1. Crush ice cubes using a blender
2. In a glass, alternately add 2 tablespoons Corn Kernels and crushed ice. Repeat layering until the glass is almost full.
3. Pour milk to fill the glass. Add sugar to taste.
4. Top with cornflakes and vanilla ice cream (optional). Serve
INGREDIENTS: 800 g Mushroom, Pieces and Stem, Squeezed and Chopped (2 cans) 2 pcs Egg 1/4 cup Breadcrumbs 1/4 cup Cheddar Cheese, Grated 1 pc
INGREDIENTS: 3 tbsp Banana catsup 2 tbsp Mushroom stock (From Canned Mushroom) 1 tbsp Mirin 1 tbsp Honey 1 tbsp Worcestershire Sauce 1 pc Hot
INGREDIENTS: 2 cups dry Monggo 1 cup Peanut Butter 2 cloves garlic 1/2 bulb onion 1 tbs bagoong or vegan bagoong 2 cups vegetable broth
INGREDIENTS: 1 cup green munggo, soaked for 1 hour 100 g pork 1/4 cup shrimp, peeled and chopped 2 tbsp cooking oil 1 tbsp garlic,
INGREDIENTS: 1 pack Mee Goreng 1.5 tbsp Oil 1 tsp Garlic – minced 1/4 cup Chicken Breast – sliced 3 pcs Shrimps – peeled 1/4
INGREDIENTS: 1/2 cup Chicken Breast, Strip 1 tbsp Soy Sauce 60 ml Canola Oil 1 tsp Garlic, Minced 2 tbsp Onion, Minced 1 tsp Ginger,
INGREDIENTS: 3 tbsp palm oil 4 cloves garlic, crushed 1 pc medium onion, sliced 300 g pork kasim or pigue, cut into cubes 200 g
INGREDIENTS: 3 packs Cooked Pasta 1/4 cup UFC Meaty Overload 250g 500 g Fresh Selections Mushroom Pieces and Stems 198g 2 packs Cheese, grated 10
INGREDIENTS: 500 g cooked pasta 2 piece packs UFC Meaty Overload 250 g 1 can UFC Fresh Selections Mushroom Pieces and Stems 198g 1 piece
INGREDIENTS: 4 pcs eggplant, cut each piece into 4 1 tsp salt (as needed) 1 tbsp canola oil 2 cloves garlic, crushed 1 pc onion,
INGREDIENTS: 4 cups Ice Cubes 1 cup Corn Kernels, drained 1 cup Evaporated or Fresh Milk 1 NaN White Sugar (to taste) 1 Cornflakes (as
INGREDIENTS: 1/100 banana leaves 1 cup thick coconut milk (extract from 1 grated coconut plus 1/4-1/2 cup hot water) 1/2 cup sugar 1 can whole
