Fish barbecue

Ingredients

FOR THE MARINADE

1 pouch DEL MONTE Filipino Style Tomato Sauce (90g)

1 pouch DEL MONTE Filipino Style Tomato Sauce (90g)

1 Tbsp garlic, crushed

1/2 tsp ginger, minced

1 tsp sugar, brown

1/2 tsp calamansi juice

350 g cream dory, fillet

1/4 tsp salt

1/8 tsp pepper

3 Tbsp oil, for pan-grilling

250 g potato, sliced

1/8 tsp salt

2 cup oil, for deep-frying

Preparation

1. Marinate fish for 1 hour in the refrigerator. Season with salt and pepper.

2. Pan-grill fish in oil until cooked on both sides. Set aside. Reserve pan with marinade.

3. Season potatoes with salt. Deep-fry until cooked. Transfer to reserved pan, then stir to mix with the
sauce. Serve with fish.
Fish guisado with pineapple

Ingredients

8 pc tilapia, cleaned

2 tsp calamansi juice

1/2 tsp salt, iodized fine

1/4 tsp pepper

2 Tbsp flour, all-purpose

1/2 cup oil, for frying

2 Tbsp garlic, crusehd

1/4 cup onion, white, sliced

1/4 cup onion, white, sliced

3 Tbsp ginger, cut into strips

1/2 cup water

1/4 cup soy sauce

1 can DEL MONTE Pineapple Chunks (432g)

salt, to taste

pepper, to taste

2 Tbsp green onions, cut into 1-inch long

Preparation

1. Season fish with calamansi juice, salt, pepper. Pat dry and thinly coat the fish with flour.

2. In a separate pan, fry the fish until golden brown. Set aside.

3. Sauté garlic, onion, ginger in oil for 3 minutes or until translucent.

4. Add fish, soy sauce, DEL MONTE Pineapple Chunks with syrup and water. Bring to boil then simmer
for 5 minutes. Season with salt and pepper to taste.

5. Top with green onions.

Fish fillet with tofu & tausi

*substitute dorado or dolphin fish with tuna

Ingredients

200 g dorado fillet, cut into 1 x 1-inch strips

salt, to taste

pepper, to taste

2 tsp flour, all-purpose

150 g tofu, firm, cut into 1 x 1-inch cubes

2 tsp flour, all-purpose

oil, for deep frying

FOR THE SAUCE

2 Tbsp oil, for sautéing

1 Tbsp ginger, cut into strips

1 Tbsp onion, chopped

1 tsp garlic, minced

1 Tbsp black beans (tausi), drained

1/2 pouch DEL MONTE Quick 'n Easy BBQ Marinade (200ml)

1 tsp cornstarch

1/2 cup water

Preparation

1. Season fish with salt and pepper. Coat with flour then fry until golden brown. Set aside.

2. Coat tofu with flour. Fry until golden brown. Set aside.

3. Sauté ginger, onion and garlic until aromatic. Stir in the tausi.

4. Add DEL MONTE Quick 'n Easy Barbecue Marinade and simmer for 2 minutes. Dissolve cornstarch in
water then add to the sauce. Simmer for another 2 minutes.

5. Toss fish and tofu together with the sauce. Serve hot.
SHRIMP WITH OYSTER SAUCE

INGREDIENTS

1 pound large shrimps, shell and head on

1 tablespoon oil

1 medium onion, peeled and sliced thinly

3 to 4 cloves garlic, peeled and minced

1 teaspoon fish sauce

½ cup tomato sauce

2 tablespoons oyster sauce

salt to taste

INSTRUCTIONS

Using scissors, trim shrimps of tendrils. Wash and drain very well.

In a pan, heat oil over medium heat. Add onions and garlic and cook until tender and translucent. Add
fish sauce and cook, stirring regularly, for about 1 to 2 minutes. Add tomato sauce and allow to simmer
until reduced and thickened.

Add shrimps and continue to cook, stirring to combine, until coated with tomato sauce and color has
turned pink. Add oyster sauce and continue to cook for about 3 to 5 minutes or until shrimps are cooked
and sauce clings to shrimps. Season with salt to taste.
Camaron rebosado

Ingredients

Shrimp 1 Pound, peeled and deveined

Lemon 1

Flour 8 Tablespoon

Cornstarch 1 Tablespoon

Salt 1 Teaspoon

Eggs 2

Fresh milk 1 Tablespoon

Cooking oil 3 Cup (48 tbs)

Directions

1. Marinate the shrimp in lemon juice for 30 minutes.

2. Combine flour, cornstarch, and salt in a mixing bowl then mix well.

3. Add the eggs and milk stir until all the ingredients are well distributed.

4. Heat a pan and pour-in the cooking oil.

5. When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-
fry until the color of the outer part turns dark yellow and the texture becomes crispy.

6. Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil).

7. Serve with sweet and sour sauce. Share and enjoy!

SWEET AND SOUR SAUCE

INGREDIENTS

1 cup pineapple juice

½ cup rice vinegar

¼ cup ketchup

½ cup brown sugar

1 teaspoon salt
1 tablespoon cornstarch

1 tablespoon oil

½ small green bell pepper, seeded and minced

INSTRUCTIONS

In a small bowl, combine pineapple juice, vinegar, ketcup, sugar and salt. Stir until sugar and salt are
dissolved. Add cornstarch and stir until well dispersed.

In a sauce pot over medium heat, heat oil. Add bell peppers and cook, stirring regularly until softened.
Add liquid mixture and bring to a boil, whisking regularly. Continue to cook, whisking regularly, for about
2 to 3 minutes or until sauce thickens.

Lumpiang shanghai

Ingredients

1 kilo ground pork (or ground chicken or beef)

1 medium onion, finely chopped

1 carrot, finely chopped

⅛ cup soy sauce

2 tsp. ground black pepper

1 Tbsp. minced garlic

½ Tbsp. salt

1 Tbsp. brown sugar

1 Tbsp. green onion, finely chopped

50 pcs small lumpia (spring roll) wrappers

cooking for deep frying

Instructions

How to make Lumpiang Shanghai:

Combine all ingredients in a bowl starting with the pork, onion, carrots, garlic, green onion.

Mix well using a fork or preferably your hands. You can use a plastic disposable gloves to be sure that
the mixture in free from contamination.
Then gradually add the rest of the ingredients: soy sauce, pepper, salt and sugar. Mix very well until the
all the ingredients are uniform in texture.

To make the lumpia, lay a piece of lumpia wrapper in a flat surface. Put about 2 tablespoon of the meat
mixture on the center and form it into a log shape.

Make sure the filling will be too thick, not thicker than your finger. Fold one edge of the wrapper
towards the center and roll it half way to from a log shape.

Fold both sides of the wrapper (adjacent to the previous fold that you made) towards the center.

Roll the lumpia until it forms a log shape. Seal the edges with a dab of water to moistened it.

Do the same procedures to the rest of the batch. Heat oil in a frying pan and fry the lumpia until golden
brown and crispy.

Place on a colander or paper towel to drain excess oil. Serve with dipping sauce either catsup, sweet and
sour sauce or spiced vinegar (sinamak).

Lumpiang ubod

INGREDIENTS

For the wrapper:

1 cup all purpose flour 1 pc fresh egg, beaten 1 cup water

1 tbsp oil

For the filling:

2 tbsp canola oil

4 cloves garlic, chopped

2 pcs. Knorr Pork Cubes, mashed 1⁄4 cup shrimp, chopped

1⁄2 cup ubod, cut into strips

1⁄2 cup carrots, cut into strips

1⁄2 cup string beans, cut into half

1⁄2 cup singkamas, cut into half lettuce, as needed

For the sauce:

1 cup brown sugar

1 cup soy sauce

1 1⁄2 cups water

cornstarch for thickening

6 tbsp toasted peanuts, chopped 4 tbsp garlic, chopped

METHOD

For the wrapper:combine all ingredients in a bowl. Mix well until smooth.Grease a pre-heated pan with
oil, then add 1⁄4 cup of the mixture while tilting the pan to make an even round and thin coating. Cook
until set and flip over to finish the wrapper. Do the same with the remaining batter.

For the sauce: combine sugar, soy sauce and water in a pot. Add garlic and peanuts. Bring to boil then
simmer for a minute. Add cornstarch dissolved in water to thicken the sauce.

For the filling: saute garlic in oil then add Knorr Pork Cubes and shrimp. Mix well. Add ubod, carrots,
singkamas, then string beans and mix well. Saute until cooked but still crisp.

Assembly: Place one lettuce leaf on the wrapper, add filling then roll into a log. Pour over the sauce then
add more chopped peanuts and garlic if desired.

Lumpiang sariwa

Ingredients

>>Filling ingredients<<

2 cups sweet potato, cubed

2 tbsp fish sauce (patis)

1 lb cabbage, shredded

1 ½ cup carrots, julienned

½ cup water

½ cup peanuts, crushed

6 pieces Lettuce leaves

½ lb pork, thinly sliced

1 pack extra firm tofu, sliced in strips

1 cup shrimp, shelled and deveined

2 cups string beans (baguio beans), chopped

1 medium sized onions, chopped

½ cup cilantro, chopped

3 tbsp garlic, minced

1 pork cube

>>Wrapper ingredients<<

1 cup all-purpose flour

2 pieces raw eggs

2 tbsp cooking oil

½ tsp salt

1½ cups milk

>>Sauce Ingredients<<

1 tbsp soy sauce

½ cup brown sugar

2 cups water

½ pork cube

1 tbsp garlic, minced

2 tbsp corn starch (diluted in 4 tbsp water)

Instructions

Cook the filling by heating a pan. Pour-in the cooking oil then sauté the garlic and onions. Add the pork
and cook until color turns light brown. Put-in the pork cube and add ½ cup water then simmer until pork
is tender. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft. Add
the tofu and cook for a few minutes. Put-in the cilantro, carrots, and string beans then mix with the
other ingredients. Add the cabbage and let cook for 5 minutes. Add the fish sauce and mix. Set aside
Make the wrapper by cracking the eggs in a mixing bowl. Beat. Add the milk while beating. Put in the salt
and all-purpose flour then mix thoroughly. Add the vegetable oil and mix well. Turn the stove on to
medium heat and put the non-stick pan in place. Spray the pan with oil or grease with butter. Pour-in
the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly. Cook until the top
part of the mixture is dry (about 2 minutes). Using a spatula, remove the cooked mixture and place in a
flat plate. Set aside

Make the sauce by pouring water in a sauce pan. Bring to a boil. Add the brown sugar and pork cubes.
Put some salt and soy sauce then mix well. Dilute the cornstarch in water and pour in the saucepan.
Cook until the sauce becomes thick. Set aside.

Wrap the filling. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the
wrapper. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf). Close the
wrapper by folding the lower part first then roll the sides until the filling is sealed.

Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.

Serve. Share and Enjoy!

Lumpiang hubad

Ingredients (Filling)

100g pork, minced

100g shrimps, shelled and chopped into small pieces

1/4 head of cabbage, thinly sliced

100g French beans, thinly sliced

1 medium sized sweet potatoes, thinly sliced

1/2 cup chicken stock

4 cloves garlic, minced

salt

oil

Ingredients (Peanut Sauce)

8 cloves garlic, 2 minced and the remaining with skin on

1 cup peanuts, crushed

1 tbsp peanut oil

1/3 cup brown sugar

1/3 cup soy sauce

1 cup water

3 tsp cornstarch, dissolved in 1/2 cup water

Ingredients (Others)

ground peanuts

Method (Filling)

In a wok heat oil then lightly brown the pork pieces.

Add garlic and stir fry for 1 minute.

Add sweet potatoes and stir fry for 1 minute

Add cabbage, French beans and shrimps and stir fry for 1 minute.

Add chicken stock and simmer for 1 minute.

Remove from wok, place in a colander to drain any liquid. Set aside

Method (Peanut Sauce)

Place 6 garlic cloves in a sauce pan with water, bring that to a boil and cook garlic with skin on. You can
also cook this together with the bamboo shoots. Once cooked remove from sauce pan then remove the
skin and mash.

In a sauce pan add oil then sauté garlic once brown add soy sauce, water, sugar, half of chopped
peanuts and mashed garlic. Bring to a boil then simmer.

Add cornstarch mixture and cook in low temperature until sauce thickens.
Method (Lumpiang Hubad)

Serve mixed vegetables on a plate then dress it with peanut sauce then top it with ground peanuts.

Lumpiang toge

NGREDIENTS:

250 grams bean sprouts

250 grams sweet potato, peeled and julienned

1 medium-sized carrot, peeled and julienned

1 cup green beans, ends removed, sliced thinly

1 square tofu, sliced thinly and fried

125 grams ground pork

1 red onion, sliced

1 head garlic, minced

1/2 cup dried shrimp

2 tbsps fish sauce

24 pcs lumpia wrapper

Cooking oil for frying

Salt and pepper to taste

PROCEDURE:

In a wok, sauté onion, garlic until brown.

Add ground pork.

Season with salt and pepper.

Stir well.

Add the bean sprouts, green beans, sweet potatoes, carrots.

Stir until cooked.

Add fish sauce and dried shrimps.

Continue stirring for a few minutes.

Season with salt and pepper.

Add fried tofu.

Cook for another minute while stirring.

Drain and set aside.

Wrap the bean sprouts mixture into the lumpia wrapper one by one.

Repeat process.

In a deep pan, heat oil.

Fry lumping togue one batch at a time until crisp.

Drain and serve.

For the dip

INGREDIENTS:

1 cup white vinegar

2 tbsps soy sauce

1 tsp garlic, minced

Salt and pepper to taste

PROCEDURE:

For the dip, mix all ingredients.

Serve on the side.