CHOP SUEY RECIPE

Ingredients 1/4 lb shrimp 1/2 lb boneless chicken 1 tsp garlic 2 tsp cornstarch 1 tbsp oyster sauce 1/2 piece cabbage, quartered 1 cup green bell pepper,sliced 1 cup red bell pepper, sliced 1 small cauliflower, cut into small pieces 1 cup snow peas 1 cup carrots, sliced 1 cup onion, diced 1 cup chicken liver, sliced Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon 1 1/4 cup water salt and pepper

Cooking Procedure1. Saute the garlic and onion2. Add the boneless chicken and saute for 2 minutes3. Put-in the chicken liver and let cook for 3 minutes more4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.5. Add the shrimp then sprinkle some salt and pepper.6. Add the oyster sauce and simmer for 2 minutes.7. Put-in the cauliflower and cabbage then mix well8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.10. Serve hot. Share and Enjoy!PINEAPPLE AFRITADA

Tools Bowl Pan Wooden Spoona Chef's Knife Chopping Board

Ingredients4 clovesGarlic(crushed)

1 pc (medium)Onion(chopped)

400 gramsChicken Meat(cut up)

2 pc (small) Potato(cut into chunks)

1 pc (small) Carrots(cut into chunks)

cupCooked or Frozen Green Peas

100 gramsBaguio Beans(sliced)

1 pc (small)Red Bell Pepper(cut into strips)

1 can (227 grams)Del MontePineapple Chunks

1 pouch (200 grams)Del MonteOriginal Style Tomato Sauce

Cooking Procedure:1. Saut garlic, onion and chicken. Add pineapple syrup, 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and teaspoon pepper. Simmer for 15 minutes or until meat is tender.2. Add potatoes and carrot. Cover and Simmer for 10 minutes. Add green peas, Baguio beans, bell pepper, DEL MONTE Pineapple Chunks with syrup and DEL MONTE Tomato Sauce. Cook for another 10 minutes.Makes 6 servingsLusog Notes: This chicken dish is an excellent source of vitamin C, to help build immunity.

CLASSIC CALDERETAIngredients1 kgBeef Short Ribs(or spareribs, cut into serving portions)

to cupOlive Oil

1 pc (75 g, large) Onion(sliced)

1 to 2 pcSiling Labuyo(sliced)

1 can (85 grams) Liver Spread

2 pcLaurel

350 gramsPotato(cut into chunks)

cupGreen Olives(pitted)

1 pcPickles(whole, sliced crosswise)

1 pc (large) Red Bell Pepper(cut into strips)

1 pc (large) Green Bell Pepper(cut into strips)

1 cupGreen Peas(frozen)

cupCheddar Cheese(grated)

1 headGarlic(crushed, for marinade)

1 tspPeppercorn(for marinade)

2 tbspSoy Sauce(for marinade)

2 pouches (200 grams each) Del MonteOriginal Style Tomato Sauce

cupDel MonteRed Cane Vinegar(for marinade)

Cooking Procedure:1. Marinate beef for 1 hour in the refrigerator. Drain and reserve marinade. Brown meat pieces in olive oil. Set aside meat. Retain only 2 tablespoons oil in the pan.2. Heat the pan. Drain garlic from marinade and Saut together with onion for 1 minute.3. Add beef, sili and liver spread, then Saut for 5 minutes.4. Add remaining marinade, DEL MONTE Tomato Sauce and 1 to 2 cups water. Cover and Simmer over low heat for 1 hour or until beef is almost tender, adding more water if needed.5. Add potatoes, olives, pickles and bell pepper. Simmer for 10 minutes or until potatoes are tender. Add frozen peas and cheese. Allow to Simmer. Serve.Makes 12-13 servingsLusog Notes: Keep anemia away. This dish is an excellent source of vitamin B12.

BEEF TERIYAKIIngredients1 kgBeef Sirloin(sliced thinly and cut into strips)

1 tbspGinger(strips)

100 gramsCarrots(sliced thinly)

100 gramsSayote(sliced)

100 gramsTogue

1 pc (small)Red Bell Pepper(cut into strips)

100 gramsCabbage(shredded)

1 tbspSesame Seeds(toasted)

1 pack (200 ml) Del MonteQuick 'n Easy BBQ Marinade

Cooking Procedure:1. Marinate beef in DEL MONTE Quick n Easy BBQ Marinade for 30 minutes. Stir fry in batches until just cooked. Set aside.2. In the same pan, Saut carrot and sayote for 3 minutes. Add togue, bell pepper and cabbage. Season with toyo and pepper to taste, and remaining marinade if any. Saut for few minutes.3. Serve with beef. Sprinkle with sesame seeds.Makes 10 servingsLusog Notes: Beef is rich in vitamin B3, which promotes healthy digestion and skin.

CHICKEN CURRYIngredients200 gramsPotato(cut into chunks and fried)

300 gramsCarrots(cut into chunks and fried)

3 clovesGarlic(crushed)

1 pc (large) Onion(sliced)

1 kgChicken Meat(cut up)

1 cupFresh Coconut Milk(thick)

1 pc (small) Red Bell Pepper(cut into cubes)

1 pcSiling Labuyo(sliced, optional)

1 pack (20 grams) Del MonteQuick 'n Easy Curry Mix

Cooking Procedure:1. Saute garlic, onion and chicken in 1 tablespoon oil for 10 minutes. Add DEL MONTE Curry mixture and salt to taste.2. Simmer uncovered over medium heat, with occasional stirring for 15 minutes or until chicken is cooked.3. Add potatoes, carrots, bell pepper and siling labuyo. Simmer for 5 minutes or until sauce thickens.Makes 8 servingsLusog Notes: This curry is high in iron, for healthy red blood cells.DEL MONTE RED POCHERO

Cooking Tools Needed: Pot Pressure Cooker Peeler Wooden Spoon Chef's Knife Chopping BoardIngredients1 pc (medium) Onion(sliced)

350 gramsBeef Round(cut into serving portions)

2 pc (120 g) Potatoes(cut into chunks)

2 pc (semi-ripe) Saba(peeled and sliced diagonally)

1 pcChorizo de Bilbao(sliced)

cup (cooked) Garbanzos

2 heads (150 g) Pechay Tagalog

1 pouch (200 grams)Del MonteOriginal Style Tomato Sauce

Cooking Procedure:1. Saut onion and beef for 5 minutes. Add 3 cups water and DEL MONTE 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 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. 3. Add pechay. Simmer once.

Note : For a soupy Pochero, add more water to retain 3 cups broth .

Makes 4 servingsLusog notes: Good source of Niacin which promotes normal digestion and healthy skin. CHICKEN ADOBO ALOHA

Ingredients400 gramsChicken Meat(cut into serving portions)

6 clovesGarlic(crushed and fried to brown)

3 clovesGarlic(crushed, for marinade)

1 tbspSoy Sauce(for marinade)

tspPeppercorn(crushed, for marinade)

Pineapple Syrup(for marinade)

1 pouch (115 grams) Del MontePineapple Tidbits(drained, reserve syrup)

1 tbspDel MonteRed Cane Vinegar(for marinade)

Cooking Procedure:1. Marinate chicken for 30 minutes. Drain and reserve marinade.2. Fry chicken in oil until golden brown.3. Combine chicken with marinade then Simmer until chicken is tender. Season with sugar to taste. Add DEL MONTE Pineapple Tidbits. Top with fried garlic.Makes 4 servingsLusog Notes: Pineapple is a good source of fiber, which aids in digestion. It also has Vitamin C that helps fight common infection.

ADOBONG GULAY AT KARNE

Ingredients4 clovesGarlic(crushed)

1 pc (medium)Onion(sliced)

150 gramsPork Pigue(cut into strips)

1 pcPork Bouillon Cube

2 tbspTausi

6 pcPeppercorn(crushed)

2 bunches (300 g) Kangkong Leaves(cut 2 long)

1 bunch (200 g) Sitaw(cut 2" long)

300 gramsTalong(sliced diagonally)

1 pouchDel MonteOriginal Style Tomato Sauce 115g

3 tbspDel MonteRed Cane Vinegar

Cooking Procedure:1. Saut garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tablespoon soy sauce, peppercorn, 1 teaspoon sugar and cup water. Cook for 5 minutes. 2. Add sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for 15 minutes. Add kangkong, then simmer until cooked.

Makes 6 servingsLusog Notes: Excellent source of Vitamin C helps fight common sicknesses.