Hacks

December 14, 2018
Magical Christmas Classics

DIFFICULTY: Easy

Makes 6 to 8 servings each
Preparation and cooking time: 30 minutes to 1 hour each


Ingredients:

RELLENONG BANGUS

3 pcs bangus, ½ kg each
1/4 cup MAGGI® SOY SAUCE
2 pcs calamansi, juiced
1/8 tsp freshly ground pepper
2 tbsp vegetable oil
1/4 kg lean ground pork
6 cloves garlic, minced
1 pc medium onion, small diced
2 pcs large tomato, seeded and small diced
1/2 cup fresh green peas
2 sachets 8G MAGGI MAGIC SARAP®
1/8 tsp freshly ground pepper
1/2 cup raisins, coarsely chopped (optional)
3 pcs egg, beaten
2 cups vegetable oil for pan frying
1 cup banana catsup

PANCIT MALABON

1/2 kg shrimp, peel, devein and reserve shells
4 tbsp vegetable oil
1/4 kg whole pork belly
2 tbsp annatto seeds
1 head garlic, minced
1 pc onion, minced
2 pcs tinapang galunggong, flaked
4 tbsp ground rice
4 sachets 8G MAGGI MAGIC SARAP®
1/4 tsp freshly ground pepper
1/2 kg pansit bihon, soaked and drained
1 cup chopped adobong pusit
1/4 cup crushed chicharon
1 head pechay Baguio, sliced and blanched
2 pcs egg, hard cooked and cut into wedges
2 tbsp toasted garlic
1 tbsp sliced spring onion
16 pcs calamansi, sliced
Adobong pusit as topping

FRESH LUMPIANG GULAY

2 tbsp vegetable oil
1/4 kg lean ground pork
1/4 kg julienned carrot
1/4 kg julienned sayote
1/4 kg shredded cabbage
1 sachet 8G SACHET MAGGI MAGIC SARAP®
12 pcs lettuce leaves
12 pcs large lumpia wrapper
2 tbsp all purpose flour mixed with ¼ cup water
1/2 cup vinegar
3 tbsp MAGGI® SOY COOKING AND SEASONING SAUCE
3 cloves garlic, minced
2 pcs large red onion, small diced
1 pc red chili, sliced
1/2 tsp freshly ground pepper
2 tbsp brown sugar
2 cloves garlic, mashed
2 cups water
1 sachet 8G MAGGI MAGIC SARAP®
1 tbsp peanut butter
6 tbsp MAGGI® OYSTER SAUCE
6 tbsp brown sugar
1/4 cup cornstarch, dissolved in ¼ cup water
1/2 cup crushed toasted peanuts
2 tbsp sliced spring onion

Procedure:

RELLENONG BANGUS

1. Clean and scale the fish. Prepare for Rellenong Bangus. Marinate the skin with MAGGI Soy Sauce, calamansi juice and pepper and set aside. Meanwhile, place meat in a pan and barely cover with water. Simmer for 10 minutes, drain and set aside. Pick the bones, flake and set aside.
2. For the stuffing, heat oil in a large pan and sauté pork until golden brown. Push on the side and sauté garlic, onion and tomato. Add green peas and flaked bangus. Season with MAGGI MAGIC SARAP and pepper. Transfer into a bowl to cool.
3. Once mixture is cooled, add raisins and egg. Transfer into a piping bag. Pipe mixture in the skin. Set aside for 1 hour.
4. Preheat oil in a large pan and panfry bangus for 3-4 minutes per side over medium heat. Transfer into a cooling rack to rest for 15 minutes.
5. Slice on an angle ¾ inch thick and transfer into a serving platter. Serve with preferred dipping sauce.

PANCIT MALABON

1. Sauté shrimp shells in 1 tbsp of oil. Pour 1 liter of water and add pork belly. Bring to a boil, skim the scum and simmer for 45 minutes. Drain and reserve stock. Slice pork and reserve as topping.
2. Combine 3 tbsp of oil and annatto seed in a pan, gently heat for 5 minutes and strain. Sauté garlic, onion and tinapa in annatto oil for 5 minutes. Add ground rice and cook for another 2 minutes. Stir in stock and simmer for 5 minutes.
3. Season sauce with MAGGI MAGIC SARAP® and pepper. Mix in pansit bihon and cook for 5 minutes. Transfer into serving plates.
4. Top with adobong pusit, chicharon, pechay Baguio and egg. Garnish with toasted garlic and spring onion. Serve with calamansi.

FRESH LUMPIANG GULAY

1. For filling, sauté ground pork in oil. Add carrot, sayote and cabbage and sauté for 2 minutes. Season with MAGGI MAGIC SARAP®. Set aside in a plate to cool. Fill every lumpia wrapper with 2 – 3 tbsp of the vegetable mixture. Seal with flour and water mixture. Set aside.
2. For the Vinegar-Soy Dipping Sauce, combine vinegar, MAGGI Soy and Cooking Sauce, garlic, onion, chili, pepper and sugar in a bowl. Mix well and set aside.
3. For the Peanut Sauce, combine garlic and water in a sauce pan and bring to simmer. Season with MAGGI MAGIC SARAP®. Stir in peanut butter, MAGGI Oyster Sauce and brown sugar. Slowly pour cornstarch and water mixture while stirring to thicken the sauce. Pour sauce and garnish with peanuts and spring onion.
4. Steam lumpia for 5 minutes. Cut in half, transfer into a serving plate and serve with preferred dipping sauce.