FISH

Fish Afritada

bell pepper and fish. Add Baguio beans. sliced 1 pcpork bouillon cube 250 gpotato. 1/8 tsp pepper. Add 1-1/3 cups water.Excellent source of Iron – for healthy red blood cells. Set aside. deboned and cut into chunks 1/4 cupall-purpose flour 3 clovesgarlic. SAUTè garlic. cut into 6 chunks and fried . 2. cut into chunks 1 pclarge carrot. Cook for another 5 minutes. crushed 1 pcmedium onion.helps fight common infections Makes 6 servings 100 gtofu. sliced 1/4 cupcooked/frozen green peas 1 pcmedium red bell pepper. Sprinkle with flour then fry until golden brown. bouillon cube . laurel leaf and DEL MONTE Tomato Sauce. onion. cut into chunks 1 pclaurel leaf 1 pouch (200 g) DEL MONTE Original Style Tomato Sauce 50 gramsBaguio beans. Fish And Tokwa Pochero Rich in Vitamin C . potato and carrot. green peas. SPRINKLE fish with 1 tsp calamansi juice. Makes 5 servings 300 gramsfresh tuna. 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/4 tsp pepper. 1/3 tsp iodized fine salt (or 1/3 tbsp iodized rock salt). cut into strips 1. Simmer for 15 minutes.

cut into 6 chunks 100 gBaguio beans. Simmer for 10 minutes. each sliced into 3 100 gkamote. saba and kamote. ADD fish. 3. laurel leaves. . SPRINKLE fish with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Baguio beans and tofu. stalks separated from leaves 1. sliced 1 pouch (200g) DEL MONTE Original Style Tomato Sauce 100 gpechay. Allow to simmer. Set aside. Add pechay. Simmer for 5 minutes. BOIL 1-1/2 cups water with bouillon cube. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for another 5 minutes. 2. cut into 6 chunks 2 pcsemi ripe saba bananas.1 pcbeef bouillon cube 2 pclaurel leaves 200 gfish fillet (salmon or any lean fish).

75 g) pepper 1 1/2 cupwater 1/3 tsp (2. cut into strips 1/3 tsp (2.33 g) iodized fine salt 1. Fry until golden brown. Add DEL MONTE Classic Recipe Sauce.37 g) iodized fine salt 1/4 tsp (. sliced (optional) 1 each (100 g) medium red and green bell peppers. liver spread. cut into chunks 200 g (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce 3 tbsp (57 g) liver spread 1/2 cup (86 g) cooked/frozen green peas 1 pc (1 g) siling labuyo. SIMMER potatoes in 1 to 1 1/2 cups water with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) for 10 minutes. 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Coat fish with flour. filleted and cut into chunks 3 tbsp (25. Set aside. Simmer once. 1/2 kg (500 g) labahita.Fish Caldereta Makes 6 servings . 2. green peas and siling labuyo. SPRINKLE fish with 1 tsp calamansi juice. .5 g) all purpose flour 3 pc (100 g) small potatoes. Add fish and bell peppers. Simmer for 5 minutes.

cut into cubes 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 39816 cupcooked/frozen green peas 1 pcmedium red bell pepper. cut into strips 1. Add green peas. crushed 1 pcmedium onion. Fry until brown. Makes 4 servings Rated by Kitchenomics Members 3/4 kglabahita. Set aside. 2. carrot. calamansi juice and 1/4 tsp pepper for 30 minutes. MARINATE labahita in 1-1/3 tsp soy sauce. Add potatoes. sliced 150 gpotatoes. Add fish. bell pepper and 1/3 tsp iodized fine salt or (1/3 tbsp iodized rock salt). SAUTè garlic and onion. cut into cubes 150 gcarrot. DEL MONTE Tomato Sauce and 1/4 cup water. Simmer until vegetables are cooked.Fish Menudo Excellent source of Potassium – for proper muscle and nerve functioning. . 1/8 tsp iodized fine salt (or 1/2 tbsp rock salt). Simmer for 3 minutes. filleted and cut into 1" x 1" cubes 3/4 tbspcalamansi juice 2 clovesgarlic.

boiled and mashed 4 stalks (60 g) green onions. 3.Sweet And Sour Fishballs High in fiber . cut into strips 1. beaten 1/3 cup (36. SAUCE: Combine the frist 3 ingredients and pineapple syrup. dissolved in 1/2 cup water 1 (50 g) medium red bell pepper. Set aside. Blend well with the rest of the ingredients except sauce. Deep fry until golden brown.helps lower blood cholesterol level Makes 8 servings 400 g (400 g) dalagang bukid 1 thumb size (10 g) ginger. crushed 1 (150 g) medium carrot. FORM every tablespoon of mixture into balls. 2.25 g) pepper sauce 1 cup (190 g) DEL MONTE Pineapple Tidbits. drained (reserve 1/2 cup syrup) 6 tbsp (60 g) sugar 1 tbsp (22 g) DEL MONTE Original Blend Ketchup 2 tbsp (18 g) cornstarch. Season with 1/4 tsp pepper 1- . Drain. chopped 250 g (250 g) kamote. chopped 1 pc (50 g) egg. BOIL fish with ginger in 1 cup water for 10 minutes.66 g) bread crumbs 1 cupwater 1 tsp (7 g) iodized fine salt 3/4 tsp (2. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 3/4 tsp pepper. flake meat and discard bones.

stirring constantly until cooked. Add bell peppers and green onions. . Simmer. Pour over fishballs just before serving.1/2 tbsp soy sauce. Add dissolved cornstarch and simmer.

PORK .

Simmer for 7 minutes. . Season with ½ tsp iodized fine salt ( or ½ tbsp iodized rock salt) and ¼ tsp pepper. ADD kamote.helps fight common infections Makes 5 servings 350 g (350 g) pork kasim. cut into strips 1 tbsp (14 g) oil 3/4 cupwater ½ tsp (3. Simmer for 2 minutes.75 g) pepper 1.Easy Tomato Asado High in Vitamin C. Add DEL MONTE Sauce Sulit Tomato Sauce with Sarap Liver Spread. Cover and simmer for 10 minutes or until pork is tender. 2. laurel and 3/4 cup water. Add bell pepper. cut into chunks 1 pouch (200 g) DEL MONTE Sauce Sulit Tomato sauce with Sarap Liver Spread 1 pc (0.2 g) laurel ¼ kg (250 g) yellow kamote. SAUTé pork in 1 tbsp oil for 5 minutes.5 g) iodized fine salt ¼ tsp (. cut into chunks 1 pc (75 g) large red bell pepper.

COMBINE ingredients for sauce except pineapple. dissolved in 2 tbsp water 1 cupwater 1. Season with 1/3 tsp fine iodized salt (or 1/3 tbsp iodized rock salt). 1 tbsp soy sauce and 1 tsp sugar. 2. Form 2 tsp of mixture into balls. 1/4 tsp pepper. bell peppers and meatballs. Simmer until thick. Set aside.Saucy Pork Balls Makes 6 servings 6 tbsp (51 g) flour sauce 234 g (234 g) DEL MONTE Fresh Cut Pineapple Chunks 1 pc (50 g) medium red bell pepper. . cut into strips 1 tbsp (15 g) DEL MONTE Red Cane Vinegar 2 tbsp (18 g) cornstarch. Fry until golden brown. COMBINE ingredients for meatballs and mix thoroughly. Stir in DEL MONTE Fresh Cut Pineapple Chunks.

BEAT egg. drained (reserve syrup) 57 g (57 g) DEL MONTE Quick n Easy Sweet & Sour Mix. . 3.Sweet & Sour Pork High in Vitamin B3 . Deep fry each piece until golden brown. cut into strips 1 pc (30 g) small green bell pepper.5 g) all purpose flour 1 pc (30 g) small red bell pepper. Set aside. Dip pork in batter mixture.Promotes normal digestion and healthy skin Makes 5 serving Rated by Kitchenomics Members 350 g (350 g) pork 1 pc (50 g) egg 1/4 cup (32. Cut into cubes ( 1 1/2" x 1 1/2"). Add flour and 1/2 tsp iodized rock salt. SIMMER DEL MONTE Sweet & Sour Mix until thick. Mix until smooth. BOIL pork in 1 cup water until just tender. Set aside. 2. Pour over fried pork. cut into strips 2 pouches (230 g) DEL MONTE Pineapple Tidbits. Add bell peppers and DEL MONTE Pineapple Tidbits with syrup. dissolve in 3/4 cups water 1 cupwater 1/2 tsp (2 g) iodized rock salt 1.

PASTA Macaroni & Tuna Casserole .

5 g) canned button mushrooms. cooked 6 cloves (30 g) garlic. Add tuna. grated 1. diced 1 pouch (200 g) DEL MONTE Spicy Tomato & Cream Sauce 2 tbsp (16 g) parmesan cheese.High in Vitamin B3 . Remove from flame. SAUTé garlic and onion in butter for 2 minutes. Bake or boil until cheese melts. mushroom and bell pepper.promotes normal digestion & healthy skin Makes 5 servings 150 g (150 g) DEL MONTE Elbow Macaroni. Pour sauce mixture. Top with grated cheese. . 2. crushed 1 pc (30 g) medium onion. Sauté for 3 minutes. Add DEL MONTE Spicy Tomato & Cream Sauce. drained ½ cup (100.5 g) cooking cheese. Arrange in pan. COMBINE DEL MONTE Macaroni and parmesan cheese. grated ½ cup (67. sliced 1 pc (50 g) medium red bell pepper. sliced 2 tbsp (30 g) butter 1 can (184 g) tuna chunks in oil or brine.

VEGGIES .

Simmer until pork is tender.5 g) thick coconut milk. ADD banana heart and sitaw. .helps fight common infections Makes 6 servings 1 tsp (7 g) iodized fine salt 1/2 cup (122. COMBINE first 5 ingredients. Cook for 10 minutes. Season with 1 tsp iodized fine salt (or1 tbsp iodized rock salt). Add DEL MONTE Tomato Sauce and thick coconut milk. second extraction 1 pc (8 g) siling haba 350 g (350 g) pork. Cook for another 10 minutes. strips 1 pc (50 g) medium onion. trimmed and cut into long strips 1 1/2 cups (242 g) thin coconut milk. sliced 1. cut 1-1/2" long 700 g (700 g) banana heart. first extraction 250 g (250 g) DEL MONTE Original Style Tomato Sauce 300 g (300 g) sitaw. 2. cut into strips 1 tbsp (7.Laksa Rich in Vitamim C .4 g) ginger.

cut into cubes 439 g (439 g) DEL MONTE Pineapple Tidbits. Combine with other ingredients.37 g) pepper 1 1/2 tsp (7 g) iodized fine salt 3/4 cup (93.33 g) mayonnaise 432 g (432 g) whole kernel corn.Tuna Vegetable Salad Excellent source of Vitamin C . . sliced 1/4" crosswise 150 g (150 g) carrot. COOK carrot and Baguio beans in pineapple syrup with 1/4 cup water until tender but still crunchy (about 5 minutes). Drain and cool. Chill until ready to serve. drained 184 g (184 g) tuna chunks in oil. drained 100 g (100 g) baguio beans. Blend thoroughly.helps fight common infections Makes 6 servings 1/4 cupwater 1/8 tsp (. drained (reserve syrup) 1.

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