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.

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.

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.

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.