Beef Pares

1 kg

five spice powder

beef brisket, cut into 1 inch cubes

1/4 tsp
freshly ground pepper

1 sachet

6 tbsp

8g MAGGI MAGIC SARAP

brown sugar

2 tbsp

4 tbsp

vegetable oil

MAGGI Oyster Sauce

4 cloves

1 tsp

garlic, minced

sesame oil

2 thumb-size

1 tbsp

ginger, sliced

sliced spring onion

1 pc

1 tbsp

small onion, sliced

toasted garlic

1 tsp
Servings: 6-8

Directions:
1.Season beef with MAGGI MAGIC SARAP and set aside.
2.Saute ginger, garlic, onion in oil in a pot. Add beef and continue to saute for another 2
minutes.

3.Add five spice powder, pepper, sugar and MAGGI Oyster Sauce. Barely cover with water
and simmer until tender. Skim the scum as needed. Remove cover and continue to simmer until
the sauce has slightly thickened.

4.Finish with sesame oil. Transfer into a serving dish and garnish with spring onion and toasted
garlic.

BEEF TAPA
1/2 kg

1 head

sliced sirloin

garlic, crushed
2 tbsp

1 sachet

MAGGI SAVOR

8g MAGGI MAGIC SARAP

4 tbsp

1/4 tsp

vegetable oil

freshly ground pepper

1 tbsp

1 tbsp

toasted garlic

brown sugar

1. Marinate beef with MAGGI MAGIC SARAP, pepper, sugar, garlic and MAGGI SAVOR
for 4 hours or overnight in the refrigerator.

2.Remove from the refrigerator 1 hour before cooking and remove garlic.
3.Preheat a large pan and add 2 tbsp of oil. Add half of the marinated beef and saute for 1-2
minutes over high heat. Cook the other half of the marinated beef with the remaining 2 tbsp of
vegetable oil. Transfer into a serving plate, garnish with toasted garlic and serve.

BEEF WITH BROCCOLI

1/4 kg

3/4 cup

sirloin, thinly sliced

water

1/2 kg

6 tbsp

blanched broccoli

MAGGI Oyster Sauce

1 tbsp

1 sachet

brown sugar

8g MAGGI MAGIC SARAP

1/8 tsp

4 tbsp

freshly ground pepper

vegetable oil

2 tbsp

1/4 cup

cornstarch, dissolved in water

minced garlic

3 tbsp

2 tsp

water

minced ginger

1 small can

1 pc

sliced button mushroom, rinsed and drained

small onion, julienned

10 pcs

quail egg, hard boiled

1.Season beef with 1/2 sachet of MAGGI MAGIC SARAP. Preheat a wok and add 2 tbsp. of
oil. Add beef and saute for 1 minute and set aside.

2.Add remaining 2 tbsp. of oil and saute garlic, ginger and onion. Add remaining MAGGI
MAGIC SARAP, MAGGI Oyster Sauce, sugar and pepper. Pour water and simmer for 2
minutes. Pour cornstarch and water mixture while stirring.

3.Add beef, mushroom, broccoli and quail eggs. Cook for another minute. Transfer into a
serving plate and serve.
1 cupwater
CHICKEN TERRIYAKI

5 tbsp

1/2 kg

brown sugar

boneless chicken leg, quarter

4 tbsp
MAGGI Oyster Sauce

4 tbsp

1/4 tsp

vegetable oil

freshly ground pepper

1 pc

1 tsp

small carrot, cut 1/2 inch thick lengthwise

sesame oil

2 stalks

1 sachet

leeks, cut into 2 inch pieces

8g MAGGI MAGIC SARAP

4 cloves

1 tbsp

garlic, crushed

sliced spring onion

1/2 thumb-size

1 tbsp

ginger, minced

toasted sesame seeds

1.Preheat grill. Coat carrots and leeks with 2 tbsp of vegetable oil and grill until slightly charred
and set aside.

2.Saute garlic and ginger in 2 tbsp of oil. Add grilled carrots and leeks. Add water, sugar,
MAGGI Oyster Sauce and pepper. Simmer for 20 minutes. Set aside until cooled. Strain and
set aside.

3.Season chicken with MAGGI MAGIC SARAP. Add 1/2 of the teriyaki sauce and marinate
for 2 hours.

4.Grill chicken for 3 minutes per side. Set aside to rest for 5 minutes. Slice, transfer into a
serving plate. Pour remaining teriyaki sauce and garnish with sesame seeds and spring onion.

PORK HAMONADO
1 kg 2 pcs

5 tbsp

pork kasim

brown sugar

3 sachets

1/4 cup

8g MAGGI MAGIC SARAP

soy sauce

1/4 cup

1 cup

vegetable oil

pineapple chunks

1 1/2 cups

1/8 tsp

pineapple juice

freshly ground pepper

1.Season pork with 2 sachets of MAGGI MAGIC SARAP. Preheat 2 tbsp of oil in a wide pot
and sear pork on all sides. Pour pineapple juice. Add sugar and soy sauce. Pour water to barely
cover the pork. Bring to a simmer, then cook for 1 1/2 hours or until tender. Skim the scum as
needed.

2.Remove pork from the braising liquid and set aside to cool. Reduce sauce to the desired
consistency. Cut pork into 1/2 inch thick slices.

3.Preheat remaining 2 tbsp of oil in another pan, then sear the pork over medium heat until
golden brown. Add pineapple and cook until golden brown. Pour the sauce, season with a sachet
of MAGGI MAGIC SARAP and pepper, then simmer for another 20 minutes. Transfer into a
platter and pour the sauce on top. Serve.

8 slices

MAGGI MAGIC SARAP

white bread, cut into small pieces

2 pcs

1 can

egg, beaten

378ml evaporated milk

2 pcs

3 pcs

egg, boiled and cut into wedges

chorizo de Bilbao, chopped

1 kg

2 Tbsp

ground pork

pickle relish

1 cup

100 g

carrots, chopped

cheese, grated
3 - 8g sachets

1.Soak the bread in evaporated milk and set aside.

2.Combine the pork, carrots, bell peppers, onions, chorizo de Bilbao, pickle relish and cheese in
a bowl.

3.Season with MAGGI MAGIC SARAP. Add the soaked bread and eggs. Mix until fully
incorporated.

4.Cut squares of aluminum foil. Measure out 1 cup of the prepared mixture and transfer it onto
the middle portion of each foil square. Spread out the mixture and lay wedges of hard boiled egg.
Roll the foil up over to form logs and twist to secure the ends.

5.Steam the logs for 45 minutes. Remove from the steamer and let rest for at least 15minutes
before removing from the foil. Slice and serve with catsup. Leftover Embutido may be wrapped
with cling film after removing from the foil, freeze and reheat whenever ready to serve.