Inihaw na Bangus

Ingredients :

    *  4 big bangus (clean and scaled)
    * 2 big onions (diced)
    * 4 big tomatoes (diced)
    * Pinch black pepper
    * 1 tablespoon rock salt
    * 2 tablespoon calamansi juice
    * Oil Aluminum foil
    * ? cup soy sauce
    * 2 tablespoons calamansi juice
    * 2 pieces hot chili pepper (minced)

Preparation :

   1.  In a bowl, mix onion, tomatoes and black pepper.
   2. Stuff bangus with the mixture.
   3. Grease aluminum foil wit oil and wrap bangus individually.
   4. Grill or bake until well cooked.
   5. Serve with soy sauce, calamansi and hot chili pepper. (mix

Humba ( Hoom - BA)

Ingredients :

    *  1 kilo Pork (cut into chunk cubes)
    * 1/2 cup soy sauce
    * 1 1/4 cup white vinegar
    * 1/2 teaspoon oregano
    * 1 head garlic (minced)
    * 1 1/4 tablespoon cracked black pepper
    * 1 tablespoon salt
    * 3/4 cup brown sugar
    * 2 pieces laurel leaves
    * 1 small can soybean paste
    * 1 cup ground roasted nuts
    * 1 tablespoon oil

Preparation :

√ Brown pork in oil.
√ In a casserole, put together pork, soy sauce, vinegar, garlic, oregano, salt & pepper, sugar       & laurel for 1- 2 hours.
√ Cook and simmer until pork is tender adding a little water every once in a while.
√ Add in soybean paste and ground nuts and cook until sauce thickens.

TEMPURA

Ingredients :

1 k. fresh shrimp             2 eggs, beaten           
2 cups flour                    1/2 batter   
1 cup water                    salt to taste                         

Preparation :

Shell shrimp and wash thoroughly. Dry. Set aside. In a bowl prepare the batter, water, egg, flour and salt stir thoroughly. Dip shrimps in the batter and deep fat fry. Serve hot. 

PORK KILAWIN

Ingredients :

1 k. pork liempo                     3/4 cup onions, coarsely chopped   
1/2 cup vinegar                      2 cups water       
1/2 cup soy sauce                  salt and pepper to taste
                               
Preparation :

Boil pork liempo in 2 cups water and add some salt. Cook until liempo is tender. Cut liempo into small cubes. Place in a bowl and add vinegar, soy sauce, and onions. Serve immediately.

Ginataang Tilapia

Ingredients : 

    *  6 pieces Tilapia fish (cleaned and scaled)
    * 4 cloves garlic (crushed)
    * 1 medium red onion (cut into eight)
    * 1 red bell pepper (sliced)
    * 1 green bell pepper (sliced)
    * 1 small ginger (sliced)
    * 1 big eggplant (cut into eight)
    * 1/2 cup squash (sliced)
    * 1 medium ampalaya - bitter gourd - (cut into eight)
    * Salt to taste
    * 2 cups coconut milk
    * 1 cup vinegar

Preparation :

   1.  In a casserole, arrange fish and spices.
   2. Pour in vinegar and coconut milk.
   3. Boil for five minutes.
   4. Add squash and eggplant and cook until almost done.
   5. Add onions, red and green peppers and ampalaya (bitter gourd).
   6. Season with salt.
   7. Cook until vegetables are done.
   8. Serve hot with steamed rice.

CRISPY CHILI SHRIMP

Ingredients :

1 tbsp. ginger powder                        
2 tbsp. anisado wine                
1 tsp. garlic powder                           
1 cup cornstarch
1 tsp. onion powder                           
1 tbsp. chili paste
1 k shrimp (each about 1 inch            
salt and pepper to taste
 long and removed sharp parts)

Preparation :

In a bowl, combine all the ingredients except cornstarch. Marinate shrimp in the mixture overnight. Dredge shrimps in cornstarch and deep-fry until crisps

DULONG OMELET

Ingredients :

cooking oil                                          
 1/4 k. dulong  
5 cloves garlic, chopped                       
 3 eggs
1 medium onion, sliced                        
 salt and pepper to taste
3 meduim tomatoes, chopped  

Preparation :

Saute garlic in 5 tbsps. oil until golden brow. Add onions and tomatoes. Season with salt and pepper and cook for 5 minutes. Add dulong and stir to prevent scorching. Add yolks. Set aside. In a bowl combine the cooked dulong and 1/2 cup beaten eggs. In a frying pan spread a mixed dulong. Turn over. Repeat. Makes 5 servings.

Chicken Binakol

Ingredients :

√ 1 kilo chicken (cut into parts)
√ 3 heads of garlic (crushed)
√ 2 onions (diced)
√ 1 small ginger (sliced)
√ 2-cups coconut meat (diced)
√ 1-cup chicken stock
√ 3-cups rice wash water
√ ? teaspoon salt
√ 1/8 teaspoon black pepper
√ Patis (fish sauce)

Preparation :

√ 1 kilo chicken (cut into parts)
√ 3 heads of garlic (crushed)
√ 2 onions (diced)
√ 1 small ginger (sliced)
√ 2-cups coconut meat (diced)
√ 1-cup chicken stock
√ 3-cups rice wash water
√ ? teaspoon salt
√ 1/8 teaspoon black pepper
√ Patis (fish sauce)

Ampalaya Con Carne

Ingredients :

4 cloves garlic, crushed  
1 medium (50 g) onion, sliced  
200 g beef round, cut into strips  
3/4 cup water  
1-1/2 Tbsp tausi (salted black beans)  
1 can (140 g) DEL MONTE Tomato Sauce  
1 bunch (200 g) sitaw (string beans), cut into 1-1/2"" long pcs 
1 Tbsp oyster sauce  
1/4 tsp pepper  
1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced 

Preparation :

1   SAUT? garlic, onion and beef. Add water, DEL MONTE Tomato Sauce and tausi. Simmer for 20 minutes.

2   ADD sitaw, oyster sauce and pepper. Simmer for 7 minutes. Add ampalaya. Cook for another 3 minutes. Serve hot. 

Bagoong Fried Rice

Ingredients :

1 pc egg, cooked as omelet then cut into thin strips  
1 head garlic, crushed  
1 medium (50 g) onion, sliced  
1 Tbsp ginger strips  
2 pcs siling haba (cayenne pepper), seeded then sliced  
1/2 cup ground pork  
3 Tbsp bagoong alamang (shrimp paste)  
1/4 cup oil  
1 can (140 g) DEL MONTE Tomato Sauce  
5 cups cooked rice  
1 small (175 g) green mango, cut into thin strips  
1 stalk green onion, chopped  

Preparation :

1   SAUT? garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for 5 minutes. Add DEL MONTE Tomato Sauce. Cook for another 5 minutes.

 2   ADD rice and mango. Cook for 2 minutes, stirring continuously. Serve with green onions and egg strips on top.

Bikol Express ( bee-kol )

Ingredients :

1/4 kilo pork (sliced very thinly)
 3 cups long chili pepper (julienne)
 1 cup baguio beans (julienne)
 1 small head of garlic (minced)
 1 small onion (minced)
 1 cup coconut milk
 1 cup coconut cream Pinch of salt and pepper

Preparation :

Soak chili peppers in salted water for 30 minutes, rinse, then strain well.

 In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion, then mix pork once more.

 Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10 minutes.

 Add in baguio beans and chili pepper and cook until dish gets a little dry.

 Pour in coconut milk and cook until sauce thickens.

 Season to taste

Beef N? Cheese Mac

Ingredients :

250 grams DEL MONTE Elbow Macaroni, cooked 
4 cloves garlic, crushed 
1 small onion, sliced 
1/4 kilo ground beef 
1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 
3/4 cup cheese spread 

Preparation :

1    SAUT? garlic, onion and beef. Cook for 10 minutes. Add 1/2 tsp. iodized fine salt (or 1-1/2 iodized rock salt), 1/8 tsp. pepper and DEL MONTE Spaghetti Sauce. Allow to simmer.


 2    MIX with DEL MONTE Macaroni. Pour cheese spread and mix while pasta is still hot.

Squid Adobo

Ingredients :

 *  1 Kilo squid
 * 1/2 cup water
 * 1 cup white vinegar
 * 1 teaspoon peppercorn
 * 1 pinch of salt
 * 1 head garlic (roughly chopped)
 * 1 medium onion (roughly chopped)
 * 3 pieces tomatoes (diced)
 * 1/2 tablespoon sugar (optional)
 * 3 tablespoons oil


Preparation :

Wash and clean squid well, making sure the black tint does not burst as it will give bitter taste.

 In a deep pan, bring the water to a boil along with the squid, vinegar, pepper and salt until squid is cooked.

 Take out the squid, set aside.

 Strain the sauce, set aside.

 In another pan, saute' garlic, onion and tomatoes.

 Add the squid and pour the rest of the sauce.

 Add sugar if desired and allow it to thicken or be a little dry in consistency.

Barbeque Rice

Ingredients :

300 g. pork lomo, sliced into thin strips 
3/4 cup DEL MONTE Instant Marinade Pinoy BBQ 
1/2 cup cooked or frozen green peas 
6 cups cooked rice 
2 Tbsp. margarine 
2 tsp. cornstarch 

Preparation :

1  MARINATE pork slices in DEL MONTE Instant Marinade for 15 minutes. Drain. Dissolve cornstarch in marinade. Set aside.

2  SAUT? pork in margarine for 5 minutes or until cooked. Add peas and marinade mixture. Simmer until thick. Add rice and salt to taste. Cook for 2 minutes with continuous stirring.

Chicken Adobo in Coconut Milk

Ingredients :

    *  1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings.
    * 1/4 teaspoon salt
    * 1/2 cup soysauce
    * 1 cup white vinegar
    * 1 1/2 head garlic (roughly chopped)
    * 3 pcs. chili pepper
    * 1 cup coconut milk (first squeeze)
    * 2 tablespoons oil
    * 1/2 teaspoon peppercorn

Preparation :

  In a deep skillet, brown chicken in oil.

 Add salt, soysauce, peppercorn, garlic and vinegar.

 Bring to a boil, lower the fire and cook uncovered for 10 minutes.

 When it gets too dry just add 1/2 cup of water.

 Cover and let simmer until chicken becomes tender.

 Pour coconut milk and chilli pepper.

 Cook for a few more minutes to thicken the sauce.

Dinuguan

Ingredients :

6 cloves garlic, crushed  
2 medium onion, sliced  
400 grams pork pigue, cut into cubes  
1 can (140 g) DEL MONTE Tomato Sauce  
2 pieces siling haba  
1/2 cup DEL MONTE Red Cane Vinegar  
1-1/2 cups fresh pork blood, strained  
1 medium sayote, cut into cubes  

Preparation :

1   SAUT? garlic, onion and pork in oil until pork is brown. Add 1 to 1-1/2 cups water, DEL MONTE Tomato Sauce, siling haba ang DEL MONTE Vinegar. Season with salt and pepper to taste. Simmer for 15 minutes or until pork is tender


 2   ADD sayote. Simmer for another 10 minutes. Add pork blood. Simmer for 15 minutes or until cooked. 

Pork Adobo

Ingredients :

    *  1 kilo pork picnic or side bacon belly (cut into bite-sized cubes)
    * 1 cup white vinegar
    * 1 head garlic (finely chopped) portioned into two
    * 3 pcs. laurel (bay leaves)
    * 1/2 cup soysauce
    * 1 cup water
    * 1 teaspoon peppercorn
    * 3 tablespoons oil

Preparation :

 In a deep skillet, brown pork in oil.
 Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water.
 Bring to a boil, lower the fire and cook uncovered for 10 minutes.
 When it gets too dry just add 1/2 cup of water.
 Cover and let simmer until pork becomes tender.
 In another pan, cook remaining garlic until golden-brown.
 Add pork and pour the rest of the adobo sauce.