Easy-to-cook dishes for Media Noche
Recipe Files — Holiday Edition
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
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.
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