Budget Saver3

7/28/2019 Budget Saver3

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PEARL FRUIT SALAD

1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)1/2 cup (98.5 g) raw small sago1 cup (224 g) white sugarcrushed ice

1. ADD water to Fiesta Fruit Cocktail syrup to make 3-1/2 cups. Allow to boil. Add sago. Simmer for 40 minutes or until cooked. Stir in sugar.

2. MEASURE every 1/3 cup sago in individual cups (containers). Top with 1/3 cupDEL MONTE Fiesta Fruit Cocktail and crushed ice.

FRUIT CARROTS DELIGHT

1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)400 g (400 g) carrot1 stalk (20 g) celery, sliced diagonally1/4 cup (76.5 g) grated cheese2 tbsp (21.2 g) roasted walnut, diced (optional)1/2 cup (140 g) mayonnaise2 tbsp (46 g) sweetened condensed milk

1. COOK carrots in fruit cocktail syrup for 10 minutes or until tender. Drain. Peel, then cut into cubes. Mix well with DEL MONTE Fiesta Fruit Cocktail, celery,cheese and nuts. Chill.

2. COMBINE mayonnaise, milk, salt and pepper to taste. Stir until well blended.Mix with fruit-carrot mixture. Chill until ready to serve.

EASY SPAGHETTI

400 g (400 g) DEL MONTE Spaghetti, cooked9 cloves (45 g) garlic, crushed

2 pc (100 g) medium onion, chopped350 g (350 g) ground beef or pork1 pouch (560 g) DEL MONTE Italian Style Spaghetti Sauce1 pc (75 g) large red bell pepper, diced2 tbsp (28 g) cooking oil, for sauting3 cup (720 g) water

1. SAUT garlic, onion and beef. Cook for 5 minutes. Add 3 cups water and DEL MONT


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E Spaghetti Sauce. Season with salt and pepper. Simmer for 10 minutes.

2. ADD bell peppers and canton noodles. Cook for 5 minutes with continuous stirring. Top with grated cheese if desired.

CHICKEN AND MISUA SOUP

1 pc (50 g) medium onion, sliced1 pc (150 g) medium carrot, sliced1/2 pc (150 g) chicken breast, deboned and cut into thin strips1 can (385 g) DEL MONTE Italian Style Spaghetti Sauce30 g (30 g) misua2 stalks (15 g) green onions, sliced

1. SAUT onion, carrot and chicken. Add DEL MONTE Spaghetti Sauce and 4 cups water. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 2-1/2 tb

sp sugar. Simmer for 10 minutes.

2. ADD misua and green onions. Allow to simmer.

GINATAANG MIKI AT KALABASA

2 1/2 tbsp (11 g) ginger strips

5 cloves (25 g) garlic, crushed2 3/4 cup (673.75 g) thick coconut milk1/2 kg (500 g) squash, cut into wide strips200 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce350 g (350 g) kangkong, cut 2" long (leaves and stalk only)3580 g (350 g) shrimps, shelled but with tails intact350 g (350 g) fresh miki3/4 tsp (5.25 g) iodized fine salt or iodized rock salt1/4 tbsp (0.75 g) pepper

1. COMBINE ginger, garlic, coconut milk, squash, 3/4 tsp fine salt (or 3/4 tbsp

iodized rock salt )and 1/4 pepper in a casserole. Simmer for 5 minutes.

2. ADD DEL MONTE Tomato Sauce then simmer for 10 minutes. Add kangkong, shrimpsand miki. Simmer until cooked.


3/30

HALAAN CORN SOUP

1 kg (1000 g) halaan (clams)4 cloves (20 g) garlic, crushed3 pc (50 g) medium onion, sliced1 pc (750 g) medium ears corn, shredded1 1/3 g (250 g) DEL MONTE Original Style Tomato Sauce3 cups (300 g) upo2 tbsp (120 g) malunggay leaves1 tsp (28 g) cooking oil, for sauting1/4 tsp (7 g) iodized fine salt or iodized rock salt1 tsp (0.8 g) pepper

1. BOIL halaan in 8 cups water until sheels are open. Discard shells and reserve6 cups halaan broth.

2. SAUT garlic, onion and corn. Add halaan broth and cook until corn is tender. Season with 1 tsp fine iodized salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper.

3. ADD DEL MONTE Tomata Sauce, upo and halaan meat. Simmer until upo is tender.Add malunggay leaves. Simmer until cooked.

TOMATO CRAB SOUP

2 pc (350 g) medium crab, boiled and flaked4 cloves (20 g) garlic, crushed

1 pc (50 g) medium onion, sliced5 pc (200 g) gabi, cut into strips1 can (140 g) DEL MONTE Original Style Tomato Sauce150 g (150 g) toge1 pc (50 g) medium green bell pepper, diced1 pc (50 g) egg

1. SAUT garlic, onions, gabi and crabs. Add DEL MONTE Tomato Sauce and 4 cups water. Season with 2-1/2 tsp iodized rock salt (or 2/3 tsp iodized fine salt) and 1/4 tsp pepper. Simmer for 10 minutes.

2. ADD toge, bell peppers and egg, stirring continuously until egg is cooked.


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PESANG TILAPIA

1/2 kg (500 g) large tilapia, cleaned and sliced into 52 cloves (10 g) garlic, crushed1 pc ( 30 g) small onion, sliced1 tbsp (7.4 g) ginger strips2 tbsp (33.2 g) miso1/2 kg (250 g) green papaya, cut into chunks1 pouch (115 g) DEL MONTE Original Style Tomato Sauce200 g (200 g) mustasa2 tbsp (28 g) cooking oil, for sauting1 tbsp (19 g) patis1/8 tsp (0.4 g) pepper

1. SAUT garlic, onions, ginger and misu. Add 5 cups rice washing, papaya and DELMONTE Tomato Sauce. Season with 1/4 cup patis, 1/4 tsp pepper and peppercorns. Simmer for 10 minutes.

2. ADD tilapia. Cook fore another 10 minutes. Add mustasa. Cover and turn off heat.

GULAY SA GATA

150 g (150 g) shrimps, peeled4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, sliced1 tbsp (7.4 g) ginger strips200 g (200 g) labong1 cup (245 g) coconut milk thick

1 pouch (250 g) DEL MONTE Original Style Tomato Sauce1 cup (240 g) shrimp juice3 cups (63 g) saluyot leaves1 pc (1 g) siling labuyo, crushed (optional)3/4 tsp (5.25 g) iodized fine salt or iodized rock salt

1. COMBINE first 7 ingredients. Season with 2-1/2 tsp iodized rock salt or 3/4 tsp iodized fine salt. Simmer for 10 minutes.

2. ADD shrimp juice and sili. Simmer for 5 minutes. Add saluyot. Cook for another 5 minutes.

CHICKEN BBQ


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1 kg (1000 g) chicken (thigh or legs)3/4 cup (178 g) DEL MONTE Sweet Spicy Ketchup1 tsp (4 g) grated ginger1 head (50 g) garlic1/4 tsp (0.8 g) pepper1/4 cup (62.5 g) soy sauce1 tbsp (16.2 g) calamansi juice3 tbsp (39.6 g) brown sugar1/2 tsp (3.5 g) iodized fine salt or iodized rock salt

1. CUT shallow slit (score) on each chicken piece. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt), then add remaining ingredients exceptketchup. Mix well. Add DEL MONTE Sweet Spicy Ketchup. Mix well.

2. MARINATE chicken for at least 1 hour (or preferably overnight). Grill chicken(charcoal or pan grilling) over low heat (if pan grilling) until cooked.

PORK CHOP BBQ

1 kg (1000 g) pork pigue, sliced thinly, tapa style (pork chops, sliced 1cm. thick)1 can (239 g) DEL MONTE Barbecue Sauce

1. POUR DEL MONTE Barbecue Sauce on meat, then mix to coat all sides. Lightly oil Teflon or griddle pan (about 1 tbsp just prevent meat from sticking). Set on medium heat. Arrange meat slices on top when hot

2. CONTINOUSLY haste (brush) pork with DEL MONTE Barbecue Sauce. Turn over onceto cook other side and baste again to add flavor. Cook until done.

BEEF CHILI SOUP

5 cloves (25 g) garlic, crushed1 pc (75 g) large onion, sliced1 pc (250 g) large carrot1 1/4 cup (200 g) cooked red kidney beans, cut into cubes1 pouch (218.75 g) DEL MONTE Filipino Style Tomato Sauce1 tsp (200 g) chili powder1/3 cup (1.6 g) evaporated milk2 1/2 tbsp (105.3 g) cornstarch1 stalk (22.5 g) green onions, dissolved in 2 1/2 tbsp water3/4 tsp (15 g) iodized fine salt or iodized rock salt, chopped


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2 tbsp (5.25 g) cooking oil4 cloves (28 g) garlic

1. SAUT garlic, onions and beef. Add carrots, kidney beans, 4-1/3 cups water andDEL MONTE Tomato Sauce. Season with 3/4 tsp iodized fine salt or (2-1/4 tsp iodized rock salt) and chilli powder. Simmer for 10 minutes.

2. ADD dissolved cornstarch. Cook until thick. Stir in milk. Top with green onions.

CHICKEN GATA

1 pc (20 g) medium onion, crushed1 tsp (50 g) ginger strips, sliced1 1/2 cup (3 g) thick coconut milk350 g (350 g) squash, cut into cubes1 pc (1 g) siling labuyo, sliced

4 pc (0.2 g) peppercorns1 can (140 g) DEL MONTE Original Style Tomato Sauce2 cup (80 g) malunggay leaves2 cup (28 g) cooking oil1/2 tsp (3.5 g) iodized fine salt or iodized rock salt

1. SAUT garlic, onions, ginger and chicken for 5 minutes. Add coconut milk, squash, siling labuyo, peppercorns and DEL MONTE Tomato Sauce. Season with 1/2 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer over low heat with occasional stirring, until squash is cooked.

2. ADD malunggay leaves. Cook for 2 minutes.

GINISANG MONGO

4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, sliced

1/2 cup (90 g) green monggo, dried3 pc (150 g) tinola, flaked into large pieces1 pouch (250 g) DEL MONTE Original Style Tomato Sauce, i3 1/2 cups (140 g) malunggay leaves2 tbsp (28 g) cooking oil, for sauting1 1/2 tsp (6 g) iodized fines salt or iodized rock salt1/4 tsp (0.8 g) pepper


7/30

1. SAUT garlic, onions and monggo. Add 4 cups water. Season with 1-1/2 tsp iodized rock salt (or 1/2 tsp iodized fine salt) and 1/4 tsp pepper. Simmer for 20 minutes or until tender.

2. ADD tinapa and DEL MONTE Tomato Sauce. Simmer for another 10 minutes. Add malunggay leaves. Cook for 2 minutes

AMPALAYA CON CARNE

4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, sliced200 g (200 g) beef round, cut into strips1 1/2 tbsp (22.5 g) salted black beans (tausi)1 pouch (115 g) DEL MONTE Original Style Tomato Sauce1 bunch (200 g) sitaw, cut 1 1/2" long1 tbsp (20 g) oyster sauce1 pc (300 g) large ampalaya, seeds removed and sliced 1/4" cm thick2 tbsp (28 g) cooking oil, for sauting

1/4 tsp (0.8 g) pepper

1. SAUT garlic, onion and beef. Add 3/4 cup water, DEL MONTE Tomato Sauce and tausi. Simmer for 20 minutes.

2. ADD sitaw, oyster sauce, 1/4 tsp pepper. Simmer for 7 minutes add ampalaya. Cook for another 3 minutes.

PORK W/ BAGOONG

50 g (50 g) garlic, crushed150 g (150 g) onion, sliced5 tbsp (37 g) ginger strips2 1/2 kg (2500 g) pork pigue, cut into strips1 cup (221.3 g) bagoong alamang5 cup (960 g) water1 pouch (1000 g) DEL MONTE Original Style Tomato Sauce11 cups (440 g) malunggay leaves

3 tbsp (42 g) cooking oil, for sauting

1. SAUT garlic, onion, ginger, pork and bagoong alamang. Cook for 5 minutes. Add3/4 cup water and DEL MONTE Tomato Sauce. Cook for 10 minutes.

2. ADD malunggay. Cook for 2 minutes.


8/30

SHRIMP SPAGHETTI

1/2 kg (500 g) DEL MONTE Spaghetti, cooked6 cloves (30 g) garlic, crushed1 pc (75 g) large onion, chopped1/2 kg (500 g) medium shrimps, peeled but with tails intact1 cup (206 g) canned button mushrooms, sliced1 pouch (750 g) DEL MONTE Italian Style Spaghetti Sauce2 tbsp (28 g) cooking oil, for sauting1/2 tsp (3.5 g) iodized fine salt or iodized rock salt

1. SAUT garlic, onion, shrimps and mushrooms or Baguio beans. Add DEL MONTE Spaghetti Sauce and 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt). Simmerfor 5-8 minutes.

2. POUR over or mix with cooked DEL MONTE Spaghetti. Top with grated cheese, ifdesired.

GOTO CREOLE

200 g (200 g) tripe, cut into strips3 cloves (15 g) garlic, crushed1 pc (50 g) medium onion, sliced1 pc (150 g) medium potato, cut into cubes1 pc (100 g) small carrot, cut into cubes

3/4 cup (131.3 g) cooked red kidney beans1 pouch (200 g) DEL MONTE Original Style Tomato Sauce, cut into strips1 pc (0.2 g) bay leaf1 pc (200 g) tofu200 g (28 g) cooking oil, for sauting2 tbsp (5.25g ) iodized fine salt or iodized rock salt1/8 tsp (0.4 g) pepper

1. BOIL tripe in 4 cups water until tender. Reserve stock.

2. SAUT garlic, onion, vegetables, tripe and kidney beans. Cook for 5 minutes.

3. ADD DEL MONTE Tomato Sauce, 1-1/2 cups stock and bay leaf. Season with salt and pepper to taste . Simmer for 15 minutes. Add fried tofu.


9/30

BEEF WITH BAMBOO SHOOTS

4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, chopped150 g (150 g) ground beef2 tbsp (6.4 g) tengang daga, soaked in water and sliced1/4 kg (250 g) labong (bamboo shoots), cut into strips (blanched and squeezed)2 tsp (10 g) DEL MONTE Red Cane Vinegar1 can (234 g) DEL MONTE Italian Style Spaghetti Sauce1/4 cup (79 g) evaporated milk2 tbsp (28 g) cooking oil3/4 cup (180 g) water1/2 tsp (2 g) iodized fines salt or iodized rock salt

1. SAUT garlic, onion, ground beef, and tengang daga. Add labong, 1-3/4 cups water and DEL MONTE Vinegar. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Simmer for 10 minutes.

2. ADD DEL MONTE Spaghetti Sauce and milk. Cook for another 5 minutes. Serve with cooked noodles or rice.

SQUIDBALLS SPAGHETTI

175 g (175 g) DEL MONTE Spaghetti, cooked150 g (150 g) squid balls, each piece cut into 6

1 pouch (250 g) DEL MONTE Filipino Style Spaghetti Sauce1/4 cup (43 g) frozen green peas

1. SAUT squid balls in 1 tbsp oil. Add DEL MONTE Spaghetti Sauce, peas, 3 tbsp water and salt to taste. Simmer for 3 minutes.

2. POUR over or mix with cooked spaghetti. Top with grated cheese if desired.

GULAY PINOY

1 pc (50 g) medium onion, sliced3 pc (100 g) medium tinapa, deboned and flaked1 bunch (200 g) sitaw, cut into 2" long3 tbsp (57 g) patis1 pouch (115 g) DEL MONTE Original Style Tomato Sauce


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6 pc (78 g) okra3 pc (200 g) eggplants, sliced2 bunches (160 g) alugbati

1. COMBINE the first 4 ingredients and 1/4 cup water. Simmer for 5 minutes.

2. ADD DEL MONTE Tomato Sauce, okra and eggplants. Simmer for another 10 minutes. Add alugbati. Allow to simmer.

OLD MCDONALD'S MACARONI

250 g (250 g) DEL MONTE Elbow Macaroni, cooked100 g (100 g) ground pork or beef2/3 cup (182.91 g) canned corn kernels or fresh corn1 can (390 g) DEL MONTE Sweet Style Spaghetti Sauce1 pc (50 g) medium green bell pepper, diced1/2 cup (67.5 g) grated cheese

1. SAUT pork or beef in 1-1/2 tbsp oil until light brown. Add corn, 3 tbsp waterand DEL MONTE Sweet Style Spaghetti Sauce. Season with salt t taste. Simmer for3 minutes.

2. ADD bell peppers. Pour over or mix with cooked DEL MONTE Macaroni. Top with grated cheese.

BACON & EGG MACARONI

250 g (250 g) DEL MONTE Elbow Macaroni, cooked150 g (150 g) bacon, cut into strips1 pc (75 g) large egg, beaten1 can (390 g) DEL MONTE Sweet Style Spaghetti Sauce2 tbsp (28 g) cooking oil, for sauting1/3 cup (80 g) water

1/3 tsp (2.3 g) iodized fine salt or iodized rock salt

1. SAUT bacon for 8-10 minutes. Discard excess oil. Add egg and stir until set.

2. ADD DEL MONTE Sweet Style Spaghetti Sauce, 1/3 water and 1/3 tsp iodized rocksalt. Simmer for 3 minutes. Pour over or mix with cooked macaroni.


11/30

CHEESEDOG & PASTA

175 g (175 g) DEL MONTE Spaghetti, cooked75 g (75 g) cheesedog, sliced100 g (100 g) small potato, coarsely grated1 pouch (250 g) DEL MONTE Filipino Style Spaghetti Sauce1/3 cup (38.3 g) grated cheese1/2 tbsp (7 g) cooking oil, for sauting1/8 tsp (1 g) iodized fines salt or iodized rock salt

1. SAUT cheesedog in 1 tbsp oil for 2 minutes. Add potato, 1/3 cup water and 1/4tsp iodized fine salt (or 3/4 tbsp iodized rock salt). Simmer for 2 minutes.

2. ADD DEL MONTE Spaghetti Sauce. Simmer for 5 minutes. Mix with or pour over cooked DEL MONTE Spaghetti. Top with remaining sauce and cheese.

POWER POTATOES

6 small (400 g) potatoes3 strips (50 g) bacon, fried and crushed1 can (220 g) DEL MONTE Pork and Beans50 g (50 g) quickmelt cheese, coarsely grated

1. BOIL potatoes (with peel) in 1 cup water for 20 minutes or until soft but still firm. Drain. Cut into 2. Prick exposed surface with a fork.

2. TOP each potato with 1 tbsp DEL MONTE Pork & Beans, bacon and cheese. Bake ortoast until cheese melts.

PORK STEW

200 g (200 g) baby potatoes, fried with peel350 g (350 g) pork liempo80 g (80 g) DEL MONTE Quick n Easy Afritada Sauce1/4 cup (59 g) mompo1/2 cup (105 g) canned button mushrooms1 pc (50 g) medium bell peppermarinade1 tbsp (16.2 g) calamansi juice


12/30

1 tbsp (17 g) soy sauce1/4 tsp (.75 g) pepper3 tbsp (4.66 g) oil1/2 cup water

1. MARINATE pork for 30 minutes. Drain, reserve marinade. Brown pork in 3 tbsp oil.

2. ADD DEL MONTE Quick 'n Easy Afritade Sauce, mompo, marinade if any and 1/2 cup water. Simmer uncovered for 5 minutes, then cover and continue simmering untilpork is tender.

3. ADD remaining ingredients. Simmer for 2 minutes.

PORK MORCON

1/2 kg (500 g) pork lomo, sliced morcon style1 tbsp (16.2 g) calamansi juice1 tbsp (17 g) soy sauce2 tbsp (17 g) all purpose flour

80 g (80 g) DEL MONTE Quick n Easy Mechado Saucestuffing1 pc (40 g) small egg, hard boiled, shelled and sliced into 4 wedges1 pc (27 g) chorizo de bilbao, cut into 4 strips30 g (30 g) bacon50 g (50 g) carrot, cut into 3 strips1 pc (27 g) whole pickle, cut into 3 strips50 g (50 g) cheddar cheese, cut into 4 strips1 pc (30 g) small red bell pepper, cut into 4 strips1 1/4 cups water

1. POUND pork to flatten. Sprinkle with calamansi juice and soy sauce.

2. STARTING on one end of the meat, arrange in alternate rows the stuffing untilall are used up. Roll and tie with a string (crocheting thread). Sprinkle withflour then brown all sides in 2 tbsp oil.

3. TRANSFER meat into saucepan, then add DEL MONTE Quick 'n Easy Mechado Sauce and 1 1/4 cup water. Cover and simmer over low heat for 30 minutes or until tender. Remove strings and slice.

BEEF MECHADO

400 g (400 g) pork fat1 kg (1000 g) beef round8 cloves (8 g) garlic, crushed2 pc (.4 g) laurel300 g (300 g) potatoes, cut into chunks10 pc (500 g) sibuyas Tagalog, peeled80 g (160 g) DEL MONTE Quick n Easy Mechado Sauce100 g (100 g) red bell pepper, cut into strips2 tbsp (34 g) soy sauce


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1/4 tsp (.75 g) pepper2 tbsp (28 g) oil2-3 cups water

1. MAKE a hole at he centel of meat to insert pork fat. Rub garlic all over meatand season with 2 tbsp soy sauce and 1/4 tsp pepper. Brown all sides in 2 rbspoil.

2. PUT beef in pan, then add 2-3 cups water, laurel and DEL MONTE Quick 'n EasyMechado Sauce. Cover and simmer over low heat until beef is tender, adding morewater if needed.

3. ADD sibuyas Tagalog and potatoes. Simmer for 10 minutes or until potatoes aretender. Add bell peppers.

GINATAANG KANGKONG AT DAING

40 g (40 g) DEL MONTE Quick n Easy Gata Mix2 tbsp (14.8 g) ginger strips1 pc (8 g) siling sigang, chopped1 pc (20 g) daing (labahita/flying fish/espada)

1-2 pc (1 g) siling labuyo, sliced3 bundles (750 g) kangkong, leaves and tender stalks only1 1/2 cups water

1. IN a pan, simmer together uncovered DEL MONTE Sandosenang Sarap, DEL MONTE Gata Mix, ginger, daing, sili, and 1 1/2 cups water for 5 minutes.

2. ADD kangkong. Cook until kangkong is tender.

OLD FASHIONED SOUP

350 g (350 g) beef kenchi4 cloves (20 g) garlic, crushed1 (50 g) medium onion, sliced1 (100 g) small carrot, diced1 (100 g) small potato, diced227 g (227 g) DEL MONTE Original Style Tomato Sauce200 g (200 g) baguio pechay, cut into strips1/4 cup (63.75 g) evaporated milk5 cups water3 cups beef stock

1. BOIL kenchi in 5 cups water for 1 hour, or until tender. Drain; reserve 3 cups beef stock. Dice meat.

2. SAUT garlic, onions and beef. Add carrots, potatoes, beef stock and DEL MONTETomato Sauce. Season with salt and pepper to taste. Simmer until vegetables aretender.

3. ADD pechay. Simmer until cooked. Stir in milk. Serve.


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PINEAPPLE BUCHI

234 g (234 g) DEL MONTE Crushed Pineapple, drained (reserve syrup)1 medium (223 g) kamote, boiled & mashed1/4 cup (32 g) rice flour6 tbsp (90 g) white sugar1/3 cup (42.66 g) rice flour (for coating)1/3 cup (47.2 g) sesame seeds

1. SIMMER DEL MONTE Crushed Pineapple in 3 tbsp sugar until almost dry. Set aside.

2. COMBINE kamote, rice flour and sugar. Mix thoroughly. Fill each tbsp of mixture with 1/2 tbsp of sweetened crushed pineapple and form into a ball.

3. DREDGE each ball in rice flour, moisten with pineapple syrup and roll in sesame seeds. Fry in hot oil until brown.

MIXED MEAT CON SALSA

1/2 kg (500 g) internal organs, sliced diagonally100 g (100 g) pork liver, sliced diagonally100 g (100 g) pork liempo, cut into strips1 (50 g) onion, chopped1 (5 g) garlic, crushed1 (50 g) red bell pepper, cut into strips1 (50 g) green bell pepper, cubed1 cup (182 g) pigeon pea (kadyos), cooked1/2 cup (125 g) DEL MONTE Original Style Tomato Sauce2 tbsp (34 g) soy sauce

1/2 tsp (1.5 g) black pepper1 (.75 g) bay leaf2 tbsp (30 g) DEL MONTE Vinegar1 tsp (4 g) peppercorn2 tbsp (28 g) oil

Marinate INTERNAL organs in DEL MONTE Vinegar, peppercorn and half of garlic forone hour. Saut garlic, onions, pork, internal organs and liver. Add DEL MONTE Tomato Sauce, pigeon pea and seasonings. Simmer. Add bell peppers and continue simmering until cooked. Serve hot.

OKRA CASSEROLE

4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, sliced2 ears (500 g) fresh corn, shredded1 pouch (250 g) DEL MONTE Original Style Tomato Sauce25 pc (400 g) okra, each piece cut into 3150 g (150 g) medium shrimps, shelled and split into 2 lengthwise1 pc (50 g) medium red bell pepper, cut into strips


15/30

1. SAUT garlic, onions and corn. Add DEL MONE Tomato Sauce, 1 cup water, 1/3 tspiodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Simmer untilcorn is tender.

2. ADD okra. Simmer for 10 minutes. Add bell peppers and shrimps and simmer until shrimps are cooked.

CORNED BEEK STICKS

1 can (150 g) corned beef12 pc (84 g) medium wrapper, cut into 21/2 cup (153 g) DEL MONTE Sweet Blend Ketchup1/2 cup (110 g) cooking oil, for frying

1. PUT 1-1/2 tsp of corned beef on one end of lumpia wrapper. Fold both ends tocover the filling. Roll and damp edges with water to seal.

2. FRY in hot oil until golden brown. Drain fried lumpia on paper towels. Dip inDEL MONTE Sweet Blend Ketchup.

DAING NA BANGUS

1 kg (1000 g) fresh bangus, sliced daing style (butterfly cut)3/4 cup (172.50 g) DEL MONTE Red Cane Vinegar1 1/2 tsp (10.5 g) iodized fine salt or iodized rock salt1 tsp (4 g) peppercorns, crushed finely1 head (50 g) garlic, crushed finely

1. COMBINE marinade. Stir. Arrange bangus slices in plastic container. Pour marinade. Cover and store in refrigerator at least overnight. Turn at least once.

ENSALADANG PUSO NG SAGING

1 kg (1000 g) large puso ng saging (banana heart)8 pc (80 g) sibuyas Tagalog, sliced thinly1 tsp (3.2 g) minced ginger1 pc (300 g) coconut (niyog)


16/30

1/2 cup (115 g) DEL MONTE Red Cane Vinegar2/3 tsp (4.6 g) iodized fines salt or iodized rock salt1/4 tsp (0.8 g) pepper

1. TRIM puso ng saging and cut into 2 lengthwise. Boil for 30 minutes. Drain andcut crosswise 1/2 cm thick. Combine with sibuyas Tagalog and ginger. Set aside

2. COMBINE grated coconut and DEL MONTE Vinegar. Add 3 tbsp hot water. Squeeze to get 1 cup coconut milk. Season with 23 tsp iodized fine salt (or 2 tsp iodizedfine salt) and 1/4 tsp pepper. Stir. Add to puso ng saging.

SHRIMP & TOGE GUISADO4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, sliced1/4 kg (250 g) fresh shrimps, shells removed200 g (200 g) monggo sprouts

5 squares (450 g) tokwa, fried and cut into cubes115 g (115 g) DEL MONTE Original Tomato Sauce1 1/2 cups (369 g) shrimp juice2 tbsp (34 g) soy sauce36 stalks (72 g) kinchay, sliced1/2 tsp (3.5 g) iodized rock salt1/4 tsp (.75 g) pepper

1. SAUT garlic, onions and shrimps. Add remaining ingredients except kinchay. Season with 1/2 tsp iodized rock salt, 1/4 tsp iodized rock salt, 1/4 tsp pepper and soy sauce. Simmer for 3 minutes.

2. STIR in kinchay and simmer for another 2 minutes, or until cooked.

EASY LONGGANISA

1/2 kg (500 g) ground pork1/2 cup (73 g) tokwa1 tbsp (11.6 g) garlic1 1/2 tbsp (19.8 g) brown sugar2 tbsp (34 g) soy sauce1 tbsp paminton1 1/2 tsp (10.5 g) iodized fine salt

1/2 tsp (1 g) paprika1 tsp (4.6 g) atsuete with 1 tbsp oil for tokwa1 tsp (4 g) atsuete oil for meat1/4 cup (62.5 g) DEL MONTE Tomato Sauce1/4 cup (57.5 g) DEL MONTE Vinegar1/2 tsp (1.5 g) black pepper2 tsp (2 g) fresh oregano leaf, finely chopped2 tbsp (28 g) cooking oil, for fryingfor casing1/4 kg pork intestine


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1/4 cup (57.5 g) DEL MONTE Vinegar

Color TOKWA with 1 tbsp of atsuete oil. Combine with the rest of the ingredientsexcept for casing. Mix thoroughly with clean hands until tacky. Let stand overnight in the refrigerator.

Prepare CASING by cleaning the intestines. Remove ligaments and fat attached. Wash intestines with soap and water. Invert and scrape off fat with spatula or wrong side of knife. Wash again with running water. Soak in 1/4 cup vinegar for several hours. Rinse. Tie one end. Blow and hang to dry. Cut intestines into 4 1/2inches long. Stuffed each casing with two tbsp of meat mixture. Tie both ends oflongganisa. When ready put desired amount of longganisa in skillet. Add small amount of water. Prick longganisa all once with fork. Let simmer over medium heatuntil liquid evaporates for 15 minutes. Add small amount of fat and fry for 3-5minutes until golden brown. Serve.

SOUR CREAM N PORK PASTA

1/4 kg (250 g) ground pork250 g (250 g) DEL MONTE Spaghetti, cooked per package directions

1/4 cup (56.25 g) margarine1/4 cup (32.5 g) all purpose flour1 1/4 cups (318.75 g) evaporated milk, with 3/4 cup water2 pcs (22 g) chicken bouillon cubes1 cup (245.2 g) DEL MONTE Pineapple Juice1 each (100 g) red & green bell peppers, diced1/4 cup (28.75 g) cheese, grated (optional)1 tbsp (17 g) soy sauce1/8 tsp (.37 g) pepper2 tsp (8 g) iodized rock salt1/2 tsp (1.5 g) pepper

1. SAUT pork in hot oil until brown. Season with 1 tbsp soy sauce and 1/8 tsp pep

per. Set aside.

2. IN a carajay, melt margarine, then add flour. Remove from heat. Gradually addmilk, stirring constantly.

3. DROP in bouillon cubes and simmer over low heat until sauce thickens. Add DELMONTE Pineapple Juice, 2 tsp iodized rock salt, 1/2 tsp pepper, bell peppers and cooked DEL MONTE Spaghetti noodles. Blend thoroughly. If desired, top with grated cheese befor serving.

VEGETABLE CHILI

4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, chopped1 pc (150 g) medium carrot, diced2 cups (350 g) cooked red kidney beans1 pc (200 g) small fresh corn, boiled and shredded into kernels3 pc (450 g) medium eggplants, diced and soaked in water1 1/2 tbsp (18 g) chili powder


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1 can (385 g) DEL MONTE Italian Style Spaghetti Sauce1 tbsp (13 g) DEL MONTE Chili Ketchup

1. SAUT garlic, onion, carrot, kidney beans and corn. Add eggplants and 1-1/2 cups water. Season with 1/2 tsp iodized fine salt (or 1-1/2 tsp iodized rock salt),1/4 tsp pepper and chili powder. Simmer for 5 minutes.

2. ADD DEL MONTE Spaghetti Sauce and DEL MONTE Chili Ketchup. Simmer for another10 minutes.

PORK PIA HAMONADO

1/2 kg (500 g) pork pigue, sliced thinly (tapa style) into 1 piece1/2 cup (112 g) white sugar2/3 tsp (3.5 g) iodized fine salt2 tsp (8 g) iodized rock salt1 tsp (5.3 g) praque powder

100 g (100 g) pork fat, sliced into 4 strips1 (100 g) small carrot, sliced into 6 strips1 pc (4 g) whole pickle, cut into 6 strips234 g (234 g) DEL MONTE Pineapple Chunks, drained ( reserve syrup)1 can (231.2 g) DEL MONTE 100% Pineapple juice2 1/2 tsp (6 g) cornstarch, dissolved in 2 tsp water

1. COMBINE sugar, salt and praque powder. Rub mixture into pork. Spread pork andalternately arrange slices of pork fat, carrot, pickles and DEL MONTE Fresh CutPineapple Chunks. Roll and tie firmly with crocheting thread.

2. MARINATE pork roll overnight in DEL MONTE Pineapple Juice and pineapple syrup. Simmer meat in marinade for 45 minutes or until tender. Drain (reserve broth).

Remove thread then slice. Simmer broth woth cornstarch until thick. Serve as sauce.

CHICKEN FILIPINA

1/2 kg (500 g) chicken, cut-up100 g (100 g) pork liver, sliced and half fried1 cup (242 g) coconut milk, thin1/4 cup (245 g) coconut milk, thick4 cloves (4 g) garlic, crushed

1 (50 g) medium onion, sliced234 g (234 g) DEL MONTE Pineapple Chunks, drained (reserve syrup)1/2 cup (86 g) cooked/frozen green peas100 g (100 g) potatoes, cut into chunks then fried1 each (100 g) medium red and green bell peppers, cut into strips1 tbsp (17g) soy sauce

1. MARINATE chicken in 1 tbsp soy sauce and pineapple syrup for 15 minutes. Drain and reserve marinade. Set aside.


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2. POUND or osterize liver into paste. Mix with thick coconut milk. Saut garlic,onion and chicken. Add coconut milk mixture, DEL MONTE Fresh Cut Pineapple Chunks, peas and marinade. Season with salt to taste. Simmer for 20 minutes.

3. ADD bell peppers, potatoes and thick coconut milk. Simmer for another 5 minutes.

PIA PORK ESTOFADO

350 g (350 g) pork pigue, cut into 12 chunks2 tbsp (17 g) all purpose flour1 large (200 g) potato, cut into chunks2 (250 g) medium ripe saba banana, peeled, sliced into 4 and fried200 g (200 g) DEL MONTE Classic Menudo, Estofado & Afritaga Recipe Sauce234 g (234 g) DEL MONTE Pineapple Chunks, drained (reserve syrup)2 tbsp (34 g) soy sauce1/4 tsp (.75 g) pepper1 cup water1/4 tsp (1.75 g) iodized fine salt

1. MARINATE pork in pineapple chunks syrup, 2 tbsp soy sauce and 1/4 tsp pepper

for 30 minutes. Drain and reserve marinade. Sprinkle pork with flour, Brown in oil. Set aside.

2. SIMMER pork in 1 cup water, marinade and 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) for 20 minutes. Add potatoes. Simmer for another 10 minutes. Add DEL MONTE Fresh Cut Pineapple Chunks and menudo, estofado & afritada recipe sauce, pineapple chunks

SWEET & SOUR FISHBALLS

400 g (400 g) dalagang bukid1 thumb size (10 g) ginger, crushed1 (150 g) medium carrot, chopped250 g (250 g) kamote, boiled and mashed4 stalks (60 g) green onions, chopped1 pc (50 g) egg, beaten1/3 cup (36.66 g) bread crumbssauce1 cup (190 g) DEL MONTE Pineapple Tidbits, drained (reserve 1/2 cup syrup)6 tbsp (60 g) sugar1 tbsp (22 g) DEL MONTE Original Blend Ketchup2 tbsp (18 g) cornstarch, dissolved in 1/2 cup water

1 (50 g) medium red bell pepper, cut into strips4 stalks (60 g) green onions, cut into 1" long pieces1 cup water1 tsp (7 g) iodized fine salt3/4 tsp (2.25 g) pepper

1. BOIL fish with ginger in 1 cup water for 10 minutes. Drain; flake meat and discard bones. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 3/4 tsp pepper. Blend well with the rest of the ingredients except sauce.


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2. FORM every tablespoon of mixture into balls. Deep fry until golden brown. Setaside.

3. SAUCE: Combine the frist 3 ingredients and pineapple syrup. Season with 1/4 tsp pepper 1-1/2 tbsp soy sauce. Simmer. Add dissolved cornstarch and simmer, stirring constantly until cooked. Add bell peppers and green onions. Pour over fishballs just before serving.

CHICKEN LIVER HAWAIIAN

1/2 kg (500 g) chicken liver, cut in half439 g (439 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)1 (30 g) small onion, chopped1 (150 g) medium carrot, cut into strips2 stalks (70 g) celery, chopped1 tbsp (9 g) cornstarch, dissolved in 1 tbsp water1 tbsp (17 g) soy sauce4 tbsp (48 g) pineapple syrup1/8 tsp (.37 g) pepper1/2 tsp (2 g) iodized rock salt3/4 cups water

1 tbsp (13.2 g) brown sugar3/4 tbsp (5.25 g) iodized fine salt1/4 tsp (.75 g) pepper

1. MARINATE liver in 1 tbsp soy sauce, 4 tbsp pineapple syrup, 1/8 tsp pepper and 1/2 tsp iodized rock salt for 30 minutes. Drain and reserve marinade. Fry in oil until light brown. Set aside.

2. STIR fry onions, carrots and celery in margarine until half-tender. Add DEL MONTE Fresh Cut Pineapple Tidbits, marinade and 3/4 cup water. Season with 1 tbspbrown sugar, 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) 1/4 tsppepper. Simmer for 10 minutes.

3. ADD fried liver and dissolved cornstarch. Continue simmering for 3 minutes.

CHICKEN ADOBO SA GATA

1/2 kg (500 g) chicken18 g (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning2 tbsp (14.8 g) ginger strips1 pc (.2 g) laurel2 tbsp (30 g) DEL MONTE Red Cane Vinegar

5 pc (.30 g) peppercorns, crushed40 g (40 g) DEL MONTE Quick n Easy Gata Mix, dissolved in 2 cups water18 g (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning

1. COMBINE chicken and DEL MONTE Sandosenang Sarap. Set aside.

2. SAUT ginger, laurel and chicken for 5 minutes. Add DEL MONTE Vinegar and peppercorn. Simmer uncovered for 5 minutes, the covered for 10 minutes.

3. ADD DEL MONTE Quick 'n Easy Gata Mix. Simmer for another 15 minutes, stirring


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occasionally.

CHICKEN ALOHA

600 g (600 g) chicken (breast/thigh), cut into serving portions4 cloves (4 g) garlic, crushed1 (50 g) medium onion, sliced234 g (234 g) DEL MONTE Pineapple Chunks, drained (reserve syrup)1 (100 g) medium carrot, sliced1 each (50 g) medium green bell pepper, cut into strips1 each (50 g) medium red bell pepper, cut into strips2 pc (250 g) ripe saba banana, sliced and fried2 tbsp (34 g) soy sauce1 tbsp (13.2 g) brown sugar3 tbsp (27 g) cornstarch1/2 cup water2 tbsp (34 g) soy sauce1/2 tsp (2 g) iodized rock salt1/8 tsp (.37 g) pepper

1. MARINATE chicken in pineapple syrup, 2 tbsp soy suce and 1 tbsp brown sugar for 15 minutes. Sprinkle with 3 tbsp cornstarch. Drain but reserve marinade. Setaside.

2. SAUT garlic, onions and chicken. Add marinade, DEL MONTE Fresh Cut Pineapple Chunks, 1/2 cup water, carrots, 2 tbsp soy sauce, 1/2 tsp iodized rock salt and 1/8 tsp pepper. Simmer until chicken is tender.

3. STIR in bell pepper and saba. Allow to simmer.

CROQUETTES KITCHENOMICA

croquettes350 g (350 g) ground pork1 (100 g) small carrot, coarsely grated1 (430 g) small singkamas, coarsely grated234 g (234 g) DEL MONTE Crushed Pineapple, drained (reserve syrup)8 stalks (120 g) green onions, chopped1 (50 g) egg, beatencoating1 (50 g) egg, beaten

1/2 cup (55 g) bread crumbssaucepineapple syrup1 tsp (2.4 g) cornstarch, dissolved in syrup1/2 tsp (2.5 g) sugar1 tsp (5 g) margarine, optional

1. CROQUETTES: Combine all ingredients. Mix thoroughly.

2. FORM every 2 tbsp of mixture into croquettes. Dip in egg and roll in bread cr


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umbs. Fry in hot oil until golden brown. Serve with sauce or with DEL MONTE Banana Ketchup.

3. SAUCE: Blend ingredients in a saucepan. Cook over low heat, stirring constantly until thick.

CHICKEN WINGS CASSEROLE

3/4 kg (1044 g) chicken wings, cut into 24 cloves (20 g) garlic, crushed6 pc (50 g) sibuyas Tagalog2 medium (300 g) potatoes, cut into chunks1/4 cup (10 g) tengang daga (mushroom), soaked in water and sliced1 can (227 g) DEL MONTE Original Style Tomato Sauce1 stalk (61 g) leek, sliced diagonally3/4 cup water1 tsp (7 g) iodized rock salt1/4 tsp (.75 g) pepper

1. SAUT garlic, sibuyas Tagalog and chicken wings. Cook for 10 minutes. Add 3/4 cup water, tengang daga, potatoes, 1 tsp iodized rock salt (or 1/3 tsp iodized fine salt) and 1/4 tsp pepper. Simmer for 7 minutes.

2. ADD DEL MONTE Tomato Sauce. Cook for another 15 minutes. Add leeks.

SHRIMP & TOKWA

4 cloves (20 g) garlic, crushed2 pcs (100 g) medium onion, sliced227 g (227 g) DEL MONTE Tomato Sauce300 g (300 g) tokwa, fried1/4 kg (250 g) shrimps, shelled1 (75 g) large red bell pepper, cut into strips3 (150 g) medium tomatoes, cut into wedges2 tbsp (4.8 g) cornstarch, dissolved1/4 cup water1 tsp (4 g) iodized rock salt

1. SAUT garlic and onions. Add DEL MONTE Tomato Sauce, 1 cup water and 1 tsp iodized rock salt (or 1/3 tsp iodized fine salt). Simmer for 10 minutes.


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2. ADD tokwa, shrimps, bell peppers and dissolved cornstarch. Cook while stirring for 5 minutes. Stir in tomatoes.

TOFU PICADILLO

4 cloves (20 g) garlic, crushed1 pc (50 g) medium onion, sliced150 g (150 g) ground pork2 ears (500 g) fresh corn, shredded into whole kernels250 g (250 g) DEL MONTE Sweet Style Spaghetti Sauce1 block (350 g) tofu, diced2 cups (80 g) sili leaves5 cups water1 tsp (7 g) iodized fine salt1/4 tsp (.75 g) pepper

1. SAUT garlic, onion and ground pork for 5 minutes. Add corn, 5 cups water, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Simmer until corn is tender.

2. ADD DEL MONTE Spaghetti Sauce and tofu. Simmer for 10 minutes. Remove from heat then add sili leaves.

AMPALAYA TOFU

20 g (20 g) garlic, crushed

50 g (50 g) medium onion, sliced150 g (150 g) tofu, crumbled250 g (250 g) DEL MONTE Original Style Tomato Sauce1/2 kg (500 g) amapalaya, sliced diagonally50 g (50 g) medium bell pepper, strips100 g (100 g) eggs, beaten5.3 g (5.3 g) iodized fine salt0.8 g (0.8 g) pepper28 g (28 g) cooking oil1/2 cup meat broth/water

1. SAUT garlic, onions and tofu. Add 1/2 cup meat broth or water and DEL MONTE Tomato Sauce. Cook for 5 minutes.

2. ADD ampalaya, bell pepper, 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt), and 1/4 tsp pepper. Cook for 5 minutes, stirring only once or twice. Add beaten eggs. Cook until just set.A340


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CHICKEN SAMBA

700 g (700 g) chicken breast, deboned and cut into cubes1/4 cup (56.25 g) margarine1 pc (50 g) medium onion, sliced1 pc (27 g) chorizo de bilbao, sliced (optional)1/2 cup (82 g) sliced vienna sausage1 cup (172 g) cooked/frozen green peas227 g (227 g) DEL MONTE Original Style Tomato Sauce150 g (150 g) potatoes, cubed and fried1 pc (100 g) small carrot, sliced1 pc (50 g) medium red bell pepper, cut into strips2 tbsp (18 g) grated cheese, (optional)1 tbsp (17 g) soy sauce1/3 tsp (2.33 g) iodized fine salt1/4 tsp (.75 g) pepper

1. MARINATE chicken in 1 tbsp soy sauce, 1/3 tsp iodized fine salt ( or 1 tsp iodized rock salt) and 1/4 tsp pepper for one hour. Stir fry chicken meat in margarine until slightly brown. Set aside.

2. SAUT onions. Add chicken, chorizo de bilbao, vienna sausage, DEL MONTE TomatoSauce and 1 cup water. Season with salt and pepper to taste. Simmer for 5 minutes.

3. ADD vegetables. Continue simmering until cooked. Top with grated cheese.

TUNA VEGETABLE SALAD

439 g (439 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)

150 g (150 g) carrot, cut into cubes100 g (100 g) baguio beans, sliced 1/4" crosswise184 g (184 g) tuna chunks in oil, drained432 g (432 g) whole kernel corn, drained3/4 cup (93.33 g) mayonnaise1 1/2 tsp (7 g) iodized fine salt1/8 tsp (.37 g) pepper1/4 cup water

1. COOK carrot and Baguio beans in pineapple syrup with 1/4 cup water until tender but still crunchy (about 5 minutes). Drain and cool. Combine with other ingre

dients. Blend thoroughly. Chill until ready to serve.

PORK HULA

600 g (600 g) pork liempo, cut into serving options


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12 cloves (60 g) garlic, crushed1 small (250 g) green papaya, sliced diagonally 1/2" thick439 g (439 g) DEL MONTE Sliced Pineapple, drained (reserve syrup)2 tsp (4.8 g) cornstarch, dissolved in sliced pineapple syrup2 stalks (30 g) green onions, cut 1" long1/2 cup water2 tsp (.75 g) soy sauce2/3 tsp (8 g) iodized fine salt

1. SAUT garlic until brown. Add pork. Cook while stirring until light brown. Add1/2 cup water, 2 tsp soy sauce, 1/4 tsp pepper and 2/3 tsp iodized fine salt (or2 tsp iodized rock salt). Simmer for 20 minutes

2. ADD papaya sliced pineapple syrup. Cook until papaya is tender. Add DEL MONTEFresh Cut Sliced Pineapple and green onions. Simmer for another 3 minutes.

ALOHA SPARERIBS

1 kg (1000 g) pork spareribs(liempo), cut into serving portions234 g (234 g) DEL MONTE Crushed Pineapple, (include syrup)1/2 cup (91 g) packed brown sugar2/3 tsp (8 g) iodized fine salt1 tsp (2 g) curry powder

1. MARINATE spareribs for 3-4 hours or overnight in the refrigerator.

2. PREHEAT oven at 325F. Arrange spareribs with marinade in baking pan then bakefor 1 hour (turning every 15 minutes). Increase oven temperature to 350F then bake for another 15 minutes or until tender.

PORK LIVER CON PIA

1/2 kg (500 g) pork liver, cut into 2" x 2" cubes

4 cloves (1 g) garlic, crushed1 (50 g) onions, sliced1 cup water2 tbsp (30 g) sugar2 tbsp (40 g) sweet pickle relish2 pcs (.10 g) bay leaves1 tbsp (17 g) soy sauce3/4 tsp (5.25 g) iodized fine salt1 tbsp (9 g) cornstarch, optional1/4 kg (14.6 g) camote, cut into strips and fried


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1. COMBINE powdered milk, coconut milk and bread. Let stand for 30 minutes. Addremaining ingredients. Reserve some pieces of pineapple chunks for garnish, if desired. Blend the mixture well.

2. CARAMELIZE 1/4 cup sugar in pan (round or square). Pour in bread mixture. Arrange pieces of sago and reserved DEL MONTE Pineapple Chunks on top. Cover with wax paper. Steam for 40 minutes or until toothpick inserted comes out clean.

FISH CHILI

350 g (350 g) tuna meat, cut into 3/4" cubes1/4 cup (32.5 g) all purpose flour10 cloves (50 g) garlic, crushed1 pc (50 g) medium onions, sliced200 g (200 g) red kidney beans, cooked452 g (452 g) whole kernel corn, drained368 g (368 g) DEL MONTE Chunky Pasta Sauce1 pc (50 g) medium green bell pepper, cut into cubes2 tsp (4 g) chili powder

1 1/2 cups water1 1/2 tsp (10.5 g) iodized fine salt1 tsp (5 g) sugar

1. COAT fish with flour. Fry until golden brown. Set aside.

2. SAUT garlic and onion. Add remaining ingredients (except bell peppers and fish), 1 1/2 cups water, 1 1/2 tsp iodized fine salt ( or 1 1/2 tbsp iodized rock salt) and 1 tsp sugar. Cook for 5 minutes. Add fish and bell peppers. Allow to simmer.

SAUCY PORK BALLS

200 g (200 g) ground pork1/2 kg (500 g) banana heart, trimmed and finely chopped4 cloves (20 g) garlic, minced1 pc (50 g) medium onions, chopped1 pc (50 g) egg3/4 tsp (5.25 g) iodized fine salt1/2 tsp (1.5 g) pepper6 tbsp (51 g) floursauce234 g (234 g) DEL MONTE Fresh Cut Pineapple Chunks1 pc (50 g) medium red bell pepper, cut into strips

1 tbsp (15 g) DEL MONTE Red Cane Vinegar2 tbsp (18 g) cornstarch, dissolved in 2 tbsp water1 cup water

1. COMBINE ingredients for meatballs and mix thoroughly. Form 2 tsp of mixture into balls. Fry until golden brown. Set aside.

2. COMBINE ingredients for sauce except pineapple. Season with 1/3 tsp fine iodized salt (or 1/3 tbsp iodized rock salt), 1/4 tsp pepper, 1 tbsp soy sauce and 1tsp sugar. Simmer until thick. Stir in DEL MONTE Fresh Cut Pineapple Chunks, be


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ll peppers and meatballs.

SESAME FISH IN SWEET & SOUR SAUCE

1/2 kg (500 g) labahita, filleted and cut into chunks1/2 cup (65 g) all purpose flour4 cloves (20 g) garlic, minced2 tbsp (20 g) sesame seeds (linga)1 pc (50 g) egg, lightly beaten1 pc (150 g) small sayote, sliced1 pc (150 g) medium carrot, sliced230 g (230 g) DEL MONTE Sweet & Sour Sauce2 1/2 tsp (10 g) iodized rock salt1/2 tsp (1.5 g) pepper1/4 cup water1 tsp (4 g) iodized rock salt

1. MARINATE fish in 1 tbsp calamansi juice, 2 1/2 tsp iodized rock salt and 1/2tsp pepper for 15 minutes.

2. COMBINE flour, garlic and sesame seeds. Dip fish chunks in egg, the coat with

flour sesame seeds mixture. Fry until golden brown. Set aside.3. SAUT sayote and carrots in 1 tbsp oil. Add 1/4 cup water and 1 tsp iodized rock salt. Simmer for 3 minutes. Add DEL MONTE Sweet & Sour Sauce. Allow to simmer.Pour over fried fish.

BEEF SPARERIBS IN NOODLES

250 g (250 g) flat egg noodles, cooked per package direstions1/2 kg (500 g) beef round, cut into strips (about 2 cups)

6 cloves (30 g) garlic, crushed1 pc (50 g) onion, sliced5 tbsp (80 g) DEL MONTE Tomato Paste1 pc (50 g) red bell pepper, cut into strips1 pc (50 g) green bell pepper, cut into strips1 tbsp (17 g) soy sauce1 tbsp (15 g) DEL MONTE Vinegar2 tbsp (26.4 g) brown sugar1/4 tsp (.75 g) pepper2 3/4 cups water1 tsp (6 g) soy sauce1/2 tsp (2 g) iodized rock salt

1. MARINATE beef in 1 tbsp soy sauce, 1 tbsp DEL MONTE Vinegar, 2 tbsp brown sugaar, 1/4 tsp pepper, garlic and onions for 30 minutes. Drain and reserve marinade.

2. STIR fry beef until brown. Add 2 3/4 cups water, marinade, 1 tsp soy sauce and 1/2 tsp iodized rock salt. Simmer until meat is tender.

3. STIR in DEL MONTE Tomato Paste. Simmer for 5-10 minutes. Add red and green bell peppers. POur over cooked noodles.


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PINEAPPLE PORK ROLL

1/2 kg (500 g) pork pigue, sliced thinly234 g (234 g) DEL MONTE Fresh Cut Pineapple Chunks1 stalk (35 g) celery, diced1 small (37.5 g) singkamas, diced1/4 cup (27.5 g) bread crumbs1 pc (50 g) medium onions, sliced1 pc (50 g) medium red bell pepper, cut into strips1/4 cup (30 g) DEL MONTE Chili Ketchup1 tbsp (9 g) cornstarch, dissolved in 1 tbsp water1 tbsp (17 g) soy sauce1/4 tsp (1 g) iodized rock salt1/4 tsp (.75 g) pepper1/2 tsp (2 g) iodized rock salt3/4 cup water2 tsp (8 g) iodized rock salt1 tbsp (13.2 g) brown sugar

1. POUND meat lightly. Cut into 6 pieces (ABOUT 3" X 4"). Marinate in 1 tbsp soyssauce, 1/4 tsp iodized rock salt and 1/4 tsp pepper for 15 minutes.

2. COMBINE ingredients for filling. Season with 1/2 tsp iodized rock salt. Filleach slice of meat with 2 1/2 tbp of filling. Roll and secure with string. Set aside.

3. SAUT onions and bell peppers. Add meat rolls, 3/4 cup water and DEL MONTE Chili Ketchup. Season with 2 tsp iodized rock salt and 1 tbsp brown sugar. Simmer for 25 minutes. Thicken sauce with dissolved conrnstarch.

STIR FRIED BEEF WITH BELL PEPPER

1/2 kg (500 g) beef sirloin, cut into strips1 1/2 tbsp (25.5 g) soy sauce1 tbsp (9 g) cornstarch1 tbsp (13 g) DEL MONTE Chili Ketchup6 cloves (30 g) garlic, crushed1 pc (50 g) medium onions, cut into rings1 tbsp (7.4 g) ginger strips115 g (115 g) DEL MONTE Original Style Tomato Sauce1 pc (50 g) large red bell pepper, cut into strips1 pc (50 g) large green bell pepper, cut into strips2 stalks (30 g) green onions, chopped2/3 tsp (4.66 g) iodized fine salt

2 tsp (10 g) sugar1/4 tsp (.75 g) pepper1/3 cup water

1. MARINATE beef in 1/2 tbsp of soy sauce, 2/3 iodized fine salt ( or 2 tsp iodized rock salt), 2 tsp sugar, cornstarch, DEL MONTE Chili Ketchup and 1/4 tsp pepper for 20 minutes. Set aside.

2. SAUT garlic, onion, ginger and beef. Cook for 5 minutes. Add DEL MONTE TomatoSauce, 1/3 cup water, remaining soy sauce. Simmer for 15 minutes. Stir in bell p


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eppers and green onions.

SHRIMP WITH VEGETABLES

fishballs1/2 kg (500 g) dalagang bukid, filleted1/2 tsp (2.5 g) sesame oil, (optional)1 stalk (2 g) kinchay, chopped1 tbsp (9 g) cornstarch100 g (100 g) pork fat, chopped (1/2 cup)sauce1 pc (50 g) medium onions, sliced1 tsp (3 g) ginger1 pc (50 g) medium green bell pepper, cut into cubes1 pc (150 g) medium carrot, cut into desired shape200 g (200 g) DEL MONTE Filipino Style Tomato Sauce1 tsp (6 g) soy sauce1/2 tsp (3.5 g) iodized fine salt1/2 tsp (1.5 g) pepper3/4 tsp (3.6 g) ginger juice

1/2 cup water1. MIX shrimps with 1/3 tsp iodized fine salt (or 1 tsp iodized rock ssalt), rice wine, egg white and cornstarch. Fry and set aside. In the same pan, stir-fry labong and carrots. Set aside.

2. SAUT ginger and tengang daga. Add shrimps, sautd vegetables, green onions, DEL MONTE Tomato Sauce and remaining ingredients. Season with salt and pepper to taste. Simmer for 10 minutes or until vegetables are cooked. Serve as rice topping.

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