Ingredients:

alimango or alimasag (crabs)
eggs
onion
celery or green onions or both (or if you have kinchay, use kinchay)
salt
white pepper
garlic
extra garlic for frying
oil for deep frying

Procedure:

Boil crabs until red. Take meat out of crab including the “alige” if present. Save as much as much meat as you can. Make sure not to include ‘bones’ in the meat that you collect. Set meat aside and also save the shell.Slice celery and onion. Set aside. Whip eggs. As to the number of eggs, it depends on how much crab meat/vegetable mixture you have. Mix crab meat, “alige”, onion, celery or green onions (note: I like celery better in this dish, it gives it a little bit of flavor, kinchay or cilantro is also good to use here), a little bit of garlic, salt and pepper to taste - like making an omelet. Mixture has to have a consistency that the ingredients don’t fall apart or run. Stuff crab shell with the crab/egg/vegetable mixture. Heat oil in pan (a wok works best here), add garlic. Once the garlic is brown, fry crab. You probably need to deep fry so heat a lot of oil. This is very quick actually. When the crab meat mixture turns brown, take the crab out of oil and drain (paper towel works best).

Ingredients:

8 slices wheat /plain bread
1 can (155 grams) Spanish Sardines, drained and flaked
1 pouch (115 grams) Del Monte Classic Italian Pizza Sauce
1/2 cup grated cheese
2 tbsp chopped parsley

Procedure:

Toast both sides of bread in oven toaster/ skillet/pan for 4 minutes. Spread with 1 tbsp. of Del Monte Pizza Sauce on each slice. Top with flaked sardines. Sprinkle with grated cheese and parsley. Toast/ heat ( or use oven or turbo broiler) until cheese melts. Make 8 servings.

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.

Ingredients:

4 cloves garlic, crushed
1 piece medium onion, chopped
400 grams chicken, cut-up
1 can (234 grams) Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
2 pieces small potatoes, cut into chunks
1 piece small carrot, cut into chunks
1/3 cup cooked/frozen green peas
100 grams Baguio beans, sliced
1 piece small red bell pepper, cut into strips
1 pouch (200 grams) Del Monte Original Style Tomato Sauce

Procedure:

Fry garlic, onion and chicken. Add pineapple syrup, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Simmer for 15 minutes or until meat is tender. Add potatoes and carrot. Cook for 10 minutes. Add green peas, Baguio beans, bell pepper, Del Monte Fresh Cut Pineapple Chunks and Del Monte Tomato Sauce. Cook for another 5 minutes. Makes 6 servings.

Ingredients:

2 cups glutinous rice (malagkit)
1 can (439 grams) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
1 tsp. iodized fine salt (or
1 tbsp. iodized rock salt)
1/3 cup thin coconut milk (second extraction)
2/3 cup thick coconut milk (first extraction)
25 drops green food color
1 tsp. sugar
banana leaves
1/2 cup ready made coco jam

Procedure:

In a bowl, soak rice overnight in the refrigerator. Drain then combine fruit cocktail syrup, half of salt and coconut milk. Mix well. Transfer into an 8”x8”x2” pan or glass dish. Cover and steam for 25 minutes. Stir remaining salt into the thick coconut milk. Divide mixture into 2 portions. Add food color to one portion. Set aside. Scrape the steamed rice and divide into 2 portions. Mix one portion with the plain coconut milk and Del Monte ontelace rice side by side back to the container. Cover and steam for another 30 minutes or until rice is cooked. Line square pan with banana leaves. Transfer the cooked rice into the pan. Alternate the white and green rice to create a marbled effect. Press rice down to compact it evenly. Cover with banana leaves. Press with a heavy object. Let stand for 10 minutes. Cut and serve with coconut jam when firm. Makes 20 servings.

Ingredients:

Crust:
2 tbsp. sugar
1/2 cup ground cashew nuts
3 pieces egg whites
1/3 cup sugar

Cream Filling:
3 pieces egg whites
1/3 cup sugar
1 can (439 grams) Del Monte Fiesta Fruit Cocktail, drained
3/4 cup butter, cut into cubes and chilled

Procedure:

Preheat oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans. Set aside.

Crust: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into 3. Spread/pipe into prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs.

Cream Filling: Combine sugar and egg whites in a bowl and place over simmering water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with Del MonteFiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mixture into two.

To Assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.

Ingredients:

1/2 kg. chicken, cut-up
2 tbsp. curry powder
6 cloves garlic, crushed
1 piece medium onion, sliced
1 piece (50 grams) ginger, sliced and lightly pounded
2-3 tbsp. patis
1 can (234 grams) Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
1-1/2 cups thin coconut milk
1 tbsp. evaporated milk
2 pieces medium potatoes, cut into chunks
1 piece medium red bell pepper, cut into strips

Procedure:

Rub chicken with curry powder. Let stand for 15 minutes. Set aside. Heat pan with 3 tbsp oil. Sauté garlic, ginger and onion. Add chicken and patis to taste. Cook for 5 minutes, with constant stirring. Add pineapple syrup and coconut milk. Simmer for 20 minutes or until chicken is cooked. Add milk and potatoes then cook for another 10 minutes. Add bell pepper and Del Monte Fresh Cut Pineapple Chunks. Simmer once. Makes 8 servings.