Tomato Curry Fish

A curry fish dish that’s meant to delight your palate.

3 tablespoons cooking oil
200 Grams lapu-lapu, steack cut
1 teaspoon crushed Garlic
½ cup chopped onion
1 teaspoon curry powder
2 tablespoons raisin
½ cup tomato sauce
¼ teaspoon salt
Dash of pepper
½ teaspoon patis
1 170 g can Nestle Cream
½ cup frozen peas

In a pan heat oil and pan-fry fish steaks until done, about 4 to 5 minutes each side. Keep warm. In saucepan sauté garlic and onions. Stir in curry powder and the rest of the ingredients. Summer 3 minutes or until thick. Pour sauce over fish.

Prep Time: 5 minutes
Cooking Time: 10 minutes
No. of Servings: 2
Photo courtesy: jasu

Sukiyaki

Ingredients:
½ k. beef sirloin, sliced very thinly
2 tbsps. soy sauce
1 tbsp. sake (rice wine) or brandy
3 tbsps. brown sugar
2 tbsps. Maggi Savor butter

Broth:
4 Maggi Beef Cubes, dissolved in 6 cups water
¼ cup sake (rice wine) or brandy
2 tbsps sugar
¼ cup soy sauce
½ cup butter
2 medium onions, sliced into strips
3 stalk leeks, sliced about 2 in. diagonally
½ cup shiitaki mushrooms, soaked and sliced into strips
1 medium carrot, sliced into flowerettes
3 cups sliced Baguio pechay, about 2 in. slices
250 g. sotanghon, soaked
1 tube tofu, sliced ½ in. thick
6 egss

Marinate beef in the next 4 ingredients for about 2 hours. Melt butter and sauté beef with its marinade. Add broth and bring to boil. Simmer un til beef is tender. Add vegetable one after another. Simmer until vegetables are crisp-tender, adding sotanghon and tofu just before serving. Break one egg in 6 individual bowls. Dish out sukiyaki mixture over eggs. Serves 6.
Photo courtesy: justhungry

Mini Pork Kebabs with Satay Sauce

Recipe can be prepared a day ahead; keep, covered, in refrigerator. Cook just before serving. This recipe is not suitable to freeze or microwave.

Ingredients:
2 medium pork fillets
1 medium onion, grated
2 teaspoons grated fresh ginger
2 teaspoons brown sugar
½ teaspoon sambal djeroek
1 teaspoon ground coriander
1 tablespoon light soy sauce
½ teaspoon ground cumin
2 tablespoons coconut cream

Satay Sauce
¾ cup roasted unsalted peanuts
1 tablespoon sambal oelek
1 tablespoon brown sugar
1 table light sy sauce
¼ cup water
½ cup coconut cream
1 teaspoon chopped fresh lemon grass

Slice pork into long thin strips, thread 2 strips into each skewer. Combine onion, ginger, sugar, sambal djeroek, coriander, cause, cumin and coconut cream in small bowl; mix well. Place kebabs onto tray, spread with marinade, cover, refrigerate overnight. Grill or barbecue kebabs until golden frown and tender. Serve with hot satay sauce.

Satay Sauce: Blend or process peanut until finely chopped. Combine peanuts with remaining ingredients in small saucepan, stir over medium heat, without boiling, until heated through. Serves 6.
Photo courtesy: deliaonline

Braised Chicken Legs

Ingredients:
2 tbsps cooking oil
1 k chicken legs (thighs and drumstick)
4 cloves garlic, minced
2 stalks celery stalks, minced
1 medium onion, minced
5 pcs tomatoes, peeled, seeded and diced
2 cup Bay leaves
2 pcs Maggi Chicken Cubes dissolve in water
1 cup water
1 cup Baby potatoes

Garnish:
1 big carrot, sliced into strips
1 big zucchini, sliced into strips
¼ cup parsley, chopped

Heat oil and stir-fry chicken until half-cooked. Set aside and sauté next four ingredients in same pan. Put back chicken to pan and add the rest of the ingredients. Simmer until meat and potatoes are fork-tender. Sprinkle top with parsley and serve with sidings of carrot and zucchini strips sautéed in a small amount of butter.

Photo courtesy: fotobank

Photo courtesy: fotobank

Chicken Paprika

1/4 cup butter
1 cup button mushrooms, sliced
2 tsps Maggie Savor
1 whole chicken, cut to swerving portion
3 tbsps all purpose flour
1 tsp paprika
1 medium onion, thinly sliced
½ cup Carnation Evaporated Milk
1 tsp. calamansi juice
1 Maggi Chicken Cube
200 2. Buitoni Tagliatelle, cooked

Heat butter in pan; stir-fry mushrooms with a few dashes of Maggi Savor; cook, stirring until mushrooms are tender and browned. Remove mushrooms to a bowl.

Dust chicken with a mixture of flour and paprika; fry in same skillet using more butter if necessary in 2-3 batches until brown. (Reserve any remaining flour mixture). Remove chicken to bowl with mushrooms.

In drippings in skillet and a little more butter if necessary, cook onion until tender and lightly browned. Stir carnation evaporated, magi cube and 1 cup water.

Return mushrooms and chicken to skillet; heat to boiling. Reduce heat to low; cover and simmer until chicken is tender, around 20 minutes.

Prepare noodles as directed in pack. Spoon chicken mixture and noodles onto large platter. Garnish with parsley.

Photo courtesy: a3.vox

Caribbean Curry

2 tbsps cooking oil
1 k chicken thighs
1 medium onion, chopped
2 pcs Maggi Chicken Cubes, dissolved in
½ cup water
2 tsps curry powder
3 tbsps calamansi juice
1 tbsp rum or to taste
salt and pepper, to taste
1 cup pineapple chunks
1 pc green bell pepper
1 tbsp cornstarch, dissolved in
2 tbsps water
4 pcs saba bananas, cut into rounds and fried
½ cup toasted cashew nuts

Heat oil and sauté chicken until cooked. Add onions and simmer until limp. Pour in broth, curry powder, lemon juice and rum. Season with salt and pepper. Simmer until chicken is tender. Add in pineapple and bell pepper. Thicken with cornstarch, then stir in fried bananas and cashew just before serving. Serves 6-8.
Photo courtesy: gracefoods

Quick Paella

Ingredient:
1 Tbsp olive oil
1 ¼ lb frozen, peeled large shrimp, thawed
8 oz chorizo sausage, cut diagonally in ½-in-thick slices
2 pouches (8.82 oz each) 90-second rice
1 cup frozen green peas
1 jar (6 oz) quartered marinated artichoke heats
½ cup pimiento-stuffed small olives
2 Tbsp lemon juice
1/8 tsp ground red pepper (cayenne)

1. Heat oil in a large skillet over medium-high heat. Add shrimp and chorizo; sauté 3 minutes, or until shrimp is just cooked through.

2. Add remaining ingredients. Cook 3 minutes until hot.
Photo courtesy: WD

Cherry-Coconut Snowballs

4 chocolate-covered cherries
1 pt vanilla ice cream
1 cup sweetened flaked coconut, toasted as pkg directs and cooled

1. Place chocolate-covered cherries about 5 in. apart on a baking sheet lined with nonstick foil; freeze 10 minutes. Remove ice cream from freezer to soften slightly.

2. Press a scoop of ice cream over each cherry. Return to freezer for 20 minutes.

3. Put coconut in a medium bowl. Remove ice cream from baking sheet and roll in coconut, pressing coconut against balls. Freeze balls on lined sheet 30 minutes. Serve or wrap individually and freeze until needed.

Photo courtesy: foodnetwork