CARBONARA

Serves 5
Average Rating : 5

Ingredients
pepper to taste
1/4 cup sliced button mushrooms
1 cup (250 gms) all purpose cream
1 cup water
1 pc chicken bouillon cube dissolved in
1/4 cup all purpose flour
1 tbsp minced garlic
1/4 cup MAGNOLIA GOLD BUTTER
250 gms PUREFOODS BACON TOPPINGS
1 tbsp chopped parsley
250 gms spaghetti, cooked according to package directions
1/2 cup MAGNOLIA QUICKMELT CHEESE grated

Procedure
In a frying pan, fry bacon toppings until brown. Remove from heat and set aside. In a
saucepan, melt butter then sautE garlic. Add flour and stir to from a roux or paste. Add
chicken stock and whisk occasionally to prevent lump formation. Cook until mixture
thickens. Add all purpose cream and simmer for 5 minutes. Add bacon bits and sliced
mushrooms. Season with pepper and add chopped parsley. Toss spaghetti with cream
sauce right before serving. Transfer to a serving dish and top with grated Quickmelt
cheese.

TUNA PASTA

Serves 5
Average Rating : Not yet rated.

Ingredients
250 gms spaghetti, cooked according to package directions
3 tbsp MAGNOLIA GOLD BUTTER
3 tbsp grated MAGNOLIA CHEDDAR CHEESE
2 tbsp MAGNOLIA GOLD BUTTER
1/2 cup chopped onions
1/3 cup chopped celery
2 cans tuna in brine, drained
3/4 cup all purpose cream
1/2 tsp salt
1/2 tsp pepper
3 tbsp chopped spring onions

Procedure
In a frying pan, toast cooked noodles in butter. Add in cheese and set it aside. In another
pan, saute onions in butter. Add in celery, tuna and cream. Season with salt and pepper.
Toss in toasted pasta and top with spring onions before serving.

WITCHES FINGERS

Makes 20 witches fingers.

Average Rating : Not yet rated.

Ingredients
1 cup water
6 tbsp MAGNOLIA GOLD BUTTER, Unsalted, softened
1 tsp white sugar
¼ tsp salt
1 cup PUREFOODS BARON ALL PURPOSE FLOUR, sifted
¼ tsp cayenne pepper
4 piece eggs
1 cup MAGNOLIA CHEDDAR CHEESE, grated
1 piece egg yolk, beaten
1 tbsp water
20 piece whole almonds, skin-on
¼ cup salt

Procedure
Preheat oven to 4000F. Line a baking tray with Glad Bake Paper.

In a medium saucepan, place water, butter, sugar, and salt. Bring to a boil over medium
heat, whisking until butter and sugar melts. Remove saucepan from heat and slowly add
the flour.

Using a wooden spoon, stir the dough together and return to heat. Stir constantly until
dough pulls away from the sides of the saucepan, about 2 minutes. Transfer the dough in
a mixing bowl. Using an electric mixer with paddle attachment beat the dough until
completely cooled.

Continue beating dough then add cayenne pepper. Add the eggs one at a time, making
sure it’s completely incorporated before adding the next. Add in cheese. Mix well.

Use a rubber spatula to transfer the dough into a pastry bag with a ¼-inch plain tip
attachment. Pipe long thin finger-like shapes into prepared baking tray; about 3 ½ inch
per finger.
Combine egg yolk and water and brush the tops of each finger with it. Lay an almond on
the end of each finger to resemble a nail. Sprinkle each finger with salt.

Bake fingers for 15 minutes then reduce heat to 3500F and bake for another 5 minutes.
The fingers should be golden brown and slightly crisp. Cool on a rack.

SPINY MONSTER BALLS

Makes 4-6 servings

Average Rating : Not yet rated.

Ingredients
½ kg MAGNOLIA CHICKEN STATION SIOMAI MIX
2 piece egg
1 cup fine breadcrumbs
1 cup PUREFOODS BARON ALL PURPOSE FLOUR
2 piece egg, beaten
12 slice white bread, cut into tiny cubes

MAGNOLIA NUTRI-OIL for deep frying

Procedure
In a medium glass bowl, combine siomai mix, egg and breadcrumbs. Mix everything
well then form mixture into balls. Place prepared balls in a sheet tray line with bake
paper and chill for at least an hour.

Remove balls from the chiller then dredge each ball with flour, then in beaten eggs
then coat with bread cubes. Chill prepared monster balls for 30 minutes.

Heat oil for deep-frying. Gently fry monster balls in moderate heat so as not to burn
the bread cubes. Cook until golden brown.

Serve monster balls with tomato ketchup.

TEARAMIZU

Makes 2-4 servings.

Average Rating : Not yet rated.

Ingredients
Cake:
¾ cup PRINCESS CAKE FLOUR
½ tbsp BAKE BEST BAKING POWDER
½ tsp salt
¼ cup + 2 tbsp sugar
4 piece egg yolks
¼ cup + 2 tbsp MAGNOLIA NUTRI-OIL
¼ cup + 2 tbsp water
4 piece egg whites
pinch cream of tartar
¼ cup + 2 tbsp sugar

Cream Cheese Filling:

½ tsp unflavored gelatin, dissolved in
1 tbsp water
½ cup MAGNOLIA CREAM CHEESE, softened
¼ cup sugar
½ tsp vanilla
½ tbsp green tea powder, dissolved in
2 tbsp water
½ cup cream
1 tbsp powdered sugar

Procedure
To make the Cake: Prepare 9x9x2 inch square baking pan by lining it with Glad Cook and Bake paper. Set
aside. Preheat oven to 350ºF or 165ºC..

In a mixing bowl, combine the sifted dry ingredients. Make a well in the center, and then set aside. Add
egg yolk, oil and water. Mix to form a smooth batter mixture. Set aside.

In another mixing bowl, mix egg whites and cream of tartar until frothy. Add sugar and continue mixing
until stiff but not dry. Fold egg white mixture into the batter mixture. Do not over mix. Pour into prepared
pan. Bake at 350 F for 30 to 40 minutes.

To cool, invert cake pan on the cooling rack. Set aside.

To make the Cream Cheese Filling: Heat gelatin and water over a double boiler until completely dissolved.
Beat cream cheese, sugar, vanilla and dissolved green tea. In another bowl whip cream and powdered
sugar. Fold cream into cream cheese mixture and gently stir in the gelatin.

To assemble, split the cake into 3 layers. Make a fence at the side of the cake using an acetate. Put a cake
at the bottom and pour half of the cream cheese mixture. Repeat the layer ending with a layer of the cake
on top. Chill to set. Decorate top with powdered sugar. Remove acetate from the sides and slice before
serving.

SPOON LICKIN? COFFEE FLAN

6 Servings
Average Rating : Not yet rated.

Ingredients
2 tbsp MAGNOLIA GOLD BUTTER, UNSALTED
1 cup heavy cream
½ cup MAGNOLIA FRESH MILK
1 tsp SAN MIG COFFEE INSTANT COFFEE
1 pc egg
3 pc egg yolk
¼ cup sugar
1 tsp vanilla extract
pinch salt
200 g chocolate, shaved for garnish

Procedure
Preheat oven to 3000F.

Brush custard cups with butter. Set aside.

In a small saucepan, combine cream, milk, coffee. Let it boil and simmer over medium
heat. Remove from heat and set aside.

In a bowl, whisk together egg, egg yolk, sugar, vanilla extract and salt. Add a little of the
hot milk into the egg mixture. Mix well. Add the remaining milk mixture and mix well.
Strain mixture into a strainer. Pour it into custard cups. Place custard cups in roasting
pan. Fill pan with warm water until ¾ of the sides of cups. Bake for 30 minutes. Cool for
about 20 minutes after baking. Loosen custards with knife. Invert onto serving dish and
top with shaved chocolate. Refrigerate.
Ingredients:

½ kg potatoes, boiled, peeled and mashed well

3 tbsp butter or margarine, melted
1 8g MAGGI Magic Sarap
salt and pepper to taste
¼ cup NESTLE Fresh Milk, or enough to make a paste
2 tbsp cooking oil
1 tbsp minced garlic
2 tbsp minced onion
¼ kg ground beef
¼ cup water
1 11g MAGGI Beef Broth Cube
¼ cup minced spring onion
2 tbsp all purpose flour
bread crumbs, as needed
2 eggs slightly beaten
cooking oil for frying

Hot Sauce: Combine -

¼ cup MAGGI Chilli Sauce
¼ cup water
2 tbsp MAGGI Savor, Calamansi
salt, sugar and pepper to taste

Procedure:

1. Combine mashed potato, butter, and MAGGI Magic Sarap. Season with salt and pepper to taste. Pour in NESTLE
Fresh Milk until a paste consistency is achieved. Set aside.
2. Heat cooking oil, sauté garlic and onion until limp. Stir in ground beef and cook until the beef turns brown in color. Pour
in water, add MAGGI Beef Broth Cube and spring onion. Continue cooking until mixture is almost dry. Let cool.
3. Add flour to the mashed potato to achieve molding consistency. Scoop about 2 tbsp of the prepared mashed potato
and fill it up with ground beef mixture. Shape into a ball or into small logs. Dip in beaten eggs then roll in breadcrumbs.
4. Heat cooking oil. Fry the cocreta one by one until golden brown. Transfer onto a plate lined with paper towels to drain
excess oil. Serve with the prepared sauce on the side.

Ingredients
5 large cans of Del Monte Fruit Cocktail (Imported)
Grated Coconut meat from 10 buko (young coconut)
2 cans lychees
1 small bottle nata de coco (green)
1 small bottle nata de coco (red)
1 small bottle kaong (green)
1/4 kilo seedless grapes
3 small china apples , cubed
1/4 kilo seedless grapes
1 can condensed milk
2 packs Nestle Cream
1 can Peaches for topping
Few red or green cherries for topping

Fresh Buko, Nata de coco

Fruit Cocktail, Peaches

Procedure
1. Drain the fruits from the can for at least 2 hours. This is to prevent a soggy fruit salad.

2. When all the juices have been drained, mix all the fruits together in a bowl.

3. Add the condensed milk and cream till well blended.

4. Transfer to serving bowls and top with peaches and cherries.

5. Freeze or Refrigerate properly. (Buko spoils if not refrigerated or frozen. I prefer to freeze
the rest of the buko salad if it isn’t eaten within the day.)
5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization

 Get a pyrex loaf dish (or equivalent oval, square, or round dish).
 Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make
sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt.
Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the
pan. Let the pan rest on the stove top.
 Pre-heat the oven to 325 degrees Fahrenheit.
These are the cooking times:

For the first 45 minutes: 325 degrees Fahrenheit

For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees
Fahrenheit

Procedure:

1. Separate 5 eggyolks when the eggs are cold. It’s easier to get the whites and the yolks
separated. Set the whites aside to use for Flan de Huevos Blancos or Angel Cake.

2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla until well-
blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not
beat up the mixture to form bubbles. Just try to make sure that the eggwhites are blended in.

3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano
maria).

Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for
your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-
way. Be careful that you don’t splash water around as you heat this pan of water.

4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can find them
(similar to the strainer that comes with a wok). This is the secret of the recipe.

5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup) the mixture
over the metal strainer. With a rubber scraper, smoothen any eggwhites through the strainer.
Using a wooden spoon (or other mixing spoon), blend the smooth mixture.
6. When you have finishing straining the mixture, blend the muixture with your wooden spoon
one last time. Try not to produce any bubbles while doing this.

7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.

8. Open your oven and pull out the rack with the roasting pan (that has hot water on it).

Position the Leche Flan’s pan into the center of the roasting pan.

9. Bend a little and check the height of the water around the Leche Flan’s pan. You might need
to add more water (using your measuring cup) so that the water outside the pan reaches the
height of the leche flan. This is the secret to having very little syneresis (or “weeping”).

10. Remember:

For the first 45 minutes: 325 degrees Fahrenheit

For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees
Fahrenheit

11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash
water around. Set the pan on top of the stove or counter to cool down.

12. Taking the Leche Flan out of its pan:

Many a Leche Flan is destroyed by the baker not knowing how to take it out of its pan.

Refrigerate the cooled-down leche flan until you’re ready to unmold it.

Unmolding the Leche Flan: Run a straight-edged (non-serrated) knife on the sides of the Leche
Flan. Place a piece of plastic wrap over the top of the Leche Flan and press down ever-so-
gently on the surface of the flan. Let the caramel from the bottom of the pan run through the
sides of the pan. Get a pan of hot water and let the leche flan’s pan rest gently on this water
bath for a few minutes. The rest of the mixture is cold and only the bottom is hot. This is done
so that the unmolding is faster — and smoother. Take out the plastic wrap. Take your serving
platter and place over the Leche Flan. Invert the mixture in one quick move.

13. You can garnish the Leche Flan with some macapuno strings or langka strips (preserved
jackfruit) if you like.