Recipe Ni Mama

Pasta CarbonaraRich in iodine - helps prevent goiter

Makes 4 servingsRated by KitchenomicsMembers

175 g (175 g)DEL MONTE Spaghetti

2 strips (50 g)bacon, fried until crisp crumbled (reserve drippings)

2 tbsp (30 g)butter

1 pouch (200 g)DEL MONTE Carbonara Pasta Sauce

1 tbsp (18 g)grated cheese

1 sprig (2 g)parsley, snipped

1. HEAT 1 tsp bacon drippings, butter, 1/4 cup water and DEL MONTE Carbonara Pasta Sauce for 8 minutes, with continous stirring. Season with salt and pepper to taste. Add bacon and parsley. Combine with cooked spaghetti, bacon, cheese and parsle

350 g (350 g)pork head and ear, boil for 1 hour or until tender and chopped

1/4 kg (250 g)tuna, sliced

1 tsp (5.4 g)calamansi juice

1 pc (8 g)siling haba, seeded and sliced

1 pc (1 g)siling labuyo, sliced

1 pouch (200 g)DEL MONTE Tomato Sauce w/ Sarap Liver

1. BOIL pork for 1 hour or until tender. Chop, then season with 1 tbsp soy sauce and 1/8 tsp pepper. Drain and reserve any marinade.

2. DISCARD bones from fish then flake. Sprinkle with calamansi juice. Set aside.

3. SAUTè pork and siling haba for 5 minutes. Season with 1/3 tsp iodized fine salt ( or 1 tsp iodized rock salt). Add fish and marinade, then sautè for 2 minutes.

4. ADD DEL MONTE Sauce Sulit Tomato Sauce with Sarap Liver Spread and siling labuyo. Cook for 5 minutes or until slightly dry.

SinangagHas Iron - for healthy red blood cells

Makes 4 servings

Rated by KitchenomicsMembers

2 cloves (10 g)garlic, crushed

1 g (18 g)DEL MONTE Sandosenang Sarap All-in-One Seasoning

3 cups (519.6 g)cooked rice

1/2 tbsp (7 g)oil


1/2 pc (27.5 g)chorizong Macau, diced

1 pack (18 g)DEL MONTE Sandosenang Sarap All-in-One Seasoning

50 g (50 g)carrot, diced

2 tbsp (26 g)frozen peas

2 1/2 cups (433 g)cooked rice

1. SAUTè garlic 1/2 tbsp oil until brown, then add DEL MONTE Sandosenang Sarap All-in-One Seasoning. Stir.

2. ADD rice, cook for 5 minutes, stirring continously. If desired, top with additional fried garlic.

Mongos SeafoodGood source of Iodine - helps prevent goiter

Makes 7 servingsBe the first tocomment on thisrecipe.

1/2 cup (100 g)green monggos beans, boiled in 3 cups water (2 1/3 cups cooked)

1 sachet (18 g)DEL MONTE Sandosenang Sarap All-in-One Seasoning

1 pc (50 g)squid, cut into strips

15 pc (150 g)small tahong

3 pc (50 g)shrimps suahe

1/4 cup (100 g)coconut milk

2 tbsp (28 g)cooking oil

1/4 tsp (1.75 g)iodized fine salt or iodized rock salt

1. SAUTè DEL MONTE Sandosenang Sarap in 2 tbsp oil. Add squid and continue sautèing for 3 minutes.

2. ADD tahong and cooked monggo. Simmer covered for 5 minutes.

3. ADD shrimps, coconut milk and 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt). Simmer for 5 minutes more.


2-3 pcs (90 g)pandan leaves

1 can (439 g)DEL MONTE Fiesta Fruit Cocktail, drained (reserve 2 tbsp syrup)

3/4 cup (90 g)cornstarch, dissolved in buko water

1 pc (535 g)buko, shredded (reserve buko water)

1 cup (245 g)thick coconut milk

1 1/2 cups (369 g)buko water

1/2 cup (149 g)condensed milk

1/4 cupwater

1. SIMMER pandan leaves, ¼ cup water and reserved syrup in covered pan for 5 minutes.

2. REMOVE pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.

3. ADD DEL MONTE Fiesta Fruit Cocoktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.

4. POUR into 12" x 8" pan. Cover and chill until set

steak

2 pc (60 g)sliced bread, chopped (1/2 cup)

2 tbsp (32 g)

evaporated milk

1/2 kg (500 g)

ground beef

2 pc (52 g)eggs

1 pack (18 g)

DEL MONTE Sandosenang Sarap All-in-One Seasoning

3 cloves (3 g)

garlic, crushed

Budget Saver

Cheesy Holiday EggRich in Riboflavin- essential for growth and production of red blood cells


MEATBALLS

5 pc (250 g)eggs, hard boiled and shelled

1 pc (80 g)gabi, boiled and mashed

1/2 c (102 g)ground pork

1 pc (30 g)small onion, chopped

1 pc (40 g)sliced bread, diced

1 pc (40 g)small egg

1/4 pc (2.7 g)pork bouillon cube

SAUCE


1/4 pc (2.7 g)pork bouillon cube

1 pouch (200 g)DEL MONTE Filipino Style Tomato Sauce

2 to 3 tbsp (18 g)grated cheese

1 stalk (15 g)green onion, sliced

1. COMBINE ingredients for meatballs except boiled eggs. Add 1-1/2 tablespoons of DEL MONTE Tomato Sauce, then season with ¼ tsp iodized salt and ½ tsp pepper. Mix well. Divide into 5 portions. Wrap each boiled egg with meat mixture to cover. Deep-fry until golden brown. Slice each into two. Set aside.

2. SAUCE: Sauté garlic and pork bouillon cube for 2 minutes. Add ¾ to 1 cup water. Simmer for 3 minutes.

3. ADD remaining DEL MONTE Tomato Sauce. Season with salt and pepper to taste. Simmer for 10 minutes. Add cheese. Remove from flame. Pour over egg rolls.

EmbutidoRich in Vitamin C - helps fight common infections


100 g (100 g)pork fat, chopped

200 g (200 g)shrimps, chopped

400 g (400 g)dalagang bukid, deboned

1 kg (1000 g)cassava, grated and squezzed

1 pouch (115 g)DEL MONTE Original Style Tomato Sauce

2 pc (100 g)eggs, beaten

1 pc (75 g)large onion, finely chopped

1 pc (150 g)medium carrot, finely chopped

2 tbsp (10 g)kinchay, finely chopped

1/4 tsppepper

1 1/2 tsp (10.5 g)iodized fine salt

3/4 cup (82.5 g)bread crumbs

2 tsp (9.6 g)ginger juice

1/2 cup (110 g)oil

1. COMBINE all ingredients with 2-1/2 tsp iodized fine salt (or 2-1/2 tbsp iodized rock salt), 5 tbsp soy sauce and 1-1/4 tsp pepper. Mix thoroughly.

2. PLACE every 1-1/2 cups of mixture on aluminum foil or colorless cellophane. Roll and tie (for cellophane) both ends with thread. Steam for 1 hour. Let cool then chill overnight. Slice diagonally just before serving.

Budget Saver

Tilapia SteakRich in Vitamin B2 – essential for growth and production of red blood cells.


3 pc (700 g)large tilapia, filleted (reserve bones and heads)

1/2 cupall-purpose flour

1/2 cupDEL MONTE Quick 'n Easy Tapa Marinade

8 clovesgarlic, crushed and fried until brown

1 stalkgreen onion, chopped

1. MARINATE fish including bones and heads in DEL MONTE Marinade for 30 minutes. Drain, but reserve marinade.

2. COAT fish including bones, with flour and deep-fry each piece until golden brown. Return fish fillet to the bone to make into whole fish. Arrange on a platter. Set aside.

3. SIMMER marinade for 2 minutes. Pour over fish. Top with garlic and green onions

Pinoy PuddingRich in Vitamin A - for good eyesight


234 g (234 g)DEL MONTE Crushed Pineapple

300 g (300 g)gabi, boiled and mashed

1 1/2 cups (378 g)coconut milk

3/4 cup (90 g)cornstarch

1 cup (224 g)sugar

2 tbsp (30 g)langka, diced

3 drops (3 g)yellow food color

1 cup (98 g)sapal

1 1/2 cupswater

1. COMBINE gabi and coconut milk. Mix well. Strain. Set aside.

2. DISSOLVED cornstarch in 1-1/2 cups water. Add sugar. Cook until sugar dissolved. Add gabi mixture, DEL MONTE Crushed Pineapple and Syrup.

3. STIR in food color. Pour into individual molds. Chill and unmold. Top with toasted sapal (budbud).

4. BUDBUD: Toast sapal over low heat until almost dry. Add 1 cup sugar gradually. Continue cooking until golden brown.

Stuffed Tilapia Sa GataExcellent source of Vitamin B6 - essential for red blood cells formation


3/4 kg (750 g)medium tilapia

2 pouches (80 g)DEL MONTE Quick n Easy Gata Mix, dissolved in ½ cup water

1 pc (50 g)medium onion, diced

2 pc (50 g)medium tomatoes, diced

1 tbsp (7.4 g)ginger, strips

2 pc (16 g)siling haba, sliced

3 cups (130 g)spinach leaves

1 pc (1 g)sili labuyo

1/2 tsp (3.5 g)iodized fine salt

1. CLEAN fish and slice the side to make a pocket. Combine onion, tomatoes, ginger and sili. Stuff fish with this mixture.

2. ARRANGE in pan/casserole. Add dissolved DEL MONTE Quick n Easy Gata Mix. Season with ½ tsp iodized fine salt (or ½ tsp iodized rock salt). Simmer over low heat for 15 minutes. Add spinach. Simmer for 1 minute.

1/2 cup (100.5 g)canned button

mushrooms, sliced

1 tbsp (15 g)butter

30 g (30 g)DEL MONTE Quick n Easy Gravy Mix, dissolved in 1 cup water

2 tbsp (7 g)oil

1. COMBINE bread and milk. Mix until bread is soggy. Combine with beef, egg and DEL MONTE Sandosenang Sarap. Mix well.

2. DIVIDE mixture into portions, about 2 tbsp each and form into patties. Pan grill in 2 tbsp oil until brown on both sides. Set aside.

3. SAUTé garlic and mushroom in butter. Add DEL MONTE Quick n Easy Gravy Mix. Simmer over low heat until thick. Pour over burger.

Makes 10 piecesRated by KitchenomicsMembers

1 pc (150 g)medium potato, cut into chunks

400 g (400 g)chicken, cut up

1/2 pc (75 g)medium carrot, cut into chunks

1/3 cup (26.66 g)cooked/frozen green peas

100 g (100 g)baguio beans, sliced

80 g (80 g)DEL MONTE Quick n Easy Afritada Sauce

2 tbsp (14 g)oil

1 cupwater

1. FLATTEN each piece of bread with a rolling pin. Spread DEL MONTE Quick 'n Easy Pizza Sauce on top of bread. Put ham and cheese. Roll carefully and tightly.

2. DIP each bread in beaten eggs then coat with bread crumbs. Deep fry until golden brown. Drain on paper towels. If desired, sliced diagonally into bite-size pieces.

InabraoRich in Vitamin C – helps fight common infections.


1/4 kg (1 pc)bangus, cleaned, sliced into 5 and fried

1-1/4 cupsrice washing or water

1 pouch (115 g)DEL MONTE Original Style Tomato Sauce

1-1/2 tbspbagoong balayan (or adjust to taste if you want the recipe to be a bit saltier)

2 bundles( 10 pc) okra, each piece sliced into 3

3 bundlessquash flowers, pistil removed

2 cupsmalunggay leaves

1. BOIL together rice washing or water, DEL MONTE Tomato Sauce and bagoong balayan for 10 minutes.

2. ADD okra and simmer until almost tender.

3. ADD squash flowers and malunggay leaves. Cook until tender. Pour over fried fish.

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Recipe Ni Mama