Estimated cooking time: 70 minutes

Barbecued Chicken and Pork Liempo Ingredients:

• 1 whole chicken, quartered
• ½ kg. pork liempo
• ½ cup MAGGI Oyster Sauce
• ¼ cup calamansi juice
• 2 tbsp chopped garlic
• ¼ cup brown sugar
• ¼ tsp chilli powder
• Salt and pepper (optional)
• MAGGI Chili Sauce

• Wash chicken and pork liempo very well. Drain to remove

• In a bowl, combine MAGGI Oyster Sauce, calamansi juice, garlic, brown sugar and chilli powder.

• Season marinade with salt and pepper if desired.

• Transfer chicken and pork in a pot.

• Pour in prepared marinade.

• Boil meats with the marinade for at least 20 minutes to tenderize chicken and pork.

• Remove meats from the sauce and let meats rest for another 10 minutes.

• Continue boiling the sauce until reduced into half. Set aside.

• Grill prepared chicken and pork for 15 minutes on each side. Baste meats occasionally with the reduced sauce.

• Serve with MAGGI Chili Sauce on the side.

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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

La Paz Batchoy Ingredients:

• 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

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

• In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
  

• Reduce heat and blanch shrimp until cooked.
  

• Remove shrimp from the pot, remove shell and head each shrimp, set aside.
  

• Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
  

• Remove pork, chicken and liver from the pot, drain and let cool.
  

• Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  

• Slice the pork, chicken and liver into thin strips and set aside.
  

• Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
  

• Serve immediately.

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Pansit Bam-i or Bam-e is a noodle dish originated in Cebu made with a combination of canton (egg noodles) and sotanghon (vermicelli or bean thread noodles), and a number of vegetables and spices, which gives it an interesting texture and distinct taste.

Prep time: 30 – 45 minutes
Cooking time: 45 – 60 minutes
Servings: 8 – 12

Pansit Bam-i or Bam-e Recipe Ingredients:

• 1/2 kilo canton noodles
• 300 grams sotanghon noodles
• 1/4 kilo chicken breast
• 1/2 kilo lean pork
• 1/2 kilo shrimps
• 4 pieces Chorizo bilbao (or Chinese sausage)
• 5 cloves garlic, crushed
• 1 medium onion, sliced
• 1 medium red pepper, sliced
• 1 medium green pepper, sliced
• 1 cup brocolli heads
• 1 cup cauliflower heads

• 1/2 cup carrots, jullienned
• 1/2 cup snow peas
• 1/2 cup shredded cabbage
• 1/2 cup tenga ng daga (dried wood ear mushroom), chopped
• 4 tablespoons soy sauce, divided
• 2 tablespoons cane vinegar
• 4 tablespoons cooking oil
• 1 teaspoon brown sugar
• 1/2 teaspoon ground black pepper
• 1/4 cup sliced spring onions for garnishing (optional)

• Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips).
  

• Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.
  

• Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.
  

• Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).
  

• Saute the garlic and onions on medium heat in the oil used for frying the shrimp.
  

• Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.
  

• Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.
  

• While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.
  

• Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.
  

• After 5 minutes, add the canton noodles, and mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles).
  

• Add a dash or so of soy sauce to taste. Do not use salt!
  

• Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.
  

• Garnish with spring onions, and serve with calamansi (Philippine lemon), or lemon.

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Sinugbang Baboy na Kinilaw Recipe, No need for dipping sauce for this grilled dish because of the sauce already tossed in to it

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 10

• 1 kg Pork Liempo, sliced
• 2 sachets 8g MAGGI MAGIC SARAP
• 1/2 tsp coarse black pepper
• Sauce: Combine -
• 2 tbsp MAGGI Savor Barbeque
• 1/2 cup vinegar
• 1 small onion minced
• 1 small cucumber diced

• Marinate liempo in MAGGI MAGIC SARAP and pepper for about 1 hour.
  

• Grill over hot coals until browned and crisp then dice.
  

• Toss into prepared sauce and serve right away.

  NUTRITIONAL CONTENT:

  Calories:310
  Carbohydrates (g):1
  Protein (g):18
  Fats (g):26

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