Hot Shrimp Jambalaya

INGREDIENTS: 135 g macaroni shells 3 – 4 rice cup water 1 pack (200 g) UFC Creamy Overload 100 g chicken thigh fillet, sliced 1

INGREDIENTS: 1 rice cup* rice, pre-washed 1 ½ rice cup water 100 g chicken thigh fillet, sliced 1 pc small Red onion, sliced 5

INGREDIENTS: 1 rice cup* rice, pre-washed 1 Tbsp UFC Sinigang sa Sampalok Mix, dissolved in 2 rice cups water 100 – 200 g liempo, sliced

INGREDIENTS: 400 – 500 g liempo, sliced into small strips 1 pack (80 g) UFC Oppa Mix Lettuce (optional) PROCEDURE: In a rice cooker,

INGREDIENTS: 1 rice cup* rice, pre-washed 1 rice cup water 50 – 100 g luncheon meat 1 pack (25 g) UFC Fun Chow – Kimchi

INGREDIENTS: 1 rice cup* rice, pre-washed 1 rice cup water 100 g pork liempo, sliced ½ rice cup (80 mL) Datu Puti Adobo Series Humba

INGREDIENTS: 100 g UFC Creamy Overload (1/2 pack or 120 mL mark in rice cooker cup*) 2 rice cup water 135 g noodles, broken in

INGREDIENTS: 400 – 500 g chicken fillet / bone-in, thawed 1 pack (80 g) UFC Oppa Mix PROCEDURE: In a rice cooker, add chicken

INGREDIENTS: 1 block (350 g) tofu, sliced thinly into 16 pieces 1 Tbsp Datu Puti Vinegar 1 pack (4 g) Wow Sarap All-in-One Seasoning 2

INGREDIENTS: ½ kg chicken breast fillet, sliced to make 4 flat pieces 1/8 tsp Wow Sarap All-in –One Seasoning 1/8 tsp ground pepper 1 large

INGREDIENTS: ½ kg fish fillet (cream dory/tuna/ tanigue/maya -maya) 1 to 1 ½ Tbsp lemon juice Grated rind/ zest of 1 lemon 2 cloves garlic,

INGREDIENTS: 10-12 pc large flour tortilla 1 pack (250 g) UFC Creamy Overload Sauce ¼ tsp ground pepper Filling: 6 cloves garlic, crushed (optional)

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