Kung nagustuhan niyo ang combination ng gata at sili sa Bicol Express, siguradong magugustuhan niyo rin ang mas

pinalinamnam na Laking Kitchenomics version namin, ang Bicol Express Special made with DEL MONTE Tomato
Sauce.
Lusog Note: This dish is an excellent source of protein that helps promote muscle growth.
Bicol Express Special
Ingredients
10 cloves Garlic (crushed)
1 pc (large) Onion (sliced)
cup Ginger (strips)
kg Pork Kasim (or pigue; cut into wide strips)
cup Raw Bagoong Alamang
3-5 pc Siling Haba (sliced)
1 pouch (200 g) Del Monte Original Style Tomato Sauce
1 pack (40 g) Del Monte Quick 'n Easy Gata Mix
Cooking Procedure:
1. saut garlic, onion, ginger and pork for 5 minutes. Add bagoong and half of sili. saut for 2 minutes.
2. Add DEL MONTE Tomato Sauce and cup water. Cover and simmer over low heat for 20 minutes, stirring
occasionally.
3. Stir-in DEL MONTE Quick n Easy Gata mix and remaining sili. Cook for another 3 minutes, while stirring
continuously.

Treat yourself with this classic Italian recipe Pasta Carbonara! Pair it with Del Monte Four Seasons Juice for the
ultimate comfort food
Pasta Carbonara
Ingredients:
2 strips (50) grams bacon (fried until crisp then crumbled, reserve drippings)
2 tbsp butter
cup canned sliced mushroom
1 tbsp grated cheese
1 sprig parsley (snipped, optional)
1 pc egg yolk
1 pack (175 grams) Del Monte Spaghetti Merienda Pack(cooked, reserved 1/4 cup pasta broth)
1 pouch (200 grams) Del Monte Carbonara Sauce
Procedure:

1. Heat bacon for 10 minutes, or until brown and crunchy. Set aside bacon.
2. In the same pan, saut mushrooms for 2 minutes. Add butter, reserved pasta broth and DEL MONTE Carbonara
Sauce. Season with salt and pepper to taste.
3. Cover and simmer over low heat for 8 minutes, stirring continuously.
Scoop a portion of sauce into the egg yolk and mix. Return to sauce, stir and turn off the heat. Continue stirring until
well blended.
4. Add cooked pasta, bacon, cheese and parsley. Toss to blend.
Makes 2-4 servings

DEL MONTE Red Sinigang

Ingredients:
kg pork ribs/belly, cut into chunks
1 pc (small) onion, sliced
tbsp patis
2 cups water
3 pc okra, each piece cut into two
1 to 2 pc siling haba
100 g radish, sliced
1 bunch kangkong leaves, leaves and tender stalks only
1 tbsp sinigang mix powder
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
Procedure:
1. Combine water, onion, pork, patis and DEL MONTE Original Style Tomato Sauce. Cover and
Simmer for 30 minutes or until pork is tender.
2. Add radish and sili. Simmer until radish is almost cooked. Add okra. Allow to Simmer.
3. Add kangkong and sinigang mix powder. Allow to Simmer.
Makes 5 servings!
For more red recipes, visit www.delmonte.ph/kitchenomics and look for the Tomato-based, Tomatobest badge!

Pork Pia Steak

Ingredients:
4 pcs (300 g) pork chops
1 pc (large) white onion, sliced into rings
1 pouch (115 g) DEL MONTE Pineapple Tidbits, drained, reserve syrup
For the marinade:
8 cloves garlic, crushed
2 tbsp soy sauce
1 tbsp calamansi juice
1/8 tsp pepper
pineapple syrup
Procedure:
1. Marinate pork for 1 hour in the refrigerator. Drain and reserve the marinade.
2. Heat pan with cup oil, then fry pork until just cooked. Set aside. Retain 2 tablespoons oil in pan.
3. In the same pan, saut onion. Add remaining marinade. Cover and simmer for 3 minutes. Add
fried pork and DEL MONTE Pineapple Tidbits. Allow to simmer. Serve.

Fish Afritada
350g fish fillet (labahita/maya maya/tuna), cut into chunks
1 tsp calamansi juice
2 tbsp all-purpose flour
1 Pouch (80g) DEL MONTE Quick n Easy Afritada Sauce
6pc pitted green olives, each cut into 2
1 pc medium red bell pepper, sliced
150g carrot, cut into chunks and fried
150g potatoes, cut into chunks with peel and fried
PROCEDURE:
1. Sprinkle fish with calamansi juice and tsp iodized fine salt (or tbsp iodized rock salt). Mix with
flour. Fry until just cooked. Set aside.

2. Simmer DEL MONTE Quick n Easy Afritada Sauce with cup water and green olives for 5
minutes.
3. Add fish, carrot, potatoes and bell pepper. Allow to simmer.
NUMBER OF SERVINGS: Makes 5 servings

Chicken Pastel
1/2 kg chicken breast deboned and cut into chunks
1/2 tbsp soy sauce
1/8 tsp pepper
1 tbsp margarine/butter
1 tbsp oil
4 cloves garlic, crushed
1 pc medium onion, sliced
1 pc chorizo de Bilbao, sliced
150g carrot, cut into chunks
1/2 cup canned button mushrooms, drained and each cut into 2
2pc (75g) hotdog, sliced
1 pouch (200g) DEL MONTE Filipino Style Tomato Sauce
3 tbsp evaporated milk
1/4 cup, coarsely grated cheddar cheese
PROCEDURE:
1. Season chicken with soy sauce and pepper. Set aside.
2. Saut garlic and onion in margarine and oil. Add chicken and chorizo. Cook until chicken is slightly
browned.
3. Add carrot, mushrooms, and hotdog. Cook for 10 minutes. Add DEL MONTE Tomato Sauce.
Cover and simmer for 10 minutes, stirring occasionally .
4. Stir in milk. Allow to simmer. Top with cheese before serving .If desired, put in baking pan, top with
mashed potatoes and grated cheese, then bake until slightly browned.
*Optional Mashed Potato Crust: Mash kg boiled and peeled potatoes with 2 tbsp butter, cup milk
and salt to taste .
Makes 6-7 servings

SWEET AND SOUR FISH

INGREDIENTS
1 pc (500 g ) dalagang bukid
1-1/2 tsp calamansi juice
1/2 tsp iodized fine salt
2 tbsp cornstarch
2 pouches (115g)DEL MONTE Pineapple Tidbits, drained, reserve syrup
1 pc (50 g ) red bell pepper, sliced
2 stalks green onion, sliced (optional)
sauce
1/4 cup DEL MONTE Original blend ketchup
2 tbsp DEL MONTE Red Cane Vinegar
5 tbsp sugar
1/4 tsp iodized fine salt
2 tbsp cornstarch
reserved pineapple syrup

PROCEDURES
1. COMBINE fish with calamansi juice and salt. Sprinkle with cornstarch. Fry until golden golden
brown. Set aside.
2. FOR the sauce: Add water to pineapple syrup to make 1 cup. Combine with ketchup, red cane
vinegar, sugar, salt, and cornstarch. Simmer with continuous stirring until just thicken.
3. ADD Del Monte Pineapple Tidbits and bell pepper. Allow to simmer.
4. POUR over fried fish. Top with green onions. * If using 1 pouch ( 57 g) Del Monte Quick n Easy
Sweet and Sour Mix, dissolve first in 1/4 cup water then add pineapple syrup. Simmer until thick.
View the full recipe at http://www.kitchenomics.com/reci/sweet-and--sour-fish/2121/

MERIENDA:
Are you ready for another yummy recipe? Get your kids excited for merienda time with the super
delicious BACON MACARONI AND CHEESE! Made with Del Monte Elbow Macaroni and Del Monte
Cheese Magic Sauce. Don't forget to share this recipe to all your friends!
Ingredients:
100 g Bacon
cup canned sliced mushrooms
1 cup, 150 g (raw) Del Monte Elbow Macaroni
1 pack (200 g) Del Monte Cheese Magic Sauce
cup butter
cup fresh milk
Procedure:
1. Saut bacon until crunchy. Set aside some for topping. Add mushrooms, saut for 1 minute.
2. Add Cooked DEL MONTE Macaroni, butter, milk, and DEL MONTE Cheese Magic.
3. Cook over low heat for 3 minutes, stirring occasionally. Top with reserved bacon.
Makes 4 servings.

DESSERT:
Fiesta Float
Ingredients:
1 pack (200 g) graham cracker
2 packs (250 ml each) all-purpose cream, refrigerated
cup condensed milk, sweetened
1 can (832 g) DEL MONTE Fiesta Fruit Cocktail, drained
Procedure:
1. Arrange pieces of graham crackers to cover bottom of an 8 x 8 or similar pan.
2. Mix all-purpose cream and milk. Spread a portion on top of graham crackers. Arrange a portion of
DEL MONTE Fiesta Fruit Cocktail over cream. Repeat layering using the remaining graham, cream
mixture and fruits.
3. Cover and refrigerate for a few hours or overnight. Slice and serve.

Optional: Crush remaining graham crackers and sprinkle on top.

*possible substitutes: 50-60 pieces broas, milk biscuits or chocolate cookies
Makes 16 servings!