Tags: Kwentong Kusina Kwentong Buhay / Pasta / Recipe

Pasta Ala Cubana Style

- Wednesday, July 8, 2015 No Comments

Pasta Ala Cubana Style

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

Arroz ala cubana left overs
Store-bought Spaghetti sauce
Cooked spaghetti noodles
Grated Magnolia Cheezee

INSTRUCTIONS:

1. Heat arroz ala cubana left overs in a saucepan.
2. Add spaghetti sauce.
3. Toss in cooked spaghetti noodles.
4. Mix well.
5. Sprinkle grated cheese over pasta.

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

Hot and Spiced Chococino

- Tuesday, July 7, 2015 No Comments

Hot and Spiced Chococino

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 1/2 cup hot water
1/2 cup Magnolia All-purpose Cream heated
2 pack San Mig Coffee Chococino
1/4 tsp cinnamon
1/4 tsp dried chili flakes
Magnolia All-Purpose Cream, whipped
chili powder
chocolate syrup
fresh labuyo

INSTRUCTIONS:

1. Dissolve San Mig coffee in hot water and cream, add in cinnamon and chili flakes and blend well.

2. Pour in an Irish coffee mug and top with whipped cream.

3. Garnish with a dash of chili powder, chocolate syrup and fresh chili.

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

Fruity Chocolate Smoothie

- Monday, July 6, 2015 No Comments

Fruity Chocolate Smoothie

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

MAGNOLIA CHOCOLAIT
MAGNOLIA VANILLA ICE CREAM
ice
preferred fruits

INSTRUCTIONS:

1. In a blender, combine Magnolia Chocolait, ice cream, ice, and your preferred fruit.

2. Blend until smooth.

3. Pour into glasses.

4. You may combine different kinds of fruits.

Tags: Dessert / Kwentong Kusina Kwentong Buhay / Recipe

Coupe Sulipan

- Sunday, July 5, 2015 No Comments

Coupe Sulipan

By Chef Gene Gonzalez

INGREDIENTS:

FOR THE MERINGUES:
1/4cup White Sugar
4 pcs Magnolia Brown Egg(egg whites only)
3/4 tsp cream of tartar
1 tbsp confectioners’ sugar
1 tsp vanilla extract
2 pcs fresh ripe mangoes, sliced
4 scoop Magnolia Ice Cream Best of the Philippines Pandan Pinipig

FOR THE CUSTARD SAUCE:
2 pcs Magnolia Brown Egg(egg yolks only)
1/2 cup Milk
2 tbsp powdered sugar
2 tbsp macapuno preserved

FOR CARAMEL:
1/4 cup white sugar
1 tbsp Magnolia Gold Butter
1/2 cup water

INSTRUCTIONS:

Melt sugar until bronze. Add butter. Mix until butter emits Toffee aroma. Add water and whisks reduce to a sauce. Preheat oven to 350?F.

1. In a saucepan, cook raspberry puree with white sugar. Set aside.

2. In a mixing bowl, whip the egg whites with cream of tartar until light and foamy. Gradually add the confectioners’ sugar and continue beating. Add vanilla.

3. Scoop meringue onto greased baking sheet and bake for 5-10 minutes or until it has risen and doubled in size.

4. Arrange with pandan pinipig ice cream, macapuno custard sauce and caramel streaks.

Tags: Bread / Kwentong Kusina Kwentong Buhay / Recipe

Corned Beef Empanada

- Saturday, July 4, 2015 No Comments

Corned Beef Empanada

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

500 gms Magnolia All Purpose Flour
1/4 cup sugar
2 tsp salt
125 gms shortening
1/4 cup Magnolia Gold Butter, cubed and kept frozen
3/4 cup cold water

FILLING:
1 tbsp MAGNOLIA NUTRI-OIL
2 tbsp onions, chopped
2 clove garllic, chopped
1/4 kg PureFoods Corned Beef
1 tbsp Magnolia Gold Butter
1 pc large potato,peeled & cut into small dice
2 tbsp carrots, diced
1/2 cup chicken stock
1 tsp salt
1 tbsp sugar
1/4 tsp black pepper
1/4 cup raisins
1/4 cup
Magnolia Quickmelt Cheese grated
Magnolia Nutri Oil Palm Olein for deep frying

INSTRUCTIONS:

1. To prepare the crust: In the bowl of the food processor, combine flour ,sugar and salt; pulse to combine. Add the shortening and the butter and pulse for about 10 seconds oruntil mixture resembles coarse crumbs. Add cold water while continually pulsing just until the dough holds together without getting sticky or wet. (Do not process more that 30 seconds.Test by squeezing a small amount of the dough together; If it is still to crumbly, add a bit of water, 1 tablespoon at a time.)

2. Turn out the dough onto a clean surface. Divide dough into two and place each half on a piece of plastic wrap. Shape into a flattened disks.Wrap in plastic and refrigerate at least 1 hour or overnight.The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

3. For the filling: Heat oil in a pan. Saute onion and garlic.Add the Purefoods corned beef and butter. Add the rest of the ingredients.Cook until the potatoes and carrots are tender. Drain out excess liquid. Allow the filling to cool then add the cheese. Let cool. 3. Roll out dough to 1/16-inch thickness. Cut out dough circles with a 4-inch round cutter. Let rest in the refrigerator for minimum of 15 minutes.

4. Put a tablespoon of filling in the center of the each dough round.Fold the dough in half; wet your fingers with water then press edges to seal. Crimp the edges or seal with fork tines.

5. Deep fry in hot oil until golden brown.

6. Drain.

7. Serve immediately.

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

Coffee Jelly With Bulacan Inipit

- Friday, July 3, 2015 No Comments

Coffee Jelly With Bulacan Inipit

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

270 gms Unflavored Alsa Gulaman
1 liter Water
5 pack San Mig Coffee super packs (3 in 1)
10 pcs Bulacan Inipit, cut into small cubes (Eurobake)
1 cup Peanut or pili nut brittle, crumbled
5 Tbsp Magnolia all-purpose cream, chilled
5 scoop Magnolia Ice cream (vanilla)
1 tbsp San Mig Coffee powder
5 sprig Mint leaves

INSTRUCTIONS:

1. In a sauce pan, combine gulaman powder and water. Simmer over low heat.

2. Add San Mig coffee super packs and dissolve in liquid.

3. Pour mixture into a plastic container and chill to set. When set, cut chilled coffee jelly into ½ inch cubes.

4. Just before serving, alternately arrange coffee jelly in a clear glass container with Inipit, nut brittle and all purpose cream. Top with Magnolia ice cream, dust with coffee powder and garnish with mint leaves.

Tags: Kwentong Kusina Kwentong Buhay / Recipe / Vegetable

Veggie Hotdog Crepe

- Wednesday, July 1, 2015 No Comments

Veggie Hotdog Crepe

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 (480 g) pack MAGNOLIA PANCAKE PLUS MIX
1-1/4 cup MAGNOLIA PUREFRESH NATURAL COW’S MILK
2 tbsp MAGNOLIA NUTRI-OIL
10 pc PUREFOODS TENDER JUICY HOTDOGS JUMBO
1 cup spinach, blanched
1 cup grated MAGNOLIA CHEEZEE
4 Pc roasted bell peppers, cut into strips
2 cups sliced shiitake mushrooms
2 pc zucchini, cut into strips

SAUCE:
3 tbsp MAGNOLIA ALL-PURPOSE CREAM
1 tsp finely chopped chives

INSTRUCTIONS:

1. Combine pancake mix and milk to make crepe batter and let it rest in the chiller for 30 minutes.

2. Heat oil in pan. Fry hotdogs and set aside.

3. Sauce: Combine ingredients and mix well. Set aside.

4. Using crepe pan or large non-stick pan, pour crepe batter then add blanched spinach. Once the first side is cooked, flip the other side and add some cheese. Fill with hotdog, bell peppers, mushrooms and zucchini. Serve with sauce.

Makes 10 servings.

Tags: Dessert / Kwentong Kusina Kwentong Buhay / Recipe

Turon Ala Mode

- Tuesday, June 30, 2015 No Comments

Turon Ala Mode

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 (425 mL) tub MAGNOLIA ICE CREAM BEST OF THE PHILIPPINES KESONG PUTI
6 pc store-bought turon
crushed glazed pili nuts for topping

INSTRUCTIONS:

1. Add one scoop of ice cream on top of the turon. Sprinkle with crushed glazed pili nuts.

Makes 6 servings.

Tags: Fish / Kwentong Kusina Kwentong Buhay / Recipe

Tinapa Croquettas

- Monday, June 29, 2015 No Comments

Tinapa Croquettas

By Chef Gene Gonzalez

INGREDIENTS:

¾ cup shredded tinapa meat
1 pc MAGNOLIA BROWN EGG, hard-boiled and chopped
½ cup mashed potato
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 tbsp MAGNOLIA ALL-PURPOSE CREAM
pinch nutmeg (optional)
2 tsp iodized fine salt
2 tsp white pepper
¼ cup green peas
½ cup MAGNOLIA ALL PURPOSE FLOUR
2 pc MAGNOLIA BROWN EGGS (use egg whites only)
1 cup bread crumbs
3 cups MAGNOLIA NUTRI-OIL PALM OLEIN

INSTRUCTIONS:

1. Mix tinapa and chopped egg with potato then add butter and put cream. Add nutmeg. Season with salt and pepper. Add peas. Chill.

2. Using a spoon, form chilled mixture into oval shapes then coat with flour. Dip in egg whites and coat again in flour and egg whites. Roll in breadcrumbs to seal very well.

3. Deep fry in hot oil.

Makes 3 to 4 servings.

Tags: Kwentong Kusina Kwentong Buhay / Recipe / Rice

Star Java Rice

- Sunday, June 28, 2015 No Comments

Star Java Rice

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

2 tbsp Star Classic Margarine
1/3 cup red bell pepper, finely chopped
left over basting sauce
6 cup cooked rice
2 tsp paprika
1 tsp salt
1/2 tsp pepper
Fried Purefoods Stuffed Nuggets Chicken And Cheese

INSTRUCTIONS:

1. Melt star margarine in a pan.
2. Sauté red bell pepper and add the left over basting sauce.
3. Add the rice and season with paprika, salt and pepper.
4. Mix well.
5. Transfer on serving plate then top woth fried nuggets or barbecue hotdogs.

Tags: Kwentong Kusina Kwentong Buhay / Pork / Recipe

Star Barbecue Hotdogs

- Saturday, June 27, 2015 No Comments

Star Barbecue Hotdogs

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

6 pc PUREFOODS CHICK N' CHEESE

BASTING SAUCE:
1 (100 g) tub STAR MARGARINE CLASSIC, melted
1 cup tomato catsup
¼ cup soy sauce

INSTRUCTIONS:

1. Combine all ingredients for basting sauce in a small bowl. Brush on hotdogs (Separate some sauce for cooked hotdogs).

2. Grill the hotdogs until cooked then brush again with basting sauce just before serving.

Makes 6 to 8 servings.

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

San Mig Choco Syrup

- Friday, June 26, 2015 No Comments

San Mig Choco Syrup

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 pack San Mig Coffee Brown

Chocolate Syrup heavy cream

INSTRUCTIONS:

1. Blend coffee with heavy cream. Top with chocolate syrup.

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

Pinoy Tiramisu Freeze

- Thursday, June 25, 2015 No Comments

Pinoy Tiramisu Freeze

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 cup crushed ice

2 cup Magnolia Purefresh Milk

1 pack San Mig Coffee Chococino

3 tbsp Magnolia Cream Cheese

2 scoop Magnolia Ice Cream Best of the Philippines Macapuno-Banana

dashes

cocoa powder

2 pc italian lady fingers

Magnolia All-Purpose Cream, whipped

INSTRUCTIONS:

1. Place ice, milk, coffee mix, cheese and ice cream in a blender.

2. Process until smooth.

3. Pour in a serving glass and top with whipped cream if desired and garnish with a dash of cocoa powder and lady fingers.

Tags: Bread / Kwentong Kusina Kwentong Buhay / Recipe

Party Sandwiches

- Wednesday, June 24, 2015 No Comments

Party Sandwiches

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 pack PUREFOODS TENDER JUICY CLASSIC
8 pc tasty bread
1 bunch onion leeks
blanched carrots

INSTRUCTIONS:

1. Slice ‘smiley face’ on the hotdogs.

2. Pan-fry hotdogs until cherry-red.

3. Roll a piece of hotdog in a piece of bread.

4. Secure bread by tying a piece of onion leek around it.

5. Use garnishes to make “A Face and the Hair” of the hotdog.

6. Serve. You may toast rolled sandwich before serving.

Tags: Chicken / Kwentong Kusina Kwentong Buhay / Recipe

Nuggets on Stick with Dips

- Tuesday, June 23, 2015 No Comments

Nuggets on Stick with Dips

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

3 cups MAGNOLIA NUTRI-OIL PALM OLEIN, for deep-frying
1 (200 g) pack PUREFOODS FUN STUFF NUGGETS
300 grams cherry tomatoes, sliced in half
1 pc broccoli, blanched and cut into bite-size pieces
3 pc carrots, blanched and cut into bite-size pieces
2 cups MAGNOLIA ALL PURPOSE FLOUR
2 packs tempura batter mix, prepared according to package directions
skewers

ORANGE KETCHUP DIP:
1 cup tomato ketchup
1 tbsp sesame oil
¼ cup Worcestershire sauce
2 pc orange, squeeze out 1/4 cup juice
iodized fine salt and pepper to taste

GARLIC MAYO DIP:
1 cup MAGNOLIA REAL MAYONNAISE
¼ cup finely chopped garlic
iodized fine salt and pepper to taste

INSTRUCTIONS:

1. Deep-fry nuggets until golden brown. Set aside. Dredge vegetables in flour. Dip vegetables in tempura batter then deep fry until golden brown. Skewer nuggets alternately with vegetables.

2. Mix orange ketchup dip ingredients in a bowl. Set aside.

3. For garlic mayo dip, blend mayonnaise and garlic in a blender. Season to taste.

4. Arrange nuggets on a plate with dips on the side.

Makes 8 to 10 servings.

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

Magnolia Chocolait Float

- Monday, June 22, 2015 No Comments

Magnolia Chocolait Float

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 l Magnolia Chocolait
8 scoop Magnolia Vanilla Ice Cream

INSTRUCTIONS:

1. Pour Magnolia Chocolait into glass
2. Top with a big scoop of Magnolia Vanilla Ice Cream

Tags: Kwentong Kusina Kwentong Buhay / Recipe / Vegetable

Kare-Kare Sulipan Style

- Sunday, June 21, 2015 No Comments

Kare-Kare Sulipan Style

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

6 tbsp MAGNOLIA NUTRI-OIL

¼ cup achuete seeds

1 tbsp chopped garlic

2 tbsp sliced onions

1-1/2 kg MONTEREY OXTAIL, cleaned and preboiled

6 cups stock from preboiled oxtail

3 tbsp toasted ground rice

2 tbsp peanut butter (optional)

¼ kg sitaw, sliced

¼ kg puso ng saging, sliced

¼ kg eggplants, sliced and soaked in water to prevent browning

INSTRUCTIONS:

1. Combine oil and achuete seeds in a small saucepan. Cook over medium heat for 3-5 minutes. Strain seeds from oil. Discard seeds.

2. Sauté garlic and onions in achuete oil. Add softened oxtail. Add the toasted rice, toasted peanut and peanut butter. Simmer until thick.

3. Add vegetables except eggplant, which will be added 10 minutes before serving. Simmer to cook.Serve with guisadong alamang.

Makes 8 to 10 servings.

Tags: Chicken / Kwentong Kusina Kwentong Buhay / Pork / Recipe

Honey-Cured Bacon-Banana And Chicken Liver Rolls

- Saturday, June 20, 2015 No Comments

Honey-Cured Bacon-Banana And Chicken Liver Rolls

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

10 strips PUREFOODS CLASSIC HONEYCURED BACON, sliced into half
2 pc ripe bananas, sliced into 1-inch strips
1 cup MAGNOLIA CHICKEN STATION CHICKEN LIVERS, cleaned and trimmed

CHEEZEE SQUEEZE DIP:
1 (120 g) pack MAGNOLIA CHEEZEE SQUEEZE
½ pc white onion, minced
3 tbsp olive oil or salad oil
juice from 1/2 lemon
¼ cup chicken stock
1 tsp sugar
iodized fine salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven at 350°F.

2. Separately wrap bananas and chicken livers in bacon. Place banana and bacon rolls in separate trays and bake until golden brown. Let cool. Serve with dip.

3. Whisk dip ingredients together. Season with salt and pepper. Cool.

Makes 6 to 8 servings.

Tags: Kwentong Kusina Kwentong Buhay / Recipe / Vegetable

Honey-Cured Bacon Crunch Salad

- Friday, June 19, 2015 No Comments

Honey-Cured Bacon Crunch Salad

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 pc apple, cubed

1 pc pineapple, cubed

1 pc cucumber, cubed

1 stalk celery, cut into 1/2" pieces

1 pc carrot, cubed

1 bunch mesclun salad greens (reserve some to line salad bowl)

½ cup walnuts or cashews

4 strips PUREFOODS CLASSIC HONEYCURED BACON, crumbled

spring onions for garnish

DRESSING:

juice from 1 lemon

¼ cup olive oil

½ cup MAGNOLIA ALL-PURPOSE CREAM

iodized fine salt and pepper to taste

INSTRUCTIONS:

1. Place fruits and vegetables except spring onions in a bowl and pour dressing over it. 

2. Toss mixture and transfer to a salad bowl lined with mesclun greens. 

3. Top with nuts, bacon and spring onions.

DRESSING:

Combine lemon juice, olive oil and cream. Season with salt and pepper. Chill before using.Makes 4 servings.

Tags: Kwentong Kusina Kwentong Buhay / Recipe / Rice

Festive Rice with Nuggets

- Thursday, June 18, 2015 No Comments

Festive Rice with Nuggets

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

2 (200 g each) packs PUREFOODS FUN STUFF NUGGETS
MAGNOLIA NUTRI-OIL PALM OLEIN (for deep frying)
20 strips PUREFOODS CLASSIC HONEYCURED BACON
½ cup chopped onions
3 cloves garlic, chopped
½ cup chopped carrots
1 cup shrimps, cooked and deveined
10 cups cooked rice
1/3 cup turmeric powder
iodized fine salt and pepper to taste
4 pc orange segments
1 tbsp chopped cilantro

HONEY MUSTARD SAUCE:
1/3 cup honey
1/3 cup Dijon mustard
3 tbsp MAGNOLIA REAL MAYONNAISE

INSTRUCTIONS:

1. Deep fry nuggets in oil until golden brown. On a separate pan, heat pan and cook bacon. Set aside.

2. On the same pan, add margarine then sauté onions, garlic, carrots and shrimps. Toss rice. Add turmeric powder, salt and pepper to taste.

3. Remove pan from heat then toss in orange segments and cilantro. Bring pan back to fire and roughly crush bacon and add to fried rice. Continue to cook. Turn off heat. Top with nuggets and serve with honey mustard sauce on the side.

HONEY MUSTARD SAUCE:

1. Combine honey, mustard and mayonnaise in a small bowl. Chill for 15-20 minutes. Use as dip for nuggets.

Makes 10 servings.