1. Sauté garlic, onion, and pork.
2. Add remaining ingredients, except sitaw. Simmer for 5 minutes.
3. Add sitaw. Cover and simmer for 10 minutes, or until cooked.
INGREDIENTS: 3 tbsp Olive Oil 2 tbsp Onion, Minced 2 tbsp Garlic, Minced 1 cup Chorizo De Bilbao, Sliced Diagonally 200 g Ox Tripe, Softened
INGREDIENTS: 1 NaN Meat Patties 160 g Pork shoulder, small diced 40 g Pork saute fat, small diced 1.6 g UFC Iodized salt 3/5 g
INGREDIENTS: 1 cup king oyster mushrooms, cut into rounds 1 teaspoon olive oil 1 teaspoon paprika 1 teaspoon garlic powder 1/100 NaN UFC Iodized salt
INGREDIENTS: 1/4 cup Golden Fiesta Palm Oil 1 tbsp annato seed 1 cup fresh alamang 1 cup kalabasa, strips 1/4 cup togue 3/10 cup cornstarch
INGREDIENTS: 1/2 cup UFC Golden Sweet Whole corn kernel 1 can Tuna in Oil, well-drained (180 g) 10 pcs Taco Shells 1 pc Medium White
INGREDIENTS: 500 grams Tuna Steaks – cut into big dice 1/2 tbsp Lemon Juice 2 tbsp Olive Oil 2 tbsp Garlic – crushed 1 pinch
INGREDIENTS: 250 g Spaghetti noodles, cooked per package directions 1 tbsp Golden Fiesta Canola oil 3 cloves Garlic, minced 1 can Tuna Flakes in oil
INGREDIENTS: 5 cloves garlic, crushed 1 pc onion, sliced 3 pcs ginger, sliced and crushed 1 kg chicken, cut into serving portions 1/4 tsp five-spice
INGREDIENTS: 1 cup leftover fried fish steak (160 g), flaked meat 1 pc potato (115 g), chopped 2 tsp sauce (from fried fish steak) 1
INGREDIENTS: 4 pcs talong 1/2 pack (20 g pack) UFC Fun Chow Meaty/Seafood Yang Chow 1/2 cup Hapi Fiesta Vegatable Oil (for sauteing and frying)
INGREDIENTS: 4 cups water 2 stalks tanglad, pounded 1 pack sinigang sa sampalok mix (20 g) 2 tsp sugar 1 can whole mushroom, drained (400
INGREDIENTS: 1/4 kg pork liempo, cut into 4 slices 1 pc pork ear 1/2 tsp UFC Iodized Salt 1/2 tsp UFC Ground Pepper (divided) 1
