Crispy Fry, the leading brand of ready-to-use breading mixes by Ajinomoto, hosted its third #CrispyFryPlayDay last week to officially introduce its newest brand endorser.
TV host Luis “Kuya Lucky” Manzano led the game show-themed event held via Zoom. “Kuya Lucky,” as he is known in the Crispy Fry family, invited select media Frymates for a special task.
Together, they celebrated #CrispyFryPlayDay by partnering with their kids and family members to virtually cook meals perfect for families and friends. The virtual game had three exciting rounds, where participants had to guess the ingredients, and the price of special ulams made better with Crispy Fry products.
Special awards and prizes were also given to select Frymates and winning participants.
“The pandemic may have changed a lot of things, but one that we hope stays the same is the strong bond of families. Our new stay-at-home lifestyle creates opportunities for new bonding moments between loved ones. We encourage everyone to make cooking a shared activity because it’s fun, easy, and rewarding,” says Roann Co, Ajinomoto Philippines Corporation’s General Manager of Marketing and Public Relations.
Cooking with Crispy Fry
Crispy Fry makes cooking better and more special as the #1 breading mix brand in the market. Perfect for Filipino families, Crispy Fry is made from choice flours and starches perfectly blended with seasonings, concocted to make fried chicken and fish crispy-delicious.
The brand has an extensive line available on the market. This includes Crispy Fry Chicken Breading Mix, which comes in Original, Garlic, and Spicy so families can enjoy fried chicken in different ways.
Crispy Fry also has a variant with Gravy Mix and another with Japanese bread crumbs, seasonings, and spices. Meanwhile, the new Crispy Fry Fish Breading Mix reduces oil spills while cooking so families can enjoy fried fish without the hassle.
“Crispy Fry is now a staple in my kitchen because it makes cooking so much easier. When I don’t have a lot of time, I fry chicken or fish using the easy-to-prepare breading mix. Each meal is made more special because Crispy Fry guarantees crispanalo and isda-licious fried dishes, every time,” reveals Manzano.
Crispy Fry and #CrispyFryPlayDay are part of Ajinomoto’s Eat Well, Live Well promise for Filipino families – to create high-quality products for delicious, healthy, and enjoyable mealtimes.
The kitchen is the heart of Filipino homes. It witnesses special moments unfold through decades-long of cooking, occasions and family bonding.
As the busiest and most favorite of holidays draws near, the kitchen takes the center stage. While designated house chefs contemplate on what all-time favorite dishes they will prepare for Noche Buena and Media Noche, trusted kitchen appliance brand La Germania offers gift ideas for Filipino chefs, cooking enthusiasts, wanna-be pâtissiers and families who want to upgrade their cooking space this Christmas and make their meal prep a cinch.
Here are six of the best kitchen appliances you can wrap up – then again maybe not – for your loved ones or yourself this year for an even more Christmas-ready kitchen:
La Germania Single Stoves
Living in a small apartment or condominium or thinking of a gift for someone who is? The La Germania Single Stoves are your best bets.
The 30 Porcelain Gas Stove (G390EF) not only makes cooking a breeze with its automatic piezo ignition system but also lets you save enough space for your other kitchen appliances. This gas stove has a 100 percent white porcelain body and a medium European burner and comes with a tray trivet. Its rubberized footing ensures that it won’t skid on your kitchen counter. This light and compact single burner is ideal for small spaces and retails at Php1,680.
With gas stoves prohibited in some condos, an induction stove provides a safe and energy-efficient alternative. La Germania’s 33 Induction Stove lets you cook your own meals from scratch or reheat take-outs and leftovers hassle-free. This induction stove is versatile and well-designed, with a strong 2,200W heating element for fast cooking. Price is Php2,990.
La Germania Double-Burner Stoves
If there’s an OG product in Filipino kitchens, especially for bigger or growing families, that is the double-burner stove. With La Germania’s double-burner stoves, make meal prepping easier and faster for even more time to enjoy with family and friends.
Cooks who prefer an over-the-fire setup need a flexible and convenient partner like the La Germania 67 Porcelain Gas Stove burner. With two large European burners with an automatic piezo ignition system and a tray trivet, this product allows users to cook multiple dishes at a time. The 100 percent white porcelain body adds a sleek touch to the kitchen and the rubberized footing prevent skidding. This product is priced at Php4,575
Level up home dinners with the 67 Porcelain Electric Stove, which features two 145-mm fast heat hot plates that offers more consistency in temperature for even better and faster cooking. It has a 100 percent white porcelain-coated body with a uniform surface for easy cleaning. Rubberized footing ensure the stove will not slide while you cook. This porcelain electric stove is available for Php5,930.
La Germania Ovens
Christmas reunions and gatherings might mean a smaller group this year but it doesn’t mean scrimping on your holiday cooking. Spread Yuletide cheer with your favorite Christmas cookies – perhaps even expand baking into a new business venture for the next year – or whip up new dishes for the family with La Germania ovens.
Preparing batch after batch of baked goodies for family and friends this Christmas or even starting a food business is made easy with the SL155 40WT Compact Oven from La Germania. This perfect startup oven features an electric oven and grill with a 900W top heating element, 1,300W bottom heating element and 1,200W grill heating element.
The compact tabletop oven fits any kitchen space to suit all cooking and baking needs. At Php11,830, it has a 100 percent white porcelain enameled body and comes with accessories such as an oven net and oven tray and.
This 80 5-Burner, Gas Oven and Electric Grill from La Germania is an upgrade to anyone’s kitchen. It features five aluminum gas burners, including a central 3,800kW triple ring burner with a safety device. It also has a fan-assisted gas oven and electric grill for different cooking setups and requirements.
This range has a stainless-steel body with a U-shaped double-glass oven door. It has large knobs with a soft touch and one-hand ignition to make meal preparation a breeze. The matt burgundy body and light cast iron trivet create a premium look. Cooking enthusiasts can buy this kitchen addition for Php64,685.
For customers who are on the lookout for the best deals on kitchen appliances this holiday season, La Germania offers special discount promos on its entire product line-up at the 12.12 Christmas sale of Lazada and Shopee. Those who wish to purchase their own La Germania appliance are encouraged to shop on La Germania’s official LazMall and Shopee stores to snag up to Php4,500 worth of discounts effective starting 12:00 midnight on December 12.
Make this Christmas merrier with a kitchen that can help every house chef sauté, fry, grill and bake their gift of love to perfection.
For more information on La Germania and its products, customers may follow the official Facebook and Instagram accounts of the trusted kitchen and appliance brand.
Just when we thought mommy duties would get easier now that we don’t have to rush in the mornings to send our kids to school, we realized it’s actually much tougher to juggle all our multiple responsibilities all at once at home.
Especially for working moms who also have to attend to their day jobs at home while looking after the family, we need all the help we can get to save time so we can accomplish all our tasks for the day.
Thankfully, we have Mekeni food products to make cooking much easier for us and eating time more enjoyable for our family.
Mekeni Food Corporation’s flasghip brand, Picnic Hotdog, is made of high-quality ingredients and has a superior taste that moms and kids love.
It’s available in two variants: the Picnic Red Hotdog and the yummy Picnic Cheezy Brown Hotdog.
I love that Mekeni has these variants because my kids have different tastes when it comes to hotdogs. My eldest is a fan of the brown hotdogs, while my bunso chooses the classic red.
Mekeni Picnic Hotdog is available in 250g, 450g, 500g, and 1kilo packages so you can perfectly budget your grocery budget and plan your weekly meals.
Aside from these two hotdog variants, Mekeni also has a new Go Lite Yogurt Sausage product, which is ideal for us moms who are on a diet, but crave the delicious taste of sausage.
Mekeni is available in leading supermarkets, wet markets, online stores, and Mekeni’s Home2Home delivery, which you can avail via these links:
Maybe it’s an Asian thing, but our love for noodles will always be the same. Even when health-conscious folks tell us to consume less of it, we still consume our noodles because they’re so delicious and satisfying.
Originating from Cantonese cuisine, the noodles we’ve grown accustomed to eating are usually deep-fried, making it extra fatty. But did you know that there’s a better way to make noodles?
Air frying technology uses less to no oil at all, thus making noodles lower in fat and calories compared to traditional noodles. One brand makes their noodles by air frying and it’s available on Shopee.
Sau Tao brand was established in 1960, producing noodles and later on diversifying into other products, like its famous XO Sauce Sauce (derived from the word “extra-old” cognac, a popular drink in Hong Kong usually associated with luxury, prestige and high quality.)
Sau Tao’s XO Sauce are condiments made from different seafood, with scallop being one of the main ingredients, and chili peppers. It is very popular in Cantonese cuisine and often mixed with dimsum and noodles, particularly Sau Tao’s very own air fried noodles, which come in different varieties.
At the Sau Tao Official Shopee store, you can find some of the brand’s most popular products, including the Non-Fired Noodles with XO Tantan Soup Flavor, their own dry version of tantanmen, a hot and spicy soup with a melow nutty sweetness from soy milk and sesame paste.
Make Father’s Day extra special with the magic of pasta!
For San Remo Philippines, pastas are more than just wonderfully shaped noodle varieties. Pasta is the secret ingredient that shapes great family bonding experiences and memorable moments.
Just like our beloved pastas, our dads come in all shapes and sizes. They are someone we look up to and someone who is always right by our side. What pasta shape best describes the fathers and father-figures in our lives? Is he like a spaghetti noodle; old fashioned? Or maybe a bowtie pasta that loves to look good and presentable all the time?
Share with us what’s the perfect pasta shape that best describes your dad and snap his favorite pasta dish. The most creative and witty photo and caption will get a chance to win a San Remo pasta package and 3,000 Sodexo GCs for their dad.
How to join:
Like and follow San Remo Philippines on Facebook and Instagram.
Pick a pasta shape that best describes your dad/head of the family, make a pasta dish with it, and tell us why in the caption.
Naturally grown and ripened under the Australian sunshine with a sweet burst of flavour and juicy pulp, the new season of fresh Australian Table Grapes are now available for Filipinos to enjoy today.
Starting last April, the 2020 season varieties of Australian Table Grapes are now available at different stores and partners like Rustans Supermarket, Shopwise, Marketplace by Rustans, Robinsons Supermarket, S&R, SM, and even thru e-Commerce partners like Baytownsproduce, Crate2plate and Dizon Farms.
Among the varieties you can find in these shops are Tam’s Gold and Crimson Seedless as well as Sweet Sapphire (a long finger shaped black grape), Autumn Crisp (a very sweet and crispy grape) and Cotton Candy (a sweet, aromatic green grape). These varieties are known for their extra sweet taste making them a delicious snack the whole family can enjoy.
Amid the COVID-19 pandemic, Australian Table Grape farmers and food safety inspectors reassured all fruit is grown using the highest food safety standards and most advanced growing techniques, ensuring all produce leaving the farm is of the highest quality and safe for consumption.
Each variety of grape is extremely versatile in its taste – they can be deliciously enjoyed on their own and best enjoyed whole – as well as able to be added to a range of dishes. Considered nature’s candy, Australian Table Grapes are a versatile snack or sweet and crisp addition to any recipe, making them the ideal fresh fruit for all.
Furthermore, the nutritional value that Table Grapes hold make them fantastic for maintaining a healthy diet for people of all ages.
Red Globe table grapes have a low Glycemic Index (GI) value and 5g of gut-healthy fibre in every serving. Meanwhile, the Thompson Seedless variety is packed with vitamin C which is perfect for giving your immune system a boost.
The horticulture industry in Australia prides itself on the idyllic growing conditions Australia is famous for – warm, dry summers, and deep, rich soils provide the perfect environment for Australian growers to produce world class table grapes.
Every grape grown by Australian Table Grape farmers is from an established second or third generation family-owned farm located in pristine rural Australia. The techniques, knowledge and passion for growing and carefully selecting the grapes has been perfected over many years and passed down through the generations of families. Using this expertise, these farmers are proud to work hard producing more than 240,000 tons of the best quality fruit from their farms and exporting 60% of their top quality produce around the world.
As Australia is the closest southern hemisphere supplier to the Philippines, Australian Table Grapes found in store are guaranteed to be the freshest in the market. The whitish bloom on the skin of each grape is another key indicator of freshness, proving they’re delivered directly from the farm to your table.
Who else is on #Koreantine these days? I know I am!
(Koreantine: enjoying all things Korean culture–from kdramas and movies, to food and music–to cope with quarantine blues)
From binge-watching Korean dramas and movies on Netflix and Viu, to listening to BTS and crushing hard on Hyun Bin and Park Seo Joon, I’ve been swept by the Korean wave to the point that I now crave for Korean dishes everyday.
It’s just my luck that I recently learned about the health benefits of my favorite Korean side dish: kimchi. According to science, fermented fruits and vegetables, like my favorite cabbage kimchi, are good for boosting the immunity system–something that is very important, especially with COVID-19 going around.
Kimchi, apparently, is rich in probiotics and prebiotics that help stimulate the immune system by inhibiting toxins and stopping bad bacteria from infesting the body. Other good sources of probiotics and prebiotics are eggplant, asparagus, bananas, garlic, onions, and nuts.
While I love my kimchi, not everyone seems to be very fond of its taste. Most people I know who refuse to eat kimchi either find it too spicy or too sour, and that’s because they only know to eat it straight out of the pack. But here are other ways to eat kimchi and make it more enjoyable for the whole family.
Kimchi Fried Rice
Fried rice or sinangag is a common dish served in Filipino cuisine. We usually eat it for breakfast using leftover rice from dinner and pair it with practically any easy-to-cook viand like tapa, tocino, longganisa, or daing na bangus.
Typically, we cook our sinangag with just garlic and/or shallots. If we’re feeling fancy, we make it Chinese-style by adding some minced carrots, peas, and scrambled egg.
For kimchi fried rice, the process is also pretty simple. Stir-fry some minced garlic, ginger, and white onions in oil. Add chopped kimchi and cooked rice (best to use overnight rice). For every cup of rice, I use about 1/2 to 3/4 cup of chopped cabbage kimchi.
Mix everything well and season with a little bit of soy sauce and gochujang chili paste if you want to make it spicier. Finish off with minced green onion and a few drops of sesame oil.
Pair it up with any viand of your choice or for added Korean feels, go for Spam and Korean egg rolls.
Kimchi Pancake (kimchi-buchimgae or kimchi-jeon)
Perfect for a light breakfast or a satisfying snack, kimchi pancake is a healthy and easy-to-make dish that you can enjoy with the whole family.
The cooking process is pretty similar to your standard pancake, but instead of adding milk, you use kimchi and its tasty juice.
Start by sifting 2 1/2 cups of all-purpose flour and about 1/2 teaspoon of salt in a bowl. Add one large egg and two cups of cold water and mix. Toss in 1/4 cup of chopped green onions, two cups of chopped cabbage kimchi, and 1-2 tablespoons of kimchi juice (depends on how spicy you want it).
You can make one large pancake on a 9-inch frying pan or four to six small pieces (two tablespoons of mixture per pancake) with this mixture. Fry pancakes in a little bit of oil (I use vegetable oil).
Serve with dipping sauce made with 2 tablespoons brown sugar, 4 tablespoons soy sauce (I use Lee Kum Kee Premium Soy Sauce, but it’s better if you can buy a Korean branded soy sauce from a Korean grocery store), 4 tablespoons water, and 4 tablespoons rice vinegar or apple cider vinegar.
Kimchi Tofu Stew (kimchi sundubu jjigae)
If you’ve watched the Kdrama Itaewon Class on Netflix, then chances are you’d be craving for the signature dish served at Park Saeroyi’s hip Danbam Pub. Kimchi tofu stew is actually a popular dish in Korea and served in most Korean restaurants here in the Philippines.
Now, there are actually create different varieties of kimchi tofu stew. You can cook it with beef strips (woosamgyup), pork belly strips or bacon, chopped chicken breast or thigh meat, seafood (shrimp, crab meat, or clams), or mushroom (I like shiitake for this).
But for the basic stew, all you need are the following staple ingredients: cabbage kimchi, gochujang chili paste, tofu (you can use either soft or firm), chicken stock, egg, white onion, garlic, ginger, green onion, soy sauce, sesame oil, red chili flakes, and salt and pepper to taste. Since this dish is best served hot, you may want to invest in a Korean clay pot, which you can also use to cook other Korean dishes.
To cook, heat up your clay pot on the stove and saute minced garlic, minced ginger, and chopped onion in some sesame oil. If you’re cooking with meat, seafood, or mushroom, this would be the perfect time to toss them in. Add a teaspoon of soy sauce and gochujang chili paste before putting your chicken stock. Wait for it to boil before adding your chopped kimchi and firm tofu cubes, if that’s what you’re using.
Boil for about 2-3 minutes and season with salt, pepper, and red chili flakes if you want it to be more spicy. If you prefer to use soft tofu, now is the time to add it before topping it with raw egg and some freshly chopped green onions. Drizzle with a little bit more sesame oil and serve right away while the stew is still simmering. Best eaten with steamed white rice.
Another option is to add grated cheese into the mix to give it a more flavorful taste.
KimchiRamyun Noodle Soup
This recipe is basically a carbon copy of the kimchi stew, but instead of pairing it with rice, this already comes with carbohydrates in the form of ramyun noodles.
You don’t need a lot of ingredients for this dish since it uses ready-to-cook ramyun noodles, which you can easily buy in any supermarket nowadays. I prefer using the Nongshim brand Shin Ramyun Noodle Soup.
Like the kimchi stew, start this recipe by heating up your clay pot on the stove and sauteing minced garlic, minced ginger, and chopped onion in some sesame oil. I like adding chicken or beef to this, so I also saute the meat in along with the aromatic ingredients. Then I add water and the seasoning and dried vegetable packets that come with the ramyun pack.
Once it boils, add the noodles, and chopped kimchi. Cook for about 2 minutes and add soft tofu and/or raw egg and chopped green onionsbefore removing the pot from the heat. You may also add some cheese.
Can’t find shin ramyun at your local grocery store? You may also use any ready-to-cook noodle soup. I’ve tried using Lucky Me Chicken Na Chicken Mami once and it tasted just fine.
There are many more ways to cook and eat kimchi, but so far these are the recipes that I have personally tried and swear by. I hope you give one of these a try so you can also add something healthy to your diet.
How are you all doing? I hope you are all healthy and well as you read my latest blog. It’s been a while since I’ve written something new, so here I am sharing with you a recipe that I learned to make over the quarantine period.
I’m loving all things Korean right now–from food to the dramas and movies, music (hello, BTS!), and yes, the handsome oppas! Getting engrossed in Korean culture has become my way of coping with the coronavirus pandemic and what a rewarding experience it has been. Will tell you more about it in another blog post.
So, I decided to make my own bowl of Korean bibimbap after watching a few episodes of Youn’s Kitchen Season 2. It’s a Korean reality show about celebrities who go to live abroad to run a pop-up restaurant and guest stars the adorably handsome Park Seo Joon (more about him in another post as well).
They set up their restaurant in the small town of Garachico in Tenerife, Spain, and served classic Korean dishes such as kimchi jeon (kimchi pancake), japchae (Korean stir-fried glass noodles) hotteok (Korean sweet pancake), and of course bibimbap (Korean rice bowl) to real customers.
Naturally, I developed a craving for bibimbap, which was the restaurant’s specialty dish, and had to try making one since all the Korean diners in our area are closed due to the quarantine. I did a quick research online and found THIS RECIPE, which I tried to follow to the dot but had to modify because of the lack of some ingredients.
Below is the list of ingredients that I got. I only cook two bowls for me and my husband, since our kids are picky eaters and have their own food. If you want to try this, too, but have a bigger family, just double up on the quantity of ingredients depending on how many you are.
INGREDIENTS (Good for 2 persons)
1/2 of large white onion (sliced into thin strips)
1 small carrot (sliced into julienne strips)
1 small cucumber (sliced into julienne strips)
1 small stalk onion leeks, (chopped)
1 small bunch (about 2 cups uncooked) kangkong leaves removed from stalk
2 cloves garlic, finely chopped
2 tablespoons + 1 tablespoon soy sauce
1/2 tablespoon brown sugar
some vegetable or cooking oil for stir-frying
2 large eggs
steamed white rice (you can use any rice variant that you prefer)
100 grams of beef bulgogi
red gochugang paste
I replaced spinach leaves with kangkong because it is much easier to come by in markets and groceries, and also I find it to be much tastier and less bitter than spinach. I couldn’t find shiitake mushrooms, too, so I just decided to forego it.
Bean sprouts or togue were also unavailable, so I just had to make do with an incomplete set of ingredients. It still tasted okay though, thanks to the gochujang paste, which gives the dish an entirely unique Korean taste. Gochujang is usually available in Korean groceries and some major supermarkets also have them as well.
Before prepping your ingredients, first cook your rice the way you usually do. In Youn’s Kitchen, instead of using just plain water, they added a bit of dried anchovy (tuyong dilis) and kelp (a type of seaweed) broth to their rice for added taste. I have to try that trick next time when I can get my hands on some kelp.
The next step is to marinate the beef in 2 tablespoons soy sauce and 1/2 tablespoon brown sugar. You can also add a little bit of gochujang paste (1/4 teaspoon should be enough) if you want your meat to be spicy. Mix it well and refrigerate while preparing the vegetables.
Slice all vegetables accordingly. Julienne cut, in case you didn’t know, means to cut the vegetables into thin long strips. Think of matchsticks (posporo) but a bit bigger. For the cucumber, make sure to remove the seeds and soft core to keep it from becoming watery while cooking. Try to make same-size slices if possible.
Remove the kangkong leaves from the stalk. Wash and drain after. Prepare an ice bath (bowl of cold drinking water with ice) to put the leaves in once they’re done cooking. Prepare a separate bowl and mix 1 tablespoon of soy sauce, minced garlic, and a few drops of sesame oil.
In Youn’s Kitchen, they used crushed sesame seeds instead of sesame oil in their spinach mixture to make it more nutty. I forgot to buy sesame seeds when I first tried this recipe, so again, I had to make do. If you have some sesame seeds lying around your pantry, make sure to toast them first to bring out the flavor.
Now it’s time to cook the vegetables and meat.
First, boil some water in a pot and cook the kangkong leaves for about 3-5 minutes or until the color of the leaves darken. Once cooked, strain the leaves and put in the ice bath. When the leaves are cooled, strain, give it a good squeeze to take all the excess water out, and dress it with the garlic and soy sauce mixture. Set aside.
The next step is to fry your eggs sunny side up on a non-stick frying pan. I like mine with a runny yolk, while my husband prefers the yolk well-done so I flip his egg over the pan to make sure it cooks through. Remove eggs from the pan and set them aside on a plate.
What I like about bibimbap is you can cook the rest of the ingredients in the same pan where you cooked the eggs, which makes it easier for cleanup later on.
Usually, the rice is already cooked by the time I’m done with this part of the process, so I scoop about half a cup of rice into individual bowls and top the vegetables directly onto it once they cook. Again, lesser plates to clean up.
Stir-fry the white onion and the white onion leeks for about 2-3 minutes or until the color of the onions become translucent. Place cooked onions on one side of the rice bowl.
Next, stir-fry the carrots for 2-3 minutes or until the color darkens and the strips soften a little. Sprinkle some salt halfway through to make it tastier. Place cooked carrots on one side of the rice bowl beside the onion.
Stir-fry the cucumbers for about 2-3 minutes or wait for it to soften and change color. Place beside carrots once cooked. Add the seasoned kangkong leaves onto the bowl.
Next, stir-fry the marinated beef for about 3-4 minutes or until it turns brown. Add cooked meat into your rice bowl.
Top your bibimbap bowl with fried egg and garnish with some chopped green onions (the green parts from the onion leeks). You can also sprinkle some more sesame oil or sesame seeds for added flavor. Serve with soy sauce (I prefer to use Lee Kum Kee premium soy sauce) and gochujang paste on the side.
The best way to eat bibimbap is to mix everything together along with the soy sauce and gochujang paste–I usually add about 1-2 teaspoons of each. Best enjoyed with a glass of ice cold Sprite and maybe a little soju. 🙂
I could practically eat bibimbap everyday because it’s a really healthy dish that’s packed with protein and nutrients from all the vegetables. I hope you get to try this simple recipe, too, and let me know how you enjoy it.
Late-night cravings and hunger pangs often happen to us moms mainly because we work so hard during the day taking care of our families that we sometimes forget to sit down, relax, and enjoy—I mean truly enjoy and savor—a delicious warm meal.
Because we’re already so tired to even stand up, we oftentimes reach for what’s readily available to eat, a.k.a. junk food. Of course we all know the effects of constantly eating junk food.
Luckily, I discovered a simple way to eat healthy at night—or any time of day, for that matter. That is to cook a simple dish using Jolly Mushroom.
Just the other night, my husband and I got up to eating Garlic Butter Mushroom before hitting the bed. It’s a very simple dish that you can cook in under 15 minutes, including preparation time. All you need is some garlic, butter, and a can of Jolly Whole Mushroom.
Simply chop up some garlic (the more the merrier for us!), heat up a non-stick pan, add some butter, and fry the garlic until brown. Open the can of mushrooms (it’s easy open so you don’t have to struggle with a can opener anymore), drain the liquid, and toss the mushrooms into the pan.
Try not to overcrowd the mushrooms so they brown faster. If you want your garlic bits crunchier, you can fry them until they’re crispy and remove them from the pan before adding the mushrooms. Just add the garlic back in later when the mushrooms are just about done.
Of course, you can also use your Jolly Mushroom to make satisfying dishes for the family, like the recipes below. Also, Jolly Mushroom comes in a Pieces and Stems variety so you can save lots of time when the recipe calls fors sliced mushrooms.
MUSH CHICKEN AFRITADA
1 can (400g) JOLLY Whole Mushrooms 400g, drained
1 tablespoon oil
½ kilogram chicken, cut into 8 pieces
1 piece onion, chopped
4-5 gloves garlic, minced
2-3 pieces bay leaves
1 piece carrots, cut into cubes
1 piece green bell pepper, sliced diagonally
1 cup tomato sauce
1 cup water
1 teaspoon ground pepper
1 teaspoon fish sauce
2 teaspoons Jolly Tomato Paste
Heat oil in a pan. Pan-fry chicken for 10-15 minutes or until brown. Remove excess oil.
Add onion, garlic and bay leaves. Sauté until fragrant.
Add JOLLY WHOLE MUSHROOMS, carrots, green bell pepper, tomato paste, tomato sauce, water, ground pepper and fish sauce. Stir well.
Let it simmer for about 15-20 minutes or until chicken is tender. Add water if the sauce becomes too thick.
Number of servings: 7-8 servings
MUSH PORK ADOBO
1 can (400g) JOLLY Whole Mushrooms, drained
½ kilogram pork belly, adobo cut (about 2 inches thick)
2-3 tablespoons oil
1 piece onion, chopped
1 head garlic, minced
1/2 cup soy sauce
1/4 cup vinegar
1 cup water
1 teaspoon peppercorns
2 pieces bay leaf or laurel leaf
Heat oil in a pan. Pan-fry pork for 10-15 minutes or until pork is light brown on all sides. Remove excess oil.
Add onion and garlic, sauté until fragrant.
Add JOLLY WHOLE MUSHROOMS, soy sauce, vinegar, water, peppercorns and bay leaves; let it simmer for 30-45 minutes. Add water if it becomes too dry.
Add. Continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.
Yesterday we received a package from our dear friends at San Remo Philippines and it came just in time for the celebration of World Pasta Day.
Pasta comes in different kinds, shapes, and sizes. There are the familiar favorites–spaghetti, fettucine, macaroni, lasagna–and then there are also the more unique ones like the bowtie-shaped farfalle, the spiraled fusili, and the tube-like cannelonni.
For San Remo, pastas are more than just a variety of wonderfully shaped noodles made from 100% Durum Wheat Semolina. For them, pasta is the secret ingredient that shapes great family bonding experiences and memorable moments.
It’s in how every child asks their mom to cook their favorite spaghetti on their birthday or how we look forward to our tita‘s famous lasagna or lola‘s special macaroni salad every noche buena. No matter what the occasion, pasta is always a part of every family table.
To celebrate World Pasta Day and highlight the Filipinos’ affinity for the scrumptious mealtime staple, San Remo asks “What Shapes You?” because pasta can mean so much to different
people. It’s a childhood favorite, a dinner-time staple, and the ultimate party meal all rolled into one hot and heaping bowl. The pastabilities are endless!
Follow San Remo Philippines on Facebook and @sanremoph on Instagram to learn more.