Cook-It-Yourself Packs of premium coffee grounds and hotcake mix now available in McDonald’s!

In case you missed it, McDonald’s has made it easier to prepare meals and snacks at home with Cook-It-Yourself Packs of Premium Coffee Grounds, Hotcake Mix, Hot Fudge Topping, and so much more!

Get them now at select McDonald’s stores through Take-Out and Drive-Thru as they’re available for a limited time only!

McDonalds Cook-It Yourself

See the full list of Cook-It-Yourself packs below:

  • Coffee Grounds (80 g or approx. 7 cups) – Php 99 per pack
  • Hotcake Mix (1 kg or approx. 27-28 servings) – Php 149 per pack
  • Hotcake Syrup (1 kg) – Php 199 per pack
  • Tonkatsu Sauce (1 kg) – Php 199 per pack
  • Mayonnaise (1.5 kg) – Php 399 per pack
  • Hot Fudge Topping (2 kg) – Php 399 per pack
  • Caramel Topping (2 kg) – Php 399 per pack

View the list of participating McDonald’s stores here and follow McDonald’s Philippines on Facebook to stay up to date on all announcements.

Header photo by Natanja Grün on Unsplash

Ready-to-eat dishes from San Miguel Foods and Petron Treats

Momshies, does working from home still leave you with little time to prepare and cook your family’s meals?

Worry no more, because San Miguel Foods has a line of pre-cooked dishes that are sure to be showstoppers at the dinner table.

With these ready-to-eat dishes, you won’t have to stress yourself out in the kitchen: all you have to do is heat, serve and enjoy!

San Miguel Foods x Petron Treats

I was able to serve some of these to my fam for lunch. Check them out:

Cook Express Chicken Karaage (Php424 for 1 kilo). Karaage is a Japanese cooking technique in which food items – mostly chicken – are marinated and lightly coated in flour prior to frying in light oil. After I’ve heated the chicken karaage in my oven, I found it close to restaurant quality, especially when accompanied with Japanese mayonnaise.

San Miguel Foods x Petron Treats

Cook Express Lechon Paksiw (Php495 for 1 kilo). I usually encounter lechon paksiw the day after big celebrations like fiestas or Noche Buena because this is the Pinoy mom’s answer to “”What happens to all those lechon leftovers?” (at least those not carried away by the Tupperware-toting guests, hehehe!). The leftover lechon is simmered in vinegar and the liver-based lechon sauce resulting in a dish with fork-tender roasted pork meat in sweet-sour-savory sauce that’s good for another family mealtime.

San Miguel Foods x Petron Treats

San Miguel Foods x Petron Treats

Cook Express Beef Kare Kare (Php693 for 1 kilo). I have great appreciation for kare-kare every time it is served to me at the dinner table because I know how much effort went into making it. My mom used to grind peanuts herself, meticulously clean and boil the animal parts prior to cooking up a great tasting peanut-y beef stew. This one has the same tender meat and peanut sauce I love and is enjoyed best with bagoong. Add in some veggies string beans, eggplant slices and pechay and it’s almost like the kare-kare that my mommy used to make.

San Miguel Foods x Petron Treats

San Miguel Foods x Petron Treats

Chef’s Selection Fresh Corned Beef (Php655 for 900 grams). Corned beef is called that because in the process of salt-curing the meat, it is treated with large grains (or “corns”) of salt. Today, it is one of my favorite breakfast food when served with fried rice and a sunny side up egg. This corned beef version differs from the canned iteration because the beef comes in chunks, not flakes. Still, it can be sliced up thinly to be sauteed with garlic and onions, or added to beef broth and veggies for a fresh take on nilaga.

San Miguel Foods x Petron Treats

San Miguel Foods x Petron Treats

So momshies, there’s no need to sweat it out in the kitchen. Just order these ready-to-eat dishes and more from San Miguel Foods through this website and schedule pick up at your nearest Petron Treats store.

San Miguel Foods x Petron Treats

Thanks to Harvard of AlwaysHungry.PH for sharing from his ulam stash!

#QuarantineCookbook: Sausage Pasta with The Saucier’s Creamy Sundried Tomatoes

Today, I was faced with a Mommy Problem: What do you do when dinner time is near and all that’s left in your freezer are some Hungarian sausages?

How did I get to this state? Well, I blame it on the quarantine… and, okay, on me too.

I thought I stocked the ref with two week’s worth of meats for the fam’s ulam, but apparently, I was one day short. Here’s the thing: during the quarantine, my city imposed specific market days when residents of a certain area can go to the wet markets or grocery stores to restock on food items.

When is our area’s next market day? Tomorrow. When did we run out of beef, pork or chicken for our ulam? Today.

Yikes!

Fortunately, I espied a package of Hungarian sausages and some fusili pasta that I bought at the nearest Landers branch during my last grocery run. Plus, a friend of mine recently sent me a bottle of Creamy Sundried Tomato from The Saucier.

Sausage Pasta with Creamy Sundried Tomatoes

So I had an idea: why not make a Sausage Pasta using The Saucier’s Creamy Sundried Tomato?

In the culinary industry, a saucier, also known as the saute chef, prepares the sauces, stews and the hot hors d’oeuvres as well as sautes food to order.

As I discovered, if you have a bottle or two of The Saucier’s homemade and preservatives-free sauces and dressings, it’s like you have your very own saucier in your kitchen.

The Saucier

Sun-dried tomatoes, in case you’re wondering, are made by drying out ripe tomatoes in the sun after treating them with salt so that they lose most of their water content. This is a traditional way of preserving tomatoes in Europe, guaranteeing a steady supply that can be enjoyed and provide nutrition during the winter months. Sun-dried tomatoes also have a more intense sweet-tart flavor than fresh tomatoes, making their use popular across a variety of dishes throughout the world.

The Saucier’s Creamy Sun-dried Tomato is made of sun-dried tomatoes, cream, olive oil and spices, definitely no preservatives. Since it already has cream incorporated in the sauce, it saved me the effort of experimenting the ratio of cream to sauce that would have plagued me if what I had on-hand was just plain sun-dried tomato. Whew!

Sausage Pasta with Creamy Sundried Tomatoes

Wanna know how my bright idea turned out? Here’s the recipe I used:

Ingredients:

250 grams fusili pasta, cooked according to package instructions and drained well
5 links of Hungarian sausage, boiled for twenty minutes until cooked, then sliced thinly
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, finely minced
2 tbsp all-purpose flour
1 chicken bouillion cube, dissolved in 1 cup hot water (my substitute for 1 cup chicken broth)
1/2 cup The Saucier’s Creamy Sun-dried Tomato
1/4 cup grated Parmesan (apparently, I also ran out of this cheese, so I used the remaining half tablespoon of parmesan and substituted the rest with ordinary cheese)
1/4 tsp red pepper flakes
salt and pepper to taste

Procedure:

In a large saucepan or casserole over medium heat, melt the butter in the olive oil. Add the garlic, and cook for up to two minutes, stirring frequently until fragrant.

Whisk in the flour for one minute until it turns light brown, then gradually whisk in the chicken broth whisking constantly for up to two minutes until the flour is well incorporated into the broth.

Stir in the creamy sun-dried tomato, cheese and red pepper flakes. Season with salt and pepper.

Stir in pasta and sausage until these are well-coated with the sauce.

The resulting pasta dish is rich in taste and has a creamy texture.

Sausage Pasta with Creamy Sundried Tomatoes

Well, if the emptied-out casserole and the happy faces of my fam are any indication, I would say this makeshift dinner was a success, thanks in large part to the new and wonderful flavors introduced by The Saucier’s Creamy Sundried Tomato.

Sausage Pasta with Creamy Sundried Tomatoes

Sausage Pasta with Creamy Sundried Tomatoes

Sausage Pasta with Creamy Sundried Tomatoes

For more details or to get your hands on The Saucier’s sauces and dressings, as well as its tasty Mushroom Burger (more on this coming soon!), visit The Saucier on Facebook or call +63 2 76233600, +63 2 79015526 or +63 917 8870125.

The Saucier

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

Recipe: Cheesy Baked Salmon

I was going through my recipe books, trying to decide on what to prepare for our Noche Buena meal, when I came across the recipe for Cheese Baked Salmon.

I had my first taste of Baked Salmon at Conti’s a few years ago and I developed quite a liking for it.

Wanting to prepare something similar for my family, I scoured the internet for a recipe which I tweaked, considering available ingredients.

It’s quite easy to make but the ingredients are a bit costly so I only make this dish during special occasions like Noche Buena.

Baked Salmon Recipe

Baked Salmon Recipe

Baked Salmon Recipe

Ingredients:

  • 2 pieces of salmon fillets, at least half a kilo each
  • 9 cloves of garlic, finely chopped (use 2/3 of this for the marinade and 1/3 for the cheese topping)
  • Juice of half a lemon
  • 1 box (250 grams) Emborg Cream Cheese
  • 5 tbsp Lady’s Choice Mayonnaise
  • Marca Pina Parmesan Cheese
  • 1 pack of frozen peas, corn and carrots
  • 2 tbsp butter

Procedure:

  • To marinate the salmon, season it with salt, pepper and garlic then sprinkle it with lemon juice. Set aside for at least 30 minutes.
  • Using a hand-held mixer, whip the cream cheese until softened and fluffy then add the mayonnaise, garlic and parmesan cheese to taste
  • Pat the marinated salmon dry and place it in an oven pan. Generously spread the cheese topping over the fish and sprinkle parmesan cheese on top.
  • Bake at 170 degrees C for 35 to 40 minutes or until the topping turns golden brown.
  • Serve with vegetable sauteed in butter.

This recipe serves 6 persons at 270 calories per serving.

Check out my other recipes: