Beef Stew Guisado

Ingredients:
1 1/2 K beef brisket, cubed
1/4 cup Datu Puti Soy Sauce (formarinade)
2 1/2 tbps. calamansijuice
1/4 cup Golden Fiesta Cooking Oil
1 1/2 cups grated carrots (abt. 2 pcs.)
1/4 cup Datu Puti Soy Sauce
2 tsps. Datu Puti Patis
1/4 cup brown sugar
1/3 cup UFCGuisado Tomato Sauce
1/4 cup Mang Tomas Lechon Sauce Hotand Spicy
water

Procedure:

1. Marinate cubed beef brisket in Datu Puti Soy Sauce and calamansi juice
2. Heat oil and add in grated carrots. Pour in Datu Puti Soy Sauce, Datu Puti Fish Sauce and brown sugar.
3. Add in marinated beef brisket together with marinade, Mang Tomas Lechon Sauce Hot & Spicy and enough water to cover.
4. Pour in UFC Guisado Tomato Sauce.
5. Let it simmer until tender.
6. Season to taste.

Budget Keeper ?Use UFC Guisado Tomato Sauce for a perfectly saut?ed-tasting tomato dishwithout the additional cost for garclic and onion.

UFC Fried Rice Espesyal

 Ingredients:

1/4 cup Golden Fiesta Cooking Oil
3 tbsp. Achuete
2 tbsp. garlic, minced
1/2 cup Chicken meat, chopped
1/4 cup Chinese Chorizo
2 tbsp. carrots, minced
3 tbsp. green peas
2 pcs. egg
1 pc. UFC Chicken Broth Cube
2 tbsp. UFC Banana Catsup
4 cups Cooked rice
Salt and pepper

Procedure:

1. To make achuete oil,?mix ? cup Golden Fiesta Cooking Oil and 3 tbsps achuete seeds. Drain and set aside oil.
2. Saute garlic in achuete oil. Add Chinese chorizo and chicken. Add carrots, UFC Banana Catsup & UFCChicken Broth Cube.
3. Add rice and green peas. Put rice on one side of pan and cook egg onthe other side. Toss egg and rice.?Season with salt and pepper.

IDEAMAKER - add ? cup chopped red hotdog to make it more appealing for kids. Or use special ingredients such as shrimp,squid and Chinese ham cubes for specialoccasion. To Liven up the dish, add the ingredients in declining order one ata time to cook them thoroughly.

SKILL BOOSTER - one day old rice is better because it will give youthat ?Buhaghag? texture that Pinoys look for in a fried rice

BUDGET KEEPER - consider this as an ulam and rice all in one

TIMESAVER? This may be cooked one day in advance and just reheated upon cooking

Rhapsody in Red Curry

INGREDIENTS
3 tbsps cooking oil
2 cloves garlic, minced
1 pc onion, diced
2 tsps ginger
3 stalks lemongrass, white part only, crushed
750gms chicken breast meat, cut into cubes
2½ tbsps Thai red curry paste
3 cups coconut mily
2 tsps Datu Puti or Nelicom Fish Sauce
3 tbsps Jufran or UFC Sweet Chili Sauce
½ tsp sugar
2 tsps lime juice
½ cup chicken stock

PROCEDURE

1. Sauté garlic, onion, and ginger in cooking oil. Add lemongrass. Cook until fragrant.
2. Add chicken and brown on all sides.
3. Mix curry paste with 1½ cups coconut milk until curry paste dissolves. Add mixture to the chicken.
4. Pour in the remaining coconut milk, fish sauce, lime juice, sweet chili sauce, and sugar. Simmer over low fire.
5. Add stock as required to lighten the mixture.

Mushroom Dumplings

INGREDIENTS
½ pc onion, finely chopped
2 tsps garlic, minced
¼ cup butter
1 cup button mushrooms, finely chopped
1 cup oyster or abalone mushrooms, finely chopped
¼ cup woodear mushrooms, rehydrated and finely chopped
½ cup shitake mushrooms, rehydrated and finely chopped
2 tbsps Datu Puti or UFC Soy Sauce
1 egg white
Lumpia wrapper
Cooking oil
Spring onions, blanched
Jufran Sweet or UFC Chili Sauce
Salt and pepper

PROCEDURE

1. Sauté onion and garlic in butter. Add all the mushrooms. Drizzle with soy sauce. Season with salt and pepper. Cool mixture and then bind with egg whites.
2. Fill lumpia wrapper and make a ‘beggar’s purse’ by securing the wrapper with a blanched spring onion.
3. Pre-heat cooking oil and deep-fry. Serve with sweet chili sauce for dipping.

Nuggets Casserole

INGREDIENTS

CHICKEN NUGGETS
200 g	ground chicken
1 pc (70 g)	small tokwa mashed
50 g	carrot, coarsely grated
1 pc	small onion, chopped
1 pc	egg, beaten
2 tbsp	all-purpose flour
SAUCE
3 cloves	garlic, crushed
1 pc	small onion, chopped
1 pc	pork bouillon cube
1 pc	small red bell pepper, cut into cubes
1 pouch (200 g)	DEL MONTE Filipino Style Tomato Sauce
1/2 cup	canned button mushrooms, sliced

1 pc	egg, beaten
1/2 cup	breadcrumbs
1 pc	medium potato, cut into wide strips and deep-fried

PROCEDURE

1. COMBINE ingredients for chicken nuggets. Season with salt and pepper. Mix well.
2. TRANSFER into greased square pan/ tray. Chill for 10 minutes. Cut into 1-1/2” square to make 18 pieces. Using spatula, dip each cut piece into egg then coat with breadcrumbs. Deep-fry until golden brown. Set aside.
3. FOR the sauce, sauté garlic, onion, bouillon cube and mushrooms for 2 minutes. Add bell pepper, DEL MONTE Filipino Style Tomato Sauce, water, and salt to taste. Simmer for 10 minutes. Stir in potatoes then pour over chicken.

Oriental Fried Rice

INGREDIENTS

1/2 tbsp (7 g)	oil
3 cloves (15 g)	garlic, crushed and saute in oil until slightly brown
1/2 pc (27.50 g)	chorizo macau, diced
1 pack (18 g)	DEL MONTE Sandosenang All-in-One Seasoning

50 g (50 g)	carrot, diced
2 tbsp	frozen peas
2 1/2 cups (433 g)	cooked rice

PROCEDURE

1. SAUTè garlic in oil until slightly brown. Set aside garlic then add chorizo. Saute for 1 minute.
2. ADD DEL MONTE Sandosenang Sarap All-in- One Seasoning, carrot and peas. Stir for 1 minute. Add rice and fried garlic. Cook for 5 minutes with constant stirring.

Pork A La Cubana

INGREDIENTS

• 3 cloves garlic, crushed
• 1 pc small onion, sliced
• 150 gg round pork
• 200 g kamote, diced
• 1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce
• 2 tbs praisins, chopped
• 2 tbs pcooked/frozen green peas, (optional)
• 3 pc eggs, beaten
• 3 pc medium ripe saba bananas, each sliced diagonally into 5 and fried

PROCEDURE

1. SAUTè garlic, onion and pork. Add kamote. Cover and cook over low heat for 5 minutes, stirring occasionally. Add DEL MONTE Tomato Sauce, 3 tbsp water , raisins, salt and pepper to taste. Cook for 10 minutes. Add peas if desired. Simmer for 3 minutes. Set aside.
2. COOK eggs into omelette. Cut into strips. Top cooked rice with sautéed mixture. Serve with egg and banana.

Ginisang Upo

 Ingredients:

• 1 medium sized Upo (White Squash) , sliced
• 5 cloves garlic, minced
• 1 medium sized onion, diced
• 2 medium sized tomatoes, diced
• ¼ lb ground pork
• cooking oil
• salt
• ground black pepper
• 1/4 c. patis

Procedure:

1. Heat the pan and pour the cooking oil

2. Sauté the garlic, onions, and tomatoes

3. Put-in the ground pork  and ground black pepper then simmer for 3 to 5 minutes

4. Add in patis cook for another 2-3 minutes.

5. Add the Upo (White Squash), cover the pan, and simmer for 6 minutes until the upo is half cooked.

6. Add salt to taste

7. Serve hot. Enjoy!




bon appétit