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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 Procedure
1. Saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. 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 well
8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer
for 5 minutes or until vegetables are cooked
9. 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
Ingredients
4 cloves
Garlic
(crushed)
1 pc (medium)
Onion
(chopped)
400 grams
Chicken Meat
(cut up)
2 pc (small)
Potato
1 pc (small)
Carrots
cup
100 grams
Baguio Beans
(sliced)
1 pc (small)
Del Monte
Pineapple Chunks
Del Monte
Original 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 servings
Lusog Notes: This chicken dish is an excellent source of vitamin C, to help
build immunity.
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.
CLASSIC CALDERETA
Ingredients
1 kg
to cup
Olive Oil
1 pc (75 g, large)
Onion
(sliced)
1 to 2 pc
Siling Labuyo
(sliced)
Liver Spread
2 pc
Laurel
350 grams
Potato
cup
Green Olives
(pitted)
1 pc
Pickles
1 pc (large)
1 pc (large)
1 cup
Green Peas
(frozen)
cup
Cheddar Cheese
(grated)
1 head
Garlic
1 tsp
2 tbsp
Lusog Notes: Keep anemia away. This dish is an excellent source of vitamin B12.
BEEF TERIYAKI
Ingredients
1 kg
Beef Sirloin
1 tbsp
Ginger
(strips)
100 grams
Carrots
(sliced thinly)
Peppercorn
(for marinade)
Soy Sauce
(for marinade)
100 grams
Sayote
(sliced)
100 grams
Togue
1 pc (small)
100 grams
Cabbage
(shredded)
1 tbsp
Sesame Seeds
(toasted)
Del Monte
Red Cane Vinegar
(for marinade)
Del Monte
Quick '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 servings
Lusog Notes: Beef is rich in vitamin B3, which promotes healthy
digestion and skin.
1 kg
Chicken Meat
(cut up)
1 cup
(thick)
1 pc (small)
1 pc
Siling Labuyo
(sliced, optional)
Del Monte
Quick '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 servings
Lusog Notes: This curry is high in iron, for healthy red blood cells.
CHICKEN CURRY
Ingredients
200 grams
Potato
300 grams
Carrots
3 cloves
Garlic
(crushed)
1 pc (large)
Onion
(sliced)
Pot
Pressure Cooker
Peeler
Wooden Spoon
Chef's Knife
Chopping Board
Ingredients
Ingredients
1 pc (medium)
Onion
(sliced)
350 grams
Beef Round
2 pc (120 g)
Potatoes
400 grams
Chicken Meat
2 pc (semi-ripe)
Saba
1 pc
Chorizo de Bilbao
(sliced)
6 cloves
Garlic
cup (cooked)
Garbanzos
3 cloves
Garlic
2 heads (150 g)
Pechay Tagalog
1 tbsp
Soy Sauce
(for marinade)
Del Monte
Original Style Tomato Sauce
tsp
Peppercorn
Pineapple Syrup
(for marinade)
Del Monte
Pineapple Tidbits
1 tbsp
Del Monte
Red Cane Vinegar
(for marinade)
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 .
Cooking Procedure:
1.
Makes 4 servings
Makes 4 servings
Lusog notes: Good source of Niacin which promotes normal digestion and
healthy skin.
1 pouch
Del Monte
Original Style Tomato Sauce 115g
3 tbsp
Del Monte
Red Cane Vinegar
Cooking Procedure:
1.
Ingredients
4 cloves
Garlic
(crushed)
1 pc (medium)
Onion
(sliced)
150 grams
Pork Pigue
1 pc
2 tbsp
Tausi
6 pc
Peppercorn
(crushed)
2 bunches (300 g)
Kangkong Leaves
(cut 2 long)
1 bunch (200 g)
Sitaw
300 grams
Talong
(sliced diagonally)
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 servings
Lusog Notes: Excellent source of Vitamin C helps fight common sicknesses.