Ingredients: 1 tbsp calamansi (philippine lemon) juice 300 g gresh tuna, deboned and cut into chunks (10 pcs) 1/4 cup all-purpose flour 2 small potatoes, cut into chunks 1 small carrot, cut into chunks 1 pouch (200 g) menudo-estofado and afritada recipe sauce 100 g baguio beans, sliced diagonally 1 medium red bell pepper, cut into strips
Directions: 1. Sprinkle fish with calamansi juice, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and 1/4 tsp pepper. Dredge in flour and fry until golden brown. Set aside. 2. Simmer potatoes and carrot in 1 to 1 1/3 cups water with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) for 5 minutes. 3. Add recipe sauce. Simmer fro 10 minutes. Add remaining ingredients and fish. Simmer for another 5 minutes.
Notes: Makes 5 servings. Excellent source of Niacin - promotes normal digestion and healthy skin
Ingredients: 1/3 kg pork, cut in cubes 1 pack pork powder 2 cloves garlic, chopped 1 small onion, chopped 1/2 cup tomato sauce 1 tsp soy sauce 1 1/2 cups water 1 pc potato, cubed 1 pc carrot, cubed 1 tbsp oil
Directions: 1. Heat oil in pan. Fry pork cubes until light brown. 2. Add garlic, onion, tomato sauce, water, soy sauce and pork powder. 3. Simmer until pork is tender. 4. Add potatoes and carrots. Cook for another 10 minutes.
Ingredients: 4 cloves garlic, crushed 1 medium onion, sliced 1 kg halaan (clams), boiled in 1 1/2 cups water and shells removed 1 cup halaan broth 2 medium (200 g) carrots, sliced 1 large sayote, sliced 1 pouch (200 g) tomato sauce 3 heads (300 g) native pechay, sliced 1 medium red bell pepper, cut into strips
Directions: 1. Saute garlic, onion and halaan meat. Add halaan broth and season with 1 tbsp soy sauce, 1/2 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper. Allow to simmer. 2. Add carrots and sayote. Simmer until half tender. Add tomato sauce. Simmer for 5 minutes. Add pechay and bell peppers. Simmer until cooked.
Notes: Excellent source of Vit. A (for good eyesight) Makes 7 servings. Halaan replaces meat and shrimps.
