Christmas Classics

Hindi kumpleto ang Pasko kung wala ang Noche Buena dishes na ito! Bukod sa family bonding at mga regalo, hinahanap-hanap tuwing Christmas celebration ang sarap ng lutuin mo. Kaya nga ilabas na ang iyong kusina skills, i-level up ang ulam na classic, at budburan ito ng magic!

Naka-ready na ba ang iyong Noche Buena recipe list? Kung hindi pa, gawing sure hit ang handaan at idagdag ang recipes na ito. Tara na at gawing Magical ang Christmas celebrations with MAGGI®!

1. Humba

Ingredients:

• 1/2 Kg Pork Belly
• 1 sachet MAGGI® Oyster Sauce
• 6 tbsp White Vinegar
• 6 cloves Garlic
• 1 pc Bay Leaf
• 1 tsp Black Peppercorn
• 1 tbsp Brown Sugar
• 1 ½ cups Water
• 1 tbsp Tausi
• 1 tbsp Vegetable Oil
• 1 sachet MAGGI® Magic Sarap® 8g

Procedure:

1. Combine pork belly, MAGGI® Oyster Sauce, vinegar, garlic, bay leaf, peppercorn, sugar, water and tausi in a pot. Simmer while covered for 45 minutes.
2. Strain pork and sauté in oil until golden brown.
3. Pour cooking liquid, season with MAGGI® Magic Sarap® and simmer for another 5mins. Transfer on a serving plate and serve.

2. Rellenong Bangus

Ingredients:

• ½ Kg Bangus
• 1 tbsp Maggi® Soy Cooking And Seasoning Sauce
• 1 pc Calamansi Juice
• 0.15 tsp Ground Pepper
• 2 tbsp Vegetable Oil
• 4 cloves Garlic
• 1 pc Onion
• 1 pc Tomato
• ¼ Kg Fresh Grounded Pork
• ¼ cup Green Peas
• 1 sachet MAGGI® Magic Sarap®
• ¼ cup Raisins
• 2 pcs Egg
• 2 cups Vegetable Oil

Procedure:

1. Marinate bangus skin with MAGGI Soy, calamansi juice and pepper.
2. Simmer bangus meat and drain. Pick the bones, flake and set aside.
3. Sauté garlic, onion, tomato, pork, peas and bangus. Season with MAGGI® MAGIC SARAP® and pepper. Transfer into a bowl. Add raisins and egg. Spoon mixture into the skin.
4. Preheat oil and pan fry bangus for 4 minutes per side. Cut into serving pieces. Transfer on a serving platter. Serve with preferred dipping sauce.

3. Chicken Galantina

Ingredients:

• 1 pc Whole Chicken
• 2 cups Water
• 1 pc Bay Leaf
• 3 sachet MAGGI® Magic Sarap® 8g
• 2 tbsp MAGGI® Savor Classic
• 2 tbsp Calamansi Juice
• ½ tsp freshly ground pepper
• 2 tbsp Vegetable Oil
• ¼ cup Onion
• ¼ cup Carrot
• 2 tbsp Pickle Relish
• 2 tbsp Red Bell Pepper
• 2 tbsp Green Bell Pepper
• 1 pc Chorizo De Bilbao
• 2 tbsp Butter
• 1 pc Onion
• 3 cloves Garlic
• 2 tbsp All Purpose Flour
• ½ tsp freshly ground pepper
• 1 package 125ml NESTLÉ All Purpose Cream 2 tbsp Parsley

Procedure:

1. Prepare chicken for galantina. Debone leg quarters. Blanch and reserve all chicken bones. Mince boneless leg quarter and set aside. Simmer chicken bones with 2 cups of water and bay leaf to make stock for the sauce.
2. Marinate chicken in MAGGI® Magic Sarap®, MAGGI® Savor Classic, calamansi and pepper for 10 minutes.
3. Meanwhile, season ground chicken with MAGGI® Magic Sarap®. Add onion, carrot, pickle relish and bell peppers. Mix well and keep the mixture very cold.
4. To assemble, brush aluminum foil with 1 tbsp of oil. Place boneless chicken, stuffed with ground chicken mixture and Chorizo de bilbao in the center. Roll and seal aluminum foil tightly.
5. Place in a shallow pan with water and simmer for 30 minutes. Set aside to cool completely.
6. To prepare the sauce, sauté onion and garlic in butter for 5 minutes. Add flour and cook for 2 minutes. Pour chicken stock. Simmer for 15 minutes. Strain into a
   sauce pan and season with MAGGI® Magic Sarap® and pepper. Stir in NESTLE® All Purpose Cream and parsley.
7. Remove chicken from the aluminum foil and sauté using remaining 1 tbsp of oil on all sides. Slice into serving portions, transfer into a serving plate and serve with sauce.