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.

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.

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.

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.

Emperor's Beef

INGREDIENTS
250gms ribeye, top round, or sirloin beef, thinly sliced
¼ cup lemon-lime soda
½ tsp ginger, minced
3 tbsps rice wine
2 tbsps Datu Puti or UFC Soy Sauce
1 tbsp tabasco sauce
4 tbsps Jufran or UFC Sweet Chili Sauce
2 tbsps water
½ cup sesame seeds
2 pcs egg whites
1 cup olive oil
1 pc cucumber, seeded, peeled, and diced
Flour

PROCEDURE

1. Marinate beef in sida, ginger, rice wine, soy sauce, tabasco sauce, 1 tbsp of sweet chili sauce, and water for an hour
2. Add egg whites and sesame seeds to the beef and mix thoroughly. Pat in flour.
3. Stir-fry in olive oil over medium heat.
4. In another pan, heat the remaining sweet chili sauce. Drain the beef and toss with the heated sauce.
5. Fry diced cucumber in the same oil for about 30 seconds, drain, and serve with the beef.

Asian Chicken Pastel

INGREDIENTS
2½ tbsps minced garlic
1¼ tbsps chopped ginger
¼ cup cooking oil
1½ cups onions, diced
1 tbsp Datu Puti or Nelicom Fish Sauce
3 tbsps Datu Puti or UFC Soy Sauce
1 pc whole chicken, cut into pieces
6 pcs dried shitake mushrooms
¼ cup hot water
½ cup Jufran or UFC Sweet Chili Sauce
1 pc chicken cube
8 pcs young corn
½ cup fresh green peas
Salt and pepper

PROCEDURE

1. Saute garlic and ginger in oil. Add sliced onions.
2. When onions begin to turn translucent, stir in fish sauce and soy sauce. Add chicken pieces. Cook until mean is lightly browned.
3. Refresh shitake mushrooms in hot water. Remove from water and slice into quarters. Add to the chicken.
4. Pour in the hot water from the mushrooms. Stir in sweet chili sauce and bring to a boil. Simmer over a medium fire for about 5 minutes.
5. Crush chicken cube and mix into the dish until dissolved. Add young corn and green peas.
6. Simmer for another 20 minutes. Season with salt and pepper.

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.

Chicken Adobo Aloha

INGREDIENTS

3/4 kg	chicken, cut into serving portions
1 can (234 g)	DEL MONTE Pineapple Chunks, drained (reserve syrup)
12 cloves (60 g)	garlic, crushed and fried
MARINADE
6 cloves (30 g)	garlic, crushed
1/4 c (57.5 g)	DEL MONTE Red Cane Vinegar
1 tsbp (17 g)	soy sauce
1 tsp (7 g)	iodized fine salt
1/2 tsp (1.5 g)	peppercorns

PROCEDURE

1. MARINATE chicken for 30 minutes. Drain and reserve marinade.  
2. FRY chicken in oil until golden brown.  
3. COMBINE chicken with marinade then simmer until chicken is tender.
4. ADD DEL MONTE Pineapple Chunks. Top with fried garlic.

Sinangag

INGREDIENTS

2 cloves (10 g)	garlic, crushed
1 g (18 g)	DEL MONTE Sandosenang Sarap All-in-One Seasoning
3 cups (519.6 g)	cooked rice
1/2 tbsp (7 g)	oil
3 cloves (15 g)	garlic, crushed
1/2 pc (27.5 g)	chorizong Macau, diced

1 pack (18 g)	DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g (50 g)	carrot, diced
2 tbsp (26 g)	frozen peas
2 1/2 cups (433 g)	cooked rice

PROCEDURE

1. SAUTè garlic 1/2 tbsp oil until brown, then add DEL MONTE Sandosenang Sarap All-in-One Seasoning. Stir.
2. ADD rice, cook for 5 minutes, stirring continously. If desired, top with additional fried garlic.

Thai - Style Bagoong Fried Rice

INGREDIENTS

1 pouch (115 g)	DEL MONTE Pineapple Tidbits, drained and reserve syrup
1 pc (50 g)	egg, beaten and cooked omelette style
50 g (50 g)	Baguio beans, thinly sliced and blanched
1/4 kg (250 g)	pork kasim, cut into thin strips
1 1/2 tbsp (19.8 g)	brown sugar

3 tbsp (42 g)	minced garlic
1/4 cup (73.75 g)	cooked bagoong alamang
4 cups (692.8 g)	cooked rice

PROCEDURE

1. COVER pork in pan with pineapple syrup, sugar and salt and pepper to taste. Simmer until almost dry, stirring once a while. Set aside.  
2. SAUTè garlic in 1 tbsp oil until lightly browned. Add in bagoong and cook for a few minutes. Toss in rice and DEL MONTE Pineapple Tidbits. Cook until heated through.
3. SERVE rice with cooked pork, egg and green beans arranged on top.

Grilled Pork Chops With Mango Salsa

INGREDIENTS

1/2 kg (500 g)	pork chop slices
1 pack (18 g)	DEL MONTE Sandosenang All-in-One Seasoning
1/2 tsp (1.6 g)	minced ginger
1 stalk (15 g)	green onions, chopped
50 g (50 g)	singkamas, diced
100 g (50 g)	ripe tomatoes, diced

150 g (150 g)	ripe mango flesh, cut into cubes
2 tbsp (7.2 g)	wansuy, sliced
2 tsp (10 g)	DEL MONTE Red Cane Vinegar
2 tbsp (44 g)	DEL MONTE Crushed Pineapple
1/2 tsp (3 g)	DEL MONTE Sandosenang All-in-One Seasoning

PROCEDURE

1. BASTE pork chops with DEL MONTE Sandosenang Sarap All-in- One Seasoning. Let stand for 10 minutes.
2. PAN or charcoal grill until cooked. Serve with mango salsa.

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.

Spicy Tomato Rice

Ingredients:

• 1 tbsp of butter
• 2 cups of white, long-grain rice
• 1/3 cup diced jalapenos
• 1/3 cup diced green onions
• 1 clove garlic, crushed
• 1 tsp chili powder or paprika
• 1/2 tsp chipotle and/or cayenne
• 1 tsp cumin
• 1/2 tsp salt
• 2 1/4 cups chicken stock
• 1/2 cup of tomato sauce

This short and fascinating video recipe for spicy tomato rice will hopefully add a very nice, all-purpose side dish to your repertoire. Believe it or not, Chefs have a much tougher time coming up with starchy side dishes for meals than they do with the main items. Is this an issue for you as well?

This is probably due to the fact that new recipes for main courses seem almost infinite. At last count there were 2,769,241 ways to cook a chicken. By the way, while I typed that last sentence, 793 new ways to cook chicken were just invented.

Side dishes are another story. I do about five or six variations on mashed potatoes and that's it. Seems you can only do so many things to make it interesting before you run out of ideas. Kind of like Survivor. So, don't underestimate the importance of adding a new side dish to your arsenal.

This Spanish rice-inspired spicy tomato rice recipe is super easy to make, and is always a crowd-pleaser. When was the last time you had Spanish rice? The last time you went to Spain? That time you went to that Mexican place for that thing with those guys? If you can't recall, then it's time to watch this video and get busy. Enjoy!

Arroz Con Pollo

Note: To see how I cut up a chicken into serving size pieces, watch this Buttermilk Fried Chicken video recipe!

Ingredients:

• 1 whole chicken, cut in serving pieces
• salt and fresh ground black pepper to taste
• 2 tbsp olive oil
• 1 onion, diced
• 1 tbsp cumin
• 2 tbsp smoked paprika
• 4 cloves garlic, sliced thin
• 1/3 cup sliced green olives
• 2 tbsp capers
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tsp sugar
• 2 tsp kosher salt (or 1 1/2 tsp fine table salt)
• 1/4 cup tomato paste
• 2 cups white long grain rice
• 4 cups chicken broth