ULALAM

ULAM RECIPE BOOK
RECIPE | DESSERT | SNACKS
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Adobong Kangkong
INGREDIENTS
1.33 bunch kangkong leaves 42.51 g vinegar

and stalks separated. Stalks 157.72 g water optional
cut in 1-inch pieces 4 tablespoons cooking oil
1.33 piece onion chopped Ground black pepper
1.33 head garlic crushed and
chopped
77.33 g soy sauce
INSTRUCTIONS
1. Heat oil in a pan.

2. Add the garlic. Saute until the color turns golden brown. Scoop-out a
quarter of the browned garlic and put in a clean bowl. Save this later for
garnish.
3. Add chopped onion. Saute until it softens.
4. Pour the soy sauce and vinegar in the pan. Let the liquid boil.
5. Add the Kangkong stalks. Cook for 2 minutes.
6. Add the Kangkong leaves. Stir. Continue cooking for 30 to 1 minute. Cover
the pan and cook for 1 minute.
7. Season with ground black pepper. Note: you may also add salt if needed.
8. Transfer to a serving bowl and then top with browned garlic.
9. Serve. Share and enjoy!
NUTRITION
Serving: 4g | Calories: 169kcal | Carbohydrates: 8g | Protein: 4g | Fat: 14g |

Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1106mg | Potassium: 190mg | Fiber: 1g |
Sugar: 2g | Vitamin A: 1178IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 1mg
1
Bangus Sisig
INGREDIENTS
1 piece bangus fried or baked, 1 cup crushed chicharon pork

and then flaked rind
1 piece onion chopped 1/2 tablespoon mayonnaise
1/2 cup scallions chopped 1/4 cup unsalted butter
1 tablespoon chili pepper 1 teaspoon garlic powder
labuyo or Thai chili 1/2 teaspoon salt
1/2 teaspoon ground black 1 tablespoon soy sauce
pepper 2 teaspoons ginger minced
INSTRUCTIONS
1. Melt-in butter in a large pan

2. Add the onion and cook for 3 minutes
3. Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
4. Add the bangus and then stir.
5. Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir
and cook for 5 minutes.
6. Add the chicharon, scallions, and chili. Stir and cook for 3 minutes more.
7. Put-in the mayonnaise. Stir.
8. Transfer to a serving plate. Serve.
9. Share and enjoy!
NUTRITION

Saturated Fat: 10g | Cholesterol: 164mg | Sodium: 694mg | Potassium: 942mg |
Fiber: 1g | Sugar: 2g | Vitamin A: 1410IU | Vitamin C: 10mg | Calcium: 34mg | Iron:
1mg
2
Beef Asado
INGREDIENTS
2.8 lbs. beef chuck 0.4 piece lemon

0.8 piece Knorr Beef Cube 1.6 tablespoons tomato paste
181.44 g tomato sauce 2.4 tablespoons butter
567.81 g water 89.6 g cooking oil
4.8 tablespoons soy sauce 0.8 piece onion chopped
1.2 tablespoons white vinegar 3.2 cloves garlic chopped
1.6 teaspoons whole 3.2 pieces bay leaves dried
peppercorn crushed
INSTRUCTIONS
1. Combine beef, crushed peppercorn, soy sauce, vinegar, dried bay leaves,
lemon, and tomato sauce. Mix well. Marinate beef or at least 30 minutes.
2. Put the marinated beef in a cooking pot along with remaining marinade.
Add water. Let boil.
3. Add Knorr Beef Cube. Stir. Cover the pot and cook for 40 minutes in low
heat.
4. Turn the beef over. Add tomato paste. Continue cooking until beef
tenderizes. Set aside.
5. Heat oil in pan. Fry the potato until it browns. Turn over and continue
frying the opposite side. Remove from the pan and place on a clean
plate. Do the same with the carrots.
6. Save 3 tablespoons of cooking oil from the pan where the potato was
fried. Saute onion and garlic until onion softens.
7. Pour-in the sauce from the beef stew. Let boil. Add the beef. Cook for 2
minutes.
8. Add butter and let it melt. Continue cooking until the sauce reduces to
half.
9. Remove the beef from the pan. Slice into serving pieces. Arrange on a
serving plate with fried potato and carrot. Top with remaining sauce.
NUTRITION
Calories: 884kcal | Carbohydrates: 11g | Protein: 65g | Fat: 66g | Saturated Fat: 22g |
Cholesterol: 237mg | Sodium: 2013mg | Potassium: 1395mg | Fiber: 2g | Sugar: 4g | Vitamin
A: 595IU | Vitamin C: 13mg | Calcium: 99mg | Iron: 8mg
3
Beef Broccoli
INGREDIENTS
1 ½ lbs. beef sirloin 2 thumbs ginger

3 tablespoons soy sauce 1 piece onion
3 tablespoons cooking wine 360 g beef broth
4 tablespoons oyster sauce 3 tablespoons cooking oil
2 tablespoons cornstarch Salt and pepper to taste
182 g broccoli florets
INSTRUCTIONS
1. Combine beef, soy sauce, cooking wine, and cornstarch in a bowl. Mix well.
Marinate for 15 minutes.
2. Heat oil in a pan. Sauté ginger and onion until the later softens.
3. Add marinated beef into the pan. Stir-fry until the beef browns.
4. Add oyster sauce. Stir-fry for 1 minute.
5. Pour-in beef broth. Stir. Cover the pan and then continue cooking in low
heat for 10 to 12 minutes.
6. Add broccoli. Stir and cover the pan. Cook for 3 minutes.
7. Season with salt and ground black pepper.
8. Transfer to a serving plate. Serve! Share and enjoy.
NUTRITION
Cholesterol: 94mg | Sodium: 1697mg | Potassium: 844mg | Fiber: 2g | Sugar: 2g |
Vitamin A: 283IU | Vitamin C: 43mg | Calcium: 76mg | Iron: 4mg
4
Beef Stir-Fry
INGREDIENTS
1 lb. beef tenderloin thinly 1- piece green bell pepper

sliced sliced into thick strips
3 tablespoons oyster sauce 1- piece red bell pepper sliced
1 teaspoon soy sauce into thick strips
1 ½ tablespoons cornstarch 1/2 cup cooking oil
1/2 teaspoon ground black
pepper
INSTRUCTIONS
1. Combine beef, oyster sauce, soy sauce, and ground black pepper. Mix
well. Let it stand for 5 minutes.
2. Add cornstarch into the bowl. Mix until all ingredients are well
distributed. Set aside.
3. Heat oil in a pan. Fry bell peppers for 1 minute. Stir once in a while.
Remove bell peppers from the pan. Set aside.
4. Using the remaining oil, stir fry marinated beef until it starts to brown.
5. Add fried bell peppers and toss until all ingredients are distributed.
6. Transfer beef stir fry to a serving plate.
7. Serve with rice. Share and Enjoy!
NUTRITION
5
Beef Strogannoff
INGREDIENTS
1 1/2 lbs beef sirloin 3 tablespoons butter

6 ounces mushrooms sliced 2 tablespoons olive oil
10 ounces cream of 2 cups beef broth
mushroom soup Salt and ground black pepper
1 cup sour cream to taste
1 piece onion chopped
2 tablespoons all-purpose
flour
INSTRUCTIONS
1. Season beef with salt and ground black pepper. Mix well. Add flour and
continue to mix until the beef gets completely coated. Let it stand for 10
minutes.
2. Melt butter in a pan. Add olive oil. Pan-fry beef until color turns light
brown. Remove beef from the pan. Set aside.
3. Saute onion in the remaining oil and butter. Add mushroom. Continue to
cook until mushroom softens.
4. Add beef. Cook for 1 minute.
5. Pour cream of mushroom soup and beef broth. Stir. Continue cooking in
medium heat until the sauce reduces to half.
6. Season with more ground black pepper. Add sour cream. Stir until all
ingredients are well distributed.
7. Top over rice. Share and enjoy!
NUTRITION
Calories: 541kcal | Carbohydrates: 12g | Protein: 44g | Fat: 35g | Saturated Fat: 16g
| Cholesterol: 150mg | Sodium: 1172mg | Potassium: 984mg | Fiber: 1g | Sugar: 4g |
6
Bicol Express
INGREDIENTS
1.33 lbs. pork belly sliced into 0.67 thumb ginger minced
strips 0.67 piece onion chopped
301.33 g coconut milk 0.67 pieces Serrano pepper
320 g coconut cream sliced
41.67 g shrimp paste bagoong 157.73 g water optional
alamang 4 pieces Thai chili pepper
2.67 cloves garlic crushed chopped
INSTRUCTIONS
1. Combine ginger, garlic, onion, Thai chili pepper, pork, and coconut milk
in a pan. Mix well. Cover the pan and turn the heat to on. Let the mixture
boil.
2. Remove the cover. Stir. Add half of the bagoong and pour around 1 cup
of coconut cream and a cup of water. Stir and adjust the heat to low.
Cook until the sauce reduces to a quarter (around 50 minutes).
3. Add the remaining coconut cream and bagoong alamang (as needed).
Also add the Serrano peppers. Continue cooking in low heat until the
sauce thickens (around
4. Transfer to a serving plate and serve with warm rice.
NUTRITION

6mg
7
Bilo-Bilo
INGREDIENTS
20 pieces glutinous rice balls 2 cups coconut cream

(Bilo-bilo) 3/4 cup granulated white
20 oz jackfruit ripe, sliced sugar
2 cups water 1 1/2 cups tapioca pearls
cooked
INSTRUCTIONS
1. Pour the water in a cooking pot. Bring to a boil.

2. Add the coconut cream. Stir and cook until the mixture starts to boil again.
3. Gradually stir-in the sugar.
4. Add the ripe jackfruit. Cover and cook in low heat for 15 minutes.
5. Add-in the bilo-bilo. Continue to cook for another 15 minutes while
stirring every 3 minutes.
6. Put-in the sago. Cook for 3 to 5 minutes.
7. Transfer to a serving bowl. Serve.
8. Share and enjoy!
NUTRITION

Saturated Fat: 25g | Sodium: 10mg | Potassium: 683mg | Fiber: 4g | Sugar: 44g |
8
Binagoongan
INGREDIENTS
2 lbs pork belly 2 lbs pork belly

1 ½ teaspoons salt 1 ½ teaspoons salt
¼ cup bagoong alamang ¼ cup bagoong alamang
1 piece onion chopped 1 piece onion chopped
1 piece tomato chopped 1 piece tomato chopped
1 thumb ginger chopped 1 thumb ginger chopped
4 cloves garlic chopped 4 cloves garlic chopped
INSTRUCTIONS
1. Steam the pork belly for 35 minutes.

2. Remove from the steamer and let it cool down. Rub salt all over the pork
belly. Let it dry-up a bit by leaving in open air for at least 15 minutes.
3. Arrange the pork belly in an air fryer or turbo broiler. Air-fry in 350F for
25 minutes.
4. Place the crispy fried pork on a serving plate.
5. Prepare the binagoongan sauce by sauteing garlic, onion, ginger, and
tomato.
6. Once the tomato and onion softens, add the bagoong alamang (shrimp
paste). Saute for 1 minute.
7. Add long green pepper and vinegar. Stir.
8. Pour water water. Let boil. Season with sugar and ground black pepper.
Cook for 2 minutes.
9. Pour binagoongan sauce over the crispy fried pork. Serve with warm
rice.
NUTRITION
9
Bistek Tagalog
INGREDIENTS
1.2 lbs beef sirloin thinly sliced 1.2 lbs beef sirloin thinly sliced
4 tablespoons soy sauce 4 tablespoons soy sauce
3.2 pieces calamansi or 1- 3.2 pieces calamansi or 1-
piece lemon piece lemon
0.4 tsp ground black pepper 0.4 tsp ground black pepper
2.4 cloves garlic minced 2.4 cloves garlic minced
INSTRUCTIONS
1. Marinate beef in soy sauce, lemon (or calamansi), and ground black
pepper for at least 1 hour. Note: marinate overnight for best result
2. Heat the cooking oil in a pan then pan-fry half of the onions until the
texture becomes soft. Set aside
3. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the
same pan where the onions were fried for 1 minute per side. Remove
from the pan. Set aside
4. Add more oil if needed. Saute garlic and remaining raw onions until
onion softens.
5. Pour the remaining marinade and water. Bring to a boil.
6. Add beef. Cover the pan and simmer until meat is tender. Note: Add
water as needed.
7. Season with ground black pepper and salt as needed. Top with pan-fried
onions.
8. Transfer to a serving plate. Serve hot. Share and Enjoy!
NUTRITION

Vitamin C: 0.8mg | Calcium: 34mg | Iron: 2.8mg
10
Bulalo
INGREDIENTS
2 lbs beef shank 1/2 cup Green onions

½ pc small cabbage whole 1 medium sized onion
leaf individually detached 34 ounces water
1 small bundle Pechay 2 tbsp fish sauce optional
3 pcs Corn each cut into 3
parts
2 tbsp Whole pepper corn
INSTRUCTIONS
1. In a big cooking pot, pour in water and bring to a boil

2. Put-in the beef shank followed by the onion and whole pepper corn then
simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is
tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy!
NUTRITION
Serving: 4g
11
Burger Steak
INGREDIENTS
0.67 lb. ground beef 3.33 ounces button

0.67 teaspoon onion powder mushroom thinly sliced
0.67 piece Knorr Beef Cube 2 tablespoons butter
36 g breadcrumbs 2.67 tablespoons all-purpose
0.33 teaspoon garlic powder flour
0.67 piece egg beaten 0.67 piece Knorr Beef Cube
0.17 teaspoon ground black 0.17 teaspoon Knorr liquid
pepper seasoning
37.33 g cooking oil 0.33 teaspoon onion powder
1.33 tablespoons parsley 0.17 teaspoon garlic powder
chopped 1.17 cup water
INSTRUCTIONS
1. Make the beef patties by combining ground beef, onion powder, garlic powder,
ground black pepper, and egg. Grate 1 piece of Knorr beef cube. Mix everything.
2. Make the patties by scooping around ¼ cup of the meat mixture. Mold it into
ball shaped figures and then flatten.
3. Heat 2 tablespoons cooking oil in a pan. Fry one side of the patties in medium
heat until it browns. Turn it over and do the same procedure to the opposite
side. Remove from the pan. Set it aside.
4. Make the gravy by melting butter in a saucepan.
5. Add all-purpose flour. Cook in medium heat while stirring for 8 minutes to make
a brown roux.
6. Add Knorr Beef Cube. Stir until melted.
7. Pour water into the saucepan. Stir until well blended. Note: you will notice that
the mixture slowly gets thicker in time.
8. Add onion powder, garlic powder, ground black pepper, and Knorr Liquid
Seasoning. Cook for 30 seconds.
9. Add sliced mushrooms. Cook for 1 minute. Arrange beef patties over a cup of
rice and then pour beef gravy all over. Top with chopped parsley, Serve warm.
Share and enjoy!
NUTRITION
Calories: 400kcal | Carbohydrates: 12g | Protein: 17g | Fat: 32g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg |
Sodium: 517mg | Potassium: 338mg | Fiber: 1g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 3mg
12
Carbonara
INGREDIENTS
1 lb spaghetti 6 cups water for boiling

10 ounces Panceta 1 tablespoon salt
2 1/2 cups Pecorino cheese Ground black pepper
grated
5 pieces egg
INSTRUCTIONS
1. Crack the eggs in a bowl. Beat until the texture becomes smooth.
2. Add Pecorino cheese. Continue mixing until cheese and eggs are well
blended. Season with ground black pepper. Set aside.
3. Cook spaghetti according to package instructions. Set aside.
4. Sear Panceta on a clean skillet until it browns, and enough oil gets
extracted.
5. Add cooked pasta in the skillet. Toss.
6. Combine ¼ cup tap water and ½ cup pasta water and then pour into the
sauce mixture. Mix well.
7. Pour the sauce into the skillet. Toss while cooking in low heat until well
distributed.
8. Season with more ground black pepper.
NUTRITION
Calories: 1300kcal | Carbohydrates: 87g | Protein: 35g | Fat: 89g | Saturated Fat:
39g | Cholesterol: 137mg | Sodium: 2627mg | Potassium: 309mg | Fiber: 4g | Sugar:
3g | Vitamin A: 266IU | Calcium: 701mg | Iron: 2mg
13
Chicken Afritada
INGREDIENTS
1 ½ lbs. Chicken cut into 1 ½ lbs. Chicken cut into

serving pieces serving pieces
2 piece potato cubed 2 piece potato cubed
1 piece carrot sliced 1 piece carrot sliced
8 oz. tomato sauce 8 oz. tomato sauce
3 pieces hotdog sliced 3 pieces hotdog sliced
½ cup green peas ½ cup green peas
3 pieces bay leaves 3 pieces bay leaves
1 piece red onion chopped 1 piece red onion chopped
INSTRUCTIONS
1. Heat the oil in a cooking pot. Saute onion and garlic until the onion softens.
2. Add chicken. Cook for 30 seconds. Turn it over and cook the other side for
another 30 seconds.
3. Pour tomato sauce and chicken broth. Cover. Let boil.
4. Add dried bay leaves. Cover the cooking pot. Continue to cook in medium
heat for 30 minutes.
5. Add hotdogs and carrot. Cook for 3 minutes.
6. Add potato. Cover the pot and cook for 8 minutes.
7. Add green peas. Cook for 2 minutes.
8. Season with salt and ground black pepper
9. Serve!
NUTRITION
Vitamin A: 3215IU | Vitamin C: 42.2mg | Calcium: 93mg | Iron: 6.6mg
14
Chicken Alfredo
INGREDIENTS
12 ounces boneless chicken 12 ounces boneless chicken

breast breast
1 piece Knorr Chicken Cube 1 piece Knorr Chicken Cube
1 lb. fettuccine cooked 1 lb. fettuccine cooked
according to package according to package
instructions instructions
2 cups heavy cream 2 cups heavy cream
¾ cup Parmesan cheese ¾ cup Parmesan cheese
grated grated
INSTRUCTIONS
1. Cook fettuccine according to package instructions. Drain water and set

aside.
2. Season chicken with salt and pepper. Let it stay for 10 minutes.
3. Melt 3 tablespoons butter in a pan. Add olive oil.
4. Pan-fry chicken for 3 minutes per side. Remove chicken from the pan. Preparation Time
Slice into serving pieces. Set aside.
5 mins
5. Melt the remaining butter in the pan. Pour heavy cream. Stir and let boil.
6. Add Knorr Chicken Cube. Put the Parmesan cheese into the pan along
with the chicken. Cook for 2 minutes. Cooking Time
7. Add fettucine. Toss. Add parsley and season with ground black pepper. 30 mins
8. Serve warm. Share and enjoy!
Yields
NUTRITION 4 persons
Calories: 4929kcal | Carbohydrates: 340g | Protein: 175g | Fat: 321g | Saturated

Fat: 176g | Cholesterol: 1483mg | Sodium: 3432mg | Potassium: 2836mg | Tags
Fiber: 15g | Sugar: 10g | Vitamin A: 10739IU | Vitamin C: 18mg | Calcium: 1404mg |
Iron: 11mg
15
Chicken Barbeque
INGREDIENTS
4 pieces chicken leg quarters 1 teaspoon ground black

cleaned pepper
1/2 cup soy sauce 1/2 cup banana ketchup
1 piece lemon or 4 pieces
calamansi
2 teaspoons salt
INSTRUCTIONS
1. Make the marinade by combining the soy sauce, juice of 1 lemon, banana
ketchup, salt, and ground black pepper in a bowl. Stir to mix.
2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the
marinade.
3. Shake the bag gently to coat the chicken with marinade then remove the air
inside the bag. Seal the bag then refrigerate overnight.
4. Remove the chicken from the bag and transfer the remaining marinade to a
bowl.
5. Heat-up your grill and start grilling the chicken under medium heat for 12 to
15 minutes per side or until the chicken is completely cooked. Do not forget
to baste the chicken with the remaining marinade mixture.
6. Note: Chicken takes a long time to cook. Grilling it in high heat will cause
the outer part of the chicken to cook earlier leaving the inside raw.
7. Remove from the grill and transfer to a serving plate.
8. Serve with steamed rice.
9. Share and enjoy!
NUTRITION

Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g |
16
Chop Suey
INGREDIENTS
7 pieces shrimp cleaned and 1 piece yellow onion sliced

deveined 4 cloves garlic crushed
3 ounces pork sliced ¼ cup soy sauce
3 ounces boneless chicken 1 ½ tablespoons oyster sauce
breast sliced ¾ cup water
1 ½ cup cauliflower florets 1 tablespoon cornstarch
1 piece carrot sliced crosswise diluted in ½ cup water
into thin pieces ¼ teaspoon ground black
15 pieces snow peas pepper
8 pieces baby corn 3 tablespoons cooking oil
1 piece red bell pepper sliced 1 ½ cups cabbage chopped
into squares 12 pieces quail eggs boiled
1 piece green bell pepper
sliced into squares
INSTRUCTIONS
1. Heat oil in a wok or pan.

2. Pan fry the shrimp for 1 minute per side. Remove from the wok. Set
aside.
3. Saute onion. Add garlic and continue to saute until the onion becomes
soft.
4. Add pork and chicken. Stir fry until light brown.
5. Add soy sauce and oyster sauce. Stir.
6. Pour water. Let boil. Cover and cook in medium heat for 15 minutes.
7. Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.
8. Add cabbage. Toss. Cover and cook for 5 to 7 minutes.
9. Put the pan-fried shrimp into the pot and add ground black pepper.
10. Add the boiled quail eggs and cornstarch diluted in water. Toss.
NUTRITION
Serving: 4g | Calories: 214kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat:
1g | Cholesterol: 30mg | Sodium: 1075mg | Potassium: 257mg | Fiber: 2g | Sugar: 9g |
Vitamin A: 1085IU | Vitamin C: 74.5mg | Calcium: 52mg | Iron: 1.2mg
17
Coke Pork Adobo
INGREDIENTS
1.13 kg pork belly cubed 2 teaspoons whole

10 tablespoons white vinegar peppercorn
3 tablespoons soy sauce 4 pieces dried bay leaves
5 cloves garlic crushed Salt optional
340.2 g cola drink Water as needed
INSTRUCTIONS
1. Heat pan. Sear pork belly until it browns and enough oil is extracted. Note:
stir the pork continuosly while searing.
2. Push the pork on one side of the pan. Add garlic on the open area. Saute
garlic for 30 seconds. Mix pork and garlic together. Cook for 1 minute.
3. Pour-in soy sauce and vinegar. Let boil. Stir. Cook for 2 minutes.
4. Add whole peppercorn and dry bay leaves.
5. Add cola drink. Let it boil. Cover the pan. Continue cooking in low heat
until pork gets tender. Note: add water if needed.
6. Season with salt (optional).
7. Transfer to a serving bowl. Serve. Share and enjoy!
NUTRITION
8g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg
18
Corned Beef Omelet
INGREDIENTS
12 ounces corned beef 3/4 cup green onion chopped

3 pieces eggs 3 tablespoons Cooking oil
1 piece onion Salt and ground black pepper
4 cloves garlic to taste
INSTRUCTIONS
1. Prepare the corned beef by sautéing. Heat oil in a pan and then saute garlic
and onion. Add corned beef. Continue to saute for 3 to 5 minutes. Remove
from the pan and let it cool down.
2. Crack the eggs and place in a large mixing bowl. Add the salt and pepper..
3. Beat until all the ingredients are well incorporated.
4. Add sautéed Corned beef and green onions. Stir to mix the ingredients.
Note: Make sure that the corned beef has cooled down before you
execute this step.
5. Heat a frying pan. Add 1 tablespoon cooking oil or use a cooking oil spray
and spray oil on the pan.
6. Scoop around ½ to ¾ cups of the corned beef and egg mixture and pour
in the pan. Cook for 3 minutes on medium heat.
7. Use a spatula to flip the omelet and cook the other side for 2 to 3
minutes.
9. Share and enjoy!
NUTRITION

2mg
19
Creamy Lengua
INGREDIENTS
2.4 lbs. ox tongue 5.6 cloves garlic crushed and

0.8 piece Knorr Beef Cube minced
340.19 g whole kernel corn 2.4 tablespoons butter
226.8 g cream of mushroom 283.9 g water
158.76 g all-purpose cream Salt and ground black pepper
0.8 piece onion chopped to taste
INSTRUCTIONS
1. Combine ox tongue, 5 pieces dried bay leaves, 1 tablespoon whole

peppercorn, and 6 cups water in a pressure cooker. Pressure cook for 45
minutes. Discard the water and let the ox tongue cooldown. Peel-off the
outer layer. Slice tongue into serving pieces. Set aside.
2. Melt butter in a pan. As the butter melts, add garlic. Continue to cook
between low to medium heat until the garlic starts to brown.
3. Add onion. Cook until tender.
4. Put the ox tongue into the pan. Sauté for 2 minutes while continuously
stirring.
5. Pour water into the pan. Let boil.
6. Add Knorr Beef Cube. Stir.
7. Add whole kernel corn. Stir and cover the pan. Cook for 20 minutes.
8. Pour cream of mushroom soup and all-purpose cream. Stir. Cook for 10
minutes.
9. Season with salt and pepper. Serve. Share and enjoy!
NUTRITION
20
Crispy Kare-Kare
INGREDIENTS
4 lbs. pork belly 2 cups roasted peanuts

5 cups water 1 piece Knorr Pork Cube
3 tablespoons salt 1/2 cup annatto seeds
3 cups cooking oil 1 piece onion chopped
1/2 cup bagoong alamang 3 cloves garlic minced
2 bunches pechay 1 ½ tablespoons toasted rice
1 piece eggplant sliced powder
12 pieces string beans 2 cups water
1 cup banana blossoms sliced 3 tablespoons cooking oil
INSTRUCTIONS
1. Prepare the pork. Boil water in a large cooking pot. Add pork. Continue boiling for 35
minutes. Remove the pork from the pot and let it cook. Rub salt, stay for 5 minutes.
2. Heat oil in a large pan. When oil gets hot, fry the pork belly (skin side down). Splash 1 1/2
tbsp of water on the oil every 3 mins or until the skin gets golden brown and very crispy.
3. Flip the pork and continue frying until the opposite side turns golden brown. Remove
pork from the cooking pot and place it over a wire rack to let the excess oil drip. Set.
4. Start to make the sauce. Grind the peanuts using a food processor until the texture
becomes paste-like. Set aside.
5. Make annatto water by soaking annatto seeds in hot water for 5 minutes. Constantly
stir until the water turns deep orange. Filter the water using a kitchen strainer. You may
discard the seeds afterwards. Set aside.
6. Heat oil in a pan. Saute garlic and onion. Once the onion softens, add the peanut paste.
Stir and cook for 1 minute.
7. Pour water and then stir until the mixture becomes smooth. Let the liquid boil.
8. Add Knorr Pork Cube and annatto water. Cover and continue cooking for 3 minutes.
Remove the cover and cook until the mixture reduces to your desired consistency. Add
toasted rice powder. Mix well. Turn off the heat. Cover the pot to keep the sauce warm.
9. Cook the vegetables by steaming. Arrange string bean, banana blossom, and eggplant
on a steamer. Steam for 5 minutes. Add pechay and continue steaming for 2 to 3 mins.
10. Assemble your crispy kare-kare by combining the sauce, steamed vegetables, and
crispy pork in one plate. Serve with rice and bagoong alamang. Share and enjoy!
NUTRITION
Calories: 3096kcal | Carbohydrates: 42g | Protein: 60g | Fat: 305g | Saturated Fat: 71g | Polyunsaturated
Fat: 59g | Monounsaturated Fat: 161g | Trans Fat: 1g | Cholesterol: 337mg | Sodium: 4532mg | Potassium:
2497mg | Fiber: 17g | Sugar: 13g | Vitamin A: 13939I | Vitamin C: 155mg | Calcium: 500mg | Iron: 30mg
21
Garlic & Buttered Shrimp
INGREDIENTS
604.79 g shrimp cleaned 157.33 g lemon lime soda

1.33 tablespoons parsley 0.67 teaspoon lemon
chopped juice
37.83 g butter salt and pepper to taste
0.67 head garlic crushed
INSTRUCTIONS
1. Marinate the shrimp in lemon soda for about 10 minutes

2. Melt the butter in a pan.
3. Add the garlic. Cook in low heat until the color turns light brown
4. Put-in the shrimp. Adjust heat to high. Stir-fry until shrimp turns orange.
5. Season with ground black pepper, salt, and lemon juice. Stir.
6. Add parsley. Cook for 30 seconds.
NUTRITION
Preparation Time
Serving: 6g | Calories: 243kcal | Carbohydrates: 6g | Protein: 31g | Fat: 10g | Saturated
10 mins
Fat: 5g | Cholesterol: 401mg | Sodium: 1248mg | Potassium: 147mg | Fiber: 1g |
Cooking Time
22 mins
Yields
6 persons
Tags
22
Ginataang Alimasag
INGREDIENTS
4 pieces crab steamed for 12 6.67 cloves garlic crushed and

minutes chopped
53.33 grams Knorr Ginataang 4 tablespoons cooking oil
Gulay Recipe Mix 788.63 g water room
20 pieces snake beans cut into temperature
2-inch pieces Salt and ground black pepper
453.6 g calabaza squash to taste optional
cubed 2.67 thumbs ginger minced
1.33 piece onion chopped
INSTRUCTIONS

2. Saute garlic, onion, and ginger until onion turns translucent.
3. Combine water and Knorr Ginataang Gulay Mix. Stir until well blended. Pour
mixture into the pan. Let boil.
4. Add crab and kalabasa. Cover and boil for 5 minutes.
5. Add snake beans. Continue cooking for 8 minutes.
6. Season with salt and pepper if desired. Note: this is an optional step.
NUTRITION
Trans Fat: 1g | Cholesterol: 1mg | Sodium: 58mg | Potassium: 1698mg | Fiber: 22g |
23
Ginataang Tulingan
INGREDIENTS
4 pieces tulingan 1 piece onion sliced

3 ounces pork fat sliced 5 cloves garlic crushed and
2 cups coconut milk minced
10 pieces kamias (bilimbi) 1 teaspoon patis
3 thumbs ginger julienne 1 3/4 cups water
5 pieces Thai chili pepper Salt and ground black pepper
1 piece eggplant sliced to taste
INSTRUCTIONS
1. Clean the fish thoroughly. Create a slit on both sides and rub salt all over.
Let it stay for 10 to 15 minutes.
2. Arrange pork fat, kamias, fish, and ginger. Pour water. Cover and let boil.
Continue to cook in medium heat for 40 minutes.
3. Pour coconut milk into the pot. Add garlic, onion, and chili. Cover and
continue to boil for another 40 minutes using between low to medium
heat.
4. Add eggplant. Cook for 5 to 7 minutes. Season with patis and ground
black pepper.
5. Transfer to a serving plate and serve.
6. Share and enjoy!
NUTRITION
24
Ginisang Munggo
INGREDIENTS
1 cups Mung beans 1.33 tablespoons fish sauce

0.67 tbsp garlic 16 ounces water for boiling
0.33 lb pork thinly sliced 0.67 piece Knorr beef cube for
1.33 cups spinach (or alugbati) flavoring
0.67 piece tomato chopped 0.33 cup crushed pork rind
0.67 piece onion chopped chicharon
5.33 pieces shrimp optional 0.17 teaspoon ground black
pepper
INSTRUCTIONS
1. In a pan, put-in the water and bring to a boil

2. Put-in the Mung beans and simmer until becomes soft (about 35 to 50
minutes)
3. On a separate pan, sauté the garlic,onion, and tomato
4. Add the pork. Cook for 5 mins
5. Put-in the beef cube and fish sauce. Simmer for 10 mins or until the meat is
tender. Note: If necessary, you may add water to help make the meat
tender but make sure to add more time to simmer
6. Add the shrimp. Stir and then cook for 2 minutes.
7. Pour the cooked Mung beans. Stir and then simmer for 10 minutes
8. Add the spinach and pork rinds (chicharon)
9. Sprinkle the ground black pepper
NUTRITION

Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat:
25
Ginisang Pechay
INGREDIENTS
1 lb. bok choy cleaned and 3 cloves garlic crushed

chopped 1 cup chicken broth or water
6 ounces ground pork 3 tablespoons cooking oil
4 ounces small shrimp head 1 to 2 tablespoons fish sauce
and shell removed 1/4 teaspoon ground black
1 medium tomato cubed pepper to taste
1 medium yellow onion cubed
INSTRUCTIONS

2. When the oil is hot, saute garlic, onion, and tomato.
3. Add ground pork. Cook until brown
4. Add shrimp and bok choy. Stir-fry for 3 to 5 minutes.
5. Pour-in chicken broth (or water). Let boil. Cover and simmer for 2 to 3
minutes.
6. Add fish sauce and ground black pepper.
8. Share and enjoy!
NUTRITION
Serving: 4g
26
Kare-kareng Pata
INGREDIENTS
2.5 lbs. pork pata 1 piece onion chopped

1 piece Knorr Pork Cube 5 cloves garlic chopped
2 cups string beans cut into 2- 3 tablespoons cooking oil
inch pieces 8 cups water
1 cup banana blossom sliced Ground black pepper and
2 bunches pechay shrimp paste bagoong
1 1/2 cups peanuts roasted alamang to taste
1/4 cup annatto seeds boiled 2 tablespoons glutinous rice
in 3/4 cup water flour diluted in 4 Tbsp water
1 piece eggplant sliced
INSTRUCTIONS
1. Boil pork pata in 4 cups of water for 15 minutes. Discard the water. Let
the pata cool down. Wash pata to remove impurities. Set aside.
2. Heat oil in a cooking pot. Sauté garlic until it starts to brown. Add onion.
Continue cooking until the onion softens.
3. Put the boiled pata into the pot. Cook for 2 minutes.
4. Pour 4 cups of water. Cover the pot. Let the water boil.
5. Add Knorr Pork Cube. Stir. Set heat between low to medium. Cover and
continue boiling for 1 ½ hours or until the pork gets tender.
6. Prepare the peanut paste by blending using a food processor until a
paste-like consistency is achieved.
7. Add peanut paste into the cooking pot once the pata tenderizes. Stir.
8. Add annatto water and glutinous rice and water mixture. Stir and
continue cooking until sauce reaches desired consistency.
9. Add eggplant, banana blossom, and string beans. Cook for 3 minutes.
10. Season with ground black pepper and ½ teaspoon of shrimp paste. Stir.
11. Add bok choy. Cover and cook for 1 ½ minutes.
12. Serve with warm rice and bagoong alamang. Share and enjoy.
NUTRITION
27
Lechon Paksiw
INGREDIENTS
2 lbs. pork lechon 40 g white sugar

0.8 piece Knorr Pork Cube 4 pieces dried bay leaves
576 g lechon sauce 1.6 teaspoons whole
1.6 pieces onion chopped peppercorn
4 cloves garlic chopped 473.18 g water
102 g white vinegar Salt to taste
INSTRUCTIONS
1. Chop the lechon into serving pieces. Place in a large cooking pot and add
water. Bring to a boil.
2. Add garlic, onion, whole peppercorn, and dried bay leaves. Cover the pot.
Boil for 5 minutes.
3. Add Knorr Pork Cube and vinegar. Cover the pot. Let boil. Adjust the heat
between low to medium. Cook for 30 minutes.
4. Pour lechon sauce into the pan. Stir. Cook for 15 minutes.
5. Add sugar and season with salt. Cook for 3 minutes.
6. Transfer to a serving bowl. Serve with rice.
NUTRITION

28
Monggo with
Kangkong at Hibi
INGREDIENTS
138 g mung beans 2.67 cloves garlic chopped

0.67 piece Knorr Shrimp Cube 2 tablespoons chicharon
0.67 teaspoon hibi dried small crushed (optional)
shrimp 630.9 g water
0.67 bunch kangkong washed 2 tablespoons cooking oil
0.67 piece onion chopped Patis and ground black
0.67 piece tomato cubed pepper
INSTRUCTIONS
1. Heat oil in a cooking pot.

2. Saute onion, garlic, and tomato. Continue until tomato softens.
3. Add mung beans. Cook for 1 minute.
4. Pour water. Let boil.
5. Add Knorr Shrimp Cube. Stir. Cover the pot and then continue cooking
until mung beans gets very tender and the texture of the soup thickens.
6. Add hibi and kangkong stalks. Cook for 3 minutes.
7. Season with fish sauce and ground black pepper.
8. Add kangkong leaves. Continue cooking for 2 minutes.
9. Transfer to a serving plate. Serve with rice. Share and enjoy.
NUTRITION
29
Nilagang Baka
INGREDIENTS
1.33 lbs. beef sirloin cubed 1.33 lbs. beef sirloin cubed
1.33 bunches baby bok choy 1.33 bunches baby bok choy
or pechay or pechay
0.67 piece cabbage 0.67 piece cabbage
4 pieces Saba banana halved 4 pieces Saba banana halved
2.67 pieces baking potato 2.67 pieces baking potato
quartered quartered
0.67 piece white onion halved 0.67 piece white onion halved
INSTRUCTIONS
1. Combine the water and beef broth in a large cooking pot. Bring to a boil.
2. Add the onion, star anise, and celery. Reduce the heat in medium. Cover the
pot and continue to boil for 20 minutes.
3. Remove the onion, star anise, and celery from the boiling liquid using a
skimmer or a strainer. You can discard these ingredients.
4. Add the beef. Simmer for 60 to 90 minutes or until the beef becomes
tender. You can add more water if necessary.
5. Put-in the saba banana and potatoes. Cook for 10 minutes.
6. Add the bok choy and cabbage. Sprinkle salt and pepper. Stir.
7. Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes
to cook the vegetables.
8. Transfer to a serving bowl.
NUTRITION

Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g |
30
Pancit Bihon
INGREDIENTS
0.75 lb pancit bihon Rice 0.75 cup celery leaves

Noodles chopped finely
0.38 lb. pork cut into small 0.75 medium sized onion
thin slices chopped
0.38 lb. chicken cooked, 0.38 tbsp garlic minced
deboned, and cut into thin 0.75 pc chicken cube
slices 3.75 tbsp soy sauce
0.09 lb. pea pods or snow pea 2.25 to 3 cups water
0.75 cup carrot
0.38 small cabbage chopped
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!
NUTRITION
Serving: 8g
31
Pineapple Chicken
Afritada
INGREDIENTS
2 lbs. chicken cut into serving 1 piece onion chopped

pieces 4 cloves garlic chopped
1 piece Knorr chicken cube 3 pieces dried bay leaves
226.8 g tomato sauce 3 tablespoons cooking oil
226.8 g pineapple chunks in 236.59 g water
can Fish sauce and ground black
1 piece potato diced pepper to taste
1 piece carrot sliced 1 piece green bell pepper cut
1 piece red bell pepper cut into squares
into squares
INSTRUCTIONS
1. Heat oil in a pan. Add garlic. Continue cooking while stirring until it starts
to turn golden brown in color.
2. Add onion. Saute until it softens.
3. Add chicken. Cook each side for 1 minute or until the color turns brown.
4. Pour the tomato sauce, juice from pineapple chunks, and water into the
pan. Stir. Cover the pan.
5. Once the liquid starts to boil, add Knorr Chicken Cube and bay leaves.
Cover the pan and then adjust the heat to a low setting. Continue
cooking for 18 minutes.
6. Use a kitchen tong to turn the chicken pieces over. Continue cooking the
opposite side for 12 minutes.
7. Add pineapple, potato, and carrot. Cook for 10 minutes.
8. Season with fish sauce and ground black pepper.
9. Add bell pepper. Cook for 3 to 5 minutes.
10. Transfer to a serving bowl. Serve and enjoy!
NUTRITION
Calories: 182kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g
| Cholesterol: 1mg | Sodium: 554mg | Potassium: 481mg | Fiber: 4g | Sugar: 15g | Vitamin A:
3910IU | Vitamin C: 75mg | Calcium: 48mg | Iron: 1mg
32
Pininyahang Manok
INGREDIENTS
604.79 g chicken cut into 81.33 g fresh milk

serving pieces 1.33 tablespoon garlic minced
226.8 g pineapple chunks 0.67 piece onion sliced
canned 1.33 tablespoon cooking oil
1.33 pieces tomato chopped 1.67 tablespoon fish sauce
99.33 g bell pepper cut into patis
thick strips
0.67 piece carrot wedged
INSTRUCTIONS
1. Marinate the chicken in pineapple juice/concentrate (derived from the

can of pineapple chunks) for 20 to 30 minutes
2. Pour the cooking oil in a cooking pot / casserole then apply heat
3. Sauté the garlic, onion, and tomatoes
4. Put-in the chicken and cook until color of the outer part turns light
brown
5. Add the pineapple juice/concentrate marinade and fresh milk then bring
to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and
half of the liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
NUTRITION

Fiber: 2g | Sugar: 12g | Vitamin A: 2750IU | Vitamin C: 42.2mg | Calcium: 66mg |
Iron: 1.8mg
33
Pininyahang Manok
sa Gata
INGREDIENTS
1 1/2 lbs. chicken cut into 2 pieces carrots sliced

serving pieces diagonally
14 oz. can pineapple chunks 1 piece onion diced
1 piece red bell pepper sliced 1 piece tomato diced
1 piece green bell pepper 1 teaspoon minced garlic
sliced 1/4 teaspoon ground black
226 g coconut milk pepper
1 1/2 tablespoons fish sauce 3 tablespoons cooking oil
INSTRUCTIONS
1. Marinate the chicken in the pineapple juice from the canned pineapple
chunks for 30 minutes to 2 hours.
2. Heat the cooking oil in a pan.
3. Saute the onion, tomato, and garlic.
4. Add the ground black pepper. Stir.
5. Add the chicken pieces one-by-one. Cook until the color turns light brown.
Flip the chicken to cook the other side.
6. Pour the pineapple juice marinade on the pan. Let boil.
7. Add the coconut milk. Stir. Cover and simmer for 40 minutes or until the
chicken is tender.
8. Add the fish sauce and pineapple chunks. Cook for 5 minutes.
9. Put-in the carrots. Cook for another 5 minutes.
10. Add the bell peppers. Stir and cook for 3 minutes.
11. Transfer to a serving plate.
NUTRITION

Saturated Fat: 12g | Sodium: 562mg | Potassium: 2828mg | Fiber: 28g | Sugar:
34
Pinoy Chicken Curry
INGREDIENTS
1.33 lbs. chicken cut into 1.33 tbsp fish sauce

serving pieces 0.67 cup coconut milk
0.67 big potato chopped 1.33 tbsp curry powder
0.67 tbsp garlic minced 0.67 thumb ginger cut into
2 stalks celery cut into 2 strips
inches length 0.67 cup water
0.67 medium onion chopped
0.67 small red bell pepper cut
into cubes
INSTRUCTIONS
1. Pan-fry the potato and set aside

2. Pan-fry the chicken and set aside
3. In the pan where the chicken was pan-fried, sauté the garlic, onion and
ginger
4. Add the pan-fried chicken, fish sauce, and curry powder
5. Add water and simmer until the chicken is tender
6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for
5 minutes
7. Add the coconut milk and mix well. Simmer for 5 minutes
NUTRITION
Serving: 6g
35
Pinoy Spaghetti
INGREDIENTS
2 lbs Spaghetti 1 ½ lbs Ground Meat pork or

2 tbsp Salt beef
36 ounces Water about 1 liter 4 pcs Hotdogs sliced
1 big bottle banana ketchup 2 to 4 tablespoons brown
1 big can Tomato sauce Sugar
approximately 4 cups 1 medium sized Onion diced
½ cup Tomato Paste Cheddar Cheese
1 tsp Garlic minced 4 tbsp Cooking Oil
INSTRUCTIONS
1. In a large pot, pour the water in and bring to a boil

2. Put-in the salt
3. Add the Spaghetti Noodles and cook until tender (see package for cooking
time) then set aside
4. Using a separate pan, saute the garlic and onions
5. Put-in the round meat and let cook for 5 minutes Preparation Time
6. Add the hotdogs and cook for 2 minutes
10 mins
7. Put-in the tomato sauce, banana catsup, tomato paste, and brown sugar
then simmer for 15 to 20 minutes
8. Place the sauce on top of the cooked noodles and add some cheese Cooking Time
9. Serve hot. Share and Enjoy! 50 mins
NUTRITION Yields
4 persons
Serving: 6g
Tags
36
Pork Adobo
INGREDIENTS
1 1/2 lbs. pork belly cubed 4 teaspoons fish sauce

3/4 cup pineapple juice 3 pieces dried bay leaves
8 cloves garlic crushed ½ teaspoon peppercorn
3 tablespoons soy sauce cracked
5 tablespoons white vinegar 2 tablespoons cooking oi
INSTRUCTIONS
1. Combine pork and pineapple juice. Mix well. Marinate pork for a minimum
of 3 hours.
2. Separate the pork from the remaining marinade. Set aside.
3. Heat oil in a pan. Add garlic. Sauté until the garlic starts browning.
4. Add pork. Sauté until the outer part starts to turn light brown.
5. Pour soy sauce and add dried bay leaves and cracked peppercorn. Stir.
Continue cooking for 2 minutes.
6. Pour vinegar and remaining pineapple juice marinade. Let boil. Stir. Cover
the pan and adjust heat to low. Continue cooking until the pork tenderizes.
7. Remove the cover of the pan. Add fish sauce. Stir and continue cooking in
medium heat until the sauce completely evaporates.
8. Transfer to a serving bowl. Serve with warm rice.
NUTRITION
| Polyunsaturated Fat: 12g | Monounsaturated Fat: 46g | Trans Fat: 1g |
37
Pork Caldereta
INGREDIENTS
1.6 lbs. Pork sliced into cubes 1.6 lbs. Pork sliced into cubes
0.8 piece Knorr Pork cube 0.8 piece Knorr Pork cube
6.4 oz. tomato sauce 6.4 oz. tomato sauce
0.6 cup green olives 0.6 cup green olives
0.8 piece red bell pepper 0.8 piece red bell pepper
sliced sliced
0.8 piece green bell pepper 0.8 piece green bell pepper
sliced sliced
1.6 pieces potatoes cubed 1.6 pieces potatoes cubed
1.6 pieces carrot sliced 1.6 pieces carrot sliced
INSTRUCTIONS
1. Heat the oil in a cooking pot.

2. Once the oil gets hot, saute the garlic and onion.
3. Add the pork. Saute until the color turns light brown.
4. Pour-in the tomato sauce and water. Let boil. Cover and cook in low heat
for 60 minutes.
5. Add the liver spread. Stir and cook for 3 minutes.
6. Put-in the potato and carrot. Cover and cook for 8 to 10 minutes.
7. Add the olives and bell peppers. Cook for 5 minutes.
8. Season with salt and ground black pepper.
9. Turn-off the heat. Transfer to a serving plate.
NUTRITION

Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans
Fat: 1g | Cholesterol: 196mg | Sodium: 868mg | Potassium: 888mg | Fiber: 3g |
38
Pork Dinuguan
INGREDIENTS
0.6 lb. pork ears cleaned 3.6 pieces dried bay leaves
272.15 g pork large intestine 1.8 tablespoons salt
cleaned 0.6 tablespoon whole
170.1 g pork blood peppercorn
1.8 pieces Serrano peppers 0.9 teaspoons granulated
153 g white vinegar white sugar
3.6 tablespoons fish sauce 0.3 teaspoon ground black
patis pepper
3.6 cloves garlic crushed 0.85 kg water
0.6 piece onion chopped 1.8 tablespoons cooking oil
INSTRUCTIONS
1. Combine pork ears, intestines, 4 pieces of bay leaves, salt, whole

peppercorn, and water in a cooking pot. Boil for 20 minutes. Remove ears
and intestines. Let it cool down, and then slice into serving pieces. Set aside.
2. Heat oil in a pan. Saute garlic and onion until the onion softens.
3. Add sliced pork ears and intestine. Saute for 15 minutes or until the fat
renders. Note: Try to remove excess oil.
4. Pour fish sauce and vinegar. Let it boil. Stir and cook for 3 minutes.
5. Add water. Let it boil. Cover the pan and cook using low to medium heat for
40 minutes or until the pork parts tenderizes.
6. Pour the pork blood into the pan. Stir immediately. Add Serrano pepper.
Continue cooking for 12 to 15 minutes. Note: add more water if needed.
7. Season with ground black pepper. You can adjust the flavor by adding more
vinegar and fish sauce as needed.
8. Serve hot. Share and enjoy.
NUTRITION
| Trans Fat: 1g | Cholesterol: 120mg | Sodium: 5987mg | Potassium: 726mg | Fiber:
3g | Sugar: 8g | Vitamin A: 232IU | Vitamin C: 34mg | Calcium: 95mg | Iron: 3mg
39
Pork Katsu
INGREDIENTS
4 pieces pork chops 1.33 piece Knorr Pork Cube

2 cups cooking oil 1.33 piece onion chopped
4 cups cooked white rice 1.33 piece carrot sliced
0.67 cup all-purpose flour 1.33 piece potato cubed
2 cup Panko breadcrumbs 1.33 teaspoon ginger grated
2.67 pieces eggs beaten 1.33 clove garlic grated
2.67 cups water 0.67 pc apple peeled & grated
2.67 cups ice cubes 1.33 tablespoon curry powder
0.33 cup salt 1.33 tablespoon garam masala
2.67 tablespoons brown sugar 6.67 tablespoons butter
2.67 pieces dried bay leaves 5.33 tbsp all-purpose flour
3.67 cups water
INSTRUCTIONS
1. Make the brine by combining all brine ingredients in a cooking pot, except for the ice
cubes. Let it boil. Stir until sugar and salt dilutes. Cool. Combine brine soln & ice cubes.
2. Arrange pork chops in a resealable plastic bag and then pour the brine solution with ice
cubes in it. Seal the bag. Refrigerate for not more than 8 hours.
3. Make the curry sauce by melting 2 tbsp butter in a pan. Add onion. Cook until the texture
becomes soft. Add garlic and ginger. Stir and then add carrot and potato. Continue
cooking for 1 min. Add apple & 1 cup water. Let boil. Cover and cook for 6 mins. Set.
4. Make the roux by melting 3 tablespoons of butter in a cooking pot. Add all-purpose flour.
Stir and continue cooking for 4 minutes. Add curry powder and garam masala. Cook while
stirring for a minute. Pour 1 ¾ cups water in the cooking pot. Stir until mixture thickens.
Add Knorr Pork Cube. Stir. Add the contents of the pot with potato and onion. Continue
cooking for 3 to 5 minutes. Season with salt and ground black pepper. Set aside.
5. Make the pork tonkatsu by rinsing pork with running water. Pat dry using paper towels.
6. Heat oil in a cooking pot to 350F. While oil is heating, dredge a piece of pork chop in flour.
Shake-off excess. Dip in beaten egg and the dredge in Panko breadcrumbs. Dip again in
egg and then dredge in breadcrumbs once more.
7. Deep fry breaded pork chop until it turns golden. Remove and let it cool. Slice it.
8. Arrange a cup of rice on a plate. Top with sliced tonkatsu then pour curry sauce on top.
NUTRITION
Calories: 5059kcal | Carbohydrates: 330g | Protein: 41g | Fat: 403g | Saturated Fat: 63g | Trans
Fat: 4g | Cholesterol: 160mg | Sodium: 30556mg | Potassium: 1099mg | Fiber: 19g | Sugar: 47g |
40
Pork Menudo
INGREDIENTS
1.33 lbs. pork 0.5 cup tomato sauce

0.17 lb. pig liver 0.67 cup water
0.67 cup potatoes diced 2.67 pieces hotdogs sliced
0.67 piece carrot cubed diagonally
0.33 cup soy sauce 1.33 tablespoons cooking oil
0.33 piece lemon 1.33 to 2 pieces dried bay
0.67 piece onion chopped leaves
2 cloves garlic minced Salt and pepper to taste
0.67 teaspoon sugar
INSTRUCTIONS
1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
2. Heat oil in a pan
3. Saute garlic and onion.
4. Add the marinated pork. Cook for 5 to 7 minutes.
5. Pour in tomato sauce and water and then add the bay leaves.Let boil and
simmer for 30 minutes to an hour depending on the toughness of the pork.
Note: Add water as necessary.
6. Add-in the liver and hot dogs.Cook for 5 minutes.
7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12
minutes.
NUTRITION

Fiber: 2g | Sugar: 3g | Vitamin A: 5035IU | Vitamin C: 14.6mg | Calcium: 52mg |
Iron: 4.3mg
41
Pork Menudo sa Gata
INGREDIENTS
1 ½ lbs. pork shoulder cut into 8 ounces tomato sauce

cubes 1 piece onion chopped
1 piece Knorr Pork Cube 3 cloves garlic minced
4 ounces pork liver cubed 3 tablespoons cooking oil
2 pieces potato cubed 3 tablespoons soy sauce
1 piece carrot cubed Salt and ground black pepper
4 pieces dried bay leaves to taste
2 cups coconut milk
INSTRUCTIONS
1. Heat oil in a wok. Sauté garlic and onion until the onion softens.
2. Add pork. Continue sautéing until the outer part turns light brown.
3. Add soy sauce. Cook for 1 minute.
4. Pour tomato sauce and coconut milk. Let boil.
5. Add Knorr Pork Cube. Stir and then add dried bay leaves. Cover the wok.
Adjust heat to a low setting. Cover the wok and continue cooking until
the pork tenderizes. Note: add water if the sauce starts to dry-up while
the pork is not tender yet.
6. Add pork liver. Cook for 8 minutes.
7. Add potato and carrot. Cook for 10 minutes.
8. Season with salt and ground black pepper. Serve with warm rice.
9. Share and enjoy!
NUTRITION
| Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1471mg | Potassium: 1229mg |
14mg
42
Pork Steak
INGREDIENTS
4 pieces pork chops 1 1/2 cups water

5 tablespoons soy sauce 1/2 teaspoon granulated
2 pieces lime or calamansi white sugar
1/2 cup cooking oil Salt and pepper to taste
2 pieces onions sliced
INSTRUCTIONS
1. Combine pork chops, soy sauce, and lime juice in a large bowl or
resealable bag. Marinate for at least 1 hour.
2. Heat a pan then pour-in cooking oil.
3. Pan-fry the marinated pork chops in medium heat for 3 minutes per side.
4. Remove excess oil. Pour-in the remaining marinade and water and let
boil. Simmer for 45 minutes or until the pork is tender. Note: Add water
as needed.
5. Add-in the sugar, salt, and pepper then stir.
6. Put-in the onions and cook for 3 minutes more.
7. Turn-off heat and transfer to a serving plate.
NUTRITION

Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1262mg | Potassium: 48mg | Fiber:
1g | Sugar: 1g | Calcium: 7mg | Iron: 0.5mg
43
Ham and Egg
Fried Rice
INGREDIENTS
4 cups leftover white rice 1 teaspoon salt

1/2 lb ham chopped 1/4 teaspoon onion powder
2 pieces eggs 1/4 teaspoon garlic powder
1 cup peas 4 tablespoons cooking oil
INSTRUCTIONS
1. Chop the ham into small pieces. Set aside.

2. Crack eggs in a bowl. Beat until smooth.
3. Heat 2 tablespoons oil in a pot or pan. Pour-in beaten egg mixture. Cook
both sides until done. Remove from the pot and chop into pieces. Set
aside.
4. Pour remaining oil on the same pot. Add the ham. Cook for 30 seconds
to 1 minute.
5. Add leftover rice. Toss until well blended. Continue to cook for 3
minutes.
6. Season with salt, onion powder, and garlic powder. Mix well.
7. Put the peas into the pot. Cook for 3 to 5 minutes.
8. Transfer to a serving plate. Serve. Share and enjoy!
NUTRITION

1mg
44
Seafood Curry
INGREDIENTS
15 pieces mussels cleaned 2 ginger Julienne

1 piece Knorr Shrimp Cube 1 piece onion chopped
10 pieces shrimp deveined 5 cloves garlic crushed and
4 pieces shrimp sliced chopped
452 g coconut milk 3 tablespoons cooking oil
1 piece red bell pepper fish sauce to taste
Julienne ground black pepper to taste
1 piece green bell pepper
Julienne
1 1/2 tablespoons curry
powder
1/8 teaspoon cayenne pepper
powder
INSTRUCTIONS
1. Heat oil in a cooking pot. Add onion. Cook for 20 seconds. Put the garlic
and ginger. Continue cooking until onion softens.
2. Pour coconut milk into the pot. Stir. Cover the pot and let boil.
3. Add curry powder. Stir until it completely dilutes in coconut milk.
4. Add Knorr Shrimp Cube. Stir. Put some cayenne pepper powder, if
desired.
5. Add bell peppers, mussels, and shrimp. Cook for 2 minutes. Stir until all
ingredients are coated with coconut milk. Cook for 3 minutes.
6. Add squid. Cook for 1 minute.
7. Season with fish sauce (patis) and ground black pepper. Cook for 1
minute more.
8. Transfer to a serving plate. Serve with rice. Enjoy!
NUTRITION
45
Sinigang na Baboy
INGREDIENTS
2 lbs pork belly or buto-buto 1 tablespoons cooking oil

1 bunch spinach or kang-kong 2 quarts water
3 tablespoons fish sauce 1 piece onion sliced
12 pieces string beans sitaw, cut 2 pieces taro gabi, quartered
in 2 inch length 1 pack sinigang mix good for 2
2 pieces tomato quartered liters water
3 pieces chili or banana pepper
INSTRUCTIONS
1. Heat the pot and put-in the cooking oil

2. Sauté the onion until its layers separate from each other
3. Add the pork belly and cook until outer part turns light brown
4. Put-in the fish sauce and mix with the ingredients Preparation Time
5. Pour the water and bring to a boil 10 mins
6. Add the taro and tomatoes then simmer for 40 minutes or until pork is
tender
7. Put-in the sinigang mix and chili Cooking Time
8. Add the string beans (and other vegetables if there are any) and simmer for 1 hour
5 to 8 minutes
9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook
Yields
using the remaining heat in the pot.
10. Serve hot. Share and enjoy! 6 persons
Tags
NUTRITION

Fiber: 6g | Sugar: 8g | Vitamin A: 6710IU | Vitamin C: 42.8mg | Calcium: 157mg | Iron:
4.5mg
46
Sinigang na Bangus
INGREDIENT
2.67 lbs. bangus milkfish, cleaned 1.33 medium tomato wedged

and sliced 1.33 medium yellow onion
1.33 40g pack Knorr Sinigang sa wedged
Sampaloc Mix (Original) 3.33 tablespoons fish sauce
1.33 bunch fresh kangkong leaves 0.33 teaspoon ground black
16 pieces sitaw snake beans, cut pepper
into 2 inch pieces 2.67 quarts water
8 to 10.67 pieces okra
2.67 pieces long green pepper
siling pansigang
INSTRUCTIONS
1. Heat a cooking pot. Pour water into it.

2. Add tomato and anion. Let boil.
3. Add bangus. Cover and cook in medium heat between 8 to 12 minutes.
4. Add Knorr Sinigang sa Sampaloc Mix. Stir. Cook for 2 minutes.
5. Put the long green pepper into the pot. Add snake beans and okra. Stir.
Cover and cook for 5 to 7 minutes.
6. Add fish sauce and ground black pepper. Stir.
7. Put the kangkong leaves into the pot. Cover the pot and turn the heat off.
Let it stay for 5 minutes.
9. Share and enjoy!
NUTRITION
47
Sinigang na Hipon
INGREDIENTS
1 lb. shrimp cleaned 1 cup daikon radish sliced

44 grams Knorr Sinigang sa 1 piece tomato sliced
Sampaloc Mix 3 pieces long green pepper
1 bunch kangkong 1 piece onion
15 pieces snake beans 2 quarts water
5 pieces okra Fish sauce and ground black
1 piece eggplant pepper to taste
INSTRUCTIONS
1. Boil water in a cooking pot. Add onion, tomato, and radish. Cover and
continue to boil for 8 minutes.
2. Add shrimp. Cook for 1 minute.
3. Add Knorr Sinigang sa Sampaloc Recipe Mix. Stir until it dilutes
completely. Cover and cook for 3 minutes.
4. Add long green pepper, snake beans, okra, and eggplant. Stir. Cook for 5
minutes.
5. Put the kangkong stalks into the pot. Season with fish salt and ground
black pepper.
6. Add kangkong leaves. Cook for 1 minute.
7. Transfer to a serving bowl. Serve warm with rice.
NUTRITION

Cholesterol: 286mg | Sodium: 955mg | Potassium: 1367mg | Fiber: 15g | Sugar: 19g
| Vitamin A: 3752IU | Vitamin C: 74mg | Calcium: 356mg | Iron: 7mg
48
Spareribs Caldereta
INGREDIENTS
1.6 lbs. pork spare ribs 0.8 piece onion chopped

0.8 piece Knorr Pork Cube 3.2 cloves garlic crushed
0.8 piece potato diced 1.6 pieces Thai chili pepper
0.8 piece carrot sliced chopped
1.6 pieces bell pepper sliced 378.54 g water
87 g green peas frozen 2.4 tablespoons cooking oil
4 tablespoons liver spread Salt and ground black pepper
181.44 g tomato sauce to taste
INSTRUCTIONS

2. Saute onion and garlic.
3. Once the onion softens, add spareribs. Saute until the ribs turns light
brown in color.
4. Pour tomato sauce and water. Stir and let boil.
5. Add Knorr Pork Cube. Cover the pan and then cook for 1 hour or until the
meat gets tender.
6. Add liver spread and chili pepper. Stir.
7. Add carrot and potato and more water, as needed. Cover and cook for 5
minutes.
8. Stir-in bell peppers and green peas. Cook for 3 minutes.
9. Season with ground black pepper and salt.
10. Transfer to a serving bowl and serve along with warm rice.
11. Share and enjoy.
NUTRITION
| Cholesterol: 186mg | Sodium: 601mg | Potassium: 769mg | Fiber: 3g | Sugar: 5g |
49
Spicy Fried Chicken
INGREDIENTS
2 lbs. chicken cut into serving ½ teaspoon baking powder

pieces 1 ½ tablespoons cayenne
1 cup all-purpose flour pepper powder
¼ cup cornstarch 2 pieces eggs
1 teaspoon garlic powder ½ cup water
1 teaspoon onion powder 3 cups cooking oil
½ teaspoon ground white 2 cups water
pepper 3 tablespoons salt
3 sprigs rosemary
1 ½ cups ice cube
INSTRUCTIONS
1. Boil 2 cups water. Add salt. Stir until diluted. Add rosemary. Boil for 1
minute. Turn the heat off. Add ice cubes.
2. Arrange chicken in a large bowl. Pour-in brine solution. Cover the bowl.
Refrigerate for 8 hours.
3. Drain the brine solution and rinse the chicken by washing with water. Pat
dry using a paper towel. Set aside.
4. Make the breading by sifting the following ingredients in a large bowl: flour,
cornstarch, baking powder, garlic powder, ground white pepper, onion
powder, and cayenne pepper powder. Mix well using a wire whisk. Set aside.
5. Make the batter by whisking 2 pieces of eggs on a separate bowl. Add ½ cup
water. Continue whisking until well blended.
6. Scoop around 35% of the breading mixture to the bowl where the eggs are.
Whisk until the texture becomes smooth. Set aside.
7. Dredge the chicken pieces in the breading mixture. Dip in batter and dredge
once again on the breading. Arrange on a clean plate. Set aside.
8. Heat 3 c of oil in a cooking pot, deep fry the chicken pieces for 12 to 15 mins
9. Remove and let excess oil drip.
NUTRITION
50
Sprite Pork Adobo
INGREDIENTS
725.74 g pork belly cubed 1.2 teaspoons whole

5.6 tablespoons soy sauce peppercorn
3.2 tablespoons white vinegar 4 cloves garlic crushed
0.8 can Sprite or similar soda 100 g water
pop 2.4 tablespoons cooking oil
0.8 piece onion minced
4 pieces dried bay leaves
INSTRUCTIONS
1. In a large bowl, combine soy sauce and Sprite with the pork belly. Mix well.
2. Cover the bowl and refrigerate. Let the pork marinate for at least 6
hours.
3. Using a kitchen sieve, drain the marinade out of the bowl. Set it aside.
4. Heat oil in a cooking pot
5. Once the oil becomes hot, saute garlic until light brown
6. Add onion. Continue to saute until soft
7. Add pork belly. Stir and cook until light brown
8. Pour the marinade (Sprite and soy sauce). Cover the pot and let boil.
9. Add whole peppercorn and dried bay leaves. Cover the pot and continue
to cook for 30 minutes in medium heat.
10. Pour vinegar into the pot. Let the liquid re-boil. Stir. Cover and cook for
25 to 30 minutes. Note: add water if needed.
11. Transfer to a serving plate. Serve with rice.
12. Share and enjoy!
NUTRITION
8g | Vitamin A: 80IU | Vitamin C: 3.5mg | Calcium: 39mg | Iron: 2.2mg
51
Sweet & Sour Tilapia
INGREDIENTS
2.67 pieces tilapia cleaned 2.67 pieces tilapia cleaned

2.67 tablespoons Knorr Liquid 2.67 tablespoons Knorr Liquid
Seasoning Seasoning
1.33 piece red bell pepper 1.33 piece red bell pepper
julienne julienne
1.33 piece green bell pepper 1.33 piece green bell pepper
julienne julienne
1.33 piece carrot julienne 1.33 piece carrot julienne
6.67 cloves garlic crushed 6.67 cloves garlic crushed
1.33 piece onion sliced 1.33 piece onion sliced
2.67 thumbs ginger julienne 2.67 thumbs ginger julienne
2.67 tablespoons cornstarch 2.67 tablespoons cornstarch
INSTRUCTIONS
1. Apply Knorr Liquid Seasoning all over the tilapia. Let it stand for 10
minutes so that the fish can absorb the flavor of the seasoning.
2. Heat around 1 cup of cooking oil in a pan. Once the oil gets hot, fry the
fish until the color turns golden brown. Flip to fry the opposite side.
Remove from the pan. Place on a clean plate. Set aside.
3. Make the sauce by heating 3 tablespoons of cooking oil in a cooking pot.
Saute onion and garlic for 10 seconds. Add ginger. Saute for 12 seconds.
4. Pour white vinegar and water. Let boil.
5. Add tomato ketchup. Stir until it completely dilutes in the mixture.
6. Add sugar. Stir until the sugar gets fully incorporated.
7. Put carrots and bell peppers. Cook for 3 minutes.
8. Combine cornstarch and 3 tablespoons water. Mix well. Pour into the
cooking pot. Stir until sauce thickens.
9. Season with salt and ground black pepper. Add a piece of tilapia and
cook for 3 minutes.
NUTRITION

52
Sweet and Sour
Chicken Meatballs
INGREDIENTS
1 lb. ground chicken 1 ¾ cups water

1/2 cup breadcrumbs 4 tablespoons ketchup
1 piece Knorr Chicken Cube 5 tablespoons white sugar
1 piece egg 4 tablespoons white vinegar
1/4 teaspoon salt ¼ cup bell pepper Julienne
1/4 teaspoon ground black 2 tablespoons onion sliced
pepper 3 tablespoons carrot Julienne
¼ cup cooking oil 1 1/2 tablespoons cornstarch
diluted in 2 tablespoons water
INSTRUCTIONS
1. Make the chicken balls by placing the ground chicken in a large mixing bowl.
Grate a piece of Knorr chicken cube and then add salt and pepper. Crack egg on
the bowl and then mix well until all ingredients are blended. Gradually add
breadcrumbs while mixing.
2. Scoop 2 tablespoons of mixture. Roll into a ball-shaped figure. Set aside.
Perform this step until all the chicken mixture is consumed.
3. Heat oil in a pan. Fry the chicken meatballs using medium heat while rolling the
balls every few seconds to cook it evenly. Remove the chicken meatballs from
the pot once the outer part turns brown. Set aside.
4. Make the sweet and sour sauce. Using remaining oil, saute onion until layers
separate. Add bell pepper and carrot. Cook for 1 minute.
5. Pour-in water and then add sugar, vinegar, and banana ketchup. Let boil. Stir
until all ingredients are well incorporated. Thicken the sauce by adding
cornstarch diluted in water. Stir until desired consistency is achieved.
6. Put the chicken back into the pot. Stir to coat with sauce.
7. Transfer to a serving plate. Serve. Share and enjoy!
NUTRITION
53
Tortang Talong with
Sardines
INGREDIENTS
4 pieces eggplant 100 g green onion chopped

11 oz. canned sardines in 0.5 lemon or 1 piece
tomato sauce calamansi
6 pieces egg 224 g cooking oil
2 piece tomato chopped Salt and ground black pepper
2 piece onion chopped to taste
10 cloves garlic chopped
INSTRUCTIONS
1. Sauté garlic, onion, and tomato until the last 2 ingredients softens. Add the
canned sardines and a quarter of the sauce from the can. Cook for 2
minutes. Season with salt and ground black pepper. Squeeze a piece of
calamansi and add some chopped green onions. Stir. Set aside.
2. Crack the eggs into bowl. Whisk until smooth and well-blended. Set aside.
3. Prepare the eggplant by grilling until it softens. Make sure to flip it once in a
while until steam comes out from the cracks of the skin. Remove from the
grill. Let It cool down. Peel the skin off.
4. Lay a piece of eggplant on a plate. Using a fork, flatten the eggplant by
sliding the fork downwards.
5. Heat remaining oil in a clean pan.
6. While the oil is heating-up, dip a piece of eggplant into the whisked/beaten
eggs. Lay it flat on the pan. Scoop a portion of the sautéed sardines and
place over the eggplant. Top with chopped green onions. Pour some beaten
egg over the toppings. Continue cooking until the bottom turns golden.
7. Gently flip the eggplant. Continue cooking until the bottom part is
completely cooked. Remove from the pan and arrange on a serving plate.
Make sure that the part with sardines is facing upwards.
NUTRITION
54
Tuna Pasta Alfredo
INGREDIENTS
1.33 lb. linguine cooked 4 cloves garlic

396.67 g all-purpose cream 2.67 tablespoons parsley
406.67 g fresh milk chopped
8 oz. tuna in can 33.33 g Parmesan cheese
75.67 g butter Salt and ground black pepper
INSTRUCTIONS
1. Melt butter in a pan. Add garlic. Cook while stirring until garlic starts to
brown.
2. Add all-purpose cream. Cook for 30 seconds.
3. Pour-in fresh milk. Stir. Let boil.
4. Add tuna. Cook for 1 minute.
5. Put the Parmesan cheese into the pan. Cook for 30 to 40 seconds.
6. Season with salt and ground black pepper. Stir until all ingredients are
well blended.
7. Add the cooked linguine. Toss until pasta is coated with sauce. Add
chopped parsley if desired.
8. Transfer to a pasta bowl. Serve. Share and enjoy!
NUTRITION
55
Tuscan Salmon
INGREDIENTS
4 pieces salmon fillet 0.67 cup water

4 cups baby spinach 2.67 tablespoons butter
6.67 ounces sun-dried tomato 5.33 tablespoons cooking oil
6.67 tablespoons Parmesan 2.67 tablespoons parsley
cheese chopped (optional)
2 cups heavy whipping cream Salt and ground black pepper
8 cloves garlic minced to taste
1.33 piece onion chopped
INSTRUCTIONS
1. Rub salt and pepper all over the salmon. Let it stay for 5 minutes.
2. Heat oil in a pan. Fry salmon until light brown. Turn it over and perform
the same step on the opposite side. Remove salmon from the pan. Set
aside.
3. Melt butter on the same pan with remaining oil.
4. Add garlic. Cook until it starts to brown.
5. Add onion. Sauté until it softens. Put the chopped sun-dried tomato into
the pan. Cook for 30 seconds. Pour water. Cover the pan. Continue
cooking for 3 minutes.
6. Pour-in heavy whipping cream. Stir. Cover and let boil.
7. Add Parmesan cheese and spinach. Cover and cook for 1 minute.
8. Put the fried salmon fillet back into the pan. Cover and cook for 2
minutes.
9. Season with ground black pepper as needed. Sprinkle chopped parsley
on top.
NUTRITION
| Trans Fat: 1g | Cholesterol: 189mg | Sodium: 392mg | Potassium: 1983mg | Fiber:
7g | Sugar: 20g | Vitamin A: 5500IU | Vitamin C: 36mg | Calcium: 284mg | Iron: 6mg
56
Tuscan Salmon
INGREDIENTS
INSTRUCTIONS
NUTRITION
57
Tuscan Salmon
INGREDIENTS
INSTRUCTIONS
NUTRITION
58
Type recipe
INGREDIENTS
INSTRUCTIONS
59

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ULAM RECIPE BOOK

RECIPE | DESSERT | SNACKS

1.33 bunch kangkong leaves 42.51 g vinegar

1. Heat oil in a pan.

Serving: 4g | Calories: 169kcal | Carbohydrates: 8g | Protein: 4g | Fat: 14g |

1 piece bangus fried or baked, 1 cup crushed chicharon pork

1. Melt-in butter in a large pan

Serving: 4g | Calories: 416kcal | Carbohydrates: 5g | Protein: 46g | Fat: 22g |

2.8 lbs. beef chuck 0.4 piece lemon

1 ½ lbs. beef sirloin 2 thumbs ginger

1 lb. beef tenderloin thinly 1- piece green bell pepper

1 1/2 lbs beef sirloin 3 tablespoons butter

Serving: 6g | Calories: 1240kcal | Carbohydrates: 10g | Protein: 27g | Fat: 124g |

20 pieces glutinous rice balls 2 cups coconut cream

1. Pour the water in a cooking pot. Bring to a boil.

Serving: 6g | Calories: 599kcal | Carbohydrates: 89g | Protein: 5g | Fat: 28g |

2 lbs pork belly 2 lbs pork belly

1. Steam the pork belly for 35 minutes.

Serving: 4g | Calories: 279kcal | Carbohydrates: 1g | Protein: 31g | Fat: 15g |

2 lbs beef shank 1/2 cup Green onions

1. In a big cooking pot, pour in water and bring to a boil

0.67 lb. ground beef 3.33 ounces button

1 lb spaghetti 6 cups water for boiling

1 ½ lbs. Chicken cut into 1 ½ lbs. Chicken cut into

12 ounces boneless chicken 12 ounces boneless chicken

1. Cook fettuccine according to package instructions. Drain water and set

Calories: 4929kcal | Carbohydrates: 340g | Protein: 175g | Fat: 321g | Saturated

4 pieces chicken leg quarters 1 teaspoon ground black

Serving: 4g | Calories: 62kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g |

7 pieces shrimp cleaned and 1 piece yellow onion sliced

1. Heat oil in a wok or pan.

1.13 kg pork belly cubed 2 teaspoons whole

12 ounces corned beef 3/4 cup green onion chopped

Serving: 8g | Calories: 284kcal | Carbohydrates: 5g | Protein: 13g | Fat: 23g |

2.4 lbs. ox tongue 5.6 cloves garlic crushed and

1. Combine ox tongue, 5 pieces dried bay leaves, 1 tablespoon whole

4 lbs. pork belly 2 cups roasted peanuts

604.79 g shrimp cleaned 157.33 g lemon lime soda

1. Marinate the shrimp in lemon soda for about 10 minutes

4 pieces crab steamed for 12 6.67 cloves garlic crushed and

1. Heat oil in a pan.

4 pieces tulingan 1 piece onion sliced

1 cups Mung beans 1.33 tablespoons fish sauce

1. In a pan, put-in the water and bring to a boil

Serving: 6g | Calories: 337kcal | Carbohydrates: 41g | Protein: 21g | Fat: 11g |

1 lb. bok choy cleaned and 3 cloves garlic crushed

1. Heat oil in a pan.

2.5 lbs. pork pata 1 piece onion chopped

2 lbs. pork lechon 40 g white sugar

Calories: 58kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g |

138 g mung beans 2.67 cloves garlic chopped

1. Heat oil in a cooking pot.

Serving: 6g | Calories: 243kcal | Carbohydrates: 11g | Protein: 36g | Fat: 6g |

0.75 lb pancit bihon Rice 0.75 cup celery leaves

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

2 lbs. chicken cut into serving 1 piece onion chopped

604.79 g chicken cut into 81.33 g fresh milk

1. Marinate the chicken in pineapple juice/concentrate (derived from the

Serving: 6g | Calories: 439kcal | Carbohydrates: 15g | Protein: 30g | Fat: 28g |

1 1/2 lbs. chicken cut into 2 pieces carrots sliced