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PORK AND BEEF

BISTEK TAGALOG

Good source of Iron- for healthy red blood cells

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INGREDIENTS

1/4 kg (250 g) beef sirloin, sliced, tapa style
1 pc (75 g) large onion, sliced into rings
1 tbsp (16.2 g) calamansi juice
2 pouches (115 g each) DEL MONTE Pineapple Tidbits, drained (reserve syrup)
8 cloves (40 g) garlic, crushed
2 1/2 tbsp (42.5 g) soy sauce
1/2 tbsp (8.1 g) calamansi juice
1/8 tsp (.25 g) pepper
pineapple syrup

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PROCEDURE

1. Marinate beef for 1 hour in the refrigerator. Drain and reserve marinade.
 

2. Fry beef in 1/4 cup oil until light brown. Set aside. Retain 2 tbsp oil in pan.
 

3. In the same pan, sauté onion. Add marinade and calamansi juice. Simmer for 2 minutes. Add beef and DEL MONTE Pineapple Tidbits. Simmer once.

​BINAGOONGAN​

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MGA SANGKAP

1 kilo laman ng baboy, hiniwa ayon sa gustong laki
¼ tasa mantika
½ ulo bawang, dinikdik
1 sibuyas, hiniwang manipis
1 malaking kamatis, hiniwa
½ tasa bagoong alamang
½ tasa suka
2 tasa tubig



PARAAN NG PAGLULUTO

1. Iprito ang karne sa mainit na mantika. Igisa ang bawang, sibuyas at patatas kapag mapula na ang karne.
 

2. Idagdag ang iba pang sangkap at hayaang kumulu-kulo hanggang lumambot.

MENUDO

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MGA SANGKAP

½ kilo laman ng baboy, hiniwang pakuwadrado
1 tasa atay, hiniwang pakuwadrado
2 kutsara mantika
1 kutsara bawang, dinikdik
1 piraso sibuyas, hiniwang manipis
1 200g tomato sauce
1 piraso dahon ng laurel
1 tasa patatas, hiniwang pakuwadrado
1 tasa tubig
Asin at paminta


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PARAAN NG PAGLULUTO

1. Igisa ang bawang, sibuyas at karne ng baboy hanggang lumambot.

2. Idagdag ang dahon ng laurel at tomato sauce, pasingawan ng 5 minuto.

​3. Idagdag ang patatas, atay at 1 tasa ng tubig.

4. Pakuluan hanggang maluto ang mga patatas.
5. Timplahin ayon sa panlasa.

​PINE CHICKEN TINOLA
High in Vitamin C- helps fight common infections


 

INGREDIENTS

1/2 kg (500 g) chicken, cut-up
2 cloves (10 g) garlic, crushed
1 pc (50g) medium onion, sliced
1 tbsp (7.4g) sliced ginger, pounded
1 1/2 tbsp (28.5 g ) patis
100 grams green papaya, sliced
1 pouch DEL MONTE Pineapple Tidbits, drained (reserve syrup)
1/2 cup (20g) sili leaves


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PROCEDURE
  1. BOIL the first 5 ingredients with pineapple syrup and 1-1/2 cups water for 20 minutes.

  2. ADD papaya and simmer for another 10 minutes or until papaya is tender. Add DEL MONTE Pineapple Tidbits and sili leaves. Simmer once.

CHICKEN

SINAMPALUKAN


 


MGA SANGKAP

320 grams manok hiniwa ayon sa gustong laki
1 ulo bawang, tinadtad
1 sibuyas, hiniwang maliliit
1 kutsara luya, hiniwang maliliit
2 kamatis, hiniwang maliliit
2 tasa tubig
1 tasa usbong ng sampalok
patis
mantika



PARAAN NG PAGLULUTO

* Maglagay ng mantika sa kawali at painitin.
* Iprito sa mantika ang bawang, sibuyas, luya, kamatis at manok. Timplahan ng patis.
* Dagdagan ng tubig at hayaang kumulu-kulo hanggang lumambot ang manok.
* Takpan ang kawali at pakuluin ng 2 minuto. Idagdag ang usbong ng sampalok.
* Ihain nang mainit.

FISH

GINATAANG GALUNGGONG


 

INGREDIENTS

1/2 kilo fresh galunggong (medium sized)
1/2 cup vinegar
1/4 cup water
2 native green peppers (long)
1 tbsp. salt
1 tsp. vetsin
2 tbsp. ginger, minced
1 1/2 cups coconut cream, thick





INSTRUCTIONS

1. Clean galunggong, arrange in a shallow pan. Add salt, vinegar, water, pepper, ginger and vetsin. Boil, do not stir. Cook for 5 minutes. Add coconut cream. Stir gently so the cream would not curdle. When it boils, ocver and lower heat. Cook for 10 minutes and until sauce thickens.

SINAING NA TULINGAN

 

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INGREDIENTS

• 2 lbs kilo tulingan (small Mackerel tuna or any type of Mackerel)
• 2 tablespoons rock salt to taste
• 50 grams pork fat, sliced into strips
• 1/2 cup water
• 1/2 cup dried kamias
• 2 tablespoons soy sauce
• 1/4 cup vinegar





INSTRUCTIONS

1. Remove gills and all internal organs of the fish then chop off tail. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out.

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2. In a saucepan, arrange the pork fat at the bottom then some of the dried kamias. Put the fish on top side by side. Add the rest of the ingredients. Cook slowly on very low heat and simmer for about 2-3 hours till fish is done.

VEGETABLES

​BEANS CON CARNE
Rich in Vitamin B1 – prevents beriberi

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​INGREDIENTS
4 cloves garlic, crushed
1 pc medium onion, sliced
200 g ground pork
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
3 bunches (350 g) sitaw, cut into 2" long pieces

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PROCEDURE​

1. SAUTÉ garlic, onion and pork. Add 1/2 to 1 cup water, DEL MONTE Tomato Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 15 minutes.

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2. ADD sitaw then simmer for another 5-10 minutes.

MONGGO WITH ALUGBATI


​INGREDIENTS

2 cups dried monggo beans
4 cloves garlic, chopped
½ cup onion, chopped
½ cup tomatoes, chopped
2 tablespoons vegetable oil
250g ground pork
Salt and pepper
3 cups alugbati, tender stems cut into 2-inch pieces



PROCEDURE

1. In a medium stockpot, cover monggo beans in water. Cover pot and boil until monggo becomes tender, about 15 minutes.


2. In another stockpot over medium heat, sauté garlic, onions and tomatoes in vegetable oil; about 5 minutes. Add ground pork, and season with salt and pepper. Stir until cooked; about 8 minutes.


3. Mix in boiled monggo beans. Add just enough of the broth into the pot to get your desired consistency. Simmer for 10 minutes.


4. Add alugbati; cover pot and simmer for 5 minutes. Serve hot with sukang puti on the side.

GINATAANG LANGKA

 

INGREDIENTS

1 medium onion, chopped
3 cloves garlic, chopped
3 tablespoons ginger slivers
3 tablespoons vegetable oil
6 cups young langka, sliced
2 cups gata (pangalawang gata
2 cups fresk gata (unang piga)
Salt and pepper
1 cup sitaw, cut into 1-inch pieces
2 pieces siling labuyo, chopped



PROCEDURE

1. In a large pan, sauté onions, garlic, and ginger slivers in oil for 8 minutes. Add langka; mix well; add gata (pangalawang piga). Mix well. Let boil; lower heat and simmer for 10 minutes.


2. Add fresh gata (unang piga); season with salt and pepper. Simmer for 10 minutes.


3. Add sitaw ang siling labuyo; cover for 8 minutes or until sitaw is cooked. Continue to simmer until sauce reaches desired consistency. Serve hot.

SOURCES:​​



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