Mango Pearl Layers

Infuse the popular dessert Mango Float with the equally popular drink of mango sago and you have a deliciously sweet and creamy dessert in a flash.

Yield 5 to 6 small glasses  Prep Time 15 minutes  Chill Time 20 to 30 minutes

Things You'll Need

• 2 cups all-purpose cream
• 1 1/4 cups (300 ml) condensed milk
• 2 ripe mangoes, thinly sliced
• 1 1/2 cup cooked sago, small
• 1 pack crushed graham crackers
• chocolate wafer sticks for garnish

Procedure
1  In a bowl, pour in all-purpose cream and gradually add condensed milk (you may opt to add more or less to achieve your desired sweetness). Mix until well blended.

2  Fold in half of the sago to the cream mixture.

3  Assemble the layers: Start by putting a thick layer of crushed graham crackers on the bottom of individual glasses, pour cream mixture, top with sliced mangoes, and sprinkle with sago. Repeat process to make 2 or 3 layers, ending with sprinkle of crushed graham crackers on top.

4  Garnish with sliced mango, a dollop of sago, and chocolate wafer stick (if desired). Chill and serve.

Sago cooking tip: Cook 1 1/2 cups sago in 3 cups boiling water. (Like it sweeter? Add 2/3 cup of brown sugar.) Stir constantly to avoid clumping. Boil until the sago pearls turn translucent. Rinse in cold water. Drain.

Photography by Miguel Nacianceno │  Food & Prop Styling by Elaine P. Lim

Mango Float

Mango Float dessert can be made with two layers of filling or three depending on the size of your baking pan. In this preparation we used a smaller glass baking dish so we can make 3 layers, and with the glass you can see the pretty layers.

Things You'll Need

• 3 ripe mangoes (over ripe is best)
• 1 pack of graham crackers
• 1 pack of crushed grahams
• 1 can condensed milk
• 2 pack Nestle cream
• Tupperware or dish to put on your mango float

Procedure

Step 1

Peel and slice mangoes into thin wedges. Set aside.

 Step 2

In a mixing bowl, combine the condensed milk and the all purpose cream. Mix until combined.

Step 3

Arrange a layer of graham crackers on the bottom of the tray.

Step 4

Pour the mixture evenly over the graham crackers.

Step 5

Arrange a layer of mango wedges on top of the cream.

Step 6

Repeat the procedure depending how much layers you prefer.

Step 7

On the last layer, use all of the remaining mixture. Top with crushed graham crackers and your preferred design and sizes of mango wedges.

Step 8

Chill it in the fridge until it becomes firm. Serve. Enjoy!

Crispy Chili Shrimp with Peanuts

Ingredients:
200 grams Small sized jumpingshrimps,
take-outantennae, horns and snout)
1 cup water
1/2 tbsp. iodized salt
1/4 tbsp. white pepper
6 tbsps. chili-garlic paste

? cup butter
2 tbsps. finely chopped hazelnuts

1/2 cup Jufran Sweet Chili Sauce

Procedure:

1. Rinse shrimp and marinade in water, salt, white pepper and chili-garlic paste for 30 minutes.
2. Dredge in flour and deep-fry for around 20 seconds. Set aside.
3. Heat butter. When butter turns light brown in color, add chopped hazelnuts. Taste hazelnuts until butter turns moderately brown.
4. Remove butter-hazelnut mixture from heat. Skim-off surface. Set aside.
5. Glaze shrimps in bubbling-hot Jufran Sweet Chili Sauce. Add butter-hazelnut mixture and continue glazing.
6. Removefrom heat when shrimps are thoroughly glazed.Serve.

Coconut Prawn Curry

INGREDIENTS
1 tsp garlic, minced
3 tbsps onion, minced
¼ tsp ginger, grated
1 tbsp lemongrass, thinly sliced
3 tbsps cooking oil
¾ tsp curry powder
¼ tsp turmeric powder
½ kilo prawns, shelled and deveined, with tail on
1 cup coconut mily
2 tsps lemon juice
3 tbsps Jufran or UFC Sweet Chili Sauce
1 tbsp Datu Puti or Nelicom Fish Sauce
1 coconut, halved
1 pc finger chili
2 tbsps cilantro leaves
Salt and pepper

Procedure

1. Sauté garlic, onions, ginger, and lemongrass in cooking oil. Add curry powder and tumeric powder. When fragrant, add prawns and cook until they begin to change color. Take out the prawns and set aside.
2. Mix in the thick coconut milk, lemon juice, sweet chili sauce, and fish sauce. Simmer for several minutes, then add the prawns. Simmer for several minutes, then add the prawns. Simmer a little longer until prawns are cooked. Season with Salt and pepper.
3. Pour the prawn curry in the halved coconut shells and garnish with the chili and cilantro.

Mang Tomas Asian Eggplant Garlic Teriyaki

Ingredients:
2 pieces Eggplant
1 tbsp. Mang Tomas Teriyaki Sauce
1 tbsp. Ginger, minced
1 tbsp. Onions, minced
1 tbsp. Sesame oil
1/4 cup water
1 tbsp. Mang Tomas Oyster Sauce
1 tbsp. rice wine
slicedleeks, julienned cut
1/4 cup flour
eggwhites
Procedure:

1. Slice eggplant and sprinkle with salt and pepper.
2. Dredge in flour, dip in egg whites and dredge in flour again. Deep fry.
3. Saut? onions and ginger in sesame oil
4. Add Mang Tomas Teriyaki Sauce.
5. Top over eggplant.
6. Top with sliced leeks

Gf Special Lumpiang Togue

Ingredients:
2 tbsp. garlic,minced
2 tbsp. ginger, grated
1/4 cup Golden Fiesta Cooking Oil
1 tsp. sesame oil
3 pieces driedshiitake mushrooms, rehydrated in warm water and finely
chopped
100 grams ground pork
4 cups bean sprouts (togue), cleanbottom (approx. 200 grams)
6 tbsps. Mang Tomas Oyster Sauce
2 tsp. Datu Puti Patis
2 tsp. Datu Puti Soy Sauce
1/2 tsp. garlic powder
1/8 tsp. five-spice powder
salt and pepper
2 tbsp. kinchay, finely chopped
lumpia wrapper
Jufran Sweet Chili Sauce
Procedure:

1. Saut? garlic and ginger in Golden Fiesta Cooking Oil and sesame oil.
2. Add mushrooms and pork. When cooked, add bean sprouts.
3. Add Mang Tomas Oyster Sauce, Datu Puti Patis, Datu Puti Soy Sauce, garlic powder, five-spice powder, and salt and pepper. Let it simmer. Add kinchay and let it simmer for 2 minutes more.
4. Cool mixture. Put in lumpia wrapper. Deep fry.
5. Serve with Jufran Sweet Chili Sauce.

SKILLBOOSTER TIP: To know if your cooking oil is ready for deepfrying, drop a small piece of lumpia wrapper in the oil. If the wrapper drops till the middle of theoil, it?s ready for deep frying.

UFC Special Bulalo

Ingredients:

1 kilo beef tuhod with litid
1 kilo beef shank, whole
1 piece white onion, sliced
2/3 tbsp. ginger, sliced into strips
7 pieces tongkoy (tangkwei)
1 1/2 tsps. cracked black pepper
10 tbsps. Datu Puti Patis
45 cups water
5 pieces saba, manibalang
3 pieces sweet corn on the cob, sliced into 2
1/4 cup bambooshoot, canned
1 head pechay, take-out from head
1 head cabbage, sliced into wedges
1 tbsp. Chives
2 cubes UFCBeef Broth Cube
GoldenFiesta Cooking Oil

Procedure:

1. Heat a little Golden Fiesta Cooking Oil in a pan and saut? beef tuhod and shank. Add in onions, ginger, tongkwei, black pepper and Datu Puti Patis.
2. Add 30cups of water in a pot. Let it simmer for 1 hour.
3. Then add another 15 cups of water until meat parts are tender.
4. When tender, add saba or plantains, sweet corn, UFC Beef Broth Cube and bring again to boil. Season to taste.
5. When the meat and the veggies are cook already, drop in the pechay, cabbage and chives just before serving.

TIPS:

IDEA MAKER - Use this recipe and substitute beef withnative chicken or pork cuts.