SWEET CHILLI PRAWN STIR-FRY

Sweet Chilli Prawn Stir-fry Recipe, This easy to prepare stir-fry makes a great midweek meal

Serves 2
Preperation and cooking time 20 mins

Sweet Chilli Prawn Stir-fry Ingredients:

• 4 tbsp soft brown sugar
• 1 tbsp vegetable oil
• 1 head broccoli , cut into small florets
• half a 250g pack baby sweetcorn , halved lengthways
• 2 tbsp Thai red curry paste (we used Bart’s)
• 1 red pepper , deseeded and sliced
• splash Thai fish sauce or low-salt soy sauce
• 200g cooked fozen prawns, defrosted

Sweet Chilli Prawn Stir-fry Cooking Instructions:

• Tip the sugar into a wok, add a splash of water and let it dissolve over a low heat.
• Once dissolved, turn up the heat until it bubbles, then pour into a heatproof bowl.
• Heat the oil in the wok, then stir-fry the broccoli and sweetcorn for 3 mins until they start to blister.
• Stir the curry paste into the caramel, then pour into the wok.
• Add the pepper and continue to cook for 2 mins.
• Splash in the fish sauce or soy, add the prawns and fry again to heat through.
• Serve immediately with rice or noodles.
  
  
  Nutrition Per serving:
  386 kcalories
  protein 32g
  carbohydrate 41g
  fat 12 g
  saturated fat 1g
  fibre 6g
  salt 2.22 g

CRISPY CHILLI BEEF WITH BROCCOLI

Crispy chilli beef with broccoli, Give the chips a rest with this instant favourite

Preparation and Cooking time: 1 hour
Serves: 4

Crispy Chilli Beef with Broccoli Ingredients:

• oil , for frying
• 300 g minute or thin-cut sirloin steaks , sliced into thin strips and tossed with 3 tbsp cornflour
• broccoli florets from a small head, sliced
• 2 garlic cloves , sliced
• A 5cm piece ginger , finely chopped
• 1 tsp dried chilli flakes , or 1 dried chilli, crumbled
• ½ bunch spring onion , sliced on the diagonal
• 4 tbsp soy sauce mixed with 5 tbsp sugar
• 2 limes , juiced

Crispy Chilli Beef with Broccoli Cooking Instructions:

• Heat a 5cm depth of oil in a wok until very hot.
• Fry the steak in batches until dark and crisp. Drain.
• Pour off most of the oil and stir-fry the broccoli, garlic, ginger and chilli for 1 minute.
• Tip in the sweetened soy sauce and lime juice and cook for 2 minutes.
• Toss in the beef and spring onions and serve.

SINUGBANG PUSIT

Sinugbang Pusit is a grilled squid stuffed with leeks served with a tasty savor-vinegar dip. The protein in seafood like squid is more readily broken down and absorbed than the protein in red meat. This makes squid adn other seafood an excellent food choice for people of all ages.

Preparation Time: 00:20 plus 15 minutes to marinate
Cooking Time: 00:10
Servings: 6 – 8

Sinugbang Pusit Ingredients

• 1 kg medium-sized squid, cleaned and skinned

Marinade: Combine -

• 1/4 cup calamansi juice
• 2 sachets 8g MAGGI MAGIC SARAP
• 1/8 tsp salt
• 1/8 tsp black pepper
• 8 stalks leeks, stem part 4 – 5″ length

Savor-Vinegar Dip: Combine -

• 1/4 cup chopped onions
• 1/4 cup MAGGI Savor, Calamansi
• 1 tbsp vinegar
• salt and pepper to taste

Sinugbang Pusit Cooking Instructions:

• 1. Marinate squid in marinade mixture for at least 15 minutes.
• 2. Stuff marinated squid wtih the white part of the leeks.
• 3. Grill for 3 minutes on each side while basting occasionally wtih the marinade. Serve with the steamed rice and the prepared dip on the side.

Nutritional Content:

• Calories: 97
• Carbohydrates (g): 2
• Protein (g): 19.2
• Fats (g): 1.4

Tips: Use other herbs or vegetables like kinchay (Chinese celery), kutsay (garlic chives), tomatoes, and onions for stuffing the squid. These not only add color to the dish but also contain a wide range of vitamins, minerals, fiber, and antioxidants that the body needs to maintain good health and protect body cells from many diseases.

GRILLED SPICE-RUBBED SALMON

Enjoy this  Grilled Spice-Rubbed Salmon recipe with any low-fat side dishes of your choice, it’s undeniably delicious.

Preparation Time: 00:10

Cooking Time: 00:15

Servings: 4

Grilled Spice-Rubbed Salmon Ingredients:

• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. packed brown sugar
• 4 5-oz. skinless salmon fillets
• 1 small cabbage, cut in 6 wedges
• 2 to 3 Tbsp. cooking oil
• 1 large
• carrot Orange wedges

Grilled Spice-Rubbed Salmon Cooking Instructions:

• 1. In small bowl mix chili powder, cumin, brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Rub spice mixture on salmon. Brush cabbage wedges with 1 tablespoon of the oil.
• 2. On charcoal grill place salmon and cabbage on greased rack of uncovered grill directly over medium coals. Grill salmon 4 to 6 minutes for each 1/2 inch of thickness or until it flakes when tested with a fork, turning once halfway through cooking time. Grill cabbage 6 to 8 minutes, turning once.
• 3. Meanwhile, peel carrot and cut in wide strips. Remove fish and cabbage from grill. Coarsely cut cabbage; combine with carrot and 1 to 2 tablespoons remaining oil. Season with salt and pepper. Serve with oranges.

SINIGANG NA LITID NG BAKA

Sinigang na Litid ng Baka Recipe, A simple Filipino beef and vegetable soup in a sour tamarind base.

Preparation Time: 00:10

Cooking Time: 02:15

Servings: 4 to 6

Sinigang na Litid ng Baka Ingredients:

• 12 cups water
• 1/2 cup tomato quartered
• 1/2 cup onions quartered
• 1/2 kg beef litid
• 2 cups alugbati leaves
• 3 pieces long green chili
• 1 25g sachet MAGGI Sinigang sa Sampalok with Gabi

Sinigang na Litid ng Baka Cooking Instructions:

• 1. Combine first 4 ingredients in a pot and boil over low flame until meat is tender, adding more water if necessary.
• 2. Add in rest of the ingredients, cooking 2 minutes between each addition.
• 3. Stir in MAGGI Sinigang sa Sampalok with Gabi.

PORK KINILAW

Estimated cooking time: 40 minutes

Pork Kilawin Ingredients:

• 1 kilo pork skin
• 1/3 cup soy sauce
• 1/2 cup Vinegar
• 2 medium onions,  chopped
•    3 medium tomatoes, chopped
• 4 cups of water
• 1 teaspoon salt
•    6 pcs chili (siling labuyo)

Pork Kilawin Cooking Instructions:

• In a casserole, put pork skin in water and some salt.
• Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
• Remove pork skin from water.
• Slice the pork skin into bite sized pieces while still hot.
• Place in a bowl and add vinegar, chili, soy sauce and chopped, uncooked onions and tomatoes.
• Serve immediately!

KARE-KARE

Kare Kare Recipe

Estimated cooking time: 2 hours

Kare Kare Ingredients:

• 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Kare Kare Cooking Instructions:

• In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
• In a big pan or wok, heat oil and atsuete oil.
• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
• Serve with bagoong on the side and hot plain rice.