Easy Bicol Express

Some say this spicy dish, which is made creamy by gata, has its origins in Manila. Others believe it’s from Bicol. While its origins may be hotly contested, its a testament to the rich and varied flavors our regions have to offer.

INGREDIENTS

1. ½ kg pork liempo, cut into wide strips
2. 1 Tbsp JUFRAN Thai Fish Sauce
3. ½ pack (4 g pack) WOW Sarap All- in- One Seasoning Granules
4. ¼ tsp UFC Whole Pepper
5. 3 cloves garlic, crushed
6. 1 small onion, sliced
7. 1 Tbsp ginger strips
8. 1-2 Tbsp sautéed bagoong alamang
9. 1 pc sili labuyo (optional)
10. 1 pc laurel
11. ½ pack (45 g pack) UFC Ready Recipes Gata Mix, dissolved in 3/4 to 1 cup water

PREPARATION

• 1 Season pork with WOW Sarap Seasonings , UFC Whole Pepper and Jufran Thai Fish Sauce . Marinate for 30 minutes.
• 2 Saute garlic, onion, ginger , bagoong alamang and sili for 3 minutes. Add pork and saute for 8 minutes.
• 3 Add half of UFC Gata Mix mixture .  Cover and simmer over low heat  for 40 minutes or until pork is tender, stirring occasionally.
• 4 Add remaining gata mix. Simmer for 5 minutes.

Seafood Sinigang

While many other soups have a more restrained flavor, sinigang hits you with its unmistakable sour taste. Not a week goes by when a Filipino household goes without this staple, in one form or another.

INGREDIENTS

1. 1/4 kg sliced salmon (Salmon, or tuna/ maya –maya/ talakitok)
2. ¼ kg medium shrimps
3. 4 cups water
4. 1 pc onion, sliced
5. 2 tomatoes, sliced
6. 1 pc sili pansigang
7. ¼ cup sliced labanos
8. 1 tsp DATU PUTI Patis
9. 1 pack UFC Sinigang Sa Sampalok Mix
10. ¼ cup sliced okra
11. ½ cup kangkong leaves and stalks

PROCEDURE

• 1. Combine water, onion, tomatoes, labanos, sili and Datu Puti Patis. Simmer for 5 minutes.
• 2. Add fish, shrimps and okra. Allow to simmer. Add UFC Sinigang Mix and kangkong. Simmer for 5 minutes or until cooked. If desired serve with Datu Puti Patis on the side.

Bulalo

With the soup’s streaming broth and meat that’s fall-off-the-bone tender, you’ll feel like you’ve been transported to the best bulalohan in cool Tagaytay.

INGREDIENTS

1. 2 kg beef shank (kenchi), cut up
2. 10 cups Water
3. 2 pc onions, sliced
4. ¼ tsp UFC Whole Pepper
5. 4 tsp DATU PUTI Patis
6. 1/4 kg sweet corn, cut into chunks
7. 1 Tbsp DATU PUTI Patis
8. 2 cups cabbage
9. 1 1/2 cups sliced pechay
10. 1/4 cup sliced leeks

DIPPING SAUCE

1. 1/4 cup DATU PUTI Patis
2. 2 pieces calamansi, juiced
3. 1 Siling labuyo, sliced

PREPARATION

• 1. Combine meat, water, onions, UFC Whole Pepper, and Datu Puti Patis. Allow to boil then cover and simmer over low heat for 2 to 3 hours or until meat is tender (or cook using pressure cooker for about 30 minutes).
• 2. Add sweet corn and Datu Puti Patis. Cook for 10 minutes.  Add cabbage, pechay and leeks. Allow to simmer. Serve with dipping sauce.
• 3. Sauce: Combine ingredients. Serve on the side.

Menudo

The quintessential Pinoy pork stew, this dish marries the sweet, salty, and sour flavors that we love best into one earthy, savory dish.

INGREDIENTS

1. 2 tbsp cooking oil
2. 1 pc potato, cut into cubes
3. 1 pc carrot, cut into cubes
4. 400g pork kasim, cut into cubes
5. 100g pork liver, cut into cubes
6. 4 ¼ cups water
7. 1 pouch UFC Ready Recipes Menudo Mix 50g
8. 1 pc small red bell pepper, cut into squares
9. ¼ cup garbanzos
10. 2 Tbsp raisins

PREPARATION

• 1. Fry Potatoes and carrots in hot oil, then set aside. In the same pan, stir-fry meat until golden brown, then add water.
• 2. Pour in UFC Ready Recipes Menudo Mix pre-dissolved in ¼ cup water. Cover and simmer until sauce thickens. Stir occasionally.
• 3. Add the fried potatoes and carrots, then the rest of ingredients. Cook for 2 minutes.

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