MGA URI NG PAGKAIN

Pangalan:Suzane Joy Adrianne M. SarmientoGuro:Gng. Genoveva R. Delarmente

 GINATAANG ADOBO 

I N G R E D I E N T S•1 whole chicken, cut into serving pieces•2 tbsp oil•4 cloves garlic•45 ml vinegar•90 ml soy sauce•2 pc bay leaf•1 tbsp whole black peppercorns, crushed•1 pack Knorr Ginataang Gulay Complete Recipe Mix•2 cups water

METHOD•Sear chicken pieces in a pre-heated pan until brown. Remove and set aside.•In the same pan, sauté garlic, add vinegar, and let this simmer for a minute.•Add soy sauce, bay leaf, peppercorns, Knorr Ginataang Gulay Recipe Mix, and chicken pieces.•Let this simmer covered until chicken is thoroughly cooked.

MENUDO

INGREDIENTS•500 g pork and pork liver, cut into small cubes•1 pack Knorr Menudo Recipe Mix•2 cups water•1 pc. carrot, cut into small cubes•1 pc. potato, cut into small cubes•½ cup raisins•½ cup chic peas•1 pc. red bell pepper•2 cups water

METHOD•Saute pork and pork liver until cooked.•Add Knorr Menudo Recipe Mix dissolved in 2 cups water and add chic peas, potatoes and carrots. Let the sauce boil until ingredients are cooked.•Add bell pepper and raisins. Let the sauce simmer until all ingredients are cooked. Serve with rice.

PORK PAKSIW

INGREDIENTS• ½ kg. lean pork,

cut into serving pcs.

• 2 cups liver sauce• ¼ cup vinegar• ½ cup brown sugar• 3-4 tbsp Knorr

Liquid Seasoning• 1 1/2 cups water• 1 pc. Knorr Pork

Cube• 1 tsp whole black

peppercorns• 3 pcs. bay leaves

METHODo Combine all ingredients in a pot.o Bring to the boil and reduce heat to

simmer until pork is tender and sauce is syrupy.

o Adjust seasonings according to taste and serve.

KalderetaINGREDIENTS• 1 kg. beef brisket• ¼ pc. onion, chopped• 2 cloves garlic, minced• 2 ½ cups water• 2 tbsp. liver spread• 1 pack Knorr Kaldereta

Complete Recipe Mix, dissolved in 2 ½ cups water

• 1 pc. Red bell pepper, diced

• 1 pc. Green bell pepper, diced

• 1 pc. Potato, quartered• 1 pc. Carrot, quartered• 1 cup green peas• 1 pc. siling labuyoMETHOD

o Fry the beef then set aside. Sauté garlic and onions. Put in the fried meat. Add in water and boil until meat becomes tender.

o Mix in liver spread and Knorr Kaldereta Mix (mixed in water). Boil for 2 minutes.

o Add in vegetables and simmer until sauce thickens

YELLOW CURRY CHICKEN 

INGREDIENTS• 2 pcs chicken, leg

part• 1 cup Knorr

Ginataang Gulay Sitaw and Kalabasa Complete Recipe Mix

• 1 cup water• 1 tbsp yellow curry

paste1 pc leeks, sliced

• 1 pc carrot• 1 inch cubes• 1 pc potatoes

METHODo Dilute Knorr Ginataang Gulay Sitaw and

Kalabasa Complete Recipe Mix in water. Bring this to a boil.

o Add Chicken, vegetables, yellow curry paste, and leeks then simmer until cooked.

DAING NA BANGUS

• 1 pc. daing na bangus

• Knorr Liquid Seasoning, as needed

• 4 cloves garlic, chopped

• black pepper• Oil for frying

INGREDIENTS

o Season fish with Knorr Liquid Seasoning and pepper then rub with garlic evenly.

o Pre-heat oil in a pan. Fry fish until brown, top with toasted garlic, and serve.

METHOD

RELLENONG BANGUS 

I N G R E D I E N T S• 1 pc. whole large bangus,

cleaned and trimmed• ½ cup calamansi juice• ½ cup Knorr Liquid Seasoning• ground black pepper• 2 tbsp oil• 1 pc. onion, chopped• 6 cloves garlic, chopped• 1 pc. carrot, minced• 1 pc. potato, minced• ¼ cup pickle relish• Knorr Liquid Seasoning, to taste• 2 pcs. eggs, beaten• 2 cups flour• oil for frying

M E T H O Do Gently pound fish to loosen meat. Break the bone in the

nape and tail parts. Carefully remove the meat and bones through the neck with a spoon. Remove bones from meat.

o Marinate the skin in a mixture of calamansi juice, pepper, and Knorr Liquid Seasoning. Set aside.

o In a pan, saute onion and garlic in oil. Add fish meat then saute for 2 minutes or until cooked. Add vegetables then season the mixture with Knorr Liquid Seasoning.

o Drain the fish skin from the marinade. Stuff the cavity with the sautéed fish meat until full. Dip the fish in egg then coat with flour evenly.

o Deep-fry in preheated oil until brown.o To serve: slice fish crosswise into serving pieces. Serve with

your preferred condiment.

CHICKEN ROULADEINGREDIENTSo ½ kg chicken thigh

filleto 4 cloves garlic, finely

choppedo 3 tbsps Knorr Liquid

Seasoningo ¼ tsp ground black

peppero 5 pcs ham sliceso 5 sticks cream

cheese (Batonnet)o ¼ cup all purpose

flourMETHODo Marinate chicken in garlic, Knorr Liquid

Seasoning and black pepper. Set aside for 15 minutes.

o Place ham and cream cheese on chicken fillet, roll it and truss. Dredge it in flour and sear.

o Cook it inside the oven for 20- 25 minutes. Then slice roulade and serve

Puto

• 4 cup all-purpose flour

• 2 cup sugar• 2-1/2 tbsp. baking

powder• 1/2 cup butter,

melted• 1 cup evaporated

milk• 1 egg, at room

temperature• 2-1/2 cup water• slices of cheese• water, for steaming

INGREDIENTS

o Prepare steamer with water. Prepare and greased individual molds (or muffin cups); set aside.

o In a large bowl, Sift together the dry ingredients: flour, sugar and baking powder. Mix well.

o Add the butter, evaporated milk, egg and water. Mix all the ingredients thoroughly.

o Pour mixture into individual molds (or greased muffin cups), filling about three-quarters full.

o Arrange molds (or muffin cups) in the steamer.  Top each puto with slices of cheese. Steam for about 20 minutes. (If you’re using Quickmelt cheese, put the cheese slices at the end of steaming. Steam for another 2 minutes, just to melt the cheese on top.)

METHOD

Leche Flan

•10 pieces raw eggs•1 small can condensed milk•1 cup fresh milk (or evaporated milk)•1 cup granulated sugar•1 tsp vanilla extract

INGREDIENTS

METHOD• Using all the eggs, separate the yolk from the egg white (only egg

yolks will be used).• Place the egg yolks in a big bowl then beat them using a fork or an

egg beater• Add the condensed milk and mix thoroughly• Pour-in the fresh milk and mix well• Put the mold (llanera) on top of the stove and heat using low fire• Put-in the granulated sugar on the mold and mix thoroughly until the

solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.

• Spread the caramel (liquid sugar) evenly on the flat side of the mold• Wait for 5 minutes then pour the egg yolk and milk mixture on the

mold• Cover the top of the mold using an Aluminum foil• Steam the mold with egg and milk mixture for 30 to 35 minutes.• After steaming, let the temperature cool down then refrigerate

Graham Balls

• 3 cups crushed graham crackers

• 1 cup condensed milk• 1/4 cup evaporated milk• 1/2 teaspoon cinnamon

powder• sprinkles (rice crispy,

crushed nuts, chocolate sprinkles, rainbow sprinkles, etc)

INGREDIENTS

o In a mixing bowl, combine crushed graham, condensed milk, evaporated milk and cinnamon powder then mix well.

o Scoop a spoonful of mixture then mold into a ball shapes and roll in sprinkles.

o Place into paper cups then refrigerate for at least 3 hours before serving.

METHOD

Arroz ValencianaINGREDIENTS•1 1/2 cup glutinous rice (malagkit)•1 1/2 cup white rice•1/4 kilo medium sized shrimp•1/4 kilo pork liver•3 pcs chorizo bilbao, sliced thinly•1/2 cup oil•1/4 kilo chicken fillet•1/2 kg pork loin•2 cloves garlic, minced•1 pinch saffron•1 large onion, sliced•1/4 tsp black pepper•1/4 tsp paprika•1 small can green peas•1 red bell pepper, sliced•3 hard-boiled eggs, sliced•3 pcs dried bayleaf•1/4 teaspoon peppercorns•salt to taste•parsley or onion leaves

o Boil the pork, chicken and shrimp to 6 cups of water together with onions, bayleaf and peppercorns, add a teaspoon of salt.

o Once the pork, chicken and shrimp are cook, separate the stock and set aside.o Slice pork and chicken to bite sizes, remove the shell of the shrimp, set aside.o Mix  glutinous rice with white rice then boil the rice mixture with 3 1/2 cups of  pork,

chicken and shrimp stock, add the saffron.  Stir once in a while to prevent burning.o Fry the chorizo Bilbao, separate then on the same oil fry Pork liver, set aside.o In a hot oil, Saute garlic, and the remaining onions. Season with salt and pepper.  Add the

cooked pork meat, chicken, shrimp, bell pepper, green peas and simmer for a few minutes.

o Add the cooked rice mixture; blend well, then add the rest of the ingredients and combine lightly.

o Arrange on a platter and garnish with sliced hard-boiled eggs, strips of parsley or onion leaves

METHOD

Pastillas de lecheIngredients:• 2 cups

powdered milk, sifted

• 1 can (14 ounces) condensed milk

• ½ cup granulated sugar, sifted

• Place the condensed milk in a large mixing bowl.

• Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added.

• Scoop some of the mixture and mold into cylinders.

• Roll each molded cylindrical mixture on granulated sugar.

• Wrap in paper or cellophane.• Serve for dessert. Share and enjoy

METHOD

Sago at GulamanIngredients• 3 cups

medium tapioca pearls

• 1 sachet gelatin powder

• 3 cups brown sugar

• 1 tbsp vanilla extract

• 2 to 3 cups water• Cook the tapioca according to package instructions or refer to

the Taho recipe. Set aside.• Cook the gelatin according to package instructions. Set aside.• Place the brown sugar in a cooking pot and caramelize using

low heat.• When the sugar starts to melt, put in water and vanilla

extract. Let boil and stir until the sugar dissolves. Note: us the lowest heat possible so that the sugar will not burn.

• Turn off heat and let cool.• In a glass, combine some tapioca pearls, sliced gelatin, 3

tablespoons of sugar mixture, and a cup of cold water. Stir.• Serve. Share and enjoy

METHOD

Banana Yogurt Smoothie

Ingredients• 2 fresh ripe

bananas• 2 cups unflavored

yogurt• 2 tbsp honey• 2 cups ice cubes• 1 tsp vanilla

extract

• Put all the ingredients in a blender.• Turn the blender on and blend

everything until thick and creamy.• Serve in tall glasses. Yummy!• This will give you 2 glasses of

creamy banana yogurt smoothie goodness. Cheers

METHOD