Luto-Luto ta, 'Day!!!!!!!!! (with Nestle)

ADOBONG SITAO

MAGGI pork powder complements the taste of this vegetable adobo.
Ingredients: 2 tbsp. cooking oil
1/2 kg. sitao, cut 2 inches long
1 cup water
3 tbsp. vinegar, or to taste
1 7 g. pack MAGGI Flavor-It Meat Powder Pork

Preparation:

1. Heat cooking oil in pan and stir in sitao and

cook until tender.
2. Pour water and vinegar and bring to boil.
3. Stir in MAGGI Flavor-It Meat Powder Pork.
*Cook Notes:

Do not stir mixture after adding vinegar; let boil first to prevent the raw acidic taste.

AMPALAYA WITH EGG
Ingredients:
2 tbsp. cooking oil
2 cloves garlic, minced
1/2 medium onion, minced
1 medium tomato, minced
1 piece MAGGI Pork Broth Cube, dissolved in
1/2 cup water
1 medium ampalaya, sliced thinly
1 egg, beaten

Preparation:

1. Heat oil and saute garlic, onions and tomatoes.
2. Pour in broth. Stir in ampalaya and simmer around

4 min.
3. Stir in beaten egg and cook another 2 min.
4. Serve hot.

ADOBONG GULAY

Ingredients:
2 tbsp. oil
2 cups cubed squash
2 cups sitaw cut into 2 inch long
2 7 g. sachet MAGGI Flavor-It Meat Powder Pork
2 7 g. sachet MAGGI Flavor-It Meat Powder Shrimp
1/2 cup vinegar
1 cup CARNATION Evap

Preparation:
1. Heat oil and put in squash and cook for 3 minutes.
2. Add in sitaw and MAGGI Flavor It Meat Powder.
3. Pour in vinegar and simmer for 3 minutes.
4. Pour in CARNATION Evap.

ADOBONG MANOK SA GATA

Ingredients:

1/2 kg. chicken, sliced to serving portions
3 cloves garlic, minced
1 small onion, minced
1 piece MAGGI Chicken Broth Cube
1/2 cup vinegar
2 pieces laurel leaves
2 cups coconut milk
2 cups peeled and sliced green papaya
salt & pepper

Preparation:

1. Combine first six ingredients in a bowl; let

stand for 15 min.
2. Transfer mixture into a pan and simmer until

almost tender.
3. Pour in coconut milk and sliced papaya.

4. Simmer until papaya is crisp-tender. Adjust

seasonings.


APPLE TURON A LA MODE

Apple-filled turon dressed-up for the season with caramel sauce and NESTLÉ Ice Cream.

Ingredients:


1/2 cup margarine
2 cups peeled and cubed apple
1/2 cup NESTLÉ Orange Juice
1/2 cup brown sugar
1 tsp. cinnamon, ground
1/2 cup all purpose flour, dissolved in
1 158 g. can CARNATION Evap
10 pieces lumpia wrapper
oil, for deep frying
10 scoops NESTLÉ Ice Cream, (vanilla flavor)


Caramel Sauce

1 300 ml. can CARNATION Condensada
1 cup cream cheese
1 tbsp. NESCAFE

Preparation:

1. Melt margarine in a pan, sauté apples, NESTLÉ
Orange Juice and brown sugar until cooked
through, about 7 minutes.
2. Add cinnamon and flour mixture. Cook until
thickened. Set aside.
3. Put about 1 to 2 tablespoons of apple filling
in a lumpia wrapper. Roll up and seal well. Deep- fry until golden and drain in paper towels.

4. For the caramel sauce, combine all ingredients in
a blender and puree for about 3 minutes. If not
using a blender, combine with a wire whisk
then chill.

5. To serve, arrange a piece of apple turon with a
scoop of NESTLÉ Vanilla Ice Cream in a dessert
plate. Drizzle caramel sauce over ice cream and
turon.

APPLE-SAUCE PORK

The tartness of apples gives the distinct taste of this dish.
Ingredients:

300 g. boneless pork chops, (approx. 4 slices) sliced 3/4 inch
ground black pepper
1/2 tbsp. butter
1 cup green apples, cored and cut into wedges
1/4 cup chopped onions
1/4 cup chopped prunes
1 piece MAGGI Pork Broth Cube, dissolved in
3/4 cup water
1/2 tbsp. vinegar
Preparation:

1. Sprinkle pork chops with pepper.
2. Cook porkchops in butter 4 minutes until lightly
browned; transfer to platter and keep warm.
3. In the same skillet, add apples, onions and
prunes; cook covered. Stir ocacasionally until
apples are tender.
4. Add broth and vinegar; bring to boil.

5. Spoon apple mixture over pork chops.

*Cook Notes:

Apple sauce may be used for baked chicken or a whole roasted porkloin

ARROZ A LA CUBANA

A Cuban inspired rice dish with ground pork and fried bananas.

Ingredients:

2 tbsp. cooking oil
1 tbsp. crushed garlic
1/4 cup sliced onions
250 grams ground pork
2 11g. MAGGI Tomato and Meat Cube
1/2 cup frozen peas
1/4 cup raisin
3 cups cooked rice
2 pieces saba banana

Preparation:

1. Heat oil, sauté garlic, onions and ground pork,
simmer until pork changes in color.
2. Stir in MAGGI Tomato and Meat Cubes and cook
until completely dissolved.
3. Add frozen peas and raisins, cook for another
minute.
4. Scoop cooked rice on a plate and topped with the
ground pork mixture.
5. Garnish with fried saging na saba.



ARROZ VALENCIANA

Ingredients:

1/4 cup cooking oil
1/4 kg. pork kasim, cut into cubes
2 chicken legs, cut-up
1 tbsp. atchuete seeds
4 cloves garlic, minced
1 medium onion, minced
4 pieces MAGGI Chicken Broth Cube, dissolved in
5 cups water
1 cup rice, uncooked
1 cup malagkit rice, uncooked
2 tbsp. tomato paste
1 medium carrot, cut to wedges
2 medium potatoes, cut to wedges
1 tsp. paprika
1 cup frozen peas, thawed
1 medium red bell pepper, cut into cubes
1 piece hardboiled egg, peeled

Preparation:

1. Heat oil in carajay (kawali) and fry pork and
chicken until brown.
2. Remove from pan then fry atchuete seeds until
color comes out. Remove seeds from pan and
saute garlic and onions.
3. Add broth, rice and tomato paste. Cover and let
simmer until rice is half-cooked.
4. Add in fried pork, chicken, carrots, potatoes and
paprika.
5. Simmer until rice is cooked then toss in peas and
bell pepper. Serve garnished with sliced egg.

ATIS ICE CREAM

Ingredients:


1 300 ml. can CARNATION Evap
3/4 cup sugar
1 egg, slightly beaten
2 cups seeded atis pulp

Preparation:

1. Scald CARNATION Evap with sugar in a saucepan;
gradually add egg stirring constantly.
Cook for about 2 min. Remove from heat.
Cool.

2. Stir in atis and pour into a plastic container or

bowl. Freeze.