Lumpiang Shanghai

Enjoy Lumpiang Shanghai, a crunchy Pinoy favorite which you can serve either as a main dish or as finger food
during parties.

INGREDIENTS
1/2 kg freshly ground pork
1 pc onion minced
1 pc small carrot, grated
1/4 cup grated cheese
1/2 sachet 8G MAGGI MAGIC SARAP®
2 tbsp MAGGI® OYSTER SAUCE
18 pcs medium lumpia wrappers
1 cup vegetable oil
DIRECTIONS
1. Combine pork, onion, carrot and cheese. Season with 1/2 sachet of MAGGI MAGIC SARAP® and MAGGI®
Oyster Sauce. Mix well and assemble in lumpia wrappers.
2. Combine garlic, chili and water. Simmer and season with remaining 1/2 sachet of MAGGI MAGIC SARAP®,
MAGGI® Oyster Sauce and sugar. Simmer and stir in cornstarch and water mixture to thicken the sauce.
3. Fry lumpia in oil for 2-3 minutes. Transfer on a serving plate and serve with dipping sauce.
Sauce 1 (optional)1 clove garlic, mashed
1/2 pc red chili, sliced (optional)
1 cup water
1/2 sachet MAGGI MAGIC SARAP®
2 tbs MAGGI® Oyster Sauce
1 tbsp brown sugar
1 tbsp cornstarch, dissolved in 2 tbsp water
Sauce 2
1/2 cup banana catsup
1/2 cup mayonnaise
Sauce 3
1 cup sweet chili sauce
Sauce 4
1/2 cup mayonnaise
1/2 cup sweet chili sauce
Chicken Embutido0
Chicken Embutido

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INGREDIENTS
1/4 cup bread crumbs
2 tbsp evaporada, mixed with 2 tbsp water
1/2 kg coarsely ground chicken
1 pc small carrot, coarsely grated
2 tbsp pickle relish
1 pc small red bell pepper, chopped
1/4 cup chopped raisins
1/2 bar cheese, cut half into sticks and grate half
1 pc egg, beaten
2 sachets 8G MAGGI MAGIC SARAP®
4 pcs hotdog
2 pcs hard boiled egg, cut into wedges
2 tbsp all purpose flour
1 pc egg beaten
1/2 cup bread crumbs
1/4 cup vegetable oil
DIRECTIONS
1. Combine breadcrumbs, evaporated milk and water. Set aside. Mix ground chicken, carrot, pickle relish, bell
pepper, raisins, grated cheese, breadcrumb mixture. Season with 1 1/2 sachets of MAGGI MAGIC SARAP®.
2. Brush aluminum foil with a little oil. Spread 3/4 cup of the mixture, place hotdog, egg wedges and cheese stick in
the middle roll into a log while twisting ends to secure. Assemble 4 logs of Embutido.
3.Steam for 30 minutes and set aside to cool. Unwrap, coat with flour, dip in egg and roll in breadcrumbs. Saute in
oil until golden brown. Set aside.
4.Saute galic, onion and mushroom in the same pan. Pour water and Nestle All Purpose Cream. Season with
remaining sachet of MAGGI MAGIC SARAP®. Stir in parsley.
5. Slice Embutido, transfer on a serving plate and serve with Mushroom Cream Sauce.
Sauce (Optional)
2 cloves garlic, minced
1 pc small onion
1/4 cup chopped mushroom
1/4 cup water
1/4 cup Nestle All Purpose Cream
1 tbsp minced parsley
Sipo Egg0
Sipo Egg

INGREDIENTS
1/4 kg small shrimp, peeled and deveined
2 sachets 8G MAGGI MAGIC SARAP®
1 tbsp vegetable oil
2 tbsp butter
2 cloves garlic, minced
1 pc small onion, chopped
1/2 cup sliced mushroom
1 tbsp all purpose flour
2 cups water
1 cup diced carrots
1 cup diced jicama (singkamas)
1 cup canned corn kernels, rinsed
1 cup green peas
18 pcs quail eggs, peeled
1/8 tsp freshly ground pepper
1/4 cup Nestlé® All Purpose Cream
DIRECTIONS
1. Season shrimp with 1/4 sachet of MAGGI MAGIC SARAP® and saute in oil. Set aside.
2. Sauté garlic, onion and mushroom in butter. Add flour and cook for 2 minutes. Stir in water and add carrot and
jicama. Simmer for 5 minutes.
3. Add corn, green peas, quail eggs and sauteed shrimp. Season with remaining 1 3/4 sachet of MAGGI MAGIC
SARAP® and pepper. Stir in Nestlé® All Purpose Cream. Transfer on a serving plate and serve.
Pancit Sisig

INGREDIENTS
1/4 kg pork cheek, blanched
1 pc bay leaf
50 g chicken liver
1 tbsp vegetable oil
1 clove garlic, mashed
1 pc red onion, sliced
2 tbsp MAGGI SOY
2 tbsp calamansi juice
1 tsp brown sugar
1/8 tsp freshly ground pepper
2 tbsp vegetable oil
2 cloves garlic, minced
1 pc small onion, cut into strips
1 sachet 8G MAGGI MAGIC SARAP®
2 tbsp MAGGI SOY
1/4 kg pansit canton
1 pc small carrot, cut into strips and blanched
1 head small cabbage, sliced and blanched
1 tbsp sliced spring onion
6 pcs calamansi
DIRECTIONS
1. Simmer pork in water with bay leaf. Remove and set aside to cool completely. Reserve 3 cups of broth. Slice
pork, coat with oil and grill until crunchy.
2. Coat chicken liver with oil and grill for 1 minute per side.
3. Coarsely chop pork and liver. Combine with garlic, red onion, chili, MAGGI Soy, calamansi juice, sugar, and
pepper. Gently mix and set aside.
4. Sauté garlic, onion in oil. Pour broth and season with MAGGI MAGIC SARAP® and MAGGI Soy.
5. Stir in noodles, carrot and cabbage. Transfer into a serving plate, top with sisig and spring onion and serve with
calamansi.
Classic Morcon

Ingredients

750 g beef, round, pre-sliced for morcon

FOR THE MARINADE
3/4 Tbsp calamansi juice
2 1/2 Tbsp soy sauce
FOR THE STUFFING
2 pc egg, hard-boiled and each sliced into 6 wedges
1/2 cup hotdog, cut into strips
1/3 cup bacon
1 1/4 cup carrot, cut into strips
1/4 cup whole pickle, cut into strips
1/3 cup cheese, cut into strips
1/2 cup bell pepper, red, cut into strips
1 Tbsp flour, all-purpose
2 1/2 Tbsp oil
FOR THE SAUCE
2 1/2 Tbsp garlic, crushed
1/3 cup onion, sliced
1 pouch DEL MONTE Original Style Tomato Sauce (250g)
1 cup water
1 pc bay leaf/laurel leaf

Preparation

1. Pound beef to flatten. Marinate for 30 minutes. Drain and reserve marinade.
2. Starting at one end of meat, arrange the stuffing in alternate rows until all are used up. Roll and tie with string
(crocheting thread). Sprinkle with flour then brown all sides in oil. Set aside.
3. Sauté garlic and onion. Add beef, DEL MONTE Original Style Tomato Sauce, water, laurel leaf, and marinade.
Bring to a boil and simmer for 45 minutes or until tender.
4. Allow to rest for 10 minutes. Remove string from morcon. Slice and arrange on a platter. Pour sauce on top.

Preparation Time: 15 mins.

Cooking Time: 1 hr. and 40 mins.
Serving Size: 15
Spaghetti With Ground Beef

Ingredients

2 Tbsp oil
1/4 cup garlic, crushed
3/4 cup onion, red, chopped
360 g beef, ground, lean
1 pouch DEL MONTE Creamy & Cheesy Spaghetti Sauce (900g)
2/3 pack DEL MONTE Spaghetti (900g), cooked as per package direction

Preparation

1. Sauté garlic for 2 minutes.

2. Add onion and sauté for another 3 minutes or until translucent.
3. Add ground beef and cook until brown.
4. Add DEL MONTE Creamy & Cheesy Spaghetti Sauce and let simmer.
5. Pour over and mix with cooked DEL MONTE Spaghetti.

Preparation Time: 10 mins.

Cooking Time: 22 mins.
Serving Size: 9
Classic Caldereta

Ingredients

900 g beef, shortribs, cut into serving portions

FOR THE MARINADE
2 1/2 Tbsp olive oil
1/8 cup garlic, crushed
1/4 Tbsp peppercorn, crushed
1/8 cup soy sauce
2 1/2 Tbsp olive oil
1/3 cup onion, sliced
1 pc siling labuyo, sliced
2 1/2 Tbsp liver spread
1 pouch DEL MONTE Original Style Tomato Sauce (250g)
1 1/4 cup water
1 pc bay leaf/laurel leaf
1 cup potato, cut into chunks
1/3 cup green olives, pitted
1 pc whole pickle, sliced crosswise
1/2 cup bell pepper, red, cut into strips
1/2 cup bell pepper, green, cut into strips
3/4 cup green peas, frozen
1/4 cup cheese, grated

Preparation

1. Saute garlic, onion and beef until beef turns light brown. Add liver spread and water. Bring to a boil then simmer
for 2-3 hours or until beef is tender.

2. Add DEL MONTE Original Style Tomato Sauce, potato, laurel leaf, salt, pepper and siling labuyo. Bring to a boil
and turn down heat to simmer. Cook for 10 minutes.

3. Add green peas, bell peppers and cheese. Bring to a boil then simmer for 15 minutes or until vegetables are
tender.

Preparation Time: 15 mins.

Cooking Time: 2 hrs. and 52 mins.
Serving Size: 6
Fiesta Leche Flan

Ingredients

1 cup sugar, white

1 can DEL MONTE Fiesta Fruit Cocktail (432g), drained
8 pc egg yolk
1 can condensed milk (300ml)
1 can milk, evaporated (370ml)

Preparation

1. In a pot, heat the sugar to make caramel.

2. Pour the caramel into the mold. Arrange some pieces of DEL MONTE Fiesta Fruit Cocktail before the caramel
hardens.
3. In a mixing bowl, mix the egg yolks, condensed milk, and evaporated milk.
4. Strain the mixture. Pour the custard mixture into the mold coated with caramel and DEL MONTE Fiesta Fruit
Cocktail. Cover the molds with foil then steam using a steamer, a wok, or a rice cooker for 25 minutes.

Preparation Time: 5 mins.

Cooking Time: 30 mins.
Serving Size: 7
Chicken Macaroni Salad Recipe.

Ingredients

3 3/4 cup mayonnaise

1 kg DEL MONTE Salad Macaroni (1Kg), cooked
600 g chicken, breast fillet, cooked and diced
1 can DEL MONTE Pineapple Tidbits (822g), drained, reserve syrup
2 cup bell pepper, red, diced
2 cup carrot, peeled, boiled, and diced
1 cup onion, chopped
1/2 cup pickle relish
2 cup raisins
2 cup celery, peeled, diced
1 tsp salt
white pepper, to taste
2 cup cheese, processed, diced

Preparation

1. Combine mayonnaise and reserved pineapple syrup.

2. Combine all ingredients and 3/4 of the cheese.
3. Chill then top with the remaining cheese.

Preparation Time: 15 mins.

Cooking Time: 1 hr. and 5 mins.
Serving Size: 30