Knorr Sarap Ng Lutong Nanay!

One of the more interesting events I missed was the Knorr Lutong Nanay event last November. It took place on a weekday around 2pm, meaning it would inevitably coincide with my kids’ dismissal time.

Knorr Sarap Ng Lutong Nanay

Too bad really, because I was pretty sure I’d pick up more than a few useful kitchen tips and tricks (even if I don’t cook at least I can impart the knowledge to the one who does the cooking here at home).

Knorr Sarap Ng Lutong Nanay

Knorr has definitely expanded their product line to include quick and easy viand mixes that busy working moms can use to help make meal preparation more convenient. I’m familiar with their broth cubes, sinigang mixes, seasoning, and noodle soups but this is the first time I’ve encountered their Kare-Kare, Adobo, Menudo, Sweet and Sour, Kaldereta, and Afritada mixes. Wow!

My grandma and my mom are both really great cooks and I was lucky to have experienced a lot of my grandma’s home cooking especially. She would make everything from scratch — ube halaya, tocino, tapa, hamonado… they’re all based in the US now, I always wish my kids could’ve experienced my grandma’s delicious home cooking.

Knorr Sarap Ng Lutong Nanay

Anyhow, several personalities (Knorr ambassador Carmina Villaroel plus real moms Dimples Romana, Delamar Arias, Pia Guanio, and Danica Sotto) tried out Knorr’s Sarap ng Lutong Nanay recipes at the event and well, the one I found most interesting and intriguing was…



  • canola oil for frying 
  • ½ kg tofu, cut into small cubes (1/2 inch)
  • 1 pc. red onion, chopped 
  • 3 cloves garlic, chopped 
  • 1 pc. bird’s eye chili (siling labuyo)
  • 2 pcs. long green chili (siling pansigang)
  • Knorr Liquid Seasoning, to taste
  • 3-4 tbsp. Lady’s Choice Real Mayonnaise
  • 2 pcs. calamansi


  • Deep-fry tofu cubes until brown and crisp.
  • In a separate pan, sauté onion and garlic, add fried tofu and chilies and mix well.
  • Add Knorr Liquid Seasoning according to taste.
  • Turn off the heat, add Lady’s Choice Mayonnaise and mix well.
  • Serve with calamansi and egg (optional).

I’ve always liked the idea of sisig but I don’t like the usual ingredients it’s made with — pig’s ears and who knows what other exotic animal parts. This seems to be a healthier and safer (for me at least) alternative and so I’m sharing it with you guys, lol! I will actually try this at home.

For more easy-to-prepare and tasty recipes like this one, as well as celeb-approved recipes (yes, Daniel Padilla and Xian Lim’s favorite dishes as cooked by their moms among others) log on to

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