KITCHENOMICS RECIPE

SEAFOODS RECIPE----2
Bangus en Tocho ..................................................2 Fish Estofado...........................................................2 Ginataang Hi-Ha......................................................2 Dilis 'n Squash Okoy ...............................................2 Chili Shrimps...........................................................3 Sweet and Sour Fishballs .......................................3 Halaan Corn Soup...................................................3 Fish Burger..............................................................4 Tuna Macaroni Rolls................................................4 Rellenong Bangus...................................................4 Tahong Gambas......................................................4 Deluxe Fish Caldereta.............................................4 Fish Kebab .............................................................5 Halaan Bola-Bola.....................................................5 Tilapia Steak............................................................5 Tuna Cups...............................................................5

Pansit Supreme..........................................................15 Pool of Chips...............................................................15 Pasta Triangles............................................................15 Pasta Tuna ala Pobre..................................................16 Lumpia Italiana ...........................................................16 Rice Italiano ................................................................16

DESSERTS / SAUCES 17
Maja Tropicana............................................................17 Lite Fruit Salad............................................................17 Kitchenomics Sinamak................................................17 Fruity French Toast.....................................................17 Peach Buko Crepe......................................................17 Fruity Ref Cake............................................................18 Turon de Pia..............................................................18

MEAT (PORK, BEEF, POULTRY) RECIPE-------------------6

Chicken Pochero.....................................................6 Chicken Samba ......................................................6 Pork Paksiw Surprise..............................................6 Chicken Tokwa Adobo ............................................7 Kitchenomics Mechado...........................................7 Chicken Caldereta ..................................................7 Chicken Binakol.......................................................7 Sweet and Spicy Pork.............................................7 Ginataang Manok sa Pia.......................................8 Stuffed Pork Chops ................................................8 Meatballs Surprise ..................................................8 Morconitos...............................................................8 Chicken Samba.......................................................9 Oriental Chicken Rice Salad....................................9 Corn Beans Salad.................................................10 Spare Ribs Casserole............................................10 Meatballs Kitchenomics.........................................10 Szechuan Pork......................................................10 Ranch Style Chili...................................................11 Chicken Wings Casserole......................................11 Pochero.................................................................11 Pinoy Asado..........................................................11

VEGETABLE RECIPE- 12
Cheesy Eggplant Layers.......................................12 Humba na Nangka.................................................12 Ampalaya con Carne.............................................12 Tomato and Veggie Rice.......................................12 Tofu Steak.............................................................13 Sauted Mixed Vegetables....................................13 Misua con Mais......................................................13 String Beans in Tomato Sauce..............................13

ITALIAN / FILIPINO / MEXICAN ---------------------------14

Pork and Mushroom Pizza.....................................14 Pasta in Sardine Sauce ........................................14 Pinoy Style Pizza ..................................................14 Spanish Sardines Pasta........................................14 Pizzietas................................................................14 Italian Toast...........................................................15 Italian Rice.............................................................15 Taco! Taco! Taco!..................................................15

SEAFOODS RECIPE
Bangus en Tocho You'll Need: 1 pc medium bangus (milkfish), cleaned and sliced into 6 3 cloves garlic, crushed 1 pc medium onion, sliced 1 tbsp ginger strips 1 can (140 g) DEL MONTE Tomato Sauce 1 cube tahure, liquid removed 1 square tokwa (soybean curd) 2 stalks kinchay (Chinese celery), cut into 1" pieces Here's How: 1. Sprinkle bangus slices with 1/2 tsp iodized rock salt. Fry in oil until golden brown. Set aside. 2. Saut garlic, onion and ginger. Pour DEL MONTE Tomato Sauce and 1 cup water. Stir. 3. Mash both tahure and tokwa into smaller pieces. Add to the sauce. Simmer for 15 minutes. Add fried bangus and simmer for another 5 minutes. Add kinchay. Fish Estofado You'll Need: 1/2 kg cut into fresh labahita (surgeon fish), filleted and

300 g 3 cloves 1 pc 1/4 kg 1/4 kg 1 3 1

green papaya, cut into cubes garlic, crushed medium onion, chopped shrimps, shelled clams, boiled and half shell removed pouch (200 g) DEL MONTE Tomato Sauce cups thick coconut milk cup malunggay (horseradish) leaves

Here's How: 1. Boil boiled papaya in water until almost tender. Drain. Set aside. 2. Saut garlic, onion, shrimps and clams. Add DEL MONTE Tomato Sauce and coconut milk. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 10 minutes. 3. Add papaya and malunggay leaves. Simmer once. Dilis 'n Squash Okoy You'll Need: 1 cup (100 g) squash, cut into strips 1 cup (170 g) fresh small dilis 1 cup (40 g) malunggay (horseradish) leaves 1 can (140 g) DEL MONTE Tomato Sauce 1/4 k all-purpose flour 1 pc medium onion, chopped 6 cloves garlic, minced 1 tbsp chopped ginger 3 pc eggs, beaten Here's How: 1. Combine squash with the rest of the ingredients. Season with 1/6 tsp iodized fine salt (or 1/2 tsp iodized rock salt) and 1/2 tsp pepper. Mix thoroughly. 2. Flatten thinly every 2 tablespoon of mixture and fry in hot oil. Cook until crisp and golden brown. Serve with DEL MONTE Red Cane Vinegar or Sweet Chili Sauce.

chunks 1/4 cup cornstarch 3 cloves garlic, crushed 1 pc small onion, sliced 1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce 100 g Baguio beans (snap beans), sliced 2 pc green bell pepper, cut into strips 2 pc ripe saba (plantain) bananas, sliced and fried 1 pc small kamote (sweet potato), cut into chunks and fried Here's How: 1. Marinate fish in 1 tbsp calamansi (Philippine lemon) juice and 2 tsp soy sauce for 15 minutes. Roll each piece in cornstarch, then fry until golden brown. Set aside. 2. Saut garlic and onion. Add DEL MONTE Tomato Sauce, 1 cup water and salt to taste. Simmer for 10 minutes. Add Baguio beans and bell peppers. Simmer for 5 minutes. Stir in fish, saba bananas and kamote just before serving.

Ginataang Hi-Ha You'll Need: 2

Chili Shrimps You'll Need: 2 tbsp garlic, chopped 2 tbsp ginger, chopped 1 pc medium onion, chopped 1-1/2 cups coconut milk 1 pouch (200 g) DEL MONTE Tomato Sauce 2 tbsp soy sauce or oyster sauce 1/2 kg shrimps, cleaned and trimmed 2-3 pc siling labuyo (chili pepper), sliced 1 pc beaten egg 25 g kinchay (Chinese celery) Here's How: 1. Saut garlic, ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Add soy sauce, then season with salt and pepper to taste. 2. Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turns bright red. 3. Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving. Sweet and Sour Fishballs You'll Need: 5 pc medium dalagang bukid (black tailed caesio) 1 pc (thumb-size) ginger, crushed 1 pc medium carrot, chopped 2 pc small kamote (sweet potato), boiled and mashed 4 stalks green onions, chopped 1 pc egg, beaten 1/3 cup breadcrumbs Sauce: 1 cup 6 1 2 1 4 DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve 1/2 cup syrup) tbsp sugar tbsp DEL MONTE Original Blend Ketchup tbsp cornstarch, dissolved in 1/2 cup water pc medium red bell pepper, cut into strips stalks green onions, cut into 1" long pieces

cooked. Add bell peppers and green onions. Pour over fishballs just before serving. Halaan Corn Soup You'll Need: 1 4 1 3 1 kg cloves pc pc can halaan (clams) garlic, crushed medium onion, sliced medium ears of corn, shredded (227 g) DEL MONTE Tomato Sauce upo (bottle gourd), cut into cubes malunggay leaves (horseradish leaves)

300 g 3 cups

Here's How: 1. Boil halaan in 8 cups water until shells open. Discard shells and reserve 6 cups halaan broth. 2. Saut garlic, onion and corn. Add halaan broth and cook until corn is tender. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. 3. Add DEL MONTE Tomato Sauce, upo and halaan meat. Simmer until upo is tender. Add malunggay leaves. Simmer until cooked.

Here's How: 1. Boil fish with ginger in 1 cup water for 10 minutes. Drain. Flake fish meat and discard bones. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 3/4 tsp pepper. Blend well with the rest of the ingredients except sauce. 2. Form every tablespoon of mixture into balls. Deepfry until golden brown. Set aside. 3. Sauce: Combine the first 3 ingredients and pineapple syrup. Season with 1/4 tsp pepper and 11/2 tbsp soy sauce. Simmer. Add dissolved cornstarch and simmer, stirring constantly until 3

Fish Burger You'll Need: Burger: 1/4 1/2 100 1 1 1 1/3 1/4 1 kg tbsp g pc tsp pc tsp tsp can fresh salmon or maya maya (red snapper) fillet, flaked calamansi (Philippine lemon) juice gabi (taro), boiled and mashed medium onion, chopped soy sauce pork bouillon cube, crumbled iodized fine salt pepper (439 g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup)

1 1/2 1/4 1 1

pc cup cup can pc

small carrot, chopped frozen or cooked green peas raisins (140 g) DEL MONTE Tomato Sauce egg, beaten

Here's How: 1. Clean fish. Remove the fish meat through the head (vendors may be able to do this for free in wet markets). Marinate skin and flesh of bangus in 2 tbsp calamansi (Philippine lemon) juice, 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. 2. Simmer fish meat in 1/4 cup water for 5 minutes. Drain. Remove bones and flake meat. Set aside. Saut garlic, onion and carrot. Add remaining ingredients and fish meat. Season with 1/2 tsp iodized fine salt (or 1-1/2 tsp iodized rock salt). Cook while stirring for 5 minutes. Cool. Stir in egg. 3. Drain bangus skin. Divide sauted mixture into three portions. Stuff each bangus with sauted mixture. Sprinkle fish with or roll it in flour, then fry over medium heat until brown. Slice each bangus into three parts. Serve with DEL MONTE Banana or Original Blend Ketchup. Tahong Gambas You'll Need: 1-1/2 kg tahong (mussels) boiled and shells removed, (reserve 1/2 cup broth) 1 tbsp calamansi (Philippine lemon) juice 2 pcs eggs, lightly beaten 1/2 cup breadcrumbs 1 clove garlic, crushed 1 pc large onion, chopped 1/4 cup margarine 1 can (227 g) DEL MONTE Tomato Sauce 1 pc each red and green bell peppers, cut into strips Here's How: 1. Marinate tahong in calamansi juice, 1/2 tsp iodized rock salt and 1/4 tsp black pepper for 30 minutes. 2. Dip each piece in egg, then roll in breadcrumbs. Deepfry until golden brown. Set aside. 3. Saut garlic and onions in margarine. Pour in DEL MONTE Tomato Sauce and tahong broth. Season with 1/2 tsp hot sauce, 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Simmer for 5 minutes. 4. Stir in tahong and bell peppers. Simmer until cooked. Deluxe Fish Caldereta You'll Need: 1/2 kg fresh labahita, deboned and cut into chunks 1 tbsp calamansi (Philippine lemon) juice 1/4 cup cornstarch 1 pc medium potato, cut into chunks 1 pc small carrot, sliced 1 pouch (200 g) DEL MONTE 4

Pineapple Sauce: 3/4 cup 1 tsp 1/4 cup 2 tsp 1/4 tsp 1-1/2 tsp 1 drop reserved pineapple syrup margarine water cornstarch iodized rock salt sugar yellow food color (optional)

Here's How: 1. Sprinkle fish with calamansi juice. Combine with the rest of the ingredients for burger except pineapple. Mix thoroughly. 2. Divide mixture into 16 (about 1-1/2 tbsp each) and form into patties. On 8 patties, place a slice of DEL MONTE Pineapple. Cover each with another fish patty. Fry until golden brown, turning once. 3. Sauce: Combine all ingredients. Simmer until thick. Add yellow food color if desired. Tuna Macaroni Rolls You'll Need: 1 pc beef bouillon cube 150 g DEL MONTE Salad Macaroni 1 can (184 g) tuna flakes in brine, drained 1 pc egg, beaten 1/4 cup cooked or frozen green peas 1 tbsp flour 50 g cheddar cheese, coarsely grated 18 pc large lumpia wrappers Here's How: 1. Cook DEL MONTE Salad Macaroni in 2 cups water with bouillon cube for 8 minutes. Drain (do not rinse). Combine with all ingredients except lumpia wrapper. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. 2. Mix well. Wrap every 2 tablespoons of mixture in lumpia wrapper. Deep-fry in oil until golden brown. Drain on paper towels. Rellenong Bangus You'll Need: 3 pc medium bangus (milkfish) 4 cloves garlic, crushed 1 pc medium onion, chopped

pc

Classic Mechado-Caldereta Recipe Sauce small green bell pepper, cut into strips

1 2

tbsp

cornstarch, dissolved in pineapple syrup stalks green onions, cut into 1" long strips

Here's How: 1. Sprinkle fish with calamansi juice. Coat with cornstarch and fry until golden brown. Set aside. 2. Simmer potato and carrot in 1 cup water with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) until almost cooked. Add DEL MONTE Classic Recipe Sauce and bell pepper. Simmer for 10 minutes before adding fish. Fish Kebab You'll Need: 1/2 kg 1 1 tbsp can (18 pcs) fish fillet (labahita or lapu-lapu), cut into 2"x2" cubes calamansi (Philippine lemon) juice (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup) (100 g) sibuyas Tagalog (shallots) each red and green bell pepper, cut into 12 squares DEL MONTE Chili Ketchup barbecue sticks or skewers

Here's How: 1. Boil halaan in 2 cups of water until the shells open. Drain, but reserve 1 cup halaan broth. Finely chop the halaan meat. 2. Combine all ingredients for meatballs, except breadcrumbs and DEL MONTE Fresh Cut Pineapple Tidbits. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt), 1 tbsp soy sauce and 3/4 tsp pepper. Mix thoroughly. 3. Coat each pineapple piece with 2 tsp of meatball mixture. Form into a ball. Roll in breadcrumbs and fry in oil until golden brown. Serve with sauce. 4. Sauce: Saut ginger strips in a little oil. Add halaan broth and the rest of the ingredients, except green onions. Season with 1/8 tsp iodized fine salt (or 1/2 tsp iodized rock salt) and 1-1/2 tbsp brown sugar. Simmer until thick. Add green onions. Tilapia Steak You'll Need: 3 pc 1/2 cup 1/2 cup 8 1 large tilapia, filleted flour DEL MONTE Instant Marinade Beef Steak and Tapa cloves garlic, crushed and fried to brown stalk green onion, chopped

12 pcs 1 pc 2 6 tbsp pcs

Here's How: 1. Marinate fish in calamansi juice, 1/4 tsp pepper, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and pineapple chunks syrup for 30 minutes. Drain. Skew in barbecue sticks, alternating bell peppers, sibuyas Tagalog and DEL MONTE Fresh Cut Pineapple Chunks. Set aside. 2. Sauce: Combine DEL MONTE Chili Ketchup with 3 tbsp white sugar, 1/3 tsp pepper, 2 tbsp cornstarch and 1/3 cup water. 3. Grill in pan with a little oil or over live charcoal. Brush fish with sauce until it is cooked. Simmer remaining sauce until thick. Serve with kebabs. Halaan Bola-Bola You'll Need: Meatballs: 3/4 kg 2 tbsp 1 100 1 1/2 1 pc g pc cup can halaan (clams) kinchay (Chinese celery), chopped cassava, grated and juice squeezed pork fat, chopped egg, lightly beaten breadcrumbs (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup) ginger strips DEL MONTE Banana Ketchup DEL MONTE Red Cane Vinegar 5

Here's How: 1. Marinate fish including bones in DEL MONTE Marinade for 30 minutes. Drain, but reserve marinade. 2. Coat fish with flour and deep fry each piece until golden brown. Return fish fillets to their bones to make into whole fishes. Arrange on a platter. Set aside. 3. Simmer marinade for 2 minutes. Pour over fish. Top with garlic and green onions. Tuna Cups You'll Need: 2 cloves garlic, crushed 1 pc small onion, chopped 1/2 cup canned button mushrooms, sliced 1 pouch (130 g) DEL MONTE Sweet Style Spaghetti Sauce 1/3 cup tuna chunks in oil, drained 12 pc pan Americano (or sliced bread), edges removed 1/2 cup grated quickmelt cheese Here's How: 1. Saut garlic, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside.

Sauce: 2 tbsp 1-1/2 tbsp 1 tsp

2. Fit each bread in muffin pan. Bake in a preheated oven at 350oF for 3 minutes*. Fill each bread "cup" with 1 - 2 tablespoons of sauted mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melts. *OPTION: Instead of using the oven, you may also use an oven toaster for 2 - 3 minutes.

MEAT (PORK, BEEF, POULTRY) RECIPE

Chicken Pochero You'll Need: 3 cloves garlic, crushed 1 pc small onion, sliced 1/2 kg chicken, cut into serving portions 1/3 cup chicken broth or water 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 2 pc medium potatoes, cut into chunks 1/3 cup liver spread 1 pc medium red bell pepper, cut into cubes 1/2 cup cooked or frozen green peas Here's How: 1. Saut garlic, onion and chicken for 5 minutes. Add chicken broth or water, DEL MONTE Tomato Sauce and salt and pepper to taste. Simmer for 15 minutes. 2. Add potatoes and cook for 5 minutes. Add remaining ingredients. Simmer for another 5 minutes. Chicken Samba You'll Need: 700 1/4 1 1 1/2 1 1 g cup pc pc cup cup can chicken breast, deboned and cut into cubes margarine medium onion, sliced chorizo de bilbao, sliced (optional) sliced Vienna sausage cooked frozen green peas (227g) DEL MONTE Original Style Tomato Sauce potatoes, cubed and fried small carrot, sliced medium bell pepper, cut into strips grated cheese (optional)

150 g 1 pc 1 pc 2 tbsp

Here's How: 1. Marinate chicken in 1 tbsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper for one hour. Stir-fry chicken meat in margarine until slightly brown. Set aside. 2. Saut onions. Add chicken, chorizo de bilbao, Vienna sausage, DEL MONTE Tomato Sauce and 1 cup water. Season with salt and pepper to taste. Simmer for 5 minutes. 3. Add vegetables. Continue simmering until cooked. Top with grated cheese. Pork Paksiw Surprise You'll Need:

1/2 kg 2 1/4 1 1 1 1 6 tbsp cup pc pc tbsp can pc

200 g 1 pc

pork lomo (tenderloin), sliced, tapa style cornstarch sugar medium onion, sliced medium carrot, sliced DEL MONTE Red Cane Vinegar (234g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup) quail eggs, hard-boiled, shelled cabbage, shredded each medium red and green bell peppers, cut into strips

1 pouch (200 g) DEL MONTE Classic MechadoCaldereta Recipe Sauce Here's How: 1. Simmer beef in 1-1/4 cups water until tender (or pressure cook for 30 minutes). Add laurel leaf and vegetables. Cook until vegetables are half-tender. 2. Add DEL MONTE Classic Recipe Sauce, 1/3 tsp iodized fine salt (1 tsp iodized rock salt), 1/4 tsp pepper and 1 tbsp sugar. Simmer for 10 minutes. Chicken Caldereta You'll Need: 300 g chicken breast, cut up 6 cloves garlic, crushed 2 pc small potatoes, cut into chunks 1/2 cup cooked or frozen green peas 1 pc each red and green bell peppers, cut into squares 2 pc siling labuyo (chili pepper), sliced 1/4 cup liver spread 1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce Here's How: 1. Marinate chicken in garlic and 1/3 tsp crushed peppercorns for 20 minutes. 2. Add 3/4 to 1 cup water, potatoes, green peas, bell peppers and sili. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Simmer until tender. 3. Add liver spread and DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes or until cooked. Chicken Binakol You'll Need: 1/2 kg 5 1 1 3 1 1 chicken, cut into serving portions cloves garlic, crushed pc medium onion, sliced pc medium potato, cut into chunks stalks tanglad (lemon grass) pouch (200 g) DEL MONTE Tomato Sauce pc buko (coconut), meat cut into 2" x 1" strips

Marinade: 2 2 tbsp tbsp soy sauce Worcestershire sauce reserved pineapple syrup

Here's How: 1. Marinate meat for 30 minutes. Drain but reserve marinade. Sprinkle meat with cornstarch. Set aside. 2. Saut onion and meat until meat is light brown. Add marinade, 1/4 cup sugar, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and remaining ingredients except cabbage and bell peppers. Simmer for 10 minutes then add the bell peppers. Set aside. 3. Using another pan, saut cabbage in a little oil for 2 minutes. Arrange on a platter and top with sauted meat mixture. Chicken Tokwa Adobo You'll Need: 3 squares quartered 1/2 kg 3 tbsp 3 tbsp 6 cloves 1/4 tsp 1 pc Marinade: 2 tbsp 1/4 tsp Here's How: 1. Marinate tokwa. Set aside. Combine remaining ingredients. Let stand for 30 minutes. 2. Add 1/2 cup water, then simmer for 30 minutes. Add tokwa. Simmer for another 5 minutes. Kitchenomics Mechado You'll Need: 350 1 1 6 g pc pc pc beef round, cut into chunks laurel leaf medium potato, cut into chunks sibuyas Tagalog (shallots) 7 tokwa (firm soybean curd), fried and chicken, cut into serving portions DEL MONTE Red Cane Vinegar soy sauce garlic, crushed peppercorn laurel leaf (bay leaf) soy sauce pepper

Here's How: 1. Place all ingredients except buko meat in a casserole or sauce pan. Add 3/4 cup water and 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt). Simmer for 30 minutes. 2. Add buko and cook for another 5 minutes. Sweet and Spicy Pork You'll Need: 1 kg pork kasim or pigue, sliced into thin flat strips

500 ml 4 cloves 1 pc 1 pouch 3 2 pc tbsp

clear carbonated softdrink garlic, minced medium onion, chopped (250 g) DEL MONTE Tomato Sauce medium green bell peppers, cut into strips chopped celery

Here's How: 1. Pre heat oven at 350oF. 2. Slit the fat of pork chop to make a pocket. Marinate the pork chops overnight. Drain, reserve marinade. 3. Filling: Heat 2 tbsp butter and toss bread until golden brown. Combine with the remaining ingredients, salt and pepper to taste. Mix well. 4. Stuff each pork chop with 2 - 3 tablespoons of filling. Secure opening with toothpick. Brush with marinade. Bake uncovered for 40 minutes, turning once. Set aside. 5. Gravy: Mix cream of mushroom with 1/2 cup water, 1 tbsp soy sauce and drippings. Simmer until thick. Pour over pork chops. Meatballs Surprise You'll Need: 24 pc quail eggs, hard-boiled and shelled Meatballs: 1/4 kg ground pork 50 g shrimps, peeled and chopped 1/4 cup chopped carrot 1 pc medium onion, chopped 2 stalks green onions, chopped 1/2 cup bread crumbs 1 pc egg Sauce: 1 pouch (115 g) DEL MONTE Tomato Sauce 3 tbsp DEL MONTE Banana Ketchup 1 tbsp DEL MONTE Red Cane Vinegar 6 tbsp sugar 1 cup water 1 pc medium carrot, sliced 2 stalks celery, cut 1" long 1 pc medium red bell pepper, cut into squares 2 tbsp cornstarch, dissolved in 3 tbsp water 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, include syrup Here's How: 1. Combine ingredients for meatballs. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly. Coat each quail egg with 1 tbsp of meat mixture. Shape into balls. Deep fry until golden brown. Set aside. 2. Sauce: Combine first 6 ingredients. Bring to a boil. Add remaining ingredients. Cook until thick. Pour over meatballs. Morconitos You'll Need: 1/2 kg beef round, thinly sliced into 1 piece (morcon-style) Filling: 150 g ground pork 1/4 cup sweet pickle relish 2/3 cup diced carrot 1 pc red bell pepper, diced 2 pc hard boiled eggs, each cut into 6 wedges Sauce: 8

Here's How: 1. Marinate pork in clear carbonated softdrink for 30 minutes, then boil the meat for about 20 minutes or until tender. Drain and set aside. Discard any stock left. 2. Using the same pan, saut garlic and onion. Add DEL MONTE Tomato Sauce, salt and pepper to taste. Add meat and simmer for 10 minutes. 3. Add bell peppers and celery. Simmer once. Ginataang Manok sa Pia You'll Need: 1/2 kg chicken breast, cut into serving portions 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup) 4 cloves garlic, crushed 1 pc onion, sliced 1 pc laurel leaf (bay leaf) 1 pc small papaya, sliced 1 pc red bell pepper, cut into strips 1 cup kakang gata (thick coconut milk) 1/2 cup sili (chili pepper) leaves Here's How: 1. Marinate chicken in a mixture of pineapple syrup, garlic, onion, laurel leaf and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) for 5 minutes. Place in a casserole, cover and simmer for 10 minutes. 2. Add papaya, red bell pepper and DEL MONTE Fresh Cut Pineapple Chunks. Add kakang gata. Simmer for 5 minutes. Add sili leaves. Stuffed Pork Chops You'll Need: 6 pc pork chops, 3/4" - 1" thick 1/2 cup cream of mushroom soup Marinade: 3 tbsp soy sauce 2 tbsp sugar 1 can (140 g) DEL MONTE Tomato Sauce 2 cloves garlic, minced 1/4 tsp ground pepper Filling: 2 pc medium hamburger buns (or leftover bread), diced to make 1-3/4 cups 1 pc egg, lightly beaten 1 tbsp chopped onion 1 tbsp sweet pickle relish 1 pc small red bell pepper, diced 1 stalk celery, diced

(140 g) DEL MONTE Tomato Sauce 4 cloves garlic, crushed 1 pc laurel leaf (bay leaf) 1 tbsp cornstarch, dissolved in 2 cups water 2 pc onion, quartered 1/2 cup grated cheese Here's How: 1. Cut beef into twelve 3" X 4 " slices. Marinate in 1/4 tsp pepper, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt), 2 tsp soy sauce and 1 tbsp calamansi (Philippine lemon) juice for 30 minutes. Set aside. 2. Mix all ingredients for filling, except eggs. Spread 2 tbsp of this mixture on every meat slice. Place one slice of egg in the center. Roll and tie with string. Fry until light brown. Set aside. 3. Combine sauce ingredients except cheese. Season with 1/4 tsp pepper and 2 tbsp soy sauce. Add beef rolls and simmer for 45 minutes, or until meat is tender. Remove string, then slice. Top with cheese just before serving.

can

Chicken Samba You'll Need: 700 g chicken breast, deboned and cut into cubes 1/4 cup margarine 1 pc onion, sliced 1 pc chorizo de bilbao, sliced (optional) 1/2 cup Vienna sausage, sliced 1 can (227 g) DEL MONTE Tomato Sauce 150 g potato, cubed and fried 1 pc small carrot, sliced 1 cup cooked green peas 1 pc bell pepper, cut into strips 2 tbsp grated cheese (optional) Here's How: 1. Marinate chicken in 1 tbsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper for one hour. Stir-fry chicken meat in margarine until slightly brown. Set aside. 2. Saut onions. Add chicken, chorizo de bilbao, Vienna sausage, DEL MONTE Tomato Sauce and 1 cup water. Season with salt and pepper to taste. Simmer for 5 minutes. 3. Add vegetables. Continue simmering until cooked. Top with grated cheese. Oriental Chicken Rice Salad You'll Need: 1/4 kg chicken breast deboned 1 can (439 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup) 1 pc medium red apple, diced and soaked in 1/4 cup pineapple syrup 2 cups cooked rice 2 stalks celery, thinly sliced diagonally 1/4 cup roasted peanuts or cashew nuts, coarsely chopped 50 g singkamas, diced 3/4 cup mayonnaise 3/4 tsp iodized fine salt 1/8 tsp pepper 1 tsp curry powder (optional) Here's How: 1. Simmer chicken in remaining pineapple syrup with 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) for 7 minutes. Drain and dice chicken. Set aside. 2. Drain apple. Combine with remaining ingredients. Mix well then chill.

Corn Beans Salad You'll Need: Chicken Pineapple Mixture: 150 g chicken breast, cooked and meat cut into cubes 1 can (439 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained 2 cups canned whole kernel corn 1-1/2 cups cooked red kidney beans 1 pc each red and green bell peppers, cut into squares Dressing: 1/2 cup corn oil 1/4 cup DEL MONTE Red Cane Vinegar 1-1/2 tsp iodized fine salt 1/2 tsp pepper Here's How: 1. Combine ingredients for chicken pineapple mixture. Set aside. 2. Combine ingredients for dressing in an empty bottle or jar. Cover and shake well. Pour over chicken pineapple mixture. Chill until ready to serve. Spare Ribs Casserole You'll Need: 1 kg beef spareribs, cut up 1/4 cup flour, dissolved in 1/4 cup water 1 cup water Marinade: 2 cups clear softdrinks (Sprite/7-Up) 2 heads garlic, crushed 5 pc siling labuyo (chili pepper) 3 tbsp calamansi (Philippine lemon) juice 1/2 cup DEL MONTE Original Blend Ketchup 1/2 cup soy sauce 1/4 tsp pepper Here's How: 1. Marinate spareribs for 30 minutes. Add water then simmer for 1 hour or until tender. 2. Add flour. Simmer until thick.

Meatballs Kitchenomics You'll Need: Meatballs: 1/3 kg ground pork 1 pc egg, beaten 2 stalks green onions, chopped 2 tbsp cornstarch 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) 1/4 tsp pepper 1 tbsp soy sauce 1/3 cup bread crumbs Sauce: 4 cloves garlic, crushed 1 pc onion, sliced 1 pc carrot, sliced 1 stalk celery, sliced diagonally 1 pc each red and green bell peppers, cut into squares 1 can (227 g) DEL MONTE Tomato Sauce 1 tbsp cornstarch, dissolved in 1 tbsp water Here's How: 1. Combine ingredients for meatballs. Mix thoroughly. Form every 2 teaspoons of mixture into balls. Fry in oil until golden brown. Set aside. 2. Saut garlic, onions, carrots, celery and bell peppers. Add DEL MONTE Tomato Sauce and 1 cup water. Season with 2 tsp soy sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Allow to simmer. 3. Add meatballs and dissolved cornstarch. Simmer until thick. Szechuan Pork You'll Need: 400 g pork tenderloin, cut into bite size cubes 1 pc carrot, sliced 1 head garlic, crushed 1 pc medium onion, sliced 1 tbsp cornstarch, dissolved in 1/2 tbsp water 1/2 tsp finely chopped ginger 1 tsp clouds ear (mushrooms), soaked 1/4 cup sliced bamboo shoots, boiled and squeezed 1 pc green bell pepper, cut into strips 2 pc ripe siling labuyo (chili pepper), seeded and crushed Sauce: 1 can (140 g) DEL MONTE Tomato Sauce 2 tsp DEL MONTE Red Cane Vinegar 2 tbsp rice wine 1 cup meat broth (or water) 2 tbsp soy sauce 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) 1/4 tsp black pepper 2 tsp sesame oil 10

Here's How: 1. Season pork with 1 tbsp soy sauce and 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Sprinkle with 1 tbsp cornstarch. Fry until light brown. Set aside. 2. In a bowl, combine all ingredients for the sauce. Set aside. 3. Saut garlic, onions, siling labuyo, ginger, pork and all the vegetables. Cook for 1 minute. Add sauce. Bring to a boil. Add cornstarch. Simmer until sauce thickens. Serve as rice topping. Ranch Style Chili You'll Need: 100 g ground beef 1 pouch (200 g) DEL MONTE Chili, Taco and Burrito Classic Recipe Sauce 1/4 cup canned button mushrooms, sliced 1/4 cup cooked red kidney beans 1/4 cup canned kernel corn, drained 1 pc small green bell pepper, cubed Here's How: 1. Saut beef. Cook until meat turns light brown. 2. Add 1/3 cup water, remaining ingredients and salt to taste. Simmer for 10 minutes. Chicken Wings Casserole You'll Need: 3/4 kg 4 cloves 6 pc 2 pc 1/4 cup water and 1 1 can stalk chicken wings (12 pc), each cut into 2 garlic, crushed sibuyas Tagalog (shallots) medium potatoes, cut into chunks tengang daga (mushroom), soaked in sliced (227 g) DEL MONTE Tomato Sauce leek, sliced diagonally

1 pc chorizo de bilbao, sliced 1/4 cup cooked garbanzos 1 pouch (200 g) DEL MONTE Classic Pochero and Cocido Recipe Sauce 2 heads (150 g) pechay (native cabbage) Here's How: 1. Boil beef in 4 cups water until tender. Retain only 3/4 cup broth. Add potatoes, saba, chorizo, garbanzos and salt to taste. Simmer until potatoes and saba are tender. 2. Add DEL MONTE Classic Recipe Sauce. Simmer for 5 minutes. Add pechay. Simmer once. Pinoy Asado You'll Need: 1 kg pork pigue (lean), cut into serving portions 1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce 2 pc medium onions, sliced 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) 1/8 tsp pepper 1/2 cup soy sauce 2 tbsp DEL MONTE Red Cane Vinegar 2 pc laurel leaves 1 cup brown sugar 1-1/2 cups water 2 pc small potatoes, cut into chunks then fried Here's How: 1. Combine all ingredients except water and potatoes. Marinate for 30 minutes. Add water then simmer until pork is tender. 2. Drain pork but reserve broth. Fry meat pieces until light brown. Return to broth. Add potatoes. Simmer once.

Here's How:

1. Saut garlic, sibuyas Tagalog and chicken wings. Cook for 10 minutes. Add 3/4 cup water, tengang daga, potatoes, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Simmer for 7 minutes. 2. Add DEL MONTE Tomato Sauce. Cook for another 15 minutes. Add leeks. Pochero You'll Need: 350 g beef round, cut into serving portions 120 g potatoes, cut into chunks 2 pc medium semi-ripe saba (plantain) bananas, peeled and sliced diagonally 11

VEGETABLE RECIPE
Cheesy Eggplant Layers You'll Need: 4 pc medium eggplants, each sliced lengthwise into 4 1 pc egg, lightly beaten 1/2 cup breadcrumbs 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 1 cup grated cheese 1 pc medium green bell pepper, diced Here's How: 1. Mix eggplant with egg, then coat with breadcrumbs. Fry until golden brown. Set aside. 2. Add 1/8 tsp pepper and 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) to 1/2 cup DEL MONTE Spaghetti Sauce. Arrange 8 eggplant slices in baking dish (8"x8"). Pour sauce over eggplants and top with half of cheese and bell peppers. 3. Repeat procedure using the remaining ingredients. Bake in a preheated oven at 350F for 25 minutes. Let stand for 5 minutes before serving. Humba na Nangka You'll Need: 4 stalks tanglad (lemon grass) 1/2 kg unripe langka (jackfruit), sliced 1 cup (50 g) dried dilis (anchovy) 1 pc medium onion, sliced 1 pc small ginger, crushed 2 cups thin coconut milk (second extraction) 1 cup thick coconut milk (first extraction) 1/4 cup (70 g) bagoong alamang (salted, fermented tiny shrimps) 1 can (227 g) DEL MONTE Tomato Sauce Here's How: 1. Line bottom of pan with tanglad. Arrange dilis, langka, onion and ginger on top. Add thin coconut milk and bagoong alamang. 2. Simmer over low heat until langka is tender. Add DEL MONTE Tomato Sauce. Cook for 10 minutes. 3. Add thick coconut milk. Allow to simmer. Serve. Ampalaya con Carne You'll Need: 4 cloves garlic, crushed 1 pc medium onion, sliced 200 g beef round, cut into strips 1 - 1/2 tbsp salted black beans (tausi) 1 can (140 g) DEL MONTE Tomato Sauce 1 bunch (200 g) sitaw (string beans), cut 1 - 1/2" long 1 tbsp oyster sauce 1 pc large ampalaya (bitter 12 Here's How:

melon), seeds removed and sliced 1/4 cm thick

1. Saut garlic, onion and beef. Add 3/4 cup water, DEL MONTE Tomato Sauce and tausi. Simmer for 20 minutes. 2. Add sitaw, oyster sauce and 1/4 tsp pepper. Simmer for 7 minutes. 3. Add ampalaya. Cook for another 3 minutes. Tomato and Veggie Rice You'll Need: 1 pc medium sayote (chayote), diced 1 pc medium carrot, diced 1 pc beef bouillon cube 1 - 2/3 cups uncooked rice, washed once 1 can (140 g) DEL MONTE Tomato Sauce 3 stalks pechay (native cabbage), shredded Here's How: 1. Saut bouillon cube in 3 tbsp oil. Add rice and cook while stirring for 2 minutes. 2. Add 1-1/2 cups water, DEL MONTE Tomato Sauce, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Bring to a boil and reduce heat. Cook for 20 minutes. 3. Add vegetables. Stir until well blended. Continue cooking for 10 minutes.

Tofu Steak You'll Need: 1/2 kg tofu, sliced crosswise, 1 cm thick 6 cloves garlic, crushed and fried until brown 1/2 cup DEL MONTE Instant Marinade - Pinoy BBQ 1 pc medium white onion, sliced into rings 1 stalk leek, sliced 2 tbsp mayonnaise (optional) Here's How: 1. Marinate tofu in DEL MONTE Marinade for 30 minutes. Drain but reserve marinade. Deep fry tofu until brown. Set aside. 2. Saut onion and leeks. Set aside. In the same pan, simmer marinade for 1 minute. Combine with tofu, onions, leeks and garlic. Top with mayonnaise, if desired. Sauted Mixed Vegetables You'll Need: 200 g small shrimps, peeled but with tails intact 1 pc medium carrot, sliced thinly 1/2 cup DEL MONTE Instant Marinade Pinoy BBQ 1/2 cup straw mushrooms, sliced 200 g broccoli, cut into flowerettes 1 stalk celery, sliced diagonally 1 pc medium red bell pepper, cut into cubes 1/2 tbsp cornstarch, dissolved in 1 tbsp water Here's How: 1. Saut shrimps and carrot in 1 tbsp oil for 1 minute. Add remaining ingredients except cornstarch. Simmer for 2 minutes. 2. Add cornstarch and a dash of salt. Simmer until thick.

onions. String Beans in Tomato Sauce You'll Need: 350 g sitaw (string beans), cut into 2" long pieces 4 cloves garlic, crushed 1 pc medium onion, sliced 200 g ground pork 1 pouch (200 g) DEL MONTE Tomato Sauce Here's How: 1. Saut garlic, onion and pork. Add 1/2 to 1 cup water, DEL MONTE Tomato Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 15 minutes. 2. Add sitaw then simmer for another 5 to 10 minutes.

Misua con Mais You'll Need: 1 tbsp ginger strips 3 cloves garlic, crushed 1 pc medium onion, sliced 1 kg (4 ears) yellow corn, shredded 1 can (140 g) DEL MONTE Tomato Sauce 1 pc pork bouillon cube 1-1/2 liters water 2 rolls (100 g) misua (wheat) noodles 2 stalks green onions, chopped Here's How: 1. Saut ginger, garlic, onion and corn. Add DEL MONTE Tomato Sauce, bouillon cube, water, salt and pepper to taste. Simmer for 20 minutes or until corn is tender. 2. Add misua. Simmer for 2 minutes. Top with green 13

ITALIAN / FILIPINO / MEXICAN

Pork and Mushroom Pizza You'll Need: 1/2 cup ground pork 1/2 cup canned mushroom, sliced 1 pc medium red bell pepper, cut into cubes 100 g quickmelt cheese, coarsely grated 1 pouch (115 g) DEL MONTE Classic Italian Pizza Sauce 8 pc pan de sal, halved Here's How: 1. Saut pork in oil until cooked. Set aside. 2. Toast bread for 2 minutes. Spread DEL MONTE Pizza Sauce over bread. Top with meat, mushroom, bell pepper and cheese. Bake for another 3-5 minutes or until cheese melts. Pasta in Sardine Sauce You'll Need: 300 g DEL MONTE Spaghetti, cooked 10 cloves garlic, crushed 1 pc medium onion, chopped 3 stalks celery, diced 1/3 cup raisins 1 can (155 g) sardines in tomato sauce 1 can (385 g) DEL MONTE Italian Style Spaghetti Sauce Here's How: 1. Saut garlic, onion and celery. Add raisins, sardines, DEL MONTE Spaghetti Sauce and 1/2 cup water. Season with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) and 1/8 tsp pepper. Simmer for 10 minutes. 2. Pour over or mix with cooked DEL MONTE Spaghetti. Top with grated cheese, if desired. Pinoy Style Pizza You'll Need: 8 pc pan de sal (halved) 1 pouch (115 g) DEL MONTE Sweet Style Pizza Sauce 1/2 cup left-over pork or chicken adobo, flaked 1 pc large red bell pepper, sliced into rings 100 g quickmelt cheese, coarsely grated Here's How: 1. Preheat oven to 350oF. 2. Spread DEL MONTE Pizza Sauce on pan de sal halves. Top with adobo, bell pepper and cheese. Bake for 5 - 7 minutes or until cheese melts. Spanish Sardines Pasta 14

You'll Need: 250 g DEL MONTE Spaghetti, cooked per package directions 2 cans (130 g each) Spanish sardines 10 cloves garlic, crushed 1/4 cup olive oil (or corn oil) 1 pc small (30 g) red bell pepper, diced (optional) 1/3 cup (80 g) crumbled kesong puti or grated Parmesan cheese Here's How: 1. Saut garlic in olive oil. Reserve half. To the remaining half, add sardines, bell pepper and salt to taste. Simmer once. 2. Add half of cheese and garlic. Toss with DEL MONTE Spaghetti. Top with remaining cheese. Note: If using bottled Spanish sardines, use 1 (240 g) bottle. Pizzietas You'll Need: 1/4 kg ground pork 1 pouch (115 g) DEL MONTE Classic Italian Pizza Sauce 15 pc medium round lumpia wrapper (spring roll), each piece cut into 6 wedges Topping: 6 pc medium tomatoes, seeded and diced 1 cup grated cheese Here's How: 1. Saut pork until light brown. Add DEL MONTE Pizza Sauce. Simmer for 5 minutes. Set aside. Fry lumpia wrappers/wanton until golden brown. Drain on paper towels. 2. Serve wrappers, sauted meat and toppings in separate containers. Instruct your kids to top each wrapper with meat and toppings. Tip: You may also use 10 pieces of square lumpia wrappers (each cut into 6 squares) or half a pack of wanton wrappers instead of the round lumpia wrappers.

Italian Toast You'll Need: 1/4 cup margarine 10 slices pan Americano (sliced bread) Sauce: 2 pc eggs 1 pouch (115 g) DEL MONTE Classic Italian Pizza Sauce 1/4 cup evaporated milk 1/4 cup water Filling: 5 slices salami, each cut into 2 1 pc small green bell pepper, cut into small cubes 5 slices (50 g) quickmelt cheese Here's How: 1. Sauce: Beat eggs. Mix well with remaining sauce ingredients and season with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt). Set aside. 2. Divide filling into 5. Top 5 slices of bread with salami, bell pepper and cheese. Cover each piece with another slice of bread. Dip in sauce. Drain excess sauce. 3. Grill in pan with margarine, flip when brown on one side to brown the other side. Italian Rice You'll Need: 400 g chicken breast, deboned and cut into strips 8 cloves garlic, crushed 1 pc medium onion, chopped 1 can (385 g) DEL MONTE Italian Style Spaghetti Sauce 1 pc laurel leaf (bay leaf) 1 pc medium carrot, sliced 1/2 cup cooked or frozen green peas 5 cups cooked rice 2 stalks green onions, chopped Here's How: 1. Sprinkle chicken with 2 tbsp soy sauce and 1 tbsp calamansi (Philippine lemon) juice. Set aside. 2. Saut garlic, onion and chicken. Add DEL MONTE Spaghetti Sauce, 1/2 cup chicken broth or water, laurel leaf, carrot and green peas. Season with salt and pepper to taste. Simmer until chicken and carrot are cooked. 3. Add rice and green onions. Stir until well blended.

1 12

cup pc

coarsely grated cheese taco shells

Here's How: 1. Saut garlic, onion and pork. Cook until dry. Add DEL MONTE Spaghetti Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes. Set aside. 2. Bake taco shells in a preheated oven at 350F for 3 minutes. Fill each shell with 1 tablespoon of sauted mixture, tomatoes, lettuce and cheese. Pansit Supreme You'll Need: 1/4 kg pork, cut into strips 150 g chicken liver, cut into strips 1 pc small carrot, sliced 1 cup DEL MONTE Instant Marinade Pinoy BBQ 100 g shrimps, shelled but tails kept intact 1/4 kg canton noodles (wheat or egg noodles), washed and drained 200 g Baguio pechay (Chinese cabbage), sliced calamansi or Philippine lemon (optional) Here's How: 1. Saut pork in 2 tbsp oil until browned. Add liver and carrot. Cook for 2 minutes. 2. Add DEL MONTE Instant Marinade, 3/4 cup water, shrimps and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Simmer for 10 minutes. 3. Add canton and pechay. Cook for 5 minutes or until done. Pool of Chips You'll Need: 1 pack (120 g) corn chips Sauce: 1 pc small onion, chopped 1 pouch (115 g) DEL MONTE Classic Italian Pizza Sauce 1 tbsp sugar Toppings: 1/4 cup (25 g) ham, diced 1/2 cup coarsely grated cheese 1/4 cup mushrooms, sliced Here's How: 1. Sauce: Saut onions in oil. Add DEL MONTE Pizza Sauce, 1 tbsp water and sugar. Simmer for 5 minutes. Set aside. 2. Layer bottom of a medium round pan (or any baking pan) with corn chips. Pour sauce to cover top. 3. Add toppings, then bake at 350oF for 8 minutes, or until cheese melts. Pasta Triangles 15

Taco! Taco! Taco! You'll Need: 4 cloves garlic, crushed 1 pc medium onion, sliced 350 g ground pork 1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce 3 pc medium tomatoes, seeded and diced 100 g shredded lettuce

You'll Need: 200 g DEL MONTE Elbow Macaroni 4 cloves garlic, crushed 1/3 cup corned beef 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 4 pc eggs, lightly beaten 75 g quickmelt cheese, coarsely grated Here's How: 1. Cook DEL MONTE Elbow Macaroni for 7 minutes (should not be fully cooked). Drain. Set aside. 2. Saut garlic and corned beef in non-stick pan with cover. Cook for 3 minutes. Set aside. 3. Combine cooked DEL MONTE Elbow Macaroni, DEL MONTE Spaghetti Sauce, eggs and half of cheese. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/8 tsp pepper. Mix well. Add to the corned beef mixture. Stir. Sprinkle cheese on top. Cover and simmer over low heat for 15 minutes or until set. Cut into wedges. Pasta Tuna ala Pobre You'll Need: 250 g package 1 1/3 1 1 2 1/4 head cup pc can stalks cup DEL MONTE Spaghetti, cooked per directions garlic, crushed margarine or butter chicken bouillon cube (184 g) tuna chunks in oil (include oil) green onions, chopped grated Parmesan cheese (optional)

salt and pepper to taste. Simmer for 5 minutes. 2. Put a teaspoon of this mixture on each lumpia wrapper, then top with cheese strip. Roll and seal edges with water. Fry until golden brown. Cut into desired length with clean scissors. Serve with DEL MONTE Ketchup. Rice Italiano You'll Need: 1/4 chicken breast, deboned and cut into strips 1/4 kg chicken liver, each piece cut into three 1 can (227 g) DEL MONTE Tomato Sauce 1 pc medium onion, chopped 2 tbsp margarine 1-1/4 cups raw rice, washed once 1/4 cup raw malagkit rice (glutinous), washed once 3 cups chicken stock 1 pc medium red bell pepper, cut into squares 3 tbsp grated cheese Here's How: 1. Marinate chicken and liver in 3 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Saut onion in margarine. Add chicken and liver then cook for 5 minutes with continuous stirring. Add DEL MONTE Tomato Sauce, salt and pepper to taste. Simmer for 5 minutes, then set aside. 2. Heat remaining margarine in a heavy casserole. Add rice, and malagkit. Stir. Pour chicken stock. Cover, then simmer over low heat for 15 minutes, or until cooked. 3. Add sauted chicken mixture, bell pepers and cheese. Mix thoroughly. kg

Here's How: 1. Brown garlic in margarine and set aside half for topping. Add bouillon cube, tuna (with oil) and half of green onions. Stir until bouillon cube is dissolved. Allow to simmer. 2. Add DEL MONTE Spaghetti and blend well. Top with remaining garlic and green onions. Add Parmesan cheese, if desired. Lumpia Italiana You'll Need: 4 1 200 1 1/2 13 50 cloves pc g pc cup pc g garlic, crushed medium onion, chopped ground beef or pork small carrot, coarsely grated DEL MONTE Italian Style Spaghetti Sauce round lumpia wrappers (spring roll wrapper) cheese, cut into thin strips

Here's How: 1. Saut garlic, onion, meat and carrot for 10 minutes. Add DEL MONTE Spaghetti Sauce and season with 16

DESSERTS / SAUCES
Maja Tropicana You'll Need: 1 pc buko (young coconut), shredded (reserve buko water) 1 cup cornstarch, dissolved in 1-1/2 cups water 1-1/2 cups buko water 1 cup evaporated milk 1/2 cup sugar 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained Here's How: 1. Combine cornstarch mixture, buko water and milk. Cook with constant stirring for 30 minutes or until thick. 2. Add sugar, buko and DEL MONTE Fiesta Fruit Cocktail. Blend well. Pour into 7"X7" square pan. Cool, then chill until set. Slice into desired shapes. Serve. Lite Fruit Salad You'll Need: 1 pc green apple 1 pc red apple 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 tbsp calamansi (Philippine lemon) juice 2 tbsp honey Here's How: 1. Slice and core apples. Cut into tidbits and soak in reserved fruit cocktail syrup and calamansi juice. 2. Add DEL MONTE Fiesta Fruit Cocktail and honey. Chill until ready to serve. Kitchenomics Sinamak You'll Need: 2 cups DEL MONTE Red Cane Vinegar 60 g ginger, cut into strips 18 cloves garlic, peeled 6 pc siling labuyo (chili pepper), stems removed 3 pc sibuyas Tagalog (shallots), peeled 1/2 tsp iodized fine salt Here's How: 1. Combine ingredients and store in a sterilized bottle or cruet. Store for about one week to age. 2. Use as a dip for grilled or fried meat, fish or chicken. Refill with vinegar from time to time. Fruity French Toast You'll Need: 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 tbsp cornstarch dissolved in 2 tbsp fruit cocktail syrup 1/2 cup evaporated milk 17

2 1/4 1/2 1 1/4 12 50

pc cup tsp tsp cup slices g

eggs, beaten fruit cocktail syrup cinnamon sugar margarine pan Americano (loaf bread) quickmelt cheese, thinly sliced into 12 pcs

Here's How: 1. Cook DEL MONTE Fiesta Fruit Cocktail in dissolved cornstarch for 3 minutes or until thick. Set aside. 2. Blend milk, eggs, cinnamon, sugar and remaining fruit cocktail syrup. Stir. Dip (do not soak) each slice of bread in milk mixture. Toast 2 slices of bread in a pan with 1 tsp of melted margarine until brown on both sides. 3. Put 2 tbsp of fruit mixture on one slice of bread then top with 2 slices of cheese. Cover with the other slice of toasted bread, then toast further until cheese melts. Peach Buko Crepe You'll Need: Filling: 1/2 cup sugar 3 egg yolks 1/3 cup cornstarch, dissolved in 1-1/2 cups evaporated milk 2 tbsp unflavored gelatin 1/4 cup butter 1 pc buko (young coconut), meat shredded 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail with Peaches, drained Crepe: 1 cup all-purpose flour 3/4 cup evaporated milk 1 cup water 1/3 cup butter, melted 3 egg yolks 1 tbsp sugar Here's How: 1. Filling: Combine first 6 ingredients. Cook over low heat for 10 minutes or until the mixture is thick enough to coat the spoon. Blend in buko and DEL MONTE Fiesta Fruit Cocktail with Peaches. Set aside. 2. Crepe: Combine all ingredients and beat until smooth. Strain. Pour every 1/3 cup of batter in an 8" non-stick pan. Swirl around the pan to form circle. Cook for 3 minutes. Put 2 tablespoons of filling in the center. Fold sides of crepe to cover the filling. Remove from pan. Chill before serving. Top with cream if desired.

Fruity Ref Cake You'll Need: 1/2 cup sugar 1/2 cup water 1-1/2 tbsp unflavored gelatin, dissolved in 1 tbsp water 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 pc egg yolks 2 tbsp sugar 1/2 cup milk 1 pc large, ripe mango, mashed 1/2 cup all purpose cream 1 pack (14 pc) broas Here's How: 1. Boil sugar, 1/4 cup fruit cocktail syrup and water for 10 minutes. Add gelatin. Stir to dissolve. Set aside. 2. Combine yolks, sugar and milk. Simmer while stirring over medium heat until the mixture thickens or coats the spoon. Add mango, DEL MONTE Fiesta Fruit Cocktail and gelatin mixture. Cook for 2 minutes. Add cream. Mix well. Pour in square pan (7" x 7") lined with broas. Top with some fruit cocktail and mangoes, if desired. Cover and freeze until firm. Turon de Pia You'll Need: 5 pc ripe saba bananas, each cut into 4 slices lengthwise 1 can (439 g) DEL MONTE Fresh Cut Crushed Pineapple, well-drained 1/2 cup brown sugar 1/2 tsp cinnamon 20 pc lumpia (spring roll) wrappers Here's How: 1. Combine cinnamon and brown sugar. Mix well. Coat each banana slice with sugar. Place in lumpia wrapper and spoon 1 teaspoon of DEL MONTE Fresh Cut Crushed Pineapple on top. 2. Wrap then fry until golden brown. Drain on paper towels to remove excess oil.

18