Vegetable Okoy

Spicy Eggplant Stir Fry Ingredients

 8 ounces kalabasa
Ingredients  1 piece carrot
 eggplants sliced into serving pieces  ½ piece onion
 8 string beans  3/4 cup malunggay leaves
 1 head garlic minced  1 cup cooking oil
 1 onion minced Batter:
 12 Thai chili peppers  1/2 cup cornstarch
 3 tablespoons cooking oil  3/4 cup flour
Sauce ingredients:  1 teaspoon salt
 2 tablespoons brown sugar  1/2 teaspoon ground black pepper
 3 tablespoons soy sauce  1/4 teaspoon garlic powder
 1 tablespoon white vinegar  1 egg
 2 tablespoons oyster sauce  3/4 cup water
 2 teaspoons sesame oil
 1/4 cup water
 2 teaspoons cornstarch
 TOKWA’T BABOY Pininyahang Manok
Ingredients
Ingredients
 2 lbs. chicken cut into serving pieces
 1 lb pig ears
 1 Knorr Chicken Cube
 1 lb pork belly liempo  8 ounces pineapple chunks
 1 lb tofu extra firm tofu  1 carrot thinly sliced crosswise
 1 1/2 cup white vinegar  1 red bell pepper sliced into squares
 1/4 cup soy sauce  1 green bell pepper sliced into squares
 1 tablespoon sugar  3 tablespoons soy sauce
 1 tablespoon salt  2 tablespoons liver spread
 1 tablespoon whole peppercorn  1 onion diced
 1 piece onion sliced  5 cloves garlic chopped
 2 stalks scallions cut in 1/2 inch length  4 tablespoons cooking oil
 1/8 teaspoon ground black pepper  2 cups water
 5 cups water  2 tablespoons cornstarch
 2 cups cooking oil  1 teaspoon sugar
Instructions  Salt and ground black pepper to taste
1. Pour-in water in a pot and bring to Instructions
a boiL 1. Heat oil in a pan. Pan-fry the chicken
2. Add salt and whole peppercorn pieces until the sides turns light
3. Put-in the pig’s ears and pork belly brown in color. Remove from the
then simmer until tender (about 30 chicken and set aside.
mins to 1 hour) 2. Sauté onion and garlic using the
remaining oil.
4. Pour cooking oil on a separate pan
3. Add the chicken back in once the
and allow to heat
onion softens.
5. When the oil is hot enough, deep-
4. Pour soy sauce and stir while
fry the tofu until color turns golden deglazing the chicken residue stuck
brown and outer texture is on the pan.
somewhat crispy 5. Add pineapple chunks and water. Let
6. Cube the fried tofu and slice the boil.
boiled pig’s ears and pork belly 6. Put-in the Knorr Chicken Cube.
into bite-sized pieces then set Cover the pan. Adjust the heat
aside between low to medium settings.
7. Combine the sugar, salt, soy Cook the chicken for 25 minutes.
sauce, and vinegar in bowl. Stir. 7. Add liver spread and carrot. Cook for
8. Microwave for 1 minute. 5 minutes.
9. Add the ground black pepper, 8. Add bell peppers. Season with salt
onions, green onions, and chili and ground black pepper.
pepper. Transfer the sauce in a 9. Combine cornstarch with 3
serving bowl. tablespoons of water. Mix well and
10. Place the sliced meat and tofu in a then pour into the pan. Stir until the
serving plate with the bowl of sauce reaches your desired
sauce by the side thickness.
10. Add sugar. Cook for a minute.
 LUMPIANG HUBAD
Ingredients
Meatball Soup  1 lb. pork shoulder sliced into small pieces
 1 piece Knorr Pork Cube
Ingredients
 2 cups cabbage shredded
 1 lb ground pork  1 piece singkamas sliced into strips
 1 piece patola ridge gourd, sliced  1 cup Baguio beans sliced into thin pieces
 4 ounces misua / sotanghon  1 piece kamote sliced into strips
 1 piece onion minced  1 piece carrot julienne
 6 cloves garlic crushed  1/4 cup parsley chopped
 3 tablespoons fish sauce  1 piece onion sliced
 1 piece raw egg  6 cloves garlic crushed
 1 piece beef cube  Patis and ground black pepper to taste
 1/8 cup all-purpose flour  3 tablespoons cooking oil
 1 teaspoon Salt Sauce:
 1/2 teaspoon ground black pepper  1 1/2 tablespoons soy sauce
 5 cups water  ½ cup brown sugar
 4 cloves garlic crushed
 3 tablespoons cooking oil
 1 1/2 cups water
Instructions  2 tablespoons cornstarch
1. In a large mixing bowl, combine the  1/4 cup chopped peanuts
ground pork, half of the onion, raw  Instructions
egg, salt, ground black pepper, and 1. Saute onion and garlic until onion
flour. Mix thoroughly until all the becomes soft.
ingredients are well incorporated. 2. Add pork. Cook until brown.
Set aside. 3. Pour 1 ½ up to 2 cups of water. Let boil.
4. Add Knorr Pork Cube. Stir. Cover the pot
2. When the oil is hot enough, sauté
and cook between low to medium heat
the garlic and remaining onions. until the liquid evaporates and the pork
3. Add the beef cube and fish sauce tenderizes.
and cook for a minute. 5. Add parsley, carrot, kamote, and ½ cup
4. Pour-in water and let boil. water. Cover the cooking pot. Cook for 2
5. Scoop about a tablespoon of the minutes.
meat mixture and form it into a ball 6. Put the long green beans and cabbage
shape figure then drop in the boiling into the pot. Toss. Cover the pot and
one after the other. Cook for 10 cook for 5 minutes.
minutes. 7. Season with fish sauce and ground
black pepper.
6. Add the patola (loofah) and cook for
8. Add singkamas. Toss. Arrange on a
2 to 3 minutes. serving plate. Set aside.
7. Put-in the misua and cook for 1 to 2 9. Prepare the sauce by combining
minutes while gently stirring. cornstarch with 3 tablespoons water.
Stir until the cornstarch dilutes. Set
aside.
10. Pour 1 ½ cups water into a saucepan.
Let boil.
11. Add soy sauce and garlic. Cook for 2
minutes.
12. Add dark brown sugar. Stir.
13. Pour the cornstarch diluted in water.
Stir. Continue to cook while stirring until
the desired consistency is achieved.
14. Pour the sauce over lumpiang hubad.
Top with crushed peanuts
 6. Put the chicken back into the pot.
Stir to coat with sauce.

Sweet and Sour Chicken Meatballs

Ingredients
 1 lb. ground chicken
 1/2 cup breadcrumbs INGREDIENTS:
 1 piece Knorr Chicken Cube  8 pcs chicken (1 kilo)
 1 piece egg  4 Calamansi
 1/4 teaspoon salt  3 onions, minced
 1/4 teaspoon ground black pepper  2 garlic, minced
 ¼ cup cooking oil  1 laurel leaf
Sweet and Sour Sauce ingredients:  4 tbsp. butter
 1 ¾ cups water  4 tbsp. soy sauce
 4 tablespoons banana ketchup  1 cup sliced mushroom
 5 tablespoons white sugar  1 cup water or chicken broth
 4 tablespoons white vinegar
 1 cup all purpose cream
 ¼ cup bell pepper Julienne
 Salt and pepper
 2 tablespoons onion sliced
 3 tablespoons carrot Julienne
 1 1/2 tablespoons cornstarch diluted in 2 INSTRUCTIONS:
tablespoons water 1. I-marinate ang manok sa calamansi at asin
 A few drops of Knorr Liquid Seasoning sa loob ng isang oras. Isantabi muna
Instructions upang manuot ang marinade sauce.
1. Make the chicken balls by placing 2. Sa isang kawali, lagyan ng konting mantika
the ground chicken in a large mixing gamit ang mababang apoy. Isangkutsa
bowl. Grate a piece of Knorr chicken ang manok at itabi kapag kulay brown na
cube and then add salt and pepper. 3. Sa parehong kawali igisa ang sibuyas,
Crack egg on the bowl and then mix mushroom at bawang sa mantikilya
well until all ingredients are 4. Palambutin at hintaying mag kulay brown
blended. Gradually add breadcrumbs ng kaunti.
while mixing. 5. Ibalik sa kawali ang manok at lagyan ng
2. Scoop 2 tablespoons of mixture. Roll
kaunting tubig, toyo at laurel
into a ball-shaped figure. Set aside.
Perform this step until all the
6. Pakuluin hanggang maluto at maging
chicken mixture is consumed. kaunti ang tubig.
3. Heat oil in a pan. Fry the chicken 7. Ilagay ang all purpose cream at timplahan
meatballs using medium heat while ng asin at paminta.
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.
 Ingredients
 1 ½ lbs. chicken cut into serving
Ingredients pieces
 2 lbs boneless chicken breast cubed  1 piece bell pepper Julienne
 1 cup brown sugar  1 piece Knorr Chicken Cube
 2 cups all purpose flour  ½ cup green peas
 1 raw egg beaten
 6 pieces long green beans sliced
 1/4 teaspoon salt
 1 piece onion chopped
 1/4 teaspoon pepper
 Cooking oil  3 cloves garlic chopped
 1 1/2 cup water  1 piece tomato diced
 4 tablespoons orange juice  3 tablespoons soy sauce
 2 tbsp cornstarch  8 ounces tomato sauce
 1/4 cup vinegar  1 ½ cups water
 2 tablespoons soy sauce  ½ cup tomato ketchup
 1 teaspoon garlic minced  ½ teaspoon white sugar
 1/2 cup green onions finely chopped  Salt and ground black pepper to
taste
Instructions  ¼ cup cooking oil
1. In a container, put-in the flour, salt,
and ground black pepper then mix Instructions
well 1. Heat 2 tablespoons of oil in a pan.
2. Dip the chicken on the beaten egg Sauté the bell pepper, green peas,
mixture and place inside the and long green beans for 45
container (where the flour, salt, and seconds. Remove from the pan and
pepper are) set aside.
3. Close the container and shake until 2. Add remaining oil. Once oil becomes
the chicken is evenly coated with hot, pan-fry chicken pieces for 3
the flour mixture minutes per side. Remove chicken
4. Deep fry the chicken for about 7 from the pan and place on a clean
minutes or until the color turns plate. Set aside.
golden brown. Set aside 3. Sauté garlic, onion, and tomato
5. In a pan, put-in the water, soy using the remaining oil. Add soy
sauce, vinegar, and orange juice sauce, tomato sauce, and water
then bring to a boil once the onion softens. Let it boil.
6. Add the garlic and simmer for 5 4. Add Knorr chicken cube and then put
minutes the chicken piece back into the pan.
7. Add the sugar and and simmer for 3 Cover the pan and continue cooking
to 5 minutes the chicken using medium heat for
8. Put-in the green onions and 15 minutes. Remove the cover and
cornstarch (diluted in 2 tbsp of cook until the sauce becomes thick.
water) then mix well 5. Add back the stir-fried vegetables.
9. Add the deep-fried chicken on pan 6. Season with sugar, salt, and ground
and cook until sauce nearly black pepper.
evaporates
 Ingredients
Ingredients 1 kg Pork Ribs
 1 - 2 lbs chicken, cut into serving size 1 sachet MAGGI® Magic Sarap® 8g
 salt and ground pepper 1 cup Vegetable Oil
 3 tbsp canola oil (or any kind) 4 cloves Garlic
 1 large potato, cut into 4 2 tsp Ginger
 2 cooking banana (saba), cut into bite size 1 pc Red Chili
 1 medium onion, sliced 2 tbsp Tausi
 3 cloves of garlic, sliced 2 pcs Star Anise
 1/4 cup soy sauce 2 cups Water
 1/4 cup vinegar 3 tbsp MAGGI® Oyster Sauce
 1 cup water 2 tbsp
 2 bay leaves Brown Sugar
 3 tsp sugar (add more if needed) 1 tsp Sesame Oil
 1 cup pineapple juice 1 tbsp Cornstarch
 1 small red bell pepper, cut into 1 inch 2 heads Bokchoy
cubes
Instructions
1. Season chicken slices with salt and ground Instruction
pepper. Set aside. 10 Minutes
2. In a wide pan, heat and add canola oil. Over  Step1
medium heat, fry potatoes and cooking 10 Min
banana until light brown. Remove and set Season pork with MAGGI® Magic Sarap®.
aside. Sauté in oil until golden brown. Remove and
3. Using the same pan, fry chicken pieces for set aside.
about 3 minutes on each side.  Step2
4. Saute garlic and onion until caramelized. 35 Min
5. Pour-in soy sauce, vinegar and water. Sauté garlic, ginger, siling labuyo, tausi and
Simmer for 10 minutes. star anise in the same pan. Pour water,
6. Add bay leaves, pineapple juice and sugar. MAGGI® Oyster Sauce, brown sugar and
Stir gently and continue to simmer for about sesame oil. Add sautéed pork ribs, cover and
15 minutes or until chicken is fully cooked simmer for 30mins.
and sauce starts to thickens.  Step3
7. Return fried potatoes to the pan and cook 5 Min
for few minutes. Add fried cooking banana Stir in cornstarch and water mixture to thicken
and cook for few minutes. sauce. Transfer on a serving plate and serve
8. Add bell pepper and cook for few minutes. with bokchoy.
Transfer in a serving dish and serve. Best
when served with steamed rice. Enjoy!