Homemade Mashed Potato Recipe

Ingredients

2 lbs baking potatoes, peeled and cubed 3/4 cup fresh milk 3 tablespoons butter, melted 2 teaspoons salt 3 to 4 cups of water

Cooking Procedure
1. Combine potatoes, 1 teaspoon salt, and water in a cooking pot and bring to a boil. Cook for 8 to 10 minutes or until the potatoes are tender. 2. Turn off the heat and drain the water by placing the potatoes in a colander. 3. Transfer the potatoes in a large mixing bowl then add the remaining 1 teaspoon of salt. Mash using an electric mixer. You may also use fork or potato ricer for this procedure. 4. Pour-in the melted butter then mix again until everything is well incorporated. 5. Gradually add the fresh milk while mixing; continue mixing until all the ingredients are well distributed. 6. Transfer to a serving plate and top with KFC Style Gravy. 7. Serve. Share and enjoy!

KFC Style Gravy Recipe

Ingredients

3 tablespoons butter or vegetable shortening 5 tablespoons all-purpose flour 1 piece chicken cube or 2 teaspoons chicken powder 1 piece beef cube or 2 teaspoons beef powder 2 1/4 cups water

Cooking Procedure
1. Dilute the beef and chicken cubes in water. 2. Heat a saucepan and put-in the butter. Let the butter melt under low heat. 3. Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied. Be extra cautious. 4. Add the remaining flour and continue stirring. 5. Gradually add the chicken and beef broth (the result of procedure 1) while stirring. Continuous stirring is needed to prevent lumps from forming. 6. Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens. 7. Serve hot with fried chicken or mashed potato. 8. Share and enjoy!

Filipino Recipe: Sinigang na Karne

kilong tadyang baka kilong hiniwang baboy sibuyas bumbay, ginayat sampalok na hilaw 2 maliliit na gabi, pinag-apat asin, kangkong, patis 3 kamatis, hiniwang maliliit 1 maliit na tali na sitaw 10 bataw Pakuluan sa sabaw-sinaing ang karne ng baboy. Idagdag ang kamatis,sibuyas at asin. Lutuin sa ibang kaserola ang sampalok. Kunin ang katas. Isama sa baboy at karne. Pakuluan uli. Dagdagan ng sabaw kung kailangan. Isunod ang gabi. Kung luto na ito, isama ang kangkong, sitaw at bataw. Timplahan ng patis. Isawsaw sa patis at kalamansi.

Paano lutuin ang Adobo Mga Sangkap na gagamitin. 1 kilo manok, hiniwa sa katamtamang laki tasa suka 2 kutsara dinikdik na bawang 1 piraso laurel, dinurog 3 kutsara toyo 1 kutsarita asin pantimpla 1 tasa tubig 1 kutsara mantika Pagsamahin sa kaserola ang manok, suka, isang kutsara ng bawang, laurel, toyo, asin at paminta. Pakuluin, at pagkatapos ay magdagdag ng tubig. Kapag malambot

na ang manok ay alisin na ito sa sarsa. Sa isang kawali, igisa ang natitirang bawang at idagdag ang itinabing manok at lutin hanggan matusta. Ibuhos ang sarsa o pinaglutuan ng manok at pakuluin. Maaari ring dagdagan ng asukal para mabawasan ang asim ng suka. Sa tuwing ako'y napapagod at nanghihina dahil sa napaka haba at napaka tagal na byahe at pagaaral mula Unibersidad ng Santo Tomas ang ADOBO ang nagsisilbing gamot ng aking katawan pang tanggal ng pagod at stress. Dahil kapag ako ay nakakatikim ng napaka sarap na putaheng ito ay para bang gumagaan ang aking pakiramdam na tila ako'y lumilipad na parang anghel sa langit na nabusog hindi lang ang tiyan ay kung hindi na rin ang aking kaluluwa. Kaya dahil narin sa pagkain na ito ay nagagawa kong harapin ng buong lakas at sipag ang anumang pagsubok na dumarating sa aking buhay.

1/4 kg (250 g) beef sirloin, sliced, tapa style

1 pc (75 g) large onion, sliced into rings

1 tbsp (16.2 g) calamansi juice

2 pouches (115 g each) DEL MONTE Pineapple Tidbits, drained (reserve syrup)

8 cloves (40 g) garlic, crushed

2 1/2 tbsp (42.5 g) soy sauce

1/2 tbsp (8.1 g) calamansi juice

1/8 tsp (.25 g) pepper

pineapple syrup

1. MARINATE beef for 1 hour in the refrigerator. Drain and reserve marinade.

2. FRY beef in 1/4 cup oil until light brown. Set aside. Retain 2 tbsp oil in pan.

3. IN the same pan, saut onion. Add marinade and calamansi juice. Simmer for 2 minutes. Add
beef and DEL MONTE Pineapple Tidbits. Simmer once.

500 kg (500 g) pork spareribs, cut up

2 cups water

1 pack (18 g) DEL MONTE Sandosenang All-in-One Seasoning

50 g (50 g) gabi, sliced

50 g (50 g) radish, sliced

2 tsp (7.8 g) sinigang mix

100 g (100 g) kangkong, (leaves and tender stalks only)

1. BOIL pork in water with DEL MONTE Sandosenang Sarap All-in One Seasoning until almost
tender. Add gabi, raddish and sinigang mix. Simmer until gabi and meat are tender.

2. ADD kangkong. Turn off flame

Filipino Recipe: Afritada 1 kilong manok, hiniwa sa katamtamang laki kilong kasim ng baboy, hiniwa ng pakuwadrado 1 kilong kamatis (hinog) 4 pirasong patatas, hiniwa ng pakuwadrado 2 pirasong sibuyas 1 ulo ng bawang 2 pirasong siling pula, hiniwa ng pahaba 2 pirasong siling berde, hiniwa ng pahaba 2 dahon ng laurel 3 kutsarang suka asin, paminta Iprito ang kasim at manok hanggang mamula ng bahagya. Ilagay sa isang tabi. Igisa ang bawang, sibuyas at kamatis. Durugin ng maigi ang kamatis. Ilagay ang kasim, laurel at suka. Pakuluin hanggang lumambot ang kasim, idagdag ang manok at patatas. Ihuling idagdag ang siling pula at berde. Timplahan ng asin at paminta ayon sa panlasa.

Filipino Recipe: Chicken Curry 1 katamtamang laking manok, ilaga at himayin 1 sibuyas, hiwain 1 ulong bawang, dinikdik 1 latang gisantes 2 kutsaritang mantikilya 1 niyog, kayurin asin at paminta 1 pirasong luya 1 kutsaritang curry powder Pigain ang niyog ng makakuha ng isang tasang gata. Itabi sandali. Samantala, tunawin sa kawali ang mantikilya. Papulahin ang bawang at ihalo ang sibuyas. Isama rin ang katas ng luya at ang hinimay na nilagang manok. Budburan ng curry powder at ipagpatuloy ang pagluluto sa katamtamang init. Timplahan ng asin at paminta upang magkalasa. Lutuin ng mga limang minuto pa. ihalo ang gata ng niyog. Hanguin sa apoy. Isama ang gisantes at ihaing kasabay ng mainit na kanin.

4 cloves garlic, crushed

1 pc medium onion, sliced

1 pc siling haba, seeded and sliced

1 pc (20 g) chorizo de bilbao, thinly sliced

1 pc chicken bouillon cube, crumbled

1 pouch (250 g) DEL MONTE Original Style Tomato Sauce

2 medium (130 g) tokwa, fried and cut into short strips

6 cups cooked rice

4 stalks green onions, chopped

Fried RICE

1. SAUT garlic, onion, sili, chorizo and chicken bouillon cube. Add DEL MONTE Tomato Sauce, 1/4
cup water and tokwa. Season with salt and pepper to taste. Simmer for 5-10 minutes.

2. ADD rice and green onions. Mix until well blended

1/2 kg chicken thigh and leg, cut into serving portions

4 cloves garlic, crushed

1 pc medium onion, sliced

1 tsp patis

Chicken Guisado

1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce with MMK

200 g

potatoes, cut into chunks

1 pc

medium red bell pepper, sliced

1. SAUTE garlic, onion, chicken and patis for 8 minutes. 2. ADD DEL MONTE Tomato Sauce , potatoes and cup water . Cover and simmer for 10 minutes
or until potatoes are cooked.

3. ADD bell pepper. Allow to simmer.

Sweet and Sour Pork

350 g (350 g) pork

1 pc (50 g) egg

1/4 cup (32.5 g) all purpose flour

1 pc (30 g) small red bell pepper, cut into strips

1 pc (30 g) small green bell pepper, cut into strips

2 pouches (230 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)

57 g (57 g) DEL MONTE Quick n Easy Sweet & Sour Mix, dissolve in 3/4 cups water

1 cup water

1/2 tsp (2 g) iodized rock salt

1. BOIL pork in 1 cup water until just tender. Cut into cubes ( 1 1/2" x 1 1/2"). Set aside. 2. BEAT egg. Add flour and 1/2 tsp iodized rock salt. Mix until smooth. Dip pork in batter mixture.
Deep fry each piece until golden brown. Set aside.

3. SIMMER DEL MONTE Sweet & Sour Mix until thick. Add bell peppers and DEL MONTE Pineapple
Tidbits with syrup. Pour over fried pork.

Beef and Fish Pochero

100 g tofu, cut into 6 chunks and fried

1 pc beef bouillon cube

2 pc laurel leaves

200 g fish fillet (salmon or any lean fish), cut into 6 chunks

2 pc semi ripe saba bananas, each sliced into 3

100 g kamote, cut into 6 chunks

100 g Baguio beans, sliced

1 pouch (200g) DEL MONTE Original Style Tomato Sauce

100 g pechay, stalks separated from leaves

1. SPRINKLE fish with tsp iodized fine salt (or tsp iodized rock salt). Set aside. 2. BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5
minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10 minutes.

3. ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer.

Chicken Pineapple Morcon

650 g (650 g) chicken breast fillet, sliced thinly to make 6 flat pieces

439 g (439 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)

2 tbsp (26.4 g) brown sugar

100 g (100 g) cheddar cheese

1 pc (50 g) egg, lightly beaten

1/2 cup (55 g) bread crumbs

1/4 tsp (1.75 g) iodized fine salt, seasoned to bread crumbs

1/8 tsp (.37 g) pepper, seasoned to bread crumbs

marinade

1/2 tsp (3.5 g) iodized fine salt

1/2 tbsp (2 g) iodized rock salt

pineapple syrup

1/3 tsp (1.33 g) iodized fine salt

1. MARINATE chicken for 30 minutes. Drain and set aside. Combine sugar and DEL MONTE Fresh
Cut Pineapple Chunks. Arrange a slice of cheese and 6 pieces of DEL MONTE Fresh Cut Pineapple Chunks across one side of chicken slice. Fold both sides and roll. Secure ends with toothpick. Do the same with the remaining chicken slices. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt).

2. DIP chicken rolls in egg, then roll in breadcrumbs. deep fry over medium heat until golden
brown. Serve with DEL MONTE Banana or Chili ketchup.

Bistek Tagalog

1/4 kg (250 g) beef sirloin, sliced, tapa style

1 pc (75 g) large onion, sliced into rings

1 tbsp (16.2 g) calamansi juice

2 pouches (115 g each) DEL MONTE Pineapple Tidbits, drained (reserve syrup)

8 cloves (40 g) garlic, crushed

2 1/2 tbsp (42.5 g) soy sauce

1/2 tbsp (8.1 g) calamansi juice

1/8 tsp (.25 g) pepper

pineapple syrup

1. MARINATE beef for 1 hour in the refrigerator. Drain and reserve marinade.

2. FRY beef in 1/4 cup oil until light brown. Set aside. Retain 2 tbsp oil in pan.

3. IN the same pan, saut onion. Add marinade and calamansi juice. Simmer for 2 minutes. Add
beef and DEL MONTE Pineapple Tidbits. Simmer once.

Burger Steak

2 pc (60 g) sliced bread, chopped (1/2 cup)

2 tbsp (32 g) evaporated milk

1/2 kg (500 g) ground beef

2 pc (52 g) eggs

1 pack (18 g) DEL MONTE Sandosenang Sarap All-inOne Seasoning

3 cloves (3 g) garlic, crushed

1/2 cup (100.5 g) canned button mushrooms, sliced

1 tbsp (15 g) butter

30 g (30 g) DEL MONTE Quick n Easy Gravy Mix, dissolved in 1 cup water

2 tbsp (7 g) oil

1. COMBINE bread and milk. Mix until bread is soggy. Combine with beef, egg and DEL MONTE
Sandosenang Sarap. Mix well.

2. DIVIDE mixture into portions, about 2 tbsp each and form into patties. Pan grill in 2 tbsp oil
until brown on both sides. Set aside.

3. SAUT garlic and mushroom in butter. Add DEL MONTE Quick n Easy Gravy Mix. Simmer over
low heat until thick. Pour over burger.

Sauted Mongo Beans

2 cups green monggo beans

2 squares tokwa (or tofu), cut into strips then fried

10 cloves garlic, crushed

1 pc medium onion, sliced

1 pouch (200 g) DEL MONTE Original

Style Tomato Sauce

2 cups rice washing

1 cup ampalaya tops

1. BOIL monggo in 4 5 cups water until tender. Set aside. 2. SAUT garlic and onion. Add DEL MONTE Tomato Sauce, monggo, rice washing and salt to taste.
Simmer for 5 minutes.

3. ADD tokwa and ampalaya tops. Allow to simmer.

Chicken Meat Rolls

1/4 kg ground chicken meat

1 can (140 g) Vienna sausage, chopped

1 pc small onion, chopped

1 stalk celery, chopped

1/2 cup DEL MONTE Italian Style Spaghetti Sauce

1 pc egg

1 pc small carrot, coarsely grated

2 slices pan Americano, cut into cubes

1/4 cup raisins

1. COMBINE all ingredients with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) and 1/4
tsp pepper. Mix thoroughly.

2. WRAP every 3/4 cup of mixture in aluminium foil. Roll. Steam for 1 hour. Cool and chill
overnight. Unwrap and slice.

Thai Fried Rice

1 pc (50 g) medium onion, sliced

200 g (200 g) pork pigue, cut into strips

1/4 cup (66 g) patis

1 pouch (250 g) DEL MONTE Original Style Tomato Sauce

150 cup (150 g) shrimps, shells removed but with tails intact

1/4 cup (44.5 g) DEL MONTE Chili Ketchup, (optional)

1/2 cup (86 g) cooked /frozen green peas

5 cup (866 g) cooked rice

5 stalks (75 g) green onions, chopped

1. SAUT onion and pork. Add patis, DEL MONTE Tomato Sauce, 1/4 tsp pepper and 1/2 cup water.
Simmer for 10 minutes.

2. ADD shrimps, DEL MONTE Chili Ketchup and green peas. Simmer for 8 minutes. Add cooked rice
and green onions. Cook with constant stirirng until well blended.

Shrimp Rolls

24 pc (400 g) large shrimps

1 pc (100 g) small carrot, chopped

1 can (234 g) DEL MONTE Pineapple Crushed, well drained

3 stalks (45 g) green onions, chopped

12 pc (84 g) lumpia wrappers, cut into 2

1. PEEL shrimps and cut off heads but reserve the tails. Chop shrimp meat and combine with the
rest of the ingredients. Season with 1/3 tsp iodized fine salt (1 tsp iodized rock salt), 1/4 tsp pepper and 1 tsp soy sauce. Mix well.

2. WRAP every tbsp of mixture in lumpia wrapper. Insert shrimp tail at the end of each roll. Fry in
oil until golden brown. Serve with DEL MONTE Banana Ketchup.

Seafoods Omellet

4 cloves (20 g) garlic, crushed

1 pc (50 g) medium onion, chopped

100 g (100 g) ground pork

100 g (100 g) shrimps, shelled

1 pc (50 g) medium red bell pepper, diced

1/2 cup (73 g) diced kamote

2 tbsp (28 g) margarine

1 can (234 g) DEL MONTE Crushed Pineapple, drained

1 kg (1000 g) tulya, boiled and shells removed

2 stalks (30 g) green onions, chopped

6 pc (300 g) eggs

1. SAUT garlic, onions, pork, shrimps, bell pepper and kamote in margarine. Add DEL MONTE
Crushed Pineapple, tulya meat and green onions. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/2 tsp pepper. Set aside.

2. BEAT eggs one at a time. Season. Pour into lightly oiled frying pan. Cook over moderate heat
until eggs begin to set. Spread 6 tbsp of sauted mixture over egg.

3. FOLD over two sides of omelette until filling is covered. Transfer into place. If desired, garnish
with sliced cocumbers and tomatoes. Serve with DEL MONTE Banana Ketchup.

Chicken Caldereta

300 g (300 g) chicken breast, cut up

6 cloves (30 g) garlic, crushed

1/3 tsp (1.3 g) peppercorn, crushed

2 pc (200 g) small potatoes, cunt into chunks

1/2 cup (86 g) frozen/cooked green peas

1 pc (30 g) small red bell pepper, cut into cubes

1 pc (30 g) small green bell pepper, cut into cubes

2 pc (2 g) siling labuyo, sliced

1/4 cup (62 g) liver spread

1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce

1/3 tsp (2.3 g) iodized fine salt or iodized rock salt

1/4 tsp (0.8 g) pepper

1. RUB chicken with garlic and peppercorns. Let stand for 20 minutes. Add 3/4 to 1 cup water,
potatoes, green peas, bell peppers and sili. Season with 1/3 tsp iodized salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Simmer until tender.

2. ADD liver spread and DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes or until cooked

Sinigang Sa Pinya

1/4 kg (250 g) gabi, boiled and mashed

8 cloves (40 g) garlic, crushed

1 pc (50 g) medium onion, sliced

3 pc (150 g) medium tomatoes, sliced

1/2 kg (500 g) pork liempo, cut up

4 to 5 tbsp (76 g) patis

1/2 cup DEL MONTE 100% Pineapple Juice

100 g (100 g) mustasa

6 stalks (96 g) kangkong, cut up

3 pouches (115 g each) DEL MONTE Pineapple Tidbits

2 tbsp (28 g) oil

1. 2.

SAUT garlic, onion and tomatoes for 3 minutes. Add patis and pork and saut for 10 minutes. ADD DEL MONTE Pineapple Juice and pepper to taste. Simmer for 20 minutes or until pork is

tender.

3.
flame.

ADD gabi, mustasa, kangkong and DEL MONTE Pineapple Tidbits with syrup. Remove from

Chicken Curry

200 g (200 g) potato, cut into chunks and fried

300 g (300 g) carrot, cut into chunks and fried

3 cloves (15 g) garlic, crushed

1 pc (70 g) large onion, sliced

1 kg (1000 g) chicken parts, cut up

1 pack (20 g) DEL MONTE Quick 'n Easy Curry Mix, dissolved in coconut milk

1 cup (245 g) thick coconut milk

1 pc (30 g) small red bell pepper, cut into cubes

1 pc (1 g) siling labuyo, sliced (optional)

1 tbsp (14 g) cooking oil

1/2 tsp (3.5 g) iodized fine salt

1. SAUT garlic, onion and chicken in 1 tbsp oil for 10 minutes. Add DEL MONTE Quick 'n Easy
Curry mixture and salt to taste.

2. SIMMER uncovered over medium heat, with occasional stirring for 15 minutes or until chicken is
cooked.

3. ADD potatoes, carrots, bell pepper and siling labuyo. Simmer for 5 minutes or until sauce
thickens.

Oriental Fried Rice

1/2 tbsp (7 g) oil

3 cloves (15 g) garlic, crushed

1/2 pc (27.5 g) chorizong Macau, diced

1 pack (18 g) DEL MONTE Sandosenang Sarap Allin-One Seasoning

50 g (50 g) carrot, diced

2 tbsp (26 g) frozen peas

2 1/2 cups (433 g) cooked rice

1. SAUT garlic in oil until slightly brown. Set aside garlic then add chorizo. SAUT for 1 minute.

2. ADD DEL MONTE Sandosenang Sarap All-in-One Seasoning, carrot and peas. Stir for 1 minute.
Add rice and fried garlic.

Tuna Spageti

1/4 kg (250 g) DEL MONTE Spaghetti, cooked

4 cloves (20 g) garlic, crushed

1 pc (50 g) medium onion, chopped

1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce

1 can (184 g) tuna chunks in oil, drained (reserve oil)

1 pc (50 g) medium red bell pepper, cut into strips

2 tbsp (28 g) margarine

2 tbsp (17 g) all-purpose-flour

3/4 cup (237 g) evaporated milk

1/4 cup (60 g) water

1/4 tsp (1 g) iodized rock salt

2 tsp (10 g) sugar

1. WHITE SAUCE: Melt margarine over low heat. Add flour, then stir to blend. Add milk gradually
with continous stirring until smooth. Simmer, while stirring for 5 minutes. Set aside.

2. SAUT garlic and onion in tuna oil. Add DEL MONTE Spaghetti Sauce, 1/4 cup water, 1/4 tsp
iodized rock salt and 2 tsp sugar. Simmer for 5 minutes.

3. ADD bell peppers, white sauce and tuna. Allow to simmer. Pour over or mix with cooked DEL
MONTE Spaghetti

Chicken Menudo

300 g (300 g) chicken breast, deboned and cut into cubes

100 g (100 g) chcken liver, cut into cubes

100 pc (100 g) small carrot, cut into cubes

200 pc (200 g) small potatoes

1/3 cup (61.7 g) cooked garbanzos

1 pouch (200 g) DEL MONTE Classic Menudo, Estofado and Afritada Recipe Sauce

1 pc (50 g) red bell peppers, cut into strips

1 pc (50 g) green bell peppers

1/2 cup (120 g) water

1/2 tsp (3.5 g) iodize fine salt or iodized rock salt

1/8 tsp (0.4 g) pepper

1. SIMMER chicken, liver, carrot, potatoes and garbanzos in 1/2 cup water for 0 minutes.

2. ADD DEL MONTE Classic Recipe Sauce, bell peppers, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized
rock salt) and 1/8 tsp pepper. Simmer for 5 minutes.

Tortang Itlog with Talong

1/2 pc (500 g) large eggplants

1 pc (50 g) medium onion, chopped

1 can (390 g) DEL MONTE Hotdog and Beans

1/2 cup (65 g) all purpose flour

2 pc (100 g) eggs, beaten

2 1/2 tsp (10 g) iodized rock salt

1/2 tsp (1.5 g) pepper

1/2 cup (110 g) cooking oil, for frying

1. BROIL or boil eggplants until cooked. Peel off skin and mash. Combine with the remaining
ingredients. Season with 2-1/2 tsp iodized rock salt 1/2 tsp pepper. Blend well.

2. HEAT lightly oiled frying pan (preferably Teflon). Measure every 1/4 cup of eggplant mixture and
fry both sides until golden brown.

Sphagetti Meatballs

175 g (175 g) DEL MONTE Spaghetti, cooked

1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce

1/4 cup (29 g) grated cheese, (optional)

2/3 cup (135 g) ground pork

100 g (100 g) medium potatoes, coarsely grated and squeezed

2 stalks (30 g) green onions, chopped

1 1/2 tsp (9 g) soy sauce

1/4 tsp (1.8 g) iodized fines salt or iodized rock salt

1/4 tsp (0.8 g) pepper

1 cup (220 g) cooking oil, for frying

1. COMBINE ingredients for meatballs. Season with 1-1/2 tsp soy sauce, 1/4 tsp iodized fine salt
(or tsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly. Form each tablespoon of mixture into balls. Deep-fry in oil until golden brown. Set aside

2. SIMMER meatballs in DEL MONTE Sweet Style Spaghetti Sauce for 5 minutes. Pour over cooked
DEL MONTE Spaghetti. Top with grated cheese, if desired .

Pork Stew
Excellent source of Vitamin C - helps fight common infections Makes 5 serving
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200 g (200 g) baby potatoes, fried with peel

350 g (350 g) pork liempo

80 g (80 g) DEL MONTE Quick n Easy Afritada Sauce

1/4 cup (59 g) mompo

1/2 cup (105 g) canned button mushrooms

1 pc (50 g) medium bell pepper

marinade

1 tbsp (16.2 g) calamansi juice

1 tbsp (17 g) soy sauce

1/4 tsp (.75 g) pepper

3 tbsp (4.66 g) oil

1/2 cup water

1. MARINATE pork for 30 minutes. Drain, reserve marinade. Brown pork in 3 tbsp oil. 2. ADD DEL MONTE Quick 'n Easy Afritade Sauce, mompo, marinade if any and 1/2 cup water.
Simmer uncovered for 5 minutes, then cover and continue simmering until pork is tender.

3. ADD remaining ingredients. Simmer for 2 minutes.