KITCHENOMICS RECIPE

SEAFOODS RECIPE- -2Bangus en Tocho....................................................2Fish Estofado..........................................................2Ginataang Hi-Ha......................................................2Dilis 'n Squash Okoy...............................................2Chili Shrimps...........................................................3Sweet and Sour Fishballs........................................3Halaan Corn Soup...................................................3Fish Burger..............................................................4Tuna Macaroni Rolls...............................................4Rellenong Bangus...................................................4Tahong Gambas......................................................4Deluxe Fish Caldereta.............................................4Fish Kebab..............................................................5Halaan Bola-Bola....................................................5Tilapia Steak............................................................5Tuna Cups...............................................................6

MEAT (PORK, BEEF,

POULTRY) RECIPE---7Chicken Pochero.....................................................7Chicken Samba.......................................................7Pork Paksiw Surprise..............................................7Chicken Tokwa Adobo............................................7Kitchenomics Mechado...........................................8Chicken Caldereta...................................................8Chicken Binakol.......................................................8Sweet and Spicy Pork.............................................8Ginataang Manok sa Piña.......................................8Stuffed Pork Chops.................................................9Meatballs Surprise...................................................9Morconitos...............................................................9Chicken Samba.....................................................10Oriental Chicken Rice Salad..................................10Corn Beans Salad.................................................10Spare Ribs Casserole...........................................10Meatballs Kitchenomics.........................................11Szechuan Pork......................................................11Ranch Style Chili...................................................11Chicken Wings Casserole.....................................11Pochero.................................................................12Pinoy Asado..........................................................12

VEGETABLE RECIPE13Cheesy Eggplant Layers.......................................13Humba na Nangka................................................13Ampalaya con Carne.............................................13Tomato and Veggie Rice.......................................13Tofu Steak.............................................................14Sautéed Mixed Vegetables....................................14Misua con Mais.....................................................14String Beans in Tomato Sauce..............................14

ITALIAN / FILIPINO /

MEXICAN--------------15Pork and Mushroom Pizza....................................15Pasta in Sardine Sauce.........................................15Pinoy Style Pizza...................................................15Spanish Sardines Pasta........................................15Pizzietas................................................................15Italian Toast...........................................................16Italian Rice.............................................................16Taco! Taco! Taco!.................................................16Pansit Supreme.....................................................16Pool of Chips.........................................................16

Pasta Triangles.....................................................17Pasta Tuna ala Pobre............................................17Lumpia Italiana......................................................17Rice Italiano...........................................................17

DESSERTS / SAUCES18Maja Tropicana......................................................18Lite Fruit Salad......................................................18Kitchenomics Sinamak..........................................18Fruity French Toast...............................................18Peach Buko Crepe................................................18Fruity Ref Cake.....................................................19Turon de Piña........................................................19

SEAFOODS RECIPESEAFOODS RECIPE

Bangus en TochoBangus en Tocho  

You'll Need:

1   pc         medium bangus (milkfish),                  cleaned and sliced                  into 63   cloves   garlic, crushed1   pc         medium onion, sliced1   tbsp      ginger strips1   can       (140 g) DEL MONTE Tomato                  Sauce1   cube      tahure, liquid removed1   square   tokwa (soybean curd)2   stalks    kinchay (Chinese celery), cut                   into 1" piecesHere's How:

1.  Sprinkle bangus slices with 1/2 tsp iodized rock salt. Fry in oil until golden brown. Set aside.

2.  Sauté garlic, onion and ginger. Pour DEL MONTE Tomato Sauce and 1 cup water. Stir. 

3.  Mash both tahure and tokwa into smaller pieces. Add to the sauce. Simmer for 15 minutes. Add fried bangus and simmer for another 5 minutes. Add kinchay.

Fish EstofadoFish Estofado

You'll Need:

1/2   kg         fresh labahita (surgeon fish), filleted and cut into                     chunks1/4   cup       cornstarch3      cloves  garlic, crushed1      pc        small onion, sliced1      pouch  (200 g) DEL MONTE Filipino Style Tomato Sauce100  g          Baguio beans (snap beans), sliced2      pc        green bell pepper, cut into strips2      pc        ripe saba (plantain) bananas, sliced and fried1      pc        small kamote (sweet potato), cut into chunks                  and fried

Here's How:

1.  Marinate fish in 1 tbsp calamansi (Philippine lemon) juice and 2 tsp soy sauce for 15 minutes.  Roll each piece in cornstarch, then fry until golden brown.  Set aside.

2.  Sauté garlic and onion.  Add DEL MONTE Tomato Sauce, 1 cup water and salt to taste.  Simmer for 10 minutes.  Add Baguio beans and bell peppers.  Simmer for 5 minutes.  Stir in fish, saba bananas and kamote just before serving.

Ginataang Hi-HaGinataang Hi-Ha

You'll Need: 300  g         green papaya, cut into cubes3     cloves  garlic, crushed1     pc        medium onion, chopped1/4  kg        shrimps, shelled1/4  kg        clams, boiled and half shell                  removed1     pouch  (200 g) DEL MONTE Tomato                   Sauce3     cups    thick coconut milk1     cup      malunggay (horseradish)                  leaves

Here's How:

1.  Boil boiled papaya in water until almost tender.  Drain.  Set aside.

2.  Sauté garlic, onion, shrimps and clams.  Add DEL MONTE Tomato Sauce and coconut milk.  Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt).  Simmer for 10 minutes.

3.  Add papaya and malunggay leaves.  Simmer once.

Dilis 'n Squash Okoy Dilis 'n Squash Okoy

You'll Need: 1     cup      (100 g) squash, cut into strips1     cup      (170 g) fresh small dilis1     cup      (40 g) malunggay                  (horseradish) leaves1     can      (140 g) DEL MONTE                  Tomato Sauce1/4  k          all-purpose flour1     pc        medium onion, chopped6     cloves  garlic, minced1     tbsp     chopped ginger3     pc        eggs, beaten

Here's How:

1.  Combine squash with the rest of the ingredients.  Season with 1/6 tsp iodized fine salt (or 1/2 tsp iodized rock salt) and 1/2 tsp pepper.  Mix thoroughly.

2.  Flatten thinly every 2 tablespoon of mixture and fry in hot oil.  Cook until crisp and golden brown.  Serve with DEL MONTE Red Cane Vinegar or Sweet Chili Sauce.

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Chili ShrimpsChili Shrimps

You'll Need: 2        tbsp     garlic, chopped2        tbsp     ginger, chopped1        pc        medium onion, chopped1-1/2  cups     coconut milk1        pouch   (200 g) DEL MONTE                       Tomato Sauce2        tbsp     soy sauce or oyster sauce1/2     kg        shrimps, cleaned and                      trimmed2-3     pc        siling labuyo (chili pepper),                      sliced1        pc        beaten egg25      g          kinchay (Chinese celery)

Here's How:

1.  Sauté garlic, ginger and onion until tender.  Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils.  Add soy sauce, then season with salt and pepper to taste.

2.  Add shrimps and siling labuyo.  Cook for 10 minutes or until shrimps turns bright red.

3.  Stir in beaten egg and cook until set.  Add kinchay and let stand for a few minutes before serving.

Sweet and Sour Fishballs Sweet and Sour Fishballs

You'll Need: 5     pc        medium dalagang bukid                  (black tailed caesio)1     pc        (thumb-size) ginger, crushed1     pc        medium carrot, chopped2     pc        small kamote (sweet potato),                   boiled and mashed4     stalks   green onions, chopped1     pc        egg, beaten1/3  cup      breadcrumbs

Sauce:1     cup      DEL MONTE Fresh Cut                  Pineapple Tidbits, drained                   (reserve 1/2 cup syrup)6     tbsp     sugar1     tbsp     DEL MONTE Original Blend                   Ketchup2     tbsp     cornstarch, dissolved in                  1/2 cup water1     pc        medium red bell pepper, cut                   into strips4    stalks   green onions, cut into 1" long                   pieces

Here's How:

1.  Boil fish with ginger in 1 cup water for 10 minutes.  Drain.  Flake fish meat and discard bones.  Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 3/4 tsp pepper.  Blend well with the rest of the ingredients except sauce.

2.  Form every tablespoon of mixture into balls.  Deep-fry until golden brown.  Set aside.

3.  Sauce:  Combine the first 3 ingredients and pineapple syrup.  Season with 1/4 tsp pepper and 1-1/2 tbsp soy sauce.  Simmer.  Add dissolved cornstarch and simmer, stirring constantly until cooked.  Add bell peppers and green onions.  Pour over fishballs just before serving.

Halaan Corn SoupHalaan Corn Soup

You'll Need:

1      kg        halaan (clams)4      cloves  garlic, crushed1      pc        medium onion, sliced3      pc        medium ears of corn,                    shredded1      can      (227 g) DEL MONTE                    Tomato Sauce300  g          upo (bottle gourd), cut into                    cubes3     cups     malunggay leaves                    (horseradish leaves)

Here's How:

1. Boil halaan in 8 cups water until shells open.  Discard shells and reserve 6 cups halaan broth.

2.  Sauté garlic, onion and corn.  Add halaan broth and cook until corn is tender.  Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper.

3.  Add DEL MONTE Tomato Sauce, upo and halaan meat.  Simmer until upo is tender.  Add malunggay leaves.  Simmer until cooked.

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Fish BurgerFish Burger

You'll Need: Burger:

1/4     kg     fresh salmon or maya maya (red snapper)                    fillet, flaked1/2     tbsp  calamansi (Philippine lemon) juice100    g       gabi (taro), boiled and mashed1        pc     medium onion, chopped1        tsp    soy sauce1        pc     pork bouillon cube, crumbled1/3     tsp    iodized fine salt1/4     tsp    pepper1        can   (439 g) DEL MONTE Fresh Cut Sliced                   Pineapple, drained (reserve syrup)

Pineapple Sauce:

3/4     cup   reserved pineapple syrup1        tsp   margarine1/4     cup   water2        tsp   cornstarch1/4     tsp   iodized rock salt1-1/2  tsp   sugar1       drop  yellow food color (optional)

Here's How:

1. Sprinkle fish with calamansi juice.  Combine with the rest of the ingredients for burger except pineapple.  Mix thoroughly.

2.  Divide mixture into 16 (about 1-1/2 tbsp each) and form into patties.  On 8 patties, place a slice of DEL MONTE Pineapple.  Cover each with another fish patty.  Fry until golden brown, turning once.

3.  Sauce: Combine all ingredients.  Simmer until thick.  Add yellow food color if desired.

Tuna Macaroni RollsTuna Macaroni Rolls

You'll Need: 1     pc    beef bouillon cube150  g     DEL MONTE Salad Macaroni1     can  (184 g) tuna flakes in brine,               drained1     pc    egg, beaten1/4  cup   cooked or frozen green peas1     tbsp  flour50   g       cheddar cheese, coarsely               grated18   pc     large lumpia wrappers

Here's How: 1.  Cook DEL MONTE Salad Macaroni in 2 cups water with bouillon cube for 8 minutes.  Drain (do not rinse).  Combine with all ingredients except lumpia wrapper.  Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper.

2.  Mix well.  Wrap every 2 tablespoons of mixture in lumpia wrapper.  Deep-fry in oil until golden brown.  Drain on paper towels.

Rellenong BangusRellenong Bangus

You'll Need: 3     pc       medium bangus (milkfish)4     cloves  garlic, crushed1     pc        medium onion, chopped1     pc        small carrot, chopped1/2  cup      frozen or cooked green peas1/4  cup      raisins1     can      (140 g) DEL MONTE Tomato Sauce1     pc        egg, beaten

Here's How: 1.  Clean fish.  Remove the fish meat through the head (vendors may be able to do this for free in wet markets).  Marinate skin and flesh of bangus in 2 tbsp calamansi (Philippine lemon) juice, 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes.

2.  Simmer fish meat in 1/4 cup water for 5 minutes.  Drain.  Remove bones and flake meat.  Set aside.  Sauté garlic, onion and carrot.  Add remaining ingredients and fish meat.  Season with 1/2 tsp iodized fine salt (or 1-1/2 tsp iodized rock salt).  Cook while stirring for 5 minutes.  Cool.  Stir in egg.

3.  Drain bangus skin.  Divide sautéed mixture into three portions.  Stuff each bangus with sautéed mixture.  Sprinkle fish with or roll it in flour, then fry over medium heat until brown.  Slice each bangus into three parts.  Serve with DEL MONTE Banana or Original Blend Ketchup.

Tahong GambasTahong Gambas

You'll Need: 1-1/2  kg      tahong (mussels) boiled                   and shells removed,                   (reserve 1/2 cup broth)1       tbsp    calamansi (Philippine                    lemon) juice2       pcs     eggs, lightly beaten1/2    cup     breadcrumbs1       clove  garlic, crushed1       pc      large onion, chopped1/4    cup     margarine1       can    (227 g) DEL MONTE                   Tomato Sauce1       pc      each red and green bell                   peppers, cut into strips

Here's How: 1.  Marinate tahong in calamansi juice, 1/2 tsp iodized rock salt and 1/4 tsp black pepper for 30 minutes.

2.  Dip each piece in egg, then roll in breadcrumbs.  Deep-fry until golden brown.  Set aside.

3.  Sauté garlic and onions in margarine.  Pour in DEL MONTE Tomato Sauce and tahong broth.  Season with 1/2 tsp hot sauce, 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt) and 1/4 tsp pepper.  Simmer for 5 minutes.

4.  Stir in tahong and bell peppers.  Simmer until cooked.

Deluxe FishDeluxe Fish  CalderetaCaldereta

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You'll Need: 1/2   kg       fresh labahita, deboned                  and cut into chunks1      tbsp    calamansi (Philippine                  lemon) juice1/4   cup     cornstarch1      pc       medium potato, cut into                   chunks1      pc       small carrot, sliced1      pouch  (200 g) DEL MONTE                   Classic Mechado-Caldereta                   Recipe Sauce1      pc       small green bell pepper, cut                   into strips

Here's How:

1.  Sprinkle fish with calamansi juice.  Coat with cornstarch and fry until golden brown.  Set aside.

2.  Simmer potato and carrot in 1 cup water with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) until almost cooked.  Add DEL MONTE Classic Recipe Sauce and bell pepper.  Simmer for 10 minutes before adding fish.

Fish KebabFish Kebab

You'll Need:

1/2  kg     (18 pcs) fish fillet (labahita or lapu-lapu),               cut into 2"x2" cubes1    tbsp   calamansi (Philippine lemon) juice1    can    (234 g) DEL MONTE Fresh Cut Pineapple                Chunks, drained (reserve syrup)12  pcs     (100 g) sibuyas Tagalog (shallots)1    pc      each red and green bell pepper,                cut into 12 squares2    tbsp   DEL MONTE Chili Ketchup6    pcs    barbecue sticks or skewers

Here's How:

1.  Marinate fish in calamansi juice, 1/4 tsp pepper, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and pineapple chunks syrup for 30 minutes.  Drain.  Skew in barbecue sticks, alternating bell peppers, sibuyas Tagalog and DEL MONTE Fresh Cut Pineapple Chunks.  Set aside.

2.  Sauce:  Combine DEL MONTE Chili Ketchup with 3 tbsp white sugar, 1/3 tsp pepper, 2 tbsp cornstarch and 1/3 cup water.

3.  Grill in pan with a little oil or over live charcoal. Brush fish with sauce until it is cooked.  Simmer remaining sauce until thick.  Serve with kebabs.

Halaan Bola-BolaHalaan Bola-Bola

You'll Need:

Meatballs: 3/4     kg       halaan (clams)2        tbsp    kinchay (Chinese celery),                     chopped

1        pc       cassava, grated                     and juice squeezed100    g         pork fat, chopped1        pc       egg, lightly beaten1/2     cup      breadcrumbs1        can     (234 g) DEL MONTE Fresh                      Cut Pineapple Tidbits,                      drained (reserve syrup)Sauce:2        tbsp    ginger strips1-1/2  tbsp     DEL MONTE Banana                      Ketchup1        tsp       DEL MONTE Red Cane                      Vinegar1        tbsp     cornstarch, dissolved in                      pineapple syrup2        stalks   green onions, cut into                     1" long strips

Here's How: 1.  Boil halaan in 2 cups of water until the shells open.  Drain, but reserve 1 cup halaan broth.  Finely chop the halaan meat.

2.  Combine all ingredients for meatballs, except breadcrumbs and DEL MONTE Fresh Cut Pineapple Tidbits.  Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt), 1 tbsp soy sauce and 3/4 tsp pepper. Mix thoroughly.

3.  Coat each pineapple piece with 2 tsp of meatball mixture.  Form into a ball.  Roll in breadcrumbs and fry in oil until golden brown.  Serve with sauce.

4.  Sauce:  Sauté ginger strips in a little oil.  Add halaan broth and the rest of the ingredients, except green onions.  Season with 1/8 tsp iodized fine salt (or 1/2 tsp iodized rock salt) and 1-1/2 tbsp brown sugar.  Simmer until thick.  Add green onions.

Tilapia SteakTilapia Steak

You'll Need:

3     pc         large tilapia, filleted1/2  cup        flour1/2  cup        DEL MONTE Instant                     Marinade Beef Steak                    and Tapa8     cloves   garlic, crushed and fried                     to brown1     stalk      green onion, chopped

Here's How:

1.  Marinate fish including bones in DEL MONTE Marinade for 30 minutes.  Drain, but reserve marinade.

2.  Coat fish with flour and deep fry each piece until golden brown.  Return fish fillets to their bones to make into whole fishes.  Arrange on a platter.  Set aside.

3.  Simmer marinade for 2 minutes.  Pour over fish.  Top with garlic and green onions.

Tuna CupsTuna Cups

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You'll Need: 2     cloves  garlic, crushed1     pc        small onion, chopped1/2  cup      canned button mushrooms,                  sliced1     pouch  (130 g) DEL MONTE Sweet                   Style Spaghetti Sauce1/3  cup      tuna chunks in oil, drained12   pc        pan Americano (or sliced                  bread), edges removed1/2  cup      grated quickmelt cheese

Here's How:

1.  Sauté garlic, onion and mushrooms.  Add DEL MONTE Spaghetti Sauce and tuna.  Simmer for 3 minutes.  Set aside.  

2.  Fit each bread in muffin pan.  Bake in a preheated oven at 350oF for 3 minutes*.  Fill each bread "cup" with 1 - 2 tablespoons of sautéed mixture.  Sprinkle with cheese.  Bake for another 3 minutes or until cheese melts.

*OPTION:  Instead of using the oven, you may also use an oven toaster for 2 - 3 minutes.

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MEAT (PORK, BEEF, POULTRY)MEAT (PORK, BEEF, POULTRY) RECIPERECIPE

Chicken PocheroChicken Pochero

You'll Need: 3     cloves    garlic, crushed1     pc         small onion, sliced1/2   kg        chicken, cut into serving                    portions1/3   cup      chicken broth or water1      pouch   (115 g) DEL MONTE Original                    Style Tomato Sauce2      pc        medium potatoes, cut into                    chunks1/3   cup      liver spread1      pc        medium red bell pepper, cut                    into cubes1/2   cup      cooked or frozen green peas

Here's How:

1.  Sauté garlic, onion and chicken for 5 minutes. Add chicken broth or water, DEL MONTE Tomato Sauce and salt and pepper to taste. Simmer for 15 minutes.

2.  Add potatoes and cook for 5 minutes. Add remaining ingredients. Simmer for another 5 minutes.

Chicken SambaChicken Samba You'll Need:

700    g         chicken breast, deboned and                     cut into cubes1/4    cup       margarine1       pc        medium onion, sliced1       pc        chorizo de bilbao, sliced                     (optional)1/2    cup      sliced Vienna sausage1       cup      cooked frozen green peas1       can      (227g) DEL MONTE Original                     Style Tomato Sauce150    g         potatoes, cubed and fried1       pc        small carrot, sliced1       pc        medium bell pepper, cut into                     strips2       tbsp     grated cheese (optional)

Here's How:

1.  Marinate chicken in 1 tbsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper for one hour. Stir-fry chicken meat in margarine until slightly brown. Set aside.

2.  Sauté onions. Add chicken, chorizo de bilbao, Vienna sausage, DEL MONTE Tomato Sauce and 1 cup water. Season with salt and pepper to taste. Simmer for 5 minutes.

3.  Add vegetables. Continue simmering until cooked. Top with grated cheese.

Pork Paksiw SurprisePork Paksiw Surprise

You'll Need:

1/2   kg        pork lomo (tenderloin), sliced,                   tapa style2      tbsp     cornstarch1/4   cup      sugar1      pc        medium onion, sliced1      pc        medium carrot, sliced 1      tbsp     DEL MONTE Red Cane                    Vinegar1      can      (234g) DEL MONTE Fresh                    Cut Pineapple Chunks,                    drained (reserve syrup)6      pc        quail eggs, hard-boiled,                    shelled200   g         cabbage, shredded1      pc        each medium red and green                    bell peppers, cut into strips

Marinade:

2      tbsp      soy sauce2      tbsp      Worcestershire sauce                    reserved pineapple syrup

Here's How: 1.  Marinate meat for 30 minutes. Drain but reserve marinade. Sprinkle meat with cornstarch. Set aside.

2.  Sauté onion and meat until meat is light brown. Add marinade, 1/4 cup sugar, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and remaining ingredients except cabbage and bell peppers. Simmer for 10 minutes then add the bell peppers. Set aside. 3. Using another pan, sauté cabbage in a little oil for 2 minutes. Arrange on a platter and top with sautéed meat mixture.

Chicken Tokwa AdoboChicken Tokwa Adobo You'll Need:

3     squares   tokwa (firm soybean curd), fried and quartered1/2  kg           chicken, cut into serving portions3     tbsp        DEL MONTE Red Cane Vinegar3     tbsp        soy sauce6     cloves     garlic, crushed1/4  tsp          peppercorn1     pc           laurel leaf (bay leaf)

Marinade:2     tbsp        soy sauce1/4  tsp          pepper

Here's How:

1.  Marinate tokwa.  Set aside.  Combine remaining ingredients.  Let stand for 30 minutes.

2.  Add 1/2 cup water, then simmer for 30 minutes.  Add tokwa.  Simmer for another 5 minutes.

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Kitchenomics MechadoKitchenomics Mechado

You'll Need:

350   g           beef round, cut into chunks1       pc         laurel leaf1       pc         medium potato, cut into chunks6       pc         sibuyas Tagalog (shallots)1       pouch    (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce

Here's How:

1.  Simmer beef in 1-1/4 cups water until tender (or pressure cook for 30 minutes). Add laurel leaf and vegetables. Cook until vegetables are half-tender.

2.    Add DEL MONTE Classic Recipe Sauce, 1/3 tsp iodized fine salt (1 tsp iodized rock salt), 1/4 tsp pepper and 1 tbsp sugar. Simmer for 10 minutes.

Chicken Caldereta Chicken Caldereta

You'll Need: 300  g          chicken breast, cut up6     cloves    garlic, crushed2     pc         small potatoes, cut into                        chunks1/2  cup        cooked or frozen green peas1     pc each  red and green bell                    peppers, cut into squares2     pc          siling labuyo (chili pepper),                      sliced1/4  cup        liver spread1     pouch    (200 g) DEL MONTE Classic                    Mechado-Caldereta Recipe                     Sauce

Here's How:

1.  Marinate chicken in garlic and 1/3 tsp crushed peppercorns for 20 minutes.

2.  Add 3/4 to 1 cup water, potatoes, green peas, bell peppers and sili. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Simmer until tender.

3. Add liver spread and DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes or until cooked.

Chicken BinakolChicken Binakol

You'll Need:

1/2  kg         chicken, cut into serving                   portions5     cloves   garlic, crushed1     pc        medium onion, sliced1     pc        medium potato, cut into                  chunks3     stalks   tanglad (lemon grass)1     pouch   (200 g) DEL MONTE Tomato                    Sauce1     pc         buko (coconut), meat cut                   into 2" x 1" strips

Here's How:

1.  Place all ingredients except buko meat in a casserole or sauce pan.  Add 3/4 cup water and 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt).  Simmer for 30 minutes.

2.  Add buko and cook for another 5 minutes.

Sweet and Spicy PorkSweet and Spicy Pork

You'll Need: 1     kg         pork kasim or pigue,                    sliced into thin flat strips500  ml        clear carbonated softdrink4     cloves   garlic, minced1     pc         medium onion, chopped1     pouch   (250 g) DEL MONTE                   Tomato Sauce3     pc         medium green bell peppers,                   cut into strips2     tbsp      chopped celery

Here's How:

1.  Marinate pork in clear carbonated softdrink for 30 minutes, then boil the meat for about 20 minutes or until tender.  Drain and set aside.  Discard any stock left.

2.  Using the same pan, sauté garlic and onion.  Add DEL MONTE Tomato Sauce, salt and pepper to taste.  Add meat and simmer for 10 minutes.

3.  Add bell peppers and celery.  Simmer once.

Ginataang Manok sa PiñaGinataang Manok sa Piña

You'll Need:

1/2   kg        chicken breast, cut into                    serving portions1      can      (234 g) DEL MONTE Fresh                   Cut Pineapple Chunks,                   drained (reserve syrup)4      cloves  garlic, crushed1      pc       onion, sliced1      pc       laurel leaf (bay leaf)1      pc       small papaya, sliced1      pc       red bell pepper, cut into                  strips1      cup     kakang gata (thick coconut                   milk)1/2   cup     sili (chili pepper) leaves

Here's How:

1.  Marinate chicken in a mixture of pineapple syrup, garlic, onion, laurel leaf and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) for 5 minutes.  Place in a casserole, cover and simmer for 10 minutes.

2.  Add papaya, red bell pepper and DEL MONTE Fresh Cut Pineapple Chunks.  Add kakang gata.  Simmer for 5 minutes.  Add sili leaves.

Stuffed Pork ChopsStuffed Pork Chops

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You'll Need: 6     pc       pork chops, 3/4" - 1" thick1/2  cup     cream of mushroom soupMarinade:3     tbsp    soy sauce2     tbsp    sugar1     can     (140 g) DEL MONTE Tomato Sauce2     cloves garlic, minced1/4  tsp      ground pepperFilling:2     pc       medium hamburger buns (or leftover bread), diced to make 1-3/4 cups1     pc       egg, lightly beaten1     tbsp    chopped onion1     tbsp    sweet pickle relish1     pc       small red bell pepper, diced1     stalk    celery, diced

Here's How: 1.  Pre heat oven at 350oF.

2.  Slit the fat of pork chop to make a pocket.  Marinate the pork chops overnight.  Drain, reserve marinade.

3.  Filling:  Heat 2 tbsp butter and toss bread until golden brown.  Combine with the remaining ingredients, salt and pepper to taste.  Mix well.

4.  Stuff each pork chop with 2 - 3 tablespoons of filling.  Secure opening with toothpick.  Brush with marinade.  Bake uncovered for 40 minutes, turning once.  Set aside.

5.  Gravy:  Mix cream of mushroom with 1/2 cup water, 1 tbsp soy sauce and drippings.  Simmer until thick.  Pour over pork chops.

Meatballs SurpriseMeatballs Surprise

You'll Need:

24   pc       quail eggs, hard-boiled and shelledMeatballs:1/4  kg       ground pork50   g         shrimps, peeled and chopped1/4  cup      chopped carrot1     pc       medium onion, chopped2     stalks  green onions, chopped1/2  cup      bread crumbs1     pc       eggSauce:1     pouch  (115 g) DEL MONTE Tomato Sauce3     tbsp     DEL MONTE Banana Ketchup1     tbsp     DEL MONTE Red Cane Vinegar6     tbsp     sugar1     cup      water1     pc        medium carrot, sliced2     stalks   celery, cut 1" long1     pc        medium red bell pepper, cut into squares2     tbsp     cornstarch, dissolved in 3 tbsp water1     can      (234 g) DEL MONTE Fresh Cut Pineapple Chunks,                   include syrup

Here's How:

1.  Combine ingredients for meatballs.  Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper.  Mix thoroughly.  Coat each quail egg with 1 tbsp of meat mixture.  Shape into balls.  Deep fry until golden brown.  Set aside.

2.  Sauce:  Combine first 6 ingredients.  Bring to a boil.  Add remaining ingredients.  Cook until thick.  Pour over meatballs.

MorconitosMorconitos

You'll Need: 1/2   kg       beef round, thinly sliced                   into 1 piece (morcon-style)Filling:150  g         ground pork1/4   cup     sweet pickle relish2/3   cup     diced carrot1      pc       red bell pepper, diced2      pc       hard boiled eggs, each cut                  into 6 wedgesSauce:1     can      (140 g) DEL MONTE Tomato                  Sauce4     cloves  garlic, crushed1     pc        laurel leaf (bay leaf)1     tbsp     cornstarch, dissolved                  in 2 cups water2     pc        onion, quartered1/2  cup       grated cheese

Here's How:

1.  Cut beef into twelve 3" X 4 " slices.  Marinate in 1/4 tsp pepper, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt), 2 tsp soy sauce and 1 tbsp calamansi (Philippine lemon) juice for 30 minutes.  Set aside.

2.  Mix all ingredients for filling, except eggs.  Spread 2 tbsp of this mixture on every meat slice.  Place one slice of egg in the center.  Roll and tie with string.  Fry until light brown.  Set aside.

3.  Combine sauce ingredients except cheese.  Season with 1/4 tsp pepper and 2 tbsp soy sauce.  Add beef rolls and simmer for 45 minutes, or until meat is tender.  Remove string, then slice.  Top with cheese just before serving.

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Chicken SambaChicken Samba

You'll Need: 700  g     chicken breast, deboned               and cut into cubes1/4  cup   margarine1     pc    onion, sliced1     pc    chorizo de bilbao, sliced                (optional)1/2  cup   Vienna sausage, sliced1     can   (227 g) DEL MONTE Tomato                Sauce150 g       potato, cubed and fried1     pc     small carrot, sliced1     cup   cooked green peas1     pc     bell pepper, cut into strips2     tbsp  grated cheese (optional)

Here's How:

1.  Marinate chicken in 1 tbsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper for one hour.  Stir-fry chicken meat in margarine until slightly brown. Set aside.

2.  Sauté onions.  Add chicken, chorizo de bilbao, Vienna sausage, DEL MONTE Tomato Sauce and 1 cup water.  Season with salt and pepper to taste.  Simmer for 5 minutes.

3.  Add vegetables.  Continue simmering until cooked.  Top with grated cheese.

Oriental Chicken Rice SaladOriental Chicken Rice Salad

You'll Need: 1/4  kg        chicken breast deboned1     can      (439 g) DEL MONTE Fresh                  Cut Pineapple Tidbits,                   drained (reserve syrup)1     pc        medium red apple, diced                   and soaked in 1/4 cup                  pineapple syrup2     cups    cooked rice2     stalks  celery, thinly sliced diagonally1/4  cup      roasted peanuts or cashew                   nuts, coarsely chopped50   g         singkamas, diced3/4  cup     mayonnaise3/4  tsp      iodized fine salt1/8  tsp      pepper1     tsp      curry powder (optional)

Here's How:

1.  Simmer chicken in remaining pineapple syrup with 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) for 7 minutes.  Drain and dice chicken.  Set aside.

2.  Drain apple.  Combine with remaining ingredients.  Mix well then chill.

Corn Beans SaladCorn Beans Salad

You'll Need:

Chicken Pineapple Mixture:150     g        chicken breast, cooked and meat cut into cubes1         can    (439 g) DEL MONTE Fresh Cut Pineapple                      Tidbits, drained2         cups  canned whole kernel corn1-1/2   cups  cooked red kidney beans1         pc     each red and green bell peppers, cut into squaresDressing:1/2     cup    corn oil1/4     cup    DEL MONTE Red Cane Vinegar1-1/2   tsp    iodized fine salt1/2      tsp    pepper

Here's How:

1.  Combine ingredients for chicken pineapple mixture.  Set aside.

2. Combine ingredients for dressing in an empty bottle or jar.  Cover and shake well.  Pour over chicken pineapple mixture.  Chill until ready to serve.

Spare Ribs CasseroleSpare Ribs Casserole

You'll Need: 1     kg       beef spareribs, cut up1/4  cup      flour, dissolved in 1/4 cup water1     cup      waterMarinade:2     cups    clear softdrinks (Sprite/7-Up)2     heads  garlic, crushed5     pc       siling labuyo (chili pepper)3     tbsp     calamansi  (Philippine lemon) juice1/2  cup      DEL MONTE Original Blend Ketchup1/2  cup      soy sauce1/4  tsp       pepper

Here's How:

1. Marinate spareribs for 30 minutes.  Add water then simmer for 1 hour or until tender.

2. Add flour.  Simmer until thick.

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Meatballs KitchenomicsMeatballs Kitchenomics

You'll Need: Meatballs:1/3  kg       ground pork1     pc       egg, beaten2     stalks  green onions, chopped2     tbsp    cornstarch1/3  tsp      iodized fine salt (or 1 tsp                  iodized rock salt)1/4  tsp      pepper1     tbsp    soy sauce1/3  cup     bread crumbsSauce:4     cloves garlic, crushed1     pc       onion, sliced1     pc       carrot, sliced1     stalk    celery, sliced diagonally1     pc       each red and green bell                  peppers, cut into squares1     can     (227 g) DEL MONTE                  Tomato Sauce1     tbsp    cornstarch, dissolved in                  1 tbsp water

Here's How:

1.  Combine ingredients for meatballs.  Mix thoroughly.  Form every 2 teaspoons of mixture into balls.  Fry in oil until golden brown.  Set aside.

2.  Sauté garlic, onions, carrots, celery and bell peppers.  Add DEL MONTE Tomato Sauce and 1 cup water.  Season with 2 tsp soy sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper.  Allow to simmer.

3.  Add meatballs and dissolved cornstarch.  Simmer until thick.

Szechuan PorkSzechuan Pork

You'll Need:

400  g      pork tenderloin, cut into                bite size cubes1     pc     carrot, sliced1     head  garlic, crushed1     pc      medium onion, sliced1     tbsp   cornstarch, dissolved                 in 1/2 tbsp water1/2  tsp    finely chopped ginger1     tsp    clouds ear (mushrooms),               soaked1/4  cup   sliced bamboo shoots,                  boiled and squeezed1     pc     green bell pepper,                cut into strips2     pc     ripe siling labuyo (chili pepper),                seeded and crushedSauce:1     can   (140 g) DEL MONTE Tomato               Sauce2     tsp    DEL MONTE Red Cane               Vinegar2     tbsp  rice wine1     cup   meat broth (or water)2     tbsp  soy sauce

1/2  tsp    iodized fine salt (or 1/2 tbsp               iodized rock salt)1/4  tsp    black pepper2     tsp   sesame oil

Here's How:

1.  Season pork with 1 tbsp soy sauce and 1 tsp iodized fine salt (or 1 tbsp iodized rock salt).  Sprinkle with 1 tbsp cornstarch. Fry until light brown.  Set aside.

2.  In a bowl, combine all ingredients for the sauce.  Set aside.

3.  Sauté garlic, onions, siling labuyo, ginger, pork and all the vegetables.  Cook for 1 minute.  Add sauce.  Bring to a boil.  Add cornstarch.  Simmer until sauce thickens.  Serve as rice topping.

Ranch Style ChiliRanch Style Chili

You'll Need:

100  g         ground beef1      pouch  (200 g) DEL MONTE Chili, Taco and Burrito                   Classic Recipe Sauce1/4   cup     canned button mushrooms, sliced1/4   cup     cooked red kidney beans1/4   cup     canned kernel corn, drained1      pc       small green bell pepper, cubed

Here's How:

1.  Sauté beef.  Cook until meat turns light brown. 

2.  Add 1/3 cup water, remaining ingredients and salt to taste.  Simmer for 10 minutes.

Chicken Wings CasseroleChicken Wings Casserole

You'll Need:

3/4   kg        chicken wings (12 pc), each cut into 24      cloves  garlic, crushed6      pc        sibuyas Tagalog (shallots)2      pc        medium potatoes, cut into chunks1/4   cup      tengang daga (mushroom), soaked in water and                    sliced1      can      (227 g) DEL MONTE Tomato Sauce1      stalk    leek, sliced diagonally

Here's How:

1.  Sauté garlic, sibuyas Tagalog and chicken wings.  Cook for 10 minutes.  Add 3/4 cup water, tengang daga, potatoes, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper.  Simmer for 7 minutes. 

2.  Add DEL MONTE Tomato Sauce.  Cook for another 15 minutes.  Add leeks.

PocheroPochero

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You'll Need: 350  g         beef round, cut into serving                   portions120  g         potatoes, cut into chunks2      pc       medium semi-ripe saba                  (plantain) bananas, peeled                   and sliced diagonally1      pc       chorizo de bilbao, sliced1/4   cup      cooked garbanzos1      pouch  (200 g) DEL MONTE                   Classic Pochero and                    Cocido Recipe Sauce2      heads  (150 g) pechay (native                  cabbage)Here's How:

1.  Boil beef in 4 cups water until tender.  Retain only 3/4 cup broth.  Add potatoes, saba, chorizo, garbanzos and salt to taste.  Simmer until potatoes and saba are tender.

2.  Add DEL MONTE Classic Recipe Sauce.  Simmer for 5 minutes.  Add pechay.  Simmer once.

Pinoy AsadoPinoy Asado

You'll Need: 1        kg       pork pigue (lean), cut into                     serving portions1        pouch  (200 g) DEL MONTE                    Classic Mechado-Caldereta                     Recipe Sauce2        pc       medium onions, sliced1/2     tsp      iodized fine salt                    (or 1/2 tbsp iodized rock                     salt)1/8     tsp      pepper1/2     cup     soy sauce2        tbsp    DEL MONTE Red Cane                      Vinegar2        pc       laurel leaves1        cup     brown sugar1-1/2  cups    water2        pc       small potatoes, cut into                     chunks then fried

Here's How: 1.  Combine all ingredients except water and potatoes.  Marinate for 30 minutes.  Add water then simmer until pork is tender.  

2.  Drain pork but reserve broth.  Fry meat pieces until light brown.  Return to broth.  Add potatoes.  Simmer once.

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VEGETABLE RECIPEVEGETABLE RECIPE

Cheesy Eggplant LayersCheesy Eggplant Layers

You'll Need:

4     pc        medium eggplants, each sliced lengthwise into 41     pc        egg, lightly beaten1/2  cup      breadcrumbs1     pouch  (250 g) DEL MONTE Sweet Style Spaghetti Sauce1     cup      grated cheese1     pc        medium green bell pepper, diced

Here's How:

1.  Mix eggplant with egg, then coat with breadcrumbs. Fry until golden brown.  Set aside.

2.  Add 1/8 tsp pepper and 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) to 1/2 cup DEL MONTE Spaghetti Sauce.  Arrange 8 eggplant slices in baking dish (8"x8").  Pour sauce over eggplants and top with half of cheese and bell peppers.

3.  Repeat procedure using the remaining ingredients.  Bake in a preheated oven at 350ºF for 25 minutes.  Let stand for 5 minutes before serving.

Humba na NangkaHumba na Nangka

You'll Need: 4     stalks tanglad (lemon grass)1/2  kg      unripe langka (jackfruit), sliced1     cup    (50 g) dried dilis (anchovy)1     pc      medium onion, sliced1     pc      small ginger, crushed2     cups   thin coconut milk (second                 extraction)1     cup    thick coconut milk (first                 extraction)1/4  cup    (70 g) bagoong alamang                 (salted, fermented tiny shrimps)1     can    (227 g) DEL MONTE Tomato                 Sauce

Here's How:

1.  Line bottom of pan with tanglad.  Arrange dilis, langka, onion and ginger on top.  Add thin coconut milk and bagoong alamang.

2.  Simmer over low heat until langka is tender.  Add DEL MONTE Tomato Sauce.  Cook for 10 minutes.

3.  Add thick coconut milk.  Allow to simmer.  Serve.

Ampalaya con CarneAmpalaya con Carne

You'll Need: 4         cloves garlic, crushed1         pc       medium onion, sliced200      g        beef round, cut into strips1 - 1/2  tbsp   salted black beans (tausi)

1         can     (140 g) DEL MONTE                      Tomato Sauce1         bunch  (200 g) sitaw (string                       beans), cut 1 - 1/2" long1         tbsp    oyster sauce1         pc       large ampalaya (bitter                     melon), seeds removed                     and sliced 1/4 cm thick

Here's How:

1.  Sauté garlic, onion and beef.  Add 3/4 cup water, DEL MONTE Tomato Sauce and tausi.  Simmer for 20 minutes.

2.  Add sitaw, oyster sauce and 1/4 tsp pepper.  Simmer for 7 minutes.

3.  Add ampalaya.  Cook for another 3 minutes.

Tomato and Veggie RiceTomato and Veggie Rice

You'll Need: 1          pc       medium sayote (chayote),                       diced1          pc       medium carrot, diced1          pc       beef bouillon cube1 - 2/3  cups    uncooked rice, washed                       once1          can     (140 g) DEL MONTE                       Tomato Sauce3          stalks  pechay (native cabbage),                       shredded

Here's How:

1.  Sauté bouillon cube in 3 tbsp oil.  Add rice and cook while stirring for 2 minutes.

2.  Add 1-1/2 cups water, DEL MONTE Tomato Sauce, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper.  Bring to a boil and reduce heat.  Cook for 20 minutes.

3.  Add vegetables.  Stir until well blended.  Continue cooking for 10 minutes.

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TofuTofu  SteakSteak

You'll Need: 1/2   kg         tofu, sliced crosswise,                     1 cm thick6      cloves   garlic, crushed and                     fried until brown1/2   cup       DEL MONTE Instant                     Marinade - Pinoy BBQ1      pc         medium white onion,                     sliced into rings1      stalk     leek, sliced2      tbsp      mayonnaise (optional)

Here's How:

1.  Marinate tofu in DEL MONTE Marinade for 30 minutes.  Drain but reserve marinade.  Deep fry tofu until brown.  Set aside.

2.  Sauté onion and leeks.  Set aside.  In the same pan, simmer marinade for 1 minute.  Combine with tofu, onions, leeks and garlic.  Top with mayonnaise, if desired.

Sautéed Mixed VegetablesSautéed Mixed Vegetables

You'll Need: 200   g     small shrimps, peeled but with tails intact1      pc    medium carrot, sliced thinly1/2   cup   DEL MONTE Instant Marinade Pinoy BBQ1/2   cup   straw mushrooms, sliced200  g       broccoli, cut into flowerettes1     stalk  celery, sliced diagonally1     pc      medium red bell pepper, cut into cubes1/2  tbsp   cornstarch, dissolved in 1 tbsp water

Here's How:

1. Sauté shrimps and carrot in 1 tbsp oil for 1 minute.  Add remaining ingredients except cornstarch.  Simmer for 2 minutes.

2. Add cornstarch and a dash of salt.  Simmer until thick.

Misua con MaisMisua con Mais

You'll Need: 1       tbsp      ginger strips3       cloves   garlic, crushed1       pc         medium onion, sliced1       kg         (4 ears) yellow corn,                     shredded1       can       (140 g) DEL MONTE                      Tomato Sauce1       pc         pork bouillon cube1-1/2  liters     water2       rolls      (100 g) misua (wheat)                      noodles2       stalks   green onions, chopped

Here's How:

1.  Sauté ginger, garlic, onion and corn.  Add DEL MONTE Tomato Sauce, bouillon cube, water, salt and pepper to taste.  Simmer for 20 minutes or until corn is tender.

2.  Add misua.  Simmer for 2 minutes.  Top with green onions.

String Beans in Tomato SauceString Beans in Tomato Sauce

You'll Need: 350   g         sitaw (string beans),                    cut into 2" long pieces4      cloves  garlic, crushed1      pc        medium onion, sliced200  g          ground pork1      pouch  (200 g) DEL MONTE                    Tomato Sauce

Here's How:

1.  Sauté garlic, onion and pork.  Add 1/2 to 1 cup water, DEL MONTE Tomato Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper.  Simmer for 15 minutes.

2.  Add sitaw then simmer for another 5 to 10 minutes.

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ITALIAN / FILIPINO / MEXICANITALIAN / FILIPINO / MEXICAN

Pork and Mushroom PizzaPork and Mushroom Pizza

You'll Need: 1/2   cup      ground pork1/2   cup      canned mushroom, sliced1      pc        medium red bell pepper, cut                   into cubes100  g          quickmelt cheese, coarsely                    grated1      pouch  (115 g) DEL MONTE Classic                    Italian Pizza Sauce8     pc         pan de sal, halved

Here's How:

1.  Sauté pork in oil until cooked.  Set aside.

2.  Toast bread for 2 minutes.  Spread DEL MONTE Pizza Sauce over bread.  Top with meat, mushroom, bell pepper and cheese.  Bake for another 3-5 minutes or until cheese melts.

Pasta in Sardine Sauce Pasta in Sardine Sauce

You'll Need: 300  g         DEL MONTE Spaghetti,                  cooked10    cloves  garlic, crushed1      pc       medium onion, chopped3      stalks  celery, diced1/3   cup      raisins1      can      (155 g) sardines in tomato                    sauce1      can      (385 g) DEL MONTE Italian                    Style Spaghetti Sauce

Here's How:

1.  Sauté garlic, onion and celery.  Add raisins, sardines, DEL MONTE Spaghetti Sauce and 1/2 cup water.  Season with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) and 1/8 tsp pepper.  Simmer for 10 minutes.

2.  Pour over or mix with cooked DEL MONTE Spaghetti.  Top with grated cheese, if desired.

Pinoy Style PizzaPinoy Style Pizza  

You'll Need: 8      pc         pan de sal (halved)1      pouch   (115 g) DEL MONTE Sweet                     Style Pizza Sauce1/2   cup       left-over pork or chicken                    adobo, flaked1      pc        large red bell pepper, sliced                    into rings100  g          quickmelt cheese, coarsely                    grated

Here's How:

1.  Preheat oven to 350oF.

2.  Spread DEL MONTE Pizza Sauce on pan de sal halves.  Top with adobo, bell pepper and cheese.  Bake for 5 - 7 minutes or until cheese melts.

Spanish Sardines PastaSpanish Sardines Pasta

You'll Need: 250   g         DEL MONTE Spaghetti, cooked per package directions2      cans    (130 g each) Spanish sardines10    cloves  garlic, crushed1/4   cup      olive oil (or corn oil)1      pc        small (30 g) red bell pepper, diced (optional)1/3   cup      (80 g) crumbled kesong puti or grated Parmesan cheese

Here's How: 1.   Sauté garlic in olive oil.  Reserve half.  To the remaining half, add sardines, bell pepper and salt to taste.  Simmer once.

2.  Add half of cheese and garlic.  Toss with DEL MONTE Spaghetti.  Top with remaining cheese.  

Note:  If using bottled Spanish sardines, use 1 (240 g) bottle.

PizzietasPizzietas

You'll Need: 1/4  kg       ground pork1     pouch  (115 g) DEL MONTE Classic                  Italian Pizza Sauce15   pc       medium round lumpia wrapper                 (spring roll), each piece cut                  into 6 wedgesTopping:6    pc       medium tomatoes, seeded                 and diced1    cup     grated cheese

Here's How:

1.  Sauté pork until light brown.  Add DEL MONTE Pizza Sauce.  Simmer for 5 minutes.  Set aside.  Fry lumpia wrappers/wanton until golden brown.  Drain on paper towels.

2.  Serve wrappers, sautéed meat and toppings in separate containers.  Instruct your kids to top each wrapper with meat and toppings.

Tip:  You may also use 10 pieces of square lumpia wrappers (each cut into 6 squares) or half a pack of wanton wrappers instead of the round lumpia wrappers.

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Italian ToastItalian Toast

You'll Need: 1/4  cup     margarine10   slices  pan Americano (sliced bread)Sauce:2     pc       eggs1     pouch  (115 g) DEL MONTE Classic                  Italian Pizza Sauce1/4  cup     evaporated milk1/4  cup     waterFilling:5     slices  salami, each cut into 21     pc       small green bell pepper, cut                   into small cubes5     slices  (50 g) quickmelt cheese

Here's How:

1.  Sauce:  Beat eggs.  Mix well with remaining sauce ingredients and season with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt).  Set aside.

2.  Divide filling into 5.  Top 5 slices of bread with salami, bell pepper and cheese.  Cover each piece with another slice of bread.  Dip in sauce.  Drain excess sauce. 

3.  Grill in pan with margarine, flip when brown on one side to brown the other side.

Italian RiceItalian Rice

You'll Need: 400  g         chicken breast, deboned and                   cut into strips8     cloves  garlic, crushed1     pc        medium onion, chopped1     can      (385 g) DEL MONTE Italian                  Style Spaghetti Sauce1     pc        laurel leaf (bay leaf)1     pc        medium carrot, sliced1/2  cup      cooked or frozen green peas5     cups    cooked rice2     stalks  green onions, chopped

Here's How:

1.  Sprinkle chicken with 2 tbsp soy sauce and 1 tbsp calamansi (Philippine lemon) juice.  Set aside.

2.  Sauté garlic, onion and chicken.  Add DEL MONTE Spaghetti Sauce, 1/2 cup chicken broth or water, laurel leaf, carrot and green peas.  Season with salt and pepper to taste. Simmer until chicken and carrot are cooked.

3.  Add rice and green onions.  Stir until well blended.

Taco! Taco! Taco!Taco! Taco! Taco!

You'll Need: 4      cloves   garlic, crushed1      pc         medium onion, sliced

350  g           ground pork1      pouch   (250 g) DEL MONTE Italian Style                    Spaghetti Sauce3      pc         medium tomatoes, seeded and diced100  g           shredded lettuce1      cup       coarsely grated cheese12    pc         taco shells

Here's How:

1. Sauté garlic, onion and pork.  Cook until dry.  Add DEL MONTE Spaghetti Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper.  Simmer for 5 minutes.  Set aside.

2. Bake taco shells in a preheated oven at 350°F for 3 minutes.  Fill each shell with 1 tablespoon of sautéed mixture, tomatoes, lettuce and cheese.

Pansit SupremePansit Supreme

You'll Need: 1/4   kg   pork, cut into strips150  g     chicken liver, cut into strips1      pc   small carrot, sliced1     cup  DEL MONTE Instant Marinade               Pinoy BBQ 100  g     shrimps, shelled but tails kept               intact1/4   kg   canton noodles (wheat or egg                 noodles), washed and drained200  g     Baguio pechay (Chinese              cabbage), sliced              calamansi or Philippine lemon              (optional)

Here's How:

1.  Sauté pork in 2 tbsp oil until browned.  Add liver and carrot.  Cook for 2 minutes.

2.  Add DEL MONTE Instant Marinade, 3/4 cup water, shrimps and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt).  Simmer for 10 minutes.

3.  Add canton and pechay.  Cook for 5 minutes or until done.

Pool of ChipsPool of Chips

You'll Need: 1      pack     (120 g) corn chipsSauce:1      pc        small onion, chopped1      pouch   (115 g) DEL MONTE Classic Italian                    Pizza Sauce 1      tbsp     sugarToppings:1/4   cup      (25 g) ham, diced1/2   cup      coarsely grated cheese1/4   cup      mushrooms, sliced

Here's How:

1. Sauce:  Sauté onions in oil.  Add DEL MONTE Pizza Sauce, 1 tbsp water and sugar.  Simmer for 5 minutes.  Set aside.

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2. Layer bottom of a medium round pan (or any baking pan) with corn chips.  Pour sauce to cover top.

3. Add toppings, then bake at 350oF for 8 minutes, or until cheese melts.

Pasta TrianglesPasta Triangles

You'll Need:

200  g          DEL MONTE Elbow Macaroni4     cloves   garlic, crushed1/3  cup       corned beef1     pouch   (250 g) DEL MONTE Sweet Style Spaghetti Sauce4     pc        eggs, lightly beaten75   g          quickmelt cheese, coarsely grated

Here's How:

1.  Cook DEL MONTE Elbow Macaroni for 7 minutes (should not be fully cooked).  Drain.  Set aside. 

2.  Sauté garlic and corned beef in non-stick pan with cover.  Cook for 3 minutes.  Set aside.

3.  Combine cooked DEL MONTE Elbow Macaroni, DEL MONTE Spaghetti Sauce, eggs and half of cheese.  Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/8 tsp pepper.  Mix well.  Add to the corned beef mixture.  Stir.  Sprinkle cheese on top.  Cover and simmer over low heat for 15 minutes or until set.  Cut into wedges.

Pasta Tuna ala PobrePasta Tuna ala Pobre

You'll Need:

250  g         DEL MONTE Spaghetti, cooked per package                   directions1      head    garlic, crushed1/3   cup      margarine or butter1      pc       chicken bouillon cube1      can      (184 g) tuna chunks in oil (include oil)2      stalks  green onions, chopped1/4   cup      grated Parmesan cheese (optional)

Here's How:

1.  Brown garlic in margarine and set aside half for topping.  Add bouillon cube, tuna (with oil) and half of green onions.  Stir until bouillon cube is dissolved.  Allow to simmer. 

2. Add DEL MONTE Spaghetti and blend well.  Top with remaining garlic and green onions.  Add Parmesan cheese, if desired.

Lumpia ItalianaLumpia Italiana

You'll Need:

4      cloves   garlic, crushed1      pc        medium onion, chopped200  g          ground beef or pork1      pc        small carrot, coarsely grated1/2   cup      DEL MONTE Italian Style                   Spaghetti Sauce13    pc        round lumpia wrappers                   (spring roll wrapper)50    g          cheese, cut into thin strips

Here's How:

1.  Sauté garlic, onion, meat and carrot for 10 minutes. Add DEL MONTE Spaghetti Sauce and season with salt and pepper to taste. Simmer for 5 minutes.

2.  Put a teaspoon of this mixture on each lumpia wrapper, then top with cheese strip. Roll and seal edges with water. Fry until golden brown. Cut into desired length with clean scissors. Serve with DEL MONTE Ketchup.

Rice Italiano Rice Italiano

You'll Need:

1/4      kg      chicken breast, deboned and                    cut into strips1/4      kg      chicken liver, each piece cut                     into three1        can     (227 g) DEL MONTE Tomato                     Sauce1        pc       medium onion, chopped2        tbsp    margarine1-1/4  cups    raw rice, washed once1/4     cup     raw malagkit rice                     (glutinous), washed once3        cups   chicken stock1        pc       medium red bell pepper, cut                     into squares3       tbsp     grated cheese

Here's How:

1.  Marinate chicken and liver in 3 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Sauté onion in margarine. Add chicken and liver then cook for 5 minutes with continuous stirring. Add DEL MONTE Tomato Sauce, salt and pepper to taste. Simmer for 5 minutes, then set aside.

2.  Heat remaining margarine in a heavy casserole. Add rice, and malagkit. Stir. Pour chicken stock. Cover, then simmer over low heat for 15 minutes, or until cooked.

3.  Add sautéed chicken mixture, bell pepers and cheese. Mix thoroughly.

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DESSERTS / SAUCESDESSERTS / SAUCES

Maja TropicanaMaja Tropicana

You'll Need: 1        pc     buko (young coconut),                   shredded (reserve buko                   water)1        cup   cornstarch, dissolved in                   1-1/2 cups water1-1/2  cups  buko water1        cup   evaporated milk1/2     cup   sugar1        can   (439 g) DEL MONTE Fiesta                   Fruit Cocktail, drained

Here's How: 1.  Combine cornstarch mixture, buko water and milk.  Cook with constant stirring for 30 minutes or until thick.

2.  Add sugar, buko and DEL MONTE Fiesta Fruit Cocktail.  Blend well.  Pour into 7"X7" square pan.  Cool, then chill until set.  Slice into desired shapes.  Serve.

Lite Fruit SaladLite Fruit Salad

You'll Need: 1   pc      green apple1   pc      red apple1   can    (439 g) DEL MONTE Fiesta Fruit Cocktail,               drained (reserve syrup)2   tbsp   calamansi (Philippine lemon) juice2   tbsp   honey

Here's How:

1. Slice and core apples.  Cut into tidbits and soak in reserved fruit cocktail syrup and calamansi juice.

2. Add DEL MONTE Fiesta Fruit Cocktail and honey.  Chill until ready to serve.

Kitchenomics SinamakKitchenomics Sinamak

You'll Need: 2     cups    DEL MONTE Red Cane                   Vinegar60   g         ginger, cut into strips18   cloves  garlic, peeled6     pc       siling labuyo (chili pepper),                   stems removed3     pc       sibuyas Tagalog (shallots),                   peeled1/2  tsp       iodized fine salt

Here's How: 1.  Combine ingredients and store in a sterilized bottle or cruet.  Store for about one week to age.   

2.  Use as a dip for grilled or fried meat, fish or chicken.  Refill with vinegar from time to time.

Fruity French ToastFruity French Toast

You'll Need: 1     can    (439 g) DEL MONTE Fiesta                 Fruit Cocktail, drained                 (reserve syrup)2     tbsp   cornstarch dissolved in                 2 tbsp fruit cocktail syrup1/2  cup     evaporated milk2     pc       eggs, beaten1/4  cup     fruit cocktail syrup1/2  tsp      cinnamon1     tsp      sugar1/4  cup     margarine12   slices  pan Americano (loaf bread)50   g         quickmelt cheese,                  thinly sliced into  12 pcs

Here's How: 1.  Cook DEL MONTE Fiesta Fruit Cocktail in dissolved cornstarch for 3 minutes or until thick.  Set aside.

2.  Blend milk, eggs, cinnamon, sugar and remaining fruit cocktail syrup.  Stir.  Dip (do not soak) each slice of bread in milk mixture.  Toast 2 slices of bread in a pan with 1 tsp of melted margarine until brown on both sides.

3.  Put 2 tbsp of fruit mixture on one slice of bread then top with 2 slices of cheese.  Cover with the other slice of toasted bread, then toast further until cheese melts.

Peach Buko CrepePeach Buko Crepe

You'll Need: Filling: 1/2     cup     sugar3                  egg yolks1/3     cup     cornstarch, dissolved in1-1/2  cups    evaporated milk2        tbsp    unflavored gelatin1/4     cup     butter1        pc       buko (young coconut),                    meat shredded1        can     (850 g) DEL MONTE Fiesta                     Fruit Cocktail with Peaches,                    drainedCrepe:1       cup      all-purpose flour3/4    cup      evaporated milk1       cup      water1/3    cup      butter, melted3                  egg yolks1       tbsp     sugar

Here's How: 1.  Filling:  Combine first 6 ingredients.  Cook over low heat for 10 minutes or until the mixture is thick enough to coat the spoon.  Blend in buko and DEL MONTE Fiesta Fruit Cocktail with Peaches.  Set aside.

2.  Crepe: Combine all ingredients and beat until smooth.  Strain.  Pour every 1/3 cup of batter in an 8" non-stick pan.  Swirl around the pan to form circle.  Cook for 3 minutes.  Put 2 tablespoons of filling in the center.  Fold sides of crepe to cover the filling.  Remove from pan.  Chill before serving.  Top with cream if desired.

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Fruity Ref CakeFruity Ref Cake

You'll Need: 1/2     cup    sugar1/2     cup    water1-1/2  tbsp   unflavored gelatin, dissolved in 1 tbsp water1       can    (439 g) DEL MONTE Fiesta Fruit Cocktail,                  drained (reserve syrup)2       pc      egg yolks2       tbsp   sugar1/2    cup    milk1       pc      large, ripe mango, mashed1/2    cup    all purpose cream1       pack  (14 pc) broas

Here's How:

1. Boil sugar, 1/4 cup fruit cocktail syrup and water for 10 minutes.  Add gelatin.  Stir to dissolve.  Set aside. 

2. Combine yolks, sugar and milk.  Simmer while stirring over medium heat until the mixture thickens or coats the spoon.  Add mango, DEL MONTE Fiesta Fruit Cocktail and gelatin mixture.  Cook for 2 minutes.  Add cream.  Mix well.  Pour in square pan (7" x 7") lined with broas.  Top with some fruit cocktail and mangoes, if desired.  Cover and freeze until firm.

Turon de PiñaTuron de Piña

You'll Need: 5      pc    ripe saba bananas, each cut into 4 slices                lengthwise1     can   (439 g) DEL MONTE Fresh Cut Crushed               Pineapple, well-drained1/2  cup   brown sugar1/2  tsp    cinnamon20   pc     lumpia (spring roll) wrappers

Here's How:

1. Combine cinnamon and brown sugar.  Mix well.  Coat each banana slice with sugar.  Place in lumpia wrapper and spoon 1 teaspoon of DEL MONTE Fresh Cut Crushed Pineapple on top. 

2. Wrap then fry until golden brown.  Drain on paper towels to remove excess oil.

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