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.

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.

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.

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.

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.