Cook Book Recipe

Ingredients:

• 1 pck (225g) spaghetti noodles (cooked per package direction)
• 4 (head) cloves garlic crushed
• 1 ¼ cups del monte spaghetti sauce
• 1/3 cups crushed chicharon
• 2 pcs medium tinapa fried and flaked
• 2 pcs eggs hard boiled shelled and chopped
• 4 stalk green onion chopped

Procedure:

• Sauté garlic in oil add Del monte spaghetti sauce and 1/3 cup water simmer for 5 minutes
• Blend with noodles half of chicharon and half of tinapa placing on serving plate
• Top with chopped eggs remaining chicharon and green onions before serving

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Ingredients

• ½ kilo pork pique sliced thinly

Filling:

• 1 can (234g) Del monte pineapple crushed
• 1 stalk celery diced
• 1 small singkamas diced (2/3 cup)
• ¼ cup bread crumbs

Sauce:

• 1 Medium onion sliced
• 1 medium red bell pepper (cut into strips)
• ¼ cup Del monte chili catsup
• 1 tablespoon cornstarch, dissolved in 1 tablespoon water

Procedure:

• Pound meat lightly cut into 6 pieces (3x4), Marinate in 1 tablespoon soy sauce, ¼ teaspoon rock salt and ¼ teaspoon pepper for 15 minutes.
• Combine ingredients for filling, season with ½ teaspoon rock salt. Fill each slice of meat with 2 ½ teablespoon of filling. Roll and secure with string. Set aside.
• Saute onion and bell peppers. Add meat rolls ¾ cup water and del monte chili catsup. Season with 2 teaspoons rock salt and 1 teablespoon brown sugar.
• Simmer for 25 minutes. Thicken sauce with dissolved cornstarch.

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Ingredients:

• ½ kilo chicken (cut into serving portions)
• ¼ cup Del Monte Vinegar
• ¼ cup soy sauce
• 6 cloves garlic (crushed)
• ¼ teaspoon pepper corn
• 1 laurel leaf
• 24 pcs. Quail eggs (hard boiled and shelled)

Procedure:

• Combine all ingredients except Quail egg. Let stand for 30 minutes.
  Add ½ cup water, then simmer for 35 minutes.
• Add Quail egg. Simmer for another 5 minutes. Quail eggs serve as extender.
• If storing for more than a day, remove Quail eggs and store separating from melt. When reheating, add freshly cooked Quail eggs.

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Ingredients:

• ¾ kilo pork lungs
• 1 can del monte cruhed pineapple (drained)
• 1 pc laurel leaf
• 1 head garlic crushed
• 1 medium onion chopped
• 1 pc (200g)pork heart chopped
• 1 pc (200g)radish cut into strips
• 1 medium red bell pepper chopped
• 1 pc siling haba sliced

procedure:

• Boil pork lungs in 5 cups water with crushed pineapple syrup and laurel leaf until tender drain then chop meat set aside.
• Sauté garlic, onions and pork heart, add pork lungs and the rest of the ingredients seasons with salt, patis and pepper to taste simmer for 20 minutes.

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Ingredients:

• 1 cup cooked multi-colored sago
• 1 can (234g) Del Monte crushed pineapple, well drained
• ½ cup + 2 tablespoon white sugar
• 1 cup coconut milk
• 6 tablespoon cornstarch
• 2 tablespoon crushed pineapple syrup
• 2 tablespoon grated cheese rind of 2 calamansi or dayap, grated

Procedure:

• Combine all ingredients, except sago. Mix thoroughly until sugar and cornstarch are dissolved. Cook over medium heat. Stirring continuously until mixture thickens.
• Add sago. Continue cooking for about 15 minutes. Pour over greased mold, cool, unmold and serve chilled.

Del Monte

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Ingredients:

• 1 piece Buko, Shredded (young coconut)
• 1 can (439g) Del Monte Fiesta Fruit Cocktail (drained reserve syrup)
• 1 cup white cooked sago (for a more colorful dessert, use colored sago)
• ¼ cup cream
• 3 tablespoon condensed milk

Procedure:

• Boil sago in fiesta fruit cocktail syrup and ¼ cup sugar for 5 minutes. Drain and cool. Combine with buko and Del monte fiesta fruit cocktail.
• Mix cream and milk. Add to the fruit mixture. Blend well chill thoroughly before serving.

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