Chicken Sotanghon Soup with Malunggay at
Sayote
Chicken noodle soup using vermicelli with moringa leaves and sliced chayote.
This healthy soup dish can be enjoyed as it is or as a main dish with rice.1 lb.
Chicken breast
CourseMain Course
CuisineFilipino
Prep Time10 minutes
Cook Time35 minutes
Servings4 people
Calories366 kcal
AuthorVanjo Merano
Ingredients
1 lb. Chicken breast
1 piece Knorr Chicken Cube
1.3 oz. Sotanghon
1 ½ cups malunggay leaves
1 piece sayote sliced
1 piece onion chopped
8 cloves garlic crushed
3 tablespoons cooking oil
8 cups water
Patis and ground black pepper to taste
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Instructions
1. Boil water in a cooking pot. Add chicken. Cover and continue boiling for
18 minutes. Remove chicken from the pot and let it cool down. Save the
chicken stock for later.
2. Separate the bone from the meat and then shred. Set shredded chicken
aside.
3. Heat oil in a cooking pot. Add crushed garlic right away. Continue
cooking the garlic until it turns light brown.
4. Add onion. Sauté until it softens.
5. Add sayote. Cook for 1 minute.
6. Put shredded chicken into the pot and pour-in chicken stock. Cover the
pot and let the liquid boil.
7. Add Knorr Chicken Cube. Stir and add the sotanghon noodles. Cook
until noodles are soft.
8. Add malunggay leaves. Cook for 1 minute.
9. Season with patis and ground black pepper. Transfer to a serving bowl.
Share and enjoy!
Nutrition
Calories: 366kcal | Carbohydrates: 25g | Protein: 31g | Fat: 15g | Saturated
Fat: 1g | Cholesterol: 73mg | Sodium: 414mg | Potassium: 755mg | Fiber: 1g | Su
gar: 2g | Vitamin A: 34IU | Vitamin C: 203mg | Calcium: 433mg | Iron: 2mg
APPETIZERS
Pork Siomai
Steamed homemade pork shumai.
CourseAppetizer
CuisineChinese, Filipino
Prep Time15 minutes
Cook Time20 minutes
Servings6 people
Calories595 kcal
AuthorVanjo Merano
Ingredients
2 1/2 lbs ground pork
1 cup shrimp minced
2 sachets Knorr SavorRich Pork Seasoning 44g each
1 cup jicama minced
1 tablespoon sesame oil
1/4 teaspoon ground black pepper
1 cup onion minced
1 cup carrots minced
1 piece raw egg
1/2 cup scallions minced
30 pieces wonton wrapper
Water for steaming
US Customary - Metric
Instructions
1. Combine ground pork and minced shrimp in a bowl. Gradually mix
together.
2. Add jicama, carrot, onion, scallion, egg, ground black pepper, and
sesame oil. Continue to mix until all the ingredients are well blended.
3. Add Knorr SavorRich Pork Liquid Seasoning. Mix well.
4. Scoop 1 1/2 tablespoons of the pork mixture and wrap in wonton
wrapper (see video below for guidance). Perform this step until the
mixture is fully consumed.
5. Arrange in a steamer and then steam for 15 to 20 minutes.
6. Transfer to a serving plate. Serve with toyo and calamansi dipping sauce
and some chili garlic paste.
7. Watch How to Cook Pork Siomai
8. https://youtu.be/fk6My-gCuUY
Nutrition
Calories: 595kcal | Carbohydrates: 10g | Protein: 38g | Fat: 44g | Saturated
Fat: 16g| Cholesterol: 218mg | Sodium: 329mg | Potassium: 732mg | Fiber: 2g | S
ugar: 3g | Vitamin A: 3700IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 3mg
Dynamite Lumpia
Wrapped spicy long green peppers stuffed with cheese and sautéed ground
pork and deep fried to perfection.
CourseAppetizer
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Servings3 people
Calories563kcal
AuthorVanjo Merano
Ingredients
8 pieces long green pepper
4 ounces cheddar cheese
8 pieces lumpia wrapper
2 cups cooking oil
Ground pork stuffing
6 ounces ground pork
1 piece onion minced
3 cloves garlic crushed and minced
1 piece egg
2 tablespoons cooking oil
Salt and ground black pepper to taste
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Instructions
1. Prepare the ground pork stuffing by heating 3 tablespoons oil in a pan.
Saute garlic and onion until the latter softens. Add ground pork. Saute
until medium brown. Season with salt and ground black pepper.
Remove from the pan and put on a large bowl. Let it cool down. Beat 1
piece of egg and pour into the cooked ground pork. Mix well. Set aside.
2. Slice one side of the peppers lengthwise all the way to the bottom.
Remove the seeds by gently scraping using a small spoon or a butter
knife. Set aside.
3. Slice the cheddar cheese into long pieces. Stuff individual slices of
cheese into each pepper. Sccop the cooked meat mixture and stuff into
the chili peppers. Make sure that there is enough meat.
4. Wrap the stuffed peppers in lumpia wrapper.
5. Heat 2 cups of oil in a pan. Fry each piece of dynamite lumpia in
medium heat for 2 minutes per side or until lumpia wrapper turns
golden brown. Note: you may fry longer if needed.
6. Remove from pan and place over a wire rack. Let it cool down. Arrange
in a serving plate and then serve with your favorite condiment.
7. Share and enjoy!
Nutrition
Calories: 563kcal | Carbohydrates: 6g | Protein: 21g | Fat: 50g | Saturated
Fat: 14g | Cholesterol: 135mg | Sodium: 306mg | Potassium: 285mg | Sugar: 1g |
Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 1.2mg
Sizzling Tuna Sisig
This is a recipe for Sizzling Tuna Sisig.
CourseFish
CuisineFilipino
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2
AuthorVanjo Merano
Ingredients
8 ounces tuna steak sliced into small cubes
2 pieces long green pepper chopped
4 Thai chili chopped
2 tablespoons Lady's Choice Mayonnaise
3 tablespoons Knorr Liquid Seasoning
1/4 cup pork chicharon cut into small pieces
1 medium red onion chopped into small pieces
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
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Instructions
1. Arrannge tuna cubes in a bowl. Pour Knorr liquid seasoning. Mix well.
Let it stay for 10 minutes for the fish to absorb the flavor.
2. Melt 2 tablespooons butter in a pan.
3. Once the butter is completely melted, add the marinated tuna cubes.
Cook until medium brown
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 pan. Stir until all ingredients
are well blended. Cook for 3 to 5 minutes
7. Add salt, ground black pepper, and garlic powder. Stir and cook for 3
minutes.
8. Heat a metal plate (also called sizzling plate) over a stovetop.
9. Melt 1 tablespoon butter on the metal plate. Make sure that the entire
area of the plate gets coated.
10. Tranfer the cooked tuna sisig into the metal plate. Continue to cook
while gently stirring for 1 to 2 minutes seconds.
11. Top with crushed chicharon, chili and slices of lime or calamansi.
12. Serve. Share and enjoy!
Easy Calamari Recipe
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings4
AuthorVanjo Merano
Ingredients
1 lb. calamari rings soaked in milk for 3 hours
1/2 cup all-purpose flour
1 1/2 teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried parsley flakes
Lemon wedges
2 cups cooking oil
Cooking Procedure
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Instructions
1. Combine the flour, salt, garlic powder, and parsley flakes. Mix well and
set aside.
2. Heat the cooking oil in a wok or a deep cooking pot.
3. Drain the milk of the calamari. Dredge the calamari rings one-at-a-time
on the flour mixture. Make sure that the calamari ring is completely
coated with the mixture.
4. Deep fry the coated calamari rings on hot oil for 2 minutes or until the
calamari turns light brown.
5. Strain the calamari from the wok or cooking pot using a skimmer or
strainer. Let the excess oil drip.
6. Transfer the fried calamari in a serving plate.
7. Serve with lemon wedges.
8. Share and enjoy!
Deviled Egg Recipe
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings2
AuthorVanjo Merano
Ingredients
3 pieces hard boiled Eggs
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 teaspoon paprika
1 tablespoon chopped dill
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Instructions
1. Slice the eggs in half lengthwise. Remove the egg yolk and put it in a
bowl.
2. Mash the egg yolks using a fork.
3. Add the mayonnaise and Dijon mustard. Mix well.
4. Arrange the egg whites in a plate. Scoop equal amounts of the mixture
into the center of each sliced eggs. Sprinkle some paprika on top.
5. Garnish with chopped dill.
6. Serve. Share and enjoy!
Appetizer Recipes
Rellenong Hipon
APRIL 15, 2018 APPETIZER, DISHES LEAVE A COMMENT
Rellenong Hipon
Ingredients
1 pound large shrimps (31-35 count)
1/4 teaspoon pepper
1/4 lbs ground pork
1/4 cup carrots, shredded
1/4 cup green onions, chopped
1/4 cup water chestnuts, chopped
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1 teaspoon soy sauce
15 pieces spring roll wrappers, cut diagonally into two triangles
canola oil
Instructions
1. Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near the head
and all the way down the center of the shrimp’s back to the tail. With the tip of knife, remove and
discard vein. Using hands, open flesh of shrimp until it lies flat. Make a small incision on the inside of
the shrimp close to the tail.
2. In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and
pepper. Gently stir until well distributed.
3. Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press to close around
filling.
4. On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place stuffed shrimp
on wrapper. Fold one side of wrapper over shrimp and the then fold the pointed side down. Roll wrapper
tightly around shrimp moistening sides with water and pressing lightly to seal.
5. Place in a single layer, seam side down, on a dish and loosely cover with moist paper towel until ready
to fry.
6. In a pan over medium heat, heat about 2-inches deep oil until very hot but not smoking.
7. Add prepared shrimps into oil with seam side down. Cook, turning on sides as needed, until golden,
crisp and cooked through.
8. Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.
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Lumpiang Togue
JANUARY 31, 2018 APPETIZER, DISHES, SNACKS LEAVE A COMMENT
Lumpiang Togue
Ingredients
Vegetable oil
1small onion, peeled and chopped
2cloves garlic, peeled and minced
1/2pound pork, diced
1Tbsp fish sauce
1/2cup water
1/2pound shrimps, peeled, deveined, and chopped
1large carrot, peeled and julienned
1cup green beans, stemmed and cut thinly on a bias
4cups bean sprouts
salt and pepper to taste
12 spring roll wrappers
Instructions
1. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
2. Add diced pork and cook until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
3. Add water and bring to boil. Lower heat, covers, and simmers for about 8 to 10 minutes or until pork is
tender and liquid is absorbed.
4. Add shrimps and cook, stirring occasionally, just until color changes to pink.
5. Add carrots and green beans. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are
halfway done.
6. Add beans sprouts and cook, gently tossing to combine, for about 30 to 40 seconds. Season with salt and
pepper to taste.
7. Immediately remove vegetable mixture from heat and drain in a colander. Refrigerate for a few minutes
to completely cool.
8. Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Spoon
about 2 tablespoons of vegetable mixture on the middle of the wrapper. Fold the bottom pointed end of
wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge
of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
9. In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry,
turning once or twice, for about 2 to 3 minutes on each side or until golden brown.
10. Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with spiced
vinegar dip.
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Chicken Potato Salad
DECEMBER 9, 2017 APPETIZER, DISHES, SNACKS LEAVE A COMMENT
Chicken Potato Salad
INGREDIENTS
4 to 6 large potatoes
½ pound chicken breast or thigh meat, boneless and skinless
1 medium carrot, peeled and diced
3 hard boiled eggs, peeled and coarsely chopped
1 small onion, peeled and diced
1 cup crushed pineapple, drained
¼ cup sweet pickle relish
½ cup ham, cubed
1 cup mayonnaise
¼ cup sweetened condensed milk
salt and pepper to taste
INSTRUCTIONS
1. Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water (you can
slightly salt the water if you wish) to cover. Over medium heat, bring to a boil. Cover and cook potatoes
for about 12 to 15 minutes or until tender yet firm to bite. Drain potatoes and allow to cool. Peel and
discard skins. With a knife, cut into 1-inch cubes.
2. In a pot, add chicken meat and enough water to cover. Bring the water to a boil and then lower to a
simmer. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to
completely cool and shred. Set aside.
3. In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon,
remove from water and plunge into an ice bath until completely cool. Drain and set aside.
4. In a large bowl, combine potatoes, chicken, carrots, eggs, onions, pineapple, pickle relish, ham,
mayonnaise and sweetened condensed milk. Gently stir together until evenly distributed. Season with
salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.
Credit to: kawalingpinoy
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Popcorn Chicken Recipe
NOVEMBER 28, 2017 APPETIZER, DISHES, SNACKS LEAVE A COMMENT
Pop Chicken
Ingredients
1 lb. boneless chicken breasts, cubed
2 raw eggs, beaten
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 1/2 cups cooking oil
Cooking Procedure
1. Sprinkle the chicken with salt and pepper. Mix well and let stay for 10 minutes.
2. Meanwhile, combine the all-purpose flour, garlic powder, and chili powder in a Ziploc bag. Shake to
mix.
3. Dip the chicken pieces in the beaten egg, and then put the first batch in the bag with the flour mixture.
Shake well to coat.
4. Heat the cooking oil in a deep cooking pan. When the oil becomes hot, put-in the flour coated chicken
one-by-one. Continue frying in low to medium heat until the color turns light to golden brown.
5. Remove chicken popcorn from the pan and place in a plate lined with paper towels.
6. Serve with Ketchup or Mayonnaise.
Credit to: panlasang pinoy
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Fried Ham and Cheese Roll
NOVEMBER 5, 2017 APPETIZER, DISHES, SNACKS LEAVE A COMMENT
Ham and Cheese Bread Roll
Ingredients
8 slices of bread
4 ounces ham, sliced into thick strips
3 ounces Velveeta cheese, sliced into thick strips
¼ cup pimento strips
¾ cup Panko bread crumbs
2 medium eggs, beaten
2 cups cooking oil
Instructions
1. Remove the dark ends of the sliced bread.
2. Heat the cooking oil in a cooking pot.
3. Lay each bread slice flat and then put a cling wrap on over each piece. Press using your palm until the
bread becomes flat.
4. Arrange the ham, cheese, and pimento strips on the bread. Roll the bread until the filling is covered.
Secure with a toothpick.
5. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a large Ziploc bag and then put the
dipped rolls in. Shake until everything is covered with crumbs.
6. Fry in low to medium heat until the color turns golden brown (about 5 to 7 minutes).
7. Arrange the fried rolls in a plate line with paper towels.
8. Serve as a snack or slice into pieces and serve as an appetizer.
Credit to: PanlasangPinoy
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Cheese Sticks
SEPTEMBER 1, 2017 APPETIZER, SNACKS LEAVE A COMMENT
Cheese Sticks
Ingredients
7 ounces cheddar cheese , sliced into individual strips (I used pinoy cheese for this recipe)
30 pieces spring roll (lumpia) wrapper
1 cup cooking oil
Instructions
1. Wrap the cheeses in spring roll wrapper
2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few minutes. (use a smaller pan to
save oil)
3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks) for 4 minutes or until the color of
the spring roll wrapper turns golden brown.
4. Remove from the pan and place in a plate with paper towel. Let stand for a few minutes for the oil to
drain.
5. Serve with mayonnaise and ketchup dip. Share and enjoy!
Credit to: Panlasang Pinoy
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Tilapia Sticks Recipe
AUGUST 22, 2017 APPETIZER, DISHES LEAVE A COMMENT
Tilapia Sticks Recipe
Ingredients
1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon sea salt
¼ teaspoon ground black pepper
2 eggs, beaten
1 cup Panko breadcrumbs
2 cups cooking oil
Instructions
1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
2. Rub the mixture all over the sliced tilapia fillets.
3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko breadcrumbs. ake sure
that the tilapia is well coated. To save more breadcrumbs and for better coating, you can place the
breadcrumbs in a container with cover. Simply put 2 to 3 pieces if tilapia fillet in the container with
breadcrumbs, cover it, and then shake the container back and forth. You will see that the tilapia will be
coated properly.
5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns golden brown.
Use medium heat in this step
6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined with paper
towel.This will absorb the excess oil.
7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch dressing. You
can also serve this with tartar sauce.
Credit to: panlasang pinoy
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Ginataang Mais, Saba, Buko at Sago Recipe
JULY 21, 2017 APPETIZER, SNACKS LEAVE A COMMENT
Ginataang Mais, Saba, Buko at Sago
Ingredients:
1 cup sago or tapioca pearls (pre soaked in water to soften)
1 can sweet corn kernels
3-4 plantains (saging na saba), sliced
1 cup grated young coconut, (buko strips)
3 cups pure coconut milk
1 cup sugar
Pinch of salt
1 tsp vanilla extract or pandan leaves
Procedure:
1. In a pot, boil the sago with 6 cups of water until cooked for about 15mins. Keep on stirring to avoid sticking on
pot.
2. Add the corn, saging na saba, buko strips, pandan leaves and coconut milk, then stir and simmer until done.
3. Add 1 cup of sugar and a pinch of salt to taste then simmer and keep on stirring.
4. Turn off heat. Serve it hot or cold. Enjoy!
Credit to: mamasguiderecipes
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Simple Applesauce Recipe
JUNE 2, 2017 APPETIZER, DESSERT, SNACKS LEAVE A COMMENT
Applesauce
Ingredients
6 medium apples, peeled, cored, and sliced
1 cup apple juice or apple cider
3 tablespoons honey
½ teaspoon cinnamon powder
½ teaspoon lemon juice
Instructions
1. Combine apple, apple juice, and lemon juice in a cooking pot. Cover and let boil. Adjust the heat to low-
medium then cook for 18 to 20 minutes. Add apple juice or water if the liquid evaporates quickly.
2. Once the apples are soft, gradually put the honey in. Stir until all the ingredients are well blended.
3. Add the cinnamon powder. Stir. At this point, you can use a immersion blender to puree the mixture or
you can wait for the mixture to cool down and puree it in a blender.
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Banana Bread Recipe
MARCH 11, 2017 APPETIZER, DESSERT, SNACKS LEAVE A COMMENT
Banana Bread
Ingredients
1 cup sugar
1 tablespoon baking soda
2 pieces raw eggs
1 & half cup cooking oil
1 tablespoon vanilla essence
1 tablespoon teaspoon salt
1 & half cups all purpose flour
1 cup banana, mashed
Instructions
1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda.
2. Mix the dry ingredients thoroughly until everything is evenly distributed.
3. Add the other ingredients (eggs, mashed bananas, cooking oil, vanilla essence) then mix well with the
dry ingredients until a batter is formed.
4. Grease the loaf pan and pour-in the mixture.
5. Preheat oven at 350 degrees Fahrenheit then bake the mixture for an hour.
6. Remove from loaf pan from the oven then allow to cool down for a few minutes. Transfer the banana
bread on a serving plate.
7. You may put the bread in the fridge to cool or serve immediately.
