Ingredients:

Caramel Syrup: ½ c white sugar + 3-4 T water

In a sauce pot, put sugar and in the middle pour water. Let it cook in low to medium heat. Don’t
stir as you’re dissolving the sugar, just swirl it in the pot every so often. Do this until it
caramelizes. Immediately pour in your container and set aside. Typically we Pinoys use allanera
which is an oval shaped tin pan. You may also use a round pyrex dish like I did.

Flan:

1 tetra pack of all-purpose cream ¾ c of white sugar 10 egg yolks 1 regular can of condensed
milk

Whisk all-purpose cream and sugar, until sugar is completely dissolved. Add egg yolks, dayap
juice, zest and continue whisking. Finally, add condensed milk and thoroughly mix. Gently pour
mixture onto the pyrex dish.

How to cook:

The Bain-marie method, also referred to as ba o maría means putting your dish inside a pot with
cover and immersing it about a third or halfway with water. Put heat on medium to high and
cook for about 30-40 minutes.

If you happen to have a rice cooker , put water until halfway the height of your dish, close the
cover and cook for about 30-40 minutes. This is what I did.

Let it cool and put in the refrigerator to chill first. When serving, let your container sit in hot
water and let a knife run through the sides to release the flan onto the serving plate.

tip 1: As best as you can, separate the white from the yolk. The yolk keeps the dessert rich not
only in flavor but in mouth-feel.

Kitchenkitchiekoo’s tip 2: As you add the ingredients, you don’t need to whisk briskly but whisk
enough to mix thoroughly. This avoids putting air into the mixture yielding a thick, velvety flan
when cooked.

Recipe: Brazo de Mercedes

Ingredients
10 large raw eggs, yolks and whites separated
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract or lemon zest
3/4 cup granulated sugar

3 tablespoons confectioners sugar

14 ounces condensed milk (2cans)
1 teaspoon vanilla extract

Cooking Procedure
1. Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks
form.
2. Make the meringue by gradually adding the granulated sugar while mixing the ingredients.
Continue mixing until the texture is semi-firm.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the
surface.
5. Place the meringue on top of the greased wax paper then spread evenly using a spatula.
6. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium
brown.
7. While the meringue is in the oven, make the filling by combining the egg yolks and condensed
milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until
the texture becomes thick.
8. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix
thoroughly. Set aside.
9. Remove the meringue from the oven and cool down for a few minutes.
10. Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part
of the meringue followed by a similar sized baking pan or tray. The meringue should now be in
the middle of two baking trays.
11. Flip the meringue: the new cookie sheet/baking tray placed on top should now be below.
Remove the baking tray and the wax paper (you should now see the opposite side of the baked
meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract
mixture) over the meringue.
12. Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that
the layer with filling is rolled inward.
13. Transfer to a serving plate then serve.
14. Share and enjoy!

Should you run out of cream of tartar just remember this formula: Mix 1 part baking powder + 1
part baking soda = cream of tartar!!!! since the recipe requires 1/2 tsp cream of tartar, simply
proceed to measure 1/2 tsp. Just make sure u mix both baking powder and baking soda well
before doing so.
Pan de Sal

1/2 cup water

1/4 cup evaporated milk

1/2 cup milk

1 egg

1 cup sugar

3/4 teaspoon salt

5 tablespoons softened butter

1 tablespoon oil

4 cups flour

3 teaspoons yeast

breadcrumbs

Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds. Run tap
water over the egg for 30 seconds to warm it.

Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.

The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it
turned out well anyway).

Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.

When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and
roll in bread crumbs in an oval shape; place on baking sheet.

Cover and leave to rise in a warm place until doubled.

Bake for 10 to 15 minutes, until golden brown.

Pork loin braised in milk

Ingredients:

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED 2 slice MONTEREY BONELESS PORK

CHOP OR BONELESS PORK LOIN ¼ tsp salt ¼ tsp pepper 1 tbsp all purpose flour 1 cup
MAGNOLIA FRESH MILK 1 tsp dried thyme or 4 fresh sprigs thyme

Procedure:

Melt butter in skillet. Season pork with salt and pepper. Sear pork until browned on both sides,
about 3 minutes per side. Remove pork from heat and transfer to a plate. Pour off fat from skillet
and leave only about 3 tbsps of oil. Over medium heat, add flour and pour in milk while
whisking. Add thyme. Let simmer over low heat and put back meat pieces in. Let simmer for
another 10 minutes over low heat.

To serve, arrange on a platter. Sprinkle with grated Parmesan cheese and drizzle with extra
virgin olive oil.

Serves 2.

Pork cutlets in lemon sauce

Full Recipe

Ingredients:

½ kilo Monterey Pork Cutlets ½ tsp salt ½ tsp white pepper 4 pcs egg yolks 2 tbsp light soy
sauce 2 tbsp rice wine 1 cup cornstarch Magnolia Palm Olein for deep frying lemon slices

Lemon Sauce: ½ cup sugar ¾ cup water 1 ½ tbsp cornstarch 1 tsp lemon rind ¼ cup lemon juice
¼ tsp ginger, chopped ¼ tsp garlic, chopped

Procedure:

Season pork cutlets in salt and pepper. Combine yolks, soy sauce, wine and mix very well. Pour
over meat pieces and coat evenly. Set aside for at least 30 minutes. Remove meat and dust with
cornstarch. Deep fry in a wok with hot oil. Drain fried pork cutlets in paper towels to remove
excess oil.

To prepare the sauce, combine all ingredients in a saucepan. Cook over medium heat, stirring
constantly until thick. Pour over fried pork cutlets with slices of lemon.

Makes 4-5 servings.

Full Recipe

Ingredients:

½ kilo Monterey Pork Cutlets ½ tsp salt ½ tsp white pepper 4 pcs egg yolks 2 tbsp light soy
sauce 2 tbsp rice wine 1 cup cornstarch Magnolia Palm Olein for deep frying lemon slices

Lemon Sauce: ½ cup sugar ¾ cup water 1 ½ tbsp cornstarch 1 tsp lemon rind ¼ cup lemon juice
¼ tsp ginger, chopped ¼ tsp garlic, chopped

Procedure:

Season pork cutlets in salt and pepper. Combine yolks, soy sauce, wine and mix very well. Pour
over meat pieces and coat evenly. Set aside for at least 30 minutes. Remove meat and dust with
cornstarch. Deep fry in a wok with hot oil. Drain fried pork cutlets in paper towels to remove
excess oil.

To prepare the sauce, combine all ingredients in a saucepan. Cook over medium heat, stirring
constantly until thick. Pour over fried pork cutlets with slices of lemon.

Makes 4-5 servings

ngredients:

1/2 kilo Monterey Ground Pork 1 –210 gm can Purefoods Vienna Sausage, drained and mashed
1/4 cup Raisins 3 pcs Eggs 1/2 cup Magnolia Cheezee, grated 2 tbsps Chopped green bell pepper
1/4 cup Finely chopped carrots Salt and pepper to taste

Procedure:

In a bowl, combine all the ingredients and mix until well-blended. Divide the mixture into 3 then
wrap in aluminum foil or plastic. Roll tightly and seal the ends. Place in a steamer and cook until
done (about 45 minutes). Cool, slice then serve.Makes 3 rolls.

Full Recipe

Ingredients:
1 pack MONTEREY SISIG 4 pc tokwa 1/3 cup Cooking oils 1/3 cup Sliced white onions

Vinegar dressing: ¼ cup Purefoods Supremo vinegar ¼ cup Water 2 tbsp Soy sauce 1 tbsp sugar

Procedure:

Cook sisig according to package directions. Fry tokwa and slice into cubes. Toss together sisig,
tokwa and onions. Pour vinegar dressing. Makes 4 to 6 servings.

Ingredients:

Magnolia Nutri Oil Vegetable Oil- 3 tbsps Onions, chopped- 1 pc (large) Garlic, minced - 1 tbsp
Monterey Beef Cubes- ½ kilo Purefoods Supremo Cane Vinegar- ¾ cup Salt- 2 tsps Pepper - 1
tsp Water- 1 cup Coconut milk- 1 cup Finger pepper- 1 pc Coconut cream- ¼ cup

Procedure:

Heat the oil in a deep pan. Sauté onions and garlic. Add beef cubes and cook until color
changes.Add vinegar, salt, pepper and cook over moderate heat until sauce is reduced to its
original amount.Do not stir until mixture boils.Add water and cook covered until beef is
tender.Add coconut milk and finger pepper and allow to simmer for 10 minutes over low
heat.Pour in coconut cream and allow to simmer for another 5 minutes over low heat.Adjust
seasoning if necessary.

Full Recipe

Ingredients

1 kilo MONTEREY BEEF STROGANOFF cut* 1 cup All purpose flour ½ cup MAGNOLIA
GOLD BUTTER ½ cup Chopped onions ½ cup Sliced button mushrooms 1 pc. Beef bouillon
cube, dissolved in 4 cup Water 2 tbsp. Tomato paste ½ cup Sour cream 1 tbsp. Salt ¼ tsp.
Ground black pepper 1 tsp. Worcestershire sauce ½ cup Grated MAGNOLIA QUICKMELT
CHEESE

Procedure

Dredge beef in flour. Melt butter in a saucepan. Stir-fry until browned. Add onions and button
mushrooms. Mix well. Pour beef stock. Cover and let boil. Reduce heat to low and cook covered
until beef is tender. Add tomato paste and sour cream. Season with salt, pepper and
Worcestershire sauce. Mix well and simmer over low heat for another 3 minutes. Lastly, stir in
grated cheese. Serve warm with buttered pasta or plain rice.

Makes 10 to 12 servings.*Should you opt to use Monterey Beef tenderloin, sliced stroganoff
style, stir fry until color changes and reduce water to 1 cup, since this will not entail a longer
time to cook.

Ingredients

3 tbsps Magnolia Nutri Oil Vegetable Oil ½ kilo Monterey Beef Tenderloin, sliced into 1 in
cubes ½ tsp Chili flakes 2 tbsps Liquid seasoning 2 tbsps Worcestershire sauce 2 tbsps Magnolia
Gold Butter 1 tbsp Garlic, minced 1 pc Finger pepper, sliced

Procedure

Heat oil in a pan. Sauté the beef over high heat for 2 minutes.When done, remove beef from pan
and set aside.Using the same pan, add in the chili flakes, liquid seasoning, worcestershire sauce,
butter and garlic.

Add the beef back into the pan and continue to sauté for another 2 minutes.

Transfer to serving dish and garnish with sliced finger pepper.

Ingredients

* PORK SPARE RIBS €“ 1.5kg.

* FRESH ORANGE JUICE €“ 250ml.

* WATER €“ 150ml.

* OYSTER SAUCE €“ 5 tbsp.

* CHOPPED GARLIC €“ 5 cloves

* SLICED GREEN ONION €“ 3 stalk

* GROUND PEPPER €“ ½ tsp.

* EXTRAVIRGIN OLIVE OIL €“ 2 tbsp.

* ROSEMARY €“ ½ tsp.

Directions

Heat the extravirgin olive oil in a non-stick frying pan or pot. Saute the chopped garlic, add the

pork spare ribs, the orange juice, the water, the oyster sauce, the ground pepper, the rosemary

and simmer until sauce has thicken and meat is tender. Add the sliced green onions and serve.