If you've left the country a couple of times to travel overseas, you've probably had that longing for Filipino cuisine a few days into your travel—most especially during the holidays.
Who wouldn't miss a table full of noche buena dishes like spaghetti, pork menudo, morcon, and lechon?
Make sure you include Knorr Cubes in your holiday recipes to make your dishes ChristMas Meaty and ChristMas Masarap. Knorr Cubes add more flavor and make dishes meatier as they are made from real meat. These recipes will definitely make your guests come back for seconds.
Here's a list of all the recipes you and your balikbayan loved ones would definitely come home for:
1 to 3 bird's eye chilis (siling labuyo), Optional
1 Heat oil in a heavy saucepan over medium to high heat. Working in batches, sear the short ribs on all sides. Set aside.
2 Return beef to the pan. Stir and season with salt, pepper, and fish sauce. Add bay leaves.
3 Add water, peanut butter, Knorr Beef Cubes, and coconut milk. Bring to a gentle simmer. Lower heat to the lowest possible setting. Cover the pan and simmer until the meat is fork-tender, about one to two hours. Make sure to stir the mixture every 15 minutes to avoid a burnt bottom. If needed, add a little water so it doesn't dry out.
4 Fry the chopped potatoes and carrots until golden.
5 Once the meat is tender, add potatoes, carrots, pimiento slices, and chilies, if using. Continue cooking until the vegetables are cooked through. Adjust the seasoning with a little salt or fish sauce, if necessary.
1 Place pork belly, rock salt, black peppercorns, Knorr Liquid Seasoning, and bay leaves in a large stockpot. Fill with water until pork is completely submerged. Bring to a boil. Lower heat and cover pot partially. Simmer for about an hour or until fork-tender. Reserve one to two cups pork broth to make the sauce.
2 Transfer meat to a wire rack; let it sit until completely dry. Wrap meat in plastic wrap and freeze overnight.
3 Heat vegetable oil in a deep, heavy-bottomed pot. Deep-fry frozen pork for 10 minutes. Remove from pan, pat dry, and let it sit on a wire rack for one hour.
4 Deep-fry pork again in preheated oil. Sprinkle skin with ice-cold water and let it crackle. Fry for about five to eight minutes or until golden brown and crispy.
5 Chop into 2-inch pieces. Serve with your favorite sauce. Serve immediately.
1 kilo beef, (use flank steak), or round steak, butterflied repeatedly until you get a large 3/4-inch-thick piece
1 lemon, squeezed
1/2 cup soy sauce
1 large carrot, cut into long strips
2 pieces Knorr Beef Cubes
4 pieces chorizo de bilbao, halved lengthwise
2 dill pickles, cut into long strips
3 eggs, hard-boiled
1 cup cheddar cheese, cut into 1/2-inch thick sticks
1/2 cup vegetable oil
1/4 cup all-purpose flour
1 cup white onion, chopped
1 teaspoons garlic, chopped
1 150-gram pack tomato paste
3 cups beef stock
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 Preheat oven to 350°F.
2 Place beef, lemon juice, and soy sauce in a bowl. Marinate, covered, in the refrigerator for 1 to 2 hours.
3 Place beef on a flat surface and arrange carrots, chorizo, pickles, eggs, and cheese on one long side. Roll beef, enclosing filling, and tie with kitchen twine.
4 Heat oil in an oven-safe casserole. Dredge beef roll in flour, patting off excess. Sear beef until browned on all sides. Set aside.
5 In the same casserole, sauté onions and garlic until fragrant. Add tomato paste; sauté until deep red in color. Add stock, beef, and Knorr Beef Cubes. Bring to a boil. Once boiling, remove casserole from the heat and transfer to the preheated oven. Roast until beef is tender, about 2 hours. Let cool, about 2 to 3 hours.
6 Remove beef from casserole; reserve sauce. Remove twine. Slice roll crosswise into ½-inch pieces.
7 Heat sauce. Add dissolved cornstarch; simmer until thick. Drizzle some sauce on morcon and serve the rest on the side.