Rainbow Bites PH _ Filipino Dishes

Tinolang Manok
Ingredients

2 lbs. chicken, cut into serving pieces

1 ½ cup malunggay leaves (optional)
1 cup hot pepper leaves
⅛ teaspoon ground black pepper
1 piece chayote or small unripe papaya, wedged
6 cups water
1 Knorr chicken cube
1 medium yellow onion, sliced
6 cloves garlic crushed and chopped
4 thumbs ginger, julienne
3 tablespoons fish sauce (patis)
3 tablespoons vegetable oil

Instructions

Heat oil in a pot.

Sauté garlic, onion, and ginger. Add the ground black pepper.
When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light
brown.
Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes.
Scoop and discard the scums and oil on the soup.
Add the Knorr chicken cube and chayote or papaya. Stir. Cover and cook for 5 minutes.
Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook
for 2 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!

Sinigang na Baboy with Gabi

Recipe type: pork
Cuisine: Filipino
Serves: 6
Ingredients

2 lbs. pork belly, sliced into cubes

2 to 3 cups kangkong leaves
3 pieces long green chili pepper (siling pansigang)
2 ripe tomatoes, quartered
1 cup sliced daikon radish (labanos)
10 to 12 pieces snake beans, cut in 2 inch length pieces
1 large yellow onion, quartered
15 pieces okra
2 pieces taro, peeled and cut in half (gabi)
Rainbow Bites PH _ Filipino Dishes

8 cups water
2 (20 g) packs Knorr Sinigang sa Sampaloc Mix Original
3 tablespoons fish sauce (patis)
¼ teaspoon ground black pepper

Instructions

Pour water into a cooking pot. Let boil

Add onion and tomato. Boil for 5 to 8 minutes.
Put the pork in the cooking pot. Boil for 25 minutes.
Add the taro. Cover and continue to boil for 30 minutes.
Add Knorr Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.
Put the daikon radish in. Cook for 3 to 5 minutes.
Add the chili peppers, okra, and snake beans. Cook for 7 minutes.
Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.
Transfer to as serving bowl. Serve with a small bowl with patis and spicy chili.
Share and enjoy!

Atcharang Labanos
Ingredients
3 medium daikon radish
1 medium red onion, sliced
1½ cup cane or white vinegar
3 teaspoons whole peppercorn
4 tablespoons granulated white sugar
3½ tablespoons sea salt

Instructions

Slice the daikon crosswise as thin as possible.Use a mandolin slicer for better results.
Sprinkle 3¼ tablespoons of salt over the daikon. Mix well. Leave for 30 minutes. Put the daikon
in a colander and wash with running water. Let the water drip.
Meanwhile, combine vinegar, ¼ teaspoon salt, sugar and whole peppercorn. Mix well and then
microwave for 30 seconds. Set aside.
Arrange the daikon and onion in a pickling jar. Pour-in the vinegar mixture.Cover the jar and
refrigerate for 3 days.
Serve as side dish during lunch or dinner.
Share and enjoy!

Chicken Siomai
Ingredients
2 lbs ground chicken
¾ cup minced shrimp
¼ cup sesame oil
2 tablespoons olive oil
Rainbow Bites PH _ Filipino Dishes

1 cup minced white mushroom

2 teaspoons chicken powder
1 large yellow onion, minced
1 cup minced carrots
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 teaspoons salt
1 egg
A pack of wonton wrappers
4 to 6 cups water
Instructions
In a mixing bowl, combine the ground chicken, shrimp, mushroom, carrots, onion, chicken
powder, ground black pepper, garlic powder, salt, sesame oil, and egg. Mix well using a spatula.
Lay a piece of wonton wrapper in a plate. Scoop about a tablespoon of mixture and place it in the
center of the wrapper. Wrap the mixture by folding the sides until the meat mixture is enclosed.
Do this step until the mixture is consumed.
Pour the water in a steamer. Bring it to a boil.
Meanwhile, arrange the chicken siomai in the steamer. Make sure that you grease the steamer
using a cooking spray or by rubbing with cooking oil. This will prevent the wrapper from
sticking.
Steam the chicken siomai for 15 to 25 minutes. The time will depend on the size of the siomai.
Transfer to a serving plate. Serve with your favorite dipping sauce and chili.
Share and enjoy!

Tokwat Baka (Fried Tofu and Grilled Beef in Vinegar Sauce)

Ingredients

16 ounces grilled porterhouse steak, sliced

4 pieces extra firm tofu, fried and cubed
1 teaspoon sesame oil
¼ cup light soy sauce
½ cup rice vinegar
1½ teaspoons granulated white sugar
¼ teaspoon ground black pepper
¼ teaspoon salt
½ cup chopped green onions
1 small red onion, minced
2 teaspoons roasted sesame seeds
Instructions
Arrange the sliced steak and cubed tofu in a bowl.
On a separate bowl, combine soy sauce, vinegar, sesame oil, sugar, pepper, salt, and onion. Stir.
Microwave for 20 to 30 seconds
Pour the mixture over the steak and tofu.
Top with chopped green onions and sesame seeds.
Rainbow Bites PH _ Filipino Dishes

Serve. Share and enjoy!

Chicken Curry

Ingredients
2 lbs. chicken, cut into serving pieces
2 (33 g) packs Knorr Ginataang Gulay Mix
1 cup green peas
1 medium potato, peeled and diced
2 cloved garlic, minced
1 thumb ginger, minced
1 medium yellow onion, cubed
½ teaspoon ground turmeric
1 tablespoon curry powder
Salt and ground black pepper to taste
2 cups water
3 tablespoons cooking oil

Instructions

Rub curry powder all over the chicken pieces. Let it stay for 15 minutes.
Heat oil in a cooking pot.
Once the oil gets hot, saute onion, ginger, and garlic.
Add the chicken into the pot. Cook until the color turns light brown.
Combine ginataang gulay mix with 1 cup water.
Stir and then pour the mixture into the cooking pot.

Pour the remaining 1 cup water. Let boil.

Add the ground turmeric. Cover and reduce the heat between low to medium. Cook until the
chicken gets tender.
Add potato and green peas. Cook for 12 minutes.
Season with salt and ground black pepper.
Transfer to a serving bowl. Serve!
Share and enjoy!
Rainbow Bites PH _ Filipino Dishes

Beef Short Rib Kare Kare

Ingredients
2½ lbs. beef short rib
10 pieces snake beans, cut into 2 inch length
1 bunch baby bok choy
1¼ cups ground peanut
1 medium onion, chopped
3 cloves garlic, minced
1 small banana blossom, sliced
1 tablespoon glutinous rice flour diluted in ¼ cup water
¾ cup annatto water
1½ cups water
3 tablespoons cooking oil
½ cup sautéed shrimp paste

Instructions

Heat oil in a pressure cooker.

Once the oil becomes hot, saute garlic and onion.
Add the ground peanut.
Cook while stirring for 3 minutes.
Put the beef short ribs in.
Cook until light brown.

Pour annatto water and water. Let boil. (Note: Make your own annatto water by soaking ½ cup
annatto or atsuete seeds in ¾ cup warm water for at least 10 minutes and then stir thoroughly to
extract the color.)
Cover the pressure cooker. Cook for 30 minutes.
Safely remove the cover and then add the banana blossoms.
Cook for 5 minutes. (Note: Prepare the banana blossoms by soaking it in water with 3
tablespoons salt for 15 minutes. Wring the banana blossoms before cooking.)
Pour the glutinous rice flour with water into the pot. Stir until the texture of the liquid thickens.
Note: You can use cornstarch as an alternative ingredient.
Add snake beans and bok choy. Cook for 5 minutes.
Transfer to a serving bowl. Serve with shrimp paste.
Share and enjoy!
Rainbow Bites PH _ Filipino Dishes

Batangas Bulalo Recipe

Ingredients

3 to 4 lbs. beef shank (with extra bones)

4 pieces medium red onions, sliced
1 tablespoon whole peppercorn
1 ½ tablespoons rock salt or coarse sea salt
4 to 5 tablespoons fish sauce
8 to 10 cups water
1 small cabbage
3 bunches of baby bok choy
Dipping sauce
5 to 7 pieces chili peppers
4 tablespoons fish sauce
1 piece lemon or 3 pieces calamansi

Instructions

Boil water in a cooking pot.

Add the beef shank and bones.
Cover and then continue to boil in low to medium heat for 1 hour.

Scoop away the floating scums and oil from the water.
Add the onion, whole peppercorn, salt, and fish sauce.
Cover and continue to boil for 3 hours.

Arrange the cabbage and bok choy leaves on a large serving bowl.
Put the bones and meat over the vegetables.
Scoop the hot soup over the meat.

Serve with a dipping sauce composed of chili peppers, fish sauce, and lemon or calamansi.
Share and enjoy!
Rainbow Bites PH _ Filipino Dishes

Lengua in White Mushroom Sauce

Ingredients
2 lbs. lengua (ox tongue)
3 cups beef broth or sock
¾ cups whipping cream
1 (10.5 oz.) can condensed cream of mushroom
1 cup sliced button mushrooms
1 large yellow onion, chopped
5 cloves garlic, crushed
6 cups water (for boiling the ox tongue)
Salt and ground black pepper to taste
3 tablespoons cooking oil

Instructions

Boil 6 cups of water in a pressure cooker.

Add the ox tongue. Cover the cooker and pressure cook for 35 to 40 minutes or until tender.
Remove from the pressure cooker. Let it cool down. Peel the outer layer off the tongue.
Slice the ox tongue into thin pieces.

Heat oil in a cooking pot.

Saute onion and garlic.
Add the sliced ox tongue. Cook for 2 minutes.
Pour the condensed cream of mushroom and beef broth in the pot. Stir. Let boil. Cover and simmer for 35
minutes.
Add the sliced mushrooms and whipping cream. Continue to cook for 40 minutes in low heat or until the
liquid reduces to half and the sauce starts to thicken.

Add salt and ground black pepper to taste.

Transfer to a serving plate. Serve.
Share and enjoy!
 Rainbow Bites PH _ Filipino Dishes

Beef Morcon
Ingredients
 2 lbs. eye of round or top sirloin steak, thinly sliced
 2 pieces beef franks, cut in half
 4 boiled eggs, wedged
 1 medium carrot, cut into sticks
 1 can (14 oz.) diced tomato
 1 cup tomato sauce
 ¾ cup water
 1 Knorr Beef Cube
 1 dill pickle cut into sticks
 1 medium yellow onion, diced
 4 cloves garlic, crushed and minced
 Salt and ground black pepper to taste
 ½ cup all-purpose flour
 8 tablespoons cooking oil
Steak marinade

 3 to 4 tablespoons soy sauce

 ½ teaspoon garlic powder
 ¼ teaspoon ground black pepper

Instructions
1. Flatten the steak by pounding with a meat tenderizer tool.
2. Combine steak and the steak marinade ingredients. Mix well. Make sure that the steak (beef) is
coated all over. Let it stay for at least 10 minutes.
3. Slice the steak into 6 x 5 inch pieces. Put a slice of beef frank, pickle, carrot, and wedged boiled
egg in one side of the steak. Roll the steak until a cylindrical shape is formed. Secure by tying a
kitchen twine. This will be your beef morcon. Set aside. Perform this step until all the steak is
consumed.
4. Heat 5 tablespoons of oil in a pan. Dredge the rolled beef morcon in all-purpose flour. Pan-fry all
the sides for 1 minute or until it turns light to medium brown. Set aside.
5. On a clean pan, heat the remaining 3 tablespoons of cooking oil.
6. Sauté garlic and onion
7. Add the diced tomato and tomato sauce.
8. Pour-in water and add Knorr Beef Cube. Stir. Let boil.
9. Put the pan-fried morcon in the pan. Cover and then simmer for 50 to 60 minutes. Add water if
the sauce starts to dry out.
10. Sprinkle salt and pepper. Stir.
11. Turn the heat off. Let the beef morcon cool down. Slice into serving pieces.
12. Transfer to a serving plate. Top with remaining sauce.
13. Share and enjoy!

CROCKPOT BEEF PARES

Ingredients
 4 cups garlic fried rice
 Rainbow Bites PH _ Filipino Dishes

 ¼ cup chopped scallions

 Salt to taste (optional)
Crockpot ingredients

 2 lbs. top sirloin, cubed

 3 cloves garlic, crushed and minced
 2 teaspoons minced ginger
 1 medium onion, chopped
 3 to 4 pieces star anise
 4 tablespoons brown sugar
 ⅛ teaspoon ground black pepper
 ¼ cup soy sauce
 1 ½ cups beef broth

Instructions
1. Combine all the crockpot ingredients in a crockpot / slow cooker. Cover and set to low heat. Slow
cook for 8 hours
2. Remove the cover. Stir. Taste and add salt (if needed).
3. Transfer the beef pares with some sauce in a serving bowl. Top with chopped scallions. Prepare
the soup by pouring 3 tablespoons of sauce in a bowl and add a cup of hot beef broth.
4. Serve with garlic-fried rice. Share and enjoy!

Callos
Ingredients
1/2 kilo Honeycomb Tripe
Freshly ground Pepper
2 chorizo bilbao sausages, sliced diagonally
1/4 cup extra virgin olive oil
1 1/2 cups Tomato sauce
1 medium red bell pepper, cut into 1-inch squares
1 medium size carrots, diced
1 medium size potato, diced
2/3 cup pitted green olives
3/4 cup chickpeas
2 cups vinegar
7 liters water
1 1/2 kg ox hooves
2 tablespoons corn oil
1 onion, diced
3 cloves garlic, peeled and crushed
1 cup chopped tomatoes (fresh or canned)
Salt
Tabasco sauce (optional)

Procedure :
 Clean and wash honeycomb tripe in vinegar thoroughly. Rinse and brush to remove any
dirt.
 Boil honeycomb tripe in 9 cups of the water for 8 minutes. Drain and discard water.
 Rainbow Bites PH _ Filipino Dishes

 Clean and wash ox hooves well. Boil in 9 cups of the water for 12 minutes. Drain and
discard water.
 In a casserole, combine honeycomb tripe and ox hooves.
 Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or
until meats are tender.
 Remove meat from broth and let cool. Reserve 1 ½ cups of the broth.
 Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 3
minutes per side. Set aside.
 Slice the trip into 1-inch squares. Remove meat from the ox hooves and slice similarly.
Set aside.
 Heat olive oil in a casserole and saute until fragrant.
 Add the sliced meats and saute until lightly brown.
 Pour in tomatoes, canned tomato sauce, potatoes and the reserved broth. Simmer for
about 5 minutes.
 Add the chorizo, carrots, red bell pepper, olives and chickpeas and season with salt,
pepper, and if desired, tabasco.
 Simmer just enough for the vegetables to heat through.
 Serve with steam rice.
Beef in Oyster Sauce
Ingredients

 1 lb beef tenderloin or sirloin, thinly sliced

 2 cups fresh spinach, cleaned
 2 tablespoons oyster sauce
 1 tablespoon soy sauce
 1 tablespoon ginger, minced
 1 tablespoon garlic, minced
 1 teaspoon salt
 ½ teaspoon ground black pepper
 2 teaspoons chili, minced
 3 tablespoons cooking oil
Instructions

1. Combine beef, oyster sauce, soy sauce, salt, and ground black pepper. Mix and
marinate for at least 30 minutes.
2. Heat a wok and pour-in cooking oil.
3. Sauté garlic, ginger, and chili.
4. Stir-fry spinach then place in a serving plate and set aside.
5. Using the same wok with remaining oil, stir-fry the marinated beef for 5 to 6
minutes or until the color turns brown.
6. Arrange the beef on top of the spinach.
7. Serve. Share and enjoy!
 Rainbow Bites PH _ Filipino Dishes

Beef Salpicao
Ingredients
 1½ lbs beef sirloin (or tenderloin), cubed
 3 tablespoons garlic, minced
 1 teaspoon salt
 ⅛ cup butter
 3 tablespoons olive oil
 ½ teaspoon ground black pepper
 5 tablespoons Worcestershire Sauce
 2 tablespoons oyster sauce
Instructions

1. Combine the
beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes.
2. Add the olive oil
and marinate for at least 30 minutes.
3. Apply high heat
on a pan then put-in the combined ingredients once the pan is hot enough.
4. Sear the beef
until the color of the outer part turns brown. Try to toss the beef while searing so that all
sides are uniformly cooked.
5. Add the oyster
sauce and Worcestershire sauce and continue tossing until the liquid dries up.
6. Put-in the butter
and cook for 2 to 3 minutes more.
7. Transfer to a
serving plate.
8. Serve hot. Share
and enjoy!

Beef Mami
Ingredients

 1 lb. beef brisket

 6 pieces star anise
 1 piece beef cube
 5 cups water
 2 tbsp cooking oil
 1 tbsp minced garlic
 1 medium sized onion, minced
 ¼ cup green onions, chopped
 14 ounces egg noodles, cooked
 1 cup Chinese cabbage (pechay Baguio), chopped
 4 pieces hard boiled eggs
 salt and pepper to taste
 Rainbow Bites PH _ Filipino Dishes

Instructions
1. Put the oil in a cooking pot and apply heat
2. Saute the garlic and onions
3. Put-in the beef brisket and cook until the color of the outer part turns light brown
4. Add the beef cube and star anise
5. Pour-in the water and bring to a boil. Allow to boil until beef becomes tender
6. Add salt and pepper to taste
7. Place the cooked egg noodles and Chinese cabbage in a serving bowl
8. Pour the soup and beef brisket on the bowl with noodles then garnish with sliced boiled egg and
green onions
9. Serve hot. Share and Enjoy!

Crispy Pork Adobo Flakes

Ingredients
 1 lb  pork adobo, cooked
 ½ to 1 cup cooking oil

Instructions
1. Shred the pork adobo slices along the grain.
2. Mix the flaked pork with its sauce to absorb flavor. Let it sit for 10 minutes.
3. Heat a frying pan and pour-in the olive oil.
4. When the oil becomes hot, fry the shredded pork in medium heat until the texture becomes crisp.
5. Turn-off heat then transfer the fried pork in a plate lined with paper towel. This will absorb the oil.
6. Transfer to a serving plate then serve with sinamak (spiced vinegar).
7. Share and enjoy!

KBL (Kadyos, Baboy, at Langka)

Ingredients
 1½ lbs Pork Hocks, sliced
 1 unripe jack fruit, chopped
 1 cup pigeon pea (kadyos)
 2 cups sweet potato leaves
 1½ tablespoons sinigang mix (or 5 pieces batuan)
 3 to 5 stalks lemongrass
 1 piece beef cube or pork cube
 6 cups water (per batch)
 salt and pepper to taste

Instructions
1. Pour water in a cooking pot (first batch) and add a little salt. Let boil and simmer for 5 minutes.
2. Throw away the liquid. Pour-in second batch of water and let boil.
3. Put-in lemon grass and beef cube. Simmer for 40 to 45 minutes of until pork is tender.
4. Add the pigeon peas. Cook for 20 to 25 minutes. Note: For dried pigeon peas, you need to soak it
in water overnight.
 Rainbow Bites PH _ Filipino Dishes

5. Put-in the sinigang mix, salt, pepper, and jack fruit. Cook for 10 minutes.
6. Add the sweet potato leaves. Cover the cooking pot and turn the heat off.
7. Transfer to a serving bowl. Serve.
8. Share and enjoy!

Pork Binagoongan
Ingredients
 2 lbs. Pork, cubed
 1 tbsp Garlic, minced
 5 tbsp vinegar
 1 cup onion, chopped
 1 cup tomato, chopped
 1 pc chili (banana pepper, Jalapeno, or long chili pepper), sliced
 ½ cup shrimp paste
 3-5 pcs. dried bay leaves
 1 tbsp whole pepper corn
 24 ounces water
 salt and pepper

Instructions
1. In a cooking pot, pour-in the water and bring to a boil
2. Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until meat is tender
3. Remove the meat from the pot separating it from the liquid and other ingredients. set aside
4. In a separate pan, saute the garlic, onion, tomato
5. Add the shrimp paste and simmer for 5 minutes (more time is needed for raw shrimp paste)
6. Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well
7. Add the chili and simmer for 3 minutes
8. Add salt and pepper to taste
9. Serve hot. Share and Enjoy!

Bicol Express 
Ingredients
 1 lb. pork shoulder, sliced into cubes
 3 pieces long green pepper (siling pansigang), sliced into thin pieces
 2 to 8 pieces bird’s eye chili (siling labuyo) or Thai chili, sliced into small pieces
 1 medium onion, sliced
 4 cloves garlic, crushed
 1 (45g) pack Knorr Ginataang Gulay mix
 1 tablespoon shrimp paste (bagoong alamang)
 3 tablespoons cooking oil
 ¼ teaspoon ground black pepper
 2 ¼ cups water
 Rainbow Bites PH _ Filipino Dishes

 Salt to taste (optional)

Instructions
1. Heat oil in a cooking pot
2. Sauté garlic and onion until the onions get soft.
3. Add the ground black pepper and pork. Sauté until the color turns light brown.
4. Pour 1½ cups water. Let boil. Cover and continue to cook in medium heat until the pork gets
tender and the water almost evaporates completely.
5. Prepare the gata by combining ¾ cup lukewarm water and Knorr Ginataang Gulay mix. Stir until
the powder dissolves completely. Set aside.
6. Add the long green pepper, chili pepper, and shrimp paste into the cooking pot. Stir.
7. Pour the gata mixture into the pot. Let boil. Cover and cook in medium heat until the liquid
reduces to half. Make sure to stir once in a while.
8. Add salt to taste. Transfer to a serving bowl.
9. Serve with rice. Share and enjoy!

Pork Sisig
Ingredients
 1 lb. pig ears
 1½ lb pork belly
 1 large onion, minced
 3 tablespoons soy sauce
 ¼ teaspoon ground black pepper
 1 knob ginger, minced
 3 tbsp chili flakes
 ½ teaspoon garlic powder
 1 piece lemon (or 3 to 5 pieces calamansi)
 ½ cup butter (or margarine)
 ¼ lb chicken liver
 6 cups water
 3 tablespoons mayonnaise
 1 tsp salt

Instructions
1. Pour the water in a pan and bring to a boil Add salt and pepper.
2. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
3. Remove the boiled ingredients from the pot then drain excess water
4. Grill the boiled pig ears and pork belly until done
5. Chop the pig ears and pork belly into fine pieces
6. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
7. Put-in the ginger and cook for 2 minutes
8. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
9. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
10. Put-in the soy sauce, garlic powder, and chili. Mix well
11. Add salt and pepper to taste
12. Put-in the mayonnaise and mix with the other ingredients
13. Transfer to a serving plate. Top with chopped green onions and raw egg.
14. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)
 Rainbow Bites PH _ Filipino Dishes

Pork Afritada
Ingredients
 2 lbs pork shoulder, cut into cubes
 1 large yellow onion, minced
 4 cloves garlic, minced
 6 pieces hotdogs or wieners, sliced diagonally
 1 (16 oz.) can tomato sauce
 1½ cups frozen green peas
 4 pieces potatoes, cleaned and quartered
 2 teaspoons granulated white sugar
 3 tablespoons cooking oil
 2 to 3 cups beef broth
 Salt and ground black pepper to taste

Instructions
1. Heat the cooking oil in a cooking pot or deep pan.
2. Saute the garlic and onion when the oil becomes hot.
3. Once the onion is soft, add the pork and cook until light brown (around 3 to 5 minutes).
4. Pour-in the tomato sauce and beef broth. Stir. Let boil. Cover and simmer for 45 to 60 minutes or
until the pork becomes tender.
5. Add the hotdogs and potatoes. Cook for 8 minutes.
6. Add the green peas, sugar, salt, and pepper. Stir and cook for 3 minutes.
7. Transfer to a serving bowl. Serve.
8. Share and enjoy!

Pork Monggo
Ingredients
 1 cup mung beans
 6 ounces pork, sliced into thin small pieces
 1 Knorr pork cube
 1 bunch spinach, washed
 1 cup malunggay leaves
 2 medium tomato, cubed
 1 medium onion, cubed
 ½ cup chicharon, crumbled
 4 cloves garlic, chopped into small pieces
 ¼ teaspoon ground black pepper
 Rainbow Bites PH _ Filipino Dishes

 1 to 2 tablespoons fish sauce (patis)

 6 cups water
 3 tablespoons cooking oil

Instructions
1. Heat oil in a cooking pot.
2. Saute garlic, onion, and tomato.
3. Add the pork. Cook until the color of the pork turns light brown.
4. Pour water into the pot. Let boil
5. Add the pork cube. Stir.
6. Add the mung beans. Cover and adjust the heat between low to medium. Continue to cook until
the mung beans becomes tender. Add more water, if necessary.
7. Put the malunggay leaves and spinach in the cooking pot. Stir and cook for 2 minutes.
8. Add ground black pepper and fish sauce. Cook for 2 to 3 minutes.
9. Transfer to a serving bowl. Top with chicharon.
10. Serve. Share and enjoy!

Sinigang na Salmon sa Miso

Ingredients
 3 salmon heads, cut lengthwise into half
 2 (25g) pack Knorr Sinigang na May Miso Recipe Mix
 1 bunch mustard leaves
 12 pieces okra
 2 medium tomato, wedged
 3 pieces long green peppers
 2 medium yellow onion, wedged
 6 to 8 cups water
 ½ teaspoon ground black pepper
 2 to 3 tablespoons fish sauce (patis)

Instructions
1. Pour water in a cooking pot. Let boil.
2. Add onion and tomato. Let the water- re-boil.
3. Put the salmon heads into the pot. Stir.
4. Once the water starts to boil once more, add Knorr Sinigang na May Miso Recipe Mix. Stir.
5. Add the long green peppers. Cover and then cook in medium heat for 12 minutes.
6. Add okra, ground black pepper, and fish sauce. Stir. cover and cook for 5 minutes.
7. Add the mustard leaves. Cover and cook for 3 to 5 minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!
Rainbow Bites PH _ Filipino Dishes