A post shared by 👩🏻‍💻rochellerivera.com (@rochellemiko) on Jun 30, 2018 at 4:55am PDT

I've always loved shopping at National Book Store so when the opportunity came up to share my experience as a mommy of 3 school aged children with them came up, I couldn't say no!  

Check out this video that my fellow mommy blogger, Frances Sales of http://www.topazhorizon.com shared to set yourself up for a whole year of success and fun times with these tips and tricks. We hope you will learn from our experiences and make the most of the endless discoveries too at NBS. 
I also shared my back-to-school shopping experience on my previous post. I hope you can also check them out. 
What’s your back-to-school tips? Please share. 

With National Book Store, you can't help but feel excited! 
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• #BackToSchoolWithNBS 

Our 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. -Knorr’s Brand Manager for Bouillon and Seasonings, Dhiren Karnani.  

• 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

1. Boil the water in a cooking pot.
2. Add the tomato and onion. Set the heat to medium and continue to boil for 15 minutes.
3. 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.
4. Add the Knorr Sinigang na Gabi mix. Stir. 
5. Add the long green chili and boil for 3 minutes.
6. Stir-in the okra, string beans, and eggplant and cook for 5 minutes.
7. Add the kangkong and fish sauce. Stir. Cover and turn off the heat. Let it stay covered for 5 minutes.
8. Transfer to a serving bowl.
9. Serve with warm rice.
10. Share and enjoy!

• 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

1. 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.
2. Remove meat and liquid from pressure cooker.
3. 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.
4. While sinigang broth is simmering, prepare the entire garnish. Deep fry shallots (unpeeled) and the garlic cloves (unpeeled) until crisp. Set aside.
5. Fry tomatoes until skin cracks. Set aside
6. Fry the chopped garlic until golden brown. Strain and set aside.
7. Sauté the French beans for a few minutes. Set aside.
8. Prepare the roux- in a skillet, add butter, when melted, add the flour. Cook for 1 minute.
9. Use the roux to thicken the sinigang broth. Add the roux at a time to the broth while mixing with a whisk.
10. Start plating. Add the beef, beans, tomatoes, garlic and shallots on your serving sizzling plate.
11. Pour the sinigang broth on top of the plated dish top with garlic chips. Best served with cooked rice.

• 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

1. Marinate the pork belly in Knorr Liquid Seasoning for at least 30 mins.
2. 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.
3. 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. 
4. Add the water, Knorr Sinigang Mix and Knorr Beef Cube. Cook for a further 1–1½ hours until the pork is almost tender.
5. 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. 
6. 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.
7. Serve with steamed white rice and fish sauce for dipping.