HUNT'S PORK & BEANS OMELETTE

Hunt's Pork and Beans Omelette for an egg omelette with a twist! I am not an egg person but would love to try this another Lasang Pinoy Recipe that is quick and easy to do. Besides, it's so budget-friendly so a must-try for mommies and wives who wanted to feed their family with healthy meals.

Ingredients:

• 1        tbsp     cooking oil
• 1        tsp       chopped garlic
• 1        tsp       chopped onion
• 3        tbsp     chopped red bell pepper
• 1        tsp       chopped green bell pepper
• 1        pack    Hunt's Pork & Beans 100g
• 2        pcs      Egg salt and pepper

Procedure:

1. Saute garlic, onion, bacon and bell peppers.
2. Add Hunt's Pork & Beans and mix very well. Set aside.
3. Whisk egg and season with salt and pepper.
4. Cook eggs in a pan and let it set.
5. Top in the pork & beans mixture and fold to form an omelette.

Enjoy your Pork and Beans Omelette!

GINATAANG UBOD WITH LYCOPENE

GINATAANG UBOD RECIPE

You will need:

• 2     cups thin coconut milk (second extraction)
• 1/2  kilo ubod, cut into strips
• 200 g pork liempo, cut into strips
• 6     cloves garlic, crushed
• 1     large (75 g) onion, sliced
• 1     can (140 g) DEL MONTE Tomato Sauce
• 300 g shrimps
• 3     medium (150 g) bell peppers, cut into strips
• 1     cup thick coconut milk (first extraction)

Here's how:

1. Combine the first 5 ingredients.
    Simmer for 20 minutes.

2. Add the remaining ingredients except thick coconut milk.
    Simmer for 10 minutes.
   Add coconut milk and salt to taste.
   Simmer for 5 minutes. Serve hot.

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.

ALL-IN-ONE-TORTA RECIPE

Ingredients:

1 tbsp cooking oil
1 tbsp crushed garlic
1 pc small onion, sliced
1/4 kg ground pork
2 cups cubed potatoes
1 pc small carrot, shredded
2 pcs small red bell peppers, cubed
1 8g sachet MAGGI MAGIC SARAP
1/2 cup cooking oil
3 eggs beaten
MAGGI Chilli Sauce for dipping

Procedure:

1. Heat oil. Saute garlic and onion until limp.
    Add ground pork and cook until it turns white.
2. Stir in potatoes and cook for 4 minutes.
   Add carrots and bell pepper. Cook for another 3 minutes.
   Season with MAGGI MAGIC SARAP.
  When vegetables are fork tender, remove from heat and let cool.
3. In a separate pan, heat oil. Pour half of beaten eggs.,
   followed by the pork and vegetable mixture.
   Add remaining eggs and cook over low heat until sides are almost golden brown.
   Transfer onto paper towels to remove excess oil.
   Serve with catsup or MAGGI Chilli Sauce.

ADOBO LOCO RECIPE

For Adobo Flakes:
Ingredients:

1/2 kilo chicken, cut into pieces
1/2 kilo pork cubes
1/2 cup vinegar
1/2 cup liquid seasoning
2 8g sachets Maggi Magic Sarap
1/2 cup crushed garlic
cooking oil

Procedure:

1. Stew chicken and pork in vinegar, liquid seasoning,
    Maggi Magic Sarap and garlic over low heat for at least 1 hour
    or until very tender. Add water if necessary.
2. Drain sauce from the meat and reserve for later use.
3. When cooled, remove chicken meat from
    the bones and flake together with the pork meat.
4. Return flaked meat to the pan with the reserved sauce
   (keep at least 1/2 cup for the adobo rice).
   Cook until the sauce has completely evaporated.
5. Drizzle additional oil over flakes if needed.
   Fry until desired crispiness is achieved.

For Adobo Rice:
Ingrerdients:

2 tbsp cooking oil
2tbsp chopped garlic
4 cups cooked rice
1/2 cup reserved adobo sauce
1 tsp Maggi Magic Sarap

Procedure:

1. Heat cooking oil. Fry garlic until brown.
2. Add cooked rice and stir until coated with oil and garlic.
3. Drizzle in reserved adobo sauce. Put just enough so as not to make the rice soggy.
4. Season with Maggi Magic Sarap.

For Adobong Kangkong:
Ingredients:

2 tbsp cooking oil
1/2 cup minced garlic
1/2 cup vinegar
2tbsp soy sauce
1 tsp Maggi Magic Sarap
1/2 tsp sugar to taste
3 cups kangkong cut-ups

Procedure:

1. Heat cooking oil. Fry garlic until brown.
    Reserve around 2 tbsp. of toasted garlic for later.
2. Add vinegar and soy sauce to the pan with the garlic.
    Season with Maggi Magic Sarap and sugar to taste.
3. Stir in kangkong cut-ups and cook until covered for 3 minutes.

POCHERO ALA DEL MONTE RECIPE

Ingredients:

½ block (150g) Tofu, fried and cut into 6

350 grams Beef round, cut into serving portions

1 medium Onion, sliced

2 medium (150g) Potatoes, cut into chunks

3 medium Ripe saba, peeled and sliced diagonally

1/3 cup Cooked garbanzos

1 pc Chorizo del bilao, sliced

1 can (227g) DEL MONTE TOMATO SAUCE

2 heads Pechay, sliced

How to prepare:

1. Boil beef in 6 cups water until tender.
2. Add onions, potatoes, saba and garbanzos.

      Season with 1 tsp iodized salt and 1/8 tsp of black pepper.

      Simmer until tender.

3. Add chorizo and DEL MONTE TOMATO SAUCE.

Simmer for 10 minutes.

4. Add pechay and fried tofu. Simmer once and serve.

FISH MENUDO

I am an omnivore and sometimes I crave for fish dishes more than meat dishes. Here's one recipe that I should try preparing one of these days when I get tired of paksiw, tinola, steamed, and fried fish.

Ingredrients:

¾ kilo Labahita, filleted and cut into 1”x 1” cubes

¾ tbsp Calamansi juice

4 cloves Garlic, crushed

4 medium (150g) Potatoes, cut into cubes

1 medium (150g) Carrot, cut into cubes

1 can (227g) DEL MONTE TOMATO SAUCE

1/3 cup Cooked or frozen green peas

1 medium Red bell pepper, cut into strips

Preparations:

1.      Marinate labahita in calamansi juice, ½ tsp iodized salt and

         ¼ tsp black pepper for 15 minutes.

         Fry in oil until golden brown. Set aside.

2.      Saute garlic, onion, potatoes and carrot.

      Add ¾ cup water and ½ tsp iodized salt.

       Simmer for 20 minutes or until vegetables are tender.

3.      Add green peas and DEL MONTE TOMATO SAUCE.

      Simmer for 5 minutes.

4.      Add fish and bell pepper. Simmer once and serve.

HEARTY PANCIT MOLO

I am not a fan of Pancit Molo before but I fell in love with it the first time I tasted a delicious one in i-can't-remember-where.haha. So for PANCIT MOLO lovers, here is another recipe that you would want to try.

For Pancit:

• 1/4 kg ground pork
• 100 g shrimps, shelled and finely chopped
• 1/2 cup minced onion
• 1 egg, slightly beaten
• 1/4 cup minced carrot
• 1/4 minced singkamas
• 1 8g sachet MAGGI MAGIC SARAP
• salt and pepper to taste
• molo wrapper

For Soup:

• 2 tbsp cooking oil
• 3 cloves garlic, minced
• 1 small-sized onion, minced
• 4 11g MAGGI Pork Broth Cube, dissolved in
• 8 cups water
• 4 slices cooked ham, chopped
• 1 celery stalk minced
• 1/4 cup chopped spring onions
• 2 tbsp minced and fried garlic

Procedure:

1. Combine all ingredients for filling in a bowl.
   Wrap about 1 tsp of mixture in each molo wrapper. Seal edges well.

2. Meanwhile, prepare soup. Heat oil, saute garlic and onions.
    Pour in broth; bring to boil with ham and celery. Drop in molo.
   Simmer for about 10-15 minutes. Serve hot topped with spring onions and fried garlic.

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.

Baked Mussels

Ingredients:

60 pcs fresh mussels (tahong)

1/4 cup Magnolia Gold Butter

2 tbsp Minced Garlic

1/4 cup all purpose flour

1/2 cup chicken stock

1 cup Magnolia Fresh Milk

salt and pepper to taste

3/4 cup Magnolia Quickmelt Cheese, grated

Procedure:

1. Steam mussels until shells open. Remove and discard empty shell and arrange on a baking tray

2. In a saucepan, melt butter and saute garlic. Add flour and mix well. Stir in stock and milk and season with salt and pepper. Remove fromt heat when mixture thickens lightly.

3. Spoon while sauce onto mussels.

4. Top with grated Magnolia Quickmelt Cheese.

5. Bake at 350°C until cheese melts. Garnish with chopped parsley.

*Note: Image from Google Images

Tahong Afritada

You will need:

1 1/2 kilos Tahong, boiled then shells removed (reserve 1/2 cup broth)

2 small (200 g) potatoes, cut into cubes then fried

4 cloves garlic, crushed

1 medium (50 g) onion, sliced

2 tsp ginger juice

1 can (227 g) Del Monte Tomato Sauce

4 tsb atsuete juice

200 g Baguio beans, cut diagonally

1 tbsp ground peanuts

1 tbsp breadcrumbs

1 medium (50 g) red bell pepper, cut into strips

Here's how:

1. Saute garlic, onion and tahong. Add ginger juice, Del Monte Tomato Sauce, tahong broth, atsuete juice, Baguio beans, salt and pepper to taste. Simmer for 5 minutes.

2. Add peanuts, breadcrumbs and bell peppers. Simmer for 5 minutes. Stir in potatoes. Serve

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.

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.

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