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Ginataang Kalabasa
|
15 minutes
|
50 minutes
|
1 hour 5 minutes
|
6
|
3 lbs. kalabasa cubed | 18 pieces string beans cut into 2-inch pieces | 1 1/2 lbs. pork belly diced | 24 ounces coconut milk | 2 tablespoon shrimp paste | 1 onion chopped | 3 thumbs ginger julienned | 8 cloves garlic | 8 grams Maggi Magic Sarap | 1 cup water
|
Heat the wok and then sear the pork until enough fat renders. Move the pork aside, and saut garlic, onion, and ginger in the pork fat. | Once the onion softens, pour the coconut milk. Cover and simmer for 40 to 50 minutes. | Add shrimp paste and water. Let boil. | Add the kalabasa. Cover the wok. Cook for 8 minutes. | Put the string beans in. Stir. Continue cooking for 5 minutes. | Season with Maggi Magic Sarap. | Serve. Share and enjoy!
|
kalabasa | sitaw | pork belly | coconut milk | thumbs ginger
|
Sinigang Sa Miso
|
30 minutes
|
40 minutes
|
1 hour 10 minutes
|
4
|
2 lbs. bangus milkfish cleaned and sliced | 25 g Maggi Magic Sinigang sa Sampaloc | 1 bunch fresh kangkong leaves | 12 string beans cut into 2 inch pieces | 10 okra | 4 pieces long green pepper | 2 tomatoes wedged | 2 tablespoons miso | 1 yellow onion wedged | Fish sauce and ground black pepper to taste | 2 teaspoons salt | 2 quarts water | 3 tablespoons cooking oil
|
Rub salt all over the fish. Let it stay for 10 minutes. | Heat oil in a pot. Fry each side of the fish for 1 1/2 minutes. Remove the fish from the pot and set it aside. | Using the remaining oil, add onion and half of the tomato, and miso. Saute for 2 minutes. | Put the fish back into the pot and then pour water. Let it boil. | Cover and cook using low to medium heat setting for 10 minutes, | Add Maggi Magic Sinigang sa Sampaloc. Stir. Cook for 2 minutes. | Add long green pepper, string beans, and okra. Stir. Cover and cook for 5 to 7 minutes. | Add fish sauce and ground black pepper. Stir. | Put the kangkong leaves into the pot. Cover the pot and turn the heat off. Let it stay for 5 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
bangus milkfish | kangkong | sitaw | okra | long green pepper | tomato | miso
|
Pork Ribs Caldereta
|
15 minutes
|
1 hour 18 minutes
|
1 hour 33 minutes
|
5
|
2 lbs. pork ribs | 8 ounces tomato sauce | 3 tablespoons soy sauce | 1 piece potato diced | 1 piece carrot sliced | 2 pieces bell pepper sliced | 3/4 cup green peas frozen | 5 tablespoons liver spread | 1 piece onion chopped | 4 cloves garlic crushed | 2 pieces Thai chili pepper chopped | 2 cups beef broth | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Marinate pork ribs in soy sauce for 5 minutes. | Heat oil in a wok. Saut onion and garlic. | Once the onion softens, add pork spareribs. Saute until the ribs turns light brown in color. | Pour tomato sauce and beef broth. Stir and let boil. | Add beef broth. Cover the pan and then cook for 1 hour or until the meat gets tender. | Add liver spread and chili pepper. Stir. | Add carrot and potato and more water, as needed. Cover and cook for 5 minutes. | Stir-in bell peppers and green peas. Cook for 3 minutes. | Season with ground black pepper and salt. | Transfer to a serving bowl and serve along with warm rice. | Share and enjoy.
|
pork rib | tomato sauce | potato | carrot | bell pepper | green pea | liver spread | thai chili pepper | beef broth
|
How to Fry Pork Belly (Lechon Kawali)
|
2 hours
|
20 minutes
|
4 hours 20 minutes
|
4
|
3 lbs. pork belly | 8 grams Maggi Magic Sarap | 6 cups water | 1 tablespoon whole peppercorn | 5 dried bay leaves | 4 cups cooking oil
|
Combine pork belly, water, whole peppercorn and dried bay leaves in a wide cooking pot. Cover and let boil. | Adjust the heat to a simmer. Continue cooking for 1 1/2 to 2 hours. | Remove the pork from the cooking pot. Place it on a plate and let it cool down. | Rub Maggi Magic Sarap all over the pork belly. | Soak it under the sun until the skin completely dries. | Heat the oil in a wok. Once the oil gets hot, carefully deep fry the pork belly until the outer part becomes golden brown and crispy. | Remove from the wok and put it over a wire rack. Let it cool down. | Slice into serving pieces. Serve with lechon sauce. Share and enjoy!
|
pork belly | whole peppercorn | dried bay leave
|
Paksiw Na Baboy
|
15 minutes
|
1 hour 10 minutes
|
1 hour 25 minutes
|
4
|
2 lbs. pork belly sliced into cubes | 1 head garlic crushed | 4 tablespoons soy sauce | 1 cup water | 6 tablespoons white vinegar | 1/4 cup brown sugar | 100 grams banana blossoms | 3 pieces dried bay leaves | 1 tablespoon whole peppercorn | 4 grams Maggi Magic Sarap
|
Sear the pork until it browns, and enough oil gets extracted. | Add the garlic. Saut for 1 minute. | Pour soy sauce and water. Let it boil. | Add bay leaves and whole peppercorn. Cover the cooking pot. Adjust to a simmer and continue cooking for 30 minutes. | Adjust the heat setting between low and medium. Add vinegar. Let it boil. Stir. | Add the banana blossoms. Adjust the heat to the lowest setting. Continue to cook for 30 minutes. | Add brown sugar and season with Maggi Magic Sarap. | Serve hot. Share and enjoy!
|
pork belly | brown sugar | banana blossom | dried bay leave | whole peppercorn
|
Filipino Chicken Adobo Recipe
|
5 minutes
|
35 minutes
|
40 minutes
|
4
|
2 lbs chicken (note 1) | 3 pieces dried bay leaves (note 2) | 4 tablespoons soy sauce (note 3) | 6 tablespoons white vinegar (note 4) | 5 cloves garlic (note 5) | 1 1/2 cups water | 3 tablespoons cooking oil | 1 teaspoon sugar (note 6) | 1/4 teaspoon salt (note 7) | 1 teaspoon whole peppercorn (note 8)
|
Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better | Heat a cooking pot. Pour cooking oil. | When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side. | Pour-in the remaining marinade, including garlic. Add water. Bring to a boil | Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender | Add vinegar. Stir and cook for 10 minutes. | Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!
|
chicken | dried bay | whole peppercorn
|
Laing Fried Rice Recipe
|
5 minutes
|
15 minutes
|
20 minutes
|
5
|
5 cups white rice preferably leftovers | 1 cup laing cooked | 6 cloves garlic crushed | 4 tablespoons cooking oil | 1/2 cup toasted anchovies tustadong dilis | 1/4 teaspoon salt | 3 chili peppers optional
|
Combine salt and rice in a bowl. Gently mix until well blended. | Heat the oil in a wide pan. | Add the garlic once the oil gets hot. Cook until light brown. | Put the laing in the pan. Stir and cook for 2 minutes. | Add the rice. Continue to cook for 5 to 8 minutes. Stir fry the rice until it blends well with the rest of the ingredients. | Add the toasted anchovies. Stir and cook for 1 minute. | Transfer to a serving plate. Top with red chili. | Serve. Share and enjoy!
|
white rice | cooked | anchovies tustadong dili | chili pepper
|
Ginataang Mais at Malagkit (Sweet Corn and Glutinous Rice Porridge)
|
10 minutes
|
20 minutes
|
30 minutes
|
4
|
2 cups coconut cream | 2 cups coconut milk | 1/2 cup glutinous rice malagkit | 1 cup sweet corn chopped | 1/2 to 3/4 cup granulated white sugar | 1 teaspoon vanilla extract | a pinch of salt
|
Pour coconut milk and coconut cream in a cooking pot. Let it boil. | Once it starts to boil, add glutinous rice. Stir continously for 10 minutes. | Add sugar. Stir. | Add sweetcorn into the pot. Stir and continue to cook in low heat for 8 minutes. Note you can cook this longer to make the corn and rice softer. | Add vanilla extract and salt. Stir. | Transfer to a serving bowl. Serve | Share and enjoy!
|
coconut cream | coconut milk | glutinous rice malagkit | sweet corn | vanilla extract | a pinch salt
|
Tastylicious Adobong Pusit Recipe
|
10 minutes
|
25 minutes
|
35 minutes
|
5
|
3 lbs. small to medium sized squid cleaned and sliced | 2 medium ripe tomato diced | 1 medium red onion sliced into small pieces | 1 head garlic crushed | 1/2 cup soy sauce | 4 tablespoons white vinegar | 1 teaspoon granulated white sugar | 1 teaspoon squid ink tinta de calamar or cuttlefish ink, mixed with 3 tablespoons water (optional ingredient) | 3/4 cup water | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a pot. | Once the oil becomes hot, saute garlic until it turns light brown. | Add onion and tomato. Saute until the onion gets soft | Add the squid. Saut for 2 to 3 minutes | Remove the squid from the pan and place in a clean bowl.Set aside. | Pour soy sauce and water into the pan. Let boil. | Add vinegar. Let the liquid re-boil. Stir and cover the pan. Continue to cook in medium heat for 3 to 5 minutes. | Add the sauted squid back in the pan along with sugar, salt, and ground black pepper. Stir. Continue to cook for 2 minutes. Note: do not overcook the squid to retain its tender texture. | Using a slotted spoon or a spider strainer, remove the squid from the cooking pot leaving the liquid behind. Arrange the squid in a bowl. Continue to cook the liquid until it reduces to half. | Pour the thick liquid into the serving bowl with the squid. Toss. | Serve with white rice. Share and enjoy!
|
squid | tomato | squid ink tinta
|
Pork Adobo Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
2 lbs pork belly (note 1) | 2 tablespoons garlic (note 2) | 5 dried bay leaves (note 3) | 4 tablespoons vinegar (note 4) | 1/2 cup soy sauce (note 5) | 1 tablespoon peppercorn (note 6) | 2 cups water | Salt to taste
|
Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour | Heat the pot and put-in the marinated pork belly then cook for a few minutes | Pour remaining marinade including garlic. | Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour | Put-in the vinegar and simmer for 12 to 15 minutes | Add salt to taste | Serve hot. Share and enjoy!
|
pork belly | dried bay | peppercorn
|
Pork Afritada Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
2 lbs pork shoulder cubed | 1 Knorr Pork Cube | 3 hot dogs sliced | 2 carrots sliced into small wedges | 2 potato cube | 8 oz. tomato sauce | 3/4 cup green peas | 1 tomato cubed | 4 dried bay leaves | 1 onion chopped | 6 cloves garlic chopped | 3 cups water | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a cooking pot. | Once the oil gets hot, saute onion and garlic until onion softens. | Add pork Saute until brown. | Pour tomato sauce and water. Stir and let boil. | Add Knorr Pork Cube. Stir. Add dried bay leaves. Cover and cook in medium heat for 30 minutes. Note: Add more water if needed. | Add hotdogs. Cook for 10 minutes. | Add carrot and potato. Cover and cook for 8 minutes. | Add green peas. Cook for 3 to 5 minutes. | Season with salt and ground black pepper. | Transfer to a serving plate. Serve. | Share and enjoy!
|
pork shoulder | hot dog | carrot | potato cube | tomato sauce | green pea | tomato | dried bay leave
|
Ginataang Hipon Sitaw at Kalabasa
|
10 minutes
|
40 minutes
|
50 minutes
|
4
|
1 lb shrimp cleaned | 10 strings beans sitaw, cut into 2 1/2 inch length | 2 cups kalabasa squash, cubed | 2 cups coconut milk | 1 medium yellow onion sliced | 2 tablespoons bagoong alamang shrimp paste | 1 cup malunggay leaves | 3 cloves garlic crushed | Salt and pepper to taste | 3 tablespoons cooking oil | Salt and pepper to taste
|
Heat oil in a cooking pot. | Saute the garlic and onion until the onion becomes soft. | Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside. | Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil. | Add the kalabasa. Cook for 8 to 12 minutes or until tender. | Put the shrimp back in the pot. Stir and cook for a minute. | Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes. | Add salt and pepper to taste. | Transfer to a serving plate. Serve. | Share and enjoy!
|
shrimp | beans sitaw | kalabasa | coconut milk | shrimp paste shrimp paste shrimp paste | malunggay leave | salt and pepper
|
Bulalo Recipe
|
10 minutes
|
1 hour 50 minutes
|
2 hours
|
4
|
2 lbs beef shank | 1/2 cabbage whole leaf individually detached | 1 bundle bok choy | 2 cobs corn each cut into 3 parts | 2 Tablespoons whole peppercorn | 1/2 cup green onions cut unto 1 1/2 inch pieces | 1 onion | 34 ounces water | fish sauce to taste optional
|
In a big cooking pot, pour in water and bring to a boil | Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender. | Add the corn and simmer for another 10 minutes | Add the fish sauce,cabbage, pechay, and green onion (onion leeks) | Serve hot. Share and Enjoy!
|
beef shank | cabbage whole leaf | bok choy | cobs corn | whole peppercorn | green onion
|
Pancit Palabok Recipe
|
10 minutes
|
35 minutes
|
45 minutes
|
6
|
500 grams rice noodles bihon | 2 tbsp cooking oil | 1/2 lb ground pork | 1 tbsp anatto powder | 3 cups pork broth | 1 piece shrimp bouillon | 6 tablespoons all-purpose flour | 2 tbsp fish sauce | 1/2 tsp ground black pepper | 1 cup pork belly boiled and sliced thinly into small pieces | 4 ounces firm tofu fried and sliced into cubes | 1/2 cup tinapa flakes smoked fish | 1/2 cup chicharon pounded | 2 hard boiled eggs sliced | 1/2 cup cooked shrimps boiled or steamed | 1/4 cup green onion or scallions finely chopped | 3 Tablespoons toasted garlic | 2 lemons sliced (or 6 pieces calamansi)
|
Soak the rice noodles in water for about 15 minutes. Drain and set aside. | Cook the sauce by heating a saucepan. Pour-in the cooking oil. | When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes | Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color) | Add the shrimp cube and stir and simmer for 3 minutes | Add the flour gradually while stirring. | Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside. | Meanwhile, boil enough water in a pot. | Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm) | Remove the strainer from the pot and drain the liquid from the noodles. | Place the noodles in the serving plate. | Pour the sauce on top of the noodles then arrange the toppings over the sauce. | Serve with a slice of lemon or calamansi. Share and enjoy!
|
rice noodles bihon | pork | anatto powder | pork broth | shrimp bouillon | all purpose flour | pork belly | firm tofu | smoked fish | chicharon | hard boiled egg | cooked shrimp boiled | green onion | calamansi
|
Beef Mechado Recipe
|
10 minutes
|
1 hour 30 minutes
|
1 hour 40 minutes
|
6
|
3 cloves garlic crushed | 1 piece large onion sliced | 2 lbs beef chuck cubed | 8 ounces tomato sauce | 1 cup water | 3 tbsp cooking oil | 1 slice lemon with rind | 1 piece large potato sliced | 1/4 cup soy sauce | 1/2 tsp. ground black pepper | 2 pieces bay leaves laurel | salt to taste
|
Heat cooking oil in a pan then saute the garlic and onion. | Put-in the beef and saute for about 3 minutes or until color turns light brown | Add the tomato sauce and water then simmer until the meat is tender. Add water as needed. Note this can take 60 to 120 minutes depending on the quality of the beef. | Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates | Put-in the potatoes and cook until the potatoes are soft | Place in a serving plate then serve hot with rice. Share and Enjoy!
|
chuck | tomato sauce | lemon | potato | laurel
|
Laswa Recipe
|
5 minutes
|
25 minutes
|
30 minutes
|
6
|
8 pieces shrimp cleaned | 2 pieces Chinese eggplant sliced | 1 1/2 cups kalabasa squash diced | 15 pieces string beans cut into 2 inch pieces | 1 cup saluyot leaves | 2 cups alugbati | 1 cup Amaranth leaves (kulitis) | 8 pieces okra | 2 pieces tomato wedged | 1 piece onion wedged | 2 teaspoons bagoong alamang or guinamos | 5 cups water | Salt and ground black pepper to taste
|
Boil water in a cooking pot. | Add onion and tomato. Cover and boil for 5 minutes using medium heat. | Add kalabasa and bagoong alamang. Boil for 5 minutes. | Add eggplant, string beans, and okra. Cook for 4 to 5 minutes. | Put shrimp into the pot. Cover and cook for 1 minute. | Add saluyot, amaranth leaves (kulitis), and alugbati. Stir. | Season with salt and ground black pepper. Serve with fried fish on the side. Share and enjoy!
|
shrimp | chinese eggplant | kalabasa | sitaw | saluyot | alugbati | amaranth | okra | tomato | shrimp paste shrimp paste
|
Tortang Talong Recipe
|
15 minutes
|
12 minutes
|
27 minutes
|
4
|
4 pieces Chinese eggplant | 2 pieces raw eggs | 1 teaspoon salt | 6 tablespoons cooking oil
|
Grill the eggplant until the color of skin turns almost black | Let the eggplant cool for a while then peel off the skin. Set aside. | Crack the eggs and place in a bowl | Add salt and beat | Place the eggplant on a flat surface and flatten using a fork. | Dip the flattened eggplant in the beaten egg mixture | Heat the pan and pour the cooking oil | Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.
|
chinese eggplant | raw egg
|
Pork Caldereta Recipe
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
5
|
2 lbs. Pork sliced into cubes | 1 piece Knorr Pork cube | 8 oz. tomato sauce | 3/4 cup green olives | 1 piece red bell pepper sliced | 1 piece green bell pepper sliced | 2 pieces potatoes cubed | 2 pieces carrot sliced | 1 piece onion chopped | 3 cloves garlic chopped | 1 1/2 cups water | 1/2 cup liver spread | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat the oil in a cooking pot. | Once the oil gets hot, saute the garlic and onion. | Add the pork. Saute until the color turns light brown. | Pour-in the tomato sauce and water. Let boil. Cover and cook in low heat for 60 minutes. | Add the liver spread. Stir and cook for 3 minutes. | Put-in the potato and carrot. Cover and cook for 8 to 10 minutes. | Add the olives and bell peppers. Cook for 5 minutes. | Season with salt and ground black pepper. | Turn-off the heat. Transfer to a serving plate. | Serve. Share and enjoy!
|
cubes | tomato sauce | green olive | bell pepper | potato | carrot | liver spread
|
Chicken Afritada Recipe
|
5 minutes
|
45 minutes
|
50 minutes
|
4
|
1 1/2 lbs. Chicken cut into serving pieces | 2 piece potato cubed | 1 piece carrot sliced | 8 oz. tomato sauce | 3 pieces hotdog sliced | 1/2 cup green peas | 3 pieces bay leaves | 1 piece red onion chopped | 2 teaspoons garlic minced | 3 cups chicken broth | 1/2 teaspoon sugar | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat the oil in a cooking pot. Saute onion and garlic until the onion softens. | Add chicken. Cook for 30 seconds. Turn it over and cook the other side for another 30 seconds. | Pour tomato sauce and chicken broth. Cover. Let boil. | Add dried bay leaves. Cover the cooking pot. Continue to cook in medium heat for 30 minutes. | Add hotdogs and carrot. Cook for 3 minutes. | Add potato. Cover the pot and cook for 8 minutes. | Add green peas. Cook for 2 minutes. | Season with salt and ground black pepper | Serve!
|
chicken | potato | carrot | tomato sauce | hotdog | green pea | bay leave | chicken broth
|
Bicol Express Recipe
|
5 minutes
|
55 minutes
|
1 hour
|
6
|
2 lbs. pork belly sliced into strips | 2 cups coconut milk | 2 cups coconut cream | 1/4 cup shrimp paste or salted Krill | 5 cloves garlic crushed | 5 pieces Thai chili pepper chopped | 2 thumbs ginger minced | 1 piece onion chopped | 2 pieces Serrano pepper sliced | 1 cup water optional | 8 grams Maggi Magic Sarap
|
Combine pork, ginger, garlic, onion, Thai chili pepper, long green pepper, and coconut milk in a pan. Mix well. Cover the pan and turn the heat to on. Let the mixture boil. | Stir and adjust the heat to low. Cover and simmer for 50 minutes. Note: add water as necessary | Add the remaining coconut cream and bagoong alamang (as needed). Season with Maggi Magic Sarap. Continue cooking in low heat until the sauce thickens (around | Transfer to a serving plate and serve with warm rice.
|
pork belly | coconut milk | coconut cream | thai chili pepper | thumbs ginger | serrano pepper
|
Adobo Fried Rice
|
5 minutes
|
15 minutes
|
20 minutes
|
4
|
1 cup pork adobo see note 1 | 4 cups white rice see note 2 | 1 head garlic crushed and chopped | Salt and ground black pepper | 1/4 cup green onion chopped | 3 tablespoons cooking oil
|
Heat oil in a pan. | Add garlic. Cook until it starts to brown. | Add pork adobo. Stir. Cook for 1 minute. | Put-in the rice. Cook in medium heat for 3 to 5 minutes while gently tossing every minute to prevent the rice from sticking to the pan. | Season with salt and ground black pepper. | Add green onions. Toss. | Transfer to a serving bowl. Serve. Share and enjoy!
|
pork adobo | white rice | green onion
|
Pinakbet Tagalog
|
5 minutes
|
35 minutes
|
40 minutes
|
4
|
1 lb lechon kawali sliced | 1 piece Knorr Shrimp Cube | 12 pieces sitaw cut into 2 inch length | 1/2 piece kalabasa cubed | 12 pieces okra | 1 piece Chinese eggplant sliced | 1 piece ampalaya sliced | 1 piece kamote cubed (optional) | 2 pieces tomato cubed | 2 thumbs ginger crushed (optional) | 1 piece onion chopped | 4 cloves garlic crushed | 2 teaspoons bagoong alamang | 2 1/2 cups water | 3 tablespoons cooking oil | 1/4 teaspoon ground black pepper
|
Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to cook until the onion softens. | Add lechon kawali. Saute for 1 minute. | Pour water. Let boil. | Add Knorr Shrimp Cube. Cover the pot and cook in medium heat for 20 minutes. | Add tomato and bagoong alamang. Stir. Cover the pot. Cook for 3 minutes. | Put the kalabasa and kamote into the pot. Cook for 7 minutes. | Add sitaw, okra, ampalaya, and eggplant. Stir. Cover the pot and cook for 5 minutes. | Season with ground black pepper and add remaining lechon kawali. Cook for minutes. | Tranfer to a serving plate. Serve. Share and Enjoy!
|
lechon kawali | length | kalabasa | okra | chinese eggplant | ampalaya | kamote | tomato | thumbs ginger | shrimp paste shrimp paste
|
Pancit Batil Patung Recipe
|
20 minutes
|
40 minutes
|
1 hour
|
4
|
6 oz. minced beef or carabeef | 12 oz. fresh Miki noodles | 3 to 4 oz. pork liver sliced | 1 medium red onion cubed | 1 1/2 cup mung bean sprouts | 3/4 cups chopped green onions | 1 cup shredded cabbage | 1 cup carrot julienne | 3 tablepespoons soy sauce | 1 egg | 1/4 teaspoon ground black pepper | 6 oz. lechon carajay chopped | 3 tablespoons cooking oil | 1 lb. beef bones with meat | 1 beef cube | 1 egg | 6 to 8 cups water | 1 stalk celery chopped | 1 medium carrot cubed | 1 small onion cubed
|
Prepare the stock (or batil) by boiling water in a cooking pot. Add the beef bones. Let boil for 5 minutes. | Hold the chopped celery, carrot, and onion together using a cheese cloth and secure using a kithen thread. This will be the mirepoix. Add the mirepoix in the cooking pot and let boil. | Add the beef cube. Continue to boil in low heat for 3 hours or until the beef gets tender. You may add more water if needed. Once the stock is ready, set aside. | Heat the cooking oil in a wide pan or wok. Saute the onion until soft. | Add the minced beef. Saute for 3 to 5 minutes. | Stir-in the sliced liver. Saute for 3 minutes. | Add the mung bean sprouts, green onion, cabbage, and carrots. Continue to saute for 2 to 3 minutes. | Scoop-in 4 to 5 cups of beef stock. Let boil. | Push the meat and vegetables on one side of the pan. Arrange the Miki noodles on the other side. Toss the noodles while cooking. Add soy sauce and ground black pepper. cook for 2 to 3 minutes. | Push the noodles on one side to create an opening. Crack one egg and gently let it slide into the broth. Poach until cooked. Remove the poached egg and set aside. | Remove the noodles from the pan and arrange in a plate. | Scoop out the remaining stock and place in a small sauce pan. Turn off the heat and transfer the cooked meat and vegetables in a clean plate. Set aside. | Meanwhile, heat the saucepan with the stock from the pan. Once it starts to boil, crack a piece of egg and add it to the pot. Quickly stir and continue to cook while constantly stirring for 1 to 2 minutes or until an egg drop soup consistency is formed. Transfer to a bowl. | Start to assemble the Pancit Batil Patung by topping the miki noodles with poached egg. Add the sauted meat and vegetables over the egg and top with lechon carajay. | Serve with a bowl of batil on the side along with a dip that consists of chopped onion, soy sauce, and vinegar. | Share and enjoy!
|
carabeef | miki noodle | pork liver | mung bean sprout | green onion | cabbage | carrot julienne | tablepespoons soy sauce | egg | lechon carajay | bones | beef cube | stalk celery | carrot
|
Sprite Pork Adobo Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
5
|
2 lbs. pork belly cubed | 7 tablespoons soy sauce | 4 tablespoons white vinegar | 1 can Sprite or similar soda pop | 1 piece onion minced | 5 pieces dried bay leaves | 1 1/2 teaspoons whole peppercorn | 5 cloves garlic crushed | 1/2 cup water | 3 tablespoons cooking oil
|
In a large bowl, combine soy sauce and Sprite with the pork belly. Mix well. Cover the bowl and refrigerate. Let the pork marinate for at least 6 hours. | Using a kitchen sieve, drain the marinade out of the bowl. Set it aside. | Heat oil in a cooking pot | Once the oil becomes hot, saute garlic until light brown | Add onion. Continue to saute until soft | Add pork belly. Stir and cook until light brown | Pour the marinade (Sprite and soy sauce). Cover the pot and let boil. | Add whole peppercorn and dried bay leaves. Cover the pot and continue to cook for 30 minutes in medium heat. | Pour vinegar into the pot. Let the liquid re-boil. Stir. Cover and cook for 25 to 30 minutes. Note: add water if needed. | Transfer to a serving plate. Serve with rice. | Share and enjoy!
|
pork belly | similar soda pop | dried bay leave | whole peppercorn
|
Ginataang Bilo bilo with Langka Recipe
|
5 minutes
|
40 minutes
|
45 minutes
|
6
|
20 pieces glutinous rice balls (Bilo-bilo) | 20 oz jackfruit ripe, sliced | 2 cups water | 2 cups coconut cream | 3/4 cup granulated white sugar | 1 1/2 cups tapioca pearls cooked
|
Pour the water in a cooking pot. Bring to a boil. | Add the coconut cream. Stir and cook until the mixture starts to boil again. | Gradually stir-in the sugar. | Add the ripe jackfruit. Cover and cook in low heat for 15 minutes. | Add-in the bilo-bilo. Continue to cook for another 15 minutes while stirring every 3 minutes. | Put-in the sago. Cook for 3 to 5 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
glutinous rice ball | jackfruit | coconut cream | tapioca pearl
|
Pork and Chicken Adobo Recipe
|
15 minutes
|
1 hour
|
1 hour 15 minutes
|
6
|
1 1/2 lbs pork belly chopped | 1 1/2 lbs chicken cut into serving pieces | 4 pieces dried bay leaves | 2 teaspoons whole peppercorn | 1 head garlic slightly crushed | 6 tablespoons vinegar white | 1/2 cup soy sauce | 1 tablespoon oyster sauce | 2 teaspoons brown sugar | 2 cups water | Salt to taste | 3 tablespoons cooking oil
|
Heat oil in a pan | Once the oil becomes hot, add the garlic. Cook until the color turns golden brown. | Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown. | Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender. | Add the sugar and stir. | Pour-in vinegar and let boil.Simmer until most of the liquid evaporates. | Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes. | Serve. Share and enjoy!
|
pork belly | chicken | dried bay leave | whole peppercorn | vinegar white | oyster sauce | brown sugar
|
Paksiw na Pata Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
2 lbs Pork hock pata, sliced crosswise | 1 teaspoon garlic crushed | 1/2 cup soy sauce | 2 cups water | 3 tablespoons vinegar | 1/2 cup brown sugar | 100 grams banana blossoms dried, soaked in water | 5 pieces dried bay leaves | 1 tablespoon whole pepper corn | Salt to taste
|
Boil 6 cups water in a pot. Add the pork hock. Continue to boil for 15 minutes. Discard water and wash the pork with running water until all impurities are cleaned. | Pour the water in a pot and bring to a boil. Add the whole pepper corn and dried bay leaves | Pour soy sauce into the pot and add the garlic. | Put-in the sliced pork hock and simmer for 1 to 1.5 hours (or cook in pressure cooker for 30 minutes) | Add the vinegar and simmer for 10 minutes | Place the banana blossoms in and simmer for 5 to 7 minutes | Add the brown sugar and salt and simmer for 2 minutes | Serve hot. Share and Enjoy!
|
pork hock pata | brown sugar | banana blossom | dried bay leave | whole pepper corn
|
Ginataang Mackerel
|
3 minutes
|
15 minutes
|
18 minutes
|
4
|
30 ounces mackerel canned in brine | 1 bunch spinach | 2 cups coconut milk | 5 pieces Thai chili pepper optional | 3 thumbs ginger sliced into thin strips | 1 piece onion chopped | 5 cloves garlic minced | 1/2 cup water | 1/4 cup white vinegar | 3 tablespoons cooking oil | Fish sauce and ground black pepper to taste
|
Heat oil in a cooking pot. | Saute onion, garlic, and ginger until garlic browns and onion softens. | Pour coconut milk into the cooking pot. Add chili pepper.Stir. Cover the pot and cook for 5 minutes. | Add mackerel. Pour water and vinegar into the pot. Let boil. Stir and cover the pot. Cook for 5 to 7 minutes. | Season with fish sauce and ground black pepper. | Add spinach. Cook for 1 minute. | Transfer to a serving plate. Serve. | Share and enjoy!
|
mackerel | spinach | coconut milk | thai chili pepper | thumbs ginger
|
Inihaw na Bangus Recipe (Grilled Milkfish)
|
10 minutes
|
20 minutes
|
30 minutes
|
4
|
1 piece milkfish bangus, with scales but guts removed | 1 piece tomato ripe, diced | 1 piece red onion diced | 1 piece lemon or 3 pieces calamansi (optional) | 1 tablespoon ginger minced | 2 teaspoons salt | 1/2 teaspoon ground black pepper
|
Wash the milk fish. Pat it dry using a paper towel. | Open the incision and then rub the salt on the inside of the dish. The fish should have an incision either above or below the belly area. | Meanwhile, combine tomato, onion, and ginger in a large bowl. Squeeze some lemon juice in and add the ground black pepper. Gently stir. | Stuff the mixture inside the milkfish. | Grill the fish in medium heat for about 10 to 12 minutes per side. | Serve with toyomansi and steamed rice. | Share and enjoy!
|
milkfish bangus | tomato | calamansi | ginger
|
Dinuguan Recipe
|
10 minutes
|
50 minutes
|
1 hour
|
4
|
1 lb pork cut into cubes | 1 cup vinegar | 2 pieces long green pepper | 1 1/2 tablespoon brown sugar | 1 piece onion chopped finely | 1 tablespoon garlic minced | 3 tablespoon cooking oil | 1 cup water | 10 oz pork blood | 1 piece pork cube boullion | salt and pepper to taste
|
Heat oil in a pan. Saut garlic and onion. | Once the onion softens, add pork. Continue to saut for 5 minutes or until light brown. | Pour water. Let boil. | Add pork cube. Cook in low heat until the meat tenderizes. | Add pork blood. Stir. Cook for 8 to 10 minutes while stirring. | Pour vinegar and add sugar and long green pepper. Cook for 12 to 15 minutes. | Season with salt and pepper as needed. Serve hot with puto.
|
cubes | long green pepper | brown sugar | pork blood | pork cube boullion | salt and pepper
|
Lechon Kawali Recipe
|
10 minutes
|
50 minutes
|
1 hour
|
6
|
2 lbs. pork belly | 2 tablespoons salt | 2 tablespoons whole pepper corn | 5 pieces dried bay leaves | 3 cups cooking Oil | 34 ounces Water
|
Pour water on cooking pot. Boil | Add the pork belly and 1 tablespoon of salt. Put some pepper pepper and bay leaves. Boil for 30 minutes or until meat gets tender | Remove the meat from the pot and let it cool down for a few minutes | Spread 1 tablespoon of salt on the pork belly. Make sure to distribute it evenly on all sections | Start to deep fry the boiled meat. Heat oil on a cooking pot. | Put each piece of boiled pork belly into the hot oil with extra caution. Fry until crispy. Turn the meat over to completely fry the opposite side until crispy. Note: be extra careful when frying as oil can splatter. You can use the cover of the pot to cover it while oil splatters, but do not cover completely as steam will be trapped. It will cause more splatters. | Remove the meat from the cooking pot. Arrange on a wire rack to cool down. Slice according to desired portions | Serve with lechon sauce. Share and Enjoy!
|
pork belly | whole pepper corn | dried bay leave
|
Pinoy Pork Barbecue
|
1 hour
|
15 minutes
|
1 hour 15 minutes
|
6
|
3 lbs pork shoulder sliced into thin pieces | 3 tablespoons Knorr Liquid Seasoning | 4 pieces calamansi or 2 pieces lime | 1/2 cup banana ketchup | 1/2 cup soy sauce | 2 1/2 tablespoons brown sugar | 2 teaspoons garlic powder | 5 tablespoons soy sauce | 1 tablespoon Knorr Liquid Seasoning | 1 piece calamansi or 1/2 lime | 1/4 cup banana ketchup | 2 teaspoons vegetable oil
|
Place the pork in a large bowl. Add all the BBQ marinade ingredients. Mix well. Cover the bowl and place inside the refrigerator. Marinate for at least 3 hours. Note: marinating for a longer period of time is ideal for the meat to absorb the flavors from the marinade. | Skewer the marinated pork in bamboo skewers. | Prepare the basting sauce by combining all the basting sauce ingredients in a bowl. Mix well and set aside. | Heat-up the grill. Grill the pork barbeque for 2 minutes. Baste the top part using a brush and then turn it over. Baste the top again. Continue to grill one side for 2 to 2 1/2 minutes while basting every time its flipped until the BBQ is done. | Arrange in a serving plate. Serve with rice on the side and a dipping sauce of spicy vinegar. Share and enjoy!
|
pork shoulder | calamansi | banana ketchup | brown sugar | garlic powder | vegetable oil
|
Pancit Canton Recipe
|
15 minutes
|
30 minutes
|
45 minutes
|
4
|
250 grams flour stick noodles | 4 ounces pork thinly sliced | 1 piece Chinese sausage sliced | 1 piece onion sliced | 1 teaspoon garlic minced | 8 to 10 pieces shrimp shell removed | 10 to 12 pieces snap peas | 3/4 cup carrot julienne | 1 piece cabbage small, chopped | 1 1/2 cups chicken broth | 1 tablespoon oyster sauce opional | 3 tablespoons soy sauce | 3/4 cup water | 1/2 cup flat leaf parsley chopped | 3 tablespoons cooking oil | Salt and pepper to taste
|
Place 2 cups of ice and 3 cups water in a large bowl. Set aside. | Boil 6 cups of water in a cooking pot. | Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside. | Heat a large wok or cooking pot and pour-in the cooking oil. | Saute the onion and garlic. | Add the pork and sausage slices and continue to cook for 2 minutes. | Add-in soy sauce and oyster sauce. Stir. | Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes. | Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed. | Put-in the flour noodles. Gently toss until the noodles absorb the liquid. | Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
flour noodle | pork | chinese sausage | shrimp shell | snap pea | carrot julienne | cabbage | chicken broth | oyster sauce opional | flat leaf parsley | salt and pepper
|
Pork Adobo in Pineapple Juice with Boiled Egg
|
1 hour
|
1 hour
|
2 hours
|
5
|
3 lbs. pork belly sliced into cubes | 1 piece Knorr Pork Cube | 1 cup pineapple juice | 6 pieces eggs | 1 head garlic crushed | 1/2 cup soy sauce | 1 1/2 teaspoons whole peppercorn | 6 pieces bay leaves dried | 3 tablespoons vinegar | 1 1/2 tablespoons dark brown sugar | 2 cups water
|
Combine pork, pineapple juice, and soy sauce in a bowl. Mix well. Cover the bowl and marinate the pork for at least 1 hour. | Start to boil the eggs by placing in a cooking pot with water. Turn on the heat and bring to a rapid boil. Turn the heat off when the water starts to boil rapidly. Let the egg stay submerged in hot water for 10 minutes. Discard the hot water and pour-in cold water right away to stop the eggs from cooking through residual heat. Add ice cubes and let it stay for 10 minutes. Peel and set aside. | Cook the pork adobo by heating oil in a cooking pot. Add crushed garlic. Cook until light brown. | Separate the marinade from the pork belly. Set it aside. Put pork in the pan. Cook until light to medium brown. | Pour marinade into the pan. Add water. Let the mixture boil. | Add Knorr Pork Cube, whole peppercorn, and dried bay leaves. Cover and cook between low to medium heat for 1 hour or until the pork is tender. | Pour vinegar and add brown sugar into the pan. Stir. Turn the heat off. You can add the peeled eggs or serve it separately with the pork adobo. | Share and enjoy!
|
pork belly | pineapple juice | egg | whole peppercorn | bay | brown sugar
|
Crispy Pata Recipe
|
10 minutes
|
1 hour 30 minutes
|
1 hour 40 minutes
|
4
|
1 piece whole pig leg cleaned | 6 pieces dried bay leaves | 2 tablespoons whole peppercorn | 4 pieces star anise optional | 6 teaspoons salt | 2 teaspoons ground black pepper | 2 teaspoons garlic powder | 12 cups water | 6 cups cooking oil
|
Pour water in a cooking pot then let boil. | Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt. | Add the whole pigs legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). | Remove the tender leg from the cooking pot and set aside until the temperature goes down. | Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub. | Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil. | When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure. | Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate. | Serve with atcharang papaya and soy sauce vinegar dipping sauce. | Share and enjoy!
|
whole pig leg | dried bay leave | whole peppercorn | star anise | garlic powder
|
Ginataang Tilapia Recipe
|
10 minutes
|
25 minutes
|
35 minutes
|
3
|
2 pieces tilapia cleaned | 2 cups coconut milk | 4 cloves garlic crushed | 1 piece onion chopped | 1 thumb ginger cut into strips | 2 pieces long green pepper | 2 tablespoons fish sauce | 2 pieces Thai chili pepper | 1/4 teaspoon ground black pepper | 2 cups fresh spinach | 3 tablespoons cooking oil
|
Heat the cooking oil in a cooking pot. | Saut the onion, garlic, and ginger in the hot oil | Once the onion become soft, pour the coconut milk into the pot. Let boil and cover. Cook for 5 minutes between low to medium heat. | Add the chili peppers and tilapia. Cover and simmer for 12 minutes. | Add long green chili peppers and season with fish sauce and ground black pepper. Stir. Cook for 3 minutes. | Add the spinach. Cover and cook for 1 minute. | Transfer to a serving plate. Serve hot. Share and Enjoy!
|
tilapia | coconut milk | thumb ginger | long green pepper | thai chili pepper | spinach
|
Sinigang na Baboy with Gabi
|
10 minutes
|
1 hour 30 minutes
|
1 hour 40 minutes
|
6
|
2 lbs. pork belly sliced into cubes | 2 to 3 cups kangkong leaves | 3 pieces long green chili pepper siling pansigang | 2 pieces tomato quartered | 1 cup sliced daikon radish labanos | 10 to 12 pieces snake beans cut in 2 inch length pieces | 1 piece onion quartered | 15 pieces okra | 2 pieces taro peeled and cut in half (gabi) | 8 cups water | 2 packs Knorr Sinigang sa Sampaloc Mix Original (20 gram pack) | 3 tablespoons fish sauce patis | 1/4 teaspoon ground black pepper
|
Pour water into a cooking pot. Let boil | Add onion and tomato. Boil for 5 to 8 minutes. | Put the pork in the cooking pot. Boil for 25 minutes. | Add the taro. Cover and continue to boil for 30 minutes. | Add Knorr Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir. | Put the daikon radish in. Cook for 3 to 5 minutes. | Add the chili peppers, okra, and snake beans. Cook for 7 minutes. | Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes. | Transfer to as serving bowl. Serve with a small bowl with patis and spicy chili. | Share and enjoy!
|
pork belly | kangkong | long green chili pepper | tomato | daikon radish labanos | snake bean | okra | taro | fish sauce fish sauce
|
Chicken Pochero
|
10 minutes
|
40 minutes
|
50 minutes
|
5
|
2 lbs. Chicken cut into serving pieces | 1 piece Knorr Chicken Cube | 2 pieces potato cubed | 2 bunches baby bok choy | 1/2 head cabbage sliced | 8 ounces tomato sauce | 18 pieces long green beans | 2 pieces Chorizo de Bilbao sliced | 8 ounces chick pea | 3 pieces Saba banana sliced | 2 pieces tomato diced | 1 piece onion chopped | 4 cloves garlic crushed | 2 cups water | 3 tablespoons cooking oil | Fish sauce and crushed peppercorn to taste
|
Heat oil in a cooking pot. Pan-fry the chicken for 2 minutes per side. Set aside. | Using the remaining oil, saute onion and garlic. | Add chorizo. Saute for 1 minute. | Add tomato. Continue to saute until onion and tomato softens. | Put the pan-fried chicken back into the pot. Stir. | Pour tomato sauce and water.Let boil. | Add Knorr Chicken Cube. Stir and cover the pot. Cook in medium heat for 15 minutes. | Put potato, saba banana, and chick pea into the pot. Cover and cook for 12 minutes. | Add long green beans and cabbage. Cover and cook for 3 minutes. | Add bok choy. Cook for 2 minutes. Season with crushed peppercorn and fish sauce. Stir. | Tranfer to a serving bowl. Share and enjoy!
|
chicken | potato | baby bok choy | cabbage | tomato sauce | long sitaw | chorizo | chick pea | saba banana | tomato | crushed peppercorn
|
Easy Chicken Adobo
|
5 minutes
|
35 minutes
|
40 minutes
|
4
|
2 lbs. Chicken cut into serving pieces | 1 piece Knorr Chicken Cube | 1 head garlic crushed | 1 piece onion chopped | 6 pieces dried bay leaves | 1 tablespoon whole peppercorn | 1/2 cup soy sauce | 5 tablespoons white vinegar | 1 1/2 tablespoons dark brown sugar | 2 cups water | 3 tablespoons cooking oil | Salt to taste
|
Heat oil in a cooking pot. Saute garlic and onion until the garlic turns light brown and the onion softens. | Add chicken pieces. Cook until the chicken turns light brown. | Pour water, soy sauce, and vinegar. Let boil. | Add Knorr Chicken Cube, whole peppercorn, and dried bay leaves. Stir. Cover the pot and cook in medium heat for 15 minutes. | Turn the chicken pieces over. Cover and continue to cook for another 15 minutes. | Add dark brown sugar and season with salt. | Transfer to a serving bowl. Serve. Share and enjoy!
|
chicken | dried bay leave | whole peppercorn | brown sugar
|
Adobong Pusit Recipe
|
10 minutes
|
20 minutes
|
30 minutes
|
4
|
2 lbs. medium-sized squid (note 1) | 1 piece onion (note 2) | 2 pieces tomatoes (note 3) | 1/2 cup soy sauce | 1/2 cup vinegar | 1 cup water | 5 cloves crushed garlic | 1 teaspoon sugar | Salt and pepper to taste | 2 tbsp cooking oil
|
Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil. | Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes. | Turn off the heat then separate the squid from the liquid. Set aside. | Pour-in cooking oil on a separate wok of cooking pot then apply heat. | When the oil is hot enough, saut the garlic, onions, and tomatoes. | Put-in the squid then cook for a few seconds. | Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes. | Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes. | Transfer to a serving bowl then serve. | Share and enjoy! | Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.
|
squid | tomato | crushed garlic | salt and pepper
|
Laing na Gabi
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
6
|
4 ounces dried taro leaves | 2 packs Knorr Ginataang Gulay Recipe Mix 40 grams each | 1/2 lb pork sliced into 1/4 inch thick pieces | 5 pieces Thai chili pepper | 5 cloves garlic crushed | 2 thumbs ginger crushed | 1 piece onion sliced into thin strips | 5 cups water
|
Prepare the gata by combining Knorr Ginataang Gulay Recipe Mix with 5 cups water. Stir until the powder completely dilutes. | Arrange pork, garlic, onion, and ginger in a pot. Pour 3 1/2 cups gata. Put on a stovetop and apply heat. Continue to cook for 10 minutes after the liquid boils. | Add dried taro leaves. Cover the pot and continue to cook until the liquid is almost gone. | Add chili peppers and then pour remaining coconut milk. Stir and continue to cook until the liquid completely evaporates. | Transfer to a serving plate. Serve with rice! | Share and enjoy!
|
dried taro leave | thick | thai chili pepper | thumbs ginger
|
Ginataang Manok with Kalabasa Recipe
|
10 minutes
|
40 minutes
|
50 minutes
|
5
|
2 lbs. chicken cut into serving pieces | 2 1/2 cups kalabasa (squash) cubed | 1 pack Knorr Ginataang Gulay Recipe Mix 40g | 3/4 cups malunggay leaves | 1 piece onion chopped | 4 cloves garlic chopped | 1 1/2 cups water | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil gets hot, pan fry the chicken for 2 minutes per side. Remove from the pot. Set aside. | Saute onion and garlic using remaining oil until the onion softens.Put the chicken back into the pot. | Make the gata mixture by combining Knorr Ginataang Gulay Mix and water. Stir until the powder completely dilutes. Pour the gata into the pot. Let boil. Cover and for 25 minutes using low to medium heat. Note: add more water if needed. | Add kalabasa. Cover and cook for 7 to 8 minutes. | Add malunggay leaves. Stir and cook for 2 minutes. | Tranfer to a serving bowl. Serve. Share and enjoy!
|
chicken | kalabasa | malunggay leave
|
Pork Dinuguan Recipe
|
10 minutes
|
50 minutes
|
1 hour
|
6
|
1 lb. pork shoulder diced | 20 oz. pork blood | 1/2 lb pork ears boiled and sliced | 1 cup white vinegar | 3 cups beef broth | 3 dried bay leaves | 1 bunch lemongrass | 3 long green peppers | 1 onion chopped | 5 cloves garlic | 2 teaspoons sugar | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a cooking pot. Saut the garlic and onion. | Once the onion softens, add the pork kasim. Continue sauting for 2 to 3 minutes. | Add the pork ears. Saut for 2 minutes. | Pour the vinegar. Cover the pot and then let it boil. Stir. | Pour the beef broth. Let the liquid boil. | Add dried bay leaves and lemongrass. Cover the pot and adjust the heat to the lowest setting. Simmer for 50 minutes or until the pork tenderizes completely. Note: Make sure to stir occasionally. You can add water as needed. | Pour the pork blood into the pot. Stir. Let the mixture boil and then simmer for 12 minutes. | Add the long green pepper. Continue cooking for 3 minutes. | Season with sugar, salt, and ground black pepper. | Transfer to a serving bowl. | Serve hot. Share and enjoy!
|
pork shoulder | pork blood | pork ear | beef broth | dried bay leave | lemongrass | long green pepper
|
How to Cook Ginataang Langka with Pork
|
5 minutes
|
18 minutes
|
23 minutes
|
4
|
20 oz. unripe jackfruit chopped | 6 ounces pork shoulder sliced into thin pieces | 2 packs Knorr Ginataang Gulay Recipe Mix 33g per pack | 1 piece onion chopped | 3 pieces Thai chili pepper chopped | 3 cloves garlic crushed | 2 cups water | 3 tablespoons cooking oil
|
Combine Knorr Ginataang Gulay Recipe Mix with 2 cups water. Mix well. Set aside. | Heat oil in a cooking pot. Saute onion and garlic. | Add pork slices once onion softens. Continue to saute for 3 to 5 minutes until the pork turns medium brown and gets completely cooked. | Add unripe jackfruit. Cook for 3 minutes. | Put the chopped chili in the pot. Stir and cook for 2 minutes. | Pour the coconut milk mixture. Let boil. Continue to cook uncovered until the sauce reduces to a quarter. | Transfer to a serving bowl. Share and enjoy!
|
unripe jackfruit | pork shoulder | thai chili pepper
|
How to Cook Gising Gising
|
5 minutes
|
20 minutes
|
25 minutes
|
4
|
1 lb. long green beans | 3/4 lb. ground pork | 2 (33g) packs Knorr Ginataang Gulay Mix | 1 tablespoon bagoong alamang | 2 cups water | 1 piece onion chopped | 4 cloves garlic minced | 4 pieces Thai chili chopped | 3 tablespoons cooking oil
|
Prepare the coconut milk by combining Knorr ginataang gulay mix with 2 cups water in a bowl. Stir until well blended. Set aside. | Heat oil in a cooking pot. | Saute onion for 30 seconds. | Add garlic. Continue to saute until onion softens. | Add ground pork. Cook until it turns light brown. | Put the chopped chili and bagoong alamang into the cooking pot. Stir and cook for 1 minute. | Pour the Knorr coconut milk mixture into the pot. Stir. Cover the pot. Let boil, and simmer for 5 to 8 minutes. | Add long green beans. Stir. Continue to cook for 3 to 5 minutes. | Transfer to a serving bowl. Serve. Share and enjoy!
|
long sitaw | pork | shrimp paste shrimp paste | thai chili
|
Bistek Tagalog Beef Steak Recipe
|
1 hour
|
40 minutes
|
1 hour 40 minutes
|
5
|
1 1/2 lbs beef sirloin thinly sliced | 5 tablespoons soy sauce | 4 pieces calamansi or 1-piece lemon | 1/2 tsp ground black pepper | 3 cloves garlic minced | 3 pieces onion sliced into rings | 4 tablespoons cooking oil | 1 cup water | 1 pinch salt
|
Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result | Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside | Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side.Remove from the pan. Set aside | Add more oil if needed. Saute garlic and remaining raw onions until onion softens. | Pour the remaining marinade and water.Bring to a boil. | Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed. | Season with ground black pepper and salt as needed. Top with pan-fried onions. | Transfer to a serving plate. Serve hot. Share and Enjoy!
|
beef sirloin | calamansi
|
Kare Kare Recipe Panlasang Pinoy
|
10 minutes
|
2 hours 30 minutes
|
2 hours 40 minutes
|
6
|
3 lbs oxtail cut in 2 inch slices you an also use tripe or beef slices | 1 piece small banana flower bud sliced | 1 bundle pechay or bok choy | 1 bundle string beans cut into 2 inch slices | 4 pieces eggplants sliced | 1 cup ground peanuts | 1/2 cup peanut butter | 1/2 cup shrimp paste | 34 Ounces water about 1 Liter | 1/2 cup annatto seeds soaked in a cup of water | 1/2 cup toasted ground rice | 1 tbsp garlic minced | 1 piece onion chopped | salt and pepper
|
In a large pot, bring the water to a boil | Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker) | Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes | Add the toasted ground rice and simmer for 5 minutes | On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes | Transfer the cooked vegetables to the large pot (where the rest of the ingredients are) | Add salt and pepper to taste | Serve hot with shrimp paste. Enjoy!
|
oxtail | banana flower bud | bok choy | sitaw | eggplant | peanut | peanut butter | annatto | rice | salt and pepper
|
Filipino Style Chicken Curry
|
10 minutes
|
45 minutes
|
55 minutes
|
4
|
2 1/2 lbs. chicken cut into serving pieces | 1 pack Knorr Ginataang Gulay Mix 45 grams | 2 pieces baking potato cubed | 2 pieces red bell pepper sliced into squares | 3/4 cup chopped celery | 2 pieces red onions chopped | 3 cloves garlic chopped | 1 1/2 tablespoons curry powder | 3 pieces long green chili pepper | 4 tablespoons cooking oil | 2 cups water | 1 1/2 teaspoons fish sauce | 1/4 teaspoon ground black pepper
|
Heat oil in a pot. Pan fry the chicken pieces for 1 1/2 to 2 minutes per side. Remove the chicken from the cooking pot. Set aside. | Combine Knorr Ginataang Gulay recipe Mix with 2 cups water. Stir until well blended. Set aside. | Heat remaining oil on the pot. Saute onion and garlic. Add the celery. Continue to cook until onion and celery softens. | Pour the gata mixture into the pot. Let boil. | Add curry powder. Stir until the powder totally dilutes in coconut milk. | Put the pan-fried chicken into the pan. Cover and cook in medium heat for 30 to 35 minutes or until tender. | Add red bell pepper, long green pepper, and potato. Cover the pot and cook for 5 to 8 minutes. | Add fish sauce and ground black pepper. Stir. | Transfer to a serving plate. Serve. Share and enjoy!
|
chicken | potato | bell pepper | celery | curry powder | long green chili pepper
|
How to Cook Bicol Express
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
4
|
2 lbs. pork belly sliced into cubes | 6 pieces siling pansigang slice | 1 piece Knorr Pork Cube | 4 cups coconut milk | 2 cups coconut cream | 2 pieces onion chopped | 3 1/2 tablespoons balaw or bagoong alamang | 6 pieces Thai chili pepper chopped | 3 thumbs ginger crushed | 5 cloves garlic crushed
|
Combine coconut milk, onion, ginger, garlic, and pork in a cooking pot. Stir. Turn the heat on and let the coconut milk boil. Cover the pot and continue to boil in medium heat until the liquid reduces to half. Note: Stir the mixture every 7 minutes to prevent lumps from forming. | Add balaw or bagoong alamang, chili peppers, coconut cream, and Knorr pork cube. Stir. Continue to boil until the coconut milk reduces to your desired consistency. | Transfer to a serving bowl. Serve. Share and enjoy!
|
pork belly | pansigang | coconut milk | coconut cream | shrimp paste shrimp paste | thai chili pepper | thumbs ginger
|
Ginataang Gulay Recipe
|
5 minutes
|
40 minutes
|
45 minutes
|
4
|
1/2 lb. kalabasa cubed | 15 pieces sitaw cut into 2 inch pieces | 6 ounces pork belly sliced into small pieces | 1 pack Knorr Ginataang Gulay mix 45 g | 12 pieces shrimp | 1 piece onion chopped | 3 pieces garlic minced | 2 cups water | 2 tablespoons cooking oil
|
Boil water in a sauce pan. Add pork. Cover and cook between low to medium heat for 20 minutes. | Remove the pork from the sauce pan. Set aside. Reserve the water. | Heat oil in a pan. Saute onion and garlic until it onion softens. | Add boiled pork. Saute for 1 minute. | Combine Knorr Ginataang Gulay Recipe Mix with the water used to boil pork. Stir and then pour the mixture into the pot. Let boil. | Add kalabasa. Cover and cook for 3 minutes. | Add shrimp and sitaw. Cover and continue to cook for 5 to 7 minutes. | Transfer to a serving plate. Serve. Enjoy!
|
kalabasa | sitaw | pork belly | shrimp
|
Sisig
|
10 minutes
|
1 hour 30 minutes
|
1 hour 40 minutes
|
4
|
1 1/2 lbs. Pork belly | 3 tablespoons Knorr Liquid Seasoning | 1 lb. pig face maskara | 4 ounces chicken liver | 2 pieces onion | 1/2 cup chicharon crumbled | 3 tablespoons Ladys Choice Mayonnaise | 2 teaspoons onion powder | 1/4 teaspoon ground black pepper | 1/2 teaspoon chili flakes optional | 1 tablespoon butter | 3 tablespoons cooking oil | 2 quarts water
|
Boil water in a pot. Add pork belly and pig face. Cover and continue to boil for 1 hour in medium heat. Drain water and let the meat cool down. | Grill boiled meats for 5 minutes per side. Remove from the grill and chop into small pieces. Note: feel free to mince the meat if preferred. | Heat oil on a pan. Saute onion for 1 minute. | Add chicken liver. Continue to saut until thoroughly cooked. Mash the liver while cooking until it breaks down into small pieces. | Add minced meat and chicharon into the pan. Stir until all ingredients are evenly distributed. | Add chili flakes, onion powder, and ground black pepper. | Pour Knorr Liquid Seasoning. Stir. | Add Ladys Choice Mayonnaise. Stir and cook for 3 minutes. Set aside. | Heat a metal plate. Add butter. Tranfer cooked sisig onto the metal plate. Continue to cook until it sizzles. Top with more chicharon. | Serve with calamansi or lime. Serve. Share and enjoy with white rice.
|
pork belly | pig face maskara | chicken liver | chicharon | ladys choice mayonnaise | onion powder | chili | butter
|
Adobong Sitaw at Kangkong with Chicharon
|
5 minutes
|
20 minutes
|
25 minutes
|
4
|
15 pieces sitaw cut into 2 inch length | 1 bunch Kangkong leaves separated and stalk cut into small pieces | 3/4 cup chicharon preferably with meat | 3 tablespoons vinegar | 4 tablespoons soy sauce | 6 cloves garlic crushed | 1 piece onion minced | 3 tablespoons cooking oil | 1 cup water | Salt and ground black pepper to taste
|
Heat oil in a pan | Saut garlic and onion until the onion softens and the garlic turn light brown. | Pour soy sauce, vinegar, and water. Let boil. | Add chicharon. Cover the pot. Continue to cook for 10 minutes medium heat. | Add sitaw. Stir and cook for 5 minutes. | Put the kangkong stalks into the pan. Cook for 3 minutes. | Add the kangkong leaves. Stir and cook for 2 minutes. | Season with salt and ground black pepper | Transfer to a serving plate. Serve! | Share and enjoy!
|
length | kangkong | chicharon
|
Paksiw na Bangus Recipe
|
10 minutes
|
15 minutes
|
25 minutes
|
4
|
1 1/2 lbs. milkfish cleaned and sliced crosswise into serving pieces | 3 thumbs ginger crushed | 5 cloves garlic crushed | 1/2 cup white vinegar | 1 cup water | 1 piece onion sliced | 1 piece Chinese eggplant chopped | 5 pieces okra | 2 pieces long green pepper | 1 teaspoon whole peppercorn | Salt to taste
|
Arrange ginger, garlic, okra, onion, long green pepper, peppercorn, and eggplant on the pot. | Top with bangus slices. | Pour water and vinegar. Apply heat and let boil. Cover and continue to cook in low to medium heat for 15 minutes. | Add salt to taste. | Transfer to a serving plate. Serve. | Share and enjoy!
|
milkfish | thumbs ginger | chinese eggplant | okra | long green pepper | whole peppercorn
|
Salmon Sinigang Recipe
|
10 minutes
|
25 minutes
|
35 minutes
|
4
|
1 1/2 lbs. salmon fillet | 3 10g pouches Knorr Sinigang na Isda mix | 1 bunch kangkong leaves removed and stalk cut into small pieces | 10 pieces snake beans cut into 2 inch length | 2 medium ripe tomato sliced into wedges | 6 to 8 pieces okra | 6 ounces Daikon radish sliced | 1 medium yellow onion wedged | 4 pieces long green peppers | 3 tablespoons patis | 1/4 teaspoon ground black pepper | 1 1/2 quart water
|
Pour water in a cooking pot. Let boil. | Add tomato, onion, and Daikon radish. Cover and cook for 5 minutes. | Add salmon fillet. Cook for 2 minutes. | Add Knorr Sinigang na Isda mix. Stir. | Put the long green peppers into the pot along with the okra,and snake beans. Cover the pot. Cook in medium heat for 2 minutes. | Add kangkong stalks. Season with patis and ground black pepper. Cook for 2 to 3 minutes. | Add kangkong leaves. Turn the heat off. Cover the pot and let it stay for 5 minutes. | Transfer to a serving bowl. Serve! | Share and enjoy!
|
salmon fillet | kangkong | snake bean | tomato | okra | daikon radish | long green pepper
|
Ginataang Lechon Kawali with Kalabasa and Long Green Beans
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
1 lb. lechon kawali chopped | 1 45g pack Knorr Ginataang Gulay Recipe Mix | 1/2 small Butternut squash or kalabasa cubed | 23 pieces long green beans Baguio beans, cut into 2 inch pieces | 1 medium onion minced | 4 cloves garlic crushed and chopped | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 2 cups water | 3 tablespoons cooking oil
|
Heat oil in a cooking pot | Saut onion for 20 to 30 seconds | Add garlic. Continue to cook until the onion softens. | Put the lechon kawali into the pot. Cook for 2 minutes. | Combine Knorr Ginataang Gulay Recipe Mix with 1 1/2 cups water. Stir. Pour the mixture into the cooking pot. | Cover the pot. Continue to cook in medium heat for 45 minutes. Note: add more water if necessary. | Add butternut squash or kalabasa. Cover the pot and cook for 5 minutes. | Add long green beans. Cover the pot and continue to cook for 2 to 3 minutes. | Season with ground black pepper and fish sauce | Transfer to a serving bowl. Serve! | Share and enjoy!
|
lechon kawali | butternut kalabasa | long sitaw baguio bean
|
Cheesy Chicken Afritada Recipe
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
6
|
2 1/2 lbs. chicken cut into serving pieces | 1 large baking potato cubed | 1 medium carrot cubed | 1 red bell pepper sliced | 1/2 cup shredded sharp cheddar cheese | 1 8 oz. can tomato sauce | 2 to 3 cups chicken broth | 1 medium onion minced | 4 cloves garlic crushed | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a cooking pot | Pan-fry the chicken for 1 to 2 minutes per side. Remove from the pot and transfer to a clean plate. Set aside. | Saut onion on the remaining oil for 20 seconds | Add garlic. Continue to saut until the onion softens. | Put the pan-fried chicken back into the cooking pot. Saute for 3 minutes. | Pour tomato sauce into the pot and add chicken broth. Let boil. | Cover and continue to cook using medium heat for 40 to 45 minutes. | Add potato and carrot. Stir. Cook for 5 to 7 minutes. | Add bell pepper. Cook for 3 minutes. | Season with salt and ground black pepper | Add cheese. Stir and cook for 1 minute. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chicken | potato | carrot | bell pepper | cheddar cheese | chicken broth
|
Ginataang Baka Beef in Coconut Milk with Green Beans and Spinach
|
10 minutes
|
2 hours
|
2 hours 10 minutes
|
5
|
2 lbs. Beef chuck paypay, cubed | 2 cups baby spinach | 1 1/2 cups long green beans cut in 1 inch pieces | 1 medium red onion chopped | 3 thumbs ginger sliced into thin strips | 5 to 10 pieces Thai chili pepper | 2 cups coconut milk | 3 to 4 tablespoons fish sauce patis | 4 cloves garlic chopped | 4 to 6 cups water | Ground black pepper to taste | 3 tablespoons cooking oil
|
Heat oil on a cooking pot. | Saute onion, garlic and ginger. | Once the onion becomes soft, saute beef until it turns light brown. | Pour coconut milk and add water. Stir. Cover the pot and continue to cook between low to medium heat for 1 hour. | Add chili peppers. Cook for 30 minutes to 1 hour until the beef gets tender. | Add green beans. Cover the pot and cook for 3 minutes. | Season with fish sauce and ground black pepper. | Put the spinach into the pot and cook for 1 minute. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chuck paypay | baby spinach | long sitaw | thumbs ginger | thai chili pepper | coconut milk | fish sauce fish sauce
|
Sizzling Liempo Sisig Recipe
|
15 minutes
|
45 minutes
|
1 hour
|
5
|
2 lbs pork belly | 4 ounces chicken liver | 1 1/2 tablespoons Knorr Liquid Seasoning | 1/4 cup Lady's Choice Mayonnaise | 3 medium onions | 1 piece lemon | 4 cups water | 4 to 5 pieces Thai chili pepper optional, chopped | 1/2 teaspoon garlic powder optional | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | 1 tablespoon margarine or butter
|
Pour water into a cooking pot. Let boil. | Add pork belly. Cover and continue to boil in medium heat for 25 minutes. | Discard water and let the liempo cool down. | Grill the pork for 4 to 5 minutes per side. Remove from the grill and slice into cubes. | Mince the onions using a food processor. Set aside. | Place the grilled pork belly on the same food processor. Mince. | Heat oil on a cooking pot. | Pan-fry the chicken liver for 3 to 5 minutes per side. | Remove chicken liver from the pot. Place in the food processor and mince. | Saute onion using the remaining oil in the pot until it becomes soft. | Add minced pork. Saute for 3 minutes. | Put the chicken liver. Mix until well blended. Continue to cook for 5 to 7 minutes. | Pour Knorr Liquid Seasoning. Stir. | Add ground black pepper, garlic powder, and chili pepper. Mix until all ingredients are well blended. Cook for 2 to 3 minutes. | Add Lady's Choice Mayonnaise. Mix until all ingredients are well blended. Continue to cook in high heat for 3 minutes. Set aside. | Heat a metal plate (also known as sizzling plate) | Run the butter over the plate until it melts. | Transfer the cooked liempo sisig on the sizzling plate. | Serve with lemon or calamansi. Share and enjoy!
|
pork belly | chicken liver | choice mayonnaise | lemon | thai chili pepper | garlic powder | margarine
|
Ginataang Salmon (Salmon in Coconut Milk)
|
10 minutes
|
25 minutes
|
35 minutes
|
4
|
1 lb. Salmon fillet | 1 45g pack Knorr Ginataang Gulay Recipe Mix | 4 pieces long green chili pepper | 3 to 4 pieces Thai chili pepper optional | 1 bunch fresh spinach | 1 medium onion sliced | 4 cloves garlic crushed | 3 tablespoons cooking oil | 1 1/2 cups water | 1/4 teaspoon ground black pepper | Salt to taste optional
|
Heat oil in a cooking pot | Saut the garlic and onion once the oil gets hot. Continue to cook until the onion becomes soft. | In a bowl, combine Knorr Ginataang Gulay Recipe mix and water. Stir until well blended. Pour the mixture into the cooking pot. Let boil. | Add salmon fillet one-by-one along with the long green pepper and chili pepper. Cover the pot and then cook in medium heat for 5 to 8 minutes. | Add spinach. Stir. Season with ground black pepper. You may add salt, if preferred. | Cover the pot and cook for 2 to 3 minutes. | Transfer to a serving plate. Serve with rice. | Share and enjoy!
|
salmon fillet | long green chili pepper | thai chili pepper | spinach
|
Sinigang na Sugpo Recipe
|
10 minutes
|
18 minutes
|
28 minutes
|
6
|
2.2 lbs. Sugpo Tiger prawn | 1 40g pack Knorr Sinigang sa Sampaloc Mix, Original | 4 to 6 pieces Okra | 12 to 15 pieces Sitaw Snake Beans, cut in 2 inch pieces | 1 medium Labanos Daikon radish, sliced | 3 medium tomato wedged | 3 medium yellow onion wedged | 3 to 5 pieces siling pansigang long green pepper | 3 tablespoons patis fish sauce | 1/8 teaspoon ground black pepper | 2 quarts water
|
Pour water into a cooking pot. Let boil. | Add onion and tomato. Cook for 3 minutes. | Add Knorr Sinigang sa Sampaloc Recipe Mix. Stir. | Put the Labanos and siling pansigang into the pot. Cook for 2 minutes. | Add the Sugpo. Gently stir. Continue to cook for 5 minutes. | Put Okra and Sitaw into the pot. Cook for 2 1/2 to 3 minutes. | Season with patis and ground black pepper. Stir. | Add Kangkong. Cover the pot. Turn the heat off. Let it stay for at least 5 minutes. | Transfer to a serving bowl. Serve! | Share and enjoy!
|
prawn tiger prawn | okra | sitaw snake bean | labanos daikon radish | tomato | pansigang long green pepper | fish sauce fish sauce
|
Pocherong Baboy Recipe
|
10 minutes
|
1 hour 15 minutes
|
1 hour 25 minutes
|
5
|
1 1/2 lbs. pork belly cut into cubes | 2 bunches baby bok choy | 4 medium ripe saba banana | 1 piece Chorizo de Bilbao | 4 medium ripe tomato wedged | 12 pieces long green beans | 1 medium potato cubed | 4 ounces tomato sauce | 1 medium yellow onion chopped | 3 cloves garlic crushed and chopped | 6 to 8 cups beef broth or pork broth | 2 1/2 tablespoons fish sauce | ground white pepper to taste | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil becomes hot, saute onion and garlic. | Add pork belly. Continue to saute until it turns light brown. | Add Chorizo de Bilbao. Cook for 1 minute. | Put the tomato into the pot. Stir and pour-in tomato sauce. Continue to cook for 2 minutes. | Pour beef or pork broth into the pot. Let boil. Cover and cook in low heat for 45 to 60 minutes. Note: you can add more broth or water if needed. | Add banana and potato. Cover and cook for 8 minutes. | Add the long green beans. Stir. Cook for 3 minutes. | Put the baby bok choy into the pot. Cover. Cook for 2 minutes. | Season with fish sauce and ground white pepper. Stir, | Transfer to a serving bowl. Serve. | Share and enjoy!
|
pork belly | baby bok choy | saba banana | chorizo | tomato | long sitaw | potato | tomato sauce | beef broth | white pepper
|
How to Cook Bulalo and Tagaytay Mahogany Market Tour
|
10 minutes
|
3 hours
|
3 hours 10 minutes
|
8
|
7.5 lbs. Beef shank bulalo | 1 Knorr beef cube | 1 bunch Napa cabbage pechay Baguio | 2 pieces sweet corn divided into 3 parts | 15 to 20 pieces long green beans Baguio beans | 4 medium yellow onion wedged | 1 tablespoon whole peppercorn | 3 tablespoons fish sauce patis | 12 to 15 cups water
|
Boil water in a large cooking pot. | Add beef shank. Cover the pot and boil for 15 minutes. | Scrape the scums out of the cooking pot. Add whole peppercorn and onion. Cover the pot. Continue to cook in low heat for 2 to 3 hours or until the beef becomes tender. Note: you can use a pressure cooker to tenderize the meat. It should only take around 45 minutes. | Scoop the fats (oil) floating on top of the soup and discard. | Add corn. Cover and cook for 15 minutes. | Add long green beans (Baguio beans) and season with fish sauce (patis). | Arrange the fresh Napa cabbage (pechay baguio) on the serving bowl. Pour hot broth and arrange the beef shank, corn, and long green beans in the bowl. | Serve hot. Share and enjoy!
|
beef shank bulalo | napa cabbage pechay baguio | sweet corn | long sitaw baguio bean | whole peppercorn | fish sauce fish sauce
|
Calderetang Baboy Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6
|
2 lbs. pork belly cubed | 1 small red bell pepper sliced into small squares | 1 small green bell pepper sliced into small squares | 3 medium ripe tomato wedged | 4 ounces Filipino style tomato sauce | 3 ounces liver spread | 2 medium potato diced | 1 medium carrot diced | 1 medium yellow onion diced | 4 cloves garlic crushed and chopped | 3 to 4 cups water | 6 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a pan. Once the oil becomes hot, pan-fry the carrots and potato until the outer part turns light brown. This should take around 2 to 3 minutes. Set aside. | Remove excess oil from the pan. Saute onion, garlic, and tomato. Continue to cook until the onion and tomato becomes soft. | Add the pork belly slices into the pan. Cook until the pork turns light brown. | Pour tomato sauce into the pan. Stir. | Add water. Let boil. Cover and cook in low heat for 45 to 60 minutes. | Add liver spread. Stir until well blended. | Put the bell peppers into the pan. Stir. Continue to cook in medium heat until the sauce reduces to half. | Season with salt and ground black pepper. | Add the pan-fried carrot and potato. Stir and cook for 3 to 4 minutes. | Transfer to a serving plate. Serve! | Share and enjoy!
|
pork belly | bell pepper | tomato | filipino style tomato sauce | liver spread | potato | carrot
|
Crispy Bicol Express
|
10 minutes
|
40 minutes
|
50 minutes
|
5
|
3 lbs. pork belly | 1 45 g pack Knorr Ginataang Gulay Mix | 3 to 4 pieces long green pepper sliced | 8 pieces Thai chili chopped | 3 tablespoons alamang | 1 thumb ginger sliced into thin strips | 1 medium onion chopped | 3 cloves garlic chopped | 1/4 teaspoon ground black pepper | 3 to 4 cups cooking oil | 8 cups water
|
Pour water in a cooking pot. Let boil. | Add pork belly. Continue to cook for 30 minutes. Remove the pork belly. Let it cool down. | Meanwhile, prepare the Bicol express sauce by adding Knorr Ginataang Gulay Mix into the remaining water in the cooking pot. Stir until well blended. | Add the onion, ginger, and garlic. Let boil. | Add the long green chili pepper and Thai chili. Stir. Cook for 3 minutes. | Put the alamang into the cooking pot. Stir. | Season with ground black pepper. Continue to cook until the sauce reduces to half. Set aside. | Continue to prepare the pork belly by rubbing salt all over it. Let is stay for at least 10 minutes. | Heat oil in a deep cooking pot or deep fryer. Once the oil reaches 330F, deep-fry the pork belly for 8 minutes. Let it rest for 5 minutes. Put it back into the pot or deep fryer and continue to deep fry for 3 to 5 minutes. | Remove from the pot. Slice. Arrange in a serving plate. Top with Bicol Express sauce. | Serve. Share and enjoy!
|
pork belly | long green pepper | thai chili | thumb ginger
|
Sinigang na Bangus Recipe
|
10 minutes
|
30 minutes
|
40 minutes
|
3
|
2 lbs. bangus milkfish, cleaned and sliced | 1 40g pack Knorr Sinigang sa Sampaloc Mix (Original) | 1 bunch fresh kangkong leaves | 12 pieces sitaw snake beans, cut into 2 inch pieces | 6 to 8 pieces okra | 2 pieces long green pepper siling pansigang | 1 medium tomato wedged | 1 medium yellow onion wedged | 2 1/2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 2 quarts water
|
Heat a cooking pot. Pour water into it. | Add tomato and anion. Let boil. | Add bangus. Cover and cook in medium heat between 8 to 12 minutes. | Add Knorr Sinigang sa Sampaloc Mix. Stir. Cook for 2 minutes. | Put the long green pepper into the pot. Add snake beans and okra. Stir. Cover and cook for 5 to 7 minutes. | Add fish sauce and ground black pepper. Stir. | Put the kangkong leaves into the pot. Cover the pot and turn the heat off. Let it stay for 5 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
bangus milkfish | kangkong | sitaw snake bean | okra | long green pepper | tomato
|
Pata at Hipon sa Gata na May Monggo at Langka
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6
|
3 lbs. pata pork hock, sliced | 1 lb. shrimp deveined | 1 Knorr Pork Cube | 4 cups coconut milk | 1 cup fresh pepper leaves | 1 1/2 cups unripe jackfruit sliced | 1/2 cup mung beans | 3 tablespoons bagoong alamang | 1 tablespoon whole peppercorn | 5 pieces dried bay leaves | 1 medium onion chopped | 4 cloves garlic chopped | 4 to 6 pieces Thai chili pepper or siling labuyo | 1/4 teaspoon ground black pepper | 8 quarts water for boiling pork | 4 tablespoons cooking oil
|
Pour 4 quarts water in a pressure cooker. Add the pork hock. Boil for 15 minutes. Remove the pork hock and place in a bowl. Discard the water. | Pour clean water on the same pressure cooker. Let boil. | Add whole peppercorn, dried bay leaves, and put the pork hock back into the pressure cooker. | Cover and pressure cook for 25 minutes. | Remove the pressure and open the pressure cooker. Take the tender pork hocks out and set aside. | Heat a cooking pot. Pour oil into it. | Once the oil gets hot, pan-fry the shrimp for 1 minute per side.Remove the shrimp from the pot. Set aside. | Add more oil if needed. Saute onion for 30 seconds. | Add garlic. Continue to saute until onion becomes soft. | Pour coconut milk into the pot. Let boil. | Add Knorr Pork Cube. Stir. | Put the mung beans into the pot. Cover and cook for 15 to 18 minutes. | Add unripe jackfruit. Cover and cook for 10 to 12 minutes. | Add chili pepper, shrimp paste, and ground black pepper. Stir. | Put the pork hock into the pan. Cover and cook for 10 minutes. | Add hot pepper leaves. Stir. | Add the shrimp back into the pot. Cook for 3 minutes. | Tranfer to a serving bowl. Serve. | Share and enjoy!
|
pata pork hock | shrimp | coconut milk | pepper leave | unripe jackfruit | mung bean | shrimp paste shrimp paste | whole peppercorn | dried bay leave | thai chili pepper
|
Tanigue Fish Steak ala Bistek
|
20 minutes
|
40 minutes
|
1 hour
|
6
|
3 to 4 lbs. Tanigue Wahoo or Kingfish, sliced crosswise | 3 medium onions sliced into rings | 1 lemon | 6 tablespoons soy sauce | 5 cloves garlic crushed | 2 1/2 tablespoons salt | 1 teaspoon granulated white sugar | 1/4 teaspoon ground black pepper | 1 cup water | 3/4 cups cooking oil
|
Rub salt all over the fish steaks. Let it stay for 20 minutes. | Heat 1/2 cup oil in a pan. Fry the fish for 3 to 5 minutes per side or until golden brown. Set aside. | Heat 3 to 4 tablespoons oil in a cooking pot. Saute garlic until light brown. | Add 1/3 of the total onions. continue to saute until soft. | Pour soy sauce and add lemon juice into the cooking pot. | Pour water and let boil. | Add sugar and ground black pepper. Stir. | Put the fried fish steaks into the pot. Cover and cook in medium heat for 3 minutes. | Turn the fish over in a way that the opposite side faces the bottom of the pot. Add the remaining onion. Cover and continue to cook for 3 to 5 minutes. | Transfer to a serving plate. Serve with rice. | Share and enjoy!
|
kingfish | lemon
|
Bicol Express ala Bebet Bisita Kusina Episode 1
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6
|
3 lbs. Pork belly sliced into cubes | 3 to 4 tablespoons spicy bagoong alamang | 4 Jalapeno peppers sliced | 4 cups coconut milk | 2 thumbs ginger julienne | 1 medium yellow onion chopped | 5 cloves garlic minced | 4 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat a large cooking pot. | Sear the pork. Continue to cook until it turns light brown and oil gets extracted. Set aside. | Heat oil in a cooking pot. Sauce garlic, onion, and ginger. Continue to cook until the onion becomes soft. | Add the sauted pork. Stir. Continue to sauce for 3 to 5 minutes. | Add the shrimp paste (bagoong alamang) stir. Cook for 2 minutes. | Add jalapeo pepper. Stir. Cook fo a minute. | Pour-in coconut milk. Stir and let boil. Continue to cook between low to medium heat for 45 minutes. | Season with salt and ground black pepper. | Transfer to a serving plate. Serve. | Share and enjoy!
|
pork belly | spicy shrimp paste shrimp paste | jalapeno pepper | coconut milk | thumbs ginger julienne
|
Filipino Shrimp Curry Recipe
|
10 minutes
|
35 minutes
|
45 minutes
|
4
|
1 lb. shrimp deveined, head and shell removed | 1 Knorr Shrimp Cube | 1 small red bell pepper chopped | 1 small green bell pepper chopped | 1 medium ripe tomato | 1/2 lemon or 2 pieces calamansi | 2 cups coconut milk | 1/4 cup chopped parsley | 1 thumb ginger minced | 1 medium yellow onion minced | 4 cloves garlic crushed and minced | 1 1/2 to 2 tablespoons pats fish sauce | 1 tablespoon curry powder | 1/2 teaspoon turmeric powder | 1/4 teaspoon ground black pepper | 1/4 to 1/2 teaspoon cayenne pepper powder | 3 tablespoons cooking oil
|
Arrange shrimp in a large bowl. Squeeze lemon over it, season with ground black pepper and cayenne pepper powder. Mix well. Marinate for 10 minutes. | Heat oil in a cooking pot. | Once the oil becomes hot, saute onion for 30 seconds. | Add garlic, ginger, and tomato. Cook until the onion becomes tender. | Pour coconut milk into the pot. Stir and let boil. Cover the cooking pot. Continue to cook in medium heat for 2 minutes. | Add curry powder. Stir until it dilutes in coconut milk. | Add Knorr Shrimp Cube. Stir. Continue to cook for 2 minutes. | Add turmeric powder and bell peppers (red and green). Stir. Cover and continue to cook for 3 minutes. | Put the marinated shrimp into the pot. Stir. Continue to cook in medium heat for 3 to 4 minutes. | Season with patis (fish sauce). Add parsley. Stir. Cook for 2 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
and shell | bell pepper | tomato | calamansi | coconut milk | parsley | thumb ginger | curry powder | turmeric powder | cayenne pepper powder
|
Paksiw na Salmon sa Gata
|
10 minutes
|
35 minutes
|
45 minutes
|
3
|
2 salmon heads cut into half and cleaned | 3/4 cup ampalaya leaves optional | 3 thumbs ginger sliced | 8 tablespoons coconut vinegar | 2 cups coconut cream | 3 pieces long green chili pepper | 1 small red onion optional | 5 cloves garlic crushed | 4 thai chili chopped | 1 1/2 teaspoon salt | 1/2 teaspoon ground black pepper | 1 cup water
|
Combine salmon, ginger, garlic, onion, chili, vinegar, and water. Let boil. | Add long green pepper. Cover and continue to cook in medium heat for 5 minutes. | Pour-in coconut cream. Stir. Allow the mixture to re-boil. Cover and cook for 15 minutes. | Add bitter melon leaves. Stir. | Season with salt and ground black pepper. | Transfer to a serving plate. Serve. | Share and enjoy!
|
salmon | ampalaya | thumbs ginger | coconut vinegar | coconut cream | long green chili pepper | thai chili
|
Beef Ribs Sinigang
|
10 minutes
|
50 minutes
|
1 hour
|
5
|
3 lbs. beef ribs | 1 40g pack Knorr Sinigang sa Sampaloc Mix Original | 1 bunch kangkong | 1 medium eggplant sliced | 2 ripe tomato quartered | 3 long green pepper | 8 to 10 pieces okra | 1 small daikon radish labanos, sliced | 10 pieces snake beans sitaw, cut into 2 inch pieces | 1 medium onion quartered | 8 to 10 cups water | 2 1/2 tablespoons patis | 1/4 teaspoon ground black pepper
|
Combine water and beef ribs in a pressure cooker. Pressure cook for 25 to 30 minutes. Note: you can transfer this later to a larger cooking pot once the beef gets tender, if needed. | Add onion and tomato. Cook for 3 minutes. | Add Knorr Sinigang sa Sampaloc Mix. Stir. | Put the daikon radish (labanos) into the pot, Cover and cook for 5 minutes. | Add long green pepper, okra, snake beans, eggplant, and the kangkong stalks. Cover and cook for 5 minutes. | Season with patis and ground black pepper. | Add kangkong leaves. Cover the pot and turn the stovetop off. Let t stay for 5 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
beef rib | kangkong | eggplant | tomato | long green pepper | okra | daikon radish labanos | snake beans sitaw
|
Chicken Inasal BBQ Recipe
|
3 hours
|
15 minutes
|
3 hours 15 minutes
|
4
|
2 lbs. boneless chicken breast sliced thinly | 4 thumbs ginger crushed | 1/2 cup lemongrass crushed and chopped | 5 tablespoons annatto oil | 1/4 cup brown sugar | 10 tablespoons coconut vinegar | 1/2 teaspoon crushed peppercorn | 1 teaspoon salt | 4 tablespoons annatto oil | 1/2 cup margarine | 1/2 teaspoons salt
|
Arrange chicken slices in a bowl. Add all the marinade ingredients with the chicken. Toss until well blended. Cover the bowl and refrigerate for at least 3 hours. | Skewer the chicken slices into a bamboo skewer (also known as barbecue stick). Set aside. | Heat-up the grill. | Prepare the basting sauce by combining all the sauce ingredients (see above). Mix well. Microwave for 12 seconds. | Grill one side of the chicken for 2 to 4 minutes. Brush basting sauce on top. Note: do this step until the chicken is fully cooked. | Transfer to a serving plate. Serve with a dip of soy sauce and calamansi with chili pepper. | Share and enjoy!
|
chicken breast | thumbs ginger | lemongrass | annatto oil | brown sugar | coconut vinegar | crushed peppercorn | margarine
|
Ginataang Hipon na may Sitaw at Kalabasa
|
10 minutes
|
35 minutes
|
45 minutes
|
4
|
1 lb. Shrimp washed and deveined | 1 Knorr Shrimp Cube | 2 cups cubed kalabasa squash | 15 pieces snake beans cut into 2 inch pieces | 4 cups coconut milk | 2 cups coconut cream | 3 pieces long green chili pepper optional | 1 medium yellow onion | 2 thumbs ginger cut into strips | 5 cloves garlic crushed | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper
|
Combine coconut milk, garlic, onion, and ginger in a cooking pot. Apply heat. Let boil. | Add Knorr Shrimp Cube. Stir. Cover and cook in medium heat for 15 minutes. | Add kalabasa and long green pepper. Cook for 5 minutes. | Add shrimp. Pour coconut cream into the pot. Stir and let it boil. | Add snake beans (sitaw). Stir. Continue to cook for 5 minutes. | Pour fish sauce into the pot and season with ground black pepper. Stir. Cook for 1 to 2 minutes. | Transfer to a serving bowl. Serve. Share and enjoy!
|
shrimp | kalabasa | snake bean | coconut milk | coconut cream | long green chili pepper | thumbs ginger
|
Corned Beef Sinigang
|
10 minutes
|
2 hours
|
2 hours 10 minutes
|
5
|
3 1/2 lbs. corned beef brisket cubed | 2 40g pack Knorr Sinigang sa Sampaloc mix | 1 bunch fresh spinach or kangkong | 6 to 8 pieces okra | 1 medium eggplant sliced | 12 pieces snake beans sitaw, cut into 2 inch pieces | 1 medium Daikon radish sliced | 2 medium yellow onion wedged | 2 medium ripe tomato wedged | 3 to 4 pieces long green pepper siling pansigang | 12 to 15 cups water | 3 tablespoons fish sauce | 1/4 teaspoon ground black pepper
|
Pour water into a cooking pot. Add tomato, onion, and corned beef. Let boil. Cover and cook between low to medium heat for 1 1/2 to 2 hours or until the beef becomes tender. Note: add more water as needed. | Add Knorr Sinigang sa Sampaloc Mix. Stir. | Add daikon radish, okra, eggplant, long green pepper, and snake beans.Cover and cook for 5 minutes. | Season with fish sauce and ground black pepper. | Add Spinach. Turn off heat. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
beef brisket | kangkong | okra | eggplant | snake beans sitaw | daikon radish | tomato | long green pepper
|
Mechadong Baka Recipe
|
10 minutes
|
40 minutes
|
50 minutes
|
4
|
1 1/2 lb. beef chuck cubed | 1 8 oz. can tomato sauce | 1 large baking potato cubed | 1 lareg red bell pepper cut into squares | 4 pieces dried bay leaves | 1 medium ripe tomato cube | 1 medium red onion chopped | 4 cloves garlic chopped | 4 tablespoons soy sauce | 1 1/2 cups beef broth | 1/2 lemon | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Arrange beef in a bowl. Pour soy sauce and squeeze half a lemon. Mix well. Marinate for 3 hours. | Heat oil in a pressure cooker. | Saute onion, garlic, and tomato. | Once the onion and tomato are soft, add the marinated beef, including the marinade. Continue to cook until the beef browns. | Pour tomato sauce and beef broth. Let boil. | Add bay leaves. Pressure cook for 20 to 30 minutes. | Add potato. Continue to cook uncovered in medium heat for 5 to 8 minutes. | Add bell pepper. Cook for 8 minutes. | Season with salt and ground black pepper.Stir. | Transfer to serving bowl. Serve. | Share and enjoy!
|
chuck | potato | lareg bell pepper | dried bay leave | tomato cube | beef broth | lemon
|
Adobong Baboy sa Gata (Pork Adobo in Coconut Milk)
|
1 hour
|
1 hour
|
2 hours
|
4
|
2 lbs. pork belly cubed | 1/4 cup soy sauce | 1/4 cup white vinegar | 6 cloves garlic crushed | 2 cups coconut cream | 2 teaspoons whole peppercorn | 3 pieces dried bay leaves | 1 1/2 cup water | 2 tablespoons cooking oil optional | Salt to taste
|
Combine pork, soy sauce, vinegar, and crushed garlic. Mix well. Marinate the pork for 3 hours. | Heat a cooking pot. Drain the liquid marinade from the pork and set it aside. | Put the marinated pork into the cooking pot. Continue to cook until brown. | Pour cooking oil. Cook for 1 minute until the garlic browns a bit. | Pour the marinade and water. Let boil. | Add whole peppercorn and dried bay leaves. Cover and continue to boil in medium heat until the pork becomes tender. | Pour coconut cream. Stir. Cover and continue to cook for 10 minutes. | Continue to boil until the coconut milk reduces to half. | Add salt. Stir. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
pork belly | coconut cream | whole peppercorn | dried bay leave
|
Puchero Bulalo Recipe (Beef Shank Pochero)
|
10 minutes
|
45 minutes
|
55 minutes
|
4
|
2 lbs. bulalo beef shank | 1 large baking potato cubed | 2 ripe saba bananas sliced | 14 ounces garbanzos | 2 1/2 cups beef broth | 8 oz. tomato sauce | 15 pieces long green beans | 1 Chinese sausage sliced | 1 medium ripe tomato cubed | 1 medium yellow onion chopped | 5 cloves garlic crushed | 1/2 head medium cabbage wedged | 1 bunch baby bok choy | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat a cooking pot or pressure cooker. Once hot, sear one side of the beef shank for 2 minutes. Turn it over to sear the other side for another 2 minutes.Remove the beef shank and set aside. | Pour oil into the pressure cooker. Saute onion, garlic, and tomato. | Add Chinese sausage or chorizo de bilbao. Saute for 2 minutes. | Add the seared bulalo back into the pressure cooker. | Pour tomato sauce and beef broth. Let boil. Cover the pressure cooker and pressure cook for 20 to 30 minutes. | Let the pressure out of the pressure cooker and then remove the cover. | Add the saba banana, garbanzos, and potato. Continue to cook for 5 to 8 minutes. | Add long green beans, bok choy, and cabbage. Stir. Cook for 3 to 5 minutes. | Add fish sauce and ground black pepper. Stir. | Transfer to a serving plate. Serve! | Share and enjoy!
|
bulalo beef shank | potato | saba banana | garbanzo | beef broth | tomato sauce | long sitaw | chinese sausage | tomato | cabbage | baby bok choy
|
Lumpiang Sariwa with Fresh Lumpia Wrapper
|
30 minutes
|
40 minutes
|
1 hour 10 minutes
|
8
|
6 to 8 pieces Romaine lettuce | 1/2 cup crushed peanuts | 1/4 cup chopped parsley | 10 ounces extra firm tofu fried and cubed | 1/2 cup small shrimp shell removed | 1 piece Knorr Shrimp Cube | 1/2 head cabbage chopped | 3/4 cup green beans sliced crosswise | 1 piece medium carrot julienne | 1 cup sweet potato cubed | 1 piece white onion chopped | 2 cloves garlic minced | 2 tablespoons fish sauce | 1/2 cup water | 1/8 teaspoon ground black pepper | 3 tablespoons cooking oil | 1 cup all-purpose flour | 2 pieces eggs | 2 tablespoons canola oil | 1 1/2 cups water | 1/4 cup cooking oil or cooking oil spray | 6 tablespoons brown sugar | 1 1/2 tablespoons soy sauce | 1 1/2 cups water | 1 tablespoon garlic minced | 1 tablespoon cornstarch
|
Prepare the filling by heating oil in a pan or wok. | Saute onion and garlic until onion becomes soft and transparent. | Add sweet potato. Stir. Pour water and let boil. | Add Knorr Shrimp Cube. Stir. Cover and continue to cook in medium heat for 5 minutes. | Remove the cover and let water evaporate. Add tofu and shrimp.Stir fry for 1 minute. | Add cabbage,green beans, and carrot. Continue to stir fry for 3 minutes. | Season with fish sauce and ground black pepper. Set aside. | Meanwhile, make the fresh lumpia wrapper by beating the eggs in a large bowl. Pour oil and water. Whisk until all ingrediests are blended. | Slowly whisk-in flour into the mixture. Continue to whisk until all ingredients are well blended. | Heat a non-stick pan. Lightly grease with oil or spray cooking oil. | Scoop around 7 to 8 tablespoons of the lumpia wrapper mixture and pour into the pan. Swirl the pan to spread the mixture. Continue to cook in medium heat for 1 minute or until the wrapper is cooked. Note: the fresh lumpia wrapper is done when it gets unstuck from the pan. | Remove the fresh lumpia wrapper from the pan. Arrange in a plate. Set aside. Note: perform this step until all the wrapper mixture are consumed. | Prepare the Lumpiang Sariwa Sauce by boiling water in a sauce pan. Add soy sauce, brown sugar and garlic. Stir. | Dilute cornstarch in 3 tablespoons water. Pour the mixture into the sauce pan. Stir and continue to cook until the sauce thickens. | Assemble the fresh lumpia (lumpiang sariwa) by laying a piece of wrapper flat on a large plate. Put a piece of lettuce leaf in the middle of the wrapper and top with the fresh lumpia filling and chopped parsley. Secure the filling by folding the lower part of the wrapper upwards until it reaches the filling, and then fold the sides inwards. Arrange each piece on a plate and top with lumpia sauce and sprinkle some crushed peanuts. | Serve. Share and enjoy!
|
romaine lettuce | crushed peanut | parsley | firm tofu | shrimp shell | cabbage | sitaw | carrot julienne | sweet potato | all purpose flour | egg | canola oil | oil spray | brown sugar | cornstarch
|
Ginataang Monggo with Pork Recipe
|
15 minutes
|
45 minutes
|
1 hour
|
6
|
7 ounces mung beans soaked in 4 cups water overnight | 1 Knorr Pork Cube | 1/2 lb pork belly sliced into thin small pieces | 2 cups coconut milk | 1 bunch fresh spinach | 3/4 cup ampalaya leaves | 4 pieces Thai chili pepper optional | 1 medium white onion chopped | 5 cloves garlic minced | 3 tablespoons fish sauce | 1/2 teaspoon ground black pepper | 4 to 6 cups water
|
Heat a cooking pot. | Put the pork into the pot. Sear until oil is extracted. | Add onion and garlic. Saute until onion becomes soft. | Add the mung beans. Stir. Continue to saute for 2 to 3 minutes. Note: the texture of the monggo should be soft as a result of soaking in water overnight. | Pour-in 4 cups water and then add coconut milk. Let boil. | Add Knorr Pork Cube. Stir. Cover and cook between low to medium heat for 30 to 35 minutes. Note: add more water if the liquid starts to dry-up. | Put the greens (ampalaya leaves and spinach) and chili pepper into the pot. Cover the pot and cook for 2 minutes. | Add fish sauce (patis) and ground black pepper. Stir. | Transfer to a serving bowl. Serve. | Share and enjoy.
|
water overnight | pork belly | coconut milk | spinach | ampalaya leave | thai chili pepper
|
Bacon and Egg Filipino Chicken Adobo
|
15 minutes
|
45 minutes
|
1 hour
|
5
|
2 lbs. chicken sliced into serving pieces | 4 boiled eggs | 5 bacon strips chopped | 3/4 cup water | 1 tablespoon brown sugar | Salt to taste optional | Marinade ingredients: | 5 cloves garlic crushed | 1/4 cup soy sauce | 1/2 cup white vinegar | 1 tablespoon whole peppercorn
|
Combine chicken, garlic, vinegar, soy sauce and whole peppercorn in a bowl. Mix well. Cover the bowl and marinate the chicken for at least 3 hours. Note:I suggest to marinate overnight for better results. | Heat the bacon in a pan. Continue to cook the bacon until the oil is extracted and the bacon becomes crispy. Remove the bacon from the pan. Set aside. | Pan-fry the marinated chicken in bacon grease (usen medium heat) for 3 minutes per side. Add the garlic used to marinate the chicken. | Pour the remaining marinade ingredients in the pan and add water. Also add the crisp bacon. Let boil. Cover and cook between low to medium heat for 30 minutes. | Add the brown sugar. Stir. | Add boiled eggs. Cook for 2 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chicken | boiled egg | bacon | brown sugar | marinade ingredient | whole peppercorn
|
Ginisang Ampalaya na May Itlog at Hipon (Sauteed Bitter Gourd)
|
5 minutes
|
15 minutes
|
20 minutes
|
4
|
1 small ampalaya cored and sliced | 1 medium tomato chopped | 1 small yellow onion chopped | 3 cloves garlic crushed | 1 egg | 5 pieces medium shrimp shell removed | 1/2 teaspoon garlic powder | 1/4 teaspoon salt | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Sprinkle salt, ground black pepper, and garlic powder all over the shrimp. Rub. Let it stay for 5 minutes. | Crack the egg and place in a bowl. Beat until smooth. Set aside. | Spray or pour cooking oil in a wok. Pan-fry shrimp for 1 minute per side. Remove from the wok. Set aside. | Pour oil on the wok. Let it heat-up. | Saute onion, garlic, and tomato. Continue to cook until the onion and tomato softens. | Add the ampalaya (bitter gourd). Cook for 3 minutes. | Pour beaten egg into the wok. Stir-fry until the eggs are cooked. | Put the shrimp back into the wok. Stir. | Season with salt and ground black pepper. | Transfer to a serving plate. Serve. | Share and enjoy!
|
ampalaya | tomato | egg | shrimp shell | garlic powder
|
Beef Tinola Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
1 1/2 lb. beef chuck paypay, cubed | 3 cups beef broth | 5 cups water | 1 small green papaya wedged | 5 pieces long green chili pepper optional | 2 cups spinach or malunggay leaves | 1 medium yellow onion | 3 cloves garlic chopped | 3 thumbs ginger cut into strips | 3 tablespoons fish sauce patis | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a pressure cooker. | Once the oil becomes hot, saute garlic and onion for 30 seconds. | Add ginger. Continue to cook until onion gets soft. | Put the beef chuck into the pressure cooker. Cook until brown. | Pour beef broth and water. Let boil. | Cover the pressure cooker and then pressure cook for 40 minutes. | Safely remove the cover and then add green papaya and long green chili peppers. Cook for 8 to 10 minutes. | Season with ground black pepper and fish sauce. Stir. | Turn the heat off. Add spinach (or malunggay leaves). Let the residual het cook the leafy greens for 3 minutes. | Transfer to a serving bowl. Serve hot. | Share and enjoy!
|
chuck paypay | beef broth | green papaya | long green chili pepper | malunggay leave | thumbs ginger | fish sauce fish sauce
|
Pancit Canton at Bihon Recipe
|
10 minutes
|
30 minutes
|
40 minutes
|
4
|
2 ounces pancit canton | 2 ounces pancit bihon | 1 Knorr Shrimp Cube | 8 to 10 pieces medium shrimp peeled and deveined | 4 ounces pork shoulder sliced into small pieces | 4 ounces boiled and shredded chicken breast | 2 cups chopped cabbage | 1 medium carrot julienne | 1 1/2 cup sliced green beans Baguio beans | 1/2 cup chopped parsley | 4 tablespoons soy sauce | 1 medium yellow or white onion sliced | 3 cloves garlic crushed | 1/4 teaspoon ground black pepper | 4 tablespoons cooking oil
|
Soak the bihon noodles in water for 10 minutes. Drain the water and set the soaked bihon aside. | Heat a cooking pot and then pour 3 tablespoons of cooking oil. | Once the oil becomes hot, pan fry the shrimp for 1 minute per side. Remove the shrimp from the pot after pan-frying, and then set aside. | Add 1 to 2 tablespoons cooking oil. Saute onion and garlic until the onion becomes soft and translucent. | Add sliced pork. Continue to saut until it turns light brown. | Add shredded chicken. Saute for 3 minutes. | Pour soy sauce and water. Stir. Let boil. | Add Knorr Shrimp Cube. Stir. Cover the pot and continue to cook in low heat for 20 minutes. Note: you can add more water, if needed. | Add carrots, green beans, and cabbage. Stir. Cover and cook for 2 minutes. | Put the pancit canton in the pot. Cover. Let the noodles absorb the steam from the boiling liquid for 3 minutes. | Toss the pancit canton with the other ingredients. | Add the pancit bihon. Toss some more until all ingredients are well blended. | Put the pan-fried shrimp into the pot and sprinkle with ground black pepper. Toss and cook until the liquid has been absorbed completely. | Transfer to a serving plate. Serve. | Share and enjoy!
|
pancit canton | pancit bihon | shrimp | pork shoulder | chicken breast | cabbage | carrot julienne | sitaw baguio bean | parsley
|
Beef Bulalo Recipe
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
4
|
2 1/2 lbs. beef shank bulalo | 1 Knorr beef cube | 6 to 8 leaves Napa cabbage | 1 sweet corn cut into 5 small pieces | 15 to 18 pieces green beans | 1 medium yellow onion wedged | 1 tablespoon whole peppercorn | 3 tablespoons fish sauce patis | 8 cups water
|
Boil water in a pressure cooker. | Add onions and whole peppercorn. Cook for 3 minutes. | Add beef shank. Let boil. | Add Knorr pork cube. Stir. Cover the pressure cooker. Pressure cook for 40 to 45 minutes. | Remove the cover once pressure is out. Add corn. Cook for 15 minutes. | Put the green beans into the cooker and pour fish sauce. Stir. Continue to cook for 5 minutes. | Arrange fresh Napa cabbage (pechay baguio) in a serving bowl. Transfer the contents of the pressure cooker in the same bowl. Serve hot with patis, calamansi, and siling labuyo. | Share and enjoy!
|
beef shank bulalo | napa cabbage | sweet corn | sitaw | whole peppercorn | fish sauce fish sauce
|
Pork Ginataan Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
1 1/2 lb. Pork belly cut into cubes | 1 bunch fresh spinach | 2 cups coconut milk gata | 2 cups coconut cream kakang gata | 10 to 12 pieces Thai chili pepper | 1 medium yellow onion chopped | 3 cloves garlic crushed and chopped | 2 thumbs ginger sliced into thin strips | 3 tablespoons cooking oil | 1/4 teaspoon ground black pepper | 3 tablespoons fish sauce patis
|
Heat oil in a cooking pot. | Saute, onion, garlic, and ginger. | Once the onion becomes translucent and soft, add pork. Saute until light brown. | Pour coconut milk and coconut cream. Let boil. | Add chili pepper (Thai chili). Cover the cooking pot. Cook for 45 to 60 minutes, or until the pork becomes tender. | Add spinach. Cover and cook for 2 minutes. | Season with ground black pepper and fish sauce. | Transfer to a serving plate. Serve. | Share and enjoy!
|
pork belly | spinach | coconut milk coconut milk | coconut cream kakang coconut milk | thai chili pepper | thumbs ginger | fish sauce fish sauce
|
Sotanghon with Upo Soup
|
10 minutes
|
40 minutes
|
50 minutes
|
4
|
2.6 ounces 75 grams sotanghon noodles | 1 small opo squash upo, peeled and sliced | 8 cups chicken broth | 3/4 cup small shrimp | 2 ounces chopped pork | 1 medium yellow onion chopped | 4 cloves garlic crushed | 3 tablespoons deep fried garlic toasted garlic | 3 tablespoons cooking oil | 1/8 teaspoon ground black pepper | 3 tablespoons fish sauce patis
|
Heat oil in a cooking pot. | Saut onion and garlic | Once the onion becomes soft, add pork. Continue to cook until the pork turns light brown. | Pour chicken broth into the pot. Let boil. Cover and cook for 15 minutes in medium eat. | Add shrimp. Stir and let the liquid re-boil. | Put the sotanghon noodles into the pot. Stir. | Add the opo squash (upo). Cover the pot. Cook for 8 to 10 minutes in medium heat. Note: add water or chicken broth, if needed. | Season with crushed black pepper and fish sauce. Stir. | Put the deep fried garlic into the pot. Continue to cook for 1 to 2 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
sotanghon noodle | opo kalabasa upo | chicken broth | shrimp | pork | deep fried garlic | fish sauce fish sauce
|
Tinolang Manok sa Upo
|
10 minutes
|
50 minutes
|
1 hour
|
4
|
1 1/2 lbs. chicken cut into serving pieces | 1 Knorr Chicken cube | 1 small opo squash upo, peeled and sliced into huge chunks | 3/4 cups hot pepper leaves | 3/4 cups malunggay leaves | 2 thumbs ginger sliced into thin strips | 2 long green chili pepper siling pansigang | 1 medium yellow onion minced | 3 cloves garlic minced | 3 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 8 cups rice washing water used to rinse rice | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil gets hot, saute garlic and onion. | Add chicken pieces. Continue to cook until all side of the chicken turns light brown. | Add ginger. Stir and cook for 1 minute. | Pour rice washing into the pot. Let boil. Note: You can also use water, if rice washing is not available. | Add Knorr chicken cube. Stir. Cover and continue to cook in medium heat for 25 to 30 minutes. Add more water if needed. | Put the upo and siling pansigang into the pot. Cover and cook for 5 to 7 minutes. | Add hot pepper leaves and malunggay leaves. Stir. | Season with ground black pepper and fish sauce. | Transfer to a serving bowl. Serve! | Share and enjoy!
|
chicken | opo kalabasa upo | hot pepper leave | malunggay leave | thumbs ginger | long green chili pepper | rice water
|
Pancit Malabon
|
15 minutes
|
30 minutes
|
45 minutes
|
5
|
1 lb. thick rice noodles | 8 to 10 cups water for boiling | 1 head garlic crushed and toasted | 6 pieces calamansi or 4 pieces lime | 1 Knorr shrimp cube | 1/4 cup annatto oil atsuete oil | 6 ounces boiled pork belly sliced into small pieces | 4 tablespoons tinapa fish flakes | 1/2 cup crushed pork rinds chicharon | 1 medium yellow onion minced | 4 cloves garlic minced | 1 cup water | 3 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 10 to 12 pieces steamed large shrimp without shell and head | 1 cup adobong pusit | 1/2 cup steamed oysters talaba | 1 cup sliced Napa cabbage pechay Baguio, boiled for 30 seconds | 1/4 cup chopped scallions dahon ng sibuyas | 3 boiled eggs halved and sliced into thin pieces
|
Soak the rice noodles in water for at least 3 hours, or according to package instructions. Note: if using traditional pancit Malabon noodles, you will need to soak it in water overnight. Drain the water from the noodles afterwards. | Pour 8 to 10 cups of water into a cooking pot. Let boil. Add the soaked noodles into the pot. Cook for 3 to 5 minutes or until completely done. Remove from the cooking pot. Set aside. | Prepare the Pancit Malabon sauce by pouring annatto oil in a pan. Once the oil starts to get hot, saute garlic and onion. | Add sliced pork, cook for 1 minute. | Add tinapa fish flakes, chicharon, and fish sauce. Stir. | Pour water. Bring to a boil. | Add Knorr shrimp cube. Stir. Cover the pan. Cook in medium heat for 3 to 5 minutes. Add ground black pepper. Stir. | Combine the noodles and sauce. Add toasted garlic and more chicharon (if desired). Gently toss until all the ingredients are well blended. | Transfer to a serving plate. Top with topping ingredients. Note: Be creative. | Serve with calamansi or lime. | Share and enjoy!
|
thick rice noodle | calamansi | annatto oil | boiled pork belly | tinapa fish flake | crushed pork rinds chicharon | steamed shrimp | adobong pusit | steamed oysters talaba | napa cabbage pechay baguio | green onion dahon ng sibuya | boiled eggs halved
|
Shrimp and Chicken Pancit Canton
|
15 minutes
|
35 minutes
|
50 minutes
|
4
|
8 ounces 227 grams pancit canton (flour noodles) | 1 Knorr shrimp cube | 1/2 head small cabbage sliced into small pieces | 10 to 12 pieces medium shrimp shell and head removed | 4 ounces chicken boiled and shredded | 12 to 15 pieces snow peas | 1 Chinese sausage chopped | 1 medium carrot julienne | 1/4 cup chopped parsley | 1/4 cup soy sauce | 1 medium yellow onion sliced | 4 cloves garlic minced | 1/2 teaspoon ground black pepper | 1 1/2 to 2 cups water or beef broth | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside. | Using the remaining oil (you can add more oil if needed), saut garlic and onion. | Add the Chinese sausage and shredded chicken. Saute for 2 minutes. | Pour the soy sauce into the pot along with the beef broth. Stir. Let boil. Cover and continue to cook in medium heat for 5 minutes. | Add parsley, snow peas, carrot, and cabbage. Cover and cook for 8 minutes. | Put the ground black pepper into the pot. Stir. | Add the pancit canton (flour noodles). Cover and cook until the noodles starts to get softer. Note: there is no need to stir the noodles after adding. Covering the pot traps the steam, which the noodles absorb. This makes it softer, eventually. | Gently toss noodles. Add pan-fried shrimp. Cover the pot and continue to cook in medium heat for 3 minutes. | Transfer to a serving plate. Serve with lime or calamansi. | Share and enjoy!
|
pancit canton | cabbage | shrimp shell | chicken | snow pea | chinese sausage | carrot julienne | parsley | beef broth
|
Lechon Belly Pork Adobo Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
1 1/2 lbs. lechon belly | 5 tablespoons soy sauce | 3 cups beef broth | 1/4 cup white vinegar | 5 to 6 pieces dried bay leaves | 1 medium onion chopped | 4 to 5 cloves garlic crushed | 1 tablespoon whole peppercorn | 1 teaspoon granulated white sugar | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Saute garlic and onion. | Once the onion starts to get translucent and soft, and the garlic turns brown, add the sliced lechon belly. Continue to saute for 3 minutes. | Pour beef broth. Let boil. | Add whole peppercorn and dried bay leaves. Cover and cook in low heat for 45 to 50 minutes. Note: add more broth or water if needed. | Pour vinegar. Let boil. | Add sugar. Stir. Cook until there is only a little bit of sauce left. Do not let the pork adobo to get dry. | Transfer to a serving bowl. | Serve with rice. Share and enjoy!
|
lechon belly | beef broth | dried bay leave | whole peppercorn
|
Ginataang Santol (Sinantolan) Recipe
|
12 minutes
|
35 minutes
|
47 minutes
|
4
|
4 pieces santol peeled and seeds removed | 1/4 lb. ground pork | 3 cups coconut cream | 2 pieces long green pepper siling pansigang sliced crosswise | 5 pieces Thai chili or siling labuyo | 3 tablespoons shrimp paste | 1 medium red onion minced | 3 cloves garlic crushed | 3 tablespoons cooking oil
|
Mince (cut into very small pieces) the santol using a food processor. Note: you can also do it manually, if preferred. | Place the minced santol in the middle of a cheese cloth. Secure the santol inside the cloth and then wring until all the liquid comes out. Set aside. | Heat oil in a pan. Saute garlic and onion. | Once the onion starts to get translucent, add the ground pork. Continue to cook until the pork turns light brown. | Add the minced santol. Cook for 3 to 5 minutes. | Pour coconut milk into the pan. Let boil. Stir and cover the pan. Continue to cook in medium heat until the liquid reduces to half. | Add shrimp paste, siling pansigang, ang Thai chili. Stir. Continue to cook until the liquid completely evaporates. | Transfer to a serving plate. Serve. | Share and enjoy!
|
santol | pork | coconut cream | long green pepper | thai chili
|
Crispy Lechon Belly Recipe
|
15 minutes
|
3 hours 30 minutes
|
3 hours 45 minutes
|
8
|
6 lbs. whole slab boneless pork belly | 1 large bunch lemongrass pounded | 1 large bunch scallions | 1 tablespoon salt | 1 1/2 tablespoon garlic powder | 1 teaspoon ground black pepper | 7 pieces star anise | 1 medium red onion wedged | 1 pint water
|
Combine rub ingredients in a bowl. Mix well.Rub all over the pork belly. | Arrange scallions and pounded lemongrass in the middle of the slab. Roll. Use a kitchen twine to secure the rolled pork belly. Set aside. | Preheat oven to 400F | Add star anise and wedged onion into the roaster. Pour 1 pint water. | Arrange rolled pork belly over the roasting pan. Securely wrap the roasting pan with an aluminum foil. | Bake for 2 hours. | Remove the foil. Increase the heat to 475F. Roast for 1 1/2 hours. | Remove from the oven. Let the meat cool down. | Slice into serving pieces. Serve. | Share and enjoy!
|
whole slab pork belly | lemongrass | green onion | garlic powder | star anise
|
Crispy Pata
|
15 minutes
|
1 hour 30 minutes
|
1 hour 45 minutes
|
4
|
1 4lb. Pig leg | 4 tablespoons Knorr Liquid Seasoning | 1/2 cup Shaoxing cooking wine optional | 8 pieces dried bay leaves | 1 tablespoon whole peppercorn | 6 cloves garlic crushed | 2 quarts water | 1 quart cooking oil
|
Boil water in a wide cooking pot. | Add bay leaves, garlic, and whole peppercorn | Put the pig leg into the pot. Cover and continue to boil in low to medium heat for 1 hour. Note: you may turn the leg over after 30 minutes in order to equally tenderize the other side. | Remove the pig leg from the cooking pot and then put in a clean plate. Let it cool down until you can easily grab it with your hands. Pour cooking wine all over the leg. Rub and make sure that the entire leg is covered. Pour Knorr liquid seasoning all over the pata. Rub again to ensure that the entire leg gets coated. | Put the leg on a cooling rack or arrange it in a way that both sides are exposed. Let it air dry for at least 3 hours. Note: you may place a small electric fan in front of the leg to let it dry quickly. | Heat oil in a deep cooking pot. When the temperature reaches 320F, slowly put the air-dried pork into the pot. Cover the pot while leaving a portion open for the steam to escape. Deep fry one side for 12 minutes or until crispy. Turn the leg over and deep fry the opposite side using the amount of time. Note: you can remove the cover of the pot and replace it with a splatter screen once the sound of the oil starts to mellow down, but be on guard all the time. | Remove the Crispy Pata from the cooking pot. Place it in a plate with a cooling rack or paper towel to let the oil drip. | Transfer to a serving plate. Serve with papaya atchara and bowl of spicy vinegar dip. | Serve. Share and enjoy!
|
pig leg | cooking wine | dried bay leave | whole peppercorn
|
Lechon Kawali
|
10 minutes
|
1 hour 10 minutes
|
1 hour 20 minutes
|
4
|
2 lbs. pork belly | 1 piece Knorr pork cube | 5 pieces dried bay leaves | 1 tablespoon whole peppercorn | 1/4 cup Knorr Liquid Seasoning | 8 to 10 cups water | 4 cups cooking oil
|
Boil water in a cooking pot. | Add whole peppercorn, bay leaves, and Knorr Pork Cube. Stir. | Add the pork belly. Cover the pot and continue to boil in medium heat for 45 minutes. You can add more water if needed. | Remove the pork belly from the cooking pot and place in a clean plate. Let it cool down. Note: you can keep the pork stock for later use. This can be consumed to cook pork based soups and stews. | Rub Knorr liquid seasoning all over the boiled pork belly. Let it stay for 30 minutes. | Heat oil in a deep cooking pot. Once the oil gets hot enough (300F), gently put the pork belly into the pot. Deep-fry the pork in medium heat for 7 to 10 minutes. Note: make sure to partially cover the pot or use a splatter screen to protect yourself from the oil. | Turn the pork belly over. Continue to fry the opposite side for 8 minutes or until the skin gets crisp and brown. | Remove the crispy deep fried pork belly (lechon kawali) from the cooking pot. Arrange in a plate with wire rack or paper towel. Let it cool down. Slice the pork into serving pieces. | Transfer to a serving plate. Serve with your favorite sauce. | Share and enjoy!
|
pork belly | dried bay leave | whole peppercorn
|
Pocherong Baka Recipe
|
10 minutes
|
2 hours
|
2 hours 10 minutes
|
4
|
3 lbs. beef chuck cubed | 1 Chorizo de Bilbao sliced crosswise into smaller pieces | 1 14.5 oz. can diced tomato | 1 large baking potato cubed | 12 to 15 pieces long green beans Baguio beans | 1 bunch baby bok choy | 1/2 head small cabbage | 1 ripe plantain or saba, sliced | 1 15 oz. can chickpeas (garbanzos) | 4 to 5 cups beef broth | 3 cloves garlic minced | 1 medium yellow onion minced | 3 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil becomes hot saute garlic and onion until soft. | Add beef chuck. Cook until light brown. | Add the sliced chorizo. Cook for 1 minute. | Pour the diced tomatoes into the pot. Stir and cook for 3 minutes. | Pour the beef broth into the pot, Let boil. Cover and cook until the beef becomes tender. | Add the chickpeas, potato, and plantains. Stir. Cook for 6 minutes. | Add the long green beans. Cook for 1 minute. | Add cabbage and bok choy. Cover and cook for 3 minutes. | Season with fish sauce and ground black pepper. Continue to cook for 3 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chuck | chorizo | tomato | potato | long sitaw baguio bean | baby bok choy | cabbage | plantain | chickpea | beef broth
|
Paksiw na Lechon Kawali
|
5 minutes
|
55 minutes
|
1 hour
|
4
|
1 1/2 lb. lechon kawaii sliced | 1 1/2 cups lechon sauce | 2 1/2 cups beef broth | 3 cloves garlic minced | 2 medium onion diced | 1/2 cup granulated white sugar | 1 teaspoon whole peppercorn | 6 pieces dried bay leaves | 2 tablespoons soy sauce | 1/4 cup white vinegar | 3 tablespoons cooking oil | Salt to taste
|
Heat oil in a cooking pot. | Saute garlic and onion. | Once the onion gets soft, add the lechon kawaii. Saute for 3 minutes. | Add soy sauce and beef broth. Let boil. | Add whole peppercorn and dried bay leaves. Cover the pot and cook in medium heat for 25 to 30 minutes. | Pour vinegar into the pot. Let the liquid re-boil. | Add lechon sauce. Stir. Cover and cook for 10 minutes. | Add sugar and salt. Continue to cook until the liquid reduces to half. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
lechon kawaii | lechon sauce | beef broth | whole peppercorn | dried bay leave
|
Pancit Sotanghon Na May Hipon
|
5 minutes
|
18 minutes
|
23 minutes
|
3
|
5 ounces Sotanghon noodles | 1 Knorr Shrimp Cube | 12 pieces shrimp | 1 piece Chinese sausage minced | 5 cloves garlic crushed | 2 cups chopped cabbage | 1/4 cup minced parsley | 3/4 cup carrot julienne | 1/4 cup chopped scallions | 2 1/2 tablespoons fish sauce | 1 small yellow onion sliced | 1 tablespoon paprika | 1/4 teaspoon ground black pepper | 1 1/2 cups water | 3 tablespoons cooking oil
|
Soak noodles in water for 5 minutes or until it starts to get softer and manageable. Drain the water. Set the noodles aside. Note: Make sure to not soak the noodles longer than 8 minutes. | Heat oil in a pot. Saut garlic until light brown | Add onion. Saut until soft | Put the Chinese sausage, parsley, and paprika. Saut for 30 seconds to 1 minute. | Pour-in water and fish sauce. Let boil. | Add Knorr Shrimp Cube. Stir. Cover the pot and continue to cook for 5 minutes. | Put ground black pepper, shrimp, carrot and cabbage into the pot. Stir and cook for 3 minutes. | Add sotanghon and gently stir. Let the noodles absorb the liquid. Cover the pot and continue to cook for 3 to 5 minutes or until the liquid is absorbed fully. | Add scallions and toss the noodles. | Transfer to a serving plate. Serve! | Share and enjoy!
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sotanghon noodle | shrimp | chinese sausage | cabbage | parsley | carrot julienne | green onion | paprika
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Super Special Chopsuey
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10 minutes
|
25 minutes
|
35 minutes
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4
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1 small head cabbage chopped | 1 Knorr Shrimp Cube | 1 small red bell pepper sliced into squares | 1 small green bell pepper sliced into squares | 12 boiled quail eggs | 2 cups chopped cauliflower | 6 to 10 pieces shrimp head and shell removed | 3 ounces chicken liver sliced | 4 ounces sliced chicken breast | 3 ounces pork shoulder sliced | 1 medium carrot sliced | 1 medium yellow onion sliced | 4 cloves garlic crushed and sliced into small pieces | 2 tablespoons cornstarch diluted in 4 tablespoons water | 2 1/2 tablespoons oyster sauce | 2 cups water | 3 tablespoons cooking oil | Salt and ground black pepper to taste
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Heat oil in a cooking pot. | Saute garlic until light brown. | Add onion. Cook until soft. | Add pork and chicken. Saute for 3 minutes or until light brown. | Put the chicken liver into the pot. Cook for 2 minutes. | Pour water. Let boil. Add Knorr Shrimp Cube. Cover the pot. Cook in medium heat for 15 minutes. | Add cauliflower and carrot. Cover the pot. Cook for 3 minutes. | Add bell peppers, shrimp, and cabbage. Cover and cook for another 3 minutes. | Add salt and pepper. Toss. | Add quail eggs and pour the cornstarch diluted in water. Toss and continue to cook until the sauce thickens to your desired consistency. | Transfer to a serving bowl. Serve. | Share and enjoy!
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cabbage | bell pepper | boiled quail egg | cauliflower | shrimp and shell | chicken liver | chicken breast | pork shoulder | carrot | cornstarch | oyster sauce
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Palabok Recipe
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30 minutes
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50 minutes
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1 hour 20 minutes
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6
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12 ounces palabok noodles cornstarch sticks | 2 to 3 quarts water for soaking the noodles | 1 Knorr Shrimp Cube | 8 ounces pork shoulder sliced into small pieces | 1/2 cup tinapa flakes smoked fish flakes | 6 tablespoons all-purpose flour | 1/2 cup annatto water | 3 1/2 cups water | 3 1/2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | 10 to 12 pieces shrimp deveined, shell and head removed | 1 cup Napa cabbage sliced into small squares | 3 boiled eggs sliced into quarters | 1/2 cup crushed chicharon pork rinds | 1/2 cup chopped scallions
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Pour 2 to 3 quarts water in a large mixing bowl or pot. Soak the palabok noodles in water for 30 minutes (or follow the package instructions). | Remove the soaked noodles from the bowl and set aside. | Meanwhile, pour the water in a large cooking pot. Let boil. | Put the noodles into the pot. Cook for 10 to 15 minutes or until soft. Remove noodles from the pot and drain the excess water. Place the noodles in a large bowl and cover it (this will prevent it from being exposed in air, which can eventually dry the noodles). Set aside. | Add shrimp on the same pot with boiling water. Cook for 1 1/2 minutes or until it floats; Remove from the pot and set aside. | Put Napa cabbage into the pot. Boil for 1 minute. Remove and set aside. | Prepare the sauce by pouring oil in a clean cooking pot. | Once the oil gets hot, add the pork. Saut until light brown | Pour fish sauce into the pot along with the annatto water. Stir. | Pour 3 1/2 cups water into the pot and let it boil. Cover the pot and continue to cook in medium heat for 15 to 18 minutes or until the pork gets tender. Note: If needed, you can add more water to prevent the sauce from drying out. | Remove the cover and Knorr Shrimp Cube and tinapa flakes. Continue to cook for 5 minutes. | Combine flour with 1/2 cup water. Stir until texture becomes smooth. Pour the mixture into the pot. Stir. Continue to cook until desired thick texture is achieved. | Add the ground black pepper. Stir. | Assemble the palabok by placing noodles in a plate. Pour the sauce over the noodles and then top with Napa cabbage, shrimp, and sliced boiled eggs. Sprinkle crushed chicharon and chopped scallions on top. | Serve with calamansi or lime. Share and enjoy!
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palabok noodles cornstarch | the noodle | pork shoulder | smoked fish flake | all purpose flour | annatto water | shrimp | napa cabbage | boiled egg | crushed chicharon pork rind | green onion
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Pork Chop Steak ala Bistek
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3 hours
|
1 hour 20 minutes
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4 hours 20 minutes
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4
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2 lbs. pork chop sliced into serving pieces | 1 medium red onions sliced into rings | 4 cloves garlic crushed and minced | 1 small onion minced | 2 to 3 cups beef broth or pork broth | 1 teaspoon granulated white sugar | Salt to taste | 4 tablespoons cooking oil | 1/2 cup soy sauce | 2 fresh limes or 3 pieces calamansi | 1/4 teaspoon ground black pepper | 1 teaspoon garlic powder
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Combine all marinade ingredients in a bowl. Mix well. | Arrange pork chop in a large bowl. Pour the marinade into it. Toss until well blended. Cover the bowl and marinate for at least 3 hours. | Heat half of the oil in a pot. | Pan fry each piece of marinated pork for 1 minute per side. Remove the pork and place in a clean plate. Set aside. | Pour the remaining cooking oil into the pot. | Once the oil becomes hot saut the garlic until it gets light brown. | Add minced onion. Continue to saut until tender. | Put the pan-fried pork back into the pot. | Pour the remaining marinade along with beef broth. Let boil. Cover and continue to cook between low to medium heat until the pork chop becomes tender (around 45 to 60 minutes). Note: you can add more broth or water if needed. | Add sugar and season with salt. Stir. | Add the sliced onion rings. Cover and continue to cook for 3 to 5 minutes. | Transfer to serving plate. Serve with warm rice. | Share and enjoy!
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pork | beef broth | calamansi | garlic powder
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