APPETIZERS
Tuna Macaroni Rolls
Ingredients:
1 cube beef bouillon
150 g. Del Monte Salad Macaroni
1 can (184 g.) tuna flakes in brine, drained
1 egg beaten
¼ cup frozen peas
1 tbsp. flour
½ cup coarsely grated cheddar cheese
18 pcs. large lumpia wrapper
Procedure:
Cook Del Monte Macaroni in 2 cups water with bouillon cube for 8 minutes.
Drain but do not rinse. Combine with all ingredients except lumpia wrappers, then
season with ½ tsp. iodized salt (or ½ tbsp. rock salt) and 1/8 tsp. pepper. Mix well.
Wrap every 2 tbsp. of mixture in lumpia wrapper. Fry until golden brown. Drain on
paper towels.
Crisp Spinach Leaves
Select fresh, large and unblemished spinach leaves.
Prepare a tempura-like batter using:
1 cup cold water
1 large egg
1 cup sifted cake flour
Procedure:
Beat egg with water and add flour all at once. Mix lightly, stirring not more than 5
times. Lumps will remain but this is all right. A pinch of salt may be added to improve
the flavor of the batter.
Tempura Dipping Sauce:
Ingredients:
1½ cups of Dashi-no-moto (Japanese instant soup stock)
½ cup soy sauce
¼ cup Mirin (sweet sake, a Japanese wine)
*Combine the above ingredients; bring to a boil and cool.
Procedure:
When serving Crisp Spinach Leaves, you can add some grated white radish and
wasabe (Japanese green mustard) in mounds on the side.
Prepare the wasabe mixture by adding drops of water to 2 tsp. of wasabe
powder. Mix, adding water till a smooth paste or medium consistency is attained.
Grate white radish and arrange in a mound. The wasabe may be put in tiny
mounds also. The blend of the Tempura Dipping Sauce with the grated radish and
radish and wasabe is usually served for Tempura.
Zesty Nacho Dip
Ingredients:
100g. ground beef
1 pouch (250g.) Del Monte Italian Style Spaghetti Sauce
½ tsp. chili powder
¼ cup grated quick melt cheese
Procedure:
Sauté beef in 1 tbsp. oil until brown. Add Del Monte Spaghetti Sauce. Simmer
for 3 minutes. Add cheese and chili powder. Stir until cheese is melted. Serve with
your favorite tortillas and nacho chips.
Sisig
Ingredients:
½ kilo pig’s ears (today pig’s cheeks are also included)
salt and bay leaves (laurel)
1 cup chopped onions
freshly ground pepper
1 to 3 tbsp. native vinegar
1.4 tsp. msg
1 to 2 pcs. small chilies (hot chilli)
100 gms. pork or chicken liver (broiled)
Procedure:
The pig’s ears should be thoroughly cleaned with salt and vinegar and plenty of
water. Boil till tender in water, salt, and bay leaves. When ears are tender, broil over
charcoal.
Remove all bones and see that all portions are chopped in even sizes. If not to
be served right away, the chopped pieces can be frozen.
Before serving, measure the amount to be served and chop equivalent amount
of fresh onions. (e.g. 1 cup of chopped pieces of pig’s ears equals 1 cup of chopped
onions). Season with vinegar, salt, pepper, hot chilies and vetsin (msg). Add broiled
pork or chicken liver and chop in pieces the same size as the pig’s ears.
Buffalo Wings with Creamy Piquant Dip
Ingredients:
½ kg chicken wings
½ tsp. cayenne pepper
¼ tsp. pepper
1 tsp. paprika
1 tsp. salt
oil for frying
Piquant Dip:
½ cup Lady’s Choice Sandwich Spread
¼ cup thick cream
½ tsp. chili powder
½ tsp. hot sauce
1 tbsp. garlic, chopped
Procedure:
Rub chicken with paprika, cayenne, salt and pepper. Let stand for 30 minutes.
Fry in hot oil. Drain. For the dip, mix all ingredients together. Let it stand for about 15
minutes to let flavors blend. For sweeter blend just add 1 tbsp. sugar. Serves 4.
SOUPS
Cream of Corn Soup
Ingredients:
½ cup stewed or canned corn
1 cup milk
1tsp. flour
1 tsp. butter
Procedure:
Make a white sauce of the milk, flour and butter. Heat the corn. Strain to remove
the corn hull. Add the corn to the white sauce. Reheat. Serve hot.
Vegetable Corn Combo
Ingredients:
1 tsp. ginger strips
1 pc. siling labuyo
1 pouch (200g) Del Monte Tomato Sauce
2-½ cups shredded fresh corn (about 3 medium ears corn)
150g fresh medium shrimps
150g sigarilyas, sliced into small pieces
Procedure:
Combine the first 4 ingredients. Add 4 cups water, 1-½ tsp. iodized salt (or 1-½
tbsp. rock salt) and 1/8 tsp. pepper. Simmer for 35 minutes or until corn is tender.
Add sigarilyas. Continue simmering until cooked. Add shrimp. Simmer for another 5
minutes.
Vegetable Chowder
Ingredients:
2 cans (10 ¾ oz.) condensed cream of vegetable soup
2 cans (10 ¾ oz. each) condensed vegetarian vegetable soup
3 cans water
Procedure:
Blend soups and water in a saucepan: heat thoroughly. Serves about 8.
Corned Beef Macaroni Soup
Ingredients:
8 cloves garlic, crushed
1 medium onion, sliced
200 g Del Monte Elbow Macaroni
1 small carrot, diced
1 stalk green onion, chopped
½ cup evaporated milk
Procedure:
Sauté garlic, onion and corned beef. Add Del Monte Macaroni. Stir to coat
macaroni with corned beef. Add 5 cups water, carrot, 1 tsp. pepper. Cook over
medium heat with occasional stirring until macaroni is cooked. Stir in evaporated
milk. Top with green onions.
Chicken Vegetable Soup with Rice Dumplings
Ingredients:
12 to 15 small white onions
3 cups canned tomatoes
2 cups peas
1 cup sliced celery
1 cup sliced carrots
2 qts. clear chicken stock
1 pkg. (10 oz.) frozen okra
¾ cup uncooked rice
6 tbsp. sugar
1 tbsp. salt
½ teaspoon pepper
Rice Dumplings
Procedure:
Combine stock, vegetables, rice and seasonings in a heavy saucepot. Bring to
boiling. Cover, reduce heat and simmer about 30 min. or until vegetables are tender.
Add dumplings. Serves about 8.
