Who would normally use tomato sauce for Sinigang, right? Raise of hands and feet if you do! I’m sure none of you have tried that (yet!). Surprisingly, I tasted it and wow masarap pala! If not for the Del Monte Kitchenomics Red Movement press launch I was invited to recently, I never would have tried it! I must say it was such a daring move for Del Monte to transform traditional dishes to modern food fare. But it works!
Chef Dino Ferrari did a cooking demo of the Del Monte Red Sinigang. Basically the difference is that instead of using fresh tomatoes you use tomato sauce for this one. The sweet-sour notes give the sinigang more dimension to the taste and flavor. It also gives a more appetizing color to your sinigang. To learn how to do this, click here for the recipe.
Then the ever lovely host Bianca Valerio introduced to us the three chefs from the esteemed LJC Group of Restaurants (behind successful restos such as Abe, Cafe Adriatico and Cafe Havana). They prepared for us Red Rice, Red Adobo, and Korean Red Squid! Of course, all dishes has to be red! The tomato sauce contributed to its thick consistency and richer flavors.
If you’re looking for some kitchen adventure, why not put a red twist to the following classic dishes?
Red Embutido *click here for recipe*
Red Bulalo *click here for recipe*
Red Pesang Bangus *click here for recipe*
Tell me which of these dishes will you recreate! For more recipes, check www.delmonte.ph/kitchenomics/recipe. Now go and paint your dishes red with Del Monte Tomato Sauce! Happy cooking!
Photo credit: Last three photos are from the official Red Movement press launch CD