RAMAR FOODS RECIPES
Warm Spinach and Chicken Tocino Salad
By Chef Wayne Despues
Pasta Magnolia Putanesca
By Roman Roxas, California
Thai Longanisa Meatballs with Peanut Dipping Sauce
By Joshua Ives, Massachusetts
Magnolia Longanisa Roll
By Priscilla M. Quinn, North Carolina
Holiday Longanisa Stuffing
By Evangeline Quesada, California
Sweet Pork Longanisa Sausage on Sliced Sourdough
By Chef Wayne Despues
Grilled Pork Tocino Po Boy on Sourdough Baguette
By Chef Wayne Despues
Bangus Almandine with a Calamansi Caper Sauce
By Chef Wayne Despues
Filipino Fajitas with Homemade Rice Wraps
By Chef Wayne Despues
Stuffed Boneless Bangus Belly with Asparagus and Bacon with a Creamy Wasabi, Calamansi Sauce
By Chef Wayne Despues
Smoked Bangus Wrap with Wild Purple Spinach and a Calamansi Cucumber Puree
By Chef Wayne Despues
Champagne Smoked Bangus Pasta Alfredo with Serrano Chile Leaves, Ginger and a Kimchi Slaw
By Chef Wayne Despues
Chicken Tocino Lettuce Wraps
By Chef Wayne Despues
Embotido Sliders
By Chef Wayne Despues
Smoked Bangus Farfalle Noodle Salad
By Chef Wayne Despues
Bangus Belly Ceviche
By Chef Wayne Despues
Smoked Salmon & Milkfish Mousse
By Chef Wayne Despues
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THAI LONGANISA MEATBALLS WITH PEANUT
DIPPING SAUCE
By Joshua Ives, Massachusetts
Ingredients:
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.
 
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