Halaan Chopseuy

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 (or chayote), 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, 1/3 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.

Makes 7 servings.
Halaan replaces meat and shrimps.
Excellent source of Vitamin A.


Source: #421, Del Monte Kitchenomics

Spaghetti a la Paella

Ingredients:
400 g spaghetti, cooked
3/4 kg large tahong
3/4 kg halaan
300 g chicken thigh, cut up
2 pcs chorizo de bilbao, sliced
1/4 kg prawns
2/3 cup cooked/frozen green peas
3 pouches (200 g each) classic callos, paella, and lengua recipe sauce
1 pc large red bell pepper, cut into strips


Directions:
1. Boil tahong and halaan in 1 1/2 cups water until shells open. Drain and reserve 3/4 cup broth. Discard half shells, set aside.
2. Saute chicken and chorizo in 1/4 cup olive oil. Cover and cook over low heat for 10 minutes. Add broth, classic recipe sauce, prawns, salt and pepper to taste. Simmer for 8 minutes.
3. Add green pesa, tahong, halaan and bell pepper. allow to simmer
4. Pour over or mix with cooked spaghetti. Sprinkle with cheese if desired.

Makes 13 servings.


Source: Del Monte Kitchenomics

Spanish Arroz Caldo

Ingredients:
10 cloves garlic, crushed (1 1/2 tbsp)
1 medium onion, chopped (1/4 cup)
2 tbsp ginger strips
1 small chicken breast, boiled and flaked (1 cup)
1 kilo clams (tulya), steam and shells removed
1/2 cup malagkit rice
5-6 cups chicken broth or water
1 can tomato sauce
10 stalks green onions, chopped (1/2 cup)


Directions:
1. Saute garlic in oil until golden brown. Set aside half for topping.
2. Add onions, ginger, chicken, tulya meat and malagkit rice.
3. Season with 1 tsp rock salt, 1/4 tsp pepper and 1 1/2 tsp fish sauce (patis).
4. Pour in broth or water and tomato sauce. Simmer, stirring occasionaly until rice is cooked.
5. Top with green onion and garlic just before serving.

Makes 8 servings.
Clams replace part of chicken.


Source: #115, Del Monte Kitchenomics

Crab and Clam Guisado

Ingredients:
1 tsp crushed garlic
1 onion, sliced
1 cup cooked green peas
3/4 cup crab meat
1 cup tulya meat
2 tbsp margarine
1 can (227 g) tomato sauce
1 cup clam stock
1 carrot, cut into desired shape
1/2 cup diced potatoes
1 red bell pepper, cut into strips
6 hard-boiled quail's eggs, shelled
salt and pepper
1 tsp hot sauce
1 stalk celery, diced


Directions:
1. Saute garlic, onions, green peas, crab and tulya in margarine.
2. Add tomato sauce, clam stock, carrots, potatoes, bell peppers and quail's eggs.
3. Season. Simmer for 2 minutes. Stir in celery. Serve hot.

Makes 6 servings.
Green peas, carrots and potatoes are used as extenders for crab and tulya


Source: #107, Del Monte Kitchenomics

Stuffed Bell Peppers

Ingredients:
8 large green bell peppers
4 segments garlic, crushed
1 pc onion, minced
1/4 kilo shrimps, shelled and diced
1 kilo clams, shucked and diced
1 cup chopped carrots
1-1/2 cups chopped turnip (singkamas)
1/2 cup chopped potatoes
2 tbsp chopped kinchai
1/2 cup tomato sauce
salt, pepper and soy sauce
1 egg, lightly beaten
2 tbsp bread crumbs
1/4 cup cooking oil


Directions:
1. Halve each bell pepper crosswise. Remove all seeds and membranes.
2. Blanch in boiling water for 10-15 minutes. Plunge immediately in cold water. Drain. Peel. Set aside.
3. Saute garlic, onions, shrimps, clam meat and vegetables. Add tomato sauce. Season with salt, soy sauce and pepper. Cook until vegetables are done. Remove from heat. Add half of beaten egg. Stir.
4. Fill each bell pepper with 1/4 cup sauteed mixture. Dip top of stuffed pepper in remaining egg. Roll in bread crumbs. deep-fry surface till goden brown. Serve hot with banana ketchup.


Makes 8 servings.
Clams replace part of shrimps.


Source: #2, Del Monte Kitchenomics