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Mechadong Baka Recipe | 10 minutes | 40 minutes | 50 minutes | 4.0 | 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 cook... | 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 ... | chuck | sauce | 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 | 4.0 | 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.... | pork | coconut cream | whole peppercorn | dried bay leave |
Puchero Bulalo Recipe (Beef Shank Pochero) | 10 minutes | 45 minutes | 55 minutes | 4.0 | 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 ... | 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 min... | 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 | 8.0 | 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 | ... | 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 shrim... | 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 | 6.0 | 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/... | 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 the... | water overnight | pork | coconut milk | spinach | ampalaya leave | thai chili pepper |
Healthy Chicken Menudo | 30 minutes | 35 minutes | 1 hour 5 minutes | 4.0 | 1 lb. boneless chicken breast cubed | 1 medium carrot cubed | 1 medium baking potato cubed | 1 small red bell pepper cut into squares | 1 small green bell pepper cut into squares | 1/4 cup raisins | 1 medium red onion | 4 cloves garlic crushed | 8 ounces tomato sauce | 3 to 4 tablespoons light soy sauce | 1/2 piece lim... | Arrange chicken in a bowl.Add lime (or calamansi) and pour soy sauce. Also add garlic powder. Mix well. Let it stay for 30 minutes. | Heat a pan and pour safflower oil. | Once the oil becomes hot, saute onion and garlic until onion becomes soft. | Add the marinated chicken. Continue to cook until the chicken turns ligh... | chicken | carrot | potato | bell pepper | raisin | tomato sauce | light soy sauce | lime | garlic powder | chicken broth low sodium | safflower oil |
Bacon and Egg Filipino Chicken Adobo | 15 minutes | 45 minutes | 1 hour | 5.0 | 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. Remo... | 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 | 4.0 | 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.... | ampalaya | tomato | egg | shrimp shell | garlic powder |
Beef Tinola Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 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 ... | 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 minute... | 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 | 4.0 | 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 cu... | 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 tablesp... | pancit canton | pancit bihon | shrimp | pork | chicken | cabbage | carrot julienne | sitaw baguio bean | parsley |
Beef Bulalo Recipe | 5 minutes | 1 hour | 1 hour 5 minutes | 4.0 | 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 an... | beef | napa cabbage | sweet corn | sitaw | whole peppercorn | fish sauce fish sauce |
Pork Ginataan Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 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 ... | 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 spi... | pork | 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 | 4.0 | 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 peppe... | 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... | 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 | 4.0 | 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 ... | 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 ... | 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 | 5.0 | 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 ... | 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 t... | 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 | 4.0 | 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 pars... | 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 ... | pancit canton | cabbage | shrimp shell | chicken | snow pea | chinese sausage | carrot julienne | parsley | beef broth |
Nilagang Buto-buto ng Baka Recipe | 10 minutes | 3 hours | 3 hours 10 minutes | 6.0 | 4 lbs. beef neck bone cut into serving pieces | 2 quarts water | 2 medium yellow onion wedged | 1 tablespoon whole peppercorn | 4 pieces saba banana sliced | 1 large baking potato slced | 2 bunches baby bok choy | 2 cups Napa cabbage cut into pieces | 1/4 cup patis sauce | Pour water into a deep soup pot. | Add onion, whole peppercorn, and beef neck bone. Let boil. Cover and continue to boil in low heat for 3 hours. Add water if needed. Note: You can use a pressure cooker to quickly cook the beef and tenderize the meat. It should take around 40 to 45 minutes. | Add saba banana and potato... | beef | whole peppercorn | saba banana | potato slced | baby bok choy | napa cabbage |
Lechon Belly Pork Adobo Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 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. N... | lechon belly | beef broth | dried bay leave | whole peppercorn |
Chicken Nilaga with Kalabasa Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 2 lbs. skinless chicken thigh cut into serving pieces | 1 small butternut squash or kalabasa peeled and cubed | 1 bunch baby bok choy | 1/2 head small cabbage sliced | 6 to 8 cups chicken broth | 1 small yellow onion sliced | 1 tablespoon whole peppercorn | fish sauce patis to taste | Pour chicken broth into a cooking pot. Let boil. | Add onion, whole peppercorn, and chicken. Cover and continue to boil in medium heat for 30 minutes. Note: add more broth or water, if needed. | Put the kalabasa and cabbage into the pot. Cook for 5 to 8 minutes. | Add the baby bok choy and fish sauce. Stir. Cook for 1 ... | chicken | butternut kalabasa | baby bok choy | cabbage | chicken broth | whole peppercorn | fish sauce fish sauce |
Ginataang Santol (Sinantolan) Recipe | 12 minutes | 35 minutes | 47 minutes | 4.0 | 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. | On... | santol | pork | coconut cream | long green pepper | thai chili |
Crispy Lechon Belly Recipe | 15 minutes | 3 hours 30 minutes | 3 hours 45 minutes | 8.0 | 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 rol... | whole slab pork belly | lemongrass | green onion | garlic powder | star anise |
Manila Clam and Mussel Tinola Recipe | 10 minutes | 18 minutes | 28 minutes | 5.0 | 1 lb. mussels brushed | 1 lb. Manila clams brushed | 1 medium yellow onion wedged | 1/2 fennel bulb chopped (optional) | 3 thumbs ginger peeled and sliced | 1 bunch fresh baby spinach | 1/4 teaspoon red pepper flakes | 6 cups water | 1 1/2 tablespoons oil | Salt to taste | Heat oil in a cooking pot. | Saute ginger, fennel, and onion. | Once onion becomes translucent, pour water into the pot. Let boil. Cover and continue to boil in medium heat for 8 minutes.Note: This process will extract the flavor from the onion, fennel, and ginger. | Add mussels and clams. Continue to cook for 5 minute... | mussel | manila clam | fennel bulb | thumbs ginger | baby spinach | red pepper flake |
Cioppino Recipe | 10 minutes | 30 minutes | 40 minutes | 6.0 | 1 lb. fish steak I used swordfish steak | 12 to 15 pieces large sea scallops | 1 lb mussels | 1/2 lb. Manila clams | 1/2 lb. large shrimp | 2 Dungeneous crab clusters | 1/2 lb squid rings | 1.5 oz. fresh basil | 1/2 cup chopped flat leaf parsley | 1 14 oz. can diced tomato | 1 medium red bell pepper sliced into strips ... | Heat oil in a cooking pot. | Once the oil starts to get hot, add the chopped fennel bulb. Saute for 1 minute. | Add onion and garlic. Continue to saute until onion becomes soft and translucent. | Pour canned diced tomato, water, and Pinot Grigio wine. Let boil. Continue to boil in medium heat for 5 minutes. | Add the f... | swordfish steak | sea scallop | mussel | manila clam | shrimp | dungeneous crab cluster | squid ring | basil | flat leaf parsley | tomato | bell pepper | tomato paste | pinot grigio white wine | fennel bulb | cayenne pepper powder | extra virgin olive oil |
Crispy Pata | 15 minutes | 1 hour 30 minutes | 1 hour 45 minutes | 4.0 | 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 ... | pig leg | cooking wine | dried bay leave | whole peppercorn |
Filipino Pork Menudo Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 5.0 | 2 lbs. pork shoulder sliced into small cubes | 1 piece Knorr Pork Cube | 4 ounces pork liver cubed | 1 piece baking potato cubed | 3 pieces hotdogs sliced crosswise into thin pieces | 1 can tomato sauce 8 oz. | 1 piece carrot cubed | 1/2 cup raisins | 2 pieces dried bay leaves | 2 tablespoons soy sauce | 1 teaspoon gro... | Heat oil in a pan. Once the oil gets hot, start to pan fry the potato and carrots. Continue until all sides turns light brown. Set aside. | Heat the remaining oil (add more if needed). Add the pork liver and then stir fry for 30 seconds. Add ground ginger. Continue to stir-fry for 2 minutes. Set aside. | Pour 3 tablesp... | pork | pork liver | potato | hotdog | tomato sauce | carrot | raisin | dried bay leave | ginger |
Lechon Kawali | 10 minutes | 1 hour 10 minutes | 1 hour 20 minutes | 4.0 | 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 k... | pork | dried bay leave | whole peppercorn |
Oxtail Kare-Kare Recipe | 15 minutes | 2 hours 30 minutes | 2 hours 45 minutes | 5.0 | 2 1/2 lbs. Oxtail | 1 Knorr Pork Cube | 2 bunches baby bokchoy or pechay | 1 medium Chined eggplant sliced | 10 pieces snake beans sitaw, cut into 2-inch pieces | 1 small fresh banana blossom puso ng saging, sliced | 3/4 cups annatto water 1/2 cup annatto seeds soaked in 3/4 cups water | 3/4 cup peanut butter | 1/2 cup... | Heat oil in a cooking pot. | Saute garlic and onion. | Once the onion becomes soft, saute the Oxtail until light brown. | Pour water into the the pot. Let boil. | Add Knorr Beef Cube. Stir. Cover and cook between low to medium heat until the oxtail becomes tender. Note: This will take around 2 to 2 1/2 hours for conven... | oxtail | baby bokchoy | eggplant | snake beans sitaw | banana blossom puso ng | annatto water annatto | peanut butter | peanut | cornstarch | shrimp paste shrimp paste |
Special Pork Kaldereta | 10 minutes | 1 hour | 1 hour 10 minutes | 5.0 | 2 lbs. Pork shoulder cut into cubes | 1 Knorr Pork Cube | 1 small red bell pepper sliced into squares | 1 small green bell pepper sliced into squares | 1/2 cup Manzanilla olives | 1/4 cup liver spread | 1 8 oz. can tomato sauce | 1 small baking potato cubed | 1 medium carrot cubed | 1 medium yellow onion chopped | 3 cl... | Heat cooking oil in a cooking pot. | Saute garlic and onion. | Once the onion starts to get transparent, add the pork. Saute until the color if the meat gets light brown. | Pour tomato sauce into the cooking pot and then add water. Let boil. | Add Knorr Pork Cube. Stir. Cover and cook between low and medium heat until ... | pork | bell pepper | manzanilla olive | liver spread | sauce | potato | carrot | cheddar cheese |
Chopsuey Stir Fry | 5 minutes | 8 minutes | 13 minutes | 4.0 | 12 pieces jumbo shrimp head and shell removed | 15 pieces snow peas | 15 oz baby corn | 1 small red bell pepper sliced small rectangular pieces | 1 green bell pepper sliced small rectangular pieces | 2 cups chopped cabbage | 1 1/2 cup cauliflower florets | 1 cup broccoli florets optional | 1 medium yellow onion sliced ... | Heat oil in a wok or large pan. | Pan-fry the shrimp for 30 seconds per side. Remove from the wok, set aside. | Using the remaining oil, saute the onion until it starts to loosen. | Add bell peppers, cauliflower, broccoli, snow peas, and young corn. Stir-fry (in high heat) for 3 to 5 minutes. | Add the shrimp back into... | jumbo shrimp and shell | snow pea | baby corn | bell pepper | cabbage | cauliflower floret | broccoli floret | chicken broth | cornstarch |
Pocherong Baka Recipe | 10 minutes | 2 hours | 2 hours 10 minutes | 4.0 | 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 ... | 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... | chuck | chorizo | tomato | potato | long sitaw baguio bean | baby bok choy | cabbage | plantain | chickpea | beef broth |
Ginisang Repolyo with Giniling Recipe | 5 minutes | 35 minutes | 40 minutes | 4.0 | 1 small head cabbage chopped | 6 ounces ground pork | 1 small red bell pepper sliced into strips | 1 small green bell pepper sliced into strips | 4 ripe tomatoes cubed | 1 small yellow onion sliced | 4 cloves garlic chopped | 1 cup chicken broth | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 3 tablespo... | Heat oil in a cooking pot. | Saute garlic until it turns light brown. | Add the onion and tomato. Continue to cook until soft. | Put the ground pork into the pot. Cook until the color turns light brown. | Pour chicken broth and let boil. Cover and cook for 15 minutes. | Add the bell peppers and cabbage. Cover and cook ... | cabbage | pork | bell pepper | tomato | chicken broth |
Paksiw na Lechon Kawali | 5 minutes | 55 minutes | 1 hour | 4.0 | 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-b... | lechon kawaii | lechon sauce | beef broth | whole peppercorn | dried bay leave |
Nilagang Baka ala Bulalo | 5 minutes | 3 hours | 3 hours 5 minutes | 4.0 | 1 1/2 lb. beef chuck cubed | 1 tablespoon whole peppercorn | 2 medium yellow onions wedged | 8 cups water | 1 sweet corn divided into 4 pieces | 4 to 4 tablespoons fish sauce | 1 beef cube | 1 large baking potato cubed | 1/2 head small cabbage sliced | Pour water into a cooking pot. Let boil. | Add whole peppercorn and onion. Boil for 5 minutes. | Add beef chuck. Let the water re-boil and then cover the cooking pot. Continue to boil in medium heat for 2 hours. | Add corn and then cover the pot. Cook for 1 hour. | Add beef cube and potato. Cook for 5 to 6 minutes. | P... | chuck | whole peppercorn | sweet corn | beef cube | potato | cabbage |
Tonkatsu Sinangag at Itlog | 10 minutes | 25 minutes | 35 minutes | 1.0 | 1 cup garlic fried rice sinangag | 1 fried egg | 1/2 cup tonkatsu sauce | 1 5 ounces slice pork tenderloin or pork chop | 1/2 cup Panko bread crumbs | 3 tablespoons all-purpose flour | 1 egg beaten | 1/2 teaspoon salt | 1/4 teaspoon ground black pepper | 1/2 teaspoon garlic powder | 1 cup cooking oil | Rub salt and pepper all over the pork. Let it stay for 5 minutes. | Heat oil in a pan. | While the oil is heating-up, dredge the pork on flour. Dip into the beaten egg to coat, and then roll over the plate with Panko breadcrumbs. Note: make sure that the pork is totally covered with crumbs. | Fry between low to medium ... | rice sinangag | fried egg | tonkatsu sauce | pork | panko bread crumb | all purpose flour | egg | garlic powder |
Pancit Sotanghon Na May Hipon | 5 minutes | 18 minutes | 23 minutes | 3.0 | 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... | 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. Sau... | sotanghon noodle | shrimp | chinese sausage | cabbage | parsley | carrot julienne | green onion | paprika |
Super Special Chopsuey | 10 minutes | 25 minutes | 35 minutes | 4.0 | 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 ... | 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 c... | cabbage | bell pepper | boiled quail egg | cauliflower | shrimp and shell | chicken liver | chicken | pork | carrot | cornstarch | oyster sauce |
Palabok Recipe | 30 minutes | 50 minutes | 1 hour 20 minutes | 6.0 | 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 t... | 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 ... | palabok noodles cornstarch | the noodle | pork | smoked fish flake | all purpose flour | annatto water | shrimp | napa cabbage | boiled egg | crushed chicharon pork rind | green onion |
Anghang Sarap Laing with Shrimp | 10 minutes | 1 hour 10 minutes | 1 hour 20 minutes | 4.0 | 2 ounces 60 grams dried taro leaves (dahon ng gabi), chopped | 5 ounces pork shoulder chasm, sliced into thin small pieces | 10 pieces medium shrimp cleaned | 2 33g packs Knorr Ginataang Gulay Recipe Mix | 2 tablespoons shrimp paste bagoong alamang | 4 thumbs ginger sliced | 2 medium onions sliced | 7 cloves garlic cru... | Prepare the gata mixture by combining Knorr Ginataang Gulay Recipe Mix with 4 1/2 cups water. Mix well. Set aside. | Heat oil in a pot. | Pan-fry the shrimp for 1 minute per side. Remove and set aside. | Pour the gata mixture into the cooking pot. Let boil. | Add pork, onion, ginger, garlic, and chili. Cover the pot. B... | taro | pork | shrimp | shrimp paste shrimp paste shrimp paste | thumbs ginger | thai chili |
Sizzling Tuna Sisig | 10 minutes | 20 minutes | 30 minutes | 2.0 | 8 ounces tuna steak sliced into small cubes | 2 pieces long green pepper chopped | 4 Thai chili chopped | 2 tablespoons Lady's Choice Mayonnaise | 3 tablespoons Knorr Liquid Seasoning | 1/4 cup pork chicharon cut into small pieces | 1 medium red onion chopped into small pieces | 1 teaspoon garlic powder | 1/4 teaspoon ... | Arrannge tuna cubes in a bowl. Pour Knorr liquid seasoning. Mix well. Let it stay for 10 minutes for the fish to absorb the flavor. | Melt 2 tablespooons butter in a pan. | Once the butter is completely melted, add the marinated tuna cubes. Cook until medium brown | Add onion. Saute for 2 minutes. | Add chopped long gr... | tuna steak | long green pepper | thai chili | choice mayonnaise | pork chicharon | garlic powder | butter |
Ginataang Manok Na May Luyang Dilaw | 10 minutes | 50 minutes | 1 hour | 4.0 | 2 lbs. chicken thigh cut into serving pieces | 1 20g pack Knorr Ginataang Gulay mix | 1 cup hot pepper leaves dahon ng sili | 1/2 cup sliced turmeric luyang dilaw | 5 pieces Thai chili optional | 1 medium yellow onion diced | 5 cloves garlic crushed | 2 1/2 cups water | 1/8 teaspoon crushed peppercorn | 3 tablespoons f... | Heat oil in a pan. | Once the oil becomes hot, saut garlic, onion, and turmeric (luyang dilaw) until the onion softens. | Add chicken. Cook until all the sides turns light to medium brown. | Pour 1 1/2 cups water. Let boil. Cover and continue to boil in medium heat for 30 minutes. | Combine Knorr Ginataang Gulay mix wi... | chicken | dahon ng chili | turmeric luyang dilaw | thai chili | crushed peppercorn |
Extremely Spicy Pork Adobo na Tuyo | 10 minutes | 1 hour | 4 hours | 4.0 | 2 lbs. pork belly cut into serving pieces | 1 Ghost Pepper | 2 teaspoons whole peppercorn | 6 cloves garlic crushed | 6 pieces dried bay leaves | 12 pieces Thai chili | 1/2 cup soy sauce | 1/4 cup white vinegar | 2 cups beef broth | Combine pork, soy sauce, whole peppercorn, and garlic in a bowl. Mix well. Cover the bowl with a clear plastic wrap. Place inside the refrigerator and marinate for at least 3 hours. | Heat a pan on a stovetop. Once the pan is hot enough, pour the marinated pork along with the marinade. Cook until the pork browns. | Pou... | pork | ghost pepper | whole peppercorn | dried bay leave | thai chili | beef broth |
How to Cook Sinampalukang Manok | 10 minutes | 50 minutes | 1 hour | 4.0 | 2 lbs. chicken cut into serving pieces | 3/4 cups tamarind flower buds or tamarind leaves | 1 large red onion | 4 pieces long green pepper siding pansigang | 3 thumbs ginger sliced | 4 cloves garlic crushed | 1 20 g. Knorr Sinigang sa Sampaloc Mix, original | 1 Knorr Chicken Cube | 3 tablespoons fish sauce | 6 cups wat... | Heat cooking pot and then sear the chicken. Continue to cook until most of the chicken fat are extracted. | Remove the chicken from the pot. Set aside. | Using the extracted oil, sauce garlic, onion, and ginger. | Once the onion becomes soft, add the chicken back to the pot. | Pour water. Let boil. Seal the tamarind fl... | chicken | tamarind flower bud | long green pepper | thumbs ginger |
How To Cook Super Crispy Lechon Kawali | 15 minutes | 1 hour | 1 hour 15 minutes | 5.0 | 3 lbs. pork belly | 5 pieces dried bay leaves | 1 1/2 tablespoons whole pepperorn | 3 pints water | 2 pints cooking oil | 1 tablespoon salt | Boil water in a cooking pot. | Add dried bay leaves and whole peppercorn. Cook for 2 minutes. | Add pork belly. Cover and cook in medium heat for 30 minutes or until tender. Turn the meat over (if necessary) to equally cook the opposite side. | Remove the pork belly from the cooking pot. Place it in a clean plate. Let ... | pork | dried bay leave | whole pepperorn |
Grilled Liempo with Fried Tofu | 10 minutes | 25 minutes | 35 minutes | 3.0 | 1 lb. grilled liempo chopped | 6 ounces deep fried extra firm tofu cubed | Spiced Vinegar | 3/4 cup white vinegar | 4 pieces chili peppers | 1 small red onion sliced | 2 tablespoons chopped green onions | 1/2 teaspoon granulated white sugar | 2 tablespoons soy sauce | A dash of ground black pepper | Prepare the spiced vinegar by combining all of its ingredients listed above. Stir and ensure that it gets well blended. | Place the chopped pork belly and cubed fried tofu in a large bowl. Pour the spiced vinegar into the bowl. Toss until pork and tofu gets completely coated. | Transfer to a serving bowl. Sprinkle gree... | grilled liempo | firm tofu | chili pepper | green onion | a dash black pepper |
Spicy Calderetang Kambing with Peanut Butter (Goat Meat Caldereta) | 10 minutes | 2 hours | 2 hours 10 minutes | 8.0 | 4 lbs. goat meat chopped | 6 to 8 pieces Thai chili pepper | 3/4 cup green peas | 1 red bell pepper sliced into squares | 1 green bell pepper sliced into squares | 10 tablespoons peanut butter | 1 6 oz. can tomato paste | 1 8 oz. can tomato sauce | 1 medium onion chopped | 4 cloves garlic crushed | 2 cups beef broth | ... | Heat oil in a pot. | Saute garlic, onion, and chilies for 3 minutes. | Add goat meat. Saute until light brown. | Add tomato paste and pour tomato sauce. Stir. | Pour beef broth. Let boil. Cover and cook between low to medium heat for 90 minutes or until tender. | Add peanut butter. Stir to ensure that all ingredients a... | goat meat | thai chili pepper | green pea | bell pepper | peanut butter | paste | sauce | beef broth |
Spicy Daing na Bangus | 3 hours | 15 minutes | 3 hours 15 minutes | 2.0 | 1 medium to large milkfish bangus, scales removed and butterflied | 2 tablespoons Knorr Liquid seasoning | 5 cloves garlic crushed and chopped | 5 pieces Thai chili minced | 1 teaspoon crushed whole peppercorn | 1/2 cup white vinegar | 1 cup cooking oil | Arrange the fish in a large plate belly part facing upwards. | Pour Knorr Liquid Seasoning all over the fish. Distribute equally using your hands.Let it stay for 5 minutes. | Rub ground black pepper, chili, and garlic. Pour the vinegar. Flip the fish over so that the belly part faces downward. This will let the meat ab... | milkfish bangus | thai chili | crushed whole peppercorn |
Ginataang Langka with Alimasag | 10 minutes | 40 minutes | 50 minutes | 5.0 | 3 pieces blue crabs cut in half | 2 20 oz. cans unripe jackfruit, chopped | 2 33g packs Knorr Ginataang Gulay Recipe Mix | 1 cup malunggay leaves | 2 1/2 cups water | 2 tablespoons fish sauce | 3 pieces chili pepper optional | 4 cloves garlic crushed | 1 small yellow onion chopped | 1 thumb ginger sliced into thin stri... | Heat oil in a pot. | Saute garlic, onion, and ginger. | Add jackfruit. Continue to saute for 3 minutes. | Combine Knorr Ginataang Gulay Recipe Mix with 1 cup water. Mix well. | Add chili pepper and pour the Ginataang Gulay mixture into the pot. Stir. Let boil. Cook in medium heat for 10 to 12 minutes while stirring eve... | blue crab | unripe jackfruit | malunggay leave | chili pepper | thumb ginger |
Spicy Monggo with Tinapa | 5 minutes | 50 minutes | 55 minutes | 6.0 | 3/4 cup tinapa flakes | 14 ounces monggo | 1 Knorr Shrimp Cube | 1 1/2 cups ampalaya leaves | 2 medium tomato cubed | 1 medium onion chopped | 8 pieces Thai chili | 4 cloves garlic crushed | 8 to 10 cups water | 3 tablespoons fish sauce patis | 1/4 teaspoons ground black pepper | 3 tablespoons cooking oil | Heat oil in a pot. | Saute garlic, onion, and tomato until it becomes soft. | Add tinapa flakes. Stir. Cook for 1 minute. | Add Thai chili and monggo. Cook for 2 minutes. | Pour water. Let boil. | Add Knorr Shrimp Cube. Cover and cook in medium heat until monggo becomes soft. Note: add water if needed. | Put the ampala... | tinapa flake | monggo | ampalaya leave | tomato | thai chili | fish sauce fish sauce |
Seafood Pancit Canton | 10 minutes | 35 minutes | 45 minutes | 5.0 | 8 ounces pancit canton flour stick noodles | 1/2 cup soy sauce | 1 medium onion sliced | 2 cups chicken broth | 3 tablespoons cooking oil | 4 medium squid sliced crosswise | 12 pieces shrimp cleaned, deveined, and shell removed | 4 ounces imitation crab meat sliced | 6 squid balls sliced in half | 1/2 lb. sliced white ... | Prepare the topping ingredients by heating oil in a wok. | Add shrimp, squid, crab meat, and squid balls. Stir fry for 1 minute. | Add mushrooms, carrots, and Napa cabbage. Continue to cook for 3 minutes. | Add oyster sauce, sesame oil, and chicken broth. Stir. Let boil. | Pour the cornstarch and water mixture. Stir an... | pancit canton flour noodle | chicken broth | squid | shrimp | imitation crab meat | squid ball | white mushroom | leaves napa cabbage | carrots julienne | sesame oil | oyster sauce | cornstarch |
Seafood Sinigang | 10 minutes | 40 minutes | 50 minutes | 6.0 | 2 6 ounces slices fish steak | 1 lb. shrimp cleaned | 2 25g pack Knorr Sinigang na May Miso Recipe Mix | 6 snake beans cut in 2 inch pieces | 8 to 10 pieces mustard leaves | 9 to 12 pieces okra | 2 pieces banana pepper or long green chili | 2 quarts rice wash hugas bigas | 2 medium tomato wedged | 1 medium yellow onion... | Pour rice wash in a soup pot. Let boil. | Add tomato and onion. Cook for 5 minutes. | Add fish and shrimp. | Add Knorr Sinigang na May Miso Recipe Mix. Stir. | Put all the vegetables into the pot. Cover and cook for 6 to 8 minutes. | Pour fish sauce and add the mustard leaves. Cook for 2 minutes. | Transfer to a servin... | fish steak | shrimp | snake bean | mustard leave | okra | long green chili | rice water rice water | tomato | fish sauce fish sauce |
Chicken Adobo sa Gata | 20 minutes | 50 minutes | 1 hour 10 minutes | 4.0 | 2 lbs. chicken cut into serving pieces | 1 head garlic crushed | 1 tablespoon crushed peppercorn | 2 cups coconut milk | 5 pieces dried bay leaves | 6 tablespoons soy sauce | 5 tablespoons white vinegar | 3 tablespoons cooking oil | Combine chicken, soy sauce, half of the crushed garlic, and crushed peppercorn in a bowl. Mix well. Marinate the chicken for 20 minutes. | Heat oil in a cooking pot. | Once the oil is hot enough, saute the remaining garlic until it turns light brown. | Add the chicken (including all the marinade ingredients) and dried ... | chicken | crushed peppercorn | coconut milk | dried bay leave |
Kilawing Tuna with Coconut Cream (Filipino Fish Ceviche) | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 1/2 lb. tuna cut into cubes | 1/2 teaspoon salt | 1/8 teaspoon ground black pepper | 2 thumbs ginger. minced | 1 small red onion chopped | 5 pieces Thai chili chopped | 2 pieces Jalapeo chopped | Juice from 8 limes or 12 calamansi | 1/2 cup coconut cream | Arrange the cubed tuna in a bowl. | Add salt, ground black pepper, ginger, onion, chili peppers, and lime juice. Mix well. Refrigerate for at least one hour. | Pour the coconut cream into the bowl. Stir until all ingredients are well blended. | Serve chilled. Share and enjoy! | cubes | thumbs ginger | thai chili | jalapeo | lime | coconut cream |
Beef Short Rib Kare Kare | 15 minutes | 1 hour | 1 hour 15 minutes | 6.0 | 2 1/2 lbs. beef short rib | 10 pieces snake beans cut into 2 inch length | 1 bunch baby bok choy | 1 1/4 cups ground peanut | 1 medium onion chopped | 3 cloves garlic minced | 1 small banana blossom sliced | 1 tablespoon glutinous rice flour diluted in 1/4 cup water | 3/4 cup annatto water | 1 1/2 cups water | 3 tables... | Heat oil in a pressure cooker. | Once the oil becomes hot, saute garlic and onion. | Add the ground peanut. Cook while stirring for 3 minutes. | Put the beef short ribs in. Cook until light brown. | Pour annatto water and water. Let boil. Note: Make your own annatto water by soaking 1/2 cup annatto or atsuete seeds in ... | short rib | snake bean | baby bok choy | peanut | banana blossom | glutinous rice flour | annatto water |
Crispy Tofu Sisig | 8 minutes | 20 minutes | 28 minutes | 5.0 | 14 oz. extra firm tofu sliced into small cubes | 5 pieces Thai chili chopped | 2 long green pepper chopped | 1 medium yellow onion chopped | 10 tablespoons vegetable broth | 1 teaspoon cornstarch | 1/2 teaspoon onion powder | 1 tablespoon soy sauce | 1 1/2 cups cooking oil | Salt and ground black pepper to taste | Heat oil in a cooking pot. | Once the oil gets hot, deep-fry the cubed tofu until it turns crispy. Remove from the pot using a kitchen strainer. Put in a metal colander or into a plate lined with paper towel. Set aside. | Combine vegetable broth, soy sauce, onion powder, and cornstarch in a bowl. Stir until all the ing... | firm tofu | thai chili | long green pepper | vegetable broth | cornstarch | onion powder |
Tortang Talong with Ground Pork Recipe | 10 minutes | 25 minutes | 35 minutes | 2.0 | 2 Chinese eggplants | 3 eggs | 6 to 8 ounces ground pork | 1 medium tomato chopped | 1 medium onion chopped | 2 cloves crushed garlic minced | 8 tablespoons cooking oil | 1/2 teaspoon salt | 1/8 teaspoon ground black pepper | Heat the eggplant directly over a stove top until the sides skin turns black. Remove and let it cool down. Peel the skin off and arrange in a plate. Flatten each piece using a fork. Set aside. | Meanwhile, heat 3 tablespoons oil in a pan. Saute garlic, onion, and tomato. | Add ground pork. continue to cook until the po... | chinese eggplant | egg | pork | tomato | crushed garlic |
Chicken Curry | 15 minutes | 50 minutes | 1 hour 5 minutes | 5.0 | 2 lbs. chicken cut into serving pieces | 2 33 g packs Knorr Ginataang Gulay Mix | 1 cup green peas | 1 medium potato peeled and diced | 2 cloved garlic minced | 1 thumb ginger minced | 1 medium yellow onion cubed | 1/2 teaspoon ground turmeric | 1 tablespoon curry powder | Salt and ground black pepper to taste | 2 cups... | Rub curry powder all over the chicken pieces. Let it stay for 15 minutes. | Heat oil in a cooking pot. | Once the oil gets hot, saute onion, ginger, and garlic. | Add the chicken into the pot. Cook until the color turns light brown. | Combine ginataang gulay mix with 1 cup water. Stir and then pour the mixture into the... | chicken | green pea | potato | thumb ginger | turmeric | curry powder |
Beef Short Rib Sinigang Na May Pakwan | 10 minutes | 1 hour | 1 hour 10 minutes | 5.0 | 2 lbs. beef short rib | 2 25g pack Knorr Sinigang na may Gabi Recipe Mix | 2 cups fresh watermelon sliced and seeds removed | 1 bunch of kangkong leaves with stalk cut into serving pieces | 12 to 15 pieces snake beans sitaw, cut into 2 inch length | 1 medium tomato wedged | 1 medium yellow onion sliced | 8 cups water |... | Pour water in a pot or pressure cooker. Let boil. | Add tomato and onion. Continue to boil for 5 minutes. | Put the beef short rib in the pressure cooker. Cover. Pressure cook for 30 minutes. | Remove the cover of the pressure cooker. Add the watermelon. Continue to boil for 10 to 12 minutes. | Add the Knorr Sinigang n... | short rib | watermelon | kangkong | snake beans sitaw | tomato |
Sauteed Bottle Gourd with Ground Pork and Shrimp | 8 minutes | 30 minutes | 38 minutes | 4.0 | 1 small bottle gourd upo, peeled and sliced | 8 ounces ground pork | 12 to 15 pieces shrimp shell and head removed | 1 medium ripe tomato cubed | 1 medium onion cubed | 5 cloves crushed garlic | 3/4 cup beef broth or chicken broth | 3 tablespoons cooking oil | Salt and ground black pepper to taste | Heat oil in a pan. | Saute garlic, onion, and tomato. | Once the texture of the tomato and onion becomes soft, add the ground pork. Cook until light brown. | Add the sliced bottle gourd. Cook for 3 to 5 minutes while stirring. | Pour the beef broth into the pan (you can also use chicken broth or just water). Let the li... | bottle gourd upo | pork | shrimp shell | tomato | crushed garlic | chicken broth |
Grilled Stuffed Squid (inihaw na pusit) | 15 minutes | 15 minutes | 30 minutes | 3.0 | 2 large squid cleaned | 2 medium ripe tomato sliced into small cubes | 2 medium yellow onion sliced into small cubes | 2 thumbs ginger minced | 2 tablespoons mirin | 3 tablespoons soy sauce | 4 tablespoons annatto oil | 1 bunch scallions | 1 lime or 2 pieces calamansi | 1 teaspoon salt | 1/4 teaspoon ground black peppe... | Arrange squid in a bowl. Add soy sauce, mirin, and lime. Marinate for 12 minutes. | Combine onion, tomato, ginger, salt, and ground black pepper in a bowl. | Stuff the marinated squid with scallions and onion mixture. Secure the head of the squid using a toothpick to prevent it from falling off. | Heat the grill and st... | squid | tomato | thumbs ginger | mirin | annatto oil | green onion | calamansi |
Sous Vide Chicken Adobo | 15 minutes | 4 hours 12 minutes | 4 hours 27 minutes | 5.0 | 1 1/2 lbs. chicken thighs and drumstick | 6 pieces dried bay leaves | 1 cup soy sauce | 1 head garlic crushed | 1 tablespoons whole peppercorn | 1/4 cup vinegar | 1/2 cup chicken broth | Place the chicken pieces in a resealable freezer bag. Add bay leaves, peppercorn, garlic, and soy sauce. Vacuum-seal the bag. | Pour water into a heat-safe food storage container or deep pot. Preheat water using a sous vide cooker at 155F. | Gently submerge the sealed bags or pouches with chicken. Let it cook for 4 hou... | chicken | dried bay leave | whole peppercorn | chicken broth |
Afritadang Baboy Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 5.0 | 2 lbs. pork shoulder sliced into cubes | 1 8 oz. can tomato sauce | 1 large potato cubed | 2 medium carrots cubed | 3 to 5 pieces dried bay leaves | 2 cups beef broth | 1 small red bell pepper sliced | 1 small green bell pepper sliced | 1 medium onion chopped | 5 cloves garlic crushed | 3 tablespoons cooking oil | Salt... | Heat oil in a pot. | Saute garlic and onion. | Add pork. Saute until light brown. | Pour tomato sauce and beef broth. Let boil. | Add bay leaves. Cover and then cook in medium heat for 45 minutes or until the pork gets tender. Note: add more beef broth if needed. | Add potato and carrots. Cook for 5 to 8 minutes. | Add... | pork | sauce | potato | carrot | dried bay leave | beef broth | bell pepper |
Sinigang na Salmon sa Miso | 5 minutes | 35 minutes | 40 minutes | 6.0 | 3 salmon heads cut lengthwise into half | 2 25g pack Knorr Sinigang na May Miso Recipe Mix | 1 bunch mustard leaves | 12 pieces okra | 2 medium tomato wedged | 3 pieces long green peppers | 2 medium yellow onion wedged | 6 to 8 cups water | 1/2 teaspoon ground black pepper | 2 to 3 tablespoons fish sauce patis | Pour water in a cooking pot. Let boil. | Add onion and tomato. Let the water- re-boil. | Put the salmon heads into the pot. Stir. | Once the water starts to boil once more, add Knorr Sinigang na May Miso Recipe Mix. Stir. | Add the long green peppers. Cover and then cook in medium heat for 12 minutes. | Add okra, groun... | salmon | mustard leave | okra | tomato | long green pepper | fish sauce fish sauce |
Bulalo Beef Pares Recipe | 10 minutes | 50 minutes | 1 hour | 4.0 | 3 lbs. beef shank | 1 teaspoon salt | 1/2 teaspoon ground black pepper | 6 cups water | 1 yellow onion wedged | 1 yellow onion minced | 4 cloves garlic crushed | 1 thumb ginger minced | 4 tablespoons brown sugar | 4 to 5 pieces star anise | 3 tablespoons cooking oil | 4 tablespoons soy sauce | 3 cups garlic fried rice. | Pour water into a pressure cooker. Let boil, | Add wedged onion, ground black pepper, and salt. | Put the beef shank in the pressure cooker. Cover and pressure cook for 20 to 30 minutes. | Remove the beef shank. Set the beef stock aside. | In a clean pot, heat oil. | Saute garlic, onion, and ginger. | Add the boiled be... | beef | thumb ginger | brown sugar | star anise |
Shrimp Monggo with Lechon Kawali | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 1 lb. pork belly | 2 1/2 tablespoons Knorr Liquid Seasoning | 1 1/2 cups cooking oil | 6 cups water | 1 cup mung beans | 1 bunch fresh spinach | 6 to 8 ounces shrimp shell and head removed | 1 Knorr Shrimp cube | 1 medium tomato cubed | 1 medium yellow onion sliced | 3 cloves garlic crushed | 4 to 5 cups water | 4 tabl... | Start to prepare the lechon kawali by boiling water in a pot. Add the pork belly. Boil in medium heat for 30 to 40 minutes. | While the pork belly is being boiled, prepare the shrimp monggo by heating oil in a second cooking pot. Add shrimp. Stir-fry for 3 minutes. Remove from the pan. Set aside. | Using the remaining ... | pork | mung bean | spinach | shrimp shell | tomato |
Grilled Pork Belly with Garlic Fried Rice and Fried Egg Liempo Sinangag Itlog | 3 hours | 30 minutes | 3 hours 30 minutes | 3.0 | 3 fried eggs | 1 lb. grilled pork belly | 5 tablespoons soy sauce | 1 lemon or 3 pieces calamansi | 1/4 teaspoon ground black pepper | 1 teaspoon garlic powder | 2 to 3 cups cooked white rice preferably leftovers | 5 cloves garlic crushed | 3 tablespoons cooking oil | 1/4 teaspoon salt | Prepare the marinade of the pork belly by combining soy sauce, lemon juice, ground black pepper, and garlic powder in a large bowl. Stir. Put the pork belly into the bowl and then coat it with the mixture. Let it marinate for at least 3 hours. | Grill the pork belly for 3 minutes per side while basting every turn. Cont... | fried egg | grilled pork belly | calamansi | garlic powder | cooked white rice |
Ginisang Monggo with Inihaw na Liempo | 1 hour | 1 hour 10 minutes | 2 hours 10 minutes | 6.0 | 1 1/2 lbs. pork belly liempo | 1/2 cup Knorr Liquid Seasoning | 1 piece lime or 3 pieces calamansi | 2 tablespoons cooking oil | 1 3/4 cups mung beans soaked in 2 cups water | 1 cup malunggay leaves | 6 ounces pork sliced into small pieces | 1 Knorr Pork cube | 1 medium tomato cibed | 1 small red onion chopped | 3 clov... | Prepare the Inihaw na Liempo by placing the pork belly in a large bowl. Pour the Knorr Liquid Seasoning into the bowl and squeeze out the juice from the lime or calamansi (lemon can also be used). Mix well. Let it marinate for at least 1 hour. | Meanwhile, cook the ginisang monggo starting by heating oil in a pot. Saut... | pork | calamansi | mung bean | malunggay leave | tomato |
Filipino Style Pork BBQ | 3 hours | 15 minutes | 3 hours 15 minutes | 8.0 | 4 lbs. pork shoulder sliced into thin pieces | 3/4 cup soy sauce | 1/2 cup juice extracted from calamansi or lemon | 3/4 cup banana ketchup | 4 tablespoons dark brown sugar | 2 tablespoons garlic powder | 1 teaspoon ground black pepper | 2 teaspoons salt | 1 1/2 cups lemon or lime soda | Arrange the pork slices in a large bowl. | Add all the marinade ingredients. Mix well. Cover the bowl and marinate for at least 3 hours. Note: I strongly suggest marinating overnight for best results. | Fasten the marinated pork together using bamboo skewers. | Heat-up the grill. Start to grill your Filipino Style pork... | pork | calamansi | banana ketchup | brown sugar | garlic powder | lime soda |
Pork Nilaga Recipe | 5 minutes | 1 hour | 1 hour 5 minutes | 5.0 | 2 lbs. pork belly cut into cubes | 1 Knorr Pork Cube | 3 to 4 small potato peeled and sliced in half | 2 pieces ripe saba banana sliced | 6 to 8 ounces pechay or bok choy | 1 medium yellow onion sliced | 6 to 7 cups water | 1 tablespoon whole peppercorn | 2 to 3 tablespoons fish sauce | Pour water in a cooking pot. Let boil. | Add onion and whole peppercorn. Continue to boil until the onion becomes tender. | Put the pork belly into the cooking pot. Let the water re-boil. | Add the pork cube. Stir. Cover the pot and continue to cook in low heat for 45 to 60 minutes or until the pork gets tender. | Add ... | pork | potato | saba banana | bok choy | whole peppercorn |
Ginisang Pechay with Ground Pork and Shrimp (Sauteed Bok Choy) | 5 minutes | 18 minutes | 23 minutes | 4.0 | 1 lb. bok choy cleaned and chopped | 6 ounces ground pork | 4 ounces small shrimp head and shell removed | 1 medium tomato cubed | 1 medium yellow onion cubed | 3 cloves garlic crushed | 1 cup chicken broth or water | 3 tablespoons cooking oil | 1 to 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper to taste | Heat oil in a pan. | When the oil is hot, saute garlic, onion, and tomato. | Add ground pork. Cook until brown | Add shrimp and bok choy. Stir-fry for 3 to 5 minutes. | Pour-in chicken broth (or water). Let boil. Cover and simmer for 2 to 3 minutes. | Add fish sauce and ground black pepper. | Transfer to a serving bowl... | bok choy | pork | shrimp and shell | tomato | chicken broth |
Ginisang Sitaw Kalabasa at Malunggay with Shrimp (Sauteed Squash with Shrimp) | 5 minutes | 18 minutes | 23 minutes | 4.0 | 1 lb. medium shrimp head and shell removed | 1 lb. butternut squash cubed | 18 to 20 pieces snake beans sitaw, cut into 2 inch pieces | 1 cup malunggay leaves | 1 cup chicken broth | 1 medium yellow onion chopped | 4 cloves crushed garlic | 3 tablespoons oil | Salt and ground black pepper to taste | Heat oil in a pan. | Once the oil gets hot, pan-fry the shrimp in medium heat for 1 minute per side. Remove from the pan. Set aside. | Using the remaining oil (add more if needed), saut garlic and onion. | Add the squash. Stir-fry for 3 minutes. | Add the snake beans. Continue to cook for 1 minute. | Put the malunggay ... | shrimp and shell | butternut kalabasa | snake beans sitaw | malunggay leave | chicken broth | crushed garlic |
Pork Pata Humba Recipe | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 4.0 | 2 lbs ham hock pata, sliced | 1/2 cup dried banana blossoms | 1 Knorr pork cube | 1/4 cup salted black beans | 1/4 cup dark brown sugar | 1 medium yellow onion | 4 cloves garlic crushed | 3 pieces dried bay leaves | 1/2 teaspoon crushed peppercorn | 4 cups pineapple juice | 1/2 cup soy sauce | 1 teaspoon vinegar | 6 cu... | Pour water in a cooking pot. Let boil. | Add the ham hock (pata). Scoop out the scums that will eventually float. Cover and boil in medium heat for 40 to 60 minutes. You can add more water if needed. | Remove the pata from the cooking pot and set it aside. Discard the water. | Pour oil into a clean cooking pot. | Once ... | ham hock pata | dried banana blossom | black bean | brown sugar | dried bay leave | crushed peppercorn | pineapple juice |
Filipino Shrimp Pancit Bihon Recipe | 5 minutes | 18 minutes | 23 minutes | 4.0 | 8 to 12 pieces fresh shrimp shelled and head removed | 1/2 small cabbage | 1 lb. pansit bihon dried rice noodles | 1 Knorr Shrimp Cube | 3/4 cup carrots juilienne | 3/4 cup celery chopped | 1 cup snow peas | 1/2 cup chopped parsley | 1 medium yellow onion sliced | 4 cloves garlic crushed and chopped | 6 cups water | 1/... | Heat oil in a cooking pot. | Once the oil gets hot, pan-fry the shrimp for 1 minute per side. Remove from the pot. Set aside. | Meanwhile, using the remaining oil (you can add more if needed), saute garlic, onion, and celery. | Add the parsley and ground black pepper. Stir. | Pour-in soy sauce and water. Let boil. | Ad... | shrimp | cabbage | pansit bihon | carrots juilienne | celery | snow pea | parsley |
Pork Menudo with Ham Recipe | 5 minutes | 50 minutes | 55 minutes | 4.0 | 6 ounces pork sliced into small cubes | 5 ounces ham cubed | 1 small potato cubed | 1 small carrot cubed | 1 small red bell pepper chopped | 1 small green bell pepper chopped | 1 ounce raisins | 1 small onion chopped | 4 cloves garlic crushed | 1 8 oz. can tomato sauce | 1 1/2 cup beef broth or 1 1/2 cup water with 1 p... | Heat oil in a pot. | Saut garlic and onion | Once the onion gets soft, add the pork. Cook until light brown. | Add the ham. Cook for 2 minutes. | Pour the tomato sauce and beef broth. Let boil. | Add the raisins. Cover and cook between low to medium heat until the pork gets tender. | Add potato, carrot, and bell pepper... | cubes | ham | potato | carrot | bell pepper | raisin | sauce | beef broth |
Ginataang Manok with Sitaw at Kalabasa | 5 minutes | 1 hour | 1 hour 5 minutes | 5.0 | 2 lbs. chicken cut into serving pieces | 3/4 lb. 340 g kalabasa (calabaza squash or butternut squash), cut into cubes | 12 pieces sitaw snake beans, cut in 2 inch length | 1 medium onion diced | 4 cloves garlic crushed | 1 40g pack Knorr Ginataang Gulay Mix | 2 3/4 cups water | 2 teaspoons patis fish sauce | 1/8 teaspo... | Heat oil in a pot. | Saut garlic and onion | Add the chicken and then continue to cook until the color turns light brown. | Pour 2 cups water. Let boil. Cover and cook in medium heat for 40 minutes. Note: add more water if needed. | Add the kalabasa into the pot. Stir and then cook for 5 minutes. | Prepare the gata by ... | chicken | kalabasa calabaza kalabasa | sitaw snake bean | fish sauce fish sauce |
Spicy Ginataang Hipon Recipe | 5 minutes | 18 minutes | 23 minutes | 4.0 | 1 1/2 lb. medium shrimp with head and shells on | 1 pack Knorr Ginataang Gulay mix | 3 pieces long green pepper siling pansigang, sliced into thin pieces | 2 to 5 pieces birds eye chili siling labuyo, chopped | 2 thumbs ginger minced | 1 medium onion sliced | 1/2 cup chopped scallions | 4 cloves garlic crushed | 1/4 te... | Prepare the gata by combining lukewarm water and Knorr Ginataang Gulay mix. Stir and set aside. | Heat oil in a pot | Saut garlic, onion, and ginger | Once the onion starts to get soft, add the green pepper, scallions, and chili. Stir and continue to cook for 1 minute. | Pour the gata mixture into the pot. Let boil. | ... | and shell | long green pepper | labuyo | thumbs ginger | green onion | lukewarm water | fish sauce fish sauce |
Chicken Adobo with Egg | 10 minutes | 50 minutes | 1 hour | 5.0 | 2 lbs. chicken thigh cut into serving pieces | 5 pieces hard boiled eggs | 2 cups chicken broth | 5 tablespoons dark soy sauce | 3 tablespoons vinegar | 6 to 8 cloves garlic crushed | 1 tablespoon whole peppercorn | 4 pieces dried bay leaves | Salt to taste optional | 3 tablespoons cooking oil | Combine chicken, soy sauce, whole peppercorn, and half of the crushed garlic in a large bowl. Mix well and ensure that the chicken gets coated with the marinade. Cover the bowl and marinate for at least 1 hour. Note: the longer the time to marinate, the better. | Heat oil in a cooking pot | Add the remaining crushed ga... | chicken | hard boiled egg | chicken broth | dark soy sauce | whole peppercorn | dried bay leave |
Pork Dinuguan sa Gata Recipe | 10 minutes | 50 minutes | 1 hour | 4.0 | 1 1/2 lbs. pork shoulder sliced into cubes | 1 40g pack Knorr Ginataang Gulay Mix | 1 cup pork blood | 4 pieces long green pepper silig pansigang | 1/2 cup vinegar | 1 medium onion chopped | 4 cloves garlic crushed | 2 1/4 cups water | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | Salt to taste | Heat oil in a cooking pot. | Saut garlic and onion until the onion becomes soft | Add the pork. Saut until the color turns light brown. | Add the ground black pepper. Stir. | Pour-in 1 1/2 cups water. Let boil. Cover and continue to cook in low to medium heat for 20 minutes. | Pour the vinegar. Let the liquid reboil. S... | pork | pork blood | long green pepper chilig pansigang |
Pork Bicol Express | 10 minutes | 50 minutes | 1 hour | 4.0 | 1 lb. pork shoulder sliced into cubes | 3 pieces long green pepper siling pansigang, sliced into thin pieces | 8 pieces birds eye chili siling labuyo or Thai chili, sliced into small pieces | 1 piece onion sliced | 4 cloves garlic crushed | 1 pack Knorr Ginataang Gulay mix 45g | 1 tablespoon shrimp paste bagoong alaman... | Heat oil in a cooking pot | Saut garlic and onion until the onions get soft. | Add the ground black pepper and pork. Saut until the color turns light brown. | Pour 1 1/2 cups water. Let boil. Cover and continue to cook in medium heat until the pork gets tender and the water almost evaporates completely. | Prepare the g... | pork | long green pepper | thai chili | shrimp paste shrimp paste shrimp paste |
Chili Garlic Butter Shrimp Recipe | 10 minutes | 15 minutes | 25 minutes | 4.0 | 2 lbs. medium to large shrimp cleaned | 5 pieces red Thai chili pepper minced | 1/2 cup chopped scallions | 8 cloves garlic crushed and chopped | 2 tablespoons cooking oil | 3 tablespoons butter | 1/2 teaspoon salt | 1/4 teaspoon ground black pepper | Place the shrimp in a plate. Rub salt and ground black pepper all over. Let it stay for 10 minutes. | Melt butter in a pan. Add the cooking oil. Once the mixture gets hot, add the garlic and then cook in medium heat until light brown. | Put the chili into the pan. Stir and continue to cook for 30 seconds. | Add the shr... | shrimp | red thai chili pepper | green onion | butter |
Pinakbet with Squid in Coconut Milk (Pinakbet sa Gata) | 5 minutes | 30 minutes | 35 minutes | 4.0 | 1/2 lb. medium squid cleaned | 6 pieces snake beans sitaw, cut in 2 inch pieces | 1/2 small butternut squash cubed | 6 to 8 pieces okra | 1 medium Chinese eggplant sliced | 1 small bitter melon sliced | 1 thumb ginger minced | 2 cups coconut milk | 1 medium onion chopped | 4 cloves garlic crushed | 1 1/2 tablespoons sh... | Heat oil in a bowl. | Saut garlic, ginger, and onion. Continue to cook until the onion are soft. | Add the squid and then saut for 2 minutes. | Remove the squid. Set aside. | Add the butternut squash. Continue to saut for 3 minutes. | Pour the coconut milk into the cooking pot. Let boil. Cover the pot and then simmer f... | squid | snake beans sitaw | butternut kalabasa | okra | chinese eggplant | bitter melon | thumb ginger | coconut milk | shrimp paste shrimp paste |
Adobong Pusit sa Gata | 5 minutes | 30 minutes | 35 minutes | 4.0 | 1 lb. medium sized squid cleaned | 2 cups coconut milk | 4 tablespoons soy sauce | 3 tablespoons vinegar | 1/4 teaspoon ground black pepper | 6 to 8 cloves garlic crushed | 4 pieces dried bay leaves | 1 to 2 tablespoons fish sauce | 3 tablespoons cooking oil | Heat oil in a cooking pot. | Add the garlic. Cook until it turns light brown. | Stir the squid into the pot. Partially cook the squid for 2 minutes. Remove the squid from the pot and put in a clean plate. Set aside. | Pour the coconut milk into the pot. Let boil. | Add soy sauce, vinegar, bay leaves, and ground black p... | squid | coconut milk | dried bay leave |
Monggo with Hibi (Mung beans with small dried shrimp) | 10 minutes | 1 hour | 1 hour 10 minutes | 5.0 | 1 cup uncooked mung beans | 2 to 2 1/2 tablespoons hibi small dried shrimp | 1 bunch fresh spinach | 3 tablespoons patis fish sauce | 5 1/2 cups water | 1 medium onion chopped | 5 cloves garlic crushed | 3 medium ripe tomatoes cubed | 3 tablespoons cooking oil | 1/4 teaspoon ground black pepper | Boil 4 cups of water in a cooking pot. Add the mung beans and continue to boil until the beans absorb all the water. Set aside. | Heat oil in a separate pot. Saut garlic, onion, and tomato until soft. | Add the hibi and mung beans. Stir. | Pour-in remaining water into the pot. Let boil. Cover and cook for 10 minutes. |... | uncooked mung bean | hibi dried shrimp | spinach | fish sauce fish sauce | tomato |
Pesang Baboy at Manok Recipe | 5 minutes | 1 hour 30 minutes | 1 hour 35 minutes | 5.0 | 1 lb. pork belly cubed | 2 lbs. chicken cut into serving pieces | 4 thumbs ginger pounded | 2 medium potato sliced into large cubes | 2 teaspoons whole peppercorn | 2 to 3 tablespoons fish sauce | 8 to 10 cups water | 1 large banana pepper or 2 pieces siling pansigang | 8 leaves Napa cabbage pechay Baguio, sliced | Combine 8 cups water, pork, chicken, whole peppercorn and ginger in a cooking pot. Let boil. Cover and continue to cook in low to medium heat for 1 hour. | Pour the remaining 2 cups of water (add more if needed). Let it boil once more. | Add the cubed potato and banana pepper (or siling pansigang). Continue to cook in ... | pork | chicken | thumbs ginger | potato | whole peppercorn | banana pepper | leaves napa cabbage pechay baguio |
Basic Tortang Talong Recipe | 5 minutes | 6 minutes | 11 minutes | 1.0 | 1 Chinese eggplant | 1 egg | 1/4 teaspoon salt | 1/8 teaspoon ground black pepper | 1/4 cup cooking oil | Heat the eggplant directly over fire in a stovetop until the skin of the eggplant turns brown to black, Rotate after a few minutes until all parts of are almost burnt. | Let the eggplant cooldown and then peel the skin off using your fingers. The inside part of the eggplant should be steamed just right at this point. |... | chinese eggplant | egg |
Pata Paksiw Recipe | 20 minutes | 1 hour 10 minutes | 1 hour 30 minutes | 3.0 | 2 to 3 lbs. pork hock sliced into 3 to 4 pieces | 1.6 oz. dried banana blossoms | 3 teaspoons whole peppercorn | 4 to 5 pieces dried bay leaves | 1/4 cup Knorr liquid seasoning | 4 cloves garlic crushed | 1 medium onion chopped | 1/4 cup brown sugar | 1/4 cup soy sauce | 3 to 4 tablespoons vinegar | 10 cups water | 3 t... | Boil 7 cups water in a cooking pot. | Once the water starts to boil, put the pork hocks into the pot. Cover and then boil for 20 minutes. | Remove the boiled pork hocks from the pot. Discard the water. | Heat the oil in the same cooking pot and then saute the garlic and onion. | Add the boiled pork hock back when the o... | pork | dried banana blossom | whole peppercorn | dried bay leave | brown sugar |
Batangas Bulalo Recipe | 5 minutes | 4 hours | 4 hours 5 minutes | 5.0 | 3 to 4 lbs. beef shank with extra bones | 4 pieces medium red onions sliced | 1 tablespoon whole peppercorn | 1 1/2 tablespoons rock salt or coarse sea salt | 4 to 5 tablespoons fish sauce | 8 to 10 cups water | 1 small cabbage | 3 bunches of baby bok choy | 5 to 7 pieces chili peppers | 4 tablespoons fish sauce | 1 pi... | Boil water in a cooking pot. | Add the beef shank and bones. Cover and then continue to boil in low to medium heat for 1 hour. | Scoop away the floating scums and oil from the water. Add the onion, whole peppercorn, salt, and fish sauce. Cover and continue to boil for 3 hours. | Arrange the cabbage and bok choy leaves ... | extra bone | whole peppercorn | coarse sea salt | cabbage | baby bok choy | chili pepper | calamansi |
Adobong Sitaw with Lechon Kawali | 5 minutes | 1 hour 10 minutes | 1 hour 15 minutes | 3.0 | 12 pieces snake beans sitaw, cut in 2 inch pieces | 8 ounce pork belly cubed | 5 cloves garlic crushed | 1 medium onion sliced | 3 tablespoons soy sauce | 2 1/2 tablespoons vinegar | 4 cups water | 2 teaspoons onion powder | 1 1/2 teaspoons salt | 1/2 teaspoon ground black pepper | 1 1/2 cups cooking oil | Prepare the lechon kawali by boiling water in a cooking pot. Add the pork belly. Cover and continue to boil in medium heat for 30 minutes. Remove the pork from the pot and let it cool down. Save 1 cup of water that was used to boil the pork. We will need it for later. | Sprinkle 1 1/2 teaspoons salt and 1/4 teaspoon gr... | snake beans sitaw | pork | onion powder |
Seafood Bicol Express | 5 minutes | 25 minutes | 30 minutes | 4.0 | 1 lb. mussels see notes | 6 ounces squid see notes | 1/2 lb shrimp | 2 cups coconut milk | 2 tablespoons shrimp paste see notes | 2 thumbs ginger minced | 3 cloves minced garlic | 1 medium yellow onion chopped | 6 to 10 pieces Thai chili pepper | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | Heat oil in a cooking pot. | Once the gets hot, saute garlic, onion and ginger. | Pour the coconut milk into the pot. Let boil. | Add chili pepper and shrimp paste. Stir. Cover and cook for 3 minutes. | Add the squid, mussels, and shrimp.Stir until all the seafood gets coated with coconut milk. Continue to cook for 3 t... | mussel | squid | shrimp | coconut milk | thumbs ginger | thai chili pepper |
Chicken Molo Soup Recipe | 15 minutes | 30 minutes | 45 minutes | 4.0 | 1 lb. ground chicken | 12 to 15 pieces fresh shrimp minced | Juice extracted from the shrimp head | 20 to 30 pieces wonton wrapper | 1 Knorr Chicken cube | 2 medium yellow onion minced | 1 1/2 teaspoons sesame oil | 1 1/2 teaspoons annatto powder or 1/2 cup annatto seeds soaked in 1/2 cup warm water | 12 cloves garlic ... | In a bowl, combine the ground chicken, minced shrimp, half of the minced onion, 1 teaspoon ground black pepper, salt and sesame oil. Mix well. | Lay a piece of wonton wrapper on a flat surface. Scoop a tablespoon of the chicken and shrimp mixture and then place it in the middle of the wrapper. Fold the wrapper until th... | chicken | shrimp | the shrimp | wonton wrapper | sesame oil | annatto powder | green onion |
Pork Pochero Recipe | 10 minutes | 1 hour 10 minutes | 1 hour 20 minutes | 5.0 | 1 lb. pork belly liempo, sliced into serving pieces | 2 pieces Chinese sausage sliced crosswise | 1 large plum tomato | 4 cloves garlic crushed and minced | 1 large yellow onion chopped | 4 pieces saba banana halved | 2 bunches bok choy lower end cut | 8 oz. green beans | 1 large potato cut into cubes | 6 to 7 cups wat... | Heat oil in a cooking pot. | Saut garlic onion, and tomato | Once the onion becomes tender, add the Chinese sausage and pork belly. Continue to cook until the pork belly browns (around 3 minutes). | Pour the tomato sauce and water. Let boil. | Add the pork (or beef cubes). Stir. Cover the pot and set the heat to low. B... | pork | chinese sausage | plum tomato | saba banana halved | bok choy lower end | sitaw | potato | sauce | pork cube |
Spicy Ginataang Baboy with Papaya and Malunggay | 5 minutes | 1 hour | 1 hour 5 minutes | 4.0 | 1/2 lb. pork shoulder cut into cubes | 1 cup fresh malunggay leaves | 1 small unripe papaya sliced into wedges | 5 pieces Thai or birds eye chili peppers | 2 1/2 cups coconut cream kakang gata | 3 thumbs ginger sliced into thin strips | 1 medium yellow onion chopped | 4 cloves garlic crushed | 1/4 teaspoon ground black... | Heat oil in a cooking pot. | Saut garlic, onion, and ginger until the onion gets soft. | Add the pork and ground black pepper. Continue to saut until it turns brown. | Pour the coconut cream and water into the pot. Let boil. | Add the Knorr pork cube. Set the heat to low. Cover the pot and then continue to cook for 40 ... | pork | malunggay leave | unripe papaya | chili pepper | coconut cream kakang coconut milk | thumbs ginger |
Tinola Chicken Mami | 10 minutes | 40 minutes | 50 minutes | 4.0 | 1 lb. Boneless chicken breasts | 1 lb. fresh Miki noodles | 1 cup fresh malunggay leaves | 3 thumbs ginger julienne | 3 boiled eggs | 1/2 small green papaya sliced into strips | 1 medium yellow onion | 8 cloves garlic pounded | 1 Knorr chicken cube | 5 cups water | 6 tablespoons cooking oil | 2 to 3 tablespoons fish sa... | Boil 8 cups water in a cooking pot. | Add the fresh Miki noodles when the water starts to boil. Let it stay for 20 to 30 seconds. Remove the Miki noodles from the cooking pot, drain the water, and arrange the noodles in individual bowls. | On a clean cooking pot, start to heat the oil. Add the garlic immediately while ... | chicken | miki noodle | malunggay leave | thumbs ginger julienne | boiled egg | green papaya | fish sauce fish sauce |
Tinolang Manok sa Gata Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 2 lbs. chicken cut into serving pieces | 1 cup malunggay | 2 cups coconut milk | 1 small unripe papaya sliced into wedges | 1 medium yellow onion sliced | 3 thumbs ginger julienne | 4 cloves garlic crushed | 3 pieces Thai or birds eye chili | 1 Knorr chicken cube | 2 cups water | 1/2 teaspoon ground black pepper | 2 ta... | Heat oil in a cooking pot. | Saute garlic, onion, and ginger. Continue to cook for 3 minutes or until the onion starts to get soft. | Add the chicken. Stir fry until it turns light brown. | Pour the coconut milk into the pot. Let boil. | Add ground black pepper and chili pepper. Cover and cook in low heat for 35 minute... | chicken | malunggay | coconut milk | unripe papaya | thumbs ginger julienne | bird | fish sauce fish sauce |
Pork Adobo with Sitaw Recipe | 15 minutes | 1 hour | 1 hour 15 minutes | 4.0 | 1 1/2 lb pork belly cut into serving pieces | 10 pieces snake beans sitaw, cut into 2 inch length pieces | 1 medium onion | 5 tablespoons soy sauce | 2 1/2 tablespoons vinegar | 5 cloves garlic crushed | 1 1/2 tablespoons brown sugar | 1/2 teaspoon ground black pepper | 2 cups beef broth | 3 tablespoons cooking oil | Combine pork, soy sauce, ground black pepper, and garlic. Mix well. Let it stay for 15 minutes. | Heat oil in a cooking pot. | Saut the onion until it gets soft. | Add the marinated pork including the remaining soy sauce and garlic. Cook for 5 minutes in medium heat. | Pour the beef broth in the pot. Let boil. Cook in ... | pork | snake beans sitaw | brown sugar | beef broth |
Tinolang Manok Recipe | 5 minutes | 1 hour | 1 hour 5 minutes | 5.0 | 2 lbs. chicken cut into serving pieces | 1 cup malunggay leaves | 1 cup hot pepper leaves | 1/8 teaspoon ground black pepper | 1 piece unripe papaya wedged | 6 cups water | 1 piece Knorr chicken cube | 1 piece onion sliced | 4 cloves garlic crushed and chopped | 3 thumbs ginger julienne | 2 tablespoons fish sauce pati... | Heat oil in a pot. | Saut garlic, onion, and ginger. Add the ground black pepper. | When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown. | Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes. | Scoop and discard the scums and oil on the soup... | chicken | malunggay leave | hot pepper leave | unripe papaya | thumbs ginger julienne | fish sauce fish sauce | vegetable oil |
Dinardaraan Recipe (Ilocano Dinuguan) | 5 minutes | 1 hour | 1 hour 5 minutes | 3.0 | 1 lb. pork shoulder sliced into small cubes | 3 pieces long green chili peppers | 3/4 cup pork blood | 4 cloves garlic minced | 1 medium red onion chopped | 2 cups beef broth or water | 1/4 cup white or apple cider vinegar | 1/2 teaspoon ground black pepper | Salt to taste | 3 tablespoons cooking oil | Heat oil in a cooking pot. | Saut the garlic and onion until soft | Add the pork and ground black pepper. Saut until it turns medium brown. | Pour the broth or water. Let boil. Adjust the heat to low. Cook for 25 to 30 minutes. You may add more water if it starts to dry out while you simmer. | Pour the vinegar in the p... | pork | long green chili pepper | pork blood | beef broth | apple cider vinegar |
Special Chicken Embutido Recipe (Filipino Chicken Meatloaf) | 12 minutes | 1 hour | 1 hour 12 minutes | 10.0 | 2 lbs. ground chicken | 1 medium red bell pepper minced | 1 Knorr Chicken Cube | 2 raw eggs | 1 medium green bell pepper minced | 1 medium white or yellow onion minced | 1 3/4 to 2 cups bread crumbs | 4 tablespoons vegetable oil | 1/2 cup raisins | 4 hard boiled eggs quartered | 5 tablespoons sweet relish | 5 tablespoo... | In a mixing bowl, crush the chicken using a fork. | Crack the eggs. Beat until the chicken cube dilutes in the beaten egg. | Add the bell peppers, onion, raisins, sweet relish, and cheese. Fold to mix the ingredients. | Add the ground chicken, salt, ground black pepper, and vegetable oil. Continue to fold until all the... | chicken | bell pepper | raw egg | bread crumb | vegetable oil | raisin | hard boiled egg | sweet relish | cheddar cheese |
Dinaldalem Recipe (Igado Liver and Pork Adobo) | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 1/2 lb. pork shoulder sliced into thin strips | 3/4 lb. pigs liver sliced into strips | 1 16 oz. can chickpeas (garbanzos) | 4 pieces dried bay leaves | 1 medium bell pepper sliced into strips | 1 medium onion diced | 4 cloves garlic crushed | 4 tablespoons soy sauce | 3 tablespoons white vinegar | 1/4 teaspoon ground ... | Heat 3 tablespoons of oil in a wok or pan. Stir-fry the liver for 2 to 3 minutes. Add the garlic powder. Continue to cook until the liquid from the liver completely evaporates. Set aside. | Heat the remaining oil in a pot. | Once hot, saut the garlic and onion until soft. | Add the ground black pepper. Stir. | Add the ... | pork | pigs liver | chickpea | dried bay leave | bell pepper | garlic powder |
Adobong Okra with Pork Recipe | 5 minutes | 45 minutes | 50 minutes | 4.0 | 12 pieces okra | 1/2 lb. pork belly. sliced into small pieces | 4 tablespoons soy sauce | 2 tablespoons white vinegar | 3 cloves garlic crushed | 1 cup water | 1/2 teaspoon sugar | 3 tablespoons cooking oil | Salt and ground black pepper to taste | Heat oil in a pan. | Add the garlic. Cook in medium heat until the garlic turns medium brown. | Add the pork belly pieces. Cook for 2 minutes. | Pour the soy sauce and water. Cover. Cook the pork in low heat for 30 minutes or until the pork becomes tender. You can add more water if the liquid starts to dry out. | Pour ... | okra | pork |
How To Cook Beef Kaldereta | 10 minutes | 1 hour 20 minutes | 1 hour 30 minutes | 4.0 | 2 lbs. beef chuck sliced into cubes | 2 medium carrots sliced | 1 large potato sliced into cubes | 1 small green bell pepper sliced | 1 small red bell pepper sliced | 1 Knorr Beef Cube | 1 can 8 oz. tomato sauce | 5 tablespoons liver spread | 3 cloves garlic crushed | 1 medium yellow onion chopped | 1/4 teaspoon red pe... | Heat a pan or wok and then pour 3 tablespoons cooking oil. Stir-fry the bell peppers for 3 minutes. Remove the bell peppers and put in a plate. Set aside. | Using the oil in the pan (add more if necessary), pan fry the carrots and potato for 3 to 5 minutes. Put these in a plate and then set aside. | Heat the remaining ... | chuck | carrot | potato | bell pepper | tomato sauce | liver spread | red pepper flake |
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