Cook Book Recipe

Ingredients:

• ½ kilo bangus
• 20g pack knorr Tamarind Soup Base
• 5 cups cold water
• 1 piece onion, sliced
• 2 pieces tomatoes, sliced
• 1 piece radish, sliced
• 2 pieces green finger peppers
• 1 small bundle kangkong

Procedure:

• Dissolved knorr tamarind soup base in 5 cups of cold water then bring to a boil
• Combine onions, tomatoes, radish and finger peppers in boiling water for 5 minutes
• Add bangus and simmer for 5 minutes, add kangkong leaves and cook for 1 minutes.

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Ingredients:

• 2-tablespoon cooking oil
• 6 cloves garlic, minced
• 1 piece onion, minced
• 1-kilo chicken, cut to serving portion
• 1-piece magi chicken cube, dissolved in
• 1-cup pineapple juice
• 1-cup pineapple chunks
• ½ cup carnation evaporated filled milk
• 1 piece red bell pepper, cut into cubed
• 1 piece green bell pepper, cut into cubed

Procedure:

• Heat oil – sauté garlic, onion and chicken
• Pour in magi cube – pineapple mixture and simmer until chicken is tender
• Add remaining ingredients and cook for 5 minutes more.
  
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Ingredients:

• 800-gram carp
• 1-tablespoon wine
• 1 tablespoon hot bean paste
• 75 gram each of chopped ginger, spring onion and garlic
• 1-tablespoon cornflour
• Seasoning:
• 1-tablespoon soy sauce
• 1-tablespoon tomato sauce
• ½ teaspoon MSG
• 1-teaspoon sugar
• ¼ teaspoon salt
• ½ teaspoon each of chilli oil and sesame oil

Method:

• Clean fish, drain and pat dry. Deep-fry over high heat for 1 minute. Remove and drain.
• Heat 2-tablespoon oil in a wok and sauté hot bean paste until fragrant. Add in fish, wine and water to cover the fish.
• Add in seasoning and simmer for 20 minutes or until fish is cooked (use a wooden skewer to test if fish is cooked).
• Remove fish and place on a plate. Thicken remaining sauce with 1-tablespoon cornflour mixed with some water, and pour over the fish.
• Sprinkle with ½ teaspoon vinegar and chopped spring onions. Serve
  
  Rhythm Publishing House Sdn. Bhd.
  
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Ingredients:

2 chicken thighs
1 green pepper (capsicum)
5 red chillies
1-teaspoon each of chopped spring onions and ginger

Seasoning:
1-tablespoon sweet bean paste
1-tablespoon soybean paste
1-tablespoon soy sauce
1-teaspoon sugar

Method:

Rinse chicken and cut into pieces. Rinse capsicum and chillies, remove seeds and cut into pieces.

Stir-fry capsicum and chillies in hot oil for a few seconds, remove and drain.

Heat a little oil in a wok and quick fry spring onions and ginger briefly or until fragrant.

Add chicken, seasoning and ½ cup water, fry chicken until well done and tender.

Add capsicum and chillies, stir briefly, dish up and serve.

Rhythm Publishing House Sdn. Bhd.

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Ingredients:

1 chicken thigh
2-tablespoon finely chopped chillies
2-tablespoon finely chopped garlic
3-tablespoon butter

Seasoning:
Salt to taste

Method:

Rinse chicken thigh, drain and pat dry. Combine with salt, chillies and garlic. Let stand for 30 minutes or longer.

Rub chicken with butter and bake in an oven at 180 ° C/ 350 °F for 10 minutes or until the skin is dry.

Remove, brush with butter again and sprinkle with chillies and garlic. Bake for 10 more minutes.

Remove, brush with butter, and sprinkle with chillies and garlic, then bake again.

Repeat the process 4 to 5 times until the skin is crispy and brown.


Rhythm Publishing House Sdn. Bhd.

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The dreary, wacky and scary season of the year is almost here. With Halloween around the corner, parents are challenged to come up with recipes that would make our children excited. Make your Halloween menu more wicked and wacky with these recipes from San Miguel Purefoods Culinary Center.

For more recipes ideas, send a self addressed stamped envelope to San Miguel Purefoods Culinary Center, Legaspi corner Eagle St., Ugong Pasig City 1604

“Monster Pizza”

5 pieces white bread or mini pizza crusts
1 115 grams pizza sauce
½ cup Magnolia Quickmelt cheese, grated
1 cup Purefoods Cooked Ham, chopped
Pepperoni, pineapple chunks
Green and red bell pepper
Black olives

Cut white bread into round shape or any fun shape you want. Spread some pizza sauce on top and sprinkle with grated magnolia quickmelt cheese.

Make desired monster faces using the pepperoni, ham, pineapple chunks, green and red bell pepper and black olives. Place in the oven toaster until cheese melts and bread gets toasted.

“Squash Cream Soup”

¼ kilo squash, peeled and cut into 1” cubes
¼ cup chicken broth
1-70 gram pack instant cream of chicken soup powder
½ cup Purefoods Honeycurbed bacon, chopped
Parsley, chopped for garnish

Put squash in a deep saucepan. Add enough water to cover. Allow to boil until squash becomes tender- about 15 minutes remove squash from pot then puree, adding ¼ cup broth until a thick mixture is achieved. Set aside.

Cook cream soup according to package directions. Meanwhile pan fry chopped bacon till crisp. When instant soup is ready add pureed squash and bacon. Mix well. Serve soup topped with chopped parsley.

“Chick N’ Cheese Fun Platter”

1 225 grams Magnolia chicken popcorn
1 200 grams Magnolia Cheezee
Choice of the following sauces:

Catsup, barbeque sauce, sweet and sour sauce
Cook chicken popcorn according to package directions. Slice magnolia cheezee and use different cutters to make fun shapes. Place in a big platter and serve with different sauces.

“Beef Jambalaya Wrap”

½ cup Dari Crème
1 teaspoon garlic, chopped
¼ cup onions, chopped
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
1 210 grams Purefoods spaghetti sauce
2 cups cooked rice
½ kilo Monterey Beef Sukiyaki cut
12 pieces flour tortillas, small
18 oz. Cheezee spread

Saute garlic, onions, green and bell peppers in ¼ cup dari crème. Add spaghetti sauce and cooked rice. Mix well and set aside.

Season beef sukiyaki with salt and pepper and fry in the remaining dari crème until cook. Set aside.

Heat both sides of the flour tortilla in an un-greased frying pan. To assemble, put rice mixture in the middle of the flour tortilla. Place some beef sukiyaki on top. Drizzle with cheezee spread and roll like lumpia.

October 25, 2002, Manila Bulletin


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If one thinks about going on a picnic, Adobo remains one of the best-loved Filipino dishes. It is a favorite for many and is enjoyed in everyday meals, as well as special gatherings.
Now you can enjoy adobo with a twist in a squid dish created by culinary expert chef Eugene Raymundo exclusively for Lea and Perrins Worcestershire Sauce.

ADOBONG PUSIT CON ARROZ

½ kilo squid
5 cloves garlic, freshly pounded
½ cup white wine
1-1/2 cups rice, long grain
¼ cup olive oil
2-tablespoon Lea & Perrins Worcestershire Sauce
salt and pepper to taste
3 cups fish, vegetable, or chicken stock
1 roll Reynold wrap aluminum foil
leaned, skinned, set aside the ink sac. Buy the small ones, about 3 inches long.

Procedure:
Clean squid by removing ink sac. Set aside ink sacs. In hot oil, saute rice with garlic, wine, salt, and pepper. Add squid (either cut into rings or kept whole).
Remove squid when done, and add stock. Stir and add ink sacs. The ink sacs will burst and let out the ink. Stir to blend the ink with rice.

Correct seasonings and add Lea & Perrins Worcestershire sauce. Line individual oven proof cups with Reynold wrap aluminum foil with an overlap of 2 inches and spoon paellitos into it. Bake for 10 minutes in 350f oven. Serves 4.

0ctober 25, 2002, Manila Bulletin

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Leaner meats, pork make grilling a healthy choice
(ARA) - There's good news for healthy eaters: Grilling lean cuts of meat and pork, veggies, fruit and even low-fat desserts has never been easier, tastier and healthier for you and your family.

Grilling is a great way to load up on flavor without the added calories: Natural fats and oils drip off meats cooked on the grill, which means barbecuing can be a much healthier alternative to fat-laden pan frying or even oven baking.

"It's easy to prepare all your meals on the grill," says Rob Schwing, of Char-Broil, a leading manufacturer of gas, charcoal and electric grills for every lifestyle. "We want to eat lighter and healthier when it's still warm outside -- and it helps us to stay cool when we avoid heating up the house by cooking on the range or in the oven."

Schwing points to a number of new Char-Broil grilling accessories that can also help keep meals healthy, including rotisseries, grill baskets and a new, five-pronged Multi-Skewer that grills several different types of meats and veggies at the same time.

But just because a meal is grilled doesn't automatically mean it's low in fat and calories. Consider the following tips when preparing a healthy meal on the grill:

* Choose lean cuts of meat, such as sirloin, filet or flank, or skinless chicken breasts. Today's pork is also much leaner, especially pork tenderloin and low-fat pork products such as Lean Generation by Smithfield, certified by the American Heart Association for low saturated fat and cholesterol;

* Cut all visible fat off meat and pork, and remove poultry skin before grilling. In addition, chose smaller portions of meat to control your fat and calorie intake;

* Get creative with healthy sauces and marinades such as fat-free salad dressing, lemon juice or low-sodium soy sauce to add flavor and keep meats tender and moist. Grilling rubs and spices also add loads of delicious flavor with no extra calories;

* Grill veggies or fruits! Bell peppers, sweet onions, small tomatoes, eggplant, corn, summer squash, mangoes, cantaloupes, pineapples and peaches are naturally low in fat and calories and taste great right off the grill. As a general rule, fruits and most veggies take about 3 to 5 minutes to cook on the grill;

* Use your grill's side-burners for low-fat sauces or the deep dish accessory for a low-calorie stir-fried side dish.

Try something new on the grill -- a healthy breakfast, lunch and dinner can each be prepared easily outdoors. Here's a healthy pork recipe from Smithfield:

Southwestern Grilled Pork Tenderloin

Servings: 6; preparation time: 10 minutes; cooking time: 20 minutes

Cumin is a popular spice in the southern part of India and here it's teamed with classic southwestern spices to create a full-bodied, aromatic rub for this tasty tenderloin. Kabob it for quick grilling with your favorite vegetables, or cook and serve it sliced.

Ingredients:

2 Smithfield Lean Generation whole pork tenderloins, about 1 1/2 pounds total

5 teaspoon chili powder

1 1/2 teaspoon oregano

3/4 teaspoon ground cumin

2 garlic cloves, crushed

1 tablespoon vegetable oil

In small bowl, mix well all seasonings and vegetable oil together. Rub mixture over all surfaces of tenderloin. Cover and refrigerate 2 to 24 hours. Grill over medium-hot coals, turning occasionally, for 15 to 20 minutes. Pork is done when there is still a hint of pink in the center. Slice to serve.

Serving Suggestions:

Serve with grilled vegetables and seasoned potato wedges.

Nutritional information per 3 ounce serving: calories: 154, sodium: 141 mg,
protein: 26 g, cholesterol: 66 mg, fat: 6 g

Courtesy of ARA Content

Once, while on a stopover in Cebu with my high school paper staff (we were on our way to Davao City for the annual National Secondary Schools Press Conference), we toured the countryside as the ship unloaded and loaded cargo. We chanced upon a group of men cutting down a coconut tree. We suddenly developed a craving for freshly cut ubod and offered to buy it from the men. Typical of rural folk, the men would not accept payment and gave us the ubod.

Unfortunately, by the time the ship arrived in Davao, the ubod had started to deteriorate. Moreover, we found that it was plentiful in the Davao wet market. We cooked our Cebu ubod just the same, feeling guilty at depriving a rural family of their ubod.
What city folks know and value is the ubod of the coconut tree. To many of us, is the only edible ubod we know. But rural homemakers use other kinds of ubod- from the buri, tubo (sugarcane spindle), betel nut and saging.

Ubad as it known to aklanons, must be harvested from young Saba plants (others use butuan)

Young Saba plants are about 4 feet tall and have not yet blossomed.

Harvest the ubad about a foot from the base to just below the point where the leaves begin.

Peel off the tough outer layers to get to the tender core.

Chop the ubad finely and mash with salt to remove the acrid taste.

Spin a piece of stick (toothpick, bamboo, or wooden chopsticks) through the ubad to remove the web like fiber. It is now ready for cooking.

Inubaran

1 whole chicken, cut into serving pieces
5 cloves garlic, crushed
5 thin slices of ginger
Gata of 1 coconut
Ubad of 1 plant
Bunch of sili leaves
Salt to taste

Procedure:
Saute the chicken in garlic and ginger. Add the thin gata and prepared ubad and simmer until chicken and ubad are tender.

Add the thick gata and sili leaves. Remove from heat when mixture boils. Season with salt to taste.

Adobong Ubod ng Butuan

2 tablespoon cooking oil
1-teaspoon garlic, crushed
1 onion, sliced
½-cubed pork
4 cups of water
½ cup shelled shrimp
¼ cup vinegar
Dash of pepper, patis to taste
Saute garlic, onion and pork. Add water and simmer until pork is tender
Mix in shrimp and ubod ng butuan. Add vinegar and pepper. Cover and simmer until ubod is tender. Season with patis to taste.

Gisadong Manok with Ubod ng Saging

2 tablespoon cooking oil
1 clove garlic, crushed
1 onion, sliced
Salt to taste
2-tablespoon soy sauce
1 chicken breast
3 cups of water

Procedure:
Ubod ng saging (butuan), prepared and soaked in 4 cups of water
Saute garlic, onion and tomatoes. Season with salt and soy sauce. Add the chicken and water.

Simmer until chicken is cooked and almost tender. Drain ubod and add to the mixture. Cook until ubod is tender. Serve hot.

Nilagang Manok with Ubod ng Saging

½ chicken breast, sliced
4 piece tanglad leaves
6 cups water or rice washing
1 ubod ng saging (butuan), prepared for cooking
salt to taste

Procedure:
Boil chicken and tanglad leaves in water or rice washing. Simmer until chicken is almost tender. Add the ubod ng saging. Season to taste with salt and simmer until ubod is tender. Serve hot.
Except for the INUBARAN, all the recipes are from the Food and Science Nutrition Department of the University of the Philippines, Diliman.

Eufemia C. Estrada, September 26, 2002, Philippine Daily Inquirer

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