Ginataang Tilapia

Ingredients
2 pieces tilapia cleaned
2 cups coconut milk
4 cloves garlic crushed
1 piece onion chopped
1 thumb ginger cut into strips
2 pieces long green pepper
2 tablespoons fish sauce
2 pieces Thai chili pepper
1/4 teaspoon ground black pepper
2 cups fresh spinach
3 tablespoons cooking oil

Instructions
1. Heat the cooking oil in a cooking pot.
2. Sauté the onion, garlic, and ginger in the hot oil
3. Once the onion become soft, pour the coconut milk into the pot. Let boil
and cover. Cook for 5 minutes between low to medium heat.
4. Add the chili peppers and tilapia. Cover and simmer for 12 minutes.
5. Add long green chili peppers and season with fish sauce and ground black
pepper. Stir. Cook for 3 minutes.
6. Add the spinach. Cover and cook for 1 minute.
7. Transfer to a serving plate. Serve hot. Share and Enjoy!

Notes
 You can add ½ cup water if the coconut milk starts to evaporate quickly.
Some people like to put a bit of vinegar when cooking this dish.
 You can do so by adding 2 tablespoons of vinegar right after pouring the
coconut oil. Salt can be used as a substitute for fish sauce.
 Feel free to use other leafy green vegetables besides spinach. Malunggay
leaves, pechay, bok choy, and hot pepper leaves are good examples.
 Fresh tilapia can be used for this recipe. If doing so, it should be cooked
for at least 10 minutes per side. Canned coconut milk can be used. It will
make your dish creamier.
Crispy Pork Belly Chicharon
Crunchy deep-fried pork belly that tastes even better when dipped in spicy vinegar.
Snack on it or consume it as a main dish with rice.
Ingredients
 2 lbs. pork belly
 6 cups water
 2 cups cooking oil
 1 1/2 tablespoons whole peppercorn
 8 pieces dried bay leaves
Instructions
1. Boil water in a cooking pot. Add salt, bay leaves, whole peppercorn, and pork.
Cover and continue to boil for 60 minutes.
2. Remove from the pot and let pork cool down. Poke holes on the skin using a
toothpick. Slice the pork in half for a thinner piece.
3. Rub salt all over the pork belly. Air dry for 1 hour. Note: placing the pork in front
of an electric fan is a good idea.
4. Heat oil on a cooking pot. Deep fry pork belly until crispy and golden brown.
Note: be extra careful when doing this step. Use of splatter screen is
recommended.
5. Remove crispy pork belly from the cooking pot and place over a wire rack. Let it
cool down.
6. Transfer to a serving plate. Serve with spicy vinegar.
7. Serve! Share and enjoy!

Salisbury Steak with Mashed Potato

Ingredients
Salisbury Steak ingredients
 1 lb. ground beef
 1 piece Knorr Beef Cube
 6 tablespoons bread crumbs
 2 tablespoons mustard powder
 1 tablespoons tomato ketchup
 2 tablespoons Worcestershire Sauce
 ¼ teaspoon ground black pepper
 ½ teaspoon salt
 3 tablespoons butter
 3 tablespoons olive oil
Gravy ingredients
 1 piece Knorr Beef Cube
 1 ½ tablespoons tomato ketchup
 1 piece onion sliced
 1 ½ tablespoons Worcestershire sauce
 2 cups water
 2 tablespoons cornstarch
 Salt and ground black pepper to taste
Mashed Potato ingredients
 3 pieces baking potato
 ¾ cups fresh milk
 2 tablespoons butter
 6 cups water for boiling
 1 ½ teaspoons salt
 1/8 teaspoon ground black pepper
Instructions
1. Prepare the mashed potato by boiling 6 cups of water in a cooking pot. Add 1
teaspoon salt.
2. Put the tomatoes in boiling water and boil for 15 to 20 minutes or until
very tender. Remove from the pot. Set aside.
3. Melt butter in a sauce pan. Add milk. Stir. Cook until milk starts to boil.
4. Mash the potato and then pour the milk and butter mixture. Add Salt and
pepper. Mix well. Set aside.
5. Make the Salisbury steak by combining the steak ingredient listed above in
a bowl, except for oil and butter. Freeze the beef cube and grate using a
cheese grater. Mix everything together. Scoop around 4 tablespoons of
mixture and roll into a ball. Flatten and place in a clean plate.
6. Melt butter in a pan. Add olive oil. Pan-fry each side for 4 minutes. Place
in a clean plate. Set aside.
7. Prepare the gravy by pouring the oil used to cook the burger patty into a
sauce pan.
8. Saute the onion until soft. Add ketchup, Worcestershire sauce, and water.
Let boil. Add Knorr beef cube. Stir and continue to cook for 2 minutes.
9. Combine cornstarch with 3 to 4 tablespoons water. Stir and pour into the
pot. Stir until the gravy thickens.
10. Arrange the mashed potato on a plate. Top with Salisbury Steak and
Gravy. Serve!
11. Share and enjoy!
Ginisang Sitaw Recipe
Ingredients
 1 bunch string beans; cut into pieces about 3 inches in length
 1 medium tomato, cubed
 6 ounces ground pork
 1 medium onion, sliced
 4 cloves garlic, crushed
 1 tablespoon fish sauce
 1/2 teaspoon ground black pepper
 2 tablespoons cooking oil
Cooking Procedure
1. Heat oil in a pan
2. Sauté garlic, onion, and tomato.
3. Add the ground pork. Cook until color turns medium brown (about 3 to 5 minutes)
4. Add the fish sauce and sprinkle the ground black pepper. Stir.
5. Put-in the string beans. Stir gently. Cover and cook in low to medium heat for 7 to
10 minutes.
6. Remove the cover and stir to distribute the ingredients.
7. Turn off heat. Transfer to a serving plate.
8. Serve. Share and enjoy!

Chicken Sprite in Oyster Sauce

Chicken Sprite ingredients:

1 whole chicken
5 tablespoons oyster sauce
2 tablespoons soy sauce
1 onion, chopped
3 tablespoons scallions, chopped
3 cloves garlic, chopped
2 cups lemon lime soda
3 tablespoons cooking oil
1/4 teaspoon ground black pepper
Laing na Gabi Recipe
Ingredients
 4 ounces dried taro leaves
 2 packs Knorr Ginataang Gulay Recipe Mix 40 grams each
 ½ lb pork sliced into ¼ inch thick pieces
 5 pieces Thai chili pepper
 5 cloves garlic crushed
 2 thumbs ginger crushed
 1 piece onion sliced into thin strips
 5 cups water
Instructions
1. Prepare the gata by combining Knorr Ginataang Gulay Recipe Mix with 5 cups
water. Stir until the powder completely dilutes.
2. Arrange pork, garlic, onion, and ginger in a pot. Pour 3 ½ cups gata. Put on a
stovetop and apply heat. Continue to cook for 10 minutes after the liquid boils.
3. Add dried taro leaves. Cover the pot and continue to cook until the liquid is
almost gone.
4. Add chili peppers and then pour remaining coconut milk. Stir and continue to
cook until the liquid completely evaporates.
5. Transfer to a serving plate. Serve with rice!
6. Share and enjoy!

Kaldereta sa Gata
Ingredients
 2 lbs. Pork belly sliced into cubes
 4 tablespoons liver spread
 6 pieces tomato chopped
 1 piece onion chopped
 5 cloves garlic crushed
 2 cups pork broth
 2 cups coconut milk
 2 pieces potato cubed
 2 pieces carrot cubed
 1 piece green bell pepper chopped
 1 piece red bell pepper chopped
 3 pieces Thai chili pepper
 3 pieces dried bay leaves
 2 cups pork broth
 2 ½ tablespoons fish sauce
 ¼ teaspoon crushed black pepper
 3 tablespoons cooking oil
Instructions
1. Heat oil in a pan.
2. Sauté garlic until color turns light brown.
3. Add chopped onion. Cook until soft.
4. Add pork belly slices. Sauté until outer part turns light brown.
5. Put the chopped ripe tomatoes into the pan. Cook until soft.
6. Pour pork broth into the pan. Let boil.
7. Add chopped Thai chili, liver spread, and dried bay leaves.
8. Pour coconut milk. Stir and cover and cook between low to medium heat
for 45 to 60 minutes or until tender. Note: add more broth or water if
needed.
9. Put-in carrots and potato and cook for 7 minutes.
10. Add bell peppers. Cook for 7 to 8 minutes.
11. Season with fish sauce and crushed whole peppercorn. Continue to cook
until sauce thickens.
12. Transfer to a serving plate. Share and enjoy!

Pata Hamonado

Ingredients
 3 ½ lbs  pork hock  pata, sliced or whole
 1 piece Knorr Pork Cube
 20  ounces  pineapple chunks in can
 1  piece onion chopped
 4 cloves garlic crushed
 ¼ cup soy sauce
 ¼ cup  brown sugar
 5  pieces  dried bay leaves
 1 ½ cups  water
 1  teaspoon  whole peppercorn
 3  tablespoons  cooking oil
 Salt to taste
Instructions
1. Boil 4 cups of water in a cooking pot. Add pork hock. Let boil for 15 minutes.
Discard water. Set the pork aside.
2. Heat cooking oil in a cooking pot. Saute garlic and onion.
3. Add the boiled pork hock once the onion softens.
4. Pour soy sauce, pineapple juice, and water. Let boil. Add whole peppercorn and
dried bay leaves Pressure cook for 18 minutes. Note: if not using a pressure
cooker, boil pork for 90 minutes on a regular cooking pot. Make sure to add
water if the liquid is about to dry-up.
 5. Add Knorr Pork Cube, brown sugar, and pineapple chunks. Stir. Let it simmer
until the sauce reduces to half.
6. Season with salt. Transfer to a serving plate. Serve with rice. Share and enjoy!

Chicken Pastel
Ingredients
 2 lbs boneless chicken breast cubed
 1 piece Knorr Chicken Cube
 2 pieces chorizo de bilbao sliced
 3 pieces beef frank sliced
 ¾ cup sliced button mushroom
 8 ounces table cream
 1 piece potato cubed
 1 piece carrot cubed
 ½ piece lemon
 2 tablespoons soy sauce
 3 tablespoons butter
 1 cup water
 1 piece pie crust
 Salt and ground black pepper to taste

Ingredients
 2 lbs boneless chicken breast cubed
 1 piece Knorr Chicken Cube
 2 pieces chorizo de bilbao sliced
 3 pieces beef frank sliced
 ¾ cup sliced button mushroom
 8 ounces table cream
 1 piece potato cubed
 1 piece carrot cubed
 ½ piece lemon
 2 tablespoons soy sauce
 3 tablespoons butter
 1 cup water
 1 piece pie crust
 Salt and ground black pepper to taste
Tokwa and Kangkong with Oyster Sauce

8 ounces extra firm tofu

1 bunch kangkong
¼ cup oyster sauce
3 tablespoons soy sauce
2 teaspoons cornstarch (optional)
1 piece onion, chopped
4 cloves garlic, minced
¾ cup water
1 cup cooking oil
Salt and ground black pepper to taste