Make the ginisang upo with sardinas by sauteeing garlic and onion in a pan. Add the bottle gourd once the onion softens. Continue cooking for 3 minutes. Add Knorr Liquid Seasoning. Pour the sardines with tomato sauce into the pan and add ½ cup water. Cover and cook for 1 to 3 to 5 minutes. Squeeze lemon and then season with salt and ground black pepper. Serve.

Make the misua soup by sauteeing onion and garlic in a cooking pot. Add the ground pork. Continue cooking while separating it into pieces until it browns. Add Knorr Pork Cube and water. Let boil. Cover and cook for 5 minutes. Put the bottle gourd and misua. Cover and cook for 5 to 7 minutes. Add green onions and season with fish sauce and ground black pepper. Add toasted garlic. Serve hot.

Make the ginataang upo by sauteeing onion and garlic in a pan. Add the bottle gourd. Saute for 2 minutes and then add the dried anchovies. Pour the vinegar. Combine 1 ½ cups water and Knorr Ginataang Gulay Mix. Stir and pour into the pan. Let it boil and continue cooking for 3 minutes. Add chili pepper. Cook for 3 to 5 minutes. Season with fish sauce and ground black pepper. Trransfer to a serving bowl. Serve with rice.

Make the chicken tinola soup by sauteeing onion, garlic, and ginger in a cooking pot. Add the chicken once the onion softens. Saute until the chicken turns light brown and then pour 5 cups water. Let it boil. Add Knorr Chicken Cube. Reduce heat to low setting. Cover the pot and continue cooking for 15 minutes. Add bottle gourd and boil for 3 minutes. Put the spinach into the pot. Season with fish sauce and ground black pepper. Serve hot.