Delicio Recipe List

Ginulay na Mais ~ Overseas Pinoy Cooking : " Ginulay na Mais, Gulay na Mais. Not many know that corn can be cooked as a viand, the young white corn type. In the Philippine countryside where corn are produced, gulay na mais is a comfort food. The dish is made up of young white corn kernels that are cut off from the cob using a knife, or using the large hole of a grater. Saut�ed with pork and small shrimp and simmered with a lot of water. Other leafy vegetables are also added usually malungay, chilli leaves, ampalaya leaves ect. For this version oyster mushroom and spinach are added. Here is the recipe. Ingredients: 4 young white corn on the cob 1 cup boiled pork cut into cubes 1 cup shrimp, shelled 160 grams baby spinach leaves 150 grams oyster mushroom 2-3 green chili 1/4 head garlic, chopped 1 small size onion, chopped 1 medium size tomato, chopped 1/4 cup fish sauce salt to taste cooking oil Procedure: Using a knife cut of the corn kernels of the cob, keep aside, discard cobs. I...

Pork Tinola : "Pork Tinola Recipe Ingredients: 2 lbs. pork butt, cubed 1 bunch fresh spinach, cleaned 2 medium chayote, wedged 2 thumbs ginger, julienned 1 medium yellow onion, sliced 5 cloves garlic, crushed 2 tablespoons fish sauce 32 oz. beef broth 4 cups rice washing 1/2 teaspoon ground black pepper 2 tablespoons cooking oil" Cooking Procedure: Heat the cooking oil in a deep cooking pot. When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft. Put-in the pork and then cook for 5 minutes or until it browns. Add-in the ground black pepper. Stir. Pour-in the beef broth. Let boil. Pour 1 cup of rice washing. Allow the liquid to reboil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender. Add the remaining rice washing once the pork is tender. Allow to re-boil. Add the chayote wedges. Cook for 5 minutes. Pour the fish sauce and stir. Add the spinach. Cover the cooking pot and then turn the heat-off. Let the residual heat cook t...

WHAT YOU WILL NEED: 2 lbs ground pork 2 teaspoons ginger, minced 1 cup carrots, minced 1 cup onion, minced 1 teaspoon sesame oil 2 teaspoons garlic powder 2 teaspoons salt 1 teaspoon ground black pepper 1 tablespoon cooking oil 3 cups cooking oil for deep frying Spring roll or lumpia wrappers HERE'S HOW: Heat a pan and pour-in 1 tablespoon cooking oil. Put-in the ginger and cook for a few seconds. Add the onion. Cook until tender. Add the ground pork. Cook until the color turns medium brown (about 5 to 6 minutes). Add carrots, sesame oil, salt, garlic powder, and ground black pepper. Stir and cook for 3 to 5 minutes. Turn off heat. Let the temperature cool down while allowing excess oil and liquid to drip. Scoop cooked mixture and arrange in lumpia wrappers.  Heat cooking oil in a deep cooking pot. Deep fry the spring rolls in medium heat until the color turns light to medium brown. Remove from the cooking pot and place in a plate lined with paper towels (this will absorb excess oi...

WHAT YOU WILL NEED: 1 pc small) Onion, sliced 150 grams Ground Pork 150 grams Sitaw, cut into rings 150 grams Banana Heart, trimmed and sliced 1� tsp Patis 150 grams Cabbage, sliced 15 pc Lumpia Wrappers (medium round) For Sauce: � tbsp Soy Sauce 4 cloves Garlic, minced 2� tbsp Brown Sugar 1 pack (50 grams) Del Monte Quick 'n Easy Kare-Kare Mix HERE'S HOW: Saut� onion and pork for 3 minutes. Add sitaw, banana heart and patis. Cook for 5 minutes with occasional stirring. Add 2 tbsps of DEL MONTE Quick n Easy Kare-kare Mix. Cook for 5 minutes. Add cabbage. Stir for 2 minutes. Set aside. Combine 2/3 cup water, sauce ingredients and remaining kare kare powder. Stir to dissolve. Simmer with continuous stirring until thick. Set aside. Wrap every 2 tablespoons of vegetable mixture in lumpia wrapper. Roll and steam for 1 minute. Pour sauce just before serving. Makes 5 servings (3 pcs per serving with 2 tablespoons sauce) Lusog Notes: Fight the common cold with this dish, which is ric...

Make your sinigang extra sour and extra delicious with the addition of mango! Try this quick and simple recipe for an enjoyable meal. WHAT YOU WILL NEED: 2 tbsp cooking oil 1/2 k pork ribs, cut into large cubes 1 L water 1 pc onion, quartered 2 pc tomatoes, quartered 1 pc unripe mango, sliced 2 pc Knorr Pork Cubes 1 pc green chill, cut a slit along 1 bundle green beans, trimmed 1/2 pc cabbage, cut into wedges HERE'S HOW: Saute ribs in oil, add water, onion, tomatoes, and mango and bring to boil. Add Knorr Pork Cubes, reduce heat to simmer and add chili. Once pork is fork tender, add beans and cabbage and simmer until cooked.

Corned beef has always been considered as breakfast food. But with a hint of Pinoy ingenuity and with Knorr Sinigang Mix as your dish partner, you can have it in your bowl any time you want! WHAT YOU WILL NEED: 5 cups water 1 pc. medium onion 2 pcs. medium tomatoes, quartered 1 cup gabi, cut into 1-1/2 inch cubes 1 cup corned beef 1 pack Knorr Sinigang Mix with Gabi 1 cup labanos, sliced diagonally 1 cup sitaw, cut into 1-1/2 inch pieces 1 cup kangkong leaves HERE'S HOW: In a large pot, boil together water, onion, tomatoes, and gabi. When gabi is tender, add the corned beef, labanos, sitaw, and Knorr Sinigang Mix with Gabi. When vegetables are cooked, add the kangkong leaves. Remove from heat and serve with hot rice

Meals are definitely worth coming home to with every serving of the classic Pinoy Pork Sinigang! WHAT YOU WILL NEED: 0.50 kilo pata, cut into serving pieces 1 pc medium onion, halved 2 pcs small tomatoes, halved 4 cups water 1 pack Knorr Sinigang sa Sampalok Mix with Gabi 1 pc small labanos, sliced thinly 1 cups sayote tops 3 pcs siling pansigang, whole HERE'S HOW: In a soup pot, boil the pata, onion, and tomatoes in water until tender. Add the Knorr Sinigang sa Sampalok Mix with Gabi, labanos, and siling pansigang. When labanos is tender, add the sayote tops and simmer for 1 more minute. Other vegetables may also be added to the dish like sliced talong, okra, or kangkong stems and leaves.