Beef Pares

Ingredients:

Set A

  • 2 pieces medium onion, chopped
  • 5 cloves garlic, smashed
  • 5 thumb-sized ginger, sliced
  • 1 kilogram beef brisket or chuck, cut into cubes
  • 10 cups water
  • Salt, to taste

Set B

  • 4 cloves garlic
  • 1 small onion, minced
  • 4 pieces star anise

Set C

  • ½ cup soy sauce
  • 4 tablespoons oyster sauce
  • 3/4 cup brown sugar
  • 1 teaspoon ground black pepper
  • 5 cup beef stock (from Set A)
  • 4 tablespoons cornstarch
  • ¼ cup water
  • 1 tablespoon sesame oil

Garnish

  • Fried garlic chips
  • ¼ cup spring onions, chopped

Menudo

Ingredients:

Set A:

  • ¾ kilogram pork kasim or pigue, cut into into ¾-inch cubes
  • ¼ cup soy sauce
  • ¼ cup calamansi juice

Set B:

  • 4 tablespoons annatto oil (optional)
  • 2 pieces onions, chopped
  • 4 cloves garlic, minced
  • 1 small can liver spread
  • 2 cups chicken stock or water
  • 4 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 teaspoon black pepper
  • 2 pieces carrot, diced

Set C:

  • 4 pieces medium potatoes, diced
  • ¼ kilogram pork liver, cut into ¾-inch cubes
  • ¾ cup raisins

Sweet and Spicy Shrimp Tofu

Ingredients:

Set A:

  • 2 Tbsps. olive oil
  • 5 cloves garlic, chopped
  • 1 pc. medium onion, chopped
  • 2 Tbsps. butter
  • 1/2 cup UFC Tamis Anghang Banana Catsup
  • 1/2 cup Datu Puti Oyster Sauce
  • 1/2 cup water
  • 1 Tbsp. UFC Spicier Blend Hot Sauce
  • 2 Tbsps. brown sugar

Set B:

  • 1/2 kg. shrimps
  • 4 pcs. tofu, cubes
  • 4 pcs. onion leeks, chopped (optional)
  • Salt
  • Black pepper

Rellenong Saba

Ingredients:

For the meat mixture:

  • 1/4 kilo ground pork
  • 1 tablespoon soy sauce
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1/2 small carrot grated
  • salt
  • black pepper
  • 1 egg
  • 2 tablespoons flour
  • 5 saba bananas

For the batter:

  • 1/2 cup flour
  • 1/2 cup water
  • 1/4 teaspoon salt

Paksiw na Bisugo

Ingredients:

  • 3-5 pieces (500 grams) bisugo, guts removed but scales left intact
  • 1 teaspoon rock salt
  • ½ cup diced pork fat
  • 6 cloves garlic, smashed, skin removed
  • 1 piece thumb-sized ginger, sliced and pounded
  • 1 medium onion, sliced
  • 1 teaspoon whole peppercorns
  • 1/2 cup vinegar
  • 1/2 cup water
  • 3 pieces finger chilies
  • Fish sauce, to taste

Optional

  • 5 pieces kamias

Pancit Canton

Ingredients:

Set A

  • 1 pack Pancit Canton noodles (500 grams) Water, as needed
  • 1 teaspoon salt

Set B

  • ¾ cups pork kasim, sliced into strips (marinated in soy sauce and 1 tbsp. cornstarch)
  • 2 pieces chicken livers, sliced (optional)
  • 8 pieces squid balls, sliced
  • 6 pieces medium shrimps, peeled and deveined
  • 1 piece white onion, chopped
  • 1/2 piece carrot, sliced into florets
  • 1 stalk celery, cut diagonally
  • 4 pieces dried wood ear mushrooms (tenga ng daga), soaked in water and drained
  • 14 pieces snow peas
  • 1 cup sliced cabbage

Set C

  • 2 tablespoons oil
  • 1 clove garlic, minced
  • 1 tablespoon oyster sauce
  • 3 cups chicken stock (or poaching liquid)
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame oil, divided
  • Dash of black pepper

Chicken Tinola

Ingredients:

Set A:

  • 2 tablespoons cooking oil
  • 4 cloves garlic, crushed
  • 1 piece onion, chopped
  • 4 slices ginger
  • 2 stalks lemongrass, white part
  • smashed and leaves tied into a knot
  • 1 whole chicken, cut into serving pieces, around 1 kilo
  • 1 teaspoon rock salt
  • 1/2 teaspoon whole peppercorns

Set B:

  • 5 cups rice washing or water
  • 1 piece green papaya or sayote (around 350 grams), cut into large cubes or wedges
  • 2 pieces finger chilies
  • Fish sauce, to taste
  • ½ teaspoon whole peppercorns

Set C:

  • 1 cup chili or malunggay (moringa) leaves

Chicken Alfredo

Ingredients:

Set A:

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 6 cloves garlic, minced
  • 1 cup chicken breasts, cut into strips, seasoned with salt
  • 1 cup canned sliced mushrooms
  • 1 teaspoon dried herbs of choice
  • 4 tablespoons all-purpose flour

Set B:

  • 2 cups chicken stock or fresh milk
  • 1 cup all-purpose or cooking cream
  • 3/4 cup cheddar cheese
  • Salt and pepper, to taste

Set C:

  • 360-400 grams pasta of choice, cooked per package directions

Set D (Garnish):

  • Parmesan cheese
  • Fresh parsley
  • Cracked black pepper

Ginisang Munggo

Ingredients:

Set A:

  • 350 grams pork kasim or belly
  • 1 ½ cups monggo (mung beans), soaked in water
  • 5 cups water, for boiling

Set B:

  • 4 tablespoons cooking oil
  • 1 head garlic, minced
  • 2 pieces onions, chopped
  • 4 pieces tomatoes, diced
  • 1 cup medium shrimps, shelled and deveined

Set C:

  • Bunch of ampalaya (bitter gourd), alugbati or malunggay leaves
  • Fish sauce and black pepper, to taste

Bangus Ala Pobre

Ingredients:

  • 4 bangus belly fillets
  • 3/4 cup flour
  • 3 tablespoons cornstarch
  • 3 cloves garlic, minced
  • 1 tablespoon minced onion
  • 1 tablespoon Datu Puti Oyster Sauce
  • 2 tablespoons Silver Swan Soy Sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon calamansi juice
  • 1/2 cup water
  • 2 tablespoons margarine
  • salt
  • cracked black pepper
  • cooking oil