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PICADILLO DE MAIS 4 cloves garlic, crushed 1 pc medium onion, chopped 400 g ground pork 3-4 ears (600 g) fresh

corn, shredded (or 2 cups) canned corn kernel 1 pouch (250 g) DEL MONTE Original Style Tomato Sauce 1 pc medium carrot, cut into cubes 2 pc eggs, lightly beaten 1 cup malunggay leaves

1. SAUT garlic, onion and pork until light brown. Add corn, DEL MONTE Original St yle Tomato Sauce, 5 cups water, soy sauce, salt and pepper to taste. Simmer for 30 minutes. 2. ADD carrots and continue simmering until corn is tender. Stir in beaten eggs and malunggay leaves. Simmer for 2 minutes.

ADOBONG GULAY AT KARNE 4 cloves garlic, crushed 1 pc medium onion, sliced 150 g pork pigue, cut into strips 1 pc pork bouillon cube 2-1/2 tbsp tausi 6 pc peppercorn, crushed 1 bunch (200 g) sitaw, cut 2" long 300 g eggplant, sliced diagonally 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 3 tbsp DEL MONTE Red Cane Vinegar 2 bunches (300 g) kangkong, cut 2" long

1. SAUT garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tbs p soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes. 2. ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for 15 minutes. Add kangkong, then simmer until cooked.

PORK ALA POBRE 1/2 kg pork pigue, sliced tapa-style 1/2 cup DEL MONTE Quick 'n Easy BBQ Marinade 6 cloves garlic, crushed and fried until brown 1/4 cup canned mushroom, sliced

1. MARINATE pork in DEL MONTE Marinade for 30 minutes. Drain but reserve marinad e. Pan-grill pork with 1/4 cup oil until cooked. Set aside. 2. USING the same pan, retain only 2 tbsp oil, then stir-fry mushrooms. Add mari nade. Allow to simmer. Add pork. Serve with fried garlic on top.

PINE BEEF RICE TOPPING 4 cloves garlic, crushed 350 g ground beef 1 pc small carrot, diced 1 tbsp DEL MONTE Red Cane Vinegar 1 can (439 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup) 1 pc small green bell pepper, cut into strips 1 tbsp cornstarch, dissolved in 2 tbsp water

1. SAUT garlic and ground beef until brown. Add 3/4 to 1 cup water and simmer unt il meat is tender. 2. ADD carrot, 1 tbsp brown sugar, dash of pepper, 2 tbsp soy sauce, 1/3 tsp iod ized fine salt (or 1 tsp iodized rock salt), pineapple syrup and DEL MONTE Vineg ar. Simmer until carrot is cooked. 3. ADD Del Monte Pineapple Tidbits, bell peppers and cornstarch. Stir, then simm er for 5 minutes. Serve as rice topping.

GINATAANG TILAPIA 14 pc (300 g) 8 cloves (40 g) 1 pc (75 g) 1 tbsp (10 g) 2 pc (16 g) 1/2 kg (500 g) 3/4 cup (393 g) 1 pouch (250 g) large pechay leaves garlic, crushed large onion, diced minced ginger siling haba, sliced medium tilapia, cleaned kakang gata, (1st extraction) DEL MONTE Original Style Tomato Sauce

1. COVER bottom of casserole with pechay and the first 4 ingredients. Arrange fi sh on top.

2. MIX kakang gata with DEL MONTE Tomato Sauce. Pour over fish. Season with salt to taste. Simmer for 15 minutes or until cooked.

SHRIMP ROLLS 40 g (400 g) large shrimps 1 (100 g) small carrot, chopped 234 g (234 g) DEL MONTE Crushed Pineapple, well drained 3 stalks (45 g) green onions, chopped 12 pc (84 g) lumpia wrappers, cut into 2 1/3 tsp (2.33 g) iodized fine salt 1/4 tsp (.75 g) pepper 1 tsp (6 g) soy sauce 1. PEEL shrimps and cut off heads but reserve the tails. Chop shrimp meat and co mbine with the rest of the ingredients. Season with 1/3 tsp iodized fine salt (o r 1 tsp iodized rock ssalt), 1/4 tsp pepper and 1 tsp soy sauce. Mix well. 2. WRAP every 1 tbsp of mixture in lumpia wrapper. Insert shrimp tail at the end of each roll. Fry in oil until golden brown. Serve with DEL MONTE Banana Ketchu p.

PORK TONKATSU 1 kg (1000 g) pork loin, sliced cm thick 1 pack (57 g) DEL MONTE Quick n Easy Breading Mix sauce 1/2 cup (135.5 g) DEL MONTE Original Blend Ketchup 1/4 cup (52.5 g) worcestershire sauce 1/2 tbsp (6 g) ginger, grated 1/2 tbsp (5 g) garlic, minced 2 tbsp (30 g) sugar 2 tbsp (26 g) mirin 1. DREDGE pork slices in DEL MONTE Quick n Easy Breading Mix. Fry until golden b rown. Cut into strips. Serve with tonkatsu sauce. 2. SAUCE: Combine all ingredients. Cover and simmer over low heat, stirring occa sionally for 10 minutes.

SHANGHAI SWEET & SOUR 350 g (350 g) 18 g (18 g) 50 g (50 g) 3 stalks (45 g) 1 pc (100 g) 1 pc (50 g) 2 stalks (4 g) 20 pc (100 g) 57 g (57 g) 3/4 cup water ground pork DEL MONTE Sandosenang Sarap All-in-One Seasoning singkamas, chopped green onions, chopped small carrot, chopped egg kinchay, chopped small lumpia wrapper DEL MONTE Quick n Easy Sweet & Sour Mix

1. COMBINE first 7 ingredients. Mix well. Wrap every 1 1/2 tbsp of mixtre in lum pia wrapper. Fry until golden brown. Serve with DEL MONTE Quick 'n Easy Sweet & Sour Sauce.

2. SAUCE: Dissolve DEL MONTE Quick 'n Easy Sweet & Sour Sauce Mix in 3/4 cup wat er. Simmer until thick.

RANCH STYLE CHOPS 600 g pork chops (about 6 slices) 1 tbsp margarine 1 pc medium onion, sliced 1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce 1/3 cup canned cream style corn 3/4 cup chicharo (snow peas) MARINADE 3 cloves garlic, chopped 1/3 tsp pepper 1/3 tsp cayenne powder (optional) 2 tsp soy sauce

1. COMBINE ingredients for marinade and rub onto both sides of pork chops. Marin ate for 30 minutes. Melt margarine and fry pork chops until nearly done. Set asi de. 2. IN another pan, saut onions in 1 tbsp oil. Add DEL MONTE Spaghetti Sauce, corn and 1/4 cup water. Add pork chops. Cover and simmer for 10 minutes. Add chichar o. Simmer once.

QUICK PORK & VEGGIE SAUTE 3 cloves garlic, crushed 1 pc small onion, sliced 1/4 kg pork pigue, cut into chunks 1 pc pork bouillon cube 1 pouch (250 g) DEL MONTE Filipino Style Tomato Sauce 150 g carrot, sliced 1/4 kg cabbage, sliced

1. SAUT garlic, onion, pork and bouillon cube. Add DEL MONTE Tomato Sauce, 1/2 ts p iodized fine salt (or 1/2 tbsp iodized rock salt) and 1 cup water. Simmer for 10 minutes. 2. ADD carrot and simmer for 5 minutes. Add cabbage then simmer for 3 minutes.

CORNY BEEF

1 pc medium onion, sliced 1/2 kg beef sirloin, sliced thinly 1 1/2 cups water 1 pc medium carrot, sliced 1/4 cup brown sugar 1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce 1 can (432 g) whole kernel corn or cream style corn

1. SAUT onion and beef over high heat for 5 minutes. Add 1-1/2 cups water, sugar, salt and pepper to taste. Simmer until meat is tender. 2. ADD carrot. Simmer for 5 minutes. Add remaining ingredients. Simmer for 10 mi nutes.

PORK SIOMAI 45 pcs (360 g) won ton wrappers filling 115 g (115 g) DEL MONTE Original Style Tomato Sauce 1 pc (50 g) medium onions, chopped 1/2 cup (65 g) all purpose flour 1 stalk (15 g) green onions, chopped 1/2 kg (500 g) ground pork 150 g (150 g) singkamas, diced 3/4 tsp (3 g) ginger, chopped 3/4 tsp (5.25 g) iodized fine salt 1/4 tsp (.75 g) pepper 1. COMBINE ingredients for filling with 3/4 tsp iodized fine salt (or 2 1/4 tsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly. 2. WRAP every tablespoon of mixture in wonton wrapper. Seal with water. Steam fo r 20-25 minutes. Serve with toyo and calamansi.

EGG SARCIADO 7 pc (350 g) eggs 3 cloves (15 g) garlic, crushed 1 pc (30 g) small onion, chopped 1/2 pc (5 g) chicken bouillon cube 1 pouch (200 g) DEL MONTE Original Style Tomato Sauce 100 g potatoes, sliced 1/2 pc (50 g) small carrot, sliced 1 tsp (2.4 g) cornstarch, dissolved in 1 tsp water 1 stalk (15 g) green onion, sliced (optional)

1. COOK 6 pieces eggs until hard boiled. Peel and cut each egg lengthwise into t wo. Beat remaining egg. Set aside.

2. SAUT garlic, onion, and chicken cube. Add DEL MONTE Tomato Sauce, 1-1/3 cups w ater, potatoes and carrot. Season with 1/4 tsp iodized fine salt (or 3/4 tsp iod ized rock salt) and 1/8 tsp pepper. Simmer for 10 minutes or until vegetables ar e cooked.

3. ADD beaten eggs and cornstarch. Simmer while stirring for 2 minutes, or until cooked. Add boiled eggs. top with green onion if desired.

CREAMY PINEAPPLE ICE CREAM 2 pc (100 g) eggs 1/2 cup (112 g) sugar 1 tbsp (9 g) cornstarch, dissolved in 1 tbsp water 1 cup (316 g) evaporated milk 2 1/2 cup (720 g) DEL MONTE Crushed Pineapple 1 cup (276 g) all purpose cream-whipped 1/4 tsp (1.25 g) lemon extract 1 tsp (3 g) calamansi rind, grated

1. IN a double boiler, mix together first 5 ingredients. Then cook, stirring unt il smoothly thickened (15 minutes). Cool and chill for one hour. Set freezer at coldest point. Whip cream; add lemon extract and rind. Fold cream into pineapple mixture. Pour into ice cream container, freeze until very firm. Turn into bowl; beat with electric mixer until creamy. Freeze mixture until just firm, stirring once. Freeze overnight.

EGG SURPRISE 1/3 pc (330 g) ground pork 3/4 kg (63.75 g) oatmeal 1 cup (50 g) egg 4 pc (20 g) garlic, crushed 1 cloves (50 g) medium onion, sliced 1 pc (100 g) small carrot, sliced 2 pc (300 g) medium potatoes, cut into strips 1 pouch (200 g) DEL MONTE Original Style Tomato Sauce 3 stalks (45 g) green onions, cut into strips

1. COMBINE ground pork, oatmeal and egg. Season with 2 tbsp soy sauce, 1/3 tsp i odized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Mix well.

2. WRAP each quail egg with 1-1/2 tbsp of meat mixture. Shape into balls. Deep f ry until golden brown. Set aside.

3. SAUT garlic, onions, carrots and potatoes. Add 2 cups water, 2/3 tsp fine salt (or 2 tsp iodized rock salt), 1/2 tsp pepper and 1 tbsp pepper and 1 tbsp sugar . Simmer for 5 minutes. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes. Add me atballs, cornstarch and green onions. Allow to simmer.

TAHONG FRITTERS 1 kg (1000 g) small tahong, boiled and removed from sheels then sliced (reserv e 1 cup broth) 1/4 cup (32.5 g) flour 1 1/2 cups (180 g) cornstarch 1 pc (150 g) medium carrot, cut into fine strips 3 stalks (6 g) kinchay, chopped 1 tsp (4 g) baking powder 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 1 tbsp (15 g) DEL MONTE Red Cane Vinegar 1/4 cup (64 g) DEL MONTE Banana Ketchup 1 tbsp tahong broth 1 tsp (4 g) hot sauce, (optional) 1/2 tsp (3.5 g) iodized fine salt, (or 1/2 tbsp iodized rock salt) 1 tsp (5 g) sugar, filleted and skin removed

1. COMBINE ingredients for fritters with 1 tsp iodized fine salt (or 1 tbsp iodi zed rock salt) and 1/4 tsp pepper. Mix thoroughly, then deep fry by tablespoon u ntil golden brown. Drain on paper towels. Serve with dip.

2. DIP: Mix remaining ingredients well. Allow to simmer.

PIA PORK ESTOFADO 350 g (350 g) 2 tbsp (17 g) 1 large (200 g) 2 pc (250 g) 1 pouch (200 g) 1 can (200 g) pork pigue, cut into 12 chunks all purpose flour potato, cut into chunks medium ripe saba bananas, peeled, sliced into 4 and fried DEL MONTE Classic Menudo, Estofado and Afritda Recipe Sauce DEL MONTE Pineapple Chunks, drained (reserve syrup)

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 o il. Set aside.

2. SIMMER pork in 1 cup water, marinade and 1/4 tsp iodized fine salt (or 1/4 tb sp iodized rock salt) for 20 minutes. Add DEL MONTE Pineapple Chunks and DEL MON TE Recipe Sauce. Simmer for 10 minutes, Add saba and bell peppers.

BINURONG ISDA 1 kg medium tilapia, fried 3 cloves garlic, crushed then fried 1 pc large onion, sliced 1 pc medium ginger, cut into strips 5 pc ripe tomatoes, cut into cubes 1 pouch (200 g) DEL MONTE Original Style Tomato Sauce 3 cups thick coconut cream, (first extraction) 2 pc medium bell peppers, cut into strips 300 g pechay Tagalog, cut into half

1. SAUT garlic, onion, ginger and tomatoes. Add tilapia, DEL MONTE Original Style Tomato Sauce, coconut milk, salt and pepper to taste. Simmer for 5 minutes. 2. ADD bell peppers and pechay. Simmer for 3 minutes. Serve.

MACARONI MARVEL 1 cup (133 g) DEL MONTE Elbow Macaroni, crushed 3 cloves (15 g) garlic, sliced 1 pc (50 g) medium onion 1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce 1/2 cup (57.5 g) grated cheese 2 tbsp (28 g) cooking oil, for sauting 1/2 cup (120 g) water

1. SAUT garlic, onion and beef. Add 1/2 cup water, salt and pepper to taste. Simm er for 10 minutes.

2. ADD DEL MONTE Spaghetti Sauce. Simmer for 5 minutes. Pour over or mix with co oked DEL MONTE Macaroni. Top with cheese.

LIEMPO WITH LANGKA 350 g 350 g pork liempo, cut into serving portions unripe langka, sliced into 1/2 cm thick

1 pc 1 cup 1 pouch 1 pc 1/4 tsp 2 cups

medium onion, sliced white kadyos or buto ng sitaw, soaked in water for 20 minutes then drain (250g) DEL MONTE Original Style Tomato Sauce siling haba peppercorn kangkong, leaves and tender stalks only

1. COMBINE all ingredients except kangkong in a casserole. Add 5 cups water, 1-1 /4 tsp iodized fine salt (or 1-1/4 tbsp iodized rock salt) and 1/4 tsp peppercor n. Simmer until pork is tender. 2. ADD kangkong. Simmer for another 5 minutes or until kangkong is cooked.

FIESTA RICE 4 cloves garlic, crushed 1 pc medium onion, sliced 2 cups raw rice, washed once 2 tbsp margarine 1 pc chicken bouillon cube 1 pc laurel leaf 1 pc medium carrot, sliced into half-moons 1/4 kg shrimps, shelled 1/2 cup cooked/frozen green peas 1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce

1. SAUT garlic, onion and rice in margarine. Cook, stirring constantly, until ric e turns light brown. Add 4 cups water, bouillon cube and laurel leaf. Allow to b oil then simmer over low heat until rice is cooked. Set aside. 2. SAUT carrot for 2 minutes. Add shrimps, peas and DEL MONTE Spaghetti Sauce. Se ason with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt), 1/4 tsp pepper and 1/2 tsp sugar. Simmer for 20 minutes. Add cooked rice and blend thoroughly.

ORIENTAL LAPU2X 3/4 kg lapu-lapu, filleted and cut into cubes 2 tbsp all-purpose flour 4 cloves garlic, crushed 100 g Baguio beans, sliced 1 pc medium red bell pepper, cut into strips 1-1/2 cups toge (monggo sprouts) 1 can (234 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup) 1 tbsp all-purpose flour, dissolved in remaining pineapple syrup MARINADE 2 tbsp pineapple syrup

2 tbsp pineapple syrup 1/2 tsp iodized rock salt 1/4 tsp pepper

1. MARINATE fish for 30 minutes. Coat with flour, then fry until golden brown. S et aside. 2. SAUT garlic, Baguio beans and bell pepper in oil. Add 3/4 - 1 cup water, pinea pple syrup, toge, salt, sugar and soy sauce to taste. Allow to simmer. 3. ADD Del Monte Pineapple Tidbits and fish. Simmer once.

BEEF AND PASTA AU GRATIN 200 g DEL MONTE Shell Macaroni, cooked 1/4 cup evaporated milk 1/2 cup grated cheddar cheese, mixed with 1/2 cup grated quickmelt cheese 6 cloves garlic, crushed 1 pc medium onion, chopped 150 g ground beef 1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce 1/4 cup water 1-1/2 cups (45 g) spinach leaves 1-1/2 tbsp breadcrumbs

1. WHILE still hot, combine DEL MONTE Macaroni with milk, half of cheese and sal t. Set aside. 2. SAUT garlic and onion for 3 minutes. Add beef then saut for 5 minutes. Season w ith salt and pepper to taste. Add DEL MONTE Spaghetti Sauce and water. Simmer fo r 3 minutes. Add spinach. Set aside. 3. MIX half of sauted spaghetti sauce with cooked macaroni. Arrange half of macar oni at the bottom of 7"x7" pan. Sprinkle with half of cheese. 4. POUR remaining macaroni over cheese then top with sauce and cheese. Sprinkle with breadcrumbs. Cover with foil then bake in preheated oven at 350F for 15 minu tes.

CHICKEN SPAGHETTI 200 g DEL MONTE Spaghetti, cooked 200 g chicken breast fillet, cut into large strips 2 tbsp margarine 4 cloves garlic, crushed 1 pc medium onion, diced 1/3 cup canned button mushrooms, each piece cut into 4 wedges

1 pc 10 pc 1 pouch 1/2 pc 1/3 cup

medium red bell pepper, diced black pitted olives, sliced thinly (250 g) DEL MONTE Italian Style Spaghetti Sauce star anise (optional) coarsely grated quickmelt cheese

1. SEASON chicken with salt and pepper. Heat pan with margarine. Pan-grill chick en until brown on both sides. Set aside. 2. IN the same pan, saut garlic, onion, mushrooms, bell pepper, and olives for 5 minutes. Add water, DEL MONTE Italian Style Spaghetti Sauce, chicken, salt, and star anise. Simmer for 5-10 minutes. 3. ADD cheese. Pour over cooked DEL MONTE Spaghetti. Top with extra cheese if de sired.

1/4 kg DEL MONTE Spaghetti, cooked 3 tbsp (42 g) margarine 2 tbsp (17 g) all-purpose flour 1/4 c (63.75 g) evaporated milk 4 cloves (20 g) garlic, crushed 1 pc (50 g) medium onion, sliced 250 g chicken breast, deboned and cut into strips 1 pc (150 g) medium carrot, cut into strips 1/2 c (86 g) cooked/frozen green peas 1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce 1/2 c (50 g) grated cheese

1. MELT margarine. Stir in flour and milk until blended. Set aside. 2. SAUT garlic, onion and chicken. Add carrots, peas, 3/4 cup chicken broth or wa ter, DEL MONTE Spaghetti Sauce, salt and pepper to taste. Simmer for 15 minutes. 3. ADD milk mixture and cheese. Pour over or mix with cooked DEL MONTE Spaghetti . Top with additional cheese if desired.

TOFU CURRY 1/2 kg tofu, cut into 24 pieces chunks 3 tbsp (25.5 g) all-purpose flour 1 pc (26 g) egg white 4 cloves (20 g) garlic 1 pc (50 g) medium onion, sliced

1 tbsp (7.4 g) ginger strips 1 pc (10 g) chicken bouillon cube 2 tsp (4 g) curry powder 1/2 to 1 pc siling haba, sliced 1/2 c thick coconut milk 1 pouch (200 g) DEL MONTE Original Style Tomato Sauce 2 stalks (30 g) green onion, cut into strips

1. LAYER and drain tofu on a tray lined with paper towels to drain. Dust tofu wi th flour and sprinkle with tsp iodized fine salt (or tbsp iodized rock salt). Re move excess flour. Set aside. 2. Beat egg white until stiff. Add tofu. Toss gent ly. Deep -fry until golden brown. Set aside. 3. Pound garlic, onion, ginger and bouillon cube together. Saute in 3 tbsp oil for 2 minutes. Add curry powder, si li, coconut milk, cup water and DEL MONTE Tomato Sauce. Simmer for 5 minutes. 4. Add tofu, salt to taste and green onions. Simmer for 2 minutes.

CHILI TAHONG 1/4 cup (56.2 g) margarine 1 head (50 g) garlic, crushed 1/4 cup (44.5 g) DEL MONTE Chili Ketchup 2 pc (2 g) siling labuyo, crushed 1 kg (1000 g) tahong, boiled and meat removed shell

1. MELT margarine in pan. SAUT garlic until golden brown. Add DEL MONTE Chili Ket chup and siling labuyo. Season with rock salt according to taste.

2. ADD tahong and blend well. Serve with grated cheese on top if desired. Serve.

BEANS ITALIANO 1/4 kg (250 g) 1 pc (50 g) 1 pc (200 g) 1 cup (200 g) 1/2 tsp (3.5 g) 1/4 tsp (0.8 g) 1/2 cup (120 g) 1 pouch (115 g) 2 tbsp (28 g) baguio beans, each sliced into 3, blanched and drained onion, chopped ground pork canned whole kernel corn, (or 3 ears fresh, yellow corn, grated) iodized fine salt or iodized rock salt pepper water DEL MONTE Tomato Sauce cooking oil, for sauting

1. SAUT onions and ground pork in a little oil. Add the rest of the ingredients e xcept Baguio beans. Simmer for 25 minutes or until corn is tender. Pour or mix w

ith Baguio beans.

KITCHENOMICA BURGER 1 pc (200 g) large carrot, coarsely grated (1 cup) 4 pc (480 g) medium gabi, coarsely grated (3/4 cup) 1 cup (40 g) malunggay leaves 24 kilo (122.4 g) shrimps, shelled and chopped 1 stalks (35 g) celery, chopped 1 pc (50 g) medium onion, chopped 1/4 cup (4.375 g) DEL MONTE Original Style Tomato Sauce 2 tsp (8 g) hot sauce, (optional) 3 pc (150 g) eggs 1 1/2 cups (165 g) bread crumbs

1. COMBINE all ingredients but reserve 2 eggs (beaten) and 1 cup bread crumbs. A dd 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly.

2. MEASURE every 2 tbsp of mixture. Dip in remaining eggs and coat with bread cr umbs. Form into patties. Fry until golden brown. Serve with DEL MONTE Vinegar or DEL MONTE Banana Ketchup.

PORK PATA GARBANZOS 1 kg (1000 g) pork pata, cut up 4 cloves (20 g) garlic, crushed 1 pc (50 g) onion, sliced 1/2 cup (92.5 g) garbanzos, cooked 2 pc (300 g) medium potatoes, cut into cubes 2 pc (300 g) medium carrots, cut into cubes 1 pouch (200 g) DEL MONTE Original Style Tomato Sauce 100 g (g) cabbage

1. CLEAN and wash pata thoroughly. Boil in 4 1/2 cups water for 45 minutes or un til just tender. Remove meat and cut into 1" cubes. Discard bones. Reserve 2-3 c ups broth.

2. SAUT garlic, onion and meat. Add garbanzos, potatoes, carrots, DEL MONTE Tomat o Sauce and meat broth. Season with 3 tbsp patis, 1 tsp pepper and 1 tsp sugar. Simmer until vegetables are cooked. Add cabbage and simmer uncovered for 3 minut es.

PORK CHOP PAMBAON 1 kilo (1000 1 pouch (200 4 cloves (20 1/3 tsp (2.3 1/4 tsp (.75 g) g) g) g) g) pork chops DEL MONTE Filipino Style Tomato Sauce with MMK garlic, crushed iodized fine salt pepper

1. MARINATE pork chops for 2 hours or preferably overnight in the refrigerator, turning several times.

2. ARRANGE in a carajay/pan with marinade. Cover and simmer over low heat for 30 minutes or until dry, turning occasionally.

MEATROLL KITCHENOMICA 6 pc (180 g) sliced pan americano, cubed 1 can (s) (284.2 g) evaporated milk 1 3/4 cup (1750 g) raw chicken meat, chopped 1/4 cup (51 g) ground pork 1 can (s) (140 g) vienna saudage, chopped 1 pc (27 g) chorizo de bilbao, chopped 1/2 cup (81.5 g) sweet ham, chopped 1/2 cup DEL MONTE Sweet Pickle Relish 1/2 cup (128 g) DEL MONTE Banana Ketchup 1/3 cup (51.15 g) raisins, chopped 2/3 cup (77.05 g) cheese, grated 2 tbsp (22 g) celery, chopped 4 pc (200 g) eggs, lightly beaten 2 tbsp (28 g) onions, chopped 3 tbsp (45 g) butter 1 3/4 tsp (12.25 g) iodized fine salt 3/4 tsp (2.25 g) pepper 1/4 cup (27.05 g) bread crumbs

1. SOAK bread in evaporated milk. Set aside. Blend all other ingredients thoroug hly into very smooth mixture. Mix in the softened bread. Set aside. Take 4 empty small cans of DEL MONTE Tomato Sauce. Grease them well with margarine or oil. F ill each can with 1 1/2 cups mixture. Pack. Cover with aluminum foil. Steam for one hour. Or arrange cans in a saucepan filled with 2 1/2" of water. Cover and b oil for one hour. Cool. Refrigerate overnight. Slice and serve.

BUKO CHOPSUEY

1 pc (150 g) medium carrot, cut into strips 3/4 g (75 g) chicharo 1 g (100 g) medium head peachay, sliced 6 cloves (30 g) garlic, crushed 4 stalks (60 g) green onions, sliced 1/4 kg (250 g) shrimps, shells removed but keep tails intact 2 squares (180 g) tokwa, fried and cut into 1 1/2 x 1/4 strips 1 pc (535 g) buko, meat cut into 1- 1/2" 1/4 strips 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 1/2 cup (123 g) shrimp juice water

1. STIR fry carrots, chicharo and pechay separately until cooked. Set aside.

2. SAUT garlic and green onions. Add shrimps, tokwa, buko, DEL MONTE Tomato Sauce , shrimp juice and 1 1/2 tbsp patis. Simmer for 5 minutes. Stir in vegetables.

PINOY BEEF TAPA 10 slices (300 g) pan Amerikano 1 pouch (115 g) DEL MONTE Quick n Easy Sweet Style Pizza Sauce 5 slices (140 g) sweet or spiced ham, each cut into 2 pc 10 sticks (100 g) cheddar cheese 2 pc (100 g) eggs, beaten 1 1/2 cups (165 g) bread crumbs 1. MARINATE beef slices in DEL MONTE Quick 'n Easy Tapa Marinade for 30 minutes. Drain. Fry in 1/4 cup oil until cooked.

ANCHOVIES MARENGO 1/2 kg (500 g) fresh dilis, cut off head and deboned 3 tbsp (48.6 g) calamansi juice 1/2 cup (64.3 g) all purpose flour 1 pc (50 g) egg, lightly beaten 4 cloves (20 g) garlic, crushed 1 pc (30 g) small onion, chopped 12 pc (84 g) canned button mushrooms, each sliced into 2 1 pouch (250 g) DEL MONTE Original Style Tomato Sauce 1/2 tsp (3.5 g) iodized fine salt or iodized rock salt 1/2 tsp (1.5 g) pepper 2 tbsp (28 g) cooking oil, for sauting 3/4 tsp (5.25 g) iodized fine salt or iodized rock salt 1/4 tsp (0.8 g) pepper 1 tbsp (15 g) sugar

1. MARINATE dilis in calamansi juice, 1/2 tsp iodized salt (or 1-1/2 tsp rock sa

lt) and 1/2 tsp black pepper for 1 hour. Add flour and egg, then blend. Fry ever y 2 tbsp of dilis mixture until golden brown. Set aside.

2. SAUT garlic, onion and mushrooms. Add DEL MONTE Tomato Sauce and 2 cup water. Season with 3/4 iodized fine salt (or 2-1/4 tsp iodized rock salt), 1/4 tsp pepp er and 1 tbsp sugar. Simmer for 3 minutes. Stir in fried dilis before serving.

EGG DROP SOUP 12 cloves (60 g) garlic, crushed 1 pc (50 g) medium onion, chopped 1/2 cup (86 g) green peas 1 pc (150 g ) medium carrots, cut into strips 1 pouch (250 g) DEL MONTE Original Style Tomato Sauce 18 pc (162 g) quail eggs, cooked and shelled 25 g (25 g) sotanghon, cut into short pieces 1 pc (50 g) egg, lightly beaten 2 tbsp (28 g) cooking oil, for sauting 2/3 tsp (4.6 g) iodized fine salt or iodized rock salt 1/2 tsp (1.5 g) pepper

1. SAUT garlic, onion, greem peas and carrot in broth or water, DEL MONTE Tomato Sauce, 2/3 tsp ized rock salt), 1/2 tsp pepper and 1 tsp sugar. ked. Add sotanghon and quail eggs, then cook for until set.

2 tbsp margarine. Add 3 cups meat iodized fine salt (or 2 tsp iod Simmer until vegetables are coo 5 minutes. Stir in egg and cook

HAM SALAD SANDWICH FILLING 1 can (234 g) DEL MONTE Crushed Pineapple, well drained 4 slices (200 g) sweet ham, cooked and chopped 2 stalks (70 g) celery, chopped 1 1/3 cup (372 g) mayonaise 3 stalks (45 g) green onions, finely chopped 1/2 tsp (2.5 g) sugar 1/4 tsp (0.8 g) ground pepper 1 tsp (5.5 g) prepared mustard, optional 1/4 tsp (1.75 g) iodized fine salt or iodized rock salt

1. MIX all ingredients well. Cover and chill. Serve as sandwich filing

CLAM & MACARONI PLATTER

300 g (300 g) DEL MONTE Elbow Macaroni, cooked 1 head (50 g) garlic, crushed 1 pc (75 g) large onion, chopped 1 1/2 kg (1500 g) clams, boiled and shells removed (reserve broth) 3/4 cup (129 g) cooked/frozen green peas 2 stalks (70 g) celery 1 pouch (560 g) DEL MONTE Italian Style Spaghetti Sauce 1 1/2 cup (360 g) clam broth 3 pc (150 g ) eggs, hard boiled and chopped 1/3 cup (105.33 g) evaporated milk 2 tbsp (28 g) cooking oil, for sauting

1. SAUT garlic, onion and clams. Add green peas, celery, DEL MONTE Spaghetti Sauc e, clam broth, salt and pepper to taste. Simmer for 10 minutes. Add eggs and mil k. Pour over or mix with cooked DEL MONTE Elbow Macaroni.

CRUNCHY PINEAPPLE SALAD 2/3 cup (186.8 g) mayonaise 1 can (439 g) DEL MONTE Pineapple Tidbits 1 cup (172 g) cooked/frozen green peas, blanced 6 stalks (210 g) celery, diced 1 cup (138 g) toasted peanuts, chopped 1 tsp (5 g) sugar 1/2 tsp (3.5 g) iodized fine salt or iodized rock salt

1. MIX all ingredients in a bowl. Season with 1 tsp sugar and 1/2 tsp iodized fi ne salt. Toss lightly. Chill thoroughly.

GRILLED PORK CHOP 1/2 kg (500 g) pork chop, slices 1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning

1. BASTE pork chops with DEL MONTE Sandosenang Sarap All-in-One Seasoning. Let s tand for 10 minutes.

2. PAN or charcoal grill until cooked.

SHRIMP SOTANGHON

10 squares (1460 g) tokwa, fried and cut into strips 2 heads (100 g) garlic, crushed 1/4 kg (250 g) onion, sliced 1 kg (1000 g) medium shrimps, shells removed (reserve shells) 1 pouch (1000 g) DEL MONTE Original Style Tomato Sauce 20 cup (4920 g) shrimp juice, (from boiled shrimp shells) 2/3 cup (190.28 g) patis 1 1/2 kg (1500 g) toge (monggo sprouts) 600 g (600 g) sotanghon, cut 2" long 350 g (350 g) green onions, cut 1" long

1. SAUT garlic and onion. Add DEL MONTE Tomato Sauce and shrimp juice. Season wit h patis and 1 tsp pepper. Simmer for 10 minutes.

2. ADD toge, shirmps and tokwa and cook for few minutes. Add sotanghon and simme r for 5 minutes top with green onions just before sreving.

CHICKEN BINAKOL 300 g (300 g) chicken, cut up 15 cloves (15 g) garlic, crushed 1 pc (30 g) small onion, sliced 1 pc (100 g) small potato, put into chunks 2 stalks (38 g) tanglad 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 1 pc (350 g) small buko meat, cut into wide strips 1/2 tsp (3.5 g) iodized fine salt or iodized rock salt

1. PLACE all ingredients except buko meat in a casserole. Add 1/2 cup water and 1/2 tsp iodized fine salt (or 1/2 iodized rock salt). Simmer for 30 minutes.

2. ADD buko. Simmer for another 5 minutes.

BAS-UY 1 pc (50 g) 2 tbsp (14.8 g) 4 stalks (76 g) 2/3 tsp (4.6 g) 150 g (150 g) 200 g (200 g) 1 pc (200 g) 220 g (220 g) 1 can (227 g) onion, sliced ginger strips tanglad iodized fine salt or iodized rock salt chicken liver, sliced pork pigue, cut into strips small green, sliced patola DEL MONTE Original Style Tomato Sauce

1 pc (30 g) small red bell pepper, cut into strips 2 1/2 cup (600 g) water

1. BOIL 2 1/2 cup water onion, ginger, tanglad and salt. Add chicken liver, pork and papaya. Simmer until half done.

2. ADD patola and DEL MONTE Tomato Sauce. Simmer for 10 minutes. Add bell pepper . Serve hot.

PIA-RUN 2 stalks (30 g) 1/2 kg (500 g) 1 pc (350 g) 1 pc (50 g) 2 pc (2 g) 1 pouch (250 g) 1 cup (40 g) 1 cup (245 g) 2 tsp (4.6 g) tanglad fish (salmon or other fleshy fish), sliced buko meat, shredded medium onion, sliced siling labuyo, crushed DEL MONTE Original Style Tomato Sauce malunggay leaves coconut milk thick, First extraction iodized fine salt or iodized rock salt

1. LINE bottom of casserole with tanglad. Arrange fish on top. Add remaining ing redients except malunggay and thick coconut millk. Simmer for 25 minutes.

2. ADD malunggay leavesa and thick coconut milk. Simmer until malunggay is cooke d.

ESCABECHE TROPICAL 8 slices (1000 g) fish steaks (maya-maya, labahita) 1 pc (50 g) medium onion, cut into rings 1 tbsp (7.4 g) ginger strips 1 pc (100 g) small carrot, cut into strips 1 pc (50 g) medium red bell pepper, cut into strips 1 can (439 g) DEL MONTE Pineapple Tidbits 1 cup (240 g) water 1 tbsp (15 g) DEL MONTE Red Cane Vinegar 1/3 cup (90.33 g) DEL MONTE Original Blend Ketchup 3 tbsp (45 g) sugar 1 tbsp (18 g) cornstarch 1/2 tsp (3.5 g) iodized fine salt or iodized rock salt 1/2 tsp (3.5 g) iodized fine salt or iodized rock salt 1/4 tsp (0.8 g) pepper 1 cup (220 g) cooking oil 2 tbsp (28 g) cooking oil, for sauting

1. SPRINKLE fish with 1/2 tsp iodized fine salt (or 1-1/2 tsp rock salt) and 1/4 tsp pepper. Fry until golden brown. Set aside.

2. SAUT onion, ginger, carrot and bell pepeper. Add sauce ingredients. Simmer whi le stirring for 5 minutes. Pour over fried fish.

FISH BULALANG 3 cups (720 g) 4 cloves (20 g) 1/4 cup (76 g) 250 g (250 g) 300 g (300 g) 1 pouch (115 g) 6 pc (400 g) 2 cups (80 g) rise washing garlic, crushed bagoong isda, strained squash, cut into cubes upo, cut into cubes s medium galunggong, fried malunggay leaves

1. BOIL rice washing with garlic and bagoong isda. Add squash and upo. Cook for 5 minutes.

2. ADD DEL MONTE Tomato Sauce and fried galunggong. Simmer for 5 minutes. Add ma lunggay leaves. Simmer until cooked.

CURRIED EGG SALAD 3/4 cup (210 g) 1 tsp (2 g) 1/2 tsp (3.5 g) 1 can (234 g) 6 pc (300 g) 1 pc (30 g) 1 stalks (35 g) 1 stalks (15 g) 2 tbsp (26 g) 2 tbsp (24 g) mayonnaise curry powder iodized fine salt DEL MONTE Crushed Pineapple, well drained eggs, hard boiled and cut into cubes small red bell pepper, chopped celery, sliced green onions, chopped raisins cashew nuts, coarsely chopped

1. COMBINE the first three ingredients. Mix well. Add DEL MONTE Crushed Pineappl e and the remaining ingredients. Toss lightly until ready to serve.

QUAIL EGGS ADOBO 1/2 kg (500 g) 1/4 g (57.5 g) 1/4 g (62.5 g) 6 cloves (30 g) 1/4 tsp (1 g) 1 pc (0.2 g) 24 pc (216 g) 1/2 cup (120 g) chicken, cut into serving portions DEL MONTE Red Cane Vinegar soy sauce garlic, crushed peppercorns laurel leaf quail eggs, hard boiled and shelled water

1. COMBINE all ingredients except quail eggs. Let stand for 30 minutes. Add 1/2 cup water, then simmer for 35 minutes. Add quail eggs. Simmer for another 5 minu tes.

CORN BEANS SALAD 150 g (150 g) chicken breast, cooked and meat cut into cubes 1 can (439 g) canned whole kernel corn 1 1/2 cup (262.5 g) red kidney beans 1 pc (50 g) red bell peppers, cut into squares 1 pc (50 g) green bell peppers, cut into squares 1/2 cup (107.5 g) corn oil 1/4 cup (57.5 g) DEL MONTE Red Cane Vinegar 1 1/2 tsp (10.5 g) iodized fine salt or iodized rock salt 1/2 tsp (1.5 g) pepper

1. COMBINE ingredients for chicken pineapple. Set aside. Combine ingredients for dressing in a jar. Cover and shake well. Pour over chicken pineapple mixture. C hill until ready to serve.

SABA PIA SALAD 6 med (750 g) 1 cup (172 g) 1 can (439 g) 1/2 cup (138 g) saba banana, boiled, peeled and cut 1/4" thick crooswise sweetened red kaong DEL MONTE Pineapple Chunks, drained all purpose cream

1. COMBINE all ingredients. Mix until well blended. Chill until ready to serve.

CHICKEN CASHEW FILLING 1 can (234 g) 300 g (300 g) DEL MONTE Crushed Pineapple, well drained chicken breast, boiled and meat flaked

1/4 cup 1 stalk 1/2 cup 3/4 tsp 1/8 tsp

(38.3 g) roasted cashew nuts, coarsely chopped (35 g) celery, finely chopped (140 g) mayonnaise (5 g) iodized fine salt (0.8 g) pepper

1. COMBINE mayonnaise, 3/4 tsp iodized fine salt and dash of pepper. Mix well. 2. ADD the rest of the ingredients. Chill. Serve as sandwich filling.

EGG POTATO SOUP 4 cloves (20 g) 1 pc (50 g) 1 pc (11 g) 1 pc (200 g) 1 pouch (115 g) 3 tbsp (27 g) 1 cup (172 g) 2 pc (100 g) 1 stalk (15 g) 2 tbsp (28 g) 2/3 tsp (4.6 g) 1/4 tsp (0.8 g) garlic, crushed medium onion, sliced chicken bouillon-cube large potato, cut into strips DEL MONTE Original Style Tomato Sauce cornstarch, dissolved in 3 tbsp water green peas, cooked/frozen medium eggs green onions cooking oil, for sauting iodized fine salt or iodized rock salt pepper

1. SAUT garlic, onion, chicken bouillon and potatoes. Add 5 cups water, DEL MONTE Tomato Sauce, cornstarch mixture, 2/3 tsp iodized fine salt (2 tsp iodized rock salt) and 1/4 tsp pepper. Simmer for 15 minutes.

2. ADD green peas and egg. Allow to simmer then stir until egg is cooked. Top wi th green onions.

GULAY GUISADO 8 cloves (40 g) garlic, crushed 1 pc (50 g) medium onion, sliced 2 bunches (400 g) sitaw, cut into 2 1/2" long 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 1 pc (350 g) small patola, sliced 1/4" thick 150 g (150 g) medium shrimps, peeled but reserve heads and shells for shrimp j uice 1 cup (240 g) shrimp juice 2 tbsp (28 g) cooking oil, for sauting 2 tbsp (34 g) soy sauce 1/4 tsp (0.8 g) pepper

1. SAUT garlic, onion and sitaw. Add shrimp juice and DEL MONTE Tomato Sauce. Sea son with 2 tbsp. Soy sauce and 1/4 tsp. pepper. Cook for 5 minutes.

2. ADD patola and shrimps. Cook for another 5 minutes.

HAM SPAGHETTI 1/2 kg (500 g) DEL MONTE Spaghetti, cooked 6 cloves (30 g) garlic, crushed 2 pc (100 g) medium onion, sliced 9 slices (270 g) sweet ham, sliced 1 pouch (750 g) DEL MONTE Italian Style Spaghetti Sauce 2 tbsp (28 g) cooking oil, for sauting

1. SAUT garlic, onion and ham. Add DEL MONTE Spaghetti Sauce. Simmer for 3 minute s.

2. POUR or mix with cooked DEL MONTE Spaghetti. Top with grated cheese, if desir ed.

HUMBA NA NANGKA 4 stalks (76 g) 1/2 kg (500 g) 1 cup (50 g) 1 pc (50 g) 1 pc (22 g) 2 cup (242 g) 1 cup (245 g) 1/4 cup (70 g) 1 pouch (250 g) tanglad unripe langka, sliced dried dilis medium onion, sliced small ginger, crushed thin coconut milk, Second extraction thick coconut milk, First extraction bagoong alamang DEL MONTE Original Style Tomato Sauce

1. LINE bottom of pan with tanglad. Arrange dilis, langka, onion and ginger on t op. Add thin coconut milk and bagoong alamang. Simmer over low heat until is ten der.

2. ADD DEL MONTE Tomato Sauce. Cook for 10 minutes. Add thick coconut milk. Allo w to simmer. Serve.

TUNA KILAWIN 3/4 kg (750 g) tuna fillet (yellow fin), deboned and cut into 1/4 inch cubes 4 tbsp (64 g) calamansi juice 1/4 cup + 3-1/2 tbsp (110 g) DEL MONTE Red Cane Vinegar 2 pouches (155 g each) DEL MONTE Pineapple Tidbits, drained (reserve 3 tbsp syr up) 50 g each red and green bell peppers, diced 3 tbsp (42 g) finely chopped red onion 2 pc (2 g) siling labuyo, sliced crosswise 2 tbsp (20 g) finely chopped ginger 2 pc (16 g) siling sigang, seeded, sliced 2 tbsp (30 g) thick coconut milk 1/4 cup (16.25 g) chopped green onions

1. IN a bowl, soak fish in calamansi juice and 1/3 tsp iodized fine salt (or 1 t sp iodized rock salt) for 15 minutes in the ref. Add remaining pineapple syrup, mix and squeeze fish.

2. TO the fish, add DEL MONTE Vinegar, reserved pineapple syrup and remaining in gredients. Season with 1 tsp iodized fine salt and 1/4 tsp ground black pepper. Let stand for few minutes in the ref. Add coconut milk just right before serving .

PIA FLAN 1 cup (256 g) 234 g (234 g) 2 (100 g) 1/2 can (187 g) 1/3 cup (84 g) 6 tbsp (90 g) 1 tsp (4.5 g) 1/4 cup (3.5 g) squash, mashed DEL MONTE Crushed Pineapple egg, lightly beaten condensed milk pure coconut milk white sugar vanilla, optional gelatin

Boil UNPEELED squash until tender. Scrape pulp and mash until fine. Dissolve gel atin in coconut milk. Combine this with squash, sugar, DEL MONTE Fresh Cut Crush ed Pineapple, condensed milk, beaten egg and vanilla. Mix well. Pour into carame l-lined molder. Cover with wax paper and steam. Mixture is cooked when a toothpi ck inserted at the center comes out clean. Cool and unmold.

FIESTA MAJA 1 cup (197 g) 234 g (234 g) 1/2 cup (112 g) 2 tbsp (30 g) multi-colored sago, cooked DEL MONTE Crushed Pineapple, weel drained (reserve syrup) sugar sugar

1 6 2 2 2

cut (252 g) tbsp (54 g) tbsp (37.2 g) tbsp (18 g) rind (22 g)

cocnut milk cornstarch pineapple syrup cheese, grated calamansi or dayap, grated

1. COMBINE all ingredients, except sago. Mix thoroughly until sugar and cornstar ch are dissolved. Cook over medium heat, stirring continuously until mixture thi ckens. 2. ADD sago. Continue cooking for about 15 minutes. Pour over greased mold. Cool . Unmold and serve chilled.

BRAISED LIVER 1/2 kg (500 g) 4 cloves (4 g) 1 pc (50 g) 2 (500 g) 1 pc (50 g) 1 pc (0.2 g) 227 g (227 g) 1 tbsp (17 g) 1/8 tsp (.37 g) 1 1/4 cups 1 tbsp (17 g) 2 tsp (8 g) 1/4 tsp (.75 g) pork liver, sliced (about 1/8" thick) garlic, crushed medium onion, chopped medium sized kamote, cut into strips medium red bell pepper, cut into strips laurel leaf DEL MONTE Original Style Tomato Sauce soy sauce pepper water soy sauce iodized rock salt pepper

1. SEASON liver with 1 tbsp soy saucce and 1/8 tsp pepper. Brown quickly in hot oil. Set aside. 2. USING the same oil, saut garlic, onions, kamote and bell pepper. Cook until ka mote is half-tender. 3. ADD 1-1/4 cups water, laurel leaf and DEL MONTE Tomato Sauce. Season with 1 t bsp soy sauce, 2 tsp iodized rock salt and 1/4 tsp pepper. Simmer for 5 minutes. Add fried liver, then simmer until cooked.

TAHONG W/ OKRA 1 1/2 kg (1500 g) tahong 1 cup (250 g) DEL MONTE Original Style Tomato Sauce 2 dozen (156 g) okra, sliced diagonally 5 cloves (5 g) garlic, crushed 1 (50 g) onion, chopped 1 (50 g) red bell pepper, cut into strips 1 (50 g) green bell pepper, cut into strips 1 tsp (7 g) iodized fine salt 1/2 tsp (1.5 g) black pepper 1/1/2002 cups (360 g) tahong broth

Boil WATER, drop tahong and remove immediately when shells are open. Remove taho ng meat from shells. Saut garlic, onions and tahong. Pour DEL MONTE Tomato Sauce and tahong broth. Simmer for 2 minutes. Season with salt, pepper and vetsin. Add okra and cook for 5 minutes uncovered to retain green color. Add red and green pepper and simmer for about 2 minutes. Serve hot.

FISHBALLS IN TOMATO SAUCE 1/2 kg (500 g) 1/2 tsp (2.5 g) 1 stalks (2 g) 1 tbsp (9 g) 100 g (100 g) sauce 1 (50 g) 1 tsp (3 g) 1 (50 g) 1 (150 g) 200 g (200 g) 1 tsp (6 g) 1/2 tsp (3.5 g) 1/2 tsp (1.5 g) 3/4 tsp (3.6 g) 1/2 cup water dalagang bukid, filleted sesame oil, (optional) kinchay, chopped cornstarch pork fat, chopped (1/2 cup) medium onion, sliced ginger strips medium green bell pepper, cut into cubes medium carrot, cut into desired shape DEL MONTE Filipino Style Tomato Sauce soy sauce iodized fine salt pepper ginger juice

1. FISHBALLS: Using a spoon, scrape flesh of fish and chop. Marinate in 1 tsp so y sauce, 1/2 tsp iodized fine salt (or 1-1/2 tsp iodized rock salt), 1/2 tsp pep per, 3/4 tsp ginger juice and sesame oil for 10 minuts. Combine with remining in gredients. Mix well. Form 1/2 tbsp of mixture into balls. Fry until golden brown . 2. SAUCE: Saut onion, ginger, carrot and green peppers. Add DEL MONTE Tomato Sauc e, 1/2 cup water and salt to taste. Simmer for 3 minutes. Add fishballs. Serve a s rice toppings.

PIA CAMOTE ROLL 234 g (234 g) 1 cup (223 g) 2 tbsp (20 g) 1/4 cup (56 g) 25 pc (175 g) 1/2 cup (110 g) DEL MONTE Crushed Pineapple, drained camote, boiled and mashed langka, chopped white sugar lumpia wrapper cooking oil

Simmer DEL MONTE Crushed Pineapple and langka in 2 tablespoon sugar until almost dry. Mix well with camote and remaining sugar. Measure 1 tablespoon of mixture. Wrap in lumpia wrapper. Fry until golden brown.

RICE OLE 4 cloves (20 g) garlic, crushed

1 pc (50 g) 200 g (200 g) 200 g (200 g) 1/2 cup (40 g) 1 pc (50 g) 250 g (250 g) 5 cups (866 g) 1 pc (50 g) 3 stalks (45 g)

medium onions, sliced froung pork shrimps, shelled green peas, cooked medium red bell pepper, cut into strips DEL MONTE Tomato Sauce cooked rice egg, cooked into omelet and cut into strips green onions, chopped

Saut GARLIC, onion and pork. Cok for 5 minutes. Add DEL MONTE Tomato Sauce, shrim ps, green peas, bell pepper, salt and pepper to taste. Simmer for 10 minutes. St ir in rice. Blend thoroughly. Top with egg and green onions.

FRUIT GLOW 1-1 1/2 cups (560 g) white sugar 2 tbsp (32.4 g) calamansi juice 1 large (100 g) lakatan banana 1 large (175 g) green mango, grated 1 can (258.4 g) DEL MONTE Pineapple Juice 2 cups water Pour CALAMANSI juice oveer banana, then mash with fork. Add 2 cups water with th e rest of the ingredients and mix to dissolved sugar. Stir in crushed ice before serving.

CHILI TAHONG 1/4 cup (56.25 g) margarine 1 clove (5 g) garlic, crushed 1/4 cup (44.5 g) DEL MONTE Chili Ketchup 2 pc (2 g) siling labuyo, crushed 1 kg (1000 g) tahong, boiled and meat removed from shell 1. MELT margarine in pan. Saut garlic until golden brown. Add DEL MONTE Chili Ket chup and siling labuyo. Season with rock salt according to taste. 2. ADD tahong and blend well. Serve with grated cheese on top if desired. Serve.

TROPICAL SALAD 150 350 439 1/2 3/4 g (150 g) medium shrimps, coarsely grated g (350 g) carrot, drained (reserve syrup) g (439 g) DEL MONTE Fresh Cut Pineapple Chunks cup (77.5 g) raisins cup (210 g) mayonaise

1. SIMMER shrimps in pineapple syrup until cooked. Peel and dice meat. 2. COMBINE with other ingredients and toss lightly. Season with salt and sugar t o taste. Chill before serving.

SAYOTE & CARROTS GUISADO 4 cloves (20 g) 1 pc (50 g) 150 g (150 g) 350 g (350 g) 350 g (350 g) 227 g (227 g) 2 tbsp (40 g) 300 g (300 g) 1 stalk (15 g) 1/2 cup water 1 tsp (4 g) 1/4 tsp (.75 g) garlic, crushed medium onion, sliced ground pork sayote, cut into wide strips medium carrot, cut into wide strips DEL MONTE Original Style Tomato Sauce oyster sauce tokwa, crumbled green onion, chopped iodized rock salt pepper

1. SAUT garlic, onions and pork. Add sayote and carrot. Cook 3 minutes.

2. ADD DEL MONTE Tomato Sauce, 1/2 cup water, oyster sauce and tokwa. Season wit h 1 tsp iodized rock salt (or 1/3 tsp iodized fine salt) and 1/4 tsp pepper. Sim mer for 5-10 minutes. Add green onions.

CRISPY PIA 439 g (439 g) DEL MONTE Fresh Cut Sliced Pineapple, drained and halved 1/4 cup sweet batter mix 1/4 cup (56 g) white sugar 3/4 cup sweet batter mix 1/3 cup (83.66 g) beer 1/4 tsp (1.75) salt 1/2 tbsp (7 g) melted margarine 1 tbsp lukewarm water 1 pc (26 g) egg white 1. COATING MIXTURE: Combine sweet batte mix and salt. Stir in beer until smooth. Add margarine and water. Fold water. Fold over egg white. Pat dry each pineappl e half. Roll in sugar. Coat with sweet batter mixture. Fry until golden brown.

PINEAPPLE WHEELS 1 1/2 cups (184.5 g) cassava, grated and squeezed 1 cup (302.4 g) galapong 6 tbsp (90 g) white sugar 100 g (100 g) langka 234 g (234 g) DEL MONTE Fresh Cut Crushed Pineapple 1/2 cup water 1/3 cup (75 g) margarine

1 cup (224 g) white sugar 1/4 cup (20 g) desiccated coconut 1 pc (3 g) pandan leaf Mix THE first four ingredients until well blended. Form each teaspoonful of mixt ure into balls. Press with forefinger at the center to make a wheel shape, Drop in boiling water and cook for 15 minutes. SAUCE: COMBINE all ingredients. Simmer for 20 minutes. Add pineapple wheels. Sim mer for another 5 minutes. Serve hot or chilled.

PINEAPPLE YAM GELATIN 1/2 pkg (14 g) 1 pc (15 g) 2 tsp (4.8 g) 234 g (234 g) 1 small (446 g) 1/4 cup (56 g) 1/2 cup water Royal Orange Gelatin egg yolk Royal cornstarch DEL MONTE Fresh Cut Pineapple Chunks, drained kamote, boiled & mashed white sugar

1. COMBINE cornstarch, 1/2 cup water, sugar, egg yolk and DEL MONTE Fresh Cut Cr ushed Pineapple. Cook until thick (about 5 minutes). 2. ADD orange gelatin. Stir until dissolved. Add kamote. Pour into molder. Chill and serve cold.

PINOY PATTIES 140 g (140 g) DEL MONTE Original Style Tomato Sauce 1 1/2 cups (259.8 g) rice, cooked 1 cup (110 g) bread crumbs 3 pcs (79 g) tinapa, flaked 2 pc (80 g) longganisa macao, diced 1 pc (50 g) medium onions, chopped 1 pc (50 g) egg 2 pcs (100 g) eggs, well beaten 1 cup (110 g) bread crumbs, seasoned with a dash of salt & pepper 1 tsp (3 g) pepper 2/3 tsp (2.66 g) iodized fine salt 1. COMBINE all ingredients except those for breading. Season with 1 tsp pepper a nd 2/3 tsp iodized fine salt ( or 2 tsp iodized rock salt). Mix thoroughly. 2. FORM every tbsp of mixture into a patty. 3. DIP each patty in egg, the coat with bread crumbs. Fry until golden brown. se rve hot with DEL MONTE Chili ketchup.

DILIS SARDINES 1 kg (1000 g) dilis, cut off head

3.5 g (3.5 g) 150 g (150 g) 20 g (20 g) 1 g (1 g) 0.4 g (0.4 g) 250 g (250 g) 57.5 g (57.5 g) 0.24 g (0.24 g) 110 g (110 g)

iodized fine salt medium carrot, sliced pickle chips sliling labuyo, crushed laurel leaves DEL MONTE Original Style Tomato Sauce DEL MONTE Red Cane Vinegar peppercorns cooking oil

1. WASH dilis thoroughly. Drain. Mix salt with fish. Spread carrot, pickles, sil i and laurel leaves at the bottom of pressure cooker. Arrange dilis.

2. POUR remaining ingredients. Cover and pressure cook for 20 minutes.

PORK & BEANS CASSEROLE 1/2 kg (500 g) 220 g (220 g) 1 tbsp (13 g) 2 pcs (100 g) 1 pc (50 g) 4 cloves (20 g) 2 stalks (30 g) 1 tbsp (16.5 g) 1/2 tsp (4 g) 1/4 tsp (.75 g) 1/2 cup water pork chop pork & beans DEL MONTE Chili Ketchup tomatoes, chopped onion, sliced garlic, crushed green onions, chopped worcestershire sauce rock pepper

1. MARINATE pork chops in 1 tbsp Worcestershire sauce, 1/2 tsp iodized rock salt and pepper. Brown lightly in oil. Set aside. 2. SAUT garlic, onions and tomatoes. Add pork chops and cup water. Simmer until t ender. Add pork & beans. Sprinkle onions before serving.

FRIED CHICKEN SARCIADO 1/2 kg (500 g) 4 cloves (20 g) 1 pc (50 g) 1 tsp (6 g) 1 pouch (200 g) 1 pc (50 g) 1 stalk (15 g) fresh chicken or leftover chicken, cut into serving portions garlic, crushed medium onion, sliced patis DEL MONTE Filipino Style Tomato Sauce with MMK egg, beaten green onion, cut into strips

1. SEASON fresh chicken with 1/4 tsp iodized fine salt and 1/4 tsp pepper. Deepfry until cooked. Set aside. If using left over chicken, no need to season.

2. SAUT garlic, onion, patis, and DEL MONTE Tomatosa Sauce for 2 minutes.

3. ADD chicken, 1/2 cup water and 1/8 tsp pepper. Cover and simmer for 10 minute s. Add egg, allow to set then slightly stir. Add green onions.

CHORIZO FRIED RICE 4 cups (392.80 g) cooked rice 4 cloves (20 g) garlic, crushed 1 pc (50 g) medium onion, sliced 2 tsp (12 g) patis 2 pc (100 g) Macau chorizo, diced 1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce with MMK 1/4 cup (50 g) canned whole kernel corn

1. SAUT garlic, onion, chorizo and patis for 3 minutes. Add DEL MONTE Tomato Sauc e, and corn. Cover and simmer for 5 minutes.

2. ADD rice and 1.2 tsp pepper. Cook with continuous stirring for another minute s.

FISH IN PINE SAUCE 1/2 kg (500 g) fish fillet 2 cups (2 cans (21 cl each)) DEL MONTE 100% Pineapple Juice with ACE 1 tbsp (7.4 g) ginger strips 1 1/2 tsp (7.5 g) sesame oil 1 stalk (61 g) leeks, sliced 3 cloves (15 g) garlic, crushed 1/2 tsp (3.5 g) iodized fine salt 1/4 tsp (.75 g) pepper

1. SEASON fish with salt and pepper.

2. PUT in pan, with ginger, sesame oil, DEL MONTE Pineapple Juice and half of le eks.

3. COVER and simmer over low heat for 5 minutes. Remove fish and set aside.

4. CONTINUE to simmer sauce uncovered until reduced. Pour over fish. Top with le eks.

BACON AND EGG CARBONARA 1 pack (175 g) DEL MONTE Spaghetti Merienda Pack, cooked (reserve 3 tbsp pasta broth) 1 pouch (200 g) DEL MONTE Carbonara Sauce 80 g bacon, sliced 1 pc (50 g) egg, lightly beaten 1/4 cup (25 g) grated cheese

1. FRY bacon until crunchy. Set aside bacon, reserve drippings.

2. COMBINE drippings with DEL MONTE Carbonara Sauce and pasta broth. Cover and s immer for 3 minutes.

3. ADD egg, half of cheese and half of bacon, allow egg to set before stirring.

4. POUR over pasta. Top with remaining cheese and bacon.

TUNA MUSHROOM CARBONARA 1 pack (175 g) a broth) 1 pouch (250 g) 1/3 cup (67 g) 1 tbsp (15 g) 1 can (155 g) 3 tbsp (27 g) DEL MONTE Spaghetti (Merienda Pack), cooked (reserve 3 tbsp past DEL MONTE Carbonara Sauce canned sliced mushroom butter tuna chunks in oil/water grated cheddar cheese

1. SAUTE mushrooms in butter for 1 minute. Add DEL MONTE Carbonara Sauce. Cover and simmer over low heat for 3 minutes.

2. ADD tuna chunks, pasta broth and cheese. Heat thoroughly.

3. POUR over cooked pasta. Top with extra cheese if desired.

CHICKEN BIHON 4 cloves (20 g) garlic, crushed 1/4 kg (250 g) chicken breast fillet, cut into strips 1 tbsp (14 g) oil 1 pc (30 g) small red bell pepper, cut into strips 1 1/4 cups chicken stock 1 tbsp (17 g) soy sauce 1/8 tsp (.38 g) pepper 1 pouch (115 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup) 1 tbsp (9 g) cornstarch, dissolved in pineapple syrup 120 g bihon, cut up 1 stalk (15 g) green onion, chopped

1. SAUT garlic and chicken. Add bell peppers, chicken stock, soy sauce and pepper . Cover and simmer for 5 minutes.

2. ADD DEL MONTE Pineapple Tidbits and dissolved cornstarch. Simmer until thick. Set aside.

3. HEAT oil in pan or carajay. Fry bihon into 2 batches until crisp but not too brown (note that oil should be hot).

4. POUR bihon with saut?ed mixture and top with green onions.

CHICKEN CARBONARA PASTA 200 g DEL MONTE Spaghetti, cooked 2 tbsp (18 g) olive oil 3 cloves (15 g) garlic, chopped 200 g chicken breast fillet, sliced into strips 1/2 cup (100.5 g) canned sliced mushrooms 1 pouch DEL MONTE Carbonara Sauce 1/2 cup (30 g) fresh basil leaves 2 tbsp (16 g) grated Parmesan cheese

1. SAUT garlic, chicken, mushrooms in olive oil for 2 minutes. Add basil, stir.

2. ADD DEL MONTE Carbonara Sauce and 1/3 cup water. Season with salt and pepper to taste. Simmer for 3 minutes.

3. MIX or pour over cooked DEL MONTE Spaghetti. Top with parmesan cheese.

TOMATO ASADO 2 cloves (10 g) garlic, crushed 3 pc (24 g) shallots, cut into chunks 300 g pork kasim, cut into chunks 1 tbsp brown sugar 1 pouch (200 g) DEL MONTE Original Style Tomato Sauce 1 pc (.2 g) laurel 150 g yellow kamote, cut into chunks 1 pc small red bell pepper, cut into strips

1. SAUT garlic and shallots for 2 minutes. Add pork and brown sugar. Saut for 5 mi nutes.

2. ADD DEL MONTE Tomato Sauce, stir then add laurel and 2/3 cup water. Season wi th salt and pepper to taste. Cover and simmer for 10 minutes or until pork is te nder.

3. ADD kamote. Simmer for 7 minutes. Add bell peppers. Allow to simmer.

POTATO BOAT PIZZA 1/2 kg (500 g) ready made frozen potato skin 1 pack (115 g) DEL MONTE Quick n Easy Sweet Style Pizze Sauce 1/2 cup (120 g) sour cream 1/2 cup (100.5 g) canned button mushroom, sliced 6 strips (75 g) bacon, sliced and fried until crunchy 1 pc (50 g) medium red bell pepper, cut into cubes 100 g (100 g) cheese, grated 1. BAKE/TOAST potato skin in oven toaster for 3 minutes. Spread top with DEL MON TE Quick n Easy Sweet Style Pizza Sauce, sour cream and toppings. 2. BAKE for another 3 minutes.

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