Beef and Beer Stew - Filipino Style

"This is a hearty beef stew. Beer adds a sweetness and malty flavor to the beef." You can use alcohol or non-alcohol.

Ingredients:

1/2 kg beef short ribs cut-up to serving portions
1/4 cup beer
1 1/2 cups pineapple-orange juice
2 tbsp MAGGI Savor
3/4 cup pimiento cut into cubes
1 piece 11g MAGGI Beef Broth Cube dissolved in
1/4 cup water
3 small saba bananas sliced diagonally and fried
1 cup kamote, sliced and fried

Procedure:

1. Combine all ingredients except saba and kamote in saucepot.
2. Cook covered over very low fire for 1 hour until beef is tender, stirring occasionally.
3. Stir in fried saba and kamote just before serving.


Source http://www.nestle.com.ph

Filipino Spicy Gambas or Spicy Prawns, sauteed large prawns in hot
pepper sauce with Sliced green chili a delicious Filipino appetizer

Ingredients:

¼ kg fish fillet, cut into small cubes
500 g prawn / shrimp, shelled and deveined
250 g squid, cleaned and sliced into rings

Marinade:
Combine -
2 tsp minced garlic
1 tbsp olive oil
2 tbsp MAGGI Savor Calamansi
1 tbsp cooking wine (optional)
1 sachet 8g MAGGI Magic Sarap

achuete oil, as needed
10 cloves crushed garlic
1 large onion, chopped
4 pcs siling haba (finger chilies), sliced thinly
1 red green bell pepper, diced
1 green bell pepper, diced
1 tbsp MAGGI Savor Calamansi
1 sachet 8g MAGGI Magic Sarap
¼ cup MAGGI Chili Sauce
2 tbsp breadcrumbs
olive oil
chopped parsley, for garnish

Procedure:

1. Prepare marinade then add to the prepared seafood. Marinate for 15 minutes.
2. In a pan, heat 2 tbsp achuete oil and sear the seafood mixture until half done. Set aside.
3. Add more achuete oil in the pan and stir-fry garlic, onion, finger chilies, and bell peppers.
4. Stir in the seafood and continue to cook over high heat.
5. Season with MAGGI Savor Calamansi, MAGGI Magic Sarap, MAGGI Chilli Sauce, and salt.
6. Thicken sauce with breadcrumbs.
7. Heat sizzling plate and grease with olive oil. Add in the cooked seafood and garnish with chopped parsley. Serve while hot.


Source: Nestle

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It is Luzon's version of Spanish Arroz Valenciana. Still using chicken pieces as adornment, it then replaces saffron with turmeric for color and further Filipinizes it with the use of gata or coconut milk and cooking it with banana leaves.

Ingredients:

1. 2 pieces coconut, grated
2. 3-4 cups of lukewarm water
3. 4 tablespoon oil
4. 3 cloves garlic, crushed
5. 1 onion slice
6. 1 whole chicken, cut into serving pieces
7. salt and pepper for taste
8. 5 tablespoons yellow ginger juice(dilaw)
9. 4 cups malagkit rice, washed
10. 1 piece green bell pepper, roasted, peeled and cube
11. 2 eggs, hard-boiled then sliced

Procedures:

1. Add water to the grated coconut, then extract the milk
2. Strain and set aside
3. Heat oil in a large skillet and saute garlic, onions and chicken
4. Stir-fry until it changes color then add salt, pepper and ginger juice
5. Add rice then gradually puor in the coconut milk
6. Cook until rice is almost done
7. Cover top with bananaleaves
8. When cooked, invert on a serving plateincluding the banana leaf
9. Garnish bell pepper and sliced eggs.

Source Maya Kitchen

Ingredients:

1. 3 tbsp cooking oil
2. 3 cloves garlic, minced
3. 1 small onion, minced
4. 3 medium tomatoes, sliced
5. 1/2 kg chicken, cut into serving portions
6. salt and pepper to taste
7. 2 pieces 11g MAGGI Chicken Broth Cube
8. 2 ears sweet corn, cut into 2 inch- pieces
9. 2 medium sweet potatoes, quartered
10. 1 medium carrot, peeled & sliced into 1/4 inch- rounds
11. 100 g chicharo or Baguio beans
12. 2 jalapeño chilies
13. spring onions or chives chopped

Procedure:

1. Heat cooking oil and sauté garlic, onions and tomatoes.
2. Add chicken, seasonings to taste, MAGGI Chicken Broth Cubes and 4 cups water.
3. Bring to boil; lower heat and add corn. Simmer for 15 minutes, then add potatoes and carrot.
4. Continue simmering until cooked, adding beans and chilies last.
5. Sprinkle top with spring onions just before serving.

Source http://www.nestle.com.ph