You'll Need:
4 stalks tanglad (lemon grass)
1/2 kg unripe langka (jackfruit), sliced
1 cup (50 g) dried dilis (anchovy)
1 pc medium onion, sliced
1 pc small ginger, crushed
2 cups thin coconut milk (second extraction)
1 cup thick coconut milk (first extraction)
1/4 cup (70 g) bagoong alamang (salted, fermented tiny shrimps)
1 can (227 g) DEL MONTE Tomato Sauce
Here's How:
1. Line bottom of pan with tanglad. Arrange dilis, langka, onion and ginger on top. Add thin coconut milk and bagoong alamang.
2. Simmer over low heat until langka is tender. Add DEL MONTE Tomato Sauce. Cook for 10 minutes.
3. Add thick coconut milk. Allow to simmer. Serve.
MAKES 8 SERVINGS.
Lusog Note: Excellent source of Calcium - for strong bones and teeth.
Saturday, May 15, 2010
MEATBALL SPAGHETTI
You'll Need:
175 g DEL MONTE Spaghetti, cooked
1 can (390 g) DEL MONTE Sweet Style Spaghetti Sauce
Meatballs:
150 g ground pork
1 pc medium potato, grated
2 stalks green onions, chopped
Here's How:
1. Combine ingredients for meatballs. Season with 1-1/2 tsp soy sauce, 1/2 tsp iodized rock salt and 1/4 tsp pepper. Mix thoroughly. Form each tablespoon of mixture into balls. Fry in oil until golden brown. Set aside.
2. In a saucepan, simmer meatballs in DEL MONTE Sweet Style Spaghetti Sauce for about 5 minutes. Pour over cooked DEL MONTE Spaghetti. Top with grated cheese if desired.
MAKES 5 SERVINGS.
Lusog Note: Rich in Vitamin B1 - prevents beriberi.
175 g DEL MONTE Spaghetti, cooked
1 can (390 g) DEL MONTE Sweet Style Spaghetti Sauce
Meatballs:
150 g ground pork
1 pc medium potato, grated
2 stalks green onions, chopped
Here's How:
1. Combine ingredients for meatballs. Season with 1-1/2 tsp soy sauce, 1/2 tsp iodized rock salt and 1/4 tsp pepper. Mix thoroughly. Form each tablespoon of mixture into balls. Fry in oil until golden brown. Set aside.
2. In a saucepan, simmer meatballs in DEL MONTE Sweet Style Spaghetti Sauce for about 5 minutes. Pour over cooked DEL MONTE Spaghetti. Top with grated cheese if desired.
MAKES 5 SERVINGS.
Lusog Note: Rich in Vitamin B1 - prevents beriberi.
FRUIT FRITTERS
You'll Need:
1 can (850g) Del Monte Fiesta Fruit Cocktail, drained and coarsely chopped (reserve syrup)
6 pcs (60g) kani or crab sticks, sliced
100 grams shrimps, boiled in reserved fruit cocktail syrup then sliced
1 ½ cups bread crumbs
¾ cup mayonnaise
Batter:
1 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. iodized fine salt (or ½ tbsp. iodized rock salt)
2 eggs, beaten
½ cup reserved fruit cocktail syrup
Here's How:
1. Combine first 3 ingredients and ¾ tsp iodized fine salt (or ¾ tbsp. iodized rock salt). Mixed well.
2. Combine the ingredients for batter. Blend with fruit mixture in bread crumbs. Deep fry until golden brown. Drain on paper towel. Put mayonnaise in pastry bag or wax paper.Pipe on top of dumplings.
1 can (850g) Del Monte Fiesta Fruit Cocktail, drained and coarsely chopped (reserve syrup)
6 pcs (60g) kani or crab sticks, sliced
100 grams shrimps, boiled in reserved fruit cocktail syrup then sliced
1 ½ cups bread crumbs
¾ cup mayonnaise
Batter:
1 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. iodized fine salt (or ½ tbsp. iodized rock salt)
2 eggs, beaten
½ cup reserved fruit cocktail syrup
Here's How:
1. Combine first 3 ingredients and ¾ tsp iodized fine salt (or ¾ tbsp. iodized rock salt). Mixed well.
2. Combine the ingredients for batter. Blend with fruit mixture in bread crumbs. Deep fry until golden brown. Drain on paper towel. Put mayonnaise in pastry bag or wax paper.Pipe on top of dumplings.
DILIS N SQUASH OKOY
You'll Need:
1 cup (100 g) squash, cut into strips
1 cup (170 g) fresh small dilis
1 cup (40 g) malunggay (horseradish) leaves
1 can (140 g) DEL MONTE Tomato Sauce
1/4 k all-purpose flour
1 pc medium onion, chopped
6 cloves garlic, minced
1 tbsp chopped ginger
3 pc eggs, beaten
Here's How:
1. Combine squash with the rest of the ingredients. Season with 1/6 tsp iodized fine salt (or 1/2 tsp iodized rock salt) and 1/2 tsp pepper. Mix thoroughly.
2. Flatten thinly every 2 tablespoon of mixture and fry in hot oil. Cook until crisp and golden brown. Serve with DEL MONTE Red Cane Vinegar or Sweet Chili Sauce.
MAKES 12 SERVINGS.
Lusog Note: Good source of Vitamin B2 - essential for growth and
production of red blood cells.
1 cup (100 g) squash, cut into strips
1 cup (170 g) fresh small dilis
1 cup (40 g) malunggay (horseradish) leaves
1 can (140 g) DEL MONTE Tomato Sauce
1/4 k all-purpose flour
1 pc medium onion, chopped
6 cloves garlic, minced
1 tbsp chopped ginger
3 pc eggs, beaten
Here's How:
1. Combine squash with the rest of the ingredients. Season with 1/6 tsp iodized fine salt (or 1/2 tsp iodized rock salt) and 1/2 tsp pepper. Mix thoroughly.
2. Flatten thinly every 2 tablespoon of mixture and fry in hot oil. Cook until crisp and golden brown. Serve with DEL MONTE Red Cane Vinegar or Sweet Chili Sauce.
MAKES 12 SERVINGS.
Lusog Note: Good source of Vitamin B2 - essential for growth and
production of red blood cells.
CHILI SHRIMPS
You'll Need:
2 tbsp garlic, chopped
2 tbsp ginger, chopped
1 pc medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 g) DEL MONTE Tomato Sauce
2 tbsp soy sauce or oyster sauce
1/2 kg shrimps, cleaned and trimmed
2-3 pc siling labuyo (chili pepper), sliced
1 pc beaten egg
25 g kinchay (Chinese celery)
Here's How:
1. Sauté garlic, ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Add soy sauce, then season with salt and pepper to taste.
2. Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turns bright red.
3. Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.
MAKES 9 SERVINGS.
Lusog Note: Good source of Vitamin A - for good eyesight.
2 tbsp garlic, chopped
2 tbsp ginger, chopped
1 pc medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 g) DEL MONTE Tomato Sauce
2 tbsp soy sauce or oyster sauce
1/2 kg shrimps, cleaned and trimmed
2-3 pc siling labuyo (chili pepper), sliced
1 pc beaten egg
25 g kinchay (Chinese celery)
Here's How:
1. Sauté garlic, ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Add soy sauce, then season with salt and pepper to taste.
2. Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turns bright red.
3. Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.
MAKES 9 SERVINGS.
Lusog Note: Good source of Vitamin A - for good eyesight.
CHICKEN TOKWA ADOBO
You'll Need:
3 squares tokwa (firm soybean curd), fried and quartered
1/2 kg chicken, cut into serving portions
3 tbsp DEL MONTE Red Cane Vinegar
3 tbsp soy sauce
6 cloves garlic, crushed
1/4 tsp peppercorn
1 pc laurel leaf (bay leaf)
Marinade:
2 tbsp soy sauce
1/4 tsp pepper
Here's How:
1. Marinate tokwa. Set aside. Combine remaining ingredients. Let stand for 30 minutes.
2. Add 1/2 cup water, then simmer for 30 minutes. Add tokwa. Simmer for another 5 minutes.
MAKES 6 SERVINGS.
Lusog Note: Rich in Vitamin B6 - essential for red blood cell formation.
3 squares tokwa (firm soybean curd), fried and quartered
1/2 kg chicken, cut into serving portions
3 tbsp DEL MONTE Red Cane Vinegar
3 tbsp soy sauce
6 cloves garlic, crushed
1/4 tsp peppercorn
1 pc laurel leaf (bay leaf)
Marinade:
2 tbsp soy sauce
1/4 tsp pepper
Here's How:
1. Marinate tokwa. Set aside. Combine remaining ingredients. Let stand for 30 minutes.
2. Add 1/2 cup water, then simmer for 30 minutes. Add tokwa. Simmer for another 5 minutes.
MAKES 6 SERVINGS.
Lusog Note: Rich in Vitamin B6 - essential for red blood cell formation.
FISH BURGER
You'll Need:
Burger:
1/4 kg fresh salmon or maya maya (red snapper) fillet, flaked
1/2 tbsp calamansi (Philippine lemon) juice
100 g gabi (taro), boiled and mashed
1 pc medium onion, chopped
1 tsp soy sauce
1 pc pork bouillon cube, crumbled
1/3 tsp iodized fine salt
1/4 tsp pepper
1 can (439 g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup)
Pineapple Sauce:
3/4 cup reserved pineapple syrup
1 tsp margarine
1/4 cup water
2 tsp cornstarch
1/4 tsp iodized rock salt
1-1/2 tsp sugar
1 drop yellow food color (optional)
Here's How:
1. Sprinkle fish with calamansi juice. Combine with the rest of the ingredients for burger except pineapple. Mix thoroughly.
2. Divide mixture into 16 (about 1-1/2 tbsp each) and form into patties. On 8 patties, place a slice of DEL MONTE Pineapple. Cover each with another fish patty. Fry until golden brown, turning once.
3. Sauce: Combine all ingredients. Simmer until thick.
Add yellow food color if desired.
MAKES 8 SERVINGS.
Lusog Note: Rich in Vitamin A - for good eyesight.
Burger:
1/4 kg fresh salmon or maya maya (red snapper) fillet, flaked
1/2 tbsp calamansi (Philippine lemon) juice
100 g gabi (taro), boiled and mashed
1 pc medium onion, chopped
1 tsp soy sauce
1 pc pork bouillon cube, crumbled
1/3 tsp iodized fine salt
1/4 tsp pepper
1 can (439 g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup)
Pineapple Sauce:
3/4 cup reserved pineapple syrup
1 tsp margarine
1/4 cup water
2 tsp cornstarch
1/4 tsp iodized rock salt
1-1/2 tsp sugar
1 drop yellow food color (optional)
Here's How:
1. Sprinkle fish with calamansi juice. Combine with the rest of the ingredients for burger except pineapple. Mix thoroughly.
2. Divide mixture into 16 (about 1-1/2 tbsp each) and form into patties. On 8 patties, place a slice of DEL MONTE Pineapple. Cover each with another fish patty. Fry until golden brown, turning once.
3. Sauce: Combine all ingredients. Simmer until thick.
Add yellow food color if desired.
MAKES 8 SERVINGS.
Lusog Note: Rich in Vitamin A - for good eyesight.
SWEET AND SPICY PORK
You'll Need:
1 kg pork kasim or pigue, sliced into thin flat strips
500 ml clear carbonated softdrink
4 cloves garlic, minced
1 pc medium onion, chopped
1 pouch (250 g) DEL MONTE Tomato Sauce
3 pc medium green bell peppers,
cut into strips
2 tbsp chopped celery
Here's How:
1. Marinate pork in clear carbonated softdrink for 30 minutes, then boil the meat for about 20 minutes or until tender. Drain and set aside. Discard any stock left.
2. Using the same pan, sauté garlic and onion. Add DEL MONTE Tomato Sauce, salt and pepper to taste. Add meat and simmer for 10 minutes.
3. Add bell peppers and celery. Simmer once.
MAKES 6 SERVINGS.
Lusog Note: Rich in niacin - promotes normal digestion and
healthy skin.
1 kg pork kasim or pigue, sliced into thin flat strips
500 ml clear carbonated softdrink
4 cloves garlic, minced
1 pc medium onion, chopped
1 pouch (250 g) DEL MONTE Tomato Sauce
3 pc medium green bell peppers,
cut into strips
2 tbsp chopped celery
Here's How:
1. Marinate pork in clear carbonated softdrink for 30 minutes, then boil the meat for about 20 minutes or until tender. Drain and set aside. Discard any stock left.
2. Using the same pan, sauté garlic and onion. Add DEL MONTE Tomato Sauce, salt and pepper to taste. Add meat and simmer for 10 minutes.
3. Add bell peppers and celery. Simmer once.
MAKES 6 SERVINGS.
Lusog Note: Rich in niacin - promotes normal digestion and
healthy skin.
Labels:
Filipino Recipes,
Pork Dishes,
Sweet and Spicy Pork
Asadong Manok / Marinated Chicken Stew Recipe
You'll Need:
one 2-pound chicken, cut into serving pieces
1/2 cup water
1/2 teaspoon salt
3 tablespoons Worcestershire sauce
4 tablespoons lemon juice
2 tablespoons cornstarch, dissolved in a little water
MARINADE:
1/4 cup soy sauce
Here's How:
Combine all the marinade ingredients, and marinate the chicken in the mixture for an hour in a large pot.
Cover the pot and simmer gently for an hour until meat is tender.
one 2-pound chicken, cut into serving pieces
1/2 cup water
1/2 teaspoon salt
3 tablespoons Worcestershire sauce
4 tablespoons lemon juice
2 tablespoons cornstarch, dissolved in a little water
MARINADE:
1/4 cup soy sauce
Here's How:
Combine all the marinade ingredients, and marinate the chicken in the mixture for an hour in a large pot.
Cover the pot and simmer gently for an hour until meat is tender.
FRIED CHICKEN
You'll Need:
one 2-3 pound chicken, cut into serving pieces
salt and pepper to taste
1/4 cup white vinegar
4 cloves garlic, crushed
1 cup water
1 cup cooking oil
Here's How:
Cook chicken in vinegar, water, garlic, salt and pepper until almost done.
Drain off liquid.
Deep fry chicken in oil until brown.
Drain chicken.
Pesang Manok / Boiled Chicken with Vegetable
You'll Need:
one 2 to 3 pound chicken, cut into serving pieces
1 teaspoon salt
1/2 onion, cut into wedges
1 bunch chopped scallions
1 head bak choy (Chinese vegetable)
1 tablespoon peppercorns
2 medium-size potatoes
1/2 small green cabbage
Here's How:
1. Boil chicken in enough water to cover, with onion, potatoes, peppercorns and salt.
2. When chicken is tender, add the cabbage, bak choy and scallions.
3. Cook until vegetables are crisp-tender. Serve hot.
one 2 to 3 pound chicken, cut into serving pieces
1 teaspoon salt
1/2 onion, cut into wedges
1 bunch chopped scallions
1 head bak choy (Chinese vegetable)
1 tablespoon peppercorns
2 medium-size potatoes
1/2 small green cabbage
Here's How:
1. Boil chicken in enough water to cover, with onion, potatoes, peppercorns and salt.
2. When chicken is tender, add the cabbage, bak choy and scallions.
3. Cook until vegetables are crisp-tender. Serve hot.
Sinigang na Manok
You'll Need:
one 2-pound chicken, cut into serving pieces
juice of 1 lemon
1 cup green beans, cut into 2-inch pieces
1 cup small radishes, quartered
1/2 cup sliced tomatoes
1 small bunch of green leafy vegetable
1 tablespoon salt or patis
1/4 cup sliced onion
Here's How:
1. Boil chicken, tomatoes, onion and lemon juice in enough water to cover chicken.
2. Cook until chicken is almost tender.
3. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender. Serve hot.
one 2-pound chicken, cut into serving pieces
juice of 1 lemon
1 cup green beans, cut into 2-inch pieces
1 cup small radishes, quartered
1/2 cup sliced tomatoes
1 small bunch of green leafy vegetable
1 tablespoon salt or patis
1/4 cup sliced onion
Here's How:
1. Boil chicken, tomatoes, onion and lemon juice in enough water to cover chicken.
2. Cook until chicken is almost tender.
3. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender. Serve hot.
Labels:
Chicken Dishes,
Filipino Recipes,
Sinigang na Manok
Chicken Tinola /Boiled Chicken with Ginger
You'll Need:
1/4 kilo pork, preferably the ear and face part
2 big pieces tokwa or dry tofu
6 cloves garlic
5 whole peppercorns
1/4 cup vinegar
2 small onions
2 cups cooking oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
1 teaspoon salt
Here's How:
1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork.
Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour.
3. Take out the pork from the pot and let it cool.
4. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.
5. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan.
6. Draw off the fried tokwa on paper towels and let it cool.
7. Cut up the remaining onion and 3 cloves of garlic.
8. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl.
9. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce.
10. To enjoy the delicious serving of tokwa’t baboy (tofu and pork), serve with porridge, or a cold bottle of beer.
BAKED CHICKEN MACARONI
You'll Need:
300 g DEL MONTE Elbow Macaroni, cooked per package directions
6 cloves garlic, crushed
1 pc large onion, sliced
200 g chicken breast fillet, cut into cubes
1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
1/2 cup coarsely grated cheese
White Sauce:
2 tbsp flour
1/4 cup evaporated milk
1/4 cup water
1 pc chicken bouillon cube
1 tbsp margarine
Here's How:
1. Sauté garlic until brown.
Add onion and chicken.
Cook for 1 minute.
Add DEL MONTE Spaghetti Sauce,
1/4 cup water, salt and pepper to taste.
Simmer for 5 minutes. Set aside.
2. White Sauce:
Mix all ingredients until flour is dissolved.
Cook over low heat, constantly stirring for 5-10 minutes or until thick.
3. Blend spaghetti-chicken sauce with cooked DEL MONTE Elbow Macaroni.
Arrange in square pan.
Pour white sauce all over and sprinkle with grated cheese.
Bake in preheated oven (or turbo broiler) at 350oF until cheese melts.
MAKES 6 SERVINGS.
CHICKEN CASHEW SPREAD
You'll Need:
1/2 cup mayonnaise
1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple, well-drained
300 g chicken breast, boiled and flaked
1/4 cup roasted cashew nuts, coarsely chopped
1 stalk celery, finely chopped
Here's How:
1. Combine mayonnaise, 3/4 tsp iodized fine salt, a dash of pepper, then add the rest of the ingredients. Mix well.
2. Chill. Serve as sandwich filling.
MAKES 8 SERVINGS.
Lusog Note: High in lysine - promotes growth in the young.
1/2 cup mayonnaise
1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple, well-drained
300 g chicken breast, boiled and flaked
1/4 cup roasted cashew nuts, coarsely chopped
1 stalk celery, finely chopped
Here's How:
1. Combine mayonnaise, 3/4 tsp iodized fine salt, a dash of pepper, then add the rest of the ingredients. Mix well.
2. Chill. Serve as sandwich filling.
MAKES 8 SERVINGS.
Lusog Note: High in lysine - promotes growth in the young.
CHICKEN CALDERETA
You'll Need:
300 g chicken breast, cut up
6 cloves garlic, crushed
2 pc small potatoes, cut into chunks
1/2 cup cooked or frozen green peas
1 pc each red and green bell peppers, cut into squares
2 pc siling labuyo (chili pepper), sliced
1/4 cup liver spread
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
Here's How:
1. Marinate chicken in garlic and 1/3 tsp crushed peppercorns for 20 minutes.
2. Add 3/4 to 1 cup water, potatoes, green peas, bell peppers and sili.
Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper.
Simmer until tender.
3. Add liver spread and DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes or until cooked.
MAKES 5 SERVINGS.
Lusog Note: High in Vitamin C - Helps fight common infections.
Labels:
Chicken Calderetta,
Chicken Dishes,
Filipino Recipes
CHICKEN BINAKOL
You'll Need:
1/2 kg chicken, cut into serving portions
5 cloves garlic, crushed
1 pc medium onion, sliced
1 pc medium potato, cut into chunks
3 stalks tanglad (lemon grass)
1 pouch (200 g) DEL MONTE Tomato Sauce
1 pc buko (coconut), meat cut into 2" x 1" strips
Here's How:
1. Place all ingredients except buko meat in a casserole or sauce pan.
Add 3/4 cup water and 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt).
Simmer for 30 minutes.
2. Add buko and cook for another 5 minutes.
MAKES 5 SERVINGS.
Lusog Note: Rich in Niacin - promotes normal digestion and healthy skin.
CHEESY EGGPLANT LAYERS
You'll Need:
4 pc medium eggplants, each sliced lengthwise into 4
1 pc egg, lightly beaten
1/2 cup breadcrumbs
1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce
1 cup grated cheese
1 pc medium green bell pepper, diced
Here's How:
1. Mix eggplant with egg, then coat with breadcrumbs.
Fry until golden brown.
Set aside.
2. Add 1/8 tsp pepper and 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) to 1/2 cup DEL MONTE Spaghetti Sauce.
Arrange 8 eggplant slices in baking dish (8"x8").
Pour sauce over eggplants and top with half of cheese and bell peppers.
3. Repeat procedure using the remaining ingredients.
Bake in a preheated oven at 350ºF for 25 minutes.
Let stand for 5 minutes before serving.
MAKES 8 SERVINGS.
Lusog Note: Rich in lysine - promotes growth in the young.
4 pc medium eggplants, each sliced lengthwise into 4
1 pc egg, lightly beaten
1/2 cup breadcrumbs
1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce
1 cup grated cheese
1 pc medium green bell pepper, diced
Here's How:
1. Mix eggplant with egg, then coat with breadcrumbs.
Fry until golden brown.
Set aside.
2. Add 1/8 tsp pepper and 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) to 1/2 cup DEL MONTE Spaghetti Sauce.
Arrange 8 eggplant slices in baking dish (8"x8").
Pour sauce over eggplants and top with half of cheese and bell peppers.
3. Repeat procedure using the remaining ingredients.
Bake in a preheated oven at 350ºF for 25 minutes.
Let stand for 5 minutes before serving.
MAKES 8 SERVINGS.
Lusog Note: Rich in lysine - promotes growth in the young.
BREADED PORK CHOP
Ingredients:
4 pork chops, medium or large
1/2 cup bread crumbs
1 1/2 tsp calamansi juice
1 egg, beaten oil for frying
salt & pepper to taste
Procedure:
1. Mix calamansi juice, salt and pepper in a bowl.
2. Season pork chops with this mixture and set aside for 30 mins. (This will give the meat enough time to absorb the flavor.)
3. Roll pork in bread crumbs, then moisten with beaten egg and roll again in bread crumbs.
4. Fry over medium heat until golden brown.
4 pork chops, medium or large
1/2 cup bread crumbs
1 1/2 tsp calamansi juice
1 egg, beaten oil for frying
salt & pepper to taste
Procedure:
1. Mix calamansi juice, salt and pepper in a bowl.
2. Season pork chops with this mixture and set aside for 30 mins. (This will give the meat enough time to absorb the flavor.)
3. Roll pork in bread crumbs, then moisten with beaten egg and roll again in bread crumbs.
4. Fry over medium heat until golden brown.
BEEF CHILI SOUP
You'll Need:
4 cloves garlic, crushed
1 pc medium onion, sliced
200 g ground beef
1 pc medium carrot, cut into cubes
1 cup cooked red kidney beans
1 can (227 g) DEL MONTE Tomato Sauce
3/4 tsp chili powder
2 tbsp cornstarch, dissolved in 2 tbsp water
1/4 cup evaporated milk
1 stalk green onion, chopped
Here's How:
1. Sauté garlic, onions and beef.
Add carrots, kidney beans, 3-1/2 cups water and DEL MONTE Tomato Sauce.
Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and chili powder.
Simmer for 10 minutes.
2. Add dissolved cornstarch.
Cook until thick. Stir in milk.
Top with green onions.
MAKES 6 SERVINGS.
Lusog Note: High in fiber - helps lower blood cholesterol.
Labels:
Beef Chili Soup,
Beef Dishes,
Filipino Recipes,
Soup
BEANS MEXICANA
You'll Need:
Filling:
4 cloves garlic, crushed
1 pc medium onion, chopped
200 g ground beef
1 can (237 g) DEL MONTE Italian Style Spaghetti Sauce
2 tbsp DEL MONTE Chili Ketchup
1/2 cup cooked red kidney beans
1 pc small green bell pepper, cut into cubes
Corn Mixture:
2 ears medium corn, boiled and grated
1 pc egg, lightly beaten
1/2 cup grated cheese
1/2 cup evaporated milk
1/4 cup breadcrumbs
Here's How:
1. Filling: Sauté garlic, onions and beef in oil.
Cook until beef turns light brown.
Add DEL MONTE Spaghetti Sauce, DEL MONTE Chili Ketchup, kidney beans and bell peppers.
Season with salt, pepper and sugar to taste.
Simmer for 15 minutes, then set aside.
2. Corn Mixture: Mix all ingredients well.
Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper.
3. Grease a 5"x8" baking pan.
Spread half of corn mixture on the bottom of the pan.
Add filling mixture on top, then cover with the remaining corn mixture.
Bake in a preheated oven at 375ºF for 15 minutes, or until cooked.
MAKES 8 SERVINGS.
Lusog Note: Rich in Vitamin B12 - prevents anemia.
Labels:
Beans Mexicana,
Filipino Recipes,
Vegetable Dishes
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Blog Archive
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2010
(21)
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May
(21)
- HUMBA NA NANGKA
- MEATBALL SPAGHETTI
- FRUIT FRITTERS
- DILIS N SQUASH OKOY
- CHILI SHRIMPS
- CHICKEN TOKWA ADOBO
- FISH BURGER
- SWEET AND SPICY PORK
- Asadong Manok / Marinated Chicken Stew Recipe
- FRIED CHICKEN
- Pesang Manok / Boiled Chicken with Vegetable
- Sinigang na Manok
- Chicken Tinola /Boiled Chicken with Ginger
- BAKED CHICKEN MACARONI
- CHICKEN CASHEW SPREAD
- CHICKEN CALDERETA
- CHICKEN BINAKOL
- CHEESY EGGPLANT LAYERS
- BREADED PORK CHOP
- BEEF CHILI SOUP
- BEANS MEXICANA
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May
(21)