MENUDO – QUICK N EASY

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Ingredients:

400 g pork kasim, cut into cubes
1 tbsp oil
1/4 cup red bell pepper strips
1 pouch (80g) DEL MONTE Quick n Easy Menudo Sauce
100 g pork liver, cut into cubes
150 g potatoes, cut into cubes
1/2 cup cooked garbanzos

Instructions
1. Sauté the pork in oil for 10 minutes or until brown specks are visible in the meat.
2. Add 1/2 cup of water and bell pepper. Cover and simmer over low heat until pork is tender.
3. Add DEL MONTE Quick ’n Easy Menudo Sauce, pork liver, potatoes and garbanzos. Simmer for another 15 minutes. Serve.

Source:https://www.facebook.com/DMQuickNEasy/photos/a.159273420863635/295978960526413/?type=3&theater

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CHEESY CHICKEN MEATBALLS SPAGHETTI

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Cheesy chicken meatballs spaghetti

Ingredients:

FOR THE MEATBALLS
200 g chicken, ground
1 Tbsp onion, minced
1/4 tsp salt
1/4 tsp pepper
1/2 cup melting cheese, grated
1/3 cup oil, for frying

FOR THE SAUCE
1/2 Tbsp oil, for sautéing
1/2 Tbsp garlic, minced
1 Tbsp onion, white, minced
1/8 cup bell pepper, red, sliced into 1/8-inch strips
1/8 cup bell pepper, green, sliced into 1/8-inch strips
1 pouch DEL MONTE Filipino Style Spaghetti Sauce (250g)
1 cup water
1 pack DEL MONTE Spaghetti (900g), cooked
1/2 cup cheese, grated

Instructions

1. Combine the ingredients for the meatballs. Get 1 Tbsp of the mixture and form into balls.
2. Pan-fry the meatballs and then set aside.
3. In a casserole, sauté garlic for 2 minutes. Add the onions, bell peppers and sauté for another 3 minutes. Pour DEL MONTE Filipino Style Spaghetti Sauce and water then simmer for 5 minutes. Add the meatballs and simmer for another 5 minutes.
4. Pour sauce over cooked pasta. Garnish with grated cheese.

Source: https://www.lifegetsbetter.ph/kitchenomics/recipes/1052/cheesy-chicken-meatballs-spaghetti

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BBQ MARINADE

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Ingredients:

¾ cup (175ml) Heinz Tomato Ketchup
3 tbsp (45ml) Lea & Perrins Worcestershire sauce
2 tbsp (30ml) brown sugar
2 garlic cloves, crushed

Instructions

1. Combine all ingredients. Use as a marinade or brush on meat while grilling
2. This marinade is ideal for chicken, sausages or burgers. Place meat in a shallow container or strong plastic bag. Add the marinade and let sit 2 hours in the refrigerator
3. Barbeque or grill frequently until crisped and thoroughly cooked

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Source/Reference: https://www.heinz.co.uk/recipes/bbq_marinade

LUNCHEON MEAT FRIED RICE

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Ingredients:

1 tbsp sliced spring onion
2 tbsp vegetable oil
3 cups day old rice
1 ½ tsp of MAGGI® MAGIC SARAP®
1 pc small onion, chopped
1 pc egg, beaten
½ small can luncheon meat, diced
1 pc carrot, diced
1 can green peas
1 can whole corn kernels
2 cloves garlic, minced

Instructions

1. Sauté garlic, onion and luncheon meat, carrots, corn and green peas in oil.
2. Push on the side and pour beaten egg. Stir and cook until barely set.
3. Add rice and season with MAGGI® MAGIC SARAP®. Pour 2 tbsp of water on the side and gently fluff until steaming hot. Stir in spring onion. Transfer on a serving plate and serve.

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Source / Reference: https://www.maggi.ph/recipes/detail/luncheon-meat-fried-rice

SIZZLING HOTDOG

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Ingredients:

2 Tbsp soy sauce
1 cup DEL MONTE Sweet Blend Ketchup (320g)
1 Tbsp hot sauce (optional)
2 Tbsp oil
500 g hotdog, sliced diagonally
1/2 cup onion, thinly sliced
1/2 cup bell pepper, cut into chunks
1/3 cup margarine
2 pc siling haba, sliced diagonally

Instructions

1. Mix soy sauce, DEL MONTE Sweet Blend Ketchup and hot sauce in a bowl. Set aside.
2. In a pan, sauté hotdog in oil for 1 minute. Add onion and bell pepper and sauté for another 2 minutes.
3. Pour the sauce mixture and mix with hotdog, then add margarine. Pour in sizzling plate, garnish with siling haba.

Tip
Very briefly sauté the onions and bell peppers so that they stay brightly colored and crisp.

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Source: https://www.lifegetsbetter.ph/kitchenomics/recipes/1286/sizzling-hotdog

CRISPY GARLIC POTATO WEDGE

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Ingredients:

1 pack 62g CrispyFry® Breading Mix GARLIC
1 kg potato, cut into wedges
1 liter cooking oil

Bacon Aioli Dip
2 teaspoons 8g cane vinegar
1 pc 25g egg yolk
5 cloves 10g garlic, minced
3/4 cup 177ml olive oil
5 slices 40g bacon, fried, minced
to taste salt
to taste pepper

Instructions

Bacon Aioli
MIX. Garlic, vinegar, and egg yolk in a mixing bowl. Using a wire whisk, beat the ingredients until the mixture becomes thick and foamy. Slowly, add olive oil while whisking. Mix in the crispy bacon and season with salt and pepper. Set aside.

Potato Wedges
COAT. The potato with CrispyFry® Breading Mix GARLIC and set aside.
FRY. On a pot or deep pan, pour oil and let it heat up to 350°F temperature. Start frying the potatoes slowly for 5-6 minutes or until golden brown. Make sure to maintain the temperature between 300°F-350°F.
PAT DRY. On a tray with kitchen tissue before serving.

Cooking Notes
1. Make sure to pour the oil slowly while whisking or else the dip will split and not emulsify.
2. For the dip use odorless good fat oil like light olive oil. Consuming too much “bad fat” oil like vegetable oil may harm your health.
3. Pat dry the potatoes before coating them.

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Source: https://www.ajinomoto.com.ph/crispy-garlic-potato-wedge

CHICKEN ADOBO

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Ingredients:

50g Mama Sita’s Adobo Mix, dissolved in 1 cup (250 ml) water
1 kg Chicken
2 tbsp Oil
2 tbsp Garlic, crushed

Instructions

1.Dissolve 1 pouch Mama Sita’s Adobo Mix in water. Marinate the chicken in this mixture for 15 minutes.

2.In a saucepan, heat cooking oil. Remove the chicken from the marinade and fry over high heat until the edges turn golden brown.

3.Pour in the marinade and bring to a boil. Lower the heat and simmer until chicken is done.

4.Sauté the garlic until golden, add the chicken pieces and stir-fry. Pour in any remaining sauce from the chicken.

5.Cook over high heat for another 3 minutes. Remove from heat and serve.

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Source:https://msita.com/recipes/adobong-manok

CREAMY PININYAHANG MANOK

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Ingredients:

2 Tbsp ginger, cut into strips
2 Tbsp garlic, crushed
1/2 cup onion, white, sliced
750 g chicken, thigh and leg, cut into serving portions
2 Tbsp patis
1/4 cup bell pepper, red, cut into cubes
2/3 cup milk, evaporated
1 pouch DEL MONTE Pineapple chunks (200g) cut into tidbits, drained, reserve syrup
Salt and ground pepper to taste

Instructions

1. Sauté ginger, garlic, and onion in oil for 2 minutes. Add chicken and patis, then sauté for 10 minutes
or until the chicken turns slightly brown.
2. Add peppercorn and reserved pineapple syrup. Bring to a boil then simmer for 15 minutes or until the
liquid evaporates and the pan is almost dry.
3. Add bell pepper, milk, and DEL MONTE Pineapple Tidbits. Simmer uncovered for 3-5 minutes while
stirring continuously.

Tip
Milk curdles when heated at a high temperature. Be sure to add the milk when the chicken is fully
cooked so that there is no need to boil the milk. This helps keep the sauce smooth and curdle-free.

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Reference/Source: https://msita.com/recipes/chicken-afritada/

GRILLED TOCINO SALAD

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Ingredients:

7 tbsp Del Monte Vinegar Red Cane
1 tsp Sugar
3 pcs Onion, thinly sliced
2¾ cup Pork tocino (or chicken tocino), grilled, cut into strips
3 pcs Tomatoes, seeded and sliced
2 packs Lettuce, rinsed, drained and chilled
To taste Salt
To taste Pepper
Several spoonfuls Olive oil (or salad oil)

Instructions

Combine vinegar, sugar, and onions in a bowl and let stand for five minutes.
Add the tocino meat and mix well.
Add the tomatoes and season with salt and pepper.
Add the lettuce and mix well.
Drizzle with a few spoonfuls of salad oil or olive oil if desired. Mix well and serve.

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Reference / Source: https://msita.com/recipes/grilled-tocino-salad/

AFRITADA

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Ingredients:

500g chicken, cut into serving pieces
2 tbsp cooking Oil
1 pouch Mama Sita’s Menudo/Afritada Mix, dissolved in 1 cup (250ml) of water
3 pcs potatoes, cut into 1″ cubes & fried
2 pcs carrots, cut into 1” cubes & fried
2 pcs Bell pepper, red & green, cut into cubes

Instructions

1.Heat the oil and fry chicken until golden brown.
2.Pour the dissolved Mama Sita’s Menudo/Afritada Mix and cover. Bring to a boil and simmer until the chicken is done, adding water if necessary.
3.Add fried potatoes, bell pepper and green peas. Simmer for 2 minutes. Serve hot.

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Reference/Source: https://msita.com/recipes/chicken-afritada/