Fish Kilawin

FISH KILAWIN RECIPE

You'll need:

1 medium radish, peeled and sliced thinly

1 large Dalagang Bukid (or any lean fish) filleted and cut into cubes

2/3 cup Del Monte Red Cane Vinegar

1 large red onion, chopped

2 pcs siling haba (cayenne pepper), seeded and sliced

1 tbsp minced ginger

2 stalks green onions, chopped

1 pc red bell pepper, chopped

1 pc siling labuyo (chili pepper), seeded and chopped

Here's How:

1. Rince and squeeze radish. Set aside. Soak fish in 1/3 cup of Del Monte Vinegar for 30 minutes. Drain.

2. Add the remaining Del Monte Vinegar and the rest of the ingredients. Season with 2/3 tsp. iodized fine salt (or 2 tsp. iodized rock salt) and 1 tsp. sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.

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.

Rice Olé

You'll need:

4 cloves garlic, crushed

1 pc medium onion, sliced

200g ground pork

200g shrimps, shelled but tails intact

1/2 cup cooked or frozen green peas

1 pc medium red bell pepper, cut into strips

1 pouch (250g) Del Monte Tomato Sauce

5 cups cooked rice

1 pc scrambled egg, cut into strips

3 stalks green onions, chopped

Here's how:

1. Sauté garlic, onion and pork. Cook for 5 minutes. Add shrimps, green peas, bell peppers, 2/3 tsp. iodized fine salt (or 2 tsp. iodized rock salt), 1/4 tsp pepper and Del Monte Tomato Sauce. Simmer for 10 minutes.

2. Add rice. Mix until well blended. Top with egg strips and green onions.

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.

Bacon Mushroom Melt

Ingredients:

1/4 cup Magnolia Gold Butter

1 tbsp minced garlic

1 cup fresh assorted mushrooms (shiitake, button, oyster, etc.)

6 slices Purefoods Honeycured Bacon, fried

4 to 6 slices Magnolia Quickmelt Cheeses

2 pc burger buns

Procedure:

1. Melt butter in a saute pan. Saute garlic and mushrooms. Set aside.

2. Place mushrooms on a split side of the bun.

3. Top with sliced Magnolia Quickmelt Cheese and cooked bacon.

4. Place in the oven toaster and cook for 3 minutes or until cheese melts.

5. Top with the other half of the bun and serve.

Baked Macaroni

Ingredients:

450gm elbow macaroni

1/2 cup Magnolia Gold Butter

1 tsp minced garlic

1/2 cup chopped onion

1/2 kilo Magnolia Chicken Giniling

1 cup Purefoods Sweet Ham, chopped

1/2 cup red bell peppers, chopped

2 cups tomato sauce

1/2 cup chicken broth

1 tsp salt

3/4 tsp pepper

2 tbsp sugar

1 cup Magnolia Quickmelt Cheese, grated

Procedure:

1. Cook pasta according to package directions.

2. In a sauce pan, melt butter and saute the rest of the ingredients (except cheese). Allow mixture to simmer for 5 to 10 minutes.

3. Toss noodles with prepared sauce. Plan in an oven-proof baking dish and sprinkle with grated Magnolia Quickmelt Cheese on top.

4. Bake at 180° pre-heated oven for 15 to 20 minutes or until cheese melts.

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

Fruit 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 with fruits.
4. Chill until ready to serve

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.

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.