Ingredients

2 tbsps

cooking oil

250 g

leftover garlic longganisa

(removed from casing)

1 tbsp

Garlic

(crushed)

1 cup

Onion

(sliced)

Red Bell Pepper

(diced)

Iodized Salt

(to taste)

1/4 cup

5 cups
2 tbsps
1 pouch (250 g)

Cooked Rice
Green Onions

(diced)

Del Monte
Italian Style Spaghetti
Sauce

Cooking Procedure:
1.

Saute longganisa until oil is extracted. Remove excess oil. Add garlic and
onion and saute for 3 minutes.

2.

Add DEL MONTE Italian Style Spaghetti Sauce, bell peppers and salt.
Cover and simmer for 5 minutes. Add rice. Blend well. Top with green onions.
Makes 6 servings.
Lusog Note: Good source of Vitamin B1 prevents beri-beri.

Ingredients
350 g

Chicken Breast Fillet

1/8 tsp

Black Pepper

1/8 tsp

Salt

1 tbsp

Garlic

2 Tbsps

Milk

1/4 cup

Breadcrumbs

1 Tbsp

butter or margarine

2 tbsp

cooking oil

2 sprigs
1 pouch (200 grams)

(minced)

Parsley
Del Monte
Carbonara Sauce

(chopped)

Cooking Procedure:
1.

Sprinkle chicken with fine salt and pepper. Rub the garlic. Soak in milk
and 2 Tbsps of DEL MONTE Carbonara Sauce for 5 minutes.

2.

Drain chicken, reserve milk mixture. Roll chicken pieces in bread

crumbs.

3.

Heat butter in pan with oil. Brown chicken slices on both sides until
cooked. Set aside.

4.

In the same pan, pour remaining DEL MONTE Carbonara Sauce and
reserved milk mixture. Cover and simmer for 3 minutes.

5.

Arrange chicken slices on top of sauce just before serving. Sprinkle with
parsley. Serve with rice or pasta.
Makes 5 servings.

Ingredients
3 tbsp

Margarine

1 tbsp

Garlic

(crushed)

1/2 cup

Onion

(sliced)

Chicken Breast Fillet

(sliced)

150 grams
1 pc
2 & 1/2 cups
3 cups
1 cup
1/2 cup
2 pouch (115 grams)

Chicken Cube
Raw Rice
Water
Cheddar Cheese
Green Bell Pepper
Del Monte
Original Style Tomato
Sauce

Cooking Procedure:
1.

Saute garlic, onion, chicken breast fillet, chicken cube and rice in
margarine. Cooke for 5 minutes while stirring. Add 3 cups water and DEL
MONTE Original Style Tomato Sauce. Simmer until rice is cooked.

2.

Stir in cheese and bellpepper. Serve with your favorite main dish
(barbecue. Longganisa, tapa, etc.)

Ingredients
Chicken thigh fillet
Salt

(to taste)

Black Pepper

(to taste)

Mirin

(for teriyaki sauce)

Ginger

(for teriyaki sauce, thinly sliced)

1/3 cup

Water

(for teriyaki sauce)

1 tbsp

Cornstarch

(for cornstarch mixture)

1 tbsp

Water

(for cornstarch mixture)

1/1 tbsp

2 stalks

Spring Onion

1 tbsp

Sesame Seeds

1 pouch (200 mL)

(toasted)

Del Monte
Quick 'n Easy BBQ
Marinade

Cooking Procedure:
1.

Season chicken with salt and pepper. Grill.

2.

FOR TERIYAKI SAUCE: Combine DEL MONTE Quick N Easy BBQ

Marinade, mirin, ginger and water in a saucepan. Simmer for 5 minutes. To
thicken the sauce, add cornstarch mixture and cook for 10 minutes or until
thick.

3.

Toss chicken into the sauce. Top with spring onion and sesame seeds.
Serve.
Makes 8 servings.

4.

Pour over chicken. Top with spring onions and sesame seeds.
Makes 8 servings

Ingredients
6 cloves

Garlic

(crushed)

1 pc (medium)

Onion

(sliced)

1 tbsp

Ginger Strips

2 tbsp

Bagoong Alamang

1 tsp
1 cups
1 pc
1 bunch
kg
1 pouch (250 grams)

Patis
Fresh Coconut Milk
Siling Haba

(sliced)

Kangkong Leaves

(soft stems and leaves only)

Snail
Del Monte
Original Style Tomato
Sauce

Cooking Procedure:
1.

Saut garlic, onion, ginger and alamang. Add cup water, patis, DEL
MONTE Tomato Sauce and simmer for 10 minutes over low heat.

2.

Add kuhol, coconut milk and siling haba. Simmer for another 10
minutes. Add kangkong and cook until tender.

Makes 6 servings
Lusog Notes: High in Vitamin B1 prevents beri-beri.