Chicken Pochero

A warm and hearty dish that the whole family will love coming home to

This dish provides vitamin A that helps improve vision and keeps the immune system healthy. It also has niacin that helps enzymes work properly in your body.

Ingredients:

1/2 kilo chicken, (preferably wings section) cut into serving pieces
1/2 piece cabbage, quartered
1 bunch Pechay
1 medium sized potato, cubed
2 large plantain(saba) banana or 1 large plantain banana, sliced
1 large tomato, diced
1 medium sized onion, diced
2 tbsp whole pepper corn
2 tbsp fish sauce
200 grams tomato sauce

Instructions:

Heat oil in a frying pan and stir-fry the potato and banana until golden brown then set aside.
Sauté the garlic, onion, and tomato
Add the Chicken and cook for 5 minutes
Add the fish sauce, tomato sauce, and whole pepper corn and mix well
Add the water then simmer until the chicken meat is tender
Add the fried banana, and potato and simmer for 5 minutes
Add the cabbage and simmer for 3 minutes
Add the pechay then turn off the heat.
Cover the pot for 3 minutes to cook the pechay.
Serve hot with steamed rice.

Tip: Separate the stalks and leaves of the pechay. The stalks will cook longer than the leaves. Add the stalks first. When cooked, add the leaves and let the residual heat cook the leaves.

Cheesy Chicken Afritada

Chicken Balls in Tomato Sauce

This recipe can be paired with either rice or pasta for a rich and satisfying meal.

Ingredients:

For the chicken balls
300 grams Chicken Breast (deboned and meat chopped)
1 square (150 grams) large tokwa (mashed)
1 pc (small) Potato (coarsely grated)
1 pc (medium) Egg
1 pc (medium) Onion (chopped)

For the Sauce
1 pc (medium) sliced onion
1 pc (medium) Carrot
1 pc (150 grams) small sayote, sliced
2 stalks Green Onion, cut into 1” strips
1 pouch (250 grams) tomato Sauce

Cooking Procedure:
Combine ingredients for chicken balls with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and 1/3 teaspoon pepper. Mix well. Form every tablespoon of mixture into balls. Fry until golden brown. Set aside.

Sauce: Sauté onion. Add carrot, sayote, ½ teaspoon iodized fine salt (or ½ tablespoon iodized rock salt). Cook for 5 minutes while stirring.

Add DEL MONTE Tomato Sauce and 1 cup water. Simmer for another 10 minutes. Add meatballs. Allow to simmer. Top with green onions.

Makes 6 servings

Rolled Steak Casserole

Thin sirloin steaks are wrapped around ham and cheese, then simmered in a thick tomato-based sauce to make this delicious casserole.

INGREDIENTS:
½ kg beef sirloin, pounded and sliced into 5 tapa strips
1½ tbsp soy sauce
2 slices cooked ham, divided into 5
1½ slices cheddar cheese, divided into 5
2 pc large onions, sliced
1 pc beef bouillon
250 gms Tomato Sauce
1 tsp cornstarch, mixed with 2 tsp water
½ cup canned corn kernels or 2 ears corn, boiled and each piece cut into 3

PROCEDURE:

• Season beef with soy sauce and 1/8 tsp pepper.
• Place on each beef slice a piece of cooked ham and cheese. Roll and secure with toothpicks. 
• Brown in 3 tbsp oil. Set aside.
• In the same pan, sauté onions. Add beef bouillon, tomato Sauce and ¾ cup water. Bring to boil.
• Add beef rolls. Cover and simmer for 15 minutes or until tender. Add corn and cornstarch mixture. Simmer until thick.

Makes 5 servings. :)

Burger Ala Teriyaki

Ingredients:

1 stalk green onion, cut into ½” strips, optional
500 grams ground pork, for the burger
150 g onion, chopped, for the burger
3 tbsp all-purpose flour, for the burger
¾ tsp ginger, grated, for the sauce
6 cloves garlic, minced, for the sauce
⅛ tsp black pepper, for the sauce
2 ½ tbsp soy sauce, for the sauce
¾ tsp calamansi juice, for the sauce
2 tbsp brown sugar, for the sauce
200 g Tomato Sauce, for the sauce

Procedure:

1. Combine ingredients for the sauce. Set aside.

2. Combine ingredients for burger with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and 1/3 teaspoon pepper. Mix well.

3. Divide into 11 portions, then shape into patties. Brush with sauce. Pan-grill with little oil or charcoal grill while basting with sauce until just cooked. Cover and Simmer the remaining sauce for 2 minutes. Pour over burgers. Top with green onions.

Makes 10 servings. :)

Crunchy Shrimp Balls

These crunchy bread-coated shrimp balls make for a gratifying snack for all ages.

Ingredients:

350 g shrimps, shelled and chopped
150 g singkamas, chopped and squeezed
1 pc (small) onion, chopped
2 stalks kinchay, chopped
⅓ cup all-purpose flour
1 pc egg, separate yolk from white
7 slices (224 g) pan americano, diced
1 pouch (115 g) Tomato Sauce

Procedure:

1. Combine all ingredients except egg white and bread. Season with 1 teaspoon iodized fine salt (or 1¼ tablespoon iodized rock salt) and ¼ teaspoon pepper. Form every ½ tablespoon of mixture into balls. Refrigerate for 30 minutes.
2. Dip each ball in egg white and roll in bread. Deep-fry in hot oil until golden brown. Drain on paper towels. Serve with Sweet Chili Sauce.

Makes 11 servings. :)

Piña-Level Up Sweet N' Sour Fish

Tired of the usual fried fish? Try this sweet and tangy dish, even your little picky eaters will love this. You’ll find in your pantry everything you need to turn your simple fried fish into this family favorite.

INGREDIENTS:

1 pc (½ kg) dalagang bukid (whole fish)
1½ tsp calamansi juice
½ tsp iodized fine salt
1 tbsp all-purpose flour (or cornstarch)
1 pc (50 g) red bell pepper, sliced (for the sauce)
2 tbsp green onion strips (optional)
4 tbsp sugar (for the sauce)
½ tsp iodized fine salt (for the sauce)
1½ tbsp all-purpose flour, dissolved in ½ cup water
¼ cup ketchup or 5 tbsp Tomato Sauce (for the sauce)
1½ tbsp vinegar (for the sauce)
1 pouch (115 g) Pineapple Tidbits, drained, syrup reserved

PROCEDURE:

1. Sprinkle fish with calamansi juice and salt, then sprinkle with flour. Fry until golden brown. Set aside.

2. Sauce: Combine ingredients (except flour) with pineapple syrup. Stir. Simmer uncovered for 2 minutes. Add dissolved flour. Simmer with continuous stirring until thickened.

3. Add Pineapple Tidbits and bell pepper. Allow to Simmer.

4. Pour over fish. Top with green onions.

Makes 4 servings. :)

Hotdog Menudo

Here’s a kid-friendly spin on a Filipino dish. Serve on top of rice or pan de sal halvesINGREDIENTS:

3 cloves garlic, crushed
1 pc small onion, sliced
250 g pork pigue, cut into cubes
150 g hotdog, cut into cubes
100 g carrot, cut into cubes
100 g potato, cut into cubes
1 pouch (200 g) Tomato Sauce
1 pc small red bell pepper, cut into cubes
¼ cup cooked/frozen green peas
¼ cup raisins

PROCEDURE:

1. Sauté garlic, onion and pork. Cook for 3 minutes. Add hotdog, 1/3 cup water, carrot, potato and ¼ tsp iodized fine salt (or ¼ tbsp iodized rock salt). Simmer for 5 minutes.

2. Add Tomato Sauce, bell pepper, peas and raisins. Simmer for 8 minutes.

Makes 6 servings. :)

Grilled Chicken Drumsticks

Pochero

Ingredients:

1 medium onion, chopped
350g beef round, cut into serving portions
1 pouch (200g)  Tomato Sauce
2 pcs. (120g) potatoes, cut into chunks
2 pcs. semi-ripe saba banana, peeled and sliced diagonally
1 pc. Chorizo de Bilbao
¼ cup cooked garbanzos
2 heads (150g) pechay Tagalog

Eggplant Sauce:
2 pcs. (100g) Eggplant
2 cloves Garlic, minced
2 tbsp Red Cane Vinegar
Salt and pepper to taste

Procedure:

1. Sauté onion and beef for 5 minutes. Add 2 cups water and Original Style Tomato Sauce. Cover and simmer over low heat until beef is almost tender. (If using pressure cooker, boil meat first until tender, then retain only 3/4 to 1 cup broth before adding tomato sauce).

2. Add potatoes, saba, chorizo, garbanzos and salt and pepper to taste. Simmer for 10 minutes or until potatoes and saba are tender. Add pechay. Simmer once.

3. Eggplant Sauce: Broil eggplant until cooked. Peel and mash with garlic and vinegar. Season with salt and pepper to taste.

Note: For a soupy Pochero, add more broth to make 3-1/2 cups.

Makes 4 servings.

Saucy Fried Crabs

INGREDIENTS:

600 g (3 pc) medium crabs
2 tbsp cornstarch
8 cloves garlic, crushed
2 tbsp ginger strips
2 tbsp salted black beans (tausi), mashed in 2 tbsp water
200 g tomato aauce

PROCEDURE:

1. Season crabs with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt) and ¼ tsp pepper. Dredge in cornstarch. Deep-fry in ½ cup oil until cooked. Cut crabs and set aside.
2. In another pan, sauté garlic and ginger using 2 tbsp of used oil. Add tausi, tomato sauce and ¾-1 cup water. Simmer covered for 5 minutes over low heat.
3. Add crabs and simmer once.

Makes 6 servings

Paella

Ingredients: 

1/2 kg large tahong
1/2 kg (3 pc) large crab (alimasag)
350 grams chicken breast cut up then seasoned with 1/2 tsp iodized salt (or 1/2 tbsp rock salt)
1/4 cup olive oil
8 cloves garlic crushed
1 large onion sliced
100 grams sweet ham cut into 1-1/2” squares
2 pc (100g) chorizo de bilbao sliced
2 cups Raw rice washed once, drained
1/4 kg (8 pc) shrimps
1 pouch (250g)  tomato sauce
1 tsp paprika (optional)
1 tbsp kasubha
1 pc laurel
1/4 cup pitted green olives each cut into 2
1/2 cup frozen green peas
1 pc large red bell pepper cut into strips
1 pc egg hard boiled and sliced

PROCEDURE:

1. Boil 3 cups water with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Add tahong and crab. Cover and simmer until cooked. Drain. Reserve 3-1/2 cups broth. Remove half shell of tahong. Cut crab into 2. Set aside.
2. Using non-stick pan, fry chicken in olive oil until cooked. Set aside.
3. In the same oil, sauté garlic, onion, ham, chorizo and rice. Cook for 3 minutes. Add tomato Sauce, reserved broth, paprika, kasubha, laurel, olives, salt and pepper to taste. Cover and simmer over low heat until rice is almost cooked.
4. Add shrimps, peas, bell pepper and chicken. Stir. Cover and cook for another 10 minutes or until shrimps are cooked. Add tahong and crabs. Cover and cook for another 2 minutes. Top with eggs.

NUMBER OF SERVINGS: Makes 10 servings

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