Fish Afritada 2.0

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


Source: Del Monte Kitchenomics

Halaan Chopsuey

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.


Source: Del Monte Kitchenomics

Spaghetti Italiano

Ingredients:
250 g spaghetti, cooked as per package directions
6 cloves garlic, crushed
1 medium onion, chopped
2 medium eggplants, diced
1 can (365 g) spaghetti meat sauce
1/2 cup grated cheese


Directions:
1. Saute garlic and onion. Add eggplants and 1/2 cup water. Simmer for 5 minutes. Add spaghetti meat sauce, 1 tsp iodized salt (or 1 tbsp rock salt), 1/4 tsp pepper and 1 tbsp sugar. Continue simmering for 5 minutes.
2. Pour over or mix with cooked spaghetti. Top with grated cheese just before serving.

Makes 7 servings.
Rich in Vitamin B1 - prevents beri-beri.


Source: Del Monte Kitchenomics

Minestrone Kitchenomica

Enjoy the day of hearts with this hearty, filling soup


Ingredients:
1 large onion, sliced
200 g ground beef
1/2 cup red monggo beans (dry)
1 can (368 g) tomato sauce
100 g salad macaroni
100 g cabbage, finely shredded


Directions:
1. Soak beans for at least 1 hour or preferably overnight. Drain and set aside. Saute onion and beef in 3 tbsp oil. Add beans, 4 cups water and tomato sauce. Cook for 45 minutes or until beans is almost tender.
2. Add salad macaroni, 1 1/4 tsp iodized salt (or 1 1/4 tbsp rock salt) and 1/4 tsp pepper. Cook for 10-15 minutes. Add cabbage. Simmer once.

Makes 6 servings.
Good source of fiber - helps lower blood cholesterol.


Source: Del Monte Kitchenomics

Beans Stroganoff

Ingredients:
4 cloves garlic, crushed
1 large onion, sliced
1 medium (150 g) carrot, cut into cubes
1/3 cup button mushrooms, sliced
1 can (390 g) beef and beans
1 tbsp vinegar
1/2 cup evaporated milk


Directions:
1. Saute garlic, onion, carrot and mushrooms. Season with 3/4 tsp iodized salt (or 3/4 tbsp rock salt). Cook covered for 5 minutes.
2. Add beef and beans, vinegar and evaporated milk. Simmer for 5 minutes. Serve with rice, bread or cooked spaghetti.

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


Source: Del Monte Kitchenomics

Pine-Banana Shake

Ingredients:
1 can (35 cl) pineapple juice
1 cup plain yoghurt or evaporated milk, chilled
5 tbsp white sugar
1 tsp vanilla
3 pcs lacatan banana, each cut into 3
12 ice cubes


Directions:
1. Combine all ingredients in a blender and osterize until smooth or crushed.


Source: Del Monte Kitchenomics

Fiesta Gulaman Crunch

Ingredients:
4 bars gulaman (green, red, yellow, orange), separately shredded
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
1 cup white sugar
1 1/2 cups fresh coconut milk mixed with
3 tbsp sugar
3/4 cup pinipig (crunchy pound rice)


Directions:
1. Stir fry pinipig in 1/4 cup oil until puffed. Set aside. Combine fiesta fruit cocktail syrup with 6 cups water and sugar. Divide into 4.
2. Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into 4 individual square pans (7" x 7"). Chill until set. Cut into squares.
3. Heat coconut milk while continuously stirring over low flame for 3 minutes. Cool, then chill.
4. Arrange alternate layers of gulaman, pinipig and fiesta fruit cocktail in individual serving cups. Add 2 tbsp coconut milk and crushed ice. Top with pinipig.

Makes 10 servings.
Rich in Vitamin C - helps fight common infections


Source: Del Monte Kitchenomics

Shrimp Pasta Toss

Ingredients:
150 g elbow macaroni, cooked per package directions
1/4 kg medium shrimps
1 can (439 g) fresh cut pineapple tidbits, drained (reserve syrup)
1 stalk celery, sliced

Dressing:
1/4 cup corn oil
1 tbsp lemon or calamansi (philippine lemon) juice
1 1/2 tbsp pineapple tidbits syrup
1 1/2 tsp iodized salt
1/4 tsp fine pepper
1 tsp snipped parsley


Directions:
1. Cook shrimp in remaining pineapple tidbits syrup with 1/2 tsp rock salt for 5 minutes. Cool, then peel. Dice shrimps. Combine with remaining ingredients except dressing. Set aside.
2. Combine ingredients for dressing in a covered jar. Shake well. Pour over pasta-pineapple mixture. Blend well. Chill until ready to serve.

Makes 6 servings.
Rich in Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Buko-Pina Popsies

Ingredients:
5 pandan leaves
1 pc coconut, water reserved and meat shredded
1/2 cup sugar
1 can (35 cl) pineapple juice


Directions:
1. Boil pandan leaves in coconut water and 3/4 cup water for 5 minutes. Remove leaves and add sugar.
2. Stir until dissolved. Cool. Combine with coconut meat and pineapple juice.
3. Pour in popsicle molds (1/3 cup each). Cover and partially freeze. Insert a popsicle stick in the middle. Freeze.

Makes 10 servings.
Rich in Vitamin C - helps fight common infections


Source: Del Monte Kitchenomics

Pina Pork Estofado

Ingredients:
350 g pork pigue, cut into 12 chunks
2 tbsp flour
1 large (200 g) potato, cut into chunks
1 can (234 g) fresh cut pineapple chunks, drained (reserve syrup)
1 pouch (200 g) classic recipe sauce (menudo-estofado-afritada variant)
2 medium ripe saba bananas, sliced diagonally into 4 and fried
1 medium red bell pepper, cut into strips


Directions:
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 salt (or 1/4 tbsp rock salt) for 20 minutes. Add potatoes. Simmer for another 10 minutes. Add fresh cut pineapple chunks and classic recipe sauce. Simmer for 10 minutes. Add banana and bell peppers.

Makes 6 servings.
Rich in Niacin - promotes normal digestion and healthy skin


Source: Del Monte Kitchenomics

Fish Kilawin

Ingredients:
1 medium (200 g) radish, pared and sliced thinly
1 large (600 g) dalagang bukid (or any lean fish), filleted and cut into cubes
2/3 cup vinegar
1 large (100 g) red onion, chopped
2 siling haba (green chili pepper), seeded and sliced
1 tbsp minced ginger
2 stalks green onions, chopped
1 red bell pepper, chopped
1 siling labuyo (red chili), seeded and chopped


Directions:
1. Rinse and squeeze radish. Set aside. Soak fish in 1/3 cup vinegar for 30 minutes. Drain.
2. Add the remaining vinegar and the rest of the ingredients. Season with 2/3 tsp iodized salt (or 2 tsp rock salt) and 1 tsp sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.

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


Source: Del Monte Kitchenomics

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

Tropical Potato Salad

Ingredients:
1/2 kg potatoes
1 can (850 g) Fiesta Fruit Cocktail, drained (reserve syrup)
1/2 cup mayonnaise
2 tbsp sweetened condensed milk


Directions:
1. Boil potatoes in 2 cups water with 1 tsp iodized salt (or 1 tbsp rock salt) for 20 minutes or until just tender. Peel and cut into cubes. Soak in festa fruit cocktail syrup for 30 minutes. Drain.
2. Combine potatoes with fiesta fruit cocktail, mayonnaise and condensed milk. Blend well. Chill until ready to serve.

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


Source: Del Monte Kitchenomics

Drumstick Ham Kitchenomica

Ingredients:
7 pcs (1 kg) chicken drumstick
1/2 cup pineapple juice

Curing:
1/4 cup iodized salt
1/2 cup sugar
1/2 cup gin (optional)
1/8 tsp salitre or curing salt (or 1/4 tsp praque powder)

Cooking:
1 can (35 cl) pineapple juice
1/2 cup beer (optional)
1/2 cup sugar
2 pcs cloves
1/2 tsp peppercorns
2 cloves garlic, crushed
1 bay leaf (laurel)

Basting:
1/4 cup pineapple juice
1/4 cup brown sugar


Directions:
1. Mix curing ingredients well, then inject some mixture into meat. Massage meat with the rest of the curing mixture and refrigerate in a covered plastic container for 1 week, turning meat over everyday.
2. After a week, wash meat once, then inject with pineapple juice. Cover chicken with cooking mixture in a pan. Simmer for 30 minutes.
3. Remove meat and arrange in a tray. Bake at 325F for 15 minutes, basting every 5 minutes until brown.

Makes 7 servings.
Rich in Vit B6- essential for red blood cell formation.


Source: Del Monte Kitchenomics

Spaghetti with Mushroom and Cheese

Ingredients:
225 g spaghetti, cooked per package directions
1 large onion, chopped
1 cup button mushrooms, drained and quartered
1/4 cup margarine
1 can (385 g) Italian Style spaghetti sauce
1 cup coarsely grated cheese (quickmelt) or parmesan cheese


Directions:
1. Saute onion and mushrooms in margarine. Add spaghetti sauce, 1/2 tsp rock salt and 2 tbsp sugar. Simmer for 10 minutes.
2. Pour over cooked spaghetti. Sprinkle cheese on top while sauce is hot. Put in baking pan and bake for 20 minutes, if desired.

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


Source: Del Monte Kitchenomics

Meatballs Pasta Soup

Warm up with a pasta soup so filling.


Ingredients:
Meatballs:
1/4 kg ground pork
1 medium (200 g) potato, coarsely grated
1 small onion, chopped
1 egg

Soup:
4 cloves garlic, crushed
150 g spaghetti, cut into 2" pieces
1 medium (200 g) sayote, diced
1 pouch (250 g) Italian style spaghetti sauce
3 stalks green onions, chopped


Directions:
1. Combine ingredients for meatballs. Season with 1 tsp iodized salt (or 1 tbsp rock salt) and 1/8 tsp pepper. Mix well. Shape into 1 tbsp balls. Set aside.
2. Saute garlic. Add 6-7 cups water, 2 tsp iodized salt (or 2 tbsp rock salt) and 1/8 tsp pepper. Allow to simmer. Add spaghetti. Cook for 5 minutes. Add sayote and spaghetti sauce. Cook for 5 minutes. Add meatballs. Simmer for another 5-10 minutes.
3. Top with green onions. Sprinkle with grated cheese, if desired.

Makes 8 servings.
Rich in Vitamin B1- prevents beri-beri.


Source: Del Monte Kitchenomics

Lite Fruit Salad

Ingredients:
1 pc green apple
1 pc red apple
1 can (439 g) Fiesta Fruit Cocktail, drained (reserve syrup)
2 tbsp calamansi (philippine lemon) juice
2 tbsp honey


Directions:
1. Slice and core apples. Cut into tidbits and soak in fiesta fruit cocktail syrup wons.ith calamansi juice. Add fiesta fruit cocktail and honey.
2. Chill until ready to serve.

Makes 6 servings.
Excellent source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Molo Soup

Ingredients:
1 pack (100 pcs) 3" x 3" wanton wrapper

Filling:
1/4 kg ground pork
3/4 cup singkamas (turnips), chopped
1 egg
3 stalks kinchai, chopped

Soup:
8 cloves garlic, crushed
1 medium onion, sliced
1 pc chicken bouillon cube
6 cups water
1 can (368 g) tomato sauce
100 g medium shrimps, chopped
3 stalks green onions, chopped


Directions:
1. Combine ingredients for filling with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1 tsp pepper. Mix well. Wrap 1 teaspoon of mixture in wanton wrapper. Seal edges with water. Do the same for the rest of the filling. Tear remaining wrappers, if any, into strips. Set aside.
2. Saute garlic and onion. Add bouillon cube, water, salt, pepper and sugar to taste. Bring a boil. Add stuffed wanton. Simmer for 10 minutes.
3. Add tomato sauce, shrimps and wanton wrapper strips. Simmer for 5-10 minutes. Top with green onions just before serving.

Good source of Niacin - promotes normal digestion and healthy skin.
Makes 10 servings.
Turnips serve as extenders.


Source: Del Monte Kitchenomics

Fiesta Paksiw

Ingredients:
800 g pork pata (knuckles), cut into serving portions
2 cups water
1 tbsp red cane vinegar
6 cloves garlic, crushed
1 bay leaf (laurel)
1 can (234 g) fresh cut pineapple chunks
4 pcs saba bananas, sliced and fried
1/4 cup bulaklak ng saging (banana blossoms)
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp peppercorns


Directions:
1. Clean pata. Add water, vinegar, garlic and bay leaf. Boil until tender. Add more water if needed.
2. Add remaining ingredients. Season with 2/3 tsp iodized salt (or 2/3 tbsp rock salt). Simmer for 5 minutes, or until cooked.

Makes 6 servings.
Rich in Vitamin B1 - prevents beri-beri
Make it more festive by adding hard boiled quail eggs.


Source: Del Monte Kitchenomics

Super Mami

Ingredients:
1 medium (150 g) carrot, cut into cubes
3 cups water
1 can (140 g) tomato sauce
2 packs (57 g) instant mami noodles (beef or chicken flavor)
7 leaves (200 g) Baguio pechai


Directions:
1. Combine water, carrot, tomato sauce and seasonings from instant noodle packs. Simmer for 10 minutes. Add mami noodles and cook for 3 minutes. Add pechai. Allow to simmer.

Makes 6 servings.
Has more lycopene than ordinary mami.


Source: Del Monte Kitchenomics