PORK PIÑA GUISADO

Category:		Meat & Seafood
Style:		Other
Special Consideration:		Low Carb
Servings:		Serves 5

Description:
Rich in Vitamin B2 – essential for growth and production of red blood cells.

Ingredients:
2 cloves garlic, crushed
1 pc small onion, sliced
200 g ground pork
1 tsp soy sauce
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve 5 tbsp syrup)
1 pc small potato, quartered then sliced
1 pc small carrot, quartered then sliced
1-1/2 tbsp raisins

Directions:
1 SAUTÉ garlic, onion, pork and soy sauce for 3 minutes or until pork is tender. Add pineapple syrup, 2 tbsp water, potato, carrot and raisins. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt), 1/2 tsp sugar and 1/8 tsp pepper. Simmer for 5 minutes or until vegetables are tender.

2 ADD DEL MONTE Pineapple Tidbits. Cook for another 3 minutes.

FIESTA PAKSIW

Category:		Meat & Seafood
Style:		Other
Special Consideration:		Low Carb
Servings:		Serves 6

Description:
Rich in Vitamin B1 – prevents beriberi.

Ingredients:
1 pc (800 g) pork pata (pork leg), cut-up
1 tbsp DEL MONTE Red Cane Vinegar
6 cloves garlic, crushed
1 pc laurel leaf
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks (with
syrup)
4 pc ripe saba banana, sliced and fried
1/4 cup bulaklak ng saging

Directions:
1 CLEAN pata. Add 2 cups water, DEL MONTE Vinegar, garlic and laurel leaf. Boil until tender. Add more water if needed.

2 ADD remaining ingredients and season with 2 tbsp soy sauce, 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt), 2 tbsp brown sugar and 1 tsp peppercorns. Simmer for 5 minutes or until cooked.

ROASTED & GLAZED SPARERIBS

Category:		Breakfast & Brunch
Style:		Other
Special Consideration:		Quick and Easy
Servings:		Serves 8

Description:
Rich in Niacin – promotes normal digestion and healthy skin.

Ingredients:
1 kg pork spareribs, cut into serving portions
1 can (439g) DEL MONTE Fresh Cut Crushed Pineapple
1/3-1/2 cup brown sugar

MARINADE:

1/4 cup+1 tbsp soy sauce
1/2 tsp ginger juice or ground ginger
3 stalks green onions, finely chopped
10 cloves garlic, crushed
1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt)

Directions:
1 PREHEAT oven at 325ºF.

2 MARINATE pork spareribs for at least 1 hour or preferably overnight in the refrigerator. Arrange in baking pan with marinade. Bake (or use turbo broiler) for 45 minutes, turning meat after 30 minutes.

3 INCREASE oven temperature to 350ºF. Mix DEL MONTE Fresh Cut Crushed Pineapple including syrup and brown sugar. Pour over meat. Bake for another 20-30 minutes.

Chicken Sesame Crunchies

Category:		Meat & Seafood
Style:		Other
Servings:		6-8

Description:
Chicken strips coated in sesame seeds and cheese served with special sauce.

Ingredients:
1/3 cup dry breadcrumbs
2 tbsp sesame seeds
2 tbsp grated Parmesan cheese
2 pcs egg whites, beaten until light and frothy
1 1/2 cups skinless chicken breast, sliced into 1 1/2 in. strips
cooking oil for deep-frying
Honey-Mustard Cream Dip: Combine and mix well -
1 250ml NESTLÉ All Purpose Cream
1 tbsp lemon juice
1 tbsp honey
2 tbsp prepared mustard
1 8g sachet MAGGI MAGIC SARAP
dash of ground white pepper

Directions:
1. Combine breadcrumbs, sesame seeds, and cheese in a plate.
2. Dip chicken in eggwhites then dredge in seasoned breadcrumbs. Deep-fry in hot oil until golden. Drain in paper towels. Serve with Honey- Mustard Cream Dip.

PINEAPPLE UPSIDE DOWN MOLD

Category:		Desserts
Style:		Other
Servings:		8

Description:
Good source of Vitamin C- helps fight common infection.

Ingredients:
1 can (439 g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup)
1 tbsp cashew nuts, chopped
1/4 cup sweetened red kaong (optional)
1 tbsp calamansi juice
3/4 cup white sugar
2 envelopes (16 g each) unflavored gelatin, dissolved in 1/4 cup cold water
3 pc eggs, separated
1/3 cup all-purpose cream

Directions:
1 ARRANGE DEL MONTE Fresh Cut Sliced Pineapple, cashew nuts and kaong at the bottom of desired gelatin mold. Set aside.

2 COMBINE calamansi juice, sugar, 1/2 tsp iodized fine salt and pineapple syrup. Cook until sugar is dissolved. Add gelatin, then stir to dissolve completely. Set aside.

3 BEAT egg yolks. Add gelatin mixture. Cook over low heat with continuous stirring for 4-5 minutes. Beat egg whites until stiff, then add to egg yolk mixture. Remove from flame. Cool slightly then add cream. Blend well. Pour into prepared mold. Cool then chill until set. Unmold and slice.

Tuna-Piña A la Pobre

Category:		Meat & Seafood
Style:		Other
Special Consideration:		Quick and Easy
Servings:		8

Description:
Excellent source of Vitamin B12 – helps prevent anemia.

Ingredients:
600 g (8 slices) fresh tuna steaks
12 cloves garlic crushed
1 tsp iodized fine salt (or 1 tbsp iodized rock salt)
1/8 tsp pepper
banana leaves
150 g whole kamias
3 tbsp oil
1 can (234 g) DEL MONTE Fresh Cut Sliced Pineapple drained (reserve syrup)
1 tbsp all-purpose flour dissolved in 1 tbsp water
1-1/2 tsp soy sauce
1 tsp liquid seasoning

Directions:
1 RUB fish with half of garlic then sprinkle with salt and pepper. Set aside.

2 LINE casserole with banana leaves to cover bottom and sides. Arrange kamias at the bottom then put the fish. Add pineapple syrup. Cover and simmer over low heat for 2 minutes (partially cooked). Remove fish, reserve drippings.

3 HEAT oil in frying pan and sauté remaining garlic until light brown. Set aside. In the same pan, grill fish until brown then DEL MONTE Fresh Cut Sliced Pineapple. Arrange on a platter.

4 COMBINE fish drippings, flour, soy sauce, liquid seasoning and dash of pepper. Simmer until thick. Add 2 tsp of fried garlic. Pour over fish and pineapple. Top with garlic.

Pork Siomai

Category:		Meat & Seafood
Style:		Chinese

Description:
A recipe from The Book of Chinese Cooking by Jasper Spencer-Smith.

Ingredients:
3/4 pound ground pork
1/4 pound raw shelled shrimp, ground
1-1/2 tbsp soy sauce

1/2 tbsp Chinese rice wine or dry sherry
1/2 tbsp sesame oil
1/2 tbsp sugar
Dash of pepper
1 egg white
1-1/2 tsbp cornstarch
won-ton skins (buy Nasoya brand)
green peas or chopped hard-cooked egg yolks for garnish

Directions:
To make filling: Mix together ground pork, ground shrimp, soy sauce, rice wine or sherry, sesame oil, sugar, pepper and egg white until mixture is well blended and smoth. Stir in cornstarch. Place in a storage bag and cut one corner big enough for the content to squeeze through. Place about 1 tbsp or so of filling in the middle of wonton skin and gather the skin around the filling. Dip a teaspoon in water and use to smooth the surface of the meat.

Garnish by placing a green pea or chopped egg yolk on top of meat. Repeat with the rest of the wonton/filling. Line a steamer with a damp cloth; steam over high heat 5 minutes or until done. Serve with your fave dip (I use soy sauce/kalamansi juice as a dip. When I was in PI, I used to like it with chili paste.)

Burgers with Mango Salsa

Category:		Sandwiches
Style:		Other
Special Consideration:		Low Carb
Servings:		8

Description:
Grilled beef burgers complemented with a tangy tropical salsa.

Ingredients:
Salsa:
2 tbsp vinegar
2 tbsp MAGGI Chili Sauce
2 cloves garlic, minced
2 tbsp onion, minced
1 tbsp brown sugar
1 tsp calamansi juice
1 tsp cornstarch dissolved in
1/4 cup water
1 tbsp MAGGI Savor, Classic
2 pcs semi-ripe mangoes, diced
1 tbsp parsley, chopped

Burger:
1/2 k ground beef
1 small onion, minced
salt and pepper to taste
3 slices bread, shredded
1 piece egg
1/4 cup NESTLE All Purpose Cream
2 tbsp fresh basil, chopped
vegetable oil

Directions:
1. To prepare salsa: Combine vinegar, MAGGI Chili Sauce, garlic, onion, brown sugar, and calamansi juice in a small saucepan. Add cornstarch dispersed in 1/4 cup water. Cook, stirring continuously over low fire just until thickened. Stir in MAGGI Savor. Add mangoes; cook for 1 min. Remove from fire and stir in parsley. Set aside.
2. For the burger: Combine the beef and onion in one bowl; Season with salt and pepper. Meanwhile, in another bowl, combine bread, egg, NESTLE All Purpose Cream, and basil in another, beating until bread is soaked. Blend beef and bread mixture together; form into 6-8 patties.
3. Grill patties over charcoal for 20 min. turning once, brushing with oil as it cooks.
4. Transfer onto plates and spoon a generous amount of mango salsa on top. Serve with boiled corn on the cob.

Good to Know:
Yellow fruits like mango contain vitamins C and A, as well as antioxidant carotenoids. These help maintain healthy vision and immune system, and may decrease risk of certain cancer.

QUICK PORK AND VEGGIE SAUTÉ

Category:		Meat & Seafood
Style:		Other
Special Consideration:		Quick and Easy
Servings:		Serves 6

Description:
Good source of Vitamin A – for good eyesight.

Ingredients:
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

Directions:
1 SAUTÉ garlic, onion, pork and bouillon cube. Add DEL MONTE Tomato Sauce, 1/2 tsp 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.

ORIENTAL LAPU-LAPU

Category:		Meat & Seafood
Style:		Chinese
Special Consideration:		Quick and Easy
Servings:		Serves 8

Description:
Rich in Vitamin B12 – prevents anemia.

Ingredients:
3/4 kg lapu-lapu fillets, cut into cubes
2 tbsp 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 Fresh Cut Pineapple Tidbits, drained
(reserve syrup)
1 tbsp flour, dissolved in remaining pineapple syrup

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

Directions:
1 MARINATE fish for 30 minutes. Coat with flour, then fry until golden brown. Set aside.

2 SAUTÉ garlic, Baguio beans and bell pepper in oil. Add 3/4 - 1 cup water, pineapple syrup, toge, salt, sugar and soy sauce to taste. Allow to simmer.

3 ADD DEL MONTE Fresh Cut Pineapple Tidbits and fish. Simmer once.

RANCH STYLE PORK CHOPS

Category:		Meat & Seafood
Style:		Italian
Special Consideration:		Quick and Easy
Servings:		Serves 6

Description:
Excellent source of Lysine – promotes growth in the young.

Ingredients:
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 (pea pods)

MARINADE
3 cloves garlic, chopped
1/3 tsp pepper
1/3 tsp cayenne powder (optional)
2 tsp soy sauce

Directions:
1 COMBINE ingredients for marinade and rub onto both sides of pork chops. Marinate for 30 minutes. Melt margarine and fry pork chops until nearly done. Set aside.

2 IN another pan, sauté 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 chicharo. Simmer once.

Fish Recipe: FISH KARE-KARE

Category:		Meat & Seafood
Style:		Other
Special Consideration:		Quick and Easy
Servings:		Serves 6

Description:
Rich in Niacin- promotes normal digestion and healthy skin.

Ingredients:
300 g labahita fillet, cut into large chunks
1/2 tsp ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 pc medium onion, chopped
1 pc beef bouillon cube
4 strings sitaw, cut into 2” pieces
1 pc (300 g) puso ng saging (banana heart), trimmed and sliced
1 pc large eggplant, sliced
1 tbsp atsuete juice
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1 tbsp rice flour
3 tbsp toasted peanuts, pounded
2 heads native pechay

Directions:
1 SPRINKLE fish with ginger juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside.

2 SAUTÉ garlic, onion and bouillon cube. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice. Season with salt and pepper to taste. Simmer for 20 minutes. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes.

3 ADD remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang.