Broiled Shrimps

½ k. medium prawns, slit at the back
2 tbsps. calamansi juice, salt and pepper
3 cloves garlic, crushed
1 small onion, minced
1 tomato, minced
2 tbsps. cooking oil
2 pcs. Maggi Chicken Cubes

Trim whiskers and feet of shrimps with scissors, leaving head and shell intact. Marinate in calamansi, salt and pepper. Set aside. Sauté garlic, onions and tomatoes in hot oil. Stir in crushed Maggi Cubes. Stuff sautéed mixture into prawns and wrap in banana leaves. Broil over charcoal and serve hot. Serves 4-6.

Chicken Tinu-Om

1 whole chicken, cut into serving portions
3 pcs. Maggi chicken Cubes
2 medium potatoes, quartered
2 medium onions, quartered
1 tbsp. silvered ginger
6 pcs. tomatoes
3 stalks tanglad, cut in 2” pieces banana leaves, wilted

Rub chicken with Maggi Cubes and set aside for about 30 minutes. Cut banana leaves to about 9” x 9”. Make 2 layers of leaves and arrange a piece of chicken, potatoes, onions, ginger, tomatoes and tanglad. Gather up sides of leaves and tie with a string. Steam for about 30 minutes and serve hot.

Spicy Inun-Unan

4-5 pcs. of medium-sized fish (apahap, maya-maya, bisugo or alumahan), dressed whole
1 cup native vinegar
3 medium tomatoes, sliced
1 thumb-sized ginger, peeled and sliced
2 pcs. finger chili (siling haba)
2 pcs. Maggi Beef Cubes, dissolved in
½ cup water
4 cloves garlic, pounded]
2 tsps. Maggi Seasoning Savor
2/3 cup coconut cream (kakang gata)

Combine all ingredients (except coconut cream) in a saucepan. Simmer for about 15 minutes or until fish is cooked. Stir in coconut cream and simmer 2 more minutes. Serve hot with rice. Serves 6-8. – Nestle Homemaker

Pork chops with fresh corn salsa

Serves 4 Active: 20 min/Total: 20 min

4 center-cut bone-in 1-in,thick pork chops (about 2 ¼ lb), fat trimmed
3 ears fresh corn, kernels cut from cobs
1 cup fresh or bottled salsa

1. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Sprinkle skillet with ¼ tsp each salt and pepper.

2. Add chops and cook 5 to 6 minutes per side until barely pink near the bone. Remove to serving platter; cover loosely with foil to keep warm.

3. Sauté corn in same skillet 2 to 3 minutes. Remove from heat; stir in salsa. Spoon over chops. Sprinkle with chopped cilantro, if desired. –www.womansday.com