Level up your culinary game with these recipes using Mekeni bestsellers

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Running out of recipe ideas for your loved ones? As the community quarantine continues, no one can blame you if your repertoire of recipes has been maximized. So, to help you whip up a storm in the kitchen, here are some awesomely creative recipes using some of Mekeni’s best-selling products!

 

  1. Bring warmth to your cold, rainy days with this comfort food

It’s been raining lately and everyone is craving for a stew that will make one feel cozy and leave their stomach and heart warm. Shared by Chef Dino Datu on Cook Magazine, this easy Korean Army Stew using Mekeni Picnic Hotdog will not only make your tummy full but will also bring warmth to your soul.

Ingredients:

  • 4 pieces Mekeni Picnic Hotdog, sliced into segments
  • 2 large packs of Spicy Korean instant noodles
  • 1 pack Mekeni luncheon meat, sliced
  • 1 pack enoki mushrooms
  • 1 pack shimeji mushrooms
  • 2 tbsp Korean chili paste (Gochujang)
  • 1 cup kimchi
  • 1 stalk leeks, sliced

 

Procedure:

  1. In a saucepot, boil four cups of water.
  2. Open the Korean noodles. Take out the seasoning packets and add them to the boiling water.
  3. Place the sliced Mekeni Picnic Hotdog and Mekeni luncheon meat into the boiling water.
  4. Add the noodles, enoki mushrooms, and shimeji mushrooms.
  5. Once the noodles are tender, remove it from the pot and place it in a bowl.
  6. Arrange the Mekeni Picnic Hotdog and Mekeni luncheon meat on top of the noodles.
  7. Pour some soup over the noodles, hotdog, and luncheon meat.
  8. Top it with kimchi and leeks.

 

  1. Give your favorite pasta recipe a Pinoy twist

Everyone loves a good pasta dish! Give everybody’s favorite Carbonara recipe a Pinoy twist using your ready-to-eat sisig in the pantry.

 

Ingredients:

  • 2 teaspoons oil
  • 1 pack Mekeni Sisig
  • 1 white onion
  • 1/2 tablespoon soy sauce or liquid seasoning
  • 2 pieces calamansi juice
  • salt and pepper to taste

 

For the Carbonara:

  • 300 grams of spaghetti
  • 2 cups of cream
  • 2 egg yolks
  • 1 1/2 cups parmesan cheese freshly grated, plus more for garnish

 

Procedure:

  1. In a stockpot, bring water with salt to a boil. Cook the spaghetti noodles according to the packaging and drain afterwards. Set aside.
  2. Sauté onion in oil until translucent. Add Mekeni Sisig and stir-fry.
  3. Add soy sauce/liquid seasoning and calamansi. Continue to stir-fry it until the sisig turns crispy and brown. Season with salt and pepper. Set aside.
  4. In the same pan, add the cream and bring to a simmer. Whisk the egg yolks into the sauce and the parmesan cheese. Season with salt and pepper.
  5. Toss in the cooked spaghetti noodles and the crispy sisig. Mix well to combine.
  6. Serve on a plate and garnish with parmesan cheese.

 

  1. When in doubt, grill a kebab

Whether it’s for dinner or casual snacking during your weekend movie night, chicken kebabs will never let you down. Make this Middle Eastern cuisine staple more Pinoy by using Mekeni Chicken Longanisa, a gluten-free and savory alternative for those who are health-conscious.

 

Ingredients:

  • 10 pieces Mekeni Chicken Longanisa, sliced
  • 1 medium red bell pepper, chunked
  • 1 medium green bell pepper, chunked
  • 1-2 medium red onion, chopped
  • 10 pieces barbecue sticks
  • oil

 

For the glaze:

  • 2 tablespoons banana catsup
  • 1 tablespoon olive oil
  • 1 tablespoon oyster sauce

 

Procedure:

  1. Preheat the grill to medium-high heat, grease it well with oil.
  2. Thread Mekeni Chicken Longanisa slices and vegetables alternately onto the skewer.
  3. Prepare the glaze by mixing in the banana catsup, olive oil, and oyster sauce. Add sugar to taste. Adjust the measurements based on your liking.
  4. Grill the Mekeni Chicken Longanisa Remember to coat the kebabs with the glaze you’ve prepared.
  5. After 15 minutes or until the longanisa kebabs are cooked through, you may now remove them from the grill.

 

  1. Cook up a Tex-Mex dish in no time

Serve it over rice or pair it with nachos, chili con carne is filled with fantastic flavor perfect for your family’s discerning palate. This Pinoy chili con carne recipe from Chef Dino Datu, which was featured on Cook Magazine, will give you the same rich and authentic taste as the original Tex-Mex cuisine favorite but at an affordable price.

Ingredients:

  • 6 pcs Mekeni Picnic Hotdogs, sliced into cubes
  • 500g ground beef
  • 2 cups crushed tomato
  • 2 pcs onions, peeled and chopped
  • 6 cloves garlic, peeled and chopped
  • 1 can cooked red beans
  • 1 can cooked black beans
  • 2 tbsp chili powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • salt and pepper to taste
  • 3 tbsp oil
  • grated cheddar cheese to serve (optional)

 

Procedure:

  1. Sauté Mekeni Picnic Hotdog pieces in oil for two minutes and set aside.
  2. In a heavy-bottomed pot, sauté onions, garlic, and ground beef until beef is brown. Make sure to break chunks of ground beef while cooking.
  3. Add beans, crushed tomato, chili powder, onion powder, garlic powder, salt, and pepper. Add half of the Mekeni Picnic Hotdog pieces to the mixture.
  4. Add about one cup of water to the mixture and stir well, then simmer on low heat for about one hour.
  5. Stir the ground beef mixture once in a while to ensure the bottom doesn’t stick to the pot and burn.
  6. To serve, ladle some chili in a bowl and top with grated cheese and reserved Mekeni Picnic Hotdog Serve with nachos or some rice.

 

Level up your culinary game at home with these easy recipes that won’t burn a hole through your pocket. And, to make sure that you get the same taste and quality as these recipes, don’t forget to include the Mekeni family specialties in every dish. You may opt to have it delivered to your home when you order via Mekeni’s Home2Home delivery service which can be accessed through its official Facebook page or Viber community, Mekeni Home2Home Delivery.

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