Recipe: Paella Sardines

Ingredients:
olive oil
2 tbsp. garlic, chopped
1 cup onion, chopped
1/2 cup longaniza (you can also use Bilbao)
1/2 cup bell peppers, sliced
annatto
2 cups jasmine or Thai rice
5 cups chicken broth
salt and pepper to taste
500g seafood (cleaned and sliced)
2 can sardines
asparagus
hard boiled egg
scallion for garnish

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Instructions:
1. Heat oil in the pan, sauté mixed seafood and set aside.
2. Heat oil in the pan, sauté garlic and onion until soften.
3. Put sliced longaniza and cook for about a min. then add the bell pepper and stir.
4. Add water then cover and bring it to boil.
5. Add the jasmine rice and stir. Add dissolved annatto and the chicken broth. Salt and pepper to taste and stir.
6. Put the sautéed seafood and stir. Cover and cook for about 5 minutes in low heat.
7. Put in the sardines and cover. Add water if needed. Cover and cook for 5-6 minutes in low heat.
8. Put in the asparagus, hard boiled egg and cover for about 3 minutes in low heat.
9. Garnish with chopped scallions. Serve, share and enjoy.

Recipe: Banana Cake

Ingredients:
5 whole eggs
170g (3/4 cup)sugar
160g (3/4 cup) melted butter (or vegetable oil as substitute)
300g or 5-6 pcs ripe bananas
250g (2 cups) flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

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Instructions:
1. Using the flour strainer, mix the flour, baking powder, baking soda and salt in a big bowl, set aside.
2. Melt the butter in a pot and set aside to cool.
3. Mash the bananas with a fork in a bowl and set aside.
4. Using cake-mixer, beat eggs and sugar until thick and pale yellow. Add in mashed bananas, continue mixing.
5. Add in melted butter/oil, mix well using a spatula.
6. Finally fold in sifted flour mixture using a spatula.
7. Prepare the steamer 10 minutes in advance and make sure the water is boiling before you put in the cake.
8. Line the base of the cake pan with baking paper and greased both the base and the sides with baking spray/oil.
9. Pour the cake butter into a lined and greased 8-inch round cake pan and steam at high heat for 45-50 minutes.

Recipe: Creamy Chicken Sopas

Ingredients:
12 oz. chicken breasts, cooked and shredded
½ pc cabbage, sliced
3 stalks celery, chopped
1 pc onion, diced
3 pcs hotdog, sliced
¾ cup carrots, diced
12 oz. evaporated milk
1 ½ cups elbow macaroni
3 cloves garlic, minced
6 to 8 cups water
3 tbsp. cooking oil
Maggi Magic Sarap or Knorr Chicken broth cubes
salt & ground black pepper to taste

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Instructions:
1. Boil 3 cups water in a medium pot. Add the chicken breasts.
2. Cover and cook in medium heat for 15 to 18 minutes. You may add more water if needed.
3. Separate the chicken from the water. Let the chicken cool down and then shred. Set both shredded chicken and water aside.
4. Heat oil in a large soup pot. Sauté the garlic until it turns medium brown. Add onion, celery, and carrot. Continue to sauté for 2 to 3 minutes.
5. Add the shredded chicken. Stir and cook for 1 minute.
6. Add the hot dog. Quickly stir and then pour the water used to boil the chicken. Also pour the remaining water. Let boil.
7. Add seasoning and salt. Stir. Cover and cook for 3 to 5 minutes.
8. Put the elbow macaroni in the pot. Cook for 10 minutes.
9. Add the cabbage. Stir and cook for 3 to 5 minutes. Note: you can add more water if needed.
10. Pour the evaporated milk. Stir, let boil, cover and cook for another 3 minutes.
11. Add ground black pepper to too.
12. Transfer to a serving bowl. Serve.
13. Share and enjoy!

Recipe: Fragrant Fried Rice

Ingredients:
2 pck Jasmine Rice or leftover cooked Thai White Rice
1 egg, beaten
6 pcs hotdog
1 small pc of carrot, cubed
red and green bell peppers, minced
cooking oil
Maggi Magic Sarap
salt and pepper
siling labuyo
white vinegar for dip
Kroepek (prawn cracker) for side dish
minced parsley

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Instructions:
1. Microwave the instant packs of Jasmine rice by following the instruction in the label. Or use leftover white rice. We recommend using Thai white rice for this.
2. Heat cooking oil in the pan. Once the oil become hot, fry the egg then set aside.
3. Sauté the garlic until it turns golden brown.
4. Follow by adding the Jasmine rice, gently toss and cook for about 1 minute.
5. Add the carrots and hotdog then add seasoning powder. Continue tossing and cook 3-5 minutes.
6. Mix in the egg, red and green bell pepper and toss.
7. Transfer to a serving plate. Sprinkle with parsley.
8. Serve. Share and enjoy!

Recipe: Banana Leche Flan

Ingredients:

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Instructions:
1. Separate egg yolks from egg whites and transfer to a mixer.
2. Add the sliced banana and evaporated milk. Blend it until becomes smooth.
3. Transfer into a large bowl. Pour the condense milk, vanilla extract and salt and mix.
4. In a pan place after in a low heat add sugar, add about 2 table spoon of water and stir frequently as the mixture heats to dissolve the sugar. Once mixture comes to a boil, do not stir, twirl the pan to distribute the heat until sugar becomes dark golden brown.
5. Spread the caramelized sugar evenly on the flat side of the mold.
6. Use strainer while pouring the leche flan mixture into each mold on top of caramelized sugar.
7. Cover each mold with aluminum foil then arrange in the steamer.
8. Steam for 30 mins. Or more (flan is cooked when you insert toothpick & it came up clean).
9. Transfer to a serving plate. Share and enjoy.

Recipe: Banana Maruya

Ingredients:
ripe ‘saba’ banana
1 cup all-purpose flour
1 1/2 tsp annatto powder, dissolved in water
1 egg, beaten
1 cup fresh milk
3/4 cups cooking oil
1 1/2 cup white sugar

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Instructions:
1. In a large bowl, mash the ripe banana(s).
2. Add the egg, flour, milk, and dissolved annatto powder. Mix all the ingredients well.
3. Heat half of the oil in a pan.
4. When the oil becomes hot, scoop about 2 tablespoons of the mixture and then pour in the pan (add the remaining oil in the next batches).
5. Fry both sides until the color turns golden brown.
6. Sprinkle the remaining sugar on both sides.
7. Serve. Share and enjoy!

Recipe: Misua Sardine Noodle Soup

Ingredients:
1 small can sardines in tomato sauce
2 oz misua thin flour noodles
2 tbsp fish sauce
1/4 tsp ground black pepper
2 cloves garlic, minced
1 small onion, minced
1 1/2 cups water
1 tbsp toasted garlic
1 tsp scallion chopped
2 tbsp cooking oil

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Instructions:
1. Heat the cooking pot and pour-in oil.
2. When the oil is hot enough, sauté garlic and onions.
3. Add the sardines including the sauce and cook for 2 minutes.
4. Put-in fish sauce and ground black pepper then stir.
5. Add water and let boil.
6. Put-in the misua noodles and cook for 3 to 5 minutes under medium heat. Add water if needed.
7. Turn-off the heat and transfer to a serving bowl.
8. Garnish with toasted garlic and chopped scallions on top.
9. Serve hot. Share and enjoy!

Recipe: Lumpiang Sardinas

Ingredients:
2 cans sardines
1/2 onion, minced
2 cloves garlic, minced
1 pc carrot, minced
1/2 red bell pepper, minced
2 oz nira or garlic chives, minced
1 egg
2 tbsp flour
1 tsp ground whole black pepper
1 tsp Maggi Magic sarap
salt and pepper to taste
1 tbsp cornstarch
water
1 tbsp calamansi juice or lemon juice
1 tbsp sugar

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Instructions:
1. Drain the sardines using a strainer and set the sauce aside.
2. Put the sardines in a bowl and flake the sardines using a pair of forks. Don’t mash the sardines or it will look disgusting.
3. Add the carrots, onion, garlic, nira, red bell pepper, salt, pepper, magic sarap, ground whole black pepper, salt, flour and egg. Mix the ingredients until well combined.
4. Lay a piece of lumpia wrapper in clean surface and put 2 tablespoons of the lumpia filling on the center of the wrapper.
5. Shape the filling into a log shape and roll halfway then fold the sides to prevent spilling of the filling and roll again until it wraps the lumpia. Seal the edge with a dab of water.
6. Do the same procedure on the rest of the filling and wrappers and set aside in a plate.
7. Heat cooking oil in a frying pan about an inch deep and fry the lumpia until golden brown. Approximately 5 minutes per batch. Drain in a paper towel lined plate.
8. To make the lumpia sauce, combine the sardine sauce, calamansi juice, water, sugar, salt and pepper in a saucepan then bring to a boil.
9. Then pour the cornstarch slurry and continue cooking. Stir until the sauce is thick. Serve with the lumpiang sardines and enjoy!