Pork Humba

How to Boil and Simmer

Cooking Tools Needed:
Wooden Spoon
Chef's Knife
Casserole
Chopping Board
Measuring Cups
Measuring Spoons
Ingredients
2 tbsp Brown Sugar
1 kg Pork Kasim

(cut into chunks)

3 tbsp Cooking Oil

2 tbsp Tausi
4 cloves Garlic

(without brine)
(crushed)

2 tbsp + 2 tsp Soy Sauce

1 pc Laurel
tsp Peppercorn
3 pc Star Anise
liter Water
Del Monte
cup Red Cane
Vinegar
Del Monte
3 pouches (115
Pineapple
grams each)
Tidbits
Del Monte
1 pouch (115
Original Style
grams)
Tomato Sauce

Cooking Procedure:
In a casserole, cook sugar and pork in oil until sugar has caramelized. Add
tausi and garlic and cook for few minutes or until meat is slightly brown.
2.
Add vinegar, soy sauce, laurel, peppercorn star anise, and Del Monte Tomato
Sauce. Do not stir until it simmers.
3.
Add water and pineapple syrup. Cover and simmer for 1 hour or until meat is
tender. Add DEL MONTE Pineapple Tidbits. Simmer for 2 minutes.
Makes 8 servings
1.

Lusog Notes: This flavorful dish contains niacin, an essential nutrient in

keeping your family healthy.

Pia Kangkong - Pinoy Dish

Cooking Skills Needed:

Sauteing
Frying
Slicing
Simmering
Cooking Tools Needed:
Knife
Chopping board
Measuring spoons
Measuring cups
Wooden Spatula
Pan

Ingredients
1 tbsp

Cooking Oil

(for sauteing)

1 tbsp

Garlic

(crushed)

2 tbsps

Onion

(sliced)

1/2 tbsp

Bagoong
Alamang
Pineapple Syrup

Black Pepper

(to taste)

1 1/2 bunches
1/2 tsp
1 pouch (115 grams)

1.
2.

Kangkong

(leaves and tender stalks

only)

Sesame Seeds (toasted)

Del Monte
Pineapple
Tidbits

(drained, reserve syrup)

Cooking Procedure:

Saute half of garlic until brown. Set aside.

Saute garlic, onion and alamang. Add pineapple syrup, pepper and kangkong. Simmer, uncovered
until almost cooked. Add DEL MONTE Pineapple Tidbits. Simmer for 5 minutes then top with sesame seeds &
fried garlic.
Makes 4 servings.
Lusog Notes: Excellent source of Vitamin C- helps fight common infections.

TUNA PINYA STEAK

cooking Skills Needed:

How to Boil and Simmer

How to Saut

How to Pan Grill

Cooking Tools Needed:
Pan Fryer
Pan Griller
Knife
Tong
Wooden Spoon
Chopping Board

Measuring Spoons

Ingredients
4 slices (300 grams)
12 cloves
1 pc (medium)

Fresh Tuna Steaks

Garlic

(crushed)

White Onion

(cut into rings)

2 tbsp

Calamansi Juice

2 tbsp

Soy Sauce

1 pouch (115 grams)

Del Monte
Pineapple
Tidbits

Cooking Procedure:
Rub fish with half of garlic then sprinkle with tsp iodized fine salt and tsp pepper.
Sprinkle with half of calamansi juice. Pan- grill with little oil until cooked. Set aside.
2.
Saut remaining garlic until brown. Set aside some for topping. To the same pan, add
onion, soy sauce remaining calamansi juice and DEL MONTE Pineapple Tidbits with syrup.
Allow to simmer.
3.
Add fish. Heat for 2 minutes. Serve topped with fried garlic.
Makes 4 servings
Lusog Notes: Excellent source of Vitamin C- helps fight common infections.
1.

TORTANG MONGGO

Cooking Skills Needed:

Chopping
Frying
Simmering
Beating
Cooking Tools Needed:
Pot
Bowls
Knife
Chopping board
Measuring spoons
Measuring cups
Wooden Spatula
Pan
Ingredients
1/3 cup

Dried Green
Monggo

1 cup Water
1 cup Fresh Alamang
1 cup

Malunggay
leaves

1/2 cup

All-Purpose
Flour

1/4 cup Onion

3 pcs Eggs

(or cornstarch, sifted)

(chopped)
(beaten)

1 3/4 tsp Salt

1/2 tsp Pepper
1 cup Cooking Oil

(for frying)

Del Monte
1 pouch (115 Original Style
grams) Tomato
Sauce

1.

Cooking Procedure:
Bring to boil then simmer monggo in water for 30 minutes or until monggo is
cooked. Combine monggo with remaining ingredients, except oil. Mix thoroughly.

2.

Fry every 2 tablespoons of mixture in hot oil. Cook until golden brown. Serve
with DEL MONTE Chili Sauce or DEL MONTE Red Cane Vinegar.
Makes 7 servings
Lusog Notes: Excellent source of Calcium- for strong bones and teeth.

Egg SarciadO
oking Skills Needed:

Chopping
Sauteing
Slicing
Simmering
Cooking Tools Needed:
Spatula
Sauce Pan
Bowls
Knife
Chopping board
Measuring spoons
Measuring cups
Saute Pan
Tong
Ingredients
5 pcs Eggs

(hard boiled)

2 tbsps Cooking Oil

1 tbsp Garlic

(crushed)

1/4 cup Onion

(chopped)

1/2 pc

Chicken
Bouillon Cube

1 1/3 cups Water

1/2 cup Potatoes

(sliced)

1/3 cup Carrot

(sliced)

1/4 Salt
1/8 Pepper
1 pc Egg
1 tsp Cornstarch
1 tbsp Green Onion

(beaten)
(dissolved in tsp water)
(sliced, optional)

Del Monte
1 pouch (90 grams Filipino Style
each) Tomato
Sauce
Cooking Procedure:
Cut each egg lengthwise into two. Set aside.
Saute garlic, onion and chicken cube. Add DEL MONTE Filipino Style Tomato
Sauce, water, potatoes and carrot. Season with salt and pepper. Simmer for 10
minutes.
3.
Add beaten egg and dissolved cornstarch. Simmer while stirring for 2
minutes, or until cooked. Add boiled eggs. Top with green onion if desired.
Makes 5 servings
Chef's Tip: Make sure to add the cornstarch when the sauce is boiling then
stir continuously until thick. Cooked cornstarch turns the sauce shiny.
1.
2.

SINIGANG NA BABOY RECIPE

INGREDIENTS

1 liter purified water

500 grams pork spare ribs

1 pc red onion, sliced thinly

2 pcs medium sized tomato, sliced thinly

1 pc talong, 8 pcs sitaw

1 bundle kangkong stalks, kangkong leaves (from the stalks)

2 pcs siling pangsigang,

1 pack Knorr Sinigang sa Sampalok Original 20 g

METHOD
1.

Boil all pork meat in one pot with tap water leveling with meat (water not included in ingredients list). Do not cover.

2.

Allow scums to form. Turn off flame. Discard the broth and wash the meat pieces

3.

Boil meat in 1 Liter purified water.

4.

Add onions and tomatoes. Cover pan. Cook pork meat till tender. Make up to volume.

5.

Drop vegetables sitaw and cook until color turns to dark green, approximately 1 minute.

6.

Kangkong stalks, sili and talong boil for 1 minute.

7.

Kangkong leaves simmer for 1 minute.

8.

Pour one (1) pouch of Knorr Sinigang sa Sampalok Mix. Stir to dissolve. Boil for 1 minute.

9.

Remove from heat and serve.

10. *Tenderizing is about 30-45 minutes. ** Vegetables are half cooked prior to addition of souring ingredient (home style to
preserve green color of vegetables).
PAKSIW ISDA

GREDIENTS

kg. any type of fish, cleaned

1 pc. Knorr Fish Cube

1 2-inch pc. ginger, sliced

1 pc. red onion, sliced

2 pcs. bay leaves

4 cloves garlic, crushed

2 pcs. finger chili

1 tsp black peppercorns, crushed

1 cup vinegar

1 cups water

METHOD
1.
2.

Combine all ingredients in a pot.

Simmer over low-medium heat, covered, until fish thoroughly cooked.

PORK PAKSIW

NGREDIENTS

kg. lean pork, cut into serving pcs.

2 cups liver sauce

cup vinegar

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

METHOD
1.

Combine all ingredients in a pot.

2.

2. Bring to the boil and reduce heat to simmer until pork is tender and sauce is syrupy.

3.

3. Adjust seasonings according to taste and serve.

PORK AND CHICKEN ADOBO

2 tbsps. vegetable oil

3 tbsps. garlic, crushed

1/2 kg chicken, cut into serving pieces

1 1/2 cups pork ribs, cut into 3 inch cubes

3 tbsps. soy sauce

1 tbsp. Knorr Liquid Seasoning

1/2 cup water

1 1/2 tbsp. vinegar

1 pc. laurel leaf

5 tsp. brown sugar

4 pcs. onion, minced

1 tsp. whole black pepper

METHOD
1.
2.

Saut garlic and onions in oil.

Add pork ribs and chicken then sear. Pour soy sauce and Knorr Liquid Seasoning, water, vinegar, bay leaves, sugar and
pepper.

3.

Bring to boil and simmer for 20 minutes.

4.

Drain the meat and fry. Bring back the fried meat in the sauce then simmer for another 6 minutes or until sauce has
reached a syrup like consistency.
ADOBONG PUSIT

INGREDIENTS

2 tbsp oil

4 cloves garlic, sliced

1 pack Knorr Complete Recipe Mix Adobo, dissolved in 1 12 cups water

12 kg small squid, whole, cleaned

black pepper, to taste

METHOD
1.
2.

Saute garlic in oil until toasted.

Add dissolved Knorr Complete Recipe Mix Adobo, bring this to boil, and reduce heat to simmer until thick-- roughly 20
minutes.

3.

Add squid and let the sauce simmer until cooked. Season with pepper and serve.
PANCIT CANTON/BIHON

NGREDIENTS

3 tbsps vegetable cooking oil

1 med size onions, chopped

5 cloves garlic, minced

250 grams pork liempo, boiled until tender and sliced

2 tbsps kinchay

2 sachets Knorr Real Sarap 7 grams

1/2 cup cabbage, cut into strips

1/2 cup carrots, strips

3 cups water

2 tbsps Knorr Liquid Seasoning

400 grams canton or bihon

1 1/2 tsps sibuyas dahon

5 pcs sliced calamansi

METHOD
1.

Heat oil in pan and saut garlic and onions.

2.

Add and stir fry the pork until brown in color then add kinchay, Knorr Real sarap, cabbage and carrots.

3.

Mix well until veggies are half cooked.

4.

Pour water and Knorr Liquid seasoning then bring to boil for 5 minutes.

5.

Add noodles and mix well until the broth has been absorbed. Simmer for few minutes until noodles are cooked.

6.

Top with sibuyas dahon and serve with calamansi.