Lumpiang Hubad Recipe 6.

Put the long green beans and cabbage into

the pot. Toss. Cover the pot and cook for 5
minutes.
Vegetable saute with pork topped with sweet brown
7. Season with fish sauce and ground black
peanut sauce. This is a great dish to have anytime
pepper.
of the day.
8. Add singkamas. Toss. Arrange on a
Prep Time8 mins
serving plate. Set aside.
Cook Time22 mins
9. Prepare the sauce by combining
Total Time30 mins
cornstarch with 3 tablespoons water. Stir
Course: Main Course
until the cornstarch dilutes. Set aside.
Cuisine: Filipino
10. Pour 1 ½ cups water into a saucepan. Let
 
boil.
Servings: 4 people
11. Add soy sauce and garlic. Cook for 2
 
minutes.
Calories: 524kcal
12. Add dark brown sugar. Stir.
 
13. Pour the cornstarch diluted in water. Stir.
Author: Vanjo Merano
Continue to cook while stirring until the
desired consistency is achieved.
Ingredients 14. Pour the sauce over lumpiang hubad. Top
with crushed peanuts.
 1 lb. pork shoulder sliced into small pieces
 1 piece Knorr Pork Cube Nutrition
 2 cups cabbage shredded
 1 piece singkamas sliced into strips
Calories: 524kcal | Carbohydrates: 62g | Protein: 26
 1 cup Baguio beans sliced into thin pieces
g | Fat: 19g | Saturated
 1 piece kamote sliced into strips
Fat: 3g | Cholesterol: 76mg | Sodium: 762mg | Potas
 1 piece carrot julienne
sium: 1051mg | Fiber: 11g | Sugar: 35g | Vitamin
 1/4 cup parsley chopped
A: 7735IU | Vitamin
 1 piece onion sliced
C: 61.4mg | Calcium: 125mg | Iron: 3.8mg
 6 cloves garlic crushed
 Patis and ground black pepper to taste
 3 tablespoons cooking oil

Sauce:

 1 1/2 tablespoons soy sauce
 ½ cup brown sugar
 4 cloves garlic crushed
 1 1/2 cups water
 2 tablespoons cornstarch
 1/4 cup chopped peanuts

Instructions

1. Heat oil in a cooking pot. Saute onion and

garlic until onion becomes soft.
2. Add pork. Cook until brown.
3. Pour 1 ½ up to 2 cups of water. Let boil.
4. Add Knorr Pork Cube. Stir. Cover the pot
and cook between low to medium heat
until the liquid evaporates and the pork
tenderizes.
5. Add parsley, carrot, kamote, and ½ cup
water. Cover the cooking pot. Cook for 2
minutes.
Basic Tortang Talong 8. Remove from the pan and arrange in a
wide plate. Serve with banana ketchup.
This is a Basic Tortang Talong Recipe (Eggplant
Omelet) 9. Share and enjoy!
Prep Time5 mins
Cook Time6 mins Nutrition
Total Time11 mins
Course: Eggplant Serving: 1g
Cuisine: Fiipino
 
Servings: 1
 
Author: Vanjo Merano

Ingredients

 1 Chinese eggplant

 1 egg

 1/4 teaspoon salt

 1/8 teaspoon ground black pepper

 1/4 cup cooking oil

Instructions

1. Heat the eggplant directly over fire in a

stovetop until the skin of the eggplant
turns brown to black, Rotate after a few
minutes until all parts of are almost burnt.

2. Let the eggplant cooldown and then peel

the skin off using your fingers. The inside
part of the eggplant should be steamed
just right at this point.

3. Arrange the peeled eggplant in a plate and

then flatten using a fork. Set aside.

4. Beat the egg in a bowl and add salt and

pepper. Continue beating until the salt and
pepper are well blended.

5. Dip the eggplant in the egg mixture.

6. Heat oil in a pan. Once the oil gets hot,

start to fry one side of the eggplant until it
gets medium brown.

7. Pour the remaining egg mixture on top of

the eggplant. Turn it over and fry the other
side until it gets light to medium brown.
Mung Bean Sprouts with Shrimp 7. Add the scallions. Continue to cook for 2
to 3 minutes.
This is a recipe for Mung Bean Sprouts with Shrimp
Prep Time5 mins 8. Transfer to a serving plate. Serve.
Cook Time15 mins
Total Time20 mins 9. Share and enjoy!
Course: Vegetable
Cuisine: Filipino Nutrition
 
Servings: 4
Serving: 4g
 
Author: Vanjo Merano

Ingredients

 ½ lb. fresh mung bean sprouts cleaned

 ½ lb. medium shrimp shell removed

 1 small carrot julienne

 1 cup shredded cabbage

 ½ cup chopped scallions

 Salt and ground black pepper to taste

 4 cloves garlic crushed

 1 medium onion sliced

 5 tablespoons cooking oil

Instructions

1. Heat the oil in a pan.

2. Add the shrimp. Saute for 1 minute.

Sprinkle salt and ground black pepper.
Continue to cook for 1 to 2 minutes.
Remove from the pan and put in a clean
plate. Set aside.

3. Using the same pan, add the remaining oil.

4. Saute garlic and onion until soft.

5. Add the mung bean sprouts, carrot, and

cabbage. Stir-fry for 3 to 5 minutes.

6. Put the cooked shrimp back in the pan.

Stir.
Laing Recipe 4. Once the leaves absorb the coconut milk,
stir the leaves and then continue to cook
for to 10 minutes.
Taro leaves with chili peppers and pork cooked in
coconut milk with bagoong alamang.
Prep Time10 mins 5. Pour the coconut cream into the cooking
Cook Time1 hr 10 mins pot. Add the red chilies. Stir. Cook for 10 to
Total Time1 hr 20 mins 12 minutes.
Course: Main Course
Cuisine: Filipino 6. Transfer to a serving plate. Serve.
 
Servings: 8 people 7. Share and enjoy!
 
Calories: 618kcal
Nutrition
 
Author: Vanjo Merano
Serving: 8g | Calories: 618kcal | Carbohydrates: 12g 
| Protein: 18g | Fat: 59g | Saturated
Ingredients Fat: 51g | Cholesterol: 108mg | Sodium: 323mg | Pot
assium: 801mg | Fiber: 2g | Sugar: 1g | Vitamin
 3.5 oz taro leaves dried A: 600IU | Vitamin
C: 12.3mg | Calcium: 94mg | Iron: 8.3mg
 6 cups coconut milk

 2 cups coconut cream

 1/2 cup shrimp paste bagoong or balaw

 1/2 lb. pork shoulder thinly sliced

 5 to 7 pieces red chilies

 1 piece onion sliced

 1/2 cup sliced ginger

 8 cloves garlic crushed

Instructions

1. Combine the coconut milk, pork, shrimp

paste, ginger, onion, and garlic in a cooking
pot. Heat the pot and let boil.

2. Once the mixture starts to boil, gently stir

to mix the ingredients. Cover the pot and
simmer for 15 to 20 minutes. Make sure to
stir once in a while to prevent the
ingredients from sticking on the bottom of
the cooking pot.

3. Add the dried taro leaves. Do not stir. Let it

stay until the leaves absorb the coconut
milk. This takes about 20 to 30 minutes.
You can gently push the leaves down so
that it can absorb more coconut milk.
Saucy Adobong Kangkong
Ginisang Sayote
Prep Time3 mins
Cook Time12 mins Sauteed chayote with carrots and pork. This dish is
Total Time15 mins easy to prepare. Yum!
Servings: 3 Prep Time5 mins
  Cook Time15 mins
Author: Vanjo Merano Total Time20 mins
Course: Main Course
Ingredients Cuisine: Filipino
 
Servings: 5 people
 4 cups chopped water spinach kangkong
 
Calories: 180kcal
 4 tablespoons soy sauce  
Author: Vanjo Merano
 3 tablespoons white vinegar

Ingredients
 8 cloves garlic crushed

 3 pieces sayote sliced
 1/2 cup water

 16 g sachet Knorr Pork SavorRich Pork

 1 teaspoon granulated white sugar
Liquid Seasoning

 salt and pepper to taste

 1 piece carrot sliced into strips

 2 tablespoons cooking oil
 5 ounces pork belly sliced into thin pieces

Instructions  1 piece onion chopped

1. Heat the cooking oil in a frying pan.  5 cloves garlic crushed and minced

2. Once the oil is hot, fry the garlic until the  1 3/4 cups water
color turns golden brown. Remove the
garlic and set aside.  Ground black pepper to taste

3. Pour-in water, soy sauce, and vinagar. Add

the sugar. Let boil. Instructions

4. Add the kangkong. Cover and cook for 2 1. Heat a cooking pot. Sear pork until brown
minutes. and oil is extracted.

5. Add salt and pepper. Stir. 2. Add onion and garlic. Saute until onion
softens.

6. Transfer to a serving plate. Top with fried

garlic. 3. Pour 1 ½ cups water. Let boil. Cover the
pot and continue to boil in low heat until
liquid completely evaporates.
7. Serve. Share and enjoy!

4. Add chayote and saute for 2 to 3 minutes.

Nutrition
5. Add carrots. Saute for 2 minutes.
Serving: 3g
6. Pour Knorr Pork SavorRich Liquid
Seasoning. Stir.
 7. Add ground black pepper (optional). Pour
¼ cup water. Cover the pot. Cook for 1
Adobong Sitaw at Kangkong with
minute.
Chicharon
8. Transfer to a serving plate. Serve!
This is a recipe for Adobong Sitaw at Kangkong
with Chicharon
9. Share and enjoy!
Prep Time5 mins
Cook Time20 mins
Nutrition Total Time25 mins
Course: Vegetable
Calories: 180kcal | Carbohydrates: 7g | Protein: 3g |  Cuisine: Filipino
Fat: 15g | Saturated  
Fat: 5g | Cholesterol: 20mg | Sodium: 24mg | Potass Servings: 4 people
ium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin  
A: 2040IU | Vitamin Calories: 156kcal
C: 9.4mg | Calcium: 31mg | Iron: 0.6mg  
Author: Vanjo Merano

Ingredients

 15 pieces sitaw cut into 2 inch length

 1 bunch Kangkong leaves separated and

stalk cut into small pieces

 ¾ cup chicharon preferably with meat

 3 tablespoons vinegar

 4 tablespoons soy sauce

 6 cloves garlic crushed

 1 piece onion minced

 3 tablespoons cooking oil

 1 cup water

 Salt and ground black pepper to taste

Instructions

1. Heat oil in a pan

2. Sauté garlic and onion until the onion

softens and the garlic turn light brown.

3. Pour soy sauce, vinegar, and water. Let

boil.

4. Add chicharon. Cover the pot. Continue to

cook for 10 minutes medium heat.
 5. Add sitaw. Stir and cook for 5 minutes.

6. Put the kangkong stalks into the pan. Cook

for 3 minutes.

7. Add the kangkong leaves. Stir and cook for

2 minutes.

8. Season with salt and ground black pepper

9. Transfer to a serving plate. Serve!

10. Share and enjoy!

Nutrition

Serving: 4g | Calories: 156kcal | Carbohydrates: 5g | 
Protein: 6g | Fat: 12g | Saturated
Fat: 1g | Cholesterol: 4mg | Sodium: 1123mg | Potas
sium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin
A: 915IU | Vitamin
C: 11.9mg | Calcium: 29mg | Iron: 0.8mg