Recipe File: Canned and yummy family meal

MANILA, Philippines - “Cooking in front of the audience feels like I’m cooking for my mom,” says chef Stephen Perez of Nestlé-Julius Maggi Kitchen. ”I am happy to teach new techniques I’ve learned abroad, as well as other parts of the Philippines.”

Most of the dishes prepared in the the Canned but Yummy are Filipino and Asian inspired. “Southeast Asian cuisine has not been discovered globally.  So I try to use these flavors in what I cook,” he explains. “It’s nice to use and experiment with different spices.  I want to encourage mothers, those who cook, to try herbs and spices because these enhance the flavors of food.”

Canned but Yummy recipes offer less preparation time, but still with lots of good healthy flavors. That is what the Nestlé-Julius Maggi Kitchen advocates with this year’s theme, “Filipino Ingredients Reinvented.”

This young chef, who has been around the world as part of his cruise ship job, believes that the culinary, and hospitslity and service careers are growing.  â€œAs our economy is booming, the culinary (industry) gives people jobs.  Hotels and restaurants are opening and this boosts the number of jobs,” he adds.

For information, call 896-2166 or visit www.nestke.com.ph/recipe/nestleckyb/jmk.Asp.

Fish Ball noodle soup with mushrooms

 Ingredients:

1 cup water

1 sachet Maggi Magic Sarap

5 cloves garlic, fried

200g egg noodles

200g fried fish balls

1 sprig mustasa or bok choi

1 clove garlic, chopped

2 tbsps. each of canned mix sliced mushrooms (enoki, button, straw or shiitake)

1 sprig chopped spring onions (for garnish)

Procedure:

1. Simmer water then add Maggi Magic Sarap and fried garlic.

2. Use the stock to blanch noodles fishballs and bok choi.

3. Sauté garlic until golden brown then add mushrooms and set aside.

4. Compose in a bowl the noodles, stock, then add the sautéed mushrooms, bok choi and fish balls.