mradermacher/MASID-v1.2-GGUF
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Pork Hock and Mung Beans with Vermicelli (Ginisang Monggo with Pata at Sotanghon)
|
10 minutes
|
1 hour 10 minutes
|
1 hour 20 minutes
|
5.0
|
3 lbs. pork hocks cleaned | 1 1/2 cups mung beans washed | 1 ounce sotanghon | 2 teaspoons beef powder | 1 onion chopped | 5 garlic chopped | 3 tomatoes diced | 2 cups baby spinach | 8 cups water | Fish sauce and ground black pepper to taste | 3 tablespoons cooking oil
|
Boil the pork hock in 4 cups of water for 10 minutes. Drain the water and then wash the pork to ensure that it is clean. Set aside. | Heat oil in a cooking pot. Saute garlic, onion and tomatoes. | Once the onion and tomato soften, add the mung beans. Saut for 30 seconds. | Pour 4 cups of water into the pot. Add the pork hock. Let boil. Cover and simmer for 50 to 60 minutes or until the pork tenderizes. Occasionally stir every 10 minutes and add more water as necessary. | Add the sotanghon noodles. Stir. Continue cooking in low heat for 3 to 5 minutes. The mung beans should be soft and somewhat creamy at this point. | Add the beef powder and then season with fish sauce and ground black pepper. Stir. | Add the spinach. Turn off the heat and then cover the pot for 1 minute. | Gently stir until the spinach mixes with the other ingredients in the pot. | Serve hot with rice. | Share and enjoy!
|
pork | beef | tomato
|
Ginataang Kalabasa
|
15 minutes
|
50 minutes
|
1 hour 5 minutes
|
6.0
|
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 | ginger
|
Sinigang Sa Miso
|
30 minutes
|
40 minutes
|
1 hour 10 minutes
|
4.0
|
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!
|
kangkong | sitaw | okra | tomato
|
Pork Ribs Caldereta
|
15 minutes
|
1 hour 18 minutes
|
1 hour 33 minutes
|
5.0
|
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 | tomato | potato | carrot | chili | beef
|
How to Fry Pork Belly (Lechon Kawali)
|
2 hours
|
20 minutes
|
4 hours 20 minutes
|
4.0
|
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
|
Paksiw Na Baboy
|
15 minutes
|
1 hour 10 minutes
|
1 hour 25 minutes
|
4.0
|
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 | banana
|
Filipino Chicken Adobo Recipe
|
5 minutes
|
35 minutes
|
40 minutes
|
4.0
|
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!
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chicken
|
Laing Fried Rice Recipe
|
5 minutes
|
15 minutes
|
20 minutes
|
5.0
|
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
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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!
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chili
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Tastylicious Adobong Pusit Recipe
|
10 minutes
|
25 minutes
|
35 minutes
|
5.0
|
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!
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squid | tomato
|
Pork Adobo Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
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
|
Pork Afritada Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
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 | carrot | potato | tomato
|
Ginataang Hipon Sitaw at Kalabasa
|
10 minutes
|
40 minutes
|
50 minutes
|
4.0
|
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 | sitaw | kalabasa
|
Bulalo Recipe
|
10 minutes
|
1 hour 50 minutes
|
2 hours
|
4.0
|
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 | cabbage | bok choy | corn | onion
|
Pancit Palabok Recipe
|
10 minutes
|
35 minutes
|
45 minutes
|
6.0
|
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!
|
pork | shrimp | egg | onion | calamansi
|
Kalderetang Kambing (Goat Stew)
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
1 lb goat meat chevon, cubed | 1 tablespoon garlic minced | 1 onion minced | 3 tomatoes diced | 4 Thai chili optional | 1 cup tomato sauce | 3/4 cup bell pepper sliced | 6 tablespoon liver spread | 3/4 cup green olives optional | 1/2 cup vinegar | 1 carrot cubed | 1 potato cubed | 3 tablespoons cooking oil | 2 cups water | Salt and pepper to taste
|
Combine the vinegar, salt, and ground black pepper in a large bowl then marinate the goat meat for at least an hour (This should eliminate the gamey smell and taste of the meat) then separate the meat from the marinade. | Pour the cooking oil in a cooking pot or casserole and apply heat. | Saut the garlic, onion, and tomatoes | Add the marinated goat meat then cook until the color of the outer part turns light brown | Put-in the tomato sauce and crushed chili then allow to cook for 2 minutes | Add the water and allow to boil. Simmer for at least 45 minutes or until the meat is tender. | Add the liver spread and cook for 5 minutes (You may add water if the sauce seems to dry up) | Put-in the potatoes and carrots then simmer for 8 minutes. | Add the olives and bell pepper then simmer for another 5 minutes. | Add salt and pepper to taste. | Serve hot. Share and enjoy!
|
tomato | chili | carrot | potato
|
Beef Mechado Recipe
|
10 minutes
|
1 hour 30 minutes
|
1 hour 40 minutes
|
6.0
|
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!
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tomato | potato
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Ginisang Ampalaya (Sauteed Bitter Melon)
|
10 minutes
|
20 minutes
|
30 minutes
|
4.0
|
2 pieces ampalaya cleaned and cut into thin slices | 1 tbsp garlic minced | 1/2 tsp ground black pepper | salt to taste | 2 raw eggs | 18 ounces luke warm water | 1 tomato sliced | 1 onion sliced | 3 tbsp cooking oil
|
Place the ampalaya in a large bowl | Add salt and lukewarm water then leave for 5 minutes | Place the ampalaya in a cheesecloth then squeeze tightly until all liquid drips | Heat the pan and place the cooking oil | Saute the garlic, onion, and tomato | Add the ampalaya mix well with the other ingredients | Put-in salt and pepper to taste | Beat the eggs and pour over the ampalaya then let the eggs cook partially | Mix the egg with the other ingredients | Serve hot. Share and Enjoy!
|
ampalaya | egg | tomato
|
Laswa Recipe
|
5 minutes
|
25 minutes
|
30 minutes
|
6.0
|
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 | eggplant | kalabasa | sitaw | okra | tomato
|
Tortang Talong Recipe
|
15 minutes
|
12 minutes
|
27 minutes
|
4.0
|
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.
|
eggplant | egg
|
Ginisang Munggo (Monggo)
|
10 minutes
|
1 hour
|
1 hour 20 minutes
|
6.0
|
1 1/2 cups Mung beans | 1 tbsp garlic | 1/2 lb pork thinly sliced | 2 cups spinach (or alugbati) | 1 piece tomato chopped | 1 piece onion chopped | 8 pieces shrimp optional | 2 tablespoons fish sauce | 24 ounces water for boiling | 1 piece Knorr beef cube for flavoring | 1/2 cup crushed pork rind chicharon | 1/4 teaspoon ground black pepper
|
In a pan, put-in the water and bring to a boil | Put-in the Mung beans and simmer until becomes soft (about 35 to 50 minutes) | On a separate pan, saut the garlic,onion, and tomato | Add the pork. Cook for 5 mins | Put-in the beef cube and fish sauce. Simmer for 10 mins or until the meat is tender. Note: If necessary, you may add water to help make the meat tender but make sure to add more time to simmer | Add the shrimp. Stir and then cook for 2 minutes. | Pour the cooked Mung beans. Stir and then simmer for 10 minutes | Add the spinach and pork rinds (chicharon) | Sprinkle the ground black pepper | Serve hot. Share and Enjoy!
|
pork | tomato | shrimp
|
Pork Menudo Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6.0
|
2 lbs. pork | 1/4 lb. pig liver | 1 cup potatoes diced | 1 piece carrot cubed | 1/2 cup soy sauce | 1/2 piece lemon | 1 piece onion chopped | 3 cloves garlic minced | 1 teaspoon sugar | 3/4 cup tomato sauce | 1 cup water | 4 pieces hotdogs sliced diagonally | 2 tablespoons cooking oil | 2 to 3 pieces dried bay leaves | Salt and pepper to taste
|
Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour. | Heat oil in a pan | Saute garlic and onion. | Add the marinated pork. Cook for 5 to 7 minutes. | Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for 30 minutes to an hour depending on the toughness of the pork. Note: Add water as necessary. | Add-in the liver and hot dogs.Cook for 5 minutes. | Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes. | Serve. Share and enjoy!
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pork | potato | carrot | tomato
|
Pork Caldereta Recipe
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
5.0
|
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!
|
tomato | potato | carrot
|
Nilagang Baka Recipe
|
10 minutes
|
1 hour 12 minutes
|
1 hour 22 minutes
|
6.0
|
2 lbs. beef sirloin cubed | 2 bunches baby bok choy or pechay | 1 piece cabbage | 6 pieces Saba banana halved | 4 pieces baking potato quartered | 1 piece white onion halved | 4 staks celery chopped | 1 piece star anise optional | 4 cups beef broth | 4 cups water | Salt and pepper to taste
|
Combine the water and beef broth in a large cooking pot. Bring to a boil. | Add the onion, star anise, and celery. Reduce the heat in medium. Cover the pot and continue to boil for 20 minutes. | Remove the onion, star anise, and celery from the boiling liquid using a skimmer or a strainer. You can discard these ingredients. | Add the beef. Simmer for 60 to 90 minutes or until the beef becomes tender. You can add more water if necessary. | Put-in the saba banana and potatoes. Cook for 10 minutes. | Add the bok choy and cabbage. Sprinkle salt and pepper. Stir. | Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes to cook the vegetables. | Transfer to a serving bowl. | Serve. Share and enjoy!
|
beef | bok choy | cabbage | banana | potato | onion
|
Chicken Afritada Recipe
|
5 minutes
|
45 minutes
|
50 minutes
|
4.0
|
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!
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chicken | potato | carrot | tomato
|
Bicol Express Recipe
|
5 minutes
|
55 minutes
|
1 hour
|
6.0
|
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.
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pork | chili | ginger
|
Chop Suey
|
10 minutes
|
30 minutes
|
40 minutes
|
4.0
|
7 pieces shrimp cleaned and deveined | 3 ounces pork sliced | 3 ounces boneless chicken breast sliced | 1 1/2 cup cauliflower florets | 1 piece carrot sliced crosswise into thin pieces | 15 pieces snow peas | 8 pieces baby corn | 1 piece red bell pepper sliced into squares | 1 piece green bell pepper sliced into squares | 1 1/2 cups cabbage chopped | 12 pieces quail eggs boiled | 1 piece yellow onion sliced | 4 cloves garlic crushed | 1/4 cup soy sauce | 1 1/2 tablespoons oyster sauce | 3/4 cup water | 1 tablespoon cornstarch diluted in 1/2 cup water | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a wok or pan. | Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside. | Saute onion. Add garlic and continue to saute until the onion becomes soft. | Add pork and chicken. Stir fry until light brown. | Add soy sauce and oyster sauce. Stir. | Pour water. Let boil. Cover and cook in medium heat for 15 minutes. | Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir. | Add cabbage. Toss. Cover and cook for 5 to 7 minutes. | Put the pan-fried shrimp into the pot and add ground black pepper. | Add the boiled quail eggs and cornstarch diluted in water. Toss. | Transfer to a serving plate. Serve. | Share and enjoy!
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shrimp | pork | chicken | carrot | corn | cabbage | egg
|
Adobo Fried Rice
|
5 minutes
|
15 minutes
|
20 minutes
|
4.0
|
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 | onion
|
Pinakbet Tagalog
|
5 minutes
|
35 minutes
|
40 minutes
|
4.0
|
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!
|
kalabasa | okra | eggplant | ampalaya | sweet potato | tomato | ginger | shrimp
|
Pancit Batil Patung Recipe
|
20 minutes
|
40 minutes
|
1 hour
|
4.0
|
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!
|
pork | onion | cabbage | carrot | egg | beef
|
Sprite Pork Adobo Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
5.0
|
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
|
Bangus Sisig Recipe
|
10 minutes
|
25 minutes
|
35 minutes
|
4.0
|
1 piece bangus fried or baked, and then flaked | 1 piece onion chopped | 1/2 cup scallions chopped | 1 tablespoon chili pepper labuyo or Thai chili | 1/2 teaspoon ground black pepper | 1 tablespoon soy sauce | 2 teaspoons ginger minced | 1 cup crushed chicharon pork rind | 1/2 tablespoon mayonnaise | 1/4 cup unsalted butter | 1 teaspoon garlic powder | 1/2 teaspoon salt
|
Melt-in butter in a large pan | Add the onion and cook for 3 minutes | Put-in the ginger. Stir and cook for 2 minutes in low to medium heat. | Add the bangus and then stir. | Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir and cook for 5 minutes. | Add the chicharon, scallions, and chili. Stir and cook for 3 minutes more. | Put-in the mayonnaise. Stir. | Transfer to a serving plate. Serve. | Share and enjoy!
|
onion | chili | ginger | pork | garlic
|
Pork and Chicken Adobo Recipe
|
15 minutes
|
1 hour
|
1 hour 15 minutes
|
6.0
|
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 | chicken
|
Paksiw na Pata Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
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 | banana | corn
|
Ginisang Togue Recipe
|
5 minutes
|
25 minutes
|
30 minutes
|
4.0
|
12 ounces mung bean sprout | 8 ounces tofu extra firm | 1 piece carrot julienne | 12 pieces shrimp head and scales removed | 1 piece tomato cubed | 1 piece onion chopped | 4 cloves garlic minced | 1 piece red bell pepper cut into strips | 1 piece green bell pepper cut into strips | 2 tablespoons oyster sauce | Ground black pepper to taste | 1 1/4 cups cooking oil
|
Fry the tofu until color turns golden brown then set aside. (slice the tofu into cubes) | Saut the garlic, onion, and tomato. | Once the onion and tomato softens, add the shrimp. Saute for 1 minute. | Add the tofu. Cook for 30 seconds. | Add the mung bean sprouts and carrot. Saute for 1 minute. | Add the bell peppers. Cook for another minute. | Season with oyster sauce and ground black pepper. | Serve hot with rice. Share and enjoy!
|
carrot | shrimp | tomato
|
Rellenong Pusit
|
10 minutes
|
40 minutes
|
50 minutes
|
4.0
|
2 pieces squid large, cleaned and gutted | 1/2 lb ground pork | 1 piece carrot diced or minced | 2 stalks celery chopped | 1 piece onion minced | 4 cloves garlic minced | 1 piece tomato diced | 1 piece lemon | 1/2 cup soy sauce | Salt and ground black pepper to taste | 1 piece egg beaten | 1/2 cup all-purpose flour | 10 tablespoons cooking oil
|
Combine squid, soy sauce, and juice from 1 piece lemon and marinade for 30 minutes. | Heat a pan and pour-in 3 tablespoons cooking oil. | Saut garlic, onion, celery, and tomato. | Put-in the ground pork and cook until the color turns light brown (about 5 minutes). | Add carrots, salt and ground black pepper then stir. Cook for 10 to 15 minutes. Turn-off heat and let cool. | Stuff the marinated squid with the cooked ground pork. Insert toothpicks at the opening of the squid to secure the filling. | Dip the stuffed squid in beaten egg then dredge in flour. Set aside. | Heat another pan and pour-in 7 tablespoons of cooking oil. | Pan-fry the squid. Cook each side for 3 to 5 minutes. Note: Do not overcook the squid so that it will remain tender. | Transfer the cooked squid in a serving plate and serve. | Share and enjoy!
|
squid | pork | carrot | tomato | egg
|
Ginataang Mackerel
|
3 minutes
|
15 minutes
|
18 minutes
|
4.0
|
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!
|
chili | ginger
|
Inihaw na Bangus Recipe (Grilled Milkfish)
|
10 minutes
|
20 minutes
|
30 minutes
|
4.0
|
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!
|
tomato | calamansi | ginger
|
Dinuguan Recipe
|
10 minutes
|
50 minutes
|
1 hour
|
4.0
|
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.
|
pork
|
Tinolang Tahong Recipe
|
5 minutes
|
20 minutes
|
25 minutes
|
3.0
|
1 lb mussels tahong, cleaned | 2 cups spinach or hot pepper leaves | 3 thumbs ginger julienned | 1 piece onion sliced | 5 cloves garlic pounded | 1 1/2 teaspoons salt or 3 tbsp fish sauce | 1/2 teaspoon ground black pepper | 3 cups water | 2 tablespoons cooking oil | 2 pieces long green pepper optional
|
Heat a cooking pot and pour-in cooking oil. | Saute garlic and onion. | Add ginger and mussels, and then cook for a minute. | Pour-in water. let boil. Cook for5 minutes. | Put-in the spinach or hot pepper leaves. Cook for 3 minutes. | Add salt (or fish sauce) and pepper. Stir. | Transfer to a serving bowl.Serve. Share and enjoy.
|
ginger
|
Lechon Kawali Recipe
|
10 minutes
|
50 minutes
|
1 hour
|
6.0
|
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 | corn
|
Pinoy Pork Barbecue
|
1 hour
|
15 minutes
|
1 hour 15 minutes
|
6.0
|
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 | calamansi | banana | garlic
|
Inasal
|
3 hours
|
25 minutes
|
3 hours 25 minutes
|
5.0
|
5 pieces chicken leg quarter | 4 tablespoons Knorr Liquid Seasoning | 5 thumbs ginger crushed | 6 cloves garlic crushed | 1/2 cup white vinegar | 2 cups lemon or lime soda | 2 stalks lemongrass | 1/2 cup annatto seeds | 4 tablespoons cooking oil | 1/4 teaspoon turmeric powder | 1/2 cup margarine | 1/2 piece lime
|
Chop the lemongrass and crush. Combine all marinade ingredients in a large bowl. Stir and let it stay for 10 minutes. | Arrange chicken in large resealable bags. Use more bags if needed. Pour marinade into each bag equally. Push the air out of the bag and seal. Marinate overnight inside the refrigerator. | Prepare the basting sauce by making annatto oil. Combine annatto seeds and 4 tablespoons cooking oil in a saucepan. Heat and continue to cook until the oil sizzles. Turn the heat off and stir until the oil turns red. Filter the oil from the seed. | Combine annato oil with margarine, turmeric powder, and lime. You may also add some salt preferred. | Heat-up the grill. Start grilling the chicken pieces for 2 minutes, and then turnover to grill the opposite side. Brush basting sauce everytime the chicken is flipped. Do this using medium heat to prevent the skin from burning. If the heat is uncontrollable, remove skin before grilling to prevent it from burning. Note: The chicken is cooked when the internal temperature is at least 165F. | Arrange your chicken inasal on a plate and serve with your favorite dipping sauce. Share and enjoy!
|
chicken | ginger
|
Pancit Canton Recipe
|
15 minutes
|
30 minutes
|
45 minutes
|
4.0
|
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!
|
pork | sausage | shrimp | carrot | cabbage | chicken
|
Beef Kaldereta Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6.0
|
2 lbs beef cubed | 3 pieces garlic cloves crushed and chopped | 1 piece onion finely chopped | 2 cups beef broth | 1 piece red bell pepper sliced | 1 piece green bell pepper sliced | 1 cup tomato sauce | 1/2 cup liver spread processed using blender | 1 teaspoon chili flakes | 3 pieces dried bay leaves | 2 cups potatoes sliced | 2 cups carrots sliced | 1/4 cup cooking oil | 2/3 cup green olives | salt and pepper to taste
|
Heat the cooking oil in the cooking pot or pressure cooker. | Saut the onion and garlic. | Add the beef. Cook for 5 minutes or until the color turns light brown. | Add the dried bay leaves and chili flakes or crushed pepper. Stir. | Add the liver spread. Stir. | Pour-in the tomato sauce and beef broth. | Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot). | Add potato and carrots. Cook for 8 to 10 minutes. | Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more. | Add salt and pepper to taste | Serve Hot. Enjoy!
|
beef | tomato | chili | potato | carrot
|
Ginisang Monggo with Dilis
|
5 minutes
|
40 minutes
|
45 minutes
|
3.0
|
1 1/4 cups mung beans soaked in water overnight | 4 oz. dried anchovies dilis | 1 piece tomato diced | 1 piece onion diced | 4 cloves garlic crushed | 1 bunch spinach | 1/4 teaspoon ground black pepper | 1 1/2 tablespoons patis fish sauce | 3 cups water
|
Heat oil on a pot. | Saute garlic, onion and tomato. | Once the onion gets soft, add the dried dilis. Stir and cook for a minute. | Add the soaked mung beans. Saute for1 to 2 mimutes. | Pour-in water. Let boil. Cook in low heat until the mung beans gets soft and mushy. Note: you can add more water if needed. | Sprinkle some ground black pepper and then add fish sauce. Stir. | Add the spinach. Cook for 3 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
tomato
|
Crispy Pata Recipe
|
10 minutes
|
1 hour 30 minutes
|
1 hour 40 minutes
|
4.0
|
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!
|
garlic
|
Ginataang Tilapia Recipe
|
10 minutes
|
25 minutes
|
35 minutes
|
3.0
|
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 | ginger | chili
|
Sinigang na Baboy with Gabi
|
10 minutes
|
1 hour 30 minutes
|
1 hour 40 minutes
|
6.0
|
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 | kangkong | chili | tomato | okra
|
Pork Kaldereta sa Gata
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
2 lbs. Pork belly sliced into cubes | 4 tablespoons liver spread | 6 pieces tomato chopped | 1 piece onion chopped | 5 cloves garlic crushed | 2 cups pork broth | 2 cups coconut milk | 2 pieces potato cubed | 2 pieces carrot cubed | 1 piece green bell pepper chopped | 1 piece red bell pepper chopped | 3 pieces Thai chili pepper | 3 pieces dried bay leaves | 2 cups pork broth | 2 1/2 tablespoons fish sauce | 1/4 teaspoon crushed black pepper | 3 tablespoons cooking oil
|
Heat oil in a pan. | Saut garlic until color turns light brown. | Add chopped onion. Cook until soft. | Add pork belly slices. Saut until outer part turns light brown. | Put the chopped ripe tomatoes into the pan. Cook until soft. | Pour pork broth into the pan. Let boil. | Add chopped Thai chili, liver spread, and dried bay leaves. | Pour coconut milk. Stir and cover and cook between low to medium heat for 45 to 60 minutes or until tender. Note: add more broth or water if needed. | Put-in carrots and potato and cook for 7 minutes. | Add bell peppers. Cook for 7 to 8 minutes. | Season with fish sauce and crushed whole peppercorn. Continue to cook until sauce thickens. | Transfer to a serving plate. Share and enjoy!
|
pork | tomato | potato | carrot | chili
|
Chicken Pochero
|
10 minutes
|
40 minutes
|
50 minutes
|
5.0
|
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 | bok choy | cabbage | tomato | sitaw | banana
|
Easy Chicken Adobo
|
5 minutes
|
35 minutes
|
40 minutes
|
4.0
|
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
|
Ginisang Repolyo with Chicken
|
5 minutes
|
25 minutes
|
30 minutes
|
4.0
|
1/2 head cabbage chopped | 4 ounces boneless chicken breast sliced thinly | 1 piece Knorr Chicken Cube | 1 small red bell pepper sliced into strips | 1 small green bell pepper sliced into strips | 1 1/2 tablespoons oyster sauce | 1 piece onion sliced | 4 cloves garlic crushed | 1 1/4 cups water | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a cooking pot. | Saute onion and garlic. Once the onion gets soft, add chicken. Cook until color turns light brown. | Pour 3/4 cups water. Let boil. | Add Knorr Chicken Cube. Cover the pot and continue to cook until the water evaporates. | Put the oyster sauce and cabbage into the cooking pot. Stir. Saute for 1 minute. | Add 1/2 cup water. Stir and cook for 5 minutes. | Put the bell peppers into the pot. Season with salt and ground black pepper. Continue to cook for 2 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
cabbage | chicken
|
Adobong Pusit Recipe
|
10 minutes
|
20 minutes
|
30 minutes
|
4.0
|
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 | garlic
|
Pata Hamonado Recipe
|
15 minutes
|
1 hour 46 minutes
|
2 hours 1 minute
|
4.0
|
3 1/2 lbs pork hock pata, sliced or whole | 1 piece Knorr Pork Cube | 20 ounces pineapple chunks in can | 1 piece onion chopped | 4 cloves garlic crushed | 1/4 cup soy sauce | 1/4 cup brown sugar | 5 pieces dried bay leaves | 1 1/2 cups water | 1 teaspoon whole peppercorn | 3 tablespoons cooking oil | Salt to taste
|
Boil 4 cups of water in a cooking pot. Add pork hock. Let boil for 15 minutes. Discard water. Set the pork aside. | Heat cooking oil in a cooking pot. Saute garlic and onion. | Add the boiled pork hock once the onion softens. | Pour soy sauce, pineapple juice, and water. Let boil. Add whole peppercorn and dried bay leaves Pressure cook for 18 minutes. Note: if not using a pressure cooker, boil pork for 90 minutes on a regular cooking pot. Make sure to add water if the liquid is about to dry-up. | Add Knorr Pork Cube, brown sugar, and pineapple chunks. Stir. Let it simmer until the sauce reduces to half. | Season with salt. Transfer to a serving plate. Serve with rice. Share and enjoy!
|
pork
|
Laing na Gabi
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
6.0
|
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!
|
chili | ginger
|
Ginataang Manok with Kalabasa Recipe
|
10 minutes
|
40 minutes
|
50 minutes
|
5.0
|
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
|
Pork Dinuguan Recipe
|
10 minutes
|
50 minutes
|
1 hour
|
6.0
|
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 | beef
|
How to Cook Ginataang Langka with Pork
|
5 minutes
|
18 minutes
|
23 minutes
|
4.0
|
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!
|
pork | chili
|
How to Cook Gising Gising
|
5 minutes
|
20 minutes
|
25 minutes
|
4.0
|
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!
|
sitaw | pork | shrimp | chili
|
Chicken Tinola Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6.0
|
3 lbs. chicken cut into serving pieces | 2 green papaya wedged | 1 1/2 cup malunggay leaves | 1 cup hot pepper leaves | 5 cloves garlic crushed and chopped | 1 onion chopped | 3 thumbs ginger julienne | 2 Maggi Magic Chicken Cubes | 1 quart rice wash See notes | 1 quart water | 2 tablespoons fish sauce | Ground black pepper to taste optional | 3 tablespoons cooking oil
|
Heat cooking oil in a cooking pot. Saut garlic, onion, and ginger until the onion softens. | Add the chicken. Continue sauting for 2 minutes or until it turns light brown in color. | Pour 2 tablespoons of fish sauce. Stir. | Add the rice wash into the cooking pot. Let it boil. Simmer for 10 minutes. | Add water as needed. Let it boil. | Put the green papaya wedges into the pot. Continue to simmer for 15 to 20 minutes. | Add Maggi Magic Chicken Cubes. Stir. Season with ground black pepper (this is optional). Turn off the heat and then add the hot pepper leaves and malunggay leaves into the cooking pot. Cover for 2 minutes to let the residual heat cook the green veggies. | Transfer to a serving bowl. Serve. Share and enjoy!
|
chicken | papaya | ginger
|
Kare Kare Recipe Panlasang Pinoy
|
10 minutes
|
2 hours 30 minutes
|
2 hours 40 minutes
|
6.0
|
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!
|
banana | bok choy | sitaw | eggplant
|
How to Cook Embutido
|
15 minutes
|
1 hour
|
1 hour 15 minutes
|
10.0
|
2 lbs. ground pork | 1/2 cup sweet pickle relish | 1/4 cup Knorr Liquid Seasoning | 2 pieces eggs | 1 cup cheddar cheese grated | 1 piece red bell pepper minced | 1 cup raisins | 1 cup carrots minced | 1 cup onion minced | 2 teaspoons salt | 1 teaspoon ground black pepper | 2 cups bread crumbs
|
In a large bowl, combine all the ingredients except for the water. Mix altogether until well blended. | Wrap the mixture using aluminum foil. Cut a piece of aluminum foil to 12x8 inches. Lay it flat on a table. The shiny part of the foil should face down. Scoop 1 cup of mixture and place it on the middle top part of the foil. Mold into a cylinder. Roll the foil from top to bottom. Secure both ends of the foil. Perform this step until the mixture is consumed. | Boil water in a pot. Arrange the wrapped embutido in a steamer. Steam for 1 hour. | Remove from the steamer. Let it cool down. Refrigerate for at least 3 hours. Slice into serving pieces. | Transfer to a serving plate. Share and enjoy!
|
pork | egg | carrot
|
How to Cook Bicol Express
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
4.0
|
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 | shrimp | chili | ginger
|
Skinless Longganisa Recipe
|
15 minutes
|
10 minutes
|
25 minutes
|
26.0
|
1 3/4 lbs. ground pork | 9 tablespoons dark brown sugar | 1 tablespoon smoked paprika | 3 tablespoons vegetable oil | 1 1/4 tablespoons coarse salt | 1 teaspoon ground black pepper | 2 head garlic
|
Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the crushed garlic. Set aside. | In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well. | Cover the bowl. Refrigerate for 2 hours. | Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3 tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down until the mixture covered. Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed. | Cook the longganisa by combining 1 cup water and 4 tablespoons of cooking oil in a pan. | Add the longganisa and then turn the heat on. Let the liquid boil, and then adjust to the lowest heat setting. Continue boiling until the water completely evaporates. | Fry both sides of the longganisa in the remaining oil until it turns brown. | Remove from the pan and arrange on a serving plate. Serve with rice. Share and enjoy!
|
pork
|
Ginataang Gulay Recipe
|
5 minutes
|
40 minutes
|
45 minutes
|
4.0
|
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 | shrimp
|
Spicy Pork Kaldereta
|
10 minutes
|
45 minutes
|
55 minutes
|
4.0
|
2 lbs pork belly | 1 pieces carrot sliced | 2 pieces potato cubed | 1 can diced tomato 14 oz. | 1 piece red bell pepper | 1 can liver spread 85 grams | 6 pieces Thai chili pepper chopped | 3/4 cup green pea | 2 cups beef broth | 1 piece red onion | 4 cloves garlic crushed | 2 tablespoons soy sauce | 3 tablespoons cooking oil
|
Heat oil in a pot. | Saute garlic and onion. | Add pork belly. Cook until light brown. | Pour diced tomato into the pot. Stir. | Add chili pepper, soy sauce, and liver spread. Stir and continue to cook for 2 minutes. | Pour beef broth. Cover the pot. Let boil. Simmer for 45 minutes. | Add carrot, potato, bell pepper, and green pea. Cover the pot. Cook for 5 to 7 minutes. | Season with salt and pepper. | Transfer to a serving plate. Serve. Share and enjoy!
|
pork | carrot | potato | tomato | chili | beef
|
Sisig
|
10 minutes
|
1 hour 30 minutes
|
1 hour 40 minutes
|
4.0
|
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 | chicken | onion | chili
|
Pancit Guisado Recipe
|
10 minutes
|
12 minutes
|
22 minutes
|
6.0
|
1/2 lb pancit bihon | 1 piece Knorr Shrimp Cube | 1/2 lb. chicken thigh boiled and shredded | 8 pieces shrimp shell and head removed | 1/2 piece small cabbage chopped | 3/4 cup carrot julienne | 3 pieces stalks celery chopped | 3/4 cup sliced long green beans | 1 piece onion sliced into thin pieces | 5 tablespoons dark soy sauce | 2 pieces Chinese sausage chopped | 5 cloves garlic crushed | 1/2 cup chopped parsley | 1/4 teaspoon ground black pepper | 4 tablespoons cooking oil | 4 cups water
|
Soak pancit bihon in water for 8 to 10 minutes. Drain water and set noodles aside. | Heat oil in a pot. Pan-fry shrimp for 1 minute per side. Remove and set aside. | Saute onion and garlic using remaining cooking oil. Add Chinese sausage. Cook for 1 minute. | Add shredded chicken and celery. Cook for 1 to 2 minutes. | Add Knorr Shrimp Cube. Crush the cube and continue to saute for 30 seconds. | Pour-in soy sauce. Add parsley, carrot, green beans, and cabbage. Stir. Cover and cook for 3 minutes using medium heat. | Add pancit. Toss ingredients using a kitchen tong. | Season with ground black pepper and add the shrimp back. Toss until well blended. Cover the pot and continue to cook for 2 to 5 minutes between low to medium heat. | Transfer to a serving plate. Serve. Share and enjoy!
|
chicken | shrimp | cabbage | carrot | sitaw | sausage
|
Chicken Kare Kare Recipe
|
10 minutes
|
50 minutes
|
1 hour
|
5.0
|
2 1/2 lbs. chicken thigh | 3/4 cup peanut butter | 1 bunch bok choy | 1 piece eggplant sliced | 10 pieces snake beans cut into 2 inch pieces | 1 piece onion chopped | 5 cloves garlic crushed | 1 1/2 teaspoon annatto paste | 1/4 cup bagoong alamang cooked | 2 cups chicken broth | 2 teaspoons cornstarch diluted in 1/4 cup water | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Saute onion and garlic until onion softens | Add chicken slices. Cook each side for 1 to 1 1/2 minutes. Continue to cook saut the chicken for 2 more minutes. | Pour chicken broth. Let boil. | Add annatto paste. Stir until the paste dilutes completely. Cover the pot. Boil in medium heat for 30 to 35 minutes. | Add peanut butter. Stir until well blended. Pour a portion of the cornstarch mixture. Stir. Note: add more if the sauce needs to be thickened further | Put the eggplant and snake beans into the pot. Cover and cook for 5 minutes. Add bok choy. Cook for 3 minutes. | Transfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!
|
chicken | bok choy | eggplant | shrimp
|
Adobong Sitaw at Kangkong with Chicharon
|
5 minutes
|
20 minutes
|
25 minutes
|
4.0
|
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!
|
kangkong
|
Paksiw na Bangus Recipe
|
10 minutes
|
15 minutes
|
25 minutes
|
4.0
|
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!
|
ginger | eggplant | okra
|
Pork Kare Kare Recipe
|
12 minutes
|
1 hour 20 minutes
|
1 hour 32 minutes
|
6.0
|
4 lbs. pata pork hock | 1 piece Knorr Pork Cube | 3/4 cup peanut butter | 2 bunches baby bok choy or pechay | 12 pieces snake beans sitaw, cut into 2 inch pieces | 2 pieces eggplant sliced | 1/4 cup achiote atsuete seeds | 5 cloves garlic crushed | 1 piece onion minced | 3 1/2 quarts water | 3 tablespoons cooking oil | 1 1/2 tablespoons cornstarch | 1/4 teaspoon ground black pepper | 1/2 teaspoon salt | 1/2 cup bagoong alamang cooked
|
Combine 1/2 cup warm water and atsuete. Soak for 10 minutes.Extract the color from the seeds by stirring using a spoon. Filter the seeds out using a kitchen strainer, set the atsuete water aside, we will use it later. | Boil 2 quarts water in a cooking pot. Add pata. Cover and continue to boil in medium heat for 20 minutes. | Remove the boiled pata from the pot. Throw away the water used. | Heat oil in a cooking pot. | Saute garlic and onion once the oil is hot. Cook until onion starts to soften. | Add boiled pork hocks (pata). Saute for 2 minutes. | Pour 1 1/2 quart water. Let boil. Cover the pot and continue to cook between low to medium heat for 60 minutes or until the pata becomes tender. Add more water if needed. | Add Knorr Pork Cube. Stir. | Add peanut butter into the pot and pour atsuete water. Stir. Continue to cook in medium heat for 5 to 8 minutes. | Combine 1/2 cup water with cornstarch. Stir until cornstarch completely dissolves. Pour mixture into the pot. Stir and continue to cook for 5 minutes or until the sauce thickens a bit. | Season with ground black pepper and salt. | Add sitaw and talong. Cover and cook for 5 minutes. | Add bok choy. Cook for 2 minutes. | Tranfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!
|
pork | bok choy | sitaw | eggplant | shrimp
|
Salmon Sinigang Recipe
|
10 minutes
|
25 minutes
|
35 minutes
|
4.0
|
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!
|
kangkong | tomato | okra
|
Ginataang Lechon Kawali with Kalabasa and Long Green Beans
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
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!
|
kalabasa | sitaw
|
Cheesy Chicken Afritada Recipe
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
6.0
|
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
|
Ginisang Upo at Kalabasa Sauteed Opo and Butternut Squash
|
5 minutes
|
20 minutes
|
25 minutes
|
4.0
|
1 small upo opo squash, cubed | 2 cups kalabasa or butternut squash, cubed | 4 to 6 ounce pork belly sliced into thin pieces | 1 onion chopped | 4 cloves garlic crushed | 1 medium ripe tomato cubed | 2 to 3 tablespoons fish sauce patis | 1/4 teaspoon ground black pepper | 1/2 to 3/4 cup water
|
Heat a cooking pot. | Add sliced pork belly. Sear until oil gets extracted. | Add onion, garlic, and tomato. Saute until the onion becomes soft. | Pour water. Let boil. Cover the pot and continue to boil in low to medium heat until the water completely evaporates or the pork becomes tender. Note: add more water if needed. | Put the kalabasa into the pot. Saute for 3 to 5 minutes. Note: use high heat when sauting. | Add upo. Continue to saute for 2 minutes. | Season with fish sauce and ground black pepper | Stir. You can add up to 1/2 cup water if you want your dish to have sauce in it | Transfer to a serving bowl. Serve with fried fish and rice. | Share and enjoy.
|
kalabasa | upo | pork | tomato
|
Ginataang Baka Beef in Coconut Milk with Green Beans and Spinach
|
10 minutes
|
2 hours
|
2 hours 10 minutes
|
5.0
|
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!
|
sitaw | ginger | chili
|
Nilagang Baka with Kalabasa Filipino boiled beef Soup
|
10 minutes
|
2 hours
|
2 hours 10 minutes
|
5.0
|
2 lbs. beef chuck paypay, cubed | 1/2 medium butternut squash or calabaza squash cubed | 1 bunch bok choy pechay | 20 to 30 pieces long green beans | 2 medium yellow onions wedged | 2 teaspoons whole peppercorn | 3 cups beef broth | 3 cups water | 3 tablespoons fish sauce patis
|
Pour water and beef broth into a cooking pot. Let boil. | Add beef slices, onion, and whole peppercorn. Cover the pot and continue to boil between low to medium heat for 1 1/2 to 2 hours, or until the beef becomes tender. Note: add more water if needed. | Add butternut squash or kalabasa. Cook for 5 minutes. | Add long greens beans. Cook for 3 minutes. | Add bok choy and season with fish sauce. Continue to cook for 1 minute. | Transfer to a serving bowl. Serve with rice. | Share and enjoy!
|
kalabasa | bok choy | sitaw | beef
|
Ginisang Upo with Ground Pork and Shrimp
|
5 minutes
|
18 minutes
|
23 minutes
|
4.0
|
1 small opo squash upo, sliced into thin pieces | 4 ounces ground pork | 6 pieces medium shrimp chopped | 1 medium ripe tomato cubed | 1 medium yellow onion sliced | 1 tablespoon chopped parsley optional | 4 cloves garlic crushed and pounded | 3 tablespoons fish sauce patis | 1/8 teaspoon ground black pepper | 1/2 cup water | 3 tablespoons cooking oil
|
Heat oil in cooking pot | Saute garlic until light brown | Add onion and tomato. Continue to cook until soft | Put the ground pork into the pot. Cook until light brown | Add shrimp. Cook for 2 minutes | Add the opo squash (upo) into the pot. Cook for 2 minutes. | Add water. Cover the pot and continue to cook between low to medium heat for 7 minutes. | Add patis, ground black pepper, and parsley. Stir. | Transfer to serving plate. Serve. | Share and enjoy!
|
kalabasa | upo | pork | shrimp | tomato
|
Sizzling Liempo Sisig Recipe
|
15 minutes
|
45 minutes
|
1 hour
|
5.0
|
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 | chicken | chili | garlic
|
Ginataang Salmon (Salmon in Coconut Milk)
|
10 minutes
|
25 minutes
|
35 minutes
|
4.0
|
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!
|
chili
|
Sinigang na Sugpo Recipe
|
10 minutes
|
18 minutes
|
28 minutes
|
6.0
|
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!
|
okra | sitaw | tomato
|
Filipino Fried Pork Chop Recipe with Tomato and Salted Egg
|
10 minutes
|
15 minutes
|
25 minutes
|
4.0
|
2 lbs. pork chop sliced | 6 to 8 pieces calamansi | 10 tablespoons soy sauce | 1/4 teaspoon ground black pepper | 3 to 5 pieces medium tomato | 2 to 3 pieces salted eggs | 1/4 cup spicy bagoong alamang | 1/2 cup cooking oil
|
Combine pork chop, soy sauce, calamansi, and ground black pepper in a bowl. Mix well. Ensure that the pork gets coated with the marinade. Cover the bowl and marinate for at least 3 hours. Note: I suggest to marinate it overnight for best results. Make sure to refrigerate it. | Meanwhile, prepare the side dish by slicing the tomato in half. Scoop the seeds out (this is an optional step). Slice the tomato into cubes. Arrange in a bowl. | Slice the eggs in half. Scoop the salted egg out of the shell using a spoon. Place in the bowl where the tomatoes are at. Slice the salted egg into smaller pieces using your spoon. | Add shrimp paste (bagoong alamang) into the tomato and egg mixture. Gently toss until all ingredients are well blended. Set aside. | Start to fry the marinated pork chops by heating oil in a pan. | Once the oil becomes hot, fry one side of the pork chop in medium heat for 5 minutes. turn it over and continue to fry the other side for 4 minutes. Continue this step until all the pork chops are cooked. | Transfer to a serving plate. Serve with salted eggs and tomato along with warm white rice. | Share and enjoy!
|
pork | calamansi | tomato | egg | shrimp
|
Shrimp with Butter and Taba ng Talangka Recipe Bisita Kusina Episode 2
|
10 minutes
|
15 minutes
|
25 minutes
|
4.0
|
1 lb. shrimp cleaned | 5 tablespoons unsalted butter or margarine | 1/4 cup taba ng talangka | 2 pieces calamansi | 1 head garlic chopped | 1 teaspoon white vinegar | 1/8 teaspoon ground black pepper or cracked peppercorn | Salt to taste
|
Melt butter or margarine in a pan. | Add shrimp. Continue to cook for 3 to 5 minutes or until the shrimp turns orange. | Add garlic. Stir fry for 30 seconds. | Put the salt into the pan. Stir. | Season with cracked peppercorn (or ground black pepper). | Add the crab fat (taba ng talangka). Stir. Cook for 2 minutes. | Pour calamansi and vinegar. Stir. Cook for 3 to 4 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
shrimp | calamansi
|
Pocherong Baboy Recipe
|
10 minutes
|
1 hour 15 minutes
|
1 hour 25 minutes
|
5.0
|
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 | bok choy | banana | tomato | sitaw | potato | beef
|
How to Cook Bulalo and Tagaytay Mahogany Market Tour
|
10 minutes
|
3 hours
|
3 hours 10 minutes
|
8.0
|
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 | cabbage | bok choy | corn | sitaw
|
Calderetang Baboy Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6.0
|
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 | tomato | potato | carrot
|
Crispy Bicol Express
|
10 minutes
|
40 minutes
|
50 minutes
|
5.0
|
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 | chili | ginger
|
Sinigang na Bangus Recipe
|
10 minutes
|
30 minutes
|
40 minutes
|
3.0
|
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!
|
kangkong | sitaw | okra | tomato
|
Pata at Hipon sa Gata na May Monggo at Langka
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6.0
|
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!
|
pork | shrimp | chili
|
Bicol Express ala Bebet Bisita Kusina Episode 1
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6.0
|
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 | shrimp | ginger
|
Filipino Shrimp Curry Recipe
|
10 minutes
|
35 minutes
|
45 minutes
|
4.0
|
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!
|
tomato | calamansi | ginger
|
Paksiw na Salmon sa Gata
|
10 minutes
|
35 minutes
|
45 minutes
|
3.0
|
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!
|
ampalaya | ginger | chili
|
Tuna Sisig
|
10 minutes
|
15 minutes
|
25 minutes
|
3.0
|
1 12 oz. can tuna | 2 medium red onions minced | 1/4 cup chopped scallions | 1/2 cup crushed chicharon | 2 teaspoons soy sauce | 3 to 4 pieces Thai chili pepper chopped | 1/4 cup mayonnise | 1/2 teaspoon garlic powder | 1/4 teaspoon ground black pepper | 1/2 teaspoon salt | 1 teaspoon butter | 3 tablespoons cooking oil
|
Prepare the tuna by draining the liquid. You can place it in a cheese cloth and squeeze until the liquid comes-out. | Heat 1 tablespoon oil in a pan. Pan fry the tuna until it turns light to medium brown. | Add onion. Continue to saute until the onion becomes soft. | Add scallions and chili pepper. Saute for 2 more minutes. | Season with garlic powder, ground black pepper, and soy sauce. Stir and cook for 1 minute. | Add half of the chicharon and put the mayonnaise into the pot. Mix well. Set aside. | Melt butter in sizzling plate (metal plate), put the cooked tuna sisig on the plate. Continue to cook for 30 seconds or until sizzling hot. | Top with remaining chicharon. Serve. Share and enjoy!
|
onion | chili | garlic
|
Beef Ribs Sinigang
|
10 minutes
|
50 minutes
|
1 hour
|
5.0
|
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 | kangkong | eggplant | tomato | okra | sitaw
|
Coca Cola Beef Tapa
|
3 hours
|
25 minutes
|
3 hours 25 minutes
|
8.0
|
2 1/2 lbs beef sirloin thinly sliced | 1/2 cup soy sauce | 1 head garlic crushed | 1/2 teaspoon ground black pepper | 1 1/2 cups Coke | 3 tablespoons cooking oil
|
Arrange beef slices in a bowl. Add soy sauce, garlic, and ground black pepper. Mix well. Marinate for at least 3 hours. | Place the marinated beef in a cooking pot. Pour Coca Cola and oil. Let boil. Cover the pot and continue to cook in medium heat until the liquid evaporates completely. | Continuen to fry the beef tapa for 3 minutes using the oil left in the pot. | Transfer to a serving plate. Serve with fried rice and fried egg for a complete beef tapsilog meal. | Share and enjoy!
|
beef
|
Chicken Inasal BBQ Recipe
|
3 hours
|
15 minutes
|
3 hours 15 minutes
|
4.0
|
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 | ginger
|
Ginataang Hipon na may Sitaw at Kalabasa
|
10 minutes
|
35 minutes
|
45 minutes
|
4.0
|
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 | chili | ginger
|
Corned Beef Sinigang
|
10 minutes
|
2 hours
|
2 hours 10 minutes
|
5.0
|
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 | kangkong | okra | eggplant | sitaw | tomato
|
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 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!
|
potato | tomato | beef
|
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