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Ingredients Ingredients
2 lbs chicken sliced into serving pieces 2 ½ lbs chicken cut into serving pieces
1 piece Knorr Chicken Cube 4 tablespoons Knorr SavorRich Chicken
Liquid Seasoning
1 head garlic crushed
2 pieces eggs beaten
3/4 cup white vinegar
3/4 cup all-purpose flour
6 tablespoons soy sauce
1/4 teaspoon ground white pepper
1 1/2 teaspoons whole peppercorn
3 cups cooking oil
5 pieces dried bay leaves
1/2 cup water Instructions
1 teaspoon sugar
4 tablespoons cooking oil 1. Combine chicken, Knorr SavorRich
Chicken Liquid Seasoning, and ground white
pepper in a large bowl. Mix well. Let it stay for
Instructions at least 30 minutes.
1. Combine chicken, 1/4 of the total 2. Heat oil in a pan until it the temperature
amount of garlic, whole peppercorn, dried bay reaches 350F Note: use a kitchen thermometer
leaves, soy sauce, vinegar, and water in a to measure the temp.
cooking pot. Cover and let boil. Stir and make 3. Prepare the marinated chicken for frying
sure that all ingredients are well blended. by dredging in flour and then sipping in beaten
2. Add Knorr Chicken Cube and sugar. eggs. Dredge the chicken with flour again.
Stir. Cover the pot and cook for 10 minutes. 4. Fry one side for 6 minutes. Turn the
3. Turn the chicken over and cook the chicken over and continue to fry the opposite
opposite side for another 10 minutes. Set side for 5 minutes. Turn it over again and fry
aside. the other side for 1 minute. Remove the crispy
fried chicken from the pan and arrange on a
4. Heat oil in a clean pan. Saute remaining wire rack. Let excess oil drip.
garlic until it turns light brown.
5. Transfer to a serving plate. Serve.
5. Pan fry the chicken for 1 minute per Share and enjoy!
side. Pour the adobo sauce into the pan. Boil
until it reduces to half.
6. Transfer to a serving plate. Serve with
warm rice.
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
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
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.