Ubod ng niyog (labong) Guisado

YOU WILL NEED
4 cloves garlic, crushed
1 pc medium onion, chopped
300 g ubod ng niyog, cut into small cubes
1 can (227 g) DEL MONTE Original Style Tomato Sauce
1/4 cup water
1-1/2 tsp sugar

HERE'S HOW
1 SAUTÉ garlic and onion. Add the rest of the ingredients. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for about 12 minutes or until ubod is tender.

Tokwa Guisado

YOU WILL NEED
6 cloves garlic, crushed
1 pc large onion, sliced
100 g chicken breast fillet, diced or ground
1 pc small green bell pepper, cut into strips
1 pc siling labuyo
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
350 g tokwa (or tofu), cubed

HERE'S HOW
1 SAUTÉ garlic, onion, chicken and bell pepper in 2 tbsp oil. Add 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt), 2-1/2 tsp sugar, siling labuyo, 1/2 cup water and DEL MONTE Original Style Tomato Sauce. Simmer for 15 minutes over low heat.

2 ADD tokwa and cook for 10 more minutes.

Tokwat Fried rice

YOU WILL NEED
4 cloves garlic, crushed
1 medium onion, sliced
1 siling haba, seeded and sliced
1 pc (20 g) chorizo de bilbao, thinly sliced
1 chicken bouillon cube, crumbled
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
2 medium (130 g) tokwa, fried and cut into short strips
6 cups cooked rice
4 stalks green onions, chopped

HERE'S HOW
1 SAUTÉ garlic, onion, sili, chorizo and chicken bouillon cube. Add DEL MONTE Tomato Sauce, 1/4 cup water and tokwa. Season with salt and pepper to taste. Simmer for 5-10 minutes.

2 ADD rice and green onions. Mix until well blended.

Pinya con kangkong

YOU WILL NEED
6 cloves garlic, crushed
1 pc medium onion, sliced
2 tbsp oyster sauce
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
3 bunches kangkong, leaves and tender stalks only
1 tsp toasted sesame seeds

HERE'S HOW
1 SAUTÉ half of garlic until brown. Set aside.

2 SAUTÉ remaining garlic and onion. Add 2 tbsp soy sauce, oyster sauce, pineapple syrup, 1/8 tsp pepper and kangkong. Simmer until almost cooked. Add DEL MONTE Fresh Cut Pineapple Tidbits. Simmer once. Top with sesame seeds and fried garlic.

Chicken Meat Rolls

YOU WILL NEED
1/4 kg ground chicken meat
1 can (140 g) Vienna sausage, chopped
1 pc small onion, chopped
1 stalk celery, chopped
1/2 cup DEL MONTE Italian Style Spaghetti Sauce
1 pc egg
1 pc small carrot, coarsely grated
2 slices pan Americano, cut into cubes
1/4 cup raisins

HERE'S HOW
1 COMBINE all ingredients with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly.

2 WRAP every 3/4 cup of mixture in aluminium foil. Roll. Steam for 1 hour. Cool and chill overnight. Unwrap and slice.

My own version of Pork rolls

Ingredients

* 2 pork tenderloins (8 oz. each)
* 4 oz. Boursin cheese
* 6 oz. prosciutto, 2 slices
* 1 tbsp. olive oil
* 2 sheets puff pastry
* 1 egg, beaten
* 1 tbsp. water

How to cook:
Prepare tenderloins, trimming all silver skin and the thin tail at the end (reserve tail end for another use). Butterfly them for stuffing, making a 1-inch deep incision down the length of each - do not cut all the way through. Stuff each tenderloin with half the Boursin. Roll tenderloins in prosciutto. To do this, lay half the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Do the same thing with the second tenderloin. Sear in 1 tbsp. olive oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, 5-8 minutes. Chill thoroughly. Thaw two sheets puff pastry and roll each to a 16 x 12 inch rectangle. Wrap pork and transfer to a parchment-lined baking sheet. Combine egg and water and brush wrappers with mixture. Then decorate with pastry vines and cutouts (leaves/stems). Cover with plastic; chill 1 hour or up to 24 hours. Preheat oven to 400 degrees with rack in lower third. Brush with more egg wash for good browning; bake tenderloins 30-35 minutes or until golden, to about 170 degrees. Let rest 5 minutes before slicing. To serve, trim off the ends (they're doughy), and then slice into 1 1/2 inch thick pieces.

Sweet and sour Tuna Rolls- must try

Ingredients
1 cup orange juice
1/4 cup soy sauce
4 thin slices sashimi grade tuna
1/2 cup each zucchini, yellow squash and green onion, cut in thin strips
4 dried seaweed sheets
4 oz. flour
5 oz. soda water
Salt


How to cook
1)In saucepan, simmer orange juice, soy sauce and coriander; reduce to 1/2 cup. Set aside to cool.
2)Place tuna and vegetables on nori and roll to form cylinder.
3)Combine flour, soda and salt to make tempura batter. Add more water if too thick.
4)Roll tuna in batter; deep-fry for up to 1 minute.
5)Remove from oil, drain and cut each roll into fourths. Serve with sauce.