Baked Pasta with Cauliflower and Broccoli

Ingredients:
6 pcs
1 cup
2 cups
2 cups
2 cups
1 pack
1tbsp
1 sachet
400g
1 cup
cup
2 tbsp
2

bacon strips
shredded crabsticks
shredded cauliflower
sliced broccoli
chopped canned stewed tomatoes
NESTLE ALL PURPOSE CREAM 250ml
pepper flakes
8g MAGGI PAGIC SARAP
cooked penne rigate (or any pasta of your choice)
mozzarella cheese
cheddar cheese
butter
siling panigang, chopped

Preparation:
1. Render bacon fat in a pan. Remove bacon and chop. Set aside for later use.
2. Stir-fry crab meat, cauliflower and broccoli onto the bacon fat. Cook for 2 minutes.
3. Pour-in canned tomatoes and NESTLE ALL PURPOSE CREAM. Simmer over low heat.
4. Season with siling panigang, pepper flakes and MAGGI MAGIC SARAP. Toss-in cooked
pasta and transfer to oven proof dishes.

5. Top with more sauce and sprinkle top with cheeses. Dot with butter and broil until cheese
melts for at least 10 minutes. Serve immediately.
Beef Salpicao with Creamy Mashed Potato Crust

Ingredients:
For Salpicao:
1 kg
cup
1 tbsp
cup
cup

beef tenderloin, cut into -inch cubes

MAGGI SAVOR, garlic
MAGGI MAGIC SARAP
olive oil
crushed garlic

For the mashed potatoes:

1 kg
potatoes, boiled, peeled and mashed
cup
butter, melted
1 pack
NESTLE ALL PURPOSE CREAM 250ml
1 sachet
8g MAGGI MAGIC SARAP
Pepper to taste

Preparation:
1. Prepare beef salpicao by marinating beef in MAGGI SAVOR and MAGGI MAGIC
SARAP for at least 1 hour. Set aside.
2. Heat olive oil. Stir-fry garlic until wilted and fragrant. Add marinated beef and cook very
quickly over high heat. Remove from heat and transfer to a bowl.
3. Prepare mashed potatoes by combining potatoes, butter and NESTL ALL PURPOSE
CREAM. Mix to fully incorporate cream with potatoes. Season with MAGGI MAGIC
SARAP and pepper to taste.

4. In a medium-sized glass oven-proof cookware, spread mashed potatoes to cover bottom

and sides of the container.
5. Put beef with sauce on top and cover it with remaining mashed potatoes. Brush top with
melted butter.
6. Broil for 5-7 minutes in the oven or until golden brown.
Sizzling Good Creamy Sisig

Ingredients:
1/2 kg

pork liempo, cubed

1/4 kg

chicken liver, cubed

1 sachet

8g MAGGI MAGIC SARAP

1 tsp

salt

1/2 cup

water

2 tbsp

cooking oil

1/4 cup

onion, chopped

2 tbsp

garlic, minced

2 tbsp

vinegar

1 tbsp

sugar

1 pack

NESTL ALL PURPOSE CREAM 250ml

2 tbsp

butter

3 pcs

siling panigang, chopped

Salt and pepper to taste

Preparation:
1. Rub pork and liver with MAGGI MAGIC SARAP and salt. Boil pork and liver in
water until dry pork is starting to release its own oil. Continue cooking until
pork and liver is brown and crispy. When cool enough to handle, chop into
small pieces. Set aside.

2. Heat cooking oil. Saut onion and garlic until limp. Add in prepared pork and
liver.
3. Pour in vinegar, add sugar, and siling panigang. Season to taste.
4. Add in NESTL ALL PURPOSE CREAM and bring to a simmer. Continue cooking
until almost dry.
5. Start heating up hot plate. Put butter onto hot plate. Scoop around 3-4 scoops
of prepared sisig onto the hot plate. Serve immediately.
Hearty Seafood Cream Soup

Ingredients:
2 tbsp

butter

1 tbsp

sliced ginger

1/4 cup

chopped onions

1 tbsp

chopped garlic

2 pcs

alimasag, quartered

50g

shrimps, shells removed

1/4 kg

squid, sliced into rings

1 small

carrot, diced

1 sachet

8g MAGGI MAGIC SARAP

2 cups

water

1 small

green bell pepper sliced, into rings

1/4 cup

chopped kinchay

1 pack

NESTL ALL PURPOSE CREAM 250ml

Preparation:
1. In a sauce pan, heat butter, saut ginger, onions and garlic until limp and
fragrant. Add alimasag and cook for 5 minutes or until alimasag turns
orange in color.

2. Stir in shrimps and squid. Continue cooking for another 2 minutes. Add
carrots then season with MAGGI MAGIC SARAP.
3. Pour in water. Bring to a boil. Add bell peppers and kinchay. Simmer
over low heat.
4. Pour in NESTL ALL PURPOSE CREAM and remove from heat. Serve hot
Mmmarvelous Chicken in Mushroom Cream Sauce

Ingredients:
2 tbsp

oil

2 tbsp

chopped garlic

1 medium

onion, sliced

kg

chicken, cut into serving pieces

1 tbsp

patis

1 sachet

MAGGI MAGIC SARAP 8g

1 cup

sliced Shiitake mushrooms

1 medium

carrot, cubed

cup

peas

cup

water

12 pcs quail eggs, boiled and shelled

1 pack

NESTL ALL PURPOSE CREAM 250ml

Preparation:
1. In a pan, heat oil. Saut garlic and onion until fragrant. Stir in chicken pieces
and cook until white in color. Season with patis and MAGGI MAGIC SARAP. Add
mushrooms, carrots and peas.

2. Pour in water and let simmer for 10 minutes. Add quail eggs.
3.

Pour in NESTL ALL PURPOSE CREAM and lower heat. Simmer for another 2
minutes.