MONTEREY PORK ROLLS IN VIETNAMESE RICE PAPER By Ms. Sylvia Reynoso-Gala Ingredients: 6-8 2-4 4 ½ ½ 3 piece piece package cup cup cup lettuce leaves, to line plate mint leaves, garnish Vietnamese Rice Paper water SAN MIG LIGHT MAGNOLIA NUTRI-OIL, for deep-frying MONTEREY GROUND PORK shrimp, peeled and coarsely chopped carrots, chopped spring onions, chopped shitake mushrooms, soaked, drained and chopped bean sprouts fish sauce sugar black pepper vermicelli noodles (sotanghon noodles), soaked and drained (optional): fish sauce (Nuoc Nam) sugar lime juice (Dayap juice)
Filling: 1 cup 1 cup ½ cup ½ cup ½ cup ½ cup 2 tbsp 2 tbsp 1 tsp 1 cup Dipping Sauce ½ cup 2 tbsp 2 tbsp Procedure:
Line serving plate with lettuce leaves. Set aside.
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Combine water and beer in a small bowl. Set aside. Combine ingredients for filling in another bowl. Mix well. Set aside. Put a dry cloth on top of chopping board. Put a sheet of rice paper. Brush with beer and water mixture. Put another sheet of rice paper on top of first sheet. Press lightly with hands. Spread ¼ cup of filling. Enclose sides then top. Roll tightly. Place opening side down on a tray lined with Glad Cook and Bake Paper. Heat oil for deep-frying. Fry pork rolls for a few seconds. Retrieve with slotted strainer. Re-fry when ready to serve. For the dipping sauce, combine all ingredients in a small bowl. Mix well. Serve on the side. Makes 16-20 rolls. *Note: Double frying ensures crispness of rolls.
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ROAST MONTEREY BEEF TENDERLOIN ENCLOSED IN KILOS OF ROCK SALT WITH HEAVY SAUCE AND WARM SALAD By Ms. Sylvia Reynoso-Gala Ingredients: 1½ kilo MONTEREY BEEF TENDERLOIN OR STRIPLOIN, partially frozen dried rosemary garlic, unpeeled and crushed peppercorn, coarsely ground rock salt egg whites PUREFOODS BARON ALL PURPOSE FLOUR MAGNOLIA NUTRI-OIL MAGNOLIA GOLD BUTTER PUREFOODS BARON ALL PURPOSE FLOUR beef bouillon cube MAGNOLIA FRESH MILK pepper mustard potato, peeled, cooked and cut into ½ inch chunks apple, peeled and sliced into ½ inch chunks seedless grapes rock salt pepper Lollo Rossa Lettuce leaves or Romaine Lettuce leaves
Rub: 2 tsp 1 head 1 ½ tsp Salt 3 6 ½ 2 Crust: kilo piece cup tbsp
Creamy Gravy: ½ cup ½ cup 1 piece 4 cup ½ tsp 2 tbsp Warm Salad: 1 kilo 2 piece 1 cup 1 tsp ½ tsp
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MAGNOLIA QUEZO DE BOLA, sliced into thin wedges. Salad Dressing: 1-225g bar MAGNOLIA CREAM CHEESE 1 cup MAGNOLIA FRESH MILK, heated Procedure: To make the Rub: Mix all ingredients of the rub in a small bowl. Rub all around meat making sure all surfaces are covered. Set aside to marinate. To make the Salt Crust: Put rock salt in a bowl. Gradually add egg whites, mixing with your fingertips. Add in flour. Mix well with both hands. Sprinkle 1/3 of the crust mixture on a baking tray lined with Glad Cook and Bake Paper. Put meat on top. Drizzle meat with oil. Sprinkle and pack remaining salt on top. Bake at 350°F for 1-½ hours for medium doneness and 2 hours for well done. Crack open salt with a kitchen mallet by tapping salt crust slowly. Slice meat thinly before serving. To make the Creamy Gravy: Combine butter, flour and beef bouillon in a saucepan. Mix with a wire whisk. Gradually add milk, pepper and mustard while continually stirring. Let simmer for about 2 minutes then transfer in a sauceboat. Serve with the beef. To make the Warm Salad: Mix potatoes, apples, grapes, salt and pepper in a bowl. Chill until ready to use. To make the Dressing: Beat cream cheese in a bowl with hot milk. Beat until well combined. Toss salad components in dressing. To Serve: Line a big serving plate with lettuce leaves. Put warm salad on top of lettuce leaves then top with cheese wedges. Serves 12.
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BONELESS CHICKEN ROLL By Ms. Sylvia Reynoso-Gala Ingredients: 1 Filling: 1 whole MAGNOLIA CHICKEN STATION WHOLE BONELESS CHICKEN MAGNOLIA CHICKEN STATION CHICKEN PUREFOODS CHORIZO BILBAO (lard included), chopped white bread, torn into bits egg carrots, chopped celery, chopped pickle relish rock salt coarsely ground pepper MAGNOLIA CHEEZEE, grated pitted prunes
cup
GINILING 1 cup 1 cup 1 piece ¼ cup ¼ cup ¼ cup 1 tsp 1 tsp 1 cup 10-15piece Procedure:
Combine all filling ingredients in a bowl except grated cheese and prunes. Mix well and fold in grated cheese last. Set aside. Cut chicken at the back. Put chicken on a piece of Glad Cook and Bake Paper. Spread filling on chicken. Arrange prunes in a line on 1/3 side of the chicken filling. Overlap chicken then roll. Enclose sides of paper by twisting. Steam for 1 hour and 15 minutes over high heat. Serve hot or cold with the Creamy Gravy for Roast Beef. Serves 8-12.
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BLACK FOREST IN POUCHES
By Ms. Sylvia Reynoso-Gala Ingredients: Filling: ½ cup 1 tub 2 piece 2-225g bar 2 cup ½ cup 1-250g box ½ cup 1 can MAGNOLIA GOLD BUTTER, softened MAGNOLIA BEST FRUITS JAM, STRAWBERRY eggs MAGNOLIA CREAM CHEESE ensaimada, sliced into ¼ inch chucks chocolate chips Phyllo (Filo) Pastry Sheets MAGNOLIA GOLD BUTTER UNSALTED, melted and cooled cherry pie filling chocolate syrup powdered sugar fresh cherries or bottled cherries, drained fresh mint leaves
Garnish: 24 piece
Procedure: Line 24- 2 ½” cupcake mold pan with Glad Cook and Bake Paper. Set aside. Cream softened butter, jam, eggs and cream cheese in a bowl until light. Fold in ensaimada and chocolate chips. Cut Phyllo sheets into 8”x 8” squares. You will need 48 square sheets. Brush each sheet with butter and fit into lined cupcake molds. Put a second sheet on top. Using a ¼ cup measuring cup or big ice cream scooper, fill each mold. Top with a heaping tablespoonful of the cherry pie filling. Carefully twist the 2 opposite edges of the Phyllo pastry. Cover and set aside in freezer until ready to use. Thaw out for 30 minutes at
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room temperature before baking when frozen or bake immediately after filling in preheated oven for 20 minutes with top covered loosely with Glad Aluminum Foil. To serve: Drizzle chocolate syrup on top. Carefully put a piece of the pouch on top and dust with powdered sugar. Top with a piece of cherry and mint leaves. Makes 24 pouches.
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