Ginataang Manok sa Pia Ginger sauce

Ingredients:
Ingredients:
3/4 k tilapia, filleted and cut into
1/2 k chicken breast, cut into chunks
serving (12 pcs)
portions 2 Tbsp. flour or cornstarch
1 can (234g) DEL MONTE
2 tsp. grated ginger
Fresh Cut
Pineapple Chunks, drained 1 large (1/4 k) singkamas (yam
(reserve syrup) bean)
4 cloves garlic, crushed cut into chunks
1 medium (50g) onion, sliced 2 Tbsp. margarine
1 laurel leaf 1 can (234g) DEL MONTE Fresh Cut
1 small (300g) green papaya, Pineapple Chunks
sliced 1 Tbsp. cornstarch dissolved in
1 medium (50g) red bell
1/4 cup water
pepper, cut into
strips
2 stalks green onions, cut 1" long
1 cup kakang gata (thick
coconut milk)
1/2 cup sili leaves (chili pepper Procedure:
leaves)

Procedure:
1. Sprinkle fish with 1 tsp. iodized salt (or 1 Tbsp. rock salt). Coat
with flour or cornstarch. Fry in oil until golden brown. Set aside.
1. Marinate chicken in a mixture of reserved pineapple syrup, garlic, onion,

laurel leaf and 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt) for 5
2. Saut ginger and singkamas in margarine. Add DEL MONTE
minutes. Place in a casserole, cover and simmer for 10 minutes.
Fresh Cut Pineapple Chunks and syrup, 1 Tbsp. sugar, 1/4 tsp.
iodized salt (or 1/4 Tbsp. rock salt), 2 Tbsp. soy sauce and
2. Add remaining ingredients except sili leaves. Simmer for 5 minutes.
dissolved cornstarch. Simmer for 5 minutes. Pour over fried fish.
Add sili leaves. Serve hot.
Top with green onions.

MAKES 6 SERVINGS

Lusog Note: Excellent source of Vitamin C - helps fight common infections. MAKES 6 SERVINGS
Lusog Note: Rich in folate - for the development of unborn baby.