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Adobong Baboy sa Gata (Pork Adobo in Coconut Milk)
|
1 hour
|
1 hour
|
2 hours
|
4.0
|
2 lbs. pork belly cubed | 1/4 cup soy sauce | 1/4 cup white vinegar | 6 cloves garlic crushed | 2 cups coconut cream | 2 teaspoons whole peppercorn | 3 pieces dried bay leaves | 1 1/2 cup water | 2 tablespoons cooking oil optional | Salt to taste
|
Combine pork, soy sauce, vinegar, and crushed garlic. Mix well. Marinate the pork for 3 hours. | Heat a cooking pot. Drain the liquid marinade from the pork and set it aside. | Put the marinated pork into the cooking pot. Continue to cook until brown. | Pour cooking oil. Cook for 1 minute until the garlic browns a bit. | Pour the marinade and water. Let boil. | Add whole peppercorn and dried bay leaves. Cover and continue to boil in medium heat until the pork becomes tender. | Pour coconut cream. Stir. Cover and continue to cook for 10 minutes. | Continue to boil until the coconut milk reduces to half. | Add salt. Stir. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
pork
|
Puchero Bulalo Recipe (Beef Shank Pochero)
|
10 minutes
|
45 minutes
|
55 minutes
|
4.0
|
2 lbs. bulalo beef shank | 1 large baking potato cubed | 2 ripe saba bananas sliced | 14 ounces garbanzos | 2 1/2 cups beef broth | 8 oz. tomato sauce | 15 pieces long green beans | 1 Chinese sausage sliced | 1 medium ripe tomato cubed | 1 medium yellow onion chopped | 5 cloves garlic crushed | 1/2 head medium cabbage wedged | 1 bunch baby bok choy | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat a cooking pot or pressure cooker. Once hot, sear one side of the beef shank for 2 minutes. Turn it over to sear the other side for another 2 minutes.Remove the beef shank and set aside. | Pour oil into the pressure cooker. Saute onion, garlic, and tomato. | Add Chinese sausage or chorizo de bilbao. Saute for 2 minutes. | Add the seared bulalo back into the pressure cooker. | Pour tomato sauce and beef broth. Let boil. Cover the pressure cooker and pressure cook for 20 to 30 minutes. | Let the pressure out of the pressure cooker and then remove the cover. | Add the saba banana, garbanzos, and potato. Continue to cook for 5 to 8 minutes. | Add long green beans, bok choy, and cabbage. Stir. Cook for 3 to 5 minutes. | Add fish sauce and ground black pepper. Stir. | Transfer to a serving plate. Serve! | Share and enjoy!
|
beef | potato | banana | tomato | sitaw | sausage | cabbage | bok choy
|
Lumpiang Sariwa with Fresh Lumpia Wrapper
|
30 minutes
|
40 minutes
|
1 hour 10 minutes
|
8.0
|
6 to 8 pieces Romaine lettuce | 1/2 cup crushed peanuts | 1/4 cup chopped parsley | 10 ounces extra firm tofu fried and cubed | 1/2 cup small shrimp shell removed | 1 piece Knorr Shrimp Cube | 1/2 head cabbage chopped | 3/4 cup green beans sliced crosswise | 1 piece medium carrot julienne | 1 cup sweet potato cubed | 1 piece white onion chopped | 2 cloves garlic minced | 2 tablespoons fish sauce | 1/2 cup water | 1/8 teaspoon ground black pepper | 3 tablespoons cooking oil | 1 cup all-purpose flour | 2 pieces eggs | 2 tablespoons canola oil | 1 1/2 cups water | 1/4 cup cooking oil or cooking oil spray | 6 tablespoons brown sugar | 1 1/2 tablespoons soy sauce | 1 1/2 cups water | 1 tablespoon garlic minced | 1 tablespoon cornstarch
|
Prepare the filling by heating oil in a pan or wok. | Saute onion and garlic until onion becomes soft and transparent. | Add sweet potato. Stir. Pour water and let boil. | Add Knorr Shrimp Cube. Stir. Cover and continue to cook in medium heat for 5 minutes. | Remove the cover and let water evaporate. Add tofu and shrimp.Stir fry for 1 minute. | Add cabbage,green beans, and carrot. Continue to stir fry for 3 minutes. | Season with fish sauce and ground black pepper. Set aside. | Meanwhile, make the fresh lumpia wrapper by beating the eggs in a large bowl. Pour oil and water. Whisk until all ingrediests are blended. | Slowly whisk-in flour into the mixture. Continue to whisk until all ingredients are well blended. | Heat a non-stick pan. Lightly grease with oil or spray cooking oil. | Scoop around 7 to 8 tablespoons of the lumpia wrapper mixture and pour into the pan. Swirl the pan to spread the mixture. Continue to cook in medium heat for 1 minute or until the wrapper is cooked. Note: the fresh lumpia wrapper is done when it gets unstuck from the pan. | Remove the fresh lumpia wrapper from the pan. Arrange in a plate. Set aside. Note: perform this step until all the wrapper mixture are consumed. | Prepare the Lumpiang Sariwa Sauce by boiling water in a sauce pan. Add soy sauce, brown sugar and garlic. Stir. | Dilute cornstarch in 3 tablespoons water. Pour the mixture into the sauce pan. Stir and continue to cook until the sauce thickens. | Assemble the fresh lumpia (lumpiang sariwa) by laying a piece of wrapper flat on a large plate. Put a piece of lettuce leaf in the middle of the wrapper and top with the fresh lumpia filling and chopped parsley. Secure the filling by folding the lower part of the wrapper upwards until it reaches the filling, and then fold the sides inwards. Arrange each piece on a plate and top with lumpia sauce and sprinkle some crushed peanuts. | Serve. Share and enjoy!
|
lettuce | shrimp | cabbage | sitaw | carrot | sweet potato | potato | egg
|
Ginataang Monggo with Pork Recipe
|
15 minutes
|
45 minutes
|
1 hour
|
6.0
|
7 ounces mung beans soaked in 4 cups water overnight | 1 Knorr Pork Cube | 1/2 lb pork belly sliced into thin small pieces | 2 cups coconut milk | 1 bunch fresh spinach | 3/4 cup ampalaya leaves | 4 pieces Thai chili pepper optional | 1 medium white onion chopped | 5 cloves garlic minced | 3 tablespoons fish sauce | 1/2 teaspoon ground black pepper | 4 to 6 cups water
|
Heat a cooking pot. | Put the pork into the pot. Sear until oil is extracted. | Add onion and garlic. Saute until onion becomes soft. | Add the mung beans. Stir. Continue to saute for 2 to 3 minutes. Note: the texture of the monggo should be soft as a result of soaking in water overnight. | Pour-in 4 cups water and then add coconut milk. Let boil. | Add Knorr Pork Cube. Stir. Cover and cook between low to medium heat for 30 to 35 minutes. Note: add more water if the liquid starts to dry-up. | Put the greens (ampalaya leaves and spinach) and chili pepper into the pot. Cover the pot and cook for 2 minutes. | Add fish sauce (patis) and ground black pepper. Stir. | Transfer to a serving bowl. Serve. | Share and enjoy.
|
pork | ampalaya | chili
|
Healthy Chicken Menudo
|
30 minutes
|
35 minutes
|
1 hour 5 minutes
|
4.0
|
1 lb. boneless chicken breast cubed | 1 medium carrot cubed | 1 medium baking potato cubed | 1 small red bell pepper cut into squares | 1 small green bell pepper cut into squares | 1/4 cup raisins | 1 medium red onion | 4 cloves garlic crushed | 8 ounces tomato sauce | 3 to 4 tablespoons light soy sauce | 1/2 piece lime | 1 teaspoon garlic powder | 1 1/2 cup chicken broth low sodium | 3 tablespoons Safflower oil | Salt and ground black pepper to taste
|
Arrange chicken in a bowl.Add lime (or calamansi) and pour soy sauce. Also add garlic powder. Mix well. Let it stay for 30 minutes. | Heat a pan and pour safflower oil. | Once the oil becomes hot, saute onion and garlic until onion becomes soft. | Add the marinated chicken. Continue to cook until the chicken turns light brown. | Pour tomato sauce into the pan. Stir. | Pour chicken broth. Let boil. Continue to cook uncovered in medium heat until the sauce reduces to half. | Add raisin, carrot, and potato. Cover the pan. Cook between low to medium heat for 8 to 10 minutes. | Add the bell peppers. Continue to cook for 5 minutes. Note: add more chicken broth or water if needed. | Sprinkle some ground black pepper to taste. | Tranfer to a serving plate. Serve. | Share and enjoy.
|
chicken | carrot | potato | tomato | garlic
|
Bacon and Egg Filipino Chicken Adobo
|
15 minutes
|
45 minutes
|
1 hour
|
5.0
|
2 lbs. chicken sliced into serving pieces | 4 boiled eggs | 5 bacon strips chopped | 3/4 cup water | 1 tablespoon brown sugar | Salt to taste optional | Marinade ingredients: | 5 cloves garlic crushed | 1/4 cup soy sauce | 1/2 cup white vinegar | 1 tablespoon whole peppercorn
|
Combine chicken, garlic, vinegar, soy sauce and whole peppercorn in a bowl. Mix well. Cover the bowl and marinate the chicken for at least 3 hours. Note:I suggest to marinate overnight for better results. | Heat the bacon in a pan. Continue to cook the bacon until the oil is extracted and the bacon becomes crispy. Remove the bacon from the pan. Set aside. | Pan-fry the marinated chicken in bacon grease (usen medium heat) for 3 minutes per side. Add the garlic used to marinate the chicken. | Pour the remaining marinade ingredients in the pan and add water. Also add the crisp bacon. Let boil. Cover and cook between low to medium heat for 30 minutes. | Add the brown sugar. Stir. | Add boiled eggs. Cook for 2 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chicken | egg
|
Ginisang Ampalaya na May Itlog at Hipon (Sauteed Bitter Gourd)
|
5 minutes
|
15 minutes
|
20 minutes
|
4.0
|
1 small ampalaya cored and sliced | 1 medium tomato chopped | 1 small yellow onion chopped | 3 cloves garlic crushed | 1 egg | 5 pieces medium shrimp shell removed | 1/2 teaspoon garlic powder | 1/4 teaspoon salt | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Sprinkle salt, ground black pepper, and garlic powder all over the shrimp. Rub. Let it stay for 5 minutes. | Crack the egg and place in a bowl. Beat until smooth. Set aside. | Spray or pour cooking oil in a wok. Pan-fry shrimp for 1 minute per side. Remove from the wok. Set aside. | Pour oil on the wok. Let it heat-up. | Saute onion, garlic, and tomato. Continue to cook until the onion and tomato softens. | Add the ampalaya (bitter gourd). Cook for 3 minutes. | Pour beaten egg into the wok. Stir-fry until the eggs are cooked. | Put the shrimp back into the wok. Stir. | Season with salt and ground black pepper. | Transfer to a serving plate. Serve. | Share and enjoy!
|
ampalaya | tomato | egg | shrimp | garlic
|
Beef Tinola Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
1 1/2 lb. beef chuck paypay, cubed | 3 cups beef broth | 5 cups water | 1 small green papaya wedged | 5 pieces long green chili pepper optional | 2 cups spinach or malunggay leaves | 1 medium yellow onion | 3 cloves garlic chopped | 3 thumbs ginger cut into strips | 3 tablespoons fish sauce patis | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a pressure cooker. | Once the oil becomes hot, saute garlic and onion for 30 seconds. | Add ginger. Continue to cook until onion gets soft. | Put the beef chuck into the pressure cooker. Cook until brown. | Pour beef broth and water. Let boil. | Cover the pressure cooker and then pressure cook for 40 minutes. | Safely remove the cover and then add green papaya and long green chili peppers. Cook for 8 to 10 minutes. | Season with ground black pepper and fish sauce. Stir. | Turn the heat off. Add spinach (or malunggay leaves). Let the residual het cook the leafy greens for 3 minutes. | Transfer to a serving bowl. Serve hot. | Share and enjoy!
|
beef | papaya | chili | ginger
|
Pancit Canton at Bihon Recipe
|
10 minutes
|
30 minutes
|
40 minutes
|
4.0
|
2 ounces pancit canton | 2 ounces pancit bihon | 1 Knorr Shrimp Cube | 8 to 10 pieces medium shrimp peeled and deveined | 4 ounces pork shoulder sliced into small pieces | 4 ounces boiled and shredded chicken breast | 2 cups chopped cabbage | 1 medium carrot julienne | 1 1/2 cup sliced green beans Baguio beans | 1/2 cup chopped parsley | 4 tablespoons soy sauce | 1 medium yellow or white onion sliced | 3 cloves garlic crushed | 1/4 teaspoon ground black pepper | 4 tablespoons cooking oil
|
Soak the bihon noodles in water for 10 minutes. Drain the water and set the soaked bihon aside. | Heat a cooking pot and then pour 3 tablespoons of cooking oil. | Once the oil becomes hot, pan fry the shrimp for 1 minute per side. Remove the shrimp from the pot after pan-frying, and then set aside. | Add 1 to 2 tablespoons cooking oil. Saute onion and garlic until the onion becomes soft and translucent. | Add sliced pork. Continue to saut until it turns light brown. | Add shredded chicken. Saute for 3 minutes. | Pour soy sauce and water. Stir. Let boil. | Add Knorr Shrimp Cube. Stir. Cover the pot and continue to cook in low heat for 20 minutes. Note: you can add more water, if needed. | Add carrots, green beans, and cabbage. Stir. Cover and cook for 2 minutes. | Put the pancit canton in the pot. Cover. Let the noodles absorb the steam from the boiling liquid for 3 minutes. | Toss the pancit canton with the other ingredients. | Add the pancit bihon. Toss some more until all ingredients are well blended. | Put the pan-fried shrimp into the pot and sprinkle with ground black pepper. Toss and cook until the liquid has been absorbed completely. | Transfer to a serving plate. Serve. | Share and enjoy!
|
shrimp | pork | chicken | cabbage | carrot | sitaw
|
Beef Bulalo Recipe
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
4.0
|
2 1/2 lbs. beef shank bulalo | 1 Knorr beef cube | 6 to 8 leaves Napa cabbage | 1 sweet corn cut into 5 small pieces | 15 to 18 pieces green beans | 1 medium yellow onion wedged | 1 tablespoon whole peppercorn | 3 tablespoons fish sauce patis | 8 cups water
|
Boil water in a pressure cooker. | Add onions and whole peppercorn. Cook for 3 minutes. | Add beef shank. Let boil. | Add Knorr pork cube. Stir. Cover the pressure cooker. Pressure cook for 40 to 45 minutes. | Remove the cover once pressure is out. Add corn. Cook for 15 minutes. | Put the green beans into the cooker and pour fish sauce. Stir. Continue to cook for 5 minutes. | Arrange fresh Napa cabbage (pechay baguio) in a serving bowl. Transfer the contents of the pressure cooker in the same bowl. Serve hot with patis, calamansi, and siling labuyo. | Share and enjoy!
|
beef | cabbage | corn | sitaw
|
Pork Ginataan Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
1 1/2 lb. Pork belly cut into cubes | 1 bunch fresh spinach | 2 cups coconut milk gata | 2 cups coconut cream kakang gata | 10 to 12 pieces Thai chili pepper | 1 medium yellow onion chopped | 3 cloves garlic crushed and chopped | 2 thumbs ginger sliced into thin strips | 3 tablespoons cooking oil | 1/4 teaspoon ground black pepper | 3 tablespoons fish sauce patis
|
Heat oil in a cooking pot. | Saute, onion, garlic, and ginger. | Once the onion becomes translucent and soft, add pork. Saute until light brown. | Pour coconut milk and coconut cream. Let boil. | Add chili pepper (Thai chili). Cover the cooking pot. Cook for 45 to 60 minutes, or until the pork becomes tender. | Add spinach. Cover and cook for 2 minutes. | Season with ground black pepper and fish sauce. | Transfer to a serving plate. Serve. | Share and enjoy!
|
pork | chili | ginger
|
Sotanghon with Upo Soup
|
10 minutes
|
40 minutes
|
50 minutes
|
4.0
|
2.6 ounces 75 grams sotanghon noodles | 1 small opo squash upo, peeled and sliced | 8 cups chicken broth | 3/4 cup small shrimp | 2 ounces chopped pork | 1 medium yellow onion chopped | 4 cloves garlic crushed | 3 tablespoons deep fried garlic toasted garlic | 3 tablespoons cooking oil | 1/8 teaspoon ground black pepper | 3 tablespoons fish sauce patis
|
Heat oil in a cooking pot. | Saut onion and garlic | Once the onion becomes soft, add pork. Continue to cook until the pork turns light brown. | Pour chicken broth into the pot. Let boil. Cover and cook for 15 minutes in medium eat. | Add shrimp. Stir and let the liquid re-boil. | Put the sotanghon noodles into the pot. Stir. | Add the opo squash (upo). Cover the pot. Cook for 8 to 10 minutes in medium heat. Note: add water or chicken broth, if needed. | Season with crushed black pepper and fish sauce. Stir. | Put the deep fried garlic into the pot. Continue to cook for 1 to 2 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
kalabasa | upo | chicken | shrimp | pork | garlic
|
Tinolang Manok sa Upo
|
10 minutes
|
50 minutes
|
1 hour
|
4.0
|
1 1/2 lbs. chicken cut into serving pieces | 1 Knorr Chicken cube | 1 small opo squash upo, peeled and sliced into huge chunks | 3/4 cups hot pepper leaves | 3/4 cups malunggay leaves | 2 thumbs ginger sliced into thin strips | 2 long green chili pepper siling pansigang | 1 medium yellow onion minced | 3 cloves garlic minced | 3 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 8 cups rice washing water used to rinse rice | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil gets hot, saute garlic and onion. | Add chicken pieces. Continue to cook until all side of the chicken turns light brown. | Add ginger. Stir and cook for 1 minute. | Pour rice washing into the pot. Let boil. Note: You can also use water, if rice washing is not available. | Add Knorr chicken cube. Stir. Cover and continue to cook in medium heat for 25 to 30 minutes. Add more water if needed. | Put the upo and siling pansigang into the pot. Cover and cook for 5 to 7 minutes. | Add hot pepper leaves and malunggay leaves. Stir. | Season with ground black pepper and fish sauce. | Transfer to a serving bowl. Serve! | Share and enjoy!
|
chicken | kalabasa | upo | ginger | chili
|
Pancit Malabon
|
15 minutes
|
30 minutes
|
45 minutes
|
5.0
|
1 lb. thick rice noodles | 8 to 10 cups water for boiling | 1 head garlic crushed and toasted | 6 pieces calamansi or 4 pieces lime | 1 Knorr shrimp cube | 1/4 cup annatto oil atsuete oil | 6 ounces boiled pork belly sliced into small pieces | 4 tablespoons tinapa fish flakes | 1/2 cup crushed pork rinds chicharon | 1 medium yellow onion minced | 4 cloves garlic minced | 1 cup water | 3 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 10 to 12 pieces steamed large shrimp without shell and head | 1 cup adobong pusit | 1/2 cup steamed oysters talaba | 1 cup sliced Napa cabbage pechay Baguio, boiled for 30 seconds | 1/4 cup chopped scallions dahon ng sibuyas | 3 boiled eggs halved and sliced into thin pieces
|
Soak the rice noodles in water for at least 3 hours, or according to package instructions. Note: if using traditional pancit Malabon noodles, you will need to soak it in water overnight. Drain the water from the noodles afterwards. | Pour 8 to 10 cups of water into a cooking pot. Let boil. Add the soaked noodles into the pot. Cook for 3 to 5 minutes or until completely done. Remove from the cooking pot. Set aside. | Prepare the Pancit Malabon sauce by pouring annatto oil in a pan. Once the oil starts to get hot, saute garlic and onion. | Add sliced pork, cook for 1 minute. | Add tinapa fish flakes, chicharon, and fish sauce. Stir. | Pour water. Bring to a boil. | Add Knorr shrimp cube. Stir. Cover the pan. Cook in medium heat for 3 to 5 minutes. Add ground black pepper. Stir. | Combine the noodles and sauce. Add toasted garlic and more chicharon (if desired). Gently toss until all the ingredients are well blended. | Transfer to a serving plate. Top with topping ingredients. Note: Be creative. | Serve with calamansi or lime. | Share and enjoy!
|
calamansi | pork | shrimp | squid | cabbage | bok choy | onion | egg
|
Shrimp and Chicken Pancit Canton
|
15 minutes
|
35 minutes
|
50 minutes
|
4.0
|
8 ounces 227 grams pancit canton (flour noodles) | 1 Knorr shrimp cube | 1/2 head small cabbage sliced into small pieces | 10 to 12 pieces medium shrimp shell and head removed | 4 ounces chicken boiled and shredded | 12 to 15 pieces snow peas | 1 Chinese sausage chopped | 1 medium carrot julienne | 1/4 cup chopped parsley | 1/4 cup soy sauce | 1 medium yellow onion sliced | 4 cloves garlic minced | 1/2 teaspoon ground black pepper | 1 1/2 to 2 cups water or beef broth | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside. | Using the remaining oil (you can add more oil if needed), saut garlic and onion. | Add the Chinese sausage and shredded chicken. Saute for 2 minutes. | Pour the soy sauce into the pot along with the beef broth. Stir. Let boil. Cover and continue to cook in medium heat for 5 minutes. | Add parsley, snow peas, carrot, and cabbage. Cover and cook for 8 minutes. | Put the ground black pepper into the pot. Stir. | Add the pancit canton (flour noodles). Cover and cook until the noodles starts to get softer. Note: there is no need to stir the noodles after adding. Covering the pot traps the steam, which the noodles absorb. This makes it softer, eventually. | Gently toss noodles. Add pan-fried shrimp. Cover the pot and continue to cook in medium heat for 3 minutes. | Transfer to a serving plate. Serve with lime or calamansi. | Share and enjoy!
|
cabbage | shrimp | chicken | sausage | carrot | beef
|
Nilagang Buto-buto ng Baka Recipe
|
10 minutes
|
3 hours
|
3 hours 10 minutes
|
6.0
|
4 lbs. beef neck bone cut into serving pieces | 2 quarts water | 2 medium yellow onion wedged | 1 tablespoon whole peppercorn | 4 pieces saba banana sliced | 1 large baking potato slced | 2 bunches baby bok choy | 2 cups Napa cabbage cut into pieces | 1/4 cup patis sauce
|
Pour water into a deep soup pot. | Add onion, whole peppercorn, and beef neck bone. Let boil. Cover and continue to boil in low heat for 3 hours. Add water if needed. Note: You can use a pressure cooker to quickly cook the beef and tenderize the meat. It should take around 40 to 45 minutes. | Add saba banana and potato. Boil in medium heat for 10 minutes. | Add bok choy and Napa cabbage. Cover the pot, Turn the heat off. Let it stay covered for 8 minutes for the residual heat to partially cook the vegetables. | Add patis. Stir. | Transfer to a serving bowl. Serve with rice. | Share and enjoy!
|
beef | banana | potato | bok choy | cabbage
|
Lechon Belly Pork Adobo Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
1 1/2 lbs. lechon belly | 5 tablespoons soy sauce | 3 cups beef broth | 1/4 cup white vinegar | 5 to 6 pieces dried bay leaves | 1 medium onion chopped | 4 to 5 cloves garlic crushed | 1 tablespoon whole peppercorn | 1 teaspoon granulated white sugar | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Saute garlic and onion. | Once the onion starts to get translucent and soft, and the garlic turns brown, add the sliced lechon belly. Continue to saute for 3 minutes. | Pour beef broth. Let boil. | Add whole peppercorn and dried bay leaves. Cover and cook in low heat for 45 to 50 minutes. Note: add more broth or water if needed. | Pour vinegar. Let boil. | Add sugar. Stir. Cook until there is only a little bit of sauce left. Do not let the pork adobo to get dry. | Transfer to a serving bowl. | Serve with rice. Share and enjoy!
|
beef
|
Chicken Nilaga with Kalabasa Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
2 lbs. skinless chicken thigh cut into serving pieces | 1 small butternut squash or kalabasa peeled and cubed | 1 bunch baby bok choy | 1/2 head small cabbage sliced | 6 to 8 cups chicken broth | 1 small yellow onion sliced | 1 tablespoon whole peppercorn | fish sauce patis to taste
|
Pour chicken broth into a cooking pot. Let boil. | Add onion, whole peppercorn, and chicken. Cover and continue to boil in medium heat for 30 minutes. Note: add more broth or water, if needed. | Put the kalabasa and cabbage into the pot. Cook for 5 to 8 minutes. | Add the baby bok choy and fish sauce. Stir. Cook for 1 minute. | Transfer to a serving bowl. Serve with rice, | Share and enjoy.
|
chicken | kalabasa | bok choy | cabbage
|
Ginataang Santol (Sinantolan) Recipe
|
12 minutes
|
35 minutes
|
47 minutes
|
4.0
|
4 pieces santol peeled and seeds removed | 1/4 lb. ground pork | 3 cups coconut cream | 2 pieces long green pepper siling pansigang sliced crosswise | 5 pieces Thai chili or siling labuyo | 3 tablespoons shrimp paste | 1 medium red onion minced | 3 cloves garlic crushed | 3 tablespoons cooking oil
|
Mince (cut into very small pieces) the santol using a food processor. Note: you can also do it manually, if preferred. | Place the minced santol in the middle of a cheese cloth. Secure the santol inside the cloth and then wring until all the liquid comes out. Set aside. | Heat oil in a pan. Saute garlic and onion. | Once the onion starts to get translucent, add the ground pork. Continue to cook until the pork turns light brown. | Add the minced santol. Cook for 3 to 5 minutes. | Pour coconut milk into the pan. Let boil. Stir and cover the pan. Continue to cook in medium heat until the liquid reduces to half. | Add shrimp paste, siling pansigang, ang Thai chili. Stir. Continue to cook until the liquid completely evaporates. | Transfer to a serving plate. Serve. | Share and enjoy!
|
pork | chili
|
Crispy Lechon Belly Recipe
|
15 minutes
|
3 hours 30 minutes
|
3 hours 45 minutes
|
8.0
|
6 lbs. whole slab boneless pork belly | 1 large bunch lemongrass pounded | 1 large bunch scallions | 1 tablespoon salt | 1 1/2 tablespoon garlic powder | 1 teaspoon ground black pepper | 7 pieces star anise | 1 medium red onion wedged | 1 pint water
|
Combine rub ingredients in a bowl. Mix well.Rub all over the pork belly. | Arrange scallions and pounded lemongrass in the middle of the slab. Roll. Use a kitchen twine to secure the rolled pork belly. Set aside. | Preheat oven to 400F | Add star anise and wedged onion into the roaster. Pour 1 pint water. | Arrange rolled pork belly over the roasting pan. Securely wrap the roasting pan with an aluminum foil. | Bake for 2 hours. | Remove the foil. Increase the heat to 475F. Roast for 1 1/2 hours. | Remove from the oven. Let the meat cool down. | Slice into serving pieces. Serve. | Share and enjoy!
|
pork | onion | garlic
|
Manila Clam and Mussel Tinola Recipe
|
10 minutes
|
18 minutes
|
28 minutes
|
5.0
|
1 lb. mussels brushed | 1 lb. Manila clams brushed | 1 medium yellow onion wedged | 1/2 fennel bulb chopped (optional) | 3 thumbs ginger peeled and sliced | 1 bunch fresh baby spinach | 1/4 teaspoon red pepper flakes | 6 cups water | 1 1/2 tablespoons oil | Salt to taste
|
Heat oil in a cooking pot. | Saute ginger, fennel, and onion. | Once onion becomes translucent, pour water into the pot. Let boil. Cover and continue to boil in medium heat for 8 minutes.Note: This process will extract the flavor from the onion, fennel, and ginger. | Add mussels and clams. Continue to cook for 5 minutes. | Add spinach, red pepper flakes, and salt. Stir. Cook for 1 minute. | Transfer to a serving bowl. | Serve hot. Share and enjoy!
|
ginger
|
Cioppino Recipe
|
10 minutes
|
30 minutes
|
40 minutes
|
6.0
|
1 lb. fish steak I used swordfish steak | 12 to 15 pieces large sea scallops | 1 lb mussels | 1/2 lb. Manila clams | 1/2 lb. large shrimp | 2 Dungeneous crab clusters | 1/2 lb squid rings | 1.5 oz. fresh basil | 1/2 cup chopped flat leaf parsley | 1 14 oz. can diced tomato | 1 medium red bell pepper sliced into strips | 6 tablespoons tomato paste | 2 cups Pinot Grigio white wine | 2 cups water | 1 medium yellow onion wedged | 1/2 fennel bulb chopped | 4 cloves garlic crushed | 1/8 teaspoon Cayenne pepper powder | 3 tablespoons extra virgin olive oil | Salt and ground black pepper to taste
|
Heat oil in a cooking pot. | Once the oil starts to get hot, add the chopped fennel bulb. Saute for 1 minute. | Add onion and garlic. Continue to saute until onion becomes soft and translucent. | Pour canned diced tomato, water, and Pinot Grigio wine. Let boil. Continue to boil in medium heat for 5 minutes. | Add the fish steaks, shrimp, and scallops. Cook for 1 to 2 minutes. | Remove the fish and seafood from the pot using a slotted spoon. Set aside. | Add basil, bell pepper, and parsley. Stir. | Add crab, clams, and mussels. Cover the pot. Cook for 3 to 5 minutes. | Put the fish, shrimp, and scallops back into the pot. Gently stir. | Add Cayenne pepper, salt and ground black pepper. | Transfer to a serving bowl. | Serve with toasted sour dough bread.
|
shrimp | squid | tomato
|
Filipino Pork Menudo Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
5.0
|
2 lbs. pork shoulder sliced into small cubes | 1 piece Knorr Pork Cube | 4 ounces pork liver cubed | 1 piece baking potato cubed | 3 pieces hotdogs sliced crosswise into thin pieces | 1 can tomato sauce 8 oz. | 1 piece carrot cubed | 1/2 cup raisins | 2 pieces dried bay leaves | 2 tablespoons soy sauce | 1 teaspoon ground ginger | 1 piece yellow onion chopped | 4 cloves garlic crushed | 3 tablespoons cooking oil | 2 to 4 cups water | Salt and ground black pepper to taste
|
Heat oil in a pan. Once the oil gets hot, start to pan fry the potato and carrots. Continue until all sides turns light brown. Set aside. | Heat the remaining oil (add more if needed). Add the pork liver and then stir fry for 30 seconds. Add ground ginger. Continue to stir-fry for 2 minutes. Set aside. | Pour 3 tablespoons of cooking oil into a cooking pot. Once the oil turns hot, saute garlic and onion. | Once the onion becomes soft and translucent, add the pork. Saute until light brown. | Put the hotdogs into the pot. Cook for 1 minute. | Pour soy sauce, tomato sauce, and water into the pot. | Add Knorr Pork Cube. Stir. | Add raisins and dried bay leaves. Stir.Cover the pot and continue to boil between low to medium heat for 45 to 60 minutes, or until the pork is tender. | Add the pan fried potato and carrots, liver, along with salt and ground black pepper. Stir and cook for 3 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
pork | potato | tomato | carrot | ginger
|
Lechon Kawali
|
10 minutes
|
1 hour 10 minutes
|
1 hour 20 minutes
|
4.0
|
2 lbs. pork belly | 1 piece Knorr pork cube | 5 pieces dried bay leaves | 1 tablespoon whole peppercorn | 1/4 cup Knorr Liquid Seasoning | 8 to 10 cups water | 4 cups cooking oil
|
Boil water in a cooking pot. | Add whole peppercorn, bay leaves, and Knorr Pork Cube. Stir. | Add the pork belly. Cover the pot and continue to boil in medium heat for 45 minutes. You can add more water if needed. | Remove the pork belly from the cooking pot and place in a clean plate. Let it cool down. Note: you can keep the pork stock for later use. This can be consumed to cook pork based soups and stews. | Rub Knorr liquid seasoning all over the boiled pork belly. Let it stay for 30 minutes. | Heat oil in a deep cooking pot. Once the oil gets hot enough (300F), gently put the pork belly into the pot. Deep-fry the pork in medium heat for 7 to 10 minutes. Note: make sure to partially cover the pot or use a splatter screen to protect yourself from the oil. | Turn the pork belly over. Continue to fry the opposite side for 8 minutes or until the skin gets crisp and brown. | Remove the crispy deep fried pork belly (lechon kawali) from the cooking pot. Arrange in a plate with wire rack or paper towel. Let it cool down. Slice the pork into serving pieces. | Transfer to a serving plate. Serve with your favorite sauce. | Share and enjoy!
|
pork
|
Oxtail Kare-Kare Recipe
|
15 minutes
|
2 hours 30 minutes
|
2 hours 45 minutes
|
5.0
|
2 1/2 lbs. Oxtail | 1 Knorr Pork Cube | 2 bunches baby bokchoy or pechay | 1 medium Chined eggplant sliced | 10 pieces snake beans sitaw, cut into 2-inch pieces | 1 small fresh banana blossom puso ng saging, sliced | 3/4 cups annatto water 1/2 cup annatto seeds soaked in 3/4 cups water | 3/4 cup peanut butter | 1/2 cup ground peanut | 1/4 cup cornstarch | 1/2 cup bagoong alamang | 1 medium yellow onion chopped | 3 cloves garlic crushed | 4 to 6 cups water | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Saute garlic and onion. | Once the onion becomes soft, saute the Oxtail until light brown. | Pour water into the the pot. Let boil. | Add Knorr Beef Cube. Stir. Cover and cook between low to medium heat until the oxtail becomes tender. Note: This will take around 2 to 2 1/2 hours for conventional cooking, and 30 to 40 minutes if a pressure cooker is used. | Add peanut butter and ground peanuts. Stir. | Pour annatto water. Cook for 3 minutes. | Combine cornstarch and 1/2 cup cold water. Stir. Pour the mixture into the pot. Stir until the sauce gets thicker. | Add banana blossoms. Cook for 3 to 4 minutes. | Add eggplant and snake beans (sitaw). Cook for 5 minutes. | Put the bok choy into the pot. Stir. Cover and cook for 2 minutes. | Transfer to a serving dish. Serve with bagoong alamang. | Share and enjoy!
|
eggplant | sitaw | banana | shrimp
|
Special Pork Kaldereta
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
5.0
|
2 lbs. Pork shoulder cut into cubes | 1 Knorr Pork Cube | 1 small red bell pepper sliced into squares | 1 small green bell pepper sliced into squares | 1/2 cup Manzanilla olives | 1/4 cup liver spread | 1 8 oz. can tomato sauce | 1 small baking potato cubed | 1 medium carrot cubed | 1 medium yellow onion chopped | 3 cloves garlic crushed | 1/4 cup shredded Cheddar cheese | 1 1/2 cups water | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat cooking oil in a cooking pot. | Saute garlic and onion. | Once the onion starts to get transparent, add the pork. Saute until the color if the meat gets light brown. | Pour tomato sauce into the cooking pot and then add water. Let boil. | Add Knorr Pork Cube. Stir. Cover and cook between low and medium heat until the pork becomes tender. | Add carrots and olives. Cover. Cook for 3 to 4 minutes. | Add potato and bell peppers. Stir. | Put the liver spread into the pot. Cover and cook for 5 to 7 minutes. | Add salt and ground black pepper. Stir. | Transfer to a serving plate. Top with shredded cheese. | Serve. Share and enjoy!
|
pork | potato | carrot
|
Chopsuey Stir Fry
|
5 minutes
|
8 minutes
|
13 minutes
|
4.0
|
12 pieces jumbo shrimp head and shell removed | 15 pieces snow peas | 15 oz baby corn | 1 small red bell pepper sliced small rectangular pieces | 1 green bell pepper sliced small rectangular pieces | 2 cups chopped cabbage | 1 1/2 cup cauliflower florets | 1 cup broccoli florets optional | 1 medium yellow onion sliced | 3/4 cup chicken broth | 2 teaspoons cornstarch | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a wok or large pan. | Pan-fry the shrimp for 30 seconds per side. Remove from the wok, set aside. | Using the remaining oil, saute the onion until it starts to loosen. | Add bell peppers, cauliflower, broccoli, snow peas, and young corn. Stir-fry (in high heat) for 3 to 5 minutes. | Add the shrimp back into the wok. Season with salt and ground black pepper. Continue to stir-fry for 1 minute. | Combine chicken broth and cornstarch. Stir until well blended. Pour the mixture into the wok. Toss. Cook for 1 to 2 minutes or until the mixture slightly thickens. | Transfer to a serving plate. Serve. | Share and enjoy!
|
shrimp | corn | cabbage | chicken
|
Pocherong Baka Recipe
|
10 minutes
|
2 hours
|
2 hours 10 minutes
|
4.0
|
3 lbs. beef chuck cubed | 1 Chorizo de Bilbao sliced crosswise into smaller pieces | 1 14.5 oz. can diced tomato | 1 large baking potato cubed | 12 to 15 pieces long green beans Baguio beans | 1 bunch baby bok choy | 1/2 head small cabbage | 1 ripe plantain or saba, sliced | 1 15 oz. can chickpeas (garbanzos) | 4 to 5 cups beef broth | 3 cloves garlic minced | 1 medium yellow onion minced | 3 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil becomes hot saute garlic and onion until soft. | Add beef chuck. Cook until light brown. | Add the sliced chorizo. Cook for 1 minute. | Pour the diced tomatoes into the pot. Stir and cook for 3 minutes. | Pour the beef broth into the pot, Let boil. Cover and cook until the beef becomes tender. | Add the chickpeas, potato, and plantains. Stir. Cook for 6 minutes. | Add the long green beans. Cook for 1 minute. | Add cabbage and bok choy. Cover and cook for 3 minutes. | Season with fish sauce and ground black pepper. Continue to cook for 3 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
tomato | potato | sitaw | bok choy | cabbage | beef
|
Ginisang Repolyo with Giniling Recipe
|
5 minutes
|
35 minutes
|
40 minutes
|
4.0
|
1 small head cabbage chopped | 6 ounces ground pork | 1 small red bell pepper sliced into strips | 1 small green bell pepper sliced into strips | 4 ripe tomatoes cubed | 1 small yellow onion sliced | 4 cloves garlic chopped | 1 cup chicken broth | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Saute garlic until it turns light brown. | Add the onion and tomato. Continue to cook until soft. | Put the ground pork into the pot. Cook until the color turns light brown. | Pour chicken broth and let boil. Cover and cook for 15 minutes. | Add the bell peppers and cabbage. Cover and cook for 5 to 8 minutes. | Add fish sauce and ground black pepper. Cook for 2 minutes. | Transfer to serving bowl. Serve. | Share and enjoy!
|
cabbage | pork | tomato | chicken
|
Paksiw na Lechon Kawali
|
5 minutes
|
55 minutes
|
1 hour
|
4.0
|
1 1/2 lb. lechon kawaii sliced | 1 1/2 cups lechon sauce | 2 1/2 cups beef broth | 3 cloves garlic minced | 2 medium onion diced | 1/2 cup granulated white sugar | 1 teaspoon whole peppercorn | 6 pieces dried bay leaves | 2 tablespoons soy sauce | 1/4 cup white vinegar | 3 tablespoons cooking oil | Salt to taste
|
Heat oil in a cooking pot. | Saute garlic and onion. | Once the onion gets soft, add the lechon kawaii. Saute for 3 minutes. | Add soy sauce and beef broth. Let boil. | Add whole peppercorn and dried bay leaves. Cover the pot and cook in medium heat for 25 to 30 minutes. | Pour vinegar into the pot. Let the liquid re-boil. | Add lechon sauce. Stir. Cover and cook for 10 minutes. | Add sugar and salt. Continue to cook until the liquid reduces to half. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
beef
|
Nilagang Baka ala Bulalo
|
5 minutes
|
3 hours
|
3 hours 5 minutes
|
4.0
|
1 1/2 lb. beef chuck cubed | 1 tablespoon whole peppercorn | 2 medium yellow onions wedged | 8 cups water | 1 sweet corn divided into 4 pieces | 4 to 4 tablespoons fish sauce | 1 beef cube | 1 large baking potato cubed | 1/2 head small cabbage sliced
|
Pour water into a cooking pot. Let boil. | Add whole peppercorn and onion. Boil for 5 minutes. | Add beef chuck. Let the water re-boil and then cover the cooking pot. Continue to boil in medium heat for 2 hours. | Add corn and then cover the pot. Cook for 1 hour. | Add beef cube and potato. Cook for 5 to 6 minutes. | Pour fish sauce into the pot. Stir. | Add cabbage. Cover the pot. Cook for 5 minutes. | Transfer to a serving bowl. | Serve hot. Share and enjoy!
|
corn | beef | potato | cabbage
|
Tonkatsu Sinangag at Itlog
|
10 minutes
|
25 minutes
|
35 minutes
|
1.0
|
1 cup garlic fried rice sinangag | 1 fried egg | 1/2 cup tonkatsu sauce | 1 5 ounces slice pork tenderloin or pork chop | 1/2 cup Panko bread crumbs | 3 tablespoons all-purpose flour | 1 egg beaten | 1/2 teaspoon salt | 1/4 teaspoon ground black pepper | 1/2 teaspoon garlic powder | 1 cup cooking oil
|
Rub salt and pepper all over the pork. Let it stay for 5 minutes. | Heat oil in a pan. | While the oil is heating-up, dredge the pork on flour. Dip into the beaten egg to coat, and then roll over the plate with Panko breadcrumbs. Note: make sure that the pork is totally covered with crumbs. | Fry between low to medium heat for 7 minutes per side or until it turns golden brown. Turn over and pan fry the other side until golden brown. Note: do not apply too much heat because the outer part will get brown quicker leaving the inside uncooked. | Remove from the pan. Let excess oil drip. Transfer to a serving plate. | Prepare the garlic fried rice and egg (see link above for recipe). Arrange in a serving plate along with the tonkatsu. | Serve with tonkatsu sauce. Share and enjoy!
|
egg | pork | garlic
|
Pancit Sotanghon Na May Hipon
|
5 minutes
|
18 minutes
|
23 minutes
|
3.0
|
5 ounces Sotanghon noodles | 1 Knorr Shrimp Cube | 12 pieces shrimp | 1 piece Chinese sausage minced | 5 cloves garlic crushed | 2 cups chopped cabbage | 1/4 cup minced parsley | 3/4 cup carrot julienne | 1/4 cup chopped scallions | 2 1/2 tablespoons fish sauce | 1 small yellow onion sliced | 1 tablespoon paprika | 1/4 teaspoon ground black pepper | 1 1/2 cups water | 3 tablespoons cooking oil
|
Soak noodles in water for 5 minutes or until it starts to get softer and manageable. Drain the water. Set the noodles aside. Note: Make sure to not soak the noodles longer than 8 minutes. | Heat oil in a pot. Saut garlic until light brown | Add onion. Saut until soft | Put the Chinese sausage, parsley, and paprika. Saut for 30 seconds to 1 minute. | Pour-in water and fish sauce. Let boil. | Add Knorr Shrimp Cube. Stir. Cover the pot and continue to cook for 5 minutes. | Put ground black pepper, shrimp, carrot and cabbage into the pot. Stir and cook for 3 minutes. | Add sotanghon and gently stir. Let the noodles absorb the liquid. Cover the pot and continue to cook for 3 to 5 minutes or until the liquid is absorbed fully. | Add scallions and toss the noodles. | Transfer to a serving plate. Serve! | Share and enjoy!
|
shrimp | sausage | cabbage | carrot | onion
|
Super Special Chopsuey
|
10 minutes
|
25 minutes
|
35 minutes
|
4.0
|
1 small head cabbage chopped | 1 Knorr Shrimp Cube | 1 small red bell pepper sliced into squares | 1 small green bell pepper sliced into squares | 12 boiled quail eggs | 2 cups chopped cauliflower | 6 to 10 pieces shrimp head and shell removed | 3 ounces chicken liver sliced | 4 ounces sliced chicken breast | 3 ounces pork shoulder sliced | 1 medium carrot sliced | 1 medium yellow onion sliced | 4 cloves garlic crushed and sliced into small pieces | 2 tablespoons cornstarch diluted in 4 tablespoons water | 2 1/2 tablespoons oyster sauce | 2 cups water | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a cooking pot. | Saute garlic until light brown. | Add onion. Cook until soft. | Add pork and chicken. Saute for 3 minutes or until light brown. | Put the chicken liver into the pot. Cook for 2 minutes. | Pour water. Let boil. Add Knorr Shrimp Cube. Cover the pot. Cook in medium heat for 15 minutes. | Add cauliflower and carrot. Cover the pot. Cook for 3 minutes. | Add bell peppers, shrimp, and cabbage. Cover and cook for another 3 minutes. | Add salt and pepper. Toss. | Add quail eggs and pour the cornstarch diluted in water. Toss and continue to cook until the sauce thickens to your desired consistency. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
cabbage | egg | shrimp | chicken | pork | carrot
|
Palabok Recipe
|
30 minutes
|
50 minutes
|
1 hour 20 minutes
|
6.0
|
12 ounces palabok noodles cornstarch sticks | 2 to 3 quarts water for soaking the noodles | 1 Knorr Shrimp Cube | 8 ounces pork shoulder sliced into small pieces | 1/2 cup tinapa flakes smoked fish flakes | 6 tablespoons all-purpose flour | 1/2 cup annatto water | 3 1/2 cups water | 3 1/2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | 10 to 12 pieces shrimp deveined, shell and head removed | 1 cup Napa cabbage sliced into small squares | 3 boiled eggs sliced into quarters | 1/2 cup crushed chicharon pork rinds | 1/2 cup chopped scallions
|
Pour 2 to 3 quarts water in a large mixing bowl or pot. Soak the palabok noodles in water for 30 minutes (or follow the package instructions). | Remove the soaked noodles from the bowl and set aside. | Meanwhile, pour the water in a large cooking pot. Let boil. | Put the noodles into the pot. Cook for 10 to 15 minutes or until soft. Remove noodles from the pot and drain the excess water. Place the noodles in a large bowl and cover it (this will prevent it from being exposed in air, which can eventually dry the noodles). Set aside. | Add shrimp on the same pot with boiling water. Cook for 1 1/2 minutes or until it floats; Remove from the pot and set aside. | Put Napa cabbage into the pot. Boil for 1 minute. Remove and set aside. | Prepare the sauce by pouring oil in a clean cooking pot. | Once the oil gets hot, add the pork. Saut until light brown | Pour fish sauce into the pot along with the annatto water. Stir. | Pour 3 1/2 cups water into the pot and let it boil. Cover the pot and continue to cook in medium heat for 15 to 18 minutes or until the pork gets tender. Note: If needed, you can add more water to prevent the sauce from drying out. | Remove the cover and Knorr Shrimp Cube and tinapa flakes. Continue to cook for 5 minutes. | Combine flour with 1/2 cup water. Stir until texture becomes smooth. Pour the mixture into the pot. Stir. Continue to cook until desired thick texture is achieved. | Add the ground black pepper. Stir. | Assemble the palabok by placing noodles in a plate. Pour the sauce over the noodles and then top with Napa cabbage, shrimp, and sliced boiled eggs. Sprinkle crushed chicharon and chopped scallions on top. | Serve with calamansi or lime. Share and enjoy!
|
pork | shrimp | cabbage | egg | onion
|
Anghang Sarap Laing with Shrimp
|
10 minutes
|
1 hour 10 minutes
|
1 hour 20 minutes
|
4.0
|
2 ounces 60 grams dried taro leaves (dahon ng gabi), chopped | 5 ounces pork shoulder chasm, sliced into thin small pieces | 10 pieces medium shrimp cleaned | 2 33g packs Knorr Ginataang Gulay Recipe Mix | 2 tablespoons shrimp paste bagoong alamang | 4 thumbs ginger sliced | 2 medium onions sliced | 7 cloves garlic crushed | 10 to 12 pieces Thai chili | 4 1/2 cups water | 3 tablespoons cooking oil
|
Prepare the gata mixture by combining Knorr Ginataang Gulay Recipe Mix with 4 1/2 cups water. Mix well. Set aside. | Heat oil in a pot. | Pan-fry the shrimp for 1 minute per side. Remove and set aside. | Pour the gata mixture into the cooking pot. Let boil. | Add pork, onion, ginger, garlic, and chili. Cover the pot. Boil in medium heat for 30 minutes or until the pork becomes tender. | Add the shrimp paste. Stir. | Add the dried taro leaves. Cover the cooking pot and continue to cook for 20 minutes in low heat. This will allow the taro to absorb the gata mixture well. | Stir. Continue to cook for 12 to 15 minutes. | Add the pan-fried shrimp back into the pot. Stir. | Transfer immediately to a serving plate. Serve with warm rice. | Share and enjoy!
|
pork | shrimp | ginger | chili
|
Sizzling Tuna Sisig
|
10 minutes
|
20 minutes
|
30 minutes
|
2.0
|
8 ounces tuna steak sliced into small cubes | 2 pieces long green pepper chopped | 4 Thai chili chopped | 2 tablespoons Lady's Choice Mayonnaise | 3 tablespoons Knorr Liquid Seasoning | 1/4 cup pork chicharon cut into small pieces | 1 medium red onion chopped into small pieces | 1 teaspoon garlic powder | 1/4 teaspoon salt | 1/4 teaspoon ground black pepper | 3 tablespoons butter
|
Arrannge tuna cubes in a bowl. Pour Knorr liquid seasoning. Mix well. Let it stay for 10 minutes for the fish to absorb the flavor. | Melt 2 tablespooons butter in a pan. | Once the butter is completely melted, add the marinated tuna cubes. Cook until medium brown | Add onion. Saute for 2 minutes. | Add chopped long green pepper and Thai chili. . | Scoop the mayonnaise and add it into the pan. Stir until all ingredients are well blended. Cook for 3 to 5 minutes | Add salt, ground black pepper, and garlic powder. Stir and cook for 3 minutes. | Heat a metal plate (also called sizzling plate) over a stovetop. | Melt 1 tablespoon butter on the metal plate. Make sure that the entire area of the plate gets coated. | Tranfer the cooked tuna sisig into the metal plate. Continue to cook while gently stirring for 1 to 2 minutes seconds. | Top with crushed chicharon, chili and slices of lime or calamansi. | Serve. Share and enjoy!
|
chili | pork | garlic
|
Ginataang Manok Na May Luyang Dilaw
|
10 minutes
|
50 minutes
|
1 hour
|
4.0
|
2 lbs. chicken thigh cut into serving pieces | 1 20g pack Knorr Ginataang Gulay mix | 1 cup hot pepper leaves dahon ng sili | 1/2 cup sliced turmeric luyang dilaw | 5 pieces Thai chili optional | 1 medium yellow onion diced | 5 cloves garlic crushed | 2 1/2 cups water | 1/8 teaspoon crushed peppercorn | 3 tablespoons fish sauce | 3 tablespoons cooking oil
|
Heat oil in a pan. | Once the oil becomes hot, saut garlic, onion, and turmeric (luyang dilaw) until the onion softens. | Add chicken. Cook until all the sides turns light to medium brown. | Pour 1 1/2 cups water. Let boil. Cover and continue to boil in medium heat for 30 minutes. | Combine Knorr Ginataang Gulay mix with 1 cup water. Stir until well blended. | Pour the mixture into the pan. Let boil. | Add crushed peppercorn and Thai chili. Stir. Cover and continue to cook until the sauce reduces to half. | Add hot pepper leaves. Stir. Note: you can also use malunggay leaves or spinach | Pour the fish sauce into the mixture. Stir and continue to cook uncovered for 5 minutes. | Transfer to a serving plate. Serve as a pulutan or a main dish with a cup of rice. | Share and enjoy.
|
chicken | chili
|
Extremely Spicy Pork Adobo na Tuyo
|
10 minutes
|
1 hour
|
4 hours
|
4.0
|
2 lbs. pork belly cut into serving pieces | 1 Ghost Pepper | 2 teaspoons whole peppercorn | 6 cloves garlic crushed | 6 pieces dried bay leaves | 12 pieces Thai chili | 1/2 cup soy sauce | 1/4 cup white vinegar | 2 cups beef broth
|
Combine pork, soy sauce, whole peppercorn, and garlic in a bowl. Mix well. Cover the bowl with a clear plastic wrap. Place inside the refrigerator and marinate for at least 3 hours. | Heat a pan on a stovetop. Once the pan is hot enough, pour the marinated pork along with the marinade. Cook until the pork browns. | Pour beef broth into the pan. Let boil. | Add the ghost pepper and Thai chilies. Cover the pan and continue to cook in medium heat for 15 minutes. | Add bay leaves and vinegar. Let the liquid boil. Stir and then cover the pan. Continue to cook for 40 to 60 minutes or until the pork becomes tender. Note: you can add more broth or water if the liquid starts to dry while the pork is not that tender enough. | Remove the cover from the pan. Continue to cook until the liquid totally evaporates. Cook a little bit longer in low to medium heat until oil gets extracted from the pork. | Transfer to a serving plate. Serve for pulutan or as a main dish with warm rice. | Share and enjoy!
|
pork | chili | beef
|
How to Cook Sinampalukang Manok
|
10 minutes
|
50 minutes
|
1 hour
|
4.0
|
2 lbs. chicken cut into serving pieces | 3/4 cups tamarind flower buds or tamarind leaves | 1 large red onion | 4 pieces long green pepper siding pansigang | 3 thumbs ginger sliced | 4 cloves garlic crushed | 1 20 g. Knorr Sinigang sa Sampaloc Mix, original | 1 Knorr Chicken Cube | 3 tablespoons fish sauce | 6 cups water
|
Heat cooking pot and then sear the chicken. Continue to cook until most of the chicken fat are extracted. | Remove the chicken from the pot. Set aside. | Using the extracted oil, sauce garlic, onion, and ginger. | Once the onion becomes soft, add the chicken back to the pot. | Pour water. Let boil. Seal the tamarind flower buds in a cheesecloth and tie using a kitchen twine. | Add the cheese cloth with tamarind flower buds in the pot. Stir. | Add Knorr chicken cube and long green pepper. Cover the pot. Cook in medium heat until the chicken gets tender. | Remove the tamarind flower buds. Add Knorr Singing Mix. Stir. | Add fish sauce. Cook for 5 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chicken | ginger
|
How To Cook Super Crispy Lechon Kawali
|
15 minutes
|
1 hour
|
1 hour 15 minutes
|
5.0
|
3 lbs. pork belly | 5 pieces dried bay leaves | 1 1/2 tablespoons whole pepperorn | 3 pints water | 2 pints cooking oil | 1 tablespoon salt
|
Boil water in a cooking pot. | Add dried bay leaves and whole peppercorn. Cook for 2 minutes. | Add pork belly. Cover and cook in medium heat for 30 minutes or until tender. Turn the meat over (if necessary) to equally cook the opposite side. | Remove the pork belly from the cooking pot. Place it in a clean plate. Let it cool down until you can safely handle it with your hands. | Rub salt all over the pork. Let it stay for 15 minutes. | Heat oil in a deep cooking pot. Once the oil gets hot (320F to 350F), put the boiled pork belly in skin side facing down. Deep fry until the skin turns brown. Note: there is no definite time for this step. Use the sound of the oil as your queue. When the oil starts to calm down a bit, check the pork belly to see if the skin is brown. | Turn the pork belly over and deep fry the opposite side for 5 minutes. | Remove the entire pork belly slab from the cooking pot. Place it in a plate with grates or lined with paper towel. Let it rest for 10 to 15 minutes. Note: turn off the stove during this time. | Turn on the stove to heat the oil. Once the oil is hot enough, put the pork belly back into the pot skin side facing down. Deep fry for 3 to 6 minutes or until golden brown. | Remove from the cooking pot. Put on a plate and let the excess oil drip. | Test for crispiness by hitting the crackling (crispy skin) lightly with a fork or knife. It should create a sound. Chop the super crispy lechon kawali into bite-sized pieces. | Transfer to a serving plate. Serve with your favorite dipping sauce and a cup of warm rice. | Share and enjoy!
|
pork
|
Grilled Liempo with Fried Tofu
|
10 minutes
|
25 minutes
|
35 minutes
|
3.0
|
1 lb. grilled liempo chopped | 6 ounces deep fried extra firm tofu cubed | Spiced Vinegar | 3/4 cup white vinegar | 4 pieces chili peppers | 1 small red onion sliced | 2 tablespoons chopped green onions | 1/2 teaspoon granulated white sugar | 2 tablespoons soy sauce | A dash of ground black pepper
|
Prepare the spiced vinegar by combining all of its ingredients listed above. Stir and ensure that it gets well blended. | Place the chopped pork belly and cubed fried tofu in a large bowl. Pour the spiced vinegar into the bowl. Toss until pork and tofu gets completely coated. | Transfer to a serving bowl. Sprinkle green onions on top. | Serve. Share and enjoy!
|
chili | onion
|
Spicy Calderetang Kambing with Peanut Butter (Goat Meat Caldereta)
|
10 minutes
|
2 hours
|
2 hours 10 minutes
|
8.0
|
4 lbs. goat meat chopped | 6 to 8 pieces Thai chili pepper | 3/4 cup green peas | 1 red bell pepper sliced into squares | 1 green bell pepper sliced into squares | 10 tablespoons peanut butter | 1 6 oz. can tomato paste | 1 8 oz. can tomato sauce | 1 medium onion chopped | 4 cloves garlic crushed | 2 cups beef broth | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a pot. | Saute garlic, onion, and chilies for 3 minutes. | Add goat meat. Saute until light brown. | Add tomato paste and pour tomato sauce. Stir. | Pour beef broth. Let boil. Cover and cook between low to medium heat for 90 minutes or until tender. | Add peanut butter. Stir to ensure that all ingredients are well blended. | Add salt and ground black pepper. | Stir-in green peas and bell peppers. Cover and cook for 8 to 10 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chili | beef
|
Spicy Daing na Bangus
|
3 hours
|
15 minutes
|
3 hours 15 minutes
|
2.0
|
1 medium to large milkfish bangus, scales removed and butterflied | 2 tablespoons Knorr Liquid seasoning | 5 cloves garlic crushed and chopped | 5 pieces Thai chili minced | 1 teaspoon crushed whole peppercorn | 1/2 cup white vinegar | 1 cup cooking oil
|
Arrange the fish in a large plate belly part facing upwards. | Pour Knorr Liquid Seasoning all over the fish. Distribute equally using your hands.Let it stay for 5 minutes. | Rub ground black pepper, chili, and garlic. Pour the vinegar. Flip the fish over so that the belly part faces downward. This will let the meat absorb the seasoning and spices better. | Cover the fish with a clear plastic wrap. Refrigerate overnight. | Heat oil in a wide pan. Once the oil gets hot, pan fry the fish. until golden brown. Turn the fish over using a wide spatula to cook the opposite side. Note: use a splatter screen to protect yourself | Remove the fish from the pan. Arrange in a plate. | Serve with garlic fried rice. | Share and enjoy
|
chili
|
Ginataang Langka with Alimasag
|
10 minutes
|
40 minutes
|
50 minutes
|
5.0
|
3 pieces blue crabs cut in half | 2 20 oz. cans unripe jackfruit, chopped | 2 33g packs Knorr Ginataang Gulay Recipe Mix | 1 cup malunggay leaves | 2 1/2 cups water | 2 tablespoons fish sauce | 3 pieces chili pepper optional | 4 cloves garlic crushed | 1 small yellow onion chopped | 1 thumb ginger sliced into thin strips | 3 tablespoons cooking oil
|
Heat oil in a pot. | Saute garlic, onion, and ginger. | Add jackfruit. Continue to saute for 3 minutes. | Combine Knorr Ginataang Gulay Recipe Mix with 1 cup water. Mix well. | Add chili pepper and pour the Ginataang Gulay mixture into the pot. Stir. Let boil. Cook in medium heat for 10 to 12 minutes while stirring every 5 minutes. | Add crabs. Cover and cook for 10 minutes. | Put the malunggay leaves into the pot and pour-in the fish sauce. Stir and then cook for 5 minutes or until the liquid eveporates completely. | Transfer to a serving plate. serve. | Share and enjoy!
|
chili | ginger
|
Spicy Monggo with Tinapa
|
5 minutes
|
50 minutes
|
55 minutes
|
6.0
|
3/4 cup tinapa flakes | 14 ounces monggo | 1 Knorr Shrimp Cube | 1 1/2 cups ampalaya leaves | 2 medium tomato cubed | 1 medium onion chopped | 8 pieces Thai chili | 4 cloves garlic crushed | 8 to 10 cups water | 3 tablespoons fish sauce patis | 1/4 teaspoons ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a pot. | Saute garlic, onion, and tomato until it becomes soft. | Add tinapa flakes. Stir. Cook for 1 minute. | Add Thai chili and monggo. Cook for 2 minutes. | Pour water. Let boil. | Add Knorr Shrimp Cube. Cover and cook in medium heat until monggo becomes soft. Note: add water if needed. | Put the ampalaya leaves into the pot and then add fish sauce and ground black pepper. Stir. Cook for 3 to 5 minutes more. | Transfer to a serving bowl. Serve with rice. | Share and enjoy!
|
ampalaya | tomato | chili
|
Seafood Pancit Canton
|
10 minutes
|
35 minutes
|
45 minutes
|
5.0
|
8 ounces pancit canton flour stick noodles | 1/2 cup soy sauce | 1 medium onion sliced | 2 cups chicken broth | 3 tablespoons cooking oil | 4 medium squid sliced crosswise | 12 pieces shrimp cleaned, deveined, and shell removed | 4 ounces imitation crab meat sliced | 6 squid balls sliced in half | 1/2 lb. sliced white mushroom | 5 leaves Napa cabbage chopped | 3/4 cup carrots julienne | 1 teaspoon sesame oil | 3 1/2 tablespoons oyster sauce | 3 cups chicken broth | 1 tablespoon cornstarch dilited in 3 tablespoons water | 3 tablespoons cooking oil
|
Prepare the topping ingredients by heating oil in a wok. | Add shrimp, squid, crab meat, and squid balls. Stir fry for 1 minute. | Add mushrooms, carrots, and Napa cabbage. Continue to cook for 3 minutes. | Add oyster sauce, sesame oil, and chicken broth. Stir. Let boil. | Pour the cornstarch and water mixture. Stir and continue to cook until desired thickess is achieved. Turn the heat off. Set aside. | Prepare the noodles by heating oil in a clean pot or wok. | Saute the onion until it gets soft. | Add soy sauce and chicken broth. Let boil. | Add the pancit canton (flour stick noodles). Cover the pot and continue to cook in medium heat for 3 minutes. | Remove the cover.Stir. Add the topping with sauce into the pot. Toss and continue to cook in medium heat until the noodles absorbs the sauce. | Transfer to a serving plate. | Serve. Share and enjoy!
|
chicken | squid | shrimp | cabbage | carrot
|
Seafood Sinigang
|
10 minutes
|
40 minutes
|
50 minutes
|
6.0
|
2 6 ounces slices fish steak | 1 lb. shrimp cleaned | 2 25g pack Knorr Sinigang na May Miso Recipe Mix | 6 snake beans cut in 2 inch pieces | 8 to 10 pieces mustard leaves | 9 to 12 pieces okra | 2 pieces banana pepper or long green chili | 2 quarts rice wash hugas bigas | 2 medium tomato wedged | 1 medium yellow onion wedged | 3 tablespoons fish sauce patis
|
Pour rice wash in a soup pot. Let boil. | Add tomato and onion. Cook for 5 minutes. | Add fish and shrimp. | Add Knorr Sinigang na May Miso Recipe Mix. Stir. | Put all the vegetables into the pot. Cover and cook for 6 to 8 minutes. | Pour fish sauce and add the mustard leaves. Cook for 2 minutes. | Transfer to a serving bowl. Serve with rice. | Share and enjoy!
|
shrimp | okra | chili | tomato
|
Chicken Adobo sa Gata
|
20 minutes
|
50 minutes
|
1 hour 10 minutes
|
4.0
|
2 lbs. chicken cut into serving pieces | 1 head garlic crushed | 1 tablespoon crushed peppercorn | 2 cups coconut milk | 5 pieces dried bay leaves | 6 tablespoons soy sauce | 5 tablespoons white vinegar | 3 tablespoons cooking oil
|
Combine chicken, soy sauce, half of the crushed garlic, and crushed peppercorn in a bowl. Mix well. Marinate the chicken for 20 minutes. | Heat oil in a cooking pot. | Once the oil is hot enough, saute the remaining garlic until it turns light brown. | Add the chicken (including all the marinade ingredients) and dried bay leaves. Cook until the chicken browns. | Pour vinegar into the pot. Let boil. Stir and continue to cook for 5 minutes. | Pour the coconut milk. Let boil. Cover and simmer until the chicken becomes tender. Note: you can continue cooking until the sauce reduces to your desired consistency. | Transfer to a serving bowl. | Serve. Share and enjoy!
|
chicken
|
Kilawing Tuna with Coconut Cream (Filipino Fish Ceviche)
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
1/2 lb. tuna cut into cubes | 1/2 teaspoon salt | 1/8 teaspoon ground black pepper | 2 thumbs ginger. minced | 1 small red onion chopped | 5 pieces Thai chili chopped | 2 pieces Jalapeo chopped | Juice from 8 limes or 12 calamansi | 1/2 cup coconut cream
|
Arrange the cubed tuna in a bowl. | Add salt, ground black pepper, ginger, onion, chili peppers, and lime juice. Mix well. Refrigerate for at least one hour. | Pour the coconut cream into the bowl. Stir until all ingredients are well blended. | Serve chilled. Share and enjoy!
|
ginger | chili
|
Beef Short Rib Kare Kare
|
15 minutes
|
1 hour
|
1 hour 15 minutes
|
6.0
|
2 1/2 lbs. beef short rib | 10 pieces snake beans cut into 2 inch length | 1 bunch baby bok choy | 1 1/4 cups ground peanut | 1 medium onion chopped | 3 cloves garlic minced | 1 small banana blossom sliced | 1 tablespoon glutinous rice flour diluted in 1/4 cup water | 3/4 cup annatto water | 1 1/2 cups water | 3 tablespoons cooking oil | 1/2 cup sauted shrimp paste
|
Heat oil in a pressure cooker. | Once the oil becomes hot, saute garlic and onion. | Add the ground peanut. Cook while stirring for 3 minutes. | Put the beef short ribs in. Cook until light brown. | Pour annatto water and water. Let boil. Note: Make your own annatto water by soaking 1/2 cup annatto or atsuete seeds in 3/4 cup warm water for at least 10 minutes and then stir thoroughly to extract the color. | Cover the pressure cooker. Cook for 30 minutes. | Safely remove the cover and then add the banana blossoms. Cook for 5 minutes. Note: Prepare the banana blossoms by soaking it in water with 3 tablespoons salt for 15 minutes. Wring the banana blossoms before cooking. | Pour the glutinous rice flour with water into the pot. Stir until the texture of the liquid thickens. Note: You can use cornstarch as an alternative ingredient. | Add snake beans and bok choy. Cook for 5 minutes. | Transfer to a serving bowl. Serve with shrimp paste. | Share and enjoy!
|
bok choy | banana
|
Crispy Tofu Sisig
|
8 minutes
|
20 minutes
|
28 minutes
|
5.0
|
14 oz. extra firm tofu sliced into small cubes | 5 pieces Thai chili chopped | 2 long green pepper chopped | 1 medium yellow onion chopped | 10 tablespoons vegetable broth | 1 teaspoon cornstarch | 1/2 teaspoon onion powder | 1 tablespoon soy sauce | 1 1/2 cups cooking oil | Salt and ground black pepper to taste
|
Heat oil in a cooking pot. | Once the oil gets hot, deep-fry the cubed tofu until it turns crispy. Remove from the pot using a kitchen strainer. Put in a metal colander or into a plate lined with paper towel. Set aside. | Combine vegetable broth, soy sauce, onion powder, and cornstarch in a bowl. Stir until all the ingredients are well blended. Set aside. | Scoop 3 tablespoons of oil from the pot where the tofu were fried. Pour it in a clean pan. Heat the pan on a stove top. | Saute onion, long green peppers, and chili. | Add the crispy fried tofu. Stir-fry for 1 minute. | Pour the bowl with broth mixture into the pan. Toss the ingredients until coated with the mixture. | Add salt and pepper to taste. | Transfer to a serving plate. Serve with a dipping sauce composed of say sauce, calamansi, and crushed chili peppers. | Share and enjoy!
|
chili | onion
|
Tortang Talong with Ground Pork Recipe
|
10 minutes
|
25 minutes
|
35 minutes
|
2.0
|
2 Chinese eggplants | 3 eggs | 6 to 8 ounces ground pork | 1 medium tomato chopped | 1 medium onion chopped | 2 cloves crushed garlic minced | 8 tablespoons cooking oil | 1/2 teaspoon salt | 1/8 teaspoon ground black pepper
|
Heat the eggplant directly over a stove top until the sides skin turns black. Remove and let it cool down. Peel the skin off and arrange in a plate. Flatten each piece using a fork. Set aside. | Meanwhile, heat 3 tablespoons oil in a pan. Saute garlic, onion, and tomato. | Add ground pork. continue to cook until the pork turns light brown. Season with salt and ground black pepper. Transfer to a clean plate and set aside. | Heat remaining oil in a clean pan. | While the oil is being heated, crack eggs and place in a bowl. Beat until smooth. | Dip a piece of eggplant into the bowl with egg. Make sure that the entire eggplant gets completely coated. | Gently slide the eggplant into the pan. | While one side is frying, arrange half of the ground pork mixture over the eggplant. Pour 2 tablespoons of beaten egg to cover the pork mixture. Tip: Scoop oil from the pan using a spoon and pour over the eggplant. This will partially cook the beaten egg on top, which will act as a binder to prevent the meat mixture from falling apart. | Flip the eggplant over to cook the opposite side. Note: you can use a wide spatula, or you can temporarily transfer the eggplant to a plate. If using the plate method, empty the oil from the pan first. Hold the pan in one hand and the plate on the other. Cover the plate with the pan and quickly flip the pan so that it facing up. The side with ground pork should be facing down at this point. Continue to cook in medium to high heat until the tortang talong with ground pork is fully cooked. Do the same step for the remaining eggplant. | Transfer to a serving plate. Serve. | Share and enjoy!
|
eggplant | egg | pork | tomato | garlic
|
Chicken Curry
|
15 minutes
|
50 minutes
|
1 hour 5 minutes
|
5.0
|
2 lbs. chicken cut into serving pieces | 2 33 g packs Knorr Ginataang Gulay Mix | 1 cup green peas | 1 medium potato peeled and diced | 2 cloved garlic minced | 1 thumb ginger minced | 1 medium yellow onion cubed | 1/2 teaspoon ground turmeric | 1 tablespoon curry powder | Salt and ground black pepper to taste | 2 cups water | 3 tablespoons cooking oil
|
Rub curry powder all over the chicken pieces. Let it stay for 15 minutes. | Heat oil in a cooking pot. | Once the oil gets hot, saute onion, ginger, and garlic. | Add the chicken into the pot. Cook until the color turns light brown. | Combine ginataang gulay mix with 1 cup water. Stir and then pour the mixture into the cooking pot. | Pour the remaining 1 cup water. Let boil. | Add the ground turmeric. Cover and reduce the heat between low to medium. Cook until the chicken gets tender. | Add potato and green peas. Cook for 12 minutes. | Season with salt and ground black pepper. | Transfer to a serving bowl. Serve! | Share and enjoy!
|
chicken | potato | ginger
|
Beef Short Rib Sinigang Na May Pakwan
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
5.0
|
2 lbs. beef short rib | 2 25g pack Knorr Sinigang na may Gabi Recipe Mix | 2 cups fresh watermelon sliced and seeds removed | 1 bunch of kangkong leaves with stalk cut into serving pieces | 12 to 15 pieces snake beans sitaw, cut into 2 inch length | 1 medium tomato wedged | 1 medium yellow onion sliced | 8 cups water | 1/4 teaspoon ground black pepper | 4 tablespoons fish sauce
|
Pour water in a pot or pressure cooker. Let boil. | Add tomato and onion. Continue to boil for 5 minutes. | Put the beef short rib in the pressure cooker. Cover. Pressure cook for 30 minutes. | Remove the cover of the pressure cooker. Add the watermelon. Continue to boil for 10 to 12 minutes. | Add the Knorr Sinigang na may Gabi Recipe Mix. Stir. Cook for 3 minutes. | Add the snake beans. Cook for 5 minutes. | Add ground black pepper and fish sauce. Stir. | Put the kangkong leaves and stalk into the pot. Cover. Let it stay for 5 to 8 minutes. | Transfer to a serving bowl. | Serve. Share and enjoy!
|
kangkong | sitaw | tomato
|
Sauteed Bottle Gourd with Ground Pork and Shrimp
|
8 minutes
|
30 minutes
|
38 minutes
|
4.0
|
1 small bottle gourd upo, peeled and sliced | 8 ounces ground pork | 12 to 15 pieces shrimp shell and head removed | 1 medium ripe tomato cubed | 1 medium onion cubed | 5 cloves crushed garlic | 3/4 cup beef broth or chicken broth | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a pan. | Saute garlic, onion, and tomato. | Once the texture of the tomato and onion becomes soft, add the ground pork. Cook until light brown. | Add the sliced bottle gourd. Cook for 3 to 5 minutes while stirring. | Pour the beef broth into the pan (you can also use chicken broth or just water). Let the liquid boil. Cover and cook for 10 minutes. | Add shrimp. Cook for 3 to 5 minutes. | Season with salt and ground black pepper. | Transfer to a serving bowl. | Serve. Share and enjoy!
|
upo | pork | shrimp | tomato | garlic | chicken
|
Grilled Stuffed Squid (inihaw na pusit)
|
15 minutes
|
15 minutes
|
30 minutes
|
3.0
|
2 large squid cleaned | 2 medium ripe tomato sliced into small cubes | 2 medium yellow onion sliced into small cubes | 2 thumbs ginger minced | 2 tablespoons mirin | 3 tablespoons soy sauce | 4 tablespoons annatto oil | 1 bunch scallions | 1 lime or 2 pieces calamansi | 1 teaspoon salt | 1/4 teaspoon ground black pepper
|
Arrange squid in a bowl. Add soy sauce, mirin, and lime. Marinate for 12 minutes. | Combine onion, tomato, ginger, salt, and ground black pepper in a bowl. | Stuff the marinated squid with scallions and onion mixture. Secure the head of the squid using a toothpick to prevent it from falling off. | Heat the grill and start to grill one side of the squid. Brush annatto oil on top of the squid. Continue to grill for 2 minutes. | Turn the squid over to grill the opposite side. Brush annatto oil on top. Continue to grill for another 2 minutes. Note: Flip the squid every 2 to 3 minutes until it gets fully cooked. Do not overcook squid as the texture will be tough and rubberlike. | Transfer to a serving plate. Serve with a dipping sauce composed of chopped onion, tomato, soy sauce, and vinegar. | Share and enjoy!
|
squid | tomato | ginger | onion | calamansi
|
Sous Vide Chicken Adobo
|
15 minutes
|
4 hours 12 minutes
|
4 hours 27 minutes
|
5.0
|
1 1/2 lbs. chicken thighs and drumstick | 6 pieces dried bay leaves | 1 cup soy sauce | 1 head garlic crushed | 1 tablespoons whole peppercorn | 1/4 cup vinegar | 1/2 cup chicken broth
|
Place the chicken pieces in a resealable freezer bag. Add bay leaves, peppercorn, garlic, and soy sauce. Vacuum-seal the bag. | Pour water into a heat-safe food storage container or deep pot. Preheat water using a sous vide cooker at 155F. | Gently submerge the sealed bags or pouches with chicken. Let it cook for 4 hours. | Remove the chicken from the bags. Transfer to a cooking pot with half of the marinade (soy sauce mixture). | Put the cooking pot in a stovetop. Let the liquid boil. | Add chicken broth and vinegar. Cover and cook for 5 to 8 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chicken
|
Afritadang Baboy Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
5.0
|
2 lbs. pork shoulder sliced into cubes | 1 8 oz. can tomato sauce | 1 large potato cubed | 2 medium carrots cubed | 3 to 5 pieces dried bay leaves | 2 cups beef broth | 1 small red bell pepper sliced | 1 small green bell pepper sliced | 1 medium onion chopped | 5 cloves garlic crushed | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a pot. | Saute garlic and onion. | Add pork. Saute until light brown. | Pour tomato sauce and beef broth. Let boil. | Add bay leaves. Cover and then cook in medium heat for 45 minutes or until the pork gets tender. Note: add more beef broth if needed. | Add potato and carrots. Cook for 5 to 8 minutes. | Add bell peppers. Cook for 3 minutes. | Season with salt and ground black pepper. Stir. | Transfer to a serving plate. Share and enjoy!
|
pork | potato | carrot | beef
|
Sinigang na Salmon sa Miso
|
5 minutes
|
35 minutes
|
40 minutes
|
6.0
|
3 salmon heads cut lengthwise into half | 2 25g pack Knorr Sinigang na May Miso Recipe Mix | 1 bunch mustard leaves | 12 pieces okra | 2 medium tomato wedged | 3 pieces long green peppers | 2 medium yellow onion wedged | 6 to 8 cups water | 1/2 teaspoon ground black pepper | 2 to 3 tablespoons fish sauce patis
|
Pour water in a cooking pot. Let boil. | Add onion and tomato. Let the water- re-boil. | Put the salmon heads into the pot. Stir. | Once the water starts to boil once more, add Knorr Sinigang na May Miso Recipe Mix. Stir. | Add the long green peppers. Cover and then cook in medium heat for 12 minutes. | Add okra, ground black pepper, and fish sauce. Stir. cover and cook for 5 minutes. | Add the mustard leaves. Cover and cook for 3 to 5 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
okra | tomato
|
Bulalo Beef Pares Recipe
|
10 minutes
|
50 minutes
|
1 hour
|
4.0
|
3 lbs. beef shank | 1 teaspoon salt | 1/2 teaspoon ground black pepper | 6 cups water | 1 yellow onion wedged | 1 yellow onion minced | 4 cloves garlic crushed | 1 thumb ginger minced | 4 tablespoons brown sugar | 4 to 5 pieces star anise | 3 tablespoons cooking oil | 4 tablespoons soy sauce | 3 cups garlic fried rice.
|
Pour water into a pressure cooker. Let boil, | Add wedged onion, ground black pepper, and salt. | Put the beef shank in the pressure cooker. Cover and pressure cook for 20 to 30 minutes. | Remove the beef shank. Set the beef stock aside. | In a clean pot, heat oil. | Saute garlic, onion, and ginger. | Add the boiled beef shank. Cook for 1 minute. | Pour soy sauce and 1 3/4 cups of beef stock (water used to boil beef) into the pot. Let boil. Cover and then cook in medium heat for 8 minutes. | Add star anise. Cook for 12 minutes. Remove the star anise from the pot. | Add brown sugar. Stir. Cook for 3 to 5 minutes. | Add salt and ground black pepper to taste. | Transfer to a serving bowl. Serve with garlic fried rice and beef stock (soup). | Share and enjoy!
|
beef | ginger
|
Shrimp Monggo with Lechon Kawali
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
1 lb. pork belly | 2 1/2 tablespoons Knorr Liquid Seasoning | 1 1/2 cups cooking oil | 6 cups water | 1 cup mung beans | 1 bunch fresh spinach | 6 to 8 ounces shrimp shell and head removed | 1 Knorr Shrimp cube | 1 medium tomato cubed | 1 medium yellow onion sliced | 3 cloves garlic crushed | 4 to 5 cups water | 4 tablespoons cooking oil | Salt and ground black pepper to taste
|
Start to prepare the lechon kawali by boiling water in a pot. Add the pork belly. Boil in medium heat for 30 to 40 minutes. | While the pork belly is being boiled, prepare the shrimp monggo by heating oil in a second cooking pot. Add shrimp. Stir-fry for 3 minutes. Remove from the pan. Set aside. | Using the remaining oil, saute garlic, onion, and tomato. Add the mung beans and pour water into the pot. Let boil. Add Knorr Shrimp cube. Stir. cover and cook in medium heat until the mung beans becomes soft. Note: add more water if needed. | Meanwhile, remove the pork belly from the first pot. Let it cool down. Coat with Knorr Liquid Seasoning. Let it stay for 10 to 20 minutes. | Check the second pot with mung beans. Once the mung beans are tender, add spinach. Cook for 3 minutes. Add the shrimp back and season with salt and ground black pepper. Transfer to a serving bowl. | Start to fry the lechon kawali by heating oil in a clean pot. Once the oil gets hot, gently lower the pork belly. Cover the pot with a splatter screen. Cook one side in medium heat until it gets golden brown and crispy. Turn it over and do the same to the other side. Remove from the pot. Let it cool down. Slice and transfer to a serving plate. | Serve the lechon kawali and shrimp monggo with rice. | Share and enjoy!
|
pork | shrimp | tomato
|
Grilled Pork Belly with Garlic Fried Rice and Fried Egg Liempo Sinangag Itlog
|
3 hours
|
30 minutes
|
3 hours 30 minutes
|
3.0
|
3 fried eggs | 1 lb. grilled pork belly | 5 tablespoons soy sauce | 1 lemon or 3 pieces calamansi | 1/4 teaspoon ground black pepper | 1 teaspoon garlic powder | 2 to 3 cups cooked white rice preferably leftovers | 5 cloves garlic crushed | 3 tablespoons cooking oil | 1/4 teaspoon salt
|
Prepare the marinade of the pork belly by combining soy sauce, lemon juice, ground black pepper, and garlic powder in a large bowl. Stir. Put the pork belly into the bowl and then coat it with the mixture. Let it marinate for at least 3 hours. | Grill the pork belly for 3 minutes per side while basting every turn. Continue with the process until the pork is cooked thoroughly. Once the pork is cooked, slice it into bite-sized pieces. Note: the ingredients for the basting sauce are the same as the marinade plus a tablespoon of cooking oil. | Prepare the garlic fried rice by heating oil in a pan. Add the garlic. Cook in medium heat until light brown. Set the heat to high and then put the rice into the pan. Gently cut using the spatula and fold to blend with oil and garlic. Add salt and then continue to cook while folding once in a while for 5 minutes. | Transfer the garlic fried rice into individual plates. Add grilled pork belly and a piece of fried egg on each plate. Serve. | Share and enjoy!
|
egg | pork | calamansi | garlic
|
Ginisang Monggo with Inihaw na Liempo
|
1 hour
|
1 hour 10 minutes
|
2 hours 10 minutes
|
6.0
|
1 1/2 lbs. pork belly liempo | 1/2 cup Knorr Liquid Seasoning | 1 piece lime or 3 pieces calamansi | 2 tablespoons cooking oil | 1 3/4 cups mung beans soaked in 2 cups water | 1 cup malunggay leaves | 6 ounces pork sliced into small pieces | 1 Knorr Pork cube | 1 medium tomato cibed | 1 small red onion chopped | 3 cloves garlic crushed | 1/2 teaspoon ground black pepper | 2 cups water | 3 tablespoons cooking oil | Fish sauce to taste
|
Prepare the Inihaw na Liempo by placing the pork belly in a large bowl. Pour the Knorr Liquid Seasoning into the bowl and squeeze out the juice from the lime or calamansi (lemon can also be used). Mix well. Let it marinate for at least 1 hour. | Meanwhile, cook the ginisang monggo starting by heating oil in a pot. Saute garlic, onion, and tomato. | Add pork. Cook for 3 minutes or until it turns light brown. | Pour water into the pot. Let boil. | Add the pork cube. Stir. Cover and cook in medium heat until the mung beans completely absorb the water and become soft (this should take around 30 to 40 minutes). | Add the malunggay leaves and then season with ground black pepper and fish sauce. Cook for 5 minutes more. Turn the heat to off and transfer to a serving bowl. Set aside. | Start to grill the liempo (pork belly) for 3 minutes per side while basting it with a mixture of Knorr liquid seasoning, juice from a piece of lime, and 2 tablespoons cooking oil on every turn. Continue to grill until the liempo until completely done. | Transfer to a serving plate. Serve with ginisang monggo. | Share and enjoy
|
pork | calamansi | tomato
|
Filipino Style Pork BBQ
|
3 hours
|
15 minutes
|
3 hours 15 minutes
|
8.0
|
4 lbs. pork shoulder sliced into thin pieces | 3/4 cup soy sauce | 1/2 cup juice extracted from calamansi or lemon | 3/4 cup banana ketchup | 4 tablespoons dark brown sugar | 2 tablespoons garlic powder | 1 teaspoon ground black pepper | 2 teaspoons salt | 1 1/2 cups lemon or lime soda
|
Arrange the pork slices in a large bowl. | Add all the marinade ingredients. Mix well. Cover the bowl and marinate for at least 3 hours. Note: I strongly suggest marinating overnight for best results. | Fasten the marinated pork together using bamboo skewers. | Heat-up the grill. Start to grill your Filipino Style pork BBQ for 3 to 5 minutes per side until the meat is thoroughly cooked. Make sure to always baste the BBQ when flipping it over. Note: the basting sauce ingredients are the same as the marinade ingredients minus the lemon soda. | Serve with spicy vinegar. | Share and enjoy!
|
pork | calamansi | banana | garlic
|
Pork Nilaga Recipe
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
5.0
|
2 lbs. pork belly cut into cubes | 1 Knorr Pork Cube | 3 to 4 small potato peeled and sliced in half | 2 pieces ripe saba banana sliced | 6 to 8 ounces pechay or bok choy | 1 medium yellow onion sliced | 6 to 7 cups water | 1 tablespoon whole peppercorn | 2 to 3 tablespoons fish sauce
|
Pour water in a cooking pot. Let boil. | Add onion and whole peppercorn. Continue to boil until the onion becomes tender. | Put the pork belly into the cooking pot. Let the water re-boil. | Add the pork cube. Stir. Cover the pot and continue to cook in low heat for 45 to 60 minutes or until the pork gets tender. | Add potato and saba banana. Cook for 5 to 7 minutes. | Add the fish sauce and pechay or bok choy. Stir. Cook for 3 to 5 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
pork | potato | banana | bok choy
|
Ginisang Pechay with Ground Pork and Shrimp (Sauteed Bok Choy)
|
5 minutes
|
18 minutes
|
23 minutes
|
4.0
|
1 lb. bok choy cleaned and chopped | 6 ounces ground pork | 4 ounces small shrimp head and shell removed | 1 medium tomato cubed | 1 medium yellow onion cubed | 3 cloves garlic crushed | 1 cup chicken broth or water | 3 tablespoons cooking oil | 1 to 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper to taste
|
Heat oil in a pan. | When the oil is hot, saute garlic, onion, and tomato. | Add ground pork. Cook until brown | Add shrimp and bok choy. Stir-fry for 3 to 5 minutes. | Pour-in chicken broth (or water). Let boil. Cover and simmer for 2 to 3 minutes. | Add fish sauce and ground black pepper. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
bok choy | pork | shrimp | tomato | chicken
|
Ginisang Sitaw Kalabasa at Malunggay with Shrimp (Sauteed Squash with Shrimp)
|
5 minutes
|
18 minutes
|
23 minutes
|
4.0
|
1 lb. medium shrimp head and shell removed | 1 lb. butternut squash cubed | 18 to 20 pieces snake beans sitaw, cut into 2 inch pieces | 1 cup malunggay leaves | 1 cup chicken broth | 1 medium yellow onion chopped | 4 cloves crushed garlic | 3 tablespoons oil | Salt and ground black pepper to taste
|
Heat oil in a pan. | Once the oil gets hot, pan-fry the shrimp in medium heat for 1 minute per side. Remove from the pan. Set aside. | Using the remaining oil (add more if needed), saut garlic and onion. | Add the squash. Stir-fry for 3 minutes. | Add the snake beans. Continue to cook for 1 minute. | Put the malunggay leave into the pot and then pour the chicken broth. Let boil. Stir. Cover and cook for 5 to 8 minutes. | Sprinkle salt and ground black pepper to taste. | Serve. Share and enjoy!
|
shrimp | kalabasa | sitaw | chicken | garlic
|
Pork Pata Humba Recipe
|
10 minutes
|
1 hour 30 minutes
|
1 hour 40 minutes
|
4.0
|
2 lbs ham hock pata, sliced | 1/2 cup dried banana blossoms | 1 Knorr pork cube | 1/4 cup salted black beans | 1/4 cup dark brown sugar | 1 medium yellow onion | 4 cloves garlic crushed | 3 pieces dried bay leaves | 1/2 teaspoon crushed peppercorn | 4 cups pineapple juice | 1/2 cup soy sauce | 1 teaspoon vinegar | 6 cups water | 3 tablespoons cooking oil
|
Pour water in a cooking pot. Let boil. | Add the ham hock (pata). Scoop out the scums that will eventually float. Cover and boil in medium heat for 40 to 60 minutes. You can add more water if needed. | Remove the pata from the cooking pot and set it aside. Discard the water. | Pour oil into a clean cooking pot. | Once the oil gets hot, saute garlic and onion. | Add the boiled pata. Stir and cook for 1 minute. | Pour the soy sauce and pineapple juice into the pot. Let boil. | Add the pork cube. Stir. | Add the dried bay leaves, cracked peppercorns, dried banana blossoms, and salted black beans (tausi). Stir. Cover and continue to cook between low to medium heat until the liquid reduces to half. | Add the vinegar. Stir and then add the dark brown sugar. Continue to cook for 5 minutes. | Transfer to a serving bowl or plate. Serve. | Share and enjoy!
|
banana
|
Filipino Shrimp Pancit Bihon Recipe
|
5 minutes
|
18 minutes
|
23 minutes
|
4.0
|
8 to 12 pieces fresh shrimp shelled and head removed | 1/2 small cabbage | 1 lb. pansit bihon dried rice noodles | 1 Knorr Shrimp Cube | 3/4 cup carrots juilienne | 3/4 cup celery chopped | 1 cup snow peas | 1/2 cup chopped parsley | 1 medium yellow onion sliced | 4 cloves garlic crushed and chopped | 6 cups water | 1/2 cup soy sauce | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil gets hot, pan-fry the shrimp for 1 minute per side. Remove from the pot. Set aside. | Meanwhile, using the remaining oil (you can add more if needed), saute garlic, onion, and celery. | Add the parsley and ground black pepper. Stir. | Pour-in soy sauce and water. Let boil. | Add the shrimp cube. Stir and cook for 2 to 3 minutes. | Add the carrot, cabbage, and snow peas. | Add the pancit bihon. Gently toss until it absorbs all the liquid. Note: you can add more water if needed. | Put the pan-fried shrimp back into the pot. Cook for 3 minutes more. | Tranfer to a serving plate. Serve. | Share and enjoy!
|
shrimp | cabbage | carrot
|
Pork Menudo with Ham Recipe
|
5 minutes
|
50 minutes
|
55 minutes
|
4.0
|
6 ounces pork sliced into small cubes | 5 ounces ham cubed | 1 small potato cubed | 1 small carrot cubed | 1 small red bell pepper chopped | 1 small green bell pepper chopped | 1 ounce raisins | 1 small onion chopped | 4 cloves garlic crushed | 1 8 oz. can tomato sauce | 1 1/2 cup beef broth or 1 1/2 cup water with 1 piece beef cube | 3 tablespoons cooking oil
|
Heat oil in a pot. | Saut garlic and onion | Once the onion gets soft, add the pork. Cook until light brown. | Add the ham. Cook for 2 minutes. | Pour the tomato sauce and beef broth. Let boil. | Add the raisins. Cover and cook between low to medium heat until the pork gets tender. | Add potato, carrot, and bell pepper. Cook for 5 to 8 minutes. | Add salt and ground black pepper. Stir. Cook for 2 to 3 minutes. | Transfer to a serving plate. Serve with rice. | Share and enjoy!
|
potato | carrot | beef
|
Ginataang Manok with Sitaw at Kalabasa
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
5.0
|
2 lbs. chicken cut into serving pieces | 3/4 lb. 340 g kalabasa (calabaza squash or butternut squash), cut into cubes | 12 pieces sitaw snake beans, cut in 2 inch length | 1 medium onion diced | 4 cloves garlic crushed | 1 40g pack Knorr Ginataang Gulay Mix | 2 3/4 cups water | 2 teaspoons patis fish sauce | 1/8 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a pot. | Saut garlic and onion | Add the chicken and then continue to cook until the color turns light brown. | Pour 2 cups water. Let boil. Cover and cook in medium heat for 40 minutes. Note: add more water if needed. | Add the kalabasa into the pot. Stir and then cook for 5 minutes. | Prepare the gata by combining 3/4 cup lukewarm water with Knorr Ginataang Gulay Mix. Stir and pour into the pot. Cook for 2 minutes. | Add the sitaw (snake beans). Cover the pot and cook for 3 to 5 minutes. | Sprinkle some ground black pepper into the pot and pour the fish sauce in. Stir and cook for 1 minute. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
chicken | kalabasa | sitaw
|
Spicy Ginataang Hipon Recipe
|
5 minutes
|
18 minutes
|
23 minutes
|
4.0
|
1 1/2 lb. medium shrimp with head and shells on | 1 pack Knorr Ginataang Gulay mix | 3 pieces long green pepper siling pansigang, sliced into thin pieces | 2 to 5 pieces birds eye chili siling labuyo, chopped | 2 thumbs ginger minced | 1 medium onion sliced | 1/2 cup chopped scallions | 4 cloves garlic crushed | 1/4 teaspoon ground black pepper | 3/4 cup lukewarm water | Fish sauce patis to taste (optional) | 3 tablespoons cooking oil
|
Prepare the gata by combining lukewarm water and Knorr Ginataang Gulay mix. Stir and set aside. | Heat oil in a pot | Saut garlic, onion, and ginger | Once the onion starts to get soft, add the green pepper, scallions, and chili. Stir and continue to cook for 1 minute. | Pour the gata mixture into the pot. Let boil. | Add the shrimp. Continue to cook while stirring once in a while for 5 minutes. | Add ground black pepper and fish sauce. Stir and then cook for 1 to 2 minutes. | Transfer to a serving bowl. Serve with rice. | Share and enjoy!
|
ginger | onion
|
Chicken Adobo with Egg
|
10 minutes
|
50 minutes
|
1 hour
|
5.0
|
2 lbs. chicken thigh cut into serving pieces | 5 pieces hard boiled eggs | 2 cups chicken broth | 5 tablespoons dark soy sauce | 3 tablespoons vinegar | 6 to 8 cloves garlic crushed | 1 tablespoon whole peppercorn | 4 pieces dried bay leaves | Salt to taste optional | 3 tablespoons cooking oil
|
Combine chicken, soy sauce, whole peppercorn, and half of the crushed garlic in a large bowl. Mix well and ensure that the chicken gets coated with the marinade. Cover the bowl and marinate for at least 1 hour. Note: the longer the time to marinate, the better. | Heat oil in a cooking pot | Add the remaining crushed garlic. Cook until the garlic starts to turn brown. | Add the marinated chicken including the marinade. Stir and cook for 3 minutes. | Pour the chicken broth into the pot. Let boil. | Add the bay leaves and pour the vinegar into the pot. Let boil. Stir and cover the pot. Continue to cook until the chicken gets tender and the sauce reduces to your preference. | Add salt (only if needed) and then add the eggs. Stir and cook for 2 minutes more. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chicken | egg
|
Pork Dinuguan sa Gata Recipe
|
10 minutes
|
50 minutes
|
1 hour
|
4.0
|
1 1/2 lbs. pork shoulder sliced into cubes | 1 40g pack Knorr Ginataang Gulay Mix | 1 cup pork blood | 4 pieces long green pepper silig pansigang | 1/2 cup vinegar | 1 medium onion chopped | 4 cloves garlic crushed | 2 1/4 cups water | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | Salt to taste
|
Heat oil in a cooking pot. | Saut garlic and onion until the onion becomes soft | Add the pork. Saut until the color turns light brown. | Add the ground black pepper. Stir. | Pour-in 1 1/2 cups water. Let boil. Cover and continue to cook in low to medium heat for 20 minutes. | Pour the vinegar. Let the liquid reboil. Stir and continue to cook until the pork gets tender. | Pour the pork blood into the pot while stirring. Cook for 12 minutes. Add salt if needed. | Prepare the gata by combining 3/4 cup lukewarm water and ginataang gulay mix. Stir until well blended. | Pour the gata into the cooking pot. Stir and cook for 8 to 10 minutes. | Add the long green chili peppers. Cook for 2 minutes more. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
pork
|
Pork Bicol Express
|
10 minutes
|
50 minutes
|
1 hour
|
4.0
|
1 lb. pork shoulder sliced into cubes | 3 pieces long green pepper siling pansigang, sliced into thin pieces | 8 pieces birds eye chili siling labuyo or Thai chili, sliced into small pieces | 1 piece onion sliced | 4 cloves garlic crushed | 1 pack Knorr Ginataang Gulay mix 45g | 1 tablespoon shrimp paste bagoong alamang | 3 tablespoons cooking oil | 1/4 teaspoon ground black pepper | 2 1/4 cups water | Salt to taste optional
|
Heat oil in a cooking pot | Saut garlic and onion until the onions get soft. | Add the ground black pepper and pork. Saut until the color turns light brown. | Pour 1 1/2 cups water. Let boil. Cover and continue to cook in medium heat until the pork gets tender and the water almost evaporates completely. | Prepare the gata by combining 3/4 cup lukewarm water and Knorr Ginataang Gulay mix. Stir until the powder dissolves completely. Set aside. | Add the long green pepper, chili pepper, and shrimp paste into the cooking pot. Stir. | Pour the gata mixture into the pot. Let boil. Cover and cook in medium heat until the liquid reduces to half. Make sure to stir once in a while. | Add salt to taste. Transfer to a serving bowl. | Serve with rice. Share and enjoy!
|
pork | chili | shrimp
|
Chili Garlic Butter Shrimp Recipe
|
10 minutes
|
15 minutes
|
25 minutes
|
4.0
|
2 lbs. medium to large shrimp cleaned | 5 pieces red Thai chili pepper minced | 1/2 cup chopped scallions | 8 cloves garlic crushed and chopped | 2 tablespoons cooking oil | 3 tablespoons butter | 1/2 teaspoon salt | 1/4 teaspoon ground black pepper
|
Place the shrimp in a plate. Rub salt and ground black pepper all over. Let it stay for 10 minutes. | Melt butter in a pan. Add the cooking oil. Once the mixture gets hot, add the garlic and then cook in medium heat until light brown. | Put the chili into the pan. Stir and continue to cook for 30 seconds. | Add the shrimp. Stir-fry until it turns medium orange. | Stir-in the chopped scallions and continue to stir-fry for 1 minute. | Transfer to a serving plate. | Serve. Share and enjoy!
|
shrimp | chili | onion
|
Pinakbet with Squid in Coconut Milk (Pinakbet sa Gata)
|
5 minutes
|
30 minutes
|
35 minutes
|
4.0
|
1/2 lb. medium squid cleaned | 6 pieces snake beans sitaw, cut in 2 inch pieces | 1/2 small butternut squash cubed | 6 to 8 pieces okra | 1 medium Chinese eggplant sliced | 1 small bitter melon sliced | 1 thumb ginger minced | 2 cups coconut milk | 1 medium onion chopped | 4 cloves garlic crushed | 1 1/2 tablespoons shrimp paste bagoong | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a bowl. | Saut garlic, ginger, and onion. Continue to cook until the onion are soft. | Add the squid and then saut for 2 minutes. | Remove the squid. Set aside. | Add the butternut squash. Continue to saut for 3 minutes. | Pour the coconut milk into the cooking pot. Let boil. Cover the pot and then simmer for 10 minutes. | Add the okra, snake beans, bitter melon, and eggplant. Stir and cook for 8 minutes. | Stir in the squid, shrimp paste, and ground black pepper. Cook for 5 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
|
squid | sitaw | kalabasa | okra | eggplant | ginger | shrimp
|
Adobong Pusit sa Gata
|
5 minutes
|
30 minutes
|
35 minutes
|
4.0
|
1 lb. medium sized squid cleaned | 2 cups coconut milk | 4 tablespoons soy sauce | 3 tablespoons vinegar | 1/4 teaspoon ground black pepper | 6 to 8 cloves garlic crushed | 4 pieces dried bay leaves | 1 to 2 tablespoons fish sauce | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Add the garlic. Cook until it turns light brown. | Stir the squid into the pot. Partially cook the squid for 2 minutes. Remove the squid from the pot and put in a clean plate. Set aside. | Pour the coconut milk into the pot. Let boil. | Add soy sauce, vinegar, bay leaves, and ground black pepper. Cover and cook until the liquid reduces to half. | Add the squid back into the pot and then pour-in 1 teaspoon of fish sauce. Cover and continue to cook for 3 to 5 minutes. | Taste to see if the saltiness is just about right. You can add a tablespoon more of fish sauce if needed. | Transfer to a serving bowl. Serve with warm rice. | Share and enjoy!
|
squid
|
Monggo with Hibi (Mung beans with small dried shrimp)
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
5.0
|
1 cup uncooked mung beans | 2 to 2 1/2 tablespoons hibi small dried shrimp | 1 bunch fresh spinach | 3 tablespoons patis fish sauce | 5 1/2 cups water | 1 medium onion chopped | 5 cloves garlic crushed | 3 medium ripe tomatoes cubed | 3 tablespoons cooking oil | 1/4 teaspoon ground black pepper
|
Boil 4 cups of water in a cooking pot. Add the mung beans and continue to boil until the beans absorb all the water. Set aside. | Heat oil in a separate pot. Saut garlic, onion, and tomato until soft. | Add the hibi and mung beans. Stir. | Pour-in remaining water into the pot. Let boil. Cover and cook for 10 minutes. | Add the spinach. Cook for 3 minutes. | Add the fish sauce and ground black pepper. Stir and cook for 2 minutes more. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
shrimp | tomato
|
Pesang Baboy at Manok Recipe
|
5 minutes
|
1 hour 30 minutes
|
1 hour 35 minutes
|
5.0
|
1 lb. pork belly cubed | 2 lbs. chicken cut into serving pieces | 4 thumbs ginger pounded | 2 medium potato sliced into large cubes | 2 teaspoons whole peppercorn | 2 to 3 tablespoons fish sauce | 8 to 10 cups water | 1 large banana pepper or 2 pieces siling pansigang | 8 leaves Napa cabbage pechay Baguio, sliced
|
Combine 8 cups water, pork, chicken, whole peppercorn and ginger in a cooking pot. Let boil. Cover and continue to cook in low to medium heat for 1 hour. | Pour the remaining 2 cups of water (add more if needed). Let it boil once more. | Add the cubed potato and banana pepper (or siling pansigang). Continue to cook in medium heat for 10 minutes. | Add the sliced Napa cabbage and pour-in the fish sauce. Stir and cook for 3 minutes. | Transfer to a serving plate. Serve with a cup of white rice. | Share and enjoy!
|
pork | chicken | ginger | potato | banana | cabbage | bok choy
|
Basic Tortang Talong Recipe
|
5 minutes
|
6 minutes
|
11 minutes
|
1.0
|
1 Chinese eggplant | 1 egg | 1/4 teaspoon salt | 1/8 teaspoon ground black pepper | 1/4 cup cooking oil
|
Heat the eggplant directly over fire in a stovetop until the skin of the eggplant turns brown to black, Rotate after a few minutes until all parts of are almost burnt. | Let the eggplant cooldown and then peel the skin off using your fingers. The inside part of the eggplant should be steamed just right at this point. | Arrange the peeled eggplant in a plate and then flatten using a fork. Set aside. | Beat the egg in a bowl and add salt and pepper. Continue beating until the salt and pepper are well blended. | Dip the eggplant in the egg mixture. | Heat oil in a pan. Once the oil gets hot, start to fry one side of the eggplant until it gets medium brown. | Pour the remaining egg mixture on top of the eggplant. Turn it over and fry the other side until it gets light to medium brown. | Remove from the pan and arrange in a wide plate. Serve with banana ketchup. | Share and enjoy!
|
eggplant | egg
|
Pata Paksiw Recipe
|
20 minutes
|
1 hour 10 minutes
|
1 hour 30 minutes
|
3.0
|
2 to 3 lbs. pork hock sliced into 3 to 4 pieces | 1.6 oz. dried banana blossoms | 3 teaspoons whole peppercorn | 4 to 5 pieces dried bay leaves | 1/4 cup Knorr liquid seasoning | 4 cloves garlic crushed | 1 medium onion chopped | 1/4 cup brown sugar | 1/4 cup soy sauce | 3 to 4 tablespoons vinegar | 10 cups water | 3 tablespoons cooking oil | Salt to taste optional
|
Boil 7 cups water in a cooking pot. | Once the water starts to boil, put the pork hocks into the pot. Cover and then boil for 20 minutes. | Remove the boiled pork hocks from the pot. Discard the water. | Heat the oil in the same cooking pot and then saute the garlic and onion. | Add the boiled pork hock back when the onion starts to get soft. Cook for 2 to 3 minutes. | Pour-in soy sauce, Knorr liquid seasoning, and remaining 3 cups water . Add whole peppercorns and dried bay leaves. Let boil. Cover and cook the pork in low to medium heat until it gets tender (around 40 to 60 minutes). You can turn the pork hock over to cook the opposite side, if needed. Add more water if necessary. | Pour the vinegar in the cooking pot. Let the liquid re-boil. Stir and then add the brown sugar and banana blossoms. Add salt of needed. | Cover and cook for 8 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
pork | banana
|
Batangas Bulalo Recipe
|
5 minutes
|
4 hours
|
4 hours 5 minutes
|
5.0
|
3 to 4 lbs. beef shank with extra bones | 4 pieces medium red onions sliced | 1 tablespoon whole peppercorn | 1 1/2 tablespoons rock salt or coarse sea salt | 4 to 5 tablespoons fish sauce | 8 to 10 cups water | 1 small cabbage | 3 bunches of baby bok choy | 5 to 7 pieces chili peppers | 4 tablespoons fish sauce | 1 piece lemon or 3 pieces calamansi
|
Boil water in a cooking pot. | Add the beef shank and bones. Cover and then continue to boil in low to medium heat for 1 hour. | Scoop away the floating scums and oil from the water. Add the onion, whole peppercorn, salt, and fish sauce. Cover and continue to boil for 3 hours. | Arrange the cabbage and bok choy leaves on a large serving bowl. Put the bones and meat over the vegetables. Scoop the hot soup over the meat. | Serve with a dipping sauce composed of chili peppers, fish sauce, and lemon or calamansi. | Share and enjoy!
|
cabbage | bok choy | chili | calamansi
|
Adobong Sitaw with Lechon Kawali
|
5 minutes
|
1 hour 10 minutes
|
1 hour 15 minutes
|
3.0
|
12 pieces snake beans sitaw, cut in 2 inch pieces | 8 ounce pork belly cubed | 5 cloves garlic crushed | 1 medium onion sliced | 3 tablespoons soy sauce | 2 1/2 tablespoons vinegar | 4 cups water | 2 teaspoons onion powder | 1 1/2 teaspoons salt | 1/2 teaspoon ground black pepper | 1 1/2 cups cooking oil
|
Prepare the lechon kawali by boiling water in a cooking pot. Add the pork belly. Cover and continue to boil in medium heat for 30 minutes. Remove the pork from the pot and let it cool down. Save 1 cup of water that was used to boil the pork. We will need it for later. | Sprinkle 1 1/2 teaspoons salt and 1/4 teaspoon ground black pepper on the boiled pork. Mix using your hand and make sure that all the pork pieces get coated. | Heat the oil in a cooking pot. Start to fry the pork when the oil gets hot. Be extra careful during this step as the oil will tend to splatter. Make sure that you are holding the cover of the pot so that you can easily cover it (partially) when the need arises. Continue to cook until the pork gets light brown and crispy. | Remove the pork from the pot and put it in a plate with paper towel. Set aside. | Heat 3 tablespoons of the oil used to fry the pork. Saut garlic and onion | Add the snake beans. Stir fry for 2 minutes. | Pour the soy sauce and 1 cup water (this is the water that you saved earlier the one used to boil the pork). Continue to cook for 5 to 8 minutes. | Add the vinegar. Let the liquid re-boil. Stir and then add onion powder and the remaining ground black pepper. | Transfer to a serving bowl. Top with Lechon Kawali. | Share and enjoy!
|
sitaw | pork | onion
|
Seafood Bicol Express
|
5 minutes
|
25 minutes
|
30 minutes
|
4.0
|
1 lb. mussels see notes | 6 ounces squid see notes | 1/2 lb shrimp | 2 cups coconut milk | 2 tablespoons shrimp paste see notes | 2 thumbs ginger minced | 3 cloves minced garlic | 1 medium yellow onion chopped | 6 to 10 pieces Thai chili pepper | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the gets hot, saute garlic, onion and ginger. | Pour the coconut milk into the pot. Let boil. | Add chili pepper and shrimp paste. Stir. Cover and cook for 3 minutes. | Add the squid, mussels, and shrimp.Stir until all the seafood gets coated with coconut milk. Continue to cook for 3 to 5 minutes while occasionally stirring. | Add ground black pepper. Stir. | Transfer to a serving plate. Serve. | Share and enjoy!
|
squid | shrimp | ginger | chili
|
Chicken Molo Soup Recipe
|
15 minutes
|
30 minutes
|
45 minutes
|
4.0
|
1 lb. ground chicken | 12 to 15 pieces fresh shrimp minced | Juice extracted from the shrimp head | 20 to 30 pieces wonton wrapper | 1 Knorr Chicken cube | 2 medium yellow onion minced | 1 1/2 teaspoons sesame oil | 1 1/2 teaspoons annatto powder or 1/2 cup annatto seeds soaked in 1/2 cup warm water | 12 cloves garlic toasted (see recipe here) | 3/4 cup chopped scallions | 6 cups water | 2 tablespoons fish sauce | 1 1/2 teaspoons ground black pepper | 1 teaspoon salt
|
In a bowl, combine the ground chicken, minced shrimp, half of the minced onion, 1 teaspoon ground black pepper, salt and sesame oil. Mix well. | Lay a piece of wonton wrapper on a flat surface. Scoop a tablespoon of the chicken and shrimp mixture and then place it in the middle of the wrapper. Fold the wrapper until the mixture is secured. Do this step until the mixture is completely consumed. Set aside. | Prepare the soup by heating the water in a cooking pot. Let boil. | Add the onion, shrimp juice, annatto powder (or annatto water), and half of the toasted garlic. Cook in medium heat covered for 3 minutes. | Add the wrapped chicken wontons, chicken cube, ground black pepper, and fish sauce. Cover and cook in low to medium heat for 12 to 15 minutes. | Transfer to a bowl. Top with chopped scallions and more toasted garlic. | Serve. Share and enjoy!
|
chicken | shrimp | onion
|
Pork Pochero Recipe
|
10 minutes
|
1 hour 10 minutes
|
1 hour 20 minutes
|
5.0
|
1 lb. pork belly liempo, sliced into serving pieces | 2 pieces Chinese sausage sliced crosswise | 1 large plum tomato | 4 cloves garlic crushed and minced | 1 large yellow onion chopped | 4 pieces saba banana halved | 2 bunches bok choy lower end cut | 8 oz. green beans | 1 large potato cut into cubes | 6 to 7 cups water | 1 8oz. can tomato sauce | 2 pork cubes | Salt and ground black pepper to taste | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Saut garlic onion, and tomato | Once the onion becomes tender, add the Chinese sausage and pork belly. Continue to cook until the pork belly browns (around 3 minutes). | Pour the tomato sauce and water. Let boil. | Add the pork (or beef cubes). Stir. Cover the pot and set the heat to low. Boil for 50 minutes. | Add the banana and potato. Cover and continue to cook in medium heat for 12 minutes. | Add the green beans and bok choy. Cook for 5 to 7 minutes. | Add salt and ground black pepper to taste. | Serve, Share and enjoy!
|
pork | sausage | tomato | banana | bok choy | sitaw | potato
|
Spicy Ginataang Baboy with Papaya and Malunggay
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
4.0
|
1/2 lb. pork shoulder cut into cubes | 1 cup fresh malunggay leaves | 1 small unripe papaya sliced into wedges | 5 pieces Thai or birds eye chili peppers | 2 1/2 cups coconut cream kakang gata | 3 thumbs ginger sliced into thin strips | 1 medium yellow onion chopped | 4 cloves garlic crushed | 1/4 teaspoon ground black pepper | 1 Knorr pork cube | 1 cup water | 2 1/2 tablespoons fish sauce | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Saut garlic, onion, and ginger until the onion gets soft. | Add the pork and ground black pepper. Continue to saut until it turns brown. | Pour the coconut cream and water into the pot. Let boil. | Add the Knorr pork cube. Set the heat to low. Cover the pot and then continue to cook for 40 minutes or until the pork gets tender. | Add the papaya and chili peppers. Stir and then cook for 10 minutes. | Add the malunggay leaves and fish sauce. Continue to cook for 5 minutes. | Transfer to a serving plate. Serve with warm rice. | Share and enjoy!
|
pork | papaya | chili | ginger
|
Tinola Chicken Mami
|
10 minutes
|
40 minutes
|
50 minutes
|
4.0
|
1 lb. Boneless chicken breasts | 1 lb. fresh Miki noodles | 1 cup fresh malunggay leaves | 3 thumbs ginger julienne | 3 boiled eggs | 1/2 small green papaya sliced into strips | 1 medium yellow onion | 8 cloves garlic pounded | 1 Knorr chicken cube | 5 cups water | 6 tablespoons cooking oil | 2 to 3 tablespoons fish sauce patis | 1/4 teaspoon ground black pepper
|
Boil 8 cups water in a cooking pot. | Add the fresh Miki noodles when the water starts to boil. Let it stay for 20 to 30 seconds. Remove the Miki noodles from the cooking pot, drain the water, and arrange the noodles in individual bowls. | On a clean cooking pot, start to heat the oil. Add the garlic immediately while the oil is heating-up and let it brown while stirring. Continue to cook in medium heat until all the garlic pieces are medium brown. Remove the garlic from the pot. Set aside. | Using the remaining cooking oil in the pot, saute onion and ginger. Add the ground black pepper. Cook until the onion is soft. | Pour water. Let boil. Add the chicken breasts. Cover and cook in medium heat for 35 minutes. | Remove the chicken and put in a clean plate. Let it cool down. Shred the chicken and set it aside. | Add the chicken cube and green papaya into the cooking pot. Cover and cook for 10 minutes. | Add the malunggay leaves and fish sauce. Cook for 3 to 5 minutes. | Arrange the shredded chicken and egg on each bowl with noodles. Pour-in the soup with papaya and malunggay. Top with fried garlic. | Serve. Share and enjoy!
|
chicken | ginger | egg | papaya
|
Tinolang Manok sa Gata Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
2 lbs. chicken cut into serving pieces | 1 cup malunggay | 2 cups coconut milk | 1 small unripe papaya sliced into wedges | 1 medium yellow onion sliced | 3 thumbs ginger julienne | 4 cloves garlic crushed | 3 pieces Thai or birds eye chili | 1 Knorr chicken cube | 2 cups water | 1/2 teaspoon ground black pepper | 2 tablespoons fish sauce patis | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Saute garlic, onion, and ginger. Continue to cook for 3 minutes or until the onion starts to get soft. | Add the chicken. Stir fry until it turns light brown. | Pour the coconut milk into the pot. Let boil. | Add ground black pepper and chili pepper. Cover and cook in low heat for 35 minutes or until the chicken gets tender. | Add papaya. Cover and cook for 7 minutes. | Pour water into the pot. Let it boil. | Add the chicken cube. Stir. Cover and cook for 5 to 8 minutes. | Add the malunggay and fish sauce (patis). Stir and cook for 3 minutes. | Transfer to a serving bowl. | Serve. Share and enjoy!
|
chicken | papaya | ginger
|
Pork Adobo with Sitaw Recipe
|
15 minutes
|
1 hour
|
1 hour 15 minutes
|
4.0
|
1 1/2 lb pork belly cut into serving pieces | 10 pieces snake beans sitaw, cut into 2 inch length pieces | 1 medium onion | 5 tablespoons soy sauce | 2 1/2 tablespoons vinegar | 5 cloves garlic crushed | 1 1/2 tablespoons brown sugar | 1/2 teaspoon ground black pepper | 2 cups beef broth | 3 tablespoons cooking oil
|
Combine pork, soy sauce, ground black pepper, and garlic. Mix well. Let it stay for 15 minutes. | Heat oil in a cooking pot. | Saut the onion until it gets soft. | Add the marinated pork including the remaining soy sauce and garlic. Cook for 5 minutes in medium heat. | Pour the beef broth in the pot. Let boil. Cook in low heat for 45 minutes or until the pork gets tender. Note: add more beef broth or water if the liquid starts to dry out. | Add the vinegar. Allow the liquid to re-boil. Stir. | Put the string beans in the pot. Cook for 3 minutes. | Add brown sugar. Stir. Continue to cook for 5 to 8 minutes. | Transfer to a serving bowl. Serve! | Share and enjoy!
|
pork | sitaw | beef
|
Tinolang Manok Recipe
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
5.0
|
2 lbs. chicken cut into serving pieces | 1 cup malunggay leaves | 1 cup hot pepper leaves | 1/8 teaspoon ground black pepper | 1 piece unripe papaya wedged | 6 cups water | 1 piece Knorr chicken cube | 1 piece onion sliced | 4 cloves garlic crushed and chopped | 3 thumbs ginger julienne | 2 tablespoons fish sauce patis | 3 tablespoons vegetable oil
|
Heat oil in a pot. | Saut garlic, onion, and ginger. Add the ground black pepper. | When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown. | Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes. | Scoop and discard the scums and oil on the soup. | Add the Knorr chicken cube and chayote or papaya. Stir. Cover and cook for 5 minutes. | Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook for 2 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
chicken | papaya | ginger
|
Dinardaraan Recipe (Ilocano Dinuguan)
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
3.0
|
1 lb. pork shoulder sliced into small cubes | 3 pieces long green chili peppers | 3/4 cup pork blood | 4 cloves garlic minced | 1 medium red onion chopped | 2 cups beef broth or water | 1/4 cup white or apple cider vinegar | 1/2 teaspoon ground black pepper | Salt to taste | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Saut the garlic and onion until soft | Add the pork and ground black pepper. Saut until it turns medium brown. | Pour the broth or water. Let boil. Adjust the heat to low. Cook for 25 to 30 minutes. You may add more water if it starts to dry out while you simmer. | Pour the vinegar in the pot. Let boil. Stir. Add the green peppers and pork blood. Continue to cook for 15 to 20 minutes or until the sauce thickens. | Sprinkle some salt to taste. | Transfer to a serving plate. Serve. | Share and enjoy!
|
pork | chili | beef
|
Special Chicken Embutido Recipe (Filipino Chicken Meatloaf)
|
12 minutes
|
1 hour
|
1 hour 12 minutes
|
10.0
|
2 lbs. ground chicken | 1 medium red bell pepper minced | 1 Knorr Chicken Cube | 2 raw eggs | 1 medium green bell pepper minced | 1 medium white or yellow onion minced | 1 3/4 to 2 cups bread crumbs | 4 tablespoons vegetable oil | 1/2 cup raisins | 4 hard boiled eggs quartered | 5 tablespoons sweet relish | 5 tablespoons shredded cheddar cheese | 1/4 teaspoon ground black pepper | 1/2 teaspoon salt | 6 cups water for steaming
|
In a mixing bowl, crush the chicken using a fork. | Crack the eggs. Beat until the chicken cube dilutes in the beaten egg. | Add the bell peppers, onion, raisins, sweet relish, and cheese. Fold to mix the ingredients. | Add the ground chicken, salt, ground black pepper, and vegetable oil. Continue to fold until all the ingredients are well blended. | Wrap the mixture in aluminum foil. Scoop a cup of mixture and arrange it in a sheet of aluminum foil. Place some wedged hard-boiled eggs in the middles and then roll the foil to shape like a cylinder. Secure both sides by twirling the ends of the foil until the mixture inside is compact. | Boil water in a steamer or pot. | Arrange the wrapped chicken embutido in a steamer. | Cover and steam for 1 hour. | Let the chicken embutido cool down. | Place in the refrigerator for 3 hours. | Slice and arrange in a serving plate. Serve cold. | Share and enjoy!
|
chicken | egg
|
Dinaldalem Recipe (Igado Liver and Pork Adobo)
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4.0
|
1/2 lb. pork shoulder sliced into thin strips | 3/4 lb. pigs liver sliced into strips | 1 16 oz. can chickpeas (garbanzos) | 4 pieces dried bay leaves | 1 medium bell pepper sliced into strips | 1 medium onion diced | 4 cloves garlic crushed | 4 tablespoons soy sauce | 3 tablespoons white vinegar | 1/4 teaspoon ground black pepper | 1 teaspoon granulated white sugar | 1 1/2 cups water | 1 teaspoon garlic powder | 6 tablespoons cooking oil | Salt to taste
|
Heat 3 tablespoons of oil in a wok or pan. Stir-fry the liver for 2 to 3 minutes. Add the garlic powder. Continue to cook until the liquid from the liver completely evaporates. Set aside. | Heat the remaining oil in a pot. | Once hot, saut the garlic and onion until soft. | Add the ground black pepper. Stir. | Add the sliced pork shoulder. Cook until light to medium brown. | Put the dried bay leaves in the pot. Cook while stirring for 3 to 5 minutes. | Pour the soy sauce and water in the pot. Stir and let boil. | Cover and cook in low heat for 30 to 45 minutes or until pork gets tender. | Stir-in the liver | Pour the vinegar in the pot. Wait for the liquid to boil again. Stir. | Add the garbanzos and red bell pepper. Stir and cover. Cook in medium heat for 5 minutes. | Add salt and sugar. Stir. | Transfer to a serving bowl. Serve. | Share and enjoy!
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pork | garlic
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Adobong Okra with Pork Recipe
|
5 minutes
|
45 minutes
|
50 minutes
|
4.0
|
12 pieces okra | 1/2 lb. pork belly. sliced into small pieces | 4 tablespoons soy sauce | 2 tablespoons white vinegar | 3 cloves garlic crushed | 1 cup water | 1/2 teaspoon sugar | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a pan. | Add the garlic. Cook in medium heat until the garlic turns medium brown. | Add the pork belly pieces. Cook for 2 minutes. | Pour the soy sauce and water. Cover. Cook the pork in low heat for 30 minutes or until the pork becomes tender. You can add more water if the liquid starts to dry out. | Pour the vinegar. Let the liquid re-boil. | Put the okra in the pan. Stir. Cover and cook for 5 minutes. | Add the sugar. Sprinkle some salt and pepper. Stir. | Transfer to a serving bowl. Serve. | Share and enjoy!
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okra | pork
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How To Cook Beef Kaldereta
|
10 minutes
|
1 hour 20 minutes
|
1 hour 30 minutes
|
4.0
|
2 lbs. beef chuck sliced into cubes | 2 medium carrots sliced | 1 large potato sliced into cubes | 1 small green bell pepper sliced | 1 small red bell pepper sliced | 1 Knorr Beef Cube | 1 can 8 oz. tomato sauce | 5 tablespoons liver spread | 3 cloves garlic crushed | 1 medium yellow onion chopped | 1/4 teaspoon red pepper flakes | Salt and ground black pepper to taste | 1 1/2 cups water | 6 tablespoons cooking oil
|
Heat a pan or wok and then pour 3 tablespoons cooking oil. Stir-fry the bell peppers for 3 minutes. Remove the bell peppers and put in a plate. Set aside. | Using the oil in the pan (add more if necessary), pan fry the carrots and potato for 3 to 5 minutes. Put these in a plate and then set aside. | Heat the remaining 3 tablespoons of oil in a clean pot. | Saut the garlic and onion | Add the beef. Cook until it turns light brown. | Pour in tomato sauce and water. Let boil. | Add the Knorr Beef Cube. Stir. Cover the pot. Continue to cook in low heat for 60 minutes or until the beef gets tender. Add more water if needed. | Stir-in the liver spread and then add some salt and pepper. | Put the pan-fried potato and carrots in the pot. Stir. Add the bell peppers. | Cover the pot. Continue to cook for 5 minutes. | Add the red pepper flakes. Stir and cook for 3 minutes more. | Transfer to a serving plate. Serve. | Share and enjoy!
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carrot | potato | tomato
|
Spicy Camaron Rebosado (Deep Fried Beer Battered Shrimp)
|
5 minutes
|
4 minutes
|
9 minutes
|
5.0
|
1 lb. medium or large shrimp deveined and shell removed | 1 cup all-purpose flour | 1 egg | 1 cup beer | 1/2 teaspoon baking powder | 1/8 teaspoon ground black pepper | 1/4 teaspoon garlic powder | 1/4 teaspoon cayenne pepper powder | 1/4 teaspoon salt | 3 cups cooking oil
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Heat oil in a pot. | Beat the egg in a bowl. | Add ground black pepper, garlic powder, salt, and cayenne pepper. | Pour the beer. Whisk until the ingredients are well blended. | Add half of the flour. Continue to whisk until the texture becomes smooth. Add the remaining flour and whisk some more. | Put the baking powder in the bowl. Stir until well blended. | Dip the shrimp in the batter. Gently drop on the pot with oil and then deep fry for 2 minutes. Roll the shrimp over and continue to deep fry for 1 minute. Remove the fried beer battered shrimp and place in a plate topped with a paper towel. Perform this step until all the shrimp are cooked. | Transfer to a serving plate. Serve with ponzu or sweet and sour sauce. | Share and enjoy!
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shrimp | egg | garlic
|
Fried Tilapia in Coconut Milk (Ginataang Tilapia)
|
15 minutes
|
35 minutes
|
50 minutes
|
2.0
|
1 to 2 pieces fried tilapia | 1 piece banana pepper | 3 pieces chili peppers optional | 2 cups coconut milk | 5 cloved garlic crushed | 1 medium red onion sliced | 2 thumbs ginger chopped | 2 to 3 tablespoons fish sauce | 2 cups malunggay leaves | 3 tablespoons cooking oil
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Heat oil in a cooking pot. | Saut garlic, onion, and ginger | Pour the coconut milk in the pot. Let boil. | Add the banana pepper and fried tilapia. Cover and cook in low heat for 15 minutes. | Add chili peppers and dish sauce. Stir. Turn the fish over. Cover the pot and then continue to cook for 10 minutes. | Add the malunggay leaves. Cook for 5 to 8 minutes. | Transfer to a serving plate. | Serve. Share and enjoy!
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tilapia | banana | chili | ginger
|
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