February 21, 2018, 9:32 pm
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1 Philippine Peso = 1 Philippine Peso
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1 Philippine Peso = 106.82716 Paraguayan Guarani
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1 Philippine Peso = 0.07193 Saudi Arabian Riyal
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1 Philippine Peso = 0.2582 Seychelles Rupee
1 Philippine Peso = 0.34501 Sudanese Pound
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1 Philippine Peso = 0.02534 Singapore Dollar
1 Philippine Peso = 0.01372 St Helena Pound
1 Philippine Peso = 0.42597 Slovak Koruna
1 Philippine Peso = 146.36485 Sierra Leone Leone
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1 Philippine Peso = 381.75523 Sao Tome Dobra
1 Philippine Peso = 0.16785 El Salvador Colon
1 Philippine Peso = 9.87876 Syrian Pound
1 Philippine Peso = 0.22325 Swaziland Lilageni
1 Philippine Peso = 0.60368 Thai Baht
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1 Philippine Peso = 0.0428 Tongan paʻanga
1 Philippine Peso = 0.07262 Turkish Lira
1 Philippine Peso = 0.12717 Trinidad Tobago Dollar
1 Philippine Peso = 0.55966 Taiwan Dollar
1 Philippine Peso = 43.06541 Tanzanian Shilling
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1 Philippine Peso = 0.01918 United States Dollar
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1 Philippine Peso = 478.3426 Venezuelan Bolivar
1 Philippine Peso = 435.71839 Vietnam Dong
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1 Philippine Peso = 0.04817 Samoa Tala
1 Philippine Peso = 10.20986 CFA Franc (BEAC)
1 Philippine Peso = 0.05179 East Caribbean Dollar
1 Philippine Peso = 10.20986 CFA Franc (BCEAO)
1 Philippine Peso = 1.85248 Pacific Franc
1 Philippine Peso = 4.79474 Yemen Riyal
1 Philippine Peso = 0.22325 South African Rand
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1 Philippine Peso = 6.94226 Zimbabwe dollar

Make gatherings healthy and delicious–the Mediterranean way

WITH the arrival of the ‘ber’ months, a lot of gatherings, meeting and family reunions will take place. You don’t have to be harassed with all the preparations.  In fact, you can make food on your own and be proud to let everyone know that you have prepared something that is delicious yet healthy at the same time. 

When we say “healthy and delicious”, one cuisine that comes into mind is Mediterranean food.  Now, if you don’t have much time, try these two treats: Shrimp Puttanesca Rice Bowl with Capers & Tomatoes and the Fusilli with Anchovy Caper Sauce.
Following these easy-to-follow recipes courtesy of Doña Elena, you’re sure to hit the yum spot with this hearty and healthy one-bowl dish and pasta favorite. Don’t forget to take these flavor-packed dishes to the next level using Doña Elena Premium Mediterranean line of products. 

With its wide array of Mediterranean products -- Black and Green Olives, Capers, Olive Oil, Flat Fillets in Anchovies, Spanish Sardines and Canned Tomatoes --- confidently re-create the authentic gourmet flavor of any Spanish Mediterranean dish right in the comfort of any kitchen, whether it is at your home or the office to mark the celebrations this coming ‘ber’ months.
SHRIMP PUTTANESCA RICE BOWL WITH CAPERS & TOMATOES

INGREDIENTS:
1 tbsp.    Doña Elena 
    Pure Olive Oil
3 cloves    Garlic, minced
3 fillets    Doña Elena 
    Anchovies, chopped
¼ tsp.    Red pepper flakes
800g     Doña Elena 
    Diced Tomatoes
2 tbsp.    Doña Elena 
    Capers, drained
¼ cup     Doña Elena 
    Sliced Black Olives
1 lb.    Shrimp, shelled 
    and deveined
¼ cup    Italian parsley, minced
2 cups    White rice, cooked

PROCEDURE:

Heat Doña Elena Pure Olive Oil in a large skillet set over medium heat.

Add the garlic, Doña Elena anchovy fillets and red pepper flakes. Break the anchovies using a wooden spoon. Cook for 2 minutes.

Add Doña Elena Diced Tomatoes, Capers and Sliced Black Olives. Bring to a boil, then simmer for 10 to 15 minutes or until the sauce slightly thickens.

Add the shrimp and simmer until the shrimp are just cooked through, turning partway through, about 3 minutes. Stir in the parsley.

Divide the rice between 4 bowls. Top each portion with ¼ of the Shrimp Puttanesca.
FUSILLI WITH ANCHOVY CAPER SAUCE

INGREDIENTS:

1 pack    Doña Elena Al Dente         Fusilli pasta, cooked
8 fillets    Doña Elena 
    Anchovies, mashed 
1/2 stick    Butter
1 tbsp.    Doña Elena 
    Pure Olive Oil
1/2 pc.    White onion, 
    thinly sliced
2 tbsp.    Doña Elena 
    Capers, drained
1 cup    Cherry tomatoes, 
    cut in half
1/2 pc.    Lemon, juiced
1/2 cup    Parsley, chopped
1/2 tsp.    Dry tarragon
1 clove    Garlic, thinly sliced
    To taste        Salt and pepper
Pasta water (from boiling pasta)
Doña Elena Extra Virgin Olive Oil

PROCEDURE:

Heat pan to medium low. Add a drizzle of Doña Elena pure olive oil and butter. When butter melts, add onion, garlic, 1/2 of the parsley (set aside other 1/2 of it for topping), tarragon and mashed anchovies and combine. (If using fillets, add them first and allow them to break apart in the butter before adding onions, garlic and herbs.) Cover and cook until onions become somewhat soft.

Add Doña Elena Capers, cherry tomatoes, pepper and about 1/2 teaspoon salt, continue cooking uncovered.

When the sauce begins to thicken, squeeze a little lemon juice on it and add a ladle of starchy pasta water from the pot and stir it in.

Stir in the cooked fusilli pasta and drizzle of Doña Elena extra virgin olive oil. Sprinkle the remaining parsley, then toss until well combined.
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