ALUGBATI AT TALONG SA BAGOONG

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4-6

WHAT YOU WILL NEED:

2 tbsp cooking oil
2 tbsp crushed garlic
1 medium onion, sliced
2 pieces tomatoes sliced
½ cup fried and flaked meat of tinapang galunggong
2 tbsp bagoong alamang
4 pieces talong, grilled, skinned and cubed
¼ cup vinegar
4 cups alugbati tops
1 8g. MAGGI MAGIC SARAP

HERE'S HOW:

1. Heat cooking oil. Sauté garlic, onion and tomatoes until limp.
2. Stir in flaked tinapa and bagoong. Cook for 1 minute.
3. Add talong and cook for 20 seconds. Put alugbati tops and stir for another 20 seconds without covering.
4. Season with MAGGI MAGIC SARAP.

Nutritional Content:
Calories: 125
Carbohydrates (g): 4
Protein (g): 13
Fats (g): 6

Adobong Sitaw

A new take on the timeless adobo we have always loved.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Servings: 4-6

WHAT YOU WILL NEED:

2 tbsp cooking oil
1/2 kg sitao, cut 2 inches long
1 cup water
3 tbsp vinegar or to taste
1 sachet 8g MAGGI MAGIC SARAP

HERE'S HOW:

1. Heat cooking oil in pan and stir in sitao and cook until tender.
2. Pour water and vinegar and bring to boil.
3. Stir in MAGGI MAGIC SARAP. Mix well and serve immediately.

Nutritional Content:
Calories: 104
Carbohydrates (g): 1
Protein (g): 3
Fats (g): 9

Scrambled Egg

WHAT YOU WILL NEED:

1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
5-6 eggs
½ tbsp oil

HERE'S HOW:

1. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in oil for few seconds.
2. Add eggs. Cook over low heat with continuous stirring until eggs are set.

Makes 6 servings.

Sinangag

Garlic
1/2 tbsp oil
2 cloves garlic, crushed
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
3 cups cooked rice

HERE'S HOW:

1. Sauté garlic in oil, then add DEL MONTE Sandosenang Sarap All-in-One Seasoning. Stir.
2. Add rice, cook for 5 minutes with constant stirring.

Makes 3 servings.

Pansit

WHAT YOU WILL NEED:

1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g chicken liver
100 g chicken breast fillet, sliced
50 g pork liempo, sliced
2-1/2 cups water or broth
50 g carrot, sliced
¼ kg bihon
50 g cabbage, sliced

HERE'S HOW:

1. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 1/2 tbsp oil. Add all meat, sauté for 2 minutes.
2. Add water, carrot and toyo to taste. Simmer for 10 minutes.
3. Add bihon. Cook for 5 minutes tossing constantly. Add cabbage. Serve.

Makes 6 servings.

Sabaw-Sinigang Pork Ribs

WHAT YOU WILL NEED:

½ kg pork spareribs
2-4 cups water
1-2 packs (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g gabi, sliced
2 tsp sinigang mix
100 g kangkong, leaves and tender stalks only

HERE'S HOW:

1. Boil pork in water with DEL MONTE Sandosenang Sarap All-in-One Seasoning until almost tender. Add gabi and sinigang mix. Simmer until gabi and meat are tender.
2. Add kangkong. Turn off flame.

Makes 3-4 serving

Sabaw-CHICKEN TINOLA

WHAT YOU WILL NEED:

½ kg chicken thigh and leg, cut up
½ tbsp oil
½ tbsp ginger strips
1-2 packs (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
2-4 cups water
½ cup sili leaves
100 g papaya, sliced

HERE'S HOW:

1. Sauté ginger and DEL MONTE Sandosenang Sarap All-in-One Seasoning in oil for a few minutes. Add chicken and sauté for 5 minutes.
2. Add water. Simmer for 15 minutes.
3. Add papaya. Simmer until tender. Turn off heat and add sili leaves.

Makes 4 servings.

Tortang Talong

WHAT YOU WILL NEED:

250 g eggplant
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
150 ground pork
½ tbsp oil
2 eggs

HERE'S HOW:

1. Broil or boil eggplant until cooked. Peel and mash. Set aside.
2. Sauté pork in oil for 5 minutes. Add DEL MONTE Sandosenang Sarap All-in-One Seasoning. Stir.
3. Add to the eggplant together with egg. Mix well. Fry by 1/4 cup until cooked.

Makes 4 servings.

Pine-Chicken Tinola

WHAT YOU WILL NEED:
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

HERE'S HOW:
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 pineapple chunks and sili leaves. Simmer once.

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

Ginataang Ubod with Lycopene

Suprise your family with this dish that's surprisingly richer with a more well-rounded flavor. Add a healthy dose of lycopene to your favorite gata-based recipe of shrimps, pork and ubod. Try it!

WHAT YOU'LL NEED:

2 cups thin coconut milk (second extraction)
1/2 kg ubod (coconut shoots), cut into strips
200 g liempo (pork belly), cut into strips
6 cloves garlic, crushed
1 pc large onion, sliced
1 can (140 g) Del Monte Tomato Sauce
300 g shrimps
3 pcs medium bell peppers, cut into strips
1 cup thick coconut milk ( first extraction)

HERE'S HOW:

1. Combine the thin coconut milk, ubod, liempo, garlic and onion. Simmer for 20 minutes.

2. Add the remaining ingredients except thick coconut milk. Simmer for 10 minutes. Add the thick coconut milk and salt to taste. Simmer for 5 minutes. Serve hot.

Makes 8 servings

High in Vitamin C - helps fight common infections.

Ubod Ng Niyog Guisado

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, chopped
300 g ubod ng niyog, cut into small cubes
1 can (227 g) DEL MONTE Original Style Tomato Sauce
1/4 cup water
1-1/2 tsp sugar

HERE'S HOW:

1. SAUTÉ garlic and onion. Add the rest of the ingredients. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for about 12 minutes or until ubod is tender.

Serves 4

Rich in Vitamin A – for good eyesight.

Paksiw na Lechong Manok

WHAT YOU WILL NEED:
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)

HERE'S HOW:

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.

Serves 10

High in Pyridoxine – essential for blood cell formation.

Laksa

WHAT YOU WILL NEED:
1 pc medium onion, sliced
1 tbsp ginger strips
350 g pork, cut into strips
1 pc siling haba
1-1/2 cups thin coconut milk
1 pc (700 g) banana heart, trimmed and cut into long strips
10 pc (300 g) sitaw, cut into 1-1/2” pieces
1 can (227 g) DEL MONTE Original Style Tomato Sauce
1/2 cup thick coconut milk

HERE'S HOW:

COMBINE first 5 ingredients. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer until pork is tender.

ADD banana heart and sitaw. Cook for 10 minutes. Add DEL MONTE Tomato Sauce and thick coconut milk. Cook for another 10 minutes.

Serves 6

Good source of Niacin - for promotes normal digestion and healthy skin.

Fish Kare-kare

WHAT YOU WILL NEED:
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

HERE'S HOW:

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.

Serves 6
Rich in Niacin- promotes normal digestion and healthy skin.

Liempo with Langka

WHAT YOU WILL NEED:
350 g pork liempo, cut into serving portions
350 g unripe langka, sliced into 1/2 cm thick pieces
1 pc medium onion, sliced
1 cup white kadyos or buto ng sitaw, soaked in water for 20 minutes then drained
1 can (227 g) DEL MONTE Original Style Tomato Sauce
1 pc siling haba
2 cups kangkong, leaves and tender stalks only

HERE'S HOW:

COMBINE all ingredients except kangkong in a casserole. Add 5 cups water, 1-1/4 tsp iodized fine salt (or 1-1/4 tbsp iodized rock salt) and 1/4 tsp peppercorn. Simmer until pork is tender.

ADD kangkong. Simmer for another 5 minutes or until kangkong is cooked.

Serves 6

Rich in Vitamin B1 – prevents beriberi.

Bagoong Fried Rice

Typical rice dish with a blend of sweet and salty flavors, made nutritious with DEL MONTE Pineapples, rich in vitamins such as Vitamin B2. 

WHAT YOU WILL NEED:

1 head garlic, crushed

1 pc medium onion, sliced

1 tbsp ginger strips

2 pc siling haba, seeded and sliced

1/2 cup ground pork

3 tbsp bagoong alamang

1 can (140 g) DEL MONTE Original Style Tomato Sauce

5 cups cooked rice

1 pc small green mango, cut into thin strips

1 stalk green onion, chopped

1 pc egg, cooked as omelet then cut into thin strips

HERE'S HOW:

1. SAUTÉ garlic, onion, ginger, sili, pork and alamang in 1/4 cup oil for 5 minutes. Add DEL MONTE Original Style Tomato Sauce. Simmer for 5 minutes.
2. ADD rice and mango. Cook, while stirring, for 2 minutes. Serve with green onions and egg strips on top.

Serves 6

Rich in Vitamin A –for good eyesight.

Adobong Gulay at Karne

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, sliced
150 g pork pigue, cut into strips
1 pc pork bouillon cube
2-1/2 tbsp tausi
6 pc peppercorn, crushed
1 bunch (200 g) sitaw, cut 2” long
300 g eggplant, sliced diagonally
1 can (140 g) DEL MONTE Original Style Tomato Sauce
3 tbsp DEL MONTE Red Cane Vinegar
2 bunches (300 g) kangkong, cut 2” long

HERE'S HOW:

1. SAUTÉ garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tbsp soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes.
2. ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for 15 minutes. Add kangkong, then simmer until cooked.

Serves 6

Excellent source of Vitamin C- helps fight common infection.