Adobo Tostado

INGREDIENTS:

1 kg pork liempo/kasim, cut into cubes
3/4 cup cup water
3 tbsp UFC Golden Fiesta palm oil
4 cloves garlic, crushed [Marinade]
1 pc onion, sliced [Marinade]
1/4 cup Datu Puti White Vinegar [Marinade]
1/4 cup Datu Puti Soy Sauce [Marinade]
1 tsp UFC Whole Pepper, cracked [Marinade]
2 pcs UFC Laurel [Marinade]

PROCEDURE:

1. Marinate pork for at least 30 minutes. Drain, reserve marinade.
2. Sauté garlic In the same pan, add pork. Sauté until slightly brown.
3. Add marinade and remaining ingredients, including liver. Cover and simmer until pork is tender. If desired, continue simmering until slightly dry and oil comes out.

Lions Head Meatball

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INGREDIENTS: Rice (makes 3 cups or 513g of cooked rice) 250 g jasmine rice 520 g water (for cooking) Other Ingredients 4 Tbsp (32g) canola

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INGREDIENTS 1 whole chicken, cleaned ½ cup Silver Swan Chinese Lauriat Soy Sauce ¼ cup brown sugar ¼ cup shaoxing wine 1 tbsp garlic, minced 1 ½ tsp five-spice powder 1 tsp salt 1

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INGREDIENTS 200 g broccoli, cut into small pieces 2 tbsp Golden Fiesta Canola Oil 1 tbsp garlic, minced 3 tbsp Datu Puti Oyster Sauce

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INGREDIENTS 2 kg boneless pork belly skin on 1/3 cup ginger, sliced 1 tsp salt 3 Lt water, add more if need Dry Rub 3 tsp Salt more to

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Adobo Tostado

INGREDIENTS:

PROCEDURE:

Lions Head Meatball

Sweet and Sour Fish

Yang Chow Fried Rice

Other Recipes

Seafood Hotpot

Easy Char Sui Pork

Chinese Style Fried Chicken

8 Treasures Chicken

Stir Fry Broccoli

Stir Fry Bok Choy

Salt And Pepper Shrimp

Meaty Egg And Veggie Fried Rice

Lo Hei Salad

Lions Head Meatball

Lechon Macau

Callos by NOM

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