DELICIOUS CRAB CAKES

Ingredients:
1 (16-oz) can 'Chicken of the Sea' Crab Meat
1 beaten egg
2 tbsp mayonnaise
1 tbsp mustard (prepared)
1 tsp Worcestershire
1 tsp mustard (dry)
1 tsp seafood seasoning
1/2 tsp lemon juice
hot sauce (optional)
1/4 cup bread crumbs

Here's How:
Combine all ingredients except crab and bread crumbs. Add crab to mixture. Fold bread crumbs in gently. Form into desired size crab cakes by hand. Pan fry.

Chili Shrimps

Chili Shrimps | Del Monte Philippines: "
Turn up the heat with this spicy seafood dish cooked in a tomato-coconut sauce.

Ingredients:
2 tbsp Garlic (chopped)
2 tbsp Ginger (chopped)
1 pc (medium) Onion (chopped)
1½ cups Fresh Coconut Milk (you may use 50 grams coconut powder, about ½ cup, dissolved in 1¼ cups water)
2 tbsp Soy Sauce (or oyster sauce)
½ kg (medium) Shrimps (cleaned and trimmed)
2 to 3 tbsp Siling Labuyo (sliced)
1 pc Egg (beaten)
25 g (12 stalks) Kinchay
1 pouch (200 grams) Del Monte Original Style Tomato Sauce

Cooking Procedure:
Sauté garlic,ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Season with soy sauce, salt and pepper to taste.

Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red.

Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.

Makes 9 servings

Lusog Notes: Chili shrimps are a good source of vitamin A, for good eyesight."



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Shrimp and Corn Soup | Filipino Style Recipe

Shrimp and Corn Soup | Filipino Style Recipe: "
Filipino Style Recipe: Shrimp and corn soup is a creamy soup dish that usually served during rainy season. Shrimp, corn and potatoes cook in coconut milk which has a creamy and tasty flavor.

Estimated time of preparation and cooking: 10-15 minutes
Good for 2-3 servings"

Ingredients:

200 grams medium shrimp, peeled and deveined
1 cup corn kernels
1 cup coconut milk
1 large potato, diced
1 onion, sliced thinly
2 cloves garlic, minced
2 cups water
salt and pepper to taste
spring onion for garnishing(optional)

Procedures:

Part 1
1. In a pan, heat oil then stir fry shrimp for a minute. Strain and set aside.
2. In a same pan, fry potatoes until light brown. Strain and set aside.

Part 2
1. In a same pan, reduce oil then saute garlic and onion.
2. Add coconut milk, water, potatoes and corn then simmer for 2 minutes
3. Add shrimps then season with salt and pepper.
4. Simmer for another minute then transfer to serving plate, garnish with spring onion. Serve.

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Ginulay na Mais

Ginulay na Mais ~ Overseas Pinoy Cooking: "

Ginulay na Mais, Gulay na Mais. Not many know that corn can be cooked as a viand, the young white corn type. In the Philippine countryside where corn are produced, gulay na mais is a comfort food. The dish is made up of young white corn kernels that are cut off from the cob using a knife, or using the large hole of a grater. Sautéed with pork and small shrimp and simmered with a lot of water. Other leafy vegetables are also added usually malungay, chilli leaves, ampalaya leaves ect. For this version oyster mushroom and spinach are added. Here is the recipe.

Ingredients:

4 young white corn on the cob
1 cup boiled pork cut into cubes
1 cup shrimp, shelled
160 grams baby spinach leaves
150 grams oyster mushroom
2-3 green chili
1/4 head garlic, chopped
1 small size onion, chopped
1 medium size tomato, chopped
1/4 cup fish sauce
salt to taste
cooking oil

Procedure:

Using a knife cut of the corn kernels of the cob, keep aside, discard cobs. In a sauce pan suttee garlic, onion and tomato until lump. Add in the pork and shrimp, stir cook for a minute. Add in fish sauce and stir cook for another minute. Add 3 to 4 cups of water bring to a boil and simmer for 1 to 2 minutes. Add in the corn and continue to simmer for 25 to 30 minutes, add more water as necessary. Add in the mushroom and simmer for 1 to 2 minutes, correct saltines if required. Now add in the spinach and cook for another half a minute. Serve hot with rice.
"
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Malunggay and Corn Soup with Shrimps

Malunggay and Corn Soup with Shrimps | Filipino Style Recipe: "

Corn and malunggay soup with shrimps is another easy and simple soup dish that is commonly serve during rainy season. This healthy dish consists of corn, malunggay and shrimps sauteed and cooked in chicken or shrimp broth.

Estimated time of preparation and cooking: 10-15 minutes
Good for 2-3 servings

Ingredients:

3 gloves garlic, minced
1 onion, chooped
8-10 pieces shrimps, peeled and deveined
1 cup corn kernels
a bunch of malunggay leaves
1 chicken or shrimp bouillon(broth cubes)
3 cups water
fish sauce or salt and pepper to taste

Procedure:

1. In a pot, heat oil then saute garlic and onion.
2. Add corn kernels and shrimps then continue sauteing for 3 minutes.
3. Pour water and bring to boil then add bouillon cube.
4. Adjust seasoning with fish sauce and pepper then add malunggay leaves.
5. Simmer for 1-2 minutes then turn off the heat.
6. Transfer to serving bowl and serve hot.

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Sizzling Gambas

A fiery, very spicy dish with lot of chilies and hot sauce on a sizzling plate. It can be served as an appetizer or as your main dish.

WHAT YOU WILL NEED:

1 lb shrimp, peeled and deviened

2 tablespoons garlic, minced

1/4 cup lemon juice

1/2 cup green chili, sliced diagonally

1 cup red bell pepper, chopped

1/4 cup cooking oil or olive oil

1 medium-sized onion, quartered

2 tablespoons cooking rice wine

1/4 cup tomato sauce

2 tablespoons chili sauce

Salt and pepper to taste

HERE'S HOW:

1. Combine lemon juice and shrimp and marinade for 30 minutes.
2. Pour cooking oil in a wok of frying pan then apply heat.
3. When the oil is hot enough, put-in the garlic and cook until the color turns light brown.
4. Add the onions and red bell pepper then cook until the texture softens.
5. Put-in the shrimps and cook for 2 minutes.
6. Add the cooking rice wine, salt, and pepper then cook for another minute.
7. Add the tomato sauce and stir. Cook for 2 minutes.
8. Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and set-aside.
9. Heat a sizzling plate and transfer the shrimp along with the other ingredients.
10. Top with sliced green chilies and serve.

Garlic Butter Shrimp

A simple dish made of shrimp, garlic, butter, and lemon soda.  Best served with white rice.

WHAT YOU WILL NEED:
2 lbs shrimp
2 tbsp parsley, finely chopped
½ cup butter
4 tbsp garlic, minced
1 cup lemon soda or Sprite
salt and pepper to taste

HERE'S HOW:

1. Marinade the shrimp in lemon soda for about 10 minutes
2. Melt the butter in a pan and heat it up until hot enough to cook the garlic
3. Add the garlic and cook until the color turns light to golden brown
4. Put-in the shrimp and then cook until the color turns orange.
5. Pour-in the remaining lemon soda. Let the liquid evaporate completely.
6. Sprinkle the parsley.
7. Add some ground black pepper and salt as needed.
8. Serve hot.

Hawaiian Garlic Shrimp

WHAT YOU WILL NEED:
10 shell-on (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter

HERE'S HOW:

1. Rinse and thaw your large shrimp in cool running water. Lightly pat dry. 
2. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
3. Heat saute pan over high heat. Add clarified butter and garlic. 
4. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. 
5. 5. Saute 3 minutes on each side. After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color. 
6. Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. 
7. Add extra salt and cayenne pepper to taste if desired.

Makes 2 servings of 5 jumbo shrimp each.

Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.

Cheesy Garlic Shrimp

WHAT YOU WILL NEED:
1 kl fresh medium shrimp, tails intact, antenna removed, rinsed well
4-5 pieces chopped chili
3 tablespoons vegetable oil;
3 tablespoons minced garlic;
2 tablespoons thinly sliced green onion
slice of easy-melt cheese


HERE'S HOW:

1. In a frying pan over medium heat, saute' onions, garlic, and chilies in oil until chilies smell toasted and oil is tinged with red, usually 1 to 2 minutes.
2. Add butter and shrimps to pan. Stir often over medium-high heat until shrimps turns pinky-orange, about 4 minutes or just until opaque but still moist-looking and juicy, 4 to 5 minutes. Let it simmer till chili sauce seeped in the shrimps.
3. If desired, add mushrooms.
4. Pour shrimp mixture onto a platter. Sprinkle with green onion.

Chicken Empanada

Try this version of Chicken Empanada with a hint of Italian gourmet. Perfect for weekend afternoons!

WHAT YOU WILL NEED:
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
1 pc medium red bell pepper, diced
1 pouch (115 g) DEL MONTE Quick 'n Easy Italian Pizza Sauce


CRUST
3/4 cup evaporated milk
1 tsp calamansi juice
1/2 cup margarine, softened
1 pc  eggyolk
2-1/2 cups all-purpose flour
1 tsp sugar (optional)

HERE'S HOW:

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 into 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. 

Good source of Vitamin B1 – prevents beriberi.

SEAFOOD PENNE DELIGHT

Seafood is rich in iodine, a mineral needed to prevent retardation and maintain normal metabolism.

It is good to remember that one cup pasta is equivalent to a serving of carbohydrate-rich food.

Preparation Time: 35 minutes
Cooking Time: 15 minutes
Servings: 4-6

WHAT YOU WILL NEED:
Seafood Mixture:
1 ½ cups fish fillet cubes
¾ cup squid rings
8 pieces medium-sized prawns
1 8g MAGGI MAGIC SARAP
Salt and white pepper to taste
100g bacon
2 tbsp butter
1 tbsp chopped garlic
¼ cup chopped celery
6 pieces Shiitake mushrooms, cut into strips
¼ cup flour

Cream Mixture: Combine –
1 ½ cups NESTLÉ Fresh - Low Fat Milk
1 250g NESTLÉ D’Lite Cream
½-1 cup water or as needed
1 8g MAGGI MAGIC SARAP
1/8tsp nutmeg
Salt and white pepper to taste
500g penne or linguine, cooked al dente
¼ cup grated cheese
2 tbsp chopped parsley

HERE'S HOW:

1. Season each seafood separately with MAGGI MAGIC SARAP, salt and pepper. In a hot pan with little oil, sauté the fish fillet, squid, and prawns separately. Set aside.
2. In the same pan, cook bacon until brown and crisp. Leave 2 tbsp of fat with the cooked bacon.
3. Add in butter. When melted, sauté garlic, celery, and mushrooms.
4. Stir in flour and cook while stirring for 30 seconds. Do not brown.
5. Pour in cream mixture. Mix well and simmer for 5 minutes.
6. Stir in the cooked seafood then season with MAGGI MAGIC SARAP, nutmeg, salt, and white pepper.
7. When sauce is simmering, stir in the cooked pasta. Add the cheese and parsley and continue to mix until sauce coats pasta. Serve on a large platter.

Nutritional Content:
Calories: 652
Carbohydrates (g): 41
Protein (g): 64
Fats (g): 26

LINGUINE A LA VONGOLE

It is good to know that fresh seafood, like clams, is a healthful source of protein because it is low in fat and cholesterol. It is also a good source of minerals like iodine. It is also good to remember that NESTLE All Purpose Cream is made from buttermilk, which give dishes a creamy texture and rich flavor.

Try this creamy white spaghetti, best for all times!

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

WHAT YOU WILL NEED:
3 tbsp butter
3 cloves garlic, minced
1 medium onion, sliced thinly
2 tbsp flour
1 cup clam meat, diced
1 1/2 cups clam broth
2 tsp MAGGI MAGIC SARAP
salt and pepper to taste
1/2 tsp basil, sliced chiffonade
1/2 cup NESTLE All Purpose Cream
grated cheese, as needed
200 g linguine, cooked
2 tbsp chopped parsley

HERE'S HOW:

1. Heat butter until melted; saute garlic and onions. Cook until soft.
2. Stir in the clam meat and saute for a few seconds.
3. Add the flour and cook for 30 seconds without browning.
4. Pour in clam broth. Season with MAGGI MAGIC SARAP, salt and pepper then add basil. Simmer for 3 to 5 minutes.
5. Remove from heat and stir in NESTLÉ All Purpose Cream and some grated cheese.
6. Arrange hot cooked noodles in a platter; pour clam sauce over and sprinkle with more cheese and parsley. Serve with bread sticks or garlic bread.

Nutritional Content:
Calories: 186
Carbohydrates (g): 10
Protein (g): 2
Fats (g): 15

Tuna Cups

WHAT YOU WILL NEED:
2 cloves (10 g) garlic, crushed
1 pc (30 g) small onion, chopped
1/2 c (100.5 g) canned button mushrooms, sliced
1 pouch (130 g) DEL MONTE Sweet Style Spaghetti Sauce
1/3 c (63 g) tuna chunks in oil, drained
12 pc (360 g) pan Americano (or sliced bread), edges removed
2 tbsp (28 g) margarine, softened
1/2 c (57.5 g) quickmelt cheese, grated

HERE'S HOW:

1. Sauté GARLIC, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside. 2. Spread each bread with margarine. Fit into muffin pan. Bake in a preheated oven at 350°F for 5 minutes. Fill each bread “cup” with 1-2 tablespoons of sautéed mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melts. 

 Rich in Thiamin- prevents Beri-beri.

PAPAYA, CARROTS AND FRIED FISH SALAD

Preparation Time: 30 minutes plus 20 minutes to chill
Cooking Time:
Servings: 8-10

WHAT YOU WILL NEED:

3 cups grated unripe papaya
1 ½ cups grated carrots
¼ cup chopped wansoy
¼ cup hibe (dried shrimp), soaked for 10 minutes then drained
3 pieces siling labuyo
½ cup brown sugar
¼ cup cooking oil
¼ cup calamansi juice
¼ cup vinegar
1 8g MAGGI MAGIC SARAP
2 tbsp patis or to taste (optional)
Shredded left-over fried fish
Crispy fried tofu or fried wonton wrappers

HERE'S HOW:

1. Toss papaya, carrots and wansoy in a bowl. Set aside in the refrigerator to chill.
2. Using a mortar and pestle, coarsely crush the hibe and the siling labuyo together. Transfer in a bowl. Add sugar and mix very well
3. Whisk in oil, calamansi juice and vinegar until the mixture is fully incorporated.
4. Season with MAGGI MAGIC SARAP and patis to taste.
5. To assemble salad, toss the prepared vegetable in the prepared dressing. Transfer on a plate and top with fried left-over fish, fried tofu or crispy wonton wrappers.

Nutritional Content:
Calories: 214
Carbohydrates (g): 36
Protein (g): 6
Fats (g): 2

CHIVE UP SEAFOOD SALAD

Mango coleslaw with assorted seafood in creamy mayo dressing

Preparation Time: 00:20
Cooking Time: 00:20
Servings: 8-12

WHAT YOU WILL NEED:

1/2 kg mussels, steamed open and shelled
1/2 kg prawns, steamed and shelled
1/4 head of red cabbage, shredded ( about 3 cups)
1/2 head green cabbage, shredded (about 6 cups)
1 medium half-ripe mango (manibalang), diced
Dressing:
1 160g can NESTLE Cream
1 cup mayonnaise
1/4 cup chopped fresh chives
1/4 cup snipped fresh dill
1/2 cup finely chopped pickle relish
1 tsp grated ginger
1 tsp curry powder
salt ,pepper, and sugar to taste
pinch of chili powder
lettuce leaves

HERE'S HOW:

1. Toss mussels, prawns, cabbages, and mango in a bowl. Cool in the fridge.
2. In another bowl, blend all the ingredients for dressing. Toss into seafood mixture just before serving and chill 10-15 minutes. Serve on individual plates lined with lettuce leaves.

Nutritional Content:
Calories: 372
Carbohydrates (g): 14
Protein (g): 16
Fats (g): 28

Kinilaw

WHAT YOU WILL NEED:

1/2 kg fish flesh
4 tbsp DEL MONTE Red Cane Vinegar
1 tsp calamansi juice
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
20 g ginger, diced or chopped
2 pcs siling espada, sliced
1 tbsp coconut milk (gata)

HERE'S HOW:

1. Wash fish and slice into cubes. Drain. Marinate fish in 2 tbsp DEL MONTE Red Cane Vinegar and calamansi for 5 minutes then lightly squeeze. Set aside.
2. Combine remaining DEL MONTE Red Cane Vinegar, DEL MONTE Sandosenang Sarap All-in-One Seasoning and ginger in a non-metallic bowl. Mix well.
3. Add ½ tsp iodized fine salt (or ½ tbsp iodized rock salt), sili and coconut milk. Chill until ready to serve.

Makes 6 servings.

Crab Relleno

WHAT YOU WILL NEED:

1/2 kg (3 pcs) blue crabs, steamed and flaked; save top shell
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g (1/4 cup) ground pork
100 g cabbage, shredded
1 pc egg

HERE'S HOW:

1. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning and ground pork in 1 tbsp oil until brown. Add cabbage and crab meat.  Cook until cabbage is tender. Cool and mix with egg.
2. Pack every ¼ cup of mixture into crab shells.
3. Fry in ½ cup oil. Drain on paper towels and serve.

Makes 3 servings.

Tinolang Bun-ao

WHAT YOU WILL NEED:

1 kg big halaan, cleaned of sand
3-4 cups water
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
10 g ginger with peel, sliced or lightly
pounded
40 g (2 stalks) leeks, sliced into 2

HERE'S HOW:

1. In a pot, combine all ingredients except leeks. Bring to a boil and cook until shells open.
2. Discard ginger and add leeks. Season with ¼ tsp iodized fine salt (3/4 tsp iodized rock salt). Simmer once.

Makes 6 servings

Crab Sinigang

An interesting twist to eating alimasag, in sinigang!

Preparation Time: 00:15
Cooking Time: 00:00
Servings: 6

WHAT YOU WILL NEED:

400 g alimasag cut into halves
4 cups water
1 tbsp sliced onions
1/4 cup sliced tomatoes
1/4 cup minced spring onions
1/4 cup chopped kinchay
1 pack 20g MAGGI Sinigang sa Sampalok Mix
salt to taste

HERE'S HOW:

1. Wash crabs very well before cutting.
2. Boil water, add crabs, onions and tomatoes and cook until crabs change color.
3. Stir in green onions and kinchay.
4. Add MAGGI Sinigang sa Sampalok.
5. Remove from fire and season to taste.

Nutritional Content:


Calories: 17
Carbohydrates (g): 1
Protein (g): 3
Fats (g): 0.100

Seafood Salad with Wasabi Dressing

WHAT YOU WILL NEED:
1 can (184 grams) Century Tuna Red Label Solid in Water, Drained
1/4 kilogram shrimps steamed and shelled
3 cups (250 to 300g) mixed greens
2 large salad tomatoes, sliced into wedges
1/4 cup mayonnaise
2 tablespoons prepared wasabi
1/4 cup freshly squeezed calamansi juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

HERE'S HOW:

1. Toss together tuna, shrimps, assorted greens and tomatoes. Cover and chill in the refrigerator for about 30 minutes. 
2. Whisk together mayonnaise, wasabi and calamansi juice. Season to taste with salt and pepper. 
3. Pour dressing over tuna salad when ready to serve.

Makes 3 to 4 servings.