Shrimp Salad Kare-Kare with Pineapples

Ingredients
1/2 kg Medium Sized Shrimps

1 tbsp cooking oil

2/3 cup Water

1/2 tbsp Soy Sauce

2 1/2 tbsps Brown Sugar

2 tsps Garlic

1/4 cup Pineapple

Salt

Pepper

250 g Romaine Lettuce

1/2 cup Cucumber

1/4 cup Onion

 1/2 cup Tomatoes

1/2 cup Pomelo

Del Monte
1 pack
Quick 'n Easy Kare-Kare Mix

Del Monte
1 tbsp
Red Cane Vinegar

Del Monte
1 can
Crushed Pineapple

Cooking Procedure:

1. Season shrimp with salt and pepper then marinate in DEL Monte Kare-Kare mix

and oil for 15 minutes. Pan grill until cooked. Set aside.

2. In a saucepan, combine remaining DEL MONTE Quick n Easy Kare-Kare mix

and combine with the sauce ingredients. Stir over medium low heat until thick. Set

aside.

3. To assemble: Combine lettuce with cucumber, onion, tomatoes, DEL MONTE

Crushed Pineapple and shrimps. Pour sauce over the mix.

Makes 6 servings

Chef's Tip: To refresh lettuce, place them in a bowl of cold water for 5 mins.

Place the drained leaves in a salad spinner to remove excess water or dry

them with paper towels.

 Fish Afritada

Ingredients
300 Fresh Tuna

2 1/2 tsp Calamansi Juice

1/4 tsp Iodized Fine Salt

1/4 cup All-Purpose Flour

1 1/3 liters Water

1/4 tsp Black Pepper

Cooking Oil

3 cloves Garlic

1/4 cup Onion

1 pc Pork Bouillon Cube

1/4 pc Potato

1 cup Carrot

1 pc Laurel
 3/4 baguio beans

1/3 cup Frozen Green Peas

1/3 cup Red Bell Pepper

Del Monte
1pouch (80 grams)
Quick 'n Easy Afritada Sauce

Cooking Procedure:

1. Season fish with calamansi juice, iodized fine salt, and pepper. Sprinkle with flour

and then fry until golden brown. Set aside.

2. In the same oil. Saut garlic, onions, bouillon cube, potatoes, and carrots. Add

water, laurel leaf, and DEL MONTE Original Style Tomato Sauce. Season with salt and

pepper, to taste. Bring to a boil and then turn down to a simmer for 15 minutes.

3. Add Baguio beans, green peas, bellpeppers, and fish. Cook for another 5 minutes.

Makes 4-6 servings

Lusog Notes: This seafood dish is high in vitamin B12, which helps prevent

anemia.
 Nilagang Baboy (Boiled Pork with Vegetables )

Ingredients

1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
5-6 cups water
3 cloves garlic, crushed
1 onion, quartered
2 green onions (scallions), sliced into 1 long
1/4 tsp. peppercorn
salt to taste
2 eddoes- also known as taro or gabi, quartered (optional)
2 potatoes, quartered
1 can pork and beans
pechay (bok choy) or cabbage leaves

Cooking Procedures :
1. Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and
let it simmer until pork is tender for about an hour.
2. Remove all the resulting scum that will rise to the top of the pot.
3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4. Add quartered eddoes (if using) and potatoes. Cook until tender.
5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
7. Remove from heat. Serve hot.
 Lechon Kawali Recipe (Pan-Roasted Pork)

Ingredients :

Pork

o 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
o 4 cloves garlic, crushed
o 1/4 tsp. pepper or 1 tsp. peppercorns
o 2 tbsp. salt
o water, for boiling
o oil, for frying

Sauce

o 1 tbsp. soy sauce

o 2-1/2 tbsp. vinegar
o 1 clove garlic, minced
o chili peppers (optional)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add

garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or
until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown
and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

Tinolang Manok or Nilagang Manok

Ingredients :

o 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs,

drumsticks or wings)

o 1 thumb-sized fresh ginger root, cut into strips

o 2 cloves garlic, crushed

o 1 onion, chopped

o 2 tbsp. patis (fish sauce)

o salt, to taste

o 4 to 5 cups water (or rice water 2nd washing)

o 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)

o 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach

o vegetable oil
Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Saut ginger and garlic until

fragrant. Add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season

with patis and salt.

3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer

until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue

simmering until chicken and vegetable are tender. Correct seasonings and then addsilileaves

or malunggay or substitute. Stir to combine until well blended. Remove from heat.

4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and

serve hot.