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

GINATAANG GULAY at LIEMPO (Vegetable in coconut milk and pork liempo)

Ingredients:

700g. pork liempo, sliced
6 cloves garlic, sliced
1pc. large onion, sliced
1 & 1/2tsp. grated ginger
1-2pc. siling haba (long green pepper), seeds removed and sliced
2 & 1/2tbsp. bagoong alamang (shrimp paste)
1 & 1/3 cups thick coconut milk
1 pouch Del Monte Filipino Style Tomato Sauce (200g)
2 bunches sitaw (string beans), cut into strips (350g)
1/4kg. kalabasa (squash), sliced into chunks
2pcs. siling labuyo (small hot red pepper), sliced (optional)


Procedure:

1. Sprinkle pork with 1/2tsp iodized fine salt (or 1 1/2tsp iodized rock salt).
2. Sauté garlic, onion, ginger, siling haba, bagoong and pork for 10 minutes
3. Add coconut milk and tomato sauce. Cover and simmer over low heat for 25 minutes.
4. Add sitaw, kalabasa and siling labuyo. Simmer for another 15 minutes or until vegetables are cooked.

Makes 10 servings.

TUNA PASTA MELT

Ingredients:

300g. Del Monte Elbow/Twist Macaroni, cooked
6 cloves garlic, crushed
1pc. large onion, sliced
1 pouch Del Monte Filipino Style Spaghetti Sauce (250g)
1 can tuna chunks in oil (184g), drained but reserve oil
1/2 cup coarsely grated quickmelt cheese

For the White Sauce:

2tbsp. all-purpose flour
1/4 cup evaporated milk
1/4 cup water
1tbsp. margarine


Procedure:

White Sauce:
Mix all ingredients well. Season with salt and pepper to taste. Cover over low heat with constant stirring for 3 to 5 minutes or until thick. Set aside.

1. Sauté garlic in tuna oil until brown. Add onion and cook for 1 minute.
2. Add spaghetti sauce, 1/4 cup water, salt and pepper to taste. Simmer for 5 minutes. Add tuna chunks.
3. Blend spaghetti-tuna sauce with cooked elbow/twist macaroni. Arrange in pan.
4. Pour white sauce all over and sprinkle with grated cheese. If desired, bake until cheese melts.

Makes 6 servings.

FISH, CLAM & CORN CHOWDER

Ingredients:

300g. halaan (clams), boiled (reserve 2 cups broth), and shelled
3 cloves garlic, crushed
100g. onion, chopped
1/4 cup all-purpose flour
2pc. chicken bouillon cubes
1 pouch Del Monte Filipino Style Tomato Sauce (250g)
1/4kg. potato, cubed
130g. tuna steak or fillet, deboned and cubed
2/3 cup canned whole kernel corn, drained
1/3 cup all-purpose cream
3tbsp. snipped parsley


Procedure:

1. Sauté garlic and onion in 3tbsp oil. Sprinkle with flour. Cook for 1 minute over low heat, stirring continuously.
2. Add bouillon cubes, clam broth, 1 and 1/4 cups water, tomato sauce and potatoes. Simmer for 10-12 minutes.
3. Add fish, clam meat, corn and 1/3tsp iodized fine salt (or 1tsp iodized rock salt). Simmer for 5 minutes.
4. Add all-purpose cream and parsley, stirring continuously. Cook for 2 minutes.

Makes 7 servings.

QUICK PORK & VEGGIE SAUTÉ

Ingredients:

3 cloves garlic, crushed
1pc. small onion, sliced
1/4kg. pork pigue, cut into chunks
1pc. pork bouillon cube
1 pouch Del Monte Filipino Style Tomato Sauce (250g)
150g. carrot, sliced
1/4kg. cabbage, sliced


Procedure:

1. Sauté garlic, onion, pork and bouillon cube.
2. Add tomato sauce, 1/2tsp iodized fine salt (or 1/2tbsp rock salt) and 1 cup water. Simmer for 10 minutes.
3. Add carrot and simmer for 5 minutes.
4. Add cabbage and simmer for 3 minutes.

Makes 6 servings.

BAKED SPAGHETTI

Ingredients:

2 cups canned, diced tomatoes
2 cups tomato sauce
1/3 cup tomato paste
1 cup water
2 cloves chopped garlic
1/2 cup diced onions
1 1/2tsp Italian seasoning
2tsp salt
1/2tsp sugar
1/4 cup chopped parsley
2 small bay leaves
1 pound ground beef
2 boneless raw chicken breast, chopped
1 cup minced sausage
4 cups cooked Angel hair pasta (8 ounces raw)
1 (8 ounces) package cream cheese
2 cups combined grated cheddar


Procedure:

1. Combine first 11 ingredients in a stock pot. Bring to a boil, lower heat and simmer for 1 hour covered.
2. Combine ground beef, chicken, sausage in a saucepan. Cook until done and add to tomato mixture. Simmer for another 20mins.
3. Layer in aluminum pans with sauce. Add a layer of angel hair, pinch cream cheese over pasta, place a single layer of quickmelt cheese, then 1/2 of cheddar, repeat layers ending with sauce.
4. Bake in a 350 degree oven for 30mins. Top with remaining cheese. Return to oven and continue to cook until cheese is melted. Cut into squares.

Yield: 10 servings
Prep Time: 10mins.
Cook Time: 2hrs, 15mins.

TACO! TACO! TACO!

Ingredients:

36pcs. taco shells
1 head garlic, crushed
150g. onion, sliced
1kilo ground pork
1pouch (750g) Del Monte Filipino Style Spaghetti Sauce
9pcs. medium tomatoes, seeded and diced
3cups cheese, grated
1/4kilo lettuce, shredded


Procedure:

1. Sautè garlic, onion and pork. Cook until dry.
2. Add spaghetti sauce, salt and pepper to taste. Simmer for 5mins. Set aside.
3. Bake taco shells in a pre-heated oven at 350 degrees Fahrenheit for 3mins. Fill each shell with 2tbsp. of sautèed mixture, tomatoes, lettuce and top with grated cheese.


Tip:

For better taste, you can use ground beef instead of pork. Use white onions not the "sibuyas tagalog" if you are not fond of the onion smell in your mouth. You can also make a mixture the chili kind by adding hot sauce while cooking.

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.