Hotdog Jambalaya
INGREDIENTS
- 3 Tbsp GOLDEN FIESTA Palm Oil
- 1 Tbsp margarine
- 3 cloves garlic, crushed
- 1 pc small onion, sliced
- 2 pc hotdog , sliced
- ½ cup UFC Pieces and Stems Mushrooms
- 1 pc small red bell pepper, sliced
- 1 pc chicken bouillon cube
- 1 cup rice, washed once
- ¼ cup malagkit rice, washed once
- 2 cups water
- 1 pouch (250 g) UFC Filipino Style Spaghetti Sauce
- ½ tsp UFC Iodized Salt
- ¼ tsp UFC Ground Pepper
- 2 Tbsp UFC Banana Catsup
- 2 Tbsp UFC Green Peas
- 1 pc egg, hard boiled and sliced
PROCEDURE
- Heat Golden Fiesta Oil with margarine. Saute garlic, onion , hotdog, bouillon cube and vegetables except UFC Green peas. Add drained rice and malagkit rice. Stir for 3 minutes.
- Add water, UFC spaghetti Sauce, UFC Salt and UFC Pepper and UFC Banana CAtsup. Cover and simmer over low heat for 25 minutes or until the rice is cooked .
- Add UFC Green Peas. Serve with eggs on top.
BUTTERED CHICKEN WITH CATSUP GLAZE
INGREDIENTS
FOR THE CHICKEN MARINADE:
- 1/2 kilo chicken wings
- 1 cup cold water
- 4 tbsps. Datu Puti Patis
FOR THE BATTER:
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 tbsp white sugar
- 1 tsp baking powder
- Salt
- 1/2 cup cold water
- 1 tsp white vinegar
FOR FRYING:
- Cooking Oil
- For the Glaze:
- Cooking oil
- 1 head garlic
- 3 tbsps margarine
- 1/4 cup UFC Banana Catsup
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- Black pepper
GARNISH:
- Spring Onions
- Corn
PROCEDURE
- Brine chicken in water and Datu Puti Patis overnight.
- Remove chicken from brine and put in a bowl.
- Add flour, cornstarch, sugar, baking powder, salt, cold water and vinegar. Mix well.
- Heat up oil in small pot and deep fry the battered chicken until golden brown.
- Heat up oil in a separate pan and sauté garlic. Add margarine.
- Add UFC Banana Catsup, soy sauce, brown sugar. Mix well.
- Season with black pepper. Let it simmer and caramelize a bit.
- Add more sugar and simmer for a few more minutes until the sauce thickens.
- Put the fried chicken into the sauce pan and toss until the chicken are fully glazed.
- Remove the chicken from pan and transfer to a serving plate.
CATSUP PALABOK
INGREDIENTS
PALABOK SAUCE:
- Cooking oil
- 1 pc. minced onion
- 5 cloves minced garlic
- 1 tbsp. margarine
- 1/4 cup flour
- 1 tsp. turmeric powder
- 2 cups chicken stock
- 3/4 cup UFC Banana Catsup
- Black pepper
- 1 tbsp. fish sauce
NOODLES:
- 1 pack rice noodles / bihon
- Water
- Salt
TOPPINGS:
- Crushed Chicharon
- Fried diced tofu
- Shrimp
- Fried Tinapa Flakes
- Boiled eggs
- Spring onions
- Calamansi
PROCEDURE
- Heat up oil in a pan and sauté onions and garlic.
- Add margarine and flour. Mix well.
- Put turmeric powder and chicken stock. Continue mixing to fully dissolve the flour.
- Season with black pepper and fish sauce. Remove from heat.
- Pour the palabok sauce over the cooked noodles.
- Put all the toppings over the sauce and garnish with spring onions and calamansi.