BAGOONG RICE SURPRISE

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4-6

WHAT YOU WILL NEED:

2 tbsp cooking oil
2 tbsp chopped garlic
¼ cup sliced onion
3 cups cooked rice
1 8g. MAGGI MAGIC SARAP
2-3 tbsp bagoong alamang or to taste
thin slices of green mango or slices of fried tocino

HERE'S HOW:

1. Heat cooking oil. Sauté garlic and onion until limp. Stir in cooked rice and mix very well.
2. Season with MAGGI MAGIC SARAP and bagoong. Mixing bagoong a little at a time to taste for saltiness. Cook for another minute.
3. Serve with green mango slices and fried tocino on top or on the side.

Nutritional Content:
Calories: 151
Carbohydrates (g): 25
Protein (g): 2
Fats (g): 5

Braised Chicken and Rice

WHAT YOU WILL NEED:

2 cans (8 oz. each) pineapple slices
3 tablespoons soy sauce
1-1/2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 tablespoon finely chopped fresh ginger
1 red bell pepper, cut into 1-inch squares
1-1/2 tablespoons cornstarch
4 cups cooked white or brown rice

HERE'S HOW:

1. Drain pineapple; reserve 1/2 cup juice.
2. Blend reserved juice, soy sauce and 1/4 cup water; set aside.
3. Heat oil in large skillet over medium-high heat. Add chicken; reduce heat to medium and cook about 3 minutes on each side or until golden brown. Add ginger and cook 30 seconds.
4. Pour soy sauce mixture over chicken; simmer, covered 7 minutes. Turn chicken over; add bell pepper. Cover and simmer 7 minutes longer or until chicken is no longer pink in center; remove chicken.
5. Combine cornstarch with 1-1/2 tablespoons water; pour into skillet. Cook, stirring until sauce boils and thickens. Add pineapple slices and chicken; coat with sauce and heat through. Serve over rice.

Low saturated fat; rich in Vitamin A & C; good source of iron.

Longganisa Kitchenomica

Surprise your family with a great-tasting breakfast treat! Serve garlic rice, scrambled eggs and your very own homemade longganisa. Let them savor the winning combination of ground meat, garlic, Del Monte vinegar and Tomato Sauce.

WHAT YOU'LL NEED:

1 kg lean ground pork
1 can (140 g) Del Monte Tomato Sauce
3 tbsp Del Monte Red Cane Vinegar
1 head garlic, crushed
1/2 cup white sugar
1 tsp pepper
2/3 tsp iodized fine salt ( or 2 tbsp iodized rock salt)
2 tbsp soy sauce

HERE'S HOW:

1. Mix all ingredients well. Refrigerate for at leat 2 hours.

2. Place every 2 tablespoons of mixture on wax paper or clean plastic. Roll to form longganisa shape.

3. Remove paper or plastic and fry desired number of longganisa pieces until brown. Store the rest in the feezer.

Tip: Longganisa will last for about one month when stored in freezer.

Makes 36 pieces

Rich in Niacin - promotes normal digestion and healthy skin.

Tinapa Fried Rice

WHAT YOU WILL NEED:
1 pc egg, cooked as omelette, then cut into strips
4 pc medium tinapa, fried and flaked into large pieces
8 cloves garlic, crushed
1 pc medium onion, sliced
1 pc small carrot, cut into small cubes
1 pc chicken bouillon cube, crumbled
1 pouch (250g) DEL MONTE Original Style Tomato Sauce
6 cups cooked rice
1/2 cup cooked/frozen green peas
4 stalks green onions, chopped

HERE'S HOW:

1. SAUTÉ garlic, onion, carrot and bouillon cube for 3 minutes. Add DEL MONTE Tomato Sauce. Cover and simmer over low heat for 5 minutes.


2. ADD rice, peas and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Blend well. Stir in tinapa, egg and green onions.

Serves 10

Rich in Vitamin A – for good eyesight.

Special Fried Rice

WHAT YOU WILL NEED:
3/4 cup Chinese chorizo, diced
1 head garlic, crushed finely
1 medium onion, chopped
100 g carrot, chopped
150 g medium shrimps, peeled and sliced
2 pc eggs, beaten
2-1/2 tbsp patis
1 can (439 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained
2 cups cabbage, finely shredded
5-1/2 cups cooked long grain rice
1 stalk green onion, sliced (optional)

HERE'S HOW:

1. SAUTÉ chorizo until oil is extracted. Set aside chorizo. Add 2 tbsp oil then sauté garlic, onion, carrot and shrimps. Add eggs and cook until just set.
2. ADD chorizo, 2-1/2 tbsp patis, DEL MONTE Fresh Cut Pineapple Tidbits, cabbage and rice. Mix well. Cook for 3 minutes, stirring constantly. Stir in green onions.

Serves 10

Excellent source of Vitamin A – for good eyesight.

Seafood Omelette

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, chopped
100 g ground pork
100 g shrimps, shelled
1 pc medium red bell pepper, diced
1/2 cup diced kamote (sweet potato)
2 tbsp margarine
1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple, drained
1 kg tulya (clams), boiled and shells removed
2 stalks green onion, chopped
6 pc eggs

HERE'S HOW:

1. SAUTÉ garlic, onion, pork, shrimps, bell pepper and kamote in margarine. Add DEL MONTE Crushed Pineapple, tulya meat and green onions. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/2 tsp pepper. Set aside.
2. BEAT eggs one at a time. Season with salt to taste. Pour into lightly oiled frying pan. Cook over moderate heat until eggs begin to set. Spread 6 tbsp of sautéed mixture over egg.
3. FOLD over two sides of omelette until filling is covered. Transfer into plate. If desired, garnish with sliced cucumbers and tomatoes. Serve with DEL MONTE Ketchup.

Serves 6
Rich in Vitamin B12- prevents anemia.

Hotdog Omelette

WHAT YOU WILL NEED:
2 pc medium potatoes, cut into strips and fried
4 cloves garlic, crushed
1 pc medium onion, chopped
4 pcs regular-sized hotdogs, minced
1 can (200 g) DEL MONTE Original Style Tomato Sauce
1 tsp hot sauce
1 pc medium red bell pepper, cut into strips
8 pcs eggs
1/2 cup evaporated milk

HERE'S HOW:

1. SAUTÉ garlic, onions, hotdogs. Pour DEL MONTE Tomato Sauce and 1/2 cup water. Season with 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt), 1/4 tsp pepper, 1 tsp sugar and hot sauce. Add bell peppers. Simmer uncovered for 10 minutes. Set aside.
2. BEAT eggs. Add milk and 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt). Cook eggs into two omelettes in a non-stick pan. Try to retain the round shape. Transfer onto a plate. Top with hotdog sauce and potatoes.

Servings 8

Rich in Vitamin C – helps fight common infection.

Sardine Pizza

WHAT YOU WILL NEED:
8 slices wheat /plain bread
1 can (155 g) Spanish Sardines, drained and flaked
1 pouch (115 g) DEL MONTE Classic Italian Pizza Sauce
1/2 cup grated cheese
2 tbsp chopped parsley

HERE'S HOW:

1. TOAST both sides of bread in oven toaster/ skillet/pan for 4 minutes. Spread with 1 tbsp of DEL MONTE Pizza Sauce on each slice.
2. TOP with flaked sardines. Sprinkle with grated cheese and parsley. Toast/ heat ( or use oven or turbo broiler) until cheese melts.

Servings 8

Rich in Vitamin A – for good eyesight.

Pork-Shrimp Fried Rice

WHAT YOU WILL NEED:
6 cloves garlic, crushed
1 pc medium onion, sliced
400 g ground pork
400 g shrimps, shelled
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
4 cups cooked rice
2 pc eggs, cooked as omelette and then cut into strips
3 stalks green onions, chopped

HERE'S HOW:

1. SAUTÉ garlic, onion and pork. Add shrimps and cook until tender. Season with 1-1/4 tsp iodized fine salt (or 1 tbsp iodized rock salt).
2. ADD DEL MONTE Tomato Sauce and cook for 5 minutes. Add rice and mix thoroughly. Top with egg strips and green onions.

Servings 7

High in Niacin – promotes normal digestion and healthy skin.

Pina Spread

WHAT YOU WILL NEED:

1 can (567 g) DEL MONTE Fresh Cut Crushed Pineapple, well-drained
1 can (385 ml) evaporated milk
1 block (200 g) processed cheese, grated

HERE'S HOW:

1. COMBINE all ingredients in a pan. Cook over low heat, stirring continuously until mixture has reached spreading consistency. Cool. Use as dip, salad dressing or sandwich spread.

Servings 16

High in Calcium- for strong bones and teeth.

Galunggong Sardines

WHAT YOU WILL NEED:
1 kg fresh galunggong
3/4 cup cooking oil
1 can (200 g) DEL MONTE Original Style Tomato Sauce
3-4 pc ripe siling labuyo, crushed
1 pc small carrot, sliced
1 pc whole pickle, sliced
2 tbsp DEL MONTE Red Cane Vinegar
4 pc peppercorns
1 pc laurel leaf

HERE'S HOW:

1. WASH galunggong and remove internal organs. Cut off tails and heads, then wash thoroughly. Drain. Arrange fish in pressure cooker.
2. POUR in oil, DEL MONTE Tomato Sauce and 1 cup water. Add 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt), 1/2 tsp pepper and remaining ingredients. Cover pressure cooker and cook over low heat for 1 hour.

Servings: 8

Excellent source of Vitamin A- for good eyesight.

Eggplant Toast

WHAT YOU WILL NEED:
2 pc medium onion, sliced
1/4 kg eggplant, cut into small cubes
1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
20 pc sliced bread
100 g cheese, coarsely grated

HERE'S HOW:

1. SAUTÉ onion and eggplant. Add DEL MONTE Spaghetti Sauce. Cook for 5 minutes.
2. HEAT frying pan. Spread every 2 tbsp of mixture on 10 slices of bread. Sprinkle with cheese. Cover each slice with another slice of bread. Toast in pan over low heat until brown on both sides or until cheese melts.

Servings: 10

Low in cholesterol – good for the heart.

Crab Omelette

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, chopped
2 pc medium potatoes, diced
1 pc medium carrot, diced
1 pc medium red bell pepper, chopped
2 medium (1/2 kg) crab, cooked and flaked
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1/4 kg cabbage, shredded
8 pc eggs

HERE'S HOW:

1. SAUTÉ garlic, onion, potatoes, carrots and bell peppers. Add crab meat, DEL MONTE Tomato Sauce and cabbage. Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/4 tsp pepper. Cook for 3 minutes.
2. BEAT eggs, one at a time. Add about 1/4 cup of sautéed crab mixture. Fry both sides until set. Do the same for the remaining ingredients. Serve with DEL MONTE Ketchup.

Servings: 8
Rich in Vitamin C – helps fight common infection.