CHICKEN SOTANGHON

INGREDIENT
 4 tbsp cooking oil
 1 tbsp achuete seeds
 6 cloves garlic, chopped
 1 pc small-sized onion, chopped
 250 grams chicken breast fillet, hand shredded
 2 pc Knorr Chicken Broth Cube
 4 cups water
 1 cup shredded pechay Baguio
 2 cups sotanghon, soaked in water (don’t use hot water)
 2 tbsp thinly sliced spring onions (chiffonade cut)
 5 pcs hard-boiled egg, quial egg

METHOD
1. Combine oil and achuete seeds in a saucepot. Heat achuete seeds over low fire for 30
seconds. Once color has infused, strain out seeds and return oil into pot.

2. Sauté garlic in achuete oil until slightly browned.

3. Add onions and sauté until soft.

4. Add chicken, Knorr Chicken Broth Cube and water. Let simmer until chicken is fully cooked.

5. Remove chicken from stock and shred chicken meat. Put back in pot with pechay Baguio
and sotanghon. Let simmer for 2-3 minutes.

6. Serve with topping of chopped spring onions and egg.

INGREDIENTS
 1 whole chicken, cut into serving pieces
 2 tbsp oil
 4 cloves garlic
 45 ml vinegar
 90 ml soy sauce
 2 pc bay leaf
 1 tbsp whole black peppercorns, crushed
 1 pack Knorr Ginataang Gulay Complete Recipe Mix
 2 cups water

METHOD
1. Sear chicken pieces in a pre-heated pan until brown. Remove and set aside.

2. In the same pan, sauté garlic, add vinegar, and let this simmer for a minute.

3. Add soy sauce, bay leaf, peppercorns, Knorr Ginataang Gulay Recipe Mix, and chicken
pieces.

4. Let this simmer covered until chicken is thoroughly cooked.

INGREDIENTS
 2 L rice washing
 3 pc onions, quartered
 4 pcs tomatoes, quartered
 2 pcs gabi, quartered
 1 k grilled liempo, cut into serving piece
 2 pcs pansigang
 1 pc radish, sliced
 4 pcs okra,
 1/2 sitaw bundle, sliced
 1/2 kangkong bundle, sliced
 2 pads Knorr Sinigang sa Sampalok Mix (24g)

METHOD
1. Bring to boil rice washing in a pot, add onions and tomatoes then reduce heat to simmer until
pork is tender

2. Once gabi is tender, mash half of it to thick the soup.

3. Add sili, radish and okra and let this simmer.

4. Add Knorr Sinigang Mix , sitaw and kangkong.

5. Stir well and let this simmer for a minutes.

INGREDIENTS
 1 onion, minced
 8 cloves garlic, minced
 6 pcs tomato, quartered,
 1 tbsp shrimp paste
 1 tbs tomato paste
 1 pc Knorr Shrimp Cub
 1 cup each okra, talong, ampalaya, kalabasa and sitaw sliced
 500 g liempo (full, unchopped
 2 tbsp fish sauce
 white pepper

METHOD
1. PINAKBET:
Saute the onion, garlic and tomatoes.
Add shrimp paste and knorr Shrimp Cube.
Add vegetable and tomato paste.
2. BAKED LIEMPO:
Marinate liempo in patis and white pepper.
Bake 'til golden brown.
 Serving Suggestion: Serve Pinakbet topped with chopped baked liempo.
 RELLENONG BANGUS RECIPE
INGREDIENTS
 1 kilo bangus (whole)

 1 tbsp calamansi juic

 2 tbsp soysauce

 1 cup cooking oil

 1 tsp garlic, chopped

 1 tbsp onion, chopped

 1/2 cup round pork

 1 tbsp red bell pepper, chopped

 1 tbsp pikle relish

 1/4 cup raisins

 1/2 cup green peas

 1 pc Knorr Fish Broth Cube

 2 pcs eggs

 2 tbsp flour

METHOD

1. Pound the body of the bangus with rolling pin soft.

2. Break the spine near the tail and right below the head. Carefully peel skeletal bones in the head opening.

3. Remove the meat of the bangus without breaking the skin.

4. Marinate the skin with calamansi and soy sauce. Set aside.

5. In a frying pan, heat oil and saute garlic and onion.

6. Add the ground pork and saute until cooked. Add the bangus meat, red bell pepper, pickle relish, raisins, green peas, and

Knorr Fish Broth Cube. Continue to cook for 2 minutes.

7. Remove from heat and add egg and flour to the mixture. Mix well. Stuff this mixture inside the bangus.

8. Sew the opening so that the mixture will not spill out during frying.

9. Coat the fish with flour and fry until golden. Serve.
 CORNED BEEF SISIG SALAD RECIPE

INGREDIENTS
 500 g. corned beef, flaked
 4 tbsp. canola oil
 2 pc. onion, chopped
 4 cloves garlic, chopped
 as needed assorted greens
 ½ cup mayonnaise
 1 tbsp. sesame oil
 1 tbsp. Knorr Liquid Seasoning
 as needed preferred salad vegetables, sliced

METHOD
1. Cook corned beef in a pan over low heat and mix from time to time until dry and crispy (you
may also cook this in an oven until dry and flaky).

2. In a separate pan, sauté onions and garlic for a minute. Add corned beef flakes and stir well.
To prepare the dressing, combine mayonnaise, sesame oil and Knorr Liquid Seasoning.

3. Toss greens and vegetables with the dressing then arrange on plate. Top with corned beef.
 SPICY BICOL EXPRESS RECIPE

INGREDIENTS
 400 grams sili, long green
 1 cup water
 1 pack Knorr Ginataang Gulay Sitaw and Kalabasa Complete Recipe Mix
 250 grams ground pork

METHOD
1. Remove the stems from the sili. Slice lengthwise and cut into half-inch pieces.

2. In a medium sized pot or pan, combine Knorr Ginataang Gulay Complete Recipe Mix, water
and ground pork.

3. Bring to a boil and then simmer for 10 minutes or until ground pork is cooked.

4. Add the sliced chillies and cook until soft. When the sauce has thickened, turn off the heat.
 GINATAANG GULAY RECIPE

INGREDIENTS
 1 bunch long beans (sitaw), cut into 2 ½-inch lengths
 ¼ pc. squash (kalabasa), cut into large cubes
 ½ cup pork, cut into small cubes
 1 45-g pack Knorr Complete Recipe Mix Ginataang Gulay
 ¼ cup shrimp (hipon), small, shelled
 1 ½ cups water

METHOD
1. Bring to boil 1 ½ cups of water with squash, long beans, pork until ingredients are half-
cooked.

2. Add Knorr Complete Recipe Mix Ginataang Gulay. Mix well until dissolved.

3. Add shrimp and let the sauce simmer until cooked. Serve with rice.
 SWEET AND SOUR FISH RECIPE

INGREDIENTS
 300 g fish fillet, cut into large cubes
 2 small pc red bell pepper (sili), large dice
 1 small pc green bell pepper, large dice
 160 g pineapple (pina) chunks
 1 pack Knorr Sweet and Sour Recipe Mix
 ¼ cup pineapple syrup

METHOD
1. Deep-fry fish until golden brown. Sauté bell peppers and pineapple chunks.

2. Add Knorr Sweet and Sour Recipe Mix dissolved in 1 ½ cups of water then simmer until
sauce has thickened.

3. Add pineapple syrup and bring to boil. Add deep-fried fish and serve.
 GINISANG MONGGO RECIPE

INGREDIENTS
 1 cup whole mongo beans
 4 cups water
 2 tbsp vegetable cooking oil
 5 cloves garlic, mashed
 1 pc medium-sized onion, chopped
 3 pcs medium-sized red tomatoes, chopped
 ¼ kilo pork strips
 1 pc Knorr Pork Broth Cube
 ¼ cup ampalaya, sliced very thinly
 1 cup malungay leaves

METHOD
1. Wash mongo beans thoroughly. Drain.

2. Soak beans in water and stir. Remove floating particles.

3. In a saucepan, sauté garlic, onion and tomatoes.

4. Add pork strips. Pour in beans with water. Add Knorr Pork Cube. Simmer and stir
occasionally until beans are tender.

5. Add ampalaya and simmer for 2 more minutes. Add malungay and remove the saucepan
from heat.