SEAFOOD PASTA

Ingredients:
3 tbsp butter
300g squid cleaned & cut to rings
200g shrimps peeled and deveined
100g scallops(optional)
4 cloves garlic, minced
5 pcs tomatoes, blanched peeled & minced
1 tbsp tomato paste
2/3 cup NESTLE Fresh Milk
1/8 tsp dill(optional)
1 sachet 8g MAGGI MAGIC SARAP
sugar
500g pasta, cooked


Procedure: 

Melt butter and saute the garlic. Add the seafood one at a time.  When cooked, 
add the tomatoes, tomato paste, milk, and dill.  Season with MAGGI MAGIC SARAP
and sugar. Simmer about 5 min. and serve over hot cooked pasta.

Good to Know: 

The protein in seafood is more readily broken down and absorbed than the 

protein in red meat.  This makes squid and other seafood an excellent food 

choice for people of all ages.

GRILLED SEAFOOD AND CHICKEN IN YOGURT-LEMONGRASS SAUCE

Ingredients:
300 g. tuna fish fillet, cubed
¼ kg. prawns, shelled and deveined
¼ kg. chicken breast fillet, cubed
¼ cup minced garlic
2 tbsp minced ginger
½ cup chopped lemon grass
2 tbsp lime juice
¼ cup olive oil
1 125g. NESTLÉ Creamy Yogurt, Natural
1 8g. MAGGI Magic Sarap
1 tsp salt 

Yogurt Sauce: Combine -
1 125g. NESTLÉ Creamy Yogurt, Natural
½ cup thinly sliced cucumber
2 tbsp chopped wansuy
1 8g MAGGI Magic Sarap


Procedure:
1. Marinate seafood and chicken in the remaining ingredients for at least 30 minutes. Arrange alternately in skewers. Grill while basting with olive oil for about 5 minutes on each side. 2. Arrange on a platter and serve with yogurt sauce on the side.


Good to Know: 
The average Filipino adult needs 750mg of calcium a day. Yogurt and other dairy products like milk and cheese are the best natural sources of calcium and riboflavin.


Good to Remember:
Tuna may be substituted with other meaty fish fillets such as lapu-lapu, salon, and maya-maya.

PORK AND LANGKA GUISADO

Ingredients:
1/4 kg unripe jackfruit (langka) chopped
salt
2 tbsp cooking oil
1 tsp minced garlic
1 medium onion, diced
4 small tomatoes, diced
100 g pork liempo, diced
100 g medium shrimps
1 tbsp bagoong alamang
1 pc 11g MAGGI Shrimp Broth Cube dissolved in
1 cup water
1 cup evaporated milk 


Procedure:
1. Squeeze langka with salt. Wash thoroughly to remove bitter taste.
2. Heat cooking oil and saute garlic, onion and tomatoes.
3. Add pork, shrimp, and bagoong. When meat is cooked, add langka, and broth. Simmer about 5 minutes then pour in evaporated milk.


Good to Remember:
Plan meals with different vegetables; the variety ensures that you get all the types of nutrients from different sources.

KAKAIBANG ADOBO

Ingredients:
1/2 cup MAGGI Savor Classic
2 tbsp minced garlic
1/2 k pork cubes/kasim
2 tbsp cooking oil
1 1/2 cup cubed potatoes
1/2 cup NESTLE All Purpose Cream


Procedure:
1. Combine MAGGI Savor, garlic, and pork; let stand for about 15 minutes.
2. Fry potatoes in a pan until golden. Set aside.
3. Simmer pork cubes in marinade until tender. Add fried potatoes and NESTLE All Purpose Cream. Heat through and serve while hot


Good to Know: 
Meat, poultry, and liver are rich in iron needed for the formation of red blood cells and for the prevention of anemia.


Good to Remember:
Pork kasim maybe substituted with cut chicken.

CHOPS AND BEANS

Ingredients:
8 pieces pork chop about 3/4 kg.
2 tbsp. calamansi juice
1 7g. pack MAGGI Flavor-It Meat Powder Pork
1/2 cup flour
1/2 cup cooking oil
1 tbsp. minced garlic
1/4 cup chopped onions
1 tbsp. minced ginger
1/4 cup coarsely chopped red bell pepper
2 pieces MAGGI Tomato and Meat Cube dissolved in
1 cup water
1 tbsp. vinegar
1 390g. can pork and beans
1 piece bay leaf
1/2 tbsp. sugar
1/4 tsp. salt
2 tbsp. chopped kinchay


Procedure:
1. Sprinkle pork chops with calamansi juice and MAGGI Flavor-It.Dredge in flour and deep fry. Set aside.
2. Leave 2 tablespoons of oil in the pan and saute garlic, onions, ginger and bell pepper for 2 minutes. Pour in broth and vinegar, let boil without stirring.
3. Add pork and beans and bay leaf. Let simmer for another 2 minutes, season to taste. Top chops with pork and beanssauce and kinchay.

CHICKEN RICE SPICE

Ingredients:

1/2 kg chicken, cut-up
1 piece 11g MAGGI Chicken Broth Cube combined with
1/2 tsp ground pepper
1 1/2 cups all-purpose flour
cooking oil for frying
1 medium onion, diced
2 medium tomatoes, diced
1 tsp curry powder
1 tbsp sugar
1/2 cup water
1 tetrabrick 250ml NESTLE All Purpose Cream
2 cups rice cooked in
1 cup water


Procedure:
1. Dredge chicken in seasoned flour. Fry until golden brown. Set aside. Reserve remaining seasoned flour.
2. In the same pan, saute onions and tomatoes until limp.
3. Add chicken, curry powder, sugar, remaining seasoned flour and water. Cook in medium fire until thick. Cook for five minutes more.
4. Add NESTLE All Purpose Cream and remove from fire. Mold rice in ring mold and arrange chicken at the center.


This dish is made of rice, an excellent source of complex carbohydrates and the body’s best source of energy.


Good to Remember:
This dish is made of rice, an excellent source of complex carbohydrates and the body's best source of energy.

CHICKEN POCHERO

Ingredients:
3 tbsp cooking oil
3 cloves garlic, minced
1 small onion, minced
3 medium tomatoes, sliced
1/2 kg chicken, cut into serving portions
salt and pepper to taste
2 pieces 11g MAGGI Chicken Broth Cube
2 ears sweet corn, cut into 2 inch- pieces
2 medium sweet potatoes, quartered
1 medium carrot, peeled & sliced into 1/4 inch- rounds
100 g chicharo or Baguio beans
2 jalapeño chilies
spring onions or chives chopped


Procedure:

1. Heat cooking oil and sauté garlic, onions and tomatoes. 2. Add chicken, seasonings to taste, MAGGI Chicken Broth Cubes and 4 cups water. 3. Bring to boil; lower heat and add corn. Simmer for 15 minutes, then add potatoes and carrot. 4. Continue simmering until cooked, adding beans and chilies last. 5. Sprinkle top with spring onions just before serving.

CHICKEN INASAL

Ingredients:

¼ cup chopped ginger
2 tbsp chopped garlic
¼ cup brown sugar
¼ cup calamansi juice
1 tsp rock salt
½ cup coconut vinegar
2 sachets 8g MAGGI MAGIC SARAP
1 kg chicken, cut into serving pieces
¼ cup cooking oil
2 tbsp. atchuete
Bagoong-Calamansi Dip: Combine-
2 tbsp sinamak or bagoong isda
2 tbsp MAGGI Savor, Calamansi
5 pieces siling labuyo, sliced
¼ cup calamansi juice



Procedure:

1. In a bowl combine ginger, garlic, sugar, calamansi juice, salt and MAGGI MAGIC SARAP.  In another bowl, marinate chicken in the prepared mixture for at least 1 hour. Set aside.
2. Prepare the atchuete basting oil by heating the oil in a pan and frying the atchuete until oil turns red. Discard the seeds and set aside the oil.
3. Grill marinated chicken while occasionally basting with atchuete oil. Serve with the bagoong-calamansi dip on the side.

Good to Know: 

Grilling, as well as baking, poaching, and steaming, is a healthful cooking technique that aids in lowering the fat content of a dish.

Good to Remember:
Chicken should be cooked in higher heat for a short period of time.  This makes chicken skin crispy and seals in the juices to make moist, tender meat.  However, moderation should be considered in eating chicken skin as this contains saturated fat.

CHICKEN AND GRILLED VEGETABLE SALAD

Ingredients:


Dressing:
3 tbsp vinegar
1 small red onion, chopped
1 tbsp fresh basil, chopped
2 tbsp prepared mustard
1 tbsp MAGGI Savor
1/2 cup olive oil

1/2 cup broccoli florets
1 medium bell pepper, cubed
3/4 cup halved button mushrooms

1 whole chicken breast fillet, deboned and skin removed
2 8g sachet MAGGI MAGIC SARAP
1 small red onion, sliced
1 small head iceberg lettuce, torn to pieces
2 small tomatoes, wedged


Procedure:

1. Combine the vinegar, red onion, basil, mustard, and MAGGI Savor for the dressing. Gradually whisk in olive oil. Toss about 1/4 cup dressing with the broccoli, bell pepper, and mushrooms. Let stand 15 minutes. Arrange in a baking sheet and broil until crisp-tender and just beginning to brown. Cool. 2. Marinate chicken in MAGGI MAGIC SARAP for a few minutes then broil, slice into cubes. 3. Toss broiled vegetables, chicken, and the rest of the ingredients with remaining dressing. Serve right away.

Good to Know: 
Natural fiber does the body good.  A fiber-rich diet aids in smoother digestion and flushes out harmful body toxins, helping you feel great inside and out.

PANCIT LOMI GISADO

Ingredients:

2 tbsp cooking oil

1/2 cup carrots thinly sliced

1/2 cup thinly sliced Baguio beans

2 cups cabbage shredded

1 8g MAGGI MAGIC SARAP

1/4 cup chopped celery

1 cup water

250 grams lomi noodles blanched

2 whole eggs beaten

Procedure:

1. Heat oil, sauté carrots and baguio beans for 3 minutes. Add cabbage and cook for another 2 minutes.

2. Stir in MAGGI Flavor-It Super Ginisa Mix and celery. Pour in water and simmer for 3 minutes. Toss in lomi and beaten eggs, mix to coat lomi with the sauce and eggs and cook for 5 minutes more.

PANSIT MALABON

Ingredients:

For the caldo (sauce):

2 tbsp achuete oil

2 pcs red onions, sliced

100g ground pork

2 tbsp mayonnaise

2 cups broth (from boiled pork bones)

1 11g MAGGI Shrimp Broth Cube

2 pc egg, slightly beaten

½ cup NESTLÉ All Purpose Cream

400g Pancit Malabon noodles, cooked according to package directions

For the topping:

1 tbsp cooking oil

1 tsp minced garlic

100g ground pork

100g shrimp, shelled and deveined

1 piece tofu or tokwa, mashed

1 11g MAGGI Shrimp Broth Cube

1 tbsp patis or to taste

For Garnish:

Tinapa flakes (optional)

Chopped chicharon (optional)

Chopped kinchay

Browned garlic

Procedure:

1. For the caldo: Heat achuete oil, sauté onions and ground pork. Cook until pork changes color.
2. Add mayonnaise and cook for another minute. Pour in pork broth and bring to a boil.
3. Season with MAGGI Shrimp Broth Cube. While stirring continuously add beaten egg and NESTLÉ All Purpose Cream. Simmer for 5 minutes. Toss in cooked noodles and stir until noodle is completely coated with the caldo. Set aside.
4. For the topping: Heat oil, sauté garlic until brown. Stir- fry pork and shrimp. Cook until pork changes color. Add tofu, simmer for 2 minutes. Season with MAGGI Shrimp Broth Cube and patis. Continue cooking for another 3 minutes. Set aside.
5. To assemble: Place noodle on a serving platter, top with the prepared topping and garnish if desired with tinapa flakes, chicharon, kinchay and browned garlic.

Good to Know: 

Add more kinchay and cabbage for a more colorful and healthy dish.

Good to Remember:

Deveiling shrimps is simple. Just make a shallow incision along the back of the shrimp and pull out the dark vein that runs throughout by rinsing under cold water.

FETTUCCINE WITH CREAMY TUNA SAUCE

Ingredients:
1/4 cup margarine
1 medium onion, minced
1 pc red bell pepper, minced
1 can tuna, flaked
salt and pepper to taste
1 piece 11g MAGGI Chicken Broth Cube dissolved in
1 1/2 cups water
1 160g can NESTLE Cream
1/4 cup chopped parsley
1/2 cup grated cheese
1/4 kg egg noodles, cooked and drained


Procedure:
1. Heat margarine in a skillet, saute onions. Stir in sweet pepper, tuna, and seasonings to taste.
2. Pour in broth; heat to boiling.
Remove from heat and stir in NESTLÉ Cream, half of the chopped parsley, and half of the grated cheese.
3. Toss tuna mixture with the noodles and place in a 13x9x2inch-pyrex dish. Sprinkle top with remaining cheese and parsley.
4. Bake in a 350 degrees F preheated oven for 15 minutes.

BEEF TAPA AND ASPARAGUS PASTA

Ingredients:

¼  kg beef sirloin, cut into thin strips 

2 tsp MAGGI MAGIC SARAP

Salt and pepper to taste

¼ cup butter

¼ cup olive oil

1 big red bell pepper, roasted, peeled and chopped

1 cup asparagus spears

1 cup tomato sauce

½ cup NESTLÉ All Purpose Cream

300g penne pasta, cooked al dente

Procedure:

1. Sprinkle sirloin with MAGGI MAGIC SARAP, salt and pepper. Heat butter and pan-fry sirloin for 3 minutes or until tender and light brown in color.
   
2. Set aside beef on one side of the pan then add olive oil.
   
3. Sauté bell pepper and asparagus. Pour in tomato sauce and NESTLÉ All Purpose Cream. Bring to a simmer.
   
4. Toss in pasta and mix very well to fully coat pasta with the sauce.
   
5. Serve with sliced toast or baguette on the side.

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Chicken Castanets

Simple chicken stew served with chorizo and mushrooms

Preparation Time: 00:20
Cooking Time: 00:30
Servings: 6-8

Ingredients

1 kg chicken, cut-up
2 tbsp MAGGI Savor, Chili
cooking oil for pan frying
1 medium onion, sliced
4 cloves garlic, diced
1 piece chorizo de bilbao, cut-up (optional)
2 medium carrots, sliced 1 -1/2 inches diagonally
1 tbsp flour
1 piece 11g MAGGI Chicken Broth Cube dissolved in
2 cups water
1 400g can button mushrooms
6 small tomatoes, peeled
salt
1 tbsp MAGGI Savor, Chili
1 tsp dried thyme (optional) 

Procedure

1. Marinate chicken in MAGGI Savor for about 30 min. Fry until golden brown; set aside. 2. Saute onions, garlic, chorizo and carrots; stir in flour and cook over low heat until carrot is crisp tender. 3. Remove from fire and slowly stir in broth. Return to fire and bring to boil; stirring constantly until thick. 4. Add fried chicken, mushrooms and peeled tomatoes; simmer. 5. Season to taste. Add thyme. Serve hot.

NUTRITIONAL CONTENT:

Calories:226
Carbohydrates (g):6
Protein (g):37
Fats (g):6

Braised Beef

 

Beef ribs cooked in beer, vegetables and MAGGI Beef Broth Cubes

Preparation Time: 00:20
Cooking Time: 01:45
Servings: 8

Ingredients

1 kg. beef short ribs cut 3"
2 tbsp. MAGGI Savor
1/4 cup oil
1 tbsp. crushed garlic
1/2 cup sliced onions
2 320ml. bottled beer
2 liters water
4 11g. MAGGI Beef Broth Cube
1 cup sliced carrots cut into wedges
1 cup sliced celery
1 tbsp. cornstarch dispersed in small amount of water 

Procedure

1. Sprinkle beef with MAGGI Savor and let stand for at least 10 minutes.
2. In a deep non-stick pan, heat oil and pan-fry beef just until light brown on all sides. Set aside.
3. In the same pan, leaving about 2 tbsp. oil, sauté garlic and onions until limp.
4. Add back beef and pour in beer and water, bring to boil.
5. Add MAGGI Beef Broth Cubes, lower heat and slowly simmer beef for 1 1/2 hours or until tender.
6. Transfer beef to a large bowl and strain remaining liquid.
7. Return beef and strained liquid to the pot, add vegetables and continue cooking for another 5 minutes.
8. Thicken with cornstarch and serve right away. 

NUTRITIONAL CONTENT:

Calories:23
Carbohydrates (g):9
Protein (g):22
Fats (g):23

Beef Roulade

Beef roll stuffed with ground pork mixture of embutido and served with a tomato-based sauce

Preparation Time: 00:15
Cooking Time: 01:00
Servings: 0

Ingredients

2 kg beef round thinly sliced for roll
1/4 cup MAGGI Savor, Classic

Filling:
1 piece white gulaman bar, finely shredded
1/2 kg lean ground pork
1/2 cup chopped Vienna Sausage
1/2 cup chopped Chorizo de Bilbao (approx. 60g.)
1/4 cup grated cheddar Cheese
3 tbsp raisins
2 tsp minced garlic
1/4 cup chopped pickle relish
3 tbsp chopped red onions
1/4 cup chopped pimiento
2 tbsp chopped carrots
2 tbsp MAGGI Chili Sauce
2 tsp MAGGI Savor Classic
1/4 tsp salt
1/2 tsp ground black pepper
3 pieces eggs
1/4 cup evaporated milk
kitchen strings (to tie ends of roll)

Sauce:
2 tbsp cooking oil
1 tbsp minced garlic
1 cup chopped red onions
4 cups chopped tomatoes
1 piece 11g MAGGI Beef Broth Cube dissolved in 6 cups water
6 cups water
1 piece bay leaf
1 tbsp MAGGI Savor Classic
1 tsp paprika powder
salt (to taste)
2 cups tomato sauce 

Procedure

1. Marinate sliced beef in MAGGI Savor for at least 6 hours. Set aside.
2. Soak gulaman bar in water until soft; drain. Set aside.
3. Combine all filling ingredients and the soft gulaman shreds. Mix thoroughly.
4. Put around 1 1/2 cups mixture on the marinated beef.
5. Roll to wrap ground pork mixture and secure with kitchen strings.
6. To make the sauce; sauté garlic, onions and tomatoes in cooking oil until tomatoes are wilted.
7. Add broth and bring to boil.
8. Lower beef rolls; add bay leaf and season with MAGGI Savor, paprika powder, salt and tomato sauce.
9. Cook beef roll for 1 hour over medium to low heat while constantly stirring.
10. Cool thoroughly for easy slicing and make 1/4 inch thick slices; pour sauce over them.

NUTRITIONAL CONTENT:
Calories:237
Carbohydrates (g):7
Protein (g):23
Fats (g):13

Barbeque Chicken In Oyster Sauce

Grilled chicken thighs in Oriental marinade

Preparation Time: 00:10
Cooking Time: 00:30
Servings: 4-6

Ingredients:

1/2 kg chicken thighs
Marinade:
1/3 cup water
1/3 cup MAGGI Oyster Sauce
1 tbsp chopped spring onions
1 tbsp ginger strips
1 tbsp sesame seeds
1 tsp sesame oil 

Procedure:

1. Marinate chicken thighs in the remaining ingredients for about 4 hours. 2. Grill in charcoal or on an electric grill. Brush chicken with marinade every once in a while to prevent drying. Serve with favorite pickle and hot rice.

NUTRITIONAL CONTENT:
Calories:106
Carbohydrates (g):1
Protein (g):12
Fats (g):6

Good to Know:
Grilling, stewing, braising, and steaming are examples of healthful cooking methods.  It is recommended to cut down fat intake by minimizing frying.

Good to Remember:
Chicken is a good source of protein.  Complement good eating habits with exercise to maintain a healthy, lean body.

Asian Chicken Noodles

 

Chicken soup with flat egg noodles

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 6

Ingredients:

2 tsp minced garlic
1 tbsp grated ginger
1/2 cup chopped leeks, white part only
2 tbsp cooking oil
1/2 kg ground chicken
1 tbsp MAGGI Savor
1/2 cup chopped turnips (singkamas)
3 pieces sili labuyo cut up
2 pieces 11g MAGGI Chicken Broth Cube dissolved in
5 cups water
100 g flat egg noodles, uncooked
leeks sliced green part only
shallots fried 

Procedure:

1. Sauté garlic, ginger and leeks in oil.
2. Add ground chicken and sauté for 5 minutes until the meat is no longer pink.
3. Add MAGGI Savor, turnips and sili labuyo; mix well.
4. Pour in broth; bring to boil and add noodles.
5. Cover and cook over medium heat until noodles are al dente, about 7 to 10 minutes.
6. Garnish with leeks and fried shallots.

NUTRITIONAL CONTENT:
Calories:239
Carbohydrates (g):14
Protein (g):21
Fats (g):11

Good to Know:
Carbohydrates like pasta and rice should always comprise 50 - 70% of our daily meals to provide for the much needed energy of the day.  1 serving of rice or noodles is equal to half cup.

Notes: May use kinchay or fried red onion rings to garnish instead of leeks.  

PIZZA POUCHES

Ingredients:

4	cloves	garlic, crushed
1/2	pc	small onion, chopped
200	g	chicken breast, boiled and meat diced (about 1 cup)
1	pc	small green bell pepper, diced
1/4	cup	canned button mushrooms, sliced
1	pouch	(115 g) DEL MONTE Sweet Style Pizza Sauce
18	pc	mini-monay or dinner rolls
1/2	cup	grated cheese

Procedure:

1	PREHEAT oven at 350ºF.
2	SAUTÉ garlic, onion and chicken for 5 minutes. Add bell pepper, mushrooms, DEL MONTE Pizza Sauce and ½ tsp iodized fine salt (or 1-1/2 tsp iodized rock salt). Simmer for 2 minutes. Set aside.
3	CUT top portion of each bread to make a 1” diameter hole. Remove the crumbs from the cut portion leaving the center top hollow. Arrange onto tray and bake for 5 minutes.
4	FILL each bread “cup” with 1 tbsp of sautéed mixture. Sprinkle with cheese and bake for another 5 minutes.

Serves 9
Good source of Vitamin B2 – essential for growth and production of red blood cells.

RAINBOW PIZZA

 Ingredients:

1	pouch	(115 g) DEL MONTE Sweet Style Pizza Sauce
1	pc	(12”) French bread (baguette), sliced diagonally into 14 pieces
2	pc	(100 g) hotdog, cooked and diced
1/3	cup	coarsely grated carrot
4	tbsp	cheese spread
2	tbsp	snipped parsley *
1	pc	egg, hard boiled and cut into thin strips
6	thin	slices quickmelt cheese, cut into strips

  

Procedure:

1	SPREAD DEL MONTE Pizza Sauce over bread. Top with hotdog. Set aside.
2	MIX carrot with half of cheese spread, then mix remaining half with parsley. Alternately pipe onto bread carrot-cheese spread, parsley-cheese spread, egg, and cheese strips.
3	BAKE or toast for 2 minutes or until cheese melts.

Serves 7
Rich in Vitamin A - for good eyesight.

SWEET STYLE MEAT CRUNCH

Ingredients:

/4	kg	ground pork or beef
1	pc	small onion, sliced
1-1/2	cups	canned whole kernel corn, drained
1	pouch	(250 g) DEL MONTE Sweet Style Spaghetti Sauce
2	cups	tortilla chips
2	tbsp	grated cheese

 

Procedure:

1 SAUTÉ onion and meat. Add 2 tbsp water. Simmer for 5 minutes or until tender. Add corn, DEL MONTE Spaghetti Sauce, 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes. 2 POUR onto ungreased pan (7”x 7”). Cover with foil. Bake in preheated oven at 350ºF for 35 minutes. Remove from oven. Top with tortilla chips and sprinkle with cheese.

Serves 5 High in Vitamin B12 – prevents anemia.

Quick Recipe: TUNA SANDWICH FILLING

ngredients:

1	can	(234 g) DEL MONTE Fresh Cut Crushed Pineapple, well-drained
1	can	(184 g) tuna chunks in brine, drained
2/3	cup	mayonnaise
1/2	tsp	iodized fine salt
1/8	tsp	black pepper
2	tsp	chopped onion, sautéed
2	tsp	sweet pickle relish
2	tsp	chopped celery

Procedure:

1	COMBINE all ingredients in a bowl and mix well. Chill. Serve as sandwich filling.

Makes 2 cups
High in Lysine – promotes growth in the young.

Chicken Recipe: PINE CHICKEN TINOLA

Ingredients:

3/4	kg	chicken, cut-up
4	cloves	garlic, crushed
1	pc	medium onion, sliced
30	g	ginger, sliced and pounded
1	pc	chicken bouillon cube
3	tbsp	patis
150	g	green papaya, sliced
1	can	(234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
1	cup	sili leaves

Procedure:

1	BOIL the first 6 ingredients with pineapple syrup and 3 cups water for 20 minutes.
2	ADD papaya and simmer for another 10 minutes or until papaya is tender. Add DEL MONTE Fresh Cut Pineapple Chunks and sili leaves. Simmer once.

Serves 6
Excellent source of Vitamin B6 – essential for red blood cell formation.

Oriental Vegetable Salad in Tofu Dressing

Ingredients:

1/2 cup blanched oyster mushroom
1/3 cup blanched chicharo
1/3 cup canned young corn slices
1/3 cup blanched carrot strips
1/4 cup turnip strips
3/4 cup shredded lettuce
1/3 cup cooked scrambled egg strips

Dressing:
3 tablespoons water
1 tablespoon soy sauce
1/2 teasppon AJI-SHIO Seasoning Mix with Garlic
1/4 cup boiled and mashed tofu
2 tablespoon vegetable oil
1/2 teaspoon sesame oil



Procedure:

1. In a salad bowl, combine mushroom, chicharo, young corn, carrots, turnip, lettuce and egg strips. Set aside.
2. For the dressing, combine water, soy sauce, AJI-SHIO Seasoning Mix with Garlic.
3. Plus, tofu, vegetable oil and sesame oil. Blend well by using a wire whisk until it reaches a smooth consistency.
4. Pour over mixed vegetables and toss.

Makes 1 serving

Green Salad With Tuna

Ingredients:

3 cups camote tops, stems removed, washed and blanched
1 cup tuna chunks in water, drained and flaked
1/2 cup sliced tomato
1/4 cup chopped onion
1 tablepoon minced ginger

Dressing:
1/4 cup cane vinegar
1 teaspooniodized salt
1/8 teaspoon pepper
1 sachet PAL SWEET™ Calorie Free Sweetener



Procedure:

1. Combine onion, ginger and tuna flakes.
2. Toss in camote tops and tomatoes.
3. Combine vinegar, iodized salt, pepper, PAL SWEET™ Calorie Free Sweetener and mix well.
4. Pour over camote tops mixture and toss to mix ingredients thoroughly.

Makes 6 servings