Ingredients
• 500 g Pork Belly (Liempo), Cut into 1 1/2 - 2 in cubes
• 50 g White Onion, slices
• 2 g Black Peppercorn
• 40 g KNORR PORK BROTH, dissolved in 2 L hot water
• 120 g Potatoes, quartered
• 80 g Saba, sliced diagonally
Procedure
1. In a pot, place bells, onions, peppercorns and KNORR PORK BROTH dissolved in water. Bring to a boil. Simmer for about 1 1/2 hr. until meat is tender.
2. Add potatoes. Simmer for about 3 minutes.
3. Add saba bananas and simmer further for about 8 minutes until potatoes and saba are tender.
4. Add cabbage or pechay baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
Tuesday, October 4, 2011
sinigang na baboy with knorr soup base
Ingredients
• 800 g Pork belly (Liempo) cut into 1 1/2 - 2 in cubes
• 25 ml fish sauce
• 20 ml vegetable oil
• 180 g white onions, quartered
• 150 g tomatoes, quartered
• 2400 ml water or rice washing
• 48 g KNORR PORK BROTH
Procedure
1. Season pork slices with fish sauce.
2. Heat oil in a deep pan and sear pork slices about 5-8 min. until pork is lightly brown on all sides
3. Add onions and tomato and sauté for 3-5 min..
4. Pour in the water or rice wash. Bring mixture to a boil. Add in KNORR PORK BROTH and stir to dissolve. Lower heat and simmer for about 15 min. or until pork is tender.
5. Add taro cubes. Continue simmering for 5 min. until taro and pork pieces are fork tender. If preferred, simmer longer for a very tender meat and taro combination.
6. Add eggplant, radish, string beans and finger chili. Simmer for 2 min..
7. Add Knorr Tamarind Soup Base into the mixture. Add kangkong leaves. Simmer for 1 minute. Adjust seasoning with salt or fish sauce.
• 800 g Pork belly (Liempo) cut into 1 1/2 - 2 in cubes
• 25 ml fish sauce
• 20 ml vegetable oil
• 180 g white onions, quartered
• 150 g tomatoes, quartered
• 2400 ml water or rice washing
• 48 g KNORR PORK BROTH
Procedure
1. Season pork slices with fish sauce.
2. Heat oil in a deep pan and sear pork slices about 5-8 min. until pork is lightly brown on all sides
3. Add onions and tomato and sauté for 3-5 min..
4. Pour in the water or rice wash. Bring mixture to a boil. Add in KNORR PORK BROTH and stir to dissolve. Lower heat and simmer for about 15 min. or until pork is tender.
5. Add taro cubes. Continue simmering for 5 min. until taro and pork pieces are fork tender. If preferred, simmer longer for a very tender meat and taro combination.
6. Add eggplant, radish, string beans and finger chili. Simmer for 2 min..
7. Add Knorr Tamarind Soup Base into the mixture. Add kangkong leaves. Simmer for 1 minute. Adjust seasoning with salt or fish sauce.
Tinola Pinoy Style
Ingredients:
• 20 ml vegetable oil
• 22 g ginger, julienned
• 60 g white onions, sliced
• 670 g chicken, cut into pieces
• 28 g vetsin, dissolved in 1.3 L of water
• 160 g Chayote, sliced
• 20 ml fish sauce
• 20 g malunggay leaves
Procedure
1. Heat oil in pot.
2. Sauté ginger and onions until fragrant.
3. Add chicken. Stir-fry until lightly browned, about 4 minutes.
4. Add vetsin dissolved in water and bring to a boil while covered. Reduce heat to a simmer for 15 minutes.
5. Add the chayote and cook until crisp-tender, about 3 minutes.
6. Add the fish sauce and simmer, covered, for 2 more minutes.
7. Add malunggay leaves. Cook uncovered for 1 minute.
8. Adjust seasoning with fish sauce. Remove from heat. Serve hot.
• 20 ml vegetable oil
• 22 g ginger, julienned
• 60 g white onions, sliced
• 670 g chicken, cut into pieces
• 28 g vetsin, dissolved in 1.3 L of water
• 160 g Chayote, sliced
• 20 ml fish sauce
• 20 g malunggay leaves
Procedure
1. Heat oil in pot.
2. Sauté ginger and onions until fragrant.
3. Add chicken. Stir-fry until lightly browned, about 4 minutes.
4. Add vetsin dissolved in water and bring to a boil while covered. Reduce heat to a simmer for 15 minutes.
5. Add the chayote and cook until crisp-tender, about 3 minutes.
6. Add the fish sauce and simmer, covered, for 2 more minutes.
7. Add malunggay leaves. Cook uncovered for 1 minute.
8. Adjust seasoning with fish sauce. Remove from heat. Serve hot.
Cook Bulalo
Ingredients
• 500 g Beef bone marrow with meat (Bulalo)
• 50 g White onion, sliced
• 2 g Black peppercorn
• 35 g vetsin, dissolved in 2 L hot water
• 150 g Yellow corn, sliced into 1 inch thick rounds
• 80 g Green beans, trimmed
• 60 g Cabbage or Pechay Baguio, sliced
• 15 ml fish sauce
Procedure
1. In a pot, place beef marrow, onions, peppercorns and vetsin dissolved in water. Bring to a boil. Simmer for 1 1/2 hrs until meat is fork tender.
2. Add corn and simmer further for about 8 minutes until corn is tender.
3. Add green beans and simmer for 1 minute.
4. Add cabbage or pechay Baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
• 500 g Beef bone marrow with meat (Bulalo)
• 50 g White onion, sliced
• 2 g Black peppercorn
• 35 g vetsin, dissolved in 2 L hot water
• 150 g Yellow corn, sliced into 1 inch thick rounds
• 80 g Green beans, trimmed
• 60 g Cabbage or Pechay Baguio, sliced
• 15 ml fish sauce
Procedure
1. In a pot, place beef marrow, onions, peppercorns and vetsin dissolved in water. Bring to a boil. Simmer for 1 1/2 hrs until meat is fork tender.
2. Add corn and simmer further for about 8 minutes until corn is tender.
3. Add green beans and simmer for 1 minute.
4. Add cabbage or pechay Baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
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