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Adobo

Ingredients

2 lbs pork belly

2 tbsp garlic, minced or crushed

5 pieces dried bay leaves

4 tbsp vinegar

cup soy sauce

1 tbsp whole pepper corn

1 cup water

salt to taste

Instructions
1.

Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour

2.

Heat the pot and put-in the marinated pork belly then cook for a few minutes

3.

Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to
1 hour

4.

Put-in the vinegar and simmer for 12 to 15 minutes

5.

Add salt to taste

6.

Serve hot. Share and enjoy!

Nutrition Information

Chicken tinola

Ingredients

1 whole chicken, cut into serving pieces

36 ounces rice washing

pc small green papaya, cut into wedges

1 tbsp garlic, minced

1 medium sized onion, chopped

1 thumb ginger, cut into strips

2 tbsp fish sauce

Hot pepper leaves

Instructions
1.

Saut the garlic, onion, and ginger

2.

Put-in the chicken and cook until color turns light brown

3.

Add the fish sauce and mix well

4.

Pour-in the rice washing and put to a boil. Simmer for 45 minutes.

5.

Add the green papaya wedges and simmer for 5 minutes

6.

Add the hot pepper leaves

7.

Add salt and pepper to taste

8.

Serve hot. Share and enjoy!

2 tbsp

Nescafe Classic

1 cup

hot water

1/2 cup

MAGGI OYSTER SAUCE

3 cups

vegetable oil

3 tbsp

sliced spring onions

1/4 cup

sugar

1 tbsp

sesame oil

1 tsp

cinnamon powder

3 sachets

MAGGI MAGIC SARAP

2 kg

pork baby back ribs, cut into 2-pc ribs

4 pcs

egg whites

2 cups

cornstarch

1. Whisk together water, coffee, MAGGI Oyster Sauce, sugar, sesame oil,
cinnamon powder in a bowl. Divide into 2 portions.
2. Season ribs with MAGGI MAGIC SARAP. Coat well with 1 portion of the
glaze and place in a baking pan. Cover with aluminum foil and bake for 2-3 hours
at 325 F or until very tender.
3. Remove ribs from the pan and set aside to cool. Add egg whites and mix well.
Toss in cornstarch and coat well.
4. Fry in preheated oil until golden brown. Transfer into a cooling rack to drain
excess oil.
5. Remove excess fat from the pan drippings and combine with reserved glaze in
a pan. Simmer to reduce until thick.
6. Combine glaze and pork ribs in a large bowl and toss well to coat. Transfer
into a serving plate, garnish with spring onion and serve.