Afritada

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

Kare-Kare

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

Pochero with Eggplant Sauce

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

Bicol Express

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

Pancit Molo

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

Pina Pork Estofado

Ingredients:
350 g pork pigue, cut into 12 chunks
2 tbsp flour
1 large (200 g) potato, cut into chunks
1 can (234 g) fresh cut pineapple chunks, drained (reserve syrup)
1 pouch (200 g) classic recipe sauce (menudo-estofado-afritada variant)
2 medium ripe saba bananas, sliced diagonally into 4 and fried
1 medium red bell pepper, cut into strips


Directions:
1. Marinate pork in pineapple chunks syrup, 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Drain and reserve marinade. Sprinkle pork with flour. Brown in oil. Set aside.
2. Simmer pork in 1 cup water, marinade and 1/4 tsp iodized salt (or 1/4 tbsp rock salt) for 20 minutes. Add potatoes. Simmer for another 10 minutes. Add fresh cut pineapple chunks and classic recipe sauce. Simmer for 10 minutes. Add banana and bell peppers.

Makes 6 servings.
Rich in Niacin - promotes normal digestion and healthy skin


Source: Del Monte Kitchenomics

Molo Soup

Ingredients:
1 pack (100 pcs) 3" x 3" wanton wrapper

Filling:
1/4 kg ground pork
3/4 cup singkamas (turnips), chopped
1 egg
3 stalks kinchai, chopped

Soup:
8 cloves garlic, crushed
1 medium onion, sliced
1 pc chicken bouillon cube
6 cups water
1 can (368 g) tomato sauce
100 g medium shrimps, chopped
3 stalks green onions, chopped


Directions:
1. Combine ingredients for filling with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1 tsp pepper. Mix well. Wrap 1 teaspoon of mixture in wanton wrapper. Seal edges with water. Do the same for the rest of the filling. Tear remaining wrappers, if any, into strips. Set aside.
2. Saute garlic and onion. Add bouillon cube, water, salt, pepper and sugar to taste. Bring a boil. Add stuffed wanton. Simmer for 10 minutes.
3. Add tomato sauce, shrimps and wanton wrapper strips. Simmer for 5-10 minutes. Top with green onions just before serving.

Good source of Niacin - promotes normal digestion and healthy skin.
Makes 10 servings.
Turnips serve as extenders.


Source: Del Monte Kitchenomics

Longganisa Kitchenomica

Ingredients:
1 kg lean ground pork
1 can (140 g) tomato sauce
3 tbsp red cane vinegar
1 head garlic, crushed
1/2 cup white sugar
2 1/2 tsp pepper
2/3 tsp iodized salt (or 2/3 tbsp rock salt)
2 tbsp soy sauce


Directions:
1. Mix all ingredients well. Refrigerate for at least 2 hours.
2. Place 2 tbsp of mixture on wax paper or clean plastic. Roll to form longganisa shape.
3. Remove paper or plastic and fry desired number of longganisa pieces until brown. Store the rest in freezer.

Makes 36 pieces.
Rich in Niacin - promotes normal digestion and healthy skin.
Longganisa will last for about one month when stored in the freezer.


Source: Del Monte Kitchenomics

Beans con Carne

Ingredients:
3 bunches (350 g) sitaw (long beans), cut into 2" long peaces
4 cloves garlic, crushed
1 medium onion, sliced
200 g ground pork
1/2 to 1 cup water
1 pouch (200 g) tomato sauce


Directions:
1. Saute garlic, onion and pork. Add water, tomato sauce, 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1/8 tsp pepper. Simmer for 15 minutes.
2. Add beans and simmer for another 5-10 minutes. Serve hot.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri


Source: Del Monte Kitchenomics

Lumpia Italiana

Ingredients:
8 cloves garlic, crushed
1 large onion, chopped
350 g ground beef or pork
1 large (200 g) carrot, coarsely grated
1 pouch (200 g) Italian style spaghetti sauce
26 medium round lumpia wrappers
100 g cheese, cut into thin strips


Directions:
1. Saute garlic, onion, meat and carrot. Cook for 10 minutes. Add spaghetti sauce, salt and pepper to taste. Cook for 5 minutes.
2. Place 2-3 tbsp of this mixture in lumpia wrappers. Top with cheese strips. Roll and seal edges with water. Fry until golden brown. Cut into desired length. Serve with banana or chili ketchup.

Makes 26 rolls.
Carrot serves as an extender.
Excellent source of Vitamin A- for good eyesight.


Source: Del Monte Kitchenomics

Honey Grilled Spareribs

Ingredients:
1 kg pork leimpo, cut up

Marinade:
1 can (140 g) tomato sauce
1/4 cup honey
1/3 cup prepared mustard
1 tbsp (philippine lemon) calamansi juice
1/4 tsp ground cloves (optional)
1 pc medium onion, chopped


Directions:
1. Season pork with 1/2 tsp iodized fine salt and 1/4 tsp pepper. Mix well. Set aside. Combine ingredients for marinade then marinate pork for 1 hour.
2. Drain pork. Simmer marinade for 2 minutes. Set aside.
3. Arrange pork slices over live charcoal. Grill while brushing with marinade every 5 minutes until cooked.

Makes 8 servings.
Excellent source of Vitamin B1 - prevents beri-beri.


Source: Del Monte Kitchenomics

Liempo with Langka

Ingredients:
350 g pork liempo, cut into serving portions
350 g unripe langka (jackfruit), sliced 1/2 cm thick
1 pc medium onion, sliced
1 cup white kadyos (pigeon peas) or buto ng sitaw
1 can (227 g) tomato sauce
1 pc siling haba
2 cups kangkong (swamp cabbage) leaves and tender stalks


Directions:
1. Combine all ingredients except kangkong in casserole. Add 5 cups water, 1 1/4 tsp iodized fine salt (or 1 1/4 tbsp iodized rock salt) and 1/4 tsp peppercorn.
2. Simmer until pork is tender. Add kangkong. Simmer for another 5 minutes or until kangkong is cooked.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri.


Source: Del Monte Kitchenomics

Italian Meat Loaf

Ingredients:
2 pc medium onions, chopped
1 pc small carrot, chopped
1 pc small sayote, chopped
1/4 cup cooked or frozen green peas
1 pc small red bell pepper, chopped
1 can (237 g) Italian style spaghetti sauce
400 g ground pork, chicken or beef
6 pc bread loaves, shredded
2 pc eggs, beaten
1 1/2 tsp iodized fine salt or (1 1/2 tbsp iodized rock salt)
1/2 tsp pepper


Directions:
1. Combine everything, then mix thoroughly.
2. Pack firmly in 9" x 5" x 3" loaf pan. Bake uncovered in turbo broiler at 300F for 30 minutes.
3. Increase temperature to 350F for another 10 minutes. Cool for about 15 minutes before slicing.

Makes 8 servings.
Rich in Vitamin B12- prevents anemia.


Source: Del Monte Kitchenomics

Embutido #2

Ingredients:
600 g ground pork
4 medium semi-ripe saba bananas, boiled and grated
3 eggs, lightly beaten
3 medium onions, chopped
2 medium carrots, chopped
1 large red bell pepper, chopped
1/3 cup sweet pickle relish
1 pouch (115 g) tomato sauce
4 bread slices, diced ( 1 1/3 cups)


Directions:
1. Combine all ingredients in a bowl. Season with 1 1/3 tsp iodized salt (or 1 1/3 tbsp rock salt), 2 1/2 tbsp soy sauce and 2/3 tsp pepper. Mix thoroughly.
2. Place every 1 1/2 cups of mixture on aluminum foil or colorless cellophane. Roll then fold or tie both ends with crocheting thread. Steam for one hour. Let cool then chill overnight. Slice diagonally just before serving.

Makes 11 servings.
Saba bananas serve as extenders.


Source: Del Monte Kitchenomics

Laing

Ingredients:
26 stalks (1/2 kg) pechay, stems cut off and set aside
1 coconut meat, shredded
200 g pork liempo, cut into strips
300 g squash, coarsely grated (1 1/2 cups)
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup kakang gata (first extraction)
1 cup gata (second extraction)
1 can (140 g) tomato sauce
2 siling labuyo, crushed


Directions:
1. Cover bottom of casserole with pechay stems. Set aside.
2. Combine the next 5 ingredients thoroughly. Add 1/3 tsp iodized salt (or 1 tsp rock salt). Wrap every 3 tbsp of mixture in pechay leaves. Arrange on top of pechay stems.
3. Pour in gata. Simmer uncovered for 10 minutes. Add tomato sauce, siling labuyo and 1 tsp iodized salt (or 1 tbsp rock salt). Simmer for another 10 minutes. Add kakang gata and continue simmering until cooked.

Makes 7 servings (2 pcs per serving).
Squash and coconut are used as extenders.


Source: Del Monte Kitchenomics

Pinakbet

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

Lomo Con Pimiento (Porkloin with Red Bell Pepper)

Ingredients:
200 g pork tenderloin, cut 1 1/2" thin (makes about 6 pieces)
5 g red bell pepper, seeded and sliced vertically 1" thin
20 g garlic, peeled and minced
30 ml olive oil
1/2 cup soup stock (either beef or chicken)
pinch of thickening agent (e.g., flour)
salt and pepper to taste


Directions:
1. Season sliced pork tenderloin with desired amount of salt and pepper then grill to preferred wellness. Set aside.
2. Boil soup stock in a small sauce pan together with the grilled pork tenderloin till tender. Add thickening agent, garlic and red pimiento and allow to cook till desired thickness. Serve hot.


Source: Mega Magazine

Montadito de Lomo (Grilled Porkloin with Red Bell Pepper on Bread)

Ingredients:
80 g pork tenderloin, sliced 1" thin (makes about 4 slices)
20 g red bell pepper, seeded and sliced into 2" squares
2 g garlic, skin peeled and mashed
4 tsps olive oil
4 slices French bread
1/2 cup soup stock (either beef or chicken)
pinch of thickening agent (e.g. flour)
salt and pepper to taste


Directions:
1. Season sliced pork tenderloin with desired amount of salt and pepper. Set aside.
2. Heat a teaspoon of olive oil in a frying pan. When hot, fry sliced pork tenderloin, garlic and red bell pepper. When almost done, pour in the soup stock and thickening agent. Allow to boil till soup thickens into a sauce.
3. Place a slice of cooked meat on top of a French bread slice. Pour the sauce over and top with cooked red bell pepper. Garnish before serving.


Source: Mega Magazine

Korean Grilled Short Ribs

Ingredients:
1 kg sirloin strips, cut into 2-inch lengths
2 pcs garlic
2 pcs scallions, trimmed
1/4 cup soy sauce
2 tbsp sesame oil
2 tbsp honey
2 tbsp sake
1 tsp sugar
1/2 tsp freshly ground black pepper

Asia Pear Dipping Sauce:
1/4 cup soy sauce
1/3 cup sake
2 tbsp sugar
1 pc pear
2 pcs scallions, finely chopped
2 tbsp onion, finely chopped
1 tbsp toasted sesame seeds


Directions:
1. Combine marinade ingredients and rub on short ribs; refrigerate overnight.
2. Grill ribs and serve hot.
3. For Asia pear dipping sauce, combine ingredients and puree. Serve with grilled ribs.


Source: Mega Magazine

Pad Thai

Ingredients:
230 g thick rice noodles
1/4 cup fish sauce (patis)
1/4 cup brown sugar
1 tbsp sweet chili sauce
1 1/2 tsp tamarind paste
1/3 cup oyster sauce
6 cloves garlic
2 tbsp shallots
50 g ground pork
1/3 cup shrimp
1 pc egg
25 g snow peas
15 g carrots
25 g shiitake mushroom
1/4 cup green onions
1/4 cup chives, chopped
1/3 cup roasted peanuts
1/2 cup bean sprouts
1/2 cup tofu


Directions:
1. Soak noodles for approximately 15 minutes until softened, then drain.
2. Mix fish sauce, brown sugar, chili sauce, tamarind paste, oyster sauce and dark soy sauce.
3. Saute garlic, shallots, pork and shrimp; add pre-mixed sauce.
4. Toss in noodles, egg, blanched vegetables and mushrooms.
5. Garnish with green onions or chives, peanuts, bean sprouts and fried tofu.


Source: Mega Magazine