Pork Teriyaki

Ingredients:
1 kg pork pigue, sliced tapa style, seasoned with
1/4 tsp iodized salt (or 1/4 tbsp rock salt)
1/4 cup oil

Marinade:
1 can (227 g) toamto sauce
1 tsp grated ginger
1 head garlic, minced
1/4 tsp pepper
1/4 cup soy sauce
2 tbsp calamansi juice
1/4 cup brown sugar


Directions:
1. Marinate seasoned pork sliced. Drain and reserve marinade.
2. Grill on oiled pan until cooked. Cut into strips. Set aside.
3. In the same pan, simmer marinade for 3-5 minutes. Stir in pork. Serve.

Makes 8 servings.
Rich in Vitamin B1- prevents beri-beri.
Marinate the pork slices a day before.
Meat also becomes tastier and more tender when done this way.


Source: Del Monte Kitchenomics

Breakfast Beans

Ingredients:

1 can (220 g) pork and beans

1/2 cup tuna chunks in brine, drained

6 hamburger buns (or any desired bread)

Directions:

1. Combine pork and beans and tuna. Mix well.

2. Toast bread and spread with tuna-beans mixture. If desired, top with cheese.

Makes 6 servings.

Rich in Niacin - promotes normal digestion and healthy skin.

Source: Del Monte Kitchenomics

Hotdog Mechado

Ingredients:

10 pcs (215 g) cocktail hotdogs or 8 pcs (250 g) regular hotdogs, sliced

1 large (170 g) potato, sliced

5 medium sibuyas tagalog (onion), each cut into 2 pcs

1/2 cup water

1 pouch (200 g) Classic Mechado-Calderreta Recipe Sauce

Directions:

1. Simmer potatoes and sibuyas in water until potatoes are tender.

2. Add hotdog, recipe sauce and salt to taste. Simmer for 5-10 minutes.

Makes 5 servings.

Hotdog replaces beef.

Has Niacin - promotes normal digestion and healthy skin.

This dish can be prepared way ahead of time and stored in the refrigerator. If desired, add bell pepper strips when reheating.

Source: Del Monte Kitchenomics

Lumpiang Repolyo at Sotanghon

Ingredients:
1 head cabbage (approx 1/3 kg)
3 cloves garlic, minced
1/3 kg ground pork
2 packs Knorr Beef Powder
1/4 cup carrots, chopped finely
25 g sotanghon, soaked in water
4 cloves garlic, minced
1 pc onion, chopped
1 cup tomato sauce
2 cups water


Directions:
1. Boil cabbage for 5 minutes. Remove from hot water and let cool. Separate the leaves. Set aside.
2. In a saucepan, saute garlic and pork in hot oil. Add a little water ( 1/2 - 3/4 cup) and 1 pack beef powder. Cook until meat is tender. Add carrots and sotanghon. Let cool.
3. Stuff leaves with the meat filling and roll. Fasten with a toothpick. Set aside.
4. Prepare tomato sauce. Saute garlic and onions in hot oil, add tomato sauce, water and the remaining pack of beef powder. Simmer until thick. Carefully arrange cabbage rolls in the saucepan and heat through.

Makes 5 servings.
If tomatoes are cheap and in season, use them in the sauce. Use 1 cup fresh chopped tomatoes in place of the tomato sauce.


Source: Knorr

Pinoy Onion Soup

Ingredients:
8-10 pcs medium sized onions, sliced into thin rings
2 tsp oil
1/4 cup butter
2 pcs bay leaves
2 pcs Knorr Beef Cubes
3-4 cups water


Directions:
1. In a saucepan using medium heat, cook onions in hot oil and butter. Continue cooking until onions turn dark brown.
2. When onions have caramelized, add bay leaves, Knoff Beef Cubes and water.
3. Cook for about 10-15 minutes.
4. Serve with toasted pan de sal cubes and top with grated cheddar cheese.

Makes 5 servings.
Make sure to cook the onions until they are really dark brown before adding the liquid. This process of caramelization brings out the natural sweetness of the onions and gives the soup its intense flavor.


Source: Knorr

Chicken Pork Adobo a la Lea and Perrins

Ingredients:
1/2 kg pork liempo, cut into large cubes
1/2 kg fresh chicken, cut up in pieces
2 cloves macerated garlic
1 tsp whole peppercorns
2-3 pieces bay leaves
1/2 cup native vinegar
1 cup soup stock or water
2 tbsp soy sauce
1 tbsp worcestershire sauce


Directions:
1. Marinate chicken and pork in a mixture of soy sauce, garlic, peppercorns, bay leaves, vinegar and worcestershire sauce. Do not stir and let stand for 10 minutes.
2. Put the whole marinated mixture in a saucepan over medium heat and cook without stirring. Let is boil first then stir. Simmer until chicken is done and some sauce had evaporated.
3. Take out the chicken and continue simmering. Add soup stock until pork is tender to the touch and sauce is beginning to thicken.
4. Put back the chicken and finish cooking over low heat until pork begins to shed some fat and the chicken becomes brown.
5. Remove from fire, take out the bay leaves and serve hot.

Makes 4-5 servings.


Source: Lea and Perrins

Paella Paradise

Ingredients:
4 chicken fillets, diced
1 cup peas
1 cup red pepper strips
2 garlic cloves, chopped
1/2 cup pure olive oil
2 tomatoes, peeled and chopped
450 g uncooked rice
5 cups water
2 tsp mild paprika
pinch of saffron
salt


Directions:
1. Heat olive oil in a pan. Add diced chicken and a pinch of salt. Cook until chicken is golden brown.
2. Add peas, red pepper strips, chopped tomatoes and garlic and cook for 2 minutes.
3. Stir in water, paprika and saffron, bring to a boil and simmer for 20 minutes until chicken is tender.
4. Add rice, stir and cook over high heat for 5 minutes, then over low heat, stirring occasionally until rice is cooked. Serve hot.


Source: Borges

Corned Beef Sinigang

Ingredients:
1 1/2 pack Knorr Sinigang sa Sampalok with Gabi mix
5 cups broth (rice washings or beef broth)
1/2 kg corned beef slab, tenderized and cut into chunks
4 pcs tomatoes, sliced
2 pcs onions, quartered
1 bundle sitaw, cut into 2-inch lengths
1 pc raddish, sliced
1 small bundle kangkong (young leaves and stalks)
2 pcs green sili (chili peppers) (optional)


Directions:
1. Pour sinigang mix into the pot of broth. Add corned beef chunks, tomatoes, onions and let it boil for 15-20 minutes.
2. Add sitaw, radish and stalks of kangkong. Simmer for 10 more minutes. Add young kangkong leaves just before serving.

Makes 4-5 servings.
Tenderize corned beef in a pressure cooke. Sitaw may be added just before serving for a crunchier veggie.
In place of corned beef slab, beef spareribs may be used.
This may serve as a main course.


Source: Knorr

Native Vegetables and Beef Sinigang

Ingredients:
100 g beef round, sliced thinly
6 cups water
1/2 cup sliced kalabasa (squash)
1/2 cup sliced sigarillas
1/2 cup sitaw, cut into 2 inches long
1/2 cup sliced eggplant
1 (27 g) Beef Sinigang Flavor Mix
1/2 cup saluyot


Directions:
1. Boil beef in water and cook until tender or about 20 minutes.
2. Add vegetables one at a time, giving 1minute interval before adding the next kind.
3. Add Beef Sinigang Flavor Mix and bring to a boil.
4. Add saluyot and turn off the heat.

Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4


Source: Maggi

Banana Split Pie

Ingredients:
12 pcs graham crackers, smashed into crumbs
1/4 cup, plus 2 tsp chocolate syrup, separated
1 pint low-fat ice-cream (any flavor) or yoghurt
2 medium-sized bananas, peeled
3/4 cup thawed Cool Whip


Directions:
1. Mix graham cracker crumbs with 2 tbsp of chocolate syrup.
2. With the back of a spoon, press mixture over bottom and sides of a 9" pie plate. Set aside.
3. Electric-mix ice cream or yoghurt until smooth and spread over crust.
4. Cover with plastic wrap, freeze for about 2 hours.
5. To serve, place sliced bananas on top. Spread on Cool Whip, remaining chocolate syrup and nuts, cherries, sprinkles, etc.

Tuna Spring Salad

Ingredients:
2 cups green and red seedless grapes
1 cup mandarin orange segments
1/2 cup walnut halves
1 cup pineapple tidbits, drained well
2 (184 g) cans tuna chunks in water, drained
1 cup natural yoghurt
2 tsp lemon juice
1/4 cup honey


Directions:
1. In a large clean bowl, combine first 5 ingredients. Set aside.
2. Mix together yoghurt, lemon and honey. Toss into the salad mixture.
3. Chill well before serving.

Makes 8-10 servings.


Source: Century Tuna

Tuna Risotto in White Wine

Ingredients:
2 tbsp olive oil
1/2 cup onion, chopped
1 1/4 cup uncooked rice
1 cup white wine
2 cups chicken stock
1 (184 g) tuna chunks in vegetable oil
1/4 cup corn kernels
1/4 cup red and green bell pepper, sliced
2 tbsp butter
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp freshly ground pepper
1/4 cup chopped parsley


Directions:
1. Heat olive oil in a large, heavy bottom skillet. Saute onions with rice.
2. Pour in white wine and cook, stirring occasionally until wine is reduced and absorbed by the rice.
3. Add chicken stock and let cook until rice has absorbed the liquid and tender to the bite.
4. Stir in tuna, corn, bell pepper, butter and parmesan cheese. Season with salt and pepper. Add parsley and stir before removing from heat. Serve warm.


Source: Century Tuna

Tinapa, Capers and Olive Pasta

Ingredients:
250 g spaghetti, cooked
6 cloves garlic, minced
1/4 cup canned button mushrooms, chopped
3-5 pc tinapa fillets in olive oil, flaked
3 tbsp olive oil
1 tbsp capers
1 tbsp pitted green olives, chopped
1 pouch (250 g) Italian style spaghetti sauce


Directions:
1. Saute garlic, mushrooms and tinapa in olive oil. Add capers, olives, Italian Style spaghetti sauce, 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt), 1/8 tsp pepper and 1/3 cup water. Simmer for 10-12 minutes.
2. Pour over or mix with cooked spaghetti. Sprinkle with parmesan cheese.

Makes 6 servings.


Source: Del Monte Kitchenomics

Roast Chicken Pasta Salad

Ingredients:
100 g salad macaroni, cooked
100 g lettuce, torn into bite-sized pieces
1/4 cup grated parmesan cheese
2 slices bread, cut into cubes
1 tbsp butter
1 cup leftover roasted chicken, flaked or sliced
1 cup Caesar or Italian salad dressing


Directions:
1. Toss cooked salad macaroni, lettuce and parmesan cheese. Chill.
2. Toast bread in butter until brown. Mix with pasta salad before serving. Top with chicken slices. Serve with choice of dressing.

Makes 5 servings.


Source: Del Monte Kitchenomics

Tofu Pasta Soup

Ingredients:
1 pc medium onion, sliced
1/4 kg chicken fillet, cut into cubes
5 cups chicken borth or water
1 can (385 g) Italian Style Spaghetti sauce
200 g shell macaroni
1 pc small carrot, cut into cubes
150 g tofu, cut into cubes
1 pc medium red bell pepper, cut into fine strips
1 stalk leek, sliced


Directions:
1. Saute onion and chicken. Add broth, spaghetti sauce, salt and pepper to taste. Allow to boil.
2. Add shell macaroni and carrot. Simmer for 8 minutes. Add tofu and bell pepper. Simmer for 5 minutes. Stir in leek.

Makes 8 servings.


Source: Del Monte Kitchenomics

Baked Sausage and Chicken Pasta

Ingredients:
250 g elbow macaroni, cooked
2 tbsp olive oil
2 cloves garlic, minced
1 pc medium onion, chopped
100 g ground chicken
1 pc (80 g) Italian or Hungarian sausage, coarsely chopped or diced
1 pouch (250 g) sweet style spaghetti sauce
1/4 cup chicken stock or water
1/2 cup black pitted olives, sliced
1 cup grated quickmelt cheese
1 pack (240 g) cottage cheese


Directions:
1. Preheat oven to 350F. Saute garlic and onion in olive oil. Add chicken and cook for 1minute. Add sausage. Cook for another minute.
2. Add spaghetti sauce, chicken stock, olives, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt). Simmer for 5 minutes. Set aside.
3. Mix cooked elbow macaroni with a third of the sauce. Place half of the macaroni mixture in a lightly greased 8" x 11" pan. Spread half of the remaining sauce and half of the cheese. Repeat procedure.
4. Bake in the oven for 10 minutes or until the cheese melts.

Makes 8 servings.


Source: Del Monte Kitchenomics

Pasta Negra

Ingredients:
400 g spaghetti, cooked
600 g medium squid, cleaned, reserve ink sac
2 1/2 tbsp red cane vinegar
12 cloves garlic, crushed
3 tbsp olive oil
2 tbsp soy sauce
2 tsp cornstarch, dissolved in 1 tbsp water
1/3 cup fresh basil leaves, chopped (or 1 1/4 tsp dried basil)
1/2 cup grated parmesan cheese


Directions:
1. Slice squid into rings and chop tentacles. Sprinkle with vinegar, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/3 tsp pepper. Set aside.
2. Saute garlic in olive oil for 2 minutes. Add squid, soy sauce, cornstarch, basil and ink sac. Simmer for 5 minutes. Combine with spaghetti and half of cheese. Top with remaining cheese.

Makes 10 servings.


Source: Del Monte Kitchenomics

Chicken Soup with Egg

Ingredients:
4 cloves garlic, crushed
1 pc medium onion, sliced
150 g chicken breast, deboned and sliced
2 pc chicken bouillon cubes
1 pc medium carrot, cut into small cubes
150 g shell macaroni
2 pc eggs, beaten
2 stalks green onions, chopped


Directions:
1. Saute garlic, onion, chicken and bouillon cubes. Add carrot, 7 cups water, 1/2 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and 1/8 tsp pepper. Bring to a boil.
2. Add shell macaroni and cook for 10 minutes, stirring from time to time. Add eggs and half of green onions while continuously stirring for 2 minutes. Top with remaining green onions.

Makes 7 servings.


Source: Del Monte Kitchenomics

Seafood Slaw

Ingredients:
150 g salad macaroni, cooked
1 can (234 g) Fresh Cut Crushed Pineapple, drained (reserve syrup)
150 g yellow fin tuna steak or fillet, drak meat trimmed off
150 g shrimps (suahe)
150 g cabbage, shredded
1 stalk celery, cut into thin diagonal strips

Dressing:
1 1/4 cups mayonnaise
3 tbsp pickle relish
1 1/4 tsp iodized fine salt
1/8 tsp pepper
1 tsp snipped parsley (optional)


Directions:
1. Divide pineapple syrup. Marinate fish in pineapple syrup with 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) for 10 minutes. Do the same for shrimps. Simmer both until cooked. Drain and dice fish. Peel and slice shrimps. Set aside.
2. Combine dressing ingredients and blend with salad macaroni, fresh cut crushed pineapple, fish, shrimps, cabbage and celery. Chill for about an hour.

Makes 12 servings.


Source: Del Monte Kitchenomics

Tuna Pasta Melt

Ingredients:
200 g elbow macaroni, cooked
6 cloves garlic, crushed
1 can (184 g) tuna chunks in oil, drained (reserve oil)
1 pc large onion, sliced
1 pouch (250 g) Italian Style Spaghetti Sauce
1/2 cup coarsely grated quickmelt cheese

White Sauce:
2 tbsp all-purpose flour
1/4 cup evaporated milk
1/4 cup water
1 tbsp margarine


Directions:
1. Saute garlic in tuna oil until brown. Add onion and cook for 1 minute. Add spaghetti sauce, 1/4 cup water, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Simmer for 5 minutes. Stir in tuna. Set aside.
2. White Sauce: Mix first 3 ingredients until smooth. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Add margarine. Cook over low heat for 5-10 minutes or until thick.
3. Blend spaghetti-tuna sauce with cooked elbow macaroni. Arrange in pan. Pour white sauce all over and sprinkle with grated cheese. If desired, bake until cheese melts.

Makes 6 servings.


Source: Del Monte

Tuna Sisig

Ingredients:
1 cup tuna loin, diced or shredded
2 tbsp Knorr Liquid Seasoning
2 tsp onions, chopped
2 tbsp bell pepper, chopped
2 tbsp mayonnaise
1 tsp liver spread
1/8 tsp iodized salt
1 tsp corn oil
1 tbsp margarine


Directions:
1. Heat oil in the pan.
2. Add margarine then saute onions and bell pepper.
3. Add tuna and liver spread then stir constantly.
4. Season with Knorr Liquid Seasoning and salt to taste.
5. Add mayonnaise then serve.


Source: Knorr

Tilapia Cooked in Coconut Milk

Ingredients:
1 kg tilapia
2 pcs Knorr Fish Broth Cubes
2 cups thick coconut milk
3 cups thin coconut milk
1 clove garlic, crushed
2 pcs onions, chopped
1 pc ginger (3" long), sliced


Directions:
1. Put the thin coconut milk, fish broth cubes, garlic, onion and ginger in a deep pan and bring to a boil.
2. Add the tilapia and simmer for 10-15 minutes. Add thick coconut milk and simmer until the fish is cooked.
3. Serve while hot.


Source: Knorr

Sinigang na Tanguigue

Ingredients:
1 kg tanguigue
1 pack Knorr Tamarind Soup Base (20 g)
2 pcs onions, cut into quarters
2 pcs eggplant, cut into pieces
1/2 bundle kangkong
1/2 bundle sitaw, cut into 2" long
10 pcs red finger pepper
1 pc radish, peeled and sliced
2 liters water


Directions:
1. Put the rice wash, onion and tomato in a casserole, bring to boil, cover and lower the heat. Simmer for 30 minutes.
2. Add the tanguigue, radish, sitaw, kangkong stalks and eggplant and simmer again for about 10 minutes.
3. Add the tamarind soup base. Simmer for 1 minute then add the kangkong leaves.
4. Simmer for another 2 minutes, put in a bowl and serve.


Source: Knorr

Ginisang Sayote

Ingredients:
1 pack Knorr Shrimp Powder
3 cups sayote, peeled and sliced thinly
4 pcs garlic cloves, minced
1 pc onion, minced
1 pc tomato, chopped
1 tsp patis
1/2 cup water
1 tbsp cooking oil


Directions:
1. Heat oil. Saute garlic, onions and tomato.
2. Add sayote, water and patis.
3. Sprinkle Knorr Shrimp Powder.
4. Simmer until sayote is tender.

Good for 5 servings.


Source: Knorr

Fresh Vegetable Lumpia

Ingredients:
1 pack Knorr Shrimp Powder
4 pcs garlic cloves, minced
1 pc onion, chopped
2 tbsp cooking oil (for sauteeing vegetables)
1 pc carrot, sliced in thin strips
1 1/2 pc potatoes, cut in small cubes
3/4 cup green beans, sliced thinly
1 cup cabbage, sliced in thin strips
1 tsp soy sauce
1/4 cup cooking oil (for frying)
lumpia wrapper


Directions:
1. Heat 2 tsp oil. Saute garlic and onion.
2. Add potatoes, carrots, green beans, and cabbage.
3. Season with soy sauce.
4. Sprinkle with Knorr Shrimp Powder.
5. Stir until vegetables are half-cooked.
6. Wrap 1/3 cup of the vegetables in the lumpia wrapper.
7. Fry lumpia with vegetables until brown.

Good for 5 servings.


Source: Knorr

Shrimps and Vegetables

Ingredients:
1 pack Knorr Shrimp Powder
4 pcs garlic cloves, minced
1 tsp ginger, minced
2 tbsp oil
1/2 cup shrimps, shelled
1/2 cup carrots, cut in 1/2" cubes
1 1/3 cup turnips, cut in cubes
1/4 cup chicharo
2 tbsp peanuts
1 1/2 tbsp cornstarch, mixed with
1/4 cup water
3 tbsp green peas (optional)
6 pcs quail eggs (optional)


Directions:
1. Heat oil. Saute garlic and ginger.
2. Add carrots, turnips, chicharo, shelled shrimps, and peanuts.
3. Pour mixed cornstarch and stir until sauce thickens.
4. Sprinkle Knorr Shrimp Powder.

Good for 5 servings.


Source: Knorr

Ginisang Baguio Beans

Ingredients:
1 pack Knorr Chicken Powder
1/3 kg baguio beans, sliced diagonally
2 pcs garlic cloves, chopped
1 pc onion, sliced
2 pcs tomatoes, chopped
1 1/2 tsp soy sauce
2 tbsp water
1 tbsp cooking oil


Directions:
1. Heat oil. Saute garlic, onions and tomatoes.
2. Add baguio beans, soy sauce and water.
3. Season with Knorr Chicken Powder.
4. Simmer for 5 minutes.

Good for 5 servings.


Source: Knorr

Fried Chicken - Knorr Style

Ingredients:

1 pack Knorr Chicken Powder

1/2 kg chicken, cut in pieces

4 pcs garlic cloves, minced

1/3 cup bread crumbs

1/4 cup cooking oil

1/4 cup milk

Directions:

1. Marinade chicken pieces with garlic for 30 minutes.

2. Mix Knorr Chicken Powder and bread crumbs then set aside.

3. Dip chicken in milk and bread crumb mixture.

4. Fry chicken in hot oil until golden brown.

Good for 5 servings.

Source: Knorr

Chicken Adobo

Ingredients:

1 pack Knorr Chicken Powder

1/2 kg chicken, cut in pieces

2 pcs garlic cloves, chopped

2 tbsp vinegar

2 tbsp soy sauce

1/2 tsp black peppercorns

1 pc bay leaf

1 cup water

1/3 kg potatoes, peeled and cubed

Directions:

1. Cook chicken with garlic, vinegar, soy sauce, black peppercorns, bay leaf, and water for 20 minutes.

2. Sprinkle Knorr Chicken Powder.

3. Add potatoes and cook until tender.

Good for 5 servings.

Source: Knorr

Ginisang Upo at Sotanghon

Ingredients:

1 pack Knorr Beef Powder

1 1/2 cup upo, thinly sliced

1 cup sotanghon (rice noodles), soaked in water then drained

4 pcs garlic cloves, chopped

1 pc onion, chopped

1 pc tomato, chopped

1/2 tsp soy sauce

1 tsp patis

1-2 cups water

2 tbsp cooking oil

Directions:

1. Heat oil. Saute garlic, onion and tomato.

2. Add sotanghon and water. Simmer until sotanghon is cooked.

3. Add upo, soy sauce and patis.

4. Sprinkle Knorr Beef Powder.

5. Simmer until upo is tender.

Good for 5 servings.

Source: Knorr

Giniling at Patatas

Ingredients:

1 pack Knorr Beef Powder

4 cloves garlic, minced

1 small onion, chopped

2 tsp cooking oil

200 g beef, ground

1 small carrot, cut in small cubes

1 1/2 pc potatoes, cut in small cubes

1/4 cup green peas

1 tsp soy sauce

1/3 cup water

Directions:

1. Heat oil. Saute garlic and onion.

2. Add ground beef and cook until brown.

3. Add potatoes, carrots, green peas and soy sauce.

4. Sprinkle Knorr Beef Powder.

5. Add water and simmer until done.

Good for 5 servings.

Source: Knorr

Beef Kaldereta - Knorr Style

Ingredients:

1 pack Knorr Beef Powder

1/4 kg beef, cut in cubes

4 pcs garlic cloves, chopped

1/2 cup tomato sauce

1/2 can liver spread

2 cups water

1 1/2 cup potatoes, cut in 1" cubes

1 1/2 cup carrots, cut in 1" cubes

1 tbsp cooking oil

Directions:

1. Heat oil in pan. Fry beef cubes until brown.

2. Add garlic, tomato sauce, liver spread, and water.

3. Sprinkle Knorr Beef Powder.

4. Cook until beef is tender.

5. Add potatoes and carrots. Simmer for ten minutes.

Optional: Put 2-3 pcs red chilis if a spicy dish is desired.

Good for 5 minutes.

Source: Knorr

Chopsuey

Ingredients:

1 pack Knorr Pork Powder

4 pcs garlic cloves, minced

1 pc onion, minced

2 tbsp cooking oil

1/2 pc carrot, sliced

1 cup cauliflower, cut into flowerettes

1/3 cup chicharo

1 cup green beans, cut into 1 1/2" lengths

1 cup cabbage, cut 1 1/2" length

1 1/4 cup water

1 1/2 tbsp cornstarch

1 tsp soy sauce

Directions:

1. Heat oil. Saute garlic and onion.

2. Add carrots, cauliflower, green beans, chicharo and cabbage.

3. Sprinkle Knorr Pork Powder. Mix together the water, cornstarch, and soy sauce; then add to the vegetables.

4. Let sauce thicken and cook until vegetables are done.

Good for 5 servings.

Source: Knorr

Pork Chop Pambaon

Ingredients:

1 pack Knorr Pork Powder

1/3 kg pork, thinly sliced

1/4 cup oil

Directions:

1. Marinade pork slices with Knorr pork powder.

2. Fry marinated pork in hot oil until golden brown.

Recommended marinating time: 30 minutes.

Good for 5 servings.

Source: Knorr

Pork Afritada - Knorr Style

Ingredients:

1 pack Knorr Pork Powder

1/3 kg pork, cut in cubes

2 pcs garlic cloves, chopped

1 pc onion, chopped

1/2 cup tomato sauce

1 tsp soy sauce

1 1/2 cup water

1 pc potatoes, cubed

1 pc carrots, cubed

1 tbsp cooking oil

Directions:

1. Heat oil. Fry pork cutlets until light brown.

2. Add garlic, onions, tomato sauce, soy sauce, and water.

3. Sprinkle Knorr Pork Powder.

4. Cook until pork is tender.

5. Add potatoes and carrots. Simmer for ten minutes.

Good for 5 servings.

Souce: Knorr

Crema de Fruita

Ingredients:

1 loaf butter cake

2 cups all-purpose cream

4 pcs egg yolks

2 tbsp white sugar

2 cups fruit cocktail, drained

4 tbsp Lady's Choice Pineapple Jam

1 pack Lady's Choice Alsa Clear Gulaman, prepare according to package instructions.

Directions:

1. Slice butter cake and lay on bottom of dessert pan.

2. Heat cream, Lady's Choice Pineapple Jam and sugar on medium fire while stirring constantly.

3. Add egg yolks and continue stirring until mixture thickens.

4. Remove from heat and allow to cool. Mixture will thicken some more when cooled down.

5. Pour mixture on butter cake slices and Lady's Choice Alsa Clear Gulaman.

6. Cools in chiller. Serve cold.

Source: Lady's Choice

Russian Salad

Ingredients:

1 kg red sugar beets, boiled and peeled

1 kg potato, boiled and peeled

1/2 kg boneless chicken, boiled and chopped

5 pcs eggs, boiled and chopped

1 bottle Lady's Choice Thousand Island Dressing

Directions:

1. Uniformly dice potatoes and beets to preferred bite sizes.

2. Combine chicken with potatoes and beets.

3. Toss in Lady's Choice Thousand Island Dressing.

4. Top salad with chopped boiled eggs.

Source: Lady's Choice

Pipian

Toasted pork liempo and chicken in a garlicky kare-kare-like sauce.

Ingredients:

3 tbsp oil

1 cup garlic chopped

1/2 kg pork liempo, cut into 2-inch pieces

1 kg chicken drumsticks

1 tbsp patis

1 pack Knorr kare-kare recipe mix dissolved in 1 cup water

12 cups water

4 tbsp Lady's Choice Super Chunky Peanut Spread

Directions:

1. Saute pork, chicken and garlic until brown.

2. Add patis and water.

3. Continue to simmer until meat is tender.

4. Add Knorr Kare-Kare Mix and Lady's Choice Chunky Peanut Spread.

5. Allow sauce to simmer until it thickens.

Source: Lady's Choice

Macaroni Salad with Quail Eggs

A must-have staple salad to make everyone merry.

Ingredients:

250 g Knorr Royal Elbow Macaroni, cooked until al dente according to package instructions

4 tbsp bell pepper, chopped and blanched

4 tbsp carrots, chopped and blanched

4 tbsp baguio beans, chopped and blanched

1 pc brocolli, chopped and blanched

12 pcs quail eggs, boiled and peeled

1 bottle, Lady's Choice Classic Caesar Dressing

Directions:

1. Combine all ingredients together and gently toss in half of the Lady's Choice Classic Caesar Dressing bottle.

2. Pour the remaining Lady's Choice Classic Caesar Dressing into a small bowl for a siding, in case Tita wants more zest for her salad.

Source: Lady's Choice

Fresh Lumpiang Gulay

Light and fluffy crepe wrapper and Lady's Choice Sandwich Spread make this lumpia favorite more exciting even without the garlic sauce on the side.

Ingredients:

2 tbsp oil

1 tbsp garlic, chopped

2 cups fresh ubod, cut into strips

1 cup carrot, cut into strips

1 cup potato, cut into strips

1 pc Knorr Chicken Broth Cube

4 pcs egg, beaten

1 cup all-purpose flour

2 tbsp cornstarch

1 1/2 cup water

1 cup Lady's Choice Sandwich Spread

Directions:

1. Saute garlic, ubod, carrots and potato in oil.

2. Add Knorr Chicken Broth Cube and 2 cups water, cook until vegetables are tender. Drain and and allow to cool.

3. Prepare wrapper by gradually combining egg and water into flour and cornstarch in a bowl.

4. Heat a nonstick skillet or crepe pan over medium heat. Pour about 1/4 cup better into pan,

evenly coat with a thin layer. Cook until wrapper is golden on bottom and dry. Set aside.

5. Evenly top wrapper with Lady's Choice Sandwich Spread and roll in the cooked vegetables.

Source: Lady's Choice