Thursday, August 21, 2008

SQUID BALLS SPAGHETTI

Ingredients:

175g. Del Monte Spaghetti, cooked as per package directions
150g. (12pcs.) squid balls, each piece cut into 6pcs.
1 pouch (250g.) Del Monte Filipino Style Spaghetti Sauce
1/4cup frozen green peas


Procedure:

1. Sautè squid balls in 1tbsp. oil. Add spaghetti sauce, peas, 3tbsp. water and salt to taste. Simmer for 3mins.
2. Pour over or mix with cooked spaghetti noodles. Top with grated cheese if desired.

HOLIDAY NOODLES

Ingredients:

400g. Del Monte Spaghetti, cooked per package directions
1 head garlic, crushed
1 large onion, chopped
1/2kg. chicken breast, deboned and cut into strips
3/4cup canned button mushrooms, sliced
4pcs. frankfurters, sliced
1 pouch (560g.) Del Monte Filipino Style Spaghetti Sauce
1 large red bell pepper, cut into strips
3/4cup chicken broth or water
4 stalks green onions, chopped
3tbsp. margarine
3tbsp. flour
1/3cup milk


Procedure:

1. WHITE SAUCE: Melt 3tbsp. margarine in pan. Remove from heat and blend in 3tbsp. flour until smooth. Add 1/3cup milk gradually and cook over low heat, stirring constantly until thick. Set aside.
2. Sautè garlic, onion, chicken, mushrooms and frankfurters in oil. Add spaghetti sauce, 3/4tsp. iodized salt, bell pepper and chicken broth or water. Simmer until chicken is tender.
3. Blend in white sauce. Pour over or mix with cooked spaghetti. Top with green onions and grated cheese, if desired.

Makes 11 servings.

MEATLOAF Kitchenomica

Ingredients:

2 large onions, chopped
1/4kg. carrots, chopped
2 small sayote, chopped
2/3cup cooked green peas
2 medium red bell peppers, chopped
1 pouch (560g.) Del Monte Filipino Style Spaghetti Sauce
1kg. ground pork, chicken or beef
14pcs. pan americano, shredded
5pcs. eggs, beaten
3 & 1/2tsp. iodized salt (or 3 & 1/2tbsp. iodized rock salt)
1tsp. pepper


Procedure:

1. Combine everything, then mix thoroughly. Pack firmly in three 9"x 5" loaf pans.
2. Bake uncovered in turbo broiler at 300 degrees Fahrenheit for 30mins.
3. Increase temperature to 350 degrees Fahrenheit for 10mins.
4. Cool for 10mins before slicing.

Makes 19 servings.

FISH POCHERO

Ingredients:

3 cloves garlic, crushed
1 medium onion, sliced
2 medium saba bananas, with peel, each cut into 4pcs.
1 small kamote (sweet potato), cut into chunks
8pcs. sitaw, cut 2" long
1 pouch (200g.) Del Monte Tomato Sauce
350g. fresh lean fish (salmon or any lean fish), cut into steaks
50g. pechay, sliced


Procedure:

1. Sautè garlic and onion. Add 2cups water, saba, kamote, 3/4tsp. iodized salt (or 3/4tbsp. rock salt), 1/2tsp. pepper and 3/4tsp. sugar. Cook for 10mins.
2. Add sitaw and tomato sauce. Simmer for 15mins.
3. Add fish and pechay. Simmer for 5mins. or until cooked.

Makes 7 servings.

SHRIMP SOTANGHON

Ingredients:

2 squares tokwa (tofu), fried and cut into strips
6 cloves garlic, crushed
1 medium onion, sliced
16 medium (200g.) shrimps, shells removed
1 pouch (200g.) Del Monte Tomato Sauce
4 & 1/2cups shrimp juice
300g. toge (monggo sprouts)
1 pack (125g.) sotanghon, cut 2" long
5 stalks green onions, cut 1" long


Procedure:

1. Sautè garlic and onions. Add Del Monte Tomato Sauce and shrimp juice.
2. Season with 2tbsp. patis (fish sauce) and 1/4tsp. pepper. Simmer for 10mins.
3. Add toge, shrimps and tokwa. Cook for 3mins.
4. Add sotanghon and simmer for 5mins. Top with green onions just before serving.

Makes 8 servings.

CHICKEN GARLIC SOUP

Ingredients:

2tbsp. olive oil or cooking oil
2tbsp. garlic, finely chopped
4cups water
2pcs. Knorr chicken broth cubes
1/2cup chicken meat, sliced
2pcs. eggs, slightly beaten


Procedure:

1. Over a medium flame, sautè garlic in oil until golden brown. Add water and bring to a boil.
2. Add chicken broth cubes and chicken. Simmer until meat is cooked.
3. Drizzle the egg in a thin stream while stirring the soup continuously. Serve hot.

Makes 4 servings.

Wednesday, August 20, 2008

BAKED MUSSELS (Tahong)

Ingredients:

60pcs. fresh mussels (tahong)
1/4cup Magnolia Gold Butter
2tbsp. minced garlic
1/4cup all purpose flour
1/2cup Magnolia Fresh Milk
pinch of salt and pepper to taste
3/4cup Magnolia Quickmelt Cheese, grated

Cleaning and preparing the mussels:

Wash the mussels several times. Place in a bowl and cover with water. Place in the fridge and allow to soak for several hours, changing the water every hour or so.

Wash the mussels again and pull off the beards. If they had been soaked sufficiently, the beards should come off easily.


Procedure:

1. Steam mussels until shells open. Remove and discard empty shell. Arrange mussels on a baking tray.
2. In a saucepan, melt butter and sauté garlic. Add flour and mix well. Stir in stock and milk and season with salt and pepper. Remove from heat when mixture thickens lightly.
3. Spoon white sauce onto mussels.
4. Top with grated quickmelt cheese.
5. Bake at 350 degrees Fahrenheit until cheese melts. Garnish with chopped parsley.


Tip:

You can also use a conventional oven toaster, adjust timer until the cheese melts since the mussels are already cooked by steam.

BAKED MACARONI

Ingredients:

450g. elbow macaroni
1/2cup Magnolia Gold Butter
1tsp. minced garlic
1/2cup chopped onion
1/2kilo Magnolia Chicken Giniling
1cup Purefoods Sweet Ham, chopped
1/2cup red bell peppers, chopped
2cups tomato sauce
1/2cup chicken broth
1tsp. salt
3/4tsp. pepper
2tbsp. sugar
1cup Magnolia Quickmelt Cheese, grated


Procedure:

1. Cook pasta according to package directions.
2. In a saucepan, melt butter and sauté the rest of the ingredients (except cheese). Allow mixture to simmer for 5-10 minutes.
3. Toss noodles with prepared sauce. Place in an oven-proof baking dish and sprinkle with grated quickmelt cheese on top.
4. Bake at 180 degrees Celsius pre-heated oven for 15-20 minutes or until cheese melts.


Tip:

I don't have an oven so I just use steam by placing the macaroni dish inside a pan over the boiling water inside of a larger pot to melt the cheese.

Makes 12 servings.

LAING (Taro leaves in coconut milk)

Ingredients:

1tbsp. cooking oil
3 cloves garlic, minced
1pc. onion, small, chopped
1pc. Knorr shrimp broth cube
2cups water
1/2kg. Taro leaves (Dahon ng Gabi)
1pack Knorr Cook-It-Easy Gata Recipe Mix (coconut milk powder)


Procedure:

1. In a saucepan, sauté garlic and onion in 1tbsp. cooking oil.
2. Add shrimp broth cube and water. Bring to boil.
3. Add Taro leaves and simmer for 5 minutes.
4. Pour Gata Recipe Mix. Stir gradually until powder is fully dissolved.
5. Cook for 1 minute. Serve while hot.


Tip:

Add 2pcs. of "siling labuyo" (hot red chili) to make the dish a little spicy. Do not stir the taro leaves too much, it will make the dish give an itchy feeling to your mouth.

Makes 5 servings.

GINISANG MUNGGO Kitchenomica

Ingredients:

1/2cup dried green munggo beans
4 cloves garlic, crushed
1 medium onion, sliced
100g. ground pork
1pouch (200g) Del Monte Tomato Sauce
1 small (1/2kilo) puso ng saging (bongolan) , trimmed and shredded


Procedure:

1. Wash munggo beans once. Soak in 2 cups water for 1 hour. Drain. Set aside.
2. Sauté garlic, onion, and ground pork. Cook until pork turns light brown.
3. Add prepared munggo beans, 3 & 1/2 cups water, 1 & 1/2tsp. iodized salt (or 1 & 1/2tbsp. rock salt), 1/2tsp. pepper and Del Monte Tomato Sauce. Simmer for 40 minutes.
4. Add puso ng saging. Cook for another 10 minutes.

Makes 6 servings.


Tip:

For a special ginisang munggo dish, you can add some shrimps. In a regular ginisang munggo dish, take away the tomato sauce and use chopped tomatoes and you can also use malunggay leaves instead of puso ng saging to have that slight bitter taste to balance the sweetness of the munggo beans.



Tuesday, August 19, 2008

PORK ASADO

Ingredients:

1/2kg pork casim, cubed (1inch)
1pc. Knorr pork broth cube
2tbsp. soy sauce
1pc. celery stalk, chopped
2pcs. tomatoes, medium, coarsely chopped
1pc. onion, medium, coarsely chopped
2 1/2-3cups water
2tbsp. cornstarch, dissolved in 1/4cup water


Procedure:

1. In a saucepan, combine pork cutlets, pork broth cube, soy sauce, celery stalk, tomatoes, oinion and water. Bring to a boil.

2. Thicken mixture with cornstarch and simmer for one minute.


Tip:

Pork pigue may also be used instead of the pork casim.

Makes 5 servings.

Friday, August 15, 2008

CHICKEN POTATO SALAD

Ingredients:

1kg potatoes, unpeeled
2pcs Knorr chicken broth cubes
3/4cup baguio beans, chopped
3/4cup carrots, blanched and cubed
1/2cup chicken, flaked
1pack chicken powder (10g)
2tbsp. celery, finely chopped
2cups mayonnaise
1pc Red apple, peeled and cut into cubes


Procedure:

1. Place potatoes and chicken broth cubes in a saucepan and fill with enough water to cover potatoes. Boil until tender.

2. Remove potatoes from saucepan, peel and cut into bite-size cubes.

3. Put in a bowl, then add the other ingredients. Toss. Serve chilled.


Tip:

This is a new way of preparing the classic potato salad. By adding chicken broth cubes to the boiling liquid, the potatoes come out tastier, as it absorbs the chicken flavor.

Makes 5 servings.