The document provides recipes for various Filipino dishes including sisig, lumpia, bangus, and magic creamy spaghetti. The recipes include lists of ingredients and step-by-step instructions for preparing dishes like boneless crispy pata, stuffed chicken lollipops, and Pinoy spaghetti with mozzarella sticks. The document aims to share traditional Filipino cooking techniques and recipes.

1. Episode 35 / Mar 4 [ASTIG NA SISIG] Ep. 49 / June 17 [LUMPIA TRIANGLE]
Ingredients: Ingredients:
½ kl. Boiled pork ears 1 pack Lumpia wrapper, cut into rectangles
½ kl. Chicken liver
1 kl. Pork lapay (spleen) or isaw ½ cup Slurry
(intestines)
1 pc. SilingLabuyo chopped Oil for frying
2 pcs. Big Red onion, chopped
¼ cup Calamansi juice 1 cup UFC Banana Ketchup
¼ cup Vinegar
1 tbsp Powder seasoning 15pcs Nori wrapper, squares
1 tsp. Salt
1 tsp. Crushed black pepper 500g Ground pork
Procedure: ½ cup Spring onion, chopped
1.Clean and wash well all meats. ¼ cup Chinese wine
2.Boil all meats until tender and drain. Broil in charcoal until brown. Salt and pepper to taste
3.Chop all broiled meats. ½ cup Carrots, grated
4.Combine chopped meats with silinglabuyo, onion, calamansi juice, and 1 pc red onion, chopped
vinegar.
1 ½ tsp sesame oil
5.Season with salt, pepper and powder seasoning mix.
Serve on a sizzling plate. 1 pc egg, beaten
Procedure:
1. In a bowl, season the pork with salt, pepper, hinese wine, sesame oil,
egg, onion, carrots and spring onion. Set aside.
2. Assemble the lumpia by placing 2-3 tbsp of pork mixture into the lumpia
then top with nori.
3. Then fold into triangles and seal with slurry. Deep fry until golden and
serve with UFC Banana Ketchup.

2. Ep. 49 / June 17 [RELYENONG BANGUS]
Marinate the head and skin in lemon juice, soy sauce and pepper.
Ingredients:
Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
1 big bangus (milkfish)
Sauté the garlic and onions until slightly brown then add the tomatoes and
3 cloves of garlic, minced carrots until tender.
1 onion chopped Add the chopped ham, cooked peas, raisins and the bangus meat to the
mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
2 tomatoes, diced
Add a beaten egg to the sauté and mix well.
1 egg
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
1/4 cup lemon juice
Fry in oil until golden brown.
1 small carrot, finely chopped
Slice slightly diagonal (1 1/2 inch thick) and serve.
1/4 cup soy sauce
4 tablespoons of cooking oil
Ham, finely chopped
Raisins
Cooked peas
Salt and pepper to taste
Procedure:
Scale and remove the intestines of the bangus.
With a very sharp knife, slowly remove the meat of the fish from the skin
through the opening cavity below the head. Remove the spine by snapping
off the bone at the base of the tail and head. Use a long spoon to scrape all
the meat from the skin.

3. Ep. 47 / MAGIC CREAMY SPAGHETTI Ep. 48 / June 10 [BONELESS CRISPY PATA]
Ingredients: Ingredients:
1 kl pork front leg (pata)
2 tbsp. butter 2 tbsp whole black peppercorns
2 tbsp. chopped onions 2 tbsp rock salt
1 tbsp. minced garlic 3 pcs laurel leaves
¼ kilo ground beef 4 cups vegetable oil for deep-frying
¼ kilo chicken liver, sliced
10 pcs. hotdogs, sliced Procedure:
1 pack All-Purpose Cream
1 cup tomato sauce 1 Debone and remove the meat inside then season with salt and chopped
1 8g sachet MAGGI MAGIC SARAP garlic, black pepper and a little bit of paprika. Wrapped in cheese cloth and
sugar and pepper to taste tightened with butcher's string. And cook the pork leg or pata in boiling
½ cup grated Cheddar cheese water with salt and whole black peppercorn for 1 1/2 hours or until tender.
300 g spaghetti, cooked al dente 2 Then remove the cheese cloth and use the two fork to skewer all over the
skin
Procedure: 3 Place pata in a deep pan filled with cooking oil; simmer for 20 minutes on
very low heat. Set aside to cool.
1. Melt butter in a pot. Saute onions and garlic until limp. Add ground beef 4 Place again in cooking oil and simmer for another 10 minutes on very low
and liver and cook for 5 minutes heat. Then deep-fry for 5 minutes on high heat, or until golden brown and
crispy.
2. Add hotdogs and cook for another minute. Pour in All Purpose Cream and 5 Slice into thin rounds and serve with soy vinaigrette on the side.
tomato sauce. Season with MAGGI MAGIC SARAP, sugar and pepper.
Simmer for 3 minutes before adding cheese.
3.Toss in spaghetti and mix until fully coated with sauce.

4. Ep. 45 / MAGIC CHICKEN ALA KIEV Ep. 42 / April 29 [ MAGIC BREADED PORK CHOPS]
Ingredients: Ingredients:
2 pcs. chicken breast fillet
1 8g sachet MAGGI MAGIC SARAP ½ kg thinly sliced pork loin or pork chops
½ tsp. black pepper ½ cup oyster sauce
¼ cup cold unsalted butter, cut into 2 small logs 1 8g Maggi Magic Sarap
2 tbsp. chopped flat-leaf parsley salt to taste
1 cup all-purpose flour 4 eggs, beaten
1 egg, beaten Japanese breadcrumbs
1 cup bread crumbs cooking oil for deep-frying
oil for frying
For Teriyaki Sauce
Procedure: Combine –
½ cup oyster sauce
1. Lay chicken between two sheets of plastic wrap. Pound each fillet until 1 tbsp grated ginger
very thin, being careful not to tear holes into the meat. Season with MAGGI 1 cup hot water
MAGIC SARAP and black pepper. 1 tsp Maggi Magic Sarap
2 tbspbron sugar
2.Roll a log of butter over chopped parsley. Place a butter log in the middle
of the chicken fillet and roll tightly. Chill for at least 10 minutes. Procedure:
3.Coat each rolled chicken breast in flour. Dip in beaten egg and roll on
1. Marinate pork in oyster sauce,
breadcrumbs.
Maggi Magic Sarap and sit for at
least 15 minutes.
4. Do a double coating of the egg and breadcrumbs. Chill again before
2. Dip marinated pork in beaten egg
frying.
then dredge with Japanese
breadcrumbs. Repeat procedure
5. Deep-fry chicken breasts in hot oil under golden brown in color. Serve
to make sure pork is completely
immediately.
coated with breadcrumbs.
3. Heat oil. Fry coated pork for at
least 5 minutes on each side or
until golden brown.
4. Transfer on plate lined with
paper towels to drain excess oil.
5. Serve with teriyaki sauce on the
side.

5. Episode 34 / Fe. 26 [ PINOY SPAGHETTI WITH MOZZARELLA Episode 34 / Feb. 26 [STUFFED CHICKEN LOLLIPOPS]
STICKS ]
Ingredients:
Ingredients:
6 pc. Chicken wings
500g Spaghetti al dente 300g Breast chicken
500g Minced Beef meat minced
200g Mozzarella sticks 30g Carrots chopped
100g Hotdog cubes 30g Celery Chopped
2 cups Tomato sauce 1pc Egg
1 tbsp Sugar 50g Flour
50g Carrots chopped 30g Spring onion
30g Celery chopped 1 tsp Salt
1pc White onion 1 tsp White pepper
10g Garlic chopped powder
½ cup Cooking oil 1 tsp Powder seasoning
1 tbsp. Powder seasoning 1 ltr. Cooking oil for
50g Butter deep frying
500g Bread crumbs
Procedure:
1. Sauté onion, garlic in oil followed by celery, carrots and minced beef. Add Procedure:
tomato sauce, hotdog and catsup.
1. Debone chicken wings. Season with salt and pepper.
2. Simmer for 10 minutes and add sugar, salt, pepper and powder sugar.
2. Mix minced chicken meat with carrot, celery, spring onion, egg, flour,
3. Butter al dente spaghetti. Season with salt and pepper. powder seasoning, salt and pepper.
4.Place on spaghetti plate over the top with mozzarella sticks. 3.Place mixture of minced meat on pastry bag and stuff it inside deboned
chicken wings to make lollipops.
4.Dredge into flour, and wash into beaten egg first and bread crumbs next.
5.Deep fry fat in heated oil for 15 minutes or until done.