Creamy And Thick Mushroom Soup

Ingredients
6 servings

1. 450 grams Mushrooms (any type)

2. 1 1/2 cup Water
3. 50 grams Butter
4. 50 grams Flour
5. 1 cup Skimmed milk
6. 1 tbsp Corn flour
7. Seasoning
8. More water if needed
9. 2 cups Frozen peas (optional)
Method
30 mins
1. Wash and rinse the mushrooms well
before use
2. Slice the mushrooms into relatively
small prices.
3. In a large saucepan, add the
mushrooms and water together then
simmer on medium heat for about 10-15
mins until tender.
4. And set aside
5. Mix milk and corn flour together ready
for the next step
6. In another saucepan, melt the butter
and add the flour and mix quickly until
thickened
7. Add in the milk immediately
8. Turn down the heat and add in the
mushrooms
9. Mix and add in the seasoning
10. NOTE**** If the soup is too thick, now is
the time where you can add 1/2 cup of
water until you get to the consistency
desired
11. If using peas...add them in a mix,
turning the heat on low and leave it to
simmer
12. Serve suggestion: chicken... Or what
ever else you think it will go with!

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cuisine/asian/filipino/main-dishes/?page=3
 MAIN DISH 2. Stir in the spinach. Simmer uncovered until
spinach is warmed through, 8 to 12
Quick and Easy Pancit minutes. Season with salt and pepper, as
necessary.
 1 (12 ounce) package dried rice noodles
 1 teaspoon vegetable oil
Chicken Adobo I
 1 onion, finely diced
 3 cloves garlic, minced  1 1/2 cups water
 2 cups diced cooked chicken breast  1 cup distilled white vinegar
meat  4 tablespoons soy sauce
 1 teaspoon whole peppercorns
 1 small head cabbage, thinly sliced
 4 carrot, thinly sliced  4 cloves garlic, crushed
 1/4 cup soy sauce  2 tablespoons salt, or to taste
 2 lemons - cut into wedges, for garnish  1 (2 to 3 pound) whole chicken, cut
into pieces
1. Place the rice noodles in a large bowl, and  2 tablespoons vegetable oil
cover with warm water. When soft, drain,
and set aside. 1. In a large pot, combine the water, vinegar,
2. Heat oil in a wok or large skillet over soy sauce, peppercorns, garlic and salt. Mix
medium heat. Saute onion and garlic until together, add chicken pieces and simmer
soft. Stir in chicken cabbage, carrots and over low heat (uncovered) until chicken is
soy sauce. Cook until cabbage begins to cooked through and tender (25 to 35
soften. Toss in noodles, and cook until minutes).
heated through, stirring constantly. 2. Remove chicken from pot and brown in oil
Transfer pancit to a serving dish and garnish in a large skillet over medium high heat.
with quartered lemons. 3. Return chicken, with oil/juices, back to pot
with reserved sauce. Cover and simmer
Ginataang Manok (Chicken Cooked in over medium heat until sauce reaches
desired consistency.
Coconut Milk)

 3 tablespoons canola oil Guinataan Chicken Adobo

 1/2 cup sliced fresh ginger
 1 (5 pound) whole chicken, cut into  4 1/2 pounds chicken leg quarters
pieces  3/4 cup white vinegar
 3/4 cup water
 salt and ground black pepper to taste
 1 teaspoon white sugar
 2 (14 ounce) cans coconut milk
 1/4 cup soy sauce
 1 (10 ounce) package frozen chopped
 2 bay leaves
spinach, thawed and drained
 1 teaspoon whole black peppercorns,
1. Heat the canola oil in a large skillet over
crushed
medium heat and stir in the ginger slices.  1 onion, chopped
Cook and stir until fragrant and lightly
 2 cloves garlic, crushed
browned. Remove ginger and set aside.
 salt to taste
Season chicken with salt and pepper. Place
chicken in the same skillet over medium-  1 (14 ounce) can coconut milk

high heat without crowding. Cook until

chicken is lightly brown on all sides. Return 1. Combine the chicken, vinegar, water, sugar,
the ginger to the skillet and add coconut soy sauce, bay leaves, crushed peppercorns,
milk. Bring to a boil, then cover the skillet onion, and garlic in a large pot; stir and
with the lid tilted to allow steam to escape. bring the mixture to a boil for 2 minutes.
Reduce heat to medium-low and simmer Reduce heat to medium-low and cook at a
until the chicken is no longer pink at the simmer for 30 minutes.
bone, stirring occasionally, about 30 2. Remove the chicken to a large serving
minutes. platter and set aside. Increase the heat
 under the pot to medium and cook until the  2 tablespoons cornstarch
liquid reduces by about one-quarter, about  2 tablespoons soy sauce
10 minutes. Season with salt; stir the  1 1/2 teaspoons white sugar
coconut milk into the mixture. Cover and  3 tablespoons olive oil
cook until the coconut milk appears oily,
 1 sweet onion, chopped
about 10 minutes. Pour the mixture over
 2 cloves garlic, crushed
the chicken to serve.
 1 tablespoon oyster sauce

Filipino Lumpia  salt and pepper to taste

 1 pound snow peas
 1 lumpia wrappers
 1 pound ground beef  3/4 cup green peas
 1/2 pound ground pork  1 carrot, sliced
 1/3 cup finely chopped onion  2 stalks celery, sliced
 1 red bell pepper, seeded and cut into
 1/3 cup finely chopped green bell chunks
pepper  1/4 cup oil for deep frying
 1/3 cup finely chopped carrot
 1 quart oil for frying 1. Place the sliced steak in a large bowl.
Sprinkle the cornstarch over the beef slices
1. Make sure the lumpia wrappers are and mix to coat. Whisk the soy sauce and
completely thawed. Lay several out on a sugar together in a small bowl until the
clean dry surface and cover with a damp sugar dissolves; pour over the beef slices.
towel. The wrappers are very thin and the Mix and marinate in the refrigerator for at
edges will dry out quickly. least 2 hours or overnight.
2. In a medium bowl, blend together the 2. Heat 3 tablespoons olive oil in a large skillet
ground beef and pork, onion, green pepper over medium heat; cook and stir the onion
and carrot. Place about 2 tablespoons of and garlic in the hot oil until tender, 5 to 7
the meat mixture along the center of the minutes. Stir the oyster sauce into the
wrapper. The filling should be no bigger onion and garlic; season with salt and
around than your thumb or the wrapper pepper. Add the snow peas, green peas,
will burn before the meat is cooked. Fold carrot, celery, and red bell pepper; cook
one edge of the wrapper over to the other. and stir until the vegetables are slightly
Fold the outer edges in slightly, then tender, yet still crisp, 7 to 10 minutes.
continue to roll into a cylinder. Wet your Remove the skillet from the heat.
finger, and moisten the edge to seal. Repeat 3. Heat 2 tablespoons oil in a separate skillet.
with the remaining wrappers and filling, Remove the beef from the marinade,
keeping finished lumpias covered to shaking off any excess moisture; discard the
prevent drying. This is a good time to marinade. Fry the beef slices in the hot oil
recruit a friend or loved one to make the to your desired degree of doneness, 3 to 5
job less repetitive!! minutes per side for medium. Add the
3. Heat oil in a 9 inch skillet at medium to cooked beef to the vegetable mixture and
medium high heat until oil is 365 to 375 mix well. Serve hot.
degrees F (170 to 175 degrees C) Fry 3-4
lumpia at a time. It should only take about Beef Asado
2-3 minutes for each side. The lumpia will
be nicely browned when done. Drain on  1 (4 pound) beef chuck roast, quartered
paper towels.  salt and pepper to taste
4. You can cut each lumpia into thirds for  2 tablespoons cooking oil
parties, if you like. In the Philippines, lumpia  1 onion, diced
was eaten with banana ketchup, but I've  2 cloves garlic, crushed
never seen it sold in America.
 2 large tomatoes, chopped
 1 tablespoon whole peppercorns,
Filipino Beef Stir-Fry crushed
 1 (5 ounce) jar pitted Manzanilla olives
 2 (1/2 pound) New York strip steaks, sliced
into thin strips
 1 onion, quartered  1 small bitter melon, cut into bite-size
 2 bay leaves pieces
 2 beef bouillon cubes
1. Heat the oil in a large pot over medium
 1/2 cup ketchup
heat; cook and stir the onion and garlic in
 1 large red bell pepper, sliced
the hot oil until tender, about 5 minutes.
 4 small potatoes, peeled and
Stir in the pork and cook until completely
quartered browned, 5 to 7 minutes. Stir the shrimp
 1 tablespoon corn flour (optional)
into the mixture; season with salt and
 1 teaspoon water (optional)
pepper. Continue cooking until the shrimp
 Add all ingredients to list turn pink, about 5 minutes. Add the tomato
to the pot, cover, and let cook 5 minutes.
1. Season the beef with salt and pepper; set Stir the zucchini, okra, green beans,
aside. eggplant, and bitter melon into the mixture;
2. Heat the oil in a skillet over medium heat; cover, and cook until the vegetables are all
cook the diced onion and garlic in the hot soft to the touch, about 10 minutes more.
oil until softened, about 5 minutes. Transfer Serve hot.
the onion and garlic to a 6-quart pot.
Individually brown the beef chunks on all
Embutido
sides in the skillet and place in the pot. Add
the tomatoes, crushed peppercorns, olives  1 pound ground chicken
with their juice, quartered onion, bay  4 tablespoons all-purpose flour
leaves, and bouillon cubes to the pot; bring  3 large sweet pickles, chopped
to a boil. Stir the ketchup into the mixture,  1/2 onion, chopped
reduce heat to medium-low, and simmer 1  1/2 cup raisins
hour.
 1 (4 ounce) link chorizo, finely chopped
3. Remove the beef from the pot and set
aside. Add the red bell pepper to the
 1/4 cup green peas
mixture and continue simmering another 30
 salt and pepper to taste
minutes.
4. While the mixture continues to simmer,  2 eggs, beaten
heat 2 tablespoons oil in the skillet. Cook  4 canned Vienna sausages
the potatoes in the oil until golden brown;  3 hard-cooked eggs, sliced
immediately add to the simmering mixture.  1/2 (8 ounce) package sharp Cheddar
5. Slice the meat against the grain and add to cheese, cut into strips
the pot; stir. Cook together another 5
minutes before serving. If the sauce is too 1. Preheat oven to 350 degrees F (175 degrees
thin, mix the corn flour and water together C).
and stir into the sauce to thicken. 2. In a large bowl combine the chicken, flour,
pickles, onion, raisins, chorizo and peas. Mix
Pinakbet well and season with salt and pepper to
taste. Add beaten eggs and mix thoroughly.
 3 tablespoons olive oil 3. Spread mixture on a piece of aluminum foil;
 1 onion, chopped arrange sausage, hard-cooked egg slices
 2 cloves garlic, minced and cheese strips on top of mixture. Shape
 1/2 pound pork loin, chopped mixture into a cylindrical roll about 4 inches
 1/2 pound peeled and deveined in diameter and wrap in foil.
prawns 4. Bake in preheated oven for 1 hour. Unwrap
 salt and pepper to taste and slice before serving with ketchup.

 1 tomato, chopped
 1/4 pound zucchini, seeded and cut
into bite-size pieces Adobong Pusit (Squid Adobo)
 1/4 pound fresh okra, ends trimmed
 1/4 pound fresh green beans, trimmed  2 1/4 pounds squid, cleaned
 1/2 cup white vinegar
 1/4 pound eggplant, cut into bite-size
 1/2 cup water
pieces
 salt and ground black pepper to taste
Barbecued Spareribs
 2 tablespoons olive oil
 1 (4 pound) package pork spareribs, rinsed
 1 small onion, minced and patted dry
 salt and ground black pepper to taste
 2 cloves garlic, minced
 1 tomato, chopped
 1 cup water
 1 tablespoon soy sauce
 1 cup sweet chili sauce

1. Combine the squid, vinegar, and water in a

1. Preheat an oven to 350 degrees F (175
small pot over medium heat; season with
degrees C).
salt and pepper. Cook for 10 minutes.
2. Season the spareribs with the salt and
2. Meanwhile, heat the olive oil in a saucepan
pepper. Pour the water into the bottom of a
over medium heat; cook and stir the onion
large baking dish and lay the spareribs in
and garlic in the hot oil until softened, 5 to
the dish; cover with aluminum foil.
7 minutes. Stir the tomato and soy sauce
3. Bake in the preheated oven for 30 minutes;
into the mixture. Pour the squid mixture
pour about half the chili sauce over the
into the saucepan and bring to a simmer;
meat, cover, and return to oven. Brush the
cook together another 20 minutes.
ribs with more chili sauce every 5 minutes,
and continue cooking until the meat pulls
Crab Omelet away easily from the bone, about 30
minutes more. Serve hot or cold.
 2 tablespoons olive oil
 1 small potato, peeled and diced
Clams in Oyster Sauce
 1 onion, chopped
 2 cloves garlic, minced  2 tablespoons olive oil
 1/4 pound fresh crabmeat, drained  1 onion, chopped
and flaked  2 cloves garlic, minced
 salt and pepper to taste  1 (2 inch) piece fresh ginger, peeled
and grated
 1 small tomato, diced
 1 (1.5 ounce) box raisins  2 tablespoons oyster sauce
 1/4 cup peas  1/2 cup water
 1 red bell pepper, chopped  2 1/4 pounds clams in shell, scrubbed
 3 eggs, beaten
1. Heat the oil in a large pot with a lid over
1. Heat olive oil in a skillet over medium heat. medium heat. Cook the onion and garlic in
Fry the potato in the hot oil until fork- the hot oil until fragrant, 3 to 5 minutes.
tender, 5 to 7 minutes. Transfer the Add the ginger to the mixture and cook
potatoes to a plate lined with paper towels another 2 minutes. Stir the oyster sauce
and set aside. Return the skillet to medium into the mixture; cover and cook another 2
heat. Cook the onion and garlic in the minutes. Pour the water into the mixture,
remaining oil until tender, about 5 minutes. cover, and cook another 2 minutes. Add the
Add the crab to the skillet and season with clams; cover and cook until the majority of
salt and pepper; stir. Cover the skillet and the clams have opened, about 5 minutes.
cook for 2 minutes. Stir the tomatoes into Discard any clams which do not open. Serve
the mixture and cook another 2 minutes. immediately.
Add the raisins, peas, and red bell pepper to
the mixture; stir and cook another 2 Pochero
minutes.
2. Pour the eggs over the mixture. Cook until  3 tablespoons olive oil
he eggs set, 2 to 3 minutes. Flip the omelet  2 plantains, peeled and quartered
and cook 1 minute more. Transfer to a  2 small potatoes, quartered
serving plate and serve hot.  1 onion, chopped
 2 cloves garlic, minced
 4 pounds chicken legs, thighs, and fried pork with a slotted spoon and drain on
wings a paper towel-lined plate.

 2 (4 ounce) links chorizo de bilbao

Fried Tulingan (Mackerel)
(spicy Spanish semi-cured sausage),
quartered
 1 (3 1/2) pound whole mackerel, gutted and
 salt and pepper to taste
cleaned
 water to cover  2 cups water
 2 tomatoes, diced  1 tablespoon tamarind soup base
 1 (15.5 ounce) can garbanzo beans,
drained  1 teaspoon fish sauce
 1 small head cabbage, chopped  oil for frying

1. Heat the olive oil in a large pot over 1. Combine the mackerel, water, tamarind
medium heat; fry the plantains and soup base, and fish sauce in a pot over
potatoes in the hot oil until crisp on the medium heat. Cover and cook at a simmer
outside, 5 to 7 minutes. Remove from the for about 15 minutes. Flip the fish, cover
pot and set aside, keeping the oil in the pot. again, and simmer another 15 minutes.
2. Cook and stir the onion and garlic in the hot Remove from heat and allow to sit,
oil until the onion is translucent, 5 to 7 covered, for 1 hour.
minutes. Add the chicken and chorizo; 2. Heat oil in a deep-fryer or large saucepan to
season with salt and pepper. Cover the pot 350 degrees F (175 degrees C). Remove the
and cook for 5 minutes. fish from the pot and pat dry with paper
3. Pour enough water over the chicken to towels to remove as much excess moisture
cover completely; bring to a simmer and as possible.
cook for 10 minutes. Add the tomatoes, 3. Fry the fish in the hot oil until golden
cover, and cook another 10 minutes. Stir brown, 7 to 10 minutes. Serve hot.
the plantains, potatoes, garbanzo beans,
and cabbage into the mixture. Cook covered Sizzling Tuna Sisig
until the cabbage is wilted and everything is Author: Vanjo Merano
hot, about 5 minutes more. Serve hot. Recipe type: Fish
Cuisine: Filipino
Prep time: 10 mins
Filippino Lechon Kawali Cook time: 20 mins
Total time: 30 mins
 1 1/2 pounds pork belly, cut into small Serves: 2
pieces This is a recipe for Sizzling Tuna Sisig.
 3 cloves garlic, crushed
Ingredients
 2 bay leaves
 1/2 teaspoon salt  8 ounces tuna steak, sliced into small cubes
 2 pieces long green pepper, chopped
 4 Thai chili, chopped
 1/2 teaspoon ground black pepper  2 tablespoons Lady's Choice Mayonnaise
 water to cover  3 tablespoons Knorr Liquid Seasoning
 ¼ cup pork chicharon, cut into small pieces
 oil for frying
 1 medium red onion, chopped into small
 Add all ingredients to list pieces
 1 teaspoon garlic powder
 ¼ teaspoon salt
1. Combine pork belly, garlic, bay leaves, salt,  ¼ teaspoon ground black pepper
and pepper in a skillet; pour in enough  3 tablespoons butter
water to cover. Bring to a boil, reduce heat, Instructions
and simmer until skin is tender, 35 to 45
1. Arrannge tuna cubes in a bowl. Pour Knorr
minutes. Drain and let sit at room
liquid seasoning. Mix well. Let it stay for 10
temperature until pork has air-dried. minutes for the fish to absorb the flavor.
2. Heat oil in a deep-fryer or large saucepan to 2. Melt 2 tablespooons butter in a pan.
3. Once the butter is completely melted, add
350 degrees F (175 degrees C).
the marinated tuna cubes. Cook until
3. Fry pork in the hot oil, working in batches, medium brown
until golden brown, 3 to 5 minutes. Remove 4. Add onion. Saute for 2 minutes.
5. Add chopped long green pepper and Thai
chili. .
 6. Scoop the mayonnaise and add it into the  2 (6 ounces) slices fish steak
pan. Stir until all ingredients are well  1 lb. shrimp, cleaned
blended. Cook for 3 to 5 minutes  2 (25g) pack Knorr Sinigang na May Miso
7. Add salt, ground black pepper, and garlic Recipe Mix
powder. Stir and cook for 3 minutes.  6 snake beans, cut in 2 inch pieces
8. Heat a metal plate (also called sizzling  8 to 10 pieces mustard leaves
plate) over a stovetop.  9 to 12 pieces okra
9. Melt 1 tablespoon butter on the metal plate.  2 pieces banana pepper (or long green chili)
Make sure that the entire area of the plate
 2 quarts rice wash (hugas bigas)
gets coated.
 2 medium tomato, wedged
10. Tranfer the cooked tuna sisig into the metal
plate. Continue to cook while gently stirring  1 medium yellow onion, wedged
for 1 to 2 minutes seconds.  3 tablespoons fish sauce (patis)
11. Top with crushed chicharon, chili and slices Instructions
of lime or calamansi.
12. Serve. Share and enjoy! 1. Pour rice wash in a soup pot. Let boil.
2. Add tomato and onion. Cook for 5 minutes.
Spicy Daing na Bangus 3. Add fish and shrimp.
Author: Vanjo Merano 4. Add Knorr Sinigang na May Miso Recipe
Recipe type: Fish Mix. Stir.
Cuisine: Filipino 5. Put all the vegetables into the pot. Cover
Prep time: 3 hours and cook for 6 to 8 minutes.
Cook time: 15 mins 6. Pour fish sauce and add the mustard
Total time: 3 hours 15 mins leaves. Cook for 2 minutes.
Serves: 2 7. Transfer to a serving bowl. Serve with rice.
8. Share and enjoy!
This is a recipe for Spicy Daing na Bangus
Inihaw na Galunggong with Ensaladang
Ingredients Talong

 1 medium to large milkfish (bangus), scales Author: Vanjo Merano

removed and butterflied Recipe type: Fish
 2 tablespoons Knorr Liquid seasoning Cuisine: Filipino
 5 cloves garlic, crushed and chopped Prep time: 15 mins
 5 pieces Thai chili, minced Cook time: 12 mins
 1 teaspoon crushed whole peppercorn Total time: 27 mins
 ½ cup white vinegar Serves: 1
 1 cup cooking oil This is a recipe for grilled fish with eggplant
Instructions salad
Ingredients
1. Arrange the fish in a large plate belly part
facing upwards.  2 medium fresh galunggong (round scad),
2. Pour Knorr Liquid Seasoning all over the cleaned
fish. Distribute equally using your hands.Let  1½ tablespoons coarse sea salt
it stay for 5 minutes.  1 teaspoon oil (for basting)
3. Rub ground black pepper, chili, and garlic. Ensaladang talong Ingredients
Pour the vinegar. Flip the fish over so that
the belly part faces downward. This will let  1 medium eggplant
the meat absorb the seasoning and spices  1 medium ripe tomato, chopped
better.  1 small red onion, chopped
4. Cover the fish with a clear plastic wrap.  3 pieces calamansi (or 2 limes)
Refrigerate overnight.  1 teaspoon shrimp paste (bagoong alamang)
5. Heat oil in a wide pan. Once the oil gets  ⅛ teaspoon ground black pepper
hot, pan fry the fish. until golden brown.
Turn the fish over using a wide spatula to Instructions
cook the opposite side. Note: use a splatter 1. Prepare the fish by rubbing salt all over
screen to protect yourself (including the cavity). Let it stay for 15
6. Remove the fish from the pan. Arrange in a minutes.
plate. 2. Meanwhile, prepare the eggplant salad
7. Serve with garlic fried rice. (ensaladang talong) by poking all sides with
8. Share and enjoy a fork and heating it directly in open flame
Seafood Sinigang on your stove top. Rotate the eggplant after
every minute to equally cook all sides.
Author: Vanjo Merano Note: It is normal for the skin of the
Recipe type: Seafood eggplant to get burnt during this process. It
Cuisine: Filipino will not affect the condition of the inside.
Prep time: 10 mins 3. Once the eggplant is completely cooked (all
Cook time: 40 mins sides are dark and steam is coming out if
Total time: 50 mins it), let it cool down. Gently peel off the skin.
Serves: 6 Cut the stem and discard.
4. Combine all ensaladang talong ingredients
This is a recipe for Seafood Sinigang. in a bowl. Mix well. Set aside.
Ingredients 5. Heat the grill. Skewer each fish in bamboo
skewers (bbq sticks). Brush oil all over the
 fish to prevent the skin from sticking on the This is a recipe for Filipino Style Creamy Bacon
grates. Grill each side for 4 to 5 minutes or and Mushroom Carbonara
until the fish is cooked thoroughly.
6. Arrange the grilled galunggong in a plate Ingredients
along with the ensaladang talong. Serve  1 lb. Spaghetti
with rice and spicy vinegar dip.
 1 Knorr Beef Cube
7. Share and enjoy!
 6 ounces bacon, chopped
Pinoy Spaghetti Recipe  1 (4 oz.) can button mushroom, sliced
 ½ cup grated Parmesan cheese
Author: Vanjo Merano  21 ounces all-purpose cream
Recipe type: Pasta  5 cloves garlic, minced
Cuisine: Filipino
 2 tablespoons parsley, minced
Prep time: 10 mins
 3 quarts water
Cook time: 50 mins
Total time: 1 hour  2 teaspoons salt
Serves: 4 Instructions
This is a recipe for Pinoy Spaghetti. 1. Pour water in a deep cooking pot. Let boil.
Ingredients 2. Add salt. Put the spaghetti into the pot.
Cook the spaghetti according to the time
 1 lb. Spaghetti indicated in the package instructions.
 1 Knorr Pork Cube Remove the spaghetti from the cooking pot.
 1 (29 oz.) can tomato sauce Drain the water. Set aside.
 ½ lb. ground pork 3. Prepare the sauce by heating a clean
 3 hotdogs sliced into pieces crosswise cooking pot. Add bacon and cook in
 3 ounces ham, chopped medium heat until the bacon fat gets
extracted. Continue to cook until the texture
 4 tablespoons tomato paste
of the bacon becomes crispy.
 3 tablespoons liver spread
4. Remove the bacon from the pot and place
 1 small red bell pepper, chopped in a clean bowl. Set aside. Discard the
 1 small green bell pepper, chopped bacon fat or keep for future use. Leave 2 to
 4 ounces cheddar cheese, grated 3 tablespoons of bacon fat in the pot.
 2 medium yellow onions, chopped 5. Using the remaining bacon fat (oil), saute
 3 cloves garlic, crushed garlic until light brown. Add mushrooms.
 ⅓ cup granulated white sugar Cook for 30 seconds.
 3 tablespoons cooking oil 6. Add Knorr Beef Cube. Crush the cube and
 1½ cups water cook for another 30 seconds while
 Salt and ground black pepper to taste continuously stirring.
7. Pour the all-purpose cream into the pot. Stir
Instructions and cook for 3 to 4 minutes.
1. Prepare the spaghetti according to package 8. Add Parmesan cheese and half of the
instructions. Drain the water. Set the cooked bacon into the pot. Stir until
spaghetti aside. smooth.
2. Make the sauce by heating oil in a cooking 9. Arrange some pasta in a large bowl. Pour
pot. Carbonara sauce over the pasta. Sprinkle
3. Saute garlic and onions until the onions some bacon and chopped parsley. Toss
starts to soften. until all ingredients are well blended.
4. Add ground pork. Cook until light brown. 10. Transfer to a serving plate. Top with more
5. Add ham and hotdogs. Cook for 2 to 3 Parmesan cheese, bacon, and chopped
minutes. parsley.
6. Pour the tomato sauce into the pot. Stir. 11. Serve. Share and enjoy!
Add water and let boil. Sausage Macaroni Pasta
7. Add Knorr Pork Cube. Stir. Cover the pot
and continue to cook for 30 to 35 minutes. Author: Vanjo Merano
8. Put the liver spread into the pot. Stir.
9. Add the bell peppers and sugar. Stir. Prep time: 10 mins
10. Add the tomato paste. Stir and continue
cook until the desired consistency is Cook time: 20 mins
achieved. Total time: 30 mins
11. Add salt and ground black pepper. Cook for
1 minute. Serves: 4
12. Arrange the spaghetti in a plate. Top with
spaghetti sauce and grated cheese.
13. Serve. Share and enjoy! Ingredients

Filipino Style Creamy Bacon and Mushroom  5 pieces grilled Italian sausage, sliced
Carbonara diagonally
 1 serving (3½ cups) marinara sauce (see
Author: Vanjo Merano recipe here)
Recipe type: Pasta  1 lb elbow macaroni
Prep time: 5 mins  2 tablespoons butter
Cook time: 20 mins  ½ teaspoon dried basil
Total time: 25 mins  ¼ cup Parmesan cheese
Serves: 4 Instructions
 1. Cook the macaroni according to package Author: Vanjo Merano
instructions. Separate the cooked macaroni Recipe type: Seafood
from the liquid, but do not discard the liquid. Prep time: 5 mins
2. Heat the butter in a pan. Cook time: 12 mins
3. Once the butter melts and starts to heat-up, Total time: 17 mins
add the sausage. Cook in medium heat for Serves: 4
1 minute.
4. Pour-in the marinara sauce and add the This is a recipe for Butter Garlic Shrimp and
dried basil. Stir and cook for 3 minutes. Squid
Turn off the heat. Ingredients
5. Meanwhile, prepare individual servings by
scooping around ¾ cups of sauce in a pan.  1 lb. frozen Shrimp (shell removed)
Heat-up the pan. Once the sauce starts to  1 lb. frozen calamari rings (unbreaded)
boil, add around 1½ cups of macaroni. Stir.  ½ cup salted butter
Pour-in around 2 to 3 tablespoons of liquid  3 tablespoons minced garlic
that you used to boil the pasta. Stir and  ¼ teaspoon dried chili flakes
continue to cook for 2 minutes.  2 tablespoons chopped flat leaf parsley
6. Transfer in a serving plate. Top with grated  Salt to taste
Parmesan cheese.
7. Serve. Share and enjoy! Instructions
Pocherong Baka Recipe
1. Heat butter in a pan.
Author: Vanjo Merano 2. Once the butter melts and starts to get hot,
Recipe type: beef add the garlic. Continue to cook between
Cuisine: Filipino low to medium heat until the garlic starts to
Prep time: 10 mins turn light brown.
Cook time: 2 hours 3. Add the shrimp and calamari. Stir fry for 5
Total time: 2 hours 10 mins minutes.
Serves: 4 4. Sprinkle some parsley and chili flakes. Add
salt if needed.
This is a recipe for beef pochero 5. Transfer to a serving plate.
Ingredients 6. Serve. Share and enjoy!

 3 lbs. beef chuck, cubed Seafood Bicol Express

 1 Chorizo de Bilbao, sliced crosswise into Author: Vanjo Merano
smaller pieces Recipe type: Seafood
 1 (14.5 oz.) can diced tomato Cuisine: Filipino
 1 large baking potato, cubed Prep time: 5 mins
 12 to 15 pieces long green beans (Baguio Cook time: 25 mins
beans) Total time: 30 mins
 1 bunch baby bok choy Serves: 4
 ½ head small cabbage
 1 ripe plantain (or saba), sliced This is a recipe for Seafood Bicol Express.
 1 (15 oz.) can chickpeas (garbanzos) Ingredients
 4 to 5 cups beef broth
 3 cloves garlic, minced  1 lb. mussels, cleaned
 1 medium yellow onion, minced  6 ounces medium sized squid, cleaned
 3 tablespoons fish sauce  ½ lb. shrimp shell and head on
 ¼ teaspoon ground black pepper  2 cups coconut milk
 3 tablespoons cooking oil  2 tablespoons shrimp paste (bagoong
alamang)
Instructions  2 thumbs ginger, minced
1. Heat oil in a cooking pot.  3 cloves minced garlic
2. Once the oil becomes hot saute garlic and  1 medium yellow onion, chopped
onion until soft.  6 to 10 pieces Thai chili pepper
3. Add beef chuck. Cook until light brown.  ¼ teaspoon ground black pepper
4. Add the sliced chorizo. Cook for 1 minute.  3 tablespoons cooking oil
5. Pour the diced tomatoes into the pot. Stir
Instructions
and cook for 3 minutes.
6. Pour the beef broth into the pot, Let boil. 1. Heat oil in a cooking pot.
Cover and cook until the beef becomes 2. Once the gets hot, saute garlic, onion and
tender. ginger.
7. Add the chickpeas, potato, and plantains. 3. Pour the coconut milk into the pot. Let boil.
Stir. Cook for 6 minutes. 4. Add chili pepper and shrimp paste. Stir.
8. Add the long green beans. Cook for 1 Cover and cook for 3 minutes.
minute. 5. Add the squid, mussels, and shrimp.Stir
9. Add cabbage and bok choy. Cover and until all the seafood gets coated with
cook for 3 minutes. coconut milk. Continue to cook for 3 to 5
10. Season with fish sauce and ground black minutes while occasionally stirring.
pepper. Continue to cook for 3 minutes. 6. Add ground black pepper. Stir.
11. Transfer to a serving plate. Serve. 7. Transfer to a serving plate. Serve.
12. Share and enjoy! 8. Share and enjoy!
Butter Garlic Shrimp and Squid Manila Clam and Mussel Tinola Recipe
 Author: Vanjo Merano 6. Grease with cooking oil spray. Lay the
Recipe type: Seafood potato over the foil. Bake for 35 to 40
Cuisine: Filipino minutes.
Prep time: 10 mins 7. Remove from the oven and let it cool down.
Cook time: 18 mins 8. transfer to a serving plate.
Total time: 28 mins 9. Serve. Share and enjoy!
Serves: 5
Cheese Fries
This is a recipe for Manila Clams and Mussels
Tinola Author: Vanjo Merano
Prep time: 10 mins
Ingredients Cook time: 40 mins
Total time: 50 mins
 1 lb. mussels, brushed Serves: 4
 1 lb. Manila clams, brushed
 1 medium yellow onion, wedged Ingredients
 ½ fennel bulb, chopped (optional)
 1 lb. frozen French fries
 3 thumbs ginger, peeled and sliced
 2 tablespoons salted butter
 1 bunch fresh baby spinach
 2 tablespoons AP flour
 ¼ teaspoon red pepper flakes
 1 cup whole milk
 6 cups water
 1 cup shredded cheese
 1½ tablespoons oil
 1 teaspoon Worcestershire sauce
 Salt to taste
 3 tablespoons bacon bits
Instructions  ¼ cup chopped green onions

1. Heat oil in a cooking pot. Instructions

2. Saute ginger, fennel, and onion.
3. Once onion becomes translucent, pour 1. Preheat oven to 370 degrees Fahrenheit
water into the pot. Let boil. Cover and 2. Arrange an aluminum foil on top of a baking
continue to boil in medium heat for 8 tray. Spray with cooking oil.
minutes.Note: This process will extract the 3. Arrange the frozen fries evenly on top of
flavor from the onion, fennel, and ginger. the foil. Bake the fries for about 30 minutes
4. Add mussels and clams. Continue to cook or until the outer part becomes crisp.
for 5 minutes. Arrange in a plate. Set aside.
5. Add spinach, red pepper flakes, and salt. 4. Make the cheese sauce by melting butter in
Stir. Cook for 1 minute. a sauce pan.
6. Transfer to a serving bowl. 5. Put-in the flour. Stir and cook until the color
7. Serve hot. Share and enjoy! turns light brown.
6. Pour-in milk. Stir and let boil.
Crispy Baked Yukon Gold Potato Wedges 7. Add the Worcestershire sauce and
shredded cheese. Stir and then cook until
Author: Vanjo Merano the cheese melts and the texture becomes
Prep time: 10 mins smooth.
Cook time: 35 mins 8. Pour the cheese sauce on top of the baked
Total time: 45 mins fries. Sprinkle some bacon bits and green
Serves: 5 onions on top.
Ingredients 9. Serve. Share and enjoy!
Lechon Kawali
 2 lbs. Yukon Gold potato, sliced into thin
wedges Author: Vanjo Merano
 3 tablespoons olive oil Recipe type: Pork
 ¾ cup regular bread crumbs Cuisine: Filipino
 1½ teaspoons dried oregano flakes Prep time: 10 mins
 1 teaspoon garlic powder Cook time: 70 mins
 1 teaspoon onion powder Total time: 1 hour 20 mins
 1 teaspoon paprika Serves: 4
 1 teaspoon sea salt This is a recipe for deep fried crispy pork belly,
Instructions which is popularly known as Lechon Kawali

1. Preheat the oven to 430F. Ingredients

2. Arrange the potato wedges in a mixing
 2 lbs. pork belly
bowl. Pour the olive oil over the potato. Mix
 1 Knorr pork cube
well and ensure that the oil coats every
potato wedge.  5 pieces dried bay leaves
 1 tablespoon whole peppercorn
3. On a separate bowl, combine bread  ¼ cup Knorr Liquid Seasoning
crumbs, paprika, salt, garlic and onion  8 to 10 cups water
powder, and oregano. Mix well.  4 cups cooking oil
4. Pour the bread crumb mixture over the
potato. Shake the bowl and ensure that the Instructions
potato are covered with the breadcrumb
1. Boil water in a cooking pot.
mixture.
2. Add whole peppercorn, bay leaves, and
5. Arrange an aluminum foil over a baking
Knorr Pork Cube. Stir.
tray.
 3. Add the pork belly. Cover the pot and 8. Put the liver spread into the pot. Cover and
continue to boil in medium heat for 45 cook for 5 to 7 minutes.
minutes. You can add more water if 9. Add salt and ground black pepper. Stir.
needed. 10. Transfer to a serving plate. Top with
4. Remove the pork belly from the cooking pot shredded cheese.
and place in a clean plate. Let it cool down. 11. Serve. Share and enjoy!
Note: you can keep the pork stock for later
use. This can be consumed to cook pork Crispy Pata
based soups and stews. Author: Vanjo Merano
5. Rub Knorr liquid seasoning all over the Recipe type: Pork
boiled pork belly. Let it stay for 30 minutes. Cuisine: Filipino
6. Heat oil in a deep cooking pot. Once the oil Prep time: 15 mins
gets hot enough (300F), gently put the pork Cook time: 1 hour 30 mins
belly into the pot. Deep-fry the pork in Total time: 1 hour 45 mins
medium heat for 7 to 10 minutes. Note: Serves: 4
make sure to partially cover the pot or use
a splatter screen to protect yourself from This is a recipe for Crispy Pata.
the oil.
7. Turn the pork belly over. Continue to fry the Ingredients
opposite side for 8 minutes or until the skin  1 (4lb.) Pig leg
gets crisp and brown.
 4 tablespoons Knorr Liquid Seasoning
8. Remove the crispy deep fried pork belly
 ½ cup Shaoxing cooking wine (optional)
(lechon kawali) from the cooking pot.
Arrange in a plate with wire rack or paper  8 pieces dried bay leaves
towel. Let it cool down. Slice the pork into  1 tablespoon whole peppercorn
serving pieces.  6 cloves garlic, crushed
9. Transfer to a serving plate. Serve with your  2 quarts water
favorite sauce.  1 quart cooking oil
10. Share and enjoy!
Instructions
Special Pork Kaldereta
1. Boil water in a wide cooking pot.
Author: Vanjo Merano 2. Add bay leaves, garlic, and whole
Recipe type: Pork peppercorn
Cuisine: Filipino 3. Put the pig leg into the pot. Cover and
Prep time: 10 mins continue to boil in low to medium heat for 1
Cook time: 60 mins hour. Note: you may turn the leg over after
Total time: 1 hour 10 mins 30 minutes in order to equally tenderize the
Serves: 5 other side.
4. Remove the pig leg from the cooking pot
This is a recipe for Special Pork Kaldereta. and then put in a clean plate. Let it cool
down until you can easily grab it with your
Ingredients
hands. Pour cooking wine all over the leg.
 2 lbs. Pork shoulder, cut into cubes Rub and make sure that the entire leg is
 1 Knorr Pork Cube covered. Pour Knorr liquid seasoning all
 1 small red bell pepper, sliced into squares over the pata. Rub again to ensure that the
 1 small green bell pepper, sliced into squares entire leg gets coated.
5. Put the leg on a cooling rack or arrange it in
 ½ cup Manzanilla olives
a way that both sides are exposed. Let it air
 ¼ cup liver spread
dry for at least 3 hours. Note: you may
 1 (8 oz.) can tomato sauce place a small electric fan in front of the leg
 1 small baking potato, cubed to let it dry quickly.
 1 medium carrot, cubed 6. Heat oil in a deep cooking pot. When the
 1 medium yellow onion, chopped temperature reaches 320F, slowly put the
 3 cloves garlic crushed air-dried pork into the pot. Cover the pot
 ¼ cup shredded Cheddar cheese while leaving a portion open for the steam
 1 ½ cups water to escape. Deep fry one side for 12 minutes
 3 tablespoons cooking oil or until crispy. Turn the leg over and deep
 Salt and ground black pepper to taste fry the opposite side using the amount of
time. Note: you can remove the cover of
Instructions the pot and replace it with a splatter screen
1. Heat cooking oil in a cooking pot. once the sound of the oil starts to mellow
2. Saute garlic and onion. down, but be on guard all the time.
3. Once the onion starts to get transparent, 7. Remove the Crispy Pata from the cooking
add the pork. Saute until the color if the pot. Place it in a plate with a cooling rack or
meat gets light brown. paper towel to let the oil drip.
4. Pour tomato sauce into the cooking pot and 8. Transfer to a serving plate. Serve with
then add water. Let boil. papaya atchara and bowl of spicy vinegar
5. Add Knorr Pork Cube. Stir. Cover and cook dip.
between low and medium heat until the 9. Serve. Share and enjoy!
pork becomes tender. Paksiw na Lechon Kawali
6. Add carrots and olives. Cover. Cook for 3
to 4 minutes. Author: Vanjo Merano
7. Add potato and bell peppers. Stir. Recipe type: Pork
Cuisine: Filipino
 Prep time: 5 mins Continue until all sides turns light brown.
Cook time: 55 mins Set aside.
Total time: 1 hour 2. Heat the remaining oil (add more if
Serves: 4 needed). Add the pork liver and then stir fry
for 30 seconds. Add ground ginger.
This is a recipe for Paksiw na Lechon Kawali. Continue to stir-fry for 2 minutes. Set aside.
Ingredients 3. Pour 3 tablespoons of cooking oil into a
cooking pot. Once the oil turns hot, saute
 1½ lb. lechon kawaii, sliced garlic and onion.
 1½ cups lechon sauce 4. Once the onion becomes soft and
 2½ cups beef broth translucent, add the pork. Saute until light
 3 cloves garlic, minced brown.
 2 medium onion, diced 5. Put the hotdogs into the pot. Cook for 1
 ½ cup granulated white sugar minute.
 1 teaspoon whole peppercorn 6. Pour soy sauce, tomato sauce, and water
pinto the pot.
 6 pieces dried bay leaves
7. Add Knorr Pork Cube. Stir.
 2 tablespoons soy sauce
8. Add raisins and dried bay leaves.
 ¼ cup white vinegar Stir.Cover the pot and continue to boil
 3 tablespoons cooking oil between low to medium heat for 45 to 60
 Salt to taste minutes, or until the pork is tender.
Instructions 9. Add the pan fried potato and carrots, along
with salt and ground black pepper. Stir and
1. Heat oil in a cooking pot. cook for 3 minutes.
2. Saute garlic and onion. 10. Transfer to a serving plate. Serve.
3. Once the onion gets soft, add the lechon 11. Share and enjoy!
kawaii. Saute for 3 minutes.
4. Add soy sauce and beef broth. Let boil.
5. Add whole peppercorn and dried bay
leaves. Cover the pot and cook in medium
heat for 25 to 30 minutes.
6. Pour vinegar into the pot. Let the liquid re-
boil.
7. Add lechon sauce. Stir. Cover and cook for
10 minutes.
8. Add sugar and salt. Continue to cook until
the liquid reduces to half.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!
Filipino Pork Menudo Recipe
Author: Vanjo Merano
Recipe type: Pork Recipes
Cuisine: Filipino
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 5
This is a recipe for Filipino Pork Menudo.
Ingredients

 2 lbs. pork shoulder, sliced into small cubes

 1 Knorr Pork Cube
 4 ounces pork liver, cubed
 1 medium baking potato, cubed
 3 pieces hotdogs, sliced crosswise into thin
pieces
 1 (8 oz.) can tomato sauce
 1 medium carrot, cubed
 ½ cup raisins
 2 pieces dried bay leaves
 2 tablespoons soy sauce
 1 teaspoon ground ginger
 1 medium yellow onion, chopped
 4 cloves garlic, crushed
 3 tablespoons cooking oil
 2 to 4 cups water
 Salt and ground black pepper to taste
Instructions
1. Heat oil in a pan. Once the oil gets hot,
start to pan fry the potato and carrots.
 1. Preheat deep fryer or skillet with oil to
Crispy Fried Chicken
350 degrees F (175 degrees C).
 1 (4 pound) chicken, cut into pieces 2. In a large bowl, pour in water and mix in
 1 cup buttermilk cornstarch and eggs.
 2 cups all-purpose flour for coating 3. Dip the shrimp into the mixture allowing
them to be completely coated. Then roll
 1 teaspoon paprika the shrimp in the breadcrumbs. Coat the
 salt and pepper to taste shrimp well with the breadcrumbs. Mix
up the cornstarch batter again. Dip the
 2 quarts vegetable oil for frying
breadcrumbs coated shrimp back into
the cornstarch batter. Roll the shrimp in
1. Take your cut up chicken pieces and the breadcrumbs for a second time.
skin them if you prefer. Put the flour in a Repeat for each shrimp.
large plastic bag (let the amount of 4. Drop shrimp, one at a time, into the hot
chicken you are cooking dictate the oil and cook shrimp until they are golden
amount of flour you use). Season the brown.
flour with paprika, salt and pepper to
taste (paprika helps to brown the
Marinated Grilled Shrimp
chicken).
2. Dip chicken pieces in buttermilk then, a
 3 cloves garlic, minced
few at a time, put them in the bag with  1/3 cup olive oil
the flour, seal the bag and shake to coat  1/4 cup tomato sauce
well. Place the coated chicken on a
 2 tablespoons red wine vinegar
cookie sheet or tray, and cover with a
 2 tablespoons chopped fresh basil
clean dish towel or waxed paper. LET
SIT UNTIL THE FLOUR IS OF A
PASTE-LIKE CONSISTENCY. THIS IS  1/2 teaspoon salt

CRUCIAL!  1/4 teaspoon cayenne pepper

3. Fill a large skillet (cast iron is best)  2 pounds fresh shrimp, peeled and
about 1/3 to 1/2 full with vegetable oil. deveined
Heat until VERY hot. Put in as many  skewers
chicken pieces as the skillet can hold.
Brown the chicken in HOT oil on both 1. In a large bowl, stir together the garlic,
sides. When browned, reduce heat and olive oil, tomato sauce, and red wine
cover skillet; let cook for 30 minutes (the vinegar. Season with basil, salt, and
chicken will be cooked through but not cayenne pepper. Add shrimp to the
crispy). Remove cover, raise heat again bowl, and stir until evenly coated. Cover,
and continue to fry until crispy. and refrigerate for 30 minutes to 1 hour,
4. Drain the fried chicken on paper towels. stirring once or twice.
Depending on how much chicken you 2. Preheat grill for medium heat. Thread
have, you may have to fry in a few shrimp onto skewers, piercing once near
shifts. Keep the finished chicken in a the tail and once near the head. Discard
slightly warm oven while preparing the marinade.
rest. 3. Lightly oil grill grate. Cook shrimp on
preheated grill for 2 to 3 minutes per
Fried Butterflied Shrimp side, or until opaque.

 1 pound large shrimp, peeled and

deveined and butterflied Fried Pork Chop
 1 quart water
 1 cup vegetable oil for frying
 1 1/2 cups cornstarch  1/2 cup all-purpose flour
 1/2 teaspoon seasoning salt, or to
 2 eggs
taste
 2 cups fresh bread crumbs
 5 cups oil for deep frying  salt and pepper to taste
 4 (3/4 inch) thick pork chops
1. Heat oil in a large skillet over medium- Ham and Mushroom Open-Faced Sandwich
high heat. Combine flour, seasoning Ingredients:
salt, salt and pepper in a paper or  1 rectangular foccacia loaf (may be
replaced with tasty bread)
plastic bag. Place pork chops into the
 ¼ cup tomato sauce
bag, and shake to coat.  2 tbsp all-purpose cream
2. When the oil is nice and hot, shake off  2 slices sweet ham, cut into small squares
excess flour from pork chops, and fry in  2 tbsp sliced button mushrooms, drained
the hot oil. Cook on each side for about  ¼ cup cheddar cheese, grated
 1/8 cup spinach leaves, blanched and
4 to 5 minutes, or until golden on the squeezed dry
outside, and juices run clear. Instructions:
1. Slice foccacia loaf lengthwise in half. If

Sandwich using tasty bread, take two pieces and

place on a plate.
2. In a bowl, mix cream and tomato sauce.
Spread on bread evenly.
3. Sprinkle ham, mushrooms, cheese, and
BBQ Pork for Sandwiches
spinach over bread.
4. Toast sandwiches for 4-5 minutes or until
 1 (14 ounce) can beef broth cheese is melted. Serve warm.
 3 pounds boneless pork ribs

Grilled Peanut Butter and Jelly Sandwich

 1 (18 ounce) bottle barbeque sauce
 Add all ingredients to list  2 teaspoons butter
 2 slices white bread

1. Pour can of beef broth into slow cooker,

and add boneless pork ribs. Cook on  1 teaspoon peanut butter

High heat for 4 hours, or until meat  2 teaspoons any flavor fruit jelly
shreds easily. Remove meat, and shred
with two forks. It will seem that it's not 1. Heat griddle or skillet to 350 degrees F
working right away, but it will. (175 degrees C).
2. Preheat oven to 350 degrees F (175 2. Spread butter on one side of each slice
degrees C). Transfer the shredded pork of bread. Spread peanut butter on
to a Dutch oven or iron skillet, and stir in unbuttered side of one slice of bread,
barbeque sauce. and jelly on the other. Place one slice,
3. Bake in the preheated oven for 30 buttered side down on the griddle. Top
minutes, or until heated through. with other slice, so that peanut butter
and jelly are in the middle. Cook for 4
Grilled Cheese Sandwich minutes on each side, or until golden
brown, and heated through.
 4 slices white bread
 3 tablespoons butter, divided BACON & EGG BREAKFAST GRILLED
CHEESE SANDWICH
 2 slices Cheddar cheese
2 EGGS
2 Tbsp. milk OR water
1. Preheat skillet over medium heat.
salt and pepper
Generously butter one side of a slice of
bread. Place bread butter-side-down 3 tsp. butter, room temperature, divided
onto skillet bottom and add 1 slice of 4 slices whole wheat OR white bread
cheese. Butter a second slice of bread
2 slices Colby-Jack cheese
on one side and place butter-side-up on
4 slices fully-cooked bacon
top of sandwich. Grill until lightly
browned and flip over; continue grilling 1. BEAT eggs, milk, salt and pepper in small
until cheese is melted. Repeat with bowl until blended.
remaining 2 slices of bread, butter and
slice of cheese. 2. HEAT 1 tsp. butter in large nonstick skillet
over medium heat until hot. POUR IN egg
mixture. As eggs begin to set, GENTLY
PULL the eggs across the pan with an
inverted turner, forming large soft
 curds. CONTINUE cooking – pulling, lifting 23. If using peas...add them in a mix,
and folding eggs – until thickened and no turning the heat on low and leave it to
visible liquid egg remains. Do not stir simmer
constantly. REMOVEfrom
pan. CLEAN skillet. 24. Serve suggestion: chicken... Or what
ever else you think it will go with!

3. SPREAD remaining 2 tsp. butter evenly on

one side of each bread slice. PLACE 2
slices in skillet, buttered side
down. TOP evenly with scrambled eggs,
cheese and bacon. COVER with remaining
bread, buttered side up.

4. GRILL sandwiches over medium heat,

turning once, until bread is toasted and
cheese is melted, 2 to 4 minutes.

SOUP

Creamy And Thick Mushroom Soup

Ingredients
6 servings

10. 450 grams Mushrooms (any type)

11. 1 1/2 cup Water
12. 50 grams Butter
13. 50 grams Flour
14. 1 cup Skimmed milk
15. 1 tbsp Corn flour
16. Seasoning
17. More water if needed
18. 2 cups Frozen peas (optional)
Method
30 mins
13. Wash and rinse the mushrooms well
before use
14. Slice the mushrooms into relatively
small prices.
15. In a large saucepan, add the
mushrooms and water together then
simmer on medium heat for about 10-15
mins until tender.
16. And set aside
17. Mix milk and corn flour together ready
for the next step
18. In another saucepan, melt the butter
and add the flour and mix quickly until
thickened
19. Add in the milk immediately
20. Turn down the heat and add in the
mushrooms
21. Mix and add in the seasoning
22. NOTE**** If the soup is too thick, now is
the time where you can add 1/2 cup of
water until you get to the consistency
desired