Canned & Preserved Goods

Meals with corned beef and tuna

Cook corned beef with onions for ginisang corned beef, or serve it with rice and an egg for cornsilog. Tuna also works in sandwiches and pasta. Century Tuna adobo, afritada and caldereta varieties already have their own seasoning, so choose the one that suits your meal.

Build a halo-halo, buko salad or turon

Combine nata de coco, kaong, macapuno, munggo in syrup, saba or halo-halo mixes according to your recipe. Fruit cocktail and young coconut are options for Filipino fruit salads. For turon, choose ripe jackfruit in syrup with cooking bananas; green jackfruit is intended for savoury dishes.

Sardines, luncheon meat and atchara for Pinoy meals

Cook Mega sardines in tomato sauce with onion and garlic for ginisang sardinas, then serve with rice. Master Fried Sardines offer a spicy tomato sauce. Tulip, Argentina Luncheon Meat and SPAM Tocino can accompany garlic rice and an egg; Monika atchara, sweet-sour pickled papaya, also pairs with grilled meats and Filipino barbecue.

Ginataang langka, ginataang labong, humba and caldereta

Twin Elephants green jackfruit suits ginataang langka with coconut milk, while Aroy-D bamboo shoots, known as labong, work in ginataang labong. Silver Swan salted black beans, or tausi, season dishes such as humba. Lady’s Choice Liver Spread can enrich a caldereta sauce according to your recipe. These savoury canned ingredients are different from the fruit in syrup used for desserts.

Buko salad, buko pandan and Filipino fruit salad

Combine Aroy-D or Twin Elephants young coconut meat with Del Monte Fiesta or Today fruit cocktail for buko salad. Tita Ely, Monika or Mai-Mai nata de coco and kaong add different textures. For buko pandan, add pandan jelly and a creamy base according to your recipe; drain syrup-packed ingredients to adjust sweetness and consistency.

Ube macapuno, langka and saba for desserts

Mai-Mai ube preparation, made with purple yam, pairs with Monika or Maynila macapuno for toppings and ube macapuno desserts. Jackfruit in syrup, or langka, adds flavour to halo-halo and banana turon. Monika saba in syrup and sweet munggo also work as halo-halo toppings. Choose each preparation for its texture and your recipe rather than automatically replacing fresh ingredients with syrup-packed versions.

Products to explore

• ARGENTINA CORNED BEEF
• CENTURY TUNA HOT AND SPICY
• MAI-MAI HALO HALO MIX
• MONIKA MACAPUNO COCONUT STRING
• NATA DE COCO
• SABA IN SYRUP

Complete your selection

• Filipino cooking, baking and desserts
• Filipino sauces and condiments
• Filipino noodles and soups