Beef Stew

INGREDIENTS:

½ kg Beef flank (kamto), cut into chunks
150 g Marble potatoes Each piece cut into chunks with peel then fried
2 tbsp soy sauce
2 tbsp Red wine
4 cloves garlic, crushed
1 large onion, sliced
1 stalk celery, sliced
1 pouch (200 g) tomato sauce
100 grams carrot, sliced
1/3 cup whole kernel corn (canned)
½ Cup button mushrooms (canned)
¼ cup frozen peas

PROCEDURE:

1. Season beef with 3/4 tsp fine salt, 1/8 tsp pepper, soy sauce and red wine. Drain, reserve any marinade. Brown meat pieces in oil. Set aside.
2. Using the same oil, sauté garlic, onion and celery. Add beef, 1-1/2 cups water, reserved marinade and tomato sauce. Cover and simmer over low heat for 1 hour or until beef is tender (add more water if needed).
3. Add carrot, peas, corn and mushrooms. Cover and simmer for 10 minutes. Stir in potatoes.

Makes 5 SERVINGS

Pork Tomato Sinigang

Classic Pork Sinigang made more tastier, thicker and richer by adding tomato sauce. Try this new and exciting dish on your family date nights

INGREDIENTS

1/2 kg pork liempo, cut into chunks
1 pc (30 g ) small onion, sliced
1/2 tbsp patis
200 g tomato sauce
2-1/4 cups water
3 pc okra, each piece cut into two
1-2 pc siling haba
100 g radish, sliced
1 bunch kangkong, leaves and tender stalks only
1 tbsp sinigang mix powder


PROCEDURES

Combine water, onion, pork, patis and DEL MONTE Original Style Tomato Sauce. Allow to boil, cover and simmer for 30 minutes or until pork is tender.

Add radish and sili. Simmer until radish is almost cooked. Add okra and allow to simmer until okra is almost tender.

Add kangkong and sinigang mix powder. Bring to a boil and allow to simmer for 5 minutes or until kangkong is wilted.

Makes 5 servings.

Classic Morcon

Here's a step by step guide to cooking the classic dish of Morcon! Siguradong matutuwa ang buong family sa recipe na ito! :)

INGREDIENTS:

600 grams Beef Round (sliced tapa style into 2 pieces )
¾ tbsp All-Purpose Flour
1 pc (hard boiled) Egg (shelled and each sliced into 6 wedges, for stuffing)
1 pc Hotdog (cut into 4 strips, for stuffing)
30 grams Bacon (for stuffing)
1 pc (medium) Carrot (cut into 4 strips, for stuffing)
2 pcs (whole) Pickles (cut into 4 strips, for stuffing)
30 grams Cheddar Cheese (cut into 4 strips, for stuffing)
1 pc (medium) Red Bell Pepper (cut into 5 strips, for stuffing)
4 cloves Garlic (crushed, for sauce)
1 pc (medium) Onion (sliced, for sauce)
½ pc Laurel (for sauce)
½ tbsp Calamansi Juice (for marinade)
2 tbsp Soy Sauce (for marinade)
200 grams Tomato Sauce (for sauce)

PROCEDURE:
Pound beef to flatten. Marinate for 30 minutes. Drain but reserve marinade.

Starting at one end of meat, arrange in alternate rows the stuffing until all are used up. Roll and tie with string (crocheting thread). Sprinkle with flour then brown all sides in oil. Set aside.

Sauté garlic and onion. Add beef, tomato sauce, 1 cup water and laurel leaf, and soy sauce. Simmer for 45 minutes or until tender.

Remove string from morcon. Slice and arrange on a platter. Pour sauce on top.

Makes 15 servings