CHOP SUEY RECIPE

Ingredients

1/4 lb shrimp
1/2 lb boneless chicken
1 tsp garlic
2 tsp cornstarch
1 tbsp oyster sauce
1/2 piece cabbage, quartered
1 cup green bell pepper,sliced
1 cup red bell pepper, sliced
1 small cauliflower, cut into small pieces
1 cup snow peas
1 cup carrots, sliced
1 cup onion, diced
1 cup chicken liver, sliced
Shrimp juice (derived by crushing the head of the shrimp) or use shrimp
bouillon
1 1/4 cup water
salt and pepper

Cooking Procedure
1. Saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the
pot and simmer for 5 minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer
for 5 minutes or until vegetables are cooked
9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot.
Mix well.
10. Serve hot. Share and Enjoy!

PINEAPPLE AFRITADA
Tools

Bowl
Pan
Wooden Spoona
Chef's Knife
Chopping Board

Ingredients
4 cloves

Garlic

(crushed)

1 pc (medium)

Onion

(chopped)

400 grams

Chicken Meat

(cut up)

2 pc (small)

Potato

(cut into chunks)

1 pc (small)

Carrots

(cut into chunks)

cup

Cooked or Frozen Green Peas

100 grams

Baguio Beans

(sliced)

1 pc (small)

Red Bell Pepper

(cut into strips)

1 can (227 grams)

Del Monte
Pineapple Chunks

1 pouch (200 grams)

Del Monte
Original Style Tomato Sauce

Cooking Procedure:
1.

Saut garlic, onion and chicken. Add pineapple syrup, 1 teaspoon iodized fine salt
(or 1 tablespoon iodized rock salt) and teaspoon pepper. Simmer for 15 minutes
or until meat is tender.

2. Add potatoes and carrot. Cover and Simmer for 10 minutes. Add green peas,
Baguio beans, bell pepper, DEL MONTE Pineapple Chunks with syrup and DEL
MONTE Tomato Sauce. Cook for another 10 minutes.
Makes 6 servings
Lusog Notes: This chicken dish is an excellent source of vitamin C, to help
build immunity.

Cooking Procedure:
1.

Marinate beef for 1 hour in the refrigerator. Drain and reserve marinade. Brown meat
pieces in olive oil. Set aside meat. Retain only 2 tablespoons oil in the pan.

2.

Heat the pan. Drain garlic from marinade and Saut together with onion for 1 minute.

3.

Add beef, sili and liver spread, then Saut for 5 minutes.

4.

Add remaining marinade, DEL MONTE Tomato Sauce and 1 to 2 cups water. Cover and
Simmer over low heat for 1 hour or until beef is almost tender, adding more water if
needed.

5.

Add potatoes, olives, pickles and bell pepper. Simmer for 10 minutes or until potatoes are
tender. Add frozen peas and cheese. Allow to Simmer. Serve.

CLASSIC CALDERETA
Ingredients
1 kg

Beef Short Ribs

to cup

Olive Oil

(or spareribs, cut into serving portions)

1 pc (75 g, large)

Onion

(sliced)

1 to 2 pc

Siling Labuyo

(sliced)

1 can (85 grams)

Liver Spread

2 pc

Laurel

350 grams

Potato

(cut into chunks)

cup

Green Olives

(pitted)

1 pc

Pickles

(whole, sliced crosswise)

1 pc (large)

Red Bell Pepper

(cut into strips)

1 pc (large)

Green Bell Pepper

(cut into strips)

1 cup

Green Peas

(frozen)

cup

Cheddar Cheese

(grated)

1 head

Garlic

1 tsp
2 tbsp

Lusog Notes: Keep anemia away. This dish is an excellent source of vitamin B12.

BEEF TERIYAKI
Ingredients
1 kg

Beef Sirloin

(sliced thinly and cut into strips)

1 tbsp

Ginger

(strips)

(crushed, for marinade)

100 grams

Carrots

(sliced thinly)

Peppercorn

(for marinade)

Soy Sauce

(for marinade)

100 grams

Sayote

(sliced)

100 grams

Togue

1 pc (small)

Red Bell Pepper

(cut into strips)

100 grams

Cabbage

(shredded)

1 tbsp

Sesame Seeds

(toasted)

2 pouches (200 grams each) Del Monte

Original Style Tomato Sauce
cup

Makes 12-13 servings

Del Monte
Red Cane Vinegar

(for marinade)

1 pack (200 ml)

Del Monte
Quick 'n Easy BBQ Marinade

Cooking Procedure:
1. Marinate beef in DEL MONTE Quick n Easy BBQ Marinade for 30
minutes. Stir fry in batches until just cooked. Set aside.
2. In the same pan, Saut carrot and sayote for 3 minutes. Add togue, bell
pepper and cabbage. Season with toyo and pepper to taste, and remaining
marinade if any. Saut for few minutes.
3. Serve with beef. Sprinkle with sesame seeds.
Makes 10 servings
Lusog Notes: Beef is rich in vitamin B3, which promotes healthy
digestion and skin.

1 kg

Chicken Meat

(cut up)

1 cup

Fresh Coconut Milk

(thick)

1 pc (small)

Red Bell Pepper

(cut into cubes)

1 pc

Siling Labuyo

(sliced, optional)

1 pack (20 grams)

Del Monte
Quick 'n Easy Curry Mix

Cooking Procedure:
1.

Saute garlic, onion and chicken in 1 tablespoon oil for 10 minutes. Add DEL
MONTE Curry mixture and salt to taste.

2. Simmer uncovered over medium heat, with occasional stirring for 15 minutes or
until chicken is cooked.
3. Add potatoes, carrots, bell pepper and siling labuyo. Simmer for 5 minutes or
until sauce thickens.
Makes 8 servings
Lusog Notes: This curry is high in iron, for healthy red blood cells.

CHICKEN CURRY

DEL MONTE RED POCHERO

Ingredients
200 grams

Potato

(cut into chunks and fried)

300 grams

Carrots

(cut into chunks and fried)

3 cloves

Garlic

(crushed)

1 pc (large)

Onion

(sliced)

Cooking Tools Needed:

Pot
Pressure Cooker
Peeler
Wooden Spoon

CHICKEN ADOBO ALOHA

Chef's Knife
Chopping Board

Ingredients
Ingredients

1 pc (medium)

Onion

(sliced)

350 grams

Beef Round

(cut into serving portions)

2 pc (120 g)

Potatoes

(cut into chunks)

400 grams

Chicken Meat

(cut into serving portions)

2 pc (semi-ripe)

Saba

(peeled and sliced diagonally)

1 pc

Chorizo de Bilbao

(sliced)

6 cloves

Garlic

(crushed and fried to brown)

cup (cooked)

Garbanzos

3 cloves

Garlic

(crushed, for marinade)

2 heads (150 g)

Pechay Tagalog

1 tbsp

Soy Sauce

(for marinade)

1 pouch (200 grams)

Del Monte
Original Style Tomato Sauce

tsp

Peppercorn

(crushed, for marinade)

Pineapple Syrup

(for marinade)

1 pouch (115 grams)

Del Monte
Pineapple Tidbits

(drained, reserve syrup)

1 tbsp

Del Monte
Red Cane Vinegar

(for marinade)

Cooking Procedure:
1.

Saut onion and beef for 5 minutes. Add 3 cups water and DEL MONTE Tomato
Sauce. Cover and Simmer over low heat until beef is almost tender.(If using
pressure cooker, boil meat first until tender , then retain only to 1 cup broth
before adding tomato sauce ).

2. Add potatoes, saba, chorizo, garbanzos and salt and pepper to taste. Simmer for
10 minutes or until potatoes and saba are tender.
3. Add pechay. Simmer once.
Note : For a soupy Pochero, add more water to retain 3 cups broth .

Cooking Procedure:
1.

Marinate chicken for 30 minutes. Drain and reserve marinade.

2. Fry chicken in oil until golden brown.

3. Combine chicken with marinade then Simmer until chicken is tender. Season with
sugar to taste. Add DEL MONTE Pineapple Tidbits. Top with fried garlic.

Makes 4 servings

Makes 4 servings

Lusog notes: Good source of Niacin which promotes normal digestion and
healthy skin.

Lusog Notes: Pineapple is a good source of fiber, which aids in digestion. It

also has Vitamin C that helps fight common infection.

1 pouch

Del Monte
Original Style Tomato Sauce 115g

3 tbsp

Del Monte
Red Cane Vinegar

Cooking Procedure:

ADOBONG GULAY AT KARNE

1.

Ingredients
4 cloves

Garlic

(crushed)

1 pc (medium)

Onion

(sliced)

150 grams

Pork Pigue

(cut into strips)

1 pc

Pork Bouillon Cube

2 tbsp

Tausi

6 pc

Peppercorn

(crushed)

2 bunches (300 g)

Kangkong Leaves

(cut 2 long)

1 bunch (200 g)

Sitaw

(cut 2" long)

300 grams

Talong

(sliced diagonally)

Saut garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1
tablespoon soy sauce, peppercorn, 1 teaspoon sugar and cup water. Cook for 5
minutes.

2. Add sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook
over low heat for 15 minutes. Add kangkong, then simmer until cooked.

Makes 6 servings
Lusog Notes: Excellent source of Vitamin C helps fight common sicknesses.