Chicken Quail Eggs Adobo

Your favorite take-out lunch with an egg-citing twist


Ingredients:
1/2 kg chicken, cut into serving proportions
1/4 cup vinegar
1/4 cup soy sauce
6 cloves garlic, crushed
1/4 tsp peppercorn
1 bay leaf (laurel)
24 pcs quail eggs, hard boiled and shelled


Directions:
1. Combine all ingredients except quail eggs. Let stand for 30 minutes.
2. Add 1/2 cup water, then simmer for 35 minutes.
3. Add quail eggs. Simmer for another 5 minutes.

Makes 6 servings.
Rich in Vitamin B12 - prevents anemia


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

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

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

Chicken Soup with Egg

Ingredients:
4 cloves garlic, crushed
1 pc medium onion, sliced
150 g chicken breast, deboned and sliced
2 pc chicken bouillon cubes
1 pc medium carrot, cut into small cubes
150 g shell macaroni
2 pc eggs, beaten
2 stalks green onions, chopped


Directions:
1. Saute garlic, onion, chicken and bouillon cubes. Add carrot, 7 cups water, 1/2 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and 1/8 tsp pepper. Bring to a boil.
2. Add shell macaroni and cook for 10 minutes, stirring from time to time. Add eggs and half of green onions while continuously stirring for 2 minutes. Top with remaining green onions.

Makes 7 servings.


Source: Del Monte Kitchenomics

Yema Balls

Ingredients:
1 can condensed milk
12 egg yolks
2 tbsp calamansi juice
2 cups sugar


Directions:
1. Combine all ingredients except sugar in a pan. Cook, stirring constantly until mixture leaves the sides of the pan. Cool then shape into 1/2-inch diameter balls. Let stand for 10 minutes.
2. Caramelize sugar. Using toothpick, dip yema balls in caramel. Make sure the whole ball is coated. Arrange in a greased tray and cool. Wrap in cellophane.

Makes 24 balls.


Source: Carnation

Tortang Monggo

Ingredients:
1/3 cup dried green monggo (mung bean)
1 cup (100 g) fresh tagunton
1 cup malunggay leaves
1/2 cup tomato sauce
1/2 cup flour
1 medium onion, chopped
3 eggs, beaten


Directions:
1. Simmer monggo in 1 cup water for 30 minutes. Combine monggo with remaining ingredients. Season with 2 1/4 tsp rock salt (or 2/3 tsp iodized salt) and 1/2 tsp pepper. Mix thoroughly.
2. Fry every 2 tbsp of mixture in hot oil. Cook until golden brown. Serve with chili or banana ketchup or vinegar.

Makes 7 sevings (4 pieces per serving).
51% RDA - for Vitamin C
Monggo and malunggay serve as extenders.


Source: #562, Del Monte Kitchenomics

Egg Sarciado

Ingredients:
1 dozen hard-boiled eggs, shelled
2 tbsp cooking oil
4 segments garlic, crushed
1 onion, chopped
1 can (227 g) tomato sauce
1 cup cooked green peas
3 cups meat broth
salt, pepper and soy sauce
2 red bell peppers, cubed
1/4 cut atsuete juuice
2 eggs, lightly beaten
1/4 cup chopped spring onions


Directions:
1. Cut hard-boiled eggs in half, lengthwise. Set aside.
2. Saute garlic and onions. Add tomato sauce, green peas and meat broth.
3. Season with salt, pepper and soy sauce.
4. Add bell peppers and atsuete juice. Simmer.
5. Pour in beaten eggs.
6. Stir constantly until cooked. Add spring onions and hard-boiled eggs.
7. Simmer for 2 minutes. Serve hot.

Makes 8 servings.


Source: #28, Del Monte Kitchenomics