Beef Stew with a Wick (Mechado)

Ingredients

• 2 to 3-pounds lean beef (rolled roast, chuck steak or London broil)
• 2 strips bacon
• 3 tablespoons sherry
• 2 cups water
• 1 teaspoon chopped pimento
• juice of one lemon
• 1 bay leaf
• 3 cloves crushed garlic
• 2 to 3 tablespoons flour
• 4 big onions, quartered
• 4 to 5 tablespoons soy sauce
• 8-ounce can tomato sauce
• salt to taste
• 2 tablespoons butter
• 6 potatoes, quartered

Instructions

1. Marinate beef in lemon juice and soy sauce. Make 2 lengthwise slits in the meat and insert the bacon stips. In a large pot, brown the meat, then add the bay leaf, tomato sauce, the marinade, sherry, garlic, salt and water. Cover the pot and simmer until the beef is tender. Remove meat and slice. Thicken sauce with flour and butter. Add pimento, onions and potatoes with the meat to the thickened sauce. Serve hot.

Baked Fish (Pescado al Horno)

Ingredients

• 6 to 8 fillets of lapu-lapu (red snapper or grouper may be substituted)
• 1/3 cup olive oil
• 1/2 cup pimento cut into strips
• 1 teaspoon lemon juice
• 1 whole onion, finely minced
• 1 tablespoon finely minced parsley
• salt and freshly ground pepper to taste
• 1-1/2 cups fresh chopped tomatoes, with skin and seeds
• 1 tablespoon bread crumbs

Instructions

1. Preheat oven to 350 F. Season the fillets with lemon juice, salt and pepper and place in a shallow glass pan. Set aside. In a medium skillet, heat olive oil. Saute onions, tomatoes and pimento until a saucelike consistency is obtained. Pour the sauce on the fish. Sprinkle the fish with parsley and bread crumbs. Bake at 350 F. for 25 minutes. Serve hot.

Filipino Style Beef & Asparagus Stir-Fry

Ingredients

• 3 tbsp MAGGI Savor Classic
• 2 tbsp dry sherry
• 3/4 tsp ground ginger
• 1 tsp cornstarch
• 2 tsp white vinegar
• 3/4 tsp sugar
• 1 clove garlic, minced
• 1/2 kg minute steak, thinly sliced
• 1 tbsp olive oil
• 4 cups fresh asparagus spears, 2 inches long
• 1 8g MAGGI MAGIC SARAP
• salt to taste
• 100 g angel hair pasta, cooked
• 1 medium tomato, seeded and diced

Instructions

1. Prepare beef marinade by combining MAGGI Savor, sherry, ginger, cornstarch, vinegar, sugar, garlic, and 1/4 cup water in a bowl.
2. Add beef, tossing to coat well.
3. In a skillet, heat oil, stir-fry asparagus until crisp-tender.
4. Add marinated beef and MAGGI MAGIC SARAP; cook over high meat.
5. Cook until beef loses its pink color and sauce boils and thickens slightly.
6. Season to taste.
7. Arrange beef mixture and pasta on dinner plates.
8. Sprinkle with diced tomatoes.

Filipino Style Tilapia Steak

Ingredients

• 3 pcs (700 g) large tilapia, filleted (reserve bones and heads)
• 1/2 cup all-purpose flour
• 1/2 cup DEL MONTE Instant Marinade Beef Steak and Tapa
• 8 cloves garlic, crushed and fried until brown
• 1 stalk green onion, chopped

Instructions

1. MARINATE fish including bones and heads in DEL MONTE Marinade for 30 minutes.
2. Drain, but reserve marinade.
3. COAT fish including bones, with flour and deep-fry each piece until golden brown.
4. Return fish fillet to the bone to make into whole fish.
5. Arrange on a platter. Set aside.
6. SIMMER marinade for 2 minutes.
7. Pour over fish.
8. Top with garlic and green onions.

Extra Creamy Beef Kare-Kare

Ingredients

• 1/2 kg beef pecho
• 2 1/2 liters water
• 2 11g MAGGI Beef Broth Cubes
• 1 cup sliced talong
• 1 cup sliced sitao
• 1 cup peanut butter
• 1 tetrabrick 250ml NESTLE All Purpose Cream

Instructions

1. Tenderize beef in 2 liters of water for about 3 hours or until beef is very tender.
2. Add in MAGGI Beef Broth Cubes and the remaining 1/2 liter of water.
3. Add in vegetables
4. and simmer until vegetables are crisp tender.
5. Stir in peanut butter and pour in NESTLE All Purpose Cream.
6. Simmer for 2 minutes.

Chicken and Shrimp Curry

Ingredients

• 6 pieces chicken thighs, cut up
• 1 11g MAGGI Chicken Broth Cube, dissolved in
• 1 cup water
• 8 large shrimps, peeled with tails intact
• 1 400g can whole corn kernel
• 1 tbsp curry powder
• 2 medium singkamas, cut julienne strips
• salt and pepper to taste
• 1 1/2 cups NESTLE Fresh Milk
• 1/4 cup wansoy leaves

Instructions

1. Cook chicken in broth. Cover until cooked.
2. Add shrimps and remaining ingredients.
3. Simmer until vegetables are crisp-tender. Serve warm.

Peppered Crab

Ingredients

• 3 pieces crabs or 15 pieces shell-on king prawns
• 6 pieces garlic cloves, crushed & chopped
• 6 pieces shallots, chopped
• 2 pieces dried chilies
• 1 teaspoon ginger, chopped
• 1 medium onion, chopped
• 1 teaspoon coarse black pepper
• 2 teaspoons cornflour
• salt and pepper, to season
• 4 spring onions, chopped
• 3 tablespoons lard or vegetable oil, for stir frying
• cooking oil, for deep frying

Instructions

1. Season crabs or prawns with black pepper, salt and corn flour.
2. Deep fry until almost done and set aside.
3. Heat wok and add cooking oil. Stir-fry the garlic, shallots, chili, ginger, onions and black pepper for 2 minutes.
4. Add crabs/prawns then fry for 2 more minutes.
5. Add the spring onion then cover the wok to cook for another minute.
6. Serve hot.
7. TIP: You might want to cracked the shells and the pincers of the crabs a little bit after deep frying so it will absorb the flavor when you saut  it with the rest of the ingredients.