Tuesday, November 10, 2009

Lechon Paksiw Special

Cooking cut-up roasted pig in rich liver sauce....

2 tbsps. cooking oil
2 tbsps. crushed garlic
1 pc onion, sliced or chopped
1 kg. leftover lechon, cut into serving pieces
1 pack Maggi Magic Sarap (8grams)
salt ang pepper to taste
1/4 cup vinegar
2 cups lechon liver sauce
1 cup water
1/4 cup brown sugar
1/4 cup liver spread
siling pansigang(optional)


1. Heat cooking oil. Saute garlic and onion until limp. Stir in leftover lechon and cook for
5 minutes. Season with Maggi Magic Sarap, salt and pepper to taste.
2. Pour in vinegar. Do not stir until mixture boils.
3. Add liver sauce and water. Cover and bring to a boil.
4. Add sugar and liver spread. Simmer for another 5 to 10 minutes or until sauce slightly
Add siling pansigang if a little heat is desired.

Dogs in a blanket


1/4 kg. hotdogs (about 7 pcs)
1 pack Maya Chocolate Hotcake Mix (200 grams)
8 tsps. water
1/4 cup oil for brushing


1. In a steamer, boil water and steam hotdogs. set saide.
2. Combine chocolate hotcake mix and water. Form into a ball.
Roll out shorbread dough into approximately 1/4-inch thickness, cut
then cut into 1-1/2x3-inch rectangles.
3. Preheat a teflon coated frying pan. Brush with a little oil. Place one
cut -out shortbread dough in the center of the pan. Cook slightly.
Place hotdog at one end of rolled out dough, then roll.
Continue cooking until fully cooked. Do the same with the remaining ingredients.
4. Serve with catsup or mayonnaise if desired.

Wednesday, September 30, 2009

Sizzling Silky Tokwa

This sweet and spicy is a healthful alternative to your usual sizzling fare. Preparing this is so fast and easy you won't even break a sweat. Just be careful with the hot plate!

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2-4


Cooking oil for frying
5 piecs cubed tokwa
2 tbsp cooking oil
2 tbsp crushed garlic
1 medium onion sliced
1/2 cup sweet-chili sauce
1/4 cup water


1. Heat cooking oil. Fry tokwa until crispy and golden brown. set aside on a plate lined with paper
towel to drain excess oil.
2. Heat the 2 tbsp cooking oil. Saute garlic and onion until fragrant.
3. Pour in sweet-chili sauce and simmer. Add water and bring to a boil. Season with Maggi
magic sarap.
4. Cook until thick and syrupy in consistency. Pour on top of the prepared fried tokwa placed
on a prrviously heated hot plate.

Sizzling Silky Tokwa

Lumpiang Kamoteng Kahoy

Another Pinoy favorite gets an update with this simple recipe. Cassava or kamoteng kahoy makes for healthy snack that provides just the right kind of sweetness minus the extra guilt.

Preparation time: 30 minutes
Cooking time Ti me: 10 minutes
Servings: Makes 18-20 pieces


1 Kg kamoteng kahoy, boiled and mashed
1/2 cup butter
1/2 cup NESTLE All Purpose Cream
1/2 cup sugar
15 pieces lumpia wrapper, cut into 2 half moons
Cooking oil for frying
sugar for dusting


1. In a bowl, combine mashed kamoteng kahoy with butter, NESTLE All purpose
Cream and sugar until fully incorporated. Set aside.
2. Scoop around 2 tbsp of the prepared kamoteng kahoy into lumpia wrapper.
3. Roll into logs similar to a lumpiang shanghai. Fry until golden brown on
all sides. Transfer on a plate lined with paper towels to drain excess oil.
4. Sprinkle with sugar before serving.

Wednesday, September 23, 2009

Monggo Munchkins

This little merienda treat packs a lot of yummy flavors your children would surely enjoy!

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: Makes 24 pieces balls
at 2-3 pieces per serving


cups boiled and mashed monggo beans
1 26g pack BEAR BRAND
1/4 cup brown sugar
1/2 cup chopped ripe langka
1/4 cup all purpose flour
Cooking oil for frying
Sugar for dusting


1. Combine mashed monggo beans, BEAR BRAND, sugar, langka and flour in a bowl.
2. Mix well to fully combine.
When fully incorporated, scoop around 2 tbsp of the mixture and form into small balls
similar to a munchkin.
3. Heat oil. Fry monggo balls until golden brown in color. Transfer on a plate lined with paper
towels to remove excess oil. Sprinkle with sugar while still hot.
Serve as a filling merienda or dessert.

Fried Chicken Recipe

Estimated cooking time: 45 minutes

Fried Chicken Ingredients:
  • 1 1/2 kilo chicken, cut into pieces
  • 1/4 cup of white vinegar
  • 5 cloves of garlic, crushed
  • 1 cup of water
  • 2 cups cooking oil
  • Salt and pepper to taste
Fried Chicken Cooking Instructions:
  • In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
  • Remove just before the chicken is fully cooked.
  • Strain off liquid.
  • In a frying pan or wok, heat oil and deep fry the chicken until golden brown
  • Place on paper towel to remove excess oil
  • Serve hot with rice and sliced cucumber or atchara on the side.