Lychee Buco Salad
INGREDIENTS: 1 can (565 g) UFC Fruit Selections Lychees in Light Syrup, drained and set aside syrup ¼ cup cooked small sago / tapioca pearls
1 kg chicken, cut into serving portions
1 pack (180 mL) DATU PUTI Adobo Series Classic Adobo Sauce
1 cup water
1. In a pan, combine chicken and Datu Puti Adobo Series Classic Adobo Sauce. Stir.
2. Add water. Cover and simmer for 20 minutes or until chicken is tender. Serve .
INGREDIENTS: 1 can (565 g) UFC Fruit Selections Lychees in Light Syrup, drained and set aside syrup ¼ cup cooked small sago / tapioca pearls
INGREDIENTS: 1 can (565g) UFC Fruit Selections Lychees in Light Syrup, sliced 1 cup canned Almond Jelly, cubes Crushed ice PROCEDURE: Preparation Slice
INGREDIENTS: 7 Tbsp (100 g) Golden Fiesta Canola Oil 1 cup white sugar, below rim (195 g) 3 pc (190 g) eggs 2/3
INGREDIENTS: 350 – 400 g (raw) pasta of choice 1 can (155 / 180 g) canned tuna in oil, drained 1 can (185 g)
INGREDIENTS: 6 slices loaf bread ½ pack Meaty Overload 25 g Cheese (6 strips) Frying ½ cup Panko breadcrumbs 1
INGREDIENTS: 1 can (155 g) UFC Garden Fresh Green Peas, drained 1 can (158 g) UFC Fresh Selections Whole Kernel Corn, drained 50 g carrots,
INGREDIENTS: 1 rice cup (takal) malagkit rice, washed 1 rice cup (takal) water ½ rice cup (takal) or ½ pack Datu Puti Adobo Series –
INGREDIENTS: 200 – 300 g Chicken Fillet (breast or thigh) 2 Tbsp Datu Puti Oyster Sauce 2 tsp Sesame Oil 1 rice cup (takal)
INGREDIENTS: 2 Tbsp butter 500 g shrimp 1 pack (80 g) Oppa! Mixes – Sweet and Spicy 1 small can (185 g) UFC Whole Corn
INGREDIENTS: 250 – 350 g leftover lechon manok / lechon kawali / liempo or any leftover meat 2 Tbsp vinegar 1 pc laurel ¼ cup
INGREDIENTS: 1 Tbsp cooking oil or butter 250 – 300 g leftover lechon manok / lechon kawali / liempo, diced or any leftover meat, diced
INGREDIENTS: 1 can (425 g) UFC Cream Style Corn / Whole Corn Kernels, drained * 1 can (400 mL) UFC Coconut Cream 1/8 tsp UFC
