Main Meals Recipes

1/4 kilo DEL MONTE Spaghetti, cooked 8 cloves garlic, crushed and fried 1 small onion, sliced 400 grams pork pigue or kasim, cut into chunks 1 pc. laurel leaf 6 Tbsp. olive oil MARINADE 1/4 cup soy sauce 1/4 cup DEL MONTE Red Cane Vinegar 1/4 tsp. pepper 8 cloves garlic, crushed

1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUTÉ garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it’s own oil for 3 minutes. Flake meat. 2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic.

Note: For more Filipino Recipe Visit Del Monte Web site http://www2.kitchenomics.com/

4 Asian eggplants 1 tablespoon fermented black beans 2 large cloves garlic 1 slice ginger 1 green onion 3 tablespoons vegetable or peanut oil, or as needed 1/2 teaspoon hot chile sauce, or to taste 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1 teaspoon sesame oil Freshly ground black or white pepper, to taste 2 dozen shu mai or gyoza wrappers, or wonton wrappers cut into circles

Remove the stem from the eggplant and chop into very small, thumb-sized pieces. (Do not peel the eggplant). Rinse the beans. Let sit in the water for a few minutes to soften. Use a cleaver or knife to finely chop. Peel and mince the garlic. Mash the beans and the garlic together. Set aside. Mince the ginger. Wash and finely chop the green onion. Heat a wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant and stir-fry until softened (about 5 minutes). Remove from the wok. Add 1 tablespoon oil. Add the garlic and black bean mixture and the ginger. Stir-fry until aromatic. Add the green onion and the chile sauce. Add the eggplant back into the pan and mix everything together. Stir in the soy sauce, sesame oil and pepper to taste. Remove from the wok. Cool slightly. To make the shu mai, lay a wrapper in front of you. Place 1 1/2 - 2 teaspoons filling in the middle. Do not fold the wrapper over. Instead, gather up the edges to form a basket shape. Make sure the shu mai can stand up in the steamer.

Note:

4 chicken half-breasts; -boneless, skinless 1 1/2 TB white wine vinegar 3 TB cornstarch 1 tsp sugar 1 TB vegetable oil 1/4 c water 3 cl garlic 6 Green stem onions; cut into -1inch pieces 5 TB soy sauce 1/8 tsp cayenne

Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. 221 calories per serving.

Note: