Creamy Sweet Corn Soup

WHAT YOU WILL NEED:
2 tbsp olive oil
50g/1¾oz unsalted butter
1 garlic clove, finely chopped
1 onion, finely sliced
150g/5½oz potato, cut into small cubes
200g/7oz sweetcorn
600ml/20fl oz hot vegetable stock
50ml/2fl oz double cream
salt and freshly ground black pepper
1 tsp fresh chives, finely chopped

HERE'S HOW:

• Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.
• Add the sweetcorn and continue to cook for two more minutes.
• Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.
• Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth.
• To serve, pour into a warm bowl and garnish a sprinkle of chives.

Vegetable Lumpia

WHAT YOU WILL NEED:

2 1/2 cups shredded cabbage

3/4 cups carrots, julienned

3 cups bean sprouts, cleaned

2 tablespoons chopped green onions

2 teaspoons minced garlic

1 teaspoon minced ginger

1 teaspoon sesame oil

1 1/2 tablespoon soy sauce

1/3 teaspoon ground black pepper

lumpia wrappers

1 egg, beaten

3 cups Cooking oil

HERE'S HOW:

1. Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil.
2. When the oil becomes hot, saute the garlic and ginger.
3. Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
4. Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes.
5. Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down.
6. Lay a piece of lumpia wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
7. Meanwhile, heat the cooking oil in a deep cooking pot.
8. When the oil becomes hot, put-in the lumpia rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.
9. Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
10. Remove the fried lumpia from the pot and place in a plate lined with paper towel.
11. Serve with desired dipping sauce.

Lumpiang Shanghai

WHAT YOU WILL NEED:
2 lbs ground pork
2 teaspoons ginger, minced
1 cup carrots, minced
1 cup onion, minced
1 teaspoon sesame oil
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon cooking oil
3 cups cooking oil for deep frying
Spring roll or lumpia wrappers

HERE'S HOW:

1. Heat a pan and pour-in 1 tablespoon cooking oil.
2. Put-in the ginger and cook for a few seconds.
3. Add the onion. Cook until tender.
4. Add the ground pork. Cook until the color turns medium brown (about 5 to 6 minutes).
5. Add carrots, sesame oil, salt, garlic powder, and ground black pepper. Stir and cook for 3 to 5 minutes. Turn off heat.
6. Let the temperature cool down while allowing excess oil and liquid to drip.
7. Scoop cooked mixture and arrange in lumpia wrappers. 
8. Heat cooking oil in a deep cooking pot. Deep fry the spring rolls in medium heat until the color turns light to medium brown.
9. Remove from the cooking pot and place in a plate lined with paper towels (this will absorb excess oil).
10. Serve with your favorite dipping sauce or Banana ketchup.

Vegetable Lumpia in Kare-Kare Sauce

WHAT YOU WILL NEED:
1 pc small) Onion, sliced
150 grams Ground Pork
150 grams Sitaw, cut into rings
150 grams Banana Heart, trimmed and sliced
1½ tsp Patis
150 grams Cabbage, sliced
15 pc Lumpia Wrappers (medium round)

For Sauce:
½ tbsp Soy Sauce
4 cloves Garlic, minced
2½ tbsp Brown Sugar
1 pack (50 grams) Del Monte Quick 'n Easy Kare-Kare Mix

HERE'S HOW:

1. Sauté onion and pork for 3 minutes. Add sitaw, banana heart and patis. Cook for 5 minutes with occasional stirring. Add 2 tbsps of DEL MONTE Quick n Easy Kare-kare Mix. Cook for 5 minutes. Add cabbage. Stir for 2 minutes. Set aside.
2. Combine 2/3 cup water, sauce ingredients and remaining kare kare powder. Stir to dissolve. Simmer with continuous stirring until thick. Set aside.
3. Wrap every 2 tablespoons of vegetable mixture in lumpia wrapper. Roll and steam for 1 minute. Pour sauce just before serving.

Makes 5 servings (3 pcs per serving with 2 tablespoons sauce)

Lusog Notes: Fight the common cold with this dish, which is rich in vitamin C.

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.

Pinoy Style Green Salad

This is the Filipino variation of the popular garden salad. In place of olive oil, the Filipinos use fish sauce, which gives the salad a distinctly Southeast Asian flavor.
This dish is super easy to prepare and pairs well with any meat or pasta dish, or you can eat it by itself as a starter. 

WHAT YOU WILL NEED:

6 large iceberg lettuce leaves
2 medium tomatoes
1 thinly sliced cucumber
1 thinly sliced small onion

DRESSING:
¼ cup sugar

¼ cup vinegar
1 tsp fish sauce
½ tsp salt
¼ tsp ground black pepper

HERE'S HOW:
1. Use your hands to tear the lettuce leaves into medium sized pieces.
2. Cut each tomato into 12 wedges.
3. Put all the vegetables into a large salad bowl and give it a quick toss.
4. Combine all ingredients for the dressing and mix well so that the sugar and salt dissolve. An easy way to do this is to put all the ingredients for the dressing into a small bottle. Close the cap tightly and shake well.
5. Pour the dressing over the salad and toss just before serving.

Preparation tip: You can optimize preparation time by making the dressing ahead of time and storing it in an air tight container in the fridge.
 

KNORR CHICKEN MILANESE

WHAT YOU WILL NEED:
1 Tbsp. Knorr® Chicken flavor Bouillon
1 cup plain dry bread crumbs
2 eggs, lightly beaten
4 boneless, skinless chicken breasts, pounded 1/4-inch-thick (about 1-1/4 lbs.)
4 Tbsp. vegetable oil

HERE'S HOW:

1. Combine Knorr® Chicken flavor Bouillon with bread crumbs in shallow dish. Dip chicken in eggs, then bread crumb mixture, coating well; set aside.
2. Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cook and golden brown, about 5 minutes.

TIP: To bake, preheat oven to 425°. Line baking pan with aluminum foil, then spray with no-stick cooking spray. Arrange chicken on pan, then lightly spray with no-stick cooking spray. Bake 15 minutes or until chicken is thoroughly cooked.
Spice up your bread crumb coating with these easy stir in ideas. Stir desired amount into your bread crumbs to add delicious flavor: • Parmesan cheese and garlic powder • Cumin and cinnamon • Chopped cilantro and lime zest • Chipotle chili powder • Ground almonds for extra crunch

NUTRITIONAL INFORMATION
Serving Size 1 serving
Amount Per Serving
Calories 430
Calories from Fat 190
Total Fat 21 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 185 mg
Sodium 1050 mg
Total Carbs 20 g
Dietary Fiber 1 g
Sugars 2 g
Protein 37 g
Vitamin A 4 %
Vitamin C 2 %
Calcium 8 %
Iron 15 %

SAVORY MASHED POTATOES

WHAT YOU WILL NEED:

2 lbs. Yukon gold potatoes [or all-purpose potatoes], peeled and cubed

3/4 cup 2% milk

1 tub Knorr® Homestyle Stock - Chicken

1 Tbsp. I Can't Believe It's Not Butter!® Spread

HERE'S HOW:

• Cover potatoes with water in large saucepot. Bring to a boil over high heat.
• Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain.
• Return potatoes to saucepot; mash. Stir in remaining ingredients until melted.
• For Blue Cheese & Black Pepper Mashed Potatoes, stir in 1/2 cup crumbled blue cheese and 1/8 teaspoon ground black pepper. For Parmesan & Herb Mashed Potatoes, stir in 1/2 cup shredded Parmesan cheese and 1 tablespoon finely chopped fresh parsley.

NUTRITIONAL INFORMATION

Serving Size 1 serving

Amount Per Serving

Calories 170

Calories from Fat 25

Total Fat 2.5 g

Saturated Fat 1 g

Trans Fat 0 g

Cholesterol 5 mg

Sodium 460 mg

Total Carbs 32 g

Dietary Fiber 3 g

Sugars 3 g

Protein 4 g

Vitamin A 4 %

Vitamin C 20 %

Calcium 6 %

Iron 4 %

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.

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.

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.

Mexican Pineapple Relish

WHAT YOU WILL NEED:
1 large fresh DOLE Pineapple
1-1/2 cups chopped fresh tomato
3 tablespoons chopped red onion
3 tablespoons chopped fresh cilantro or parsley
1 tablespoon balsamic vinegar
1 clove garlic, minced
1 fresh or canned jalapeno, seeded and finely chopped
1/4 teaspoon salt

HERE'S HOW:

1. Twist crown from pineapple. Cut pineapple lengthwise in quarters. Cut fruit from shells with knife, trim off core. Cut fruit into chunks. Measure 3 cups for recipe; refrigerate remaining for another use, such as salad.
2. Combine pineapple with remaining ingredients. Cover; refrigerate at least one hour, to blend flavors.
3. Serve with tortilla chips or grilled chicken or fish.

Low calorie, fat free, low sodium and rich in Vitamin C.

Pineapple-Mango Salsa

WHAT YOU'LL NEED:
1-1/2 cups fresh Dole pineapple,
cut into chunks
1 ripe mango, peeled and chopped
1/2 cup chopped red cabbage
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 to 2 serrano or jalapeno chiles, seeded and minced

HERE'S HOW:

1. Stir together pineapple chunks, mango, cabbage, red onion, cilantro, lime juice and chiles in medium bowl. Cover and chill for at least 30 minutes to blend flavors. Serve salsa over grilled chicken with grilled vegetables. Garnish with lime wedges, if desired.
2. Salsa can also be served as a dip with tortilla chips or spooned over quesadillas or tacos.

Low calorie; fat free and sodium free

Chicken, Broccoli & Pineapple Stir-Fry

WHAT YOU WILL NEED:

2 teaspoons olive oil
1/2 pound boneless, skinless chicken breasts, cut in strips
1 medium Onion, thinly sliced
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup low sodium chicken broth
1/4 cup lite soy sauce
1 tablespoon cornstarch
1/2 teaspoon anise seed, crushed
1/4 teaspoon ground cinnamon
2 cups broccoli, cut into florets
1 red bell pepper, cut into chunks
2 cups fresh pineapple, cut into chunks

HERE'S HOW:

1. Heat oil in non-stick wok or large skillet. Add chicken; stir-fry 5 minutes. Remove to bowl. Add onion, ginger and garlic to same pan; stir-fry 2 minutes.
2. Combine broth, soy sauce, cornstarch, anise seed and cinnamon; add to same pan. Add broccoli and bell pepper. Cover, cook 2 to 3 minutes or until broccoli is tender-crisp. Stir in pineapple and chicken. Heat through.

Nutrition Goal: Low saturated fat; rich in Vitamin A and C.

Spicy Shrimp Kabobs

WHAT YOU WILL NEED:

2 cups fresh sweet pineapple, cut into chunks
1/2 lb. large shrimp, peeled
3 spicy turkey or Italian sausage, cut in 1-inch pieces
1 large red or green bell pepper, seeded, cut into chunks
2 tablespoons margarine, melted
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper

HERE'S HOW:

1. Soak 8 to 12 (8-in.) wooden skewers in water 5 minutes. For each kabob: alternate on skewer pineapple chunks, shrimp, sausage, bell pepper chunks. Arrange skewers on rack in broiler pan coated with vegetable cooking spray.
2. Combine margarine and seasonings, in small bowl; brush over kabobs.
3. Grill or broil 4 to 5 minutes on each side, basting and turning occasionally until shrimp turn pink. Brushing with seasoned sauce during grilling. Discard sauce.

Rich in Vitamin A and C.

Crabmeat and Shrimp Salad with Roasted Red Pepper Dressing

WHAT YOU WILL NEED:

1/4 cup reduced fat mayonnaise
1/4 cup fat free sour cream
1 teaspoon lemon juice
2 roasted red peppers, minced
1 pkg. (10 oz.) Dole Italian Salad Blend
1/2 pound cooked crabmeat
1/2 pound cooked cocktail shrimp, peeled
1 ripe mango, peeled and chopped
1 medium red onion, thinly sliced
1 medium avocado, thinly sliced

HERE'S HOW:

1. Stir together mayonnaise, sour cream, lemon juice and roasted peppers. Cover; refrigerate 1 hour to blend flavors.
2. Place equal amounts of salad on each of 6 chilled salad plates. Divide and layer crab, shrimp, mango, onions and avocado on each plate. Drizzle with roasted red pepper dressing.

Low Saturated Fat; Rich in Vitamin A and C.

Shrimp Gambas

WHAT YOU'LL NEED:
1/2 kg shrimps, shelled, deveined with tail intact
2 tbsp iodized rock salt
2 tbsp olive oil
1/4 cup corn oil
2 tbsp garlic, chopped
1 pc green chili pepper, sliced diagonally

HERE'S HOW:

1. Toss shrimps and salt together in a bowl.

2. Heat a heavy flat bottom skillet until very hot. Drop shrimps and stir. Cook for 1 minute. Add olive oil and cook for another 2 minutes. Transfer to a platter.

3. In another pan, heat oil. Add garlic and cook till brown. Add chili pepper and stir well. Top on shrimps. Serve hot.