Sulit na sulit ang isang pack! These dishes are slow-cooked by #purefoods culinary team while maintaining quality of every dishes. Every pack are good for 3 persons. Another thing I love about it the meat is tender and tastefully delicious.
Purefoods Slow Cooked Ready to Heat and Eat costs between P225 to P290. For bigger families, there are also 1-kilogram packs available via the San Miguel Foods Frozen & Chilled Store on Shopee and Lazada.
On your next grocery run, look for Purefoods’ heat-and-eat ulam packs and make sure to add it to your grocery cart.
Recipe:
BINAGOONGAN CLAYPOT RICE
| Amount | Ingredients & Preparation | |
| 3 | tbsp | COOKBEST COCONUT OIL |
| 1 (50 g) | pc | onion, sliced |
| 2 | cloves | garlic, crushed |
| 6 | pc | dried shiitake, soaked in water and sliced |
| 1 (450 g) | pack | PUREFOODS READY-TO-EAT PORK BINAGOONGAN, thawed out in the chiller |
| 1 (100 g) | pc | eggplant, cut in half lengthwise and then into 3 |
| 3 | cups | rice |
| 2 | cups | water |
| 2 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
| 2 | tbsp | chopped green onions |
Procedure:
- In a wok, heat hot oil and sauté onion, garlic, and mushrooms.
- Add Binagoongan and cook until heated through. Add eggplant slices and rice. Cook for 1 minute.
- Divide into two 6.5 inch diameter x 3 inches high claypots and add 1 cup of water each. Bring claypots to a boil. Cover and turn down heat to low. Cook for 10 minutes. Once rice is cooked, top with 1 tbsp butter each and fluff the rice. Top with green onions.
Makes 6 servings
(Yield: 6 cups rice/ 1-1/2 cups per serving)
Tip/s:
- Use a rice cooker. Just pour rice mixture and water then cook. When done, top with butter, fluff rice and serve with green onions.
2.Bistek Tagalog
Recipe:
BISTEK STROGANOFF
| Amount | Ingredients & Preparation | |
| 1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
| 5 | pc | fresh button mushrooms, sliced |
| 1 (450 g) | pack | PUREFOODS READY-TO-EAT BISTEK TAGALOG |
| 2 (250 mL each) | packs | MAGNOLIA ALL PURPOSE CREAM |
| 4 | cups | fussilli pasta, cooked according to package directions |
| 2 | tbsp | chopped parsley |
Procedure:
- Melt butter in a pan and sauté mushrooms for 1 minute. Add frozen Bistek and cook for 8 to 10 minutes until heated through. Stir occasionally.
- Slowly add cream while mixing. Bring to a boil and then toss in past until well-coated with sauce. Turn off heat and mix in chopped parsley.
Makes 5 servings
(Yield: 5 cups/ 1 cup per serving)
3. Lechon Paksiw
Recipe:
LECHON PAKSIW SOFT TACOS
| Amount | Ingredients & Preparation | |
| 1 | pack | PUREFOODS READY-TO-EAT LECHON PAKSIW |
| 12 | pc | store-bought small flour tortillas |
| Pickled cucumber: | ||
| 1/4 | cup | water |
| 2 | tbsp | vinegar |
| 1 | tbsp | sugar |
| 1/2 | tsp | iodized fine salt |
| 1/4 | tsp | pepper |
| 1 (100 g) | pc | cucumber, cut in half lengthwise and then sliced thinly |
| 1 (30 g) | pc | red onion, sliced thinly |
Procedure:
- In a saucepan over low heat, add frozen Lechon Paksiw and simmer for 8 to 10 minutes until heated through. Shred meat with two forks and set aside.
- Combine all the pickled cucumber ingredients and set aside.
- To assemble, top each tortilla with 1/4 cup of shredded lechon paksiw and then 3 tbsp pickled cucumber. Serve immediately.
Makes 6 servings
(Yield: 12 pc: 2 cups lechon paksiw & 1-1/2 cups pickled cucumber/2 tortillas per serving: 1/3 cup shredded paksiw & 1-1/2 tbsp pickled cucumber per tortilla)
4. Beef Caldereta
Recipe:
CALDERETA SHEPHERD’S PIE
| Amount | Ingredients & Preparation | |
| 1 | pack | PUREFOODS READY-TO-EAT CALDERETA, thawed out in the chiller |
| 2 | cups | grated mozzarella |
| 1 (165 g) | pack | MAGNOLIA QUICKMELT CHEESE, grated |
| 1 (100 g) | pc | red bell pepper, chopped |
| 1 (100 g) | pc | green bell pepper, chopped |
| Mashed potato | ||
| 1/2 | kg | potatoes, washed thoroughly and boiled |
| 1/2 | tbsp | iodized fine salt |
| 1/4 | tsp | pepper |
| 1 (250 mL) | pack | MAGNOLIA ALL PURPOSE CREAM |
| 1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
Procedure:
- Preheat oven to 350oF.
- Chop caldereta meat into 1/2-inch squares. Transfer into a pan and simmer until sauce has thickened. Stir in bell peppers. Set aside.
- Mash the potatoes and set aside. In a pan, combine salt, pepper, cream, and butter over low heat. When butter has melted, mix into the mashed potatoes.
- In an 8x4x4 inch ovenproof loaf pan, place the caldereta evenly. Top with the mashed potatoes and bake for 30 minutes or until top has browned.
Makes 8 servings
(Yield: 1 loaf pan/1 slice per serving)
On your next grocery run, look for Purefoods’ heat-and-eat ulam packs and make sure to add it to your grocery cart.
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