GalaStars Culinary

22/08/2026

Recipe for the Weekend: Garlic Roast Chicken with Herbed Bread Stuffing
By Chef Sylvia & Ernest Reynoso Gala

Ingredients:
1 whole dressed MAGNOLIA CHICKEN (approximately 1.2 kgs.)
1 cup STAR GARLIC MARGARINE
1 cup diced celery
1 cup chopped onions
1 cup diced carrots
½ cup button mushrooms, quartered
2 cup day-old bread (packed), cubed and crusts removed
½ tsp sage
½ tsp thyme
½ tsp dried marjoram
¼ tsp salt
1/8 tsp pepper
1 tbsp MAGNOLIA ALL PURPOSE FLOUR
1/3 cup chicken stock
Salt and pepper to taste

Procedure:
Preheat oven to 350F. Reserve liver and giblet package for gravy. Wash chicken with water and pat dry with paper towel. Rub chicken with ½ cup Star Margarine on the skin and underneath the skin. Set aside.

Sauté celery, onions, carrots and button mushrooms in the remaining ½ cup Star Margarine. Add cubed bread and season with sage, thyme, marjoram, salt and pepper. Toss until mixture is heated through.

Stuff bread mixture into the cavity of chicken. Bake chicken for 1 ½ -2 hours or until done. When the chicken is cooked, get the pan juices. Mix pan juices with the finely chopped liver and giblets and boil for about 5 minutes. Whisk in MAGNOLIA ALL PURPOSE FLOUR and allow to thicken. Add chicken stock and simmer until thickens. Season with salt and pepper to taste. Serves 6 to 8.

19/08/2026

Recipe of the Week: Tuna Melt with Cucumber Carrot Salad
Recipe by: Sylvia & Ernest Reynoso Gala

Ingredients for the Tuna Melt:

1 can (184 gms.) Tuna flakes or chunks, drained

1/4 cup celery stalk, minced

1 tbsp. onion, minced

1/4 tsp. pepper

3/4 cup Salad Dressing

2 (185 gms. each) Cheese, sliced into 6 pieces (for a total of 12)

1 loaf French Baker Rye bread or Multi-grain loaf bread

(12 slices)

1/3 cup cold Butter, salted, cut into 6 pieces

For the Salad:

1 cup carrot, peeled & shredded

1 cup cucumber, peeled & shredded

1/4 cup raisins

1/2 cup yogurt

Pinch of salt & pepper

Procedure:

1. To prepare the salad: In a bowl, put all the salad ingredients and toss. Cover with cling wrap and refrigerate until ready to serve.

2. To prepare Tuna Melts: In a bowl, mix tuna, celery, onion salt, pepper and salad dressing.

3. Portion tuna mixture onto the 6 slices of bread. Top with 2 slices of cheese. Top with another slice of bread.

4. In a 6 or 8-inch non-stick pan set over medium heat, put a slice of butter. Put sandwich, slightly brown it on one side, and flip to brown the other side. Repeat procedure until all sandwiches are done.

5. Slice each sandwich into 2 to make 2 triangles. Transfer sandwiches onto a serving platter. Serve with salad on the side.

15/08/2026

Recipe of the Week: Stuffed Cabbage Roll
By: Chef Ernest Reynoso Gala

Recipe of the Week: Stuffed Cabbage RollBy: Chef Ernest Reynoso Ga...

12/08/2026

Recipe for the Weekend: CORN MUFFINS
By: Chef Sylvia & Ernest Reynoso Gala

1. Pre-heat oven 350F or 175C. Prepare 2 muffin pans – line with 24 muffin paper.

2. Put together in a bowl and mix with wooden spoon or hand mixer:
1 can 290 grams Cream Corn soup
½ cup softened MAGNOLIA GOLD BUTTER or Bakers’ Best Margarine
½ cup granulated sugar
2 tsps. Baking Powder
3 whole eggs
3 cups MAGNOLIA ALL PURPOSE FLOUR

Beat just enough to blend or until no more flour shows. Mixture will be on the stiff side.

3. Scoop with a big ice cream scoop until ¾ full.

4. Top with 1 tbsp. grated MAGNOLIA QUICKMELT CHEESE (you will need 1 bar 200 grams MAGNOLIA QUICKMELT CHEESE) NOTE: 1 bar equals 1 cup – when grated – yield is 2 cups.

5. Bake 25 to 30 minutes or until center springs back when pressed lightly with a spoon.

NOTE: Serve muffin with fried chicken, steak etc. It is not sweet. Muffins when served with meals should be firm.

08/08/2026

Recipe for The Weekend: Thai Green Pork Curry
by: Ernest Reynoso Gala for Petron Gasul

1) Prepare the following: 500 grams pork tenderloin cut in 2 inch wide 2 inch long. 2 tbsp. green curry paste, 1-400 grams coconut cream, 3 tbsp. fish sauce (patis), 3 tbsp. palm sugar, 1 cup thinly sliced eggplant-1/4 inch thick rings, 3 kaffir lime leaves or mint leaves, ¼ cup basil leaves, 2 red finger chili for garnish.

2) Using Petron Gasul mix in a medium saucepan all ingredients except eggplant, lime leaves and basil leaves. Cook 8 minutes, mix well.

3) Add eggplant and lime leaves. Cook 3 minutes more.

4) Garnish with basil leaves and chili pepper. Serve with 1 kg previously soaked flat noodles.

05/08/2026

Recipe of the Week: Manila Style Paella
By: Sylvia & Ernest Reynoso Gala

A) For the rice: ¼ cup olive or vegetable oil, 1 big head crushed garlic, 4 cups“bomba” rice or use C4 Dinorado rice.

B ) For the Broth: Boil 6 cups water, 1 quartered onion, 1 tbsp. rock salt, 1 tsp. pepper. 2 crabs to measure ½ kilo, ¼ kilo prawns or shrimps unpeeled, ¼ kilo squids remove the inc sac, ½ kilo tahong( Mussels) or clams (halaan)

C) For Garnish: 2 green and red bell peppers, put over stove until skin is black. Cool. Scrape off skin, remove seeds, slice each lengthwise into 8. 2 fresh lemons slice each into 6. 4 Magnolia Brown hard boiled eggs quartered.

D) ½ cup olive or vegetable oil, 1 cup chopped white onions, ¼ cup crushed garlic. 250 g Purefoods chorizo de Bilbao sliced ½ inch thick diagonally. 1 kilo Magnolia Chicken parts, 1 small can (2/3 cup) paste ½ cup crab fat (Bottled Taba ng Talangka), rice in letter A and broth in letter B.

E) Procedure: Heat oil in letter A. Add garlic and cook until light brown. Add rice and stir until oil is absorbed. Set aside.

F) Drop crabs in the broth (B) until shells turn pink. Remove upper shell. Crack claws, cut body into 4. Drop prawns or shrimps until half cooked, retrieve. Do the same with the squids. Drop mussels or clams until shells open (discard unopened shells). Set aside the broth.

G) Heat Paella pan with the olive oil, garlic. When garlic is brown, add onions and cook until soft. Add chorizo and mix 3 minutes. Add chicken parts and cook until brown (This is important so paella does not spoil.

easily). Add Tomato paste, crab fat, broth, and rice. Let boil. Cover and simmer 20 minutes. Remove cover. Top with prawns, crabs, mussels, squids, bell peppers. Bake at 450 F or 225 C 10 minutes. Top with lemons, eggs, and bell peppers. Serves 12 to 15 persons.

H) Note: If oven is unavailable, put fire to high after 20 minutes with the crabs etc. on top. Cover and cook 5 minutes more.

01/08/2026

ecipe for the Weekend: El Real Shrimp Pasta Primavera
This crowd-pleaser is perfect for those long Sunday lunches with the family.
by CHEF ERNEST REYNOSO-GALA

INGREDIENTS:

250 grams EL REAL PARTY PASTA Rainbow Salad Macaroni

250 grams medium-sized shrimps, unpeeled

2 cups frozen mixed vegetables (peas, carrot, corn), thawed

1 cup mayonnaise or cold all-purpose cream

1 tsp. salt

1 tsp. white pepper

1 pack quick melting cheese, grated

PROCEDURE:

Cook EL REAL PARTY PASTA Rainbow Salad Macaroni according to package directions. Set aside pasta water.

Cook shrimps in boiling pasta water until shrimps turn pink. Retrieve with slotted strainer. Cool then peel.

In a bowl, mix the mayonnaise or all-purpose cream with salt and pepper. Toss in all ingredients (except cheese).

Top with grated cheese. Cover with cling wrap. Refrigerate until ready to serve.

Yield: 4 to 6 servings.

29/07/2026

Happening this weekend, reserve your slot today for this highly anticipated workshop!
By Popular Request, Our Heirloom Family (No Secrets) Recipes By Pampango Chef Sylvia Workshop
August 2, 2026 - Sunday - 1:00pm to 5:30pm
₱3,500

Well Loved Pilipino Dishes and Sweets - Kare Kare, Pampanga's Best Mechado, Guinataang Mais, Bibingkang Malagkit Held by Beautiful Cielo Lopez, Our Very Salable Tibuc Tibuc (Maja Blanca Made with Pure Carabao's Milk). No Secrets Workshop. exact Heirloom Recipes.
*Paid reservation is required.

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***IMPORTANT: Paid reservation is required. Pls. bring apron and food containers for take home dishes.

For workshop reservations, please give us a call (during office hours 9:30am-5:00pm)
Contact: 0961 0640015 (look for Candy) / 0939 4936618 (look for Isay)

181 Shaw Blvd. Pasig - map: https://goo.gl/maps/DPSUBgWb8mK2nVNGA
(located just across Lumiere Condo Residences DMCI / beside Kenny Rogers Resto)

25/07/2026

Recipe for the Weekend: Japanese Spaghetti with Magnolia Chicken Tocino Timplados - Asparagus - Magnolia Mayonnaise
By: Chef Ernest Reynoso Gala

Procedure:
1) Prepare Pasta Pan with boiling water.

2) One – 500 grams dried SOBA noodles (size like spaghetti; brown in color). Cook according to package directions, Drain, wash under faucet water. Drain. Or use spaghetti- cook according to PKG. Directions

3) One PKG. MAGNOLIA CHICKEN TOCINO TIMPLADOS. Cook according to package directions. Slice into 1/4 inch wide by 1 inch long pieces. Save oil from where you fried tocino.

125 – grams (1/8 kilo) Tiny Asparagus spears – remove bottom hard ends. Cut into 2-inch-long pieces; IF UNAVAILABLE, USE 1 CAN DRAINED ASPARAGUS SPEARS, CUT INTO 2-INCH-LONG PIECES.
2 cups Magnolia MAYO
2 tbsps. yellow MISO paste (supermarkets)
1 Tsp. Coarsely Ground Peppercorn
2 Tbsps. Japanese Vinegar
1 Tbsp. Sugar
1 Tsp. salt

4) Procedure: To the Tocino oil, Stir fry asparagus until tender. Remove ASPARAGUS. Turn off fire. add remaining ingredients in #3. Except tocino mix well. Toss in cooked soba noodles until heated them, Pour on platter. Top with TOCINO and asparagus.

22/07/2026

Recipe of the Week: Chicken With Cheese and Spam

* Brought to you by Samsung Digital Appliances and Chef Ernest Reynoso Gala

Prepare oil in a medium saucepan enough to fill 1/3 of pan for deep frying; Tong; Strainer with paper napkins; Serving Platter.

Ingredients: (Prepare Chopping Board; Sharp Knife; Meat Mallet; 3 Medium Bowls to put on each Bowl):

¼ cup each of All Purpose Flour and Japanese Bread Crumbs; 1 egg beaten with 1 tbsp water; 1 whole Chicken Breast – Skin and Bones removed; Pinch Black Pepper.

4 thin slices Quickmelt Cheese (make 8 thin slices per one – 185g Quickmelt Cheese)

4 thin slices Spam Original (make 8 thin slices per one can Spam)

Procedure:

a. Pound Chicken Breast both sides until thin, making sure not to break it. Cut into 2 lengthwise. Sprinkle with Pepper.

b. Put a tablespoon of flour on chopping board. Put chicken, wide side nearest your body. Arrange cheese slices on top, leaving a one inch empty space on top side. Top cheese with Spam.

c. Flour your hands. Fold sides, then top, and roll as tightly as possible, jelly roll fashion. Dip in flour, then egg, then breadcrumbs. Put in Samsung Refrigerator Freezer 30 minutes. (Can be frozen in an airtight plastic container for 2 months. Thaw out 30 minutes only then deep fry).

d. Heat oil to 400˚F or when tested with a wooden chopstick many bubbles appear around the stick. Lower fire ro medium and cook chickens for 6 minutes. Put fire to low and cook 3 minutes more. Drain.