Paksiw Na Isda

INGREDIENTS

½ kg bangus belly , cut into 4 servings
½ tsp UFC Iodized Salt
½ tsp UFC Whole Pepper , cracked
1 pc sili pansigang
½ Tbsp crushed ginger
¼ cup DATU PUTI Vinegar
½ cup water
1 pc small ampalaya, sliced
1 pc small eggplant, sliced
1 pc labanos, sliced

PREPARATION

1. Season bangus with UFC Salt and UFC Whole Pepper. Arrange fish, sili and ginger in pot.
2. Add Datu Puti Vinegar. Allow to simmer uncovered .Add water then cover and simmer for 20 minutes.
3. Boil water and blanch vegetables until just cooked . Drain and add to fish. Serve with DAtu Puti Vinegar as dip.

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 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

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

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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

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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

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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

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Vietnamese Meatballs

INGREDIENTS: 1 NaN Meat Patties 160 g Pork shoulder, small diced 40 g Pork saute fat, small diced 1.6 g UFC Iodized salt 3/5 g

Paksiw Na Isda

INGREDIENTS

PREPARATION

Stir Fry Broccoli

Stir Fry Bok Choy

Pancit Bihon

Other Recipes

Easy Char Sui Pork

Chinese Style Fried Chicken

8 Treasures Chicken

Stir Fry Broccoli

Stir Fry Bok Choy

Salt And Pepper Shrimp

Meaty Egg And Veggie Fried Rice

Lo Hei Salad

Lions Head Meatball

Lechon Macau

Callos by NOM

Vietnamese Meatballs

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