Knorr Launched #LutongNanay Campaign + Yummy Sinigang Recipes!

"Find something you're passionate about and keep tremendously interested in it."

Julia Child's words have stayed with me and became sort of my mantra (after seeing her in a movie a few years back) not just in cooking but for my everyday struggle.

Now that I'm in my mid 30s, I'm thinking of what cooking has meant to me really over the past years. Cooking made a tight connection between me and the people I loved and cared for and has indeed provided a creative outlet. I found out that cooking and my kids have always been my passion, taught me so much and maybe saved in me in some ways.

Whenever I see happiness and contentment on my kids' faces as they enjoyed, cleaned, attacked a well-prepared meal, that was love to me.

I'm one of the cooking embracers, as what I've learned from the Knorr’s Brand Manager for Bouillon and Seasonings, Dhiren Karnani at the recent #LutongNanay event last August 12, 2016 at The Cookery Place in BGC, Taguig.
Included to those people who see food as pleasure, not fuel. People who enjoy cooking and won't list it as a chore.
We, the cooking embracers, look forward to doing it every single day as a key part to nurture and feeding our love ones. It is how we show our love for our families.

The Knorr’s #LutongNanay campaign is now on its 3rd year and continues to champion delicious, home cooked meals for the Filipino family, especially in this day and age of eating out and instant food. With such a goal and the progress that Knorr has attained, Knorr is visibly bringing back the passion for food as shown in home-cooked meals to the Filipino families.

The goal is to bring back the value behind home cooked meals especially since people choose to eat outside or even alone in this fast-paced world.
Knorr aims to help more moms bring the family together through the best flavors in their cooking.

The Lutong Nanay campaign also helps busy and working moms find time to cook for her family by introducing simple, smart and great tasting dishes that the family will love through recipe inspiration.

"Cooking is a force for good. When a mother cooks, it is often seen as a way for her to ensure her family’s well being – and through Knorr, moms can serve nutritious meals without sacrificing great flavor." said Dhiren Karnani

Around 20 mommy bloggers participated in this event and we were divided in four groups with different cooking tasks to be able to complete the four different yummy Sinigang variations.
The 4 Sinigang variations were Knorr Sinigang with Pakwan, Knorr Surf and Turf Sinigang, Knorr Sinigang na Liempo sa Sampaloc and Knorr Sizzling Sinigang
I was included in MBP's group along with mommy Joy, mommy Louisa, mommy Lani and the Sinigang assigned to us was the Sinigang with Pakwan.

But first, Chef Kai – a talented chef and a mother to two – did a cooking demonstration on those various Sinigang recipes, shared a bit kitchen secrets and tips on the side.
One tip she shared to us was marinating first the pork belly with Knorr seasoning for like 30 minutes before tossing them to the pan and stir-fry.

The Sinigang dish will always be the special one for all of us that sticks out from childhood -- the one that mom made when you were sick or you just want something special everyday. A bit of your mom's cooking will definitely take you back to your childhood and its memories of joy and being cared for. Sinigang always reminds you of home and nothing can ever replace mom's cooking.

How we prepared the dishes..

TA DA!

Our Knorr Sinigang with Pakwan

Here is the recipe :

Knorr Sinigang with Pakwan Recipe

INGREDIENTS:

500 grams Pork Belly 3 inches x 1 inch slices

3 tbsp Knorr Liquid Seasoning

2 tbsp

vegetable oil

1 liter water

3 cloves garlic, crushed

1/2

onion, cut into 2 wedges

3 pcs tomatoes, sliced into quarters

1 inch fresh ginger, cut into fine matchsticks

1 lemongrass stalk, white part only

2 pcs fresh kaffir leaves (optional)

200 grams gabi, sliced into cubes

500 grams seedless watermelon, peeled & cut into 1inch cubes (divided into 2 parts)

1 22-gram pack Knorr Sinigang sa Gabi mix

1 cube from Knorr Beef Cubes

2 long green chillies, sliced

150 grams sitaw, cut into 7 cm lengths

1 tbsp

fish sauce, plus extra to taste

¼ tsp

freshly ground black pepper

100 grams okra

1 bunch

water kangkong

1 tbsp soy sauce

Steamed rice, to serve

fish sauce to serve

PROCEDURE:

Marinate the pork belly in Knorr Liquid Seasoning for at least 30 mins.

Place a large casserole over medium-high heat. Add the oil and, working in batches, cook the pork until evenly browned. Remove with a slotted spoon and set aside.

Reduce the heat to medium. Add the garlic and onions to the casserole. Add the tomatoes, ginger lemongrass, gabi and watermelon and cook for 2 minutes before returning the pork to the casserole.

Add the water, Knorr Sinigang Mix and Knorr Beef Cube. Cook for a further 1–1½ hours until the pork is almost tender.

When the pork is tender. Remove the pork from the casserole and set aside. Strain the liquid and add the fish sauce, soy sauce and pepper to taste.

Add the remaining watermelon, beans, and okra and cook for 20 minutes, before adding the water spinach and cooking for a further minute until all the vegetables are tender.

Serve with steamed white rice and fish sauce for dipping.

For the Knorr Surf and Turf Sinigang

Here is the recipe :

Knorr Surf and Turf Sinigang Recipe

INGREDIENTS:

1 L rice washing

2 pcs onions, quartered

2 pcs tomatoes, quartered

2 pcs gabi, quartered

1 pc green chili (sili pansigang)

1⁄4 kg shrimp, trimmed

1⁄4 kg Maya-maya, cut into serving pcs.

1 pack Knorr Sinigang sa Sampalok Original 20g

1⁄4 pc radish, sliced

4 pcs okra

1 cup long beans or sitaw, sliced

1⁄4 kg pork sukiyaki, sautéed

1 cup kangkong, sliced

PROCEDURE:

Bring to boil rice washing in a pot with onions, tomatoes, gabi, and green chili until gabi is tender.

Add shrimp, maya-maya, and Knorr Sinigang sa Sampalok Original. Simmer until cooked.

Add radish, okra, and long beans. Simmer for a minute then add pork sukiyaki and kangkong. Cover for a minute then serve.

For the Knorr Sinigang na Liempo sa Sampaloc

Here is the recipe :

Knorr Sinigang na Liempo sa Sampaloc

INGREDIENTS:

1 kilo liempo (pork belly), sliced in 2 inch cubes

1 1/2 liter water

2 (22 g) pack Knorr Sinigang na Gabi

1 bundle kangkong leaves

3 medium taro root (gabi), peeled and halved

3 medium ripe tomato, halved

2 medium yellow or white onion, quartered

2 cups string beans (sitaw), cut in 2 inch length

1 large Chinese eggplant (talong), sliced

12 pieces okra

3 to 4 pieces long green pepper (siling pansigang)

Fish sauce (patis) to taste

PROCEDURE:

Boil the water in a cooking pot.

Add the tomato and onion. Set the heat to medium and continue to boil for 15 minutes.

Add the pork belly and gabi. Continue to boil in low heat for 1 hour or until the pork gets tender. Add more water, if necessary.

Add the Knorr Sinigang na Gabi mix. Stir.

Add the long green chili and boil for 3 minutes.

Stir-in the okra, string beans, and eggplant and cook for 5 minutes.

Add the kangkong and fish sauce. Stir. Cover and turn off the heat. Let it stay covered for 5 minutes.

Transfer to a serving bowl.

Serve with warm rice.

Share and enjoy!

For the Knorr Sizzling Sinigang

Here is the recipe :

Knorr Sizzling Sinigang Recipe

INGREDIENTS:

500 grams Beef Short ribs

10 shallots or baby red onions

12-15 cherry tomatoes

6 cloves of garlic, unpeeled

2 tsp. oil

2 Tbsp. butter

5 cups water

2 strings French beans

2 Knorr Beef Cubes

1 ½ Tbsp Knorr Sinigang Mix (add more if preferred)

2 tsp. soy sauce

1 ½ tsp. patis

2 tsp. Knorr Liquid Seasoning

2 Tbsp. chopped garlic

Roux: 3 Tbsp. butter + 3 Tbsp flour

PROCEDURE:

Sear the short ribs in oil and butter until brown. Transfer the beef in a pressure cooker and add water only to cover the meat. Cook for 45 minutes or until meat is tender.

Remove meat and liquid from pressure cooker.

In a pot, add 6 cups of liquid from pressure cooker and combine with Knorr Sinigang Mix and Beef Cubes. Bring the mixture to a boil then simmer. Season with patis and soy sauce. Adjust seasoning to taste.

While sinigang broth is simmering, prepare the entire garnish. Deep fry shallots (unpeeled) and the garlic cloves (unpeeled) until crisp. Set aside.

Fry tomatoes until skin cracks. Set aside

Fry the chopped garlic until golden brown. Strain and set aside.

Sauté the French beans for a few minutes. Set aside.

Prepare the roux- in a skillet, add butter, when melted, add the flour. Cook for 1 minute.

Use the roux to thicken the sinigang broth. Add the roux at a time to the broth while mixing with a whisk.

Start plating. Add the beef, beans, tomatoes, garlic and shallots on your serving sizzling plate.

Pour the sinigang broth on top of the plated dish top with garlic chips. Best served with cooked rice.