Beef in Oyster Sauce

Beef with oyster sauce is a stir fry which is one of the famous Chinese delicacies. The oyster sauce enhances the natural flavor of beef in this quick and easy beef stir-fry recipe. Suit to your taste and you will surely love it.

Ingredients:

Monterey Beef Sirloin, thinly sliced 1 kilo

Rice wine 2 tbsp.

Soy sauce 3 tbsp.

Cornstarch 3 tbsp.

Water ¼ cup

Magnolia Nutri Oil Vegetable oil ¼ cup

Ginger, sliced into thin strips 2 tbsp.

Rice wine 1 tbsp

Oyster sauce ½ cup

Sugar 1 tbsp

Cornstarch 1 tbsp

Water 2 tbsps

Snow peas (sitsaro) 1 cup

Procedure:

Marinate the beef in 2 tbsp. rice wine, soy sauce, cornstarch, and ¼ cup water for 30 minutes. Place in chiller. Using a wok, heat oil on high temperature. Sauté the beef with marinade. Add ginger and 1 tbsp rice wine. In a bowl, combine oyster sauce, sugar, cornstarch, and 2 tbsp. water.

Pour mixture into the wok and mix well. Add snow peas and cover for 2 minutes to cook through.

Serve immediately.

Roast Beef Pasta

Roast Beef Pasta is a classic yet unique take on the traditional European pasta dishes. The Roast Beef chunks blended in with the pasta and sauce make this dish all the more tasty, appetizing and satisfying. Add a twist to your fettuccine with this beef recipe.

Ingredients:

200 g uncooked fettuccine noodles
½ kilo Monterey Beef, Sukiyaki cut
¼ tsp salt
pinch pepper
¼ cup Magnolia Gold Butter, unsalted

For the sauce:

1/3 cup Magnolia Gold Butter, unsalted
¼ cup Purefoods Baron All-Purpose Flour
1 pc red bell pepper, diced
2 cup beef stock
1 tsp liquid seasoning
½ cup Magnolia Cheddar Cheese, grated
2 tbsp parsley, chopped

Procedure:

Cook fettuccine according to package directions; set aside. Season beef with salt and pepper then lightly pan-fry in butter just until brown; about 1 minute. Do not overcook the beef. Set aside.

To make the sauce, melt butter in a saucepan. Whisk in the flour making sure no lumps are formed. Add in the bell pepper and cook for a minute. Gradually add the beef broth then simmer until slightly thickened. Add in the beef together with its juices and let simmer with the gravy sauce for 5 minutes over low heat. Adjust seasoning according to taste.

Pour over roast beef mixture over pasta. Serve hot topped with grated cheese and parsley.

Serves 4.

Champorado

Tsampurado or champurrado in Spanish, is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry tsampurado mixes are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo.

The pudding becomes very thick and the lighter milk helps to “loosen” it. It’s almost like eating “chocolate oatmeal”. It can be eaten as a snack or dessert as well.

Its history can be traced back from Mexico. During the galleon trade between Mexico and the Philippines, there were Mexican traders who stayed in the Philippines and brought with them the knowledge of making tsampurado. Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine tsampurado by adding rice.

A Philippine recipe to enjoy ones taste buds to satisfaction. See below.

Ingredients:

8 tbsp. cocoa powder (or about 4 pieces tableya)
1 cup glutinous rice (malagkit)
½ cup sugar
3 ½ cups water
Condensed milk (optional)


Procedure:
1. Pour 2 ½ cups of water in a pot and bring it to a boil.
2. Put-in the glutinous rice and allow water to re-boil for a few minutes.
3. Dilute the cocoa powder in 1 cup warm water then pour-in the spot. Stir continuously.
4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
5. Remove from the pot and place in a serving bowl.
6. Serve hot with a swirl of condensed milk on top.

Salt and Pepper Pork Spareribs

Fix up some Braised Beef using Monterey Beef Kamto garnished with spring onions in this one-minute how-to video. It’s a simple beef recipe and easy enough to learn. Braised Beef is basically a braised dish made from beef cuts marinated in a delicious sauce. It is a common Chinese dish, though it has been adapted into several cultures including the Filipino cuisines. This recipe offers easy to find ingredients combined with simple instructions. You don’t need to be a great cook to whip up a great meal. Just follow these easy steps!

Ingredients:

1 kilo               Monterey Beef Kamto, cut into 1 inch cubes

¼ cup             soy sauce

¼ cup             rice wine

¼ cup             sugar

2 pcs               star anise

1 tbsp.            chili garlic sauce

6 cups            water

2 pcs              medium purple onions, quartered

2 tbsp.            cornstarch, dissolved

3 tbsp.            water

2 tsp.               sesame oil

The Procedure:

Place cubed beef in a large pot. Add the seasonings and spices except the last 3 ingredients. Cover the pot and, over high heat, bring to a boil. When mixture has boiled, lower heat and allow to simmer for 2 ½ hours or until meat is fork tender. Add water if necessary. Season with salt and pepper if desired. Add water and cornstarch mixture. When sauce has thickened, remove from heat and add sesame oil.

Salt and Pepper Pork Spareribs

This tangy, Salt and Pepper Pork Spareribs recipe will surely add some kick to your kids’ baon or your house parties! Surprise everyone with your culinary skills with this delightful dish! Enjoy this simple pork recipe and you will never regret making it.

The Recipe

Ingredients:

1 kilo Monterey Pork Spareribs, cut into small serving pieces

Marinade:

½ cup Chinese rice wine

¼ cup dark soy sauce

¼ cup rice vinegar

6 clove garlic, minced

1½ tbsp sugar

½ tsp five spice powder

½ tsp salt

½ white pepper

Magnolia Nutri-oil Palm Oil for deep-frying

2 tbsp salt

1 tbsp cracked black peppercorns

1 tsp sili labuyo, sliced and seeds removed

1 tbsp green chili fingers, sliced and seeds removed

2 tbsp red bell pepper, finely chopped

2 tbsp green bell pepper, finely chopped

1 tbsp brown sugar

Procedure:

In a large bowl, combine all marinade ingredients together with the pork spareribs. Marinade for a good 2 hours covered tightly inside the refrigerator.

In a large frying pan, heat oil to 375F. Deep-fry spareribs until crisp and well browned. Set aside and pat with paper towels to remove any excess oils.

In a separate pan over high heat, combine salt, cracked peppercorns, Bird’s Eye chili, and finger chili. Cook until aromatic and the spices slightly toasted. Add in red and green bell peppers and brown sugar; add back the cooked spareribs. Quickly toss the spareribs until well coated with the spices and chilies. Turn off fire and serve immediately.

Serves 4.

Pork Ribs with Tausi

Pork Ribs with Tausi makes use of the very tasty tausi also known as black beans. These black beans enhance the flavor of the pork, making this dish a sumptuous viand you simply must try! This is one pork recipe that you will surely enjoy.

The Recipe

Ingredients:

1 kilo Monterey Pork Ribs, Cut into 1/2 inch cubes
½ cup sautéed black tausi
1 pc fresh egg
2 tsps salt
2 tsps sugar
½ cup cornstarch
4 tsps fried garlic
4 tsps sesame oil
1 tsp baking soda
2 tsps hot soy bean paste
3 pcs green pepper strips
1 tsp white pepper

Procedure:

Soak and wash pork ribs in tap water for 30 minutes. Drain. Combine all ingredients in a bowl except green pepper. Meanwhile, prepare steamer. Using soy dishes, arrange pork ribs mixture into it and top with green pepper strips. Steam for 40 minutes. Serve in soy dishes.

Creamy Orange Salad

Creamy Orange Salad adds a twist to your chicken salad. This orange salad proves fruits aren’t just for dessert. You’d surprised at how well the orange mixes with the cream and chicken. Creamy yet tangy, the flavors mix and match in your mouth in this delightful creamy salad dish! Try one now and you’ll never regret making this salad recipe.

Ingredients:

1 pc mini baguette, sliced thinly and baked
3 pcs Magnolia Chicken Breast Fillet, sliced
2 pack Lettuce
1 pc orange, segments
1/4 cup walnuts, roasted

Orange Dressing:

½ cup mayonnaise
3 tsp orange concentration
3 tbsp orange juice
1 tsp lemon juice
1 pc lemon rind
1 pc pomelo rind

Procedure:

Preheat oven. Bake slices of baguette until crispy. Preheat griller. Cook chicken on the griller until done. In a bowl, mix together all ingredients of the dressing. Refrigerate.

To assemble: toss together lettuce, orange segments, walnuts and sprinkle orange dressing. Top with crisp baguette slices. Serves 4.

Waldorf Salad

A salad that was created some time between 1893 and 1896 at the Waldorf Hotel in New York City and easily became popular. This specialty consists of raw apples, celery, grapes and walnuts, dressed in mayonnaise. Be sure to make this salad recipe and you’ll never regret it.

The Recipe

Ingredients:

2 pcs red apples
2 tsps sugar
2 tsps fresh lemon juice
2 stalks celery, coarsely chopped
½ cup walnuts, coarsely chopped
2 tbsps mayonnaise
¼ cup all purpose cream, whipped
2/3 cup Magnolia Chicken breasts, cooked and cubed pinch of salt and pepper 

Procedure:

Cut apples into 1” cubes. Place in a bowl then add sugar and lemon juice. Toss then add celery and walnuts. Set aside. In another bowl, combine mayonnaise and cream. Mix well then add apples and chicken breasts. Toss to distribute dressing evenly. Season with salt and pepper. Chill then serve.

Serves 4.

Chicken Pomelo Salad

This chicken pomelo salad is just another example of the various cooking techniques and innovations that are being performed with the 21st century cooking. This mix of the tangy-sweet taste of pomelo combined with the tasty meat of grilled chicken breasts is an exotic delight that you should not miss. Be sure to try this salad recipe and you will truly love it.

Ingredients:

3 Tbsp shredded coconut
2 Tbsp freshly squeezed lime juice
1 ½ Tbsp fish sauce
1 ½ Tbsp sugar
2 cup pomelo, peeled and cut into chunks
1 cup Magnolia Chicken Station, Chicken Breast Fillet, boiled and cut into ½ inch cubes
2 Tbsp roasted peanuts, coarsely chopped
1 tsp coarsely chopped shallots
1 Tbsp fresh cilantro, chopped
6 pc romaine or iceberg lettuce leaves

Procedure:

Toast shredded coconut in a small, dry frying pan over medium-high heat for 3-4 minutes or until rich, soft brown. Set aside.

In a medium bowl, combine lime juice, fish sauce and sugar. Stir until sugar dissolves. Add the pomelo, chicken chunks, peanuts, shallots, cilantro and coconut. Toss until well combined. Serve with the lettuce on the side.

Makes 3 – 4 servings.

A Dish That Anyone Can Truly Enjoy

Chicken fingers are chicken meat that does not include any bones or skin.

Chicken fingers are prepared by dipping chicken meat in breading mixture and then deep frying them or by grilling them with no breading. Traditionally, chicken fingers are primarily white meat, made from the rib meat trimmed from the breast.

Chicken fingers are served in numerous restaurants in the United States, Canada, Europe and Australia. Often the style of breading can determine what kind of restaurant it is served in.

Aioli is a garlic mayonnaise. It is traditional Spanish sauce made of garlic, olive oil, and egg. There are many variations, such as the addition of mustard or pears in Catalonia. It is usually served at a room temperature. The name Aioli comes from the Latin word alh meaning garlic and oli meaning oil.

Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk can be used as an emulsifier and is generally used in making aioli. However, mustard and garlic both have emulsion-producing properties and some variants omit the egg.

Generally, egg yolks, garlic and Dijon mustard are combined first with a whisk then the oil and the lemon juice are added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion.

After sharing you the definition of each, I’ll be sharing with you a Chicken recipe that is related above.

Chicken Fingers with Aioli Sauce

Ingredients:

½ kilo Magnolia Chicken Station, vanilla chicken fingers
oil for deep frying

Sauce:
2 tbsp minced garlic
3 tbsp calamansi juice
½ tsp Worcestershire sauce
1/4 tsp salt
freshly ground black pepper
½ cup mayonnaise
1 tbsp chopped parsley

Procedure:

Deep fry chicken fingers and set aside.

To prepare sauce, combine all ingredients together. Chill then serve together with chicken fingers.

Makes 4 to 5 servings.