1 kilo or more of medium sliced beef – sliced it into smaller pieces
3-4 tablespoons of dark soya sauce or Kikkoman
8-10 smashed cloves of garlic
1 tablespoon or so of sugar
3 tablespoons or more of kosher or rock salt
ground pepper

Preparation

Use a meat pounder to smash the beef to tenderize, thin and spread it out.
Placed all of the meat in a mixing bowl and add all the ingredients.
Mix well and put into plastic containers and let “cure” in the refrigerator for two days before frying up or putting in the freezer.
Fry in a hot pan with vegetable oil and serve with rice and vinegar and a fried egg.

Preparation

Preheat the oven to 180°C, gas mark 4. Lightly grease a 1.5-litre ovenproof dish. Butter the bread. Cut each slice into quarters, to form squares, then layer the pieces in the prepared dish, scattering the sultanas between the layers.
Lightly beat the eggs in a jug with the m

This is a classic Filipino dessert enjoyed year round. Most of the ingredients can be found in an oriental store near you. Grated fresh cassava is the best one for this recipe but if you can’t find one, then you can buy frozen at any Asian Store. The most difficult ingredient to find is the coconut cream, but If you can’t find it, simply use another can of coconut milk in it’s place.

Ingredients

For the Cake
900g grated cassava
400ml can of condensed milk (reserve 80ml for the topping)
400ml can evaporated milk
400ml can coconut milk (reserve 80ml for the topping)
400ml can coconut cream (reserve 80ml for the topping)
120g caster sugar
3 eggs
3 egg whites
150g grated coconut

For the Topping
3 egg yolks
the reserved condensed milk, coconut milk and coconut cream

Preparations
Combine all the cake ingredients in a large bowl and mix well. Pour half each into two large, greased, square or rectangular pans. Bake in an oven pre-heated to 180°C until the top is no longer liquid (about 30 minutes).
Meanwhile mix the topping ingredients together to form a paste. Take the cakes out of the oven and spread the topping evenly on the two cakes. Bake for an additional 25 minutes.
Allow the cakes to cool for at least 10 minutes then turn onto wire racks and allow to cool completely. Slice each cake into 24 equal squares.

Serves 6

Ingredients
200 g medium shrimps, shelled but keep the tail intact 
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce 
1/4 tsp iodized fine salt (or ¾ tbsp iodized rock salt) 
1/8 tsp pepper 
1/4 tsp sugar 
200 g fish fillet (labahita / talakitok / tangigue), cut into chunks 
1/8 tsp iodized fine salt 
4 cloves garlic crushed 
1 pc medium onion, sliced 
1 tsp minced ginger 
2 tbsp butter 
1 pc medium carrot, sliced 
2 tbsp tausi, mashed 
1 cup canned button mushrooms, quartered 
1/2 cup water 
50 g Baguio beans, sliced 
1 pc medium red bell pepper, cut into strips 

Preparation
1  MARINATE shrimps in DEL MONTE Original Style Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside

2  SAUTÉ garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes. 

(from Del Monte Kitchenomics)

This recipe will make about 8 pancakes.

Wet Ingredients
1.5 cups buttermilk (do not substitute with milk)
1 egg
3 Tablespoons melted butter – use microwave
1 Tablespoon Vanilla

Dry Ingredients
1 cup white flour (plain flour)
3 Tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

To Serve
butter
maple syrup
200g Blueberries (optional)

Preparation

Put the wet and dry ingredients into separate bowls and whisk each. Just a gentle mixing of each so they are homogeneous. Add roughly half of the dry mix into the wet and whisk smooth. Add the remainder of the dry mix and barely whisk together. Make sure all of the flour is mixed in. You don’t want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher. The batter should not be runny. In fact, it should be fairly thick.

Cooking Instructions

A simple non-stick fry pan is all you need. Heat the pan on the lowest setting on your stove top as it is easy to burn pancakes. If you have an electric skillet, set it to 325°F.

Usually, it helps to put a few drops of oil on the fry pan and rub it around with a paper towel. Even with non-stick, it helps the batter release easier.

Drop a 1/4 cup scoop of batter onto the pan. You might need to spread it around just a bit if the batter is extra thick. You should hear a slight sizzle when you pour the batter; if it sizzles loudly, or worse, big bubbles form right as you pour, the heat is way too high, turn it down.

It is important to cook these pancakes slowly. Too fast and you’ll burn them, or worse yet, you’ll have pancakes with gooey liquid centers. A good rule of thumb is 1-2 minutes per side. If they burn before that, your pan is still too hot. If things are at the right temperature, you’ll know it is time to flip, without timing, by the small bubbles forming at the top of the pancake. When it is covered in small holes, the edge of pancake will start to look dry. This is the time to flip.

Serve piping hot, with butter and lots of maple syrup or fruits on top.