Sweet Chicken Wings

Ingredients:
1 kg chicken wings (about 12 pcs)
1 pouch (250 g) Sweet Style Spaghetti sauce
1 tsp hot sauce

Marinade:
12 cloves garlic, crushed
2 tsp hot sauce
1/2 tsp iodized fine salt (or 1 1/2 tsp iodized rock salt)


Directions:
1. Marinate chicken for 30 minutes. Fry in oil until golden brown. Set aside.
2. Combine Sweet Style Spaghetti Sauce, 1/4 cup water, hot sauce and 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt). Allow to simmer. Add chicken wings. Simmer over high heat with constant stirring for 5 minutes or until dry.

Makes 6 servings.
excellent source of Vitamin A - for good eyesight


Source: Del Monte Kitchenomics

Baked Mac with Sausage

Ingredients:
200 g elbow macaroni cooked
1 pc medium onion, chopped
150 g hungarian sausage, sliced
1 cup canned button mushrooms, sliced
1 puch (250 g) Italian Style Spaghetti sauce
1 pc each small red and green bell peppers, cut into cubes
1/4 cup evaporated milk
1 cup grated quickmelt cheese
2 slices bread, cut into cubes, tossed in 2 tbsp softened butter
2 tbsp snipped parsley


Directions:
1. Saute onion, sausage, mushroom and bell pepper. Add spaghetti sauce, milk, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Simmer for 5 minutes. Combine with macaroni and half of cheese.
2. Transfer to square pan (8" x 8"). Top with cheese, toasted bread and parsley. Cover with foil then bake in preheated oven at 350F for 8 minutes.

Makes 6 servings.
Excellent source of Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics

Liempo with Langka

Ingredients:
350 g pork liempo, cut into serving portions
350 g unripe langka (jackfruit), sliced 1/2 cm thick
1 pc medium onion, sliced
1 cup white kadyos (pigeon peas) or buto ng sitaw
1 can (227 g) tomato sauce
1 pc siling haba
2 cups kangkong (swamp cabbage) leaves and tender stalks


Directions:
1. Combine all ingredients except kangkong in casserole. Add 5 cups water, 1 1/4 tsp iodized fine salt (or 1 1/4 tbsp iodized rock salt) and 1/4 tsp peppercorn.
2. Simmer until pork is tender. Add kangkong. Simmer for another 5 minutes or until kangkong is cooked.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri.


Source: Del Monte Kitchenomics

Hawaiian Escabeche

Ingredients:
1/2 kg (about 1 whole) labahita, fried
1 can (234 g) fresh cut crushed pineapple
1 tsp crushed garlic
1 pc small onion, sliced thinly
1 tbsp ginger strips
1/2 cup (45 g) carrot strips
1 pc small red bell pepper, cut into strips
1 pc medium green bell pepper, cut into strips
2 tbsp soy sauce
1/2 tsp cornstarch, dissolved in 1 tsp water
1 tsp brown sugar


Directions:
1. Saute garlic, onion and ginger. Add carrots and bell peppers. Cook until tender. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt), soy sauce, sugar and 1/4 tsp pepper.
2. Add fresh cut crushed pineapple and simmer for 10 minutes. Add cornstarch mixture. Simmer for another 2 minutes.
3. Arrange fried fish on a platter and pour sauce on top. Serve while hot.

Makes 6 servings.
Rich in Vitamin B1 - prevents beri-beri.


Source: Del Monte Kitchenomics

Pine Chicken Stew

Ingredients:
3/4 kg chicken thigh, cut up
2 tsp crushed garlic
2 pcs medium onions, sliced
2 tsp crushed ginger
4 pcs medium tomatoes, chopped
1 can (439 g) fresh cut pineapple chunks, drained (reserve syrup)
2-3 tbsp fish sauce
1/4 kg radish, sliced thinly

Marinade:
1/2 cup pineapple syrup
1 tsp iodized fine salt (or 1 tbsp iodized rock salt)
1/2 tsp pepper


Directions:
1. Marinate chicken for 30 minutes. Saute garlic, onion, ginger, tomatoes and chicken.
2. Add fish sauce, fresh cut pineapple chunks and radish. Simmer until tender. Serve hot.

Makes 6 servings.
High in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Crab Omelette

Ingredients:
4 cloves garlic, crushed
1 pc medium onion, chopped
2 pcs medium potatoes, diced
1 pc medium carrot, diced
1 pc medium red bell pepper, chopped
2 pcs medium (1/2 kg) crab, cooked and flaked
1 pouch (115 g) tomato sauce
1 pc cabbage, shredded
8 pcs eggs


Directions:
1. Saute garlic, onion, potatoes, carrot and bell pepper. Add crabmeat, tomato sauce and cabbage. Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/4 tsp pepper. Cook for 3 minutes.
2. Beat eggs, one at a time. Add about 1/4 cup of sauteed crab mixture. Fry both sides until set. Do the same for the remaining ingredients. Serve with ketchup.

Makes 8 servings.
Rich in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Tinapa Fried Rice

Ingredients:
1 pc egg, cooked as omelette, then cut into strips
4 pc medium tinapa, fried and flaked into large pieces
8 cloves garlic, crushed
1 pc medium onion, sliced
1 pc small carrot, cut into small cubes
1 pc chicken bouillon cube, crumbled
1 pouch (250 g) tomato sauce
6 cups cooked rice
1/2 cup cooked or frozen green peas
4 stalks green onions, chopped


Directions:
1. Saute garlic, onion, carrot and bouillon cube for 3 minutes.
2. Add tomato sauce. Cover and simmer over low heat for 5 minutes.
3. Add rice, peas and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt).
4. Blend well. Stir in tinapa, egg and green onions.

Makes 5 servings.
Rich in Vitamin A - for good eyesight


Source: Del Monte Kitchenomics

Italian Meat Loaf

Ingredients:
2 pc medium onions, chopped
1 pc small carrot, chopped
1 pc small sayote, chopped
1/4 cup cooked or frozen green peas
1 pc small red bell pepper, chopped
1 can (237 g) Italian style spaghetti sauce
400 g ground pork, chicken or beef
6 pc bread loaves, shredded
2 pc eggs, beaten
1 1/2 tsp iodized fine salt or (1 1/2 tbsp iodized rock salt)
1/2 tsp pepper


Directions:
1. Combine everything, then mix thoroughly.
2. Pack firmly in 9" x 5" x 3" loaf pan. Bake uncovered in turbo broiler at 300F for 30 minutes.
3. Increase temperature to 350F for another 10 minutes. Cool for about 15 minutes before slicing.

Makes 8 servings.
Rich in Vitamin B12- prevents anemia.


Source: Del Monte Kitchenomics

Embutido #2

Ingredients:
600 g ground pork
4 medium semi-ripe saba bananas, boiled and grated
3 eggs, lightly beaten
3 medium onions, chopped
2 medium carrots, chopped
1 large red bell pepper, chopped
1/3 cup sweet pickle relish
1 pouch (115 g) tomato sauce
4 bread slices, diced ( 1 1/3 cups)


Directions:
1. Combine all ingredients in a bowl. Season with 1 1/3 tsp iodized salt (or 1 1/3 tbsp rock salt), 2 1/2 tbsp soy sauce and 2/3 tsp pepper. Mix thoroughly.
2. Place every 1 1/2 cups of mixture on aluminum foil or colorless cellophane. Roll then fold or tie both ends with crocheting thread. Steam for one hour. Let cool then chill overnight. Slice diagonally just before serving.

Makes 11 servings.
Saba bananas serve as extenders.


Source: Del Monte Kitchenomics

Laing

Ingredients:
26 stalks (1/2 kg) pechay, stems cut off and set aside
1 coconut meat, shredded
200 g pork liempo, cut into strips
300 g squash, coarsely grated (1 1/2 cups)
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup kakang gata (first extraction)
1 cup gata (second extraction)
1 can (140 g) tomato sauce
2 siling labuyo, crushed


Directions:
1. Cover bottom of casserole with pechay stems. Set aside.
2. Combine the next 5 ingredients thoroughly. Add 1/3 tsp iodized salt (or 1 tsp rock salt). Wrap every 3 tbsp of mixture in pechay leaves. Arrange on top of pechay stems.
3. Pour in gata. Simmer uncovered for 10 minutes. Add tomato sauce, siling labuyo and 1 tsp iodized salt (or 1 tbsp rock salt). Simmer for another 10 minutes. Add kakang gata and continue simmering until cooked.

Makes 7 servings (2 pcs per serving).
Squash and coconut are used as extenders.


Source: Del Monte Kitchenomics

Easy Spaghetti

ingredients:
spaghetti, cooked as per package directions
spaghetti sauce
corned beef.


Directions:
1. Simmer spaghetti sauce for 5 minutes.
2. Add corned beef.
3. Simmer for 2 minutes.
4. Pour over spaghetti.


Source: Del Monte Kitchenomics

Kitchen Notes #04

On Vinegar:

1. Soak fish in vinegar and water before frying for a sweet tender taste.

2. Remove fishy smell from hands or chopping board by washing with vinegar and water.

3. Add a little vinegar to the water when cooking rice to make it whiter.


On Pasta:

1. Always use the right amount of water when boiling pasta; follow the directions on the package. This will help dilute the starch released during cooking and therefore prevent sticking.

2. When using a small pot to cook spaghetti, don't cut the noodles to fit them into the pan. Hold spaghetti in a bunch and put one end into the water. As the ends of the pasta soften, bend the pieces and feed the rest in gradually or coil them around using a wooden spoon or fork until they are submerged.

3. Drain pasta quickly and use immediately. Do not rinse pasta in cold water unless it will be served cold. The cool splash removes surface starch, which helps the sauce hold on or cling to the pasta.


On Tomato Sauce:

1. Give fried foods such as fried fish, chicken or pork chops a healthy tasty twist by adding tomato sauce.

2. Use tomato sauce in marinade to tenderize meat faster and for added flavor.

3. Mix spaghetti sauce with rice, add vegetables, pork, sausages, seafood or any other leftover food and you've got a simplified version of paella or risotto.


Others:

1. Steamed fish can be tastier and less fishy if marinated in pineapple juice before cooking.

2. When cooking pancakes, make more than it is needed and freeze the extra. When in need of a sweet treat, thaw the frozen pancakes, fold into half moons and fill with canned fruits. Heat pancakes in oven, microwave, or even toaster until the stuffing is bubbling, then serve.


Source: Del Monte Kitchenomics

Primavera

Ingredients:
200 g linguine pasta
2 tbsp olive oil
2 pcs baguio beans
1 tbsp green peas
1/2 tsp grated lemon rind
5 pcs shallots, minced
2 tbsp lemon juice
1/4 cup marinara sauce
1 tsp parmesan cheese


Directions:
1. Saute vegetables in olive oil. Add lemon rind and juice.
2. Add marinara sauce. Mix into pasta. Serve hot.

Makes 1 serving.


Source: Cosmopolitan

Al Tratti

Ingredients:
200 g pasta of your choice
1 tbsp olive oil
3 pcs squid rings
3 tbsp pesto sauce
1 head broccoli for garnish
1/4 tsp anchovies
1/4 tsp capers
2 pcs black olives
3 slices fresh tomato
1 tsp parmesan cheese, grated


Directions:
1. Saute squid rings and anchovies in olive oil.
2. Add vegetables. Pour pesto sauce.

Makes 1 serving.
Serves best with rigatoni pasta.


Source: Cosmopolitan

Jambalaya

Ingredients:
200 g fettuccine pasta
2 tbsp olive oil
1 pc chicken breast, cut into four slices
1 pc Hungarian sausage, cut into about five slices
3 pcs tiger prawns, peeled
1/4 marinara sauce
1/2 tsp Parmesan cheese, grated
salt and pepper to taste


Directions:
1. Saute chicken, sausage and prawns in olive oil until cooked.
2. Pour marinara sauce. Season to taste. Mix into pasta, serve hot.

Makes 1 serving.


Source: Cosmopolitan

Carbonara

Ingredients:
200 g pasta of your choice
1 tbsp olive oil
1 clove garlic, minced
1/2 tsp onion, minced
3 pcs tiger prawns, peeled
5 strips bacon, toasted and chopped
1/4 whipper cream
salt and pepper to taste


Directions:
1. Saute onion and garlic in olive oil. Add the shrimps, salt and pepper.
2. Pour in cream and stir until thick on medium heat. Add bacon. Mix into spaghetti.

Makes one serving.


Source: Cosmopolitan

Seafood Marinara Version 2.0

Ingredients:
200 g penne pasta
2 tbsp olive oil
1 clove garlic
1/2 tsp onion, sliced
5 pcs squid, sliced
4 slices lapu-lapu, deboned and cubed
1/4 cup tomato sauce
salt and pepper to taste
Parmesan cheese


Directions:
1. Saute onion and garlic in olive oil. Add seafood, tomato sauce and season with salt and pepper. Mix into pasta.Grate some fresh Parmesan cheese. Serve hot.

Makes 1 serving.


Source: Cosmopolitan

Pinakbet

Ingredients:
1/2 to 1 cup water
1/2 cup squash, sliced
1/2 cup pork, sliced into strips
1 pc Knorr pork broth cube
1/3 cup tomatoes, chopped
3 cloves garlic, minced
1 tsp bagoong (alamang)
2 pcs ampalaya (bitter gourd), quartered
4 pcs eggplants, quartered


Directions:
1. Boil 1/2 to 1 cup water in a saucepan.
2. Drop the squash, pork, pork broth cube, tomatoes, garlic, ginger and bagoong into the boiling water. Simmer until pork is tender.
3. Add ampalaya and eggplants and cook until dish is left with little broth.
4. Simmer again until pork is tender then serve.

To add variety, shrimp or long beans can be added.
Broth can be poured over rice to maximize its flavor.


Source: Knorr

Classic Macaroni Soup

Ingredients:
5 cups water
2 pcs Knorr chicken broth cubes
1/2 cup chicken meat, shredded
1/2 cup carrots, cubed
1 cup salad macaroni, cooked
1/3 cup evaporated milk
1/4 kg cabbage, cut in strips
10 pcs quail eggs, boiled and shelled
1 pc hard boiled egg, chopped


Directions:
1. Boil 5 cups of water. Drop Knorr Chicken Broth Cubes, chicken meat and carrots.
2. Add salad macaroni, milk and cabbage strips. Simmer for 2 minutes. Add eggs before serving.

Source: Knorr

Sweet and Spicy Tuna Spaghetti

Ingredients:
1 pack (200 g) Knorr Royal Spaghetti, cooked per package directions
1 can (315 g) Filipino Style Spaghetti Sauce
50 g tuna in brine, drained
1 pc onion (small), chopped
5 cloves garlic, minced
1 tsp Knorr Original Liquid Seasoning
1 tsp salt
1 tsp hot sauce (adjust to preferred level of spiciness)
1 tbsp cooking oil


Direction:
1. In a pan, saute garlic and onion. Add tuna, salt, Knorr Liquid Seasoning Original and hot sauce.
2. Pour in spaghetti sauce and stir.
3. Simmer for 2-5 minutes and pour over cooked spaghetti. You can also add mushrooms and serve with grated cheese on top.

Makes 4-6 servings.


Source: Knorr

Creamy Italian Macaroni

Ingredients:
1 pack (200 g) Knorr Royal Elbow Macaroni, cooked per package directions
1 can (315 g) Classic Italian Spaghetti Sauce
100 g chicken breast, cut into bite-size pieces
1/4 cup cream
1 pc onion, small, chopped
1 tbsp cooking oil
5 cloves garlic, minced
1/4 cup cheese, grated


Directions:
1. In a pan, saute garlic and onion. Add chicken and saute until light brown.
2. Pour in a can of Classic Italian Spaghetti Sauce. Add cream and stir.
3. Simmer for 2-5 minutes and pour over macaroni. Sprinkle grated cheese on top and serve.

Makes 4-6 servings.


Source: Knorr

Sky-High Samba

Ingredients:
ice cream
whipped cream
wafer sticks and/or pretzels
candied cherry
candy-coated sprinkles


Directions:
1. Scoop ice cream into a tall glass, one flavor on top of the other. Take care that you keep the sides of the glass as clean as possible.
2. Complete the pile with a dollop of whipped cream.
3. Top everything with a cherry and add color with two pinches of sprinkles.
4. Serve with wafers and pretzels on the side.


Source: Selecta

Cookie Craver's Chill-Out

Ingredients:
ice cream
chocolate chip cookies
strawberry or chocolate syrup


Directions:
1. Arrange cookies on a plate.
2. Scoop one flavor of ice cream over cookies. To make two versions of this dessert, use a different flavor of ice cream.
3. Top with a generous squeeze of your choice of syrup.


Source: Selecta

Banana Three-Way Split

Ingredients:
Any flavored ice cream
whipped cream
2 pcs bananas
candied cherries
glazed fruits
peanuts or pistachio nuts


Directions:
1. Scoop ice cream into a low, elongated bowl, one scoop for each flavor.
2. Slice bananas lengthwise and slip into the ice cream feast.
3. Evenly distribute nuts and glazed fruits all over the bowl, but don't put in too much that the ice cream is covered up.
4. Squeeze three tall swirls of whipped cream on top of the ice cream, and top each portion with a cherry.


Source: Selecta

Chicken Tonnato

Ingredients:
For Chicken
2 pcs chicken breast
1 quart water
1 tsp salt

For Tonnato Sauce
1 can (6 oz) tuna, packed in olive oil, drained
3 pcs anchovy fillets, large
1/2 cup Lady's Choice Tuna Spread
1/3 cup olive oil
3-4 tbsp lemon juice
1 tbsp chicken broth

Accompaniments
200 g beans, trimmed
200 g potatoes, peeled, sliced


Directions:
1. Poach chicken breast in 1 quart water. Add salt. Simmer for 30 minutes. Let cool in broth.
2. Puree tuna, anchovies, Lady's Choice Tuna Spread, oil, lemon juice and broth in blender until very smooth.
3. Remove chicken from broth. Slice thinly. Transfer broth to boil. Add beans and cook until crisp tender 3-5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Add potatoes to broth and simmer until just tender, for about 10 minutes. Drain sliced potatoes.

Assemble platter
In a platter, arrange beans and potatoes. Drizzle vegetables with tonnato sauce. Top with chicken slices and more tonnato sauce, spread evenly. Serve remaining sauce on the side.

Makes 6-8 servings.


Source: Lady's Choice

Cheese Chilli Dip

Ingredients:
1/3 cup sour cream
1/3 cup Lady's Choice Sandwich Spread
1/4 cup tomato, finely chopped
1/4 cup cheddar, cheese, shredded
1-2 pieces chillis, seeded, finely chopped
2 tbsp spring onions, chopped


Directions:
1. In a medium bowl, combine all ingredients except for spring onions. Mix well. Sprinkle with spring onions.
2. Serve with baked potato wedges.

Makes 1 cup


Source: Lady's Choice

Egg Salad de Luxe

Ingredients:
48 pieces quail eggs, hard boiled, shelled
5 pcs red apples, washed and cubed
1/2 cup celery stalks, sliced
1 cup mushrooms, halved

Dressing:
2 pcs ripe mangoes
1 cup Lady's Choice Chicken Spread
1 tsp mustard
pinch of salt and pepper
1 tbsp calamansi (philippine lemon) juice
2 tsp sugar
1/4 cup corn oil


Directions:
1. Peel ripe mango and process flesh in a blender. Once smooth, add mustard, salt, pepper, calamansi juice, sugar and chicken spread. Gradually whisk in corn oil. Set aside.
2. In a large bowl, combine quail eggs, celery stalks and mushrooms. Add dressing and toss until all ingredients are coated with dressing. Garnish with apple slices if desired.

Makes 6-8 servings.


Source: Lady's Choice

Lapu-Lapu Spinach Rolls

Ingredients:
1 kg lapu-lapu fillet, thinly sliced lengthwise into 8
1/2 cup calamansi (philippine lemon) juice
2 cloves garlic, crushed
1 tsp butter
1 cup spinach leaves, washed
2 tsp flour
1/2 cup evaporated milk

Sauce:
1/2 cup Lady's Choice Sandwich Spread
1/2 cup sour cream
1 tsp lemon juice
1/2 tsp mustard
1/2 tsp lemon peel, grated
dash of cayenne pepper


Directions:
1. In a small bowl, whisk to combine lemon juice, garlic, black pepper and salt. Brush each fillet with mixture. Set aside.
2. Stir-fry in 1 tsp butter, spinach. Add flour and evaporated milk. Cook over medium heat, stirring constantly until sauce thickens. Season with just enough salt and pepper.
3. Top each fillet with 1 tbsp of spinach mixture. Roll up fillets and secure with wooden toothpicks, place rolls in a lightly oiled, shallow ovenproof dish and bake in medium fire for 15-20 minutes.
4. Make sauce by combining all ingredients in a bowl. Top sauce over fish fillets and bake or 5 more minutes, or until golden brown.

Makes 8 servings.


Source: Lady's Choice

Lomo Con Pimiento (Porkloin with Red Bell Pepper)

Ingredients:
200 g pork tenderloin, cut 1 1/2" thin (makes about 6 pieces)
5 g red bell pepper, seeded and sliced vertically 1" thin
20 g garlic, peeled and minced
30 ml olive oil
1/2 cup soup stock (either beef or chicken)
pinch of thickening agent (e.g., flour)
salt and pepper to taste


Directions:
1. Season sliced pork tenderloin with desired amount of salt and pepper then grill to preferred wellness. Set aside.
2. Boil soup stock in a small sauce pan together with the grilled pork tenderloin till tender. Add thickening agent, garlic and red pimiento and allow to cook till desired thickness. Serve hot.


Source: Mega Magazine

Solomillo Ala Pobre (Tenderloin with Garlic Topping)

Ingredients:
200 g beef tenderloin
20 g garlic oil sauteed in olive oil
150 g french fries for siding
salt and pepper to taste


Directions:
1. Marinate beef in preferred amount of olive oil, salt and pepper for about an hour or more. Grill according to preferred doneness.
2. When cooked, transfer to a serving plate and top with desired amount of sauteed garlic. Garnish with vegetables. Put French fries on the side and serve immediately.


Source: Mega Magazine

Huevo Con Atun (Hard Boiled Eggs with Tuna Stuffing)

Ingredients:
4 pcs hard boiled eggs, shells removed
100 g tuna flakes
4 tbsp mayonnaise
salt and pepper to taste


Directions:
1. Carefully cut the eggs in half horizontally. Set aside. In a bowl, combine tuna flakes, mayonnaise, salt and pepper and blend well. Top the lower part of the cut egg with a spoonful of tuna-mayo mixture and mold to shape like a whole egg.
2. Top with the upper half of the cut egg and chill till ready to serve. Garnish just before serving.


Source: Mega Magazine

Montadito de Lomo (Grilled Porkloin with Red Bell Pepper on Bread)

Ingredients:
80 g pork tenderloin, sliced 1" thin (makes about 4 slices)
20 g red bell pepper, seeded and sliced into 2" squares
2 g garlic, skin peeled and mashed
4 tsps olive oil
4 slices French bread
1/2 cup soup stock (either beef or chicken)
pinch of thickening agent (e.g. flour)
salt and pepper to taste


Directions:
1. Season sliced pork tenderloin with desired amount of salt and pepper. Set aside.
2. Heat a teaspoon of olive oil in a frying pan. When hot, fry sliced pork tenderloin, garlic and red bell pepper. When almost done, pour in the soup stock and thickening agent. Allow to boil till soup thickens into a sauce.
3. Place a slice of cooked meat on top of a French bread slice. Pour the sauce over and top with cooked red bell pepper. Garnish before serving.


Source: Mega Magazine

Korean Grilled Short Ribs

Ingredients:
1 kg sirloin strips, cut into 2-inch lengths
2 pcs garlic
2 pcs scallions, trimmed
1/4 cup soy sauce
2 tbsp sesame oil
2 tbsp honey
2 tbsp sake
1 tsp sugar
1/2 tsp freshly ground black pepper

Asia Pear Dipping Sauce:
1/4 cup soy sauce
1/3 cup sake
2 tbsp sugar
1 pc pear
2 pcs scallions, finely chopped
2 tbsp onion, finely chopped
1 tbsp toasted sesame seeds


Directions:
1. Combine marinade ingredients and rub on short ribs; refrigerate overnight.
2. Grill ribs and serve hot.
3. For Asia pear dipping sauce, combine ingredients and puree. Serve with grilled ribs.


Source: Mega Magazine

Tropical Fruit Pavlova

Ingredients:
4 pcs kiwi, sliced
3 pcs banana, sliced
2 pcs ripe mango, sliced
pastry cream

Meringue:
3 pcs egg white
160 g granulated sugar
4 g cream of tartar


Directions:

1. Beat egg whites and cream of tartar until frothy. Add sugar and beat until stiff but not dry.
2. Pipe four-inch rounds onto a parchment-lined baking sheet.
3. Bake at 200F for two hours until dry and crisp. Store in an airtight container.
4. To assemble: Fill meringue disks with pastry cream and arrange fruit slices on top.


Source: Mega Magazine

Quesadillas

Ingredients:
4 pcs tortilla
20 g Italian garlic sausage\7 g jalapeno
30 g chorizo bilbao
3 g salchichas
80 g quickmelt cheese


Directions:
1. Blanch sausages until cooked. Pre-heat the griller or oven at 350F.
2. Spread cheese on one totilla; add sausages.
3. Place another tortilla on top to cover the other ingredients.
4. Grill for 5 minutes at 350F. Serve hot.


Source: Mega Magazine

Pad Thai

Ingredients:
230 g thick rice noodles
1/4 cup fish sauce (patis)
1/4 cup brown sugar
1 tbsp sweet chili sauce
1 1/2 tsp tamarind paste
1/3 cup oyster sauce
6 cloves garlic
2 tbsp shallots
50 g ground pork
1/3 cup shrimp
1 pc egg
25 g snow peas
15 g carrots
25 g shiitake mushroom
1/4 cup green onions
1/4 cup chives, chopped
1/3 cup roasted peanuts
1/2 cup bean sprouts
1/2 cup tofu


Directions:
1. Soak noodles for approximately 15 minutes until softened, then drain.
2. Mix fish sauce, brown sugar, chili sauce, tamarind paste, oyster sauce and dark soy sauce.
3. Saute garlic, shallots, pork and shrimp; add pre-mixed sauce.
4. Toss in noodles, egg, blanched vegetables and mushrooms.
5. Garnish with green onions or chives, peanuts, bean sprouts and fried tofu.


Source: Mega Magazine

Kitchen Notes #03 - Freezeable Meals

1. Avoid freezing foods with high fat and high salt content. When frozen, these products become rancid within a month. Remember that mayonnaise separates when frozen, greens become limp, cooked egg whites toughen and some flavorings like pepper, cloves, onion and garlic get stronger and bitter.

2. Except for baked goods, slightly undercook food that you plan to freeze as reheating cooks it some more. Before freezing, quickly cool the food to lukewarm by placing the cooking container in ice water. Select a container suitable for the shape and size of food to be frozen.

3. A time-, labor- and money-saving tip for vegetable saute requirement: Prepare a half-gallon batch of basic guisado mix to yield 8 cups. (At 1/2 cup mix per 1 to 2 kg of vegetables, this will last approximately 2 weeks.) Saute in 1/4 cup oil the following: 1/4 cup chopped garlic, 1/2 kg chopped onions; 1/2 kg chopped tomatoes; 1/4 kg pork, parboiled and sliced; 1/4 kg shrimps, peeled; 2-3 pcs bouillon cubes; enough stock; salt and pepper.

Adjust your seasonings depending on the vegetable you will use.

To freeze your guisado mix: Cool quickly and store in a covered shallow container; when half-frozen, store into smaller portions. Thaw as needed.


Source: Good Housekeeping

Picadillo Pasta Soup

A hearty soup that is actually a complete dinner - it has meat, pasta and vegetables.


Ingredients:
2 tbsp oil
4 cloves garlic, minced
1 onion, chopped
1/4 kg ground beef
1 beef bouillon cube
5 cups water
1-2 tbsp fish sauce
dash of pepper
1 cup dry pasta (ribbon, spiral or elbow)
1/2 cup frozen mixed vegetables


Directions:
1. In a pot, heat the oil then saute the garlic and onion. Add the ground beef and cook until the meat changes color.
2. Add the beef cube, water, patis and pepper. Bring to a boil then simmer for 5 minutes. Put in the uncooked pastas and continue cooking until done. Add the frozen vegetables.

Rice or potatoes can be substitutes for pasta. Any other vegetable can also be used.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Corned Beef a la Cubana

Ingredients:
2 tbsp oil
4 cloves garlic, minced
1 onion, chopped
1 big can corned beef
1 small can tomato sauce
1 potato, peeled, sliced into rounds and fried
2 saba bananas, sliced and fried
2 eggs, cooked sunny side up


Directions:
1. In a pan, heat the oil then saute garlic and onions. Add corned beef and cook for 5 minutes, stirring constantly. Add tomato sauce and simmer for 5 minutes.
2. Transfer corned beef to a platter. Top with fried potatoes, saba and eggs.

Try using commercially prepared hash browns and French fries.
Add more sauce to the sauteed corned beef and it becomes an instant pasta topping.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Tofu with Minced Pork and Shrimps

Ingredients:
2 tbsp oil
1 big block tofu, cubed
3 cloves garlic, minced
1 small onion, chopped
1/4 kg ground pork
1/2 cup peeled shrimps
3/4 cup water or shrimp stock
1 tbsp soy sauce
1 tbsp cornstarch dispersed in
1 tbsp water
coriander leaves


Directions:
1. Heat the oil then fry the tofu cubes until lightly golden. Set aside.
2. In the same pan, saute the garlic and onions. Add the ground pork and cook until the meat changes color. Add the shrimps and cook for 1 minute.
3. Add the water and soy sauce. Bring to a boil then simmer for a minute. Thicken with dispersed cornstarch. Add tofu cubes. Before serving, top with coriander leaves.

Serve this hot over a bowl of cooked rice.
Tofu can't be kept for long, so buy only what is needed and use it at once.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Baked Tuna Macaroni

Ingredients:
3 tbsp olive oil
1/2 head garlic, minced
1 onion, chopped
2 cans tuna chunks or flakes in oil or brine
2 cans tomatoes, peeled and diced
1/2 cup pitted black olives, sliced
1/4 cup capers, halved
2 tbsp white wine
salt and pepper to taste
cooked macaroni noodles
grated cheese


Directions:
1. In a saucepan, heat the oil then saute garlic and onions. Add the tuna.
2. Stir in the tomatoes, olives, capers, and wine. Season to taste. Simmer for a few minutes until sauce turns deep orange.
3. Toss cooked macaroni with the sauce then transfer it to a baking dish. Top with the grated cheese. Bake or microwave until cheese melts.

Try using canned tomatoes that are already flavored with herbs and spices.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Chicken wings 1-2-3

Ingredients:
6 pcs chicken wings, whole or cut into two segments
1/4 cup cornstarch
1/4 cup flour
oil for frying
1 tbsp ginger, grated
1 tbsp sugar
1 tbsp rice wine
2 tbsp cane vinegar
3 tbsp soy sauce


Directions:
1. In a clean plastic bag, combine cornstarch and flour. Add the chicken wings then shake the bag to completely coat the chicken.
2. Heat oil then fry the chicken wings until lightly golden. Drain on paper towels.
3. In a saucepan, combine the remaining ingredients. Bring to a boil then add the fried wings. Cover and simmer for 10-15 minutes. Garnish with leeks and sesame seeds.

Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Bangus in Tausi

Ingredients:
1 pc bangus (about 35 g), cut into a butterfly fillet or daing-style
1 pack Lee Kum Kee Sauce for Black Bean Chicken
1 shallot, sliced
2 slices, ginger
chopped spring onions


Directions:
1. Place the fish on a plate or baking dish. Top with the shallots, ginger and a tablespoon of black bean sauce.
2. Put in the steamer and cook until done, about 10-15 minutes. Before serving, top with spring onions.

Another way to prepare this is to fry the fish until it's done then to top it with the bean sauce previously cooked with the shallots and ginger.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Sweet and Sour Pork with Pineapple

Ingredients:
1/2 kg pork cubes
1 pack McCormick Season 'n Fry Porkchop Coating Mix (original or garlic)
oil for frying
1 bottle McCormick Garlic Chili sauce
1 small can pineapple tidbits
1 red bell pepper, cut into strips
1 carrot, sliced


Directions:
1. Coat the pork cubes with the breading mix. Fry until brown.
2. In a saucepan, combine the remaining ingredients. Add the cooked pork. Bring to a boil then simmer until the sauce thickens slightly.

You can also substitute fish or chicken for this recipe.
You can also do this recipe using McCormick's Sweet and Sour Sauce
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Instant Seafood Canton

Ingredients:
1 recipe Seafood Balls and Vegetable Stir-Fry (see recipe)
3-4 packs instant pancit canton


Directions:
1. Prepare vegetable stir-fry. If using instant pancit canton, use the seasoning packets to season the vegetables.
2. Cook the canton in water until done. Drain.
3. Transfer noodles to a platter and top with vegetable mixture.

Make this a filling noodle soup by adding broth or water.
Beef up on flavor and nutrition with veggies and seafood balls. You can also use kikiam (chinese sausage) instead of squid balls.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Korean Beef Barbecue with Bean Sprouts

Ingredients:
1/2 kg beef, cut sukiyaki style
6 tbsp soy sauce
2 cloves garlic, minced
2 tbsp seasame seeds
1 tbsp flour
2 tbsp sugar
1 tbsp oil
3 cups bean sprouts
1 tbsp sesame oil


Directions:
1. In a bowl, combine the beef, soy sauce, garlic, sesame seeds, flour, sugar and oil. Set aside for about 15 minutes.
2. In a skillet, heat 1/4 cup oil then cook the beef until brown.
3. In a saucepan, bring some water to a boil then add the cleaned bean sprouts. Cook for 1 minute then drain and toss with sesame oil To serve, arrange the bean sprouts on a platter and top with the cooked beef.

You can also add other vegetables to the sprouts like julienned carrots and bell peppers.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Shrimp Puttanesca

Ingredients:
1 bottle Connie's Kitchen Pinoy Puttanesca Sauce
1/2 cup cooked shrimps
grated Parmesan cheese
cooked spaghetti noodles


Directions:
1. In a saucepan, heat the sauce then add the cooked shrimps. Simmer for 2 minutes or until shrimps are cooked.
2. Pour over cooked pasta and top with Parmesan cheese.

You can serve the sauce plain or make it more substantial by adding shrimps.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping