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 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.

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.

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

Filipino Short Ribs

INGREDIENTS

1½ tbsps minced garlic
3 tbsps cooking oil
2 tbsps minced ginger
1½ cupd chopped onions
½ kilo short ribs
2 tbsps Datu Puti or Nelicom Fish Sauce
6 cups water
1tbsp Datu Puti or UFC Vinegar
Salt and Pepper

PROCEDURE

1. Sauté minced garlic in cooking oil. Add the ginger, then onions. Cook until translucent.
2. Add short ribs and cook until juices are released. Add fish sauce.
3. Add water, let boil and cook until tender. Add vinegar and simmer until the sauce evaporates.
4. Season and serve immediately.

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

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.

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.

Bacon Carbonara Pasta

INGREDIENTS

1 pack (175 g)	DEL MONTE Spaghetti (Merienda Pack), cooked (reserve 3 tbsp pasta broth)
1 pouch (250 g)	DEL MONTE Carbonara Sauce
80 grams	bacon, sliced

1/4 cup (28.75 g)

grated cheddar cheese

PROCEDURE

1. FRY bacon until crunchy. Set aside bacon, reserve drippings.
2. COMBINE drippings with DEL MONTE Carbonara Sauce, pasta broth. Cover, simmer for 3 minutes.
3. ADD cheese and half of bacon, then pour over pasta. Toss. Top with remaining bacon.

Nuggets Casserole

INGREDIENTS

CHICKEN NUGGETS
200 g	ground chicken
1 pc (70 g)	small tokwa mashed
50 g	carrot, coarsely grated
1 pc	small onion, chopped
1 pc	egg, beaten
2 tbsp	all-purpose flour
SAUCE
3 cloves	garlic, crushed
1 pc	small onion, chopped
1 pc	pork bouillon cube
1 pc	small red bell pepper, cut into cubes
1 pouch (200 g)	DEL MONTE Filipino Style Tomato Sauce
1/2 cup	canned button mushrooms, sliced

1 pc	egg, beaten
1/2 cup	breadcrumbs
1 pc	medium potato, cut into wide strips and deep-fried

PROCEDURE

1. COMBINE ingredients for chicken nuggets. Season with salt and pepper. Mix well.
2. TRANSFER into greased square pan/ tray. Chill for 10 minutes. Cut into 1-1/2” square to make 18 pieces. Using spatula, dip each cut piece into egg then coat with breadcrumbs. Deep-fry until golden brown. Set aside.
3. FOR the sauce, sauté garlic, onion, bouillon cube and mushrooms for 2 minutes. Add bell pepper, DEL MONTE Filipino Style Tomato Sauce, water, and salt to taste. Simmer for 10 minutes. Stir in potatoes then pour over chicken.

Chicken Empanada

INGREDIENTS

3 cloves	garlic, crushed
1 pc	medium onion, chopped
1/4 kg	chicken breast, deboned and diced
1 pc	large potato, cut into small cubes
2 tbsp	raisins
1 pc	medium red bell pepper, diced
1 pouch (115 g)	DEL MONTE Quick 'n Easy Italian Pizza Sauce

CRUST
3/4 cup	evaporated milk
1 tsp	calamansi juice
1/2 cup	margarine, softened
1 pc	eggyolk
2-1/2 cups	all-purpose flour
1 tsp	sugar, (optional)

PROCEDURE

1. CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5 minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hour.
2. KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each into round pieces 3” in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels.
3. FILLING: Sautè garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and DEL MONTE Pizza Sauce. Simmer for 2 minutes. Set aside.

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.

Espesyal Turon

INGREDIENTS

1 can (850 g)	DEL MONTE Fiesta Fruit Cocktail, drained
1 tsp (2 g)	cinnamon, ground
1 tbsp	orange zest, grated
2 tbsp (9 g)	brown sugar
1 tbsp (9 g)	cornstarch
20 pcs (220 g)	large lumpia wrappers

SAUCE
	fruit cocktail syrup
1 tbsp (14 g)	orange juice
1 tbsp (9 g)	cornstarch
(5 g)	sugar to taste

PROCEDURE

1. COMBINE all ingredients except lumpia wrappers. Mix well.
2. WRAP every 2 tbsp of mixture in lumpia wrapper. Fry until golden brown.
3. SAUCE: Mix all ingredients. Simmer until thick.

Tokwa't Baboy

INGREDIENTS

pineapple syrup
1/4 kg (250 g)	block tofu, cut into 6 chunks
300 g (300 g)	tenga ng baboy
1 pouch (115 g)	DEL MONTE Pineapple Tidbits, drained (reserve syrup)
1/3 cup (75.9 g)	DEL MONTE Red Cane Vinegar

1/4 cup (65.5 g)	soy sauce
1/4 cup (42.5 g)	finely chopped onions
3 tbsp (39.6 g)	brown sugar
1 tsp (4 g)	minced garlic

PROCEDURE

1. BOIL tenga for 1 hour or until tender. Drain. Deep-fry until crispy. Cut into cubes. Set aside.
2. DEEP-FRY tokwa pieces until golden brown. Drain. Cut into 12 cubes. Combine with pork and DEL MONTE Pineapple Tidbits. Pour dressing just before serving.
3. DRESSING: Combine pineapple syrup, DEL MONTE vinegar, soy sauce, onions, sugar and pepper to taste.

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.

Mushroom Omelet

INGREDIENTS

1/3 cup (67 g)	mushrooms, sliced
1/2 tbsp (7 g)	oil
1 pc (30 g)	small red bell pepper, diced

1 pack (18 g)	DEL MONTE Sandosenang All-in-One Seasoning
6 pc (300 g)	eggs, beaten

PROCEDURE

1. IN 8" non stick pan, saute mushrooms in oil for 1 minute. Add red bell pepper and DEL MONTE Sandosenang Sarap All-in One Seasoning. Sautè for few seconds.
2. ADD eggs. Stir then til pan to spread eggs and cover bottom of the pan. Cook until egg is set. Fold omelette at the center. Continue cooking until set.

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.