Orange Ginger Chicken

Makes 4 servings.
Cooking time: 10 minutes


Ingredients:

3/4 Cup of orange juice
3 Tbsp soy sauce
1/2 Tbsp ginger, grated

1/2 Kilo chicken breast fillet
1 Pack ginisa mix
3 Cups cut-up vegetables, such as sliced onion, sugar snap peas, and bell pepper strips
1 Tbsp honey
1 Tsp cornstach

Beef and Vegetable Stir-fry

Beef and vegetable stir fried is one healthy and delicious dish you can think of. Preparing this dish is not difficult.

Ingredients:

1/2 kilo sirloin steak, cut into thin strips
1 cup water
2 tsp cornstarch 2 tbsp soy sauce
1 tbsp oil
1 pack ginisa mix
3 cups assorted vegetables, such as chopped young corn, sliced button mushrooms, red bell pepper strips, and snow peas.

Stir-fried Chicken and Vegetables

Ingredients:

1/2 kilo chicken breast fillet, cut into strips
3 cups bean sprouts or togue
1 medium carrot, julienned
1 can button mushrooms, sliced
2 tbsp oil
1 pack ginisa mix
2 tbsp soy sauce
1 tbsp sesame oil

Beef and Broccoli

Ingredients:


1/2 kilo sirloin steak, cut into thin strips
2 cups broccoli florets
2 tbsp vegetable oil
1 pack ginisa mix
a dash of red chili flakes
1 pack beef and herb gravy mix, prepared according to package directions

Pineapple Fried Rice

Ingredients:

 

1 pc (1/3 cup) chinese chorizo, diced
1/2 head garlic, finely crushed
1 pc small onion, chopped
1 pc small carrot, chopped
100 g medium shrimps, peeled and sliced
1 pc egg, beaten
1-1/2 tbsp fish sauce
1 can (234g) pineapple tidbits, drained
80 g cabbage, finely shredded
3-1/2 cups cooked long grain rice

Mandarin Orange and Walnut Surprise

Ingredients:

 

1 cup crushed graham crackers
1/4 cup walnuts or cashew nuts, finely chopped
1/4 cup unsalted butter or margarine, melted
2 cups fresh milk or skim milk
1/2 cup cornstarch
2 egg yolks
3/4 cup sugar
1-15 oz can mandarin orange segments, drained, chop half of contents, reserving half for garnishing and cherries.

Cream Cheese Penne Pasta

Ingredients:

300 g penne pasta
1 bar magnolia cream cheese (225gm., softened)
3 tbsp cooking oil
3 tbsp garlic, minced
1 cup red and green bell pepper, chopped
1 cup canned button mushroom, drained and sliced
1/4 cup black olives, drained and sliced
1/4 cup white wine
3 cups chunky tomato sauce
1 1/2 tbsp salt
1 1/2 tsp ground pepper
1/tsp oregano
1 tsp dried basil
1 cup cheddar cheese, grated

Procedure:

Claudine's Salpicao

Ingredients:

1 kg tenderloin or sirloin, cut into cubes
2 tsp garlic, crushed
1 pack knorr real sarap (7gm)
1/4 cup liquid seasoning
1 pc green sili, medium sized
1/4 cup oil

Marinade:

1/4 cup liquid seasoning
1/4 cup soy sauce
2 tsp garlic, crushed
1/4 tsp ground black pepper

Procedure:

1. In a bowl, marinade the tenderloin or sirloin with knorr real sarap mix, soy sauce, liquid seasoning, chopped garlic and pepper for 15 to 20 minutes.
2. Heat oil in a pan, add garlic and marinated beef (make sure to squeeze excess sauce from the beef).
3. Cook the beef until light brown then remove from pan. Using the same pan, put the excess marinated sauce and let it simmer for another 3 to 5 minutes.
4. Serve while hot.

Italian-Style Pizza

For the dough:

4 cups all-purpose flour
pinch of salt
1 tsp active dry yeast (or instant yeast)
1 tsp sugar
1 1/2 cups warm water
2 tbsp olive oil

For the sauce:

1 tbsp olive oil
3 cloves garlic, crushed
750 grams (3 cups) tomato sauce
salt and pepper
1 tsp dried oregano
1 tbsp honey vinegar

For the toppings:

1 jumbo hotodg, sliced diagonally
2 pieces cooked ham, sliced into squares
2 pieces salami, sliced into bite-sized pieces or use pepperoni
1 small green pepper, cut into circles
6 mushrooms, each cut into 4 (or 6 if mushrooms are large)
1 small onions, cut into half moons
50 green olives, each cut into 3's

Make the dough:

1. Sift the flour with salt and set aside. In a bowl, add yeast and sugar to the water.
2. Let stand for about 10 minutes or until the mixture becomes frothy.
3. When mixture is ready, make a hole in the flour. Gradually add the yeast, sugar, water mixture and olive oil.
4. Mix well with your hands until dough is smooth and stringy. Roll the dough into a ball.
5. Sprinkle the dough with additional flour. Place in a bowl and cover with plastic wrap. Let it stand for about 1 1/2 hours or until the dough doubles in size.
6. Divide each dough into six equal pieces. With a rolling pin, roll out each piece into a round, saucer-sized crust.

Make the sauce:

1. In a large skillet, heat oil and saute' garlic.
2. Add tomato sauce and remaining ingredients. Let simmer until slightly thick. Remove from heat and set aside.

Assemble and put the toppings:

1. Pre heat oven to 220'C (425'F). Knead the prepared dough to the desired thickness. Shape into six pizza crusts the size of a small plate.
2. Divide the sauce and the toppings among the crusts and bake for about 10 minutes.

Makes 6 servings

Chicken Liver Pate

Ingredients:

2 kilos chicken liver
1 370 gram can evaporated milk
500 grams (2 cups) butter
8 tsp oil
1 medium onion, chopped
1 1/2 tbsp garlic, crushed
1 medium size apple, chopped
2 tsp dried thyme, plus additional for garnish
1/3 cup brandy
4 tsp white wine or apple juice
8 eggs
salt and pepper
melted butter for covering finish product
4 bay leaves, each cut into 2

Procedure:

1. Trim the liver, removing its remaining hearts and the thread-like white covering. Soak livers in milk overnight.
2. Remove livers from refrigerator. Drain and allow to reach room temperature.
3. In a skillet, heat butter and oil. Saute' onions, garlic, apple, and thyme without allowing mixture to color.
4. Pour in brandy and flambe' by carefully touching a lighted match or candle to the sauteed mixture. (before flambeing, be sure to keep face and hands far from the pan to avoid getting burned from the flame.) Pour in the white wine or apple juice to douse the flame.
5. Simmer for a few seconds to remove excess liquid, but do not allow mixture to go dry. Remove from heat and let cool.
6. In a blender, process liver with the eggs and butter miixture. Season with salt and pepper. Note: when adding the butter mixture, skim from the top. Do not add the liquid at the bottom. Strain through a strainer if necessary.
7. Spoon into ceramic containers or heatproof plastic tubs. Bake at 100-120'C in water bath, 25-30 minutes for small containers, 40-50 minutes for big containers. (Better slow and longer, than too fast.)
8. Remove from oven and allow to cool. Cover with extra melted butter.
9. Garnish each container with a sprinkle of thyme and a piece of bay leaf. Refrigerate when cooled.

Makes 8 containers

Achara

Ingredients:

2 large green papayas, shredded into thin flat pieces
coarse salt
3/4 cup vinegar
3/4 cup brown sugar
dash of ground black pepper
6 native onions, chopped
1 knob ginger, diced small and thinly
1 red bell pepper, sliced into half-inch silvers
dash of salt

Procedure:

1. Mash the papaya in salt. Rinse under running water and squeeze liquid off. Mix papaya with remaining ingredients and allow to ferment in a large bowl.
2. Keep at room temperature (outside the refrigerator) for at least four days. Spoon into clean bottles. You can pretty-up the bottle with colored paper and/or ribbons.

Look for unbranded bottles (about 150 ml capacity) to use for packaging.
Makes 5 bottles.

Buko Salad Ice Sticks

Ingredients:

1/2 cup condensed milk
1 pack (250ml) Nestle all Purpose Cream Buko Flavor
1 cup fresh buko strips
1/2 cup crushed pineapple
1 cup chopped gulaman (color and flavor or your choice)
1 cup buko juice

Procedure:

1. Combine all ingredients in a bowl.
2. Transfer into small plastic bags or ice candy bags or desired molds. Freeze until set.

Mini Bangus Bathed In Olive Oil

Ingredients:

1 1/2 cups olive oil
1 1/2 cups vegetable oil
1 1/2 tbsp sweet pickle relish
3 gherkins (whole pickles), thinly sliced diagonally
15 green olives, each cut across into 3 (preferably pimiento stuffed)
1 1/2 tbsp soy sauce, or to taste
1/2 cup wine (you can use any left-over wine to cut cost)
pinch of salt
dash of ground pepper and peppercorns
2 bay leaves, each torn into 3 pieces
2 kilos fresh small bangus, cleaned but not scaled nor cut

Procedure:

1. In a pressure cooker, mix all ingredients except the fish.
2. Blend well then arrange the bangus on top, making sure the liquid covers the fish. Otherwise, add part of the liquid from the green olives.
3. Seal cooker and place on high heat. Be sure not to put the safety pressure valve (black cap) yet.
3. When cooker starts to whistle, put the cap and lower the heat. Cook for at least one and half hours.
4. Remove from heat. Bathe the cooker in water or let it cool. This will take time, but never be impatient and open it to prevent hot steam from spewing.
5. When cool, open cooker. Carefully arrange three pieces of the fish into each of seven plastic containers or jars. Spoon enough sauce and remaining ingredients into each container, distributing evenly.

Makes 7 packs

You can combine olive oil with vegetable (or canola or palm) oil without sacrificing flavor. Or you may use pomace olive oil.

Strawberry Cake

Ingredients:

1/4 cup confectioner's sugar
1 pack (250ml) Nestle all Purpose Cream Strawberry Flavor, chilled
1 loaf or round store-bought sponge cake, chiffon cake or mamon
chocolate syrup or spread
crushed honey glazed pili nuts
candy sprinkles to decorate (optional)

Procedure:

1. To make the frosting, combine Nestle all purpose cream strawberry flavor with confectioner's sugar using a mixer. Beat until light and fluffy and almost doubled in volume. Set aside in the refrigerator.
2. Halve the cake horizontally. Spread around 3 tbsp of chocolate syrup or chocolate spread on top of the bottom slice, then top with the other slice.
3. Spread chilled frosting on the top and sides of the prepared cake. Decorate with crushed nuts and candy sprinkles if desired. Chill for at least 30 minutes before slicing and serving.

Chocolate Ice Box Cake

Ingredients:

2 squares baking chocolate, cut into small pieces
1/2 cup white sugar
1/4 cup fresh milk
1/2 cup butter
1 cup confectioners sugar (powdered sugar)
4 tbsp white sugar
pinch of salt
lady fingers
1 tsp vanilla extract
4 eggs
additional milk

Procedure:

1. Melt chocolate, sugar, and milk in a small stockpot over low fire. Add egg yolks and a pinch of salt. Cook for 1 minute, stirring constantly. Set aside to chill in the refrigerator.
2. In a separate bowl,, cream the butter and confectioners sugar till fluffy. Mix in the cooled chocolate mixture.
3. Beat the egg whites till soft. Add in 4 tbsp sugar and vanilla. Fold in beaten egg whites to the chocolate-butter mixture.
4. Dip lady fingers in a bowl of milk to moisten. Line an 8x8x2 inch glass dish with moistened lady fingers. Top and spread with half the filling. Repeat with another layer. chill for at least 30 minutes. Serve cold.

Clams Pasta (Kris Aquino's favorite dish)

Ingredients:

6 pcs. tomato, fresh and big (remove skin and seeds) and slice in 4 parts
2 kilo halaan
10 pcs. leaves of basil
parmesan cheese
cup olive oil
fresh ground pepper
1 cube of chicken cubes
500 grams of angel hair pasta
cup slice garlic
3 tbsp white onion sliced

Procedure:

Saute' garlic, onion, tomato, ground pepper, halaan, chicken cubes in olive oil. When halaan starts to open, add chopped basil leaves, sprinkle with parmesan cheese. Put in cooked pasta and mix.

Pork Embutido

Ingredients:

1 kilo ground pork
1 pc. chorizo bilbao, chopped
5 tbsp oyster sauce
2 pcs. whole egg
5 tbsp flour
2 pcs. onion finely chopped
5 tbsp pickle relish
1 small can pimiento chopped
5 tsp ground pepper
5 tbsp brown sugar

Procedure:

Mix all ingredients. Mash well and roll into an aluminum foil. Make 4-5 rolls and steam for 40-50 minutes. Keep refrigerated.

Empanada

Ingredients:

Crust A
2 cup all purpose flour, sifted
4 tbsp lard
8-10 tbsp water
1 tsp ajinomoto ginisa all purpose seasoning mix

Crust B
1 cup all purpose flour
4 tbsp lard

Filling
1 tbsp oil
1/4 kg ground pork
1 cup potatoes, diced
1/4 cup carrots, diced
1/4 cup raisins
1/4 cup green bell pepper, diced
1 tbsp ajinomoto ginisa all purpose seasoning mix
1 tbsp soy sauce

Procedure:

1. To make crust, mix A together to make a smooth dough. Scale into 25-30 pieces. Mix B together and divide into 25 to 30 pieces.
2. Flatten pieces of dough A. Place a piece of dough B in the center and wrap edges to enclose B. Roll carefully to flatten, around 3 inches in diameter.
3. Put 2 tsp of filling at the center. Flip dough over filling. Press dough edges and flute with fingers.
4. Deep fry in hot oil and drain on paper towels.

Filling
1. Heat oil in a pan. Stir fry ground pork until half done. Add potatoes and carrots.
2. When almost cooked, add in raisins, green bell peppers and soy sauce.
3. Sprinkle with ajinomoto ginisa all purpose seasoning mix.
4. Let cool. Yield: 25 to 30 pieces.

Stuffed Eggplant

Ingredients:

3 pcs. (approx. 1/2 kilo) eggplants, big

Filling:

1/4 kg shrimps, shelled, deveined and chopped
2 tbsp chopped bamboo shoots
2 tbsp chopped singkamas
2 tsp cornstarch
1 tbsp soy sauce
1/2 tsp ajinomoto ginisa all purpose seasoning mix
1 tsp sugar
2 tsp sesame oil

Black Bean Mixture:

1 tsp cooking oil
1 tbsp black beans, rinse and pounded
1 tsp ajinomoto ginisa all purpose seasoning mix
1 tsp sugar
2 tsp grated ginger

Sauce:

3/4 cup stock or water
1 tbsp cornstarch
2 tbsp soy sauce
1 tsp sugar
green onion, chopped for garnishing

Procedure:

1. Cut eggplants into 1 inch diagonal pieces. Cut a slit in the middle in each piece for filling. Set aside.
2. For filling, combine together shrimp, bamboo shoots, singkamas, cornstarch, soy sauce, ajinomoto ginisa all purpose seasoning mix, sugar, sesame oil, and cornstarch. Stuff each piece of eggplant with 1 tsp of filling.
3. Heat 1 tbsp oil in a pan. Slowly pan fry eggplant for 5 minutes on each side. Set aside.
4. Mash together black bean mixture, and fry over medium heat. Add sauce. ingredients and bring to a full boil. Return eggplant to sauce and combine. Garnish with green onion.

Gravy

Ingredients:

1/2 can cream of mushroom soup
2 tbsp cornstarch
1/2 cup water
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. In a pan combine cream of mushroom soup, cornstarch and water.
2. Sprinkle ajinomoto umami super seasoning
3. Bring to a boil and cook stirring until thick.

Christine's Prune Stuffed Pork Loaf

Ingredients:

1/2 kilo ground pork
1/4 kilo sweet ham, chopped
1/2 cup viena sausage, chopped
1/4 cup sweet pickle relish
1/2 cup all purpose flour
4 eggs, beaten
salt and pepper to taste
1/4 tsp ajinomoto umami super seasoning

Stuffing:

1 cup chopped prunes
1/2 cup chopped bacon
1/2 cup cheese, strips

Gravy:

1/2 can cream of mushrooms soup
2 tbsp cornstarch
1/2 cup water
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. In a bowl, mix ground pork, ham, sausage, pickles, all purpose flour and eggs. Season with salt, pepper and ajinomoto umami super seasoning.
2. Mix well until tacky.
3. Line loaf pans with wax paper. Place half of the mixture and fill center with the stuffing.
4. Cover with the remaining meat mixture.
5. Cover pan with a foil and bake at 350'F for 1 hour.
6. Meanwhile, to prepare gravy, in a pan combine cream of mushroom soup, cornstarch and water.
7. Sprinkle ajinomoto umami super seasoning.
8. Bring to boil and cook stirring until thick.
9. Unmold the porkloaf, cool and slice.
10. Serve with gravy.

Christine's Prawn Cocktail

Ingredients:

1/2 kilo prawns, cooked, peeled and deveined

Dip:

1/2 cup sweet chili sauce
1/2 cup banana catsup
2 tbsp prepared horseradish
1/2 tsp hot sauce
1 1/2 tbsp lemon juice
1 tbsp soy sauce
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. Chill prawns until ready to serve.
2. Combine chili sauce, catsup, horseradish, hot sauce, lemon juice, soy sauce. Season with salt, pepper and ajinomoto umami super seasoning. Mix well.
3. Serve chilled with dip.

Makes 20 appetizers (4-5 pcs./serving)

Maricel's Christmas Paella

Ingredients:

1 1/2 cups long grain transparent rice
250 grams shrimps
250 grams squid, cleaned
250 grams assorted clams
2 pieces small crabs, cleaned
1 piece chorizo bilbao, sliced
1/2 cup tomatoes, chopped
1/2 cup red and green pepper
2 packs 7 gram ajinomoto ginisa all purpose seasoning mix
1 cup tomato sauce
2 cups seafood stock
1/4 cup corn oil or olive oil
1/4 cup sweet peas
1/2 tsp colorante or orange food color
1 tsp soy sauce

Procedure:

1. Blanch all seafoods in 3 cups water. Set aside stock. Remove other half of clams, divide crabs into 2 or 4.
2. In a paellera or skillet, saute' tomatoes and chorizo de bilbao and rice.
3. Add seafood stock, tomato sauce, and 2 packs ajinomoto ginisa all purpose seasoning mix, colorante and soy sauce. Stir gently with rice to blend. Simmer for a few minutes and remove from heat.
4. Arrange seafoods, red and green pepper on top, then cover with aluminum foil and continue cooking in an oven at 350'F until almost done.
5. Add sweet peas and finish cooking in the oven.
6. Serve hot.

Roast Porkloin

Ingredients:

1 1/2 kg porkloin, boneless and first layer of fat removed
1 tsp paprika
3 tsp ajinomoto ginisa all purpose seasoning mix
1 1/2 tbsp flour, for brown roux
1 1/2 cup water
1/4 cup sugar
1 tbsp butter
2 tbsp vinegar
1/4 cup mango puree
2 tbsp brandy

Garnishing

1 pc mango
1 tsp parsley, chopped

Procedure:

1. Combine paprika and 2 teaspoons of ajinomoto ginisa all purpose seasoning mix, sprinkle then rub it on all side of the porkloin. Put the pork in a roasting pan then roast inside a preheated oven at 400'F for 15 minutes. Reduce the heat to 350'F and continue roasting for 40 minutes or until done.

2. In a pan, melt butter, add flour and continue cooking, stirring constantly to prevent from burning, until light brown. Pour water and stir well with a wire whisk until it is fine and smooth, then add 1 teaspoon ajinomoto ginisa all purpose seasoning mix. Take out of the heat and set aside.

3. In another pan, caramilize sugar, add butter then stir well. Add vinegar, stir then add mango puree, brandy and prepared thicken sauce. Simmer for 5 minutes.

4. Slice the pork then arrange in a platter or plates. Pour sauce on the pork, garnish with mango fan and sprinkle with chopped parsley then serve right away. The rest of the sauce is served on the side.

Chicken Ala King

Ingredients:

3 tbsp butter
1/4 cup button mushrooms, sliced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
3 tbsp all purpose flour
1 cup chicken stock or water
1/2 cup all purpose cream
1 pack 7 grams ajinomoto ginisa all purpose seasoning mix
2 cups cooked chicken meat, diced
15-20 pcs loaf bread
1 tbsp sherry (optional)

Procedure:

1. In a skillet over medium heat, melt butter. Saute mushrooms, green bell pepper and red bell pepper until tender.
2. Stir in flour until well-blended. Add chicken stock. Stir in all purpose cream, stirring constantly until thickened. Sprinkle ajinomoto ginisa all purpose seasoning mix.
3. Add in chicken meat. Cover and cook for 5 minutes. Add sherry.
4. Spoon tablespoonful of chicken mixture to toast cups.

Toast Cups:

Cut off bread edges. Flattten slightly with rolling pin. Insert into greased muffin pan and bake at 350'F until golden brown.

Baked Prawns

Ingredients:

15 pcs. large prawns
bar of butter
bar of cheese quickmelt
cup garlic, chopped
fresh lemon juice

Procedure:

Mix all the ingredients. Wash prawns. Arrange in flat baking sheet and let it be frozen for 1 hour. Remove the prawns and slice at the upper back part. Remove the green parts on the back of the prawns. Put the mixed ingredients in the upper back. Make sure it is full. Bake at 375 degrees until it becomes pink in color and is ready to eat.

Thai Tom Yum Soup

Ingredients:

1 pack Thai Tom Yum Soup Spice Paste
880 ml (4cups) water or seafood stock (unsalted)
250 g (1/2lb) shelled and deveined prawns
60 g (2oz) sliced shitake or button mushrooms
Fresh coriander and chillies as garnish
Lime or lemon juice and soya sauce or fish sauce as optional seasoning

Procedure:

1. Boil water in a saucepan. Add Spice Paste and stir well.
2. Add prawns and mushrooms, bring to a boil.
3. Just before serving, season to taste. Garnish and serve hot.

Variations:

A combination of seafood such as squid, mussels and cubed fish fillet may be used instead of prawns. You may also replace seafood with chicken. For a more gourmet meal, add fresh slices of galangal, lemon grass and kaffir lime as garnish.

Cook It Easy! Recipe For Kare-Kare

Ingredients:

1 pack knorr Cook it easy! Kare-kare Recipe Mix
1/2 kg oxtail/beef meat/pork pata, cut into serving pieces
2 tbsp cooking oil
1 clove garlic, chopped
1 small onion, sliced
1 cup eggplant, sliced
1 cup string beans, cut into 2" length
1 cup pechay
1 cup (about 250ml) water

Procedure:

1. Boil meat in 5 cups water until tender. Remove from the broth and set aside. Add eggplant and string beans in the ramaining broth and cook for 2 minutes. Drain and set aside.
2. In another pan, saute' the garlic and onion in oil until golden brown. Add the pre-cooked meat and saute' until slightly brown.
3. Add 1 cup water, then completely dissolve Knorr Cook It Easy! Kare-Kare Recipe Mix. Bring to boil with constant stirring. Add pechay and the pre-cooked vegetables. Simmer over low fire until pechay is cooked (1 minute). Serve.

Chocolate Refrigerator Cake

Ingredients:

1/2 cup butter
1/2 cup white sugar
1/2 cup all-purpose cream
5 tbsp cocoa powder
1/2 tsp vanilla extract
14 pcs lady fingers

Procedure:

1. In a bowl, beat butter. When soft, add sugar gradually.
2. Add all-purpose cream alternating with cocoa powder.
3. Blend well.
4. Add Vanilla.
5. Line waxpaper in freezermate medium 2. Spread a thin layer of chocolate cream mixture. Top with lady fingers. Arrange alternating layers of chocolate mixture and lady fingers. Last layer must be the chocolate cream mixture.
6. Chill in the refrigerator for at least 1 hour.
7. Unmold Refrigerator Cake into serving platter. Peel off wax paper.

Variations:

May replace lady fingers with mamon tostado, chiffon cake. Sprinkle with confectionery sugar. May be topped with grated chocolate bars, cherries or strawberries.

Bitter Melon Salad

Ingredients:

1/2 kg ampalaya(bitter melon) seeded, sliced thinly
1/4 cup rock salt
3 tbsp white sugar
1/4 cup vinegar
1/4 tsp iodized salt
1/8 tsp ground black pepper
1/4 tsp sesame oil
1 pc tomato. sliced
1/2 pc onion, sliced

Procedure:

1. Mix ampalaya with 1/4 cup rock salt. Let stand for 30 minutes.
2. Mix together sugar, vinegar, salt, pepper, and sesame oil.
3. Squeeze the ampalaya. Wash and drain in the strainer.
4. Transfer drained ampalaya in a bowl.
5. Pour vinegar mixture, seal the bowl and toss well. Chill.
6. To serve, arrange in a bowl. Top with tomatoes and onions.

Carrots-Sayote Salad

Ingredients:

2 medium carrots, boiled and cut into 1/2" cubes
1/2 kilo sayote, boiled and cut into 1/2" cubes
100 g baguio beans, blanched and cut into 1/2" cubes
1 can (439g) Del Monte Pineapple Tidbits, drained
1/2 cup mayonnaise
1/4 cup evaporated milk

Procedure:

1. Combine vegetables with Del Monte Pineapple Tidbits. Toss until well mixed.
2. Mix mayonnaise and evaporated milk. Season with 2 tsp salt, 2 tsp sugar and 1/4 tsp pepper. Blend well.
3. Toss dressing with vegetable-pineapple mixture. Mix well. Chill until ready to serve.

Makes 8 servings.

Pork Chop Royale

Ingredients:

4 cloves garlic, crushed (1 tsp)
1 medium onion, sliced
7 pcs (600g) pork chops
2 tbsp tomato ketchup
1 can (234g) Del Monte Sliced Pineapple, drained (reserve syrup)
14 pcs (100g) baguio beans

Procedure:

1. Saute' onions, garlic and pork chops in oil. Add 1/2 cup water, 1 tsp salt, tomato ketchup, and sliced pineapple syrup. Simmer for 30 minutes or until tender.
2. Add baguio beans and cook until crisp-tender.
3. Arrange pork chops, vegetables and Del Monte Sliced Pineapple on a platter. Pour sauce on top just before serving.

Makes 7 servings.

Pineapple Pork Estofado

Ingredients:

600 g pork, cut into serving portions
1/4 cup all-purpose flour
4 cloves garlic, crushed
1 onion, sliced
8 peppercorns
1 bay leaf
1 medium carrot, cubed
2 medium saba bananas, sliced and fried
1 green bell pepper, cut into strips
1 can (234g) Del Monte Pineapple Chunks, drained (reserve syrup)

Procedure:

1. Marinate pork in pineapple chunks syrup, 2 tbsp soy sauce and 1/2 tsp pepper for 30 minutes. Reserved marinade. Dredge pork in flour and fry until golden brown. Set aside.
2. Saute' onion, garlic, pork. Season with 1 tsp salt, peppercorns and bay leaf. Add 1 cup water and marinade. Simmer until pork is tender.
3. Add carrots, bananas, Del Monte Pineapple Chunks and bell peppers. Simmer until carrots are cooked.

Makes 6 servings.

Buko Delight

Ingredients:

Buko, juice removed and cut in half
macapuno ice cream
pandan ice cream
nata de coco
kaong
macapuno
ube
all-purpose cream

Procedure:

1. In a buko shell half, place scoops of macapuno ice cream, and pandan ice cream. Top with nata de coco, kaong, macapuno, ube, and drizzle with cream.
2. Serve immediately.

Shrimp and Cabbage Salad with Mustard Dill Mayonnaise

Ingredients:

250g cabbage, shredded
8 pcs medium size shrimps
1 bunch fresh dill
100g carrots, cut into thin strips
250 ml lady's choice mayonnaise
15 ml lady's choice vinegar
50 ml lady's choice corn oil
5 ml lady's choice mustard
2 cups tomatoes, cut into strips
3 pcs green beans, cut diagonally (pre-cooked)
knorr worcestershire sauce, to taste
sugar, to taste
lady's choice salt, to taste
lady's choice pepper, to taste

Procedure:

1. Dredge in a little flour and sear the shrimps with a little lady's choice corn oil, then remove and keep warm.
2. Make dressing by combining the lady's choice corn oil and lady's choice vinegar. Add the lady's choice mayonnaise and lady's choice mustard then mix thoroughly.
3. Add the chopped dill, and the sugar, knorr worcestershire sauce, lady's choice salt and pepper to taste.
4. Combine the cabbage and carrots with the dressing.
5. Place shrimps as a topping and garnish with tomato strips and green beans.

Tuna Salad Tropical

Ingredients:

3 medium lacatan bananas
1-1/2 cups tuna chunks in brine, drained
1/2 cup celery, diced
1 cup Del Monte Pineapple Tidbits, drained (reserve syrup)
2 tbsp sweet pickle relish
6 tbsp mayonnaise
1 tbsp mustard
1-1/4 tsp iodized salt
3 tomatoes, quartered

Procedure:

1. Slice each banana into six. Soak in pineapple syrup with 2 tsp calamansi juice. Drain. Combine tuna, celery, Del Monte Pineapple Tidbits, banana and pickle relish.
2. Combine mayonnaise, mustard and salt. Blend with tuna mixture. Serve cold with tomatoes on top.

Makes 6 servings.

Rainbow Salad

Ingredients:

1 bar red gulaman, shredded
1 bar green gulaman, shredded
1 can (439g) Del Monte Pineapple Chunks, drained
1 cup sweetened nata de coco

Dressing:

1/3 cup all-purpose cream
3 tbsp condensed milk

Procedure:

1. Boil each gulaman bar separately in 2 cups water with 3 tbsp sugar for 5 minutes. Strain over molder. Cool and chill until set. Cut into 1" cubes. Combine with Del Monte Pineapple chunks and nata de coco. Chill while preparing dressing.
2. Mix all-purpose cream and condensed milk until blended. Serve on top of salad mix.

Makes 6 servings.

Mango Buko Loco

Ingredients:

3 tbsp unflavored gelatin
1 cup buko water
1 can condensed milk
2-1/2 cups coarsely chopped ripe mangoes
2 cups coarsely chopped buko meat (2 pcs. buko)

Procedure:

1. Dissolve gelatin in buko water. Bring to boil just until gelatin dissolved. Turn off heat and stir in condensed milk, mangoes and buko meat.
2. Pour into desired molds and chill until set.

Banana Flan

Ingredients:

1 tbsp butter
32 pcs. butter cookies or graham cracker
2 tbsp unflavored gelatin, softened in 1/2 cup water
1-1/4 cups condensed milk
2 cups water
2 eggs well beaten
1 tbsp vanilla extract
6 pcs banana lacatan, thinly sliced

Procedure:

1. Grease 9x9 ovenproof dish with butter. Lay half of the butter cookies or graham cracker at the bottom of the pan. Set aside.
2. In saucepan, dissolve gelatin with milk, water and eggs. Put over medium heat. Stirring constantly until mixture thickens. Add vanilla extract.
3. Pour half flan mixture over cookies or graham cracker. Let cool till half set. Layer up the bananas on top of the flan. Pour remaining flan. Top with remaining cookies or graham cracker. Press them lightly on the flan.
4. Chill and serve.

Thai Noodles with Cilantro & Basil

Each Serving: About 455 calories, 25g protein, 60g carbohydrate, 14g total fat (3g saturated), 3g fiber, 40mg cholesterol, 720mg sodium.


Ingredients:

1/4 kilo dried flat rice noodles
1 tbsp vegetable oil
4 garlic cloves, thinly sliced
1 piece (3 inches) peeled fresh ginger, cut into thin silvers
1 medium onion, thinly sliced
400 grams lean (90%) ground beef
1/2 cup chicken broth
3 tbsp Asian fish sauce
1 tsp sugar
3/4 tsp crushed red pepper
1/4 cup chopped fresh cilantro
1/4 cup sliced fresh basil leaves
1 small cucumber, cut lengthwise in half and thinly sliced crosswise
1/2 cup bean sprouts
1/4 cup unsalted peanuts, chopped
1 lime, cut into wedges

Procedure:

1. In large bowl, pour boiling water over noodles to cover; let soak 15 minutes. Do not soak longer or noodles may become too soft.
2. Meanwhile, heat oil in 12-inch skillet over medium heat. Add garlic, ginger, and onion; cook 8 to 10 minutes or until golden, stirring occasionally. Stir in beef; cook 5 minutes or until meat is no longer pink. Stir in broth, fish sauce, sugar and crushed red pepper. Simmer, uncovered, 5 minutes to thicken slightly.
3. Drain noodles. Add noodles, cilantro, and basil to beef mixture, stirring to heat through. Spoon into 4 bowls; top with cucumber, bean sprouts, and peanuts. Serve with lime wedges.

TIP: Can't find rice noodles? You can substitute linguine, cooked as package directs.

Crab Cakes

Each serving: About 330 calories, 24g protein, 10g carbohydrate, 21g total fat (6g saturated), 1g fiber, 142mg cholesterol, 1,135mg sodium


Ingredients:


Crab Cakes
1/4 cup light mayonnaise
1 tsp grated lemon peel
1/4 tsp dry mustard
1/4 tsp salt
pinch ground red pepper (cayenne)
1/2 kilo lump crabmeat
10 saltine crackers, crushed to coarse crumbs (1/2 cup)
2 tbsp butter or margarine

Tartar Sauce
1/4 cup light mayonnaise
3 tbsp chopped dill pickle
2 tbsp chopped chives
1 tbsp capers, chopped
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
lemon wedges

Procedure:

1. Prepare crab cakes: In medium bowl, stir mayonnaise, lemon peel, mustard, salt, and pepper until blended. Pick through crabmeat to remove any pieces of shell; avoid breaking up meat. Gently stir crabmeat and cracker crumbs into mayonnaise mixture.
2. Onto wax-paper-lined cookie sheet, scoop crab mixture by scant 1/2 cups into 8 mounds; shape each into 3-inch round. Cover and refrigerate 30 minutes or up to 2 hours.
3. Meanwhile, prepare Tartar Sauce: In small bowl, stir together all sauce ingredients. Cover and refrigerate. Makes about 1/2 cup.
4. In nonstick 12-inch skillet, melt butter over medium heat until it begins to brown. Add crab cakes to skillet and cook 6 to 8 minutes or until heated through and golden on both sides, turning over once. Serve with lemon wedges and Tartar Sauce.

Thai Shrimp Salad

Ingredients:

2 cups water
1/4 kg white shrimps, fresh, medium size
2 tbsp spring onion, chopped
1 stalk lemon grass, diagonally sliced
1/2 tsp red chilli pepper, chopped and seeded
1 tsp garlic, chopped
1 tbsp calamansi juice
1 tbsp fish sauce(patis)
2 tsp salad oil
4-6 pcs lettuce leaves
3 sprigs coriander leaves

Procedure:

1. Put water in a saucepan. Bring to boil.
2. Add shrimps. Let simmer 2 to 3 minutes or till shrimps turn pink.
3. Using a handy strainer, drain immediately to prevent shrimps from further cooking.
4. Remove shell from shrimps leaving tail intact. Devein shrimps.
5. In a bowl, combine green onion, lemon grass, chilli pepper, garlic, calamansi juice, fish sauce and oil. Mix well.
6. Add shrimps. Seal bowl. Toss to coat well. Chill.
7. Just before serving, toss again.
8. Serve on lettuce-lined plate with coriander leaves.

Variation:

May replace shrimp with squid or crab meat.

Buko Pandan Salad

Ingredients:

1 box gulaman powder, green color, unflavored
1-1/2 cup water
1 pc pandan leaf
3 pcs. coconut, young, sliced into 1/2" square
1/2 cup all-purpose cream
1/4 cup condensed milk
1 cup nata de coco, strained

Procedure:

1. Dissolve gulaman powder in water. Put pandan leaf. Simmer for 5 minutes.
2. Remove pandan leaf.
3. Pour into a square pan or plastic bowl to set.
4. In a separate bowl combine coconut, all-purpose cream, condensed milk and nata de coco.
5. When gulaman sets, cut into cubes.
6. Mix gulaman cubes into the cream mixture. Seal bowl and chill.
7. Serve cold.

Pineapple Porkies

Ingredients:

1/2 kilo pork tenderloin, cut into cubes
1 can (234g) Del Monte Pineapple Chunks, drained (reserve syrup)
100 g (14pcs.) baguio beans
1-1/2 cups togue
1 red bell pepper, cut into strips
3 tbsp Del Monte Original Blend Ketchup
1 small carrot, cubed

Procedure:

1. Marinate pork cubes in pineapple chunks syrup, 1 tbsp soy sauce, 1 tsp rock salt (or 1/3 iodized salt) and 1/2 tsp pepper for 30 minutes. Brown meat in oil and reserve marinade. Set aside
2. Combine 1 cup water, marinade, Del Monte Original Blend ketchup, 1 tbsp brown sugar, 2 tsp rock salt and pork in a casserole. Simmer for 15 minutes or until meat is tender.
3. Add vegetables and simmer until cooked. Stir in Del Monte Pineapple Chunks and cook for 1 minute.

Makes 8 servings.

Fruit Fizz

Ingredients:

1 small (1 kilo) pakwan (watermelon)
1 medium green apple
1 can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
1 bottle (12oz) sprite or 7-Up (chill until ready to use)

Procedure:

1. Slice pakwan(watermelon) and apples. Remove seeds of pakwan and core of apple. Cut into tidbits or squares. Soak apples in Del Monte Fiesta Fruit Cocktail Syrup for 10 minutes. Drain. Combine with pakwan and Del Monte Fiesta Fruit Cocktail. Refrigerate.
2. Pour well-chilled Sprite or 7-Up just before serving.

Makes 10 servings.

Honeyed Tropical Salad

Ingredients:

4 pcs. lacatan bananas, sliced 1/4" thick
1 kilo avocado, cut into 1" chunks (choose ripe but firm avocado)
1 can (439 g) Del Monte Pineapple Chunks, drained (reserve syrup)

Dressing:

1/4 cup honey
2 tbsp calamansi juice
1/2 cup pineapple chunks syrup

Procedure:

1. Soak bananas in 1 tbsp calamansi juice and pineapple syrup for a few minutes. Drain. Combine with avocado and Del Monte Pineapple Chunks. Set aside.
2. Mix ingredients for dressing. Pour over fruit mixture. Toss until fruits are well-coated. Chill before serving.

Makes 8 servings.

Lite Fruit Salad

Ingredients:

1 red apple
1 green apple
1 can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
2 tbsp calamansi juice
2 tbsp honey

Procedure:

1. Slice apples into 2. Remove seeds and core. cut into tidbits. Soak in Del Monte Fiesta Fruit Cocktail syrup with calamansi juice.
2. Add Del Monte Fiesta Fruit Cocktail and honey. Chill until ready to serve.

Makes 6 servings.

Pearl Fruit Salad

Ingredients:

1 can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
1/2 cup raw small sago
1 cup white sugar
crushed ice

Procedure:

1. Add water to Del Monte Fiesta Fruit Cocktail syrup to make 3-1/2 cups. Bring to a boil. Add sago. Simmer for 40 minutes or until cooked. Stir in sugar.
2. Measure every 1/3 cup of sago in individual cups (containers). Top with 1/3 cup Del Monte Fiesta Fruit Cocktail and crushed ice.

Makes 6 servings.

Lola Ramona's Humba

Ingredients:

1 kilo pork knuckles, cleaned
3/4 cup vinegar
1/4 cup soy sauce
20 whole peppercorns
1 head garlic, cracked
1/2 cup brown sugar
1-1/2 cups water
2 small packs of native mushrooms or tenga ng daga
2 small packs banana blossoms
1/2 teaspoon salt
1/4 cup canola oil

Procedure:

1. Marinate pork knuckles in vinegar, soy sauce, peppercorns, and garlic for 1 hour. In the meantime, place brown sugar in a plate. When pork knuckles are fully marinated, dip each piece in brown sugar and pan-fry on medium high heat until golden brown. Remove and put aside until all pieces are done.
2. In the same pan, put all the meat back and pour in all the marinade plus the water. Bring to a boil then lower flame immediately to medium-low then to a simmer to tenderize the meat. After simmering for about 45 minutes, the sauce will noticeably start to thicken. Add salt and allow to simmer for another 10 to 15 minutes.
3. In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes. Once softened, add to the simmering pot of meat. Cook until the meat is tender and the sauce is thick.

Cooking time: 1 hour

Source: YES!

Mussel, Clam and Fish Soup

Ingredients:

1/4 kilo fresh mussels, scrubbed and debearded
1/4 kilo clams, scrubbed
3-1/2 cups fish broth
1 tsp paprika
1 cup cream
4 tbsp butter
3 tbsp flour
1/4 kilo flesh fish fillet
a handful each of fresh dill and parsley, roughly chopped
2 tbsp lemon juice
salt and black pepper

Procedure:

Put medium-sized stockpot over high heat. Throw in mussels. Cover and heat until the shells open. Pour over a strainer, reserving the liquid. Do the same for the clams. Tip the juices through a fine sieve, removing all impurities. Remove the clam and mussel meat from their shells, leaving a few as garnish. Pour juices into a clean pan under medium heat. Add fish stock and paprika. Simmer for 5 minutes. Remove from heat and stir in cream. In another pan, heat butter and stir in flour under low heat for 2 minutes. Mix in stock and cream mixture. Add fish and simmer for 5 minutes. Add mussels, clams parsley, dill, and lemon juice and simmer for 5 minutes. Serve.

Takes 15 to 20 minutes.
Makes 4 to 6 servings.