Jhosie's Heart Okoy

You will need:

OKOY

3/4 cup all-purpose flour

1/4 cup Del Monte Tomato Sauce

1 pc egg, beaten

1 tsp pepper

1 clove garlic, minced

1 medium (50 g) onion, finely chopped

1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt)

1 1/2 cups banana heart (saba), trimmed and thinly sliced

1 cup fresh alamang (tagunton) or dried shrimps

DIP

1/4 cup Del Monte Red Cane Vinegar

1 small (30 g) onion, finely chopped

2 pcs siling labuyo, chopped

1/3 tsp iodized fine salt (or 1/3 tbsp iodized rock salt)

1 tsp sugar

Here's how:

1) Combine ingredients for okoy. Mix well. Fry by 2 tbsp until cooked. Drain on paper towels.

2) Combine all ingredients for dip. Serve.

Hearty Lumpia

You will need:

6 cloves garlic, crushed

1 large (75 g) onion, chopped

200 g ground pork

1/2 kilo banana heart, trimmed then finely chopped

1 pouch (200 g) Del Monte Tomato Sauce

14 pcs medium lumpia wrappers

Here's how:

1) Saute garlic, onion, pork and banana heart. Cook for 10 minutes. Add Del Monte Tomato Sauce, salt and pepper to taste. Cook for 5 minutes or until almost dry.

2) Place 2 tbsp of mixture on each lumpia wrapper. Roll and seal edges with water. Fry until golden brown. Drain on paper towels. Serve with Del Monte Chili Ketchup.

Misua con Mais

You will need:

1 tbsp ginger stripe

3 cloves garlic, crushed

1 medium (50 g) onion, sliced

4 ears (1 kilo) yellow corn, shredded

1 can (140 g) Del Monte Tomato Sauce

1 pc pork bouillon cube

1 1/2 liters water

2 rolls misua

2 stalks green onions, chopped

Here's how:

1) Saute ginger, garlic, onion and corn. Add Del Monte Tomato Sauce, bouillon cube, water, salt and pepper to taste. Simmer for 20 minutes, or until corn is tender.

2) Add misua. Simmer for 2 minutes. Top with green onions.

Tokwa't Baboy ni Amah

You will need:

1/2 kilo pork lomo (terderloin), cut into strips

2 squares tokwa, cut into cubes then fried

2 tbsp soy sauce

1/3 cup flour

1 can (140g) Del Monte Tomato Sauce

1/2 cup water

50 g kintsay, sliced

100 g kuchay leaves, sliced (optional)

Here's how:

1) Sprinkle soy sauce on pork strips. Add flour, then mix together. Deep fry until brown. Set aside.

2) Combine water, pork and Del Monte Tomato Sauce. Simmer for 10 minutes.

3) Add kintsay, kuchay and salt to taste. Simmer for 5 minutes. Stir in tokwa. Serve

Chicken Afritada

This is one of the easiest dish to cook. Perfect hubby's "baon" to work. The first time that I used Afritada sauce is when I cooked chicken afritada and hubby said it's delicious so every time we go to the grocery, I made sure I get a pouch of Del Monte Afritada sauce. Anyway, here's how to cook the Chicken Afritada.


Ingredients:

1 pouch Del Monte Quick n Easy Afritada Sauce
1 pc medium potato, cut into chunks
400 g chicken, cut up
1 pc small carrot, cut into chunks
1/3 cup cooked/frozen green peas
100 g Baguio beans, sliced

Procedure:

1) Fry potatoes in 2 tbsp oil. Set aside. In the same pan, stir-fry chicken until light brown. Add 1 cup water.

2) Cover and simmer for 20 minutes or until tender. Add carrot and cook for 10 minutes.

3) Add green peas, Baguio beans, fried potatoes and Del Monte Quick n Easy Afritada Sauce. Cook for another 5 minutes.

Cooking Tip #1

• To prevent your potatoes from breaking up during cooking, drain the water until it is only about 4 cm (1-1/2 inch) from the bottom of the pan.

Chicken and corn pizza

Ingredients:

1 (12-inch) prepared, pre-baked pizza crust
1 cup chunky salsa
1 can (15-1/4 oz.) Del Monte Whole Kernel Golden Sweet Corn, drained
6 oz (about 1-1/4 cups) cooked chicken strips
1/4 cup sliced pitted ripe olives
1-1/2 cups (6 oz.) shredded taco cheese or Monterey Jack cheese


Procedure:

1) Preheat oven to 450 degrees F. Place pizza crust on baking sheet or 12-inch pizza pan. Spread salsa over crust. Top with corn, chicken, olives and cheese.

2) Bake 10 minutes or until heated through and cheese is melted.

Fruity Medley

Ingredients:

1 830g can fruit cocktail, (2 1/2 cups), drained
1 567g can lychees, cubed and drained
1 825g can peaches, cubed and drained
1 250ml Alaska Crema All Purpose Cream
1/2 cup Carnation Condensada


Procedure:

1) DRAIN first 3 ingredients and cut accordingly
2) COMBINE Alaska Crema All Purpose Cream and Carnation Condensada in a medium bowl. Mix well
3) TOSS in cream mixture together fruits
4) CHILL until ready to serve

Fruity Fiesta Frolic

Ingredients:

2 250ml Nestle All Purpose Cream
1/2 cup Carnation Condensada
1 tsp orange falvoring
4 tbsp orange jam, divided
6 drops yellow food coloring
14 pcs graham crackers
1 piece medium ripe mango, sliced


Procedure:

1) Mix together Nestle All Purpose Cream, Carnation Condensada, orange flavouring and 2 tbsp orange jam. Add food colorings to the cream mixture until desired color is achieved.

2) Layer graham crackers on square glass or aluminum container. Spread about 1/2 cup of the orange-cream mixture and mango slices for filling. Sandwich the filling with another layer of graham crackers and finish with the remaining orange-cream mixture. Top with mango slices and more orange jam if desired.

3) Chill before serving.

*Recommended chilling time is 4 hours