Akabane Bussan

Recipe: Tocino Fried Rice with Salted Egg

Ingredients:
plain rice
tocino
egg
bell pepper, minced
carrot, minced
garlic, minced
onion, minced
cooking oil
salted egg, as side dish
tomato, as side dish

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Instructions:
1. Heat the cooking oil in a frying pan, fry one egg and set aside.
2. Boil the water in a pan. When the water starts boiling, put the uncooked tocino and add cooking oil. Bring it to a boil over medium heat until all water evaporates.
3. Once the water completely dries up. Continue to fry the tocino for about 3 minutes on one side. Then flip the tocino on the other side until evenly cooked.
4. Cut the cooked tocino into cube.
5. Heat the cooking oil in the pan, sauté the minced garlic and minced onion then add the cubed tocino.
6. Add the rice together the cooked egg. Cook and continuously toss every minute for 5 minutes.
7. Put-in the mixed minced carrot and bell pepper. Toss and cook for 3 to 5 minutes
8. Transfer to a serving plate, put the side dish salted egg and tomato.
9. Serve and Enjoy.

Recipe: Pork Monggo (Munggo)

Ingredients:
1 cup monggo beans
200g pork belly (lechon kawali)
100g Chinese pechay
1/2 pc tomato sliced
1/4 pc red bell pepper, chopped
1/4 pc yellow bell pepper, chopped
1/2 pc onion, chopped
2 cloves garlic, minced
3 cups water
patis (fish sauce)
3 tbsp cooking oil

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Instructions:
1. Soak the monggo beans in 3 cups water overnight. Drain water.
2. Heat oil in a cooking pot. Sauté garlic, onion, and tomato. Once onion and tomato soften, add the pork. Cook until it turns light brown.
3. Add soaked beans and sauté for 2 minutes. Pour water and let it boil.
4. Add patis or preferred seasoning to taste. Cover and boil between low to medium heat until monggo beans are soft. Add water if needed.
5. Add pork belly (lechon kawali), chopped red bell peppers and pechay. Cook for 2 minutes.
6. Add ground black pepper (optional.)
7. Transfer to a serving bowl. Serve and enjoy.

Recipe: Pork Giniling Pastel

Ingredients:
350g ground pork
2 tsp tomato paste
2 pcs hotdog
4 oz. 100% pineapple juice
1/2 red bell pepper, chopped
1/2 small green bell pepper, chopped
1/2 cup carrot, cubed
1/4 cup raisins
3 tbsp cooking oil
1 small onion, chopped
2 cloves garlic, minced
Maggi Magic Sarap
salt and ground black pepper to taste

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Instructions:
1. Heat oil in a pan or cooking pot.
2. Once the oil turns hot, sauté the garlic and onion.
3. Let the onion get soft then add the ground pork. Cook while stirring once in a while until the pork turns light to medium brown.
4. Pour-in the tomato paste and Stir. Pour in pineapple juice and cover it. Simmer for 15 to 20 minutes.
5. Add raisins, hotdog. Cook for 7 minutes.
6. Stir-in the cubed bell peppers and cubed carrots. Cook for 5 minutes.
7. Add water if needed.
8. Add salt, Maggi Magic Sarap and pepper to taste. Stir and continue to cook until the liquid evaporates.
9. Transfer to a serving bowl. Serve with white rice.
10. Share and enjoy!

Recipe: Sweet and Sour Tilapia

Ingredients:
1 pc cleaned tilapia
1/2 pc red bell pepper
1/2 pc green bell pepper
1/2 pc carrot
2 cloves garlic, minced
1/2 pc onion, sliced
2 thumbs ginger
2 oz. tomato paste
2 tbsp cornstarch
1 cup water (if needed)
5 1/2 tbsp white vinegar
4 oz. pineapple juice
4 tbsp white sugar
2 cups of cooking oil
Maggi Magic Sarap
salt and ground black pepper to taste

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Instructions:
1. Put Maggi Magic Sarap all over the tilapia. Let it stand for 10 minutes so that the fish can absorb the seasoning.
2. Heat around 1 cup of cooking oil in a pan. Once the oil gets hot, fry the fish until the color turns golden brown. Flip to fry the opposite side. Remove from the pan. Place on a clean plate. Set aside.
3. Make the sauce by heating 3 tablespoons of cooking oil in a cooking pot. Sauté onion and garlic for 10 seconds. Add ginger. Sauté for 12 seconds.
4. Pour white vinegar and Pineapple Juice. Let it boil.
5. Add tomato paste. Stir until it completely dilutes in the mixture.
6. Add sugar. Stir until the sugar gets fully incorporated.
7. Put carrots and bell pepper. Cook for 3 minutes.
8. Combine cornstarch and 3 tablespoons of water. Mix well. Pour into the cooking pot. Stir until sauce thickens.
9. Season with salt and ground black pepper. Add a pc of tilapia and cook for 3 minutes.
10. Transfer to a serving plate. Serve with rice. Share and enjoy!

Recipe: Pancit Canton

Ingredients:
250g flour stick noodles
250g pork thinly sliced
2 pcs hotdog
8 pcs squid balls
1/2-pc onion sliced
2 cloves garlic
1/4 cup red bell pepper, julienne
1/2 cup snap peas
3/4 cup carrot, julienne
1 cup water (if needed)
1/2 pc cabbage small
spring onion for garnish
3 tbsp soy sauce
3 tbsp cooking oil
Maggi Magic Sarap
salt & ground black pepper to taste

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Instructions:
1. Mix the noodles, chopped cabbage, carrot, bell pepper. Set aside.
2. Heat a cooking pan and pour-in the cooking oil.
3. Sauté the onion and garlic.
4. Add the pork and put Maggi Magic Sarap. Continue to cook for 3 minutes.
5. Add-in soy sauce and stir. Follow the sliced squid balls and hotdog stir add water and cook for 2 minutes.
6. Put the snap peas and stir. Add more water if needed. Cook for 1 minute.
7. Put the mix the noodles, chopped cabbage, carrot, bell pepper. Gently toss until the noodles and vegetable absorbed the liquid. Cook for 3 to 4 minutes in a medium heat.
8. Transfer to a serving plate and Garnish. Serve, share and Enjoy.

Recipe: Ginataang Kamoteng Kahoy

Ingredients:
2 Box Bisco Baked Chocolate
1 Bar Cream Cheese
50cc Nestle Cream
1 Tablespoon White Sugar

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Instructions:
1. Mix cream cheese until smooth
2. Put 50cc of Nestle cream
3. Add 1 tbsp. sugar and mix
4. Put in the tray and spread it
5. Put and flatten the cheese cream
6. Arrange Bisco chocolate
7. Put and flatten again the cheese cream
8. Repeat (6-7 step) 2 times
9. Put in the freezer for about 2 hours or until the cream harden.
10. Remove from the tray and clean wrap
11. Cut to a width of 2 cm
12. Garnish and enjoy Bisco Fine Cheesecake

Recipe: Ginataang Kamoteng Kahoy

Ingredients:
1 Frozen Cassava
1 can Tasco Coconut Milk
1 Cup Brown Sugar
50ml Water

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Instructions:
1. Boil a Water
2. Put 1 cup of sugar
3. Put the Cassava
4. Simmer at least 5 minutes
5. Put 1 can of Coconut Milk
6. Simmer until the sauce gets thicker
7. Best serve if hot

Recipe: Buko Orange Juice Drink / Linamaw Na Buko

Ingredients:
250g Buko Kinayod
500ml Coconut Juice
30ml Condensed Milk
8oz. Royal Orange Juice
Crackers

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Instructions:
1. Mix all together the buko kinayod, buko juice, condensed milk, royal orange juice.
2. Put in the refrigirator to chill.
3. Put crushed crackers before serving.