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!

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

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.

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

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.

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.

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.

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.

Maja Jubilee

INGREDIENTS

2-3 pcs (90 g)	pandan leaves
1 can (439 g)	DEL MONTE Fiesta Fruit Cocktail, drained (reserve 2 tbsp syrup)
3/4 cup (90 g)	cornstarch, dissolved in buko water
1 pc (535 g)	buko, shredded (reserve buko water)
1 cup (245 g)	thick coconut milk

1 1/2 cups (369 g)	buko water
1/2 cup (149 g)	condensed milk
1/4 cup	water

PROCEDURE

1. SIMMER pandan leaves, ¼ cup water and reserved syrup in covered pan for 5 minutes.  
2. REMOVE pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.  
3. ADD DEL MONTE Fiesta Fruit Cocoktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.  
4. POUR into 12" x 8" pan. Cover and chill until set.

Fiesta Sago

INGREDIENTS

439 g (439 g)	DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 cup (243 g)	cooked small sago
1/4 cup (69 g)	DEL MONTE All Purpose Cremé, chilled
2 tbsp (46 g)	sweetened condensed milk

1 can (240 g)	DEL MONTE Sweetened Mango Juice 202 Drink, chilled
1 pc (175 g)	small ripe mango, cut into cubes
1/4 cup	water

PROCEDURE

1. BOIL fruit cocktail syrup with ¼ cup water. Add sago. Simmer for 3 minutes. Drain and cool.
2. COMBINE cream and condensed milk. Mix well. Add DEL MONTE Mango Juice gradually while stirring. Add DEL MONTE Fiesta Fruit Cocktail, sago and mango cubes. Chill until ready to serve.

Fruit Pandan Ice Cream Salad

INGREDIENTS

2 pc (318 g)	buko meat, cut into 1" squares (reserve 1 to 1 1/4 cups buko water)
4 pc (12 g)	pandan leaves
3 tbsp (45 g)	sugar
1 can (850 g)	DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 envelope (7 g)	unflavored gelatin, dissolved in 2 tbsp fruit cocktail syrup

8 drops (0.1 g)	green food color
1 pack (250 g)	DEL MONTE All Purpose Créme
2 1/2 cups (297.5 g)	macapuno ice cream, partially thawed
2 tbsp (46 g)	condensed milk

PROCEDURE

1.  SIMMER buko water (covered) with pandan leaves for 5 minutes. Turn of heat. Remove pandan and add sugar and gelatine mixture. Stir until dissolved. Add food color. Pour into 5"x8" pan and chill until set. Cut into cubes. Chill.
2. BLEND DEL MONTE All purpose Creme with ice cream and condensed milk. Combine immediately with buko, DEL MONTE Fiesta Fruit Cocktail and gelatine. Freeze overnight or for 5 hours if you want it partially frozen.

Fruity Gelatine

INGREDIENTS

• 1 pack (250 g) DEL MONTE All Purpose Créme, (room temperature)
• 4 tbsp (69 g) condensed milk
•  1 tsp (4.5 g) vanilla extract
•  1 1/2 envelope (7 g) unflavored gelatin, dissolved in 1/2 cup water

PROCEDURE

1. CREAM gelatin: Heat gelatin mixture until dissolved. Remove from flame. Add vanilla, milk and DEL MONTE All-Purpose Créme. Blend well. Pour into pan and chill until set. Cut into cubes.
2. IN a clear bowl or individual cups, arrange layer of DEL MONTE Fiesta Fruit Cocktail and cream gelatin. Chill until ready to serve. Serve with whipped cream if desired. 

 

Chicken Pineapple Platter

INGREDIENTS

• 600 g (600 g) chicken breast, deboned and cut into strips
• 1/2 tsp (2 g) ginger, grated
•  1 pc (50 g) egg, beaten
•  3/4 cup (82.5 g) bread crumbs
•  4 cloves (20 g) garlic, crushed
•  1 (50 g) medium onions, sliced
•  1 (150 g) medium carrot, sliced
•  1 (150 g) medium potato, sliced
•  1 cup (238 g) chicken broth or water
•  439 g (439 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
•  1 pc (50 g) medium red bell pepper, cut into rings
•  1 1/2 tbsp (13.5 g) cornstarch, dissolved in 1 tbsp water
•  2 tbsp (34 g) soy sauce
•  1/2 tsp (1.5 g) pepper
•  1/3 tsp (.75 g) iodized fine salt

 PROCEDURE

1. MARINATE chicken in ginger, 2 tbsp soy sauce, 1/2 tsp pepper and 1/3 tsp iodized fine salt ( or 1 tsp iodized rock salt) for 15 minutes. Mix chicken with egg. Coat with breadcrumbs and fry until golden brown. Arrange on a platter. Set aside.
2. SAUTé garlic, onion, carrot and potato. Add chicken broth or water, pineapple syrup, 1/2 tsp iodized rock salt and 1 tbsp brown sugar. Simmer for 8 minutes.
3. ADD bell pepper, DEL MONTE Fresh Cut Sliced Pineapple and dissolved cornstarch. Allow to simmer. Pour sauce over chicken. 

Pork Humba

Ingredients:

• 2 lbs pork belly
• 1 cup Pineapple juice (3 pouches (115 g each) DEL MONTE Pineapple Tidbits)
• 1 large onion, diced
• 5 cloves garlic, minced
• 2 tablespoons salted black beans
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 ½ tablespoons brown sugar
• ½ cup dried banana blossoms
• 2 pieces dried bay leaves
• 1 teaspoon whole peppercorn

Cooking Procedure:

1. Heat the cooking pot then brown the pork belly
2. Add the onions and garlic and cook until the onions are soft
3. Put-in the soy sauce, peppercorn, bay leaves
4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
7. Add the dried banana blossoms and simmer for 5 to 8 minutes
8. Transfer to a serving plate and serve. Share and enjoy!

 

Banana Fritters (Maruyang Saging)

Ingredients:

• 4 ripe short and thick bananas (saba) or 2 ripe plantains

• 2 eggs 

• 1 cup flour

• 1/2 cup milk

• 1 teaspoon salt

• 1 teaspoon baking powder

• 2 teaspoons sugar

• 4 cups oil for deep frying

Method:

Beat eggs. Add milk, flour and baking powder, mixing well. Beat slightly. Add salt and sugar. Let batter rest for 4 hours. Peel bananas and cut into 2 inch lengths and 1/2 inch thick pieces. Heat oil in a frying pan. Coat banana pieces with batter and deep fry until golden brown. Drain on paper towels. Serve hot.