Note: Make sure rice cooker is at “cook” setting for ease in sauteing.
INGREDIENTS: 1 can (425 g) UFC Cream Style Corn / Whole Corn Kernels, drained * 1 can (400 mL) UFC Coconut Cream 1/8 tsp UFC
INGREDIENTS: 2Tbsp Golden Fiesta Palm Oil 500 g chicken thigh fillet, cut into 2 50g Carrots, sliced ½ can UFC Fresh Selections Young Corn /
INGREDIENTS: 2 tsp cooking oil 30 g onion, sliced 2 cloves garlic, crushed or minced 150 g pork, sliced 50 g potato, sliced 50 g
INGREDIENTS: 2 Tbsp butter 50 g bacon, sliced 2 Tbsp (30 g) white onion, sliced (optional) 1 pack (200 g) UFC Creamy Overload 1
INGREDIENTS: 2 tsp Golden Fiesta Palm Oil 5 g ginger, sliced 150 g pork belly 1 rice cup (takal) rice, washed 1 ½ rice
INGREDIENTS: 100 g ground pork / beef 100 g eggplant, sliced 250 g tokwa / tofu, sliced into cubes 1 pack (80 g) UFC Oppa!
INGREDIENTS: 500 g pork shoulder/kasim ½ cup UFC Banana Catsup 1/3 cup brown sugar 1 ½ Tbsp Datu Puti Soy Sauce Alternative: 1/3 cup UFC
INGREDIENTS: 2 tsp Golden Fiesta Canola Oil 150 g chicken, fillet or cut up 5 g ginger, peeled and sliced 1 rice cup* (takal)
INGREDIENTS: 1 rice cup* rice, washed 1 ½ rice cup water 1 pc small red onion, diced 2 cloves garlic, minced 5 g ginger,
INGREDIENTS: 1 pack (80 g) UFC OPPA! Mixes – Soy Garlic ½ rice cup or 1/3 cup water 400 g tilapia, whole and cleaned
INGREDIENTS: 1 rice cup* rice, washed 1 rice cup water 1 pack (25 g) UFC Fun Chow – Kimchi dissolved in ½ rice cup water
INGREDIENTS: 1 Tbsp Golden Fiesta Palm Oil 5 g ginger, peeled and sliced 50 – 100 g chicken fillet, sliced into smaller pieces 5
