Bangus Belly CurryGive your rich tasting bangus belly a different twist with this Thai flavoured curry.

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0.75

11

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.51

.7522

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.52

.7533

.253

.53

.7544

.254

.54

.755

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You will need:

1 cupcoconut milk (2nd extraction)3/4 tbspred curry paste1 pclarge tomato, large diced8 pcsshallots, sliced2 stalkswhite part of leeks, sliced4 pcslarge fresh shiitake mushrooms, sliced8 pcsfresh button mushrooms, sliced8 pcsred bell pepper, large diced1 kgbangus belly½ cupwater3-8g sachetMAGGI MAGIC SARAP¼ pclemon, juiced1 ½ tbspsugar1 cupcoconut cream (1st extraction)½ cup

thai basil leaves6 pcskaffir lime leaves

Servings: 7-9

Directions:

1.Heat coconut milk in a casserole. Add red curry paste and cook until fragrant.

2.Add tomato, shallots and leeks. Simmer for 10 minutes. Add mushrooms and bell pepper. Simmer for 5 minutes.

3.Add bangus belly and water. Season with MAGGI MAGIC SARAP, lemon juice and sugar. Cover and cook bangus belly for 7-8 minutes.

4.Add coconut cream, basil leaves and kaffir lime leaves. Simmer for another 5 minutes. Check seasoning.

5.Serve with steamed rice.

Easy EmbutidoNow you can serve this Noche Buena favorite any time of the year!

0.25

0.5

0.75

11

.251

.51

.7522

.252

.52

.7533

.253

.53

.7544

.254

.54

.755

Useful Tools

  Nutrition

Information

Bookmark Wellness

tips ListGenerator

You will need:

8 sliceswhite bread, cut into small pieces1 can378ml evaporated milk3 pcschorizo de Bilbao, chopped2 Tbsppickle relish100 gcheese, grated3 - 8g sachetsMAGGI MAGIC SARAP2 pcsegg, beaten2 pcsegg, boiled and cut into wedges1 kgground pork1 cupcarrots, chopped

Servings: 10-12

Directions:

1.Soak the bread in evaporated milk and set aside.

2.Combine the pork, carrots, bell peppers, onions, chorizo de Bilbao, pickle relish and cheese in a bowl.

3.Season with MAGGI MAGIC SARAP. Add the soaked bread and eggs. Mix until fully incorporated.

4.Cut squares of aluminum foil. Measure out 1 cup of the prepared mixture and transfer it onto the middle portion of each foil square. Spread out the mixture and lay wedges of hard boiled egg. Roll the foil up over to form logs and twist to secure the ends.

5.Steam the logs for 45 minutes. Remove from the steamer and let rest for at least 15minutes before removing from the foil. Slice and serve with catsup. Leftover Embutido may be wrapped with cling film after removing from the foil, freeze and reheat whenever ready to serve.