Ingredients:

1/4 kg. ampalaya, seeded and sliced thinly
4 cloves garlic, crushed
1 piece medium onion, sliced
150 grams beef sirloin, cut into thin strips
1 piece beef bouillon cube
1 pouch (200 grams) Del Monte Original Style Tomato Sauce
50 grams sotanghon, cut into shorter strands

Procedure:

Prepare brine solution by mixing 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) with 1-1/2 cups water. Soak ampalaya in brine solution for 10 minutes. Squeeze and set aside. Fry garlic, onion and beef. Add bouillon cube, Del MonteTomato Sauce, 1 tsp sugar, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1-1/2 cups water. Simmer for 10 minutes. Add sotanghon and cook for 2 minutes, stirring occasionally. Add ampalaya and cook for 3 minutes or until tender. Makes 7 servings.

Ingredients:

10 cloves garlic, crushed
1 piece medium onion, sliced
1 whole (750 grams) cooked lechon manok or fresh chicken, cut-up
1 can (234 grams) Del Monte Fresh Cut Pineapple Chunks
2 pieces 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)

Procedure:

Fry 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. Makes 10 servings.

Ingredients:

1/2 kg. (3 pieces) medium crabs
2 tbsp. cornstarch
1/2 head garlic, crushed
25 grams ginger, peeled and pounded
2 tsp. salted black beans (tausi), mashed in 2 tbsp water
1 pouch (200 grams) Del Monte Sweet Spicy Tomato Sauce

Procedure:

Season crabs with 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/4 tsp. pepper. Dredge in cornstarch. Deep-fry in 1/2 cup oil until cooked. Halve crabs and set aside. In another pan, sauté garlic and ginger using 2 tbsp of used oil. Add tausi, Del MonteTomato Sauce and 3/4-1 cup water. Simmer covered for 5 minutes over low heat. Add crabs and simmer once. Makes 6 servings.

Ingredients:

1 kg. pork pigue or kasim, cut into serving portions
1 pouch (200 grams) Del Monte Classic Mechado-Caldereta Recipe Sauce
2 pieces medium onions, sliced
1/2 tsp. iodized fine salt (or 1/2 tbsp iodized rock salt)
1/8 tsp. pepper
1/2 cup soy sauce
2 tbsp. Del Monte Red Cane Vinegar
2 piece laurel leaves
1 cup brown sugar
2 piece small potatoes, cut into chunks then fried

Procedure:

Combine all ingredients except potatoes. Let stand for 30 minutes. Add 1-1/2 cups water then simmer until pork is tender. Drain pork but reserve broth. Fry meat pieces until light brown. Return meat pieces to broth and add potatoes. Simmer once. Makes 8 servings.