TACO PASTA

 

Ingredients:

2 tbsp olive oil or cooking oil
1/4 kg ground beef
2 tsp chili powder
1/2 tsp coriander seeds (optional)
1 tbsp MAGGI Savor
1 sachet 8g MAGGI MAGIC SARAP
1/4 cup tomato sauce
1/2 cup chopped onions
1 cup chopped tomatoes
100 g lettuce leaves, shredded
3/4 cup grated cheese
250 g spaghetti, cooked

Procedure:

1. Heat oil and saute ground beef; season with MAGGI Savor.
2. Add in chili powder, coriander seeds, MAGGI MAGIC SARAP, 

   and tomato sauce. Remove from heat.
3. In a large bowl, toss in the rest of the ingredients.

Good to Know:

The tomato is natural source of lycopene, an antioxidant that 

    prevents a wide range of diseases.

Good to Remember:
Carbohydrates like pasta and rice should always comprise 

    50 - 70% of our daily meals to provide for the much needed 

    energy for the day.

SAVORY FRENCH TOAST

Ingredients:

4 pieces eggs
1 8g sachet MAGGI MAGIC SARAP
1/2 cup NESTLE Fresh Milk
1/4 cup minced garlic
1/4 cup melted butter
8-10 slices loaf bread

Procedure:

1. Combine eggs, MAGGI MAGIC SARAP, and CARNATION Evap 
    in a bowl. Mix well.
2. In another bowl combine garlic and melted butter.
3. Brush each piece of bread with garlic mixture then dip 
    into egg mixture.
4. Fry until slightly browned in a non-stick skillet.

CHOCOLATE SWIRL CAKE WITH CARAMEL SAUCE

Ingredients:

2 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 cup butter, softened
1 cup brown sugar, firmly packed
3 eggs, separated
1/2 cup NESTLE All Purpose Cream combined with
1/2 cup NESTLE Fresh Milk
1/4 cup unsweetened chocolate, finely grated
1 cup chopped nuts
1 cup brown sugar, firmly packed
1/2 cup butter
1 can 300g NESTLE Cream

 

Procedure:

1. Preheat oven at 350 degrees F. Butter bottom of an 

   8-inch tube pan and line with wax paper. Set aside.
2. Sift together flour, baking powder, and salt 3 times. 

   Set aside.
3. Cream butter and add sugar in a large bowl, until smooth. 

   Add yolks, beating well after each addition. Mix in flour 

   mixture alternately with cream-milk mixture in three batches. 

   Blend well. Beat egg whites in another bowl until stiff; 

   fold into batter.
4. Spoon 1/4 of batter into pan, spreading evenly. Sprinkle 

   1/3 of grated chocolate and nuts over batter. Repeat 

   procedure twice, topping with the remaining batter. 

   Bake for about 1 hr. Invert cake onto a rack and cool 

   completely in pan.
5. Meanwhile, prepare the sauce. Combine sugar, butter, 

   and NESTLÉ Cream in a heavy saucepan over low heat. 

   Whisk for 1 min.
6. Cut cake into wedges and spoon some sauce over each piece. 

   Serve remaining sauce separately.

Good to Remember:
Don't forget to include nuts in your diet.  They supply protein 

   and a wide array of phytonutrients.  However, have nuts 

   in moderation as they are fairly high in fat.

CHOCOLATE-CARAMEL FLAN

Ingredients:

Flan:
2 cups NESTLÉ All Purpose Cream
1/2 cup evaporated milk
1/2 cup sugar
1/4 tsp vanilla extract
9 eggyolks

Caramel:
1/2 cup plus 2 tbsp sugar
1/3 cup water
1/2 cup plus 2 tbsp NESTLÉ All Purpose Cream

1/2 cup plus 2 tbsp NESTLÉ All Purpose Cream
4 bars 40g NESTLE Dark Chocolate, chopped 

Procedure:

1. For Flan: Mix NESTLÉ All Purpose Cream, evaporated milk, 

    and sugar in heavy medium saucepan. Add vanilla. Let boil 

    until sugar dissolves. Remove from heat.
2. Refrigerate until cold. Preheat oven to 325 degrees F. 

    Whisk eggyolks. Strain cream mixture into yolks. Whisk until 

    well-blended. Divide custard among 12 dessert cups. Bake in 

    baine marie until set. Cool.
3. For Caramel: Stir sugar and water in heavy saucepan over low 

    heat until syrup turns deep amber. Remove from heat. 

    Carefully add NESTLÉ All Purpose Cream. Place over low 

    heat until caramel bits melt and mixture is smooth. Remove 

    from heat and cool to room temperature.
4. For Chocolate: Bring NESTLÉ All Purpose Cream to simmer 

    in heavy saucepan. Remove from heat; add chocolate. Stir 

    until mixture is smooth. Cool to room temperature. Spoon 

    2 tablespoons caramel over flan. Refrigerate until set. Spoon 

    2 tablespoons chocolate over caramel. Refrigerate until set.

Good to Know:
Dark chocolate contains phenols which are known to lower 

    blood pressure.

ZESTY VEGGIE OMELETTE

Ingredients:

5 eggs
1 8g MAGGI Magic Sarap
1/2 cup NESTLÉ Creamy Yogurt - Natural
1/2 cup NESTLÉ Cottage Cheese
1/4 cup chopped parsley
3 cups asparagus, cut into 2" lengths

Procedure:

1. Blanch asparagus in boiling water for 20 seconds. 

    Shock in iced water to stop cooking. Set aside.
2. Combine eggs, MAGGI Magic Sarap, yogurt, cottage cheese, 

    and parsley in a bowl. Mix well.
3. In a large non-stick pan (oven-ready), pour-in the egg mixture 

    and spread to cover the entire bottom of the pan. When 

    bottom is set, add in the asparagus.
3. Place in a preheated 350 degree F oven or until set but 

    not browned.

Good to Remember:

Plan meals with different vegetables; the variety ensures 

    that you get all the types of nutrients from different sources.

MILKY EGG SURPRISE

Ingredients:

4 whole eggs, slightly beaten
1 cup NESVITA Pro-Weight Management dissolved in
1 cup water
1 tbsp corn oil
1 medium onion, sliced
1 medium red bell pepper, cubed
¼ cup corn kernel
1 tsp MAGGI MAGIC SARAP (optional)
Salt and pepper to taste

Procedure:

1. Combine egg and milk. Set aside.
   
2. Heat oil. Stir in onion and pepper, cook until limp.
   
3. Pour in prepared egg and keep on stirring for 1 minute. 
4. Add corn kernel and continue stirring for another minute.
   
5. Season with MAGGI MAGIC SARAP, salt and pepper to taste.
   
6. Serve with crackers, toast and bagels.

Good to Know:
Egg white is a source of inexpensive, quality protein, 

    while the yolk contains fat.

Good to Remember:
Breakfast is the most important meal of the day.  

    It supplies the energy for early activities and breaks 

    the fast during sleep.

POTATO WITH CREAM AND SAUSAGE

Ingredients:

4 medium potatoes, boiled and peeled
2 hard cooked eggs yolks, mashed and white finely chopped
1 pc egg yolk
salt and pepper to taste
1 tbsp mustard
1 tbsp vinegar
1 can 160g NESTLÉ Cream
2 tsp MAGGI MAGIC SARAP
4 big grilled or pan-fried sausages

Procedure:

1.  Slice and arrange potatoes directly on four plates. 

     Keep warm.
2.  Combine mashed eggyolks and raw eggyolk; season with 

     MAGGI MAGIC SARAP, salt and pepper and mustard. 

     Stir in vinegar into NESTLÉ Cream and blend with the 

     eggyolk mixture. Pour onto sliced potatoes on plates. 

     Sprinkle top with chopped eggwhites. Makes good 

     accompaniment for grilled or pan-fried sausages.

Good to Know:
A medium-sized potato is not only packed with carbohydrates, 

     but is also high in vitamin C.

CALAMANSI CLOUD CAKE

Ingredients:

2 250 ml NESTLÉ All Purpose Cream
½ cup condensed milk
1 pack 8 oz cream cheese, softened
¼ cup freshly squeezed calamansi juice
¼ tsp green food coloring
14 pcs graham crackers
1 pc kiwi or other fruit, sliced into wedges (optional)

Procedure:

1. Mix together NESTLÉ All Purpose Cream, CARNATION 
   Condensada, cream cheese, and calamansi juice. Add green 
   food coloring until desired color is achieved. Set aside.
2. Layer graham crackers on a square glass or aluminum container. 
   Spread about ½ cup of the calamansi-cream mixture on top of 
   graham crackers for filling. Sandwich with another layer of 
   graham crackers and finish with the remaining cream mixture. 
   Decorate with kiwi wedges or other sliced fruits and crushed 
   graham crackers on top if desired
3. Chill around 4 hours before serving.

Good to Remember:
To lower calories from fat, use low fat cream cheese 

   or substitute cream cheese with NESTLÉ Cottage 

   Cheese or with ricotta.

BAKED FRUIT SALAD

Ingredients:

1 1/3 cups peeled and diced apples
1 1/3 cups diced ripe mangoes
1 1/3 cups diced cantaloupe
1 piece kiwi, quartered
1 can 300g NESTLE Cream
1/2 cup white sugar

Procedure:

1. Combine fruits and arrange in 6 ovenproof dessert dishes.
2. Top with a dollop of NESTLÉ Cream and sprinkle 

    with cinnamon.
3. Bake 3 to 5 minutes at 400 degrees F.
4. Caramelize sugar until golden, drizzle on top of 

    baked fruits.

Good to Remember:
Get enough fruit; these are also good sources of Vitamin C.  

APPLE WALNUT COFFEECAKE

Ingredients:

Streusel-Walnut: Combine -
1/2 cup coarsely chopped walnuts
1 tsp cinnamon
1/2 cup brown sugar

1/2 cup butter
1 cup sugar
Dry Ingredients: Combine and sift -
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp NESCAFÉ Classic

1 cup NESTLÉ Cream combined with
1 tsp calamansi juice
1 tsp vanilla
2 eggs
1 piece apple pared cored and sliced into wedges

Cream Glaze:
1 170 g. can NESTLÉ Cream
1/4 cup powdered sugar 

Procedure:

1. Preheat oven to 350 degrees F. Grease an 8 inch x8 inch pan 

    and set aside.
2. In a bowl, cream butter and sugar until light and fluffy. Add in 

    the eggs one at a time then the soured cream and vanilla.
4. Add the dry ingredients into the egg mixture and mix until 

    well-blended.
5. Pour half of the batter into pan spreading evenly. Top with 

    1/3 of the Streusel-Walnut mixture, sliced apples, and another 

    layer of Streusel-Walnut . Pour in remaining batter and 

    sprinkle top with remaining Streusel-Walnut.
5. Bake for about 1 hour. Cool then remove from pan.
6. For cream topping, mix ingredients then chill. 

    Pour over cake.

Good to Know:
Apples are a good source of dietary fiber which may reduce 

    the risk of heart disease adn some types of cancer

HUMBA

Ingredients:

1 kg. liempo, cut into serving pieces, skin on
¾ cup vinegar
¼ cup MAGGI Savor, Classic
3 cups water
1 tbsp. salted black beans
½ cup raw skinless peanuts
1 tbsp. minced garlic
2 bay leaves
1 tbsp. tajure
1 tsp. black pepper
2 tbsp. brown sugar
1 8g. pack MAGGI Magic Sarap

Procedure:

1. Marinate liempo in vinegar and MAGGI Savor, Classic for 
    at least 15 minutes.
2. In a pan, put together marinated pork, water, black beans, 
    peanuts and garlic. Bring to a boil then add bay leaves, tajure, 
    black pepper, sugar and MAGGI Magic Sarap.
3. Cook covered for at least 45 minutes or until meat is tender. 
    Serve hot with steamed rice.

POCHERO NOUVEAU

Ingredients:

1/2 kilo pork kasim, cubed
3 pcs 11g MAGGI Beef Broth Cubes, dissolved in
6 cups water
1 medium onion, quartered
4 small tomatoes, quartered
2 medium kamote, quartered
3 saba bananas, sliced 2 inches diagonally


1 stalk celery, chopped
1 medium head cabbage, quartered
100 g Baguio beans, sliced 2 inches long
1 small bundle native pechay
1/2 cup tomato sauce

3/4 cup NESTLE All Purpose Cream
3/4 cup NESTLE Fresh Milk

Procedure:

1.  Cook pork in beef broth with the onion, tomatoes, kamote 

     and bananas
2.  Add in the rest of the vegetables, tomato sauce and season 

     to taste. Simmer covered until vegetables are cooked.
3.  Pour in cream and milk and cook just until heated through. 

     Serve right away.

Good to Remember:
Plan meals with different vegetables; the variety ensures that 

     you get all types of nutrients from different sources.

ZUCCHINI AND PORK POT

Ingredients:

2 tbsp cooking oil
600 g pork liempo with bones cut 1 1/2 inch cubes
1 large onion, sliced thinly
1 tsp garlic, minced
3 tbsp all purpose flour
1 11g MAGGI Pork Broth Cube, dissolved in
1 cup water
2 tsp lemon juice
1/4 tsp paprika
1 small bay leaf
1/4 tsp allspice (optional)
2 tbsp MAGGI Savor Chili
2 tsp sugar
salt and pepper to taste
1 cup mushroom halves
2 medium zucchini, sliced into cubes

Procedure:

1. Heat oil in a large pot.  Brown pork pieces.  Set aside.
2. In the same pan, saute the onion and the garlic until soft 

   and translucent.   
3. Add in the flour and cook while stirring for 1 minute or until 

   light brown. 
4. Stir in the broth, lemon juice, paprika, bay leaf, all spice, 

   MAGGI Savor Chili, sugar, salt and pepper.  Let boil then add 

   the browned pork pieces. 
5.  Cover pot and simmer for 30 minutes or until pork is tender.
6.  Lastly, add the mushrooms and zucchini and continue to 

   simmer until the zucchini is tender.

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:

Substituting pork with skinless chicken will help lower the fat 

   content of the dish.

PANGRILLED STEAK WITH MUSHROOM SAUCE

Ingredients:

4 pcs rib eye steak (approx 150 g each)
1 8g MAGGI MAGIC SARAP
1 tbsp MAGGI Savor
1/2 cup butter
2 tbsp flour
2 tbsp butter
2 11g MAGGI Beef Broth Cube dissolved in
1 cup hot water
1 170g can NESTLE CREAM
1/2 cup sliced button mushrooms

Procedure:

1.  Rub beef with MAGGI MAGIC SARAP and MAGGI SAVOR and 
     let stand for about 20 minutes. Melt about 2 tbsp butter in 
     a skillet or hot plate and fry steak one piece at a time.
     Cook about 2 minutes per side.
2.  To make gravy, toast flour until slightly brown. Add in butter, 
     then slowly stir in broth. Cook stirring constantly, about 
     3 minutes. Put off fire and stir in NESTLE CREAM. Pour about 
     2 tbsp gravy on each steak and top with mushrooms. 
     Serve with buttered vegetables.  

MONGOLIAN GRILL

Ingredients:

MAGGI Chili Sauce
teriyaki sauce
Mongolian sauce
2 cups cabbage
2 cups Baguio pechay
2 cups kangkong leaves
2 cups broccoli florets
1 cup carrots
1 cup turnips
1 cup red and green bell peppers
1 cup sayote
1 cup chicharo

Procedure:

1. Slice up all the ingredients, make the sauces (pls see recipe) 
    then put them all on the table and turn everyone loose to 
    cook their own.
2. Put approximately 150 g. slices of meat and seafoods of 
    your choice in a medium-size bowl. If you like, you may add 
    approximately 100 g. of any assortments of vegetables and 
    approximately 100 g. of noodles, then pour sauce of your choice 
    and toss them on the greased griddle pan or any sauté pan, 
    quickly stir-fried until they're done to your taste.

MEXICAN WEDGIES

Ingredients:

1 tbsp cooking oil
½ kilo ground beef
½ cup chopped onion
1 clove garlic, minced
1 8g MAGGI Magic Sarap
1 tsp salt
1 tbsp MAGGI Chili Sauce
2 cups grated cheddar cheese
1 cup diced tomatoes
4 large flour tortilla
oil for frying
1 240g NESTLÉ Sour Cream

Procedure:

1. In a pan with very little oil, brown together ground beef, 
    onion, and garlic over medium heat until meat changes 
    in color.
2. Season with MAGGI Magic Sarap, salt, and MAGGI Chilli Sauce. 
    Cook for another 2 minutes. Remove from heat and set aside.
3. Put ½ cup of the ground beef filling, cheese, and tomatoes 
    onto the half side of each tortilla. Fold the other half of 
    tortilla over and press to remove any air pockets.
4. Heat 2 tbsp of oil in pan to medium high, and when hot, 
    place filled tortillas into the pan 1 or 2 at a time.
5. Fry until golden brown. Remove and place on paper towels 
    to remove excess oil. Cut into wedges and serve with 
    NESTLÉ Sour Cream on the side. 

Good to Know:
Two ounces or 60g (approx 1/4 cup) of processed cheese is 

    equal to 1 cup serving of dairy food belonging to the 

    Milk Group.

Good to Remember:
Nestle Sour Cream may also be substituted with plain yogurt. 

    NESTLE Yogurt is made with friendly bacteria, which give 

    its distinctive taste and thick consistency.

THAI BEEF AND VEGETABLES

Ingredients:

1/4 cup MAGGI Oyster Sauce
1/4 cup minced fresh basil
1 tbsp minced wansuy
1 sachet 8g MAGGI MAGIC SARAP
1/2 cup water
1/2 kg sirloin steak, thinly sliced
1/2 cup sliced young corn
1 cup sitsaro
1/2 cup sliced carrots
1/2 cup sliced sayote

Procedure:

1. In a medium sized pan combine oyster sauce, basil, wansuy, 

    MAGIC SARAP, and water and let simmer for about 5 minutes.
2. Add in sirloin beef and cook for another 5 minutes or until 

    beef changes color.
3. Put in rest of the ingredients. Cook until vegetables are 

    crisp tender.

Good to Remember:
Plan meals with different vegetables; the variety ensures 

    that you get all the types of nutrients from different 

    sources.

SALISBURY STEAK

Ingredients:

1 pc egg
1 160g NESTLÉ Cream
½ cup breadcrumbs
½ tsp salt
1/8 tsp ground pepper
2 8g MAGGI Magic Sarap
½ kg ground beef
cooking oil for frying
fried bacon
fried egg

Mushroom Gravy:
½ cup sliced button mushroom
2 tbsp butter
2 tbsp flour
1 medium onion, chopped
1 cup evaporated milk
2 tsp MAGGI Magic Sarap
1/8 tsp black pepper

Procedure:

1. In a large bowl, beat egg. Stir in NESTLÉ Cream, 

    breadcrumbs, salt, pepper and MAGGI MAGIC SARAP. 

    Add beef and mix until fully combined. Shape into patties. 

    Set aside.
2. Heat oil, cook prepared patties over medium heat until 

    browned on each side.
3. To prepare gravy: Melt butter with 2 tbsp dripping from 

    the fried patties. Stir in mushrooms and cook over high heat. 

    Add in onions and cook until limp.
4. Add flour and cook while stirring until brown but not burnt. 

    Pour in CARNATION Evap. Stir until slightly thick. Season with 

    MAGGI Magic Sarap and pepper.
5. To assemble steak: Top prepared steak with a piece of 

    fried egg and few pieces of fried bacon. Drizzle or serve 

    gravy on the side.

Good to Know:
NESTLE Cream is made from buttermilk, which gives dishes a 

     creamy texture and rich flavor.

Good to Remember:

Partner this dish with a green salad to complete your meal 

     and add color to your plate.

STEAK SALAD

Ingredients:

1/4 kg sirloin steak
Marinade:
1/4 cup lemon juice
1 tsp grated ginger
1 tsp chopped garlic
2 tbsp MAGGI Savor Classic
2 tbsp sesame oil
1/2 tsp salt
Salad:
1 cup red bell pepper
1 cup carrots
1 cup papaya (manibalang)
1 cup bean sprouts
1 tsp mint leaves
Spicy Vinaigrette:  Combine -
1/2 cup lemon juice
1 tsp grated lemon rind
2 tbsp sesame oil
2 tbsp rice wine
1 tsp grated fresh ginger
1 tbsp MAGGI Chili Sauce
1/4 tsp salt
1 tsp sugar 

Procedure:

1. Marinate beef in lemon juice, ginger, garlic, Savor, 
    sesame oil, and salt for 15 minutes. Grill or panfry until 
    well done and cut into thin strips.
2. In a bowl toss beef with the rest of the salad ingredients.
    Chill.
3. Toss with spicy vinaigrette dressing just before serving.

NATIVE SALAD WITH 2 DRESSINGS

Ingredients:
4 cups kamote tops blanched
1/2 cup onions minced
1 cup tomatoes cut into thin wedges
1/2 cup tinapa flaked

1/4 cup chrushed chicharon

Dressing 1: Combine and mix well -
1/4 cup vinegar
1 1/2 tbsp MAGGI Savor Classic
2 tbsp olive oil
1 tsp garlic, crushed
1/2 tsp prepared mustard
dash of salt
sugar to taste

Dressing 2: Combine and mix well -
1 tub 125g NESTLÉ Creamy Yogurt, Natural
2 tbsp mayonnaise
1/2 tsp vinegar
1 tsp Dijon mustard
dash of black pepper
dash of dried thyme leaves
sugar to taste
1 tsp lemon juice
1/2 tbsp minced spring onions


Procedure:
1. Put a little salt in boiling water before adding kamote tops.
    Cook 2 minutes and drain well.
2. Toss the rest of the ingredients for salad except chicharon.
3. Toss salad with a choice of the 2 dressings and sprinkle
    chicharon on top.


Good to Know:

Eat dishes that are rich in fiber like this salad dish. 
     Health experts recomend eating 25 - 25 grams of fiber
     daily for adults.

SUMMER GARDEN VEGETABLE SOUP

Ingredients:
2 pieces 11g MAGGI Beef Broth Cube
4 cups water
1 medium potato, cubed
2 small carrots, cubed
1 cup snow peas(chicaro)
2 tbsp cornstarch dissolved in
3 tbsp water
1 300g can NESTLE CREAM
parsley sprigs


Procedure:
1.  Boil 4 cups water with MAGGI Beef Broth Cube.
2.  Add in potatoes and carrots. Simmer until tender.
3.  Add chicharo. Put in cornstarch dissolved in water then
     stir in NESTLE CREAM. Simmer about 2 minutes more. 4. 
     Serve soup hot or cold garnished with parsley sprigs.

BAKED POTATO TOPPING

Ingredients:
1 tub 200g NESTLÉ Creamy Yogurt - Natural
1 tbsp spring onions white part only finely chopped
1 tbsp Dijon mustard
1 tbsp chopped parsley
2 tbsp bacon cut into bits and fried
2 tbsp grated cheddar cheese
1/4 tsp salt
dash white pepper ground
1 tbsp bacon, cut into bits and fried


Procedure:
1. Combine all ingredients and stir together until evenly mixed.
2. Cover and chill to blend.
3. Use to top Baked Potatoes.
4. Sprinkle more bacon bits on top.


Good to Know:
Food scientists have discovered that yogurt with live
  microorganisms increases the growth of good intestinal
  microogranisms which help the body digest and absorb food
  and promote better health.

LEMON SHRIMP WITH GARLIC

Ingredients:
1/4 cup butter
1 tsp garlic, minced
1 k large shrimps, peeled tails intact
1 11g MAGGI Shrimp Broth Cube
1 tbsp fresh lemon zest, grated
2 tbsp fresh lemon juice
salt to taste


Procedure:
1. Melt butter. Saute garlic.
2. Stir in shrimps and broth cube.
3. When shrimp is pink and half-cooked, add the lemon zest
     and lemon juice. Season with salt and pepper.
     Serve immediately.


Good to Remember:
Jazz this dish up with colorful vegetables for your share of
     antioxidants, vitamins, and minerals.

TASTY PRAWNS

Ingredients:
1/2 kg prawns
1 tsp salt
1/2 tsp pepper
1 tsp rice wine
3 tbsp cooking oil
3 cloves garlic, minced
2 finger chilies, cut into rings
6 tbsp MAGGI Oyster Sauce
1/4 cup water


Procedure:
1. Marinate prawns in salt, pepper, and rice wine for
    about 1 hour. Heat oil and saute garlic and chilies.
2. Stir in marinated prawns and cook stirring constantly until
    prawns turn pink.
3. Add in MAGGI Oyster Sauce and water. Simmer for about
    5 min. or until sauce thickens. Serve hot with rice.


Good to Know:
The protein in seafood like prawns and squied are more readily
    broken down and absorbed than the protein in red meat. 
    This makes prawns and other seafood an excellent chioce
    for people of all ages.

Good to Remember:
Partner this dish with a green salad to complete your meal and
    add color to your plate.

VEGGIE CHEESE SOUP

Ingredients:

1	pc	large onion, sliced
1	pc	chicken bouillon cube
1	stalk	celery
1	pc	medium carrot, diced
1/2	cup	DEL MONTE Salad Macaroni
1	pouch	(250 g) DEL MONTE Italian Style Spaghetti Sauce
1/2	cup	evap milk
150	g	Baguio pechay, diced
1/3	cup	grated cheese

Procedure:

1	BOIL 3-1/4 cups water with onion, bouillon cube, celery and half of carrot. Simmer for 5 minutes or until veggies are tender. Mash vegetables.
2	ADD DEL MONTE Macaroni , DEL MONTE Spaghetti Sauce, remaining carrot, salt and pepper to taste. Simmer for 10 minutes.
3	ADD milk, pechay and cheese. Simmer for 2 minutes.

Serves 5

TOKWA FRIED RICE

Ingredients:

4	cloves	garlic, crushed
1		medium onion, sliced
1		siling haba, seeded and sliced
1	pc	(20 g) chorizo de bilbao, thinly sliced
1		chicken bouillon cube, crumbled
1	pouch	(250 g) DEL MONTE Original Style Tomato Sauce
2	medium	(130 g) tokwa, fried and cut into short strips
6	cups	cooked rice
4	stalks	green onions, chopped

Procedure:

1	SAUTÉ garlic, onion, sili, chorizo and chicken bouillon cube. Add DEL MONTE Tomato Sauce, 1/4 cup water and tokwa. Season with salt and pepper to taste. Simmer for 5-10 minutes.
2	ADD rice and green onions. Mix until well blended.

Serves 7
Rich in Iron - for healthy red blood cells

TOKWA SAUTÉ

 Ingredients:

6	cloves	garlic, crushed
1	pc	large onion, sliced
100	g	chicken breast fillet, diced or ground
1	pc	small green bell pepper, cut into strips
1	pc	siling labuyo
1	pouch	(200 g) DEL MONTE Original Style Tomato Sauce
350	g	tokwa (or tofu), cubed

Procedure:

1	SAUTÉ garlic, onion, chicken and bell pepper in 2 tbsp oil. Add 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt), 2-1/2 tsp sugar, siling labuyo, 1/2 cup water and DEL MONTE Original Style Tomato Sauce. Simmer for 15 minutes over low heat.
2	ADD tokwa and cook for 10 more minutes.

Serves 6
High in Vitamin A – for good eyesight.

TILAPIA STEAK

Ingredients:

3	pc	(700 g) large tilapia, filleted (reserve bones and heads)
1/2	cup	all-purpose flour
1/2	cup	DEL MONTE Instant Marinade Beef Steak and Tapa
8	cloves	garlic, crushed and fried until brown
1	stalk	green onion, chopped

Procedure:

1	MARINATE fish including bones and heads in DEL MONTE Marinade for 30 minutes. Drain, but reserve marinade.
2	COAT fish including bones, with flour and deep-fry each piece until golden brown. Return fish fillet to the bone to make into whole fish. Arrange on a platter. Set aside.
3	SIMMER marinade for 2 minutes. Pour over fish. Top with garlic and green onions.

Serves 6
Rich in Vitamin B2 – essential for growth and production of red blood cells.
 

SAUTÉED MONGGO BEANS

Ingredients:

2	cups	green monggo beans
2	squares	tokwa (or tofu), cut into strips then fried
10	cloves	garlic, crushed
1	pc	medium onion, sliced
1	pouch	(200 g) DEL MONTE Original Style Tomato Sauce
2	cups	rice washing
1	cup	ampalaya tops

Procedure:

1	BOIL monggo in 4 – 5 cups water until tender. Set aside.
2	SAUTÉ garlic and onion. Add DEL MONTE Tomato Sauce, monggo, rice washing and salt to taste. Simmer for 5 minutes.
3	ADD tokwa and ampalaya tops. Allow to simmer.

Serves 8
High in Vitamin B1 – prevents beriberi.
 

PIÑA KANGKONG

Ingredients:

6	cloves	garlic, crushed
1	pc	medium onion, sliced
2	tbsp	oyster sauce
1	can	(234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
3	bunches	kangkong, leaves and tender stalks only
1	tsp	toasted sesame seeds

Procedure:

1	SAUTÉ half of garlic until brown. Set aside.
2	SAUTÉ remaining garlic and onion. Add 2 tbsp soy sauce, oyster sauce, pineapple syrup, 1/8 tsp pepper and kangkong. Simmer until almost cooked. Add DEL MONTE Fresh Cut Pineapple Tidbits. Simmer once. Top with sesame seeds and fried garlic.

Serves 6
Excellent source of Vitamin C – helps fight common infection.