Easy & Tasty Jolly Summer Recipes

It's summer once again! I am pretty sure you are already planning for your summer getaway with your friends and family. But of course, aside from outing, you might think of things to do this summer season. Well, think no more. Cooking is the answer. Hahaha. You don't have to worry for recipes because we're giving them away. Here's I Love Davao and Escape Manila's food recipes to try and enjoy this summer.

Creamy Jolly Corn & Asparagus Soup

1/2 can of Jolly Whole Corn Kernel
1/2 can of Jolly Cream of Corn
1 Medium Onion - chopped
2 bundles of fresh asparagus
1 tablespoon butter
1 tablespoon plain flour
1/2 tablespoon chicken stock powder
2 cups water
1 small can of evaporated milk
Salt and pepper to taste


  1. Melt the butter in a saucepan, add the onion and stir until onion is transluscent.
  2. Add the Jolly Whole Corn Kernel and Jolly Cream of Corn.
  3. Add the chopped fresh asparagus.
  4. Add the flour and cook for a further minute. 
  5. Pour the water in slowly while stirring to ensure mixture does not become lumpy. 
  6. Cook stirring until the mixture thickens and boils. 
  7. Add stock powder. 
  8. Simmer for 5 minutes stirring occasionally. 
  9. Pour in the milk, salt and pepper. 
  10. Bring soup back to the boil and serve.

Jolly Beef Rice Bowl

Neutral oil, such as vegetable or canola oil
2 medium onions, very thinly sliced
1 lb very thinly sliced beef (fatty beef chuck or ribeye)
1 teaspoon sugar
2 tablespoons soy sauce
1 cup chicken stock
4 cups cooked short-grain or medium-grain white rice
1 bundle of fresh asparagus
1/2 can of Jolly Whole Corn Kernel


  1. Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
  2. Add the beef and sugar, and cook until the beef is slightly browned.
  3. Add the soy sauce and the stock.
  4. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. 
  5. Add the sliced asparagus and Jolly Corn Kernel.
  6. Add salt and pepper to taste.
  7. Divide the rice among 4 bowls, and top it with the simmered beef.

Maja Blanca ala Ilongga

1 can of Jolly Coconut Cream
1 can of Jolly Coconut Milk
1 big can of evaporated milk
1 can of Jolly condensed milk
2 cups shredded young coconut (buko)
2 cups nata de coco
¾ cup sugar
1 can of Jolly Whole sweet corn, drained
2 cups cornstarch
½ cup hot water
Chopped peanuts


  1. In a large pot, combine coconut milk, Coconut cream, evaporated milk, condensed milk and sugar. Stir well until blended and sugar is dissolved. Over medium heat, bring to a boil, stirring occasionally. Add corn, shredded young coconut, nata de coco and continue to cook for about 2 to 3 minutes.
  2. In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Add hot water to the cornstarch mixture.
  3. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a paste (mixture will thicken fast). 
  4. Transfer mixture into prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, topped with chopped peanuts, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.

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