Adobong Sitaw or String Beans Adobo is a popular vegetables Filipino dish that made of string beans cooked in a

delicious adobo sauce style with or without meat. Sitaw is a type of Asian green bean that is used widely in Filipino
cuisine. It is essentially the same signature adobo dish sautéed in garlic, vinegar and soy sauce.

INGREDIENTS PROCEDURE

1 1/2 lb. string beans or green beans 1. In a small bowl, combine soy sauce, vinegar,
oyster sauce, ground pepper and sugar. Taste to
1/2 lb. pork belly, cut into thin strips see if salt is needed. Then set aside.
2. In a skillet, heat over medium-high and add
4 cloves garlic, chopped cooking oil.
3. Add green beans and cook for 3 minutes
1 small onion, sliced thin stirring occasionally. Remove and set aside.
4. Using the same skillet, add pork and stir. Cook
3 tablespoon soy sauce over medium heat for few minutes until lightly
brown, a little crisp and fat begins to render.
4 tablespoon vinegar 5. Add garlic and onion. Stir and cook until
aromatic.
1 tablespoon oyster sauce (optional) 6. Add water and stir. Cover skillet to allow the
pork to cook until tender and water starts to
2 tablespoon cooking oil evaporate. Add more water if needed.
7. Add green beans and stir. Cook for a minute.
1/2 teaspoon ground pepper 8. Add soy sauce-vinegar mixture to the skillet.
Stir to combine and cook for about 3 minutes
1 teaspoon sugar (optional) stirring occasionally.
9. Transfer in a serving plate and serve with
salt to taste steamed rice. Enjoy!

1/4 cup water

Beef Pares, also known as pares is a term for a serving of Filipino braised beef stew. The term literally means pairs in
English and comes from the practice of "pairing" the beef dish with garlic fried rice and a bowl of beef broth soup,
forming a complete meal. It is a popular food particularly associated with specialty roadside diner-style establishments
known as Pares Houses that specialize in serving these type of meals.

INGREDIENTS PROCEDURE

3 lbs. beef cubed 1. Make the beef pares by heating oil in a cooking
pot. Add beef fat. Saute for 2 minutes.
1 piece Knorr Beef Cube 2. Add onion, garlic, and ginger. Saute until the
onion gets tender.
3 pieces star anise 3. Add beef. Cook until color turns medium
brown (this usually takes 5 minutes).
1 piece onion 4. Pour-in water. Let boil.
5. Add star anise and Knorr Beef Cube. Cover the
4 cloves garlic pot and adjust the heat to low. Cook for 2 to 2
1/2 hours or until beef gets very tender.
3 thumbs ginger 6. Season with soy sauce, onion powder, ground
black pepper, brown sugar, and salt. Stir.
¼ cup soy sauce 7. Arrange beef pares in a bowl and top with
chopped green onions.
3 tablespoons cooking oil 8. Serve hot! Share and enjoy!

1 tablespoon onion powder

¼ teaspoon ground black pepper

3 quarts water

4 tablespoons corn starch

Salt to taste
Pochero or Puchero is a well-loved Filipino stew which means “stew pot” is one of the many Spanish-influenced
dishes that has been adapted to suit Filipino tastes. In Philippine cuisine, puchero is a dish composed of beef chunks
stewed with saba banana.

INGREDIENTS PROCEDURE

Canola oil 1. In a deep pot over medium heat, heat about 2

tablespoons of oil. Add saba bananas and cook,
2 saba bananas, peeled and cut into chunks turning as needed, until lightly browned.
Remove from pan and drain on paper towels.
2 medium potatoes, peeled and quartered 2. Add potatoes and carrots and cook until lightly
browned. Remove from pan and drain on paper
1 large carrot, peeled and cut into chunks towels.
3. Add Chorizo de bilbao and cook until lightly
2 pieces Chorizo de bilbao, cut into chunks browned. Remove from pan and drain on paper
towels.
1 onion, peeled and chopped 4. Remove excess oil except for about 1
tablespoon. Add onions and garlic and cook
2 cloves garlic, peeled and minced until softened.
5. Add pork belly and cook until lightly browned.
2 pounds pork belly, cut into 2-inch cubes 6. Add tomatoes and cook, mashing with the back
of a spoon, until softened and release juices.
2 medium tomatoes, chopped 7. Add fish sauce and cook for about 1 to 2
minutes.
1 tablespoon fish sauce 8. Add water and bring to a boil, skimming scum
that floats on top.
4 cups water 9. Lower heat, cover and simmer for about 30 to
40 minutes or until meat is tender.
1 can (42 ounces) pork and beans 10. Add pork and beans, potatoes, carrots, and
Chorizo de bilbao. Continue to simmer until
2 bunches pechay, ends trimmed and leaves separated vegetables are tender.
11. Add green beans and saba bananas and cook
salt and pepper to taste for about 2 to 3 minutes.
12. Add pechay and cook for another minute.
8 pieces green beans (Bagiuo beans), ends trimmed 13. Season with salt and pepper to taste. Serve hot
Rellenong “relyeno” Bangus is a very special Filipino dish of Milkfish that is normally fried to a golden crisp. It is
one of the most popular dish commonly serves at special events or occasions like fiestas, birthdays, Christmas Eve
and New Year’s Eve than an everyday family dinner for a reason. The making of this stuffed fish entails a very
involved process and a tedious amount of work.

INGREDIENTS PROCEDURE

2 pcs medium sized bangus milkfish 1. Scrape fish scales. Clean. Gently pound fish to
loosen meat from the skin. Use flat side of a
1 pc onion chopped finely knife in pounding.
2. Break the big bone at the nape and on the tail.
6 cloves garlic minced Insert the end of the handle of an aluminium
kitchen turner (sandok) through the fish neck.
1 pc large sized carrot small cubes 3. Gently scrape down the handle between the
meat and the skin. Scrape down to the tail,
1 cup raisins going around and on the other side of the fish.
4. If you feel the meat is entirely separated from
2 pcs raw egg large the skin, remove the handle, squeeze and push
out meat (with the big bone), starting from the
1/8 cup oyster sauce tail going out through the head. This way, you
will be able to push out the whole meat without
1/2 tsp. salt cutting an opening on the skin.
5. Marinate skin and head of fish with soy sauce
1 tsp. Worcestershire sauce and calamansi ( lime ) juice. Set aside. Boil fish
meat in a cup of water. Drain. Pick out bones.
2 pcs red bell pepper chopped finely Flake meat.
6. Heat 1 Tbsp. of cooking oil in a frying pan and
1/8 cup Flour saute ground pork. Add 1 cup of water and
simmer until the liquid evaporates. Saute again
1 cup frozen green peas until brown and set aside.
7. Saute garlic until brown. Add onion and saute.
4 pcs kalamansi juice extracted Add carrot and stir for 2 minutes. Stir in fish
meat, green peas, raisins, ground pork and bell
1/4 cup soy sauce pepper. Season with salt and ground pepper,
oyster sauce and Worcestershire sauce. Saute
1/4 kilo ground pork for a few minutes then turn off heat.
8. Transfer cooked mixture to a plate and let it
1 cup water for boiling the meat cool. Then, add raw egg and flour and mix
thoroughly. Fill in mixture in bangus skin then
Cooking oil for frying sew the head opening with needle and thread.
9. Dredge the bangus in flour until well coated
Salt and pepper to taste Fry until golden brown. Cool before slicing.
10. Garnish with sliced fresh tomato, spring onions
or parsley. Serve with catsup.
Sweet and Sour Tilapia is a delicious Filipino dish of fried Tilapia topped with a sweet and sour vegetable sauce. This
popular Filipino main course was influenced by the Chinese who popularized the sweet and sour flavour found in
many dishes today.

INGREDIENTS PROCEDURE

2 pieces tilapia cleaned 1. Apply Knorr Liquid Seasoning all over the
tilapia. Let it stand for 10 minutes so that the
2 tablespoons Knorr Liquid Seasoning fish can absorb the flavour of the seasoning.
2. Heat around 1 cup of cooking oil in a pan. Once
1 piece red bell pepper (julienne) the oil gets hot, fry the fish until the color turns
golden brown. Flip to fry the opposite side.
1 piece green bell pepper (julienne) Remove from the pan. Place on a clean plate.
Set aside.
1 piece carrot (julienne) 3. Make the sauce by heating 3 tablespoons of
cooking oil in a cooking pot. Saute onion and
5 cloves garlic (crushed) garlic for 10 seconds. Add ginger. Saute for 12
seconds.
1 piece onion (sliced) 4. Pour white vinegar and water. Let boil.
5. Add tomato ketchup. Stir until it completely
2 thumbs ginger (julienne) dilutes in the mixture.
6. Add sugar. Stir until the sugar gets fully
2 tablespoons corn starch incorporated.
7. Put carrots and bell peppers. Cook for 3
2 cups water minutes.
8. Combine cornstarch and 3 tablespoons water.
5 1/2 tablespoons white vinegar Mix well. Pour into the cooking pot. Stir until
sauce thickens.
8 tablespoons tomato ketchup 9. Season with salt and ground black pepper. Add
a piece of tilapia and cook for 3 minutes.
7 tablespoons white sugar 10. Transfer to a serving plate. Serve with rice.
Share and enjoy!
1 ¼ cup cooking oil

Salt and ground black pepper to taste