Sarvory Chick Peas

This dish is best made just before serving. Recipe unsuitable to freeze.
Ingredients:
1 cup dried chick peas
30g ghee
2 medium onions, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ teaspoon ground turmeric
1 teaspoon garam masala
3 cups water
2 medium tomatoes, peeled, chopped
1 small fresh green chilli, seeded, chopped
2 bay leaves,
2 tablespoons chopped fresh coriander
1 tablespoon lemon juice

Procedure:
1. Place chick peas in large bowl. Cover with water, cover, stand overnight. Rinse and drain chick peas.
2. Heat ghee in large sauce pan, add onions, garlic and ginger, stir over medium heat for about 3 minutes (or microwave on HIGH for about 4 minutes) or until onions are soft. Stir in turmeric and garam masala, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute).
3. Stir in water, tomatoes, chilli, bay leaves, half the coriander and all the chick peas. Bring to boil, reduce heat, cover and simmer for about 1 hour (or microwave on HIGH for about 30 minutes) or until chick peas are tender; stir occasionally.
4. Stir in remaining coriander and lemon juice. Serves 6.

Tulingan sa Gata

Ingredients:

1 k tulingan steaks for any lean fish
½ k sayote, sliced diagonally
1 Tbsp ginger crushed
1 onion chopped
2 red peppers cut into strips
½ tsp peppercorn, cracked
1 can (227 g) DEL MONTE Tomato Sauce
2 cups thick coconut milk
½ cup thin coconut milk
1-2 pcs “siling labuyo” crushed
2 Tbsp cooking oil

Marinade:

2 Tbsp calamansi juice
Pepper and soy sauce

Procedure:

Marinate fish stake for 1 hour. Saute onion, bell peppers and gingers. Add fish and thin coconut milk. Simmer until half-done. Add tomato sauce, sayote and siling labuyo. Season and simmer for 30 minutes. Add the thich coconut milk. Simmer for another 5-10 minutes. Serve hot.

Reference: delmontekitchenomics

Sausage and Tomato Surprise

YOU WILL NEED:

32 pan de sal halves (or 16 slices pan American)
1 can (235 g.) DEL MONTE Pizza Sauce
3 pcs medium longganiza, skins removed and stir-fired
4 medium tomatoes, chopped
½ cup grated cheese (50 g)

HERE’S HOW:

● Spread ½ Tbsp of DEL MONTE Pizza Sauce on half slice pan de sal (or 1 TBSP on pan American).
● Top with stir-fried longganiza, chopped tomatoes and grated cheese.
● Bake at 3500F in conventional oven for 6 minutes (or at 3250F in turbo broiler, in over toaster for 2 minutes), or until cheese melts.

reference: delmontekitchenomics

Chicken-Rice Salad

Ginger-Lemon Dressing

3 cups cut-up cooked chicken

2 cups cold cooked rice

2 cups cut-up fresh pineapple or

1 can (20 ounces) pineapple chunks in juice, drained

¼ cup chopped red onion

1 medium stalk celery, chopped (about ½ cup)

1 medium carrot, shredded (about ½ cup)

1 cup alfalfa sprouts

2 tablespoons salted sunflower nuts, if desired

Prepare Ginger-Lemon Dressing. Mix chicken, rice, pineapple, onion, celery and carrot in large bowl. Pour dressing over chicken mixture; toss. Cover and refrigerate at least 4 hours until chilled. Serve on lettuce leaves. Top with alfalfa sprouts. Sprinkle with sunflower nuts.

Ginger-Lemon Dressing

1/3 cup vegetable oil

3 tablespoons lemon juice

1 tablespoon honey

¼ to ½ teaspoon ground ginger

1/8 teaspoon garlic powder

4 to 6 drops red pepper sauce.

Reference: bettycrocker

Fresh Corn Soup

2 tbsps. Cooking oil

4 c. shrimp juice or water
2 cloves garlic, chopped

1 c. young corn, grated
1 onion, chopped

1 tsp. salt
100 gms. fresh shrimps chopped

1 tsp. Aji-no-moto
2 c. young pepper leaves

Saute garlic and onions in oil. Add shrimps and shrimp juice. Combine corn and simmer until tender. Season salt and Aji-no-moto. Add yung pepper leaves 3 minutes before removing from fire.

Reference: philippinecuisine

Watermelon Citrus Fruit Salad (Seald Sweet)

1 well-shaped medium watermelon
1 honeydew melon
1 cantaloupe
3-4 Seald Sweet clementines, peeled and segmented
2 cups red or white seedless grapes
2 cups fresh strawberries, hulled and halved
2 Seald Sweet pink grapefruit, peeled and cut in ¼ inch round

● Slice watermelon in half on the diagonal. With a melon baller, scoop out balls of watermelon and lace in a large bowl.
● Peel and slice honeydew and cantaloupe into chunks, or if desired use a melon baller. Add to the watermelon.
● Add clementines, grapes and strawberries to the melon. Mix gently.
● Scoop out remaining flesh inside the watermelon bowl.
● Cut grapefruit rounds into flower shapes.
● Place the watermelon bowl on a large serving platter. Add fruit salad to the watermelon bowl, allowing some to tumble out onto the platter. Decorate the salad with grapefruit flowers. Makes 18 servings.

Reference: COSTCO

Crab Quiche Lorraine

21 stick or ½ packet of our pie crust mix
4 eggs
2 cups light cream
2 tablespoons instant minced onion
1 teaspoon salt
1/8 teaspoon cayenne red pepper
1 can (7 ½ ounces) crabmeat, drained and cartilage removed
1 cup shredded Swiss or mozzarella cheese (about 4 ounces)
Snipped parsley or parsley flakes

Prepare pastry for 9-inch One-crust Pie as directed on package except—cover pastry-lined pie pan with plastic wrap and refrigerate. Beat eggs until blended. Stir in cream, onion, salt and cayenne pepper. Cover and refrigerate.

About 1 hour before serving, heat over to 4250. Pat crabmeat and cheese in pastry-lined pie pan. Pour egg mixture over crabmeat and cheese; sprinkle with parsley. Bake 15 minutes. Reduce oven temperature to 3000 and bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges.

Reference: bettycrocker