Whether it's for a family gathering, a school reunion, or a simple lunch date with your man, these simple recipes will surely leave them wanting for more. These are so easy, you'll advance to being a pro in the kitchen in no time! Scroll down and check out these delectable dishes.


Pork Chicken Adobo


  • ½ kilo pork, adobo cut
  • ½ kilo chicken, adobo cut
  • 2 ½ tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • ½ cup Lee Kum Kee Soy Sauce
  • ½ cup vinegar
  • 3 pcs garlic, crushed
  • 1 pc bay leaf (laurel)
  • ¼ cup cooking oil
  • To taste brown sugar


1. In a bowl, mix together Lee Kum Kee Soy Sauce, vinegar, garlic & bay leaf. Marinate chicken and pork for 30 minutes.

2. Drain chicken & pork. Set aside marinade.

3. In a pan, heat oil and sauté the chicken and meat until golden brown. Pour in marinade, sugar & Panda Brand Oyster Sauce. Simmer until sauce thickens.

Tips : You may use potatoes or boiled chicken or quail eggs to make the dish more interesting.

Quick Stir-fried Rice


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  • 300 g Cooked rice [about 2 cups]
  • 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 2 tbsp Oil
  • 120g Prawns [Peeled]
  • 2 tbsp 3-Color frozen vegetables [defrosted]


1. Saute prawns in 2 tbsp oil until fragrant.

2. Add frozen vegetables and stir-fry until done.

3. Stir in cooked rice with Panda Brand Oyster Sauce and heat.

Stir-fried Mixed Vegetables


  • 500g Mixed Seasonal Vegetables [cut into small pieces]
  • 2 tbsp Oil

Sauce Mix :

  • 3 tbsp Panda Brand Oyster Sauce
  • 2 tbsp Water

Stir-fry vegetables and sauce mix in 2 tbsp oil for about 3 minutes until sauce thickened. Serve hot.

Remarks: Mixed vegetables such as broccoli, mushrooms, baby corn, carrot, snow peas etc. Add prawns for extra flavor.

BBQ Pork Belly With Garlic Sauce And Coleslaw of Cabbage And Carrots


Pork Belly

  • ½ kg Monterey pork belly, whole
  • 1 tsp sea salt
  • ½ tsp white sugar
  • 1 (100g) pc onion, cubed
  • 1 (100g) carrot, cubed
  • water

BBQ Glaze

  • 200 grams ketchup
  • 1 tbsp molasses
  • ½ cup pork stock from cooked pork belly
  • 1 tbsp garlic, crushed
  • ½ tsp coriander seed, crushed
  • ½ tsp black peppercorn, crushed
  • 2 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 drop Tabasco sauce
  • 1 tsp lemon juice
  • 1 tsp calamansi juice
  • ½ tsp fish sauce
  • 1 (150g) pc cabbage, shredded
  • 1 (50g) pc red onion, thinly sliced
  • 1 (50g) pc carrot, shredded
  • 1 (50g) pc red onion, thinly sliced
  • 1 (50g) pc carrot, shredded
  • 4 stalks spring onion, chopped
  • 2 tbsp sea salt


  • 2 tbsp Magnolia Real Mayonaise
  • 1 (150g) pc cabbage, shredded
  • 1 (50g) pc red onion, thinly sliced
  • 1 (50g) pc carrot, shredded
  • 5 stalks spring onion, chopped
  • ½ tsp sea salt


1. Season the pork belly with salt and sugar.

2. In a deep baking pan, submerge the pork belly with water then add onions and carrots. Cover the baking pan with aluminum foil and braise whole pork belly in the oven at 160°C for two to three hours.

3. Remove the pork belly from the stock. In a pot, reduce the pork stock to half then strain and set aside. Slice the pork belly in to long BBQ cuts.

4. For the BBQ glaze, in a pot, cook the ketchup, molasses, pork stock, and crushed garlic. Use low heat and reduce liquid to half. Set aside.

5. In a pan, heat the coriander seeds, black peppercorns, and paprika until toasted. Crush in a mortar with dried oregano and thyme. Add mixture to the BBQ glaze. Season with Tabasco sauce, lemon juice, calamansi juice, and fish sauce.

6. For the coleslaw, combine all ingredients in a bowl. Chill.

7. Skewer pork and grll over charcoal or griddle or flat pan and glaze every once in a while. Assemble BBQ and coleslaw on a plate.

Makes eight to ten servings.


Grilled Ribeye With Fried Sweet Potato, Sweet Potato Puree, Grilled Mushroom, And Gravy


  • 1 kg Monterey Ribeye
  • 80 grams Magnolia Unsalted Butter
  • 1 (250 ml) pack Magnolia All-purpose Cream
  • 1 pack Wandah All-Around Mix
  • 2 tsp lemon juice
  • 1 tbsp spring onion, chopped
  • water
  • 1 tbsp garlic, sliced then fried
  • 2 tbsp shallos, sliced then fried

Sweet Potato Puree

  • ½ kg whole sweet potato
  • 2 tbsp Magnolia Nutri-Oil
  • 1 (250 ml) pack Magnolia All-Purpose Cream
  • 100 grams Magnolia Unsalted Butter
  • 1 tsp sea salt
  • ½ pc lemon, juiced

Sweet Potatoes

  • ½ kg whole sweet potatoes
  • 1 (950 ml) bottle Magnolia Nutri-Oil
  • ½ tsp sea salt

Grilled Mushrooms

  • 1 pack Shimenji mushrooms, roots trimmed
  • 1 pack osyter mushrooms, separate into small bunches
  • 2 tbsp Ibero Extra Virgin Olive Oil
  • 2 grams sea salt


1. Place the beef on a baking rack on top of a baking sheet then dry age in the fridge for three to five days uncovered. REmove from chiller and warm to room temperature when ready to cook.

2. For the sweet potato puree, place sweet potatoes on a baking pan, brush with oil, and sprinkle with sea salt. Bake in an oven at 150°C for 18 to 20 minutes. Remove sweet potatoes from oven, cut in half, and scoop out the flesh.

3. In a pot over low heat, combine sweet potato flesh, cream, and butter. Mix until well incorporated. Remove from heat then blend until smooth, add sea salt and lemon juice to taste. Set aside.

4. For the fried sweet potatoes, place sweet potatoes on a baking pan, brush with oil, and sprinkle with salt. Bake in an oven at 150°C for 18 to 20 minutes. Remove from heat, break into irregular rough pieces at least one inch in size. Store on a tray and freeze for at least two hours.

5. Fry sweet potato pieces until golden brown.

6. Grill mushrooms over charcoal or saute pan, bursh with olive oil, and sprinkle with sea salt. Cook until brown and tender.

7. Sear beef in a saute pan for five minutes. Turn every minute depending on the thickness of the cut. Remove from heat and rest meat.

8. In the same pan, heat butter and cream. Add gravy, lemon juice, and water. Simmer until sauce is thick.

9. To assemble, heat the sweet potato puree then spread across one side of a plate. Place the cooked ribeye, fried sweet potato, and grilled mushroom. Garnish with spring onions, fried garlic, and fried shallots.

Makes eight to ten servings.


Free-form Cheesecake And Fried Banana Coated In Pancake and Waffle Mix With Brownie Crumbs And Fresh Strawberries


  • 300 grams Le Bourne White Chocolate
  • 2 (225g each) packs Magnolia Cream Cheese, at room temperature
  • a pinch of sea salt
  • 1 pc lemon zest
  • 1 (350 ml) botle Magnolia Nutri-Oil
  • 1 (400 g) pack Magnolia Pancake and Waffle Mix, pancake mix batter prepared according to package directions
  • 8 pcs banana cavendish/lakatan, cut into two-inch slices
  • 5 tsp sea salt
  • 1 box Magnolia Fast N' Easy Brownie Mix, prepared according to package directions then crumbled
  • 1 cup strawberry slices
  • 100 grams blacked sesame seeds, toasted


1. Over a double broiler, heat white chocolate until melted. Remove from heat then set aside.

2. In a bowl, mix cream cheese, melted chocolate, sea salt, and lemon zest until well incorporated. Cover with cling wrap then set aside in the fridge for at least three hours.

3. In a deep pan, preheat oil.

4. Dip the banana slices in batter. Fry until golden brown.

5. To assemble, use a serving spoon to plate the cheese cake mixture onto the center of the plate. Place a fried banana on the side. Sprinkle brownie crumbs and toasted black esame seeds on top then spread the fresh strawberry slices around the plate.

PHOTO: Pixabay, Lee Kum Kee, and San Miguel Purefoods Culinary Center

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