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.

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.