Hot Shrimp Jambalaya

INGREDIENTS: 2 Tbsp (20 g) ginger, crushed and sliced 3 cloves garlic, crushed 1 small onion, sliced 2 pc sili pansigang ½ tsp UFC Whole

INGREDIENTS: Sauce 1 Tbsp + 1 tsp Silver Swan soy sauce ¼ mL water ¼ cup sugar, brown 1/8 tsp chili flakes ½

INGREDIENTS: 2 cans of tuna ½ tbsp soy sauce 2 tbsp mayo 1 tsp chili flakes 4 cups rice ½ tbsp sesame oil Cheese 1pc

INGREDIENTS: Kimchi Fried Rice 1/2 cup chopped kimchi 1 tbsp. cooking oil 2 cloves minced garlic 1 UFC Fun Chow Meaty Yang

INGREDIENTS: 1 egg 5pcs bacon strips UFC Fun Chow Meaty Yang Chow 1 tbsp butter 1/2 cup fresh milk 2 cups leftover rice 80g quick

INGREDIENTS: UFC Fun Chow Meaty Yang Chow 2 tbsp oil 6 cups cooked rice 1/4 cup chopped spring onions Ready-made siomai for toppings 1 tali

INGREDIENTS: Batter ½ pack (60 g pack) UFC Crab and Corn Soup 2 Tbsp cornstarch ¼ tsp ground pepper 1 pc egg, beaten Base

INGREDIENTS: 200 g pork kasim, sliced* 200 g tokwa/tofu ½ pack (4 g pack) Wow Sarap All-in-One Seasoning Sauce 1/3 cup Datu Puti Vinegar 2-3

INGREDIENTS: 2 Tbsp (20 g) ginger, crushed and sliced 3 cloves garlic, crushed 1 small onion, sliced 2 pc sili pansigang ½ tsp UFC Whole

INGREDIENTS: 6 pcs egg, large, room temperature 1 Tbsp Silver Swan vinegar 1 tsp salt Water enough to cover the eggs Marinade 1 tsp salt

INGREDIENTS: 150 g bihon 10 pc fishballs 8 pc kikiam, sliced 3 Tbsp Hapi Fiesta Vegetable Oil 2 cloves garlic, crushed 1 pc onion, sliced

Ingredients: 80 g pork belly, sliced into strips 2 Tbsp Datu Puti Soy Sauce 2 Tbsp Hapi Fiesta Vegetable Oil 1 – 2 pcs small

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