LOOK: Balikbayans Would Love to Come Home to These Classic Noche Buena Recipes

Because nothing beats a traditional Filipino feast on Christmas eve.

LOOK: Balikbayans Would Love to Come Home to These Classic Noche Buena Recipes
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: 
400 grams spaghetti
2 tablespoons oil
1 piece onion
5 cloves garlic
1/2 kilo ground pork
2 pieces Knorr Pork Cube
2 tablespoons tomato paste
500 grams tomato sauce
1/2 cup sugar
1/4 teaspoon pepper
1 cup water
Salt to taste
1 Cook the spaghetti noodles according to package directions. Drain well and set aside.
Saute onions and garlic on a pan over medium heat.
Add ground pork and cook until brown.
Add Knorr Pork Cubes. Stir well before adding tomato paste and tomato sauce. Saute for two minutes.
Add sugar, pepper, and water. Simmer over medium-low heat for 15 to 20 minutes or until sauce has thickened.
Season with salt. Add more sugar if preferred.
7 Mix the sauce with cooked spaghetti noodles and top with grated cheese. 
1/4 cup cooking oil
2 pieces medium potatoes, cut into cubes
1 piece medium carrot, cut into cubes
6 cloves garlic, minced
1 piece onion, minced
250 grams pork kasim, cut into small cubes
250 grams pork liempo, cut into small cubes
250 grams pork liver, cut into small cubes
1 250 gram pack tomato sauce
2 pieces Knorr Pork Cubes
1-1/2 cups water
1 teaspoon sugar
Ground black pepper to taste
2 tablespoons raisins
1 cup cubed red and green bell pepper
Fry the potatoes and carrots in a pan over medium heat. Set aside on a plate lined with paper towels.
Add garlic and onions.
Add pork kasim and liempo. Fry until slightly brown then add liver. Cook for two minutes.
Add Knorr Pork Cubes. Stir until completely dissolved. Add tomato sauce, water, sugar and black pepper.
Add fried potatoes and carrots. Simmer over medium heat until meat and potatoes are cooked through and the sauce has thickened.

Add raisins and bell peppers, cook for two more minutes. Serve hot.
1 tablespoon cooking oil, plus more, for frying
1 kilo beef short ribs, sliced into 2-inch pieces
2 tablespoons garlic, crushed
1 cup onions, chopped

1 1/4 cups tomato sauce

2 tablespoons tomato paste

1 teaspoon salt
2 pieces Knorr Beef Cubes

1/2 teaspoon ground black pepper, or to taste

2 teaspoons fish sauce, or more to taste

2 bay leaves

1 cup water

2 tablespoons peanut butter

1 cup coconut milk

3 medium potatoes, sliced into 2-inch cubes

1/3 cup pimiento strips

1 to 3 bird's eye chilis (siling labuyo), Optional
Heat oil in a heavy saucepan over medium to high heat. Working in batches, sear the short ribs on all sides. Set aside.

Return beef to the pan. Stir and season with salt, pepper, and fish sauce. Add bay leaves.

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.

Fry the chopped potatoes and carrots until golden.

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 kilo pork, whole

1 tablespoon rock salt

2 teaspoons peppercorns, whole

2 bay leaf
2 tablespoons Knorr Liquid Seasoning

Vegetable oil, to deep-fry
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.


1/2 cup chopped chicken breast
1 cup ground pork
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup pickle relish, drained well
1 tablespoon raisins
1 1/2 teaspoons sugar
1 hard-cooked egg, chopped
2 tablespoons green peas
4 vienna sausages, chopped
2 pieces Knorr Chicken Cubes
1 teaspoon salt
1/2 teaspoon pepper
1 egg
3 (10x14-inch) sheets caul or leaf lard (sinsal)
2 cups chicken stock
1 In a bowl, combine all ingredients except caul and chicken stock; mix well. Let it rest
for 15 minutes.
Divide mixture into 3 portions and wrap each in a sheet of caul. Roll tightly and seal the ends.

Pour chicken stock in a pan, add Knorr Chicken Cubes and bring to a boil then place rolls in. Cook until done, about 20 minutes. Remove rolls from the stock. (Using foil? Steam then bake the rolls.)

Put cooked rolls on a baking tray and bake in a preheated 350F oven for about 25 to 30 minutes. Cool and slice.

Make your ChristMas Meaty and ChristMas Masarap with Knorr. For tasty recipes and ideas, visit  knorr.com/ph and like Knorr Philippines on Facebook. Click here for more recipes. 
This article was created by Summit StoryLabs in partnership with Knorr.

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