My Cor

MY COMPILATION
OF
RECIPES
Submitted by: MICHELLE L. CAYABYAB

Submitted to: JESELINE BAUTISTA
CEREAL
RECIPES
OATMEAL AND CHIA CHAMPORADO
INGREDIENTS:
1 cup organic chocolate almond milk
½ cup gluten-free rolled oats
½ scoop chocolate whey
1 Tbsp chia seeds
1 Tbsp dark chocolate, chopped
2 Tbsp coconut cream
1 tsp organic raw honey
1 Tbsp cacao nibs
1 Tbsp organic walnuts, chopped
PROCEDURES:
1. Heat the chocolate almond milk, chocolate whey powder (or plant-based protein powder) and
oatmeal in a pot until oatmeal is soft.
2. Transfer to a bowl and stir in chia seeds and chocolate bits.
3. Mix together coconut cream and honey and swirl the mixture on the oatmeal.
4. Top with cacao nibs and walnuts. Serve immediately.

NUTELLA RICE KRISPIES TREATS
INGREDIENTS:
3 cups Rice Krispies® cereal
1 tbsp butter
½ package (5 oz) large marshmallows
½ cup Nutella or other chocolate hazelnut spread
1 tbsp unsweetened cocoa powder
PROCEDURES:
1. Line an 8x8-inch baking pan with parchment paper.
2. Measure out 3 cups of rice cereal and set aside.
3. Heat the butter in a large pot over medium heat.
4. Add the marshmallows and stir until they start to melt.
5. Add the cocoa powder and Nutella and mix well until you have a smooth creamy mixture.
6. Pour the rice cereal into the pot and mix with a wooden spoon until all is coated well while keeping
the pot on low heat.
7. Turn off the stove and transfer the mixture over to the baking pan.
8. Use a small square of parchment paper or greased hands to press the mixture firmly into the baking
pan until even and flat.
9. Allow the Rice Krispies treats to cool for about 15 minutes, then lift the paper out of the pan and set
on a cutting board. Cut into 9 even squares.
RAISIN BRAN BREAD
INGREDIENTS:
2 cups raisin bran cereal, divided
1¼ cups fat-free milk
¼ cup (½ stick) margarine, melted, divided
1 egg
¾ cup sugar
2 cups flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
1 tablespoon sugar
PROCEDURES:
1. Preheat oven to 350 degrees Fahrenheit. Mix 1½ cups of the cereal, the milk and 2 tablespoons of the
margarine in medium bowl. Let stand 1 minute. Add egg and ¾ cup sugar; mix well. Stir in flour, baking
powder and cinnamon until well blended. Spread into 9 x 5-inch loaf pan sprayed with cooking spray.
2. Mix the remaining ½ cup cereal, remaining 2 tablespoons margarine and 1 tablespoon sugar until well
blended; sprinkle over batter. Gently press cereal mixture into batter. Bake for 50 minutes or until
toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove bread from
pan. Cool completely. Cut into 16 slices to serve.
DOUBLE COATED CHICKEN WITH CORN FLAKES
INGREDIENTS:
1¾ cups corn flake crumbs
1 egg
1 cup nonfat milk
1 cup flour
½ teaspoon salt
¼ teaspoon pepper
3 pounds of chicken, cut into pieces
3 tablespoons margarine or 3 tablespoons butter, melted
optional
2 teaspoons garlic powder
1 tablespoon smoked paprika
PROCEDURES:
Preheat oven to 350 degrees Fahrenheit. Place corn flakes in a shallow bowl and set aside. In a medium
mixing bowl, beat egg and milk and mix slightly. Add flour, salt, pepper, and if using garlic powder, and
paprika. Mix until smooth.
Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam.
Drizzle with margarine. Bake uncovered and do not turn chicken at 350 for about 45 to 60 minutes, or
until chicken is no longer pink in the center.
Dark Chocolate Banana Bread
Ingredients
2 to 3 pieces large ripe banana
1 ½ cups all-purpose flour
1 cup granulated white sugar
¾ teaspoon salt
1 teaspoon baking soda
4 tablespoons dark chocolate powder
2 eggs
8 tablespoons cooking oil
Instructions
Preheat oven to 350F.
Mash the bananas using a fork. Set aside.
Combine flour, sugar, salt, baking soda, and dark chocolate powder in a bowl. Mix well using a wire
whisk.
Crack the eggs in and then pour the cooking oil. Also add the mashed banana. Fold the mixture until well
blended.
Grease a loaf pan and pour the banana bread mixture into it.
Bake for 50 to 55 minutes.
Remove from the oven and let the dark chocolate banana bread cool down. Slice and serve.
Share and enjoy!

cinnamon spice cupcakes
Cinnamon Toast Crunchcakes
Ingredients:
Cupcakes
1½ sticks unsalted butter
1½ cups granulated sugar
3 eggs
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons vanilla
1 tablespoon ground cinnamon
2½ cups flour
1⅓ cups whole milk
2 cups Cinnamon Toast Crunch cereal, plus more for topping
Topping
2 sticks unsalted butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 tablespoons milk
more Cinnamon Toast Crunch cereal, for garnish (optional)
Procedure:
Pre-heat the oven to 350 degrees Fahrenheit. Use a food processor (or a plastic bag and a rolling pin) to
crunch up a big handful of cereal into small crumbs. Set aside. Cream together the butter and sugar until
fluffy. Add the eggs, one at a time, and mix until combined. Add the baking powder, baking soda, salt,
vanilla, and cinnamon and mix for about a minute, on medium high, until creamy (be sure to scrape
down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk
and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and
everything is well combined. Pour in the cereal and stir with a wooden spoon or spatula just until
combined.
Fill paper-lined cupcake tins until they’re three quarters full. Sprinkle a bit of the crunched up cereal on
top of the batter. Bake for about 22 to 25 minutes, until the cake is golden brown and set (it will bounce
back when you gently press your finger into a cupcake). Allow the cupcakes to cool, then make the
buttercream.
For the buttercream, whip up the butter to get it good and creamy. Then add the powdered sugar a cup
at a time, scraping down the sides of the bowl between additions (to make sure everything is getting
mixed up really well). Add the cinnamon and milk and continue to mix until the frosting is fluffy. Give it a
taste and add more cinnamon, if you’d like. If the frosting is too thick, add a little more milk and mix until
you get the desired consistency. Spread or pipe the frosting onto the cooled cupcakes and top with a few
pieces of cereal. Enjoy!
Panlasang Pinoy Bibingkang Galapong
This is a recipe for Bibingkang Galapong
Course Dessert
Cuisine Filipino
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Servings 5
Author Vanjo Merano
Ingredients
1/4 cup glutinous rice malagkit
1/2 cup Jasmine rice
1 1/2 cup water
1 1/4 cup coconut cream kakang gata
3 eggs
3/4 cup granulated white sugar
5 tablespoons butter melted
1/4 cup grated cheddar cheese
1/2 teaspoon salt
Instructions
Preheat oven to 370F (188C).
Combine glutionous and Jasmine rice in a bowl. Pour water into it and let it soak overnight.
Drain remaining water. Pour the soaked rice into a food processor and add coconut cream. Cover and
turn the unit on. Continue until the mixure becomes smooth.
Add eggs, salt, sugar, baking powder, and 4 tablespoons of melted butter. Cover and activate the food
processor for 1 to 2 minutes or until all the ingredients are well blended.
Line a clean piece of pre-cut fresh banana leaf over a round baking pan (9" diameter). Pour the mixture
into the pan. Bake in the oven for 35 minutes.
Remove from the oven and let it cool down. Tranfer to a plate. Brush the remaining butter on top and
sprinkle with grated cheddar cheese (you can also use shredded coconut).
Serve with a cup of coffee. Share and enjoy!

Fried Green Tomatoes
“Fried” Green Tomato BLTs
Ingredients:
Tomatoes
2 eggs
3 tablespoons all-purpose flour
1 teaspoon Cajun seasoning
3 cups Rice Krispies, crushed
¼ teaspoon pepper
½ teaspoon salt, divided
2 green tomatoes, sliced (6 slices per tomato)
Sandwiches
12 slices whole wheat bread, toasted
24 slices uncured bacon, cooked
12 pieces leaf lettuce

6 tablespoons light mayonnaise
Procedure: Preheat oven to 400 degrees Fahrenheit. Place a wire cooling rack over a baking sheet and
mist with cooking spray; set aside. In a medium bowl, whisk together the eggs, flour, and Cajun
seasoning. In a shallow bowl, combine the Rice Krispies, pepper, and ¼ teaspoon salt. Season tomato
slices with remaining ¼ teaspoon salt.
One at a time, dredge the tomato slices into the egg mixture, allowing excess to drip off. Transfer the
tomato slice to the Rice Krispies and flip to coat; transfer to the wire rack and repeat with remaining
tomato slices. Mist tomato slices with olive oil to assist in browning.
Bake tomatoes 15 minutes or until slightly golden. Serve 2 slices of “fried” green tomatoes on each of 6
sandwiches, along with 4 slices of bacon, 2 pieces of lettuce, and 1 tablespoon of mayonnaise.
Fruit Loop Waffles with Milk Glaze
Ingredients:
2 cups Fruit Loops cereal (or other)
1¾ cup all-purpose flour
2 tablespoons cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
2 eggs
2 cups whole milk
2 tablespoons melted unsalted butter, slightly cooled
4 tablespoons whole milk
2 cups powdered sugar
½ teaspoon clear vanilla extract
Directions: For the waffles, place the cereal into the bowl of a food processor and grind until coarse
crumbs. Set cereal crumbs aside. Whisk together flour, cornmeal, sugar, baking powder & salt together in
a medium bowl, set aside. Beat the eggs, milk and butter together in a large bowl. Gently add dry
ingredients into the wet, mixing until just combined (do not over mix, there will be lumps). Fold in the
cereal crumbs.
Preheat the oven to 200 degrees Fahrenheit. Then preheat your waffle maker and follow the waffle
maker instructions to cook, as each one is different. Pour the appropriate amount of batter into
preheated waffle maker and cook until golden. After the first batch is done, place them on a rack or
cookie sheet in the warmed oven in a single layer. Keep all cooked waffles in the oven while you finish
the rest. Don’t stack the cooked waffles or they’ll lose their crispness (unless you plan on re-heating
them in the oven).
To make the glaze, in a medium bowl, whisk together the milk, powdered sugar and vanilla until smooth.
Add more milk to make it thinner, or more sugar to make it thicker. Plate the waffles and top with milk
glaze.
Fruity Pebble Muffins
Brighten up weekday mornings with Fruity Pebble filled muffins. “With just two tablespoons of oil, these
muffins are much healthier and chewier from the yogurt, but they’re still dense and fluffy like muffins
should be,” Crazy for Crust writes. Not only will these muffins deliver a quick breakfast, but you’re even
serving up a bit of protein too!
Ingredients:
3 eggs
⅓ cup Nonfat Vanilla or Plain Greek Yogurt
2 tablespoons oil
1 teaspoon vanilla
1 cup sugar
1 teaspoons salt
4½ cups flour
1¼ cups milk
2 cups Fruity Pebbles Cereal, plus more for garnish
Procedure:
Preheat oven to 350 degrees Fahrenheit. Line muffin pans with liners and spray with cooking spray. (The
lack of fat in the muffins make them stick to the liners – you need the spray.) Whisk eggs in a large bowl.
Whisk in yogurt, oil, and vanilla. Whisk until no lumps remain from the yogurt.
Switch to a wooden spoon or spatula, and stir in sugar, baking powder, and salt. Add half the flour and
half the milk, stir carefully. Add remaining flour and milk and stir until combined. Stir in cereal. Scoop
into liners — just shy of ¼ cup of batter (using an ice cream scoop). It will fill up the muffin liner. These
should grow up, not over the liner, so it’s OK they’re a little full. Sprinkle each muffin with a bit of cereal
for garnish. Bake for about 15 to 17 minutes, until a toothpick comes out clean. Cool slightly before
eating.
Ice Cream Pie
Ingredients:
2½ cups Rice Krispies
¼ cup plus 3 tablespoons light corn syrup, divided
3 tablespoons butter
2 tablespoons brown sugar
¼ cup hot fudge ice cream topping
¼ cup creamy peanut butter
1 quart (4 cups) vanilla ice cream, softened
Procedure:
Place Rice Krispies in a large bowl; set aside. In a small saucepan, combine ¼ cup corn syrup, butter and
brown sugar; bring to a boil over low heat, stirring occasionally. Pour over cereal and toss to coat.
Immediately press onto the bottom and up the sides of an ungreased 9-in. pie plate.
In a small bowl, mix the ice cream topping, peanut butter and remaining corn syrup until smooth.
Carefully spread half of the mixture over bottom of crust; freeze until firm, about 20 minutes. Reserve
remaining chocolate mixture for topping; cover and refrigerate. Spoon ice cream into crust; spread
evenly. Freeze, covered, for 1½ hours or until firm.
Remove pie from the freezer 10 minutes before serving. In a microwave-safe dish, microwave reserved
chocolate mixture on high for 15 to 20 seconds or until pourable; drizzle over pie.
FISH
RECIPES
Golden Graham S’mores
Ingredients:
8 cups Golden Grahams cereal
5 cups miniature marshmallows
1½ cups chopped Hershey chocolate bars (about two 4.4-oz size bars)
¼ cup light corn syrup
1 teaspoon vanilla
1 cups miniature marshmallows
Procedure:
Butter a 9 x 13-inch baking dish and line with parchment paper; set aside. Place the cereal in a large
mixing bowl; set aside. In a large bowl, combine the 5 cups of marshmallows, 1½ cups of chopped
chocolate, light corn syrup and butter. Microwave in 30-second increments, stirring after each, until the
mixture is completely melted and smooth. Stir in the vanilla.
Pour the melted mixture over the cereal and, using a buttered spatula or wooden spoon, gently stir until
all of the cereal is coated. Stir in the additional cup of marshmallows.
Turn the mixture out into the prepared baking pan. Butter your hands or spray them with non-stick
cooking spray, and press the mixture evenly into the pan, pushing it down into a flat, even layer. Let set
at room temperature for at least 1 hour, or pop them into the refrigerator to firm up faster.
Creamy Garlic Salmon
Ingredients
1 lb. salmon fillet
6 ounces cherry tomato
2 cups spinach
8 oz. heavy whipping cream
1 1/4 cup white wine
1/2 cup grated Parmesan cheese
1 piece onion minced
4 cloves garlic minced
Salt and ground black pepper to taste
US Customary - Metric
Instructions
Rub salt on the salmon filet. Let it stay for 10 minutes.
Heat oil. Pan-fry the salmon for 3 to 4 minutes per side. Remove from the pan. Set aside.
Melt butter on a clean pan. Saute onion and garlic.
Pour white wine once the onion softens. Let boil.
Add cherry tomato. Cover and cook until the wine reduces to half.
Pour heavy whipping cream and add Parmesan cheese. Stir. Cook for 2 minutes.
Put the fried salmon in the pan. Cook for 3 minutes using low heat.
Season with ground black pepper and salt (if needed).
Add Spinach. Turn off heat. Let the residual heat cook the spinach.
Transfer to a serving plate. Serve. Share and enjoy!
Ginataang Mackerel
Ingredients
30 ounces mackerel canned in brine
1 bunch spinach
2 cups coconut milk
5 pieces Thai chili pepper optional
3 thumbs ginger sliced into thin strips
1 piece onion chopped
½ cup water
¼ cup white vinegar

Fish sauce and ground black pepper to taste
Instructions
Heat oil in a cooking pot.
Saute onion, garlic, and ginger until garlic browns and onion softens.
Pour coconut milk into the cooking pot. Add chili pepper.Stir. Cover the pot and cook for 5 minutes.
Add mackerel. Pour water and vinegar into the pot. Let boil. Stir and cover the pot. Cook for 5 to 7
minutes.
Season with fish sauce and ground black pepper.
Add spinach. Cook for 1 minute.
Transfer to a serving plate. Serve.
Share and enjoy!
Inihaw na Bangus Recipe (Grilled Milkfish)
Ingredients
1 piece milkfish bangus, with scales but guts removed
1 piece tomato ripe, diced
1 piece red onion diced
1 piece lemon or 3 pieces calamansi
1 tablespoon ginger minced
2 teaspoons salt
1/2 teaspoon ground black pepper
Instructions
Wash the milk fish. Pat it dry using a paper towel.

Open the incision and then rub the salt on the inside of the dish. The fish should have an incision either
above or below the belly area.
Meanwhile, combine tomato, onion, and ginger in a large bowl. Squeeze some lemon juice in and add
the ground black pepper. Gently stir.
Stuff the mixture inside the milkfish.
Grill the fish in medium heat for about 10 to 12 minutes per side.
Serve with toyomansi and steamed rice.
Share and enjoy!
Paksiw na Bangus Recipe
Ingredients
1 1/2 lbs. milkfish cleaned and sliced crosswise into serving pieces
3 thumbs ginger crushed
5 cloves garlic crushed
1/2 cup white vinegar
1 cup water
1 piece onion sliced
1 piece Chinese eggplant chopped
5 pieces okra
2 pieces long green pepper
1 teaspoon whole peppercorn
Salt to taste
Instructions
Arrange ginger, garlic, okra, onion, long green pepper, peppercorn, and eggplant on the pot.
Top with bangus slices.
Pour water and vinegar. Apply heat and let boil. Cover and continue to cook in low to medium heat for
15 minutes.
Add salt to taste.
Share and enjoy!
Salmon Sinigang Recipe
Ingredients
1 1/2 lbs. salmon fillet
3 10g pouches Knorr Sinigang na Isda mix
1 bunch kangkong leaves removed and stalk cut into small pieces
10 pieces snake beans cut into 2 inch length
2 medium ripe tomato sliced into wedges
6 to 8 pieces okra
6 ounces Daikon radish sliced
1 medium yellow onion wedged
4 pieces long green peppers
3 tablespoons patis
1 1/2 quart water

Instructions
Pour water in a cooking pot. Let boil.
Add tomato, onion, and Daikon radish. Cover and cook for 5 minutes.
Add salmon fillet. Cook for 2 minutes.
Add Knorr Sinigang na Isda mix. Stir.
Put the long green peppers into the pot along with the okra,and snake beans. Cover the pot. Cook in
medium heat for 2 minutes.
Add kangkong stalks. Season with patis and ground black pepper. Cook for 2 to 3 minutes.
Add kangkong leaves. Turn the heat off. Cover the pot and let it stay for 5 minutes.
Transfer to a serving bowl. Serve!
Share and enjoy!
Tanigue Fish Steak ala Bistek
Ingredients
3 to 4 lbs. Tanigue Wahoo or Kingfish, sliced crosswise
3 medium onions sliced into rings
1 lemon
6 tablespoons soy sauce
2 1/2 tablespoons salt
1 teaspoon granulated white sugar
1 cup water
3/4 cups cooking oil
Instructions
Rub salt all over the fish steaks. Let it stay for 20 minutes.
Heat 1/2 cup oil in a pan. Fry the fish for 3 to 5 minutes per side or until golden brown. Set aside.
Heat 3 to 4 tablespoons oil in a cooking pot. Saute garlic until light brown.
Add 1/3 of the total onions. continue to saute until soft.
Pour soy sauce and add lemon juice into the cooking pot.
Pour water and let boil.
Add sugar and ground black pepper. Stir.
Put the fried fish steaks into the pot. Cover and cook in medium heat for 3 minutes.
Turn the fish over in a way that the opposite side faces the bottom of the pot. Add the remaining onion.
Cover and continue to cook for 3 to 5 minutes.
Transfer to a serving plate. Serve with rice.
Share and enjoy!
Tuna Sisig
Ingredients
1 12 oz. can tuna
2 medium red onions minced
1/4 cup chopped scallions
1/2 cup crushed chicharon
2 teaspoons soy sauce
3 to 4 pieces Thai chili pepper chopped
1/4 cup mayonnise
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon butter

Instructions
Prepare the tuna by draining the liquid. You can place it in a cheese cloth and squeeze until the liquid
comes-out.
Heat 1 tablespoon oil in a pan. Pan fry the tuna until it turns light to medium brown.
Add onion. Continue to saute until the onion becomes soft.
Add scallions and chili pepper. Saute for 2 more minutes.
Season with garlic powder, ground black pepper, and soy sauce. Stir and cook for 1 minute.
Add half of the chicharon and put the mayonnaise into the pot. Mix well. Set aside.
Melt butter in sizzling plate (metal plate), put the cooked tuna sisig on the plate. Continue to cook for 30
seconds or until sizzling hot.
Top with remaining chicharon. Serve. Share and enjoy!
Kilawing Tuna with Coconut Cream (Fish Ceviche)
Ingredients
1/2 lb. tuna cut into cubes
1/2 teaspoon salt
2 thumbs ginger. minced
1 small red onion chopped
5 pieces Thai chili chopped
2 pieces Jalapeño chopped
Juice from 8 limes or 12 calamansi
1/2 cup coconut cream
Instructions
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!
Tinolang Isda
Ingredients
2 lbs. Tuna jaw panga
1 to 2 cups hot pepper leaves dahon ng sili
1 bunch scallions sliced in 3 inch pieces (dahon ng sibuyas)
2 plum tomato sliced in wedges (optional)
3 to 5 pieces long green pepper siling pansigang
1 medium yellow onion sliced
3 thumbs ginger peeled and sliced into pieces
1 stalk lemongrass
1 piece Knorr Fish Bouillon fish cube
5 cups water
3 tablespoons fish sauce patis
Instructions
Pour water in a soup pot. Let boil.
Add ginger, tomato, and onion. Let the water reboil
Add-in the lemongrass. Cover and boil for 5 to 8 minutes.
Gently slide-in the Tuna. Cover and cook for 12 to 15 minutes.
Add the fish cube and then stir. Cover and continue to cook between low to medium heat for 2 minutes.
Add the hot pepper leaves, scallions, long green pepper, and fish sauce. Stir and cook for 3 minutes.
Share and enjoy!
ESCABECHE- FILIPINO SWEET & SOUR FISH
INGREDIENTS
1 whole Tilapia - - at least a pound
3 tablespoons sugar
1/3 cup vinegar
1 tablespoon cornstarch - - dissolved in 1/2 cup water
1/2 cup red bell pepper - - cut into strips
1/2 cup green bell pepper - - cut into strips
1/2 cup carrots - - cut into strips
1/4 cup ginger - - cut into strips
1 onion - - sliced
3 cloves garlic - - minced
1/2 cup cooking oil - for frying
1 teaspoon salt - for seasoning fish
salt and pepper
2 tablespoons ketchup - - optional, for coloring
INSTRUCTIONS
Season fish with salt. Heat oil in a frying pan and once oil is hot, fry fish one side of at a time until golden
brown. Remove fish from pan and place it on a serving plate.
In a saucepan, saute garlic, ginger, and onion in 2 tablespoon oil. Add carrots and bell peppers. Pour in
vinegar and dissolved cornstarch and add sugar and ketchup. Add salt and pepper to taste. Let it simmer
until sauce thickens while stirring occasionally.
Pour sauce into the fried fish and serve.
PORK
RECIPES
Pork Dinuguan Recipe
Ingredients
2 lbs. pork shoulder cubed
1 1/4 cups pork blood
1 piece Knorr Pork Cube
4 pieces long peppers
2 pieces onion chopped
2 cups water
¾ cup white vinegar
3 pieces dried bay leaves
1 tablespoon granulated white sugar

Instructions
Heat oil in a cooking pot
Saute onion for 30 seconds. Add garlic. Continue to cook until onion softens.
Add pork. Saute for 3 to 5 minutes.
Pour water. Let boil. Add bay leaves and vinegar. Let the liquid re-boil.
Add Knorr Pork Cube. Stir. Cover and simmer for 1 hour. Note: add water as needed.
Add long green peppers and pour pork blood into the pot. Stir. Continue to cook between low to
medium heat for 15 minutes while stirring every 3 minutes.
Add sugar and season with salt and ground black pepper.
Transfer to a serving bowl. Enjoy.
Pork Menudo
Ingredients
2 lbs. pork
1/4 lb. pig liver
1 cup potatoes diced
1 piece carrot cubed
1/2 cup soy sauce
1/2 piece lemon
1 teaspoon sugar
3/4 cup tomato sauce

1 cup water
4 pieces hotdogs sliced diagonally
2 to 3 pieces dried bay leaves
Salt and pepper to taste
Instructions
Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
Heat oil in a pan
Saute garlic and onion.
Add the marinated pork. Cook for 5 to 7 minutes.
Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for 30 minutes to an
hour depending on the toughness of the pork. Note: Add water as necessary.
Add-in the liver and hot dogs.Cook for 5 minutes.
Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.
Serve. Share and enjoy!
Pork Sinigang Recipe
Pork soup in sour broth with okra, kangkong, eggplant, and string beans. This dish is best during the
Ingredients
2 lbs pork belly or buto-buto
1 bunch spinach or kang-kong
3 tablespoons fish sauce

12 pieces string beans sitaw, cut in 2 inch length
2 pieces tomato quartered
3 pieces chili or banana pepper
2 quarts water
1 piece onion sliced
2 pieces taro gabi, quartered
1 pack sinigang mix good for 2 liters water
Instructions
Heat the pot and put-in the cooking oil
Sauté the onion until its layers separate from each other
Add the pork belly and cook until outer part turns light brown
Put-in the fish sauce and mix with the ingredients
Pour the water and bring to a boil
Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
Put-in the sinigang mix and chili
Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in
the pot.
Serve hot. Share and enjoy!
Embutido Recipe
Ingredients
2 lbs. ground pork

1/2 cup sweet pickle relish
¼ cup Knorr Liquid Seasoning
2 pieces eggs
1 cup cheddar cheese grated
1 piece red bell pepper minced
1 cup raisins
1 cup carrots minced
1 cup onion minced
2 teaspoons salt
1 teaspoon ground black pepper
2 cups bread crumbs
Instructions
In a large bowl, combine all the ingredients except for the water. Mix altogether until well blended.
Wrap the mixture using aluminum foil. Cut a piece of aluminum foil to 12x8 inches. Lay it flat on a table.
The shiny part of the foil should face down. Scoop 1 cup of mixture and place it on the middle top part of
the foil. Mold into a cylinder. Roll the foil from top to bottom. Secure both ends of the foil. Perform this
step until the mixture is consumed.
Boil water in a pot. Arrange the wrapped embutido in a steamer. Steam for 1 hour.
Remove from the steamer. Let it cool down. Refrigerate for at least 3 hours. Slice into serving pieces.
Transfer to a serving plate. Share and enjoy!
Bicol Express
Ingredients
2 lbs. pork belly sliced into cubes
6 pieces siling pansigang slice

4 cups coconut milk
2 cups coconut cream
2 pieces onion chopped
3 ½ tablespoons balaw or bagoong alamang
6 pieces Thai chili pepper chopped
3 thumbs ginger crushed
Instructions
Combine coconut milk, onion, ginger, garlic, and pork in a cooking pot. Stir. Turn the heat on and let the
coconut milk boil. Cover the pot and continue to boil in medium heat until the liquid reduces to half.
Note: Stir the mixture every 7 minutes to prevent lumps from forming.
Add balaw or bagoong alamang, chili peppers, coconut cream, and Knorr pork cube. Stir. Continue to boil
until the coconut milk reduces to your desired consistency.
Transfer to a serving bowl. Serve. Share and enjoy!
Spicy Pork Kaldereta Recipe
Ingredients
2 lbs pork belly
1 pieces carrot sliced
2 pieces potato cubed
1 can diced tomato 14 oz.
1 piece red bell pepper

1 can liver spread 85 grams
6 pieces Thai chili pepper chopped
3/4 cup green pea
2 cups beef broth
1 piece red onion
Instructions
Heat oil in a pot.
Add pork belly. Cook until light brown.
Pour diced tomato into the pot. Stir.
Add chili pepper, soy sauce, and liver spread. Stir and continue to cook for 2 minutes.
Pour beef broth. Cover the pot. Let boil. Simmer for 45 minutes.
Add carrot, potato, bell pepper, and green pea. Cover the pot. Cook for 5 to 7 minutes.
Season with salt and pepper.
Sisig Recipe
Ingredients
1 ½ lbs. Pork belly
3 tablespoons Knorr Liquid Seasoning

1 lb. pig face maskara
4 ounces chicken liver
2 pieces onion
½ cup chicharon crumbled
3 tablespoons Lady’s Choice Mayonnaise
2 teaspoons onion powder
¼ teaspoon ground black pepper
½ teaspoon chili flakes optional
1 tablespoon butter
2 quarts water
Instructions
Boil water in a pot. Add pork belly and pig face. Cover and continue to boil for 1 hour in medium heat.
Drain water and let the meat cool down.
Grill boiled meats for 5 minutes per side. Remove from the grill and chop into small pieces. Note: feel
free to mince the meat if preferred.
Heat oil on a pan. Saute onion for 1 minute.
Add chicken liver. Continue to sauté until thoroughly cooked. Mash the liver while cooking until it breaks
down into small pieces.
Add minced meat and chicharon into the pan. Stir until all ingredients are evenly distributed.
Add chili flakes, onion powder, and ground black pepper.
Pour Knorr Liquid Seasoning. Stir.
Add Lady’s Choice Mayonnaise. Stir and cook for 3 minutes. Set aside.
Heat a metal plate. Add butter. Tranfer cooked sisig onto the metal plate. Continue to cook until it sizzles.
Top with more chicharon.
Serve with calamansi or lime. Serve. Share and enjoy with white rice.
Filipino Pork Menudo Recipe
Ingredients
2 lbs. pork cubed
¼ lb. pig liver cubed
1 piece potato diced
1 piece carrot cubed
½ cup soy sauce
3 pieces calamansi
½ teaspoon ginger minced
½ teaspoon granulated white sugar
1 can tomato sauce 8 oz.
1 ½ cups water
3 pieces hotdogs sliced diagonally
Instructions
Heat 1 ½ tablespoons oil in a pot. Saute ginger. Add liver and continue to saute until light brown. Remove
from the pot. Set aside.
Pour remaining oil into the pot. Saute onion and garlic.
Add marinated pork once the onion softens. Cook until light brown.
Pour remaining marinade, tomato sauce, and water. Let boil.
Add Knorr pork cube. Stir.
Add dried bay leaves. Cover the pot. Boil until pork becomes tender. Note: use between low to medium
heat. Add more water as needed.
Put the sautéed liver back into the pot and then add hotdogs, potato, and carrot. Stir. Cover and
continue to cook in medium heat for 8 to 10 minutes.
Season with sugar, salt, and ground black pepper. Cook for 2 more minutes.
Transfer to a serving bowl. Serve! Share and enjoy.
Pork Dinakdakan Recipe
Ingredients
2 lbs. liempo pork belly
½ cup Lady’s Choice Mayonnaise
3 tablespoons Knorr Liquid Seasoning
2 to 3 pieces lime or 5 to 6 pieces calamansi
2 pieces red onion sliced into thin pieces
10 pieces Thai chili peppers chopped
3 pieces long green pepper sliced
1 teaspoon onion powder optional
1 ½ quarts water
Instructions
Boil water in a cooking pot.

Add pork belly. Cover and continue to boil in medium heat for 30 to 35 minutes.
Remove the pork belly from the pot. Let it cool. Note: you may use the pork stock (water used to boil
liempo) to cook other dishes.
Rub 1 teaspoon salt and ½ teaspoon ground black pepper over the pork belly. Let it stay for 10 minutes.
Heat-up the grill. Grill each side for a total of 6 minutes. Note: I usually grill one side for 2 minutes, turn
the belly over and grill the opposite side for the same time. The process is repeated 2 to 3 times. This will
prevent the pork belly from being burnt.
Slice the pork belly into thin pieces and arrange in a large mixing bowl.
Prepare the dressing by combining mayonnaise, Knorr Liquid Seasoning, lime juice, and onion powder in
a small bowl. Stir until well blended. Set aside.
Put the onion and chili peppers on the bowl with the sliced pork belly. Toss.
Add the dressing. Continue to toss until well blended. Add Salt and pepper to taste.
Transfer to a serving bowl. Serve!
Share and enjoy!
Pork Kare Kare Recipe
Ingredients
4 lbs. pata pork hock
3/4 cup peanut butter
2 bunches baby bok choy or pechay
12 pieces snake beans sitaw, cut into 2 inch pieces
2 pieces eggplant sliced
1/4 cup achiote atsuete seeds
3 1/2 quarts water

1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup bagoong alamang cooked
Instructions
Combine 1/2 cup warm water and atsuete. Soak for 10 minutes.Extract the color from the seeds by
stirring using a spoon. Filter the seeds out using a kitchen strainer, set the atsuete water aside, we will
use it later.
Boil 2 quarts water in a cooking pot. Add pata. Cover and continue to boil in medium heat for 20
minutes.
Remove the boiled pata from the pot. Throw away the water used.
Saute garlic and onion once the oil is hot. Cook until onion starts to soften.
Add boiled pork hocks (pata). Saute for 2 minutes.
Pour 1 1/2 quart water. Let boil. Cover the pot and continue to cook between low to medium heat for 60
minutes or until the pata becomes tender. Add more water if needed.
Add Knorr Pork Cube. Stir.
Add peanut butter into the pot and pour atsuete water. Stir. Continue to cook in medium heat for 5 to 8
minutes.
Combine 1/2 cup water with cornstarch. Stir until cornstarch completely dissolves. Pour mixture into the
pot. Stir and continue to cook for 5 minutes or until the sauce thickens a bit.
Season with ground black pepper and salt.
Add sitaw and talong. Cover and cook for 5 minutes.
Add bok choy. Cook for 2 minutes.
Tranfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!
Sprite Pork Adobo Recipe
Ingredients
2 lbs. pork belly cubed
4 tablespoons white vinegar
1 can Sprite or similar soda pop
1 ½ teaspoons whole peppercorn
½ cup water
Instructions
In a large bowl, combine soy sauce and Sprite with the pork belly. Mix well. Cover the bowl and
refrigerate. Let the pork marinate for at least 6 hours.
Using a kitchen sieve, drain the marinade out of the bowl. Set it aside.
Heat oil in a cooking pot
Once the oil becomes hot, saute garlic until light brown
Add onion. Continue to saute until soft
Add pork belly. Stir and cook until light brown
Pour the marinade (Sprite and soy sauce). Cover the pot and let boil.
Add whole peppercorn and dried bay leaves. Cover the pot and continue to cook for 30 minutes in
medium heat.
Pour vinegar into the pot. Let the liquid re-boil. Stir. Cover and cook for 25 to 30 minutes. Note: add
water if needed.
Share and enjoy!
BEEF
RECIPES
Beef Pares
Ingredients
2 ½ lbs. beef cubed
1 piece Knorr Beef Cube
2 pieces star anise
¼ cup brown sugar
½ cup scallions chopped
2 thumbs ginger minced

2 ½ cups water
Instructions
Heat oil in a cooking pot or pressure cooker. Saute onion, garlic, and ginger.
Add the beef once onion softens. Cook until light brown.
Pour soy sauce and water. Stir.
Add Knorr Beef Cube and star anise. Cover the pressure cooker and pressure cook for 15 minutes.
Add brown sugar and season with salt and ground black pepper. Cook for 8 to 10 minutes more or until
the sauce reduces a bit.
Top with chopped scallions and serve with sinangag and beef stock. Share and enjoy.
Beef Kaldereta Recipe
Ingredients
2 lbs beef cubed
3 pieces garlic cloves crushed and chopped
1 piece onion finely chopped

2 cups beef broth
1 piece red bell pepper sliced
1 piece green bell pepper sliced
1 cup tomato sauce
½ cup liver spread processed using blender
1 teaspoon chili flakes
2 cups potatoes sliced
2 cups carrots sliced
1/4 cup cooking oil
⅔ cup green olives
salt and pepper to taste
Instructions
Heat the cooking oil in the cooking pot or pressure cooker.
Sauté the onion and garlic.
Add the beef. Cook for 5 minutes or until the color turns light brown.
Add the dried bay leaves and crushed pepper. Stir.
Add the liver spread. Stir.
Pour-in the tomato sauce and beef broth.
Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using
an ordinary pot).
Add potato and carrots. Cook for 8 to 10 minutes.
Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
Add salt and pepper to taste
Serve Hot. Enjoy!

Beef with Broccoli
Ingredients
1 lb. beef sliced into thin pieces
2 cups broccoli cut into florets
2 teaspoons ginger minced
1 tablespoon cornstarch
1/2 to 3/4 cups water optional
¼ cup cooking oil
Marinade ingredients:
1/4 cup oyster sauce
1 tablespoon Knorr Liquid Seasoning
1/2 teaspoon Sesame oil optional
3 tablespoons cooking wine optional
1 teaspoon granulated white sugar
Instructions
Combine beef, oyster sauce, Knorr Liquid Seasoning, Sesame oil, cooking wine, and sugar in a bowl. Mix
well. Marinate beef for 15 minutes. Add cornstarch and mix to blend with all the ingredients. Set aside.
Heat 2 tablespoons cooking oil in a cooking pot. Sauté ginger and garlic. Add broccoli before the garlic
starts to brown. Stir-fry for 1 to 2 minutes. Remove from the pot. Set aside.
Pour the remaining oil into the pot. Add marinated beef once the oil gets hot. Stir-fry until the beef
browns. You can add water to tenderize the beef further. If water is added, let it boil and stir as it
evaporates. Add salt and ground black pepper to taste.
Put the cooked broccoli into the pot with the beef. Stir-fry for 3 minutes.
Transfer to a serving plate. Serve!
Bistek Tagalog (beefsteak) Recipe
Ingredients
1 1/2 lbs beef sirloin thinly sliced
4 pieces calamansi or 1-piece lemon
1/2 tsp ground black pepper
3 pieces yellow onion sliced into rings
1 cup water
1 pinch salt
Instructions
Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note:
marinate overnight for best result
Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside
Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were
fried for 1 minute per side. Remove from the pan. Set aside
Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
Pour the remaining marinade and water. Bring to a boil.
Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
Season with ground black pepper and salt as needed. Top with pan-fried onions.
Transfer to a serving plate. Serve hot. Share and Enjoy!
Kare Kare
Ingredients
3 lbs oxtail cut in 2 inch slices you an also use tripe or beef slices
1 piece small banana flower bud sliced
1 bundle pechay or bok choy
1 bundle string beans cut into 2 inch slices
4 pieces eggplants sliced
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste
34 Ounces water about 1 Liter
1/2 cup annatto seeds soaked in a cup of water
1/2 cup toasted ground rice
1 tbsp garlic minced
salt and pepper
Instructions
In a large pot, bring the water to a boil
Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a
pressure cooker)
Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto
seed mixture) and simmer for 5 to 7 minutes
Add the toasted ground rice and simmer for 5 minutes
On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for
5 minutes
Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
Add salt and pepper to taste
Serve hot with shrimp paste. Enjoy!
ginataang baka with green beans and spinach
Ingredients
2 lbs. Beef chuck paypay, cubed
2 cups baby spinach
1 ½ cups long green beans cut in 1 inch pieces
1 medium red onion chopped
3 thumbs ginger sliced into thin strips
5 to 10 pieces Thai chili pepper
2 cups coconut milk
3 to 4 tablespoons fish sauce patis
4 cloves garlic chopped
4 to 6 cups water
Ground black pepper to taste

Instructions
Heat oil on a cooking pot.
Saute onion, garlic and ginger.
Once the onion becomes soft, saute beef until it turns light brown.
Pour coconut milk and add water. Stir. Cover the pot and continue to cook between low to medium heat
for 1 hour.
Add chili peppers. Cook for 30 minutes to 1 hour until the beef gets tender.
Add green beans. Cover the pot and cook for 3 minutes.
Season with fish sauce and ground black pepper.
Put the spinach into the pot and cook for 1 minute.
Share and enjoy!
Nilagang Baka with Kalabasa
Ingredients
2 lbs. beef chuck paypay, cubed
½ medium butternut squash or calabaza squash cubed
1 bunch bok choy pechay
20 to 30 pieces long green beans
2 medium yellow onions wedged
2 teaspoons whole peppercorn
3 cups beef broth
3 cups water
3 tablespoons fish sauce patis
Instructions
Pour water and beef broth into a cooking pot. Let boil.
Add beef slices, onion, and whole peppercorn. Cover the pot and continue to boil between low to
medium heat for 1 ½ to 2 hours, or until the beef becomes tender. Note: add more water if needed.
Add butternut squash or kalabasa. Cook for 5 minutes.
Add long greens beans. Cook for 3 minutes.
Add bok choy and season with fish sauce. Continue to cook for 1 minute.
Transfer to a serving bowl. Serve with rice.
Share and enjoy!
Breakfast T-Bone Steak with Fried Eggs
Ingredients
1 12 oz. T-bone steak
1 teaspoon salt
1/8 teaspoon ground black pepper optional
2 tablespoons olive oil
3 cloves garlic
2 fried eggs
Instructions
Rub salt all over the steak. Let it stay for 15 minutes.
Melt butter in a pan. Add olive oil.
Gently pound the garlic until it cracks and then put it into the pan. Do not remove the skin. Note: this will
give the steak a garlicky taste.
Put the T-bone steak into the pan. Cook for 4 to 5 minutes between low to medium heat.
Turn the steak over to cook the opposite side. Continue to cook for 3 minutes. You can also scoop some
butter using a spoon and pour it on top of the steak while frying.
Arrange on a serving plate. Season with ground black pepper
Serve with fried eggs. Share and enjoy!
Beef Ribs Sinigang
Ingredients
3 lbs. beef ribs
1 40g pack Knorr Sinigang sa Sampaloc Mix Original
1 bunch kangkong
1 medium eggplant sliced
2 ripe tomato quartered
3 long green pepper
8 to 10 pieces okra
1 small daikon radish labanos, sliced
10 pieces snake beans sitaw, cut into 2 inch pieces
1 medium onion quartered
8 to 10 cups water
2 1/2 tablespoons patis
Instructions
Combine water and beef ribs in a pressure cooker. Pressure cook for 25 to 30 minutes. Note: you can
transfer this later to a larger cooking pot once the beef gets tender, if needed.
Add onion and tomato. Cook for 3 minutes.

Add Knorr Sinigang sa Sampaloc Mix. Stir.
Put the daikon radish (labanos) into the pot, Cover and cook for 5 minutes.
Add long green pepper, okra, snake beans, eggplant, and the kangkong stalks. Cover and cook for 5
minutes.
Season with patis and ground black pepper.
Add kangkong leaves. Cover the pot and turn the stovetop off. Let t stay for 5 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!
Mechadong Baka Recipe
Ingredients
1 1/2 lb. beef chuck cubed
1 8 oz. can tomato sauce
1 large baking potato cubed
1 lareg red bell pepper cut into squares
1 medium ripe tomato cube
1 medium red onion chopped
4 cloves garlic chopped
1 1/2 cups beef broth
1/2 lemon
Instructions
Arrange beef in a bowl. Pour soy sauce and squeeze half a lemon. Mix well. Marinate for 3 hours.
Heat oil in a pressure cooker.
Saute onion, garlic, and tomato.
Once the onion and tomato are soft, add the marinated beef, including the marinade. Continue to cook
until the beef browns.
Pour tomato sauce and beef broth. Let boil.
Add bay leaves. Pressure cook for 20 to 30 minutes.
Add potato. Continue to cook uncovered in medium heat for 5 to 8 minutes.
Add bell pepper. Cook for 8 minutes.
Season with salt and ground black pepper.Stir.
Transfer to serving bowl. Serve.
Share and enjoy!
Puchero Bulalo
Ingredients
2 lbs. bulalo beef shank
1 large baking potato cubed
2 ripe saba bananas sliced
14 ounces garbanzos
2 ½ 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
½ head medium cabbage wedged
1 bunch baby bok choy
2 tablespoons fish sauce
¼ teaspoon ground black pepper
Instructions
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.
Share and enjoy!

POULTRY
RECIPES
SARCIADONG MANOK
Ingredients
2 lbs chicken cut into serving pieces4 pieces tomatoe ripe sliced
2 ounces tomato paste optional
3/4 cup green peas
1 tablespoon parsley chopped
2 cups chicken broth
Fish sauce and ground black pepper to taste
Instructions
Heat oil in a pan. Saute onion, garlic, and tomato.
Once the onion and tomato soften, add chicken pieces. Continue to cook until the color turns light
brown.
Add tomato paste and chicken broth. Let boil.
Put-in dried bay leaves and parsley. Cover and cook between low to medium heat for 35 to 40 minutes.
Note: add more water or chicken broth if needed.
Add green peas and season with fish sauce and ground black pepper.
Transfer to a serving bowl. Serve! Share and enjoy.
CRISPY FRIED CHICKEN

Ingredients
2 ½ lbs chicken cut into serving pieces4 tablespoons Knorr SavorRich Chicken Liquid Seasoning2 pieces
eggs beaten3/4 cup all-purpose flour1/4 teaspoon ground white pepper3 cups cooking oil
Instructions
Combine chicken, Knorr SavorRich Chicken Liquid Seasoning, and ground white pepper in a large bowl.
Mix well. Let it stay for at least 30 minutes.
Heat oil in a pan until it the temperature reaches 350F Note: use a kitchen thermometer to measure the
temp.
Prepare the marinated chicken for frying by dredging in flour and then sipping in beaten eggs. Dredge
the chicken with flour again.
Fry one side for 6 minutes. Turn the chicken over and continue to fry the opposite side for 5 minutes.
Turn it over again and fry the other side for 1 minute. Remove the crispy fried chicken from the pan and
arrange on a wire rack. Let excess oil drip.
BAKED CHICKEN NUGGETS

Ingredients
8 oz. chicken breasts skinless and boneless1 cup bread crumbs1 cup buttermilk1/2 piece lemon1
teaspoon salt1/2 teaspoon ground black pepper
Instructions
Cut the chicken breast into 2x2 inch pieces.
Place the chicken in a bowl and then pour-in the buttermilk. Squeeze the lemon. Mix well. Cover and
place in the fridge to marinate for at least 3 hours (The longer it marinates the better the texture gets).
Preheat the oven to 400 degrees Fahrenheit.
Sprinkle salt and pepper on the chicken.
Manually press the chicken slices to flatten. Roll the chicken over the breadcrumbs. Make sure that the
chicken is properly coated.
Place a wire rack over a baking tray. Make sure that the wire rack can withstand high oven temperature.
Arrange the chicken pieces over the wire rack.
Bake for 14 to 16 minutes.
Adjust the oven settings to broil. Let it stay for 3 to 5 minutes or until the color is light to golden brown.
Remove from the oven and transfer to a serving plate.
CHICKEN POCHERO RECIPE
Ingredients
2 lbs. Chicken cut into serving pieces1 piece Knorr Chicken Cube2 pieces potato cubed2 bunches baby
bok choy½ head cabbage sliced8 ounces tomato sauce18 pieces long green beans2 pieces Chorizo de
Bilbao sliced8 ounces chick pea3 pieces Saba banana sliced2 pieces tomato diced1 piece onion
chopped4 cloves garlic crushed2 cups water3 tablespoons cooking oilFish sauce and crushed peppercorn
to taste
Instructions
Heat oil in a cooking pot. Pan-fry the chicken for 2 minutes per side. Set aside.
Using the remaining oil, saute onion and garlic.
Add chorizo. Saute for 1 minute.

Add tomato. Continue to saute until onion and tomato softens.
Put the pan-fried chicken back into the pot. Stir.
Pour tomato sauce and water.Let boil.
Add Knorr Chicken Cube. Stir and cover the pot. Cook in medium heat for 15 minutes.
Put potato, saba banana, and chick pea into the pot. Cover and cook for 12 minutes.
Add long green beans and cabbage. Cover and cook for 3 minutes.
Add bok choy. Cook for 2 minutes. Season with crushed peppercorn and fish sauce. Stir.
Tranfer to a serving bowl. Share and enjoy!
GINATAANG MANOK with KALABASA RECIPE
Ingredients
2 lbs. chicken cut into serving pieces2 1/2 cups kalabasa (squash)cubed1 pack Knorr Ginataang Gulay
Recipe Mix 40g3/4 cups malunggay leaves1 piece onion chopped4 cloves garlic chopped1 1/2 cups
water3 tablespoons cooking oil
Instructions
Once the oil gets hot, pan fry the chicken for 2 minutes per side. Remove from the pot. Set aside.
Saute onion and garlic using remaining oil until the onion softens.Put the chicken back into the pot.
Make the gata mixture by combining Knorr Ginataang Gulay Mix and water. Stir until the powder
completely dilutes. Pour the gata into the pot. Let boil. Cover and for 25 minutes using low to medium
heat. Note: add more water if needed.
Add kalabasa. Cover and cook for 7 to 8 minutes.
Add malunggay leaves. Stir and cook for 2 minutes.
Tranfer to a serving bowl. Serve. Share and enjoy!
CHICKEN AFRITADA RECIPE
Ingredients
1 ½ lbs. Chicken cut into serving pieces2 piece potato cubed1 piece carrot sliced8 oz. tomato sauce3
pieces hotdog sliced½ cup green peas3 pieces bay leaves1 piece red onion chopped2 teaspoons garlic
minced3 cups chicken broth½ teaspoon sugar3 tablespoons cooking oilSalt and ground black pepper to
taste
Instructions
Heat the oil in a cooking pot. Saute onion and garlic until the onion softens.
Add chicken. Cook for 30 seconds. Turn it over and cook the other side for another 30 seconds.
Pour tomato sauce and chicken broth. Cover. Let boil.
Add dried bay leaves. Cover the cooking pot. Continue to cook in medium heat for 30 minutes.
Add hotdogs and carrot. Cook for 3 minutes.
Add potato. Cover the pot and cook for 8 minutes.
Add green peas. Cook for 2 minutes.
Season with salt and ground black pepper
Serve!
CHICKEN TINOLA RECIPE
Ingredients
1 whole chicken cut into serving pieces36 ounces rice washing1/2 piece green papaya cut into wedges1
tablespoon garlic minced1 piece onion chopped1 thumb ginger cut into strips2 tablespoon fish sauce1
cup Hot pepper leaves3 tablespoons fish sauce1/4 teaspoon ground black pepper
Instructions
Sauté the garlic, onion, and ginger
Put-in the chicken and cook until color turns light brown
Add the fish sauce. Stir. Pour rice washing into the cooking pot. Let boil. Cover the pot and simmer for 45
minutes. Note: add water if needed.
Add green papaya. Cook for 5 minutes
Add the hot pepper leaves or malunggay leaves. Stir and cook for 1 minute.
Season with ground black pepper. Note you can also add fish sauce or salt if needed.
Transfer to a serving bowl. Serve hot. Share and enjoy!

CHICKEN ADOBO
Ingredients
2 lbs chicken cut into serving pieces3 pieces dried bay leaves8 tablespoons soy sauce4 tablespoons white
vinegar5 cloves garlic crushed1 1/2 cups water3 tablespoons cooking oil1 teaspoon sugar1/4 teaspoon
salt optional1 teaspoon whole peppercorn
Instructions
Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour.
Note: the longer the time, the better
Heat a cooking pot. Pour cooking oil.
When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
Pour-in the remaining marinade, including garlic. Add water. Bring to a boil
Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
Add vinegar. Stir and cook for 10 minutes.

Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!
CHICKEN CURRY
Ingredients
2 1/2 lbs. chicken cut into serving pieces1 pack Knorr Ginataang Gulay Mix45 grams2 pieces baking
potato cubed2 pieces red bell pepper sliced into squares3/4 cup chopped celery2 pieces red onions
chopped3 cloves garlic chopped1 1/2 tablespoons curry powder3 pieces long green chili pepper4
tablespoons cooking oil2 cups water1 1/2 teaspoons fish sauce1/4 teaspoon ground black pepper
Instructions
Heat oil in a pot. Pan fry the chicken pieces for 1 ½ to 2 minutes per side. Remove the chicken from the
cooking pot. Set aside.
Combine Knorr Ginataang Gulay recipe Mix with 2 cups water. Stir until well blended. Set aside.
Heat remaining oil on the pot. Saute onion and garlic. Add the celery. Continue to cook until onion and
celery softens.
Pour the gata mixture into the pot. Let boil.
Add curry powder. Stir until the powder totally dilutes in coconut milk.
Put the pan-fried chicken into the pan. Cover and cook in medium heat for 30 to 35 minutes or until
tender.
Add red bell pepper, long green pepper, and potato. Cover the pot and cook for 5 to 8 minutes.
Add fish sauce and ground black pepper. Stir.
CHICKEN KARE KARE
Ingredients
2 1/2 lbs. chicken thigh3/4 cup peanut butter1 bunch bok choy1 piece eggplant sliced10 pieces snake
beans cut into 2 inch pieces1 piece onion chopped5 cloves garlic crushed1 1/2 teaspoon annatto
paste1/4 cup bagoong alamangcooked2 cups chicken broth2 teaspoons cornstarch diluted in 1/4 cup
Instructions
Saute onion and garlic until onion softens

Add chicken slices. Cook each side for 1 to 1 ½ minutes. Continue to cook sauté the chicken for 2 more
minutes.
Pour chicken broth. Let boil.
Add annatto paste. Stir until the paste dilutes completely. Cover the pot. Boil in medium heat for 30 to
35 minutes.
Add peanut butter. Stir until well blended. Pour a portion of the cornstarch mixture. Stir. Note: add more
if the sauce needs to be thickened further
Put the eggplant and snake beans into the pot. Cover and cook for 5 minutes. Add bok choy. Cook for 3
minutes.
Transfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!
VEGETABLE
DISHES RECIPES
CHOPSUEY
Ingredients
5 ounces chicken breast sliced2 ounces chicken liver sliced3 tablespoons Knorr SavorRich Chicken Liquid
Seasoning1 head cauliflower chopped15 pieces snap peas1 piece carrot sliced1 piece green bell pepper
sliced1 piece red bell pepper sliced1 piece onion sliced4 cloves garlic minced1/2 cup water1 1/2
teaspoon cornstarch diliuted in 1/3 cup water3 tablespoons cooking oilground black pepper to taste
Instructions
Heat oil in a pan.
Saute onion and garllic until onion softens.
Add chicken breast. Saute until light brown.
Add chicken liver. Cook for 1 minute.
Pour water. Let boil. Cover and cook for 5 minutes.
Add carrot, cauliflower, and snap peas. Cook for 3 minutes.

Add bell peppers. Cover the pan. Cook for 3 minutes.
Add cabbage. Toss. Cook for 2 minutes.
Pour water with cornstarch. Stir.
Season with Knorr SavrorRich Chicken liquid seasoning and ground black pepper.
Share and enjoy!
GINISANG SAYOTE
Ingredients
3 pieces sayote sliced16 g sachet Knorr Pork SavorRich Pork Liquid Seasoning1 piece carrot sliced into
strips5 ounces pork belly sliced into thin pieces1 piece onion chopped5 cloves garlic crushed and
minced1 3/4 cups waterGround black pepper to taste
Instructions
Heat a cooking pot. Sear pork until brown and oil is extracted.
Add onion and garlic. Saute until onion softens.
Pour 1 ½ cups water. Let boil. Cover the pot and continue to boil in low heat until liquid completely
evaporates.
Add chayote and saute for 2 to 3 minutes.
Add carrots. Saute for 2 minutes.
Pour Knorr Pork SavorRich Liquid Seasoning. Stir.
Add ground black pepper (optional). Pour ¼ cup water. Cover the pot. Cook for 1 minute.
Share and enjoy!
GINISANG MONGGO WITH DILIS
Ingredients
1 ¼ cups mung beans soaked in water overnight4 oz. dried anchovies dilis1 piece tomato diced1 piece
onion diced4 cloves garlic crushed1 bunch spinach¼ teaspoon ground black pepper1 ½ tablespoons patis
fish sauce3 cups water
Instructions
Heat oil on a pot.
Saute garlic, onion and tomato.
Once the onion gets soft, add the dried dilis. Stir and cook for a minute.
Add the soaked mung beans. Saute for1 to 2 mimutes.
Pour-in water. Let boil. Cook in low heat until the mung beans gets soft and mushy. Note: you can add
more water if needed.
Sprinkle some ground black pepper and then add fish sauce. Stir.
Add the spinach. Cook for 3 minutes.
Share and enjoy

TAGALOG PAKBET
Ingredients
1 lb lechon kawali sliced1 piece Knorr Shrimp Cube12 pieces sitaw cut into 2 inch length1/2 piece
kalabasa cubed12 pieces okra1 piece Chinese eggplant sliced1 piece ampalaya sliced1 piece kamote
cubed (optional)2 pieces tomato cubed2 thumbs ginger crushed (optional)1 piece onion chopped4
cloves garlic crushed2 teaspoons bagoong alamang2 ½ cups water3 tablespoons cooking oil¼ teaspoon
ground black pepper
Instructions
Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to cook until the onion softens.
Add lechon kawali. Saute for 1 minute.
Pour water. Let boil.
Add Knorr Shrimp Cube. Cover the pot and cook in medium heat for 20 minutes.
Add tomato and bagoong alamang. Stir. Cover the pot. Cook for 3 minutes.
Put the kalabasa and kamote into the pot. Cook for 7 minutes.
Add sitaw, okra, ampalaya, and eggplant. Stir. Cover the pot and cook for 5 minutes.
Season with ground black pepper and add remaining lechon kawali. Cook for minutes.
Tranfer to a serving plate. Serve. Share and Enjoy!
GINATAANG LANGKA WITH PORK
Ingredients
20 oz. unripe jackfruit chopped6 ounces pork shoulder sliced into thin pieces2 packs Knorr Ginataang
Gulay Recipe Mix 33g per pack1 piece onion chopped3 pieces Thai chili pepperchopped3 cloves garlic
crushed2 cups water3 tablespoons cooking oil
Instructions
Combine Knorr Ginataang Gulay Recipe Mix with 2 cups water. Mix well. Set aside.
Heat oil in a cooking pot. Saute onion and garlic.
Add pork slices once onion softens. Continue to saute for 3 to 5 minutes until the pork turns medium
brown and gets completely cooked.
Add unripe jackfruit. Cook for 3 minutes.
Put the chopped chili in the pot. Stir and cook for 2 minutes.
Pour the coconut milk mixture. Let boil. Continue to cook uncovered until the sauce reduces to a quarter.
Transfer to a serving bowl. Share and enjoy!
GINATAANG GULAY
Ingredients
1/2 lb. kalabasa cubed15 pieces sitaw cut into 2 inch pieces6 ounces pork belly sliced into small pieces1
pack Knorr Ginataang Gulay mix45 g12 pieces shrimp1 piece onion chopped3 pieces garlic minced2 cups
Instructions
Boil water in a sauce pan. Add pork. Cover and cook between low to medium heat for 20 minutes.
Remove the pork from the sauce pan. Set aside. Reserve the water.
Heat oil in a pan. Saute onion and garlic until it onion softens.
Add boiled pork. Saute for 1 minute.
Combine Knorr Ginataang Gulay Recipe Mix with the water used to boil pork. Stir and then pour the
mixture into the pot. Let boil.
Add kalabasa. Cover and cook for 3 minutes.
Add shrimp and sitaw. Cover and continue to cook for 5 to 7 minutes.
Transfer to a serving plate. Serve. Enjoy!
ADOBONG KANGKONG AT SITAW WITH CHICHARON
Ingredients
15 pieces sitaw cut into 2 inch length1 bunch Kangkong leaves separated and stalk cut into small pieces¾
cup chicharon preferably with meat3 tablespoons vinegar4 tablespoons soy sauce6 cloves garlic
crushed1 piece onion minced3 tablespoons cooking oil1 cup water Salt and ground black pepper to taste
Instructions
Heat oil in a pan

Sauté garlic and onion until the onion softens and the garlic turn light brown.
Pour soy sauce, vinegar, and water. Let boil.
Add chicharon. Cover the pot. Continue to cook for 10 minutes medium heat.
Add sitaw. Stir and cook for 5 minutes.
Put the kangkong stalks into the pan. Cook for 3 minutes.
Add the kangkong leaves. Stir and cook for 2 minutes.
Season with salt and ground black pepper
Share and enjoy!
SAUTEED OPO AND BUTTERNUT SQUASH
Ingredients
1 small upo opo squash, cubed2 cups kalabasa or butternut squash, cubed4 to 6 ounce pork belly sliced
into thin pieces1 onion chopped4 cloves garlic crushed1 medium ripe tomato cubed2 to 3 tablespoons
fish saucepatis¼ teaspoon ground black pepper½ to ¾ cup water
Instructions
Heat a cooking pot.
Add sliced pork belly. Sear until oil gets extracted.
Add onion, garlic, and tomato. Saute until the onion becomes soft.
Pour water. Let boil. Cover the pot and continue to boil in low to medium heat until the water completely
evaporates or the pork becomes tender. Note: add more water if needed.
Put the kalabasa into the pot. Saute for 3 to 5 minutes. Note: use high heat when sautéing.
Add upo. Continue to saute for 2 minutes.
Season with fish sauce and ground black pepper
Stir. You can add up to ½ cup water if you want your dish to have sauce in it
Transfer to a serving bowl. Serve with fried fish and rice.
Share and enjoy.

BULANGLANG NA GULAY
Ingredients
1 ½ cups malunggay leaves1 bunch fresh spinach1 Knorr Fish Cube5 pieces Indian eggplant cut into
half10 pieces okra1 medium patola sliced½ small unripe papaya sliced into wedges2 cups kalabasa
cubed2 medium tomato wedged1 medium onion wedged3 thumbs ginger crushed4 cloves garlic
crushed4 to 6 cups waterSalt and pepper to taste
Instructions
Pour water into a cooking pot. Let boil.
Add garlic, ginger, and onion. Cover and cook for 5 minutes.
Put the tomato, unripe papaya, and kalabasa into the pot. Cover and cook in medium heat for 3 to 4
minutes.
Add eggplant, okra, and patola. Cook for 3 to 5 minutes.
Add Knorr Fish Cube. Stir. Continue to cook for 2 minutes.
Put the malunggay leaves and spinach in the pot. Season with ground black pepper and salt.
Tranfer to a serving bowl. Serve.
Share and enjoy!
GINISANG AMPALAYA NA MAY ITLOG AT HIPON
1/2 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon ground black pepper3 tablespoons cooking oil
Instructions
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.
Share and enjoy!
SEAFOOD
RECIPES
TINOLANG TAHONG
Ingredients
1 lb mussels tahong, cleaned2 cups spinach or hot pepper

leaves3 thumbs ginger julienned1 piece onion sliced5 cloves garlic pounded1 1/2 teaspoons salt or 3
tbsp fish sauce1/2 teaspoon ground black pepper3 cups water2 tablespoons cooking oil2 pieces long
green pepperoptional
Instructions
Heat a cooking pot and pour-in cooking oil.

Add ginger and mussels, and then cook for a minute.
Pour-in water. let boil. Cook for 5 minutes.
Put-in the spinach or hot pepper leaves. Cook for 3 minutes.
Add salt (or fish sauce) and pepper. Stir.
Transfer to a serving bowl. Serve. Share and enjoy.
ADOBONG PUSIT RECIPE
Ingredients
2 lbs. medium-sized squidcleaned and ink separated1 piece large onion diced2 pieces medium sized
tomatoesdiced1/2 cup soy sauce1/2 cup vinegar1 cup water5 cloves crushed garlic1 teaspoon sugarSalt
and pepper to taste2 tbsp cooking oil
Instructions
Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
Turn off the heat then separate the squid from the liquid. Set aside.
Pour-in cooking oil on a separate wok of cooking pot then apply heat.
When the oil is hot enough, sauté the garlic, onions, and tomatoes.
Put-in the squid then cook for a few seconds.
Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil
and simmer for 3 minutes.
Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
Transfer to a serving bowl then serve.
Share and enjoy!
Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil
until enough liquid evaporates. Once done, you may top the squid with the sauce.
BROILED LOBSTER TAIL with LEMON BUTTER SAUCE
Ingredients
3 large lobster tails1 teaspoon garlic powder1 teaspoon salt
Lemon Butter Sauce
Juice from 1/2 lemon1/4 cup unsalted butter3 tablespoons whipping cream
Instructions
Set the oven to broil.
Open the lobster tail by cutting the top shell using a pair of scissors. Start from the topmost part
(lengthwise)until it reaches the far end. Push the shell sideways to expose the meat. Manually pull the
meat out to expose it.
Combine salt and garlic powder. Sprinkle the mixture over the lobster meat. Rub it all over the lobster
meat.
Arrange the lobster in a baking tray. Broil for 8 to 10 minutes.
Meanwhile, prepare the sauce by melting butter in a saucepan. Add lemon juice and whipping cream.
Stir. Set aside.
Remove the broiled lobster from the oven. Arrange in a serving plate. Top with lemon butter sauce.
BUTTER GARLIC SHRIMP AND SQUID
Ingredients
1 lb. frozen Shrimp shell removed1 lb. frozen calamari ringsunbreaded1/2 cup salted
butter3 tablespoons minced garlic1/4 teaspoon dried chili flakes2 tablespoons chopped flat leaf
parsleySalt to taste
Instructions
Heat butter in a pan.
Once the butter melts and starts to get hot, add the garlic. Continue to cook between low to medium
heat until the garlic starts to turn light brown.
Add the shrimp and calamari. Stir fry for 5 minutes.
Sprinkle some parsley and chili flakes. Add salt if needed.
Transfer to a serving plate.

SEAFOOD SINIGANG
Ingredients
2 6 ounces slices fish steak1 lb. shrimp cleaned2 25g pack Knorr Sinigang na May Miso Recipe
Mix6 snake beans cut in 2 inch pieces8 to 10 pieces mustard leaves9 to 12 pieces okra2 pieces banana
pepper or long green chili2 quarts rice wash hugas bigas2 medium tomato wedged1 medium yellow
onion wedged3 tablespoons fish sauce patis
Instructions
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!
SEAFOOD BICOL EXPRESS
Ingredients
1 lb. mussels cleaned6 ounces medium sized squidcleaned1/2 lb. shrimp shell and head
on2 cups coconut milk2 tablespoons shrimp pastebagoong alamang2 thumbs
ginger minced3 cloves minced garlic1 medium yellow onion chopped6 to 10 pieces Thai chili
pepper1/4 teaspoon ground black pepper3 tablespoons cooking oil
Instructions
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.
Share and enjoy!
TINOLANG TAHONG with MALUNGGAY
Ingredients
2 lbs. mussels cleaned2 thumbs ginger crushed2 stalk lemongrass tied into a knot2 cups malunggay
leaves1 medium yellow onion sliced5 to 6 cups waterSalt and ground black pepper to taste
Instructions
Bring water to a boil.
Add the onion, ginger, and lemongrass. Continue to boil in medium heat for 8 minutes.
Add the mussels. Boil for 6 minutes.
Gently slide-in the malunggay leaves. Cook for 6 to 8 minutes.
Sprinkle salt and ground black pepper. Stir,

Share and enjoy!
SEAFOOD KARE KARE RECIPE
AuthorVanjo Merano
Ingredients
1/2 lb. shrimp with head and shellcleaned2 crabs steamed1/2 lb. mussels boiled in 3/4 cup
water1 medium squid8 to 10 string beans tied in knots1 small banana heart chopped2 cups coconut
cream5 tablespoons peanut butter1 1/2 tablespoons annatto powder astuete diluted in 3 tablespoons
water2 tablespoons fish sauce3 tablespoons shrimp paste6 tablespoons cooking oilWater
Instructions
Pour 5 cups of water in a cooking pot. Let boil. Blanch the string beans and banana blossoms by placing
these in the pot with boiling water and cook it for 3 to 4 minutes. Remove the vegetables and put these
on a bowl with cold water and ice. Let it stay in the bowl for 3 minutes. Remove from the bowl and set
aside.
Heat 3 tablespoons of cooking oil in a pan. Pan fry the shrimp in medium heat for 2 minutes per
side.Remove the shrimp from the pan. Set aside.
On the same pan, pan fry the squid using the remaining oil for 2 minutes per side. Do not overcook the
squid as it will get tough. Remove the squid from the pan and set it aside.
Pan fry the steamed crabs on the same pan for 2 1/2 minutes per side. Add more oil if needed. Set aside.
Put the mussels on the same pan and pan fry or stir fry for 4 minutes total. Pour-in the water used to boil
the mussels (or if you are using pre-cooked mussels, use the water in the package). Deglaze the pan by
gently rubbing your spatula on the surface until bits of seafood are diluted in the liquid. Remove the
mussels from the pan and then place the liquid on a separate bowl.
Using a clay pot (palayok) or regular cooking pot, heat 3 tablespoons of cooking oil and then saute the
garlic and onion.
Once the onion turns soft, pour-in the coconut milk. Let boil.
Add the liquid from the frying pan. Stir.
Add the peanut butter. Stir and cook until it is completely diluted.
Add the fish sauce (patis). Stir.
Pour-in the annatto powder diluted in water. You may add more annatto powder to get your desired
color. Cook for 2 to 5 minutes in medium heat while stirring.
SEAFOOD PAELLA RECIPE
Ingredients
2 cups paella rice13 pieces cooked little-neck clams13 pieces large tiger shrimp13 pieces cooked
mussels1 large squid sliced into rings16 ounces clam juice1 cup water1/4 cup chopped parsley1 medium
tomato diced1 cup green peas1 1/2 teaspoons saffron1 medium onion chopped1 small red bell
pepper roasted and sliced into strips1 tablespoon paprika1 1/2 tablespoons garlic
paste6 tablespoons olive oil2 teaspoons salt2 pieces lemon sliced into wedges
Instructions
Gently pound the garlic using a mortar and pestle tool. Grind until the texture becomes smooth similar
to a paste.
Combine the parsley, salt, garlic paste, paprika, and 2 tablespoons olive oil in the same mortar and pestle
tool (mortar and pestle is also known as almires or dikdikan) and then continue to grind using the pestle
until the entire mixture turns into a paste. Set aside.
Heat the pan. Pour the remaining olive oil on the paellera or pan.
Fry the tiger shrimp and shrimp for 1 minute per side. Remove the shrimp and squid and put in a plate.
On the same pan with the remaining oil, saute onion and tomato.
Add the green peas and paste mixture (this is the mixture from step 2). Stir.
Pour-in water and clam juice. Let boil.
Add the saffron and paella rice. Cover and adjust the heat to low. Cook for 20 minutes.
Arrange clams, mussels, shrimp, squid, and roasted bell pepper.Cover and continue to cook for 8 minutes
or until the rice is done. You can add more water if needed.
Arrange the lemon wedges on the side.
RELYENONG TAHONG( STUFFED MUSSELS)
Ingredients
1 lb. ground pork16 to 20 pieces mussels cleaned and other shell removed1/2 teaspoon onion
powder1 teaspoon garlic powder6 strips bacon chopped2 tablespoons chopped parsley1/2 cup shredded
sharp cheddar cheese1 egg1/2 teaspoon salt1 /4 teaspoon ground black pepper
Instructions
In a mixing bowl, combine all the ingredients. Mix well until everything is blended.
Scoop around 1 to 1 1/2 tablespoons of mixture and stuff it into the mussels. Do this step until all the
mussels have stuffings.
Arrange the stuffed mussels on a baking tray.
Preheat oven to 370F.
Place the tray with stuffed mussels in the oven. Bake for 30 to 40 minutes.
Remove from the oven and arrange in a serving plate.
Serve with banana ketchup.
Share and enjoy!
BREADED SHRIMP with SWEET AND SOUR SAUCE
Ingredients
2 lbs medium shrimp peeled2 eggs beaten3/4 cups bread crumbs1/2 cup AP flour1
1/2 teaspoon salt1/2 teaspoon ground black pepper2 cups vegetable oil3/4 cup sweet and sour sauce
Instructions
Sprinkle salt and pepper on the shrimp. Let it stand for 15 minutes.
Heat the oil in a deep pan.
Dredge the shrimp in flour and then dip in the beaten eggs. Quickly roll the shrimp over the
breadcrumbs. Make sure that the shrimp are properly coated.
Deep fry for 3 to 4 minutes or until the color turns golden brown.
Arrange in a plate lined with paper towels. This will absorb the oil.
Transfer to a serving plate. Serve with Sweet and Sour Sauce.
Share and enjoy!

BEVERAGES
MELON JUICE
Ingredients
1 small cantaloupe3/4 to 1 cup granulated white sugar10 to 12 cups water1/2 teaspoon vanilla extractIce
cubes
Instructions
Slice the cantaloupe into half. Remove all the seeds.

Using a melon baller or special cantaloupe scraper (I got mine from the Philippines), scrape the
cantaloupe and place in a large bowl. Set aside.
In a large pitcher, combine water, sugar, and vanilla extract. Stir until the sugar is diluted. Add the
shredded cantaloupe. Stir again.
Put lots of ice. Serve.
Share and enjoy!
CRANBERRY APPLE JUICE
Ingredients
Cranberry Apple Juice RecipeIngredients3 1/2 cups fresh or frozen cranberry5 cups water2 cups apple
cider or apple juice3 tablespoons granulated white sugar
Instructions
Combine water and apple juice in a cooking pot. Bring to a boil.

Add the cranberries and sugar. Stir and then simmer for 30 to 35 minutes.
Let the temperature cool down. Transfer the cranberry and apple juice in a pitcher while filtering the
whole cranberries using a sieve.
Refrigerate for 3 hours or add some ice cubes.
SAGO and GULAMAN JUICE
Ingredients
3 cups medium tapioca pearls1 sachet gelatin powder3 cups brown sugar1 tbsp vanilla extract2 to
3 cups water
Instructions
Cook the tapioca according to package instructions or refer to the Taho recipe. Set aside.
Cook the gelatin according to package instructions. Set aside.
Place the brown sugar in a cooking pot and caramelize using low heat.
When the sugar starts to melt, put in water and vanilla extract. Let boil and stir until the sugar dissolves.
Note: us the lowest heat possible so that the sugar will not burn.
Turn off heat and let cool.
In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of sugar mixture, and a cup of cold
water. Stir.
Ingredients Of Hot Chocolate
1 Cup Milk
1 cup Chocolate
2-3 tbsp Cocoa powder
1/2 cup Powdered sugar
Optional Cinnamon
Optional Vanilla
How to Make Hot Chocolate
Boil milk in a deep bowl, add chocolate to it. Stir well.Hot Chocolate
Now put cinnamon stick, vanilla stick and powdered sugar along with cocoa powder.Hot Chocolate
Stir well to mix thoroughly and pour hot in a cup.Hot Chocolate
Serve hot with heavy topping of whipped cream and chocolate powder garnishing,
Key Ingredients
Ingredients Of Mango and Peach White Iced Tea
10 glasses of purified water
5-6 of white tea bags
2 peaches (pitted and diced)
1 cup of mango (chopped)
1 tbsp honey (optional)
How to Make Mango and Peach White Iced Tea
1. Boil water in a large saucepan, and remove from heat.
2. Steep the white tea bags for about 7 minutes, then transfer tea to a large mixing bowl. Allow the tea
to cool down for 30 minutes approximately.
3. Mix chopped peaches, mango, and 1 tbsp of honey (to taste) in a smaller mixing bowl.
4. Then transfer the fruits to a large pitcher, and pour the cooled tea into the pitcher.
5. Stir to combine, chill in the refrigerator and serve over ice.
Ingredients Of Iced Coffee
1/2 Litre Coffee (double strength and freshly brewed), sweet
200 ml Milk
Nutmeg, grated
A pinch of Rum/Coffee liqueur
4 scoops Ice-cream
For dusting Icing sugar
How to Make Iced Coffee
Freeze a tray of ice-cubes with some of the coffee brew.
Blend the remainder with milk, nutmeg and rum until frothy.
Pour the coffee over the ice-cubes and finish with ice cream and a dusting of cocoa.t
VEGETABLES AND FRUITS
SALAD RECIPES
PINOY FRUIT SALAD
Ingredients
2 cans 30 oz. fruit cocktail1 can 7.6 oz. table cream7 oz. 1/2 can condensed milk12 pieces maraschino
cherries
Instructions
Open the fruit cocktail and drain the syrup by pouring it on a colander. Let the liquid drain totally (around
30 minutes).
Arrange the drained fruit cocktail in a mixing bowl. Add the table cream, condensed milk, and
maraschino cherries.
Gently fold the mixture until all the ingredients are well distributed. Cover the mixing bowl with sling
wrap then refrigerate overnight.
Remove from the fridge and transfer to a serving bowl.

SWEET MACARONI SALAD
Ingredients
3/4 lb. elbow macaroni1 pack Lady's Choice Mayonnaise220 ml1 can fruit cocktail 15 oz.12 oz. pineapple
chunks1 can condensed milk 14 oz.3/4 cup raisins3/4 cup kaong3/4 cup nata de coco6 oz. cheddar
cheese cubed2 quarts water
Instructions
Cook the macaroni by boiling water in a pot. Add the macaroni. Stir and cook for 7 minutes. Drain the
water and arrange macaroni in a large bowl.
Add fruit cocktail, pineapple, kaong, nata de coco, cheese, and raisins. Gently mix all the ingredients.
Pour condensed milk and then add Lady's Choice Mayonnaisse. Fold until all ingredients are well
blended.Cover the bowl and refrigerate for at least 2 hours.
Remove from the fridge and serve. Share and enjoy!
BUKO SALAD
Ingredients
4 cups young coconut buko, shredded6 ounces sugar palm fruit kaong, drained12 ounces coconut
gel nata de coco, drained2 cans 15 ounces each fruit cocktail, drained8 ounces pineapple
chunksdrained1 14 ounce can sweetened condensed milk7 ounces table cream
Instructions
In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail.
Gently stir to distribute the ingredients.
Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
Refrigerate for at least 4 hours or place in the freezer for 1 hour.
Transfer to a serving bowl.

Serve for dessert.
Share and enjoy!
FRUIT SALAD
Ingredients
1 can large fruit cocktail1 cup fresh strawberries cleaned and cut in half
lengthwise1 cup blueberries cleaned3 pieces kiwi cleaned and sliced into bite size pieces3/4 cups nata
de coco14 ounces condensed milk8 ounces table / medium cream or all purpose cream
Instructions
Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss lightly.
Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain intact.
Add the table cream / medium cream then mix again. Make sure that the cream is properly distributed
amongst the fruits.
Refrigerate for at least 3 hours.
Serve Chilled. Share and Enjoy
Eggplant Salad
Ingredients
• 2 pieces Chinese eggplant
• 2 pieces tomato
• 1 piece onion
• ¾ cup vinegar white
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons shrimp paste bagoong
Instructions
1. Grill the eggplant (or cook directly on stove top)
2. Peel the skin, cut the stem, and mash lightly using a fork.
3. Cube the tomatoes and onion.
4. Combine the chopped tomatoes, onion, mashed eggplant, salt, ground black pepper, and vinegar
then toss to mix the ingredients.
5. Top with shrimp paste.
6. Serve. Share and Enjoy

Broccoli Bacon Salad
Ingredients
• 6 bacon slices cooked
• 1 head broccoli florets chopped
• 1 cup shredded monterrey jack cheese
• 1/2 small sweet onion minced
• 2 tablespoons rice vinegar or white wine vinegar
• 1 tablespoons granulated white sugar
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup mayonnaise
• 3/4 cup roasted cashews
Instructions
1. Prepare the dressing by combining the vinegar, mayonnaise, sugar, pepper, and salt in a bowl.
Mix well.
2. Add the minced onion and stir.
3. Combine the broccoli and the dressing. Gently toss.

4. Crumble the bacon and add to the bowl with broccoli. Add the cashew and cheese, as well.
Continue to toss gently until all the ingredients are well belended.
5. Transfer to a serving bowl. Serve.
6. Share and enjoy

My Cor

Uploaded by

Copyright:

Available Formats

My Cor

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

My Cor

Uploaded by

Copyright:

Available Formats

MY COMPILATION

Submitted by: MICHELLE L. CAYABYAB

1 cup organic chocolate almond milk

½ cup gluten-free rolled oats

½ scoop chocolate whey

1 Tbsp chia seeds

1 Tbsp dark chocolate, chopped

2 Tbsp coconut cream

1 tsp organic raw honey

1 Tbsp cacao nibs

1 Tbsp organic walnuts, chopped

2. Transfer to a bowl and stir in chia seeds and chocolate bits.

4. Top with cacao nibs and walnuts. Serve immediately.

3 cups Rice Krispies® cereal

½ package (5 oz) large marshmallows

½ cup Nutella or other chocolate hazelnut spread

1 tbsp unsweetened cocoa powder

1. Line an 8x8-inch baking pan with parchment paper.

2. Measure out 3 cups of rice cereal and set aside.

3. Heat the butter in a large pot over medium heat.

4. Add the marshmallows and stir until they start to melt.

2 cups raisin bran cereal, divided

1¼ cups fat-free milk

¼ cup (½ stick) margarine, melted, divided

1 tablespoon baking powder

½ teaspoon ground cinnamon

1¾ cups corn flake crumbs

1 cup nonfat milk

3 pounds of chicken, cut into pieces

3 tablespoons margarine or 3 tablespoons butter, melted

2 teaspoons garlic powder

1 tablespoon smoked paprika

2 to 3 pieces large ripe banana

1 ½ cups all-purpose flour

1 cup granulated white sugar

1 teaspoon baking soda

4 tablespoons dark chocolate powder

8 tablespoons cooking oil

Preheat oven to 350F.

Mash the bananas using a fork. Set aside.

Bake for 50 to 55 minutes.

Share and enjoy!

Cinnamon Toast Crunchcakes

1½ sticks unsalted butter

1½ cups granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 tablespoon ground cinnamon

1⅓ cups whole milk

2 cups Cinnamon Toast Crunch cereal, plus more for topping

2 sticks unsalted butter, room temperature

2 cups powdered sugar

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

Panlasang Pinoy Bibingkang Galapong

This is a recipe for Bibingkang Galapong

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes