Lifestyle

Here Are Delimondo Products Worth A Try, Aside From Corned Beef

How many of these Delimondo items have you tried?
IMAGE FACEBOOK/Delimondo

Looking for the best canned corned beef in the supermarket? One could argue that Delimondo's canned corned beef is one that's tough to beat. The Ranch-Style version is somewhat their simplest flavor, while the Garlic and Chili flavor is apt for spicy food fans.

While we can't resist a forkful of Delimondo's corned beef with a spoonful of rice, there's so much more to Delimondo than its famed . Here are some of the underrated Delimondo products you should try:

Caldereta Corned Beef

Yes, Delimondo has another corned beef flavor. This is made with tender 100% cattle beef stewed in a mildly spiced tomato sauce that has chunks of tomatoes and bell peppers.

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Chili & Garlic Oil

For those who love a little bit of heat in every dish, you might want to add a bottle of Delimondo's Chili Garlic to your pantry. This has chili flakes and garlic bits swimming in oil. This is intended as a drizzling oil that you can douse on your cooked meats, pasta, and even, on your rice.

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Bolognese Sauce

When you need something quick but tastes homemade, all you have to do is cook some pasta and pour Delimondo's bolognese sauce on top. This bottled pasta sauce is made with a rich beefy tomato sauce that's slow-cooked to bring out a much deeper flavor.

Bacalao de Mestiza

Delimondo also has bottled prepared food you can straightly plate from the bottle, pair with pasta or rice. Delimondo's Bacalao de Mestiza is made with salted codfish, simmered in flavorful tomato sauce, but there's also the Bacalao a la Vizcaina which uses olive oil, wine, pimiento, and other spices.

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Batido de Sardinas

In need of merienda or a light midnight snack? Spread some of Delimondo's Batido De Sardinas on plain crackers or bread and you're good to go! This spread is made with fresh sardines and cream cheese.

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Luncheon Meat

If you find that your usual canned luncheon meat is too salty, you might want to consider Delimondo's canned Luncheon Meat. Similar to the corned beef, the Luncheon Meat is available in two flavors: original and spicy.

This story originally appeared on Yummy.ph.

* Minor edits have been made by the Candymag.com editors.

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Bea Faicol for Yummy.ph
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Katherine Go A day ago

Cold Food

The most thrilling and delightful moment of any school day is opening up your baon during breaks. There is always so much excitement in unveiling your homemade meal and snacks housed inside matching heat-insulating containers. Because preparing packed meals is an age-old tradition of showing parental love, loved ones pour effort into curating a nutritious meal accompanied by a selection of side dishes, desserts, and beverages daily; it reminds us that we are being taken care of, even from far away.

Baon plays a significant role in a Filipino childhood. Almost every Filipino child comes to school with baon made especially for them by their parents or household helpers. Even Filipinos in the labor force continue to bring baon for varying reasons: to save money, recycle leftovers, cater to personal taste, or attend to special needs. Nonetheless, eating your baon is a heart-warming experience that allows Filipinos to bring a piece of home along with them wherever they go.

Even other cultures practice making packed lunch. In Japan, mothers create bento--Japanese meals in partitioned boxes. Because of the popularity of bento, trends have emerged, such as the Kyaraben, or character-themed bento. Naturally, Japanese parents and students began competing for who had the cutest and tastiest bento, and this is similar to what I have witnessed in my own childhood. I remember seeing my classmates sharing their snacks and lunches. They would compare and boast about their parents' or yayas’ cooking. In my case, I never had the chance to join in the competition or indulge in homemade cooking. Up until this day, I have never brought any baon to school.

For a long time, I envied others. As trivial or petty as it may seem, not having baon became a problem for my grade school self. During that time, I had to sit in a separate cafeteria away from my friends because the kids who bought food were assigned to sit elsewhere. You could consider me spoiled, but I wanted to experience something most kids did. I had food at home, so what made it so hard to bring some with me to school?

Now that I am on my final year in high school I have come to realize the benefits of purchasing my own food. Since I spent on food everyday, I learned to budget my allowance at a young age. Over the years, I learned to practice self-control whenever I wanted to eat more greasy fries and drink sweetened beverages. I have tasted the strangest viands at the school cafeterias, and I have repeatedly satiated myself over my latest delicious discoveries. Despite the struggles, I am thankful that I have never had baon because of what I have learned. Not to mention, I never had to experience eating cold food.

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