You will need:

You will need:

2 Tbsp; vegetable oil; 100 g; liempo, sliced; 250 g; shrimps or prawns, shelled and deveined ; 2 thumb-size; ginger, grated; 1 pc; small onion, small diced; 4 cloves ; garlic, minced; ;3 Tbsp; shrimp paste; 30 pcs; large gabi leaves, cut into shreds; 3 pcs; siling labuyo; 1 pc; buko, juiced ; 2 cups; coconut milk; 1 cup; coconut cream ; 1 - 8g sachet; MAGGI MAGIC SARAP; 250 g; angel hair pasta, cooked ; ccording to package directions; 6 pcs; prawns, butterflied; 1/2 Tbsp; MAGGI MAGIC SARAP; 2 Tbsp; vegetable oil, for grilling; Servings: 2-3Directions:

1.

Saut the liempo in oil until golden brown. Add the shrimp and saut for 30 seconds.

2.

Add the ginger, onions, and garlic. Cook for 2minutes. Add shrimp paste.

3.

Add the gabi leaves and siling labuyo. Pour buko juice and coconut milk. Bring to simmer and cook for about 1 hour, or until the oil from the coconut milk separates itself and the sauce has been reduced. Season with MAGGI MAGIC SARAP.

4.

Pour in the coconut cream and let it simmer for 20 to 25 minutes more, until the oil separates from the coconut cream.

5. Check seasoning.6.Add the angel hair and toss until fully coated.

7.

To grill prawns, preheat a clean grill over high heat. Season the prawns with MAGGI MAGIC SARAP and coat with oil.

8. Grill for 1-2minutes per side.

9.Serve with Laing Pesto Pasta with grilled prawns.

Spaghetti:

3 pcs

large zucchini, peeled

2 pcs

large carrot, peeled

1/4 cup

olive oil

2 - 8g sachets

MAGGI MAGIC SARAP

Bacon Pomodoro Sauce:

1/4 cup

olive oil

250 g

bacon, sliced

1 pc

medium onion, small diced

4 cloves

garlic, minced

2 cups

canned tomatoes, chopped

1 cup

tomato sauce

1/4 tsp

dried oregano

1 cup

water

2 - 8g sachets

MAGGI MAGIC SARAP

1 tsp

sugar

1/2 tsp

chili flakes

2 Tbsp

minced fresh basil

2 Tbsp

minced flat-leaf parsley

Servings: 10-12

Directions:

1.

Cut zucchini into quarters, cut off the core and cut into long thin strips. Cut carrots into long thin strips and set aside.

2.

Heat 2tablespoons of olive oil in a saut pan. Add the zucchini and season with an 8g sachet of MAGGI MAGIC SARAP. Cook for 2minutes, remove from the pan and set aside.

3.

Pour the remaining 2tablespoons of olive oil into the pan. Add the carrots and season with an 8g sachet of MAGGI MAGIC SARAP. Cook for 1minute. Add to the cooked zucchini.

4.

For the Pomodoro Sauce, heat olive oil in a pan. Cook the bacon for 5minutes.

5.Add in the onion and garlic and cook for 2minutes.

6.Add the canned tomatoes, tomato sauce, oregano and water. Simmer over low heat for 20minutes.

7.Season the sauce with MAGGI MAGIC SARAP.

8.Add sugar and chili flakes, basil and parsley. Check seasoning.

Pour on top of zucchini and carrot10.Serve warm.

You will need:

2 tbsp

vegetable oil

1/2 kg

chicken thigh fillet, sliced into small strips

1 pc

medium onion, chopped

2 cloves

garlic, chopped

1 tsp

cumin powder

1 tbsp

dried red chilies, crushed

5 pcs

whole tomatoes, chopped

1 cup

red kidneys beans, simmered until tender and drained

3/4 cup

chicken stock

2 tbsp

sugar

1 sachet

8g MAGGI MAGIC SARAP

freshly ground black pepper, to taste

1/2 pc

lime, cut into wedges

1 pc

large ripe avocado, mashed

4pcs

small whole wheat tortillas (6 inches), toasted

1 cup

thick yogurt

Servings: 2-3

Directions:

1.Heat oil in a large frying pan. Add chicken and fry until golden, approximately 3 minutes.

2.Saut onion, garlic, cumin powder, and chillies for about 1 minute. Add tomatoes, kidney beans, chicken stock, sugar, MAGGI MAGIC SARAP, and pepper. Let it simmer for 15 minutes and stir occasionally until sauce thickens.

3.To serve, squeeze lime over avocado and mix. Place tortillas on a serving plate, fill with chicken mixture, and top with spoonful of avocado mixture and yogurt.

You will need:

250 g

sotanghon noodles, soaked in water

250 g

beef, sukiyaki cut

1 pc

small carrot, cut into thin strips

1 stalk

leek, cut into thin strips

1 tube

Japanese silken tofu, sliced

6-8 pcs

enoki or fresh shitake or buttom mushrooms

1/4 head

Chinese cabbage, sliced

1 pc

fresh egg, cracked in a small bowl

For the broth, combine the following ingredients in a saucepan and bring to simmer:

4 cups

water

2 - 8g sachets

MAGGI MAGIC SARAP

2 Tbsp

MAGGI SAVOR Classic

1 Tbsp

mirin

1 1/2 tsp

white sugar

Servings: 2-3

Directions:

1.Arrange components in a wide pot or deep pan.

2.Place egg in the middle of the arranged ingredients.

3.Pour simmering broth and allow ingredients to heat up for at least 2 minutes.

4.Serve immediately.

You will need:

Burger Patties:

1 kg

ground beef

1 pc

large onion, small diced

3 tbsp

all purpose flour

2 - 8g sachets

MAGGI MAGIC SARAP

1/4 cup

vegetable oil, for pan frying

200 g

grated melting cheese

1 kg

bacon, cooked until crisp

1/4 cup

olive oil

1 pc

medium onion, small diced

4 cans

condensed mushroom soup

2 - 250g packs

Italian-style spaghetti sauce

2 cups

NESTL Cream

2 - 8g sachets

MAGGI MAGIC SARAP

500 g

lasagna

Servings: 13-16

Directions:

1.Combine ground beef, onion and flour in a bowl, season with MAGGI MAGIC SARAP, mix well and form into square patties.2.Pan fry for 2 minutes per side over medium high heat. Remove from the pan and set aside.

3.Heat olive oil in a pan and saut onion for 2 minutes. Add canned mushroom soup, NESTL Cream and spaghetti sauce. Bring to simmer and season with MAGGI MAGIC SARAP. Check seasoning and keep warm.

4.Boil pasta in a large pot for 10 minutes, drain well and set aside.

5.Coat the bottom of a baking dish with a ladleful of sauce. Arrange the lasagna on top , followed by the pre-cooked burger patties. Pour in more sauce until the pasta is fully coated. Top with crisp bacon.

6.Repeat the layering to finish all burger patties, pasta, sauce and bacon, making sure the last 2 layers are pasta and sauce. Grate cheese on top and bake in preheated oven at 375 F for 15-20 minutes or until cheese melts and turns brown.

7.Remove from the oven, rest for 10-15 minutes before cutting into serving pieces.

You will need:

8 cups

water

6 pcs

tomato, quartered

2 pcs

onion, quartered

12 pcs

lemongrass, pounded and tied into a knot

10 pcs

kaffir lime leaves

100 g

galangal (blue ginger), sliced

800 g

bangus belly fillet, cut into serving pieces

4 pcs

large fresh shiitake mushrooms, sliced

2 - 22g sachets

MAGGI MAGIC SINIGANG Original

1 Tbsp

chili garlic paste

50 g

cilantro, roughly chopped

Servings: 7-9

Directions:

1.Combine water tomato, onion, lemongrass, kaffir lime leaves and galangal. Bring to a boil, skim the scum and simmer for 15 minutes.

2.Add bangus, add MAGGI MAGIC SINIGANG Original and chili garlic paste. Simmer for 10 minutes. Check seasoning.

3.Transfer into a serving bowl and add cilantro. Serve hot.

4.Serve hot.