Ginataang Gulay at Daing

INGREDIENTS:

1 slice kalabasa (350 g), cut into small cubes
2 bunches kangkong, leaves and tender stalks only
1 pc medium onion, sliced
1 pc small ginger, sliced
150 g daing na labahita
1.5 tbsp Silver Swan White Vinegar
1 pc sili pansigang
1 can UFC Fresh Selections coconut cream (400 ml)
1/2 cup water

PROCEDURE:

1. Soak labahita in water for 10 minutes. Drain. Flake/diced meat.
2. Combine with other ingredients except kangkong. Simmer for 15 minutes, stirring occasionally.
3. Add kangkong. Simmer until cooked.

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

Pancit Bihon

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!

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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

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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 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

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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

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