Adobo Rice with Green Mango Topping

Our all-time favorite Adobo with a twist!

ADOBO RICE with GREEN MANGO TOPPING RECIPE

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 4 cups cooked rice
• 1 cup Adobo sauce
• 1/3 cup thinly sliced onions
• 2/3 cup chopped tomatoes
• 1 cup shredded green mango
• salt and pepper to taste
• 1 cup Adobo flakes, toasted

Procedure:

1. In a wok, heat oil and saute garlic until lightly browned.
2. Add rice and Adobo sauce. Toss until rice is coated with the sauce.
3. In a bowl, combine the onions, tomatoes, and green mangoes. Season with some salt and pepper. 
4. Spoon rice into individual bowls; top with the green mango mixture and toasted Adobo flakes.

LUMPIANG GALUNGGONG

You will need:

1    head garlic, crushed
2    large (150 g) onions, chopped
1/2 kilo galunggong, boiled then deboned
2    large (400 g) potatoes, finely chopped
1    large (200 g) carrot, finely chopped
1    can (237 g ) DEL MONTE Italian Style Spaghetti Sauce
1    tbsp raisins
1    pc egg, beaten
1/4 cup soy sauce
35  pcs large lumpia wrappers, each cut into 2

Here's how:

1. Sauté garlic, onions, galunggong, potatoes and carrots.
    Cook for 10 minutes. Add DEL MONTE Spaghetti Sauce,
    raisins, egg, soy sauce and pepper to taste.
    Simmer for 10 minutes. Drain.

2. Put one tablespoon of the sautéed mixture on each lumpia wrapper.
    Roll and seal edges with water.
    Deep fry until golden brown. Drain on paper towels.
    Serve with DEL MONTE Banana or Chili Ketchup.

CORN HOTDOG MECHADO

You will need:

• 5   cloves garlic, crushed
• 1   medium (50 g) onion, sliced
• 1   medium (50 g) carrot, cut into cubes
• 1   large (200 g) potato, cut into cubes
• 3   tbsp margarine
• 12 pcs hotdog, sliced
• 1   can (432 g) whole kernel corn
• 1/2 cup water
• 1   pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce.

Here's how:

1. Saute garlic,onion, carrots and potatoes in margarine. Add hotdog, corn with stock, and water. Simmer for 10 minutes.

2. Add DEL MONTE Spaghetti Sauce and salt to taste. Simmer for 7 minutes. Serve.

Pinoy Beef Stroganoff

You'll need:

4          cloves garlic, crushed
1          medium onion, chopped
150      grams ground beef
2          tbsp tengang daga (mushroom)
1/4       kg labong (bamboo shoots), cut into strips (blanched and squeezed)
3/4       cup water
2          tsp. DEL MONTE Red Cane Vinegar
1          can (237g) DEL MONTE Italian Style Spaghetti Sauce
1/4       cup evaporated milk

Here's how:

1. Saute garlic, onion, ground beef and tengang daga. Add labong, water and DEL MONTE Vinegar. Season with 1/2 tsp iodized salt. Simmer for 10 minutes.

2. add DEL MONTE Spaghetti Sauce and milk. Cook for another 5 minutes. Serve with cooked noodles or rice.

Chicken Pochero

You will need:

6 cloves garlic, crushed

1 medium (50 g) onion, sliced

1 kilo chicken, cut into serving portions

3/4 cup chicken broth or water

1 can (227 g) Del Monte Tomato Sauce

4 medium (400 g) potatoes, cut into chunks

1 cup liver spread

2 medium (100 g) red bell peppers, cut into cubes

1 cup cooked or frozen green peas

Here's how:

1. Saute garlic, onion and chicken for 5 minutes. Add water, Del Monte Tomato Sauce, salt and pepper to taste. Simmer for 5 minutes.

2. Add potatoes. Simmer for 5 minutes. Add the remaining ingredients. Simmer for 5 minutes.

Tip: For a more festive Pochero, you can add sliced Baguio beans.