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.

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.

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.

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.

Papacino

Ingredients:
400 grams pork, thinly sliced (tapa)
1/2 cup Papa Banana Catsup
1/4 cup lemon-lime softdrink
1 tbsp. calamansi juice
2 tbsps. Sugar
1 tsp. Datu Puti Soy Sauce
1 tbsp. Datu Puti Patis
1 tbsp. anisado wine, optional

3 tbsps. Golden Fiesta Cooking Oil

Procedure:

1. Marinate all ingredients together for at least overnight.
2. Separate pork from marinade.
3. Boil marinade in pan until lightly thick.
4. Put pork in boiling glaze until lightly firm.
5. Fry until lightly brown.

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.

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

Holiday Ribs

INGREDIENTS
1 kilo baby back ribs, sliced into threes
½ cup Jufran or UFC Sweet Chili Sauce
2 tbsps Datu Puti or UFC Soy Sauce
1 cup mango or pineapple jam
½ cup clear soda
Zest – 2 lemons
4 tsps lime juice
1 tsp tabasco sauce
1 tsp cinnamon
¼ tsp cloves
½ tbsp water
½ cracked black pepper
Salt

PROCEDURE

1. With the exception of the ribs, cornstarch, and water, divide all ingredients by two. Mix one half of the ingredients and marinate the ribs in this mixture overnight.
2. Combine the other half of the ingredients separately and set aside for use as a basting sauce.
3. Cook ribs in a turbo broiler for 45 minutes at 350°F, until fork-tender.
4. Heat the ingredients previously set aside. Combine cornstarch and water to make a slurry, then add to this basting mixture. Simmer until think.
5. Toss ribs in the sauce, season to taste, and serve.

Datu Puti Savory Chicken

Ingredients:
1 whole medium size chicken
2 Tbsp. Golden Fiesta Cooking Oil
6 cloves garlic, minced
1/2 tsp. minced ginger
1 Tbsp. sugar
1/4 cup Datu Puti Soy Sauce
1/2 cup water
2 tsp. cornstarch mixed with 2 Tbsp. Water
2tbsp w Worchertershire sauce
2 tbsp Mang Tomas Gravy

Procedure:

1. Placethe chicken in a baking dish.
2. CombineGolden Fiesta Cooking oil, garlic, minced ginger, sugar, Datu Puti Soy Sauce,Worchestershire sauce. Rub well into chicken and roast for 40-50 minutes at 350F degrees or until done. Transfer the chicken into a serving dish.
3. Pourwater to drippings and transfer to a saucepan. Bring to a simmer then addcornstarch slurry and 2 tbsp Mang Tomas Gravy. Serve it on the side with thechicken.

TIP:

Idea Maker Tip: Chicken isroasted in a dark and delicious marinade that becomes its own gravy. Thismarinade is also good on liempo or ribs in which case it should be bakedlonger, about an hour.

Hearty Chicken Mango Salad

Ingredients:

For the Chunky Mango Salsa:
2 pieces ripemango, cut into small cubes
1/2 cup tomato,cut into small cubes
2 tbsps. cilantro,chopped
2 tsps. lemonjuice
1 piece onion,finely chopped
1/4 cup JufranSweet Chili Sauce
saltand pepper to taste

1 tbsp. garlic,minced
1/2 tsp. JufranHot Sauce
1 tsp. turmericpowder
2 tsps. mustard
3 tbsps. oliveoil
1/2 tsp. crackedblack pepper
salt
1 whole chicken,cut into half

Procedure:

1. For the Salsa: Toss all ingredients together. Set aside.
2. Mix garlic, Jufran Hot Sauce, turmeric, mustard, olive oil, black pepper and salt. Rub into chicken and marinate for 2 - 3 hours.
3. Cook chicken in a turbo broiler at 200?C for 30 minutes or until done.
4. Serve with chunky mango salsa.

TIPS:
IDEAMAKER - Thisrecipe will work well with porkloin orthis can be served with flour tortilla and be made into wraps.

SKILLBOOSTER ?chicken works well with certain fruits like mango bacuse it has a neutralflavor.

BUDGETKEEPER - usechicken leg and thigh only instead of 1 whole chicken

TIMESAVER? Marinate chicken a day in advance and make mango salsa a day in advance tosave time on actual preparation

Jufratada

Ingredients:

1 1/2 tbsps minced garlic
1/2 cup Golden Fiesta Cooking Oil
3/4 cup slicedonions
1 tbsp DatuPuti Patis
1 pc chicken,cut into parts
1 1/2 tbsps DatuPuti Soy Sauce
1/2 cup JufranSweet Chili Sauce
3 tbsps UFCTomato Sauce
1 cup water
1 pc chickencube
1/2 pc potato,cubed
1 pc redbell pepper, sliced
1 pc greenbell pepper, sliced
saltand pepper

Procedure:

1. Saut? minced garlic in Golden Fiesta Cooking Oil. Add onions and cook until translucent. Add Datu Puti Patis and reduce for 30 seconds or until the sauce becomes fragrant.
2. Add in chicken pieces and cook well for around 10 minutes.
3. Add in Datu Puti Soy Sauce, Jufran Sweet Chili Sauce, UFC Tomato Sauce and water.
4. Drop chicken cube and potatoes and let boil, simmer for 10 minutes. Add in red and green bell pepper. Let boil again and simmer.
5. Taste and adjust seasoning with salt and pepper.

TIPS:
IDEAMAKER - addingdried herbs like oregano, basil and marjoram will give this dish a Europeantaste

SKILLBOOSTER - Panfryingthe chicken pieces before putting thesein the stew will make the stew tastier and the chicken juicier.

BUDGETKEEPER - usethe chicken parts that are inexpensive or add in some pork cubes to extend thedish for more people to enjoy

TIMESAVER - havingall ingredients before hand and preparing them well in advance will makecooking this dish a breeze.

Mang Tomas Favorite Fried Chicken

Ingredients:

1 whole Chicken, cut into 8parts for frying

1 cup evaporated Milk

2 tbsps. Datu Puti Patis

2 tbsp. Garlic, minced

1/2 tsp. Onion powder

1/2 tsp. garlic powder

1/4 tsp. Black pepper

1/2 tsp. Salt

GoldenFiesta Cooking Oil for deep frying

For the seasoned all purposeflour:

1 cup Allpurpose flour

1/2 tsp. Salt

1/2 tsp. Pepper

1 tsp. Onion powder

1/2 tsp. Paprika

For the sauce:

4 pieces mushrooms,sliced

1/2 bottle Mang Tomas Gravy

2 tbsps. onion, miced

1 tbsp. butter

4 tbsps. stock or water

Procedure:

1. For the seasoned all purpose flour: mix all ingredients. Set aside.
2. For the sauce: Saute onions in butter. Add the rest of the ingredients and simmer.
3. Rub chicken with salt and black pepper.
4. Simmer chicken in milk, Datu Puti Patis, onion powder, garlic powder, salt and pepper until cooked.
5. Dry chicken pieces by letting it stand for a few minutes.

Dredgein seasoned all purpose flour. Deep frywith Golden Fiesta Cooking Oil

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.

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.

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.