Chicken Adobo
Ingredients
 2 lbs chicken sliced into serving pieces
 1 piece Knorr Chicken Cube
 1 head garlic crushed
 3/4 cup white vinegar
 6 tablespoons soy sauce
 1 1/2 teaspoons whole peppercorn
 5 pieces dried bay leaves
 1/2 cup water
 1 teaspoon sugar
 4 tablespoons cooking oil
Instructions
1. Combine chicken, 1/4 of the total
amount of garlic, whole peppercorn, dried bay
leaves, soy sauce, vinegar, and water in a
cooking pot. Cover and let boil. Stir and make
sure that all ingredients are well blended.
2. Add Knorr Chicken Cube and sugar.
Stir. Cover the pot and cook for 10 minutes.
3. Turn the chicken over and cook the
opposite side for another 10 minutes. Set
aside.
4. Heat oil in a clean pan. Saute remaining
garlic until it turns light brown.
5. Pan fry the chicken for 1 minute per
side. Pour the adobo sauce into the pan. Boil
until it reduces to half.
6. Transfer to a serving plate. Serve with
warm rice.
Crispy Fried Chicken
Ingredients
 2 ½ lbs chicken cut into serving pieces
 4 tablespoons Knorr SavorRich Chicken
Liquid Seasoning
 2 pieces eggs beaten
 3/4 cup all-purpose flour
 1/4 teaspoon ground white pepper
 3 cups cooking oil
Instructions
1. Combine chicken, Knorr SavorRich
Chicken Liquid Seasoning, and ground white
pepper in a large bowl. Mix well. Let it stay for
at least 30 minutes.
2. Heat oil in a pan until it the temperature
reaches 350F Note: use a kitchen thermometer
to measure the temp.
3. Prepare the marinated chicken for frying
by dredging in flour and then sipping in beaten
eggs. Dredge the chicken with flour again.
4. Fry one side for 6 minutes. Turn the
chicken over and continue to fry the opposite
side for 5 minutes. Turn it over again and fry
the other side for 1 minute. Remove the crispy
fried chicken from the pan and arrange on a
wire rack. Let excess oil drip.
5. Transfer to a serving plate. Serve.
Share and enjoy!
Chicken Tinola Ginisang Pechay at
Ingredients
Giniling with Oyster Sauce
 1 whole chicken cut into serving pieces Ingredients
 36 ounces rice washing  2 bunches pechay chopped
 1/2 piece green papaya cut into wedges  6 ounces ground pork
 1 tablespoon garlic minced  4 tablespoons oyster sauce
 1 piece onion chopped  1 piece onion chopped
 1 thumb ginger cut into strips  4 cloves garlic minced
 2 tablespoon fish sauce  1 cup water
 1 cup Hot pepper leaves  Salt and ground black pepper to taste
 3 tablespoons fish sauce  3 tablespoons cooking oil
 1/4 teaspoon ground black pepper
Instructions
Instructions
1. Heat oil in a pan. Saute onion and
1. Sauté the garlic, onion, and ginger garlic.
2. Put-in the chicken and cook until color 2. Once the onion softens, add ground
turns light brown pork. Continue to saute until color turns light
3. Add the fish sauce. Stir. Pour rice brown.
washing into the cooking pot. Let boil. Cover 3. Add oyster sauce and water. Stir. Cook
the pot and simmer for 45 minutes. Note: add uncovered in medium heat until water reduces
water if needed. to half.
4. Add green papaya. Cook for 5 minutes 4. Put the pechay into the pan. Cover and
5. Add the hot pepper leaves or cook for 2 minutes.
malunggay leaves. Stir and cook for 1 minute. 5. Season with salt and ground black
6. Season with ground black pepper. Note pepper.
you can also add fish sauce or salt if needed. 6. Serve with rice. Enjoy!
7. Transfer to a serving bowl. Serve hot.
Share and enjoy!
 GinisangRepolyo with Giniling
GinisangSayote
Ingredients
Ingredients
 1 small head cabbage chopped
 3 pieces sayote sliced
 6 ounces ground pork
 16 g sachet Knorr Pork SavorRich Pork
 1 small red bell pepper sliced into strips
Liquid Seasoning
 1 small green bell pepper sliced into
 1 piece carrot sliced into strips
strips
 5 ounces pork belly sliced into thin
 4 ripe tomatoes cubed
pieces
 1 small yellow onion sliced
 1 piece onion chopped
 4 cloves garlic chopped
 5 cloves garlic crushed and minced
 1 cup chicken broth
 1 3/4 cups water
 2 tablespoons fish sauce
 Ground black pepper to taste
 1/4 teaspoon ground black pepper
Instructions  3 tablespoons cooking oil

1. Heat a cooking pot. Sear pork until Instructions

brown and oil is extracted.
2. Add onion and garlic. Saute until onion 1. Heat oil in a cooking pot.
softens. 2. Saute garlic until it turns light brown.
3. Pour 1 ½ cups water. Let boil. Cover the 3. Add the onion and tomato. Continue to
pot and continue to boil in low heat until liquid cook until soft.
completely evaporates.
4. Put the ground pork into the pot. Cook
4. Add chayote and saute for 2 to 3 until the color turns light brown.
minutes.
5. Pour chicken broth and let boil. Cover
5. Add carrots. Saute for 2 minutes. and cook for 15 minutes.
6. Pour Knorr Pork SavorRich Liquid 6. Add the bell peppers and cabbage.
Seasoning. Stir. Cover and cook for 5 to 8 minutes.
7. Add ground black pepper (optional). 7. Add fish sauce and ground black
Pour ¼ cup water. Cover the pot. Cook for 1 pepper. Cook for 2 minutes.
minute.
8. Transfer to serving bowl. Serve.
8. Transfer to a serving plate. Serve!
9. Share and enjoy!
9. Share and enjoy!
Bangus Sisig
Ingredients Fried Tilapia
 1 piece bangus fried or baked, and then Ingredients
flaked
 1 piece onion chopped  2 pieces tilapia cleaned and scales
 1/2 cup scallions chopped removed
 1 tablespoon chili pepper labuyo or Thai  2 teaspoons salt
chili  1 cup cooking oil
 1/2 teaspoon ground black pepper
 1 tablespoon soy sauce
Instructions
 2 teaspoons ginger minced 1. Rub salt all over the fish including the
 1 cup crushed chicharon pork rind insides.
 1/2 tablespoon mayonnaise 2. Heat oil in a wide frying pan
 1/4 cup unsalted butter 3. When the oil is hot, put-in the tilapia.
Cover the frying pan, but make sure to open it
 1 teaspoon garlic powder
a little so that steam can come out. Fry each
 1/2 teaspoon salt side in medium heat for about 6 to 10 minutes.
Note: I usually wait until I don’t hear any
Instructions sound. This means that the liquid is gone and
the fish is crisp.
1. Melt-in butter in a large pan 4. Remove from the pan and arrange in a
2. Add the onion and cook for 3 minutes serving plate.
3. Put-in the ginger. Stir and cook for 2 5. Serve with your favorite condiments and
minutes in low to medium heat. side dish.
4. Add the bangus and then stir. 6. Share and enjoy!
5. Put-in the garlic powder, salt,ground
black pepper, and soy sauce. Stir and cook for
5 minutes.
6. Add the chicharon, scallions, and chili.
Stir and cook for 3 minutes more.
7. Put-in the mayonnaise. Stir.
8. Transfer to a serving plate. Serve.
9. Share and enjoy!

Paksiw na Bangus
Ingredients
 1 1/2 lbs. milkfish cleaned and sliced
crosswise into serving pieces
 3 thumbs ginger crushed
 5 cloves garlic crushed
 1/2 cup white vinegar
 1 cup water
 1 piece onion sliced
 1 piece Chinese eggplant chopped
 5 pieces okra
 2 pieces long green pepper
 1 teaspoon whole peppercorn
 Salt to taste
Instructions
1. Arrange ginger, garlic, okra, onion, long
green pepper, peppercorn, and eggplant on
the pot.
2. Top with bangus slices.
3. Pour water and vinegar. Apply heat and
let boil. Cover and continue to cook in low to
medium heat for 15 minutes.
4. Add salt to taste.
5. Transfer to a serving plate. Serve.
6. Share and enjoy!
Nilagang Baka with Kalabasa
Ingredients
 2 lbs. beef chuck paypay, cubed
 ½ medium butternut squash or calabaza
squash cubed
 1 bunch bok choy pechay
 20 to 30 pieces long green beans
 2 medium yellow onions wedged
 2 teaspoons whole peppercorn
 3 cups beef broth
 3 cups water
 3 tablespoons fish sauce patis
Instructions
1. Pour water and beef broth into a
cooking pot. Let boil.
2. Add beef slices, onion, and whole
peppercorn. Cover the pot and continue to boil
between low to medium heat for 1 ½ to 2
hours, or until the beef becomes tender. Note:
add more water if needed.
3. Add butternut squash or kalabasa. Cook
for 5 minutes.
4. Add long greens beans. Cook for 3
minutes.
5. Add bok choy and season with fish
sauce. Continue to cook for 1 minute.
6. Transfer to a serving bowl. Serve with
rice.
7. Share and enjoy!
 Spicy Sardinas with Seafood Sinigang
Patola and Miswa Ingredients

Ingredients  2 6 ounces slices fish steak

 1 large 15 oz. can spicy sardines in
tomato sauce
 1 small loofah patola, peeled and sliced
 3 ounces miswa misua
 6 pieces Thai chili or silinglabuyo
 4 cups water
 1 medium yellow onion diced
 1/2 teaspoon garlic powder
 Fish sauce patis and ground black
pepper to taste
 3 tablespoons cooking oil
 1 lb. shrimp cleaned
 2 25g pack Knorr Sinigang na May Miso
Recipe Mix
 6 snake beans cut in 2 inch pieces
 8 to 10 pieces mustard leaves
 9 to 12 pieces okra
 2 pieces banana pepper or long green
chili
 2 quarts rice wash hugasbigas
 2 medium tomato wedged
 1 medium yellow onion wedged
 3 tablespoons fish sauce patis

Instructions Instructions
1. Heat oil in a cooking pot. 1. Pour rice wash in a soup pot. Let boil.
2. Add onion. Saute until soft. 2. Add tomato and onion. Cook for 5
3. Pour the sardines into the pot, including minutes.
the sauce. Add chili peppers and garlic 3. Add fish and shrimp.
powder. Cook for 2 minutes.
4. Add Knorr Sinigang na May Miso
4. Pour water into the cooking pot. Stir. Let Recipe Mix. Stir.
boil.
5. Put all the vegetables into the pot.
5. Add miswa and patola. Continue to cook Cover and cook for 6 to 8 minutes.
for 3 to 5 minutes.
6. Pour fish sauce and add the mustard
6. Season with patis and ground black leaves. Cook for 2 minutes.
pepper.
7. Transfer to a serving bowl. Serve with
7. Transfer to a bowl. Serve. rice.
8. Share and enjoy! 8. Share and enjoy!
 Dinuguan
Pork Steak
Ingredients
Ingredients
 1 lb pork cut into cubes
 4 pieces pork chops  1 cup vinegar
 5 tablespoons soy sauce  2 pieces long green pepper
 2 pieces lime or calamansi  1 1/2 tablespoon brown sugar
 1/2 cup cooking oil  1 piece onion chopped finely
 2 pieces onions sliced  1 tablespoon garlic minced
 1 1/2 cups water  3 tablespoon cooking oil
 1/2 teaspoon granulated white sugar  1 cup water
 Salt and pepper to taste  10 oz pork blood
 1 piece pork cube boullion
Instructions
 salt and pepper to taste
1. Combine pork chops, soy sauce, and
lime juice in a large bowl or resealable bag. Instructions
Marinate for at least 1 hour.
1. Heat oil in a pan. Sauté garlic and
2. Heat a pan then pour-in cooking oil.
onion.
3. Pan-fry the marinated pork chops in
2. Once the onion softens, add pork.
medium heat for 3 minutes per side.
Continue to sauté for 5 minutes or until light
4. Remove excess oil. Pour-in the brown.
remaining marinade and water and let boil.
3. Pour water. Let boil.
Simmer for 45 minutes or until the pork is
tender. Note: Add water as needed. 4. Add pork cube. Cook in low heat until
the meat tenderizes.
5. Add-in the sugar, salt, and pepper then
stir. 5. Add pork blood. Stir. Cook for 8 to 10
minutes while stirring.
6. Put-in the onions and cook for 3 minutes
more. 6. Pour vinegar and add sugar and long
green pepper. Cook for 12 to 15 minutes.
7. Turn-off heat and transfer to a serving
plate. 7. Season with salt and pepper as needed.
Serve hot with puto.
8. Serve. Share and enjoy!
 MINI ALBUM of
RECIPE

Homemade Pork Tocino Lyca Marie Colocado

Ingredients 10-Sparta
 2 lbs. pork ham
 1 1/2 tablespoons sea salt
 1/2 teaspoon Prague powder #1
 3/4 cups granulated white sugar
 1 teaspoon sodium phosphate
 1/4 cup anisette liquor
 1/2 cup pineapple juice
 1/4 cup crushed garlic
 1 tablespoon garlic powder
 1/4 teaspoon Vitamin C powder
 1/4 teaspoon Red food coloring

Instructions
1. Slice the pork ham to about ¼ inch
thickness
2. Dissolve the sodium phosphate in 5
tablespoons of water.
3. Except for the meat, combine all
ingredients in a large bowl and mix well
4. Apply the combined mixture to the meat
by rubbing. Make sure that the mixture is
evenly distributed across the meat
5. Place the mixed ingredients in a
covered container
6. Store the covered container (with meat
and mixture) in room temperature for 14 hours.
It may also be refrigerated but would take at
least 3.5 days to complete.