MAIN DISHES |
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| CHICKEN ESTOFADO You'll Need: 300 g chicken breast, cut into serving portions 1/2 cup water 1 pouch (200 g) DEL MONTE Classic Menudo-Estofado and Afrita Recipe Sauce 1 pc bell pepper, cut into strips 100 g Baguio beans, sliced 2 pcs ripe saba bananas (plantain or cooking bananas), peeled, sliced then fried 1 medium (200 g) kamote (sweet potato), cut into chunks and fried Here's How: 1. SEASON chicken with 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt). Add water then simmer for 10 minutes. 2. ADD DEL MONTE Classic Recipe Sauce, bell peppers and Baguio beans. Simmer for another 10 minutes. 3. ADD saba and kamote just before serving. TORTANG MONGGO You'll Need: 1/3 cup dried green monggo (mung beans) 1 cup water 1 cup fresh tagunton (small shrimps) 1 cup malunggay leaves (horseradish) 1 pouch (115 g) DEL MONTE Tomato Sauce 1/2 cup flour 1 medium (50 g) onion, chopped 3 pcs eggs, beaten Here's How: 1. SIMMER monggo in water for 30 minutes. Drain. 2. COMBINE monggo with the remaining ingredients. Season with 2-1/4 tsp. iodized fine salt (or 2-1/4 Tbsp. iodized rock salt) and 1/2 tsp pepper. Mix thoroughly. 3. FRY every 2 Tbsp. of mixture in hot oil. Cook until golden brown. Serve with DEL MONTE Chili or Banana Ketchup. |
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