Gising-gising

Ingredients:

500g green beans, sliced into small pieces

300g minced pork (30% fat)

2 tbsp bagoong or shrimp paste

2 cups coconut milk

1 cup coconut cream

4-5 pcs red chillies, sliced with seeds

4 cloves garlic, minced

2 small shallots, finely chopped

freshly ground black pepper

oil

Procedure:

1. In a wok, saute garlic and shallots.

2. Add minced pork and cook while continuously stirring for 5 minutes.

3. Add coconut milk and simmer for 15 minutes in medium high heat, at this stage coconut milk will be
reduced and thick.

4. Add shrimp paste and green beans, stir for 2 minutes.

5. Add coconut cream and chillies and cook for 2 more minutes.

6. Season with freshly ground black pepper then serve.

Egg sausage surprise

Ingredients

1/4 cup water

150 g longganisa, Vigan, removed from casing

8 pc pandesal (large), halved

1 pouch DEL MONTE Quick 'n Easy Italian Style Pizza Sauce (115g)

5 Tbsp garlic, crushed and fried to brown

1 pc salted egg, sliced

100 g melting cheese, coarsely grated

Preparation

1. Preheat oven at 350°F if using a conventional oven. You may also use a toaster oven.

2. Cook the longganisa in water, then fry in own oil until cooked. Drain excess oil. Spread pandesal with
DEL MONTE Quick 'n Easy Sweet Style Pizza Sauce. Top with remaining ingredients. Bake until cheese
melts.

Cooking Skills Needed

Grating

Frying

Cooking Tools Needed

Grater

Colander
Lettuce, tomato and cucumber

Ingredients:

1/2 of small iceberg lettuce head

3 medium size tomatoes

4-5 baby cucumbers

Bunch of fresh dill

2 garlic cloves

4 tablespoons of sour cream

3 tablespoons of mayo

Ground black pepper to taste

Salt to taste

How to prepare, step-by-step:

Prepare ingredients: rinse vegetables:

Shred iceberg lettuce into a deep salad bowl:

Slice cucumbers (remove dark green skin before, if any):

Slice tomatoes in halves, remove hard stem parts, and slice tomatoes in thin wedges:

Add chopped dill:

Salt to taste and mix:

Prepare sour cream and mayo dressing:

Mix salad with dressing:

And serve:
Waffer fruit cream

Ingredients

4 pack vanilla wafers (200g)

2 pint ice cream, vanilla

1 can DEL MONTE Fiesta Fruit Cocktail (836g), drained and chopped

Preparation

1. Line a 7" x 7" pan with foil. Cover bottom of pan with a single layer of wafers.

2. Take one pint of ice cream in spread to cover wafers. Top evenly with chopped DEL MONTE Fiesta Fruit
Cocktail, then cover and freeze for 1 hour.

3. After an hour, spread the remaining ice cream on top of fruit then cover with remaining wafers. Freeze
again until firm. Cut into serving portions and wrap in foil. Freeze until ready to serve.

Cooking Skills Needed

Mixing

Chopping

Cooking Tools Needed

Bowls

Pan

7" x 7" Pan

Strainer
Knife

Spatula

Beef

Beef oyster Sauce

Ingredients:

1 lb beef tenderloin or sirloin, thinly sliced

2 cups fresh spinach, cleaned

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon ginger, minced

1 tablespoon garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

2 teaspoons chili, minced

3 tablespoons cooking oil

Cooking procedure:

1. Combine beef, oyster sauce, soy sauce, salt, and ground black pepper. Mix and marinate for at
least 30 minutes.

2. Heat a wok and pour-in cooking oil.

3. Saute garlic, ginger, and chili.

4. Stir-fry spinach then place in a serving plate and set aside.

5. Using the same wok with remaining oil, stir-fry the marinated beef for 5 to 6 minutes or until the
color turns brown.
6. Arrange the beef on top of the spinach.

Cucumber canape

Ingredients

2 English cucumbers (a bit larger than 1-3/4-inch diameter)

8 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 bunch fresh dill (about 1 ounce)

salt and cayenne pepper to taste

9 slices whole grain or white sandwich bread

Instructions

To prepare the cucumbers, slice each one into approximately 18 slices -- about 1/4 to 1/2-inches wide --
and place them flat on a cutting surface. Using a 1-3/4-inch round cutter, cut the skin off each cucumber
slice.

Then, using a 1-inch round cutter, cut a hole in the middle of each slice to remove the seeds and create a
space for the dill mixture later.

Wrap the prepared cucumbers in plastic wrap and refrigerate them until you are ready to assemble the
canapés. Cover a baking sheet with parchment paper and set aside. Remove 4 sprigs of dill and set them
aside in the refrigerator for the garnish.

To make the dill spread, use a food processor to blend the cheese with the butter, mustard, lemon juice,
and the remaining dill. Blend until the dill is very finely chopped and the mixture is very smooth. Season
generously to taste with salt and cayenne pepper. Blend the mixture one last time to be sure all of the
ingredients are incorporated.

Assembly
Use a small, off-set spatula to spread a thin, even layer of the dill spread onto one surface of each slice of
bread. Place the remaining dill spread in a zip-lock bag and cut a tiny bit off of one of its bottom corners.
Set aside, keeping the bag at room temperature.

Using the same 1-3/4-inch round cutter that you used for the cucumbers, cut about 4 rounds out of each
slice of dill-spread-covered bread, placing them on the parchment-covered baking sheet. You might need
to gently press the center of each round with your finger to release it from the cutter.

ace one cucumber slice on each round of bread. Then use the zip-lock bag with the remaining dill spread
to fill each hole in the cucumber slices. To smooth the top, use a bit of water on your fingertip. For the
garnish, use the dill you set aside -- break off tiny sprigs and add them to the center of each canapé.
Keep chilled until ready to serve.
Pinoy-style Caesar salad

Ingredients.

1 large egg (hot water as needed)

3 tuyo fillets, mashed

2 cloves garlic finely chopped

1 tablespoon calamansi juice.

4 tablespoons parmessan cheese, grated mor to garnish

6 tablespoons extra virgin olive oil

Ground black pepper to taste

2 small head romaine lettuce, rinsed and tried well leaves are seperated

1 1/2 cup croutons.

Procedure:

1. Pour enough boiling water to cover the egg, let cook for 1 minute.

2. Mash the tuyo well in the bowl.

3. Add 2 cloves garlic finely chopped.

4. Add 2 tbsp calamansi juice.

5. Add 1/4 worcestershire juice.

6. Add 4 tbsp parmessan cheese (grated)

7. Add the gently cooked egg yolk.

8. Whisk until mixed well.

9. Slowly drizzle 8n 6 tbsp extra virgin olive oil

10. Season with ground black pepper.

11. Add 2 small heads romaine lettuce leaves seperated.

12. Toss until well combined.

13. Serve with croutons.

14. Garnish with parmessan cheese.

Yummy fiesta Mango

Ingredients

1 pc apple, red, cut into tidbits and soaked in fruit cocktail syrup

1/2 kg mango, ripe, cut into cubes

2 Tbsp cashew nuts, toasted and diced

1 can DEL MONTE Fiesta Fruit Cocktail (836g)

FOR THE DRESSING

3/4 cup all-purpose cream, chilled

1/4 cup condensed milk, sweetened

Preparation

1. Drain apples well. Mix with other ingredients except dressing. Set aside.

2. Combine ingredients for dressing. Mix well. Mix with fruits. Chill until ready to serve.
Chicken

Chicken cordon Bleu

4 chicken breast fillets,

2 slices ham,

halved 2 slices cheddar cheese,

halved 1/2 cup flour 1 large egg, beaten 1 cup panko breadcrumbs2 cup oil 1/4 chicken bouillon cube 1
1/2 tablespoon all-purpose flour 1 cup water Salt and ground black pepper, to taste

Prepare chicken: Cut a length of plastic wrap the length of your cutting board. Place a chicken on the
board horizontally, cut side down. Fold plastic wrap over the chicken. Using a meat mallet or the bottom
of a frying pan, pound chicken breasts until about 1/4 inch thick. Repeat with remaining chicken fillets.

Place a fillet on the cutting board, cut side up. Season with salt and pepper to taste. Place a slice each of
ham and then a slice of cheese on the chicken. Roll, enclosing the ham and cheese within the chicken.
Set aside by placing chicken, seam side down on a plate. If desired, secure seam closed with a toothpick.
Repeat with remaining chicken fillets.

3
Make a breading station: one plate each for the flour, beaten egg, and breadcrumbs. Lightly season flour
and egg with salt and pepper and mix. Coat each chicken in flour, then in egg, then in breadcrumbs. Set
aside.

In a frying pan over medium heat, heat oil. Once hot, add chicken and pan fry until cooked through.
Remove from oil, and place on paper towels. Set aside.

5Make gravy: Transfer about 1 tablespoon oil from oil used to cook the chicken into another pan over
low heat. Add bouillon cube and dissolve in the hot oil. Sprinkle in flour, and stir to mix. Pour in water,
and cook, stirring, until thickened. Serve with chicken.

Kickin' Chicken Bites

Fruit Jelly Salad

Ingredients

FOR THE GULAMAN

4 cup water

reserved fruit cocktail syrup

4 tsp sugar, white

1 sachet jelly powder mix (24g)

FOR THE SALAD MIXTURE

1 can condensed milk, sweetened (300ml)

1 cup all-purpose cream, chilled

1/2 cup mayonnaise

1 tsp prepared mustard

1/4 tsp salt

1 can DEL MONTE Fiesta Fruit Cocktail (836g), drained, reserve syrup

3 pc shrimp, boiled, shelled and diced

24 pc quail eggs, boiled and peeled

Preparation

1. Mix all the ingredients for gulaman in a pot. Bring to a boil then simmer for 2 minutes. Pour mixture
into a 13 x 9-inch pan. Chill until set. Cut into cubes. Set aside.

2. Combine ingredients for salad. Mix with gulaman. Chill until ready to serve.

3. Cut lettuce and arrange on serving glasses. Scoop salad mixture into serving glasses and serve.

Cooking Tools Needed

13" x 9" Pan

Munchkins Ball

Ingredients

1 (14.4-ounce) package chocolate-flavored graham cracker cookies

1 can condensed milk

Mini marshmallows, optional

1 cup shredded coconut, or powdered sugar, for rolling

Directions

Slowly crush your graham crackers into fine pieces. Pour in 1/4 cup condensed milk.

Make some small balls with the graham cracker mixture. Add marshmallows to the mixture. Roll your
munchkin balls into the shredded coconut or powdered sugar.

Chill for several hours before eating

Sweet And Sour Tilapia Recipe

Ingredients

1 1/2 kg tilapia

1 Tbsp calamansi juice

1 Tbsp soy sauce

1/4 tsp pepper, black

3 Tbsp cornstarch

1/2 cup oil

FOR THE SAUCE

2 Tbsp DEL MONTE Original Blend Ketchup (320g)

1 1/2 tsp cornstarch, dissolved in 1/4 cup water

1/2 tsp salt

1 tsp sugar, white

pinch of pepper
2/3 cup cucumber, sliced with peel

1/3 cup bell pepper, red, cut into strips

1 can DEL MONTE Pineapple Tidbits (227g), drained, reserve syrup

Preparation

1. Marinate fish in calamansi juice, soy sauce and pepper for 30 minutes.

2. Coat with cornstarch. Pan-fry until brown.

3. Combine DEL MONTE Original Blend Ketchup, cornstarch mixture, salt, sugar, pepper, reserved
pineapple syrup, cucumber, and red bell pepper. Bring to a boil and simmer until thick. Add DEL MONTE
Pineapple Tidbits. Pour over fish.

Cooking Tools Needed

Measuring Materials

Wooden Spatula

Crunchy Shrimp Balls

Ingredients

350 g shrimp, shelled and chopped

150 g singkamas, chopped, squeezed

2 Tbsp onion, chopped

4 stalk kinchay, chopped

1/3 cup flour, all-purpose

1 pc egg, separate yolk from white

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

7 slice bread, white loaf, diced

1/2 tsp salt

1/4 tsp pepper, black

Preparation
1. Combine all ingredients except egg white and bread. Season with salt and pepper. Form every 1/2
tablespoon of mixture into balls. Refrigerate for 30 minutes.

2. Dip each ball in egg white and roll in bread. Deep fry in hot oil until golden brown. Drain on paper
towels. Serve.

Cooking Skills Needed

Frying

Mixing

Cooking Tools Needed

Chopping Board

Knife

Measuring Cups

Measuring Spoon

Pan

Skillet

Strainer

Tongs
Fiesta babana salad

Ingredients

3 pc banana, lacatan

1 Tbsp calamansi juice

1 can DEL MONTE Fiesta Fruit Cocktail (432g)

1/4 cup sugar, powdered

1/4 cup orange juice, fresh

Preparation

1. Cut banana crosswise into 8 slices. Add calamansi juice.

2. Combine with remaining ingredients. Mix until sugar is dissolved. Chill until ready to serve.
Cooking Skills Needed

Mixing

Slicing

Cooking Tools Needed

Bowls

Spatula

Chopping Board

Knife

Yemamon

1 250 ml pack condensed milk

4 egg yolks

1/2 teaspoon vanilla flavor

3 teaspoons lemon juice

1/4 cup plus 2 tablespoons butter

2 to 3 tablespoons instant coffee, Optional

Hershey serup

2 Monde mamon

Procedures

Prepare a pot of hot simmering water for your bain marie or double boiler.
Combine condensed milk, egg yolks, vanilla, and lemon juice in a heatproof bowl. Whisk until well
incorporated. Place this bowl on top of your pot of water (make sure it doesn't touch the water) and
continue to whisk for 15-20 minutes or until mixture thickens.

Add butter and continue to mix until butter is well incorporated. Transfer to a jar or container and allow
to cool. Spread on toast.