Tags: Maggi Magic Sarap / Pork / Recipe

Magic Bacon-Wrapped Roast Pork

- Wednesday, March 18, 2015 No Comments

Magic Bacon-Wrapped Roast Pork

By Maggi Magic Sarap

INGREDIENTS:

½ cup chopped walnuts, toasted
1 pc large orange, zested and juiced
1 pc small onion, minced
2 tbsp red wine vinegar
2 tbsp ginger, grated
1/3 cup sugar
1-8g sachet MAGGI MAGIC SARAP
½ tsp freshly ground black pepper
1 whole pork loin, sliced Morcon-style
1 cup apple juice
1/2 cup MAGGI MAGIC SARAP
1/3 cup brown sugar
1/3 cup white sugar
600g bacon enough water to cover meat
2-8g sachet MAGGI MAGIC SARAP
1/2 tsp pepper
1/3 cup dried cranberries
1/3 cup coarsely-chopped dried apricots
1/3 cup coarsely-chopped prunes
5 tbsp brandy
5 tbsp water
1/4 cup unsalted butter, softened
1/2 cup chopped walnuts, toasted
1 -14oz can cranberry jelly
1 large orange, zested and juiced
2 tbsp onions, chopped
2 tbsp red wine vinegar
2 tsp ginger, grated
1/3 cup sugar
1-8g sachet MAGGI MAGIC SARAP
1/2 tsp pepper

Cranberry Sauce:
1-14oz can cranberry jelly
2 tbsp olive oil
8 pcs shallots, minced
2 cloves garlic, minced
½ cup fine breadcrumbs
½ tsp minced fresh thyme
1-8g sachets MAGGI MAGIC SARAP
½ tsp freshly ground black pepper
5 tbsp brandy
5 tbsp water
1/3 cup dried cranberries
1/3 cup coarsely-chopped dried apricots
1/3 cup coarsely-chopped prunes
4 tbsp unsalted butter, softened
½ cup chopped walnuts, toasted

Cranberry Sauce:
1- 14oz can cranberry jelly
1 pc large orange, zested and juiced
1 pc small onion, minced
2 tbsp red wine vinegar
2 tsp ginger, grated
1/3 cup sugar
1-8g sachet MAGGI MAGIC SARAP
½ tsp freshly ground black pepper
2 tbsp olive oil
1/2 cup minced shallots
2 tsp minced garlic
1/2 cup fine breadcrumbs
1/2 tsp chopped fresh thyme

Servings: 2-3

INSTRUCTIONS:

1. In a non-reactive container, dissolve brown sugar, white sugar, MAGGI MAGIC SARAP in apple juice. Add pork loin and enough water to cover the meat. Leave to brine for at least 12 hours inside the refrigerator.

2. Heat olive oil in a pan. Saute shallots and garlic until soft. Add breadcrumbs and thyme. Season with 1 sachet of MAGGI MAGIC SARAP and pepper. Remove from the heat and let cool.

3. In a sauce pan, warm brandy and water. Add dried fruits and cook for 10 minutes. Once soft, transfer onto a food processor together with sautéed shallots and garlic, butter and walnuts. Pulse until all ingredients are coarsely chopped.

4. Remove pork loin from brine. Rub the remaining sachet of MAGGI MAGIC SARAP. Lay pork in a roasting pan fat side down. Spread stuffing evenly, avoiding the edges. Roll tightly. Cover with strips of bacon and secure using kitchen twine. Roast in a preheated 400F oven for 2 hours. You may cover pork with foil once the bacon has browned. Serve with cranberry jelly.

5. To prepare cranberry jelly, combine cranberry jelly, orange, onions, red wine vinegar, ginger, sugar, MAGGI MAGIC SARAP, and pepper. Process until smooth.

Tags: Maggi Magic Sarap / Pork / Recipe

Easy Embutido

- Tuesday, March 17, 2015 No Comments

Easy Embutido

by Maggi Magic Sarap

INGREDIENTS:

8 slices white bread, cut into small pieces
1 can 378ml evaporated milk
3 pcs chorizo de Bilbao, chopped
2 Tbsp pickle relish
100 g cheese, grated
3 - 8g sachets MAGGI MAGIC SARAP
2 pcs egg, beaten
2 pcs egg, boiled and cut into wedges
1 kg ground pork
1 cup carrots, chopped

Servings: 10-12

INSTRUCTIONS: 

1. Soak the bread in evaporated milk and set aside.

2. Combine the pork, carrots, bell peppers, onions, chorizo de Bilbao, pickle relish and cheese in a bowl.

3. Season with MAGGI MAGIC SARAP. Add the soaked bread and eggs. Mix until fully incorporated.

4. Cut squares of aluminum foil. Measure out 1 cup of the prepared mixture and transfer it onto the middle portion of each foil square. Spread out the mixture and lay wedges of hard boiled egg. Roll the foil up over to form logs and twist to secure the ends.

5. Steam the logs for 45 minutes. Remove from the steamer and let rest for at least 15 minutes before removing from the foil. Slice and serve with catsup. Leftover Embutido may be wrapped with cling film after removing from the foil, freeze and reheat whenever ready to serve.

Tags: Maggi Magic Sarap / Recipe / Vegetable

Dinengdeng

- Monday, March 16, 2015 No Comments

Dinengdeng

by Maggi Magic Sarap

INGREDIENTS:

2 cups rice washing
1-8g sachetBMAGGI MAGIC SARAP
¼ cup bagoong isda
250g kalabasa, peeled, seeded and cut into 1 inch pieces
1 pc large eggplant, sliced horizontally into 2 inches pieces
5 pcs okra, cut into 2 pieces on an angle
5 pcs sitaw, cut into 2 ½ inch pieces
250g shrimp, trimmed
1 cup saluyot

Servings: 2-3

INSTRUCTIONS:

1. Bring rice washing to a simmer.

2. Season with MAGGI MAGIC SARAP and bagoong isda.

3. Add kalabasa and simmer for 2 minutes. Add eggplant and simmer for another 2 minutes. Add okra and sitaw and simmer for 2 minutes.

4. Add shrimp and simmer for 1 minute. Stir in saluyot, turn off heat and serve immediately.

5. Add okra and sitaw and simmer for 2 minutes.

6. Add shrimp and simmer for 1 minute.

7. Stir in saluyot, turn off heat and serve immediately.

Tags: Maggi Magic Sarap / Recipe / Vegetable

Dilled Baby Potatoes

- Sunday, March 15, 2015 No Comments

Dilled Baby Potatoes

by Maggi Magic Sarap

INGREDIENTS:

1 kg marble potatoes, boiled and halved
1 pc medium cucumber, seeded and cubed
1 cup quartered cherry tomatoes
2-3 tbsp freshly chopped dill
150 g smoked salmon, optional

For the dressing:
1 tbsp maple syrup or honey
1 tbsp Dijon mustard
3 tbsp lemon juice
1/3 cup olive oil
1/2 tsp MAGGI MAGIC SARAP
1 tsp sugar

Servings: 6-8

INSTRUCTIONS:

1. In a bowl, toss the following ingredients together: marble potatoes, cucumber, cherry tomatoes, dill and smoked salmon.

2. For the dressing, mix the following ingredients until combined: maple syrup or honey, Dijon mustard, lemon juice, olive oil, MAGGI MAGIC SARAP and sugar.

Tags: Maggi Magic Sarap / Recipe / Seafood

Crunchy Calamares

- Saturday, March 14, 2015 No Comments

Crunchy Calamares

By Maggi Magic Sarap

INGREDIENTS:

500 g squid, cleaned and cut into rings
3 pcs calamansi, juiced
1 - 8g sachet MAGGI MAGIC SARAP
1/2 cup all-purpose flour
2 cups vegetable oil, for frying

Tomato Sauce:
1/4 cup olive oil
1 pc small onion, small diced
4 cloves garlic, minced
6 pcs canned tomato, seeded and chopped
1/3 cup water
1 - 8g sachet MAGGI MAGIC SARAP
2 tsp white sugar
1 Tbsp minced flat-leaf parsley

Garlic Dip:
1 cup mayonnaise
4 cloves garlic, minced
1 Tbps sugar
1/4 pc lemon, juiced
1 1/2 tsp MAGGI MAGIC SARAP
1/4 tsp freshly ground white pepper

Servings: 2-3

INSTRUCTIONS:

1. For the Tomato Sauce, heat olive oil in a sauce pan and sauté onion, garlic and tomatoes. Add water, season with MAGGI MAGIC SARAP and sugar and simmer for 10minutes or until thick.

2. Remove from heat, stir in parsley and puree in a blender until smooth. Check seasoning. Transfer into a serving bowl and set aside.

3. To prepare Garlic Dip, combine mayonnaise, garlic, sugar and lemon juice. Season with MAGGI MAGIC SARAP and pepper. Mix well. Check seasoning and set aside.

4. Season squid with MAGGI MAGIC SARAP and marinate in calamansi juice for 5 minutes.

5. Preheat oil in a wide pan for deep frying.

6. Coat well with flour and fry in batches for 1 minute over high heat.

7. Serve immediately with the Garlic Dip and Tomato Sauce on the side.

Tags: Chicken / Maggi Magic Sarap / Recipe

Crispy Wings with Honey Tamarind Glaze

- Friday, March 13, 2015 No Comments

Crispy Wings with Honey Tamarind Glaze

By Maggi Magic Sarap

INGREDIENTS:

4 cloves garlic, minced
1 thumb-size ginger, minced
2 tbsp soy sauce
1/2 cup water
1 tbsp rice wine or mirin
1 pack 11g MAGGI MAGIC SINIGANG Original Sampalok Mix
1 tbsp sugar
5 tbsp honey
1 tbsp sweet chili sauce
2 liters vegetable oil for deep frying
1 kg chicken wings
1 sachet 8g MAGGI MAGIC SARAP
1 tbsp MAGGI MAGIC SINIGANG Original Sampalok Mix
1 cup all-purpose flour
1/2 cup rice flour

Servings: 10-12

INSTRUCTIONS:

1. To make the glaze, combine garlic, ginger, soy sauce, water and rice wine in a sauce pan and bring to simmer. Add a pack of MAGGI MAGIC SINIGANG, sugar, honey and sweet chili sauce. Gently simmer until slightly thick. Set aside to cool.

2. Preheat oil for deep frying. Season chicken wings with MAGGI MAGIC SARAP and 1 tbsp MAGGI MAGIC SINIGANG Original Sampalok Mix. Combine flours in a bowl. Dredge chicken wings in the flour mixture and deep-fry until golden brown for about 10 minutes. Drain excess oil and place in a large bowl.

3. Strain sauce and toss immediately with the chicken to glaze. Serve immediately.

Tags: Maggi Magic Sarap / Pork / Recipe

Crispy Spicy Liempo

- Thursday, March 12, 2015 No Comments

Crispy Spicy Liempo

By Maggi Magic Sarap

INGREDIENTS:

500 g skinless pork liempo, cut into 1-2inch pieces
4 cups water
1 - 8g sachet MAGGI MAGIC SARAP
1/4 tsp black peppercorn
1 head garlic, crushed
1 cup cornstarch for dredging
2 liters vegetable oil for deep-frying

For Sauce:
2 Tbsp sesame oil
1 head garlic, minced
1 pc siling labuyo, sliced
2 Tbsp sliced spring onion
1/4 tsp freshly ground black pepper
1 - 8g sachet MAGGI MAGIC SARAP

For Dipping Sauce, combine:
1/3 cup vinegar
1/2 tsp MAGGI MAGIC SARAP
1/4 tsp freshly ground black pepper
2 Tbsp sliced spring onion
2 Tbsp water
1 pc siling labuyo, sliced

Servings: 2-3

INSTRUCTIONS:

1. Place pork in a pot, add water, MAGGI MAGIC SARAP, pepper and garlic. Bring to a boil, skim the scum and bring down to simmer. Cook for 45minutes or until tender. Remove from the pot and set aside to cool down to room temperature.

2. Lightly coat pork with cornstarch and deep fry in a preheated oil for 2-3minutes or until golden brown. Set aside.

3. Combine sesame oil, garlic, siling labuyo, spring onion, pepper and MAGGI MAGIC SARAP in a pot. Heat for 2minutes over low heat. Toss fried pork and transfer into a serving plate.

4. Prepare dipping sauce by mixing vinegar, MAGGI MAGIC SARAP, pepper, spring onion, water and siling labuyo. Serve with Crispy Spicy Liempo.

Tags: Maggi Magic Sarap / Recipe / Rice / Seafood

Creamy Seafood Arroz Caldo

- Wednesday, March 11, 2015 No Comments

Creamy Seafood Arroz Caldo

By Maggi Magic Sarap

INGREDIENTS:

1/4 cup vegetable oil
1 head garlic, minced
2 thumbsized ginger, sliced
1 pc medium onion, small diced
500g lapu-lapu fillets, cut into 1inch pieces
500g tahong, rinsed and drained well
500g shrimp or prawn, shelled tail on and deveined
2 8g sachets MAGGI MAGIC SARAP
1 cup malagkit na bigas
1 tbsp kasubha
8 cups water
1 cup coconut cream (kakang gata)
2 8g sachets MAGGI MAGIC SARAP
2 tbsp sesame oil
2 tbsp sliced spring onion
3 pcs egg, cooked hard-boiled, shelled and sliced

Servings: 10-12

INSTRUCTIONS:

1. Combine oil and garlic in a pot, toast garlic while mixing, over low heat until light golden brown. Immediately drain in a strainer and set aside for garnish.

2. Pour garlic oil in the same pot and ginger and onion and sauté ginger and onion for 2 minutes.

3. Add tahong, fish fillet and shrimp. Season with MAGGI MAGIC SARAP, gently stir, cover and cook for 2minutes over low heat. Remove tahong, fish and shrimp and set aside.

4. Add malagkit na bigas in the same pot and coat the rice with oil.

5. Add water and kasubha. Bring to a boil and lower down to simmer. Simmer for 30-40minutes or until rice completely cooked. Add coconut cream and season with MAGGI MAGIC SARAP.

6. Add pan steamed tahong, fish and shrimp. Cook for another 2minutes. Add sesame oil. Check seasoning.

7. Transfer into serving bowls and garnish with reserved toasted garlic, spring onion and egg.

Tags: Maggi Magic Sarap / Recipe / Seafood

Crab Relleno

- Tuesday, March 10, 2015 No Comments

Crab Relleno

By Maggi Magic Sarap

INGREDIENTS:

500 g crab (alimasag)
1 pc medium onion, minced
2 cloves garlic, minced
1 pc medium red bell pepper, small diced
1 pc small carrot, small diced
1 pc coconut, shred meat into strips
1/4 cup coconut cream
3 Tbsp all-purpose flour
1 pc egg, beaten
1 - 8g sachet MAGGI MAGIC SARAP
3 cups vegetable oil, preheat for frying

Servings: 2-3

INSTRUCTIONS:

1. Boil the crab until fully cooked, approximately 5mintues. After allowing them to cool, gently flake the crab meat apart with a fork. Reserve the crab shells.

2. Combine the crab meat, onion, garlic, ginger, bell peppers, carrot, coconut meat, coconut cream, flour and egg. Gently mix to fully combine.

3. Stuff the crab shells with the crabmeat mixture and set aside. Heat the oil in a frying pan, then pan fry the stuffed crab shells for 2 to 3 minutes or until golden brown.

4. Serve with atchara (pickled vegetables) or vinegar, if desired.

Tags: Maggi Magic Sarap / Recipe / Seafood

Crab Quesadilla with Mango Salsa

- Monday, March 9, 2015 No Comments

Crab Quesadilla with Mango Salsa

By Maggi Magic Sarap

INGREDIENTS:

1/4 cup vegetable oil
1 pc large onion, small diced
1 head garlic, minced
400g cooked crab meat
2 cups Cheddar cheese, grated
1/2 cup cream cheese
6 tbsp spring onions, thinly sliced
6 tbsp cilantro, minced
2 -4 tbsp jalapeño, chopped
1 tbsp lemon juice
16pcs small flour tortillas

Salsa:
1 pc ripe mango, small diced
1 pc large red onion, small diced
1 pc large tomato, seeded and small diced
1 sachet 8g MAGGI MAGIC SARAP
2 tsp lemon juice
1/2 tsp sugar
1/2 tsp freshly ground pepper

Servings: 7-9

INSTRUCTIONS:

1. Mix mango, red onion and tomato in a bowl. Season with 1tsp MAGGI MAGIC SARAP, reserve remaining for the filling. Season with lemon juice, sugar and pepper. Place in the chiller.

2. Preheat oil in a pan and sauté onion and garlic for 1minute. Add crabmeat and cook for 2-3minutes. Season with remaining MAGGI MAGIC SARAP. Transfer into a bowl and set aside to cool.

3. Once crab mixture is cooled, gently stir in Cheddar cheese, cream cheese, spring onion, cilantro and jalapeño. Season with lemon juice.

4. Spread about 2-3 tbsp of the filling on 1 tortilla. Sandwich with another tortilla. Toast both sided using a non-stick pan over low heat until light golden brown. Rest for 2minutes before cutting into serving pieces. Serve warm with chilled mango salsa.

Tags: Bread / Maggi Magic Sarap / Recipe

Corn Bread

- Sunday, March 8, 2015 No Comments

Corn Bread

By Maggi Magic Sarap

INGREDIENTS:

1 can whole kernel corn, rinsed
4 pcs eggs
1/2 cup sugar
1 1/2 cup all-purpose flour
1/2 cup corn meal
5 tsp baking powder
1 tsp salt
1 sachet 8g MAGGI MAGIC SARAP®
1 cup sour cream
6 tbsp butter, melted

Servings: 4-6

INSTRUCTIONS:

1. Whisk eggs with sugar in a bowl until sugar has dissolved.

2. In another bowl, sift together flour, corn meal, baking powder, salt and MAGGI MAGIC SARAP®.

3. Slowly mix egg in mixture. Fold in sour cream, corn and butter.

4. Pour into muffin pan with cupcake liner and bake for 18-20 minutes in 350 ?F preheated oven or 25-30 minutes if using a small loaf pan. A toothpick when inserted must come out clean. Set aside for 15 minutes. Serve.

Tags: Maggi Magic Sarap / Recipe / Vegetable

Chopsuey

- Saturday, March 7, 2015 No Comments

Chopsuey

By Maggi Magic Sarap

INGREDIENTS:

2 tbsp vegetable oil
2 cloves garlic, minced
1 pc medium onion, small diced
100g liempo, sliced
2 cups water
2-8g sachet MAGGI MAGIC SARAP
1 pc small carrot, cut in half lengthwise and sliced
1 pc small sayote, peeled, quartered, cored and sliced on a bias
1 head small cauliflower, cut into florets
150g baguio beans, cut into 2 1/2 inch pieces
1 head small cabbage, cut into pieces
1 pc red bell pepper, cut into strips
150g sitsaro, trimmed

Servings: 4-6

INSTRUCTIONS:

1. Sauté garlic, onion and pork in oil.

2. Add water, bring to a boil and season with MAGGI MAGIC SARAP.

3. Add carrot, sayote and cauliflower and cook for 1 minute.

4. Add baguio beans, cabbage, red bell pepper and sitsaro.

5. Cook for another minute.

6. Transfer into a serving platter and serve immediately.

Tags: Chicken / Maggi Magic Sarap / Recipe / Soup

Chicken, Lentil and Veggie Soup

- Thursday, March 5, 2015 No Comments

Chicken, Lentil and Veggie Soup

By Maggi Magic Sarap

INGREDIENTS:

250g chicken thigh fillet, cut into bite-size pieces
1-8g sachet MAGGI MAGIC SARAP
1 ½ tsp ground cumin
2 tsp vegetable oil
1 pc medium onion, minced
2 cloves garlic, minced
5 cups water
1 cup red lentils, soaked in water overnight, rinsed and drained
1-22g sachet MAGGI MAGIC SINIGANG Original
1 pc medium carrot, small diced
2 pcs medium potatoes, small diced
Servings: 4-6

INSTRUCTIONS:

1. Season chicken with half sachet of MAGGI MAGIC SARAP and cumin.

2. Preheat a pan and add oil. Sear chicken and set aside.

3. In the same pan, sauté onions and garlic for 2 minutes. Add water and bring to simmer.

4. Add MAGGI MAGIC SARAP SINIGANG Original.

5. Add lentils and bring to simmer. Cook until lentils are tender.

6. Add carrot, potato and seared chicken. Simmer for 10 minutes.

7. Season with remaining half sachet of MAGGI MAGIC SARAP.

8. Transfer into serving bowls and serve hot.

Tags: Chicken / Maggi Magic Sarap / Recipe

Chicken Tocino Quesadilla with Longganisa Cream

- Wednesday, March 4, 2015 No Comments

Chicken Tocino Quesadilla with Longganisa Cream

By Maggi Magic Sarap

INGREDIENTS:

2 tbsp unsalted butter
1/4 kg longganisa recado, skinned and crumbled
1pc medium onion, chopped
1/2 cup NESTLé Cream
1/4 cup water
2 tsp MAGGI MAGIC SARAP®
1/4 tsp freshly ground pepper
3 pcs large tortilla
1/2 kg chicken tocino, cooked and sliced
1 cup tomatoes, diced
1/2 cup kesong puti, crumbled
1/2 cup quick-melt cheese, grated and sliced

Servings: 2-3

INSTRUCTIONS:

For the Longganisa Cream Sauce:

1. Melt butter in a sauté pan. Add longganisa and cook for 3 minutes. Add onion and cook until soft.

2. Pour in sour cream, NESTLé Cream, and water.

3. Season mixture with MAGGI MAGIC SARAP® and pepper. Simmer for 2 minutes. Set aside.

For the quesadilla:

1. Lay 1 tortilla on a plate. Layer chicken tocino, tomatoes, kesong puti, and quick-melt cheese on half of tortilla. Fold tortilla over, being careful not to tear it. Set aside. Do the same for remaining tortillas.

2. Heat a non-stick pan/grill pan and brown both sides of tortilla. Slice into triangles. Pour some longganisa cream sauce over tortillas and serve remaining sauce on the side.

Tags: Chicken / Maggi Magic Sarap / Recipe

Chicken Teriyaki

- Tuesday, March 3, 2015 No Comments

Chicken Teriyaki

By Maggi Magic Sarap

INGREDIENTS:

1/2 kg boneless chicken leg, quarter
4 tbsp vegetable oil
1 pc small carrot, cut 1/2 inch thick lengthwise
2 stalks leeks, cut into 2 inch pieces
4 cloves garlic, crushed
1/2 thumb-size ginger, minced
1 cup water
5 tbsp brown sugar
4 tbsp MAGGI® Oyster Sauce®
1/4 tsp freshly ground pepper
1 tsp sesame oil
1 sachet 8g MAGGI MAGIC SARAP®
1 tbsp sliced spring onion
1 tbsp toasted sesame seeds

Servings: 4-6

INSTRUCTIONS:

1. Preheat grill. Coat carrots and leeks with 2 tbsp of vegetable oil and grill until slightly charred and set aside.

Saute garlic and ginger in 2 tbsp of oil. Add grilled carrots and leeks. Add water, sugar, MAGGI® Oyster Sauce® and pepper. Simmer for 20 minutes. Set aside until cooled. Strain and set aside.

Season chicken with MAGGI MAGIC SARAP®. Add 1/2 of the teriyaki sauce and marinate for 2 hours.

2. Grill chicken for 3 minutes per side. Set aside to rest for 5 minutes. Slice, transfer into a serving plate. Pour remaining teriyaki sauce and garnish with sesame seeds and spring onion.

Tags: Chicken / Maggi Magic Sarap / Recipe

Chicken Skewers

- Monday, March 2, 2015 No Comments

Chicken Skewers

By Maggi Magic Sarap

INGREDIENTS:

1 pc large onion, grated
1 head garlic, mash into paste
pinch saffron
1/2 cup NESTLÉ Creamy Yogurt - Natural
1 pc lemon, juiced
1 kg boneless chicken thigh, cut into 1inch pieces
2 pcs lemon, cut into quarters and ½ inch slices
2 pcs large red bell peppers, large diced
1/2 cup olive oil, for grilling

Garlic sauce:
3/4 cup NESTLÉ Sour Cream
2 Tbsp Mayonnaise
2 cloves garlic, mashed into paste
1 - 8g sachet MAGGI MAGIC SARAP

Servings: 7-9

INSTRUCTIONS:

1. Combine onion, garlic, saffron, yogurt and lemon juice in a bowl. Season with MAGGI MAGIC SARAP. Marinate chicken for 30 minutes.

2. Skewer chicken cubes into sticks alternating with marinated chicken, lemon and bell peppers. Coat lightly with olive oil.

3. Grill over medium high heat for 2-3minutes per side. Set aside and rest for 2minutes.

4. Combine sour cream, mayonnaise and garlic in a bowl. Season with MAGGI MAGIC SARAP and mix until smooth.

5. Serve Chicken Skewers with Garlic sauce.

Tags: Chicken / Maggi Magic Sarap / Recipe

Chicken Sate

- Sunday, March 1, 2015 No Comments

Chicken Sate

By Maggi Magic Sarap

INGREDIENTS:

1/2 kg Chicken breast fillet, cubed
1/4 cup brown sugar
1 - 8g sachet MAGGI MAGIC SARAP
1 tsp curry powder
1/2 cup coconut milk

For peanut sauce, combine:
1 tsp MAGGI MAGIC SINIGANG Original
2 Tbsp sugar
1/4 cup creamy peanut butter
1 tsp MAGGI MAGIC SARAP
1/2 cup coconut milk

Servings: 2-3

INSTRUCTIONS:

1. Marinate chicken in sugar, MAGGI MAGIC SARAP, curry powder, and coconut milk for at least 1 hour.

2. Meanwhile, combine MAGGI MAGIC SINIGANG Original sugar, peanut butter and coconut milk. Season with MAGGI MAGIC SARAP. Check seasoning and serve as sauce.

3. Drain the marinade and discard. Run the chicken cubes through pre-soaked bamboo skewers and grill for 5 minutes on each side. Serve with peanut sauce on the side.

Tags: Chicken / Maggi Magic Sarap / Noodles / Recipe

Chicken Pancit Puti with Roasted Garlic

- Saturday, February 28, 2015 No Comments

Chicken Pancit Puti with Roasted Garlic

By Maggi Magic Sarap

INGREDIENTS:

1 pc chicken breast
1 tbsp vegetable oil
125 g Taiwan rice noodles (bihon) soaked in water for 1 hour and drained
1 tsp sesame oil
1/4 cup chicken stock
1 sachet 8g MAGGI MAGIC SARAP®
2 tbsp sliced spring onion
5 cloves garlic, toasted
1/8 tsp ground white paper
1 tbsp sliced spring onion
1 tbsp toasted garlic

Servings: 4-6

INSTRUCTIONS:

1. Place chicken breast in a pot and barely cover with water. Bring to simmer and cook for 10 minutes and set aside to cool. Remove chicken and shred. Reserve stock.

2. Heat oil in a large pan. Add noodles, chicken breast, sesame oil, and chicken stock. Saute for 1 minute. Season with MAGGI MAGIC SARAP®.

3. Add spring onion, garlic, and pepper. Mix well.

4. Transfer into a serving bowl and garnish with spring onion, and toasted garlic. Serve immediately.

Tags: Chicken / Maggi Magic Sarap / Recipe

Chicken Lemongrass Stew

- Friday, February 27, 2015 No Comments

Chicken Lemongrass Stew

By Maggi Magic Sarap

INGREDIENTS:

2 Tbsp vegetable oil
2 cloves garlic, minced
1 pc small onion, small diced
500g chicken, cut into serving portions
2 - 8g sachets MAGGI MAGIC SARAP
2 cups water
2 stalks lemongrass (tanglad), pounded and tied
2 pcs medium potato, peeled and cut into wedges
1 pc large red bell pepper, cut into thin strips
1/2 cup evaporated milk

Servings: 2-3

INSTRUCTIONS:

1. Season chicken with 1 - 8g sachet of MAGGI MAGIC SARAP and set aside.

2. Sauté the garlic and onion in oil and add the chicken and cook 2 minutes per side.

3. Pour in the water and bring it to boil, skim and scum and simmer.

4. Add the lemongrass and potato wedges and simmer for 10-15 minutes or until potatoes are tender.

5. Add the bell pepper and evaporated milk. Let it simmer for 5 minutes and serve.

Tags: Chicken / Maggi Magic Sarap / Recipe

Chicken Curry

- Thursday, February 26, 2015 No Comments

Chicken Curry

By Maggi Magic Sarap

INGREDIENTS:

½ cup vegetable oil
1 pc large potato, large diced
1 pc large carrot, large diced
1 kg whole chicken chicken, cut into 10 pieces
3 sachets 8g MAGGI MAGIC SARAP®
4 cloves garlic, minced
1 pc medium onion, minced
1 tbsp. curry powder
1/8 tsp freshly ground black pepper
2 pcs bay leaves
1 pc medium red bell pepper, cut into strips
1 pc medium green bell pepper, cut into strips
½ cup coconut cream

Servings: 4-6

INSTRUCTIONS:

1. Fry potato and carrot in oil until light golden brown. Strain and set aside. Remove oil from the pan leaving 2 tbsp.

2. Season chicken with 2 sachets MAGGI MAGIC SARAP® and sear until golden brown and set aside.

3. Saute garlic and onion in the same pan. Add curry powder and transfer into a pot. Add seared chicken, pepper, and bay leaves. Barely cover with water and simmer for 30 minutes.Add fried potato, carrot, bell peppers, and coconut cream then continue to simmer for 15 minutes for 15 minutes. Let the sauce reduce. Season with 1 sachet MAGGI MAGIC SARAP®. Check seasoning and serve.