Peanut Pasta

Ingredients:
1 cup java sauce
1 head garlic, minced
2 tbs butter
4 pcs shitake mushroom, cut into strips
1 chicken breast, cut into thin strips
Maggi oyster sauce
1/2 cup roasted peanuts
chili pepper flakes or hot sauce
1 pack spaghetti noodles, cook according to package direction

Procedure:
Marinate chicken in oyster sauce for an hour.
Melt butter in a non stick pan.Add the minced garlic until it turns brown.
Add the chicken strips, mushroom strips, nuts and pepper flakes. Pour java sauce.
Add in the noodles. Add little amount of oyster sauce and salt to taste. Serve hot.

Grilled Tuna Belly

This grilled tuna belly is an easy, healthy and delicious dish you can enjoy on a weekend lunch or dinner.

Ingredients:

1 slab tuna belly, rinsed

1 cup soy sauce

5 cloves garlic, minced

¼ cup brown sugar

5 pcs calamansi

black pepper

Basting sauce:

½ cup soy sauce

2 tablespoons white sugar

Procedure:

Combine soy sauce, calamansi juice, ground black pepper , garlic and sugar. Stir thoroughly until the sugar dissolves. Pour the soy sauce marinade along with the tuna in resealable plastic bag. Let the air out of the bag and seal it. Marinate overnight in the refrigerator.

Add combining soy sauce and white sugar in a bowl. Stir well. Set aside.

Heat the grill. Start to grill the Tuna by arranging it over the cooking grate. Brush a generous amount of basting sauce on the top part of the fish. Grill  while basting until cooked

Sinigang Fish Tacos

After the Sinigang Fish and Fries here is another way of using the same recipe this time for fish tacos. 

Ingredients:

1 pack tortillas

1 lb. thick cream of dory. sliced lengthwise

Maggi Sinigang 

2 eggs, beaten

1 cup panko breadcrumbs

2 cups cooking oil

Fish Taco Toppings:

1/2 small cabbage, sliced

2 medium cucumber, diced

2 tomatoes, diced (optional)

cheese, grated (optional)

Fish Taco Sauce:

1/2 cup sour cream

1/3 cup mayo

2 tbsp lime juice (from 1 medium lime)

1 tsp garlic powder

Procedure:

Rub Magic Sinigang all over the sliced fish fillets.
Heat oil in a deep cooking pot. Dip the fish fillet in beaten egg then dredge the fish in Panko breadcrumbs. Fry until golden brown. Drain in paper towel.

For fish taco sauce : 

Combine all ingredients, mix and set aside.

To assemble: 

Heat tortilla in a pan. Add fish then add remaining ingredients finishing off with a generous sprinkle of cheese and taco sauce!

Share and enjoy!

Sinigang Flavored Fish And Fries

Ingredients:
1 lb. thick cream of dory. sliced lengthwise
Maggi Sinigang
2 eggs, beaten
1 cup panko breadcrumbs
2 cups cooking oil
French fries


Procedure:
Rub Magic Sinigang all over the sliced fish fillets.
Heat oil in a deep cooking pot. Dip the fish fillet in beaten egg then dredge the fish in Panko breadcrumbs. Fry until golden brown. Drain in paper towel.
Serve with fries!

Birthday Cha Misua

This ia a classic noodles to eat on the morning of one's birthday to receive long life in Chinese tradition. This is my on version.

Ingredients:

1 box birthday misua – Long Life brand or 500 grans angel hair pasta

1 pc. chicken breast (optional)

1 small bag peanuts

4 eggs scrambled, sliced

spring onions, chopped

fried garlic

caramelized onions

3 tbsp of cooking oil

Maggi Chicken Power

Magic Sarap

Procedure:

Boil the chicken breast using 5 cups of water and then shred. Set aside the broth.

Misua:

Add Maggi Chicken Powder to the broth and boil. Toss uncooked noodles then remove immediately. Strain the noodles then wash with tap water. Set aside.

Heat the oil in the wok. Put the chicken broth on the wok. When boiled, toss in the half-cooked noodles. Add Magic Sarap to taste if preferred. When noodles are fully cooked, transfer to serving plate. Add eggs, nuts, caramelized onions, fried garlic and spring onion. Serve.

Crispy Pork Belly

This is a yummy appetizer dish that is very easy to make.

Ingredients:
crispy think pork belly slices
Maggi Pork Seasoning
1 cup all-purpose flour
1 tablespoon cornstarch
1 ½ teaspoon salt
¼ teaspoon ground black pepper
1 cup cooking oil

Procedure:
Rub salt and pepper all over the pork chops.
Meanwhile combine flour, cornstarch and Maggi seasoning in a wide plate. Mix well.
Dredge each pork belly in the flour mixture. Cook in medium heat until crispy. Serve with vinegar. Share and enjoy!

Watermelon Beef Short Rib Sinigang

Watermelon Beef Short Rib Sinigang is sinigang na baka with slices of watermelon. The watermelon blended well with the sour taste of paasim that its like tom yum. 

Ingredients:
4 tablespoons cooking oil
1 kilo beef short ribs
1 tablespoon garlic, crushed
1 white onion, chopped
½ of whole watermelon (medium-sized), cut into chunks
5-8 pieces native tomatoes, quartered
4 pieces Gabi, cut into chunks
4 cups water
2 tablespoons Maggi Sinigang Watermelon Surprise
1 bunch sitaw
1 bunch kangkong
Patis to taste
Pepper to taste

Procedure:
Heat 2 tablespoons of oil. Sear beef short ribs. Set aside.
In the remaining 2 tablespoons of oil, saute onion and garlic until translucent.
Add the beef, tomatoes, watermelon, gabi and water. Bring to a boil.
Reduce heat to a simmer and cook until beef is tender (about 1-2 hours).
Add sinigang powder mix and sitaw. Simmer until vegetables are cooked.
Add kangkong last. Season with patis and pepper.

#AllWeNeedIsMagic

Recipe Source: http://www.bitesized.ph/manam-style-watermelon-sinigang/

Beef Tapa

Tapsilog is an abbreviation for Tapa, Sinangag (Fried Rice), and Itlog (Fried egg).

Ingredients:

1½ lb beef sirloin, thinly sliced

5 tbsps Maggi soy sauce

calamansi juice (depending on taste)

minced garlic

salt and black pepper

Procedure:

In a container, combine and mix well. Add beef and put in a clear ziplock bag or container. 

Refrigerate overnight. In a pan, place 1 cup water and bring to a boil. Add 3 tbsp of cooking oil

Put-in the marinated beef tapa and cook until the water evaporates.

Maggi Bacalao

This is the same Bacalao except Magic Sarap our sponsored product was added rather than salt for flavor. 

Ingredients:

2 big pieces bacalao (dried salted cod) or, as substitutes, dried salted lapu-lapu or barracuda

1 cup olive oil

4 potatoes, cubed

1 head garlic, minced
1 large onion, chopped

2 cups garbanzos (chick peas), cooked

4 red bell peppers , diced

laurel leaves

achuete oil

Magic Sarap and pepper to taste

Procedure:

Soak the bacalao overnight. Drain. Flake fish, discarding bones.

Fry fish flakes in olive oil. Fry the potatoes to golden brown. Set aside. Saute garlic and onions in olive oil. Pour in achuete oil and one cup water, and bring to a boil. Add the fish, garbanzos, peppers and laurel leaves, stirring. Then put in the fried potatoes. Add more olive oil, if necessary. Magic Sarap and pepper to taste. Serve with rice or bread.

Note: Some Caviteños add chopped cabbage as extenders. 

Cream Dory Bola Bola

Ingredients:
250 g cream dory fish fillet (or any white fish available)
6 tbsps cornstarch
1 tsp white sugar
2 tbsps green onion, finely chopped
2 tbsps carrots, finely chopped
Maggi Magic Savor to taste
Maggi Magic Isda to taste
pepper
Oil for frying

Procedure:
Chop the fish fillets finely until it resembles a coarse paste. Add all other ingredients and mix until well combined. Heat oil in a pan. Drop a tablespoon of the fish mixture. Fry until cooked. Serve ith sauce.

Beef Mechado

Ingredients:
1 kilo beef chunks
2 cups tomato sauce
3 onions, peeled and quartered
2 red bell pepper, sliced into thick strips
2 cups beef stock
3 laurel leaves
1/4 - cup vinegar or calamansi juice
1 cup soy sauce
Maggi Magic Sarap
pepper to taste
green peas

Procedure:
Combine the beef, tomatoes, soy sauce, bay leaves and beef stock in a casserole. Bring to a boil and simmer until the beef is almost tender.
Add the vinegar or calamansi and let boil for two minutes.
Add onions and bell pepper. Magic Sarap and pepper to taste.
Let simmer and stir occasionally. Add green peas before the sauce thickens.

Note: If you want faster cooking time pressure cook the beef with the beef stock.

#AllWeNeedIsMagic

Big Ben’s Kitchen Adobong Tagalog Burritos

Want a quick ready to eat and baon-ready dish? Here is a recipe for you using Big Ben’s Kitchen Adobong Tagalog. Yes you heard it right chicken adobo in a bottle.

A burrito is a dish in Mexican cuisine that consists of tortilla with various fillings. It is wrapped into a closed-ended cylinder folded around the fillings. 

Ingredients:

3 cups java rice or garlic rice

6 large flour burritos, heated on a dry pan

1 bottle Big Ben's Kitchen Adobong Tagalog

2 pieces scrambled egg, sliced

tomatoes, chopped

iceberg lettuce, chopped

Sauce: 

1 tsp garlic, chopped

2 tbsp mayonnaise 

1/4 cup evap milk 

Procedure:

Sauce:

Mix the ingredients and set aside. 

Place burrito on a flat board. On top of burrito, layer 1/2 rice, adobo flakes, scrambled egg, tomatoes, lettuce. Roll up, tucking ends in. Serve with sauce. 

Note: You can wrap each tightly in foil and place on freezer. Just reheat in the microwave when you are ready to eat.

The chicken is so soft almost melts in your mouth. 

This adobo has this distinct yummy flavor because of the coconut oil.  

Worth the price of P200 per bottle.

-------------------------
RATING:
Taste - 5/5
Value for Money - 5/5
-------------------------

Big Ben's Tapang Imus
Available at Big Ben's Kitchen located at 385 Medicion 1st D Imus, Cavite
Tel: 0915 137 1888
Facebook Account: Big Ben's Kitchen

Pan Grilled Teriyaki Fish Fillets

I call this teriyaki but actually this is not real teriyaki since rather than mirin and sake I use calamansi.

Ingredients:

Fish fillets (of your choice)

cornflour

calamansi juice

1 1/2 tsp sugar

2 tbsp Maggi soy sauce

minced garlic

pepper

1 tsp vegetable oil

Procedure:

To make the teriyaki glaze, mix calamansi juice, minced garlic sugar and soy sauce together according to taste. Boil until slightly thick.

Dust the fish fillets with corn flour. Heat a frypan over medium heat until very hot and add the oil. Fry for about four minutes (two minutes on each side) then add the teriyaki glaze.

Continue to cook for about two to three minutes, turning the fish through the glaze every minute or so until the glaze is thick, glossy and holding as a dark coating on the fish, and the fish is cooked through.

Remove the fish from the pan and pour over any remaining glaze to serve.

Big Ben’s Kitchen Tapang Imus Eggs Benedict

I will make a bet this is the first time you heard about bottled tapa. Yes you heard it right bottled tapa? Tapa can be sold in a bottle to my amazement. Sharing this yummy breakfast recipe how I use it straight from the bottle.

Eggs Benedict is a traditional American breakfast that was first popularized in New York City. It consists of two halves of an English muffin each of which is topped with bacon or ham, a poached egg, and hollandaise sauce. This is my version using tapang Imus.  

Ingredients:
2 english muffins, sliced in half, buttered, and toasted
4 egg, poached
2 tablespoons olive oil
1 small white onion, sliced
salt and pepper, to taste
2 large egg, yolks only
3 tsps lemon juice
2/3 cup butter, clarified
salt, to taste
cayenne pepper, to taste (optional)
1 bottle Big Ben’s Kitchen Tapang Imus

Procedure:

Heat oil in a pan over high heat. Sauté onions until translucent. Set aside.

Hollandaise: Bring water to a simmer in a small pot. Combine yolks and lemon juice in a stainless steel bowl; whisk vigorously for 2 to 3 minutes or until mixture has thickened and doubled in volume. Place the bowl over the pot of simmering water and whisk continuously. Do not allow mixture to overheat. Check by touching the bottom of the bowl from time to time; you should be able to touch it comfortably.

Gradually pour in clarified butter in a slow, steady stream, vigorously whisking until thick and smooth. Season with salt and cayenne pepper.

Place Big Ben’s Kitchen Tapang Imus  on top of each muffin. Top each with caramelized onions and a poached egg. Drizzle with hollandaise and garnish.

Almusa ya niso :)

The tapa is surprisingly very soft and almost melts in your mouth. 

It taste like the typical a bit salty tapa. I prefer my tapa a bit sweet but nevertheless this is worth the price @P200 a bottle.

-------------------------
RATING:
Taste - 4.5/5
Value for Money - 5/5
-------------------------

Big Ben's Tapang Imus
Available at Big Ben's Kitchen located at 385 Medicion 1st D Imus, Cavite
Tel: 0915 137 1888
Facebook Account: Big Ben's Kitchen

Kangkong and Tokwa in Oyster Sauce

Kangkong and Tokwa in Oyster Sauce is a quick and budget easy to make healthy vegetable recipe.

Ingredients:

Kangkong leaves and stems, blanched

firm tokwa or tofu, cut into cubes

minced garlic

MAGGI® Oyster Sauce

soy sauce

water

ground pepper

2 tbsp cornstarch, dissolved in 3 tbsp water

Procedure:

Heat oil in pan and fry tokwa for 2-3 minutes. Transfer into a rack to drain excess oil. Sauté garlic for 2 minutes. Add soy sauce, MAGGI Oyster Sauce, water and pepper according to taste. Stir in cornstarch and water mixture to thicken the sauce.Add tokwa and kangkong. Cook for another minute. Transfer into a serving plate.

#AllWeNeedIsMagic

Sinigang na Bangus

Sinigang Na Bangus or milkfish in sour broth is an all time favorite dish of Filipino best eaten with rice.
 

Ingredients:
1 piece large bangus, cleaned and sliced into serving pieces
5 cups water
2 pieces tomatoes, quartered
1 medium onion, sliced
2 medium eggplants, cut into serving pieces (optional)
5 pieces string beans, cut into serving pieces (optional)
2 cups kamote leaves
2 crushed tamarind or 1 small pack Magic sinigang mix
1 tsp salt or Magic isda


Procedure:

In a casserole, bring water to a boil. Add the bangus, tomatoes, and onion and simmer for 10 minutes. Add the tamarind powder and salt to taste. Add the eggplant and string beans and simmer for another 5 minutes. Remove from heat, add the camote leaves, and let stand covered for 5 minutes.

#AllWeNeedIsMagic

Baba's Spoon Smoked Mussels Crostini

Already used the regular smoked mussel for linguini now using the spicy one. From the bottle you can placed it directly to sliced bread and perfect. You don't need to add anything.

You can eat it this way and its so yummy.

or turn it into

Mussels Crostini with Mozzarella Cheese

Ingredients:

sliced bread

Baba's Spoon Smoked Mussels Spicy

grated mozzarella cheese

Procedure:

Arrange slice bread in a baking sheet. Placed smoked mussels and top it grates mozzarella. Baked until cheese is melted. Serve immediately.

Priced @P200 per bottle it comes in two variety. Regular and spicy. 

-------------------------
RATING:
Taste - 5/5
Value for Money - 5/5
-------------------------


Baba's Spoon Smoked Mussels
Available at Malen's Restaurant located at 9025 Magdiwang Highway, Noveleta, Cavite.
Tel: 0977 250 3959
Facebook Account: Baba's Spoon

Baba's Spoon Smoked Mussels Linguine

A few weeks ago got a message on Instagram from Baba's Spoon to try their product. Bottled tuyo and bangus is everywhere but bottled mussels much more smoked mussels - first time hearing about it.

Baba's Spoon Smoked Mussels comes in 200g bottle. It contains pickled fresh mussels in olive oil, garlic, chilli pepper and spices. The mussels are smoked in mango woods that gives that perfect distinct smoky flavor. Once you open the bottle the smell is reminiscent of tinapa. Upon tasting the mussels are bit sour but every bite is bursting with smoky flavor that makes it very yummy plus the hint of spiciness is just perfect.

This is the dish I thought of using it for - Smoked Mussels Linguine

Ingredients:

4 tbsps virgin olive oil

1/2 onion, chopped

2 garlic cloves, thinly sliced

1/2 teaspoon red pepper flakes

1/2 cup tomato sauce

1/4 cup water

2 pcs tomatoes, chopped

salt and black pepper

1 pound linguine pasta

1 bottle Baba’s Spoon Smoked Mussels

Procedure:

Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 10 minutes.

Heat 2 tablespoons virgin olive oil over medium heat. Add the onion, garlic and pepper flakes and sauté until light golden, about 5 minutes. Add the tomatoes, tomato sauce and water. Bring to a boil. Reduce the heat and simmer until the sauce is thick and flavors blend, stirring frequently. Add Baba’s Spoon Smoked Mussels. Season to taste with salt and pepper. Stir in pasta and serve immediately.

Baba's Spoon Smoked Mussels is a Cavite product definitely worth a try.

Priced @P200 per bottle it comes in two variety. Regular and spicy. 

-------------------------
RATING:
Taste - 5/5
Value for Money - 5/5
-------------------------


Baba's Spoon Smoked Mussels
Available at Malen's Restaurant located at 9025 Magdiwang Highway, Noveleta, Cavite.
Tel: 0977 250 3959
Facebook Account: Baba's Spoon