1. Place passionfruit juice, honey, calamansi juice, vanilla and Hoegaarden Rose in a shaker. Shake well.
2. Pour in a glass then top with club soda.
3. Garnish with sliced lemon and mint leaves. Serve immediately.
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,
