced
1/2 cup green bell pepper, minced
1/2 cup carrots, minced
1/4 cup picke relish
3 eggs, boiled and chopped
1/2 cup pineapple, crushed


Directions:
1. Boil lapu-lapu in water with Maggi Magic Sarap, leeks, ginger and salt. Cook for approximately 10 minutes on each side. Do not overcook. Remove cooked fish fromt he stock.
2. Set aside cooked fish at room temperature until cold then keep in the chiller for at least one hour.
3. Remove skin of fish. Spread with mayonnaise on both sides and sprinkle with salt and pepper.
4. Arrange choices of garnish combination on top of fish. Serve immediately.

Makes 8-10 servings.
Preparation time: 30 minutes plus 1 hour to refrigerate fish
Cooking time: 30 minutes


Source: Maggi

Native Vegetables and Beef Sinigang

Ingredients:
100 g beef round, sliced thinly
6 cups water
1/2 cup sliced kalabasa (squash)
1/2 cup sliced sigarillas
1/2 cup sitaw, cut into 2 inches long
1/2 cup sliced eggplant
1 (27 g) Beef Sinigang Flavor Mix
1/2 cup saluyot


Directions:
1. Boil beef in water and cook until tender or about 20 minutes.
2. Add vegetables one at a time, giving 1minute interval before adding the next kind.
3. Add Beef Sinigang Flavor Mix and bring to a boil.
4. Add saluyot and turn off the heat.

Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4


Source: Maggi

Baked Fish and Vegetables

Whole fish baked in mixed herbs and vegetables served straight from the oven.


Ingredients:
1 whole bacoco (approx. 600 g), cleaned
2 tsp salt
1/2 tsp each of marjoram, dry thyme, and dry oregano
olive oil for greasing
1/4 cup chopped onion
2 tsp crushed garlic
1 tbsp chopped parsley
2 cups tomatoes, skinned, seeded and wedged
2 cups green pepper, cut into strips
1 cup chopped onion
10 pcs pitted olives
2 tbsp olive oil
2 chicken cubes, dissolved in
1/2 cup water


Directions:
1. Season fish inside with salt and a mixture of herbs.
2. Oil an ovenproof dish and sprinkle with onion, garlic, parsley and a mixture of herbs.
3. Lay fish on top of this mixture.
4. Pile wedges of tomatoes, green pepper and onions.
5. Scatter olives around the fish.
6. Pour olive oil and broth.
7. Cook in preheated oven at 220C for 20 minutes basting fish with the liquid.
8. Serve straight from the oven.

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 6-8.


Source: Nestle Maggi

Chicken and Sweet Potato Kebab with Herbed Lemon Oil

Grilled marinated chicken and sweet potato made tastier and juicier with the must try lemony basting oil.

Ingredients:
1/2 kg sweet potato, half cooked, peeled and cubes
1/2 kg chicken breast or thigh fillets, cubed
1/2 kg cheese dog (optional)
4 pieces pickles, sliced diagonally
1/4 cup olive oil
2 (8 g) Maggi Magic Sarap

Herbed Lemon Basting Oil:
Combine-
1/2 cup olive oil or vegetable oil
1/4 cup lemon juice
1/4 cup honey
3 tbsp chopped parsley
1 tbsp dried oregano
1/4 tsp pepper
2 tbsp finely chopped garlic
1 (8 g) Maggi Magic Sarap
black pepper to taste


Directions:
1. Marinate sweet potato, chicken and pickles in olive oil combined with Maggi Magic Sarap for at least 30 minutes.
2. Arrange marinated sweet potato, chicken and pickles alternately on a bamboo skewer and grill while occasionally basting with the herbed lemon oil. Serve immediately.


Preparation time: 20 minutes
plus 30 minutes to marinate chicken
Cooking time 20 minutes
Makes 4-6 servings.


Source: Nestle Maggi