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Ingredients:
1/3 kg pork, cut in cubes
1 pack pork powder
2 cloves garlic, chopped
1 small onion, chopped
1/2 cup tomato sauce
1 tsp soy sauce
1 1/2 cups water
1 pc potato, cubed
1 pc carrot, cubed
1 tbsp oil
Directions:
1. Heat oil in pan. Fry pork cubes until light brown.
2. Add garlic, onion, tomato sauce, water, soy sauce and pork powder.
3. Simmer until pork is tender.
4. Add potatoes and carrots. Cook for another 10 minutes.
Source: Knorr
Ingredients:
1/3 kg baguio beans, sliced diagonally
1 pack chicken powder
2 pcs garlic cloves, chopped
1 pc onion, sliced
2 pcs tomatoes, chopped
1 1/2 tsp soy sauce
2 tbsp water
1 tbsp oil
Directions:
1. Heat oil. Saute garlic, onions and tomatoes.
2. Add baguio beans, soy sauce and water.
3. Sprinkle chicken powder.
4. Simmer for 5 minutes. Serve while hot.
Source: Knorr
Ingredients:
1/4 kg palabok noodles (rice noodles)
1 pack palabok recipe mix
1/4 cup flaked tinapa (smoked fish)
1/2 cup crushed chicharon (pork rinds)
1 tbsp chopped spring onion
6 pcs cooked shrimps (shelled)
1 tbsp minced garlic, fried
1 pc hard boiled egg, quartered
Directions:
1. Boil palabok noodles in water until just cooked. Drain and arrange on a platter.
2. In a pan, add 2 cups water and completely dissolve palabok recipe mix. Bring to a boil while stirring constantly. Simmer for 2 minutes.
3. Pour palabok sauce over cooked noodles. Garnish with tinapa, chicaron, spring onion, shrimps, minced garlic and hard boiled egg.
Source: Knorr
Ingredients:
1/2 kg ox tail, beef or pork pata, cut into serving sized
1 pack Kare-Kare mix
1 clove garlic, chopped
1 small onion, sliced
1 cup eggplant, sliced
1 cup long beans (sitaw), cut into 2" length
1 tbsp cooking oil
1 cup pechai
1 cup (about 250 ml) water
Directions:
1. Boil meat in 5 cups water until tender. Drain and set aside.
2. Add eggplant and sitaw in the remaining broth and cook for 2 minutes. Drain and set aside.
3. In a pan, heat oil and saute garlic and onion for 1 minute. Add the pre-cooked meat and saute until slightly brown.
4. Add 1 cup water, then completely dissolve kare-kare recipe mix. Bring to a boil while stirring constantly. Add pechai and pre-cooked vegetables. Simmer over low fire until pechai is cooked. Serve.
Source: Knorr
Ingredients:
3 cloves crushed garlic
1 pc sliced onion
1/4 kg sliced shrimp (boiled)
10 pcs fish balls
4 cups water
2 cubes shrimp broth cubes
1/2 kg lomi noodles
1/4 kg sliced pechai baguio
2 tbsp cornstarch, dissolved in
3 tbsp water
1 pc egg (beaten)
Directions:
1. Saute garlic, onion and shrimp.
2. Add fishballs, water and shrimp broth cubes.
3. Add lomi noodles and pechai.
4. Pour cornstarch mix after noodles are cooked.
5. Add egg before serving.
Makes 5 servings.
Source: Knorr
Ingredients:
1/4 cup oil
1/2 kg dalagang bukid
1 pc chopped onions
3 pcs sliced tomatoes
2 cups water
2 cubes fish broth cubes
1 tbsp cornstarch, mixed with
1/2 tbsp water
2 pcs chopped hard-boiled eggs
Directions:
1. Pour oil in pan and fry fish.
2. Use same pan to saute onions and tomatoes.
3. Pour water, boil and simmer. Drop fish broth cubes.
4. Sprinkle cornstarch to water.
5. Add fried fish and chopped eggs.
Makes 5 servings.
Source: Knorr
Ingredients:
5 cups water
2 cubes pork broth cubes
1/2 kg pork spareribs
3 pcs chorizo de bilbao
1/2 pc clove garlic
1 pc onion
3 tbsp tomato sauce
3 pcs saba banana
2 pcs potatoes
1 cup garbanzos
1/2 kg cabbage
1/8 kg green beans
Eggplant Sauce
3 pcs eggplant
1 tbsp finely chopped garlic
1/4 cup vinegar
salt
pepper
sugar
Directions:
1. Boil 5 cups of water then add pork broth cubes, pork spareribs, and chorizo de bilbao. Cook until meat is tender.
2. Set aside the broth and remove the pork and chorizo de bilbao.
3. In a sauce pan, heat oil then saute garlic and onion.
4. Add tomato sauce and pour the broth.
5. Bring to a boil. Add the meat, chorizo, saba banana, potatoes and garbanzos.
6. Wait until meat is tender then add the cabbage and green beans. Simmer for a few minutes. Season to taste.
Eggplant sauce:
1. Broil eggplants.
2. When eggplant is cooked, remove the skin and mash. Set aside.
3. Add garlic to the mashed eggplant.
4. Pour vinegar. Add sugar, salt and pepper to taste. Serve with pochero.
Makes 5 servings.
Source: Knorr
Ingredients:
8 pcs fresh lumpia wrapped
peanuts, chopped
1/2 cup shredded lettuce
2 tbsp cooking oil
1/4 cup minced garlic
1/2 cup shredded carrots
1/4 cup shredded bamboo shoots (labong)
1/2 cup shredded turnips (singkamas)
1/2 cup shredded tofu (tokwa)
1 sachet chicken powder (10 g)
1 cup chicken broth
Directions:
1. Layout the fresh lumpia wrappers and spread chopped peanuts and shredded lettuce.
2. Saute garlic in cooking oil, add carrots, bamboo shoots, turnips and tofu.
3. Sprinkle one pack of chicken powder.
4. Add in the chicken broth and braise for 20 minutes.
5. Place sauteed vegetables on top of the lumpia wrapper. Wrap.
Sauces:
1. Sweet lumpia sauce.
Bring to boil
- 1 cup water
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tbsp corn starch, mixed with
- 1 tbsp water
2. Hot sauce
3. Fresh chopped garlic.
Source: Knorr
Ingredients:
2 tbsp cooking oil
1/4 tbsp tumeric powder
1/2 kg cooked pork sliced into 1/2" strips
1/2 cup bagoong (fish paste) alamang
2 cups water
2 packs gata mix (coconut milk)
3/4 cup fresh hot green peppers (elongated variety) sliced diagonally
1/2 cup red pepper (elongated variety), sliced diagonally into 1/4" strips (optional)
1/2 tbsp chopped chili or siling labuyo (optional)
Directions:
1. Heat oil.
2. Stir in tumeric powder and sliced cooked pork.
3. Stir continuously for 5 minutes.
4. Add bagoong alamang.
5. Stir until the pork is completely covered by the mixture (for about 10 minutes).
6. Pour in 2 cups of water. Dissolve gata mix in the mixture and add the sliced green peppers. Continue cooking for about 10 minutes.
Makes 4 servings.
Add fresh red pepper and chopped siling labuyo according to spiciness desired.
Source: Knorr
Ingredients:
Molo Filling
180 g ground pork
50 g shrimps, shelled, de-veined and chopped
100 g turnips (singkamas), finely chopped
10 g spring onions, sliced
2 pcs mushrooms, soaked in water and chopped
4 tsp soy sauce
1 whole egg
1 tsp sesame oil
pepper
salt
15-20 pcs molo wrapper
Pancit Molo:
1 1/2 tbsp corn oil
2 cubes chicken broth
10 g garlic, chopped
70 g shrimps, shelled, de-veined and chopped
50 g chicken meat, cooked, shredded
25 g ham, cut into strips
5 cups water
15-20 pcs prepared molo
2 tsp fish sauce (patis)
pepper to taste
15 g spring onions, sliced
Directions:
Molo Filling:
1. Combine all the ingredients in a bowl and season to taste.
2. Place a teaspoon of the mixture in the molo wrapper and wrap.
Pancit Molo:
1. Heat oil, add garlic and saute until soft but not brown.
2. Add the shrimps, chicken and ham and saute for 2 minutes.
3. Add the water and chicken broth cubes and bring to a boil.
4. Simmer and add the molos. Continue to simmer gently until the wrappers become translucent and the stuffing is cooked (approximately 10 minutes).
5. Garnish with spring onions, season with pepper and fish sauce. Simmer for another minute.
Add toasted garlic as garnish if desired.
Makes 6 servings.
Source: Knorr
Ingredients:
1/2 to 1 cup water
1/2 cup squash, sliced
1/2 cup pork, sliced into strips
1 pc Knorr pork broth cube
1/3 cup tomatoes, chopped
3 cloves garlic, minced
1 tsp bagoong (alamang)
2 pcs ampalaya (bitter gourd), quartered
4 pcs eggplants, quartered
Directions:
1. Boil 1/2 to 1 cup water in a saucepan.
2. Drop the squash, pork, pork broth cube, tomatoes, garlic, ginger and bagoong into the boiling water. Simmer until pork is tender.
3. Add ampalaya and eggplants and cook until dish is left with little broth.
4. Simmer again until pork is tender then serve.
To add variety, shrimp or long beans can be added.
Broth can be poured over rice to maximize its flavor.
Source: Knorr
Ingredients:
5 cups water
2 pcs Knorr chicken broth cubes
1/2 cup chicken meat, shredded
1/2 cup carrots, cubed
1 cup salad macaroni, cooked
1/3 cup evaporated milk
1/4 kg cabbage, cut in strips
10 pcs quail eggs, boiled and shelled
1 pc hard boiled egg, chopped
Directions:
1. Boil 5 cups of water. Drop Knorr Chicken Broth Cubes, chicken meat and carrots.
2. Add salad macaroni, milk and cabbage strips. Simmer for 2 minutes. Add eggs before serving.
Source: Knorr
Ingredients:
1 pack (200 g) Knorr Royal Spaghetti, cooked per package directions
1 can (315 g) Filipino Style Spaghetti Sauce
50 g tuna in brine, drained
1 pc onion (small), chopped
5 cloves garlic, minced
1 tsp Knorr Original Liquid Seasoning
1 tsp salt
1 tsp hot sauce (adjust to preferred level of spiciness)
1 tbsp cooking oil
Direction:
1. In a pan, saute garlic and onion. Add tuna, salt, Knorr Liquid Seasoning Original and hot sauce.
2. Pour in spaghetti sauce and stir.
3. Simmer for 2-5 minutes and pour over cooked spaghetti. You can also add mushrooms and serve with grated cheese on top.
Makes 4-6 servings.
Source: Knorr
Ingredients:
1 pack (200 g) Knorr Royal Elbow Macaroni, cooked per package directions
1 can (315 g) Classic Italian Spaghetti Sauce
100 g chicken breast, cut into bite-size pieces
1/4 cup cream
1 pc onion, small, chopped
1 tbsp cooking oil
5 cloves garlic, minced
1/4 cup cheese, grated
Directions:
1. In a pan, saute garlic and onion. Add chicken and saute until light brown.
2. Pour in a can of Classic Italian Spaghetti Sauce. Add cream and stir.
3. Simmer for 2-5 minutes and pour over macaroni. Sprinkle grated cheese on top and serve.
Makes 4-6 servings.
Source: Knorr
Ingredients:
2 L water
2 pcs onion (quartered 150 g)
2 pcs eggplant, cut to pieces (150 g)
10 pcs red finger pepper
1 sachet (40 g) Knorr Tamarind Soup Base
1 kg fish heads, cut to pieces
10 pcs crushed garlic (20 g)
1 bundle sitaw
1 pc Knorr Fish Broth Cube
Directions:
1. Put water, Knorr Fish Broth Cube, fish heads, onion, garlic, eggplant, finger pepper and sitaw in a casserole. Bring to a boil, cover and lower the heat. Simmer for 5 minutes.
2. Add Knorr Tamarind Soup Base and simmer for another 5 minutes, put in a bowl and serve.
Makes 10 servings.
Source: Knorr
Ingredients:
5 cups water
10 pcs fish balls (100 g)
1 pc onion, sliced (100 g)
1/4 cup cornstarch, diluted in 3 tbsp water
1 pc beaten egg
1/4 kg cooked pork slices
2 pcs Knorr Pork Broth Cubes
1/2 kg lomi noodles
3 cloves fried chopped garlic (10 g)
1/2 kg Baguio pechay, shredded
Directions:
1. Boil water, then add Knorr Pork Broth Cubes, fish balls, lomi noodles, onions and fried garlic. Simmer for about 5 minutes.
2. Stir-in the cornstarch and add in the beaten egg.
3. Add pechay and simmer for 1 minute. Serve.
Chicken meat can also be used instead of pork slices.
Beef can also be used instead of pork slices.
Makes 10 portions.
Source: Knorr
Ingredients:
chicken fillet, thinly sliced
Seasoning:
1 tbsp custard powder
10 g Knorr Chicken Powder
1 pc egg
1 tsp baking soda
1 cup cornstarch
Sauce:
5 lemon slices for garnishing
1 cup lemon juice
1 cup water
1 tsp salt
1/3 cup sugar
1 cup vinegar
1 tbsp custard powder
2 tsp cornstarch (dissolved in a little water)
Directions:
1. Season chicken fillet with Knorr Chicken Powder and custard powder. Add egg and baking soda.
2. Sprinkle a thin layer of cornstarch over the chicken fillet.
3. Deep fry chicken fillets until golden in color, drain well, and place on a plate.
4. In a pan, heat up all ingredients of sauce except for cornstarch. Bring to a boil.
5. Add dissolved cornstarch and simmer until mixture thickens. Pour sauce on top of chicken. Garnish with lemon slices.
Makes 10 servings.
Source: Knorr
Ingredients:
1/2 kg broccoli
1 sachet Knorr Chicken Powder (10g)
1 tbsp oyster sauce
1 cup water (for broccoli)
1 cup water (for gravy)
dash of pepper
1/2 cup dried mushroom
2 tbsp cornstarch
1 tbsp ginger strips
1/4 cup corn oil
dash of salt
Directions:
1. Soak mushrooms in water, clean and remove stalk.
2. Season the mushroom with half a pack of Knorr Chicken Powder, salt and sugar. Drop broccoli into water, bring to a boil, then drain.
3. Heat oil, fry ginger and steamed mushrooms with oyster sauce. Add water, then bring to a boil. Thicken the gravy with dissolved cornstarch.
4. Add mushrooms and ginger.
Source: Knorr
Ingredients:
5 pcs 1/4 piece chicken, with some incisions
1 pc chicken broth cube
2 tbsp atsuete
1 tbsp cornstarch, diluted in a little water
1/4 cup liquid seasoning (barbecue flavor)
1/4 cup cooking oil
1 cup water
Directions:
1. Put the oil and the atsuete in a small pan and bring to boil. When it starts to boil remove from heat, strain and set aside.
2. Season the chicken with the liquid seasoning (barbecue flavor), put in pan and let stand for 15 minutes.
3. Add 1 cup water, 1 piece chicken broth cube, bring to boil for 10 minutes, and thicken the liquid with cornstarch then keep heated.
4. Brush the chicken with oil before and while grilling for about 10 minutes or until it is done.
5. Arrange the chicken in a food pan or platter, garnish with lettuce, achara, tomato and parsley then serve with the thickened liquid on the side as sauce.
Source: Knorr
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
