Dish a Day
DIsh a day is page for those who are in love with cooking and Eating!
02/12/2021
PINAKBET
is a popular vegetable dish in the Philippines which originated in Ilocos REGION.
Ingredients:
2 small Asian eggplant, sliced into 2 inch pieces
1 bunch string beans, sliced into 2 inch pieces
300g okra, sliced into 2 inch pieces
1/4 squash or buttercup, sliced roughly 1 inch
1 large bitter melon, sliced
25/11/2021
"Eat pancit to have a longer life." A popular belief of Filipinos. This Dish is made of thin noodles ...
Ingredients
1 lb Bihon
1 pc Carrot (small size, sliced)
1 pc Bell Pepper (small size, sliced)
1/2 tsp Black Pepper
1/4 cup Soy Sauce
SWEET AND SOUR CHICKEN MEATBALLS
Ingredients
1 lb. ground chicken
1/2 cup breadcrumbs
1 piece Knorr Chicken Cube
1 piece egg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
¼ cup cooking oil
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Sweet and Sour Sauce ingredients:
1 ¾ cups water
4 tablespoons banana ketchup
5 tablespoons white sugar
4 tablespoons white vinegar
¼ cup bell pepper Julienne
2 tablespoons onion sliced
3 tablespoons carrot Julienne
1 1/2 tablespoons cornstarch diluted in 2 tablespoons water
A few drops of Knorr Liquid Seasoning
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Instructions
1. Make the chicken balls by placing the ground chicken in a large mixing bowl. Grate a piece of Knorr chicken cube and then add salt and pepper. Crack egg on the bowl and then mix well until all ingredients are blended. Gradually add breadcrumbs while mixing.
2. Scoop 2 tablespoons of mixture. Roll into a ball-shaped figure. Set aside. Perform this step until all the chicken mixture is consumed.
3. Heat oil in a pan. Fry the chicken meatballs using medium heat while 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.
6. Put the chicken back into the pot. Stir to coat with sauce.
7. Transfer to a serving plate. Serve. Share and enjoy!
12/11/2021
CHOPSUEY WITH CHICKEN AND BROCCOLI
Ingredients
4 ounces chicken breast sliced
1 piece Knorr Chicken Cube
1 1/2 cups broccoli florets
1 ½ cups cauliflower florets
2 pieces carrot sliced crosswise
12 pieces snow peas
2 cups cabbage chopped
1 piece red bell pepper sliced
1 piece green bell pepper sliced
12 pieces quail eggs boiled
14 ounces young corn
1 cup water
5 cloves garlic chopped
1 piece onion sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch diluted in ¾ cup water
3 tablespoons cooking oil
Salt and ground black pepper to taste
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Instructions
1. Heat oil on a pan. Saute onion until layers separate.
2. Add garlic. Continue sautéing until the onion starts to soften.
3. Add chicken, stir fry until the outer part turns light brown.
4. Pour soy sauce, oyster sauce, and water. Stir. Cover the pan and let the liquid boil.
5. Add Knorr Chicken Cube. Stir. Cover and cook using medium heat until the sauce reduces to half.
6. Add the carrot. Cook for 3 minutes.
7. Pour the cornstarch and water mixture. Stir.
8. Add your corn, cauliflower, bell pepper, broccoli, snow peas, and cabbage. Toss. Cover and cook for 1 ½ minutes.
9. Toss and season with ground black pepper and salt.
10. Add boiled quail eggs.
11. Transfer to a serving plate. Serve. Share and enjoy!
GRILLED LIEMPO WITH BARBECUE SAUCE
Ingredients
1 lb. pork belly sliced
Marinade ingredients:
1 cup barbecue sauce
5 tablespoons Knorr Liquid Seasoning
3 pieces calamansi
2 tablespoons canola oil
½ teaspoon ground black pepper
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Instructions
1. Combine marinade ingredients in a large bowl. Stir until well blended.
2. Add pork belly. Make sure that the pork gets coated with the marinade. Cover the bowl and marinate for at least 3 hours. Note: the longer the time, the more flavorful the mixture gets.
3. Heat-up the grill. Grill one side of the pork for 2 minutes. Baste the top part by brushing the remaining marinade. Turn the pork belly over and do the same procedure on the opposite side. Note: Continue this step until the pork is cooked completely.
4. Transfer to a serving plate. Serve with warm rice along with your favorite condiments. Share and enjoy!
10/11/2021
Ingredients
1 ½ pork sliced into pieces
5 pieces Thai chili pepper
2 pieces long green pepper
¼ cup shrimp paste
2 cups coconut milk
1 cup water
1 piece onion chopped
5 cloves garlic crushed
3 tablespoons cooking oil
Ground black pepper to taste
Instructions
Heat oil in a pan.
Saute onion and garlic. Add pork once the onion softens. Cook until light brown.
Pour water and coconut milk. Let boil. Cover and cook between low to medium heat for 40 minutes. Add more water if needed.
Stir-in the shrimp paste and chili peppers. Continue to cook covered for 8 minutes.
Season with ground black pepper. Continue to cook until sauce reaches desired consistency.
Serve with warm rice.
🥺KETCHUP FRIED CHICKEN !!
Ingredients
3 pieces chicken leg quarters
5 tablespoons soy sauce
5 tablespoons white vinegar
3 pieces dried bay leaves
2 teaspoons whole peppercorn
5 cloves garlic crushed
2 cups lemon lime soda
1 cup banana ketchup
1 cup cooking oil
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Instructions
1. Combine all the ingredients in a cooking pot, except for the oil. Stir until well blended. Cover the pot and let the liquid boil. Adjust heat between low to medium. Continue boiling for 10 minutes.
2. Turn the chicken over. Continue boiling the opposite for another 10 minutes while leaving the pot uncovered.
3. Remove chicken and let it cool down. Save the remaining liquid as a sauce.
4. Rub salt all over the chicken. Let it air dry for 30 minutes.
5. Heat oil in a pan. Fry the chicken on medium heat until brown. Turn the chicken over and do the same to the other side.
6. Remove chicken from the pan. Arrange on a serving plate. Serve with rice and ketchup sauce (remaining liquid used to boil the chicken). Share and enjoy!
09/11/2021
SINARSAHANG MANOK
Ingredients
1 ½ lbs. chicken cut into serving pieces
1 piece bell pepper Julienne
1 piece Knorr Chicken Cube
½ cup green peas
6 pieces long green beans sliced
1 piece onion chopped
3 cloves garlic chopped
1 piece tomato diced
3 tablespoons soy sauce
8 ounces tomato sauce
1 ½ cups water
½ cup tomato ketchup
½ teaspoon white sugar
Salt and ground black pepper to taste
¼ cup cooking oil
US Customary – Metric
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Instructions
1. Heat 2 tablespoons of oil in a pan. Sauté the bell pepper, green peas, and long green beans for 45 seconds. Remove from the pan and set aside.
2. Add remaining oil. Once oil becomes hot, pan-fry chicken pieces for 3 minutes per side. Remove chicken from the pan and place on a clean plate. Set aside.
3. Sauté garlic, onion, and tomato using the remaining oil. Add soy sauce, tomato sauce, and water once the onion softens. Let it boil.
4. Add Knorr chicken cube and then put the chicken piece back into the pan. Cover the pan and continue cooking the chicken using medium heat for 15 minutes. Remove the cover and cook until the sauce becomes thick.
5. Add back the stir-fried vegetables.
6. Season with sugar, salt, and ground black pepper. Transfer to a serving plate. Serve!
08/11/2021
Crispy Garlic Bangus has always been a favorite in my household. Touted as the Philippines’ national fish, milkfish, or bangus as we more commonly refer to it as, is a Filipino favorite without question. There’s a rich creaminess to bangus that you can’t get in any other fish, and it’s something people both young and old enjoy. Whether you’re having it to start up your day or enjoying it at the end of a long one, you can always count on bangus to be a reliable companion in the kitchen. And to add to your comfort, we have for you today an extra special treat: cream of pumpkin soup! It may surprise you, but these two together are a combination for the books.
Ingredients
1 piece bangus belly
8 cloves garlic crushed
3 tablespoons all-purpose flour
2 tablespoons cornstarch
3/4 cup cooking oil
4 cups leftover rice
2 1/2 teaspoons salt
1 tablespoons parsley minced
Pumpkin Soup Ingredients:
70 g Knorr Cream of Pumpkin Soup
700 ml water
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