SEAFOODS RECIPE SEAFOODS RECIPE
Bangus en TochoBangus en Tocho
You'll Need:1 pc medium bangus (milkfish),cleaned and slicedinto 63 cloves garlic, crushed1 pc medium onion, sliced1 tbsp ginger strips1 can (140 g) DEL MONTE TomatoSauce1 cube tahure, liquid removed1 square tokwa (soybean curd)2 stalks kinchay (Chinese celery), cutinto 1" piecesHere's How:
Sprinkle bangus slices with 1/2 tsp iodized rocksalt. Fry in oil until golden brown. Set aside.
Sauté garlic, onion and ginger. Pour DEL MONTETomato Sauce and 1 cup water. Stir.
Mash both tahure and tokwa into smaller pieces. Add to the sauce. Simmer for 15 minutes. Add friedbangus and simmer for another 5 minutes. Addkinchay.
Fish EstofadoFish Estofado
1/2 kg fresh labahita (surgeon fish), filleted andcut intochunks1/4 cup cornstarch3 cloves garlic, crushed1 pc small onion, sliced1 pouch (200 g) DEL MONTE Filipino StyleTomato Sauce100 g Baguio beans (snap beans), sliced2 pc green bell pepper, cut into strips2 pc ripe saba (plantain) bananas, sliced andfried1 pc small kamote (sweet potato), cut intochunksand fried
Marinate fish in 1 tbsp calamansi (Philippine lemon) juice and 2 tsp soy sauce for 15 minutes. Roll eachpiece in cornstarch, then fry until golden brown. Setaside.
Sauté garlic and onion. Add DEL MONTE TomatoSauce, 1 cup water and salt to taste. Simmer for 10minutes. Add Baguio beans and bell peppers.Simmer for 5 minutes. Stir in fish, saba bananas andkamote just before serving.
Ginataang Hi-HaGinataang Hi-Ha
You'll Need: 300 g green papaya, cut into cubes3 cloves garlic, crushed1 pc medium onion, chopped1/4 kg shrimps, shelled1/4 kg clams, boiled and half shellremoved1 pouch (200 g) DEL MONTE TomatoSauce3 cups thick coconut milk1 cup malunggay (horseradish)leavesHere's How:
Boil boiled papaya in water until almost tender. Drain.Set aside.
Sauté garlic, onion, shrimps and clams. Add DELMONTE Tomato Sauce and coconut milk. Season with 1tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 10 minutes.
Add papaya and malunggay leaves. Simmer once.
Dilis 'n Squash Okoy Dilis 'n Squash Okoy
You'll Need: 1 cup (100 g) squash, cut into strips1 cup (170 g) fresh small dilis1 cup (40 g) malunggay(horseradish) leaves1 can (140 g) DEL MONTETomato Sauce1/4 k all-purpose flour 1 pc medium onion, chopped6 cloves garlic, minced1 tbsp chopped ginger 3 pc eggs, beatenHere's How:
Combine squash with the rest of the ingredients.Season with 1/6 tsp iodized fine salt (or 1/2 tsp iodizedrock salt) and 1/2 tsp pepper. Mix thoroughly.
Flatten thinly every 2 tablespoon of mixture and fry inhot oil. Cook until crisp and golden brown. Serve withDEL MONTE Red Cane Vinegar or Sweet Chili Sauce. 2