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.

Ribs in Oyster Sauce

Ingredients:
1 kilo beef short ribs, cut into 1 1/2?pieces
1 piece onion, sliced
2 pieces beef cube
1 tsp. salt
1/2 tsp. ground pepper

Boil short ribs in enough water tocover. Add onion and beef cube. Season with salt and pepper. Simmer until tender. Drain.

Marinate short ribs with thefollowing:
1/4 cup MangTomas oyster sauce
1 tbsp. sugar
1/2 tsp. liquidseasoning
1/4 cup stockfrom short ribs

Rest for 30 minutes
1 tbsp. mincedgarlic

Saute garlic in 3 tbsp. cookingoil. Add short ribs, and marinate. Cook for sometime. Serve while hot over rice.

Lemongrass Sinigang

Yield:4 - 6 servings
Ingredients:
1 kilo Beef Buto-buto, par boil
6 stalks Lemongrass or tanglad
1 piece Raddish, peeled and sliced
Oliveoil
2 tbsps. Kinchay, sliced
3/4 cup UFC Tomato Sauce
8 cups beef stock, from boiled beef
4 tbsps. Datu Puti Fish Sauce
1/2 cup fresh calamansi juice
2 pieces green finger chili or sili sigang
1/4 cup fresh pineapple chunks
1/4 cup fresh tomatoes, sliced

Procedure:

1. Boil and and soften buto-buto. Set aside stock.
2. Saut? onions, beef buto-buto until brown in olive oil. Add UFC Tomato Sauce.
3. Add stock and lemon grass, calamansi juice, raddish, pineapple chunks and Datu Puti Patis. Simmer till soft about 20 - 30 minutes.
4. Add the kinchay and green finger chili and simmer again for 5 - 10 minutes. Garnish with kinchay sprigs and serve while hot.
5. Garnishwith kinchay sprigs.

Cheesy Beefy Macaroni

Ingredients:
2 tbsps. Golden Fiesta Cooking Oil
1 tsp. garlic, minced
1 1/2 cup corned beef
1/2 cup cream
1/4 cup water
1/2 cube UFCBeef Broth Cube
1/2 cup cheddar cheese
1 1/2 cups Papa Banana Catsup
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. mustard
750 grams cooked macaroni
1 cup cheddar cheese for topping

Procedure:

1. Saut? garlic and corned beef in Golden Fiesta cooking oil. Add cream and water and 1/2 cube UFC Beef Broth Cube. Whisk in roux.
2. Add cheese and Papa Banana Catsup. Simmer to thicken. Season with salt and pepper.
3. Add mustard before taking it out from the heat.
4. Toss macaroni noodles.
5. Put in an oven proof casserole. Top with cheese.

Beef Tsarapa

Yield:5 servings
Ingredients:
1/2 kilo slicedsirloin
1/2 tbsp mincedgarlic
1 tbsp DatuPuti patis
1 tbsp Jufransweet chili sauce
3 tbsps brownsugar
1 tbsp MangTomas Lechon sauce, hot and spicy

Procedure:

1. Stir together minced garlic, Datu Puti patis, Jufran sweet chili sauce, brown sugar and Mang Tomas hot and spicy lechon sauce.
2. Dip each piece of sirloin slice. Continue until all slices are marinated. Mix well.?
3. Refrigerate for two to three hours.
4. Fry in some oil until golden brown.?
5. Serve immediately.

TIP:Fry onion rings and add to sirloin slices. Dip into Datu Puti maanghang suka.

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.

Mang Tomas Pork Tokwa Special

Yield: 4 - 5persons

Ingredients:
For the lechonkawali:
300 grams pork liempo, sliced
Salt and pepper
3 cups Golden Fiesta Cooking Oil

For the PorkTokwa:
1 tbsp. garlic, minced
1 tbsp. onion, chopped
2 tbsps. preserved yellow bean (meesi),drained and washed
2 tbsps. GoldenFiesta Cooking Oil
3/4 cup Mang Tomas All-Around Sarsa
1/2 tsp. Datu Puti Patis
1/2 cup water
3/4 cup tokwa or tofu cubes, fried(approx. 3 pieces)
Kinchay(Chinese parsley, optional)

Procedure:
For the lechonkawali:

1. Season pork liempo with salt and pepper.
2. Deep fry pork liempo in Golden Fiesta Cooking Oil until golden brown. Set aside.

For the PorkTokwa:

1. Saut? garlic, onion and yellow beans in Golden Fiesta Cooking Oil.
2. Add lechon kawali, Mang Tomas All Around Sarsa and Datu Puti Patis and water.
3. Continue stir-frying and add fried tokwa or tofu on top.
4. Sprinkle with chopped kinchay (optional)

IdeamakerTip:? To turn this dish into an appetizer orpulutan, substitute Mang Tomas All Around Sarsa with Mang Tomas Hot and SpicySarsa.

Mang Tomas Honey Peanut Spareribs

Ingredients:
1/2 cup Mang Tomas BBQ sauce
1 tbsp. honey
2 tbsps. Peanut butter
2 tbsps. UFC banana Catsup
1 tbsp. minced garlic
Saltand Pepper
1 kilo pork spareribs, sliced
Procedure:

1. Mix Mang Tomas Barbecue Sauce, honey, peanut butter, UFC Banana Catsup, and minced garlic. Stir well.
2. Season pork spareribs with salt and pepper. Pour in marinade. Mix well. Rest for 1 hour.
3. Put the marinated spareribs and the marinade in a pan. Bake in a 350?F turbo broiler or oven till cooked.
4. Grill to have burnt / barbecue look.

Serves4-5 persons.
Skill Booster Tip: Use a turbo broiler instead of an oven forjuicier spareribs.

Jufran Sweet Spicy Crispy Pork Belly

 Ingredients:
Forthe Boiling Liquid:
2 pieces bayleaves
1 tbsp. Blackpeppercorns, cracked
5 pieces staranise
1 tbsp. 5-spicepowder
1/4 cup DatuPuti Patis
16 cups or 4 liters water
2 tsps. salt
2 tbsps. ginger,chopped

1 kilo porkliempo

For the Glaze:
1/2 cup JufranSweet Chili Sauce
1/8 tsp. 5-spicepowder
juiceof 1/2 an orange
zestof 1 orange
saltand pepper

GoldenFiesta Cooking Oil for deep frying

Procedure:

1. For the boiling liquid: Put all ingredients together and add pork liempo. Cover and cook until pork liempo is fork tender.
2. For the glaze, mix all ingredients. Season with salt and pepper.
3. When pork is tender. Let it sit to cool and dry for 3 hours or more. Deep-fry until golden brown. Chop liempo.
4. Heat glaze. Toss pork in hot glaze. Serve.

TIPS:
IDEAMAKER - Use thisrecipe for shrimps or chicken

SKILLBOOSTER ?Letting the pork dry for 3 hours will give you a crispier skinned liempo

BUDGETKEEPER - Tossthis with cubed singkamas to extend the dish

TIMESAVER? Boil the pork a day or 2 in advance and just keep it in the refrigerator

Jufran Pork Mango Tango

Ingredients:
1/2 kilo porkkasim, pounded and sliced into 2? pieces
1 cup vanillaice cream
11/2 tbsps. Datu Puti Patis
1/2 tsp. JufranHot Sauce
blackpepper
cornstarch
GoldenFiesta Cooking Oil for deep frying

For the Sauce:
1/2 piece whiteonion, sliced
2 tbsps. GoldenFiesta Cooking Oil
1/2 cup JufranSweet Chili Sauce
chickenstock or water
1/4 tsp. cinnamon
saltand pepper
1/4 cup mangopuree
3/4 cup ripemango, sliced into cubes

Procedure:

1. Marinate pork in vanilla ice cream, Datu Puti Fish Sauce, Jufran Hot Sauce and black pepper overnight.
2. Dredge in cornstarch and deep fry in Golden Fiesta Cooking Oil until crispy or golden brown.
3. For the Sauce: Saut? onions in Golden Fiesta Cooking Oil. Add Jufran Sweet Chili Sauce, chicken stock or water and cinnamon. Adjust seasoning. Turn off heat, add mango puree.
4. Toss in deep fried pork and mango with the sauce. Serve.

TIPS:
IDEAMAKER - usecanned lychee or canned peaches for this recipe instead of mangoes

SKILLBOOSTER - addingthe mango puree off heat retains the fresh taste of the mango

BUDGETKEEPER - usechicken leg & thigh instead of pork kasim

TIMESAVER? deep fry in advance then just toss in mango and sauce just before serving

Jufran FRAN's Baby Back Ribs

Ingredients:
1 kilo babyback ribs, sliced 3 ribs each
1/2 cup JufranSweet Chili Sauce
2 tbsps. DatuPuti Soy Sauce
1 cup mangoor pineapple jam
1/2 cup sevenup or sprite
zest 2 lemons
juice 2lemons or 4 tsps. calamansi juice
1 tsp. JufranHot Sauce
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. crackedblack pepper
salt
1/2 tbsp. cornstarch
1 tbsp. water

Procedure:

1. Divide all ingredients by two except for the ribs, cornstarch, and water. Marinate ribs in 1/2 of the amount of all the ingredients overnight. Reserve the other half for the basting sauce
2. Cook in a turbo broiler until fork tender for 45 minutes at 350?F.
3. Heat 1/2 of the remaining ingredients. Combine cornstarch and water to make a slurry and add to the basting mixture.
4. Simmer until thickened. Toss ribs with the sauce.

TIPS:
IDEAMAKER - servethis dish with canned sliced peaches

SKILLBOOSTER - 7-upand lemon acts as the tenderizer of the ribs

BUDGETKEEPER - usechicken as a substitute and serve with special rice in chicken sate recipe

TIMESAVER? this whole recipe can be made 2 days before and reheated. it will even have better flavor on the 2ndday

Datu Puti Special Longanisa Burger

Ingredients:
500 grams ground pork
1 1/2 tbsps. Garlic, minced
1 piece onion, finely chopped
2 tbsps. Datu Puti Soy Sauce
1/4 cup Datu puti Vinegar
1/2 tsp. cracked black pepper
6 tbsps. Achuete oil
salt
2 pieces eggs, slightly beaten
oil forpan-frying

For the Achuete Oil:
1/2 cup Golden Fiesta Cooking Oil
1/4 cup achuete or annatto seeds

For the DippingSauce:
1/4 cup Datu Puti Vinegar
1/2 tsp. Garlic, minced
1/4 tsp. Salt
pinch Cracked black pepper
1/2 piece sili labuyo

Procedure:

1. For the achuete oil: Heat oil and achuete together until oil turns orange in color. Strain and set aside to cool.
2. For the Dipping Sauce: Mix everything together.
3. Mix all ingredients together. Form into small patties. Refrigerate for 1 - 2 hours.
4. Sprinkle salt on patties and heat oil. Pan-fry patties. Serve with dipping sauce

TIP:

TIMESAVER: Makelonganisa on weekends, keep in the freezer for a ready to cook treat any time of the week.

Datu Puti Adobito

Yield:4 persons

Ingredients:
Adobito:
11/2 cups pork, cut into 1 cubes
11/2 cups chicken
1/2 cup chickenhearts
1/2 cup chickengiblets, cleaned
1/3 cup DatuPuti Vinegar
2 tbsps GoldenFiesta Cooking Oil
1/2 tbsp crackedpepper
2 tbsp garlic
3/4 tbsp salt
2 tbsps DatuPuti Patis
3 cups chicken stock
2 tbsps MangTomas All Around Sarsa
GarlicSauce:
3 tbsps GoldenFiesta Cooking Oil
3 tbsps garlic,chopped
1 tsp DatuPuti Soy Sauce
Procedure:

1. Saute garlic in Golden Fiesta Cooking Oil until slightly brown. Add pork cubes, chicken, chicken heart, and chicken giblets.
2. Add Datu Puti Vinegar, pepper, then Datu Puti Patis
3. Brown meats and add stock and reduce until meat is soft. Add Mang Tomas All Around Sarsa
4. When meat is all brown, top with garlic sauce.

Garlic Sauce

1. Saute garlic in Golden Fiesta Cooking Oil until lightly gold.
2. Add Datu Puti Soy Sauce and top over adobito.

Crispy Pork Siomai In Jufran Chili Sauce

Ingredients:
1/4 kilo ground pork
50 grams porkback fat, finely chopped
2 pieces eggwhites
1/4 tsp. salt
1/4 tsp. white pepper
1/2 tbsp. onion powder
3/4 tsp. garlic powder
1/8 tsp. ginger powder
1/8 tsp. five-spice powder
2 tsps. Datu Puti Patis
1 tsp. Datu Puti Soy Sauce
1/4 tsp. sesame oil
1/2 tbsp. ginger juice
Wantonwrapper
Procedure:

1. Mix all ingredients together. Put 1 tbsp. filling on wanton wrapper.
2. Wrap in wanton wrapper.
3. Steam. Cool and deep fry very quickly.
4. Serve with Jufran Sweet Chili Sauce.

Tip:
Youmay substitute 50 % of the ground pork with chopped shrimp meat