Sinabawang Upo and Salted Fish

Preparation Time: 20 minutes plus 2 hours to soak the salted fish
Cooking Time: 15 minutes
Servings: 6-8

WHAT YOU WILL NEED:
2 tbsp cooking oil
1 thumb ginger, sliced
1 tbsp crushed garlic
¼ cup sliced onion
2 cups shredded salted fish (whole salted fish, soaked in water for 2 hours then shredded)
3 cups cubed, seeded upo
1 liter water
1 11g MAGGI Chicken Broth Cube
2 cups malunggay leaves

HERE'S HOW:

1. Heat oil. Sauté ginger, garlic and onion until limp and fragrant.
2. Stir in salted fish and cook for 2 minutes. Add in upo and cook for another 30 seconds.
3. Pour in water and bring to a boil. Add MAGGI Chicken Broth Cube. Simmer for another 5 minutes. Stir-in malunggay leaves. Serve hot.

Nutritional Content:
Calories: 99
Carbohydrates (g): 5
Protein (g): 9
Fats (g): 5

Suam na Mais

A traditional soup bursting with flavors of the creamy freshly grated corn, tasty plump shrimps and zesty verdant sili leaves!

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

WHAT YOU WILL NEED:
2 tbsp cooking oil
1 tbsp chopped garlic
¼ cup chopped onion
50g pork, cubed
¼ cup chopped shrimp
1 cup grated fresh yellow corn
4 cups water
1 ½ tbsp MAGGI MAGIC SARAP
½ tsp salt
1 cup talbos ng sili

HERE'S HOW:

1. Heat oil, sauté garlic and onion until limp. Add pork and cook until pork changes color. Stir in shrimp and cook for 1 minute or until shrimp turns pink
2. Add grated corn, cook while stirring for another minute
3. Pour in water and bring to a boil. Season with MAGGI MAGIC SARAP and salt. Add talbos ng sili and turn-off the heat.

Nutritional Content:
Calories: 154
Carbohydrates (g): 20
Protein (g): 5
Fats (g): 6

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

Chili Ramen

Maggi Noodles given a new twist with ginger and sesame oil, enhanced with chicken strips!

Preparation Time: 00:05
Cooking Time: 00:10
Servings: 6-8

WHAT YOU WILL NEED:

1/4 kg chicken breast strips
2 tsp grated ginger
3 tbsp MAGGI Chilli Sauce
1 tsp sesame oil
2 tsp cooking oil
2 55g packs MAGGI Rich Mami Noodles, Chicken
soy sauce to taste
1/2 medium sweet red pepper, minced
1/4 cup spring onions minced
dried bonito* flakes (optional)

HERE'S HOW:

1. Marinate chicken in ginger and MAGGI Chilli Sauce for about 30 minutes.
2. Heat sesame oil and cooking oil in wok. Stir-fry chicken until golden. Set aside.
3. Cook noodles as directed in package. Season to taste with soy sauce.
4. Transfer into serving bowls and top with chicken, pepper, spring onions and bonito flakes. Serve immediately.

Nutritional Content:


Calories: 131
Carbohydrates (g): 9
Protein (g): 8
Fats (g): 7

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.

Creamy Chayote and Carrot Soup

WHAT YOU WILL NEED:

2 carrots, sliced (1 cup)
1 small onion, chopped (1 cup)
2 tablespoons butter or margarine
2 chayotes, peeled, rinsed, seeded and cubed
1 teaspoon ground ginger
2 cans (14 oz. each) fat free, reduced sodium chicken broth
1 teaspoon fresh grated orange peel
1/2 cup orange juice

HERE'S HOW:

1. Cook carrots and onion in butter in large saucepan until softened, about 5 minutes.
2. Add chayotes and ginger; cook, stirring 5 minutes longer.
3. Add broth and bring to a boil. Reduce heat; simmer, covered until vegetables are tender, about 20 minutes. Cool slightly.
4. Puree in batches in blender or food processor until smooth. Return to saucepan.
5. Add orange peel and juice; heat, stirring occasionally.

Low Saturated Fat, Cholesterol Free, Good Source of Folate, Rich in Vitamin & C.

Asparagus Lemon Soup

WHAT YOU WILL NEED:

1 pound fresh asparagus, trimmed and chopped
1 cup chopped celery
3 cups chicken broth
1/2 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1/16 teaspoon white pepper
1/2 cup whipping cream or low fat milk


HERE'S HOW:

• Combine asparagus, celery and chicken broth in large saucepan. Heat to boiling. Reduce heat to low; cook 10 minutes. Cool.
• Pour asparagus mixture into blender or food processor container. Cover; blend until smooth. Stir in lemon peel, lemon juice, pepper and whipping cream or milk. Pour soup into saucepan. Heat until warm (do not boil).

Tip: Soup can be served cold. Cover; refrigerate about 3 hours or until chilled.

Chayote and Corn Chowder

WHAT YOU WILL NEED:
1 medium onion, chopped (1-1/2 cups)
1 cup celery, sliced
2 to 3 cloves garlic, minced
2 tablespoons butter or margarine
3 chayotes, peeled, rinsed, seeded and cubed
2 cans (14 oz. each) fat free, reduced sodium chicken broth
1/4 teaspoon white pepper
1 cup milk
1 can (8-3/4 oz.) whole kernel corn (1 cup), drained
1 can (4 oz.) diced green chilies, drained
2 tablespoons chopped fresh cilantro
Salt to taste

HERE'S HOW:

1. Cook onion, celery and garlic in butter in large saucepot; until softened, about 5 minutes.
2. Add chayotes, broth and pepper; bring to a boil. Reduce heat; simmer, covered until vegetables are tender, about 20 to 25 minutes. Cool slightly.
3. Puree in batches in blender or food processor until smooth. Return to saucepan.
4. Add milk, corn, green chilies and cilantro; heat, stirring occasionally. Salt to taste.

Nutrition Goal: low saturated fat; good source of fiber; rich in folate; good source of Vitamin C.

Crab and Macadamia Nut Wonton Soup

WHAT YOU WILL NEED:

4 cups vegetable broth
20 wonton skins
6 oz. canned or fresh crab meat, drained
1/4 cup macadamia nuts, chopped
1-1/2 teaspoons soy sauce
1 cup mushrooms, sliced 1/4 inch thick
1 cup fresh baby spinach
4 tablespoons chopped green onions
1/2 teaspoon cornstarch

HERE'S HOW:

1. Mix crab meat, macadamia nuts, and soy sauce in medium bowl. Dampen cornstarch with 1 tablespoon water to make a liquid. Put 1/2 teaspoon heaping crab mixture in center of each wonton. Dip finger in cornstarch mixture, put it on one corner of wonton, press it to opposite corner. Repeat with the other two corners. Repeat this procedure for all wontons.
2. Stir together vegetable broth with 4 cups water in large sauce pot. Add mushrooms and spinach into broth; bring to boil. Reduce heat; add wontons. Stir and simmer about 5 minutes, or until wonton skins are translucent.
3. Divide soup into four bowls and garnish each bowl with 1 tablespoon green onions.

Nutrition Goal: low saturated fat; good source of potassium, Vitamin A and iron.

Hearty Black Bean Soup

WHAT YOU WILL NEED:
1 tablespoon olive oil
1 cup chopped onions
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup red bell peppers, roasted and diced*
3 to 4 cups fat-free chicken broth
1 can (15-oz.) diced tomatoes
2 cans (15-oz. each) black beans, rinsed and drained
3 large white mushrooms, diced
6 tablespoons fresh grated Parmesan cheese

HERE'S HOW:

1. Cook onion in large sauce pan with olive oil for about 5 minutes or until onion is transparent.
2. Add cumin, chili powder and mushrooms and cook over medium-low heat for 2 to 3 minutes. Add roasted peppers, broth, tomatoes and black beans.
3. Bring to a boil; stirring occasionally; simmer for 30 minutes. Sprinkle 1 tablespoon cheese over each bowl, when serving. This is even better the next day when the flavors have all blended.

Note: To roast red peppers, clean and slice one red pepper in half. Place cut side down on a baking sheet and broil in oven for 5-7 minutes or until skin is blackened. Remove from oven, place in bowl, covered with plastic wrap until cool. When cool, slide skin off and dice pepper.

Nutrition Goal: low fat; low saturated fat; low cholesterol; rich in fiber and Vitamin C.

Pineapple Shrimp Soup

WHAT YOU WILL NEED:

2 cups clam juice or vegetable broth
2 cups red ripe tomatoes, chopped
2 tablespoons rice vinegar or dry sherry (optional)
1-1/2 tablespoons fresh ginger, grated
2 lemon grass stalks, middle part, bruised or pounded
2 tablespoons fish sauce
2 cups fresh pineapple, chopped
1 pound fresh jumbo size shrimp, deveined but tails intact
1 cup green onions, finely chopped
1 tablespoon sesame oil

HERE'S HOW:

1. Combine clam juice, tomatoes, rice vinegar, ginger, and lemon grass in Dutch oven or large sauce pot. Cover; bring to a boil, reduce heat to low and cook 15 minutes.
2. Add fish sauce and pineapple. Cook another 5 minutes. Add shrimp and cook 4 more minutes or until shrimp is pink. Discard lemon grass. Stir in green onions and sesame oil. Serve immediately.

Nutrition Goal: low saturated fat; good source of folate; rich in iron and calcium.

Hot Chicken Soup

WHAT YOU WILL NEED:

6 cups fat-free chicken broth
2 skinless boneless chicken breasts, cut into 1-inch cubes
1 tablespoon fresh ginger, grated
2 cups sliced celery
2 red or green bell peppers, cut into 1-inch cubes
4 oz. white mushrooms, quartered
1 bunch green onions, sliced
1/2 cup chopped cilantro
1/4 cup fresh lime juice
2 tablespoons chili sauce or other hot sauce

HERE'S HOW:

1. Cook broth over medium heat, in large pot, to boiling.
2. Reduce heat; add chicken and ginger. Simmer; covered 5 minutes.
3. Stir in celery, bell pepper, mushrooms and green onions; simmer 3 minutes more or until vegetables are tender.
4. Remove from heat. Stir in cilantro, lime juice and chili sauce.

Nutrition Goal: low saturated fat; rich in potassium and Vitamin A & C.

Hinalog

WHAT YOU WILL NEED:
150 g fresh tamarind*
4 cloves garlic, crushed
1 pc medium onion, sliced
1 tsp ginger strips
1/2 kg chicken, cut-up
1 pouch (250g) DEL MONTE Original Style Tomato Sauce
2 cups sili leaves

HERE'S HOW:

1. IN a saucepan, boil the tamarind with 1 cup water until soft. Mash then strain. Collect 3/4 cup tamarind extract. Set aside.
2. SAUTÉ garlic, onion, ginger and chicken. Add 5 cups water. Cover and bring to a boil. Add DEL MONTE Tomato sauce and 1-1/4 tsp iodized fine salt (or 1 tbsp & 3/4 tsp iodized rock salt). Simmer for 15 minutes or until chicken is tender.
3. ADD tamarind extract and sili leaves. Simmer once.* You may also use 1 28g pack of ready-to-use sinigang mix.

Serves 7
Rich in Vitamin B6 – essential for red blood cell formation.

Almondigas

WHAT YOU WILL NEED:

MEATBALLS:
1/2 kg ground pork or chicken
1 cup cooked malagkit rice
1 pc small onion, chopped
2 tbsp all-purpose flour
2 pc eggs, lightly beaten

SOUP:
4 cloves garlic, crushed
1 pc medium onion, sliced
1 can (140 g) DEL MONTE Original Style Tomato Sauce
6 cups chicken broth or water
1 pc large carrot, cut into cubes
120 g miswa noodles
1 stalk green onion, chopped

HERE'S HOW:

1. COMBINE ingredients for meatballs. Season with 1/2 tsp pepper, 2 tsp soy sauce, 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt). Mix thoroughly. Form every tablespoon of mixture into balls. Set aside.
2. SOUP: Sauté garlic and onion. Pour in DEL MONTE Tomato Sauce and chicken broth. Let simmer, and then add meatballs and carrots. Simmer for another 20 minutes, or until meat is cooked.
3. SEASON with salt and pepper to taste. Add miswa and green onions, then simmer for 3 minutes or until cooked.

Serves 10
Excellent source of Vitamin A – for good eyesight.