1 tsp ground pepper
½ cup flour
1 sachet Knorr Meaty Seasoning Mix
2 pcs ulo ng maya-maya, cut into half
3 cloves garlic, minced
¼ kilo pork spare ribs
2 tsp. Knorr Liquid Seasoning
1 pc small onion, chopped
1 pc thumb-sized ginger, minced
1 pack Knorr Sinigang sa Sampalok Mix with Sili
½ pack Knorr Hot and Sour Chinese Soup, dissolved in 1 cup water
2 pcs medium potatoes, cut into cubes
1 pc. medium carrot, cut into cubes
1 stalk spring onion, chopped
4 pcs green sili
1 pc Knorr Pork Cube
1 head medium cabbage, cut into quarters

Sprinkle ground pepper on fish heads before coating them with the flavorful blend of flour and Knorr Meaty Seasoning Mix. In a pan, sauté minced garlic until brown then drop in seasoned maya-maya to fry, then set aside. Next, season pork with ground pepper and Knorr Liquid Seasoning Mix then sauté in a separate pan with garlic, onion and ginger. Pour in water and allow to boil before adding Knorr Sinigang Mix, dissolved Knorr Hot and Sour Chinese Soup, potatoes, carrots, spring onions, green sili, Knorr Pork Cube, cabbage and the fried maya-maya. Allow to boil one last time and enjoy your newest spicy, tangy, expertly blended sinigang masterpiece!


Cooking Diva Tip: There are few sinigang more delicious than with ulo ng maya-maya! But a soup that’s malansa is the last thing you want. So after choosing and cleaning your fish well, cook it well too! Frying it with garlic and adding some ginger in the broth will surely prevent lansa for that delightful sinigang!