It’s the Filipino dish everybody knows — the mighty chicken adobo. It is made by stewing meat (usually chicken, pork, or a combination of both) in soy sauce and vinegar, adding peppercorns and bay leaves for that special flavour. Bonus leftovers tip: pull the meat from the bone and fry ’til crispy for some tasty adobo flakes.

These are the following needed ingredients when you cook Chicken Adobo;

Steps on how to make Chicken Adobo;

1. In a pot, boil chicken in vinegar, soy sauce, water, MAGGI MAGIC SARAP, garlic, bay leaves, and peppercorns.  Cook uncovered until boiling.  Lower the heat and simmer while covered until chicken is tender or simmer for 10 minutes.  Strain sauce and reserve.

2. In a large pan, heat the oil.  Pan-fry the chicken until golden brown. Remove excess oil.

3. Pour in the reserved sauce and simmer with the browned chicken until sauce is almost dry.

4. Pour in NESTLÉ All Purpose Cream and remove from heat. Serve hot.

by; Jhinky Mae Ortega

Pork Asado or Asadong Baboy is a sweet pork dish that was introduced by the Chinese. Unlike Chicken Asado, which is its name counterpart, Pork Asado has contrasting ingredients and method of preparation.

These are the following needed ingredients when you cook Pork Asado;

Steps on how to cook Pork Asado;

1. Place pork in a pot. Pour water, Oyster Sauce, Soy Cooking  & Seasoning Sauc , brown sugar, Chinese cooking wine and garlic. Cover and simmer for 1 ½ – 2 hours or until tender. Add water as needed and skim off excess fat.

2. Remove pork and set aside to rest. Reserve sauce.

3. Thinly slice the pork, transfer into a serving plate and pour sauce on top. Serve.

By;Michelle A. Nimer

Pork Kaldereta is a Filipino tomato based stew dish. It is composed of cubed pork ham or belly, potato, carrots, tomato sauce, liver spread and other vegetables. Pork Kaldereta is the more popular version, but this dish is also as good as it.

These are the following needed ingredients when you cook Pork Kaldereta:

3 tbsp vegetable oil
1 pc medium potato, cut into 1-inch pieces
1 pc medium carrot, cut into 1-inch pieces
1 kg pork ribs, cut into 2-inch pieces
3 sachets maggi magic sarap
1/2 tsp freshly ground pepper
1 headgarlic, minced
1 pc onion, small diced
1 pc small red bell pepper, medium diced
1 pc small green bell pepper, medium diced
2 pcs red chili, sliced
2 pcs chorizo de bilbao, sliced ¼-inch thick
2 pcs leaves
1/2 cuptomato paste
1 small can liver spread
2 cupswater
2 tbsp brown sugar
1/2 cupcoconut cream
1/2 cupgrated cheese

Steps on how to cook Pork Kaldereta:

1. Sauté potato and carrot in 1 tbsp oil until golden brown. Remove and set aside.

2. Season pork with 1 sachet of MAGGI MAGIC SARAP® and ¼ tsp of pepper. Heat 1 tbsp of oil in a pan and sear pork until golden brown. Remove and set aside.

3. Sauté garlic, onion, red and green bell pepper, red chili, chorizo de Bilbao and bay leaf in remaining 1 tbsp of oil in the same pan for 5 minutes. Add tomato paste and liver spread and continue to cook for another 5 minutes.

4. Stir in water and add seared pork.  Cover and gently simmer for 1 hour. Add water as needed. Add sautéed potato and carrot. Season with remaining 2 sachet of maggi magic sarap, ¼ tsp pepper and sugar. Stir in coconut cream and simmer for another 10 minutes. Transfer into a serving plate, garnish with cheese and serve.

by;Marjorie Anne D. Nicdao