Chicken with Coconut Sauce / by Chef Yana Gilbuena


1 can of coconut cream
1 can of coconut milk
2 tablespoons sauteed shrimp paste ( or substitute with 4 tbsp of fish sauce)
1 head of garlic
1/4 cup of Thai chillies, chopped
1/2 cup of diced red onions
1 lb of chicken ( thighs or breast) deboned and cut into strips
1 stalk of lemongrass crushed and chopped
1 cup chopped garlic
1 cup coconut oil
1/4 cup of scallions,  sliced on a bias


Saute garlic and red onion in the pot with coconut oil until brown. Add coconut milk and cream and stir. Add Thai chillies and sauteed shrimp paste. Bring the mixture to a boil and reduce it. Saute garlic, red onions and lemongrass and add meat. Cover until cooked, then set aside. Garnish with  a dash of scallions.

Pasta Magnolia Putanesca

2 packages Magnolia® longanisa
1/2 cup extra virgin olive oil
5 cloves garlic
1 can black olives
1 can green olives
1 large onion
5 medium sized tomatoes
1 small can anchovies or 1/2 cup tinapa meat
1/2 stick of butter
1/2 cup sweet relish
1/2 cup tomato sauce
1 lb. linguine pasta (cooked)
1 cup parmesan cheese

Preparation Instructions:
Remove magnolia longaniza form casings, place in a pan with 1/4 cup water. When almost dry, add 1/4 cup EVOO (extra virgin olive oil). Sautee until brown. Take cooked longanisa out of the pan. Add the rest of the EVOO. Sautee onions until transparent, then add garlic, be careful not to burn. Add anchovies or tinapa meat. Add olives and relish. Cook for 3 minutes. Add tomato sauce and tomatoes, cook to simmer, melt the butter. Add 1/4 cup to the sauce.

Boil pasta with 2 quarts water and 3 tbs salt.
Cook al dente. Drain pasta.

Serve sauce over pasta and add the remaining cheese on top.


Longanisa Meatballs with Peanut Dipping Sauce

1/2 lb ground pork
1 14 oz. package Magnolia® sweet pork longanisa, casings removed and crumbled
2 eggs, beaten
1/2 cup water chestnuts, minced
1/4 cup peanuts, chopped
1/2 cup cooked rice
1 cup fresh cilantro, minced and divided
1 tablespoon red curry paste
1 cup prepared peanut sauce

Preparation Instructions:
In a large bowl, combine all ingredients except Ω cup of cilantro and peanut sauce until just mixed. Roll into 1-inch balls and fry in an electric skillet or large frying pan over medium heat until browned. Arrange meatballs on a large platter and sprinkle with remaining cilantro. Serve immediately with toothpicks and peanut dipping sauce.

Magnolia Longanisa Roll


1/2 lb ground pork
4 Magnolia® brand sweet longanisa
1 Refrigerated Crescent Roll
1 egg
1 Tbsp. cold water

Preparation Instructions:
Place longanisa in pan and add 1 cup of water.  Cover and simmer for 10 minutes in low heat.  Discard remaining water and slightly brown longanisa in the same pan. Let stand to cool for 5 minutes.  Cut each longanisa in half lengthwise.  Unroll crescent roll dough and separate into 8 triangles.  Lay each triangle on a flat surface.  Place a piece of longanisa that has been cut in half on the wide end of the triangle.  Roll each triangle ending on its pointed part. Place longanisa rolls on ungreased baking sheet. Prepare the egg wash by slightly beating the egg and 1 Tbsp.of cold water.  Brush top of each roll with egg wash.  Preheat oven to 375˚ and bake longanisa rolls until evenly and nicely brown (approximately 10 -12 minutes). Makes 8 rolls.

Great with hot chocolate, tea or coffee!

Pork Longanisa Topped with a Marinated Seaweed Salad on Sliced Sourdough

1 pkg Orientex Brand Sweet Pork Longanisa, Fully Cooked Hamonado
6 slices Sliced Sourdough Bread
1/2 cup Mayonnaise
1 cup Chimichurri Sauce
3-6ea Serrano Peppers, Grilled
2 cups Wakame Salad
3 cups Fresh Baby Spinach

Chimichurri Sauce
1/2 bun Cilantro, cleaned
1tbs Fresh Garlic, Chopped
3/4cup Olive Oil
4pkgs Calamansi, Manila Gold Brand
1tsp Sea Salt
1tsp Fresh Cracked Black Pepper
Add all into a blender and mix until smooth

Wakame Seaweed Salad
1 cup Wakame Seaweed, Fresh
1/2bun Green Onions, Chopped
3ea Roma Tomatoes
3ea Serrano Peppers, Chopped
2ea Limes, Fresh Squeezed
1/2tbs Sesame Oil
1/2tbs Sea Salt
1/2tbs Fresh Cracked Black Pepper
Mix all together and refrigerate for one hour before use.

Preparation Instructions:
Score the sausages and bake in a pre-heated 350°F oven for 15 minutes, then spread the mayonnaise on each slice of bread, then top with the Chimichurri sauce, add the heated sausages on top of each bread and then top with the spinach. Bake the entire sandwich for an additional 5 miutes. Remove from oven and top each open face sandich with the seaweed salad.

Bon Appetite


Grilled Pork Tocino Po Boy on Sourdough Baguette

Yields: 4pp

2pkgs Pork Tocino, Magnolia Brand, Grill, cover and set aside for assembly
2ea Baguettes
6 Eggs, Fresh, Scrambled
3cups Daikon Radish Salad
1bun Thai Basil Leaves, cleaned
2cups Garlic Butter Spread

Daikon Radish Salad
2lbs Daikon Radish, peeled, then shredded
3ea Roma Tomatoes, Diced
1cup Fresh Mango, Small Diced
1cup Green Onion, Chopped
1tbs Dijon Mustard
1/2cup Calamansi Juice, Manila Gold Brand
1/2tbs Sea Salt
1/2tbs Fresh Cracked Black Pepper
Mix all together and let stand in refrigerator for one hour before use.

Garlic Butter:
1lb unsalted Butter, softened or room temperature
1/4cup Fresh Garlic, Smashed into a puree, hing: place fresh garlic into a bowl, cover with plastic and heat in the microwave for 45 seconds, then smash.
Mix all together.

Preparation Instructions:
Split open each baguette length-wise; don’t cut all the way through. Spread the soften garlic butter on each inner sides of the baguette, add in the cooked Tocino, then scrambeld eggs, then fresh Thai basil leaves, and the radish salad. Cut into 4-6 inch portion sizes.

Bon Appetite


Bangus Almandine with a Calamansi Caper Sauce

Yields: 4pp

2pkgs “Frescano” Brand Boneless Skinless Baby Bangus fillets
2cups Flour
to taste Sea Salt
to taste Fresh Cracked Black Pepper
1/4cup Olive Oil
3tbs Butter
1 1/2cups White Wine/ Chardonnay
1/2tbs Fresh Chopped Garlic
4oz Capers
4tbs Fresh Chopped Cilantro
1/2stick Sweet Butter, to finish
1/4cup Sliced Almonds, Toast in a 350°F Oven for 5 mins until golden brown
4pks “Manila Gold” Brand Pure Calamansi Juice

Preparation Instructions:
Remove the baby bangus from the package, pat dry, season with salt and pepper then dredge both sides in flour.

In a med-high heated sauté pan, add olive oil and butter. When oil starts to smoke, add bangus belly side down first. Cook 3 mins each side then remove fish from pan onto a serving platter to reserve.

Sauce – add in the white wine and garlic and reduce the liquid by half, lower the heat to low and add in the capers, cilantro and toasted almonds and sauté for an additional minute. Remove from heat and add in the remaining butter, stir in until melted. Pour sauce over fish and top with calamansi juice.

Bon Appetite


Filipino Fajitas with Homemade Rice Wraps

Serves 4 -6

Ingredients (Rice Wraps):
2cups Flour
1cup Rice Flour
3/4cup Tapioca Flour or Corn Starch
2ea Eggs
2tsp Sea Salt
4 1/2cups Water
1/2cup Oil
Mix all together; the consistency should be as a runny/loose pancake batter. Best cooked results are when a non-stick flat skillet is used. Spray vegetable oil on a medium pre-heated pan, pour in approx. 2 oz of batter mix into the pan, i.e. Just like you are making crepes. Cook for approx. 45-55 seconds; one side only. Stack cooked rice-crepe after they are cooled. Cover with a lightly moistened towel to prevent drying out.

Ingredients (Filling):
4pkgs “Orientex” Brand Beef Tapa, grilled then Julianne
2ea Japanese Eggplant, Julianne
2ea Green Bell Pepper, Julianne
1ea Red Onion, Julianne
1lb Chinese Long Beans, 2 inch cut
1lb Bean Sprouts, cleaned
1/2cup Soy Sauce
2tbs Olive Oil
1tbs Garlic, Chopped
1/2bun Cilantro, Chopped
3pkgs “Manila Gold” Brand Pure Calamansi Juice

Preparation Instructions:
In a large pre-heated sauté pan, griddle the beef tapa; do not over crowd the pan; cook in batches. When beef is done, slice into strips and set aside.

Add in the oil, garlic, bell peppers, onions, long beans and sauté on med-high heat for 3-4 minutes. Add in the sprouts, soy sauce and cilantro and sauté for an additional 60 seconds, then add in the sliced beef and calamansi juice. Stir and serve into each homemade rice wrapper.

Bon Appetite


Stuffed Boneless Bangus Belly with Asparagus and Bacon with a Creamy Wasabi, Calamansi Sauce

Yield: 6app

2pkgs Boneless Baby Bangus, Magnolia Brand, Defrost and pat-dry
1lb Asparagus, Pencil, cut off ends, Sauté with Garlic, Salt & Pepper, set aside for assembly
1/2lb Bacon, Pre-cooked Strips
1ea Japanese Eggplant, Sliced thin Length-wise
1lb Fresh Baby Spinach, Cleaned, Stems off
1ea Granny Smith Apple, Cored, Sliced thin
1tsp Sea Salt
1tsp Fresh Cracked Black Pepper

Ingredients (Wasabi Cream Sauce):
1cup Mayonnaise
1tbs Wasabi Paste
4pkgs Calamansi Juice, Manila Gold Brand
1/4bun Cilantro, Fresh, Cleaned, Chopped
1/2cup Red Onion, Minced
1tsp Sea Salt
1tsp Fresh Cracked Black Pepper

Preparation Instructions:
Assemble by layers, dried bangus bellies, add salt and pepper, add slices of eggplant, add baby spinach, sliced apples. Add in the pre-cooked bacon strips, and add the sautéed asparagus. Place entire bangus layer on top of plastic wrap, fold over and roll into a log. Place roll into foil and roll into tight logs by squeezing the ends. Cook in a preheated 425°F oven for 55 minutes – 1 hour, turning twice, inner temperature should reach 165&F. Let cool for 45 minutes. Rule of thumb: let it rest to 120°F before slicing or it will fall apart when you slice into the loaf. Slice-cut by shingles, layer onto platter an top with the wasabi cream sauce. Eat hot or cold, a tasty treat for the warm summer months or a cold winter day!!!

Bon Appetite


Smoked Bangus Wrap with Wild Purple Spinach and a Calamansi Cucumber Puree

Yield: 4app

2pkgs Frescano Brand Smoked Bangus, Roast in 400°F pre-heated oven for 15 mins. Set aside for assembly.
1pkg 10 inch Flour Tortillas, heat in microwave for 15-20 secs adding before toppings.
1lb Pinto Beans, cook until soft, add Sea Salt to taste after cooked
1cup Coffee, Regular, add to the Pinto Beans water in the cooking process
4cups Seasoned Rice
2 1/2cups Jasmine Rice
1/2cup Yellow Onion, Diced
2tbs Garlic, Minced
1tbs Cumino Powder
3tbs Butter, Sweet
4cups Chicken Broth
1/2tbs Sea Salt
1tsp Cracked Black Pepper
Sauté all together without the chicken broth, when rice is browned, then add the broth and add to your rice cooker, cooks in 20 minutes.

2cups Calamansi Juice, Manila Gold Brand – Pure Juice
2buns Wild Purple Spinach, Cleaned, no stems – Farmers Markets
1/2bun Cilantro, Cleaned, no stems
3ea Avocado, Ripe, Sliced, sprinkle with Calamansi
12oz Lite Sour Cream

Calamansi Cucumber Puree:
2ea Medium Cucumbers, Peeled, remove seeds, Diced
1 1/2cups Calamansi Juice, Manila Gold Brand
1/2cup Yellow Onion, Chopped
1tbs Garlic, Chopped
2ea Jalapeno, Chopped
1/2bun Cilantro
1/2cup Olive Oil
1/2tbs Sea Salt
1tsp Cracked Black Pepper
Add in all together in a blender and mix until smooth, let stand for 15 minutes before use.

Preparation Instructions:
heat each tortilla, spread in a tablespoon of sour creme, wild purple spincah, rice beans, flake off about 1/2 cup of smoked bangus, avocado slices, and a tablespoon of calamansi cucumber puree. Roll and serve.

Bon Appetite