TOCINONG ISDA
| 1 pc | bangus (milkfish) or trout |
| 1 pouch | Mama Sita’s Tocino (Marinating) Mix |
| 6 tbsps | cooking oil |
COOKING INSTRUCTIONS
- Slit fish on the backside from head to tail, wash and pat dry.
- Sprinkle Mama Sita’s (Marinating) Tocino Mix on the fish and rub it evenly over the flesh.
- Marinate for at least 30 minutes.
- Pan fry over medium heat.
- Serve.
TANIGUE WITH CHILI SAUCE
| 2 pcs | tanigue steaks (cut into ¼” thick) |
| 1 pc | calamansi |
| ¼ cup | cooking oil |
| ¾ cup | Mama Sita’s Sweet Chili Sauce |
| 3 tbsps | water |
| ¼ cup | carrots,sliced thinly |
| 1 tbsp | spring onion, (sliced into 1”length) – optional |
COOKING INSTRUCTIONS
- Rub tanigue steaks with calamansi. Set aside.
- Heat the oil in a skillet or flat frying pan.
- Fry the tanigue steaks taking care not to overcrowd the pan.
- Pour in the Mama Sita’s Sweet Chili Sauce and water. Add carrots and simmer for a few minutes.
- Remove from pan as soon as the carrots are cooked. Serve hot
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- TANIGUE KOREAN BBQ
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Makes 2 servings
INGREDIENTS
| 1 tbsp | spring onion |
| ½ tbsp | sesame seeds, toasted |
| 2 tbsps | Mama Sita’s Barbecue Marinade |
| 1 tsp | sesame oil |
| 2 pcs | tanigue steaks |
| 2 tbsps | cooking oil, for frying |
| Sauce : | |
| 1 tbsp | Mama Sita’s Barbecue Marinade |
| 1 ½ tsp | spring onion, chopped |
| 1 tsp | sesame seeds, toasted |
| ½ tsp | sesame oil |
COOKING INSTRUCTIONS
- Combine spring onion, sesame seeds, Mama Sita’s Barbecue Marinade, and sesame oil.
- In a shallow pan, marinate tanigue for 30 minutes.
- Heat some oil in a skillet or flat frying pan. Fry tanigue steaks taking care not to overcrowd the pan.
- Combine all ingredients for the sauce and drizzle on the tanigue steaks.
- Serve immediately.
RELLENONG BANGUS
Makes 4-6 servings
INGREDIENTS
| 2 pcs | whole Bangus (milkfish) |
| ¼ cup | Mama Sita’s Oyster Sauce |
| 1 tbsp | calamansi or lemon juice |
| 1 cup | water |
| 2 tbsps | cooking oil, for sautéing |
| 2/3 cup | onion, chopped finely |
| ½ cup | carrots, chopped finely |
| ½ cup | potato, chopped finely |
| ½ cup | green peas |
| 1/3 cup | raisins |
| 1 pc | egg, beaten |
| 1 cup | flour to coat the fish |
| 2 cups | Cooking oil for deep frying |
COOKING INSTRUCTIONS
- Clean and scale the fish. Place the fish on a flat surface. Pound the body with the back of a knife or a mallet. Press your left hand firmly against the fish and with your right hand, jerk the tail upward. The idea is to break the middle bone of the fish. With a spoon, scrape out all the flesh and set it aside. Discard the middle bone.
Combine the Mama Sita’s Oyster Sauce with the calamansi juice. Marinate the fish skin in this mixture for 30 minutes. Set aside the marinade. - In a medium-sized saucepan, boil water; add the fish meat, cooking just until it turns white. Drain and pick out the bones.
- In a wok, heat oil and sauté the onions. Add the carrots, potatoes and green peas. Stir-fry.
- When the vegetables are tender, add the fish meat, marinade and raisins.
- Remove from heat and add the beaten eggs.
- Stuff this mixture into the fish skin until it reaches the neck. Dredge in flour. Deep fry with its head intact until the fish is golden brown.
VARIATION: Wrap in banana leaf or aluminum foil and bake at 325ºF for 45 minutes.
PAELLA PILIPINA
Makes 8 servings
INGREDIENTS
| 1 cup | malagkit (glutinous rice) |
| 1 ½ cups | long grain rice |
| 5 cups | chicken stock |
| 1 tbsp | Mama Sita’s Caldereta (Spicy Sauce) Mix |
| 1 tsp | Mama Sita’s Achuete (Annatto) Powder |
| 2 tbps | olive oil or vegetable oil |
| 1 pc | chorizo (Spanish sausage),cut into ½ inch diagonal slices |
| 1 1/3 cups | shrimps, peeled and deveined |
| 7 pcs | squid, small, cut into ¼ inch diagonal rings |
| 1 tsp | garlic, minced |
| 1 pc | onions, chopped |
| 2 pcs | tomatoes, medium-sized, cored, seeded and minced |
| 1 pc | red bell pepper, medium-sized, cored, seeded and minced |
| 1 tbsp | fish sauce (patis) |
| 4 tbsps | Mama Sita’s Caldereta (Spicy Sauce) Mix |
| 2 pcs | blue crabs, medium-sized, split in halves |
| 1 1/3 cups | tahong (mussels), beards removed |
| 1 1/3 cups | halaan (clams), soaked in water for 30 minutes to remove sand |
| 1 pc | red bell pepper, medium-sized, cored, seeded and cut into strips |
| 1 pc | green bell pepper, medium-sized, cored, seeded and cut into strips |
| 2/3 cup | green peas |
| 1 pc | hard-boiled egg, cut into thin round slices (optional) |
| 2 tbsps | spring onions, chopped for garnish |
COOKING INSTRUCTIONS
- In a pot, combine glutinous rice and long grain rice. Rinse twice. Drain. Add 4 ½ cups chicken stock, Mama Sita’s Caldereta (Spicy Sauce) Mix and Mama Sita’s Achuete (Annatto) Powder. Stir until well blended. Bring to a boil, lower the heat and simmer. Cover and cook until done for about twenty minutes. Turn off heat and allow to cool for at least ten minutes. Set aside.
- In a paellera or a large sauté pan, heat oil. Sauté chorizo for one minute. Reserve. Sauté shrimp for about two to three minutes. Reserve. Add squid, sauté for a minute or just until it changes color to a milky white. Reserve.
- In the same pan, over high heat, sauté garlic and onion for thirty seconds. Add tomatoes and minced bell pepper. Sauté for one minute.
- Add fish sauce, the remaining half cup of the chicken stock and Mama Sita’s Caldereta (Spicy Sauce) Mix. Bring mixture to a boil, lower the heat and arrange crabs on top. Cover and simmer for five minutes.
- Add mussels and clams. Continue to simmer for another three minutes or until shells open. Remove cover.
- Stir in red and green bell pepper strips and green peas. Cook the mixture for another minute.
- To finish, add the Annatto rice, chorizo, shrimp and squid. Toss until the mixture is well blended.
FIESTA SEAFOOD CASSEROLE
| 200 | g | delmonte elbow macaroni, cooked |
| 100 | g | fresh tuna fillet, cut into chunks |
| 100 | g | squid, ink sac removed then sliced |
| 5 | pc | (75 g) shrimps, shelled with tails intact |
| 1/2 | tbsp | calamansi juice |
| 1/4 | cup | evaporated milk |
| 1/2 | pc | chicken bouillon cube |
| 1/4 | cup | canned button mushrooms, sliced |
| 1/2 | stalk | celery, sliced |
| 1 | pc | small red bell pepper, diced |
| 1 | pouch | (250 g) delmonte Italian spaghetti sauce |
| 1/4 | cup | frozen/cooked green peas |
| 3 | tbsp | breadcrumbs |
| 2 | tbsp | grated Parmesan cheese |
| 1/4 | cup | margarine |
| 1 | SPRINKLE fish, squid and shrimps with calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Set aside. |
| 2 | HEAT milk and chicken bouillon cube until bouillon is dissolved. Combine with DEL MONTE Macaroni. Set aside. |
| 3 | SAUTÉ mushrooms, celery, bell pepper and seafood for 5 minutes. Add DEL MONTE Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with DEL MONTE Macaroni. Transfer into greased 13” x 9” pan. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated oven at 350ºF for 20 minutes. |
FISH AND SHRIMP FIESTA
| 200 | g | medium shrimps, shelled but keep the tail intact |
| 1 | pouch | (200 g) delmonte 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 |
| 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. |
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