FILIPINO STYLE PORK SIOMAI
Originally a timeless Chinese specialty,
this delightful Filipino pork recipe now owns a
special place in the heart of Filipino adults
and kids alike.
Essentially, this easy recipe features ground
pork and a variety of vegetables. The filling is
then wrapped in a wonton wrapper and left to
steam away.
INGREDIENTS:
• 500 grams ground pork
• 1 tbsp salt
• 1 tbsp ground black pepper
• 1 tbsp garlic powder (or fresh garlic
chopped finely)
• 1 tbsp onion powder (or fresh onion
chopped finely)
• 3 tbsp parsley (chopped finely)
• 2 tbsp sesame oil
• 1 egg (beaten)
• siomai wrapper (for wrapping)
INSTRUCTIONS:
• Mix all the ingredients for the filling in
a mixing bowl.
• Let rest for 30 minutes to 1 hour to
marinate the marinate.
• Take a siomai wrapper and scoop 1
tbsp of the meat mixture and place on
the center of the wrapper.
• Gather sides of wrapper to form a
"cup" around the filling and seal.
Repeat with the remaining mixture.
• Arrange siomai in a single layer about
quarter inch apart on steamer basket
and steam for about 15 to 20 minutes
or until cooked through. Gently
remove from steamer and serve hot
with dipping sauce. Bon Appetit!
LUMPIANG SHANGHAI
(FILIPINO SPRING ROLLS)
The name itself hints at its Chinese origin,
although it’s considered to combine both
Chinese and Spanish influences.
It is a wrap of a thin crepe around a ground
meat and veggie mixture before deep-frying
the whole thing.
 INSTRUCTIONS:
INGREDIENTS:
• 50 pieces Round Lumpia Wrapper
• Cooking Oil, As Needed To Deep Fry
The Lumpia (We Used Canola Oil)
• 2 whole Eggs
• 3 pounds Ground Pork
• 1 can (8 Oz. Size) Water Chestnuts,
Minced
• ½ Large Onion, Minced
• 2 whole Carrots, Minced
• Salt And Pepper
FOR SEALING THE LUMPIA:
• ¼ cups Water
• 1 Tablespoon Flour
• Cut the lumpia wrapper in half. Heat
the cooking oil over medium heat, or if
you have a deep fryer, set to 375°F.
• In a large mixing bowl, combine eggs,
ground pork, minced water chestnuts,
onions, carrots, and a generous amount
of salt and pepper. Mix together (hands
works best).
• In a separate bowl, mix water and flour
for sealing the lumpia.
• Lay a half-piece of wrapper flat, with
you facing the straight edge where
you cut. Put the meat mixture in the
middle lengthwise, creating a ½-inch
diameter line about 3 inches long.
• Apply the water-flour sealing mixture
on the side, top and bottom of the
wrapper. Fold the sides first, then the
top, then roll. Apply more of the
sealing mixture if it doesn’t stick.
• When oil is hot enough, fry one first to
check for taste and seasoning. Fry till
golden brown on both sides. Taste
and add more salt and/or pepper to
the meat mixture if needed.
• Repeat wrapping until all ingredients
are used. Fry lumpia and share with
friends.
 TOKNENENG FOR THE DIPPING SAUCE:
(DEEP FRIED ORANGE CHICKEN EGGS)
• 1/4 cup vinegar
These appetizing hard-boiled eggs are • 1 cup water
genuinely a street eats of wonder upon
• 1 Tbsp. soy sauce
frying. The traditional way to enjoy this tasty
• 2 Tbsp. brown sugar
treat is to pair it with a sweet and sour sauce.
• 1 pc red onion chopped finely
• 1 pc siling labuyo or chili
pepper optional
INSTRUCTIONS:
• Boil the eggs in water for 10 to 15
minutes and add a little salt.
• After boiling, peel the eggs and coat
with cornstarch. Set aside.
• To make the batter; in a bowl, mix the
flour, salt, pepper and water. Mix the
batter using a fork or an electric hand
mixer and mix until all the lumps
disappear.
• While mixing, add a few drops of food
coloring until the desired orange color
INGREDIENTS:
is achieved.
• 18 to 20 pcs chicken eggs or native • In a deep-frying pan, heat enough oil
duck itik eggs to deep fry the eggs. Put the battered
• 6 Tbsp. cornstarch egg in hot oil one by one.
• Cooking oil for deep frying • Fry until the batter is crispy. Drain
with paper towels or use a strainer to
FOR THE BATTER:
drain excess oil. Serve hot with
• 2 cups all-purpose flour dipping sauce.
• 1 tsp. baking powder • To make the dipping sauce; just
• 2 1/4 cups water combine vinegar, soy sauce, sugar,
• 1 tsp. salt onions, water and chili. Mix very well
• 1 tsp. pepper until all the sugar is dissolved.
• Orange food coloring
 FILIPINO CHEESE STICK
These deep-fried spring roll pastry sticks are
filled with amazing soft cheese. The final
touch is a simple dipping sauce made from
mayo and ketchup.
INGREDIENTS:
• 7 ounces cheddar cheese sliced into
individual strips
• 30 pieces spring roll lumpia wrapper
• 1 cup cooking oil
INSTRUCTIONS:
• Wrap the cheeses in spring roll
wrapper.
• Heat the pan and pour-in the cooking
oil. Deep-fry the cheese in spring roll
wrapper for 4 minutes or until the color
of the spring roll wrapper turns golden
brown.
• Place in a plate with paper towel.
• Serve with mayonnaise and ketchup.
CALAMARES
(DEEP FRIED SQUID RINGS)
Calamares is the Filipino version of deep-
fried squid rings, drawing inspiration from
Mediterranean cuisines. “Calamares” is
derived from “Calamari,” which means squid
in Italian.
INGREDIENTS:
• 500 grams Frozen Calamari/Squid
Rings or Fresh Calamari
• ¾ cup flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp pepper
• 2 medium eggs beaten
• 2 tbsp fish sauce
• 1/4 tsp cayenne pepper or paprika
• Vegetable oil for frying
INSTRUCTIONS:
• Defrost the bag of frozen
squid/calamari rings in cold water. Or
prep your fresh squid by washing it.
• Before the squid is completely
defrosted, remove it from water and
strain well in a colander.
• Grab a bowl and combine your eggs
(beaten), fish sauce, and calamari,
and let it marinate for about 45
minutes to 1 hour.
• Grab another bowl and combine the
flour, cornstarch, pepper, salt, and
paprika or cayenne pepper.
• Take each coated squid ring and
INGREDIENTS:
place it into the flour bowl and coat it
thoroughly. • 4 packed cups grated and sliced
• In a large frying pan, heat up your oil vegetables of choice
and place your squid rings in there. • 1 small onion diced or sliced
Cook for about 2-3 minutes until • 1 green onions or scallions chopped
slightly brown. • 1 ¾ tsp salt, or to taste
• ½ cup cornstarch
• 1 cup all-purpose flour
VEGETABLE OKOY • Ground black pepper
• Oil for frying
(FILIPINO VEGETABLE FRITTERS)
SWEET CHILI VINEGAR:
Okoy is a lightly battered, crispy fritter made
• ½ cup white vinegar
with mix vegetables. It’s absolutely delicious
and even better when dunked into a spicy • ½ tsp salt
vinegar dipping sauce. • 2-3 chopped or crushed chilis
(optional for spice)
• 2 tbsp cane sugar, or to taste
• ¼ tsp freshly ground black pepper
• 1 medium-sized red onion diced
INSTRUCTIONS:
• Prepare your vegetables. Grate the
pumpkin and carrot. Finely chop the
green beans and other vegetables.
• Place the mixed vegetables and
onions in a large bowl. Add in the salt.
Mix the vegetables well and allow to
sit for 15-20 minutes.
• To the bowl, add in the cornstarch,
flour, and pepper. Mix everything
together until the vegetables are
coated in the cornstarch-flour mixture.
• Heat a large frying pan or wok over
medium high heat. Add in enough oil
and deep fry the fritters.
• Meanwhile, prepare the dipping sauce INGREDIENTS:
by mixing together all the ingredients
until the sugar is diluted. • 3 1/2 LBS unripe Papaya shredded
• Once the fritters are crisp throughout, • 1/2 cup sea salt
remove them from the oil and transfer • 1 piece 6-inch carrot
on a strainer to drain out any excess • 1 medium sized onion
oil. • 1/2 of red bell pepper cube or thick
• Serve the freshly cooked fritters hot strips
with the vinegar. • 1 piece 3-inch ginger cut into strips
• 1/4 cup raisins
• 2 1/2 cups white vinegar
• 1 cup sugar
ATCHARA
• 1/2 cup salt
(FILIPINO PICKLED PAPAYA)
INSTRUCTIONS:
The basic version of Atchara consists of
green unripe papaya, sometimes carrots and • Shred papaya and sprinkle in 1/2 cup
bell peppers, all brined in a sweetened of salt. Let it sit for about an hour and
solution. As a result, you get a crispy texture rinse. Using a cheese cloth squeeze
and an outstanding balance of sweet, tangy, out excess fluid. Set aside.
and spicy flavors at the same time.
 • Place the vinegar, sugar, carrot,
onion, pepper, ginger in a large
saucepan and boil until the sugar is
dissolve. Remove 1/2 cup of mixture.
• Add shredded papaya into the vinegar
mixture. Add the raisins and cook the
papaya for about 5 more minutes
while gently mixing so that sauce coat
the papaya. Put the Atchara in a
container and pour in left over vinegar
mixture.
• Let cool and refrigerate for 3 months.
You can store it in the freezer also.
FILIPINO FRIED HAM AND CHEESE
ROLL
This mini treat is loaded with eggs, ham,
cheese, and bread, all the well-loved
elements that no one can resist.
INGREDIENTS:
• 8 slices Tasty bread (white bread)
• 8 pcs cheese sticks
• 4 slices sweet ham or cooked
ham cut into half to make 8 pcs of
ham slices
• 1 to 2 pcs raw eggs beaten
• 1 cup Panko bread crumbs or
Japanese bread crumbs
• 24 pcs toothpicks
• Cooking oil for deep frying
INSTRUCTIONS:
• Remove the toasted skin of the
tasty bread slices by using a knife
and cutting out the edges.
• Using a rolling pin roll the bread
until it becomes flat.
• On a clean flat surface, lay a piece
of flattened bread and put on top a
piece of ham and cheese stick.
• Then roll the bread with the ham
and cheese inside. Secure the roll
with 2 to 3 toothpicks on both ends
and the center.
• Prepare 2 plates containing beaten
eggs and the other, bread crumbs.
Dip the rolls in the beaten eggs first
until well coated then dredge in
bread crumbs. Do the same
procedure on the rest of the rolls.
• Heat oil in a pan deep enough for
frying the rolls. Then fry the rolls
until golden brown.
• Upon serving, remove the
toothpicks first. Then serve with
mayonnaise with ketchup.
 SWEET AND SPICY DILIS
(ANCHOVIES)
These dried anchovies coated in a
mesmerizing layer of granulated sugar and
chili powder.
INGREDIENTS:
• 2 cups dried anchovies (dried dilis)
• ½ cup water
• 1 cup granulated sugar
• ½ cup chili powder (or dried chili
finely blended)
• 3 tbsp cooking oil
INSTRUCTIONS:
• Place dried anchovies in a large bowl
and set aside.
• Heat water and sugar in a cooking pot
over medium heat until sugar
dissolves and water are reduced
slightly.
• Remove from heat and add chili
powder. Stir to incorporate well.
• Pour the chili mix gradually onto the
anchovies in three batches. Mixing
while pouring until anchovies are fully
coated.
• Heat oil in a frying pan and fry the
coated anchovies for 2 to 3 minutes or
until crunchy. NOTE: Make sure that
the oil is really hot before frying the
anchovies but avoid burning them.
• Remove from heat and transfer on a
plate. You can also let them cool and
place in a container with lid for later
consumption.
KILAWIN
(FILIPINO CEVICHE)
Kilawin is essentially the Filipino take on
ceviche. The traditional way to make this dish
is by marinating meaty and raw fish in a sharp
blend of vinegar, ginger, tomatoes, and
chiles.
INGREDIENTS:

• 500 Grams Tuna use yellowfin tuna,

(sashimi-grade), cut into ½-inch cubes
• Salt
• Pepper
• 2/3 Cup spiced vinegar
• 4 teaspoons Calamansi Juice
• 2 teaspoons crushed garlic
• 2 teaspons julienned ginger
• 1/2 Cup sliced white onions (thinly
sliced)
• 1/2 Cup sliced red onions (thinly
sliced)
• 4 pieces bird’s eye chili (siling labuyo)
• 1 1/2 tablespoons finger chilies (siling
pangsigang) INGREDIENTS:
• 4 pounds pig mesentery cut into 4-
INSTRUCTIONS: inch pieces
• 4 tablespoons sea salt
• Place cubed tuna in a stainless-steel
• 1 tablespoons onion powder
bowl and season with some salt and
pepper. Let stand for a few minutes. • 1 tablespoons garlic powder
• Add vinegar, calamansi juice, garlic, • 1 tablespoon dry basil leaf
ginger, white and red onions, and • 1 teaspoon powder pepper
peppers. Mix well. • 10 cups of water
• Transfer mixture to a serving dish • 2-3 cups Canola Oil for frying
and top generously with chicharon.
Serve immediately. INSTRUCTIONS:

CHICHARON BULAKLAK • Wash the pig intestine thoroughly.

(FRIED PORK MESENTERY)
This Filipino appetizer is deep-fried ruffle fat.
It’s not the pig’s intestines per se, but rather
the tiny tissues connected to the pig’s
intestines.
Cut/divide the intestine about 4
inches.
• Mix the rest of the ingredients in a
large pot and season according to
your liking and then add the intestine
and start cooking.
• Boil intestine until soft.
 • When done boiling, drain the water,
tap dry and let cool.
• Place it in a zip lock and refrigerate
• Deep fry when ready. Cook until
golden brown.
• Serve this with mixture of vinegar and
soy sauce with garlic and onion.
PANARA
(DEEP FRIED SHRIMP WONTON)
Panara features a wonton wrapper filled with
a mixture of minced shrimp and bottle gourd
(chopped upo). Upon deep-frying, this
triangular-shaped boasts an incredible
crunchiness on the outside that locks a rich,
juicy, and delicious filling in every bite.
INGREDIENTS:
• 2 cups chopped bottle gourd upo
• 10 pieces medium shrimp shells and
head removed, chopped
• 1 medium yellow onion minced
• 1 teaspoon garlic powder
• 2 cups cooking oil
• 15 pieces square wonton wrapper
• 1 egg beaten
• Salt and pepper to taste
INSTRUCTIONS:
• Prepare the filling by heating 2
tablespoons of cooking oil in a pan.
• Saute the onion. Add the shrimp and
cook for 1 minute.
• Put-in the chopped upo. Put-in the
garlic powder. Stir and cook for 3 to 4
minutes.
• Add salt and pepper to taste. Stir.
• Transfer to a plate. Let the
temperature cool down.
• Wrap the mixture in the wonton
wrapper. Do this by first lining the
sides of the wrapper with beaten egg.
Dip your finger into the beaten egg
and run it through the side of the
wrapper. Scoop about a tablespoon of
mixture and place it in the middle of
the wrapper. Fold the wrapper such
that a triangular shape is formed.
Press the sides to seal. Do this
procedure until the entire mixture is
consumed.
 • Heat the remaining oil in a cooking
pot.
• Deep fry the wontons with filings until
the color turns medium to golden
brown.
• Transfer to a serving plate. Serve.
FILIPINO STYLE CHICKEN LOLLIPOP
By pushing the wing meat to the end of the
bone, you get a spherical-shaped piece that
looks like a lollipop. Flavor-wise, these drums
of heavens have a delightfully light and crispy
batter, while the inside is super juicy, soft,
and tasty.
INGREDIENTS:
• 10 pieces chicken wings
• 1 1/2 cup Panko bread crumbs
• 2 pieces raw eggs
• 1/2 cup all-purpose flour
• 3 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 cups cooking oil
INSTRUCTIONS:
• Divide the chicken wing into 3 parts by
slicing through the joints. Set aside the
wingtip for other possible uses.
• Shape the wing to look like a lollipop.
You should have two parts of the
chicken wing by now: the one with a
single bone and the one with two
bones. Start by selecting the part with
one bone.
• Separate the meat from the bone by
sliding a sharp knife around the tip of
the bone where meat is still connected
(do not cut through the bone).
• Place the wing vertically on top of a flat
surface while holding the part where
the knife passed.
• Gently push downward while gripping
the bone with your thumb and index
finger until the meat slides down.
• Arrange the meat by inverting the
inner part until a lollipop shape is
formed.
• Season the chicken lollipops with salt
and pepper and let it stand for at least
15 minutes.
 FILIPINO STYLE CHICKEN
• Crack the eggs and transfer to a bowl MACARONI SALAD
then whisk. Gradually add-in the all-
purpose flour while whisking until a Chicken and macaroni already taste
batter is formed. incredible on their own. Heavy cream and
• Dip the chicken lollipop on the batter mayo create an extra-creamy and thick
then to the Panko breadcrumbs. texture. On the other hand, bits of pineapples
• Heat oil in a cooking pot then deep-fry and raisins add pops of color to elevate the
the chicken lollipop under medium visual.
heat until the color of the outer part
turns medium brown (about 10 to 12
minutes).
• Remove the fried chicken lollipop from
the cooking pot and transfer to a dish
with paper towel. Let it stand until
excess oil is absorbed by the paper
towel.
• Serve with your favorite dip.

INGREDIENTS:

• 2 cups cooked chicken

breast shredded
• 2 cups Elbow Macaroni
• 1/4 cup relish
• 1/2 cup pineapple chunks
• 4 oz mild cheddar cheese cubed
• 1/4 cup raisins
 • 1 cup light mayonnaise
• 1 cup Media Crema
• 1/4 cup condensed milk

INSTRUCTIONS:

• Boil 4 cups of water and add in 1/2

teaspoon salt. Add the chicken and
boil until chicken is cook through. Let
cool and shred.
• Cook elbow macaroni per package
instructions. Drain water and put in a
large sized bowl.
• In a medium size bowl mix the
condensed milk, cream, and
mayonnaise. Add more or less of the
ingredients according to your liking.
Add with into the cooked macaroni.
• Boil water and add in carrots and cook
for 3 minutes. Immediately remove
from heat and dissolve in an iced
water to cool. Drain water and add into
the macaroni. Add the cheese, INGREDIENTS:
pineapple, relish and raisins. Mix until
dressing coats with the macaroni. • 1 lb Chicken wings
• Refrigerate overnight before serving. • 1 teaspoon Ground black
pepper to taste
BUFFALO WINGS • 1 teaspoon Salt to taste
Also known as Swiss wings, these meaty, • 1 cup Flour
vinegar wings are one of the most popular • ½ teaspoon Chili powder
appetizers. Serve these wings with a dipping • 2 cups Cooking oil
sauce and some celery sticks. • ½ cup Water
• 1 tablespoon Cornstarch melted
• 1 tablespoon Sugar
• 1 teaspoon Vinegar
• 1 teaspoon Annatto oil
INSTRUCTIONS:
• Combine chicken wings, half
amount of black pepper, salt and
chili powder in a mixing bowl. Mix
well and set aside.
• Heat a cooking pot and pour-in
cooking oil.
• Deep fry the chicken wings until
golden brown. Set aside.
• In another pan, pour-in water,
vinegar, annatto oil, sugar, and the
remaining black pepper, salt and
chili powder. Stir and bring it to a
boil for 3 minutes.
• Then pour the cornstarch on the
pan and let it boil for another 3-5
minutes. Turn off the heat.
• Get the fried chicken and put-in on
the pan with cooked sauce. Stir
them well then transfer into a
serving plate.
LUMPIANG TOGUE
Lumpiang togue are Filipino-style vegetable
spring rolls. They’re filled with bean sprouts,
carrots, green beans, pork, and shrimp.
INGREDIENTS:
• canola oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• ½ pound pork belly or butt, diced
• 1 tablespoon fish sauce
• ½ cup water
• ½ pound shrimps, peeled, deveined,
and chopped
• 1 large carrot, peeled and julienned
• 1 cup green beans, stemmed and cut
thinly on a bias
• 4 cups bean sprouts
• salt and pepper to taste
• 12 pieces spring roll wrappers
INSTRUCTIONS:
• In a skillet over medium heat, heat
about 1 tablespoon oil. Add onions
and garlic and cook until limp.
• Add diced pork and cook until lightly
browned.
• Add fish sauce and cook for about 1
minute.
• Add water and bring to boil. Lower
heat, cover, and simmer for about 7 to
10 minutes or until pork is tender and
liquid is absorbed.
• Add shrimps and cook, stirring DYNAMITE LUMPIA
occasionally, just until color changes Finger chili peppers are cut open into a boat
to pink. Add carrots and green beans. shape and filled with ground pork. The chilis
Cook, stirring regularly, for about 2 to are then wrapped in spring roll pastry and
3 minutes or until vegetables are deep fried.
halfway done. Add beans sprouts and
cook, gently tossing to combine, for
about 30 to 40 seconds or just until
heated through. Season with salt and
pepper to taste.
• Immediately remove the vegetable
mixture from heat and drain in a
colander. Cover with film and
refrigerate for a few minutes to
completely cool.
• Separate wrappers into individual
sheets. On a flat working surface, lay
wrapper like a diamond.
• Spoon about 2 tablespoons of the
vegetable mixture on the middle of the
wrapper. Fold the wrapper and repeat
with the remaining vegetable mixture.
• In a skillet over medium heat, heat
about 2 inches deep of oil to 350 F.
Add spring rolls seam side down and INGREDIENTS:
fry, turning once or twice, for about 2
to 3 minutes on each side or until • 30 pieces finger chili peppers (siling
golden brown and crispy. haba)
• Remove from pan and drain on a wire • 1-pound ground pork
rack. Serve immediately with spiced • 2 cloves garlic, peeled and minced
vinegar dip. • ½ cup green onion, chopped
• 1 teaspoon salt
• ¼ teaspoon pepper
• 30 pieces spring roll wrappers
• oil

INSTRUCTIONS:
• With a small knife, make a slit across
the length of one side of each chili
peppers from the stem down to the tip.
• Using a teaspoon, gently scrape the
inside of the chili pepper to remove
seeds and pith. Rinse under cold
running water to remove any stray
seeds. Drain well and pat dry.
• In a bowl, combine ground pork,
garlic, green onions, salt, and pepper
to taste. Using a teaspoon, gently stuff
each chili pepper with pork mixture.
• Separate lumpia wrappers and lay on
a flat work surface. On a flat working
surface, position the spring roll in a
diamond pattern. Tuck and fold the
right pointed end of the wrapper
inward and place the stuffed pepper
horizontally with stem outside of the
wrapper.
• Fold the left and bottom sides over the
chili pepper and roll tightly to fully
enclose. Dab the seam with water and
gently press to completely seal.
• In a pan over medium heat, heat about
2 inches deep of oil. Add wrapped
peppers in a single layer and cook,
turning as needed, for about 7 to 10
minutes or until outside is golden and
crisp and meat is cooked.
• Remove from the pan and drain on a
wire rack set over a baking sheet.
Serve hot with sweet and sour sauce
or spicy vinegar dip.
BANANA BALLS
Filipino-inspired vegetarian croquettes using
a plant-based powerhouse, banana heart.
INGREDIENTS:
• 1 pc banana heart (puso ng saging),
sliced thinly
• ½ cup rock salt
• 1 pc egg
• 2 cloves garlic, minced
• 1 pc onions, chopped
• 1 small pc carrots, small diced
• 1 pc Knorr Pork Cube, dissolved in 1
tbsp hot water
• 2 tbsp all-purpose flour
FOR BREADING:
• 20 grams all-purpose flour
• 1 pc egg
• 20 grams breadcrumbs
• 100 ml oil
INSTRUCTIONS:
• Begin by getting a bowl, and combine
rock salt and banana heart. Leave this
for 10 minutes. Wash and squeeze
well and repeat the process 2 - 3
times. Drain excess water. Set aside.
 INASAL NA MAIS • Set the grill on high heat and grill the
corn, rotating occasionally until the
The humble corn can be served in a million
husks are slightly charred and corn is
ways but one of our favorites is serving it
tender. This will take about 15 to 20
grilled and brushed with the flavors of Inasal.
minutes.
• Get a bowl and combine softened
butter, Knorr Liquid Seasoning, Knorr
Chicken Cube, grated ginger and
annatto seed oil.
• Carefully peel back husks with towel
using a knife. Brush to coat the kernels
with Knorr inasal mixture and that’s it.
Serve hot with your favourite grilled
meat or eat as is.

INGREDIENTS:
CRISPY BAGBAGIS
• 3 tbsp. annatto seed oil (atsuete)
• 4 pcs. sweet corn Bagbagis is a super crispy appetizer loaded
• 1 tbsp. unsalted butter with deep-fried pork intestines, dried bay,
• 1 tbsp. Knorr Liquid Seasoning salt, and peppercorn. Serve this heavenly
• 1 tsp. grated ginger dish with spicy vinegar, fish sauce, or lechon
• ½ pc Knorr Chicken Cube sauce.
• pepper, to taste
INSTRUCTIONS:
• Begin by making the annatto seed oil
by sautéing 1 tablespoon of atsuete
seeds in 3 tablespoons vegetable oil.
Once the seeds turn dark, remove and
discard.
• Next, peel back corn husks - making
sure they are still attached. Remove
and discard silk or corn hair. Pull the
husks back over the corn and let it
soak in cold water.
INGREDIENTS:
• 2 lbs pork large intestines, pre-
cleaned
• 5 pcs dried bay/ laurel leaves
• 5 tbsp coarse rock salt
• 1 tbsp whole peppercorn
• Water for boiling, 3 batches
• 3 cups cooking oil

INSTRUCTIONS:
• Start by clean the pork intestines well
with running water.
• In a large pot, pour and boil the water.
Once the water starts to boil, add the
pork intestines. Boil for 15 minutes
then discard the water.
• Pour a clean batch of water to the pot.
Boil with the pork intestines for
another 15 to 20 minutes then discard
one more time.
• Pour the third batch of water to the pot
and let it boil. Add 3 tbsp of the rock
salt, bay leaves, and peppercorn.
Continue to boil in low to medium heat
for 1 hour.
• Remove the pork intestine and let
cool. Cut the intestines crosswise, into
small pieces. Rub the remaining rock
salt all over the pork intestines and let
it stay for 5 minutes.
• In a large pot, pour and heat the
cooking oil. Once the oil gets hot,
deep- fry the pork intestines until
crispy.
• Remove the crispy intestines from the
pot and arrange in a serving plate.
• Serve with spicy vinegar.