Fish and Tokwa (Tofu) Saute

Ingredients:

3 squares tokwa (tofu), fried and each piece cut into 6
3/4 kg dalagang bukid, filleted and cut into chunks
1tsp calamansi juice
2tbsp all-purpose flour
4 cloves garlic, crushed
2tsp minced ginger
2 stalks leeks or green onions, sliced
1 pouch Del Monte Original Style Tomato Sauce (250g)
1pc medium red bell pepper, cut into strips
1/4 kg cucumber, sliced with peel


Procedure:

1. Sprinkle fish with 1/2tsp iodized rock salt and calamansi juice. Coat with flour. Fry until golden brown. Set aside.
2. Saute garlic, ginger and half of leeks.
3. Add tomato sauce, 3/4cup water, 1/3tsp iodized fine salt (or 1tsp iodized rock salt) and 1-1/2tbsp sugar. Simmer for 5 minutes.
4. Add remaining ingredients. Blend well.


Makes 6 servings.

Fruity Fiesta Frolic

Ingredients:

2 250ml NESTLE All Purpose Cream
1/2 cup CARNATION Condensada
1 tsp. orange flavoring
4 tbsp. orange jam, divided
6 drops yellow food coloring
6 drops red food coloring
14pcs. graham crackers
1pc. medium ripe mango, sliced


Procedure:

1. Mix together Nestle All Purpose Cream, Carnation Condensada, orange flavoring and 2 tbsp. orange jam. Add food colorings to the cream mixtures until the desired color is achieved.

2. Layer graham crackers on square glass or aluminum container. Spread about 1/2 cup of the orange-cream mixture and mango slices for filling. Sandwich the filling with another layer of graham crackers and finish with the remaining orange-cream mixture. Top with mango slices and more orange jam if desired.

3. Chill before serving. Recommended chilling time is 4 hours.

*For more recipe ideas, visit www.nestlerecipes.com.ph

Del Monte Fiesta Float