Ginataang Nangka - Pinoy Dish

Ginataang Nangka - Pinoy Dish

Ingredients

1. 4 stalks Lemon Grass/Tanglad  
2. 1 cup Dried Anchovies  
3. 500 grams unripe langka  
4. 1/4 cup Onion (sliced)
5. 1 tbsp Ginger (crushed)
6. 2 cups Thin Coconut Milk (second extraction)
7. 1/4 cup Bagoong Alamang (bagoong alamang)
8. 1 cup Thick Coconut Milk (first extraction)
9. 1 pouch (250 grams) Del Monte
10. Original Style Tomato Sauce

Cooking Procedure:

• Line bottom of pan with tanglad
• Arrange dilis
• langka
• onion and ginger on top
• Add thin coconut milk and bagoong alamang
• Simmer over low heat until langka is tender.
• Add DEL MONTE Original Style Tomato Sauce
• Cook for 10 minutes
• Add thick coconut milk
• Allow to simmer. Serve.

Note: this recipe adapted by 

http://www.delmonte.ph/kitchenomics/recipes

Yema Cake Recipe

Yema Cake Recipe

Ingredients

1. 50 g butter
2. 250 g cream cheese
3. 110 ml milk
4. 1 vanilla pod (optional)
5. 60 g all purpose flour
6. 20 g cornstarch
7. 1/4 tsp salt
8. 6 egg yolks
9. 1 tsp calamansi (or lemon) juice
10. 6 egg whites
11. 1/4 tsp cream of tartar
12. 140 g sugar
13. 1 tsp vanilla extract
14. For the filling or icing
15. 2 cans condensed milk
16. 6 egg yolks
17. 1 tsp vanilla extract
18. 1/2 tsp almond extract
19. 1/4 cup butter
20. 1/2 cup grated cheese

Instructions

• In a small pan over simmering water
• melt together cream cheese
• butter and milk. 
• If you opt to use vanilla beans
• scrape the beans from the vanilla pod and add it to the pan
• Once melted
• cool to room temp
• Using a mixer
• add in flour
• cornstarch
• salt. 
• Then add in egg yolks and lastly the lemon juice. Set aside.
• In a separate bowl
• mix egg whites and cream of tartar until foamy (or frothy). 
• Add in vanilla then gradually add sugar until stiff peaks form
• Fold in the egg whites to the cream cheese mixture
• Make sure everything is well combined.
• Pour batter into an 8-inch round cake pan covered with parchment paper
• Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325F.
• To make the icing
• open two cans of condensed milk and pour it over a pan
• Add in egg yolks and cook in low heat
• Add in vanilla and almond extract
• Cook until it thickens enough to spread
• Add in butter.
• To assemble the Yema Cake
• divide cake into two
• Add the filling then cover it with the other half of the cake. 
• Cover the rest of the cake with icing
• Top with grated cheese.

Notes

Cake adapted from Diana’s Desserts (http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2312/Recipe.cfm)

Chicken Sisig

Chicken Sisig

Ingredients
250 g Chicken Breast Fillet
100 g Chicken Liver
¼ tsp Salt
1 ¼ tbsps Garlic (crushed)
¼ cup White Onion (sliced)
¼ cup Green Bell Pepper (chopped)
¼ cup Red Bell Pepper (chopped)
1 pc Siling Haba (chopped)
2 ½ tsps Liquid Seasoning
1 ½ tsps Sinigang Mix Powder
1 pc Egg (small)
1 pouch (115 grams) Del Monte
Pineapple Tidbits (drained (reserve syrup))

Cooking Procedure:
Marinate chicken breast and liver in pineapple syrup and 1/4 tsp fine salt for 30 minutes in refrigerator
Drain
Dice meat. Set aside.
Saute garlic
onion
chicken and liver over high heat for 8 minutes
Add bell peppers and sili. Saute for 2 minutes.
Add DEL MONTE Pineapple Tidbits
liquid seasoning
sinigang mix and salt and pepper to taste
Cook over high heat with continuous stirring until slightly dry.
Add egg at the center
then stir. Remove from flame
Serve with calamansi if desired.

Note: this recipe adapted by
http://www.delmonte.ph/kitchenomics/recipe/chicken-sisig

Vegetable Pastel - Vegetable Dish

Vegetable Pastel

Ingredients

1. 1 tbsp Garlic (crushed)
2. 1/4 cup Onion (sliced)
3. 1 and 1/3 cups Carrot (sliced)
4. 1 cup Potato (sliced)
5. 1/2 cup Canned sliced Mushroom (sliced)
6. 1/2 cup Red Bell Pepper (cut into squares)
7. 1 pc Laurel  
8. 1 can Vienna Sausage (drained and sliced)
9. 1 tbsp Margarine (for white sauce)
10. 2 tbsp All-Purpose Flour (for white sauce)
11. 1/4 cup Water (combined with evaporated milk)
12. 1/4 cup Evaporated Milk (combined with water)
13. 3/4 cup Water  
14. 1 pouch Del Monte
15. Original Style Tomato Sauce 250g

Cooking Procedure:

• White Sauce
• Melt margarine
• Add flour while stirring
• Remove from heat
• Add milk-water mixture gradually while stirring
• Cook over low heat for 5 minutes or until thick. Set aside.
• Saute garlic
• onion and vegetables except bellpepper
• Add water
• salt
• pepper and laurel leaf
• Cook for 10 minutes.
• Add DEL MONTE Original Style Tomato Sauce and vienna sausage
• Cook for another 10 minutes. Add bell pepper and white sauce. 
• Allow to simmer. Top with grated cheese if desired.

Note: this recipe adapted 

http://www.delmonte.ph/kitchenomics/recipe/vegetable-pastel-vegetable-dish

Hamburger Pasta

Hamburger Pasta

Ingredients

1. 2 tbsp Cooking Oil  
2. 1/4 cup Garlic (crushed)
3. 1/2 cup Onion (sliced)
4. 1 cup Canned Button Mushroom (sliced)
5. 12 pcs Hamburger Patty (crumbled)
6. to taste Salt  
7. to taste Black Pepper  
8. 1 cup Cheese (grated)
9. 700 grams Del Monte
10. Spaghetti (cooked)
11. 1 pouch (1 kg) Del Monte
12. Sweet Style Spaghetti Sauce

Cooking Procedure:

• Saute garlic
• onion
• mushrooms and hamburgers for 2 minutes.
• Add DEL MONTE Sweet Style Spaghetti Sauce
• salt and pepper to taste
• Cover and simmer over low heat for 5 minutes.
• Pour over cooked pasta
• Top with cheese.

Note: this recipe came from

http://www.delmonte.ph/kitchenomics/recipe/hamburger-pasta

Palitaw

Ingredients:

1/2 kilo glutinous rice flour

1 grated mature coconut

3 tablespoons sugar

1 tablespoon toasted sesame seeds

Pinch of Cinnamon (optional)

Procedure:

1. Boil water.

2. Shape galapong into small disks.

Drop one by one to the boiling water.

When it floats, it’s already cooked.

3. Remove cooked palitaw with a slotted spoon to drain the water and place on a bed of coconut (niyog).

 Cover both sides of the palitaw with coconut (niyog).

 Arrange on a platter or banana leaves.

4. Mix sugar, toasted sesame seeds and cinnamon.

 Sprinkle over the palitaw.

(c) owner

Cassava Cake

Ingredients:

4 cups grated cassava

2 cups coconut milk

2 tbsp. melted butter

3 eggs

2 cups sugar

1 tbsp. salt

1/2 cup pure coconut cream

Grated cheese

Directions:

1. Beat eggs.

 Add sugar, butter and salt.

 Mix thoroughly.

2. Add the grated cassava and coconut milk.

3. Mix well and place in a pan or bibingka mold lined with banana leaf.

4. Bake until almost done.

5. Brush with coconut cream.

6. Sprinkle with grated cheese or strips of local cottage cheese.

7. Brown top under hot cover or oven broiler, or top with pure coconut milk with sugar to taste and brown under broiler.

(c) owner