“We want to prove that everybody can cook,” says Czarina Manalo, Knorr brand manager. “And you don’t have to be an expert in the kitchen to be able to cook.”

 

Bring out the cook in everyone—that’s an interesting, albeit ambitious goal. And a food institution like Knorr is out to do this as it marks its 175th year.

 

For 175 years now, it has supported and encouraged women the world over to create flavorful dishes through its various sauces, mixes and cubes, which jazz up just about any dish—sinigang, menudo, kare-kare, kaldereta, tinola, paella, etc.

 

The Knorr Kitchenhood Clinics, which is part of Knorr’s 175th anniversary celebration, will offer hands-on cooking lessons in different parts of the country, with each participant having his or her own station to work in.

 

“We’ve noticed that more and more people are into dining out or having just the house help prepare the family food,” says Manalo. “Through Knorr clinics, we will equip Filipino homemakers with the culinary skills to dish out easy-to-do, delicious food, and give them more confidence in the kitchen.”

 

“There are a lot of cooking shows on television, but nothing beats the actual cooking experience that will boost your self-esteem,” adds Seanta Pasic-Reyes, Knorr senior brand manager.

 

The clinics will start in the National Capital Region, then travel to key cities Cebu and Davao. Noted chefs will give the demos. Check out the Facebook account www.facebook.com/knorrphilippines for information on how to join and where the clinics will be held.

 

World Food Program

 

Also as part of the 175th anniversary celebration, Knorr is partnering with the World Food Program (WFP) to present “Food for Change,” a food festival on October 19 at Mercato Centrale, Fort Bonifacio Global City.

 

Foodies and cooking aficionados can taste dishes prepared using Knorr, by 50 concessionaires. The festival aims to help increase awareness about global hunger. Proceeds from ticket sales will be matched by Knorr and donated to WFP.

 

Below are easy-to-do recipes prepared by noted chef Sari Jorge using Knorr Sinigang Original Mix as substitute for any recipe that calls for tamarind, like Tom Yum Soup.

 

For Paella Valenciana, instead of saffron and chicken stock, one may use the Knorr Menudo Complete Recipe Mix. And for beef tenderloin, Knorr Beef Cube enhances the meaty flavor of the beef.

 

Vietnamese Pomelo and Prawn Salad with Tamarind Coriander Dressing

 

• 4 lettuce leaves
• 1 c pomelo (suha), cut into chunks
• ¼ c thinly sliced cucumber
• ¼ c thinly sliced carrots
• ½ c kani (crabmeat)
• 2 tbsp shallots or red onions, sliced and fried
• 6 pcs prawns (peeled and deveined)
• ½ tsp 5 spice powder
• salt and pepper
• 2 tbsp chopped peanuts
• Fresh lime

 

Peel the prawns, leaving the tail; slice a slit in the middle and remove the vein. Season with 5 spice powder, salt and pepper. Cook the prawns in a frying pan with a little oil. Set aside.

 

In a salad bowl or individual bowls, arrange salad in the following order: lettuce, pomelo, cucumber, crabmeat, prawns, fried shallots and chopped peanuts. Serve with dressing.

 

Tamarind Coriander Dressing

 

• 1½ tsp Knorr Sinigang Original Mix
• ¼ c water
• 1 tsp Thai fish sauce
• 1 tsp chopped garlic
• 1 tbsp chopped coriander (wansoy)
• 2 tbsp sugar

 

In a saucepan, mix together Knorr Sinigang Original Mix, water, Thai fish sauce. Boil the mixture and let it cool. Add the honey, garlic and chopped coriander. Mix until well-combined. Use as dressing for Pomelo Salad.

 

Grilled Beef Tenderloin with Mushroom Cream Sauce

 

• Tenderloin Beef Fillet
• 4 1-inch slice tenderloin of beef
• Knorr Liquid Seasoning
• Pinch of freshly ground black pepper
• Olive oil and butter for grilling the beef

 

Gorgonzola and Porcini Mushroom Sauce:

 

• 1 tbsp olive oil
• 1 tbsp butter
• ½ c dried porcini mushrooms, soaked and strained
• 2 tbsp chopped shallots
• pinch of dried thyme leaves
• 1/3 c red wine
• 1/3 c soaking liquid from the mushrooms
• 1 c cream (add more if needed)
• 1 Knorr Beef Cube
• 1 tbsp gorgonzola cheese or blue cheese (optional)

 

For the beef: Preheat the oven to 350ºF. Drizzle both sides of the beef with Knorr Liquid Seasoning and pepper. Heat the olive oil and butter in an oven-safe medium skillet or grill pan over high heat. When hot, carefully place the fillet in the pan. Cook until browned on both sides, about 2 to 3 minutes a side. Transfer the steak to the oven and bake to medium rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.

 

For the sauce: Heat olive oil and butter in a skillet over medium heat. Add mushrooms and shallots and cook until mushrooms are tender, about 3 minutes. Add thyme, red wine and soaking liquid from the mushrooms, and simmer to reduce the liquid. Add Knorr Beef Cube, continue to cook for 2 minutes. Add gorgonzola cheese and cream and combine until smooth. Place beef on a plate and serve topped with gorgonzola sauce. Serve with mashed potatoes and grilled asparagus.

 

Paella Valenciana

 

• Olive oil for sautéing, plus more for drizzling
• 1 pc chorizo de Bilbao, sliced
• ¼ c green bell pepper, chopped
• ¼ c red bell pepper, chopped
• 1 tbsp onion, chopped
• 1 tbsp garlic, chopped
• ¼ c fresh tomatoes
• 1 tsp rock salt
• 1¼ c Japanese rice
• 4 tbsp Knorr Menudo Complete Recipe Mix + 2¾ c water
• 1 tbsp olive oil
• 3 prawns, peeled and tails removed
• 100 g clams (halaan)
• 100 g mussels (tahong)
• green peas, thawed
• 1 hard-boiled egg, sliced (boil eggs for 9 minutes only)

 

Using a 24-cm paellera pan, heat olive oil in a paellera or sauté pan. Add chorizo and cook until fat is rendered. Remove from pan and set aside. Add chopped green and red bell peppers and sauté for 3 to 4 minutes. Add onions and sauté for 2 minutes. Add garlic and sauté again for 2 minutes. Add tomatoes and rock salt and sauté for 2 minutes. Add rice and sauté for 2 minutes.

 

Then, add Knorr Menudo Complete Recipe Mix plus 2¾ c water. Bring the mixture to a boil and cover with aluminum foil. When rice is halfway cooked (after 15 minutes), remove aluminum foil and add prawns, clams and mussels. Drizzle with olive oil, then cover with foil again and continue cooking for another 10 minutes.

 

Once rice is cooked, mix in green peas and garnish with prawns, shellfish and sliced hard-boiled eggs.

 

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