SPICY CHICKEN NOODLE POT
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Boil water then add rice, carrot, patis and pepper. Stir continuously until mixture is boiling. Lower the heat then simmer covered, stirring occasionally, until rice is tender and mixture thickens. Adjust water and patis as needed. Add corned beef. Simmer for another three minutes. Turn off heat.
Serve in bowls then top each bowl with green onion and egg. Makes eight servings.
Tip: When the congee becomes too thick, dilute with beef or chicken stock and adjust seasoning as needed.
STAR CORNED BEEF OMU RICE
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• 3 tbsp Magnolia Nutri Oil coconut vegetable oil
1/4 cup chopped onion
1/2 cup peas and carrots
1 can Purefoods Star Corned Beef 4 cups cooked rice
2 Magnolia brown eggs, beaten 1/4 tsp iodized fine salt
1/4 tsp pepper
3 tbsp catsup
3 tbsp Magnolia Real Mayonnaise
In a pan with hot oil, sauté onions, peas and carrots. Add beef and rice. Mix well. Season with salt and pepper. Transferring a round bowl. Set aside.
In another pan cook the egg like a crepe, large enough to cover a round bowl. Cook until the egg has set. Put it on top of the rice. Serve by drizzling catsup and mayonnaise on top.
• Makes five servings.
These recipes use two of my new best friends: Purefoods Chicken (shredded chicken breast) and Purefoods Chorizo Bilbao-style. The canned chicken, of course, saves this frazzled home cook from having to boil and strain and shred a chicken, but I will warn you that this product is a lot saltier than if you did it yourself. The chorizos, meanwhile, have been a lifesaver. Coming to about six pieces in a can, they come packed with a lot of pearly lard that you can use for your sautes and stews. I can’t quite vouch for how close they come to something you buy at a deli, but just one of those babies can flavor a whole dish.
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•2 tbsp Pure Oil vegetable cooking oil
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EASY CHICKEN A LA KING
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• 1 onion, chopped
1 can of shitake mushroom
2 cans Purefoods Chicken Hot & Spicy
2 packs instant noodle soup
1 liter water
1 pc tofu, chopped
1/4 cup Magnolia Pure Fresh Milk 1/2 pack Magnolia Quickmelt Cheese, grated
1 stalk onion leeks
Heat oil in a pot and sauté the onions, mushrooms, and chicken. Add the noodle soup pack and water. Cook for five minutes. Add tofu and milk. Simmer for another five minutes.
Serve in a bowl and top with cheese and leeks.
Makes six servings. 2 tbsp Magnolia Butter-licious 1 onion, sliced
6 cloves garlic, crushed
1 carrot, peeled and cubed
1/8 cup canned corn kernels, drained
1 can canned mushrooms pieces and stems, drained
2 cans Purefoods Chicken in Broth
1 pack Magnolia All-purpose cream
1 tsp iodized fine salt
1/2 tsp pepper
1 tbsp cornstarch, dissolved in 2 tbsp water
Melt Butterlicious in a saucepan and sauté the onion, garlic, carrots, corn, and mushrooms for three minutes.
Add the canned chicken and cream. Season with salt and pepper. Simmer for two minutes. Pour cornstarch mixture while stirring continuously. Simmer until slightly thick.
Makes six servings.