Budget Saver

7/28/2019 Budget Saver

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CHICKEN PINEAPPLE PLATTER

600 g (600 g) chicken breast, deboned and cut into strips1/2 tsp (2 g) ginger, grated1 pc (50 g) egg, beaten3/4 cup (82.5 g) bread crumbs4 cloves (20 g) garlic, crushed1 (50 g) medium onions, sliced1 (150 g) medium carrot, sliced1 (150 g) medium potato, sliced1 cup (238 g) chicken broth or water439 g (439 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)1 pc (50 g) medium red bell pepper, cut into rings1 1/2 tbsp (13.5 g) cornstarch, dissolved in 1 tbsp water2 tbsp (34 g) soy sauce1/2 tsp (1.5 g) pepper1/3 tsp (.75 g) iodized fine salt

1. MARINATE chicken in ginger, 2 tbsp soy sauce, 1/2 tsp pepper and 1/3 tsp iodized fine salt ( or 1 tsp iodized rock salt) for 15 minutes. Mix chicken with egg. Coat with breadcrumbs and fry until golden brown. Arrange on a platter. Set aside.

2. SAUT garlic, onion, carrot and potato. Add chicken broth or water, pineapple s

yrup, 1/2 tsp iodized rock salt and 1 tbsp brown sugar. Simmer for 8 minutes.3. ADD bell pepper, DEL MONTE Fresh Cut Sliced Pineapple and dissolved cornstarch. Allow to simmer. Pour sauce over chicken.

PININYAHANG MANOK

2 pouches (115 g each) DEL MONTE Pineapple Tidbits, drained (reserve syrup)2 tbsp (14.8 g) ginger strips

6 cloves (30 g) garlic, crushed1 large (70 g) red onion, sliced3/4 kg (750 g) chicken thigh and leg, cut into serving portions (10-12 pc)1-2 tbsp (19 g) patis1/2 tsp (2 g) peppercorn1 pc (50 g) medium red bell pepper, cut into cubes154 ml (162 g) evaporated milk (or coconut cream)

1. SAUT ginger, garlic and onion in 1 tbsp oil for 2 minutes. Add patis and chicken, saut for 10 minutes or until the chicken is slightly brown and a bit dry.

2. ADD peppercorn and pineapple syrup. Cover and simmer for 15 minutes.

3. ADD bell pepper, evap milk and DEL MONTE Pineapple Tidbits. Simmer uncoveredfor 3-5 minutes, while stirring.


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MEATBALLS SURPRISE

24 pc (216 g) quail eggs, hard boiled and shelled1/4 kg (250 g) ground pork50 g (50 g) shrimps1/4 cup (2 g) chopped carrot, peeled and chopped1 pc (50 g) medium onion2 stalks (30 g) green onions, chopped1/2 cup (55 g) bread crumbs, chopped1 pc (50 g) egg1 pouch (115 g) DEL MONTE Original Style Tomato Sauce3 tbsp (39 g) DEL MONTE Banana Ketchup2 tbsp (30 g) DEL MONTE Red Cane Vinegar6 tbsp (90 g) sugar1 cup (240 g) water1 pc (150 g) medium carrot, sliced2 stalks (40 g) celery, cut 1" long1 pc (50 g) medium red bell pepper, cut into squares2 tbsp (18 g) cornstarch, dissolved in 3 tbsp water1 can (234 g) DEL MONTE Pineapple Chunks, include syrup

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 eggwith 1 tbsp of meat mixture. Shape into balls. Deep fry until golden brown. Setaside.

2. SAUCE: Combine first 6 ingredients. Bring to a boil. Add remaining ingredients and salt to taste. Cook until thick. Pour over meatballs.

PORK ALA CUBANA

3 cloves garlic, crushed1 pc small onion, sliced150 g ground pork200 g kamote, diced1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce2 tbsp raisins, chopped

2 tbsp cooked/frozen green peas, (optional)3 pc eggs, beaten3 pc medium ripe saba bananas, each sliced diagonally into 5 and fried

1. SAUT garlic, onion and pork. Add kamote. Cover and cook over low heat for 5 minutes, stirring occasionally. Add DEL MONTE Tomato Sauce, 3 tbsp water , raisins, salt and pepper to taste. Cook for 10 minutes. Add peas if desired. Simmer for3 minutes. Set aside.


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2. COOK eggs into omelette. Cut into strips. Top cooked rice with sauted mixture.Serve with egg and banana.

RICE DELUXE

1 pc egg, beaten7 cloves garlic, crushed1 pc small onion, chopped100 g pork pigue, cut into strips125 g chicken giblets, cut into cubes3/4 cup chicharo130 g sayote, cut into cubes1 pc small red bell pepper, sliced1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce3-2/3 cups cooked rice

1. COOK egg as in omelette. Cut into strips and set aside.2. SAUT garlic, onion, pork and chicken giblets. Add 1 tsp iodized fine salt (or1 tbsp iodized rock salt), 1-1/2 tsp sugar and 1/8 tsp pepper. Add vegetables and DEL MONTE Spaghetti Sauce. Simmer for 5 minutes.

3. ADD cooked rice. Blend thoroughly. Top with egg strips just before serving

PIA KANGKONG

6 cloves garlic, crushed1 pc medium onion, sliced2 tbsp oyster sauce1 can (234 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)3 bunches kangkong, leaves and tender stalks only1 tsp toasted sesame seeds

1. SAUT half of garlic until brown. Set aside.

2. SAUT remaining garlic and onion. Add 2 tbsp soy sauce, oyster sauce, pineapple

syrup, 1/8 tsp pepper and kangkong. Simmer until almost cooked. Add DEL MONTE Fresh Cut Pineapple Tidbits. Simmer once. Top with sesame seeds and fried garlic.

TOKWA FRIED RICE


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4 cloves garlic, crushed1 pc medium onion, sliced1 pc siling haba, seeded and sliced1 pc (20 g) chorizo de bilbao, thinly sliced1 pc chicken bouillon cube, crumbled1 pouch (250 g) DEL MONTE Original Style Tomato Sauce2 medium (130 g) tokwa, fried and cut into short strips6 cups cooked rice4 stalks green onions, chopped

1. SAUT garlic, onion, sili, chorizo and chicken bouillon cube. Add DEL MONTE Tomato Sauce, 1/4 cup water and tokwa. Season with salt and pepper to taste. Simmerfor 5-10 minutes.

2. ADD rice and green onions. Mix until well blended.

CHICKEN GUISADO

1/2 kg chicken thigh and leg, cut into serving portions4 cloves garlic, crushed1 pc medium onion, sliced1 tsp patis1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce with MMK200 g potatoes, cut into chunks1 pc medium red bell pepper, sliced

1. SAUTE garlic, onion, chicken and patis for 8 minutes.

2. ADD DEL MONTE Tomato Sauce , potatoes and cup water . Cover and simmer for 10minutes or until potatoes are cooked.

3. ADD bell pepper. Allow to simmer.

SWEET & SOUR PORK

350 g (350 g) pork1 pc (50 g) egg1/4 cup (32.5 g) all purpose flour

1 pc (30 g) small red bell pepper, cut into strips1 pc (30 g) small green bell pepper, cut into strips2 pouches (230 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)57 g (57 g) DEL MONTE Quick n Easy Sweet & Sour Mix, dissolve in 3/4 cups water1 cup water1/2 tsp (2 g) iodized rock salt

1. BOIL pork in 1 cup water until just tender. Cut into cubes ( 1 1/2" x 1 1/2"). Set aside.


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2. BEAT egg. Add flour and 1/2 tsp iodized rock salt. Mix until smooth. Dip porkin batter mixture. Deep fry each piece until golden brown. Set aside.

3. SIMMER DEL MONTE Sweet & Sour Mix until thick. Add bell peppers and DEL MONTEPineapple Tidbits with syrup. Pour over fried pork.

BEANS CON CARNE

4 cloves garlic, crushed1 pc medium onion, sliced200 g ground pork1 pouch (200 g) DEL MONTE Original Style Tomato Sauce3 bunches (350 g) sitaw, cut into 2" long pieces

1. SAUT 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 5-10 minutes.

PINE CHICKEN TINOLA1/2 kg (500 g) chicken, cut-up2 cloves (10 g) garlic, crushed1 pc (50g) medium onion, sliced1 tbsp (7.4g) sliced ginger, pounded1 1/2 tbsp (28.5 g ) patis

100 grams green papaya, sliced1 pouch DEL MONTE Pineapple Tidbits, drained (reserve syrup)1/2 cup (20g) sili leaves

1. BOIL the first 5 ingredients with pineapple syrup and 1-1/2 cups water for 20minutes.

2. ADD papaya and simmer for another 10 minutes or until papaya is tender. Add DEL MONTE Pineapple Tidbits and sili leaves. Simmer once.

PORK HUMBA

2 tbsp (26.4 g) brown sugar4 cloves (20 g) garlic, crushed1 kg pork kasim, cut into chunks1/4 cup (57.5 g) DEL MONTE Vinegar


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2 + 2 tbsp + tsp (46 g) soy sauce1 pc (.1 g) laurel1/2 tsp (2 g) peppercorn1 pouch (115 g) DEL MONTE Original Style Tomato Sauce2 tbsp (30 g) tausi (without brine)3 cloves (2.7 g) star anise3 pouches (115 g each) DEL MONTE Pineapple Tidbits

1. IN a heavy bottomed casserole, cook sugar and pork in 3 tbsp oil until sugarhas caramelized. Add tausi and garlic and cook for few minutes or until meat isslightly brown.

2. ADD remaining ingredients except DEL MONTE Pineapple Tidbits and sili. Do notstir until it simmers. Add 1/2 cup water and pineapple syrup. Cover and simmerfor 1 hour or until meat is tender. Add DEL MONTE Pineapple Tidbits. Simmer for2 minutes.

FISH & TOKWA POCHERO100 g tofu, cut into 6 chunks and fried1 pc beef bouillon cube2 pc laurel leaves200 g fish fillet (salmon or any lean fish), cut into 6 chunks2 pc semi ripe saba bananas, each sliced into 3100 g kamote, cut into 6 chunks100 g Baguio beans, sliced1 pouch (200g) DEL MONTE Original Style Tomato Sauce100 g pechay, stalks separated from leaves

1. SPRINKLE fish with tsp iodized fine salt (or tsp iodized rock salt). Set aside.

2. BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5 minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10minutes.

3. ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer.

CHEESY HOLIDAY EGG

MEATBALLS5 pc (250 g) eggs, hard boiled and shelled1 pc (80 g) gabi, boiled and mashed1/2 c (102 g) ground pork1 pc (30 g) small onion, chopped1 pc (40 g) sliced bread, diced


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1 pc (40 g) small egg1/4 pc (2.7 g) pork bouillon cubeSAUCE2 cloves (10 g) garlic, crushed1/4 pc (2.7 g) pork bouillon cube1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce2 to 3 tbsp (18 g) grated cheese1 stalk (15 g) green onion, sliced

1. COMBINE ingredients for meatballs except boiled eggs. Add 1-1/2 tablespoons of DEL MONTE Tomato Sauce, then season with tsp iodized salt and tsp pepper. Mixwell. Divide into 5 portions. Wrap each boiled egg with meat mixture to cover. Deep-fry until golden brown. Slice each into two. Set aside.

2. SAUCE: Saut garlic and pork bouillon cube for 2 minutes. Add to 1 cup water. Simmer for 3 minutes.

3. ADD remaining DEL MONTE Tomato Sauce. Season with salt and pepper to taste. Simmer for 10 minutes. Add cheese. Remove from flame. Pour over egg rolls.

BEEF AMPALAYA WITH SOTANGHON

1/4 kg ampalaya, seeded and sliced thinly4 cloves garlic, crushed1 pc medium onion, sliced150 g beef sirloin, cut into thin strips1 pc beef bouillon cube1 pouch (200 grams) DEL MONTE Original Style Tomato Sauce50 g sotanghon, cut into shorter strands

1. PREPARE brine solution by mixing 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) with 1-1/2 cups water. Soak ampalaya in brine solution for 10 minutes.Squeeze and set aside.

2. SAUT garlic, onion and beef. Add bouillon cube, DEL MONTE Tomato Sauce, 1 tspsugar, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1-1/2 cupswater. Simmer for 10 minutes.

3. ADD sotanghon and cook for 2 minutes, stirring occasionally. Add ampalaya andcook for 3 minutes or until tender.

FISH MENUDO

3/4 kg labahita, filleted and cut into 1" x 1" cubes3/4 tbsp calamansi juice2 cloves garlic, crushed1 pc medium onion, sliced150 g potatoes, cut into cubes


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150 g carrot, cut into cubes1 pouch (115 g) DEL MONTE Original Style Tomato Sauce39816 cup cooked/frozen green peas1 pc medium red bell pepper, cut into strips

1. MARINATE labahita in 1-1/3 tsp soy sauce, 1/8 tsp iodized fine salt (or 1/2 tbsp rock salt), calamansi juice and 1/4 tsp pepper for 30 minutes. Fry until brown. Set aside.

2. SAUT garlic and onion. Add potatoes, carrot, DEL MONTE Tomato Sauce and 1/4 cup water. Simmer until vegetables are cooked. Add green peas, bell pepper and 1/3tsp iodized fine salt or (1/3 tbsp iodized rock salt). Add fish. Simmer for 3 minutes.

FISH & VEGGIES IN CHILI TOMATO SAUCE

200 g tuna or maya maya fillet, cut into 12 chunks

4 cloves garlic1 pc small onion, sliced1/2-1 pc siling labuyo2-3 tbsp bagoong alamang1 bunch (200 g) sitaw, cut into 2" long1 stalk tanglad, pounded3/4 cup thick coconut milk1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce1 small bunch kangkong, leaves and tender stalks only

1. SEASON fish with salt. Fry until half -cooked or light brown. Retain 2 tbsp o

il in pan. Set aside

2. POUND garlic, onion and sili together. Saut in pan for 2 minutes. Add bagoong,sitaw, tanglad, and coconut milk. Simmer over low heat for 10 minutes.

3. ADD DEL MONTE Filipino Style Tomato Sauce and kangkong. Simmer for 5 minutes.Add fish. Simmer for another 5 minutes.

MISUA CON PATOLA

3 cloves (15 g) garlic, crushed1 pc (50 g) medium onion, sliced200 g ground pork1 pouch (115 g) DEL MONTE Original Style Tomato Sauce2 1/2 tbsp (47.5 g) patis1 pc (300 g) small patola, sliced 1/4" thick crosswise40 g misua1 2/3 c sili leaves


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1. Saut GARLIC, onion and ground pork. Cook for 5 minutes. Add 2-1/5 cups water,DEL MONTE Tomato Sauce, patis and 1/4 tsp pepper. Cook for 5 minutes. 2. Add patola. Cook for another 5 minutes. Add misua. Simmer for 2 minutes. Turn off heatthen add sili leaves.

ECONOMY BURGER

1/2 kg (500 g) chicken breast, deboned and chopped1/4 kg (250 g) potatoes, corsely grated1 pc (50 g) egg, beaten1 pouch (115 g) DEL MONTE Original Style Tomato Sauce1 pc (50 g) medium onion, chopped1 stalks (15 g) green onions, chopped1/3 cup (42 g) flour

1. SOAK banana heart in boiling water for 3 minutes. Drain. Cool slightly. Squeeze to remove water/juice. Combine with the rest of the ingredients. Season with1 tsp iodizes rock salt), 2 tbsp soy sauce and 1/2 tsp pepper. Mix thoroughly.

2. FORM every 2 tbsp of mixture into patties. Fry both sides until golden brown.Serve with DEL MONTE Banana Ketchup or DEL MONTE Vinegar.

LONGGANISA KITCHENOMICA

1 kg (1000 g) lean ground pork1 pouch (115 g) DEL MONTE Original Style Tomato Sauce

3 tbsp (45 g) DEL MONTE Red Cane Vinegar1 head (22 g) garlic, crushed1/2 cup (112 g) white sugar1 tsp (3 g) black pepper2 tsp (8 g) iodized fine salt or iodized rock salt2 tbsp (34 g) soy sauce

1. MIX all ingredients well. Refrigerate for at least 2 hours.

2. PLACE every 2 tbsp of mixture of wax paper or clean plastic. Roll to form longganisa shape.

3. REMOVE paper or plastic and fry desired number of longganisa pieces in hot oil until brown. Store the rest in freezer. Will last for about 1 month in freezer.


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PORK CHOP ROYALE

4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, sliced7 pc (600 g) pork chops1/3 tsp (2.3 g) iodized fine salt or iodized rock salt2 tbsp (44 g) DEL MONTE Original Blend Ketchup1 can (234 g) DEL MONTE Sliced Pineapple, drained (reserve syrup)14 pc (100 g) baguio beans, stringed2 tbsp (28 g) cooking oil

1. SAUT garlic, onion and porkchops in oil. Add salt, DEL MONTE Ketchup, 1/2 c water and pineapple syrup. Simmer for 30 minutes or until tender.

2. ADD Baguio beans. Simmer until cooked but still crunchy. Arrange pork chops,beans and DEL MONTE Sliced Pineapple on a platter. Pour sauce on top.

EMBUTIDO

100 g (100 g) pork fat, chopped200 g (200 g) shrimps, chopped400 g (400 g) dalagang bukid, deboned1 kg (1000 g) cassava, grated and squezzed1 pouch (115 g) DEL MONTE Original Style Tomato Sauce2 pc (100 g) eggs, beaten1 pc (75 g) large onion, finely chopped1 pc (150 g) medium carrot, finely chopped

2 tbsp (10 g) kinchay, finely chopped1/4 tsp pepper1 1/2 tsp (10.5 g) iodized fine salt3/4 cup (82.5 g) bread crumbs2 tsp (9.6 g) ginger juice1/2 cup (110 g) oil

1. COMBINE all ingredients with 2-1/2 tsp iodized fine salt (or 2-1/2 tbsp iodized rock salt), 5 tbsp soy sauce and 1-1/4 tsp pepper. Mix thoroughly.

2. PLACE every 1-1/2 cups of mixture on aluminum foil or colorless cellophane. Roll and tie (for cellophane) both ends with thread. Steam for 1 hour. Let cool then chill overnight. Slice diagonally just before serving.

CHICKEN PINEAPPLE MORCON


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650 g (650 g) chicken breast fillet, sliced thinly to make 6 flat pieces439 g (439 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)2 tbsp (26.4 g) brown sugar100 g (100 g) cheddar cheese1 pc (50 g) egg, lightly beaten1/2 cup (55 g) bread crumbs1/4 tsp (1.75 g) iodized fine salt, seasoned to bread crumbs1/8 tsp (.37 g) pepper, seasoned to bread crumbsmarinade1/2 tsp (3.5 g) iodized fine salt1/2 tbsp (2 g) iodized rock saltpineapple syrup1/3 tsp (1.33 g) iodized fine salt

1. MARINATE chicken for 30 minutes. Drain and set aside. Combine sugar and DEL MONTE Fresh Cut Pineapple Chunks. Arrange a slice of cheese and 6 pieces of DEL MONTE Fresh Cut Pineapple Chunks across one side of chicken slice. Fold both sides and roll. Secure ends with toothpick. Do the same with the remaining chicken slices. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt).

2. DIP chicken rolls in egg, then roll in breadcrumbs. deep fry over medium heatuntil golden brown. Serve with DEL MONTE Banana or Chili ketchup.

BISTEK TAGALOG

1/4 kg (250 g) beef sirloin, sliced, tapa style1 pc (75 g) large onion, sliced into rings1 tbsp (16.2 g) calamansi juice2 pouches (115 g each) DEL MONTE Pineapple Tidbits, drained (reserve syrup)8 cloves (40 g) garlic, crushed2 1/2 tbsp (42.5 g) soy sauce1/2 tbsp (8.1 g) calamansi juice

1/8 tsp (.25 g) pepperpineapple syrup

1. MARINATE beef for 1 hour in the refrigerator. Drain and reserve marinade.

2. FRY beef in 1/4 cup oil until light brown. Set aside. Retain 2 tbsp oil in pan.

3. IN the same pan, saut onion. Add marinade and calamansi juice. Simmer for 2 minutes. Add beef and DEL MONTE Pineapple Tidbits. Simmer once.

PORK PIA GUISADO2 cloves (10 g) garlic, crushed1 pc (30 g) small onion, sliced


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200 g ground pork2 pouches (115 g each) DEL MONTE Pineapple Tidbits, drained (reserve syrup)1 pc (100 g) small potato, sliced1 pc (100 g) small carrot, sliced1 1/2 tbsp (19.5 g) raisins

1. SAUT garlic, onion, pork and 1 tsp soy sauce for 3 minutes.

2. ADD pineapple syrup, 2 tbsp water, potato, carrot and raisins. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt), 1/2 tsp sugar and 1/8 tsp pepper. Simmer for 5 minutes or until vegetables are tender.

3. ADD DEL MONTE Pineapple Tidbits. Cook for another 3 minutes.

STUFFED TILAPIA SA GATA3/4 kg (750 g) medium tilapia2 pouches (80 g) DEL MONTE Quick n Easy Gata Mix, dissolved in cup water1 pc (50 g) medium onion, diced2 pc (50 g) medium tomatoes, diced1 tbsp (7.4 g) ginger, strips2 pc (16 g) siling haba, sliced3 cups (130 g) spinach leaves1 pc (1 g) sili labuyo1/2 tsp (3.5 g) iodized fine salt

1. CLEAN fish and slice the side to make a pocket. Combine onion, tomatoes, ging

er and sili. Stuff fish with this mixture.

2. ARRANGE in pan/casserole. Add dissolved DEL MONTE Quick n Easy Gata Mix. Season with tsp iodized fine salt (or tsp iodized rock salt). Simmer over low heat for 15 minutes. Add spinach. Simmer for 1 minute.

TILAPIA STEAK

3 pc (700 g) large tilapia, filleted (reserve bones and heads)

1/2 cup all-purpose flour1/2 cup DEL MONTE Quick 'n Easy Tapa Marinade8 cloves garlic, crushed and fried until brown1 stalk green onion, chopped

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


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2. COAT fish including bones, with flour and deep-fry each piece until golden brown. Return fish fillet to the bone to make into whole fish. Arrange on a platter. Set aside.

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

TOCHONG TILAPIA

1/2 kg (500 g) large tilapia, cleaned and sliced into 54 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, sliced2 tsp (6 g) ginger strips1 pouch (115 g) DEL MONTE Original Style Tomato Sauce1 1/2 tbsp (22.5 g) tausi, mashed2 pc (150 g) tokwa, cut into cubes1 tsp (6 g) patis1 stalk (7 g) wansuy, cut 1" long

1. SPRINKLE fish with 1/2 tsp iodized rock salt. Fry until just brown. Set aside.

2. SAUT garlic, onion and ginger. Add DEL MONTE Tomato Sauce, tausi and 3/4 cup water. Stir. Simmer for 5 minutes.

3. ADD tokwa and patis. Simmer for 5 minutes. Add fried fish. Allow to simmer. Top with wansuy.

CORN TAHONG SOUP

4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, sliced3 3/4 c (750 g) canned whole kernel corn, drained1 kg tahong, boiled and shells removed (reserve broth)1 pouch (250 g) DEL MONTE Original Style Tomato Sauce1 1/2 c (60 g) sili leaves

1. SAUT garlic, onion and corn.

2. ADD tahong, 4 c tahong broth and DEL MONTE Tomato Sauce. Season with 2 tsp iodized fine salt (or 2 tbsp iodized rock salt) and 1/4 tsp pepper. Simmer for 7 minutes.

3. REMOVE from heat and add sili leaves.


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SWEET & SOUR FISHBALLS

5 medium (400 g) dalagang bukid1 thumb size (41 g) ginger, crushed1 pc (15 g) medium carrot, chopped2 small (250 g) kamote, boiled and mashed4 stalks (15 g) green onions, chopped1 pc (50 g) egg, beaten1/3 cup (110 g) bread crumbs1 cup (190 g) DEL MONTE Pineapple Tidbits, drained (reserve 1/2 cup syrup)6 tbsp (15 g) sugar1 tbsp (22 g) DEL MONTE Original Blend Ketchup2 tbsp (18 g) cornstarch, dissolved in 1/2 cup water1 pc (50 g) medium red bell pepper, cut into strips4 stalks (60 g) green onions, cut into 1" long pieces

1. BOIL fish with ginger in 1 cup water for 10 minutes. Drain; flake 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. Setaside.

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 simmerstirring constantly until cooked. Add bell peppers and green onions. Pour over fishballs just before serving.

FISH PINEAPPLE STEW

300 g (300 g) tofu, cut into chunks then blanched for 3 minutes200 g (200 g) bangus belly, cut into chunks1 can (234 g) DEL MONTE Pineapple Chunks, drained (reserve syrup)1/4 cup (65.5 g) light soy sauce2 tbsp (26.4 g) brown sugar1/4 cup (30 g) water

3 tbsp (39 g) mirin2 stalks (122 g) leek, sliced1 pc (50 g) red bell pepper, cut into cubes

1. MARINATE fish in half of pineapple syrup for 10 minutes. Drain. Discard marinade.


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2. COMBINE bell pepper, soy sauce, sugar, water, mirin, remaining pineapple syrup and 1/2 tsp salt. Bring to a boil. Add tofu. Simmer over low heat for 5 minutes.

3. ADD DEL MONTE Pineapple Chunks and fish. Simmer for 5 minutes. Add leeks.

SAUCY BURGER STEAK

2 pc (60 g) sliced bread, chopped (1/2 cup)2 tbsp (32 g) evaporated milk1/2 kg (500 g) ground beef2 pc (52 g) eggs1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning3 cloves (3 g) garlic, crushed1/2 cup (100.5 g) canned button mushrooms, sliced1 tbsp (15 g) butter30 g (30 g) DEL MONTE Quick n Easy Gravy Mix, dissolved in 1 cup water

2 tbsp (7 g) oil1. COMBINE bread and milk. Mix until bread is soggy. Combine with beef, egg andDEL MONTE Sandosenang Sarap. Mix well.

2. DIVIDE mixture into portions, about 2 tbsp each and form into patties. Pan grill in 2 tbsp oil until brown on both sides. Set aside.

3. SAUT garlic and mushroom in butter. Add DEL MONTE Quick n Easy Gravy Mix. Simmer over low heat until thick. Pour over burger.

PINOY PUDDING

234 g (234 g) DEL MONTE Crushed Pineapple300 g (300 g) gabi, boiled and mashed1 1/2 cups (378 g) coconut milk3/4 cup (90 g) cornstarch1 cup (224 g) sugar2 tbsp (30 g) langka, diced3 drops (3 g) yellow food color1 cup (98 g) sapal1 1/2 cups water

1. COMBINE gabi and coconut milk. Mix well. Strain. Set aside.

2. DISSOLVED cornstarch in 1-1/2 cups water. Add sugar. Cook until sugar dissolved. Add gabi mixture, DEL MONTE Crushed Pineapple and Syrup.

3. STIR in food color. Pour into individual molds. Chill and unmold. Top with toasted sapal (budbud).

4. BUDBUD: Toast sapal over low heat until almost dry. Add 1 cup sugar gradually


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. Continue cooking until golden brown.

INABRAO

1/4 kg (1 pc) bangus, cleaned, sliced into 5 and fried1-1/4 cups rice washing or water1 pouch (115 g) DEL MONTE Original Style Tomato Sauce1-1/2 tbsp bagoong balayan (or adjust to taste if you want the recipe to bea bit saltier)2 bundles ( 10 pc) okra, each piece sliced into 33 bundles squash flowers, pistil removed2 cups malunggay leaves

1. BOIL together rice washing or water, DEL MONTE Tomato Sauce and bagoong balayan for 10 minutes.

2. ADD okra and simmer until almost tender.

3. ADD squash flowers and malunggay leaves. Cook until tender. Pour over fried fish.

VEGGIE CHEESE SOUP

1 pc large onion, sliced1 pc chicken bouillon, cube1 stalk (-) celery, -1 pc (medium) carrot, diced

1/2 cup (-) DEL MONTE Salad Macaroni, -1 pouch ((250 g)) DEL MONTE Italian Style Spaghetti Sauce, -1/2 cup (-) evap milk, -150 g (-) Baguio pechay, diced1/3 cup (-) grated cheese, -

1. BOIL 3-1/4 cups water with onion, bouillon cube, celery and half of carrot. Simmer for 5 minutes or until veggies are tender. Mash vegetables.

2. ADD DEL MONTE Macaroni , DEL MONTE Spaghetti Sauce, remaining carrot, salt and pepper to taste. Simmer for 10 minutes.

3. ADD milk, pechay and cheese. Simmer for 2 minutes.

PIZZARAP

1 pc (150 g) medium potato, cut into chunks


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400 g (400 g) chicken, cut up1/2 pc (75 g) medium carrot, cut into chunks1/3 cup (26.66 g) cooked/frozen green peas100 g (100 g) baguio beans, sliced80 g (80 g) DEL MONTE Quick n Easy Afritada Sauce2 tbsp (14 g) oil1 cup water

1. FLATTEN each piece of bread with a rolling pin. Spread DEL MONTE Quick 'n Easy Pizza Sauce on top of bread. Put ham and cheese. Roll carefully and tightly.

2. DIP each bread in beaten eggs then coat with bread crumbs. Deep fry until golden brown. Drain on paper towels. If desired, sliced diagonally into bite-size pieces.

HOTDOG CASSEROLE

1/4 kg regular hotdog, cut into 1/2" diagonal slices1 pc large onion, sliced1 pouch (200 g) DEL MONTE Original Style Tomato Sauce

1/2 cup canned whole corn kernels100 g Baguio beans, sliced diagonally

1. SAUT hotdog and onion in 2 tbsp oil. Add DEL MONTE Tomato Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and simmer over low heat for 10 minutes.

2. ADD 1/4 cup water, corn and Baguio beans. Cook until vegetables are tender.

SPAGHETTI WITH TAHONG

1/4 cup (50 g) green monggo, dry1 kg (1200 g) eggplant, broiled, peeled and diced4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, chopped1/4 kg (250 g) ground beef1 pouch (200 g) DEL MONTE Original Style Tomato Sauce1 pc (50 g) medium green bell pepper, diced4 pc (200 g) eggs, beaten1/2 cup (65 g) all purpose flour

1.SAUT GARLIC, onion and beef. Cook for 5 minutes. Add DEL MONTE Spaghetti Sauceand tahong broth. Season with 1/3 tsp. iodized fine salt (or 1 tsp iodized rocksalt) and 1/8 tsp pepper. Simmer for 10 minutes.

2. ADD bell peppers and tahong. Pour over cooked DEL MONTE Spaghetti. Top with grated chesse, if desired.


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Note: ORIGINAL recipe (TS) is revised to use SS.

SAUTEED MONGO BEANS

2 cups green monggo beans2 squares tokwa (or tofu), cut into strips then fried10 cloves garlic, crushed1 pc medium onion, sliced1 pouch (200 g) DEL MONTE Original Style Tomato Sauce2 cups rice washing1 cup ampalaya tops

1. BOIL monggo in 4 5 cups water until tender. Set aside.

2. SAUT garlic and onion. Add DEL MONTE Tomato Sauce, monggo, rice washing and salt to taste. Simmer for 5 minutes.

3. ADD tokwa and ampalaya tops. Allow to simmer.

PORK CLAM ORIENTAL

1 kg (1000 g) banana heart, trimmed and chopped1/4 kg (250 g) shrimps, peeled and chopped2 pc (100 g) eggs, beaten1 pc (50 g) medium onion, chopped

5 cloves (25 g) garlic, chopped1 pouch (115 g) DEL MONTE Original Style Tomato Sauce1/4 cup (25 g) bread crumbs1/4 cup (32.5 g) all purpose flour

1. MARINATE pork in 1/4 tsp iodized fine salt (or 1 tsp iodized rock salt), 1/4tsp pepper, soy sauce, green onion and sili for 30 minutes.

2. SAUT garlic, onion and pork. Add DEL MONTE Tomato Sauce, 1-1/2 cups clam broth

, salt and pepper to taste. Simmer for 25 minutes or until pork is tender.

3. ADD tokwa and clams. Allow to simmer. Serve as rice topping.


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CHICKEN TOMATO CREAM SOUP

6 cloves (30 g) garlic1 pc (50 g) medium onion, chopped1 cup (263 g) small chicken, deboned and sliced5 pc (35 g) whole button mushrooms, chopped1 pouch (250 g) DEL MONTE Original Style Tomato Sauce2 cup (480 g) chicken broth2 tbsp (18 g) cornstarch, dissolved in 2 tbsp water3/4 cup (237 g) evaporated milk2 stalks (30 g) green onions, chopped2 tbsp (28 g) cooking oil, for sauting1 tsp (7 g) iodized fine salt or iodized rock salt1/4 tsp (0.8 g) pepper1 tbsp (15 g) sugar

1. SAUT garlic, onions, chicken and mushrooms in oil. Pour in DEL MONTE Tomato Sauce and chicken broth. Season with 1tsp iodized fine salt (1or tbsp iodized rocksalt), 1/4 tsp pepper and 1 tbsp sugar. Simmer for 15 minutes.

2. STIR in dissolved cornstarch and let simmer. Pour in milk while stirring. Continue simmering for 3 minutes. Top with green onions just before serving.

UBOD NG NIYOG GUISADO

4 cloves garlic, crushed1 pc medium onion, chopped

300 g ubod ng niyog, cut into small cubes1 pouch (250 g) DEL MONTE Original Style Tomato Sauce1/4 cup water1-1/2 tsp sugar

1. SAUT garlic and onion. Add the rest of the ingredients. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for about 12 minutes or until ubod is tender.

CHICKEN MEAT ROLLS

1/4 kg ground chicken meat1 can (140 g) Vienna sausage, chopped1 pc small onion, chopped1 stalk celery, chopped1/2 cup DEL MONTE Italian Style Spaghetti Sauce1 pc egg


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1 pc small carrot, coarsely grated2 slices pan Americano, cut into cubes1/4 cup raisins

1. COMBINE all ingredients with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodizedrock salt) and 1/4 tsp pepper. Mix thoroughly.

2. WRAP every 3/4 cup of mixture in aluminium foil. Roll. Steam for 1 hour. Cooland chill overnight. Unwrap and slice.

SPICY CHICKEN

300 g (300 g) chicken breast, deboned and cut into wide strips1/2 tbsp (7.5 g) rice wine (optional)1 pc (50 g) egg, beaten2 cloves (10 g) garlic, crushed1/2 tsp (2 g) grated ginger1/4 tsp (1 g) peppercorns

1 pc (1 g) siling labuyo, sliced1 pc (100 g) small carrot, sliced1 1/8 tsp (1.35 g) tengang daga, soaked in water then sliced115 g (115 g) DEL MONTE Sweet Spicy Tomato Sauce1/2 tsp (2.5 g) DEL MONTE Red Cane Vinegar100 g (100 g) small cucumber, sliced with peel1/3 tsp (2.33 g) iodized fine salt1 tbsp (14 g) oil1/2 cup water

1. COMBINE chicken, rice wine, egg and 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt). Fry in 1 tbsp oil until slightly brown. Set aside.

2. IN the same oil, saut garlic, ginger

LAKSA

1 pc (50 g) medium onion, sliced1 tbsp (7.4 g) ginger, strips350 g (350 g) pork, cut into strips1 pc (8 g) siling haba1 1/2 cups (242 g) thin coconut milk, second extraction700 g (700 g) banana heart, trimmed and cut into long strips

300 g (300 g) sitaw, cut 1-1/2" long250 g (250 g) DEL MONTE Original Style Tomato Sauce1/2 cup (122.5 g) thick coconut milk, first extraction1 tsp (7 g) iodized fine salt

1. COMBINE first 5 ingredients. Season with 1 tsp iodized fine salt (or1 tbsp iodized rock salt). Simmer until pork is tender.


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2. ADD banana heart and sitaw. Cook for 10 minutes. Add DEL MONTE Tomato Sauce and thick coconut milk. Cook for another 10 minutes.

BRUSCHETTA

1 pc (30 g) small onion, chopped200 g (200 g) ground beef, cut into fine strips1 pc (50 g) medium red bell pepper, cut into strips1 pouch (115 g) DEL MONTE Quick n Easy Italian Pizza Sauce2 tbsp (26 g) cream cheese, softened1/2 pc (150 g) french bread, sliced diagonally into 12 pieces6 slices (100 g) quickmelt cheese, each cut into 4 squares

1. SAUT onion and beef for 5 minutes. Add DEL MONTE Quick n Easy Italian Pizza Sauce. Season with salt and pepper to taste. Cook with continuous stirring for 5 minutes or until slightly dry. Set aside.

2. SPREAD cream cheese on each slice of bread, then spread 1-2 tbsp sauted filling. Top with bell pepper and cheese. Toast or bake until cheese melts.

TORTA DE TALONG

1 kg (1000 g) ground pork7 pc (875 g) semi ripe saba bananas, boiled and grated5 pc (250 g) eggs5 pc (250 g) medium onions, chopped

400 g (400 g) carrot, chopped2 pc (150 g) large red bell peppers, chopped2/3 cup (171.52 g) sweet pickle relish1 pouch (200 g) DEL MONTE Original Style Tomato Sauce7 slices (210 g) bread, diced to make 2 1/2 cups

1. BOIL monggo in 3/4 cup water for 30 minutes until tender. Drain. Conmbine with remaining ingredients. Season with 1-2/3 tsp iodized fine salt (or 1-2/3 tbspiodized rock salt), 1/2 tsp pepper and 1 tsp sugar. Mix well.

2. FRY every 1/4 cup of mixture in il until golden brown. Turn, then brown otherside. Serve with DEL MONTE Banana or Original Blend Ketchup.

BANGUS EN TOCHO


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400 g bangus, cleaned and sliced into 42 cloves garlic, crushed1 pc medium onion, sliced1 tbsp ginger strips1 pouch (115 g) DEL MONTE Original Style Tomato Sauce1 1/2 cubes (60 g) tahure, liquid removed1 square medium tokwa (or tofu)2 stalks kinchay, cut 1" long

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

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

3. MASH tahure and tokwa together into smaller pieces. Add to the sauce. Simmerfor 15 minutes. Add fried bangus and simmer for another 5 minutes. Add kinchay.

TOKWA SAUTE6 cloves garlic, crushed1 pc large onion, sliced100 g chicken breast fillet, diced or ground1 pc small green bell pepper, cut into strips1 pc siling labuyo1 pouch (200 g) DEL MONTE Original Style Tomato Sauce350 g tokwa (or tofu), cubed

1. SAUT garlic, onion, chicken and bell pepper in 2 tbsp oil. Add 1-1/2 tsp iodiz

ed fine salt (or 1-1/2 tbsp iodized rock salt), 2-1/2 tsp sugar, siling labuyo,1/2 cup water and DEL MONTE Original Style Tomato Sauce. Simmer for 15 minutes over low heat.

2. ADD tokwa and cook for 10 more minutes.

SPANISH MEATBALLS

150 grams (-) ground pork, -200 g (-) banana heart, trimmed and chopped

1 pc (-) egg, -1 pc (-) small onion, chopped1/2 + 1/8 tsp (-) iodized fine salt (or 1- tsp iodized rock salt), -1/8 tsp (-) pepper, -2 tbsp (-) all-purpose flour, -2 cloves (-) garlic, crushed1 pc (-) small onion, chopped1 pc ((100 g)) sayote, sliced2 pouches ((90 g ea)) DEL MONTE Filipino Style Sauce, -


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1. MIX all ingredients for meatballs. Form every 1 tablespoon of meat mixture into balls. Deep- fry until golden brown. Set aside.

2. SAUCE: Saut garlic, onion , sayote and DEL MONTE Tomato Sauce. Add 1-1/4 cupswater, 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt), 1/8 tsp pepperand 1 tsp sugar. Simmer for 10 minutes. Add meatballs. Serve at once

COCO PORK STEW

180 g tofu, cut into cubes3 cloves (15 g) garlic, crushed1 pc (30 g) onion, sliced1 tsp (3 g) ginger strips150 g pork lomo, cut into cubes100 g squash, cut into cubes1 1/2 tsp (3 g) curry powder1 pouch (200 g) DEL MONTE Original Style Tomato Sauce1/2 cup (300 g) thick coconut milk

1/2 pc (15 g) small red bell pepper, cut into strips

1. SPRINKLE tofu with tsp iodized fine salt and 1/8 tsp pepper. Fry until just browned. Set aside.

2. SAUT garlic, onion and ginger. Add pork. Saut for 5 minutes. Add squash, currypowder, DEL MONTE Tomato Sauce and salt to taste. Cover and simmer over low heatfor 5 minutes.

3. ADD coconut milk and bell pepper. Simmer for another 5 minutes, stirring occasionally. Add tofu. Simmer once.

MEATY PASTA CASSEROLE

1 1/4 c (137.5 g) DEL MONTE Shell Macaroni100 g ground pork1/2 stalk (23 g) celery, diced1 pc (30 g) small onion, chopped1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce150 g potatoes

1/2 c (57.5 g) grated quickmelt cheese

1. SOAK DEL MONTE Macaroni in 3/4 cup water and 1/8 tsp iodized fine salt for 15minutes.

2. COMBINE pork, celery, onion, DEL MONTE Spaghetti Sauce, 1/4 tsp iodized finesalt (or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Set aside.


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3. ARRANGE half of macaroni (with water) at the bottom of greased square pan. Grate coarsely half of potatoes over macaroni. Pour with half of meat mixture. Sprinkle with half of cheese. Repeat layering with the remaining ingredients.

4. COVER with foil and bake in turbo broiler at 350F for 50 minutes. Remove coverand bake for another 15 minutes.

FISH AFRITADA

300 grams fresh tuna, deboned and cut into chunks1/4 cup all-purpose flour3 cloves garlic, crushed1 pc medium onion, sliced1 pc pork bouillon cube250 g potato, cut into chunks1 pc large carrot, cut into chunks1 pc laurel leaf1 pouch (200 g) DEL MONTE Original Style Tomato Sauce50 grams Baguio beans, sliced

1/4 cup cooked/frozen green peas1 pc medium red bell pepper, cut into strips

1. SPRINKLE fish with 1 tsp calamansi juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/4 tsp pepper. Sprinkle with flour then fry until golden brown. Set aside.

2. SAUT garlic, onion, bouillon cube , potato and carrot. Add 1-1/3 cups water, 1/3 tsp iodized fine salt (or 1/3 tbsp iodized rock salt), 1/8 tsp pepper, laurelleaf and DEL MONTE Tomato Sauce. Simmer for 15 minutes. Add Baguio beans, greenpeas, bell pepper and fish. Cook for another 5 minutes.

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