Ingredients:

2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 piece medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 grams) Del Monte Original Style Tomato Sauce
2 tablespoons soy sauce or oyster sauce
1/2 kg. medium sugpo or large shrimps, cleaned and trimmed
2-3 piece siling labuyo, sliced
1 piece beaten egg
1 bunch (25 grams) kinchay

Procedure:

Fry garlic, ginger and onion until tender. Add coconut milk and Del Monte Tomato Sauce, stirring continuously until it boils. Season with soy sauce or oyster sauce, salt and pepper to taste. Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red. Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving. Makes 9 servings.

Ingredients:

150 grams fresh tamarind
4 cloves garlic, crushed
1 piece medium onion, sliced
1 teaspoon ginger strips
1/2 kg. chicken, cut-up
1 pouch (250grams) Del Monte Original Style Tomato Sauce
2 cups chili leaves

Procedure:

In a saucepan, boil the tamarind with 1 cup water until soft. Mash then strain. Collect 3/4 cup tamarind extract. Set aside. Fry garlic, onion, ginger and chicken. Add 5 cups water. Cover and bring to a boil. Add Del Monte Tomato sauce and 1-1/4 teaspoons iodized fine salt (or 1 tablespoon and 3/4 teaspoons iodized rock salt). Simmer for 15 minutes or until chicken is tender. Add tamarind extract and sili leaves. Simmer once. You may also use 1 28 grams pack of ready-to-use sinigang mix. Makes 7 servings.

Ingredients:

3 cloves garlic, crushed
1 piece small onion, sliced
1/4 kg. pork pigue, cut into chunks
1 piece pork bouillon cube
1 pouch (250 grams) Del Monte Filipino Style Tomato Sauce
150 grams carrot, sliced
1/4 kg. cabbage, sliced

Procedure:

Saute garlic, onion, pork and bouillon cube. Add Del Monte Tomato Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1 cup water. Simmer for 10 minutes. Add carrot and simmer for 5 minutes. Add cabbage then simmer for 3 minutes. Makes 6 servings.

Ingredients:

200 grams medium shrimps, shelled but keep the tail intact
1 pouch (200 grams) Del Monte Original Style Tomato Sauce
1/4 teaspoon iodized fine salt (or 3/4 tbsp. iodized rock salt)
1/8 teaspoon pepper
1/4 teaspoon sugar
200 grams fish fillet (labahita / talakitok / tangigue), cut into chunks
1/8 teaspoon iodized fine salt
4 cloves garlic crushed
1 piece medium onion, sliced
1 teaspoon minced ginger
2 tablespoon butter
1 piece medium carrot, sliced
2 tablespoon tausi, mashed
1 cup canned button mushrooms, quartered
1/2 cup water
50 grams Baguio beans, sliced
1 piece medium red bell pepper, cut into strips

Procedure:

Marinate shrimps in Del Monte Original Style Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside. Fry garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes. Makes 6 servings.

Ingredients:

1/4 kg. (1 piece) bangus, cleaned, sliced into 5 and fried
1-1/4 cups rice washing or water
1 pouch (115 grams) Del Monte Original Style Tomato Sauce
1-1/2 tbsp. bagoong balayan (or adjust to taste if you want the recipe to be a bit saltier)
10 pieces okra, each piece sliced into 3
3 bundles squash flowers, pistil removed
2 cups malunggay leaves

Procedure:

Boil together rice washing or water, Del MonteTomato Sauce and bagoong balayan for 10 minutes. Add okra and simmer until almost tender. Add squash flowers and malunggay leaves. Cook until tender. Pour over fried fish. Makes 5 servings.

Ingredients:

600 grams pork chops (about 6 slices)
1 tbsp. margarine
1 piece medium onion, sliced
1 pouch (250 grams) Del Monte Italian Style Spaghetti Sauce
1/3 cup canned cream style corn
3/4 cup chicharo (pea pods)

Marinade:
3 cloves garlic, chopped
1/3 tsp. pepper
1/3 tsp. cayenne powder (optional)
2 tsp. soy sauce

Procedure:

Combine ingredients for marinade and rub onto both sides of pork chops. Marinate for 30 minutes. Melt margarine and fry pork chops until nearly done. Set aside. In another pan, sauté onions in 1 tbsp oil. Add Del Monte Spaghetti Sauce, corn and 1/4 cup water. Add pork chops. Cover and simmer for 10 minutes. Add chicharo. Simmer once. Makes 6 servings.

Ingredients:

1 pound squid
salt
6 tablespoons olive oil
1 onion, chopped
1/3 cup raw long-grain white rice
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint leaves
2 tablespoon white wine
1/4 cup pine nuts
1/4 cup black raisins
freshly ground pepper
4 peeled tomatoes, drained
1/3 cup white wine

Procedure:

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter. Drain and set aside. Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent. Stir in the rice and saute a few minutes, until golden. Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and raisins, and season with salt and pepper to taste. Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook. Seal opening with skewers or toothpicks. Place the stuffed sacs with the heads and tentacles in a baking-serving dish. Sprinkle with salt and pepper and set aside. Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a small saucepan and simmer for 5 minutes. Pour the sauce over the squid and dribble the remaining 2 tablespoons olive oil over the top. Bake in a medium-slow oven (300 deg. F) for 1 1/2 hours or until the squid and rice are tender and the sauce has thickened. Serve warm or cold.

Ingredients:

1 kg. tilapia fillets

Marinade:
4 cloves garlic, crushed
1 tsp. iodized fine salt (or 1tbsp. iodized rock salt)
1/2 tsp. pepper
1 tbsp. calamansi juice
1 piece egg white, beaten
1/4 cup toasted sesame seeds
1/3 cup oil

Sauce:
1 can (234 grams) Del Monte Fresh Cut Pineapple Tidbits
3 tbsp. Del Monte Sweetened Orange Juice 202 Drink
1 tbsp. calamansi juice
1/2 tbsp. cornstarch, dissolved in 1 tbsp. of sweetened orange juice drink
1/4 tsp. iodized fine salt (or 3/4 tsp. iodized rock salt)
2 tsp. sugar

Procedure:

Combine all marinade ingredients. Marinate fish in the refrigerator for 15 minutes. Chill. Drain. Dip fish in egg white and press flesh side into sesame seeds. Fry fish, turning once, until tender. Set aside. Retain 1 tbsp. oil in pan. Pour Del Monte Fresh Cut Pineapple Tidbits with syrup, remaining Del Monte Sweetened Orange Juice, calamansi juice and dissolved cornstarch. Season with salt and sugar. Simmer until thick. Pour over fish. Makes 6 servings.

Ingredients:

200 grams Del Monte Spaghetti, cooked
200 grams chicken breast fillet, cut into large strips
1/2 tsp. iodized fine salt (or ½ tbsp iodized rock salt)
1/8 tsp. pepper
2 tbsp. margarine
4 cloves garlic, crushed
1 piece medium onion, diced
1/3 cup canned button mushrooms, each piece cut into 4 wedges
1 piece medium red bell pepper, diced
10 pieces black pitted olives, sliced thinly
1/4 cup water
1 pouch (250 grams) Del Monte Italian Style Spaghetti Sauce
salt to taste
1/2 piece star anise (optional)
1/3 cup coarsely grated quickmelt cheese

Procedure:

Season chicken with salt and pepper. Heat pan with margarine. Pan-grill chicken until brown on both sides. Set aside. In the same pan sauté garlic, onion, mushrooms, bell pepper, and olives for 5 minutes. Add water, Del Monte Italian Style Spaghetti Sauce, chicken, salt, and star anise. Simmer for 5-10 minutes. Add cheese. Pour over cooked Del Monte Spaghetti. Top with extra cheese if desired. Makes 5 servings.

Ingredients:

200 grams tuna or maya-maya fillet, cut into 12 chunks
1/4 teaspoon iodized fine salt (or ¾ teaspoon iodized rock salt)
4 cloves garlic
1 piece small onion, sliced
1/2-1 piece siling labuyo (chili)
2-3 tablespoon bagoong alamang
1 bunch (200 grams) sitaw (string beans), cut into 2” long
1 stalk tanglad (lemon grass), pounded
3/4 cup thick coconut milk
1 pouch (200 grams) tomato sauce
1 small bunch kangkong (water spinach), leaves and tender stalks only

Procedure:

Season fish with salt. Fry until half -cooked or light brown. Retain 2 tablespoon oil in pan. Set aside. Pound garlic, onion and chili together. Sauté in pan for 2 minutes. Add bagoong, sitaw, tanglad, and coconut milk. Simmer over low heat for 10 minutes. Add tomato sauce and kangkong. Simmer for 5 minutes. Add fish. Simmer for another 5 minutes. Makes 6 servings.