Ingredients:

300 grams labahita fillet, cut into large chunks
1/2 teaspoon ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 piece medium onion, chopped
1 piece beef bouillon cube
4 strings sitaw, cut into 2” pieces
1 piece (300 grams) puso ng saging (banana heart), trimmed and sliced
1 piece large eggplant, sliced
1 tablespoon atsuete juice
1 pouch (115 grams) Del Monte Original Style Tomato Sauce
1 tablespoon rice flour
3 tablespoons toasted peanuts, pounded
2 heads native pechay

Procedure:

Sprinkle fish with ginger juice, 1/4 teaspoon iodized fine salt (or 1/4 tablespoon iodized rock salt) and 1/8 teaspoon pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside. Fry garlic, onion and bouillon cube. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice. Season with salt and pepper to taste. Simmer for 20 minutes. Add Del Monte Tomato Sauce. Simmer for 5 minutes. Add remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang. Makes 6 servings.

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.

Ingredients:

350 grams beef sirloin, sliced tapa-style then cut into wide strips
4 cloves garlic, crushed
1 piece large white onion, sliced
1 piece small carrot, sliced into half moons
1 cup button mushrooms, drained (reserve stock) and each piece sliced into 3
2 cups straw mushrooms, drained and each piece sliced in half
1 pouch (250 grams) Del Monte Original Style Tomato Sauce
2 stalks celery, sliced diagonally into 1” long pieces

Procedure:

Marinate beef in 2 tablespoons soy sauce and 1/4 teaspoon pepper for 30 minutes. Drain and reserve marinade. Stir-fry beef in batches in 2 tbsp oil until cooked. Set aside. Using the same pan, add 1 tablespoon oil, if needed and sauté garlic, onion and carrot until carrot slices are tender. Add mushrooms and cook for 3 minutes. Set aside. Using the same pan, combine marinade, mushroom stock, Del Monte Tomato Sauce, 3/4 cup water, 1-1/2 tablespoon soy sauce and 1 tsp sugar. Simmer covered for 10 minutes over low heat. Add meat and vegetable mixture. Simmer for another 5 minutes. Add celery. Simmer once. Makes 6 servings.

Ingredients:

350 grams pork liempo, cut into serving portions
350 grams unripe langka, sliced into 1/2 cm thick pieces
1 piece medium onion, sliced
1 cup white kadyos or buto ng sitaw, soaked in water for 20 minutes then drained
1 can (227 grams) Del Monte Original Style Tomato Sauce
1 piece siling haba
2 cups kangkong, leaves and tender stalks only

Procedure:

Combine all ingredients except kangkong in a casserole. Add 5 cups water, 1-1/4 tsp iodized fine salt (or 1-1/4 tbsp iodized rock salt) and 1/4 tsp peppercorn. Simmer until pork is tender. Add kangkong. Simmer for another 5 minutes or until kangkong is cooked. Makes 6 servings.

Ingredients:

4 cloves garlic, crushed
1 piece medium onion, chopped
300 grams ubod ng niyog, cut into small cubes
1 can (227 grams) Del Monte Original Style Tomato Sauce
1/4 cup water
1-1/2 teaspoon sugar

Procedure:
Fry garlic and onion. Add the rest of the ingredients. Season with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt). Simmer for about 12 minutes or until ubod is tender. Makes 4 servings.

Ingredients:

4 cloves garlic, crushed
1 piece medium onion, sliced
1 tablespoon ginger strips
1/4 kg. pork pigue, cut into strips
200 grams pork liver, cut into strips
1 piece small green papaya, cut into strips
1 piece siling haba
1 can (140 grams) Del Monte Original Style Tomato Sauce
50 grams miswa

Procedure:

Fry garlic, onion, ginger, pork and liver for 5 minutes. Add 3 cups water and remaining ingredients, except miswa. Season with sugar, pepper and patis to taste. Simmer until papaya is cooked. Add miswa. Simmer for 3 minutes or until cooked.

Ingredients:

1/2 kg. chicken, cut into serving portions
1 tablespoon calamansi juice
4 cloves garlic, crushed
1 piece medium onion, sliced
1 piece medium singkamas, cut into cubes
1 pouch (250 grams) Del Monte Original Style Tomato Sauce
100 grams chicharo
1 piece medium red bell pepper, cut into strips
4 stalks green onions, cut into strips

Procedure:

Marinate chicken in 2 tablespoon soy sauce, calamansi juice and 1/3 teaspoon iodized fine salt (or 1 teaspoon iodized rock salt) for 30 minutes. Fry until brown. Fry garlic, onion and singkamas. Add chicken, Del Monte Tomato Sauce and 1/2 cup water. Season with 1 teaspoon soy sauce, 1/3 teaspoon iodized fine salt (or 1 teaspoon iodized rock salt )and 1/4 teaspoon pepper. Simmer until meat is tender. Add chicharo and bell peppers. Simmer until vegetables are cooked. Makes 6 servings