Creamy Sweet Corn Soup

WHAT YOU WILL NEED:
2 tbsp olive oil
50g/1¾oz unsalted butter
1 garlic clove, finely chopped
1 onion, finely sliced
150g/5½oz potato, cut into small cubes
200g/7oz sweetcorn
600ml/20fl oz hot vegetable stock
50ml/2fl oz double cream
salt and freshly ground black pepper
1 tsp fresh chives, finely chopped

HERE'S HOW:

• Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.
• Add the sweetcorn and continue to cook for two more minutes.
• Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.
• Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth.
• To serve, pour into a warm bowl and garnish a sprinkle of chives.

Sinigang na Salmon sa Kamias (Salmon Belly in Sour Soup)

Sinigang na Salmon sa Kamias (Salmon Belly in Sour Soup) - Kawaling Pinoy: "

Ingredients:

1 pound salmon belly, scaled and cut into serving portions
2 cups tree cucumber (kamias)
2 medium tomatoes, chopped
1 small onion, peeled and sliced
1 to 2 cloves garlic, peeled and minced
1 bunch bok choy
1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
1 6-inch white radish (labanos), peeled and cut into chunks
1 banana chili
1 tablespoon fish sauce
1 tablespoon vegetable oil
4 cups water
salt to taste"

Instructions:

In a pot, heat oil over medium heat. Add onions and garlic and saute until soft and aromatic. Add tomatoes and saute until barely softened. Add fish sauce and continue to cook for about 2 minutes.
Add water and bring to a boil. Add kamias and banana chili. Add radish and cook for about 2 to 3 minutes. Add long beans and cook for another 1 to 2 minutes. When vegetables are tender yet crisp, add salmon and continue to cook for about 3 to 5 minutes or until fish changes color. Add bok choy and cook for another 1 to 2 minutes. Season with salt to taste. Serve hot.

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Shrimp and Corn Soup | Filipino Style Recipe

Shrimp and Corn Soup | Filipino Style Recipe: "
Filipino Style Recipe: Shrimp and corn soup is a creamy soup dish that usually served during rainy season. Shrimp, corn and potatoes cook in coconut milk which has a creamy and tasty flavor.

Estimated time of preparation and cooking: 10-15 minutes
Good for 2-3 servings"

Ingredients:

200 grams medium shrimp, peeled and deveined
1 cup corn kernels
1 cup coconut milk
1 large potato, diced
1 onion, sliced thinly
2 cloves garlic, minced
2 cups water
salt and pepper to taste
spring onion for garnishing(optional)

Procedures:

Part 1
1. In a pan, heat oil then stir fry shrimp for a minute. Strain and set aside.
2. In a same pan, fry potatoes until light brown. Strain and set aside.

Part 2
1. In a same pan, reduce oil then saute garlic and onion.
2. Add coconut milk, water, potatoes and corn then simmer for 2 minutes
3. Add shrimps then season with salt and pepper.
4. Simmer for another minute then transfer to serving plate, garnish with spring onion. Serve.

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Sweet Corn Vegetable Soup - Simple Easy to Cook Recipe

Sweet Corn Vegetable Soup - Simple Easy to Cook Recipe by Archana's Kitchen: "

Ingredients

6 cups of vegetable stock
2 tablespoons corn flour
1/4 teaspoon soy sauce
salt and black pepper to taste
1/2 cup of cream style sweet corn
1/4 cup finely chopped carrots, lightly steamed
1/4 cup finely chopped beans, lightly steamed
1/4 cup sweet corn kernels, steamed
2 tablespoons finely chopped spring onion leaves"

Method

1. Dissolve the corn flour in a little but of vegetable stock. Once dissolved completely, add the remaining stock, soy sauce, salt and black pepper to taste.
2. In a heavy bottomed sauce pan (dont turn on the heat as yet); add the cream style sweet corn, the above corn flour-stock mixture and stir well, until well combined. Once combined, turn the heat on.
3. Stirring continuously, allow the corn mixture to boil until you notice that it begins to thicken. Once it begins to thicken stir in the remaining ingredients(carrots, beans, spring onion leaves) and boil for a few more minutes.
4. Turn off the heat and taste. Adjust the seasoning to suit your palate.

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Ginulay na Mais

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. Sautéed 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. In a sauce pan suttee garlic, onion and tomato until lump. Add in the pork and shrimp, stir cook for a minute. Add in fish sauce and stir cook for another minute. Add 3 to 4 cups of water bring to a boil and simmer for 1 to 2 minutes. Add in the corn and continue to simmer for 25 to 30 minutes, add more water as necessary. Add in the mushroom and simmer for 1 to 2 minutes, correct saltines if required. Now add in the spinach and cook for another half a minute. Serve hot with rice.
"
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Malunggay and Corn Soup with Shrimps

Malunggay and Corn Soup with Shrimps | Filipino Style Recipe: "

Corn and malunggay soup with shrimps is another easy and simple soup dish that is commonly serve during rainy season. This healthy dish consists of corn, malunggay and shrimps sauteed and cooked in chicken or shrimp broth.

Estimated time of preparation and cooking: 10-15 minutes
Good for 2-3 servings

Ingredients:

3 gloves garlic, minced
1 onion, chooped
8-10 pieces shrimps, peeled and deveined
1 cup corn kernels
a bunch of malunggay leaves
1 chicken or shrimp bouillon(broth cubes)
3 cups water
fish sauce or salt and pepper to taste

Procedure:

1. In a pot, heat oil then saute garlic and onion.
2. Add corn kernels and shrimps then continue sauteing for 3 minutes.
3. Pour water and bring to boil then add bouillon cube.
4. Adjust seasoning with fish sauce and pepper then add malunggay leaves.
5. Simmer for 1-2 minutes then turn off the heat.
6. Transfer to serving bowl and serve hot.

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Pork Tinola

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:

1. Heat the cooking oil in a deep cooking pot.
2. When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft.
3. Put-in the pork and then cook for 5 minutes or until it browns.
4. Add-in the ground black pepper. Stir.
5. Pour-in the beef broth. Let boil.
6. 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.
7. Add the chayote wedges. Cook for 5 minutes.
8. Pour the fish sauce and stir.
9. Add the spinach. Cover the cooking pot and then turn the heat-off. Let the residual heat cook the spinach.
10. Transfer to a serving bowl. Serve with white rice.
11. Share and enjoy!

Number of servings (yield): 6

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Corn Soup with Quail Eggs

Corn Soup with Quail Eggs: "Corn Soup with Quail Eggs Recipe

Ingredients:
2 dozen boiled quail eggs, shells removed
1 (15 oz.) can cream style sweet corn
2 cups chicken broth
1 cup water
3/4 cups chopped green onions
1 raw chicken egg
2 tablespoons cornstarch diluted in water
Salt and pepper to taste

Cooking Procedure:

1. Combine chicken broth and water in a cooking pot. Bring to a boil.
2. Pour-in the cream style sweet corn. Stir and allow to re-boil. Cover and simmer for 15 minutes. Add water as necessary.
3. Add the green onions, salt, and pepper. Cook for 2 minutes.
4. Pour-in the water with cornstarch. Stir and continue to cook for a minute.
5. Drop-in the chicken egg. Quickly stir until until the egg is distributed.
6. Add the boiled quail eggs. Cover and turn the heat off. Let it stay covered for 5 minutes.
7. Transfer to a serving bowl. Serve.
8. Share and enjoy!

Number of servings (yield): 5"

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Pesang Manok

Pesang Manok: "Pesang Manok Recipe

Ingredients:
3 lbs. Chicken, cut into serving pieces
4 cups water
2 cups chicken broth
2 to 3 thumbs ginger
2 large potatoes, quartered
1/2 to 3/4 lb, Napa cabbage, cleaned
2 tablespoons fish sauce
1 teaspoon whole peppercorn"



Cooking Procedure:

1. Combine chicken, water, chicken broth, ginger, and whole peppercorn in a cooking pot. Let boil. Simmer for 30 to 45 minutes.
2. Add the potatoes and cook for 12 minutes.
3. Put-in the Napa cabbage and fish sauce. Cover and cook for 2 minutes.
4. Transfer to a serving bowl.
5. Serve. Share and enjoy!

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Patola-Sotanghon Soup With Siomai

Here's another easy and mouth-watering soup dish that best enjoyed during rainy season.

WHAT YOU WILL NEED:

2 packs sotanghon noodles

1 medium-sized luffa(patola), peeled and sliced diagonally

12 pieces siomai(pork or beef)

1 onion, chopped

3 cloves garlic, minced

fish sauce or salt and ground pepper to taste

1 pork bouillon(pork cube),(optional)

1 egg, beaten(optional)

spring onion, chopped(optional)

HERE'S HOW:

• In a bowl, soak sotanghon in water until soft then cut into desired length. Set aside.
• In a pot, heat oil and saute garlic and onion
• Add water and bring to boil then add pork bouillon.
• Add siomai and simmer until 5 minutes or until cooked.
• Season with fish sauce and ground pepper according to taste.
• Add sotanghon noodles and patola then simmer for another 2 minutes.
• Turn off the heat then pour beaten egg while keep stirring.
• Transfer to serving bowl and sprinkle with spring onion then serve immediately.

SIMPLE CHICKEN NOODLE SOUP

WHAT YOU WILL NEED:

1 Tbsp. vegetable oil

1 medium onion, finely chopped

1 carrot, thinly sliced

1 stalk celery, thinly sliced

6 cups water

2 tubs Knorr® Homestyle Stock - Chicken

1 lb. boneless, skinless chicken breasts, cut into bite-size pieces

4 ounces thin egg noodles

HERE'SHOW:

1. Heat oil in large saucepot over medium heat and cook onion, carrot and celery, stirring occasionally, until vegetables are tender, about 5 minutes.
2. Stir in water and Knorr® Homestyle Stock - Chicken. Bring to a boil over high heat, stirring until Stock is melted. Reduce heat to low and stir in chicken. Simmer uncovered 10 minutes.
3. Stir in noodles and simmer an additional 5 minutes or until noodles are tender and chicken is thoroughly cooked.

NUTRITIONAL INFORMATION

Serving Size: 1 serving

Amount Per Serving:

Calories 150

Calories from Fat 35

Total Fat 3.5 g

Saturated Fat 1 g

Trans Fat 0 g

Cholesterol 45 mg

Sodium 700 mg

Total Carbs 13 g

Dietary Fiber 1 g

Sugars 1 g

Protein 16 g

Vitamin A 25 %

Vitamin C 8 %

Calcium 4 %

Iron 8 %

SINIGANG SA MANGGA RECIPE

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:

1. Saute ribs in oil, add water, onion, tomatoes, and mango and bring to boil.
2. Add Knorr Pork Cubes, reduce heat to simmer and add chili.
3. Once pork is fork tender, add beans and cabbage and simmer until cooked.

STEAMED FISH WITH CHILIES AND LIME

Make delicious steamed fish with chilis and lime using this easy recipe!

WHAT YOU WILL NEED:
4 pcs salay-salay, cleaned
1 pack Knorr Sinigang sa Sampalok Original
4 cups hot water
3 pcs red chilis, chopped
4 tbsp lime juice
8 cloves garlic, peeled and crushed
5 pcs spring onions, 2-inch long strips
light soy sauce



HERE'S HOW:

1. Score the fish with a knife and place in a bowl.
2. Mix together the dissolved Knorr Sinigang Original with chilies and lime juice.
3. Add this mixture to the fish.
4. Add garlic and spring onions and cook in a steamer until fish is done.
5. Season with light soy sauce.

TASTY CORNED BEEF SINIGANG RECIPE

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:

1. In a large pot, boil together water, onion, tomatoes, and gabi.
2. When gabi is tender, add the corned beef, labanos, sitaw, and Knorr Sinigang Mix with Gabi.
3. When vegetables are cooked, add the kangkong leaves. Remove from heat and serve with hot rice

PORK LEG SINIGANG RECIPE

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:

1. In a soup pot, boil the pata, onion, and tomatoes in water until tender.
2. Add the Knorr Sinigang sa Sampalok Mix with Gabi, labanos, and siling pansigang.
3. 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.

Tinolang Isda

WHAT YOU WILL NEED:

1/2 kg fish (Rumpi, Tanigue, Talakitok)
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
150 g (3 pcs) native tomatoes
2 pcs siling espada
160 g (10 stalks) leeks, sliced into 2

HERE'S HOW:

1. Rub fish with 3/4 tsp iodized fine salt (or 2-1/2 tsp iodized rock salt). Set aside.
2. In a casserole, sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 2 tbsp oil. Add 6 cups water and tomatoes. Bring to a boil.
3. Add fish, sili, leeks and 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 5 minutes or until fish is cooked.

Makes 6 servings.

Balbacua

WHAT YOU WILL NEED:
1.5 kg balbacua set (paa, balat, mukha, buntot), skin part cut into wide
rectangular strips
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
2 tbsp DEL MONTE Tomato Paste
1 tbsp peanut butter
2 tbsp tausi
2 pcs siling espada
* alternative to balbacua set: ½ kg skin and 1 kg beef knuckles

HERE'S HOW:

1. Simmer meat in 6 cups water until tender (about 1 hour and 15 min). Drain but reserve the stock.
2. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning, DEL MONTE Tomato Paste and peanut butter in 1 tbsp oil. Add stock and 1/3 cup water. Bring to boil.
3. Add cooked meat, tausi and sili. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 10-15 minutes over low heat.

Makes 8 servings

Feel Good Chicken Soup

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6-8

WHAT YOU WILL NEED:

1 tbsp butter
1 medium onion, chopped
100g chicken breast fillet, cubed
1 cup canned cheek peas, skinned
½ cup shitake mushrooms
1 stalk celery, chopped
1 ½ cup NESVITA Pro-weight Management dissolve in
1 liter water
2 11g MAGGI Chicken Broth Cube
Salt and pepper to taste
1 medium red bell pepper, chopped

HERE'S HOW:

1. Heat butter, sauté onion until limp.
2. Stir in chicken and cook until chicken turns white in color.
3. Add cheek peas. Cook for another 2 minutes. Stir in mushroom and celery.
4. Pour in NESVITA and simmer. Season with MAGGI Chicken Broth Cube, salt and pepper.
5. Garnish with bell pepper before serving. Serve hot.

Nutrional Content Per Serving:
Calories: 248
CHO (g):39
PRO (g):19
Fats (g):3

Nilat-ang Baboy

WHAT YOU WILL NEED:

1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
10 g ginger, sliced or lightly pounded
1/2 kg pork pigue, cut up
50 g ubod, cut into thin strips (1/3 cup)
50 g cabbage, shredded
50 g gabi, cubed (1/4 cup)
20 g (1 stalk) leek

HERE'S HOW:

1. Combine 4 cups water, DEL MONTE Sandosenang Sarap All-in-One Seasoning, ginger and pork. Season with 2 tsp iodized fine salt (or 2 tbsp iodized rock salt). Boil for 30 minutes or until meat is almost tender. Discard ginger.
2. Add ubod and gabi. Simmer for 5 minutes or until tender. Add cabbage and simmer for 3 minutes.

Makes 4 servings

Gazpacho

A light and refreshing cold soup that would make a great starter for a full Mexican meal.

Preparation Time: 00:15
Cooking Time: 00:00
Servings: 8

WHAT YOU WILL NEED:
2 medium bell peppers, chopped
8 medium tomatoes, peeled seeded and chopped
1 large cucumber, seeded and peeled
1 small onion, coarsely chopped
1 cup baguette or crusty bread, shredded
2 tbsp apple cider vinegar
1 tbsp MAGGI Savor, Classic
1 8g MAGGI Magic Sarap
4 cloves garlic crushed
2 tbsp tomato paste
3 tbsp olive oil
crushed nachos or warmed tortillas

HERE'S HOW:

1. Combine all ingredients, except tortillas in a bowl, add one cup water. Process in a blender by batches until smooth. Cover the bowl and chill thoroughly.
2. Add more cold water for the desired consistency to serve.
3. Top with crushed nachos, or serve warmed tortillas on the side. 4. Adjust seasoning to taste with more MAGGI Savor.

Nutritional Content:
Calories: 102
Carbohydrates (g): 10
Protein (g): 2
Fats (g): 6