DIFFICULTY: Easy
Makes: 4 – 6 servings
Preparation and cooking time: 40 minutes per variant
Ingredients:
Suam Na Mais:
1 tablespoon vegetable oil
2 cloves garlic, minced
1 piece white onion, diced
500 grams pork belly, sliced
4 pieces light yellow corn
4 cups water
2 sachets MAGGI MAGIC SARAP®
100 grams small shrimp
1 bunch sili leaves
Utan Bisaya:
1 piece small sized brown gabi
1/2 cup kalabasa
2 pieces sitaw
1 piece eggplant
2 pieces okra
1 piece small patola
2 pieces galunggong
4 cups water
1 sachet MAGGI MAGIC SARAP®
1/4 cup malunggay or alugbati
Tinolang Isda:
1 piece medium red onion, chopped
2 pieces tomatoes, quartered
1 piece thumb-size ginger, julienned
2 stalks lemongrass (tanglad), pounded and tied
1 piece finger chili
1 piece local red bell pepper, thinly slices
4 cups water
1/2 kg tanigue
2 sachets MAGGI MAGIC SARAP®
Procedure:
Suam Na Mais:
1. Sauté garlic and onion in a pot for 1 minute.
2. Add pork and sauté for 2 minutes.
3. Add corn and cook for another minute.
4. Pour in water and bring to a boil, skim the scum and simmer for 30-45 minutes or until tender.
5. Season with MAGGI MAGIC SARAP®. Check seasoning
6. Stir in shrimp and cook until it turns pink.
7. Turn off heat and add sili leaves. Serve hot.
Utan Bisaya:
1. Simmer gabi, kalabasa, sitaw, eggplant and okra in water for 5 minutes.
2. Add patola and fried galunggong.
3. Season with MAGGI MAGIC SARAP®. Stir in malunggay or alugbati leaves. Transfer into a serving bowl and serve immediately.
Tinolang Isda:
1. Combine water, onion, tomato, ginger, lemongrass, finger chili and bell pepper in a pot. Simmer for 10 minutes.
2. Add malasugi and simmer for 1 minute.
3. Season with MAGGI MAGIC SARAP and stir in scallion and malunggay. Transfer into a serving bowl and serve.
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