PINOY SPAGHETTI RECIPE

Prep time: 10 mins

Cook time: 50 mins
Total time: 1 hour

Serves: 4

INGREDIENTS

 1 lb. Spaghetti
 1 Knorr Pork Cube
 1 (29 oz.) can tomato sauce
 ½ lb. ground pork
 3 hotdogs sliced into pieces crosswise
 3 ounces ham, chopped
 4 tablespoons tomato paste
 3 tablespoons liver spread
 1 small red bell pepper, chopped
 1 small green bell pepper, chopped
 4 ounces cheddar cheese, grated
 2 medium yellow onions, chopped
 3 cloves garlic, crushed
 ⅓ cup granulated white sugar
 3 tablespoons cooking oil
 1½ cups water
 Salt and ground black pepper to taste

INSTRUCTIONS

1. Prepare the spaghetti according to package instructions. Drain the water. Set the
spaghetti aside.
2. Make the sauce by heating oil in a cooking pot.
3. Saute garlic and onions until the onions starts to soften.
4. Add ground pork. Cook until light brown.
5. Add ham and hotdogs. Cook for 2 to 3 minutes.
6. Pour the tomato sauce into the pot. Stir. Add water and let boil.
7. Add Knorr Pork Cube. Stir. Cover the pot and continue to cook for 30 to 35 minutes.
8. Put the liver spread into the pot. Stir.
9. Add the bell peppers and sugar. Stir.
10. Add the tomato paste. Stir and continue cook until the desired consistency is achieved.
11. Add salt and ground black pepper. Cook for 1 minute.
12. Arrange the spaghetti in a plate. Top with spaghetti sauce and grated cheese.
13. Serve. Share and enjoy!
 PINOY STYLE CHICKEN MACARONI SALAD

Prep time: 10 mins

Cook time: 30 mins
Total time: 40 mins
Serves: 8

INGREDIENTS

 1 lb. elbow macaroni

 1 (20. oz can) pineapple tidbits
 1 cup minced carrot
 ¾ cup shredded cheddar cheese
 ½ cup raisins
 8 to 10 cups water for boiling chicken and macaroni
Salad dressing

 220 ml. Lady's Choice Mayonnaise

 1 to 3 tablespoons juice from the canned tidbits
 1 teaspoon garlic powder
 2 teaspoons salt
 ½ teaspoon ground black pepper
 1 teaspoon sugar (optional)

INSTRUCTIONS

1. Boil 5 cups water in a cooking pot. Add chicken breasts. Cover the pot and continue to
boil for 20 to 25 minutes.
2. Remove the chicken from the pot. Let it cool down.
3. Boil remaining water in a clean pot. Add 2 teaspoons salt. Put-in the elbow macaroni
and then cook according to package instructions. Drain the water. Set the macaroni
aside.
4. Meanwhile, manually shred the chicken breasts. Set aside.
5. Prepare the dressing by combining all the Salad dressing ingredients (see above). Mix
well.
6. Add macaroni. Toss until well blended.
7. Add pineapple tidbits, carrots, raisins, shredded chicken, and cheese. Continue to toss.
8. Adjust the flavor by adding more salt, garlic powder, and ground black pepper, only if
needed.
9. Top with more cheese. Cover the bowl and chill inside the refrigerator for 3 hours.
10. Serve! Share and enjoy!
 LOBSTER PASTA IN CREAMY ALFREDO SAUCE RECIPE

Prep time: 5 mins

Cook time: 20 mins
Total time: 25 mins
Serves: 4

INGREDIENTS

 1 lb. Spaghetti, cooked according to package instructions

 Meat from 2 steamed lobsters, chopped
 2 cups heavy whipping cream
 ¾ cup shredded Parmesan cheese
 ½ cup salted butter
 ½ teaspoon garlic powder
 Ground black pepper to taste

INSTRUCTIONS

1. Prepare the creamy lobster Alfredo sauce by Melting butter in a pot.

2. Add chopped lobsters and garlic powder. Cook for 2 minutes.
3. Pour heavy whipping cream into the pot. Stir. Cook while stirring until it starts to boil.
4. Add Parmesan cheese. Stir until all ingredients are well blended. Set aside.
5. Arrange a serving of spaghetti in a bowl. Pour the creamy lobster Alfredo sauce over
the spaghetti and sprinkle some ground black pepper, if desired. Toss.
6. Serve. Share and enjoy!
 PINOY STYLE CARBONARA

Prep time: 10 mins

Cook time: 40 mins
Total time: 50 mins
Serves: 4

INGREDIENTS

 1 lb. spaghetti
 ½ lb. bacon, chopped
 ½ lb. ground beef
 3 tablespoons butter
 ¾ cup sliced button mushrooms
 1 cup beef broth
 2 ½ cups heavy whipping cream
 ½ cup Parmesan Cheese
 2 egg yolks
 1 small yellow onion, minced
 3 cloves garlic, minced
 Salt and pepper to taste

INSTRUCTIONS

1. Cook the spaghetti according to package instructions. Set aside.

2. Heat a cooking pot. Sear the bacon. Continue to cook until the fat comes out and the
bacon becomes crispy.
3. Remove the bacon from the pot including half of the bacon fat. Set the bacon aside. We
will add it later. As for the bacon fat, you can keep it in a sealed container for later use
or you may discard it.
4. Heat the remaining bacon fat in the pot. Add the ground beef and cook until it browns.
5. Add the onion and garlic. Stir and cook until the onion becomes tender.
6. Pour the beef broth. Let boil. Continue to cook until the liquid evaporates completely.
7. Add the mushrooms. Stir.
8. Slide-in the butter and then continue to cook until it melts.
9. Pour 2 ¼ cups of heavy whipping cream. Stir and let boil. Set the heat to medium.
10. Add Parmesan cheese, salt and ground black pepper.
11. In a bowl, beat the egg yolks and then add the remaining ¼ cup heavy whipping cream.
Continue to beat until all the ingredients are well blended.
12. Pour the egg yolk mixture on the pot. Continuously stir until the texture of the white
sauce becomes thick.
13. Arrange a serving of spaghetti in a bowl and pour-in some carbonara sauce. Mix well.
14. Twirl the spaghetti carbonara using a fork and then transfer to a pasta bowl. Top with
bacon and Parmesan cheese.
15. Serve. Share and enjoy!
 CHEESY BAKED MACARONI

Prep time: 10 mins

Cook time: 50 mins
Total time: 1 hour
Serves: 6

INGREDIENTS

 1 lb. macaroni
 ¾ cup shredded cheddar cheese
Tomato meat sauce

 1 lb. ground beef

 1 Knorr beef cube
 1 small red bell pepper, chopped
 1 small green bell pepper, chopped
 1 small yellow onion, cubed
 3 cloves garlic, crushed and chopped
 1 lb. tomato sauce
 Salt and ground black pepper to taste
 3 tablespoons cooking oil
White sauce

 4 tablespoons butter
 ½ cup all-purpose flour
 1 ¾ cups fresh milk
 ½ cup quick melt cheese

INSTRUCTIONS

1. Cook the pasta according to package instructions. Set aside.

2. Cook the tomato meat sauce by heating oil in a pot.
3. Sauté the garlic, onion, and bell pepper for 3 to 5 minutes.
4. Add the ground beef. Continue to cook until it browns.
5. Add the Knorr Beef Cube. Stir.
6. Pour the tomato sauce in the cooking pot. Stir and let boil.
7. Sprinkle some salt and ground black pepper. Continue to cook for 5 minutes. Set aside.
8. Prepare the white sauce by melting the butter in a pot.
9. Add the all-purpose flour. Stir until the flour absorbs the butter and lumps are formed.
10. Pour the milk in the cooking pot. Continuously stir the mixture while heating the milk
until the flour dilutes completely. You can use a wire whisk while mixing to make the
texture smooth (be careful with the Teflon pot though, if you are using one).
11. Add the quick melt cheese. Continue to stir until the cheese completely melts and is
well blended with the mixture. Turn the heat off.
12. Arrange the macaroni in a mixing bowl. Pour the tomato meat sauce in and then mix
well. Add a few tablespoons of the white sauce in the bowl along with some shredded
cheddar cheese. Mix well.
13. Arrange the macaroni mixture on a baking pan. Top with remaining white sauce. Make
sure to spread the sauce all over to cover the top.
14. Preheat oven to 375F. Bake for 15 to 18 minutes.
15. Remove from the oven. Serve.
16. Share and enjoy!
 SAUSAGE MACARONI PASTA

Prep time: 10 mins

Cook time: 20 mins
Total time: 30 mins
Serves: 4

INGREDIENTS

 5 pieces grilled Italian sausage, sliced diagonally

 1 serving (3½ cups) marinara sauce (see recipe here)
 1 lb elbow macaroni
 2 tablespoons butter
 ½ teaspoon dried basil
 ¼ cup Parmesan cheese

INSTRUCTIONS

1. Cook the macaroni according to package instructions. Separate the cooked macaroni
from the liquid, but do not discard the liquid.
2. Heat the butter in a pan.
3. Once the butter melts and starts to heat-up, add the sausage. Cook in medium heat for
1 minute.
4. Pour-in the marinara sauce and add the dried basil. Stir and cook for 3 minutes. Turn
off the heat.
5. Meanwhile, prepare individual servings by scooping around ¾ cups of sauce in a pan.
Heat-up the pan. Once the sauce starts to boil, add around 1½ cups of macaroni. Stir.
Pour-in around 2 to 3 tablespoons of liquid that you used to boil the pasta. Stir and
continue to cook for 2 minutes.
6. Transfer in a serving plate. Top with grated Parmesan cheese.
7. Serve. Share and enjoy!
 SHRIMP ALFREDO PASTA WITH SCALLOPS

Prep time: 5 mins

Cook time: 25 mins
Total time: 30 mins
Serves: 3

INGREDIENTS

 1 lb spaghetti or fettuccine
 ½ lb scallops
 1 lb large shrimp, deveined and shell removed
 6 tablespoons butter
 2 cups heavy cream
 1 cup grated Parmesan cheese
 3 tablespoons olive oil
 ½ teaspoon minced garlic
 salt and pepper to taste

INSTRUCTIONS

1. Cook spaghetti or fetuccine according to package instructions. Set aside.

2. Heat the oil in a pan. Once the oil starts to heat-up, pan fry the shrimp for 1 minute per
side. Remove the shrimp from the pan and set aside.
3. Sear the scallops in medium heat for 2 minutes per side.Remove from the pan
including the liquid that comes from it.
4. On the same pan, melt the butter, and then cook the garlic until light brown.
5. Pour the heavy cream in the pan and then stir. Cook between low to medium heat for 5
minutes.
6. Add the shrimp and scallops. Stir and cook for 3 minutes more.
7. Add the Parmesan cheese and turn off the heat. Add salt and pepper if needed.Stir.
8. Top the sauce over the spaghetti or you can add the spaghetti on the pan and then give
and toss.
9. Serve. Share and enjoy!
 CHICKEN MAMI

Prep time: 10 mins

Cook time: 35 mins
Total time: 45 mins
Serves: 4

INGREDIENTS

 1 lb. bone-in chicken breasts

 1 medium carrot, peeled
 ½ small Napa cabbage
 1 bunch scallions
 1 lb. fresh egg noodles
 ¼ cup toasted garlic
 4 pieces hard-boiled egg, sliced
 4 cups chicken broth
 4 cups water
 2 teaspoons salt

INSTRUCTIONS

1. Combine chicken broth and water in a cooking pot. Let boil.

2. Add salt and chicken breasts. Cover and boil between low to medium heat for 30 to 35
minutes.
3. Remove the chicken from the pot. Let it cool down. Shred the meat from the bone. Set
aside. Save the broth used for boiling. It will be used later.
4. Slice the carrot into thin strips (julienne) and then chop the Napa cabbage. Also chop
the scallions. Set aside.
5. Prepare the fresh noodles by boiling 4 cups water. Once the water starts to boil, add
the noodles. Let the water boil once more, and then continue to cook the noodles for 3
minutes. Remove from the pot and arrange in a serving bowl.
6. Top the noodles in the bowl with shredded chicken, julienne carrot, chopped cabbage,
and slices of boiled eggs.
7. Pour the hot broth into the bowl. Sprinkle with scallions and roasted or toasted garlic.
8. Serve with a condiment composed of patis (fish sauce) and calamansi.
9. Share and enjoy!
 PALABOK RECIPE

Prep time: 30 mins

Cook time: 50 mins
Total time: 1 hour 20 mins
Serves: 6
INGREDIENTS

 12 ounces palabok noodles (cornstarch sticks)

 2 to 3 quarts water (for soaking the noodles)
Sauce Ingredients

 1 Knorr Shrimp Cube

 8 ounces pork shoulder, sliced into small pieces
 ½ cup tinapa flakes (smoked fish flakes)
 6 tablespoons all-purpose flour
 ½ cup annatto water
 3 ½ cups water
 3 ½ tablespoons fish sauce
 ¼ teaspoon ground black pepper
 3 tablespoons cooking oil
Toppings

 10 to 12 pieces shrimp, deveined, shell and head removed

 1 cup Napa cabbage, sliced into small squares
 3 boiled eggs, sliced into quarters
 ½ cup crushed chicharon (pork rinds)
 ½ cup chopped scallions

INSTRUCTIONS

1. Pour 2 to 3 quarts water in a large mixing bowl or pot. Soak the palabok noodles in
water for 30 minutes (or follow the package instructions).
2. Remove the soaked noodles from the bowl and set aside.
3. Meanwhile, pour the water in a large cooking pot. Let boil.
4. Put the noodles into the pot. Cook for 10 to 15 minutes or until soft. Remove noodles
from the pot and drain the excess water. Place the noodles in a large bowl and cover it
Set aside.
5. Add shrimp on the same pot with boiling water. Cook for 1 ½ minutes or until it floats;
Remove from the pot and set aside.
6. Put Napa cabbage into the pot. Boil for 1 minute. Remove and set aside.
7. Prepare the sauce by pouring oil in a clean cooking pot.
8. Once the oil gets hot, add the pork. Sauté until light brown
9. Pour fish sauce into the pot along with the annatto water. Stir.
10. Pour 3 ½ cups water into the pot and let it boil. Cover the pot and continue to cook in
medium heat for 15 to 18 minutes or until the pork gets tender. Note: If needed, you
can add more water to prevent the sauce from drying out.
11. Remove the cover and Knorr Shrimp Cube and tinapa flakes. Continue to cook for 5
minutes.
12. Combine flour with ½ cup water. Stir until texture becomes smooth. Pour the mixture
into the pot. Stir. Continue to cook until desired thick texture is achieved.
13. Add the ground black pepper. Stir.
14. Assemble the palabok by placing noodles in a plate. Pour the sauce over the noodles
and then top with Napa cabbage, shrimp, and sliced boiled eggs. Sprinkle crushed
chicharon and chopped scallions on top. Serve with calamansi or lime. Share and enjoy!
 BEEF PARES MAMI NOODLES RECIPE
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Serves: 4

INGREDIENTS

 ½ recipe for beef pares

 1 lb. round miki noodles
 ½ cup chopped scallions
 3 tablespoons toasted garlic
 4 boiled eggs
 1 lb. beef neck bones
 8 cups water
 2 tablespoons fish sauce
 Salt and ground black pepper to taste

INSTRUCTIONS

1. Pour water in a pot. Add the beef neck bones. Let boil. Simmer for 2 hours.
2. Add salt and ground black pepper to taste.
3. Arrange the miki noodles in a cooking basket. Submerge in boiling broth for 10
minutes. Remove, drain, and the set aside.
4. Arrange the cooked miki noodles along with a serving of beef pares in individual
bowls. Top with chopped scallions, toasted garlic, and a piece of boiled egg, sliced in
half.
5. Pour a cup or two of hot beef stock in the bowl. Season with some fish sauce and
ground black pepper.
6. Serve. Share and enjoy.
 PANCIT BIHON RECIPE

Prep time: 15 mins

Cook time: 40 mins
Total time: 55 mins
Serves: 8

INGREDIENTS

 1 lb pancit bihon (Rice Noodles)

 ½ lb. pork, cut into small thin slices
 ½ lb. chicken, cooked, deboned, and cut into thin slices
 ⅛ lb. pea pods or snow pea
 1 cup carrot
 ½ small cabbage, chopped
 1 cup celery leaves, chopped finely
 1 medium sized onion, chopped
 ½ tbsp garlic, minced
 1 pc chicken cube
 5 tbsp soy sauce
 3 to 4 cups water

INSTRUCTIONS

1. In a large pot, Saute the garlic and onion

2. Add the pork and chicken then let cook for 2 minutes
3. Add the chicken cube and water then simmer for 15 minutes
4. Put in the carrots, pea pod, cabbage, and celery leaves and simmer for a few minutes
5. Remove all the ingredients in the pot except for the liquid and set them aside
6. In the pot with the liquid in, add the soy sauce and mix well
7. Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and
mix well. Cook until liquid evaporates completely
8. Put-in the vegetables and meat that were previously cooked and simmer for a minute
or two
9. Serve hot. Share and enjoy!
 PANCIT CABAGAN RECIPE

Prep time: 10 mins

Cook time: 4 mins
Total time: 14 mins
Serves: 30

INGREDIENTS

 8 pieces boiled quail eggs

 ¼ lb. cooked Lechon Carajay, chopped
 1 lb. fresh Miki noodles
 1 medium carrot, julienned
 1 small bell pepper, cut into thin strips
 ¼ cup chopped parsley
 ¼ lb. pork shoulder, sliced in small pieces
 ¼ lb. Igado (optional)
 ¼ head cabbage, chopped
 5 cloves garlic, crushed
 3 cups beef broth
 ¼ cup soy sauce
 2 teaspoons fish sauce (patis)
 3 tablespoons Cooking oil
 3 tablespoons chopped scallions
 ground black pepper to taste

INSTRUCTIONS

1. Heat the oil in a wok or pan.

2. Saute the garlic until it starts to turn light brown.
3. Add the pork slices. Stir-fry until for 2 minutes or until it starts to turn brown.
4. Pour-in the soy sauce, fish sauce, and 3 cups beef broth. Let boil. Cover and cook in low
heat for 12 minutes or until the pork becomes tender.
5. Add the miki noodles. Toss. Cook for 2 minutes.
6. Add the carrot, parsley, bell pepper, and cabbage. Continue to cook for 5 minutes. You
can add more beef broth if needed.
7. Sprinkle some ground black pepper. Toss.
8. Put the boiled quail eggs in the wok and top with lechon carajay and igado.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!
 PANCIT BATIL PATUNG RECIPE

Prep time: 20 mins

Cook time: 40 mins
Total time: 1 hour
Serves: 4

INGREDIENTS

 6 oz. minced beef (or carabeef)

 12 oz. fresh Miki noodles
 3 to 4 oz. pork liver, sliced
 1 medium red onion, cubed
 1½ cup mung bean sprouts
 ¾ cups chopped green onions
 1 cup shredded cabbage
 1 cup carrot, julienne
 3 tablepespoons soy sauce
 1 egg
 ¼ teaspoon ground black pepper
 6 oz. lechon carajay, chopped
 3 tablespoons cooking oil
Batil:

 1 lb. beef bones with meat

 1 beef cube
 1 egg
 6 to 8 cups water
 1 stalk celery, chopped
 1 medium carrot, cubed
 1 small onion, cubed

INSTRUCTIONS

1. Prepare the stock (or batil) by boiling water in a cooking pot. Add the beef bones. Let
boil for 5 minutes.
2. Hold the chopped celery, carrot, and onion together using a cheese cloth and secure
using a kithen thread. This will be the mirepoix. Add the mirepoix in the cooking pot
and let boil.
3. Add the beef cube. Continue to boil in low heat for 3 hours or until the beef gets tender.
You may add more water if needed. Once the stock is ready, set aside.
4. Heat the cooking oil in a wide pan or wok. Saute the onion until soft.
5. Add the minced beef. Saute for 3 to 5 minutes.
6. Stir-in the sliced liver. Saute for 3 minutes.
7. Add the mung bean sprouts, green onion, cabbage, and carrots. Continue to saute for 2
to 3 minutes.
8. Scoop-in 4 to 5 cups of beef stock. Let boil.
9. Push the meat and vegetables on one side of the pan. Arrange the Miki noodles on the
other side. Toss the noodles while cooking. Add soy sauce and ground black pepper.
cook for 2 to 3 minutes.
10. Push the noodles on one side to create an opening. Crack one egg and gently let it slide
into the broth. Poach until cooked. Remove the poached egg and set aside.
11. Remove the noodles from the pan and arrange in a plate.
12. Scoop out the remaining stock and place in a small sauce pan. Turn off the heat and
transfer the cooked meat and vegetables in a clean plate. Set aside.
 13. Meanwhile, heat the saucepan with the stock from the pan. Once it starts to boil, crack
a piece of egg and add it to the pot. Quickly stir and continue to cook while constantly
stirring for 1 to 2 minutes or until an egg drop soup consistency is formed. Transfer to
a bowl.
14. Start to assemble the Pancit Batil Patung by topping the miki noodles with poached
egg. Add the sautéed meat and vegetables over the egg and top with lechon carajay.
15. Serve with a bowl of batil on the side along with a dip that consists of chopped onion,
soy sauce, and vinegar.
16. Share and enjoy!

PINOY CHICKEN NOODLE SOUP

Prep time: 10 mins

Cook time: 45 mins
Total time: 55 mins
Author: Vanjo Merano
Serves: 3

INGREDIENTS

 1 lb. chicken, cut into small pieces

 ½ small cabbage, core removed and chopped
 1 lb. round miki noodles
 ½ cup chopped chicken liver
 4 pieces crumbled bacon
 1 medium carrot, julienne
 ¼ cup chopped green onions
 1 medium yellow onion, diced
 4 cloves garlic, crushed
 4 cups chicken broth
 2 cups water
 2 tablespoons fish sauce (patis)
 2 tablespoons cooking oil

INSTRUCTIONS

1. Heat the in a cooking pot.

2. Once the oil gets hot, saute the garlic and onion. Continue until the onion gets soft.
3. Add the chicken, cook for 3 to 5 minutes or until it turns light brown.
4. Add the chicken liver. Stir and cook for 2 minutes.
5. Pour-in water and chicken broth. Let boil. Cover and simmer for 30 minutes.
6. Add the bacon, carrots, and cabbage. Stir and cook for 5 to 8 minutes.
7. Pour-in the fish sauce. Stir.
8. Stir-in the noodles. Cook for 5 to 7 minutes. Add chicken broth or water if needed.
9. Add the green onions.
10. Transfer to a serving bowl. Serve.
11. Share and enjoy!
 ORIENTAL LOMI RECIPE

Prep time: 10 mins

Cook time: 80 mins
Total time: 1 hour 30 mins
Serves: 6

INGREDIENTS

 15 oz. fresh round miki noodles

 1 medium carrot chopped
 1 cup chopped Savoy cabbage
 2 pieces chinese sausage, sliced diagonally
 ½ lb pork, thinly sliced
 ½ cup chopped scallions
 1 medium onion, minced
 3 cloves crushed garlic
 3 cups chicken broth
 2 cups water
 3 tablespoons all-purpose flour diluted in ½ cup water
 3 tablespoons cooking oil
 1 egg
 Salt and pepper to taste

INSTRUCTIONS

1. Heat the oil in a cooking pot.

2. Once the oil gets hot, sauté the onion and garlic. Make sure that the garlic do not get
burnt.
3. When the onion gets soft, add the pork. Cook until the color turns light brown.
4. Put-in the Chinese sausage. Cook for 1 minute.
5. Pour-in the chicken broth and water. Let boil. Cover and simmer for 30 minutes.
6. Put-in the lomi noodles. Cook for 15 to 18 minutes.
7. Add the carrot. Cook for 5 minutes.
8. Put-in the savoy cabbage and scallions. Stir. Cook for 3 minutes.
9. Add the flour diluted in water. Yes, this is flour that we are using this time, although I
know that most of us are used to cornstarch. Cook while stirring until the sauce
thickens a bit.
10. Put-in the egg. Quickly stir until the egg blends with the rest of the ingredients.
11. Add salt and pepper to taste.
12. Transfer to a serving plate. Serve.
13. Share and enjoy!