Hunt's Pork and Beans Spring Rolls

Hunt's Pork & Beans Spring Rolls is one of the easy and quick recipe cooking wives and mothers should add in their menu. It's not just easy, it's healthy and cheap too!

Ingredients:

• 1 tbsp cooking oil
• 2 tbsp onion, chopped
• 6 pcs longganisa, chopped
• 1 cup cabbage, shredded
• 1 pack Hunt's Pork & Beans 230g
• 8 pcs lumpia wrapper, cut into halves
• 1/3 cup cheddar cheese

Procedure:

1. Heat pan with oil then add onion and longganisa. Saute longganisa until well cooked.
2. Add in cabbage and cook until wilted.
3. Add Hunt's Pork & Beans and mix well. Simmer until almost dry and pasty.
4. Lay about a tablespoon (40g) of mixture over lumpia wrapper, add cheese then roll.
5. Deep fry until crispy.

Makes 16 rolls.

Moms, enjoy! Your family will surely love this Hunt's Pork and Beans Spring Rolls

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.

ALMONDIGAS

ALMONDIGAS or MEATBALLS is fairly easy to prepare and cook. I remember I started preparing this dish years ago without following a recipe.

Ingredients:

500g ground pork
1/4 cup chopped carrots
1 tbsp minced garlic
1/4 cup chopped spring onion
1 egg
1/4 cup all purpose flour
1 8g MAGGI MAGIC SARAP
Salt and pepper to taste
1 tbsp cooking oil
1 tbsp crushed garlic
1 medium-sized onion, chopped
1 L water
2 pcs miswa

Procedure:
1. In a bowl, combine ground pork, carrots, garlic,
   sping onions, egg and all purpose flour.
2. Season with MAGGI MAGIC SARAP, salt and pepper to taste.
   Form around 2 tbsp of the prepared mixture into balls. Set aside.
3. Heat oil. Saute garlic and onion until limp.
   Pour in water and bring to a boil.
4. When boiling, slowly add in the prepared pork balls.
   Cook for another 10 minutes.
5. Add miswa and simmer for another 2 minutes. Serve hot.

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.

BINURONG ISDA

Burong Isda is one of my maternal grandmother's favorite dish. When I was still a child, I don't feel like eating it because of the smell. I then wonder why my grandmother and all my aunts and uncles love eating Binurong Isda and my maternal grandmother loves making one! She would often come home from the market with her basket filled with Tilapia and make Burong Tilapia. Days after, the whole family feast on Binurong Isda that the kids (like me) really hate the smell.

You will need:

1     kilo (8 pcs) medium tilapia, fried

3     cloves garlic, crushed then friend

1     large (75 g) onion,sliced

1     meduim (15 g) ginger, cut into strips

5     pcs ripe tomatoes, cut into cubes

1     pouch (200 g) DEL MONTE Tomato Sauce

3     cups thick coconut milk (first extraction)

2     meduim (100 g) bell peppers, cut into strips

300 g pechay, cut into half

Here's how:

1. Saute garlic, onion, ginger and tomatoes. Add tilapia, DEL MONTE Tomato Sauce, coconut milk, salt and pepper to taste. Simmer for 5 minutes.

2. Add bell peppers and pechay. Simmer for 3 minutes. Serve.

AMPALAYA GUISADO

Ampalaya is one of my favorite veggies. If it's present in a dish, Ampalaya is the first that I usually eat. It's bitter that's why others don't like it but I love the bitterness of Ampalaya to bits. I can't remember how it became my favorite vegetable but I could remember my father grows Ampalaya in the backyard when I still a kid so we had Ampalaya almost everyday. One of the dishes that I love with this bitter gourd is Ampalaya Guisado. For the recipe of this dish, read on...

You will need:

5     cloves garlic, crushed
2     medium (100 g) onions, chopped
200 g ground pork
1     cup water
1     pouch (200 g) DEL MONTE Tomato Sauce
2     medium (300 g) ampalaya, seeds removed then cut into squares
2     stalks celery, sliced
2     tbsp salted black beans (tausi)
3     squares tokwa, cut into cubes then fried
2     eggs, beaten

Here's how:

1. Saute garlic, onions and pork.
2. Add water, DEL MONTE Tomato Sauce, ampalaya celery and tokwa.
3. Simmer for 3 minutes.
4. Add black beans and egg. Simmer once.

PESANG BANGUS

Pesang Bangus is one of my fave dish with Milkfish (Bangus). Aside from the usual paksiw, tinola, or daing na Bangus, Pesang Bangus is something I like cooking when we have Bangus from the market. 

Ingredients:

2 tbsp cooking oil
2 tbsp sliced ginger
1 tbsp chopped garlic
3 cups water
1 whole medium-size bangus, sliced and washed thoroughly
2 cups sliced cabbage
2 cups sliced petchay tagalog
1 stalk leeks, sliced into 3 pieces
1 8g sachet Maggi Magic Sarap
   patis to taste

Procedure:

1. Heat oil. Saute ginger, garlic and onion until limp.
2. Pour in water and bring to a boil. Add bangus and let boil.
3. When bangus turns white in color (after 5 minutes), add cabbage. Simmer for 1 minute.
4. Add petchay and leeks. Cook for another minute.
5. Season with Maggi Magic Sarap and patis to taste.

CHICKEN MINDANAO

Mga Sangkap:

• 1 piraso Knorr real chicken broth cubes
• 1/4 tasa Tubig, mainit
• Hinati sa apat Manok, hita at dibdib, inalisan ng buto
• 1/2 kutsarita Lady's Choice iodized salt
• 1/8 kutsarita Lady's Choice pepper
• 1 kutsara Toyo
• 1 kutsarita Luya, hiniwa
• 3 piraso Bawang, pinitpit
• 1 tasa Gata ng niyog

Paraan ng pagluluto:

1. Tunawin  ang Knorr real chicken broth cube sa mainit na tubig.
2. Timplahan ang anok ng asin, paminta at tinunaw na Knorr real chicken broth cube.
3. Idagdag ang toyo, luya at bawang at ipahid nang lubusan sa manok.
4. Ilagay ang manok sa baking pan at ibuhos ang gata sa ibabaw bago ihumo sa 350' F nang may 45 minnuto.
5. Palamutian ng Cavandish na saging at Rambutan.