Crispy Beef Tadyang

INGREDIENTS

1 kilo Beef tadyang, cut into 4-inch lengths

COOKING BROTH

1 cup Carrots, sliced with skin
2 cups Celery stalk and leaves, cut into strips
1 cup White onions, cut in half with skin
1 tbsp Whole black peppercorn
3 pieces Bay leaf
3 tbsp Fine salt
6 cups Water
2 tbsp UFC Beef Broth
4 cups Golden Fiesta Palm Oil
¼ cup All-purpose flour
1 head Garlic, sliced and fried
½ cup Mang Tomas All-Around Sarsa, for dipping sauce

PREPARATION

1 Combine beef tadyang with carrots, celery, white onions, whole black peppercorn, bay leaf, fine salt, water and UFC Beef Broth in a pressure cooker. Cook for 1 hour until tender.
2 Remove beef from the liquid, and let it rest for 30 minutes.
3 Heat Golden Fiesta Palm Oil in a deep-frying pan.
4 Dredge beef tadyang in flour, then deep-fry until crisp, about 5 to 10 minutes, depending on size.
5 Top with fried garlic and serve with Mang Tomas All-Around Sarsa

Stir Fry Broccoli

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

Stir Fry Bok Choy

INGREDIENTS 250 g bok choy, cut in half 2 tbsp Golden Fiesta Canola Oil 1 tbsp garlic, minced 5 tbsp Datu Puti Oyster Sauce

Celebrations aren’t complete without a noodle dish. While traditional Chinese birthday noodles make us of egg noodles, Pinoy serve everything from pancit to pasta “for long life”. The hands-down favorite? Bihon!

Seafood Hotpot

INGREDIENTS 2 packs (20 g x 2) UFC Fun Chow – Seafood 3 cups water 1 can (198g) UFC Shiitake Mushroom, drained 1 tsp

Easy Char Sui Pork

INGREDIENTS 800g pork belly 1 tsp salt ½ tsp five spice powder ¼ tsp white pepper ½ tsp sesame oil 1 tbsp shaoxing wine 1 tbsp Silver Swan Lauriat Chinese Soy Sauce 1 tbsp hoisin

Chinese Style Fried Chicken

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

8 Treasures Chicken

INGREDIENTS 8 Treasures Filling 2 tbsp Golden Fiesta Canola Oil 1 pc onion, finely chopped 3 tbsp ginger, finely chopped 2 garlic cloves, crushed 350

Stir Fry Broccoli

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

Stir Fry Bok Choy

INGREDIENTS 250 g bok choy, cut in half 2 tbsp Golden Fiesta Canola Oil 1 tbsp garlic, minced 5 tbsp Datu Puti Oyster Sauce

Salt And Pepper Shrimp

INGREDIENTS 400 g shrimp, peeled and deveined 3 tbsp cornstarch 1 ½ cup Golden Fiesta Canola Oil ½ tbsp UFC Crushed Black Pepper ¼ tbsp

Meaty Egg And Veggie Fried Rice

INGREDIENTS Egg Fried Rice 2 tbsp Golden Fiesta Canola Oil 1 pc egg ¼ cup frozen mixed vegetables 2 cups white rice, cooked 1 pack

Lo Hei Salad

INGREDIENTS 100 g wantons, cut into strips 1 cup Golden Fiesta Canola Oil 1 pc grapefruit, peel and segment to small pieces 1 pc carrots, peeled

Lions Head Meatball

INGREDIENTS 800 g ground pork 5 tbsp breadcrumbs 1 ½ tbsp ginger, minced 2 tbsp spring onion, chopped 2 pcs egg 2 tbsp Shaoxing wine

Lechon Macau

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

Callos by NOM

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