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.

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.

Pasta Carbonara

INGREDIENTS

175 g (175 g)	DEL MONTE Spaghetti
2 strips (50 g)	bacon, fried until crisp crumbled (reserve drippings)
2 tbsp (30 g)	butter
1 pouch (200 g)	DEL MONTE Carbonara Pasta Sauce

1 tbsp (18 g)	grated cheese
1 sprig (2 g)	parsley, snipped

PROCEDURE

1. HEAT 1 tsp bacon drippings, butter, 1/4 cup water and DEL MONTE Carbonara Pasta Sauce for 8 minutes, with continous stirring. Season with salt and pepper to taste. Add bacon and parsley. Combine with cooked spaghetti, bacon, cheese and parsley.

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.