MONTEREY PORK ROLLS IN VIETNAMESE RICE PAPER
By Ms. Sylvia Reynoso-Gala
Ingredients:
6-8 piece lettuce leaves, to line plate
2-4 piece mint leaves, garnish
4 package Vietnamese Rice Paper
½ cup water
½ cup SAN MIG LIGHT
3 cup MAGNOLIA NUTRI-OIL, for deep-frying
Filling:
1 cup MONTEREY GROUND PORK
1 cup shrimp, peeled and coarsely chopped
½ cup carrots, chopped
½ cup spring onions, chopped
½ cup shitake mushrooms, soaked, drained and chopped
½ cup bean sprouts
2 tbsp fish sauce
2 tbsp sugar
1 tsp black pepper
1 cup vermicelli noodles (sotanghon noodles), soaked and
drained
Dipping Sauce (optional):
½ cup fish sauce (Nuoc Nam)
2 tbsp sugar
2 tbsp lime juice (Dayap juice)
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
Rub:
2 tsp dried rosemary
1 head garlic, unpeeled and crushed
1 ½ tsp peppercorn, coarsely ground
Salt Crust:
3 kilo rock salt
6 piece egg whites
½ cup PUREFOODS BARON ALL PURPOSE FLOUR
2 tbsp MAGNOLIA NUTRI-OIL
Creamy Gravy:
½ cup MAGNOLIA GOLD BUTTER
½ cup PUREFOODS BARON ALL PURPOSE FLOUR
1 piece beef bouillon cube
4 cup MAGNOLIA FRESH MILK
½ tsp pepper
2 tbsp mustard
Warm Salad:
1 kilo potato, peeled, cooked and cut into ½ inch chunks
2 piece apple, peeled and sliced into ½ inch chunks
1 cup seedless grapes
1 tsp rock salt
½ tsp pepper
Lollo Rossa Lettuce leaves or Romaine Lettuce leaves
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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 whole MAGNOLIA CHICKEN STATION
WHOLE BONELESS CHICKEN
Filling:
1 cup MAGNOLIA CHICKEN STATION CHICKEN
GINILING
1 cup PUREFOODS CHORIZO BILBAO (lard included),
chopped
1 cup white bread, torn into bits
1 piece egg
¼ cup carrots, chopped
¼ cup celery, chopped
¼ cup pickle relish
1 tsp rock salt
1 tsp coarsely ground pepper
1 cup MAGNOLIA CHEEZEE, grated
10-15piece pitted prunes
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 MAGNOLIA GOLD BUTTER, softened
1 tub MAGNOLIA BEST FRUITS JAM, STRAWBERRY
2 piece eggs
2-225g bar MAGNOLIA CREAM CHEESE
2 cup ensaimada, sliced into ¼ inch chucks
½ cup chocolate chips
1-250g box Phyllo (Filo) Pastry Sheets
½ cup MAGNOLIA GOLD BUTTER UNSALTED, melted and
cooled
1 can cherry pie filling
Garnish:
24 piece chocolate syrup
powdered sugar
fresh cherries or bottled cherries, drained
fresh mint leaves
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 pre-
heated 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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