Beef Caldereta Ingredients: 3 tbsp cooking oil 1 pc (120 grams) potato (cut into chunks) 4 tsp liver spread

2 cups water kg beef brisket (cut into chunks) 1 pc siling labuyo (sliced) 1 tbsp cheese (grated) 1 pc (medium) red bell pepper (cut into strips) cup green peas (frozen/cooked) 1 pouch (80 grams) Del Monte Quick 'n Easy Caldereta Sauce Procedure: 1. Fry potatoes in 2 tablespoons oil. Set aside. 2. In the same pan, add 1 tablespoon oil then Stir-Fry liver spread and beef until both sides of meat are brown. Add 2 cups water. Cover and Simmer for 45 minutes or until tender. Retain only 1 cup broth (or add water to make 1 cup broth). 3. Add DEL MONTE Quick n Easy Caldereta Sauce, siling labuyo and cheese. Simmer for 5 minutes then add bell pepper and green peas. Simmer for another 3 minutes. Stir in fried potatoes. Makes 4 - 5 servings!

Leche Gulaman Ingredients: 1 bar yellow gulaman, shredded cup sugar cup sugar, for caramelized sugar 1 tsp vanilla extract cup evaporated milk 3 pc eggs 1 can (432 g) DEL MONTE Fiesta Fruit Cocktail, drained, add water to syrup to make 1 cups

Procedure: 1. Caramelize sugar in pan. Divide into 3 llanera/molds. Spread of fruit cocktail at the bottom of molds. Set aside 2. Dissolve gulaman and sugar in syrup water mixture. Boil until gulaman has dissolved, then strain. Return the liquid into pan. Keep it warm. 3. In a bowl using wire whisk, beat eggs until creamy. Strain on bowl. 4. Stir in milk and vanilla. Mix with gulaman. Cook over low heat with constant stirring for 5 minutes. 5. Add remaining DEL MONTE Fiesta Fruit Cocktail. Pour into prepared molds with caramelized sugar. Cover and chill until set. Makes 15 servings!

Classic Menudo with Raisins Ingredients: 3 cloves garlic, crushed 1 pc small onion, sliced 200 g pork pigue, cut into cubes 1 tbsp oil 1 pc laurel leaf 100 g pork liver, cut into cubes 1 pc small potato, cut into cubes 1 pc small carrot, cut into cubes 1/3 cup cooked garbanzos 2 tbsp raisins 1 pc each small red and green bell peppers, cut into cubes 1 pouch (200 g) DEL MONTE Original Style Tomato Style Procedure: 1. Saut garlic, onion and pork in oil for 3 minutes. Add cup water, laurel, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/8 tsp pepper. Cover and simmer over medium heat for 20-30 minutes.

2. Add liver, potato, carrot, garbanzos and DEL MONTE Tomato Sauce. Simmer for 20 minutes. Add raisins and bell peppers. Simmer for another 3 minutes. Makes 5 servings!

PORK MORCON

Ingredients
kg 1 tbsp 1 tbsp 2 tbsp 1 pc (small) 1 pc 4 strips 50 grams 1 pc (whole) 50 grams 1 pc (small) 1 pouch (80 grams) Pork Lomo (Tenderloin) Calamansi Juice Soy Sauce All-Purpose Flour Egg Chorizo de Bilbao Bacon Carrots Pickles Cheddar Cheese Red Bell Pepper Del Monte Quick 'n Easy Mechado Sauce (sliced morcon style)

(hard boiled, shelled and sliced into 4 wedges, for stuffing) (cut into 4 strips, for stuffing) (for stuffing) (cut into 3 strips, for stuffing) (cut into 3 strips, for stuffing) (cut into 4 strips, for stuffing) (cut into 4 strips, for stuffing)

Cooking Procedure:
1. Pound pork to flatten. Sprinkle with calamansi juice and soy sauce. 2. Starting on one end of the meat, arrange in alternate rows the stuffing until all are used up. Roll and tie with a string (crocheting thread). Sprinkle with flour then brown all sides in 2 tablespoons oil. 3. Transfer meat into saucepan, then add DEL MONTE Mechado Sauce and 1 cups water. Cover and Simmer over low heat for 30 minutes or until tender. Remove strings and slice. Makes 5 servings Lusog Notes: This is rich in vitamin B1, for healthy brain and nerve function.

SIOMAI RECIPE

Make the filling: In a large bowl, mix 1 kilo ground pork (suggested proportion of fat to lean meat is 1:3), 1/3 cup minced singkamas, 1/3 cup minced carrots, 1 large minced onion, a bunch of chopped spring onions or leeks, 1 egg, 3 tablespoons sesame oil, 5 tablespoons oyster sauce, 1 teaspoon freshly ground pepper, 1 teaspoon salt, and 2 teaspoons sugar. Spoon 1 tablespoon of mixture into each small wonton or siomai wrappers. Fold and seal. Brush steamer with oil and boil water. When the water gets to a rolling boil, arrange the siomai in the steamer and steam for 15 to 20 minutes. Serve with sauce.