1.

Ginisang Repolyo with Chicken

Sauteed cabbage with chicken, oyster sauce, and bell peppers. This easy vegetable recipe is healthy and
delicious.
Prep: 5minutes minutes
Cook: 25minutes minutes
Total: 30minutes minutes

Ingredients
▢½ head cabbage chopped
▢4 ounces boneless chicken breast sliced thinly
▢1 piece Knorr Chicken Cube
▢1 small red bell pepper sliced into strips
▢1 small green bell pepper sliced into strips
▢1 ½ tablespoons oyster sauce
▢1 piece onion sliced
▢4 cloves garlic crushed
▢1 1/4 cups water
▢3 tablespoons cooking oil
▢Salt and ground black pepper to taste

Instructions
Heat oil in a cooking pot.
Saute onion and garlic. Once the onion gets soft, add chicken. Cook until color turns light brown.
Pour ¾ cups water. Let boil.
Add Knorr Chicken Cube. Cover the pot and continue to cook until the water evaporates.
Put the oyster sauce and cabbage into the cooking pot. Stir. Saute for 1 minute.
Add ½ cup water. Stir and cook for 5 minutes.
Put the bell peppers into the pot. Season with salt and ground black pepper. Continue to cook for 2
minutes.
Transfer to a serving plate. Serve.
Share and enjoy!
 2. Dinengdeng with Fried Fish Recipe
Prep: 5minutes minutes
Cook: 35minutes minutes
Total: 40minutes minutes

Ingredients
▢2 to 3 pieces medium sized fish cleaned
▢10 pieces okra
▢1 ½ cup squash flower
▢3 pieces small bitter gourd ampalaya, cored and sliced
▢10 pieces snake beans sitaw, cut into short pieces
▢2 medium ripe plum tomato wedged
▢2 knobs ginger sliced
▢1 medium onion wedged
▢2 cups hot pepper leaves dahon ng sili
▢3 cups water
▢3 tablespoons bagoong monamon
▢1 tablespoon salt
▢½ cup cooking oil to fry fish

Instructions
Rub salt all over the fish. Heat oil in a pan. Once the oil gets hot, fry the fish until the side turns golden
brown. Turn the fish over and continue to fry the other side until the same color is achieved. Remove the
fried fish from the cooking pot. Place in a plate and set aside.
Pour water in a clean cooking pot. Let boil.
Add onion, ginger, and tomato. Cover and boil in medium heat for 5 minutes.
Stir-in the bagoong. Add okra, bitter gourd, and snake beans. Cover and cook for 7 to 12 minutes.
Add the hot pepper leaves and squash flower. Cook for 3 minutes.
Put the fried fish top. Cover. Cook for 1 minute. Transfer to a serving bowl.
Serve. Share and enjoy!
 3. Ginisang Ampalaya
Prep: 10minutes
Cook: 20minutes
Total: 30minutes

Ingredients
▢2 pieces ampalaya cleaned and cut into thin slices
▢1 tbsp garlic minced
▢1/2 tsp ground black pepper
▢salt to taste
▢2 raw eggs
▢18 ounces luke warm water
▢1 tomato sliced
▢1 onion sliced
▢3 tbsp cooking oil

Instructions
Place the ampalaya in a large bowl
Add salt and lukewarm water then leave for 5 minutes
Place the ampalaya in a cheesecloth then squeeze tightly until all liquid drips
Heat the pan and place the cooking oil
Saute the garlic, onion, and tomato
Add the ampalaya mix well with the other ingredients
Put-in salt and pepper to taste
Beat the eggs and pour over the ampalaya then let the eggs cook partially
Mix the egg with the other ingredients
Serve hot. Share and Enjoy!
 4. Ginisang Munggo
The initial stage of the cooking is done by boiling the monggo seeds for about half an hour in about 4
cups of water to soften it, and letting the water reduce until you reach a thick and rich consistency. In
another pan, the rest of the ingredients are sautéed and mixed together before adding the monggo
mixture. Then, viola! Lunch (or dinner) is served.

Preparation Time: 30 minutes

Cooking Time: 20 minutes
Yield: 3-4 servings

Ingredients:
2 cups cooked monggo
¼ pound shrimps, peeled and deveined
3 cloves garlic, minced
1 onion, chopped
½ cup sliced tomatoes, finely chopped
1 pc ampalaya, sliced
ampalaya leaves
1 ½ cups water
salt and pepper to taste
cooking oil

Cooking Directions:
1. In a pan, heat the cooking oil, and then sauté the onion and garlic. Add the tomatoes and cook for
several minutes.
2. Add the sliced ampalaya and allow to cook for about 2 minutes.
3. Add the cooked monggo and the water, and bring to a boil.
4. Stir in the shrimp and cook for another 2-3 minutes. Season with salt and pepper.
5. Add the ampalaya leaves. Cook them until the leaves are a little wilted.
6. Serve hot with rice.
7. Enjoy!
 5. Ginisang Kalabasa at Sitaw
Ingredients send grocery list
250 grams squash
6-8 pieces strands string beans
1 red onion
2 cloves minced garlic
1 red bell pepper
100 grams ground pork
Worcestershire sauce
1 teaspoon Sesame Oil
Ginisa Mix optional
Knorr Liquid Seasoning
1 tablespoon Soy sauce
Salt
Ground black pepper
1/2 cup water
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Directions
Prepare the ingredients. Peel the squash if you don’t like the skin on. Carve off the seeds and the soft
flesh using a spoon. Leave only the solid part of the squash. Cut into desired sizes. Chop the string beans
into smaller strings, about 2 inches in length. Wash under running water for a few seconds, then set
aside.
Cook the ground meat. In a pan under medium heat, add two tablespoons of cooking oil. Sauté garlic
and onions, until onions are translucent and soft. Add the ground pork, season with salt, pepper,
Worcestershire sauce, then stir. Mix the ingredient well. Cook until the pork is no longer pink in color.
Add the vegetables. First, add the squash, since it takes longer to cook. Season again with salt and
pepper, and sauté for few more seconds. Add half a cup of water, dash of Knorr liquid seasoning, a
tablespoon of soy sauce, and switch the heat to low. Let it simmer until the squash is fork tender. Add
water as necessary. Add the string beans, bell pepper, and a pinch of Ginisa mix. Cook for a minute, then
add the sesame oil, and mix a few times. Turn off the heat.
Serve and enjoy! Just transfer to a serving plate, and it’s ready to be served.