Chicken Broccoli

INGREDIENTS

 ½ kg blanched broccoli florets

 2 tbsp cornstarch, dissolved in 3 tbsp water
 6 tbsp MAGGI® Oyster Sauce
 ¼ kg sliced boneless chicken
 1 sachet 8g MAGGI® MAGIC SARAP®
 ½ cup canned sliced button mushroom, rinsed
 3 tbsp vegetable oil
 1 pc small onion, cut into strips
 1 head garlic, minced
 ¾ cup water
 1 thumb-size ginger, minced
 1/8 tsp freshly ground pepper

PROCEDURE

 Season chicken with ½ sachet of MAGGI® MAGIC SARAP®. Sauté in 2

tbsp of oil. Remove and set aside.
 Sauté garlic, ginger and onion in remaining oil. Pour water and MAGGI®
Oyster Sauce. Season with ½ sachet of MAGGI® MAGIC SARAP® and
pepper. Stir in cornstarch and water mixture to thicken the sauce.
 Add chicken, mushroom and broccoli. Cook for another minute. Transfer
into a serving plate and serve.

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 Chicken Pineapple Rice

INGREDIENTS

 4 cups day old rice

 1 sachet 8g MAGGI® MAGIC SARAP®
 2 tbsp soy souce
 1 pc onion, chopped
 3 tbsp vegetable oil
 2 pcs boneless and skinless chicken thigh, chopped
 4 cloves garlic, minced
 2 tbsp sliced spring onion
 2 pcs egg, beaten
 ¾ cup drained pineapple tidbits
 2 tsp sesame oil

PROCEDURE

 Cook beaten egg in 1 tbsp of oil until barely set. Remove and set aside.
 Sauté chicken in oil. Push on the side and add garlic, onion and pineapple
tidbits and soy souce.
 Add rice and season with MAGGI® MAGIC SARAP®. Pour 2 tbsp of water
on the side and gently fluff until steaming hot. Add scrambled egg, sesame
oil and spring onion. Transfer on a serving plate and serve.
 Pininyahang Manok

INGREDIENTS

 2 tbsp evaporated milk

 1/8 tsp freshly ground pepper
 ½ pc small red bell pepper, diced
 ½ pc green bell pepper, diced
 1 sachet 8g MAGGI® MAGIC SARAP®
 ¾ cup reserved pineapple water
 ½ kg chicken thighs and legs
 ½ pc small carrot, sliced
 ¼ cup pineapple chunks
 1 tbsp vegetable oil
 2 cloves garlic, minced
 ½ pc small onion, chopped

PROCEDURE

 Season chicken with ½ sachet of MAGGI® MAGIC SARAP®. Sauté in oil.

Remove and set aside.
 Sauté garlic, onion, carrot, bell peppers and pineapple in the same pan.
Pour water from the canned pineapple and add chicken. Simmer for 20
minutes.
 Season with remaining MAGGI® MAGIC SARAP® and pepper. Pour
evaporated milk and simmer for another minute. Transfer on a serving
plate and serve.
 Adobong Kangkong
INGREDIENTS

 100 g fresh ground pork

 ¼ tsp cracked peppercorn
 ¼ cup MAGGI® Oyster Sauce
 ½ kg kangkong tender stems and leaves
 1 tbsp toasted garlic
 2 tbsp water
 4 pcs shallots, sliced
 ¼ cup vinegar
 1 head garlic, crushed
 2 tbsp vegetable oil
 1 tsp brown sugar

PROCEDURE

 Sauté garlic, shallots and ground pork in oil.

 Add vinegar and pepper. Add MAGGI® Oyster Sauce, sugar and water.
Simmer for 2 minutes.
 Stir in kangkong and cook for 2 minutes. Transfer into a serving plate,
garnish with toasted garlic and serve.
 Pan Roasted Chicken

INGREDIENTS

 2 tbsp all purpose flour

 1 tsp freshly ground pepper
 2 stalks celery, cut into pieces
 3 sachets 8g MAGGI® MAGIC SARAP®
 1 pc carrot, cut into pieces
 3 cups water
 1 pc lemon, zest and juiced
 1 pc bay leaf
 2 tbsp olive oil
 1 tsp dried thyme
 2 tbsp minced parsley
 2 pcs onion, cut into wedges
 4 tbsp butter
 1 pc whole large chicken, butterflied, cut back bone into pieces
 1 head garlic, minced

PROCEDURE

 Season chicken with 2 sachets of MAGGI® MAGIC SARAP® and ½ tsp of

pepper. Combine butter, garlic, lemon zest and parsley in a bowl. Spread
butter mixture between the skin and meat of the chicken. Set aside in the
refrigerator overnight. Remove chicken from the refrigerator 1 hour before
cooking.
 Sear chicken on both sides in olive oil until golden brown. Remove and set
aside.
 Sauté back bone, onion, carrot and celery in the same pan. Place chicken
skin side up, cover and cook over low heat for 15 minutes. Remove chicken
and set aside to rest. Cut into serving pieces.
 Stir in flour in the pan. Pour water, add bay leaf and thyme and simmer
until thick. Strain into a sauce pan and season with remaining sachet of
MAGGI® MAGIC SARAP®, ½ tsp of pepper and lemon juice. Pour into a
serving bowl and serve with chicken.
 Chicken Salad

INGREDIENTS

 12 pcs cherry tomato, halved

 ¼ tsp freshly ground pepper
 1 sachet 8g MAGGI® MAGIC SARAP®
 1/8 tsp freshly ground pepper
 2 stalks celery, peeled and sliced
 ¼ cup NESTLÉ® Yogurt
 1 tsp sugar
 2 cloves garlic, minced
 1 pc lemon, zest and juiced
 1 pc cucumber, seeded and sliced
 2 tbsp mayonnaise
 2 stems kinchay, peeled and sliced
 1/8 tsp fine salt
 2 tbsp vegetable oil
 4 pcs boneless and skinless chicken breast
 1 head lettuce, tear into pieces, rinsed and dried
 ½ tsp paprika

PROCEDURE

 Season chicken breast with MAGGI® MAGIC SARAP®, pepper and paprika.
Sauté chicken in oil for 2 minutes per side. Transfer on a plate to cool. Cut
into pieces and set aside.
 Prepare dressing by mixing garlic, mayonnaise, Nestlé Yogurt, lemon zest,
lemon juice, salt, pepper and sugar.
 Coat chicken, cucumber, celery, tomato and lettuce with the dressing. Transfer
on a serving plate and serve immediately.
 Chicken Alfredo

INGREDIENTS
 ¼ tsp freshly ground pepper
 1 tetra pack 250ml NESTLÉ® Fresh Milk
 ¼ kg boneless and skinless chicken thigh, sliced
 2 tbsp unsalted butter
 1 tbsp minced parsley
 ½ cup NESTLÉ® All Purpose Cream
 1 sachet 8g MAGGI® MAGIC SARAP®
 6 tbsp grated cheese
 ¼ kg spaghetti
 1/8 tsp ground nutmeg
 4 cloves garlic, minced
 ½ cup water
 1 pc onion, chopped

PROCEDURE

 Boil pasta according to package direction. 

 Season chicken with ½ sachet of MAGGI® MAGIC SARAP® and 1/8
tsp of pepper. Sauté chicken in butter. Add garlic and onion. Pour Nestlé
Fresh Milk, Nestlé All Purpose Cream and water. Stir in cheese and
simmer. Season with remaining ½ sachet of MAGGI® MAGIC SARAP®,
1/8 tsp of pepper and nutmeg.
 Strain spaghetti and toss in the sauce and parsley. Transfer on a serving
plate and serve immediately.
 Chicken and Vegetable Stir Fry

INGREDIENTS

 1 tbsp cornstarch, dissolved in 2 tbsp water

 ¼ kg boneless chicken thigh, cut into pieces
 2 tbsp MAGGI® Oyster Sauce
 1 sachet 8g MAGGI® MAGIC SARAP®
 ½ cup trimmed snow peas, blanched
 ½ cup sliced carrots, blanched
 2 cloves garlic, minced
 ¼ cup all purpose flour
 1 cup vegetable oil
 1 cup water
 1 pc small onion, chopped
 ½ cup canned young corn, halved and rinsed

PROCEDURE

 Season chicken with ½ sachet of MAGGI® MAGIC SARAP®, coat with

flour and fry until golden brown. Remove and set aside.
 Remove oil from the wok leaving 2 tbsp. Sauté garlic and onion. Pour
water and season wit remaining sachet of MAGGI® MAGIC SARAP® and
MAGGI® Oyster Sauce. Simmer and stir in cornstarch and water mixture
to thicken the sauce.
 Add carrots, snow peas and young corn. Transfer into a serving plate and
serve.
 Honey Glazed Chicken

INGREDIENTS

 2 tbsp soy sauce

 1/8 tsp freshly ground pepper
 ½ kg chicken leg and thigh
 1/8 tsp cinnamon powder
 1 pc star anise
 1 sachet 8g MAGGI® MAGIC SARAP®
 1 tbsp vinegar
 3 tbsp honey
 ½ cup pineapple juice
 1 tbsp vegetable oil
 4 cloves garlic, minced

PROCEDURE

 Season chicken with MAGGI® MAGIC SARAP® and pepper. Sauté in oil.
Remove and set aside.
 Add garlic, cinnamon powder, star anise, vinegar, soy sauce, honey and
pineapple juice. Bring to simmer.
 Add chicken and simmer for 20 minutes. Let the sauce reduce to glaze
consistency. Coat the chicken well with the glaze, transfer into a serving
plate and serve.
 Garlic and Butter Fried Chicken Wings

INGREDIENTS

 ¼ tsp freshly ground pepper

 600g chicken wings, cut into pieces
 1 sachet 8g MAGGI® MAGIC SARAP®
 6 cloves garlic, minced
 1 cup vegetable oil
 ½ cup all purpose flour
 2 tbsp butter

PROCEDURE

 Season chicken with MAGGI® MAGIC SARAP®, garlic and pepper.

Marinate overnight in the refrigerator.
 Remove garlic and coat well with flour.
 Pan fry in preheated oil until golden brown. Set aside to drain excess oil.
Transfer on a serving plate and serve.
 Ginger and Spring Onion Chicken Wings

INGREDIENTS

 ½ kg chicken wings
 2 tbsp MAGGI® Oyster Sauce
 ½ tbsp cornstarch, dissolved in 1 tbsp water
 1 sachet 8g MAGGI® MAGIC SARAP®
 2 stalks spring onion, sliced
 ½ cup all purpose flour
 1 tbsp brown sugar
 1 cup vegetable oil
 2 tbsp minced ginger
 ½ cup water

PROCEDURE

 Season chicken with MAGGI® MAGIC SARAP®, coat with flour and fry
in oil. Remove and set aside.
 Remove oil from the pan leaving 2 tbsp and sauté ginger and spring
onion. Add water, MAGGI® Oyster Sauce and sugar. Simmer and stir in
cornstarch and water mixture to thicken the sauce.
 Transfer chicken in a serving plate, pour sauce on top and serve.
 Chicken Afritada

INGREDIENTS

 2 sachets 8g MAGGI® MAGIC SARAP®

 ¼ tsp freshly ground pepper
 1 pc bay leaf
 ½ kg boneless chicken thigh, cut into pieces
 1 pc small red bell pepper, diced
 1 pc small green bell pepper diced
 3 tbsp vegetable oil
 1 tbsp brown sugar
 1 pc carrot, cubed
 1 pc small onion, chopped
 1 ½ cups water
 4 cloves garlic, minced
 1 cup tomato sauce
 1 pc potato, cubed

PROCEDURE

 Season chicken with 1 sachet of MAGGI® MAGIC SARAP®. Sauté

chicken in oil, remove and set aside.
 Sauté garlic, onion and bell peppers. Pour tomato sauce and water. Add
chicken, potato, carrot and bay leaf. Simmer for 20 minutes.
 Season with remaining sachet of MAGGI® MAGIC SARAP®, pepper and
sugar. Transfer on a serving plate and serve.
 Calderetang Manok

INGREDIENTS

 1 pc bay leaf
 2 sachets 8g MAGGI® MAGIC SARAP®
 1 pc small red bell pepper, cut into strips
 ½ cup coconut cream
 1 pc red chili, sliced
 1 pc small green bell pepper, cut into strips
 ¼ tsp freshly ground pepper
 1 pc onion, chopped
 1 pc potato, cubed
 6 cloves garlic, minced
 ¼ cup liver spread
 1 cup water
 2 tbsp brown sugar
 1 pc whole chicken, cut into pieces
 6 tbsp tomato paste
 3 tbsp vegetable oil

PROCEDURE

 Sauté potato in 1 tbsp of oil. Remove and set aside.

 Season chicken with 1 sachet of MAGGI® MAGIC SARAP®. Sauté until
golden brown and set aside.
 Sauté garlic, onion, chili, bell peppers, tomato paste and liver spread in a
pot. Pour water, add chicken and bay leaf. Simmer for 30 minutes.
  Add potato and coconut cream. Season with remaining sachet of
MAGGI® MAGIC SARAP®, sugar and pepper. Transfer on a serving
plate and serve.

Sweet and Sour Chicken

INGREDIENTS

 ¼ cup banana catsup

 1 tbsp cornstarch, dissolved in 2 tbsp water
 1 pc small red bell pepper, diced
 1 pc green bell pepper, diced
 2 sachets 8g MAGGI® MAGIC SARAP®
 4 cloves garlic, minced
 1 pc red onion, diced
 ½ kg boneless chicken thigh, cut into pieces
 1 small can pineapple chunks, drained
 ½ cup all purpose flour
 1 cup vegetable oil
 ¼ cup sugar
 3 tbsp vinegar
 ¾ cup water

PROCEDURE

 Season chicken with 1 sachet of MAGGI® MAGIC SARAP®. Coat well with flour
and fry in oil until golden brown. Strain and set aside.
 Remove oil from the pan leaving 1 tbsp and sauté red onion, pineapple chunks,
red and green bell pepper. Remove and set aside.
  Sauté garlic in the same pan. Add vinegar, sugar, water and banana catsup.
Simmer and season with remaining 1 sachet of MAGGI MAGIC Chicken®. Stir in
cornstarch and water mixture to thicken sauce.
 Toss in chicken and sautéed onion, pineapple and bell peppers. Transfer
into a serving plate and serve.

Pocherong Manok

INGREDIENTS

 1 pc bay leaf
 2 pcs saging na saba, sliced
 2 sachets 8g MAGGI® MAGIC SARAP®
 ½ kg chicken, cut into serving pieces
 1 pc kamote, cubed
 1 cup tomato sauce
 1 pc onion, chopped
 2 tbsp vegetable oil
 1 pc chorizo de Bilbao, sliced
 ½ cup chick peas, drained and rinsed
 ½ head cabbage, sliced and blanched
 2 cups water
 4 cloves garlic, minced
 1 tbsp brown sugar

PROCEDURE
 Season chicken with 1 sachet of MAGGI® MAGIC SARAP®. Sauté in oil
and set aside.
 Sauté kamote and saba in oil until golden brown. Remove and set aside.
 Sauté garlic, onion, chorizo in oil. Pour tomato sauce and water. Add
chicken, bay leaf and chick peas and simmer for 20 minutes.
 Add kamote, saging na saba and cabbage. Season with remaining sachet
of MAGGI® MAGIC SARAP® and sugar. Transfer into a serving bowl
and serve.
 Chicken Barbeque

INGREDIENTS

 1 pc red chili, sliced

 2 tbsp banana catsup
 ¼ cup soy souce
 1 sachet 8g MAGGI® MAGIC SARAP®
 1 kg chicken, cut into pieces
 1 tbsp peanut butter
 ¼ tsp freshly ground black pepper
 ¼ cup vegetable oil for grilling
 4 cloves garlic, minced
 ¼ cup brown sugar

PROCEDURE

 Season chicken with MAGGI® MAGIC SARAP® and set aside.

 Mix soy souce, garlic, red chili, sugar, catsup, peanut butter and pepper.
Divide into 2 portions. Marinate chicken with 1 portion of the barbeque
sauce and marinate overnight in the refrigerator. Reserve second portion
for basting.
 Remove chicken from the refrigerator 1 hour before cooking. Grill
chicken over charcoal using low heat. Brush with the reserved barbeque
sauce. Transfer on a serving plate and serve with spiced vinegar and
atchara.
 Chicken Menudo

INGREDIENTS

 ½ tsp freshly ground pepper

 ½ kg boneless chicken thigh, cut into pieces
 1 pc bay leaf
 1 pc small red bell pepper, diced
 1 pc small green bell pepper, diced
 1 pc small onion, chopped
 2 sachets 8g MAGGI® MAGIC SARAP®
 1 pc carrot, diced
 1 pc chorizo de Bilbao, sliced
 1 pc potato, diced
 ½ cup fresh green peas
 3 tbsp vegetable oil
 2 tbsp brown sugar
 ¼ cup raisins
 4 cloves garlic, minced
 ¼ cup tomato paste
 1 cup water

PROCEDURE

 Sauté potato and carrot in 1 tbsp oi. Remove and set aside.
 Season chicken 1 sachet of MAGGI® MAGIC SARAP®. Sauté in oil. Remove and
set aside.
 Sauté garlic, onion, red and green bell pepper, chorizo de Bilbao and tomato paste
in remaining oil for 5 minutes.
  Pour water and add chicken, potato and carrot and bay leaf. Simmer for 20 minutes.
Stir in green peas and raisins. Season with remaining sachet of MAGGI® MAGIC
SARAP®, pepper and sugar. Transfer on a serving plate and serve.

All-in-One Torta de Patata

INGREDIENTS

 4 pcs fresh medium eggs

 4 pcs cheese slices
 1 sachet 8g MAGGI® MAGIC SARAP®
 ⅛ tsp freshly ground pepper
 1 pc large onion, cut into strips
 6 tbsp olive oil
 ½ kg potato peeled, sliced thinly

PROCEDURE

 Sauté potato and onion in olive oil in a non stick pan. Season with ½
sachet of MAGGI® MAGIC SARAP® and pepper. Remove and set aside
to cool.
 Beat eggs and season with remaining ½ sachet of MAGGI® MAGIC
SARAP®. Add sautéed potato mixture.
 Pour half of the mixture in the same pan, carefully stir and cook until
barely set. Place cheese on top and pour remaining potato and egg
mixture. Cook until barely set. Cover with plate, flip and return in the
pan to cook the other side.
 All-in-One Tortang Giniling

INGREDIENTS

 6 pcs fresh medium eggs

 1 sachet 8g Maggi® Magic Sarap®
 1 pc potato, peeled and diced
 1pc Small Carrot, Diced
 1/4 kg freshly ground pork
 1 pc onion, chopped
 2 pcs tomatoes, chopped
 4 cloves garlic, minced
 2 tbsp vegetable oil

PROCEDURE

 Sauté garlic, onion, tomato, pork, potato and carrot in oil. Season with ½
sachet of MAGGI® MAGIC SARAP®.
 Beat eggs and season with remaining ½ sachet of MAGGI® MAGIC
SARAP®.
 Pour beaten egg, gently stir and cook until barely set. Cover with plate,
flip and return to the pan to cook the other side. Transfer on a serving
plate and serve with preferred dipping sauce.
 Pork Sisig

INGEDIENTS

 2 tbsp calamansi juice

 4 cloves garlic, minced
 1 tbsp black peppercorn
 2 sachet 8g MAGGI® MAGIC SARAP®
 ½ pc calf brain, remove veins and rinse
 ¼ tsp freshly ground black pepper
 1 tbsp brown sugar
 3 tbsp vegetable oil
 2 pcs large red onion, chopped
 2 pcs bay leaves
 1 kg pork cheek, blanched
 ¼ kg chicken liver
 2 pcs red chili, sliced
 3 tbsp MAGGI® Savor

PROCEDURE

 Simmer pork in water with bay leaves and peppercorn until tender. Drain and set
aside to cool. Cut into thick slices and season with 1 sachet of MAGGI® MAGIC
SARAP®. Coat with 2 tbsp of oil. Grill until golden brown. Coarsely chop and set
aside.
 Season chicken liver with ½ sachet of MAGGI MAGIC SARAP®. Coat with 1 tbsp
of oil and grill until golden brown. Coarsely chop and add to pork.
 Simmer calf brain for 10 minutes. Coarsely and add to pork and liver.
 Add garlic, onion and chili. Season with remaining ½ sachet of MAGGI® MAGIC
SARAP®, MAGGI® Savor, calamansi juice, sugar and pepper. Gently mix. Preheat
a clean sizzling plate, add 1 cup of Sisig, mix and serve immediately.
 All-in-One Hotdog Fried Rice

INGREDIENTS

 2 pcs eggs, beaten

 2 pcs hotdogs, sliced
 1 pc small carrot, chopped
 1 pc small onion, chopped
 1/2 cup chopped cabbage
 3 Cups Cooked Rice
 2 tbsp vegetable oil
 1 sachet 8g Maggi® Magic Sarap®
 4 cloves garlic, minced

PROCEDURE

 Sauté garlic, onion, carrot and hotdog in oil.

 Push on the side and pour beaten eggs. Stir and cook until barely set.
 Add rice and season with MAGGI® MAGIC SARAP®. Pour 2 tbsp of
water on the side and gently fluff until steaming hot. Stir in cabbage.
Transfer on a serving plate and serve.
 Utan Bisaya

INGRDIENTS

 ½ cup sliced kalabasa

 2 pcs sitaw, sliced
 1 pc eggplant, sliced
 3 cups water
 ¼ cup picked malunggay or alugbati
 1 sachet 8g MAGGI® MAGIC SARAP®
 1 pc gabi, peeled and sliced
 1 pc small patola, sliced
 2 pcs fried galunggong, flaked
 2 pcs okra, sliced

PROCEDURE

 Simmer gabi, kalabasa, sitaw, eggplant and okra in water for 5 minutes.
 Add patola and fried galunggong.
 Season with MAGGI® MAGIC SARAP®. Stir in malunggay or alugbati
leaves. Transfer into a serving bowl and serve immediately.
 MAGIC Fish Lumpia

INGRDIENTS

 2 cups grated singkamas

 2 cups shredded left-over fish
 20 pcs small lumpia wrapper
 2 cups vegetable oil for fying
 1 sachet 8g MAGGI® MAGIC SARAP®
 1 tbsp chopped kinchay
 2 tbsp vegetable oil
 2 cloves garlic, minced
 1 cup grated carrot
 ¼ cup green peas
 1 pc onion, chopped

PROCEDURE

 Sauté garlic and onion in oil. Add fish, singkamas, carrot and green peas. 
 Season with MAGGI® MAGIC SARAP® and add kinchay. Transfer in a
plate to cool.
 Wrap 2 tbsp of the mixture and fry until golden brown and serve.
 Shrimp and Broccoli

INGREDIENTS

 ½ cup canned sliced button mushroom, rinsed

 1 sachet 8g MAGGI® MAGIC SARAP®
 1/8 tsp freshly ground pepper
 2 tbsp cornstarch, dissolved in 3 tbsp water
 6 tbsp MAGGI® Oyster Sauce
 ½ kg medium shrimps, peeled and deveined
 ½ kg blanched broccoli florets
 1 pc small onion, cut into strips
 3 tbsp vegetable oil
 ¼ cup minced garlic
 ¾ cup water
 2 tsp minced ginger

PROCEDURE

 Season shrimp with ½ sachet of MAGGI® MAGIC SARAP®. Sauté in 2

tbsp of oil. Remove and set aside.
 Sauté garlic, ginger and onion in remaining oil. Pour water and MAGGI®
Oyster Sauce. Season with ½ sachet of MAGGI® MAGIC SARAP® and
pepper. Stir in cornstarch and water mixture to thicken the sauce.
 Add shrimp, mushroom and broccoli. Cook for another minute. Transfer
into a serving plate and serve.
 Pansit Bihon and Canton Guisado

INGREDIENTS

 ¼ tsp freshly ground pepper

 ¼ kg bihon, soaked in water
 ¼ kg sliced pork belly
 6 tbsp MAGGI® Oyster Sauce
 2 sachets 8g MAGGI MAGIC SARAP®
 ¼ kg pansit canton
 10 pcs calamansi
 2 tbsp soy souce
 ½ head small cabbage, sliced
 1 cup trimmed snow peas (sitsaro)
 4 cloves garlic, minced
 2 tbsp vegetable oil
 1 pc onion, cut into strips
 2 cups water
 1 pc large carrot, cut into srips
 2 tsp sesame oil

PROCEDURE

 Sauté pork, garlic and onion in oil. Pour water and season with MAGGI®
Oyster Sauce, soy souce, MAGGI® MAGIC SARAP® and pepper.
 Stir in bihon, cover and cook for 5 minutes. Stir in pansit canton,
carrot,cabbage and snow peas. Cover and cook another 2 minutes.
 Add sesame oil. Gently toss and transfer into a serving plate. Serve with
calamansi.
 Sweet and Sour Maya-Maya

INGREDIENTS

 2 sachets 8g MAGGI® MAGIC SARAP®

 1 tbsp cornstarch, dissolved in 1 tbsp water
 1 kg whole snapper (maya-maya), cleaned
 ¼ cup banana catsup
 2 stalks scallions, sliced
 1sachet 8g MAGGI® MAGIC SARAP®
 1 pc small green bell pepper, cut into strips
 1 pc small red bell pepper, cut into strips
 1 cup all purpose flour
 3 tbsp sugar
 ½ cup water
 1 pc red onion, cut into strips
 2 cups vegetable oil
 ¼ cup vinegar
 2 cloves garlic, minced

PROCEDURE

Season snapper with MAGGI® MAGIC SARAP®, coat with flour and fry in oil
until golden brown. Drain excess oil and transfer on a plate.

Remove oil leaving 2 tbsp. Sauté onion, scallion, bell peppers and garlic. Add
vinegar, sugar , catsup and water. Season with MAGGI® MAGIC SARAP®. Stir
in cornstarch and water mixture to thicken the sauce.
Pour on top of fried snapper and serve immediately.
 Buttered Shrimp with Garlic

INGREDIENTS

 1sachet 8g MAGGI® MAGIC SARAP®

 ¼ cup banana catsup
 ½ kg peeled and deveined large shrimp with tail on
 1 head garlic, crushed
 1 tbsp sliced spring onion
 1 pc red chili, sliced
 4 tbsp unsalted butter
 2 tbsp brown sugar

PROCEDURE

 Season shrimp with MAGGI® MAGIC SARAP®.

 Sauté shrimp in 2 tbsp of butter over high heat for 1 minute. Remove
and set aside.
 Melt remaining butter in the same pan and sauté garlic. Add sugar,
catsup and sautéed shrimp. Transfer on a serving plate and garnish with
spring onion.
 Pork Caldereta

INGREDIENTS

 1 pc bay leaves
 2 sachets 8g MAGGI® MAGIC SARAP®
 1 kg pork ribs, cut into pieces
 1 pc small red bell pepper, diced
 ¼ cup grated cheese
 ½ cup coconut cream
 1 pc small green bell pepper, diced
 ½ cup tomato paste
 1 small can liver spread
 6 cloves garlic, minced
 1 pc chorizo de bilbao, sliced
 1 pc onion, chopped
 2 tbsp brown sugar
 2 tbsp vegetable oil
 2 cups water

PROCEDURE
 Season pork with MAGGI® MAGIC SARAP®. Sauté in oil until golden
brown. Remove and set aside
 Sauté garlic, onion, bell peppers, chili, chorizo, tomato paste and liver
spread for 5minutes.
 Pour water, add pork, bay leaf and sugar. Simmer for 1 hour.
 Season with remaining sachet of MAGGI® MAGIC SARAP®. Stir in
coconut cream and cheese. Transfer into a serving plate and serve.
 Pancit Canton

INGREDIENTS

 ¼ kg squid balls, sliced

 2 pcs Chinese chorizo, sliced
 2 tbsp brown sugar
 ¼ tsp freshly ground pepper
 2 sachets 8g MAGGI® MAGIC SARAP®
 ½ kg pansit canton
 8 pcs calamansi
 ¼ kg peeled and deveined shrimp
 1 cup trimmed snow peas, blanched
 1 pc carrot, cut into strips and blanched
 ¼ cup MAGGI® Oyster Sauce
 1 head garlic, minced
 1 pc onion, cut into strips
 3 cups water
 1 tsp sesame oil
 ½ head cabbage, cut into bite-size pieces and blanched
 4 tbsp vegetable oil

PROCEDURE

 Season shrimp with ½ sachet of MAGGI® MAGIC SARAP®, sauté in oil and set
aside.
 Sauté garlic, onion and chorizo and squid balls in remaining oil. Pour water and
simmer. Season with 1 ½ sachet of MAGGI® MAGIC SARAP®, pepper, sugar and
MAGGI ® Oyster Sauce.
 Add pansit canton, gently toss and cook for 1 minute. Add shrimp, carrots, snow
peas, cabbage and sesame oil. Transfer on a serving plate and serve with
calamansi.
 Breaded Pork Chop

INGREDIENTS

 ¼ tsp freshly ground pepper

 ¼ cup preferred dipping sauce
 ½ kg skinless pork chops (approx. 6pcs)
 1 sachet 8g MAGGI® MAGIC SARAP®
 2 tbsp soy souce
 1 ½ cups Japanese bread crumbs
 ½ cup all purpose flour
 2 pcs egg, beaten
 2 cups vegetable oil

PROCEDURE

 Season pork chops with MAGGI® MAGIC SARAP®, soy souce and
pepper. Coat with flour, dip in beaten egg and coat with bread crumbs.
Set aside.
 Pan fry pork in preheated oil until golden brown. Set aside to drain
excess oil. Transfer on a serving plate and serve with preferred dipping
sauce.
 Chicken Parmigiana

INGREDIENTS

 ¼ tsp freshly ground pepper

 1 sachet 8g MAGGI® MAGIC SARAP®
 4 tbsp pesto
 4 pcs boneless chicken breast
 1 tbsp minced parsley
 2 pcs egg, beaten
 2 tbsp grated parmesan cheese
 2 pcs large tomato, sliced
 1 cup bread crumbs
 1 cup vegetable oil for frying
 ¼ cup all purpose flour
 ½ cup grated mozzarella cheese

PROCEDURE

 Combine bread crumbs and parsley. Season chicken breast with

MAGGI® MAGIC SARAP® and pepper. Coat with flour, dip in beaten
egg and coat with bread crumb mixture. Set aside.
 Fry chicken in preheated oil until golden brown. Set aside to drain excess
oil.
 Preheat oven or toaster. Place slices of tomato and pesto on top of the
chicken. Top with parmesan and mozzarella. Broil until cheese is golden
brown. Cut into serving pieces and serve with pasta.
 Fish Tocho

INGREDIENTS

 ½ kg boneless bangus, cut into pieces

 1 sachet 8g MAGGI MAGIC SARAP®
 ¼ cup yellow beans, rinsed
 2 tbsp soy souce
 1 cup water
 1 cup vegetable oil
 ¼ cup all purpose flour
 1 cup chopped tomato
 1 tbsp minced ginger
 ¾ cup chopped onion

PROCEDURE

 Season bangus with MAGGI® MAGIC SARAP®, coat with flour and fry
until golden brown. Remove and set aside.
 Remove oil leaving 2 tbsp in the pan. Sauté ginger, onion, tomato and
yellow beans. Pour water and soy souce and simmer for 10 minutes.
 Transfer fried bangus on a serving plate, pour sauce on top and serve.
 Egg Salad

INGREDIENTS

 1/8 tsp freshly ground pepper

 ¼ sachet 8g MAGGI MAGIC SARAP®
 1 tsp sugar
 ½ head small lettuce, rinsed and tear into pieces
 1 tsp sliced spring onion
 6 pcs toasted bread
 3 pcs fresh medium eggs
 1 tbsp pickle relish
 3 tbsp mayonnaise

PROCEDURE

 Simmer eggs for 8 minutes. Peel under running water and coarsely chop.
 Combine egg, mayonnaise and pickle relish. Season with MAGGI®
MAGIC SARAP®, pepper and sugar. Place in the refrigerator for 1 hour.
 Serve on toasted bread with lettuce. Top with spring onion.
 Lumpiang Shanghai

INGREDIENTS

 ½ kg fresh ground pork

 ½ cup grated carrot
 1 sachet 8g MAGGI® MAGIC SARAP®
 2 tbsp MAGGI® Oyster Sauce
 30 pcs small lumpia wrappers
 1 pc egg, beaten
 3 cups vegetable oil
 2 tbsp vegetable oil
 2 cloves garlic, mashed
 2 tbsp minced onion
 1 pc red chili, sliced
 ½ cup water
 2 tbsp MAGGI® Oyster sauce
 31tbsp brown sugar
 1 tbsp cornstarch, dissolved in 2 tbsp water
 ½ cup finely chopped onion
 ½ kg shrimp, peeled and chopped

PROCEDURE

 Combine pork, onion, carrot and cheese. Season with 1/2 sachet of MAGGI®
MAGIC SARAP® and MAGGI® Oyster Sauce.
Mix well and assemble in lumpia wrappers.
 Combine garlic, chili and water. Simmer and season with remaining 1/2 sachet of
MAGGI® MAGIC SARAP®, MAGGI® Oyster Sauce and sugar. Simmer and stir in
cornstarch and water mixture to thicken the sauce.
  Fry lumpia in oil for 2-3 minutes. Transfer on a serving plate and serve with
dipping sauce.

Buttered Fish Fillet

INGREDIENTS

 ½ sachet 8g MAGGI® MAGIC SARAP®

 2 tbsp soy sauce
 ½ kg fish fillet
 1 tbsp calamansi juiced
 4 cloves garlic, mashed
 1/8 tsp freshly ground pepper
 3 tbsp butter

PROCEDURE

 Season fish fillet with MAGGI® MAGIC SARAP® and pepper.

 Sauté garlic in butter until light golden brown. Strain and reserve toasted
garlic for garnish.
 Sauté fish in garlic butter. Add soy sauce and calamansi juice. Cook for
another minute. Transfer on a serving plate, garnish with toasted garlic
and serve.
 Pork Barbeque

INGREDIENTS

 1 pc red chili, minced

 1 tbsp soy sauce
 2 tbsp banana catsup
 1 sachet 8g MAGGI® MAGIC SARAP®
 ½ kg skinless pork shoulder (kasim), sliced
 1 clove garlic, minced
 2 tbsp vegetable oil for brushing
 2 tbsp brown sugar

PROCEDURE

 Season pork with MAGGI® MAGIC SARAP® and skewer with barbeque
sticks.
 Combine garlic, soy sauce, catsup, sugar and chili.
 Brush pork with oil and grill for 1 minute per side. Brush with the
barbeque sauce and continue to grill until golden brown. Transfer on a
serving plate and serve with spiced vinegar.
 Spaghetti with Spanish-Style Sardines

INGREDIENTS

 1 sachet 8g MAGGI® MAGIC SARAP®

 ¼ kg spaghetti
 1 bottle Spanish-style sardines, reserve oil and flake sardines
 2 tbsp sliced spring onion
 ¼ cup chopped kesong puti
 1 pc red onion, diced
 2 tbsp vegetable oil
 1 head garlic, minced
 3 pcs tomato, diced

PROCEDURE

 Boil pasta according to package direction. 

 Sauté garlic, onion and tomato in oil. Add flaked sardines and season
with MAGGI® MAGIC SARAP®.
 Strain spaghetti and toss in the sauce with spring onion. Transfer on a
serving plate, garnish with kesong puti and serve.
 Cream and Cheese Spaghetti

INGREDIENTS

 ½ cup NESTLÉ® All Purpose Cream

 1 sachet 8g MAGGI® MAGIC SARAP®
 ¼ cup sliced button mushroom
 ¼ tsp freshly ground pepper
 ¼ kg spaghetti
 6 slices bacon, chopped
 2 tbsp unsalted butter
 4 tbsp grated melting cheese
 3 tbsp minced onion

PROCEDURE

 Boil pasta according to package direction.

 Sauté bacon in a large pan until crispy. Strain and set aside. Melt butter
in the same pan with bacon fat. Add onion and mushroom.
 Pour Nestlé All Purpose Cream. Season with MAGGI® MAGIC SARAP®
and pepper. Stir in 2 tbsp of cheese and half of the bacon bits. Drain
pasta and immediately toss in the sauce.
 Transfer on a serving plate and garnish with remaining cheese and bacon
bits.
 Pork Adobo with MAGGI Oyster Sauce

INGREDIENTS

 1 tsp black peppercorn

 ½ kg pork belly (liempo), cut into pieces
 6 tbsp MAGGI® Oyster Sauce
 1 tbsp vegetable oil
 3 tbsp vinegar
 1 head garlic, crushed
 1 cup water

PROCEDURE
 Combine pork, garlic, peppercorn, vinegar, MAGGI® Oyster Sauce and
water in a pot. Cover and simmer for 45 minutes.
 Heat oil in a separate pan, strain pork and sauté until golden brown.
 Pour cooking liquid and simmer for 5 minutes. Transfer into a serving
plate and serve.
 Mac and Cheese

INGREDIENTS

 1 tbsp annatto seeds (atsuete)

 ½ cup crispy bacon bits
 2 cups NESTLÉ® Fresh Milk
 1 sachet 8g MAGGI® MAGIC SARAP®
 2 tbsp all purpose flour
 ¼ kg elbow macaroni
 1 cup grated cheese
 3 tbsp unsalted butter

PROCEDURE

 Gently heat annatto seeds and butter in a pan. Strain butter into a sauce
pot.
 Add flour and whisk in NESTLÉ Fresh Milk and cheese. Simmer until
thick. Season with MAGGI® MAGIC SARAP®.
 Boil pasta until cooked. Drain and combine with the cheese sauce. Stir in
bacon bits. Transfer on a serving plate and serve.
 Adobo Flakes

INGREDIENTS

 1 sachet 8g MAGGI® MAGIC SARAP®

 ¼ cup spiced vinegar
 ¼ tsp freshly ground pepper
 ½ kg pork shoulder (kasim), cut into pieces
 1 pc bay leaf
 2 tbsp soy sauce
 1 head garlic, crushed
 ¼ cup vinegar
 2 tbsp vegetable oil
 1 cup water

PROCEDURE

 Season pork with MAGGI® MAGIC SARAP®. Sauté pork and garlic in 1
tbsp of oil until golden brown.
 Pour vinegar, Soy sauce and water. Add bay leaf and pepper simmer until
tender. Set aside overnight in the refrigerator.
 Shred pork and set aside. Sauté in oil until crispy. Transfer on a serving
plate and serve with rice, fried egg and spiced vinegar.
 Sweet and Sour Pork

INGREDIENTS

 ¼ cup pineapple chunks, drained

 2 tbsp all purpose flour
 ¼ kg pork shoulder (kasim), sliced
 2 sachets 8g MAGGI® MAGIC SARAP®
 1 cup vegetable oil
 2 tbsp banana catsup
 1 tbsp cornstarch, dissolved in 2 tbsp water
 2 tbsp sugar
 ½ pc green bell pepper, large diced
 ½ cup water
 2 cloves garlic, minced
 2 tbsp vinegar
 ½ pc small red bell pepper, large diced
 1 pc small red onion, large diced

PROCEDURE

 Season pork with ½ sachet of MAGGI® MAGIC SARAP®, coat with flour
and fry in oil. Remove and set aside.
 Remove oil from the pan leaving 2 tbsp and sauté garlic, pineapple and
bell peppers. Add vinegar, sugar, water and banana catsup. Season with
remaining 1 ½ sachets of MAGGI® MAGIC SARAP®. Stir in cornstarch
and water mixture to thicken sauce.
 Add pork and cook for another minute. Transfer into a serving plate and
serve.
 Crunchy Calamares with Tomato and Garlic Dips

INGREDIENTS

 3 pieces calamansi, juiced

 2 cloves garlic, minced
 1 sachet 8g MAGGI® MAGIC SARAP®
 2 pcs calamansi, juiced
 1 tbsp brown sugar
 1 cup all-purpose flour
 1 kg squid, cleaned and cut into rings
 ½ cup mayonnaise
 ½ cup canned crushed tomato
 1 tbsp minced parsley
 ¼ tsp freshly ground pepper
 1/8 tsp fine salt
 1 pc small onion, chopped
 ¼ cup water
 1 tsp sugar
 ½ sachet MAGGI® MAGIC SARAP®
 2 tbsp olive oil
 2 cloves garlic, minced
 4 cups vegetable oil, for frying

PROCEDURE

 For Tomato Dip, sauté onion and garlic in olive oil. Add crushed tomato and
water. Simmer until thick. Season with MAGGI® MAGIC SARAP® and sugar. Stir
in parsley. Transfer into serving bowl and set aside.
 For the Garlic Dip, combine mayonnaise, garlic, sugar, lemon juice, salt and
pepper. Mix well. Transfer into a serving bowl and set aside.
 Season squid with MAGGI MAGIC SARAP® and calamansi juice. Coat well with
flour.
  Fry in preheated oil until light golden brown. Strain and transfer on a plate. Serve
with Tomato and Garlic Dips.

Fish and Shrimp Sinigang

INGREDIENTS

 1 sachet 22g MAGGI® MAGIC SINIGANG® Original Sampalok Mix

 1 pc finger chili
 ¼ kg tanigue steaks
 8 pcs large shrimps, remove head and deveined
 ½ cup 50g 2-inch pieces sitaw
 2 thumb-size ginger, julienned
 1 tbsp fish sauce
 2 tbsp vegetable oil
 5 cups water
 1 pc onion, quartered
 1 cup 50g picked leaves and tender stems of kangkong
 ½ cup 50g biased radish
 4 cloves garlic, crushed
 ½ cup 50g biased okra
 2 pcs tomatoes, quartered
 1 tbsp brown sugar

PROCEDURE

 Heat oil in a pot and sauté shrimp heads. Crush heads to extract more of its
flavor. Add garlic, ginger, onion, tomatoes and finger chili. Sauté for 2 minutes.
 Pour water, bring to a boil, skim the scum and simmer for 30 minutes. Remove the
shrimp heads.
 Add radish, okra and sitaw with 2-minute intervals.
 Pour MAGGI® MAGIC SINIGANG® Original Sampalok Mix , fish sauce and sugar.
 Stir in tanigue and kangkong. Transfer into a serving bowl and serve immediately.