Quick and Easy Recipes

REFRESHING CORNFLAKES TACO SALAD

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 03:15:00 PDT

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4-6

Ingredients:

For the salad:
3 pieces tomatoes, seeded and diced
1 medium onion, diced
1 small head lettuce, shredded
1 small can pork and beans, drained, liquid reserved
1 cup NESTLÉ Cornflakes
For the meat sauce:
2 tbsp cooking oil
1 tbsp chopped garlic
1 small onion chopped
¼ kg ground beef
1 sachet 8g MAGGI MAGIC SARAP½ cup tomato sauce
¼ cup banana catsup
pork and beans reserved liquid
salt, sugar and pepper to taste

Procedure:

Assemble the salad ingredients on a salad bowl. Top with generous amount of cornflakes. Set aside.
To prepare the meat sauce: Heat oil. Sauté garlic and onion until limp. Stir in ground beef and cook until meat changes in color.
Season with MAGGI Magic Sarap. Pour in tomato sauce, banana catsup, and the reserved liquid from the pork and beans. Season with sugar and salt. Cook for another 10 minutes or until slightly thicken.
Drizzle prepared salad with the meat sauce and serve immediately.

Nutritional Content:
Calories: 249
Carbohydrates (g): 37.6
Protein (g): 11.3
Fats (g): 5.9

Good to Know:
The recommended quantity of fiber for children 3 - 18 years old is the child's age plus 5. Thus, a 5 year old child needs 10g of fiber daily. A half cup of vegetable provides about 1 - 2 grams of fiber.

Good to Remember:

Keep a left-over pack of NESTLE Cornflakes on a dry and tightly covered container. This will keep your cornflakes crunchy and fresh for your next consumption.

RASPBERRY DELIGHT SALAD

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 03:02:00 PDT

Preparation Time: 30 minutes
Cooking Time: 15 minutes (to roast garlic cloves)
Servings: 10-12

Ingredients:

Dressing:1/3 cup lemon juice
1/3 cup vinegar
2/3 cup raspberry conserve or jam
3 roasted garlic cloves, pressed
3 tablespoons roasted garlic oil
1 8g MAGGI Magic Sarap
pinch of black pepper

Salad Mix:
8 cups mixed salad greens
½ cup NESTLÉ Cottage Cheese marinated in
½ tbsp MAGGI Magic Sarap1 cup stir-fried mushrooms
2 cups sliced cucumber
1 cup tomato wedges
1 cup apple wedges
½ cup walnuts

Procedure:
1. Process dressing ingredients in a blender until smooth. Cover and chill 2 hours.
2. In a bowl, toss ingredients of salad. Drizzle dressing over salad mix and serve immediately. Makes 10 - 12 servings.

Nutritional Content:
Calories: 115
Carbohydrates (g): 19
Protein (g): 3
Fats (g): 3

Good to Know:
This salad is rich in fiber. Health experts recommend eating 25 - 35 grams of fiber daily.

MELON AND SHRIMP COCKTAIL

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:57:00 PDT

Preparation Time: 10 minutes
Cooking Time:
Servings: 6

Ingredients:
1/2 medium melon
1/2 medium honeydew

Dressing:
1/4 cup mayonnaise
1/2 cup NESTLE Cream
2 tbsp MAGGI Chili Sauce
1 tbsp MAGGI Savor Classic
1/2 kg medium prawns, cooked & shelled
prepared lettuce leaves
ground white pepper, to taste

Procedure:

1. Slice melon and honeydew halves into two pieces each. Pare off skin & slice into 1/2" wedges crosswise. Arrange in a platter and set aside to cool in the fridge. 2. Blend the next four ingredients in a bowl. Toss in about 4 tbsp of the dressing into prepared shrimps or just enough to coat shrimps well. 3. Arrange shrimps on a bed of lettuce along side melons and serve remaining dressing on melon. Serve chilled.

Nutritional Content:
Calories: 306
Carbohydrates (g): 17
Protein (g): 7
Fats (g): 24

SHANGHAI LAVA STICKS WITH SALSA DIP

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:43:00 PDT

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Servings: 6-8

Ingredients:
2 tbsp cooking oil
1 tbsp minced garlic
1 small onion, minced
½ kg ground pork
1 8g MAGGI MAGIC SARAP
salt and pepper to taste
15-20 pieces siling panigang, cut vertically into 2, seeded
10 pieces lumpia wrapper, cut into 2 oval pieces
Cooking oil for deep-frying

Salsa: Combine -
6 pieces tomatoes, seeded and chopped
1 big onion, chopped
3 pieces siling panigang, seeded, chopped
1 tsp MAGGI MAGIC SARAP
1 tbsp patis
Sugar to taste

Procedure:

Heat cooking oil. Sauté garlic and onion until limp. Stir-in ground pork and cook until pork turns white in color.
Season with MAGGI MAGIC SARAP, salt and pepper to taste.
Get 1 ½ piece of sili. Put in a lumpia wrapper. Top with the prepared pork and roll into a log similar to a lumpiang shanghai.
Deep fry until golden brown and crispy. Transfer on a paper lined plate to drain excess oil. Serve with the prepared salsa on the side.

Nutritional Content:
Calories: 291
Carbohydrates (g): 5
Protein (g): 12
Fats (g): 25

Good to Know:

Tomato is also an excellent source of Vitamin C (one medium tomato provides 40% of the RDA) and a good source of Vitamin A (20% of the RDA).

Good to Remember:
Select tomatoes that are round, full and feel heavy for their size, with no bruises or blemishes. Store fresh ripe tomatoes in a cool, dark place, stem-side down, and use within a few days.

LETTUCE CUPS

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:39:00 PDT

Preparation Time: 00:10
Cooking Time: 00:15
Servings: 8-10

Ingredients:
4 tbsp cooking oil
1/4 kg ground beef
2 squares tokwa, diced
1 cup grated carrots
1 cup grated Baguio beans
1 8g sachet MAGGI MAGIC SARAP
4 tbsp hoisin sauce combined with
2 tbsp water
200 g lettuce leaves
1/2 cup NESTLÉ Cottage Cheese, drained

Procedure:
1. Heat 2 tbsp oil and sauté beef with half of the MAGGI MAGIC SARAP. Set aside.
2. In the same pan, heat remaining oil and sauté tokwa and veggies until veggies are crisp-tender.
3. Stir in remaining MAGGI MAGIC SARAP.
4. Put in about 1/4 cup veggie mixture, 2 tbsp of sauteéd meat and a teaspoon of NESTLÉ Cottage Cheese onto a lettuce leaf. Top with hoisin sauce and serve.

Nutritional Content:
Calories: 97
Carbohydrates (g): 4
Protein (g): 9
Fats (g): 5

Good to Remember:
Beans are good sources of fiber, which promotes digestive health and relieves constipation.

CREAMY CHICKEN LUMPIA

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:35:00 PDT

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4-6

Ingredients:

2 tbsp cooking oil
1/3 cup minced onions
250g chicken breast, minced
1 8g MAGGI MAGIC SARAP
1 tsp curry powder
1 tbsp brown sugar
1 cup grated quick-melting cheese
¼ cup NESTLÉ ALL Purpose Cream10 pcs lumpia wrapper, cut in half
cooking oil for deep frying

For salsa, combine all ingredients and mix well:
1 cup minced tomatoes
½ cup minced onions
1 tbsp minced kinchay
1 tbsp lemon juice
1 tsp sugar

Procedure:
1. Heat oil and sauté onions until limp.
2. Add chicken and cook until it changes color (about 8 mins).
3. Season with MAGGI Magic Sarap, curry powder and brown sugar. Add cheese and NESTLE All Purpose Cream. Remove from heat and let cool.
4. Place about 1 tsp of chicken mixture on a lumpia wapper. Roll and seal edges well.
5. Deep fry and drain well using paper towels. Serve with salsa on the side.

Nutritional Content:
Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

ALASKAN TEMPTATION

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:30:00 PDT

Preparation Time: 00:15
Cooking Time: 01:00
Servings: 6-8

Ingredients:
1 1/2 cups canned salmon or tuna, drained
2 large potatoes, peeled sliced thinly
1 piece leek white part only, sliced thinly
salt and pepper
1/4 cup grated cheddar cheese
1 240 ml NESTLÉ Sour Cream
1 tbsp olive oil
1 tbsp butter

Procedure:
1. Preheat oven to 375 degrees F.
2. Butter a shallow casserole dish.
3. Line with 1/3 of the potatoes, 1/2 of the flaked fish and 1/2 of the leeks.
4. Repeat layer and top with cheese.
5. Season with salt and pepper.
6. Cover top with remaining potatoes.
7. In a bowl, mix oil with NESTLÉ Sour Cream.
8. Pour over potatoes then dot with butter.
9. Bake covered for 45 minutes to 1 hour.
10. Continue baking until top browns.

Nutritional Content:
Calories: 291
Carbohydrates (g): 10
Protein (g): 11
Fats (g): 23

Good to Know:

A medium-sized potato is not only packed with carbohydrates, but is also high in Vitamin C.

Good to Remember:

Baking, like grilling and blanching, is a healthful cooking technique because it uses very little oil to cook food compared to frying.

PINEAPPLE PERSUASION

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:24:00 PDT

Preparation Time: 00:15
Cooking Time: 00:15
Servings: 6

Ingredients:
1/2 kg medium shrimps peeled deveined tails intact
1 cup long bean sprouts, blanched
1 cup finely chopped fresh pineapple
1/2 cup chopped red onion
1/4 cup chopped coriander leaves
1 tbsp thinly sliced finger chili
1/2 cup chopped water chestnuts

Dressing:
1 160g can NESTLE Cream
1/4 tsp sesame oil
1 tsp grated ginger

Procedure:
1. Grill shrimps for 10 mins. until cooked. Set aside.
2. Toss rest of the ingredients with grilled shrimps. Combine dressing ingredients and serve with the shrimp salad.

Nutritional Content:
Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

THAI AMPLAYA SALAD

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:20:00 PDT

Preparation Time: 10 minutes
Cooking Time: 3 minutes
Servings: 6

Ingredients:
3 cups thinly sliced ampalaya
1/4 cup rock salt
1 tsp MAGGI MAGIC SARAP
1/3 cup cane vinegar
2 tbsp sugar
1/2 cup sliced onion
1/2 cup diced tomatoes
1/4 cup chopped wansoy
2 tbsp MAGGI Chili Sauce

Procedure:
1. Rub 1/4 cup rock salt into ampalaya, then blanch. Drain well.
2. Combine rest of the ingredients and toss well, with ampalaya. Best served with grilled meat or fish.

Nutritional Content:
Calories: 35.79
Carbohydrates (g): 8
Protein (g): 0.5
Fats (g): 0.200

Good to Remember:
Going meatless every now and then reduces the risk of coronary artery disease, aids in better digestion, and helps lower blood cholesterol levels.

JAPANESE VEGETABLE SALAD

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:17:00 PDT

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 10-12

Ingredients:
3 medium cucumbers halved lengthwise, seeded and grated
3 medium carrots, peeled and grated
1 tbsp salt
1/3 cup crabstick
1 170g can NESTLE Cream1 tbsp vinegar
2 tbsp sugar
1/2 cup mayonnaise
1 tbsp. mustard

Procedure:

1. Soak cucumber and carrots in salted water for about 10 min. Wash vegetables with tap water and drain very well in a colander. 2. Combine all ingredients for dressing in a bowl. Toss with the vegetables and crabmeat just before serving. Garnish with nori strips if desired.

Nutritional Content:
Calories: 116
Carbohydrates (g): 3.3
Protein (g): .5
Fats (g): 11.3

Good to Know:
Crabmeat is a good source of easily digested protein, with low amount of saturated fat.

Good to Remember:
Paint your plate. The more colorful your plate is the more nutrients and antioxidants they contain.

FUSS FREE CAESAR SALAD

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:13:00 PDT

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 6-8

Ingredients:
1 medium-sized lettuce, shredded
½ cup croutons
½ cup grated cheese
¼ cup fried, chopped bacon

Dressing: Combine-
1 egg yolk
¼ cup fried, chopped bacon
1 240g NESTLÉ Sour Cream
2 tbsp mustard
4 tbsp mayonnaise
2 tbsp lightly fried garlic
1 8g MAGGI MAGIC SARAP

Procedure:

Slightly toss lettuce and croutons with small amount of the prepared salad dressing, adding more if necessary to evenly coat prepared lettuce.
Sprinkle with grated cheese and bacon before serving.

Nutritional Content:
Calories: 362
Carbohydrates (g): 5
Protein (g): 6.9
Fats (g): 28.3

Good to Remember:
For fewer calories, substitute the chopped bacon with flaked chicken breast and the sour cream with plain yogurt.

STEWED GABI AND GABI LEAVES IN COCONUT MILK

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:09:00 PDT

Preparation Time: 15 minites
Cooking Time: 30 minutes
Servings: 6-8

Ingredients:

2 tbsp cooking oil
2 tbsp chopped garlic
1 medium onion sliced
100g hipong tagunton or small shrimps or 2 tbsp bagoong alamang
1 kg gabi fruit, cubed
¼ kg dried and shredded gabi leaves
2 tbsp patis
1 8g MAGGI MAGIC SARAP
2 cups coconut milk
2 cups coconut cream

Procedure:

Heat cooking oil. Sauté garlic and onion until limp. Stir in shrimp and cook for 30 seconds.
Add gabi fruit and cook for another 2 minutes. Stir-in gabi leaves.
Season with patis and MAGGI MAGIC SARAP. Pour in coconut milk and simmer over very low heat for 5 minutes.
Pour in coconut cream and cook until gabi fruit is tender and sauce is thick and creamy.

Nutritional Content:

Calories: 379
Carbohydrates (g): 17
Protein (g): 18
Fats (g): 31

Good to Know:
Choose very dry and wilted gabi leaves for this vegetable dish. The drier the leaves. the better they taste when used in cooking.

Good to Remember:
Coconut milk does not only give flavors. It is also provides monolaurin which has antiviral, antibacterial and antifungal properties.

SPINACH STIR-FRY

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:05:00 PDT

Preparation Time: 15 minites

Cooking Time: 10 minutes

Servings: 4-6

Ingredients:

2 tbsp cooking oil

¼ cup chopped gal'lic

I medium onion, sliced

IOOg ground pork

2 cups julienned squash

I 8g MAGGI MAGIC SARAP

I tbsp patis

3 cups fresh spinach

Procedure:

1. Heat cooking oil. Fry garlic until brown. Set aside 1/2 of the garlic for toppings.

2. In the remaining garlic, add onion and ground pork, Cook until pork turns white in color.

3. Stir in squash and cook for 30 seconds. Season with MAGGI MAGIC SARAP and patis to taste.

4. Toss in spinach and cook uncovered for 30 seconds. Serve with fried garlic on top

Nutritional Content:

Calories: 88

Carbohydrates (g): 8

Protein (g): 2

Fats (g): 5

Good to Know:

There are two types of Spinach in the local market. The Chinese variety has tough stems and has leaves at both ends of the stalk while the native spinach has thinner and tender stalks with finer leaves.

Good to Remember:

Do not overcook your vegetables. Spinach has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of Vitamin A (and lutein). Vitamin C, Vitamin E, Vitamin K, and magnesium, among others. But when it is cooked, the value is decreased by 75%

SCRAMBLE BLUSH

noreply@blogger.com (honey1181) — Fri, 08 Oct 2010 02:03:00 PDT

Preparation Time: 5 minutes

Cooking Time:

Servings: 4-6

Ingredients:

1 80g BEAR BRAND

1 20g MILO

¼ cup sugar

4 cups crushed ice

1 drop red food coloring

¼ cup cooked small sago

Procedure:
1. Combine everything in a blender jar. Whip for 20 seconds until fully combined. Serve with more BEAR BRAND, MILO powder and sago on top if desired.

Nutritional Content:
Calories: 84
Carbohydrates (g): 19
Protein (g): 4
Fats (g): 2

Good to Know:
Well planned, apportioned snacks are a part of a healthy diet. Quenching your thirst with nutritious drinks like MILO with Bear Brand is a one great snack option.

Good to Remember:
MILO tastes great as it is. But its taste take different dimension when mixed with BEAR BRAND, as this recipe will attest to.

PASTA BAR

noreply@blogger.com (honey1181) — Tue, 31 Aug 2010 12:53:00 PDT

Ingredients:

100 g. spaghetti uncooked pasta
100 g. fettuccine uncooked
100 g. angel hair pasta uncooked
100 g. macaroni uncooked
100 g. penne regate uncooked
100 g. fusilli uncooked
100 g. farfallette uncooked
Parmesan cheese grated
bacon bits
tuna chunks
button mushrooms sliced
chicken breast grilled (which has been marinated in MAGGI Savor)
shrimps grilled ( which has been marinated in MAGGI Savor)
meatballs
NESTLÉ Cottage Cheese
asparagus spears blanched
anchovies
Basic Tomato Sauce
Basic Pesto Sauce
Basic Cream Sauce

Procedure:

1. Layout sauces(pls see recipe). Pour the desired sauce over pasta. Put toppings as desired.

Nutritional Content:

Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

Good to Know:
Only the young shoots of asparagus are eaten. The bottom portion of asparagus often contains sand and dirt and as such thorough cleaning is generally advised in cooking asparagus.

Good to Remember:
Asparagus is low in calories, contains no cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber.

SEAFOOD SISIG

noreply@blogger.com (honey1181) — Tue, 31 Aug 2010 12:50:00 PDT

Preparation Time: 00:30
Cooking Time: 00:05
Servings: 6-8

Ingredients:

1/4 cup margarine or cooking oil
1/2 cup chopped red onions
500 grams squid cleaned and black inc sac removed sliced into 1/4" rings
1 cup chopped fresh oyster meat
1 mussels
1 sachet 8g MAGGI MAGIC SARAP
1 tbsp MAGGI Savor Calamansi

Procedure:

1. Heat butter and sauté onions for 1 minute.
2. Add seafood one at a time and simmer for 5 minutes.
3. Stir in MAGGI MAGIC SARAP and cook for another 2 minutes.
4. Transfer on a hot plate and season with MAGGI Savor, Calamansi or to taste.

Nutritional Content:

Calories: 195
Carbohydrates (g): 7
Protein (g): 17
Fats (g): 11

Good to Know:

Pork is a source of B-vitamins which is needed for energy metabolism.

Good to Remember:
The uses of MAGGI MAGIC SARAP are endless. It can be added in the last stage of cooking stir-fried, soupy, saucy, sauteed or braised dishes.

SQUID IN SAFFRON SAUCE

noreply@blogger.com (honey1181) — Tue, 31 Aug 2010 12:47:00 PDT

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 6

Ingredients:

2 tbsp oil
1/2 cup onions, chopped
1/2 kg squid, cleaned and peeled
pinch of saffron
1/4 cup MAGGI Savor Classic
1/4 cup NESTLE All Purpose Cream

Procedure:

1. Heat oil and saute onions.
2. Add in squid and saffron; cook until squid is done.
3. Pour in MAGGI Savor and NESTLE All Purpose Cream. Heat through.

Nutritional Content:

Calories: 111
Carbohydrates (g): 6
Protein (g): 8
Fats (g): 6

Good to Know:
Protein in seafood like squid is more readily broken down and absorbed than the protein in red meat. This makes squid and other seafood an excellent food choice for people of all ages.

STEAMED LAPU-LAPU WITH MAYONNAISE

noreply@blogger.com (honey1181) — Tue, 31 Aug 2010 12:45:00 PDT

Preparation Time: 30 minutes plus 1 hour to refrigerate fish
Cooking Time: 30 minutes
Servings: 8-10

Ingredients:

1 large size lapu-lapu, approximately 1 ½ kg, whole, cleaned and scaled
1 liter water
2 sachets 8g MAGGI MAGIC SARAP1 cup sliced leeks
¼ cup sliced ginger
1 tsp. salt

Garnish:
2 cups mayonnaise
salt and pepper to taste
½ cup minced red bell pepper
½ cup minced green bell pepper
½ cup minced carrots
¼ cup pickle relish
3 eggs, boiled and chopped
½ cup crushed pineapple

Procedure:

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 from the stock.
Set aside cooked fish at room temperature until cold then keep in the chiller for at least 1 hour.
Remove skin of fish. Spread with mayonnaise on both sides and sprinkle with salt and pepper.
Arrange choices of garnish combination on top of fish. Serve immediately.

Nutritional Content:

Calories: 432
Carbohydrates (g): 4
Protein (g): 14
Fats (g): 40

FRESH SIGARILLAS AND DAYAP RELISH

noreply@blogger.com (honey1181) — Tue, 31 Aug 2010 12:36:00 PDT

Preparation Time: 15 minutes plus 15 minutes to chill
Cooking Time:
Servings: 4-6

Ingredients:

½ kg sigarillas, sliced 1 inch diagonally
2 pieces red onions, sliced thinly
4 pieces tomatoes, seeded and sliced into thin wedges

Dayap Dressing: Combine
1 tsp grated ginger
Zest of 2 limes
Juice of 2 limes
2 tbsp bagoong alamang
1 tbsp honey
1 tbsp patis
2 tbsp MAGGI Chili Sauce

Procedure:

Toss sigarillas, onions and tomatoes with the dressing. Transfer in a bowl and chill in the refrigerator until ready to serve.
Best serve as side dish to fried or grilled fish, pork and chicken.

Nutritional Content:

Calories: 66
Carbohydrates (g): 11
Protein (g): 4
Fats (g): 1

Good to Know:
Sigarillas is a good source of calcium, phosphorus and fiber.

Good to Remember:
Sigarillas or winged beans are actually a great and inexpensive substitute for asparagus.

ALUGBATI AT TALONG SA BAGOONG

noreply@blogger.com (honey1181) — Tue, 31 Aug 2010 12:34:00 PDT

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4-6

Ingredients:

2 tbsp cooking oil
2 tbsp crushed garlic
1 medium onion, sliced
2 pieces tomatoes sliced
½ cup fried and flaked meat of tinapang galunggong
2 tbsp bagoong alamang
4 pieces talong, grilled, skinned and cubed
¼ cup vinegar
4 cups alugbati tops
1 8g. MAGGI MAGIC SARAP

Procedure:

Heat cooking oil. Sauté garlic, onion and tomatoes until limp.
Stir in flaked tinapa and bagoong. Cook for 1 minute.
Add talong and cook for 20 seconds. Put alugbati tops and stir for another 20 seconds without covering.
Season with MAGGI MAGIC SARAP.

Nutritional Content:

Calories: 125
Carbohydrates (g): 4
Protein (g): 13
Fats (g): 6

Good to Know:
Alugbati is a vegetable that is a natural source of fiber, iron, calcium, and vitamins A, B and C.

Good to Remember:
MAGGI MAGIC SARAP provides the umami, or the “malinamnam” taste we are all looking for!

SINABAWANG UPO AND SALTED FISH

noreply@blogger.com (honey1181) — Tue, 31 Aug 2010 12:30:00 PDT

Preparation Time: 20 minutes plus 2 hours to soak the salted fish
Cooking Time: 15 minutes
Servings: 6-8

Ingredients:

2 tbsp cooking oil
1 thumb ginger, sliced
1 tbsp crushed garlic
¼ cup sliced onion
2 cups shredded salted fish (whole salted fish, soaked in water for 2 hours then shredded)
3 cups cubed, seeded upo
1 liter water
1 11g MAGGI Chicken Broth Cube
2 cups malunggay leaves

Procedure:

Heat oil. Sauté ginger, garlic and onion until limp and fragrant.
Stir in salted fish and cook for 2 minutes. Add in upo and cook for another 30 seconds.
Pour in water and bring to a boil. Add MAGGI Chicken Broth Cube. Simmer for another 5 minutes. Stir-in malunggay leaves. Serve hot.

Nutritional Content:

Calories: 99
Carbohydrates (g): 5
Protein (g): 9
Fats (g): 5

Good to Know:
The fish in this dish is a good source of protein, while the upo is a natural source of iron, calcium and B vitamins.

Good to Remember:
A one dish meal with fish and vegetables is a practical way of providing good nutrition for your family.

GRILLED KESONG PUTI AND TOMATO SALAD

noreply@blogger.com (honey1181) — Sun, 15 Aug 2010 22:45:00 PDT

Preparation Time: 15 minutes
Cooking Time: 15 minutes to grill vegetables
Servings: 8

Ingredients:

Dressing: Combine-
1 sp chopped wansuy
½ cup corn oil
1 tbsp vinegar
1 tbsp kalamansi juice
1 sachet 8g MAGGI MAGIC SARAP1 tbsp hoisin sauce
salt
pepper to taste

Salad:
4 slices kesong puti (native cheese)
2 pcs cucumber, sliced into rounds
2 salad tomatoes, sliced into rounds
1 small head iceberg lettuce, shredded
1 pc salted egg, sliced
¼ cup sliced wansuy

Procedure:

Reserve around ¼ cup of the prepared dressing. Set aside.
Grill kesong puti, cucumber, and tomatoes while basting with the reserved dressing. Set aside.
Arrange lettuce in a bowl and top with grilled vegetables, salted egg slices, and wansuy. Drizzle with the remaining dressing.

Nutritional Content:

Calories: 197
Carbohydrates (g): 1.7
Protein (g): 3.2
Fats (g): 19.7

Good to Know:

This salad is rich in fiber. Health experts recommend adults to eat 25 – 35 grams of fiber daily.

Good to Remember:
Add dressing to salad just before serving, unless directed otherwise in recipe. This prevents salad from becoming soggy.

COOL CURRY SALAD

noreply@blogger.com (honey1181) — Sun, 15 Aug 2010 22:40:00 PDT

Preparation Time: 00:00
Cooking Time: 00:00
Servings: 4-6

Ingredients:

1/2 cup mayonnaise
3/4 cups NESTLE All Purpose Cream
1 tbsp. calamansi juice
1 tsp. curry powder
2 tbsp. MAGGI Chilli Sauce
1 tsp. ginger grated
1 small onion minced
2 tsp. MAGGI Savor
salt to taste
1/2 kg. shrimps cooked shelled and sliced crosswise
1 piece green bell pepper cut into 1/2 inch cubes
1 piece red bell pepper cut into 1/2 inch cubes
2 cups cubed singkamas cubed
1 cup whole corn kernel
2 stalks celery cut into 1/2 inch thick diagonally
1/2 cup walnuts
lettuce leaves broken

Procedure:

1. Combine all ingredients for dressing and toss in shrimps and vegetables. 2. Chill thoroughly and serve on a bed of lettuce and top with walnuts.

Nutritional Content:

Calories: 416
Carbohydrates (g): 20
Protein (g): 21
Fats (g): 28

CHIVE UP SEAFOOD SALAD

noreply@blogger.com (honey1181) — Sun, 15 Aug 2010 22:29:00 PDT

Preparation Time: 00:20
Cooking Time: 00:20
Servings: 8-12

Ingredients:

1/2 kg mussels, steamed open and shelled
1/2 kg prawns, steamed and shelled
1/4 head of red cabbage, shredded ( about 3 cups)
1/2 head green cabbage, shredded (about 6 cups)
1 medium half-ripe mango (manibalang), diced

Dressing:
1 160g can NESTLE Cream
1 cup mayonnaise
1/4 cup chopped fresh chives
1/4 cup snipped fresh dill
1/2 cup finely chopped pickle relish
1 tsp grated ginger
1 tsp curry powder
salt ,pepper, and sugar to taste
pinch of chili powder
lettuce leaves

Procedure:

1. Toss mussels, prawns, cabbages, and mango in a bowl. Cool in the fridge.
2. In another bowl, blend all the ingredients for dressing. Toss into seafood mixture just before serving and chill 10-15 minutes. Serve on individual plates lined with lettuce leaves.

Nutritional Content:

Calories: 372
Carbohydrates (g): 14
Protein (g): 16
Fats (g): 28

REFRESHING SALAD WITH OATMEAL MEATBALLS

noreply@blogger.com (honey1181) — Sun, 15 Aug 2010 22:24:00 PDT

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 4-6

Ingredients:

For the salad: Toss together and chill -
2 cups carrots
1 cup unpeeled and seeded cucumber
1 piece red bell pepper
6 pieces chopped olives (optional)
¼ chopped wansuy

For the vinaigrette: Whisk to combine -
½ cup corn oil
½ cup vinegar
¼ cup brown sugar
1 tsp MAGGI MAGIC SARAP
Salt and pepper to taste

For the meatballs:
1 35g NESVITA Oatmeal Original 3 in 1
¼ kg ground beef
2 tbsp chopped garlic
¼ cup minced onion
½ cup grated cheddar cheese
1 tbsp MAGGI MAGIC SARAP
1 piece egg, slightly beaten
Salt and pepper to taste

Cooking oil for frying

Procedure:

Combine ingredients for meatballs. Mix until fully incorporated. Form 1 tbsp of the mixture into balls. Set aside.
Heat cooking oil. Fry prepared meatballs until golden brown. Drain cooked meatballs on paper towels to remove excess oil.
To assemble: Toss prepared salad with the vinaigrette. Top with fried meatballs. Drizzle with more vinaigrette for meatballs to absorb.

Good to Know:
Oatmeal contains fiber. A healthy diet with fiber helps lower cholesterol and may reduce risk of heart disease.

Good to Remember:
Toss vegetables with the dressing just when about ready to serve to preserve the crispiness and freshness of the salad vegetables.