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!

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 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

Binagoongang Lechong Macao

Ingredients:
1/2 kilo liempo,cut into small pieces
2 tbsps. DatuPuti Cane Vinegar
2 tbsps. Datu Puti Patis
1 piece Staranise
2 cups water
1 cup GoldenFiesta Cooking Oil
1/2 cup bagoongalamang
2 tsps. garlic,minced
2 tbsps. GoldenFiesta Cooking Oil
4 tbsps. DatuPuti Cane Vinegar
1 tsp. pepper
2 pieces chili
3 tbsps. sugar
Procedure:

1. Simmer liempo in Datu Puti Cane Vinegar, Datu Puti Patis, water and star anise until very tender.
2. Strain and dry.
3. Deep fry liempo until crisy. Drain excess oil and set aside.
4. Saute bagoong with garlic in Golden Fiesta Cooking Oil. Add Datu Puti Cane Vinegar, pepper, chili and sugar. Simmer until shiny.
5. Toss in crispy pork. Serve immediately.

TIPS:
TIMESAVER - Buy commercial ready to fry lechon kawali and use asdirected
IDEAMAKER - Use 1/2 cup coconut cream when saut?ing bagoong for adifferent flavor dimension
SKILLBOOSTER? Put liempo in front of electric fan to dry fast andget crispy skin.
BUDGETKEEPER - Use crispy fried tokwa and cut down your pork liempoby half.

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.

Vinegar Adobo

INGREDIENTS
1 cup Datu Puti or UFC Vinegar
2 tbsps Datu Puti or Nelicom Fish Sauce
1 kilo ribeye, top round, or sirloin beef, cut into cubes
1 whole chicken, cut into pieces
3 pcs laurel leaves
¼ tsp dried oregano (optional)
½ chopped garlic
1 tbsp salt
½ tbsp whole peppercorn
2 cups water
½ tsp sugar
Cooking Oil

PROCEDURE

1. Place beef in a pot with the salt, laurel leaves, garlic, peppercorn, oregano, ¾ cup vinegar, and 1 cup water. Bring to a slow boil.
2. When the beef is half cooked, add the chicken, sugar, and the remaining vinegar. Simmer until the chicken is almost cooked, then remove the beef and chicken from the pot.
3. Fry the chicken and beef in shallow pan with cooking oil until the meat is golden brown.
4. Add the remaining cup of water to the contents of the pot. Place the fried chicken and beef back in the pot. Simmer for 10 minutes or until the meat is tender.

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

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.