FISH

Fish Afritada

Excellent source of Iron – for healthy red blood cells.

Makes 5 servings

300 gramsfresh tuna, deboned and cut into chunks1/4 cupall-purpose flour

3 clovesgarlic, crushed1 pcmedium onion, sliced1 pcpork bouillon cube

250 gpotato, cut into chunks1 pclarge carrot, cut into chunks

1 pclaurel leaf1 pouch (200 g) DEL MONTE Original Style Tomato Sauce

50 gramsBaguio beans, sliced1/4 cupcooked/frozen green peas

1 pcmedium red bell pepper, cut into strips

 

1. SPRINKLE fish with 1 tsp calamansi juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/4 tsp pepper. Sprinkle with flour then fry until golden brown. Set aside.

2. SAUTè garlic, onion, bouillon cube , potato and carrot. Add 1-1/3 cups water, 1/3 tsp iodized fine salt (or 1/3 tbsp iodized rock salt), 1/8 tsp pepper, laurel leaf and DEL MONTE Tomato Sauce. Simmer for 15 minutes. Add Baguio beans, green peas, bell pepper and fish. Cook for another 5 minutes.

Fish And Tokwa Pochero

Rich in Vitamin C - helps fight common infections

Makes 6 servings

100 gtofu, cut into 6 chunks and fried1 pcbeef bouillon cube2 pclaurel leaves

200 gfish fillet (salmon or any lean fish), cut into 6 chunks2 pcsemi ripe saba bananas, each sliced into 3

100 gkamote, cut into 6 chunks100 gBaguio beans, sliced

1 pouch (200g) DEL MONTE Original Style Tomato Sauce100 gpechay, stalks separated from leaves

 

1. SPRINKLE fish with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Set aside.

2. BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5 minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10 minutes.

3. ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer.

Fish Caldereta

Makes 6 servings

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1/2 kg (500 g) labahita, filleted and cut into chunks3 tbsp (25.5 g) all purpose flour

3 pc (100 g) small potatoes, cut into chunks200 g (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce3 tbsp (57 g) liver spread

1/2 cup (86 g) cooked/frozen green peas1 pc (1 g) siling labuyo, sliced (optional)

1 each (100 g) medium red and green bell peppers, cut into strips1/3 tsp (2.37 g) iodized fine salt1/4 tsp (.75 g) pepper

1 1/2 cupwater1/3 tsp (2.33 g) iodized fine salt

1. SPRINKLE fish with 1 tsp calamansi juice, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Coat fish with flour. Fry until golden brown. Set aside.

2. SIMMER potatoes in 1 to 1 1/2 cups water with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) for 10 minutes. Add DEL MONTE Classic Recipe Sauce, liver spread, green peas and siling labuyo. Simmer for 5 minutes. Add fish and bell peppers. Simmer once.

Fish Menudo

Excellent source of Potassium – for proper muscle and nerve functioning.

Makes 4 servings

Rated by KitchenomicsMembers

3/4 kglabahita, filleted and cut into 1" x 1" cubes3/4 tbspcalamansi juice2 clovesgarlic, crushed

1 pcmedium onion, sliced150 gpotatoes, cut into cubes

150 gcarrot, cut into cubes1 pouch (115 g) DEL MONTE Original Style Tomato Sauce

39816 cupcooked/frozen green peas1 pcmedium red bell pepper, cut into strips

 

1. MARINATE labahita in 1-1/3 tsp soy sauce, 1/8 tsp iodized fine salt (or 1/2 tbsp rock salt), calamansi juice and 1/4 tsp pepper for 30 minutes. Fry until brown. Set aside.

2. SAUTè garlic and onion. Add potatoes, carrot, DEL MONTE Tomato Sauce and 1/4 cup water. Simmer until vegetables are cooked. Add green peas, bell pepper and 1/3 tsp iodized fine salt or (1/3 tbsp iodized rock salt). Add fish. Simmer for 3 minutes.

Sweet And Sour Fishballs

High in fiber - helps lower blood cholesterol level

Makes 8 servings

400 g (400 g) dalagang bukid1 thumb size (10 g) ginger, crushed

1 (150 g) medium carrot, chopped250 g (250 g) kamote, boiled and mashed

4 stalks (60 g) green onions, chopped1 pc (50 g) egg, beaten

1/3 cup (36.66 g) bread crumbs1 cupwater

1 tsp (7 g) iodized fine salt3/4 tsp (2.25 g) pepper

sauce1 cup (190 g) DEL MONTE Pineapple Tidbits, drained (reserve 1/2 cup syrup)6 tbsp (60 g) sugar1 tbsp (22 g) DEL MONTE Original Blend Ketchup2 tbsp (18 g) cornstarch, dissolved in 1/2 cup water

1 (50 g) medium red bell pepper, cut into strips

1. BOIL fish with ginger in 1 cup water for 10 minutes. Drain; flake meat and discard bones. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 3/4 tsp pepper. Blend well with the rest of the ingredients except sauce.

2. FORM every tablespoon of mixture into balls. Deep fry until golden brown. Set aside.

3. SAUCE: Combine the frist 3 ingredients and pineapple syrup. Season with 1/4 tsp pepper 1-

1/2 tbsp soy sauce. Simmer. Add dissolved cornstarch and simmer, stirring constantly until cooked. Add bell peppers and green onions. Pour over fishballs just before serving.

PORK

Easy Tomato Asado

High in Vitamin C- helps fight common infections

Makes 5 servings

350 g (350 g) pork kasim, cut into chunks1 pouch (200 g) DEL MONTE Sauce Sulit Tomato sauce with Sarap Liver Spread

1 pc (0.2 g) laurel¼ kg (250 g) yellow kamote, cut into chunks

1 pc (75 g) large red bell pepper, cut into strips

1 tbsp (14 g) oil3/4 cupwater

½ tsp (3.5 g) iodized fine salt¼ tsp (.75 g) pepper

1. SAUTé pork in 1 tbsp oil for 5 minutes. Add DEL MONTE Sauce Sulit Tomato Sauce with Sarap Liver Spread, laurel and 3/4 cup water. Season with ½ tsp iodized fine salt ( or ½ tbsp iodized rock salt) and ¼ tsp pepper. Cover and simmer for 10 minutes or until pork is tender.

2. ADD kamote. Simmer for 7 minutes. Add bell pepper. Simmer for 2 minutes.

Saucy Pork Balls

Makes 6 servings

6 tbsp (51 g) floursauce

234 g (234 g) DEL MONTE Fresh Cut Pineapple Chunks1 pc (50 g) medium red bell pepper, cut into strips

1 tbsp (15 g) DEL MONTE Red Cane Vinegar2 tbsp (18 g) cornstarch, dissolved in 2 tbsp water

1 cupwater

1. COMBINE ingredients for meatballs and mix thoroughly. Form 2 tsp of mixture into balls. Fry until golden brown. Set aside.

2. COMBINE ingredients for sauce except pineapple. Season with 1/3 tsp fine iodized salt (or 1/3 tbsp iodized rock salt), 1/4 tsp pepper, 1 tbsp soy sauce and 1 tsp sugar. Simmer until thick. Stir in DEL MONTE Fresh Cut Pineapple Chunks, bell peppers and meatballs.

Sweet & Sour Pork

High in Vitamin B3 - Promotes normal digestion and healthy skin

Makes 5 serving

Rated by KitchenomicsMembers

350 g (350 g) pork1 pc (50 g) egg

1/4 cup (32.5 g) all purpose flour1 pc (30 g) small red bell pepper, cut into strips1 pc (30 g) small green bell pepper, cut into strips

2 pouches (230 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)57 g (57 g) DEL MONTE Quick n Easy Sweet & Sour Mix, dissolve in 3/4 cups water

1 cupwater1/2 tsp (2 g) iodized rock salt

1. BOIL pork in 1 cup water until just tender. Cut into cubes ( 1 1/2" x 1 1/2"). Set aside.

2. BEAT egg. Add flour and 1/2 tsp iodized rock salt. Mix until smooth. Dip pork in batter mixture. Deep fry each piece until golden brown. Set aside.

3. SIMMER DEL MONTE Sweet & Sour Mix until thick. Add bell peppers and DEL MONTE Pineapple Tidbits with syrup. Pour over fried pork.

PASTA

Macaroni & Tuna Casserole

High in Vitamin B3 - promotes normal digestion & healthy skin

Makes 5 servings

150 g (150 g) DEL MONTE Elbow Macaroni, cooked6 cloves (30 g) garlic, crushed

1 pc (30 g) medium onion, sliced2 tbsp (30 g) butter1 can (184 g) tuna chunks in oil or brine, drained

½ cup (100.5 g) canned button mushrooms, sliced

1 pc (50 g) medium red bell pepper, diced1 pouch (200 g) DEL MONTE Spicy Tomato & Cream Sauce

2 tbsp (16 g) parmesan cheese, grated½ cup (67.5 g) cooking cheese, grated

1. SAUTé garlic and onion in butter for 2 minutes. Add tuna, mushroom and bell pepper. Sauté for 3 minutes. Add DEL MONTE Spicy Tomato & Cream Sauce. Remove from flame.

2. COMBINE DEL MONTE Macaroni and parmesan cheese. Arrange in pan. Pour sauce mixture. Top with grated cheese. Bake or boil until cheese melts.

VEGGIES

Laksa

Rich in Vitamim C - helps fight common infections

Makes 6 servings

1 tsp (7 g) iodized fine salt1/2 cup (122.5 g) thick coconut milk, first extraction

250 g (250 g) DEL MONTE Original Style Tomato Sauce300 g (300 g) sitaw, cut 1-1/2" long700 g (700 g) banana heart, trimmed and cut into long strips

1 1/2 cups (242 g) thin coconut milk, second extraction

1 pc (8 g) siling haba350 g (350 g) pork, cut into strips1 tbsp (7.4 g) ginger, strips

1 pc (50 g) medium onion, sliced

 

1. COMBINE first 5 ingredients. Season with 1 tsp iodized fine salt (or1 tbsp iodized rock salt). Simmer until pork is tender.

  2. ADD banana heart and sitaw. Cook for 10 minutes. Add DEL MONTE Tomato Sauce and thick coconut milk. Cook for another 10 minutes.

Tuna Vegetable Salad

Excellent source of Vitamin C - helps fight common infections

Makes 6 servings

1/4 cupwater1/8 tsp (.37 g) pepper1 1/2 tsp (7 g) iodized fine salt

3/4 cup (93.33 g) mayonnaise432 g (432 g) whole kernel corn, drained

184 g (184 g) tuna chunks in oil, drained100 g (100 g) baguio beans, sliced 1/4" crosswise150 g (150 g) carrot, cut into cubes439 g (439 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)

 

1. COOK carrot and Baguio beans in pineapple syrup with 1/4 cup water until tender but still crunchy (about 5 minutes). Drain and cool. Combine with other ingredients. Blend thoroughly. Chill until ready to serve.