Cheese Puto Recipe

Ingredients
 1 cup all-purpose flour
 1/2 cup granulated white sugar
 3 teaspoons baking powder
 1 cup fresh milk
 1/4 teaspoon vanilla extract
 3/4 cup shredded sharp cheddar cheese
 5 cups water for steaming

Instructions
1. Pour the water into a steamer or cooking pot. Let boil.
2. Sift flour, sugar, and baking powder. Combine in a bowl. Mix well.
3. Gradually add the milk while stirring. Continue to stir until the texture of the mixture
becomes smooth.
4. Stir-in the vanilla extract and half of the cheese.
5. Pour the mixture into small to medium sized molds. Arrange in a steamer. Cover and
steam for 25 minutes. Top each puto with the remaining cheese. Steam for 5 minutes
more.
6. Take the steamed cheese puto out of the steamer. Let it cool down.
7. Gently remove the puto from the mold with the help of a spatula.
8. Arrange in serving plate. Serve.
9. Share and enjoy!
 Suman sa Lihiya Recipe

Ingredients
 2 1/4 cups glutinous rice
 1 teaspoon lye water
 2 cups water
 1 whole banana leaf cleaned

Instructions
1. Place the glutinous rice in a mixing bowl then pour-in water. Stir and soak for 2 to 3
hours.
2. Drain excess water from the mixing bowl then add lye water and stir thoroughly. The
mixture will turn yellowish. Let stand for 30 minutes. Note: do not go beyond the
recommended measurement for lye water.
3. Prepare the banana leaves. Note: Fresh banana leaves can be heated directly in fire for a
very short time. This releases the natural aroma of the leaf and makes it more flexible. If
you are using fresh frozen banana leaves, it is better to just wash it in warm water. You’ll
need a pair of leaves per serving. The bigger leaf should measure about 12 by 10 inches
while the smaller is 4 by 5 inches.
4. Arrange the banana leaves by placing the larger leaf first in a flat surface then put the
smaller leaf in the center of the larger leaf.
5. Scoop about 1/4 cup of the rice mixture and place it over the smaller leaf.
6. Fold the leaf to secure the rice mixture (see video for procedure) and tie with a kitchen
twine.
7. Arrange the folded banana leaves with rice mixture in a cooking pot then pour-in enough
water.
8. Turn-on heat then let boil. Simmer for 80 minutes.
9. Turn-off heat and transfer the banana leaf covered rice cake on a serving dish.
10. Serve with white sugar, brown sugar, or latik.
11. Share and enjoy!
 Turon (Banana Lumpia with Caramel)

Ingredients
 6 pieces bananas saba or plantains, cut in half (lengthwise)
 1 cup jackfruit ripe, sliced
 1 1/2 cup sugar
 12 pieces lumpia wrapper
 2 cups cooking oil

Instructions
1. Roll the banana on the sugar plate and ensure that the banana is coated with enough
sugar
2. Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit
3. Fold and lock the spring roll wrapper, use water to seal the edge
4. In a pan, heat the oil and put-in some sugar.Wait until the brown sugar floats
5. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra
sugar sticks on wrapper
6. Serve hot as a dessert or snack. Share and Enjoy!
 Sinigang na Baboy with Gabi

Ingredients
 2 lbs. pork belly sliced into cubes
 2 to 3 cups kangkong leaves
 3 pieces long green chili pepper siling pansigang
 2 pieces tomato quartered
 1 cup sliced daikon radish labanos
 10 to 12 pieces snake beans cut in 2 inch length pieces
 1 piece onion quartered
 15 pieces okra
 2 pieces taro peeled and cut in half (gabi)
 8 cups water
 2 packs Knorr Sinigang sa Sampaloc Mix Original (20 gram pack)
 3 tablespoons fish sauce patis
 ¼ teaspoon ground black pepper

Instructions
1. Pour water into a cooking pot. Let boil
2. Add onion and tomato. Boil for 5 to 8 minutes.
3. Put the pork in the cooking pot. Boil for 25 minutes.
4. Add the taro. Cover and continue to boil for 30 minutes.
5. Add Knorr Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.
6. Put the daikon radish in. Cook for 3 to 5 minutes.
7. Add the chili peppers, okra, and snake beans. Cook for 7 minutes.
8. Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5
minutes.
9. Transfer to as serving bowl. Serve with a small bowl with patis and spicy chili.
10. Share and enjoy!
 Igado Recipe

Ingredients
 2 lbs. pork tenderloin sliced into 2 inch strips
 1/2 lb pig's liver
 1/2 lb pig's kidney
 1 1/2 cups green pea
 1 piece carrot cut into strips
 1 tablespoon garlic minced
 1 piece onion diced
 1 piece red bell pepper cut into strips
 3 pieces dried bay leaves
 6 tablespoons soy sauce
 5 tablespoons vinegar
 1 1/4 cup water
 2 tablespoons cooking oil
 Salt and pepper to taste

Instructions
1. Heat the cooking pot and pour-in the cooking oil.
2. When the oil is hot enough, sauté the garlic and onions.
3. Add the pork tenderloin and continue cooking until the color of the outer part turns light
brown.
4. Pour-in the soy sauce and water then simmer until the pork is tender.
5. Add the pig’s kidney, dried bay leaves, salt, and pepper and cook for 10 to 15 minutes.
6. Add the pig’s liver and vinegar then simmer for another 10 minutes.
7. Put-in the carrots and simmer for 3 minutes.
8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to
evaporate to thicken the remaining sauce.
9. Transfer to a serving plate then serve.
10. Share and 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 piece onion chopped
 3 cloves garlic minced
 1 teaspoon sugar
 3/4 cup tomato sauce
 1 cup water
 4 pieces hotdogs sliced diagonally
 2 tablespoons cooking oil
 2 to 3 pieces dried bay leaves
 Salt and pepper to taste

Instructions
1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
2. Heat oil in a pan
3. Saute garlic and onion.
4. Add the marinated pork. Cook for 5 to 7 minutes.
5. 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.
6. Add-in the liver and hot dogs.Cook for 5 minutes.
7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.
8. Serve. Share and enjoy!
 Clam Soup Recipe (Tinolang Halaan)

Ingredients
 1 lb. shell clams packaged
 1 bunch fresh spinach washed and drained
 1 medium yellow onion sliced
 1 thumb ginger julienned
 3 cups water
 Salt and freshly ground black pepper to taste

Instructions
1. Boil the water in a stockpot.
2. Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes.
3. Stir-in the clams. Simmer for 5 to 10 minutes.
4. Add-in the spinach. Cover and cook for a minute more.
5. Sprinkle some salt and freshly ground black pepper to taste.
6. Transfer to a serving bowl.
7. Serve. Share and enjoy!
 Manila Clam and Mussel Tinola Recipe

Ingredients
 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

Instructions
1. Heat oil in a cooking pot.
2. Saute ginger, fennel, and onion.
3. 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.
4. Add mussels and clams. Continue to cook for 5 minutes.
5. Add spinach, red pepper flakes, and salt. Stir. Cook for 1 minute.
6. Transfer to a serving bowl.
7. Serve hot. Share and enjoy!
 Tinolang Tahong Recipe

Ingredients
 1 lb mussels tahong, cleaned
 2 cups spinach or hot pepper leaves
 3 thumbs ginger julienned
 1 piece onion sliced
 5 cloves garlic pounded
 1 1/2 teaspoons salt or 3 tbsp fish sauce
 1/2 teaspoon ground black pepper
 3 cups water
 2 tablespoons cooking oil
 2 pieces long green pepper optional

Instructions
1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic and onion.
3. Add ginger and mussels, and then cook for a minute.
4. Pour-in water. let boil. Cook for 5 minutes.
5. Put-in the spinach or hot pepper leaves. Cook for 3 minutes.
6. Add salt (or fish sauce) and pepper. Stir.
7. Transfer to a serving bowl. Serve. 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
1. Arrange ginger, garlic, okra, onion, long green pepper, peppercorn, and eggplant on the
pot.
2. Top with bangus slices.
3. Pour water and vinegar. Apply heat and let boil. Cover and continue to cook in low to
medium heat for 15 minutes.
4. Add salt to taste.
5. Transfer to a serving plate. Serve.
6. Share and enjoy!
Paksiw na Galunggong

Ingredients
 1 pound galunggong cleaned
 2 thumbs ginger sliced
 1 long green pepper optional
 1/2 cup white vinegar
 1 cup water
 4 cloves garlic crushed and chopped
 Salt to taste

Instructions
1. Rub salt all over the fish including the inner cavity. Let it stay for 10 minutes.
2. Arrange the fish in a cooking pot along with the ginger, garlic, and long green pepper. Pour
water and vinegar. Let boil.
3. Cover and simmer for 30 to 45 minutes. Add more water if needed.
4. Add salt to taste. Stir.
5. Serve with warm rice. Enjoy!
 Tilapia Fish Tacos

Ingredients
 2 lbs. tilapia fillet
 6 to 8 pieces 8 inch diameter flour tortilla
 1 cup tomato diced
 1 medium red onion sliced
 3/4 cup cilantro chopped
 1 piece lime
 1 cup purple cabbage thinly sliced
 1 medium jalapeño chopped
 4 teaspoons salt
 1 1/2 tablespoons chili powder
 1 cup sour cream
 1 tablespoon olive oil

Instructions
1. In a medium bowl, create the salsa fresca by combining tomatoes, cilantro, onion,
jalapeño, olive oil, and juice of 1 lime. Mix gently. Set aside.
2. Rub salt and chili powder on the tilapia fillets.
3. Heat a pan and sear both sides of the tilapia until fully cooked. This might take about 3 to 5
minutes per side depending on the thickness of the fillet. Remove the fish from the pan and
chop into serving pieces (about 1 x 1 inch).
4. Cover the tortilla with paper towel and microwave for 30 seconds.
5. Lay each flour tortilla in a flat surface. Arrange about 1/2 cup of chopped tilapia, salsa
fresca, and chopped cabbage over each tortilla. Top with a tablespoon of sour cream, and
squeeze a little lime juice.
6. Transfer to a serving plate. Serve.
7. Share and enjoy!
 Watermelon Agua Fresca

"This is a drink served throughout Mexico. It is made with several different fruits. This is
a watermelon drink."

Ingredients

 4 cups cubed seeded watermelon

 4 slices lime
 24 fresh mint leaves
 ice

Directions

1. Puree the watermelon and water in a blender until smooth. Add sugar to taste. Cut the lime slices
in half. Place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush with a
cocktail muddler, then fill each glass with ice. Pour in the watermelon agua fresca, and stir before
serving.
 Orange Fizz

"Make boring orange juice tangy and fizzy with this delicious blend!"

Ingredients

 ice cubes
 1 cup orange juice

 1/3 cup tonic water

Directions

1. Fill a glass with ice cubes. Pour in the orange juice, tonic water and lemon juice. Stir and serve.
 Carrot and Orange Juice

"This quick, fresh, and delicious juice is one of my favorite morning drinks!"

Ingredients

 2 pounds organic carrots, trimmed and scrubbed

 8 organic oranges, peeled

Directions

1. Press carrots and oranges through a juicer and into a large glass.
 Yema

Ingredients
 7 pieces egg yolks
 1 can condensed milk (14 oz.)
 3 tablespoons butter
 5 tablespoons chopped walnuts or peanuts

Instructions
1. Combine egg yolks and condensed milk. Mix well.
2. Add chopped walnuts. Whisk until well blended.
3. Melt butter in a cooking pot or pan. Pour the egg yolk mistuxe into the pan.
4. Continue to cook until the consistency becomes very thick to the point that it can easily
form a shape when molded.
5. Transfer the mixture to a bowl. Let it cool down.
6. Cut the cellophane into 3x3 inch pieces. Scoop 1 tablespoons of mixture and place at the
middle of the cellophane. Wrap the yema while molding to form a pyramid shape piece
(note: watch the video for details). Continue to wrap the yema until all the mixture are
consumed.
7. Serve . Share and enjoy.
 Polvoron Recipe

Ingredients
 4 cups all purpose flour
 2 cups powdered milk
 3/4 cup pinipig crushed
 1 1/8 cup butter softened
 1 1/2 cup granulated sugar

Instructions
1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma
and the color turns light brown. Make sure to stir while toasting to prevent the flour from being
burnt.
2. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing
bowl.
3. Add the powdered milk then stir using a balloon whisk.
4. Put-in the granulated sugar then stir again.
5. Add-in the crushed pinipig then stir until very ingredient is well distributed.
6. Pour-in the softened butter and mix well. You may use your clean hands in doing the
procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This
will make the mixture more intact.
7. Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper
or cellophane then wrap.
8. Serve. Share and enjoy!
 Pastillas de leche

Ingredients
 2 cups powdered milk sifted
 1 can 14 ounces condensed milk
 ½ cup granulated sugar sifted

Instructions
1. Place the condensed milk in a large mixing bowl.
2. Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough
once all the powdered milk is completely added.
3. Scoop some of the mixture and mold into cylinders.
4. Roll each molded cylindrical mixture on granulated sugar.
5. Wrap in paper or cellophane.
6. Serve for dessert. Share and enjoy!
 Panlasang Pinoy Spaghetti

Ingredients
 1 lb. spaghetti
 1 lb. ground pork
 2 8oz. can tomato sauce
 1 3 oz. can potted meat
 1 Knorr beef cube
 1 1/4 cups banana ketchup
 1 medium yellow onion diced
 1 teaspoon minced garlic
 3 tablespoons white sugar
 4 pieces sliced hotdog
 1 cup shredded cheddar cheese
 1 cup water
 Salt and ground black pepper to taste
 3 tablespoons cooking oil

Instructions
1. Cook the spaghetti according to package instructions. Set aside.
2. Start to make the spaghetti sauce by heating the oil in a cooking pot.
3. Sauté the onion and garlic and continue to cook until the onion gets soft.
4. Add the ground pork. Cook until the color turns light brown.
5. Add the hotdog and potted meat. Cook for 2 minutes.
6. Pour the tomato sauce and water. Stir and bring to a boil.
7. Add Knorr beef cube. Cover and cook in low to medium heat for 30 minutes.
8. Stir-in the banana ketchup and add the sugar. Cook for 5 to 8 minutes.
9. Season with salt and ground black pepper
10. Arrange a serving of spaghetti in a plate. Top with a generous amount of spaghetti sauce.
Sprinkle shredded cheddar cheese on top.
11. Serve. Share and enjoy!
 Chicken Pasta with Creamy Basil Sauce

Ingredients
 3/4 lb. bowtie pasta
 2 cups broccoli florets
 3 tablespoons Knorr SavorRich Chicken Liquid Seasoning
 12 ounces chicken breast cubed
 1/2 pint heavy whipping cream
 1 cup fresh milk
 1/4 cup basil chopped
 1/2 cup cheddar cheese shredded
 1/4 all-purpose flour
 5 tablespoons salted butter
 1/8 teaspoon ground black pepper
 Water for cooking the pasta

Instructions
1. Prepare the chicken by adding 3 tablespoons of Knorr SavorRich Chicken Liquid
Seasoning. Mix until the chicken is completely coated. Let it stay for 15 minutes.
2. Boil water in a cooking pot. Add pasta. Cook for 7 minutes. Put the broccoli into the same
pot. Boil for 4 minutes. Drain the water and set the pasta and broccoli aside.
3. Melt 1 ½ tablespoons butter in a pan. Add the marinated chicken once the butter starts to
bubble. Continue to cook for 5 minutes more after the chicken turns light brown. Set aside.
4. Prepare the creamy basil sauce by melting the remaining butter on a cooking pot. Add all-
purpose flour and stir thoroughly until both ingredients are well blended. Pour milk and
continue to stir until it starts to boil. Add the fresh chopped basil. Stir and cook for 30
seconds. Pour heavy whipping cream and add cheese. Stir until all ingredients are well
blended.
5. Add the cooked chicken back into the pot. Stir. Cook for 30 seconds.
6. Add red bell pepper and season with ground black pepper.
7. Put the cooked pasta and broccoli back into the pot. Toss.
8. Transfer to a serving plate. Share and enjoy!
 Pinoy Style Carbonara

Ingredients
 1 lb. spaghetti
 ½ lb. bacon chopped
 ½ lb. ground beef
 3 tablespoons butter
 ¾ cup sliced button mushrooms
 1 cup beef broth
 2 ½ cups heavy whipping cream
 ½ cup Parmesan Cheese
 2 egg yolks
 1 small yellow onion minced
 3 cloves garlic minced
 Salt and pepper to taste

Instructions
1. Cook the spaghetti according to package instructions. Set aside.
2. Heat a cooking pot. Sear the bacon. Continue to cook until the fat comes out and the
bacon becomes crispy.
3. Remove the bacon from the pot including half of the bacon fat. Set the bacon aside. We
will add it later. As for the bacon fat, you can keep it in a sealed container for later use or
you may discard it.
4. Heat the remaining bacon fat in the pot. Add the ground beef and cook until it browns.
5. Add the onion and garlic. Stir and cook until the onion becomes tender.
6. Pour the beef broth. Let boil. Continue to cook until the liquid evaporates completely.
7. Add the mushrooms. Stir.
8. Slide-in the butter and then continue to cook until it melts.
9. Pour 2 ¼ cups of heavy whipping cream. Stir and let boil. Set the heat to medium.
10. Add Parmesan cheese, salt and ground black pepper.
11. In a bowl, beat the egg yolks and then add the remaining ¼ cup heavy whipping cream.
Continue to beat until all the ingredients are well blended.
12. Pour the egg yolk mixture on the pot. Continuously stir until the texture of the white sauce
becomes thick.
13. Arrange a serving of spaghetti in a bowl and pour-in some carbonara sauce. Mix well.
14. Twirl the spaghetti carbonara using a fork and then transfer to a pasta bowl. Top with
bacon and Parmesan cheese.
15. Serve. Share and enjoy!