Bulalo Recipe

 
Ingredients
 2 lbs beef shank
 ½ pc small cabbage, whole leaf individually detached
 1 small bundle Pechay
 3 pcs Corn, each cut into 3 parts
 2 tbsp Whole pepper corn
 ½ cup Green onions
 1 medium sized onion
 34 ounces water
 2 tbsp fish sauce (optional)

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!

Seafood Sinigang
 
Ingredients
 2 (6 ounces) slices fish steak
 1 lb. shrimp, cleaned
 2 (25g) pack Knorr Sinigang na May Miso Recipe Mix
 6 snake beans, cut in 2 inch pieces
 8 to 10 pieces mustard leaves
 9 to 12 pieces okra
 2 pieces banana pepper (or long green chili)
 2 quarts rice wash (hugas bigas)
 2 medium tomato, wedged
 1 medium yellow onion, wedged
 3 tablespoons fish sauce (patis)

Instructions
1. Pour rice wash in a soup pot. Let boil.
2. Add tomato and onion. Cook for 5 minutes.
3. Add fish and shrimp.
4. Add Knorr Sinigang na May Miso Recipe Mix. Stir.
5. Put all the vegetables into the pot. Cover and cook for 6 to 8 minutes.
6. Pour fish sauce and add the mustard leaves. Cook for 2 minutes.
7. Transfer to a serving bowl. Serve with rice.
8. Share and enjoy!
 Sinigang na Baboy with Gabi
Ingredients
 2 lbs. pork belly, sliced into cubes
 2 to 3 cups kangkong leaves
 3 pieces long green chili pepper (siling pansigang)
 2 ripe tomatoes, quartered
 1 cup sliced daikon radish (labanos)
 10 to 12 pieces snake beans, cut in 2 inch length pieces
 1 large yellow onion, quartered
 15 pieces okra
 2 pieces taro, peeled and cut in half (gabi)
 8 cups water
 2 (20 g) packs Knorr Sinigang sa Sampaloc Mix Original
 3 tablespoons fish sauce (patis)
 ¼ teaspoon ground black pepper
Instructions
1. Pour water into a cooking pot. Let boil
2. Add onion and tomato. Boil for 5 to 8 minutes.
3. Put the pork in the cooking pot. Boil for 25 minutes.
4. Add the taro. Cover and continue to boil for 30 minutes.
5. Add Knorr Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.
6. Put the daikon radish in. Cook for 3 to 5 minutes.
7. Add the chili peppers, okra, and snake beans. Cook for 7 minutes.
8. Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.
9. Transfer to as serving bowl. Serve with a small bowl with patis and spicy chili.
10. Share and enjoy!

Misua with Patola and Meatballs

 
Ingredients
 2 oz. misua (thin flour noodles)
 1 large patola (loofah), sliced
 1 recipe for pork burger patty
 ½ cup sliced green onion
 4 cloves garlic, crushed
 1 medium yellow onion, sliced
 4 cups chicken broth
 2 cups water
 3 tablespoons cooking oil
 Salt and pepper to taste
Instructions
1. Preheat oven to 350F.
2. Scoop a tablespoon of pork burger patty mixture and roll it on your hands until it turns into a ball
shaped figure. Arrange the meatballs in a greased baking tray.
3. Bake the meatballs in the oven for 25 minutes.
4. Heat oil in a pot
5. Sauté the garlic and onion
6. Once the onion starts to get soft, add the baked meatballs.
7. Pour the chicken broth and water in the pot. Let boil. Set heat between low and medium, cover,
and cook for 12 minutes.
8. Add the patola. Continue to cook for 5 to 8 minutes.
9. Add the misua and green onion. Stir and cook for 3 minutes.
10. Sprinkle some salt and ground black pepper.
11. Transfer to a serving bowl. Serve.
12. Share and enjoy!