1. Boil pork with salt until tender, then let it dry and set aside.
2. Chop onions and fry chicken liver.
3. Deep fry boiled pork then chop up.
4. Mix all ingredients and serve in sizzling plate.
INGREDIENTS: 1/2 cup Water 1 pack UFC OPPA! Mixes Soy Garlic (80g) 5 g Ginger, peeled, sliced 400 g Tilapia or fish of your choice,
INGREDIENTS: 1 cup of Rice, pre-washed 1 tbsp UFC Sinigang sa Sampalok Mix 2 cup Water (for dissolving Sinigang sa Sampalok Mix) 200 g Pork
INGREDIENTS: 500 g Pork Shoulder 1/2 cup UFC Banana Catsup 33/100 cup Brown Sugar 1.5 tbsp Datu Puti Soy Sauce PROCEDURE: 1. Dump all ingredients
INGREDIENTS: 1 cup Rice, washed 1.5 cup Water 1 pc Red onion, small, diced 2 cloves Garlic, minced 5 g Ginger, peeled and sliced 3
INGREDIENTS: 800 ml Water 1 pack UFC Crab and Corn soup (60 g) 150 g Fresh miki noodles 100 g Dry miki noodles (alternative to
INGREDIENTS: 135 g Macaroni shells 2 cup Water 1 pack UFC Meaty Overload (200 g) 1 pack UFC Creamy Overload (250 g) 1 pack UFC
INGREDIENTS: 135 g Macaroni shells 2 cup Water 1 pack UFC Cheesy Overload (200 g) PROCEDURE: 1. In a rice cooker, add all the ingredients.
INGREDIENTS: 500 g Pork Belly, sliced into small strips 1 pack UFC Oppa Mix (80 g) 1 pack Lettuce (optional) PROCEDURE: 1. In a rice
INGREDIENTS: 1 cup Rice, pre-washed 1 cup Water 100 g Luncheon meat 1 pack UFC Fun Chow Kimchi Rice Mix (25 g) 1/2 cup Water
INGREDIENTS: 100 g Pork, cut into strips 1 cup Washed rice 1.5 cup Water 2 tsp Datu Puti Fish Sauce 1 pack UFC Ready Recipes
INGREDIENTS: 100 g UFC Creamy Overload (1/2 pack) 2 cup Water 135 g Spaghetti Noodles, broken into half 50 g UFC Pieces and Stems Mushroom,
INGREDIENTS: 135 g Macaroni shells 3 cup Water 1 pack UFC Creamy Overload (200 g) 100 g Chicken thigh fillet, sliced 1 pc Small Carrot,
