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Bagoong ( Shrimp paste or shrimp sauce ), is a common ingredient used in many Filipino cuisine. It is popularly known as Bagoong alamang (also known as bagoong aramang in some provinces) It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. It is often an ingredient in dipping sauce for fish or vegetables.

• 2 tablespoons oil
• 4-5 cloves garlic, peeled and finely chopped
• ¾ cup bagoong (shrimp paste)
• 1 teaspoon white refined sugar
• 2 tablespoons cane (or cider) vinegar
• 1-2 siling labuyo (finger chilies), cut into two (optional)

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Thai Red Curry Recipe, An enduring Thai classic – and with good reason – and easily adapted for vegetarians too.

Preperation and cooking times: Serves 6, Ready in 30 mins

• 1 tbsp olive oil
• 3-4 tbsp red curry paste
  
• 400ml coconut milk
  
• 2 large potatoes , peeled and cubed
  
• 300g butternut squashes , cubed
  
• 150g green beans
  
• 12 button mushrooms , halved
  
• 250g cherry tomatoes
  
• 4 boneless and skinless chicken thighs , cut into cubes or
  
• 200g raw prawns , peeled
  
• handful coriander
  
• fish sauce

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Taba ng Talangka Rice Recipe, a local version of paella – a rice dish bursting with the flavors and textures of the sea.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 6 – 8

• 2 tbsp cooking oil
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• ¼ cup chopped onions
• 2 tbsp taba ng talangka (crab fat)
• 100g shrimp, shelled and deveined
• ¼ cup tinapa flakes
• ½ cup squid rings
• 1 sachet 8g MAGGI Magic Sarap
• salt to taste
• ¼ cup NESTLÉ All Purpose Cream
• 4cups cooked rice
• ¼ cup green peas

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Seafood Sisig Recipe, we used Squid, mussels and oysters as a substitute to pork head which is traditionally used in this popular Pampangueno dish.

Preparation Time: 00:30
Cooking Time: 00:05
Servings: 6-8

• 1/4 cup margarine or cooking oil
• 1/2 cup chopped red onions
• 500 grams squid cleaned and black inc sac removed sliced into 1/4″ rings
• 1 cup chopped fresh oyster meat
• 1 mussels
• 1 sachet 8g MAGGI MAGIC SARAP
• 1 tbsp MAGGI Savor Calamansi

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