You'll Need
3/4 kg chicken breast, sliced into thin sheet (1/4" thick)
6-8 pc sliced bread, flattened 1 egg, beaten
FILLING
100 grams sweet ham
100 grams cheddar cheese, cut into thin slices (10 pcs)
1 stalk leeks, sliced crosswise into 2
SAUCE
1 pouch (200g) DEL MONTE Tomato Sauce Filipino Style
6 cloves garlic, sliced
1/2 pc chicken bouillon cube
2 tbsp snipped parsley
Here's How
1 SEASON chicken with 1/2 tsp iodized fine salt(or 1/2 tbsp iodized rock salt) and 1/4 tsp. pepper. Divide chicken pieces to make for 2 rolls. Arrange chicken slices on tray. Make a layer of cheese , ham and leeks over chicken slices. Roll. Set aside.
2 SOAK bread in egg. Wrap chicken roll with bread. Secure with toothpick or string. Place on roasting pan. Bake in preheated oven at 350F for 30 minutes, turning once, reserve drippings. Set aside.
3 SAUTÉ garlic and bouillon cube in 2 tbsp butter. Add DEL MONTE Tomato Sauce, drippings and 1/2 cup water. Simmer for 5 minutes. Pour over sliced chicken. Sprinkle with parsley.
**Serves 6
**Rich in Vitamin A
Sushi Rice (Sushi-Meshi)
Ingredients:
175g / 6 oz uncooked, matured short-grain rice
225ml / 8 fl oz cold water
2.5- to 5-cm /1- to 2-in strip dried kelp, wiped clean
For sushi vinegar:
1 1/2 tablespoons rice vinegar
1 tablespoon caster sugar [superfine granulated sugar]
1/2 teaspoon salt
This recipe will make one quantity of rice, which is sufficient for:...
2 uncut large rolls (futomaki-zushi)
or 4 uncut small rolls (hosomaki-zushi)
or 16 finger sushi (nigiri-zushi)
This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.
Procedures:
1. Start by washing the rice thoroughly until the water comes clear. Let the rice drain for 30 to 60 minutes. This will allow the grains to absorb moisture and start to swell.
2. Put the rice, water and kelp in a pan with a tight-fitting lid. Bring the mixture to the boil over a medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes. (Simmering time will vary depending on the quantity of rice.) Resist the temptation to lift the lid while the rice is cooking.
3. Turn off the heat, remove the lid and cover the pan with a teatowel. Leave to cool for 10 minutes. Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl. To stop the vinegar distilling off, sit the bowl in cold water to speed cooling.
4. Using a wooden rice paddle, spoon the rice into a rice tub or bowl. Spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.
5. Continue cutting - never mashing or stirring - the rice, adding the sushi vinegar a little at a time. At the same time, ask someone to fan the rice to cool it. It should take about 10 minutes to mix in the sushi vinegar thoroughly and bring the rice to room temperature.
175g / 6 oz uncooked, matured short-grain rice
225ml / 8 fl oz cold water
2.5- to 5-cm /1- to 2-in strip dried kelp, wiped clean
For sushi vinegar:
1 1/2 tablespoons rice vinegar
1 tablespoon caster sugar [superfine granulated sugar]
1/2 teaspoon salt
This recipe will make one quantity of rice, which is sufficient for:...
2 uncut large rolls (futomaki-zushi)
or 4 uncut small rolls (hosomaki-zushi)
or 16 finger sushi (nigiri-zushi)
This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.
Procedures:
1. Start by washing the rice thoroughly until the water comes clear. Let the rice drain for 30 to 60 minutes. This will allow the grains to absorb moisture and start to swell.
2. Put the rice, water and kelp in a pan with a tight-fitting lid. Bring the mixture to the boil over a medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes. (Simmering time will vary depending on the quantity of rice.) Resist the temptation to lift the lid while the rice is cooking.
3. Turn off the heat, remove the lid and cover the pan with a teatowel. Leave to cool for 10 minutes. Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl. To stop the vinegar distilling off, sit the bowl in cold water to speed cooling.
4. Using a wooden rice paddle, spoon the rice into a rice tub or bowl. Spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.
5. Continue cutting - never mashing or stirring - the rice, adding the sushi vinegar a little at a time. At the same time, ask someone to fan the rice to cool it. It should take about 10 minutes to mix in the sushi vinegar thoroughly and bring the rice to room temperature.
Japanese Tempura Recipe
The key to good tempura is fresh ingredients, lumpy batter and a constant oil temperature. Make the batter just before deep frying and do not over-mix it.
1 cups of sifted flour
1 egg yolk
1 cup of ice water
1 cup of flour
Soy sauce for dipping
Oil for deep frying
Assortment of fresh vegetables & seafood - choose several or try them all!
*green beans - ends trimmed leave whole (my favorite - must try! very good!)
*carrots - sliced diagonally about 1/4" thick
*sweet potato - peeled, sliced about 1/4" thick
*zucchini - sliced about 1/4" thick
*white button mushrooms caps - halve if caps are large
*onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick through the layers to hold half rings together.)
Seafood
*shrimp - shell and de-vein but leave tails attached (lay shrimp flat and slightly make 3-4 scores across the belly to prevent it from curling when frying)
*white fresh fish fillet - remove any bones, cut fillets crosswise into bite-sized pieces
*squid - cut squid into 1 1/2" squares then cross-score the outer, smooth side.
Procedures:
Prepare vegetables and fish and thoroughly dry with paper towel. Heat oil in a thick pot or deep fryer 350 degrees. In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork, just till ingredients are loosely combined. The batter should be lumpy not smooth. If you over-mix till smooth the coating will become heavy and turn out oily.
Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. Then dip in batter and lay in the hot oil and deep fry till golden brown and place on a plate with paper towels to allow excess oil to drain off. Skim the surface of the oil occasionally to keep it clean. After frying vegetables, do the same with the seafood. Serve with soy sauce for dipping.
1 cups of sifted flour
1 egg yolk
1 cup of ice water
1 cup of flour
Soy sauce for dipping
Oil for deep frying
Assortment of fresh vegetables & seafood - choose several or try them all!
*green beans - ends trimmed leave whole (my favorite - must try! very good!)
*carrots - sliced diagonally about 1/4" thick
*sweet potato - peeled, sliced about 1/4" thick
*zucchini - sliced about 1/4" thick
*white button mushrooms caps - halve if caps are large
*onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick through the layers to hold half rings together.)
Seafood
*shrimp - shell and de-vein but leave tails attached (lay shrimp flat and slightly make 3-4 scores across the belly to prevent it from curling when frying)
*white fresh fish fillet - remove any bones, cut fillets crosswise into bite-sized pieces
*squid - cut squid into 1 1/2" squares then cross-score the outer, smooth side.
Procedures:
Prepare vegetables and fish and thoroughly dry with paper towel. Heat oil in a thick pot or deep fryer 350 degrees. In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork, just till ingredients are loosely combined. The batter should be lumpy not smooth. If you over-mix till smooth the coating will become heavy and turn out oily.
Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. Then dip in batter and lay in the hot oil and deep fry till golden brown and place on a plate with paper towels to allow excess oil to drain off. Skim the surface of the oil occasionally to keep it clean. After frying vegetables, do the same with the seafood. Serve with soy sauce for dipping.
Chicken Samba
You'll Need:
700 g chicken breast, deboned and cut into cubes
1/4 cup margarine
1 pc onion, sliced
1 pc chorizo de bilbao, sliced (optional)
1/2 cup Vienna sausage, sliced
1 can (227 g) DEL MONTE Tomato Sauce
150 g potato, cubed and fried
1 pc small carrot, sliced
1 cup cooked green peas
1 pc bell pepper, cut into strips
2 tbsp grated cheese (optional)
Here's How:
1. Marinate chicken in 1 tbsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper for one hour. Stir-fry chicken meat in margarine until slightly brown. Set aside.
2. Sauté onions. Add chicken, chorizo de bilbao, Vienna sausage, DEL MONTE Tomato Sauce and 1 cup water. Season with salt and pepper to taste. Simmer for 5 minutes.
3. Add vegetables. Continue simmering until cooked. Top with grated cheese.
700 g chicken breast, deboned and cut into cubes
1/4 cup margarine
1 pc onion, sliced
1 pc chorizo de bilbao, sliced (optional)
1/2 cup Vienna sausage, sliced
1 can (227 g) DEL MONTE Tomato Sauce
150 g potato, cubed and fried
1 pc small carrot, sliced
1 cup cooked green peas
1 pc bell pepper, cut into strips
2 tbsp grated cheese (optional)
Here's How:
1. Marinate chicken in 1 tbsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper for one hour. Stir-fry chicken meat in margarine until slightly brown. Set aside.
2. Sauté onions. Add chicken, chorizo de bilbao, Vienna sausage, DEL MONTE Tomato Sauce and 1 cup water. Season with salt and pepper to taste. Simmer for 5 minutes.
3. Add vegetables. Continue simmering until cooked. Top with grated cheese.
Pork Roll Mechado
You'll Need
1/2 kilo pork pigue
50 grams pork fat, cut into 4 strips
1 small carrot, cut into 6 strips
1 pc whole pickle, cut into 6 strips
5 pcs sibuyas Tagalog, halved
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2 medium potatoes, cut into chunks
Here's How
1 SLICE pork pigue thinly in just one piece (morcon style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 tsp iodized fine salt (or 1/3 tbsp iodized rock salt) and 1/8 tsp pepper.
2 ALTERNATELY arrange strips of pork fat, carrot, pickles and sibuyas Tagalog. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized salt, then brown in oil. Add 1 cup water, then simmer over low heat until meat is tender.
3 ADD potatoes. Season to taste. Simmer until potatoes are cooked. Add DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving.
** Serves 5
** Excellent source of Niacin
1/2 kilo pork pigue
50 grams pork fat, cut into 4 strips
1 small carrot, cut into 6 strips
1 pc whole pickle, cut into 6 strips
5 pcs sibuyas Tagalog, halved
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2 medium potatoes, cut into chunks
Here's How
1 SLICE pork pigue thinly in just one piece (morcon style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 tsp iodized fine salt (or 1/3 tbsp iodized rock salt) and 1/8 tsp pepper.
2 ALTERNATELY arrange strips of pork fat, carrot, pickles and sibuyas Tagalog. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized salt, then brown in oil. Add 1 cup water, then simmer over low heat until meat is tender.
3 ADD potatoes. Season to taste. Simmer until potatoes are cooked. Add DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving.
** Serves 5
** Excellent source of Niacin
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