1 k Magnolia Whole Chicken, cut into 8 pc
2½ tbsp minced garlic
½ c lemongrass (bulbs only), crushed and roughly chopped
½ c tamarind leaves
2½ tbsp Magnolia Nutri Palm Vegetable Oil
3½ tbsp sliced ginger
1 tsp rock salt
¼ tsp crushed black pepper
Other materials needed:
1 pc whole bamboo, about 20 inches long, 5 inches wide, then cut center to make an opening and cover
1 bundle banana leaves
1 roll aluminum foil

In a large bowl, combine garlic, lemongrass, tamarind leaves, oil, ginger, salt and pepper. Add chicken pieces together with the rub and mix altogether. Marinade chicken at least overnight in the chiller. Heat a charcoal grill. Place bamboo in a bucket filled with water to prevent from burning on the grill.

Place chicken together with the rub inside the bamboo and tightly cover it. Wrap the bamboo with banana leaves until covered then cover with a thin layer of aluminum foil. Place bamboo onto the charcoal grill and cook about 1½ hours. Internal temperature of the chicken should at least be 170F. Serve hot; serves 4.

Adobo del Diablo

2 tbsp Magnolia Nutri Oil Coconut Vegetable Oil
2 tbsp crushed garlic
400 g Monterey Pork Adobo cut
400 g Magnolia Chicken Station Adobo Cut
½ c chicken heart
½ c beef liver, cut into 1/4 inch cubes
1/2 c pork kidney, cut into 1 inch cubes
1 (250g) pack Magnolia chicken station smart packs chicken giblets
¼ c chicken blood, cut into 1 inch cubes
1/3 c vinegar
½ tbsp cracked pepper
4 tbsp fish sauce
2 c chicken stock
3 tbsp pork lard

Sauté garlic in oil until slightly brown. Add pork cubes, chicken, chicken heart, beef liver, pork kidney, chicken giblets and chicken blood. Add vinegar, pepper then fish sauce.

Remove chicken giblets and heart, beef liver and chicken blood.
Add stock and continue braising until remaining meat becomes tender. Add back variety meats and cook until sauce turns brown.

Simmer for 15 minutes then separate meat. Set aside. Fry meat in pork lard until brown and lightly crusty. Serve with sauce on the side; makes 10 servings

Burong Babi

3 c rice
9 c water
½ k Monterey Pork Liempo, sliced
3 tbsp iodized fine salt

Cook rice in water until grain of rice is softened. Allow to cool. Alternately layer rice and liempo in a jar ending with rice and cover the top with salt. Store for 5-7 days.

Once fermented, separate and scrape off rice from whole pork pieces. Pork can be deep fried; white rice can be sautéed with garlic, onion, tomato, and fish sauce to be served as a filling for fresh mustard leaves. Makes 15 servings.