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Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with Pork innards, crushed Pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.

Estimated preparation and cooking time: 1 hour and 30 minutes

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

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Tortang Alimasag Recipe, Crabmeat and mushroom omelet stuffed in shell

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Servings: 6

• 3 tbsp butter or margarine
• 1 tbsp flour
• 1 tbsp MAGGI Savor Classic
• salt and cayenne pepper to taste
• 3/4 cup NESTLE All Purpose Cream
• 1 1/2 cups crabmeat reserve 6 shells
• 1/2 cup chopped button mushrooms
• 2 tbsp chopped parsley
• 1 tbsp minced onions
• 1 pc eggyolk, slightly beaten
• 1/2 tsp mustard
• 1 tbsp calamansi juice
• 1 tbsp butter, melted
• 1/2 tsp paprika

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Squid Estofado Recipe, Estofado is a variation of the usual chicken or pork, in this recipe we used Squid to prepare this traditional Filipino dish.

Preparation Time: 15 mins.
Cooking Time: 15 mins.
Servings: 6

• 1/2 kg medium size squid cleaned ink sac removed
• 1/2 tsp salt
• 1/8 tsp. pepper
• 1/2 cup flour
• 1/4 cup oil for frying
• 1 tbsp minced garlic
• 2 tbsp chopped onion
• 1 cup sliced carrots
• 1/2 cup sliced baguio beans
• 1/4 cup vinegar
• 1 cup tomato sauce
• 1 11g MAGGI Chicken Broth Cube dissolved in
• 1 cup water
• 1 piece bay leaf
• 1 tsp. sugar
• 1/4 tsp salt

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Satay Prawn Recipe (Prawns/Shrimps with Spicy Peanut Sauce) – An enticing and tasty dish.

• 450 g (1 lb) king prawns, shelled, tail ends left intact and deveined
• 1/2 bunch coriander leaves, to garnish
• 4 red chillies, finely sliced, to garnish
• spring onions, cut diagonally, to garnish

Peanut Sauce Recipe

• 45 ml (3 tbsp) vegetable oil
• 15 ml (1 tbsp) chopped garlic
• 1 small onion, chopped
• 3 – 4 red chillies, crushed and chopped
• 3 kaffir lime leaves, torn
• 1 stalk lemon grass, bruised and chopped
• 5 ml (1 tsp) medium curry paste
• 250 ml (8 fl oz) 1 cup coconut milk
• 1.5cm (1/2 in) cinnamon stick
• 75 g (3 oz) crunchy peanut butter
• 45 ml (3 tbsp) tamarind juice
• 30 ml (2 tbsp) fish sauce
• 30 ml (2 tbsp) palm sugar
• juice of/2 lemon

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