Note: For a hotpot experience, you can add squid balls/assorted seafood balls, vegetables, and rice noodles.
INGREDIENTS: 1 Tbsp Golden Fiesta Palm Oil 5 g ginger, peeled and sliced 50 – 100 g chicken fillet, sliced into smaller pieces 5
INGREDIENTS: 800 mL water 1 pack UFC Crab and Corn soup 100 – 150 g fresh miki noodles / 50 – 100 g dry miki
INGREDIENTS: 100 g pork, cut in strips 1 rice cup* (180 mL cup) washed rice 1 ½ rice cup* (180 mL) water 2 tsp Datu
INGREDIENTS: 135 g macaroni shells 2 rice cup water 1 pack (200 g) UFC Cheesy Overload PROCEDURE: In a rice cooker, add all the
INGREDIENTS: 135 g macaroni shells 2 rice cup / takal* water 1 pack (200 g) UFC Meaty Overload 1 pack (250 g) UFC Creamy Overload
INGREDIENTS: 100 – 200 g ground meat (beef, pork or chicken) 1 pack (200 g) UFC Cheesy Overload 1 pack (300 g) nacho chips 1
INGREDIENTS: 135 g macaroni shells 3 – 4 rice cup water 1 pack (200 g) UFC Creamy Overload 100 g chicken thigh fillet, sliced 1
INGREDIENTS: 1 rice cup* rice, pre-washed 1 ½ rice cup water 100 g chicken thigh fillet, sliced 1 pc small Red onion, sliced 5
INGREDIENTS: 1 rice cup* rice, pre-washed 1 Tbsp UFC Sinigang sa Sampalok Mix, dissolved in 2 rice cups water 100 – 200 g liempo, sliced
INGREDIENTS: 400 – 500 g liempo, sliced into small strips 1 pack (80 g) UFC Oppa Mix Lettuce (optional) PROCEDURE: In a rice cooker,
INGREDIENTS: 1 rice cup* rice, pre-washed 1 rice cup water 50 – 100 g luncheon meat 1 pack (25 g) UFC Fun Chow – Kimchi
INGREDIENTS: 1 rice cup* rice, pre-washed 1 rice cup water 100 g pork liempo, sliced ½ rice cup (80 mL) Datu Puti Adobo Series Humba
