Chili Clams

Local clams stirfried in butter with a special chili garlic cream sauce

Preparation Time: 00:13
Cooking Time: 00:05
Servings: 6

Ingredients

1/4 cup butter
2 tbsp minced garlic
1/2 kg halaan, soaked overnight in water
1/2 cup MAGGI Chili Sauce
1 cup NESTLE All Purpose Cream
2 tbsp chopped kinchay or spring onions (optional)

Procedure

1. Saute garlic in butter. Stir in soaked halaan and cook for 1 minute or until all shells open. Discard unopened shells.
2. Add in MAGGI Chili Sauce.
3. Remove from heat and pour in NESTLE All Purpose Cream.

NUTRITIONAL CONTENT: Calories:161 Carbohydrates (g):8 Protein (g):8 Fats (g):11 Good to Know:
Chilies have capsaicin, a phytochemical, which reduces blood clotting and risk of heart diseases.

TOKWA, PORK, KINCHAY AND BELL PEPPER STIR-FRY

Ingredients:

½ kg pork liempo, cubed
2 tsp MAGGI MAGIC SARAP
1 tbsp chopped garlic
1 small onion, sliced
4 pieces tokwa, fried and cubed
¼ -½ cup chopped kinchay
2 pieces red bell pepper, sliced
1 cup water
½ cup MAGGI Oyster Sauce

Procedure:

1. Put liempo on a non stick pan. Season with MAGGI MAGIC SARAP. Cook pork until fat has been extracted and pork is golden brown in color.
   
2. Remove excess fat from the pan, leaving only around 2 tbsp.
   
3. Push fried pork on 1 side of the pan and sauté garlic and onion until limp.
   
4. Add ¼ - ½ cup of kinchay depending on your taste preference. Stir in prepared tokwa and sliced bell pepper. Cook while stirring for another 2 minutes.
   
5. Pour in water and bring to a boil. Season with MAGGI Oyster Sauce to taste.

Good to Know:
Tofu is a healthy meat substitute with less fat and more fiber compared to beef, pork or chicken.

Good to Remember:
The Filipino Food Pyramid recommends 3-4 servings of protein-rich food like meat, fish or chicken. An inch-thick slice of tofu is equivalent to a serving of meat.

Buttery Tanigue

Grilled fish served with a light but tasty sauce

Preparation Time: 15 minutes to prepare plus 30 minutes to marinate fish
Cooking Time: 10 minutes
Servings: 4

Ingredients

½ k tanigue steak
1 tbsp MAGGI Savor, Classic
2 tbsp butter, melted

For Creamy Cucumber Sauce – Combine:
1 250ml NESTLÉ All Purpose Cream
2 medium cucumbers, peeled, seeded and diced
½ tsp ground white pepper
1 8g MAGGI Magic Sarap
2 tbsp lime juice
½ tsp grated lime peel
salt and white pepper to taste

Procedure

1. Marinate tanigue with MAGGI Savor for at least 30 minutes. Set aside.
2. Grill marinated fish while occasionally brushing with melted butter to prevent from drying.
3. Serve with prepared Creamy Cucumber Sauce.

NUTRITIONAL CONTENT: Calories: Carbohydrates (g): Protein (g): Fats (g): Good to Remember:
Get your fill of proteins from healthful sources like chicken and fish. This good eating habit, complemented with exercise will help maintain a healthy and lean body.

Meatballs Sarciado

Ingredients:

1/4 kilo ground pork
1/2 cup shelled, deveined and chopped shrimps
1/4 cup chopped spring onions
1 beaten egg
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper

Soup:
3 cups shrimp stock
1/2 cup misua noodles
1 beaten egg
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Procedure:

1. Combine ground pork, shrimps, spring onions, eggs and AJI-SHIO Seasoning Mix with Pepper. Mix until tacky. Form into balls and set aside.
2. Boil shrimp stock. Add meatballs and simmer for 15 minutes.
3. Add misua, egg and simmer for another 5 minutes. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning.
4. Mix well and simmer for another minute before turning off the fire.

Makes 8 servings

Grilled Stuffed Beef w/ Sour Cream

Ingredients:

500 grams large and flat slices of sirloin beef
2 tablespoons chopped coriander leaves
2 tablespoons olive oil
2 packs 2.8 grams AJI-SHIO Garlic Plus
2 packs 2.8 grams AJI-SHIO Pepper Plus
2 tablespoons soy sauce
1/8 teaspoon AJI-NO-MOTO Super Seasoning

Stuffing:
3/4 cup red bell pepper strips
3/4 cup sliced button mushroom
3/4 cup onion slices
3/4 cup sliced tomatoes

Sour Cream:
3/4 cup sour cream
1 tablespoon chopped spring onions
1 tablespoon vinegar
1 pack 2.8 grams AJI-SHIO Garlic Plus
1 pack 2.8 grams AJI-SHIO Pepper Plus


Procedure:

* Rub sirloin with coriander leaves, olive oil, AJI-SHIO Garlic Plus and AJI-SHIO Pepper Plus, soy sauce and AJI-NO-MOTO Super Seasoning. Marinate overnight.

* Stuff sirloin with red bell pepper, mushrooms, onions and tomatoes. Wrap jellyroll style, secure roll ends with tin foil.

* Grill for 10-15 minutes or until cooked.

* Prepare sauce, combine sour cream, spring onions, vinegar, AJI-SHIO Garlic Plus and AJI-SHIO Pepper Plus. Blend well and pour on grilled stuffed beef. Makes 8 servings

Fish and Broccoli in Tofu Dressing

Ingredients:

300 grams cubed labahita fillet
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons calamansi juice
¼ teaspoon AJI-NO-MOTO® Umami Seasoning

Coating Mix:
1 ½ cups flour
2 beaten eggs
1 ½ cups Japanese breadcrumbs
Vegetable oil for deep-frying

1 cup blanched broccoli florets

Dressing:
½ cup water
2 tablespoons soy sauce
Salt and pepper to taste
AJI-NO-MOTO® Umami Seasoning
½ cup boiled and mashed tofu
2 tablespoons vegetable oil
½ teaspoon sesame oil

Procedure:

1. Combine soy sauce, sugar, calamansi juice and AJI-NO-MOTO® Umami Seasoning. Add labahita and marinate for 2 hours.
2. Dredge fish cubes in flour, dip in beaten egg and roll in breadcrumbs.
3. In hot oil, deep fry coated fish cubes until golden brown.
4. Drain fried fish in paper towels.
5. In a serving plate, arrange blanched broccoli and place fried fish cubes at the center. Pour tartar sauce over fish and broccoli.
6. For the dressing, combine water, salt, pepper, and AJI-NO-MOTO® Umami Seasoning, tofu, vegetable oil and sesame oil. Blend well by using a wire whisk until it reaches a smooth consistency.
7. Pour over fish and broccoli.

Makes 3-4 servings

Nutrition Information/serving:

Fat 45 g; Protein 10 g; Carbohydrates 25 g; Vitamin C 0.8 mg; Iron 3 mg; 545 calories

Tips and Tricks

Fish is a great source of Omega 3 fatty acids, which can prevent heart disease, reduce blood pressure; helps prevent arthritis and promote healthy brain function.

Fish is low-fat and is a good quality protein which is filled with the B-vitamins, calcium, phosphorus, zinc and potassium.

Broccoli is a fiber find. Not only is it a rich source, but half of its fiber is insoluble and half is soluble, helping to meet your needs for both type of fiber.

Broccoli is rich in Vitamin C, A, folic acid and calcium. It acts as an antioxidant and may play a role in controlling high blood pressure.

Tofu is rich in calcium and is an inexpensive source of protein, making it a good vegetarian substitute for meat or dairy products.

Among the health benefits of tofu are: reduces risk of heart diseases, lowers levels of cholesterol, improves bone density and decreases incidence of breast and lung cancer.

Healthy Recipes: Chopsuey Special

Ingredients:

2 tablespoons cooking oil
1/3 cup sliced onions
1/2 cup pork strips
1 cup sliced chicken liver and gizzard
1/2 cup shelled shrimps
1/2 cup sliced carrots
1/2 cup sliced button mushrooms
1/2 cup green bell pepper, squared
1 cup soup stock
1 1/2 cups sliced cabbage
1 cup sliced pechay baguio
1 tablespoon oyster sauce
2 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoons cornstarch dissolved in
3 tablespoons water
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/2 teapsoon AJI-SHIO Seasoning Mix Garlic


Procedure:

1. In a pan heat oil and saute onions until transparent.

2. Add pork, chicken liver and gizzard and cook until brown.

3. Add shrimps until it turns pinkish-orange in color.

4. Add carrots, green bell pepper and button mushrooms. Stir fry for another minute.

5. Add soup stock and simmer for a minute.

6. Add cabbage, pechay baguio, oyster sauce and pour soy sauce. Mix well.

7. Add sesame oil and thicken the vegetables with cornstarch mixture.

8. Sprinkle AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix Garlic. Mix well for another minute before turning off the fire.

Makes 4 servings

Beef Tenderloin with Veggies Stir Fry

Ingredients:

1/4 kilo beef tenderloin
1/4 cup chopped onions
1 tablespoon soy sauce

2 tablespoons cooking oil
1/4 cup Baguio beans, cut in 1/2 inch lengths
1/4 cup young corn slices
1/4 cup minced green bell pepper
1 cup water
1/2 cup shredded cabbage
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 tablespoon cornstarch dissolved in
1/2 cup water


Procedure:

1. Combine beef tenderloin, onions and soy sauce. Marinate for 30 minutes.
2. Heat oil in pan, stir-fry marinated beef until brown and add Baguio beans, young corn, green bell pepper and water.
3. Simmer for 3 minutes.
4. Add cabbage, sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper.
5. Thicken sauce by adding cornstarch mixture.

Makes 4 servings

Chicken Recipe: Chicken Empanada

Ingredients:

3	cloves	garlic, crushed
1	pc	medium onion, chopped
1/4	kg	chicken breast, deboned and diced
1	pc	large potato, cut into small cubes
2	tbsp	raisins diced
1	pc	medium red bell pepper, diced
1	pouch	(115 g) DEL MONTE Classic Italian Style Pizza Sauce
CRUST
3/4	cup	evaporated milk
1	tsp	calamansi juice
1/2	cup	margarine, softened
1	pc	egg, separated
2-1/2	cups	all-purpose flour

Procedure:

1 CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5 minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hour. 2 KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each inro round pieces 3” in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels. 3 FILLING: SAUTÉ garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and DEL MONTE Pizza Sauce. Simmer for 2 minutes. Set aside.

Makes 24 pieces Good source of Vitamin B1 – prevents beriberi.

Quick and Easy Recipe for a Snack: Egg Sausage Pizza

Ingredients:

8	pc	large pan de sal, halved
1	pouch	(115g) DEL MONTE Sweet Style Pizza Sauce
150	grams	longganisa, removed from casing
10	cloves	garlic, crushed and fried until brown
1	pc	salted egg, sliced
2	tbsp	coarsely grated quickmelt cheese

Procedure:

1	PREHEAT oven at 350ºF.
2	SAUTÉ longganisa until cooked. Drain excess oil. Spread pan de sal with DEL MONTE Pizza Sauce. Top with remaining ingredients. Bake until cheese melts.

Serves 8
Good source of Vitamin B1 – prevents beriberi.

CORNED BEEF SPAGHETTI

Ingredients:

250	g	DEL MONTE Spaghetti, cooked
2	cloves	garlic minced
2	pc	small onion, chopped
1	can	(150 g) corned beef
1	pc	small carrot, coarsely grated
1	pouch	(250 g) DEL MONTE Sweet Style Spaghetti Sauce

Procedure:

1	SAUTÉ garlic, onion, corned beef and carrots. Add DEL MONTE Spaghetti Sauce and 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt). Simmer for 3-5 minutes.
2	BLEND with or pour over cooked DEL MONTE Spaghetti. Top with grated cheese if desired.

Serves 5
Excellent source of Vitamin C – helps fight common infection.

Smoothies: Tropical Fantasy Smoothie

Ingredients:

2	cans	Del Monte Sweetened Mango Juice Drink
2	pc	ripe lacatan bananas
5	tbsp	sugar
1	tsp	calamansi juice
12		ice cubes

Procedure:
1 COMBINE all ingredients in a blender. Blend until smooth

Serves 5
Excellent source of Vitamin C – helps fight common infection.

Smoothies: WATERMELON-PINE SHAKE

Ingredients:

350	g	watermelon flesh, cut into chunks and chilled
2	cans	Del Monte Sweetened Pineapple Juice Drink, chilled
1/4	cup	sugar
12	pc	ice cubes

Procedure:

1 COMBINE all ingredients in a blender and blend until smooth.



Serves 6
Good source of Potassium – for proper muscle and nerve functioning.

Smoothies: Coffee and Tea Blast

Ingredients:

1 tbsp	NESCAFÉ CLASSIC
1-2 tbsp	NESTEA Iced Tea Lemon
1 cup	cold water
½ tsp	red food coloring
	ice

Procedure:

1. Combine NESCAFÉ Classic, NESTEA Iced Tea Lemon, water and red food coloring in a tightly covered container.
2. Shake well.
3. Pour in a glass and serve with ice.

Makes 1 – 2 servings.

Nutrition information per serve:

Carbs – 8g
Pro – 0
Fat – 0

Quick Recipe on Smoothie: Go Go Sago

Ingredients:

1 tbsp	NESCAFÉ CLASSIC
1 tbsp	COFFEE-MATE
½ cup	hot water
½ cup	cold water
¼ cup	cooked sago
¼ cup	cooked gulaman
	ice

Procedure:

1. Dissolve NESCAFÉ CLASSIC, COFFEE-MATE, and sugar in hot water.
2. Pour cold water.
3. Add the cooked sago and gulaman.
4. Mix well then add ice.

Makes 3 servings.

Nutrition information per serve:

Carb - 17.6g
Pro - 0.1g
Fat - 2.1g

Smoothies: Coffee Banana Cooler

Ingredients:

2 tbsp	NESCAFÉ CLASSIC
1	banana lacatan
½ cup	water
¼ cup	condensed milk shaved ice

Procedure:

1. Mix NESCAFÉ CLASSIC, banana lacatan, sweetened cocoa, water, condensed milk, and shaved ice in a blender.

Makes 2 servings.

Nutrition information per serve:

Carb – 38.8g
Pro – 6g
Fat – 5.2g

Smoothies: Milky Coffee Mania

Ingredients:

1 tbsp	NESCAFÉ CLASSIC
¼ tbsp	cup evaporated milk
2 tbsp	sugar
1	cup water
	ice
	toasted pinipig

Procedure:

1. Combine NESCAFÉ Classic, evaporated, sugar and water in a tightly covered container.
2. Shake mixture vigorously to dissolve and fully incorporate all ingredients.
3. Pour in a glass. Serve with ice and toasted pinipig if desired.

Nutrition information per serve:

Carbs – 31.3g
Pro – 2.3g
Fat – 1.9g

Cocktail: Green Flash Cocktail

Ingredients:

1 oz vodka

1/2 oz Peach Schnapps

1/2 oz Blue Curacao

3 oz orange juice

3 0z sprite

ice

Procedure:

1. Mix ingredients together, serve over ice.

2. Garnish with an orange slice and maraschino cherry

3. Lean back, savor the tropical evening and enjoy :)

Cocktail: Piña Colada

Ingredients:

3 oz. light Rum

6 oz pineapple juice (fresh or canned)

2 ounces coconut cream

2 cups ice

Procedure:

1. If you’re using fresh pineapples: core, chop and blend. Strain the pineapple to extract the fresh juice.

2. In blender combine rum, pineapple juice, coconut cream and ice. Blend until all ingredients combined. Serve in tornado or highball glass. Add straw. Garnish with pineapple spears or triangle wedges.

Cocktail: Salty Chihuahua Cocktail

Ingredients

5-6 oz Fresh Grapefruit Juice

3 oz Tequila

Salt

Procedure:

1. Rub the rim of an old fashion glass with a bit of the grapefruit. Swirl the rim through a small pile of kosher or sea salt to salt the rim.

2. Add grapefruit juice and tequila in a shaker, and shake with ice for 15 seconds.

3. Put a few cubes on ice in your old fashion glass. Strain the cocktail into the glass and enjoy.

Cocktail: Kalamansi Lime Cocktail

Ingredients

1 jigger Vodka (@ 1.5 oz.)

1/2 jigger Triple Sec

1/2 jigger Gin

1/2 jigger Kalamansi lime juice

1/3 jigger simple syrup

Procedure:

1. Just mix all ingredients together in an old fashioned glass and stir. Add ice. Garnish with slice of kalamansi lime or spiral of orange zest. Enjoy!

Chicken Curry

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

Description:
Rich in Vitamin B1 – prevents beriberi.

Ingredients:
1/2 kilo chicken, cut into small serving pieces
2 tablespoons cooking oil
1/2 cup chopped onions
1 1/2 cups thin coco milk
1 teaspoon curry powder
1 tablespoon cornstarch dissolved in
1 tablespoon water
1/2 cup thick coco milk
1/2 cup green bell pepper strips
1/2-1 teaspoon sugar
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper

Directions:

1. In a pan, heat oil. Saute onions until transparent.

2. Add chicken pieces, thin coco milk and curry powder. Cook for about 30 minutes or until the sauce slightly thickens. Add cornstarch solution if necessary.

3. When almost dry, add thick coco milk and simmer for another minute.

4. Add green bell pepper strips and sugar.

5. Sprinkle AJI-SHIO Seasoning Mix with Pepper . Mix well and simmer for another minute before turning off the fire.

Beef Caldereta

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

Description:
Rich in Vitamin B1 – prevents beriberi.

Ingredients:
1/2 kilo boiled beef, cut into serving pieces
1/4 kilo beef liver, strips
1/4 cup cooking oil
3/4 cup chopped onions
1/3 cup finely chopped tomatoes
1 cup tomato sauce
2 cups beef stock
1/4 cup achuete extract
3/4 cup cubed potatoes
1 piece bay leaf
1/4 cup green olive slices
1 cup red bell pepper slices
1 cup green bell pepper slices
1 1/2 tablespoons soy sauce
2 1/2 tablespoons sugar
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1 piece chopped sili labuyo

Directions:

1. In hot oil, saute onions and tomatoes until transparent.
2. Add liver and continue saut?ing for a few minutes.
3. Add beef, tomato sauce, beef stock and achuete extract. Cover, reduce fire and simmer.
4. Add potatoes and cook until soft but not over cooked.
5. Add olives, red and green bell pepper and continue simmering.
6. Add soy sauce and sugar. Mix well.
7. Sprinkle AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic.
8. Add sili before turning off the fire.

Hot and Sour Prawn Soup

Category:		Meat & Seafood
Style:		Thai and Vietnamese
Special Consideration:		Low Carb
Servings:		6

Description:
Thai and Vietnamese version of our native sinigang enhanced with the unique Oriental flavors of lemongrass and ginger.

Ingredients:
1 11g MAGGI Shrimp Broth Cube dissolved in
8 cups water
1 thumbsize ginger, crushed
2 pieces tanglad leaves (lemongrass) tied to a knot
3 pieces finger chilies, sliced thinly diagonally
1/2 cup taingang daga (or black woodear fungus), soaked
1 1/2 cups tofu, cut into cubes
1/2 cup thinly sliced cucumber
1/4 kg medium prawns, peeled & deveined, tails intact
2 bunches mustasa leaves
1 25 g. pack MAGGI Sinigang sa Sampalok with Gabi
patis to taste
wansoy leaves to garnish

Directions:
1. Heat oil in a frying pan and fry pork and chicken until brown.
2. Remove from pan then fry atchuete seeds until color comes out. Remove seeds from pan and saute garlic and onions, and tomato paste.
3. Add broth and rice.Cover and let simmer until rice is half-cooked.
4. Add in fried pork, chicken, carrots, potatoes and paprika.
5. Simmer until rice is cooked then toss in peas and bell pepper. Serve garnished with sliced egg.

Good to Know:
Seafood like prawns contain selenium, a trace mineral that is essential for the body to create its own natural antioxidant.

Good to Remember:
Using herbs and spices to flavor a dish is a more healthful technique to making a dish tasty than using seasonings that are high in sodium.

NUTRITIONAL CONTENT: Calories:62 Carbohydrates (g):2 Protein (g):9 Fats (g):2

Arroz Valenciana

Category:		Meat & Seafood
Style:		Spanish
Special Consideration:		Low Carb
Servings:		6-8

Description:
Local version of the popular Spanish dish, paella.

Ingredients:
1/4 cup cooking oil
1/4 k pork kasim, cut into cubes
2 pcs chicken legs, cut-up
1 tbsp atchuete seeds
4 cloves garlic, minced
1 medium onion, minced
2 tbsp tomato paste
4 pcs 11g MAGGI Chicken Broth Cube dissolved in
5 cups water
1 cup rice, uncooked
1 cup malagkit rice, uncooked
1 medium carrot, cut to wedges
2 medium potatoes, cut to wedges
1 tsp paprika
1 cup frozen peas, thawed
1 medium red bell pepper, cut into cubes
1 pc hardboiled egg, peeled

Directions:
1. Heat oil in a frying pan and fry pork and chicken until brown.
2. Remove from pan then fry atchuete seeds until color comes out. Remove seeds from pan and saute garlic and onions, and tomato paste.
3. Add broth and rice.Cover and let simmer until rice is half-cooked.
4. Add in fried pork, chicken, carrots, potatoes and paprika.
5. Simmer until rice is cooked then toss in peas and bell pepper. Serve garnished with sliced egg.

Good to Remember:
Eating well means having variety. Having about 30 different ingredients in different viands eaten the whole day spells variety. This means more nutrients are taken in.

NUTRITIONAL CONTENT: Calories:540 Carbohydrates (g):65 Protein (g):16 Fats (g):24

Adobong Manok sa Gata

Category:		Meat
Style:		Other
Special Consideration:		Quick and Easy
Servings:		4

Description:
Chicken stewed in vinegar made creamier with coconut milk

Ingredients:
1/2 k chicken sliced to serving portions
3 cloves garlic, minced
1 small onion, minced
1 pc 11g MAGGI Chicken Broth Cube
1/2 cup vinegar
2 pcs laurel leaves
2 cups coconut milk
2 cups peeled and sliced green papaya
salt & pepper

Directions:
1. Combine chicken, garlic, onion, broth cube, vinegar, and laurel leaves in a bowl; let stand for 15 min.
2. Transfer mixture into a pan and simmer until almost tender.
3. Pour in coconut milk and sliced papaya.
4. Simmer until papaya is crisp-tender. Adjust seasonings.

Good to Know:
Skinless chicken is a healthful source of protein because it is lower in fat compared to pork or beef.

NUTRITIONAL CONTENT:
Calories:624
Carbohydrates (g):12
Protein (g):36
Fats (g):48

HEARTY MEATLOAF

Category:		Meat
Style:		Others
Special Consideration:		Low Carb
Servings:		6-8

Description:
Pork is a source of B-vitamins thiamin, riboflavin, and niacin which are needed for the utilization of energy from the food we eat.

Ingredients:
1 tbsp cooking oil
2 large onion, sliced into rings
2 35g. NESVITA Oatmeal Original
1 8g MAGGI MAGIC SARAP
2 tbsp MAGGI Oyster Sauce
½ cup catsup
2 tbsp. bread crumbs
½ kg. ground pork
Salt and pepper to taste
Cooking oil for pan searing

Directions:

1. Heat oil. Pan fry onion. Set aside.
2. On a separate bowl combine remaining ingredients. Mix very well until fully incorporated.
3. Form into oval patties, about 2 inches thick. Heat remaining cooking oil and sear patties on each side for about 2-3 minutes. Transfer on a baking dish and continue cooking inside a 350°pre-heated oven until cooked thoroughly. Top with fried onion rings before serving.

Good to Remember:
Variety means having different types of food to get the most nutrition. Serve this dish with green salad for variety.

Desserts: PINE-CHOCO REVEL BARS

Category:		Desserts
Style:		Other
Servings:		16

Description:
Good Source of vitamin B1 – helps prevent beriberi.

Ingredients:

2/3	cup	margarine, softened
1	cup	brown sugar
1	pc	egg
3/4	tsp	vanilla extract
1-1/4	cups	all-purpose flour
3/4	tsp	baking soda
1	cup	oatmeal
1	tbsp	cashew nuts or walnut, chopped
100	g	semi-sweet chocolate, grated
1/2	cup	sweetened condensed milk
1	can	(234 g) DEL MONTE Fresh Cut Crushed Pineapple, drained

Directions:

1	PREHEAT oven to 350°F. Grease a 7”x7” pan. Set aside.
2	CREAM margarine and brown sugar. Add egg, beating well after addition. Add vanilla. Set aside.
3	COMBINE flour and baking soda. Add to the margarine mixture. Mix well. Fold in oatmeal and nuts. Press 3/4 of this mixture at the bottom of the prepared pan. Spread DEL MONTE Fresh Cut Crushed Pineapple over crust (oatmeal mixture). Set aside.
4	MELT chocolate in a double boiler. Blend in condensed milk. Pour over crust. Cover and freeze for 15 minutes. Divide remaining oatmeal mixture into 6 portions. Press lightly onto pan to partly cover the chocolate topping. Bake for 35 minutes. Cool and chill for 3 hours. Cut into bars.

Desserts: TROPICAL BLAST

Category:		Desserts
Style:		Other
Servings:		12

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

Ingredients:

1	can	(439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
20	pc	sweet biscuit
CREAM FILLING
1	tbsp	all-purpose flour
1/4	cup	evaporated milk
1/4	cup	sugar
2	tbsp	butter or margarine
1	pc	eggs, lightly beaten
1	cup	fruit cocktail syrup
1/2	cup	all-purpose cream, chilled

Directions:

1	CREAM Filling: Dissolve flour in milk until smooth. Combine with sugar, margarine, eggs and fiesta fruit cocktail syrup. Cook over low heat with continuous stirring for 25 minutes (or until mixture coats the spoon). Cool slightly then add all-purpose cream. Blend well.
2	CRUSH 9 pieces biscuits in mortar and pestle or food processor to make 2/3 cup crumbs. Layer remaining biscuits in 8” x 8” pan. Top with DEL MONTE Fiesta Fruit Cocktail. Pour cream filling. Sprinkle crumbs on top. Cover and chill overnight.

Desserts: ICE BOX CAKE

Category:		Desserts
Style:		Other
Servings:		8

Description:
Rich in Vitamin C- helps fight common infection.

Ingredients:

2	tbsp	sugar
1/2	cup	ground cashew nuts
3	pc	egg whites
1/3	cup	sugar
CREAM FILLING
3	pc	egg whites
1/3	cup	sugar
1	can	(439 g) DEL MONTE Fiesta Fruit Cocktail, drained
3/4	cup	butter, cut into cubes and chilled

Directions:

1	PREHEAT oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans. Set aside.
2	CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into 3. Spread/pipe into prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs.
3	CREAM Filling: Combine sugar and egg whites in a bowl and place over simmering water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with DEL MONTE Fiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mixture into two.
4	TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.

PORK CHOP STEAK

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

Description:
Excellent Source of Lysine – promotes growth in the young

Ingredients:

1	kilo	pork chops
1	can	(234g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup) and each cut into 2
2	medium	white onion, cut into rings
1	medium	red and green bell peppers, cut into rings
MARINADE
1/4	cup	pineapple syrup
3	Tbsp	soy sauce
1/2	tsp	iodized fine salt (3/4 Tbsp.iodized rock salt)
1/4	tsp	pepper

Directions:

1	MARINATE pork chops for 1 hour. Drain and reserve marinade. Meanwhile, stir-fry onions and bell peppers in oil. Set aside.
2	BROWN both sides of pork chops in oil. Combine with remaining marinade and 1/4 cup water. Simmer over low heat for 20 minutes. Add DEL MONTE Fresh Cut Sliced Pineapple, onions and bell peppers. Simmer for another 5 minutes.

PAKSIW NA LECHONG MANOK

Category:		Lunch / Dinner
Style:		Other
Special Consideration:		Quick and Easy
Servings:		Serves 10

Description:
High in Pyridoxine – essential for blood cell formation.

Ingredients:

10	cloves	garlic, crushed
1	pc	medium onion, sliced
1	whole	(750 g) cooked lechon manok or fresh chicken, cut-up
1	can	(234 g) DEL MONTE Fresh Cut Pineapple Chunks
2	pc	laurel leaves
3	tbsp	DEL MONTE Red Cane Vinegar
1	tsp	liquid seasoning
1/4	tsp	iodized fine salt (or 1/4 tbsp iodized rock salt)
1/2	cup	lechon sauce
2	tbsp	brown sugar
1/4	cup	dried banana blossom (bulaklak ng saging)

Directions:
1 SAUTÉ garlic, onion and chicken for 2 minutes. Add 1/4 cup water and remaining ingredients except banana blossom. Cover and simmer for 15 minutes. Add banana blossom. Allow to simmer.