Whatever the day, whatever the season, a way to save money for food without compromising a dish’s flavor is always welcome.

While some commodities' prices might go up during the holidays, versatile or 'wais' home cooks can usually think of ways to save—by using seemingly simple recipes to create dishes with mouthwateringly complex flavors.

Here are easy recipes that homemakers can mix and match for any gatherings this holiday season, to make reunions, Christmas parties, and family feasts on Christmas Eve and the New Year even more special without sacrificing flavor.

GLAZED FRIED CHICKEN WITH MAGGI OYSTER SAUCE
Yield: 10-12 servings
Suggested for: Christmas parties

Ingredients:
1 kg chicken drumstick
1 sachet MAGGI MAGIC SARAP®
½ tsp freshly ground pepper
1 cup all-purpose flour
1 liter vegetable oil

Glaze:
4 cloves garlic, minced
1 pc small onion, minced
1 thumb-sized ginger, minced
1 pc red chili, sliced (optional)
2 tbsp brown sugar
1 cup water
¼ cup MAGGI Oyster Sauce
1 tbsp toasted sesame seeds
2 tbsp sliced spring onion

Procedure:
1. Season chicken with MAGGI MAGIC SARAP® and pepper. Coat chicken pieces with flour and set aside for 10 minutes.
2. Preheat oil in a wok and fry chicken until golden brown. Strain and set aside in a cooling rack to drain excess oil.
3. Remove oil from the wok leaving 2 tbsp. Sauté, garlic, onion, ginger, red chili and sugar for 2 minutes. Pour water and MAGGI Oyster Sauce. Simmer until thick.
4. Toss in fried chicken pieces, sesame seeds and spring onion. Transfer into a serving plate and serve immediately.

PINOY SPAGHETTI
Yield: 10-12 servings
Suggested for: Reunions (best paired with Lumpiang Gulay)

Ingredients:
4 tbsp vegetable oil
1 head garlic, minced
1 pc large onion, minced
½ kg freshly ground pork
1 ½ cups tomato sauce
1 ½ cups banana catsup
1 cup sliced hotdog
1 cup water
2 sachets 8g MAGGI MAGIC SARAP®
½ cup brown sugar
½ kg spaghetti
6 tbsp grated cheese

Procedure:
1. Sauté garlic, onion and ground pork in oil. Add tomato sauce, catsup and hotdog. Pour water and simmer. Season with MAGGI MAGIC SARAP® and brown sugar. Set aside.
2. Boil pasta according to package direction.
3. Strain spaghetti and toss in the sauce. Transfer on a serving plate, top with cheese and serve.

LUMPIANG GULAY WITH PEANUT SAUCE
Yield: 8-10 servings
Suggested for: Reunions (best paired with Pinoy Spaghetti)

Ingredients:
2 tbsp vegetable oil
¼ kg lean ground pork
¼ kg carrot, cut into strips
¼ kg sayote, cut into strips
¼ kg shredded cabbage
1 sachet 8g sachet MAGGI MAGIC SARAP
12 pcs freshly made lumpia wrapper
½ cup crushed toasted peanuts
2 tbsp sliced spring onion
2 tbsp toasted garlic

Peanut Sauce:
2 cloves garlic, minced
1 cup water
½ sachet 8g sachet MAGGI MAGIC SARAP
1 tbsp peanut butter
3 tbsp MAGGI Oyster Sauce
3 tbsp brown sugar
1 tbsp cornstarch

Procedure:
1. Sauté ground pork, carrot, sayote and cabbage in oil. Season with MAGGI MAGIC SARAP®. Fill every lumpia wrapper with 3 tbsp of the vegetables.
2. Combine garlic, water, MAGGI MAGIC SARAP®, MAGGI Oyster Sauce, peanut butter, brown sugar and cornstarch. Stir and simmer until sauce is thick.
3. Cut lumpia in half, transfer on a serving plate and serve with Peanut Sauce. Garnish with toasted peanuts, spring onion and toasted garlic.

RELLENONG BANGUS WITH MAGGI MAGIC SARAP
Yield: 6 servings
Suggested for: Noche Buena (best paired with Sipo Eggs)

Ingredients:
½ kg bangus, prepare for relleno
1 tbsp MAGGI Soy
1 pc calamansi, juiced

Filling:
2 tbsp vegetable oil
4 cloves garlic, minced
1 pc small onion, small diced
1 pc tomato, seeded and small diced
¼ kg fresh ground pork
¼ cup fresh green peas
1 sachet MAGGI MAGIC SARAP
1/8 tsp freshly ground pepper
¼ cup raisins, coarsely chopped (optional)
2 pcs egg, beaten
2 cups vegetable oil for pan frying

Procedure:
1. Marinate bangus skin with MAGGI Soy, calamansi juice and pepper.
2. Simmer bangus meat and drain. Pick the bones, flake and set aside.
3. Sauté garlic, onion, tomato, pork, peas and bangus. Season with MAGGI MAGIC SARAP and pepper. Transfer into a bowl. Add raisins and egg. Spoon mixture into the skin.
4. Preheat oil and panfry bangus for 4 minutes per side. Cut into serving pieces. Transfer on a serving platter. Serve with preferred dipping sauce.

SIPO EGGS
Yield: 6 servings
Suggested for: Noche Buena (best paired with Rellenong Bangus)

Ingredients:
¼ kg small shrimp, peeled and deveined
2 sachets 8g MAGGI MAGIC SARAP®
1 tbsp vegetable oil
2 tbsp butter
2 cloves garlic, minced
1 pc small onion, chopped
½ cup sliced mushroom
1 tbsp all-purpose flour
2 cups water
1 cup diced carrots
1 cup diced jicama (singkamas)
1 cup canned corn kernels, rinsed
1 cup green peas
18 pcs quail eggs, peeled
1/8 tsp freshly ground pepper
¼ cup Nestle All Purpose Cream

Procedure:
1. Season shrimp with ¼ sachet of MAGGI MAGIC SARAP® and sauté in oil. Set aside.
2. Sauté garlic, onion and mushroom in butter. Add flour and cook for 2 minutes. Stir in water and add carrot and jicama. Simmer for 5 minutes.
3. Add corn, green peas, quail eggs and sautéed shrimp. Season with remaining 1 ¾ sachet of MAGGI MAGIC SARAP® and pepper. Stir in Nestlé All Purpose Cream. Transfer on a serving plate and serve.

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For more tasty recipes and ingenious cooking tips, visit the Maggi Magic Sarap Facebook page and website.