Image via WikipediaSchool's out and while it's the best time to bond with your kids, it also requires you to be more creative, especially during meal times. Not to worry, because these super-easy, super-delicious everyday meals for you to try. The best part? The recipes are simple with ingredients that are so easy to find!
PINE CHICKEN STEW
You will need:
3/4 kilo chicken thigh, cut up
2 tsp crushed garlic
2 pc medium onions, sliced
2 tsp crushed ginger
4 pc medium potatoes, chopped
1 can (439 g) Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
2-3 tbsp patis
1/4 kilo radish, sliced thinly
Marinade:
1/2 cup pineapple syrup
1 tsp iodized fine salt (or 1 tbsp iodized rock salt)
1/2 tsp pepper
Here's how:
1. Marinate chicken for 30 minutes. Saute' garlic, onion, ginger, tomatoes and chicken.
2. Add patis, Del Monte Fresh Cut Pineapple Chunks and radish. Simmer until tender. Serve hot.
HAWAIIAN ESCABECHE
You will need:
1/2 kilo (about 1 whole) labahita, fried
1 can (234 g) Del Monte Fresh Cut Crushed Pineapple
1 tsp crushed garlic
1 pc small onion, sliced thinly
1 tbsp ginger strips
1/2 cup (45 g) carrot strips
1 pc small red bell pepper, cut into strips
1 pc medium green bell pepper, cut into strips
2 tbsp soy sauce
1/2 tsp cornstarch, dissolved in 1 tsp water
1 tsp brown sugar
Here's how:
1. Saute' garlic, onion, ginger. Add carrots and bell peppers. Cook until tender. Season with 1 tsp iodized salt (or 1 tbsp iodized rock salt), soy sauce, sugar and 1/4 tsp pepper.
2. Add Del Monte Fresh Cut Crushed Pineapple and simmer for 10 minutes. Add cornstarch mixture. Simmer for another 2 minutes.
3. Arrange fried fish on a platter and pour sauce on top. Serve while hot.
LIEMPO WITH LANGKA
You will need:
350 g pork liempo, cut into serving portions
350 g unripe langka, sliced 1/2 cm thick
1 pc medium onion sliced
1 cup white kadyos or buto ng sitaw
1 can (227 g) Del Monte Tomato Sauce
1 pc siling haba
2 cups kangkong leaves and tender stalks
Here's how:
Combine all ingredients except kangkong in casserole. Add 5 cups water, 1-1/4 tsp iodized fine salt (or 1-1/4 tbsp iodized rock salt) and 1/4 tsp peppercon. Simmer until pork is tender. Add kangkong. Simmer for another 5 minutes or until kangkong is cooked.
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