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Easy-to-cook dishes for Media Noche

Recipe Files — Holiday Edition

We’re all tired this year, so much so that no one would take it against you if you choose to order in the entire holiday feast or opt for no-fuss recipes. Experts over at San Miguel Foods and The Maya Kitchen did the heavy-lifting to create sumptuous spread using products easily bought at supermarkets and other leading retailers nationwide. 

Cerveza Negra Char Siu Ribs

Makes: 6 servings

Ingredients:

800g pack Monterey American Style Ribs

1 cup tomato ketchup

3 tbsp. Magnolia Butter-Licious

2 tbsp. soy sauce

2 tbsp. Char Siu sauce

1 tbsp. brown sugar

3 cloves garlic, finely crushed

1 tbsp. Five Spice 

330ml San Miguel Beer Cerveza Negra

1 cup water

Procedure:

1. Add rib marinade in a pot, including all the sauce ingredients over low heat. Mix until butter has melted and sauce is uniform in color.

2. Add ribs and bring to a boil. Cover and bring heat to low. Simmer for 25 minutes. Remove cover and turn heat to high for five minutes.

Crispy Shrimp Caesar Salad

Makes: 5 servings

Ingredients:

200g Purefoods Seafood Delights Tail-on Shrimp

1/3 cup store-bought Caesar salad dressing

170g mixed greens

2 pcs. Magnolia Brown Eggs, boiled, peeled,  and sliced

1 tbsp. Parmesan cheese

1/4 cup store-bought croutons

Procedure:

1. In a mixing bowl, toss lettuce and salad dressing, and arrange on a serving bowl.

2. Top salad with sliced eggs, crispy shrimps, Parmesan cheese, and croutons.

Arroz Valenciana con Pollo

Makes: 2 servings

Ingredients:

1 pack Purefoods Heat and Eat Afritada

1/2 cup glutinous rice, washed and properly drained

2 cups coconut milk

1 cup chicken stock

50g red bell pepper, sliced

50g green bell pepper, sliced

Procedure:

1. In a paellera or large frying pan, add the afritada over medium heat until cooked through. Add washed rice and cook for two minutes. 

2. Add coconut milk and stock. Bring to a boil while stirring continuously then lower heat.

3. Add bell peppers, cover, then cook for 15 minutes or until rice is tender and liquid has been full absorbed.

Caldereta Shepherd’s Pie

Makes: 8 servings

Ingredients:

1 pack Purefoods Heat and Eat Caldereta

2 cups Grated mozzarella

165g Magnolia Quickmelt Cheese

100g red bell pepper

100g green bell pepper

For the mashed potato:

1/2 kg potatoes, washed thoroughly and boiled

1/2 tbsp. iodized fine salt

1/4 tsp. pepper

250ml Magnolia All Purpose Cream

1/4 cup Magnolia Gold Butter Unsalted

Procedure: 

1. Preheat oven to 350-degree Fahrenheit. 

2. Chop caldereta meat into 1/2-inch squares. Transfer into a pan and simmer until sauce has thickened. Set aside.

3. Mash the potatoes and set aside. In a pan, combine salt, pepper, cream, and butter over low heat. When butter has melted, mix into the mashed potatoes.

4. In an 8x4x4 heat-proof loaf pan, place the caldereta evenly. Top with the mashed potatoes and bake for 30 minutes or until top has browned.

Bistek Stroganoff 

Makes: 5 servings

Ingredients: 

1/4 cup Magnolia Gold Butter Unsalted

5 pcs. fresh button mushrooms, sliced

1 pack Purefoods Heat and Eat Bistek

2 packs    Magnolia All Purpose Cream 250ml

4 cups Fusilli pasta, cooked according to package directions

2 tbsp. chopped parsley

Procedure:

1. Melt butter in a pan and sauté mushrooms for one minute. Add bistek and cook until heated through.

2. Slowly add cream while mixing. Bring to a boil and toss in pasta until well-coated with sauce. 

3. Turn off heat and mix in chopped parsley. 

Assorted Mini Bibingka

Makes: 8-10 pieces

Ingredients:

4 pcs. eggs

1 pack Maya Original Fluffy n’ Tasty Hotcake Mix 200g

1/4 cup sugar

1 tbsp. rice flour

1/4 cup fresh milk

1/4 cup store-bought coconut cream

1/4 cup store bought coconut milk

1/4 cup butter, melted

different flavorings and toppings

salted egg, sliced

cheese, sliced or grated

banana leaves for lining of pans (optional)

grated coconut (optional)

Procedure:

1. Preheat oven to 350-degree F/177-degree C. Line mamon molder or 6-hole 8oz muffin pans with banana leaves. Set aside.

2. In a bowl, beat eggs, then add hotcake mix, rice flour, sugar, milk, coconut milk, coconut cream, and melted butter. Mix well. Fold in desired flavors.

3. Fill up to 3/4 of the mamon molder or muffin pans with the bibingka mixture. Bake bibingka for 10 to 15 minutes or until toothpick inserted in the middle comes out clean.

Note: In the middle of baking, around 5 to 6 minutes, gently take the half-baked bibingka and top it up with sliced salted egg and sliced or grated cheese. Then put it back in the oven to completely bake the bibingka.

4. Serve with butter on top and grated coconut on side.

Topics: Assorted Mini Bibingka , Bistek Stroganoff , Caldereta Shepherd’s Pie , Arroz Valenciana con Pollo , Crispy Shrimp Caesar Salad , Cerveza Negra Char Siu Ribs , Media Noche , San Miguel Foods , The Maya Kitchen

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