Ingredients:

• 2cups (Magnolia) Fresh Milk
• 1tbsp Unflavored Gelatin
• 16pcs Jellyace Strawberry Fruiteez, chopped
• 2cups All Purpose Cream
• 1/2cup Sugar
• 3pcs Jellyace Buko-Pandan Snackers, chopped

Procedure:

1. Place 1/4 cup of fresh milk in a custard cup. Sprinkle gelatin over it and set aside until gelatin blooms.
2. Prepare 20 shots glasses.
3. Place chopped Jellyace Strawberry Fruiteez at the bottom of each mold. Set aside.
4. Combine cream, remaining milk and sugar in a saucepan. Heat to scalding.
5. Heat milk-gelatin mixture to dissolve gelatin, then stir into the cream mixture. Mix well. Remove from heat. Strain mixture while pouring into molds. Chill to set.
6. Place chopped Jellyace Buko-Pandan Snackers in a small saucepan and heat until it melts. Pour a thin layer of melted Buko-Pandan Snackers on top of each chilled panna cotta and let it set once again. Serve chilled.

* So yummy! Perfect for summer getaways and vacation. Enjoy!

Ingredients:

• 1pc (1.5 kl) Monterey Rolled Boneless Porkloin
• 1/2 Cup Purefoods Supremo Cane Vinegar
• 2 cups Water
• 1 tbsp Minced Garlic
• 2 tbsp Brown Sugar
• 10 pc Peppercorns, crushed
• 1/4 cup Soy Sauce
• 1 pc Bay Leaf
• 2 tbsp Black Beans
• Banana Blossoms
• Salt
• 1 (450g can) Fruit Cocktail, drained
• 1 cup Fruit Cocktail Syrup

Procedure:

Place pork loin in the pot. Add vinegar, 2 cups water, garlic, sugar, peppercorns, soy sauce, bay leaf, black beans and banana blossoms. Boil mixture until pork loin is tender. Remove meat and add 1 cup of syrup (from fruit cocktail) to the sauce. Allow to reduce and slightly thicken. Adjust seasonings as desired. Once thick, strain liquid and add drained fruit cocktail. Remove strings from pork loin and slice thinly. Top with fuit cocktail.

Makes 6 servings.

Ingredients:

• 1/4 kilo Magnolia Chicken Inasal
• 3 tbsp Magnolia Nutri Oil
• 2 tbsp Chopped Shallots
• 1/2 tbsp Minced Garlic
• 1/2 cup Bean Sprouts
• 1/2 cup Red Bell Pepper, sliced into strips
• 400 gm Rice Noodles or Linguine cooked according to package directions
• 1/4 cup Chopped Wansoy
• 3 tbsp Chopped Roasted Peanuts

Sauce:

• 1/2 cup Palm Sugar or Panocha
• 1/3 cup Patis
• 1/4 cup Sampaloc Water (infuse 2 tbsp sampaloc paste in 1/4 cup warm water then strain)
• 1/2 cup Purefoods Supremo Cane Vinegar
• 1/4 cup Chili Sauce

Procedure:

Prepare chicken inasal by grilling for 10-15 minutes per side or until fully cooked. Carefully remove meat from the bone and slice into thick strips. Set aside and keep warm.

To make sauce, mix all ingredients in a saucepan. Let boil then reduce heat to let simmer. Let cook until slightly thickened. Set aside.

In a wok, heat oil and saute shallots and garlic. Add bean sprouts and bell peppers. Add the cooked noodles and the sauce. Let cook until noodles and sauce are well combined. Add cooked chicken inasal and wansoy. Mix well and transfer to serving platter. Top with chopped peanuts and garnish with fresh wansoy leaves.

Makes 2-3 servings.

• Chicken, cut into serving pieces — 2 1/2 to 3 pound
• White vinegar — 3/4 cup
• Soy sauce — 1/4 cup
• Onion, thinly sliced — 1/2
• Garlic, crushed — 4-6 cloves
• Bay leaf — 1-2
• Peppercorns — 6-8
• Salt — 1 teaspoon
• Water — 1 cup
• Oil — 1/4 cup

1. Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate.
2. Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out.
3. Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.
4. Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened.
5. Toss the browned chicken pieces with the reduced sauce and serve with rice.

Ingredients:

1/2 kilo pork, cut in cubes
1/2 kilo chicken, cut into pieces
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
3 tablespoons water

Procedure:

In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.Serve hot with the adobo gravy and plain rice.