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.

Asian-Style Stroganoff

INGREDIENTS
500gms beef sirloin tips
¼ cup onions, minced
1½ garlic, minced
¼ tsp onion powder
¾ cup button mushrooms, halved
½ cup yogurt
1 cup cream
6 tbsps Mang Tomas of UFC All-Purpose Sauce
¼ cup chicken stock or water
1 tsp Worcestershire sauce
1 tbsp Datu Puti or UFC Soy Sauce
3 tbsps butter
1 tbsp cooking or white wine (optional)
Salt and pepper

PROCEDURE

1. Sauté onion in butter. Add garlic and button mushrooms. Add beef before garlic turns brown. Sauté until beef changes color.
2. Add yogurt, cream, all-purpose sauce, soy sauce, Worcestershire sauce, chicken stock or water, and onion powder.
3. Drizzle with wine and simmer for a few minutes. Season with salt and pepper to taste, and serve.

Perfect Hard Boiled Eggs