ALL-IN-ONE-TORTA RECIPE

Ingredients:

1 tbsp cooking oil
1 tbsp crushed garlic
1 pc small onion, sliced
1/4 kg ground pork
2 cups cubed potatoes
1 pc small carrot, shredded
2 pcs small red bell peppers, cubed
1 8g sachet MAGGI MAGIC SARAP
1/2 cup cooking oil
3 eggs beaten
MAGGI Chilli Sauce for dipping

Procedure:

1. Heat oil. Saute garlic and onion until limp.
    Add ground pork and cook until it turns white.
2. Stir in potatoes and cook for 4 minutes.
   Add carrots and bell pepper. Cook for another 3 minutes.
   Season with MAGGI MAGIC SARAP.
  When vegetables are fork tender, remove from heat and let cool.
3. In a separate pan, heat oil. Pour half of beaten eggs.,
   followed by the pork and vegetable mixture.
   Add remaining eggs and cook over low heat until sides are almost golden brown.
   Transfer onto paper towels to remove excess oil.
   Serve with catsup or MAGGI Chilli Sauce.

ADOBO LOCO RECIPE

For Adobo Flakes:
Ingredients:

1/2 kilo chicken, cut into pieces
1/2 kilo pork cubes
1/2 cup vinegar
1/2 cup liquid seasoning
2 8g sachets Maggi Magic Sarap
1/2 cup crushed garlic
cooking oil

Procedure:

1. Stew chicken and pork in vinegar, liquid seasoning,
    Maggi Magic Sarap and garlic over low heat for at least 1 hour
    or until very tender. Add water if necessary.
2. Drain sauce from the meat and reserve for later use.
3. When cooled, remove chicken meat from
    the bones and flake together with the pork meat.
4. Return flaked meat to the pan with the reserved sauce
   (keep at least 1/2 cup for the adobo rice).
   Cook until the sauce has completely evaporated.
5. Drizzle additional oil over flakes if needed.
   Fry until desired crispiness is achieved.

For Adobo Rice:
Ingrerdients:

2 tbsp cooking oil
2tbsp chopped garlic
4 cups cooked rice
1/2 cup reserved adobo sauce
1 tsp Maggi Magic Sarap

Procedure:

1. Heat cooking oil. Fry garlic until brown.
2. Add cooked rice and stir until coated with oil and garlic.
3. Drizzle in reserved adobo sauce. Put just enough so as not to make the rice soggy.
4. Season with Maggi Magic Sarap.

For Adobong Kangkong:
Ingredients:

2 tbsp cooking oil
1/2 cup minced garlic
1/2 cup vinegar
2tbsp soy sauce
1 tsp Maggi Magic Sarap
1/2 tsp sugar to taste
3 cups kangkong cut-ups

Procedure:

1. Heat cooking oil. Fry garlic until brown.
    Reserve around 2 tbsp. of toasted garlic for later.
2. Add vinegar and soy sauce to the pan with the garlic.
    Season with Maggi Magic Sarap and sugar to taste.
3. Stir in kangkong cut-ups and cook until covered for 3 minutes.

POCHERO ALA DEL MONTE RECIPE

Ingredients:

½ block (150g) Tofu, fried and cut into 6

350 grams Beef round, cut into serving portions

1 medium Onion, sliced

2 medium (150g) Potatoes, cut into chunks

3 medium Ripe saba, peeled and sliced diagonally

1/3 cup Cooked garbanzos

1 pc Chorizo del bilao, sliced

1 can (227g) DEL MONTE TOMATO SAUCE

2 heads Pechay, sliced

How to prepare:

1. Boil beef in 6 cups water until tender.
2. Add onions, potatoes, saba and garbanzos.

      Season with 1 tsp iodized salt and 1/8 tsp of black pepper.

      Simmer until tender.

3. Add chorizo and DEL MONTE TOMATO SAUCE.

Simmer for 10 minutes.

4. Add pechay and fried tofu. Simmer once and serve.