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.

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.

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.

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.