Fascinating Orientalia

Ingredients:
Soup base
1 cube chicken bouillon (dissolve in 1 1/4 cups water)
3 stalks green onion
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp peppercorn (freshly ground)
5 grams ginger, sliced
1 bunch lemongrass

2 tbsp sesame oil
2 cloves garlic, chopped
1/2 small onion, thinly sliced
1 small red bell pepper , cut into strips
1 tbsp celery, chopped
100 grams chicken fillet, cubed
1 tsp Japanese soy sauce
2 tbsp grated carrots
1/8 tofu, cubed
2 tbsp green onion, chopped diagonally
1/4 tsp hot sauce
1/4 cup evaporated milk
5 tsp cornstarch dissolved in 3 tbsp water
1 tsp sesame seeds per serving

Directions:
Soup base:
1. Simmer all ingredients for 5-8 minutes. Strain and set aside.


1. Saute garlic, onion, bell pepper and celery. Add the chicken and cook gently.
2. Add the soup base, carrots and tofu. Simmer for 10 minutes.
3. Season with hot sauce, salt and pepper.
4. Add the milk and the green onions, stir.
5. Add cornstarch mixture to the soup slowly until it gets the right consistency.
6. Serve.


Source: Alaska

Bounty from the Deep Blue

Ingredients:
3 slices bacon
1 cooked potato, cubed
1/2 cup onion, chopped
1/2 cup crab meat
1/2 cup shrimps
1 tbsp parsley flakes or fresh chopped parsley
2 tbsp butter
1/4 cup all purpose flour
1/2 cube chicken bouillon
1 cup evaporated milk
1/4 cup cream
salt and pepper to taste
water if needed


Directions:
1. Fry the bacon and the onion. When onion is transparent, stir in crab meat, shrimps and parsley. Set aside.
2. Melt butter, add flour and make a paste.
3. Dissolve chicken bouillon in milk and cream then add to flour mixture.
4. Add the remaining ingredients, stir until creamy, and add water if necessary.


Source: Alaska

Drizzling Bisque All'Italiana

Ingredients:
1/2 cup cooked chicken, diced
1/4 cup carrots, diced
1/4 cup celery, chopped
1/4 cup green peas
1 1/4 cup chicken stock
1 onion, diced
1/2 cup butter
1/2 cup flour
1/2 cup double cream
1 cup fresh milk
1 pinch of nutmeg
50 grams fettucine
spring onion, chopped for garnish
salt and white pepper


Directions:
1. In a casserole, cover the chicken with cold water and boil. Save the chicken stock and dice the meat. Set aside.
2. Cook the fettucine noodles in boiling water, drain and wash noodles in cold water. Set aside.
3. Make a roux by melting the 1/2 butter and adding the flour to make a paste. Set aside.
4. Saute the onions in butter until transparent and add all the vegetables.
5. Add the chicken stock, fresh milk, cream and the remaining ingredients. Simmer for 3-5 minutes. Add the nutmeg.
6. When serving, garnish with the chopped spring onion.

Makes 6 servings.
Preparation time: 45 minutes


Source: Alaska

Lomi Soup

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

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

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

Minestrone Kitchenomica

Enjoy the day of hearts with this hearty, filling soup


Ingredients:
1 large onion, sliced
200 g ground beef
1/2 cup red monggo beans (dry)
1 can (368 g) tomato sauce
100 g salad macaroni
100 g cabbage, finely shredded


Directions:
1. Soak beans for at least 1 hour or preferably overnight. Drain and set aside. Saute onion and beef in 3 tbsp oil. Add beans, 4 cups water and tomato sauce. Cook for 45 minutes or until beans is almost tender.
2. Add salad macaroni, 1 1/4 tsp iodized salt (or 1 1/4 tbsp rock salt) and 1/4 tsp pepper. Cook for 10-15 minutes. Add cabbage. Simmer once.

Makes 6 servings.
Good source of fiber - helps lower blood cholesterol.


Source: Del Monte Kitchenomics

Meatballs Pasta Soup

Warm up with a pasta soup so filling.


Ingredients:
Meatballs:
1/4 kg ground pork
1 medium (200 g) potato, coarsely grated
1 small onion, chopped
1 egg

Soup:
4 cloves garlic, crushed
150 g spaghetti, cut into 2" pieces
1 medium (200 g) sayote, diced
1 pouch (250 g) Italian style spaghetti sauce
3 stalks green onions, chopped


Directions:
1. Combine ingredients for meatballs. Season with 1 tsp iodized salt (or 1 tbsp rock salt) and 1/8 tsp pepper. Mix well. Shape into 1 tbsp balls. Set aside.
2. Saute garlic. Add 6-7 cups water, 2 tsp iodized salt (or 2 tbsp rock salt) and 1/8 tsp pepper. Allow to simmer. Add spaghetti. Cook for 5 minutes. Add sayote and spaghetti sauce. Cook for 5 minutes. Add meatballs. Simmer for another 5-10 minutes.
3. Top with green onions. Sprinkle with grated cheese, if desired.

Makes 8 servings.
Rich in Vitamin B1- prevents beri-beri.


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

Super Mami

Ingredients:
1 medium (150 g) carrot, cut into cubes
3 cups water
1 can (140 g) tomato sauce
2 packs (57 g) instant mami noodles (beef or chicken flavor)
7 leaves (200 g) Baguio pechai


Directions:
1. Combine water, carrot, tomato sauce and seasonings from instant noodle packs. Simmer for 10 minutes. Add mami noodles and cook for 3 minutes. Add pechai. Allow to simmer.

Makes 6 servings.
Has more lycopene than ordinary mami.


Source: Del Monte Kitchenomics

Classic Macaroni Soup

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

Picadillo Pasta Soup

A hearty soup that is actually a complete dinner - it has meat, pasta and vegetables.


Ingredients:
2 tbsp oil
4 cloves garlic, minced
1 onion, chopped
1/4 kg ground beef
1 beef bouillon cube
5 cups water
1-2 tbsp fish sauce
dash of pepper
1 cup dry pasta (ribbon, spiral or elbow)
1/2 cup frozen mixed vegetables


Directions:
1. In a pot, heat the oil then saute the garlic and onion. Add the ground beef and cook until the meat changes color.
2. Add the beef cube, water, patis and pepper. Bring to a boil then simmer for 5 minutes. Put in the uncooked pastas and continue cooking until done. Add the frozen vegetables.

Rice or potatoes can be substitutes for pasta. Any other vegetable can also be used.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Miswa Soup

Ingredients:
2 tbsp cooking oil
1 tbsp chopped garlic (10 g)
2 pcs onions, sliced (200 g)
5 cups water
2 pcs Knorr Chicken Broth Cubes or Knorr Shrimp Broth Cubes
2 bundles miswa
1/4 cup chopped spring onion (10 g)


Directions:
1. Saute garlic and onion in a heated dutch oven or braising pot until light brown.
2. Add the water and Knorr Chicken Broth/Shrimp Cubes and bring to a boil.
3. Lower the heat. Add the miswa and spring onion.
4. Simmer for one minute and serve hot.

Makes 5 servings.


Source: Knorr

Pinasubuhan na Isda

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

Lomi Soup

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

Sinigang na Tanguegue

Ingredients:
2 L water
2 pcs onions, cut to quarters (200 g)
1 pc radish, peeled and sliced (200 g)
2 pcs eggplant, cut to pieces (150 g)
1 kg tanguegue
1 pc tomato
1 bundle kangkong, pickled
1 bundle sitaw (long beans)
10 pcs red finger pepper
1 sachet Knorr Tamarind Soup Base


Directions:
1. Put water, onion and tomato in a casserole, and bring to a boil. Cover, lower the heat and simmer for 30 minutes.
2. Add the tanguegue, radish, sitaw, kangkong stalks, and eggplant and simmer again for about 10 minutes.
3. Add the kangkong leaves and simmer for 1 minute. Then add Knorr Tamarind Soup Base.
4. Simmer for another minute, put in a bowl and serve.

Makes 10 portions.


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

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

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