Chicken tereyaki

2 tbsp vegetable oil

2 cloves garlic, minced

1 thumb-size ginger, minced

1 pc onion, minced

2 tbsp mirin

¼ cup brown sugar

1 cup w¼ cup soy souce

¼ tsp freshly ground pepper

1 tsp sesame oil

½ kg boneless chicken

½ sachet 8g MAGGI® MAGIC SARAP®

1 tbsp toasted sesame seeds

1 tbsp sliced spring onionStep 1

Step 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.
Step 1
2. Stir in sugar, all-purpose cream, and DEL
MONTE Fiesta Fruit Cocktail.
3. Pour into 7 x 7-inch pan. Top with peanuts.
Cover and chill until set. Top with marshmallow
pieces before serving.
1/2 cup marshmallow, chocolate coated
twisted, cut up into 1/2-inch thick

Preparation

1/4 Tbsp unflavored gelatin

1 Tbsp sugar, white
1 cup all-purpose cream
1 can DEL MONTE Fiesta Fruit Cocktail (432g),
drained, reserve 1/2 cup syrup
2 Tbsp cashew nuts, unsalted, toasted and
coarsely chopped. Mix gelatin and reserved fruit
cocktail syrup. Stir until well-blended. Heat until
gelatin is dissolved. Remove from flame.
Sauté garlic, ginger and onion in oil. Add mirin,
sugar, water, soy souce, pepper and sesame oil.
Simmer until slightly thick. Divide into 2
portions and set aside.
Step 3
Cut into serving pieces and transfer on a plate.
Garnish with spring onion and sesame seeds.