Vegan Ceasar Salad

Ingredients:
1 12 oz. package soft Silken Tofu
2 garlic cloves
Juice of ½ a medium lemon
2 tablespoons of cashews
½ teaspoon of dill
1 ½ teaspoons salt
1 cup of water
3 Romaine Hearts washed
1 cup croutons (homemade or store bought

Here's How:

• Put all ingredients in the blender except lettuce and croutons. Blend well until smooth.
• Cut the romaine lettuce into medium pieces. Make your croutons by cutting whole wheat French bread into cubes and toast at 350 degrees for 10 minutes. Watch them so they will not burn. Turn them so they will not burn from one side.
• Put croutons on top of your lettuce and add your dressing.

How to Make Silken Tofu

Agar-Agar Fruit Cocktail Dessert

Chow Times » Filipino Cuisine: Agar-Agar Fruit Cocktail Dessert: "

The Agar-Agar Fruit Cocktail Dessert is quick and easy to make as most of the ingredients can be stocked in the pantry. This dessert is versatile as you can used various can fruits of your preference.

Ingredients:

2 tablespoons agar-agar powder
1/2 cup granulated sugar
4 cups water
1 cup 2% milk
1 teaspoon flavoring extract like almond, coconut, lychee etc
1 jar (12 ounce) young coconut string, drained
1 large can (796ml) fruit cocktail, drained
1 small can (6 ounce) of thick cream

Instruction:

Combine sugar, agar-agar powder, flavoring extract, milk and water in a medium sauce pan. You may used the liquid from the fruit cocktail (as part of the water) to sweeten the agar-agar and reduce the sugar from this recipe.

Cook on medium heat with constant stirring until it comes to a boil.

Pour the slightly thicken agar-agar mixture into a baking pan and let it cool in a cold water bath. The agar-agar will solidify when it cools.

Cut up the agar-agar using a lemon zester to scrape the agar-agar into long strips that resemble noodles or young coconut strings. If you dont have young coconut strings in your pantry, you can flavored the agar-agar with coconut extract and it will look and taste like young coconut strings.

Combine the drained fruit cocktail, young coconut strings and agar-agar in a large bowl.

Add a can of thick cream.

Mix well and chill before serving.
"
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Cabbage Salad

Cabbage Salad: "

Ingredients:
1 cabbage head finely shredded
3 green onions finely chopped
¼ cup of sliced almonds
2 tablespoons of sesame seeds
2 Ramen noodles packages without the seasoning

Dressing:
2 tablespoons of sugar
½ cup of olive oil
½ cup of soy sauce
3 tablespoons of lemon juice
1 teaspoon of salt

Direction:

1. Toast the sesame seeds and almonds slightly in the oven at 350 degrees without burning them.
2. Combine the cabbage, onion, almonds and sesame seeds.
3. Put the dressing ingredients in a pot and bring to a boil for about 3 minutes, remove and let cool.
4. Before serving add the dressing and the broken noodle pieces.

"
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Classic Macaroni Salad

Classic Macaroni Salad | Kusina Master Recipes: "

 Ingredients:
 4 cups uncooked elbow macaroni
 1 cup mayonnaise
 1/4 cup distilled white vinegar
 2/3 cup white sugar
 2 1/2 tablespoons prepared yellow mustard
 1 1/2 teaspoons salt
 1/2 teaspoon ground black pepper
 1 large onion, chopped
 2 stalks celery, chopped
 1 green bell pepper, seeded and chopped
 1/4 cup grated carrot (optional)
 2 tablespoons chopped pimento peppers (optional)"

Directions:

Bring a large pot of lightly salted water to a boil.
Add the macaroni, and cook until tender, about 8 minutes.
Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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Simple Potato Salad

WHAT YOU WILL NEED:
1-1/2 kg cooked potatoes, peeled and cubed
1 pouch 470 ml Lady's Choice Sandwich Spread
1 pouch 220 ml Best Foods Real Mayonnaise
1-1/2 tablespoons ground mustard
3/4 cup thinly sliced green onions or chives
3/4 cup chopped celery
1/2 cup chopped parsley
1 jar 250 grams Mother's Best crushed Sweet Pickle Relish
3/4 cup chicken breast flakes or smokey bacon tidbits (optional)
1 teaspoon salt
1 teaspoon ground black pepper
1-1/2 teaspoon dried thyme(optional)
1 cup cheddar cheese, grated (optional)

HERE'S HOW:

1. In a large bowl, whisk together Lady's Choice sandwich spread, mayonnaise, and mustard. Add salt and pepper. 
2. Add the potatoes combining gently using rubber spatula. Add the rest of the ingredients and continue combining gently. Season with salt and pepper to taste.

Note:

• In cooking potatoes, boil water with salt in a large pot then add in potatoes, cooking  for 15-20 minutes or until tender.

Serving: 8-10 persons

Pinoy Style Green Salad

This is the Filipino variation of the popular garden salad. In place of olive oil, the Filipinos use fish sauce, which gives the salad a distinctly Southeast Asian flavor.
This dish is super easy to prepare and pairs well with any meat or pasta dish, or you can eat it by itself as a starter. 

WHAT YOU WILL NEED:

6 large iceberg lettuce leaves
2 medium tomatoes
1 thinly sliced cucumber
1 thinly sliced small onion

DRESSING:
¼ cup sugar

¼ cup vinegar
1 tsp fish sauce
½ tsp salt
¼ tsp ground black pepper

HERE'S HOW:
1. Use your hands to tear the lettuce leaves into medium sized pieces.
2. Cut each tomato into 12 wedges.
3. Put all the vegetables into a large salad bowl and give it a quick toss.
4. Combine all ingredients for the dressing and mix well so that the sugar and salt dissolve. An easy way to do this is to put all the ingredients for the dressing into a small bottle. Close the cap tightly and shake well.
5. Pour the dressing over the salad and toss just before serving.

Preparation tip: You can optimize preparation time by making the dressing ahead of time and storing it in an air tight container in the fridge.
 

PAPAYA, CARROTS AND FRIED FISH SALAD

Preparation Time: 30 minutes plus 20 minutes to chill
Cooking Time:
Servings: 8-10

WHAT YOU WILL NEED:

3 cups grated unripe papaya
1 ½ cups grated carrots
¼ cup chopped wansoy
¼ cup hibe (dried shrimp), soaked for 10 minutes then drained
3 pieces siling labuyo
½ cup brown sugar
¼ cup cooking oil
¼ cup calamansi juice
¼ cup vinegar
1 8g MAGGI MAGIC SARAP
2 tbsp patis or to taste (optional)
Shredded left-over fried fish
Crispy fried tofu or fried wonton wrappers

HERE'S HOW:

1. Toss papaya, carrots and wansoy in a bowl. Set aside in the refrigerator to chill.
2. Using a mortar and pestle, coarsely crush the hibe and the siling labuyo together. Transfer in a bowl. Add sugar and mix very well
3. Whisk in oil, calamansi juice and vinegar until the mixture is fully incorporated.
4. Season with MAGGI MAGIC SARAP and patis to taste.
5. To assemble salad, toss the prepared vegetable in the prepared dressing. Transfer on a plate and top with fried left-over fish, fried tofu or crispy wonton wrappers.

Nutritional Content:
Calories: 214
Carbohydrates (g): 36
Protein (g): 6
Fats (g): 2

Langka Salad

A refreshing side dish perfect for dishes with heavy and rich sauces.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:

½ kg unripe jackfruit (langka), sliced and boiled until tender
¼ kg shrimp, shelled and deveined, blanched
2 pieces medium size tomatoes, sliced thinly
1 medium size onion, sliced thinly
1 thumb size ginger, finely chopped
1 sachet 8g MAGGI MAGIC SARAP
1 cup gata (coconut milk)
salt and sugar to taste

HERE'S HOW:

1. Toss together langka, shrimp, tomatoes, onion and ginger. Set aside.
2. Dissolve MAGGI MAGIC SARAP in the gata and season with salt and sugar to taste.
3. Drizzle prepared gata into the vegetable mixture. Toss lightly to combine. Refrigerate until before serving.

Nutritional Content:
Calories: 222
Carbohydrates (g): 26
Protein (g): 7
Fats (g): 10

Native Salad with 2 Dressings

Flakes of tinapa and bits of chicharon, coupled with a choice of two dressings, lend an exciting twist to this native Filipino salad.

Preparation Time: 20 minutes
Cooking Time:
Servings: 4-6

WHAT YOU WILL NEED:

4 cups blanched kamote tops (talbos ng kamote)
½ cup minced onions
1 cup tomatoes, cut into thin wedges
½ up flaked tinapa
¼ cup ground chicharon

Spicy Vinaigrette Dressing: Whisk -
¼ cup vinegar
1-1/2 tbsp MAGGI SAVOR, Garlic Flavor
2 tbsp olive oil
1 tsp crushed garlic
½ tsp prepared mustard
dash of salt
sugar to taste

Creamy Ranch Dressing: Combine -
1 125 g. pack NESTLE YOGURT, Natural
2 tbsp mayonnaise
½ tsp vinegar
1 tsp Dijon mustard
dash of black pepper
dash of dried thyme leaves
sugar to taste
1 tsp. lemon juice
½ tbsp. minced spring onions

HERE'S HOW:

1. Put a little salt in boiling water before adding kamote tops . Cook 2 minutes and drain well.
2. Toss the rest of the ingredients for salad except chicharon.
3. Toss salad with a choice of the 2 dressings and sprinkle chicharon

Nutritional Content:
Calories: 116
Carbohydrates (g): 8
Protein (g): 4.3
Fats (g): 9.6

Japanese Vegetable Salad

Japanese inspired salad, great as side dish to breaded fish fillet, chicken, or pork.

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 10-12

WHAT YOU WILL NEED:

3 medium cucumbers halved lengthwise, seeded and grated
3 medium carrots, peeled and grated
1 tbsp salt
1/3 cup crabstick
1 170g can NESTLE Cream
1 tbsp vinegar
2 tbsp sugar
1/2 cup mayonnaise
1 tbsp. mustard

HERE'S HOW:

1. Soak cucumber and carrots in salted water for about 10 min. Wash vegetables with tap water and drain very well in a colander.
2. Combine all ingredients for dressing in a bowl. Toss with the vegetables and crabmeat just before serving. Garnish with nori strips if desired.

Nutritional Content:
Calories: 116
Carbohydrates (g): 3.3
Protein (g): .5
Fats (g): 11.3

Grilled Kesong Puti and Tomato Salad

A side salad made special with Laguna’s finest kesong puti, salted eggs, and grilled local vegetables served with Asian-inspired vinaigrette.

Preparation Time: 15 minutes
Cooking Time: 15 minutes to grill vegetables
Servings: 8

WHAT YOU WILL NEED:

Dressing: Combine-
1 sp chopped wansuy
½ cup corn oil
1 tbsp vinegar
1 tbsp kalamansi juice
1 sachet 8g MAGGI MAGIC SARAP
1 tbsp hoisin sauce
salt
pepper to taste

Salad:
4 slices kesong puti (native cheese)
2 pcs cucumber, sliced into rounds
2 salad tomatoes, sliced into rounds
1 small head iceberg lettuce, shredded
1 pc salted egg, sliced
¼ cup sliced wansuy

HERE'S HOW:

1. Reserve around ¼ cup of the prepared dressing. Set aside.
2. Grill kesong puti, cucumber, and tomatoes while basting with the reserved dressing. Set aside.
3. Arrange lettuce in a bowl and top with grilled vegetables, salted egg slices, and wansuy. Drizzle with the remaining dressing.

Nutritional Content:
Calories: 197
Carbohydrates (g): 1.7
Protein (g): 3.2
Fats (g): 19.7

FRESH SIGARILLAS AND DAYAP RELISH

If you are looking for a new way to add life to any fried dish, this delicious salad will do just that.

Preparation Time: 15 minutes plus 15 minutes to chill
Cooking Time:
Servings: 4-6

WHAT YOU WILL NEED:

½ kg sigarillas, sliced 1 inch diagonally
2 pieces red onions, sliced thinly
4 pieces tomatoes, seeded and sliced into thin wedges

Dayap Dressing: Combine
1 tsp grated ginger
Zest of 2 limes
Juice of 2 limes
2 tbsp bagoong alamang
1 tbsp honey
1 tbsp patis
2 tbsp MAGGI Chili Sauce

HERE'S HOW:

1. Toss sigarillas, onions and tomatoes with the dressing. Transfer in a bowl and chill in the refrigerator until ready to serve.
2. Best serve as side dish to fried or grilled fish, pork and chicken.

Nutritional Content:
Calories: 66
Carbohydrates (g): 11
Protein (g): 4
Fats (g): 1

Coriander Eggplant Salad

The eggplant cooked in this herbed vinaigrette; topped with fresh coriander leaves is good as relish or salad to accompany meat dishes

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 4

WHAT YOU WILL NEED:

Dressing:
1 cup water
1/4 cup corn oil
1 tbsp MAGGI Savor Classic
1 8g MAGGI MAGIC SARAP
1/2 tsp salt
1/3 cup vinegar
3 pieces fresh basil leaves
1 sprig parsley
1/2 tsp dried tarragon
1 piece bay leaf

6 cups peeled and diced eggplant
1/2 tsp. lemon juice
1/2 cup coriander leaves (wansoy)

HERE'S HOW:

1. Combine the ingredients for dressing in a saucepan. Let boil.
2. Add eggplant into the mixture then simmer until eggplant is tender but still firm.
3. Set aside eggplant and arrange on a serving dish.
4. Reduce liquid by half; strain, and add lemon juice.
5. Pour over eggplant and toss gently to blend.
6. Chill. Top with wansoy leaves to serve.

Nutritional Content:
Calories: 162
Carbohydrates (g): 8
Protein (g): 1
Fats (g): 14

COOL CURRY SALAD

A salad rich in texture and flavor good as a starter or accompaniment to barbecue.

Preparation Time: 00:00
Cooking Time: 00:00
Servings: 4-6

WHAT YOU WILL NEED:

1/2 cup mayonnaise
3/4 cups NESTLE All Purpose Cream
1 tbsp. calamansi juice
1 tsp. curry powder
2 tbsp. MAGGI Chilli Sauce
1 tsp. ginger grated
1 small onion minced
2 tsp. MAGGI Savor
salt to taste
1/2 kg. shrimps cooked shelled and sliced crosswise
1 piece green bell pepper cut into 1/2 inch cubes
1 piece red bell pepper cut into 1/2 inch cubes
2 cups cubed singkamas cubed
1 cup whole corn kernel
2 stalks celery cut into 1/2 inch thick diagonally
1/2 cup walnuts
lettuce leaves broken

HERE'S HOW:

1. Combine all ingredients for dressing and toss in shrimps and vegetables.
2. Chill thoroughly and serve on a bed of lettuce and top with walnuts.

Nutritional Content:
Calories: 416
Carbohydrates (g): 20
Protein (g): 21
Fats (g): 28

CHIVE UP SEAFOOD SALAD

Mango coleslaw with assorted seafood in creamy mayo dressing

Preparation Time: 00:20
Cooking Time: 00:20
Servings: 8-12

WHAT YOU WILL NEED:

1/2 kg mussels, steamed open and shelled
1/2 kg prawns, steamed and shelled
1/4 head of red cabbage, shredded ( about 3 cups)
1/2 head green cabbage, shredded (about 6 cups)
1 medium half-ripe mango (manibalang), diced
Dressing:
1 160g can NESTLE Cream
1 cup mayonnaise
1/4 cup chopped fresh chives
1/4 cup snipped fresh dill
1/2 cup finely chopped pickle relish
1 tsp grated ginger
1 tsp curry powder
salt ,pepper, and sugar to taste
pinch of chili powder
lettuce leaves

HERE'S HOW:

1. Toss mussels, prawns, cabbages, and mango in a bowl. Cool in the fridge.
2. In another bowl, blend all the ingredients for dressing. Toss into seafood mixture just before serving and chill 10-15 minutes. Serve on individual plates lined with lettuce leaves.

Nutritional Content:
Calories: 372
Carbohydrates (g): 14
Protein (g): 16
Fats (g): 28

Kinilaw

WHAT YOU WILL NEED:

1/2 kg fish flesh
4 tbsp DEL MONTE Red Cane Vinegar
1 tsp calamansi juice
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
20 g ginger, diced or chopped
2 pcs siling espada, sliced
1 tbsp coconut milk (gata)

HERE'S HOW:

1. Wash fish and slice into cubes. Drain. Marinate fish in 2 tbsp DEL MONTE Red Cane Vinegar and calamansi for 5 minutes then lightly squeeze. Set aside.
2. Combine remaining DEL MONTE Red Cane Vinegar, DEL MONTE Sandosenang Sarap All-in-One Seasoning and ginger in a non-metallic bowl. Mix well.
3. Add ½ tsp iodized fine salt (or ½ tbsp iodized rock salt), sili and coconut milk. Chill until ready to serve.

Makes 6 servings.

Seafood Salad with Wasabi Dressing

WHAT YOU WILL NEED:
1 can (184 grams) Century Tuna Red Label Solid in Water, Drained
1/4 kilogram shrimps steamed and shelled
3 cups (250 to 300g) mixed greens
2 large salad tomatoes, sliced into wedges
1/4 cup mayonnaise
2 tablespoons prepared wasabi
1/4 cup freshly squeezed calamansi juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

HERE'S HOW:

1. Toss together tuna, shrimps, assorted greens and tomatoes. Cover and chill in the refrigerator for about 30 minutes. 
2. Whisk together mayonnaise, wasabi and calamansi juice. Season to taste with salt and pepper. 
3. Pour dressing over tuna salad when ready to serve.

Makes 3 to 4 servings.

Mixed Green Salad

WHAT YOU WILL NEED:
1-150 grams Century Tuna Loaf, sliced and fried
3 to 4 cups mixed lettuce
10 to 12 pieces Baguio beans, blanched
1/2 cup halved cherry tomatoes

Kutchay tips
Choice of dressing – bottled Thousand Island, Ranch, Bleu
Cheese or Creamy Italian

HERE'S HOW:
Plate Century Tuna Loaf slices on a bed of mixed lettuce with Baguio beans, tomatoes and kutchay tips on the side. Drizzle with your choice of dressing. Makes 2 to 3 servings.

Tuna Pita Wrap

WHAT YOU WILL NEED:
2 cups romaine lettuce, cut into bite size pieces
1 cup red seedless grapes
½ cup mandarin orange segments
¼ cup walnut halves
1 small onion, sliced into rings
1 – 180 grams Century Tuna Flakes in Vegetable Oil, drained
½ cup natural yogurt
1 teaspoon lemon juice
2 tablespoons honey

HERE'S HOW:
In a large clean bowl combine lettuce, grapes, orange segments, walnuts, onion rings and tuna. Set aside. Mix together yogurt, lemon juice and honey. Toss into the salad mixture. Chill well before serving.

Makes 4 servings.

Tuna Garden Salad

WHAT YOU WILL NEED:
2 cups romaine lettuce, cut into bite size pieces
1 cup red seedless grapes
½ cup mandarin orange segments
¼ cup walnut halves
1 small onion, sliced into rings
1 – 180 grams Century Tuna Flakes in Vegetable Oil, drained
½ cup natural yogurt
1 teaspoon lemon juice
2 tablespoons honey

HERE'S HOW:

In a large clean bowl combine lettuce, grapes, orange segments, walnuts, onion rings and tuna. Set aside. Mix together yogurt, lemon juice and honey. Toss into the salad mixture. Chill well before serving.

Makes 4 servings.