Resto-Style Recipes

Tayong mga Pinoy, all out pagdating sa handaan tuwing Pasko! Kaya kung Noche Buena na may kasamang twist ang plano mo, subukan ang restaurant-style dishes na ito. Ang mga paboritong order o takeout ng pamilya, mas pinadali at mas kayang-kayang gawin sa bahay!

Tawagin na ang iyong pamilya at mga bisita, gawin nating Magical ang Christmas celebration kasama sila. Pagsaluhan ang mala-5 star restaurant na handaan with these recipes na may sarap at aroma ng MAGGI®!

1. Charlie Chan-Style Chicken Pasta

Ingredients:

• 0.25 kg Spinach Spaghetti
• 0.25 kg Chicken Thigh And Leg
• 2 sachets MAGGI® Magic Sarap® 8g
• 2 tbsp Vegetable Oil
• 2 tbsp Toasted Garlic
• 1 pc Onion
• 6 pcs Shiitake Mushroom
• 1 cup Water
• 1 sachet MAGGI® Oyster Sauce
• 2 tbsp Chili Powder
• 2 tbsp Soy Sauce
• 1 tbsp Brown Sugar
• 1 tbsp Peanut Butter
• 1 tbsp Sesame Oil
• 4 stalks Scallion
• 0.25 cup Peanuts

Procedure:

1. Boil spaghetti according to package direction.
2. Season chicken thigh with 1⁄2 sachet of MAGGI MAGIC SARAP®. Sauté chicken in oil until golden brown. Strain and set aside.
3. Add garlic in the same pan and sauté until golden brown, strain and set aside.
4. Add onion and mushroom in the same pan. Cook for 2mins. Pour water and bring to a simmer. Add MAGGI® Oyster Sauce, remaining 1 1⁄2 sachet of MAGGI Magic Sarap®, chili flakes, soy sauce, sugar, peanut butter. Drizzle sesame oil.
5. Drain spaghetti and toss in the simmering sauce. Add chicken, toasted garlic, spring onion and peanuts. Transfer on a serving plate and serve.

2. Chicken Teriyaki

Ingredients:

• 2 tbsp Vegetable Oil
• 2 Cloves Garlic
• 1 Piece Ginger
• 1 Piece Onion
• 2 tbsp Mirin
• ¼ Cup Brown Sugar
• 1 Cup Water
• ¼ Cup Maggi® Soy Cooking And Seasoning Sauce
• ¼ tsp Ground Pepper
• 1 tsp Sesame Oil
• ½ Kg Chicken
• ½ Sachet MAGGI® Magic Sarap®
• 1 tbsp Toasted Sesame Seeds
• 1 tbsp Onion Springs

Procedure:

1. Sauté garlic, ginger and onion in oil. Add mirin, sugar, water, soy sauce, pepper and sesame oil. Simmer until slightly thick. Divide into 2 portions and set aside.
2. Season chicken with MAGGI® MAGIC SARAP® and coat one portion of the Teriyaki sauce. Grill for 3 – 4 minutes per side while brushing with the teriyaki sauce.
3. Cut into serving pieces and transfer on a plate. Garnish with spring onion and sesame seeds.

3. Pork Sisig

Ingredients:

• 1 kg Pork Cheek
• 2 pcs Bay Leaf
• 1 tbsp Black Peppercorn
• 2 sachets MAGGI® Magic Sarap® 8g
• ¼ kg Chicken Liver Pate
• 3 tbsp Vegetable Oil
• ½ pc Calf Brain
• 4 cloves Garlic
• 2 pcs Red Onion
• 2 pcs Hot Chili Peppers
• 3 tbsp MAGGI® Savor Classic
• 2 tbsp Calamansi Juice
• 1 tbsp Brown Sugar
• ¼ tsp Ground Pepper

Procedure:

1. Simmer pork in water with bay leaves and peppercorn until tender. Drain and set aside to cool. Cut into thick slices and season with 1 sachet of MAGGI MAGIC SARAP®. Coat with 2 tbsp of oil. Grill until golden brown. Coarsely chop and set aside.
2. Season chicken liver with 1⁄2 sachet of MAGGI MAGIC SARAP®. Coat with 1 tbsp of oil and grill until golden brown. Coarsely chop and add to pork.
3. Simmer the calf brain in water for 10 minutes (optional). Strain, coarsely chop and add to pork and liver.
4. Add garlic, onion and chili. Season with remaining 1⁄2 sachet of MAGGI MAGIC SARAP®, MAGGI Savor Classic, calamansi juice, sugar and pepper. Gently mix. Preheat a clean sizzling plate, add 1 cup of Sisig, mix and serve immediately.

4. Pinatisang Fried Chicken

Ingredients:

• 1 ½ Kg Whole Chicken
• 2 sachets MAGGI® Magic Sarap® 8g
• 2 tbsp Fish Sauce
• 2 tbsp Calamansi Juice
• 1 head Garlic
• 1 tsp Ground Pepper
• 1 tbsp Sugar
• 2 cups Vegetable Oil
• ¼ cup Banana Catsup
• 1 sachet MAGGI® Oyster Sauce

Procedure:

1. Season chicken with MAGGI® Magic Sarap®. Add fish sauce, calamansi juice, garlic, pepper and sugar. Marinate overnight in the refrigerator.
2. Remove chicken from the refrigerator at least 1hr before cooking. Preheat oil over medium heat and fry chicken skin side up. Fry for 15 mins while basting with the oil. Remove chicken and set aside to rest for 10 mins.
3. Mix banana catsup with MAGGI® Oyster Sauce.
4. Cut chicken into serving pieces, transfer on a serving plate and serve with dipping sauce

5. Creamy Sushi Bake

Ingredients:

• 1 1/2 cups of water
• 2 tbsp mirin (optional)
• 1 sachet MAGGI® Magic Sarap®
• 1 packet NESTLÉ® All Purpose Cream
• 1/4 cup mayonnaise (preferably Japanese mayonnaise)
• 1 cup shredded crab sticks
• 3 tbsp melting cheese
• 2 tbsp sriracha hot sauce
• 1 stalk scallion, sliced
• 6 pcs nori sheets, cut each sheet into 4

Procedure:

1. 1. Fluff cooked rice into a bowl. Add mirin and MAGGI® Magic Sarap®. Mix well and lightly press into a baking tray.
2. 2. Combine NESTLÉ® All Purpose Cream, mayonnaise and shredded crab sticks. Spread on top of the rice.
3. 3. Grate cheese on top and bake in an oven toaster for 5 minutes or until golden brown. Remove and set aside.
4. 4. Drizzle hot sauce on top. Top with scallion and serve with nori sheets.

6. Magical Fried Chicken Sinigang

Ingredients:

• 2 pcs Cherry Tomato
• 1 pc Red Onion
• ¼ cup Radish
• 1 pc Green Finger Chili
• 2 tbsp Vinegar
• 2 tbsp Sugar
• 1 tbsp Soy Sauce
• 1 kg Chicken Leg
• 1 package MAGGI® Magic Sinigang Original Sampalok Mix
• 2 sachets MAGGI® Magic Sarap® 8g
• ¼ tsp Peppercorn
• 1 cup All Purpose Flour
• 2 cups Vegetable Oil

Procedure:

1. Combine tomato, onion, radish and finger chili in a bowl. Add vinegar, sugar and fish sauce. Mix well and set aside.
2. Season chicken with 1⁄2 pack of MAGGI MAGIC Sinigang Original, MAGGI MAGIC SARAP® and pepper. Set aside for 10 minutes.
3. Combine flour and remaining 1⁄2 pack of MAGGI MAGIC Sinigang Original. Coat chicken well and fry in preheated oil for 10 minutes or until golden brown. Transfer on a cooling rack to drain excess oil.
4. Serve fried chicken with tomato salad.

7. Restaurant Style Wings

Ingredients:

• ½ Kg Chicken Wings
• 1 sachet MAGGI® Magic Sarap® 8g
• 3 tbsp MAGGI® Savor Hot Chili
• 2 pcs Kamote
• ¼ cup Vegetable Oil
• 1 tbsp Spring Onion
• ¼ cup Banana Catsup

Procedure:

1. Marinate chicken with MAGGI® Magic Sarap® and 1 tbsp of MAGGI® Savor Hot Chili and set aside.
2. While marinating the chicken, fry sweet potato in preheated oil until light golden brown. Strain and toss with 1 tbsp of MAGGI® Savor Hot Chili.
3. Place marinated chicken in a nonstick pan with 2 tbsp of water. Simmer until almost dry. Add oil and fry chicken wings until golden brown. Transfer on a cooling rack to drain excess oil.
4. Transfer chicken wings and sweet potato fries on a serving plate. Top with spring onion and serve with banana catsup mixed with remaining 1 tbsp of MAGGI® Savor Hot Chili.