Fish Barbecue n' Chips

YOU WILL NEED:

• 1/4 kg fish slices (talakitok)
• 250 g potatoes, sliced
• 1/4+1/8 tsp iodized fine salt, (or 1 tsp iodized rock salt)
• 1/8 tsp pepper

MARINADE

• 1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce
• 3 cloves garlic, crushed
• 1/2 tsp minced ginger
• 1 tsp brown sugar
• 1/2 tsp calamansi juice

HERE'S HOW:
1. SEASON fish with salt and pepper. Combine with marinade. Marinate fish for 1 hour in the refrigerator. Pan- grill fish in 3 tbsp oil until cooked on both sides. Set aside. Reserve pan to cook potatoes later.

2. SEASON potatoes with 1/8 tsp salt. Deep-fry until cooked. Transfer to reserved pan, then stir to mix with the sauce. Serve with fish.

Meatballs Pasta Soup

You'll need:

Meatballs:

250 g ground pork

1 pc medium potato, coarsely grated

1 pc small onion, chopped

1 pc egg

Soup:

4 cloves garlic, crushed

6-7 cups water

150 g Del Monte Spaghetti, cut into shorter pieces

1 pouch (250 g) Del Monte Italian Style Spaghetti Sauce

1 pc medium Sayote (chayote), diced

3 stalks green onions, chopped

Here's how:

1. Combine ingredients for meatballs. Season with 1 tsp. iodized fine salt (or 1 tbsp. iodized rock salt) and 1/8 tsp pepper. Mix well. Shape every 1 tbsp into a ball. Set aside

2. Saute garlic. Add water, 2tsp iodized fine salt (or 2 tbsp iodized rock salt) and 1/8 tsp pepper. Allow to simmer. Add Del Monte Spaghetti and sayote. Cook for 5 minutes. Add Del Monte Spaghetti Sauce and meatballs. Simmer for another 10 minutes. Top with green onions. Sprinkle with grated cheese, if desired.