FRIED SHIOMAI

Turn leftover shiomai into a fried shiomai, then make a different sauce that kids will surely love......

Ingredients:

leftover shiomai

oil

SAUCE:

1/4 cup UFC ketchup

1/4 cup Del Monte red cane vinegar

1/2 cup sugar

1/2 tsp iodized salt

2 tbsp cornstarch, dissolved in 1/4 cup water

pineapple syrup

Procedure:

1. Fry in oil the leftover shiomai until golden brown. Drain on paper towels. Set aside.

2. In a saucepan, combine UFC ketchup, Del Monte red cane vinegar, pineapple syrup, 1/2 cup sugar and 1/2 tsp iodized salt. Simmer until thick. Serve with fried shiomai.

COOKING TIPS:

When buying ground pork or ground beef, always make it fresh and less fatty. Don't buy pork or beef that is already ground. It is best to buy whole fresh pork or beef cuts and ask the vendor to grind it for you. This way, you can be assured that you are getting the choice cut.

BRAISED PORK WITH PINEAPPLE

Make your leftover fried pork or pork belly or lechon kawali into a something like a Korean dishes......

Ingredients:

leftover fried pork belly(liempo), cut into servings portions

1/4 cup water

2 tbsp soy sauce

3 cloves garlic, crushed

1 tsp minced ginger

2 tbsp rice wine

1 can (234g) Del Monte pineapple chunks

1 tsp cornstarch, dissolved in 1 tbsp water

1 stalk leek, sliced

1 tbsp sesame seeds, toasted

Procedure:

1. Put leftover fried pork in 1/4 cup oil then add 1/4 cup water, soy sauce, garlic, ginger, rice wine and Del Monte pineapple chunks. Cover and simmer.

2. Add cornstarch. Simmer until thick. Stir in leeks. Top with sesame seeds.

COOKING TIPS:

Don't discard that sticky, crusty leftover in the bottom of the pan after browning the meat. You may use it to thicken the sauce when making meat stew.

PORK CHOP STEAK

Tired of serving your family yesterday's reheated pork chops? Make it something new and delicious that your family won't have a clue they're leftovers.....

Ingredients:

left-over pork chop

1 can (234 g) Del Monte sliced pineapple, drained (reserve syrup) and cut each into 2

2 medium onions, cut into rings

1 medium red and green bell peppers, cut into rings

MARINADE:

1/4 cup pineapple syrup

3 tbsp soy sauce

1/2 tsp iodized salt

1/4 tsp pepper

Procedure:

1. Stir-fry onions and bell peppers in oil. Set aside.

2. Put left-over pork chop in oil. Combine with marinade and 1/4 cup water. Simmer over low heat. Add del monte sliced pineapple, onions and bell peppers. Simmer for 5 minutes and serve.

COOKING TIPS:

The pineapple slices make the dish more flavorful. It also acts as a tenderizer because of its acid content.

ORIENTAL LAPU-LAPU

Make your left-over fish fillet lapu-lapu to a new oriental lapu-lapu dish......

Ingredients:

left-over fish fillet, cut into cubes

2 cloves garlic, crushed

100 g baguio beans, sliced

1 medium red bell pepper, cut into strips

1-1/2 cups monggo sprouts (toge)

1 can (234 g) Del Monte pineapple tidbits, drained (reserve syrup)

1 tbsp flour, dissolved in remaining pineapple syrup

Procedure:

1. Saute garlic, baguio beans and bell peppers in oil. Add 3/4- 1 cup water, dissolved flour, salt, sugar and soy sauce to taste. Allow to simmer.

2. Add pineapple tidbits, toge and left-over fish fillet. Simmer once.

COOKING TIPS:

To evenly coat fish with flour, put the flour in a plastic bag then add the fish. Shake the bag until all pieces are coated.

HAM AND MUSHROOMS PASTA

Turn your leftover sweet ham into something new and delicious pasta, and your family won't have a clue they're leftovers.....

Ingredients:

200 grams Del Monte spaghetti, cooked per package directions
1-1/2 tbsp Anchor margarine
1/2 cup canned button mushrooms, drained and sliced
3 slices leftover sweet ham, cut into strips
250 grams Del Monte Italian Style spaghetti sauce
1/3 cup Nestle all purpose cream
1-1/2 tbsp chopped parsley (optional)

Procedure:
1. Melt margarine in pan. Saute mushrooms and ham for 5 minutes. Add spaghetti sauce, 1/4 tsp iodized fine salt. Simmer for 10 minutes.
2. Add all purpose cream and parsley. Heat for 2 minutes (do not boil). Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.

FOOD TIP: Butter and Margarine!!!

Store butter and margarine in tightly sealed containers in the refrigerator so they won't absorb other odors.

PASTA SOUPS

Turn chicken tinola into a steaming bowl of macaroni soup....

Ingredients:

8 cloves garlic, crushed

2 pcs chorizo de bilbao, diced

1 cup leftover chicken meat from tinola or binakol, flaked

1 to 2 tsp fish sauce

1 chicken bouillon cube

150 grams Del Monte shell macaroni

100 grams white gourds (upo), diced

1-1/2 to 2 cups leftover chicken tinola, strained and mixed with 4-1/2 to 5 cups water to make 6-1/2 cups

Procedure:

1. Brown garlic in oil. Set aside.

2. Using the same pan, saute chorizo and leftover chicken meat. Season with fish sauce and 1/4 tsp pepper. Add chicken bouillon cube, shell macaroni and broth. Simmer for 10 minutes.

3. Add white gourds(upo) and simmer for 3-5 minutes more or until tender. Add garlic.

NUTRITION TIP:

High in Vitamin B1 that prevents beri-beri.

SPAGHETTI SAUCE WITH ALIGUI

Kids love eating crabs but not the aligui or crab fat. Make a pasta dish with the leftover crabfat that grown-ups will love.....

Ingredients:

250 grams Del Monte spaghetti,cooked per package directions
10 cloves garlic, crushed
5 to 6 tbsp aligui or crab paste
250 grams Del Monte Italian Style spaghetti sauce

Procedure:
1. Fry half of garlic until golden brown in 2 tbsp oil. Set aside. To the remaining half, saute with aligui.
2. Add Del Monte spaghetti sauce and simmer for 10 minutes.
3. Pour over or mix with cooked Del Monte spaghetti. Top with fried garlic.


NUTRITION TIP:
High in Vitamin B12 that prevents anemia.

VEGGIE FRITTERS

From stir fry vegetable meals to fried and battered snack-ables, you can be sure there'll be no veggie leftover this time.....

Ingredients:

VINEGAR DIP:
1/4 cup Del Monte red cane vinegar
1 tsp garlic, crushed
1/8 tsp pepper

FRITTERS:
1/4 cup cornstarch
3/4 cup Gold Medal all purpose flour
1 cup water
2 cups leftover stir-fried or sauteed vegetables


Procedure:
1. Vinegar dip: Combine ingredients for dip. Set aside.
2. Combine cornstarch and flour. Add water while mixing to a smooth mixture.
3. Add vegetables and 1/4 iodized fine salt.
4. Deep-fry every 2 tbsp of mixture in hot oil until golden brown. Drain on paper towels. Serve with dip.

NUTRITION TIP:
Good source of Vitamin C---Helps fight common infections.

HOMEMADE SIPA

Take your left over picadillo or ground pork or ground beef and wrap it up for a deep-fried wonton delight.....

Ingredients:

1 cup left over picadillo or ground pork/beef, drained
130 grams Del Monte Sweet Style spaghetti sauce
42 pcs. dumpling or small wonton wrappers


Procedure:
1. Combine ground meat with Del Monte spaghetti sauce.
2. Fill center of molo wrapper with 1 tsp of meat mixture and seal. Deep fry in oil. Drain on paper towels.
3. Serve with Del Monte sweet chili sauce or Del Monte sweet and sour sauce.


NUTRITION TIP:
Has Vitamin A that promotes good eyesight.

BEEFY TOPPING

Any cooked beef leftover like Pochero or Nilaga become a tasty topping for pasta or rice. You would never guess it was yesterday's lunch......

Ingredients:

100 grams cooked beef, diced
1 medium onion, chopped
250 grams Del Monte Italian Style spaghetti sauce
100 grams frozen mixed vegetables
6 cups cooked rice or 250 grams spaghetti pasta, cooked per package directions
1/3 cup grated cheese

Procedure:
1. Saute onion and cooked beef in 2 tbsp oil. Add spaghetti sauce, 3/4 tsp iodized fine salt, 1/8 tsp pepper and 1/3 cup water. Simmer for 10 minutes over low heat.
2. Add frozen mixed vegetables and simmer for 2 minutes uncovered. Pour over cooked rice or spaghetti. Top with cheese.


NUTRITION TIP:
Excellent source of Vitamin B12 that prevents anemia.

CHICKEN SURPRISE

Leftover chicken turns hard and tasteless. Using this recipe, turn cold chicken into a warm dish full of flavor and the unique crunch of apples......

Ingredients:

2 slices Purefoods bacon
1 medium onion, chopped
1 chicken bouillon cube
250 grams Del Monte spaghetti sauce
1/4 tsp. chili powder (optional)
1 medium potato, peeled and diced
1 small green bell pepper, chopped
1-1/2 cups leftover chicken meat (baked/roasted/grilled/fried), cubed
1 medium red apple, cored and cubed

Procedure:
1. Heat pan and add bacon. Cook until almost crisp. Drain on paper towels. Cut into strips.
2. Using the same pan, saute onion until tender. Add bouillon, 2/3 cup water, spaghetti sauce, chili powder and potato. Simmer over low heat for 10 minutes or until potato is tender.
3. Add the rest of the ingredients except apple. Season with 1/4 tsp iodized fine salt. Cook for 5 minutes. Blend in apple.


NUTRITION TIP:
High in Niacin---promotes normal digestion and healthy skin.

ADOBO SALAD

Leftover adobo becomes a deliciously unique salad to start off your meal......

Ingredients:

ADOBO DRESSING:
1-1/2 to 2 tbsp. olive oil
1-1/2 tsp. crushed garlic
2 tbsp. Del Monte red cane vinegar
1/2 tsp. Silver Swan soy sauce
1/3 cup leftover adobo sauce, strained
1 tsp. cornstarch, dissolved in 2 tsp. water

SALAD:
1/2 cup leftover adobo meat, flaked
1/4 kilo Tagaytay greens or Romaine lettuce, torn into bite size pieces and chilled
1/3 to 1/2 cup adobo dressing
1 hard boiled egg, peeled and sliced thinly

Procedure:
1. Saute garlic in olive oil. Add red cane vinegar, soy sauce and adobo sauce. Simmer for 1 minute. Add cornstarch mixture and cook until just thick. Set aside.
2. Heat pan with 1/2 tbsp cooking oil. Add adobo meat and fry over low-medium heat until dry and crisp. Set aside.
3. Toss together salad ingredients with adobo dressing. Serve immediately.


NUTRITION TIP:
Good source of Vitamin B2.....Essential for growth and production of red blood cells.