Ingredients:

400 grams large pechay, stems cut-off and set aside
1 piece young coconut, meat shredded
200 grams pork liempo, cut into thin strips
300 grams squash, finely grated
4 cloves garlic, crushed
1 piece medium onion, chopped
1/2 cup coconut cream (first extraction)
1 cup thin coconut milk (second extraction)
1 pouch (115 grams) Del Monte Original Style Tomato Sauce
2 to 3 piece siling labuyo, crushed

Procedure:

Cover bottom of casserole with pechay stems. Set aside. Combine the next 5 ingredients thoroughly. Add 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt). Wrap every 3 tablespoons of mixture in pechay leaves. Arrange on top of pechay stems. Add excess pechay leaves and siling labuyo. Pour in thin coconut milk. Simmer, uncovered, for 10 minutes. Mix together Del Monte Tomato Sauce and coconut cream. Add to the dish. Season with salt to taste. Simmer for another 10 minutes. Makes 7 servings.

Ingredients:

1/2 kg. pork pigue
50 grams pork fat, cut into 4 strips
1 piece small carrot, cut into 6 strips
1 piece whole pickle, cut into 6 strips
5 piece sibuyas Tagalog, halved
1 pouch (200 grams) Del Monte Classic Mechado-Caldereta Recipe Sauce
2 piece medium potatoes, cut into chunks

Procedure:

Slice pork pigue thinly in just one piece (morcon-style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 teaspoon iodized fine salt (or 1 teaspoon iodized rock salt) and 1/8 teaspoon pepper. Alternately arrange strips of pork fat, carrot, pickles and sibuyas Tagalog on top of flattened pork. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized fine salt, then brown pork roll in oil. Add 1 cup water, then simmer over low heat until meat is tender. Add potatoes and salt to taste. Simmer until potatoes are cooked. Add Del Monte Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving. Makes 5 servings.

Ingredients:

1/2 kg. pork lomo (tenderloin), sliced tapa-style
2 tablespoons cornstarch
1 piece medium onion, sliced
1 piece medium carrot, sliced
1 tablespoon Del Monte Red Cane Vinegar
1 can (234 grams Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
6 piece quail eggs, hard-boiled then shelled
1 each medium red and green bell peppers, cut into strips
200 grams cabbage, shredded

Marinade:
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 cup pineapple syrup

Procedure:

Marinate meat for 30 minutes. Drain but reserve marinade. Sprinkle meat with cornstarch. Set aside. Fry onion and meat. Cook until meat is light brown. Add marinade, 1/4 cup sugar, 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and remaining ingredients except cabbage and bell peppers. Simmer for 10 minutes. Add bell pepper. Set aside. Fry cabbage in little oil for 2 minutes. Arrange on a platter and top with sautéed meat mixture. Makes 8 servings.

Ingredients:

3/4 kg. chicken, cut-up
4 cloves garlic, crushed
1 piece medium onion, sliced
30 grams ginger, sliced and pounded
1 piece chicken bouillon cube
3 tablespoon fish sauce
150 grams green papaya, sliced
1 can (234 grams) Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
1 cup sili leaves

Procedure:

Boil the first 6 ingredients with pineapple syrup and 3 cups water for 20 minutes. Add papaya and simmer for another 10 minutes or until papaya is tender. Add Del Monte Fresh Cut Pineapple Chunks and sili leaves. Simmer once. Makes 6 servings.