Zepo Eggs

Zepo egg is a popular Kapampangan dish made with quail eggs, peas, carrots and cream

Ingredients:
2 Tbsp butter
1 Tbsp crushed garlic
1 onion, sliced
1 carrot, cubed
1 singkamas, cubed
½ cup water
25 pieces boiled quailed eggs
salt and pepper to taste
½ cup green peas
1 250ml all-purpose cream

Preparation:

• Melt butter. Sauté garlic and onion until fragrant. Add carrots and singkamas. Pour in water and boil to tenderize the vegetables.
• Stir in quail eggs and season with salt and pepper. Add green peas and all-purpose cream. Remove from heat.

No-Bake Mango Cheesecake

Ingredients:
1/3 cup butter, melted
1 ¼ cup crushed graham crackers
¼ cup sugar
1 cup cream cheese, softened
½ cup condensed milk
1 pack all purpose cream 250ml
2 tbsp unflavored gelatin dissolved in
¼ cup lukewarm water
2 pieces mango, cubed
1 tsp unflavored gelatin dissolved in
1/4 cup lukewarm water

Preparation:
1. Combine butter, graham crackers and sugar in a bowl. Press into a 9” inch spring form pan. Chill until set or for 15 minutes.
2. In a food processor or blender, combine cream cheese, condensed milk and cream. Add dissolved gelatin and blend until mixture is combined and smooth.
3. Pour mixture into prepared crust and decorate on top with prepared mango slices.
4. Drizzle on top with remaining ¼ cup of dissolved gelatin until fully covered. Chill until completely set.

Bacon-Wrapped Mushrooms

A combination your favorite Oriental flavors with your favorite Western ingredient! Make some Bacon-Wrapped Mushrooms for a restaurant-quality meal that will surely have the whole family wrapped around your fingers!

Ingredients:
200g Enoki Mushrooms (Slice into Two, Roots Removed)
100g Shiitake Mushrooms (Slice into Three - Stems Removed)
500g Bacon-Cut Pork Belly (Skin Removed)

Sauce:
1/4 Cup Kikkoman Soy Sauce
2 Tbsp Mirin
2 Tbsp Kikkoman Teriyaki Marinade with Roasted Garlic

Cooking Procedure:
1. Mix together Kikkoman Soy Sauce, mirin and Kikkoman Teriyaki Marinade with Roasted Garlic. Set aside.
2. Wrap the mushroom with bacon.
3. Dip the roll in sauce mixture then grill for 2 minutes or until golden brown.
4. Simmer remaining sauce mixture for 2 minutes.

Makes 5 servings

Hotdog Menudo

Here’s a kid-friendly spin on a Filipino dish. Serve on top of rice or pan de sal halves

INGREDIENTS:
3 cloves garlic, crushed
1 pc small onion, sliced
250 g pork pigue, cut into cubes
150 g hotdog, cut into cubes
100 g carrot, cut into cubes
100 g potato, cut into cubes
1 pouch (200 g) Tomato Sauce
1 pc small red bell pepper, cut into cubes
¼ cup cooked/frozen green peas
¼ cup raisins

PROCEDURE:

1. Sauté garlic, onion and pork. Cook for 3 minutes. Add hotdog, 1/3 cup water, carrot, potato and ¼ tsp iodized fine salt (or ¼ tbsp iodized rock salt). Simmer for 5 minutes.

2. Add Tomato Sauce, bell pepper, peas and raisins. Simmer for 8 minutes.

Makes 6 servings. :)

Creme Brulee

Ingredients:
1 large egg
4 large egg yolks
½ cup sugar
600g Thick Cream
1 tsp vanilla extract
6 Tbsp sugar, for caramelizing on top of brulee

Preparation:

• Preheat oven to 300 degrees F.
• Using a whisk, mix the eggs and sugar together. Set aside.
• Scald the cream in a saucepan until hot to touch but do not allow to boil. Remove from the heat and pour slowly over the eggs while mixing vigorously. Add vanilla.
• Pass through a strainer and pour into ramekins for baking. Place the ramekins in a baking pan and carefully pour boiling water into the pan halfway up the sides of the ramekin.
• Bake for 40-45 minutes. Check if the custards are set by shaking the ramekin slowly.
• Remove from heat and allow to cool. Refrigerate until ready to serve.
• To serve, sprinkle about 1 Tbsp of sugar on top of custard and heat with a blow torch until sugar caramelizes. Serve immediately.

Creamy Burger Steak

Ingredients:
¼ kg lean ground beef
¼ kg lean ground pork
1 pc medium onion, minced
4 cloves garlic, minced
1/8 tsp salt
4 tbsp vegetable oil
1/8 tsp freshly ground pepper

Sauce:
½ cup sliced button mushrooms
1 tbsp all purpose flour
1 cup water
1/8 tsp salt
1/8 tsp freshly ground pepper
¼ cup all purpose cream

Procedure:
Combine ground beef, ground pork, onion and garlic in a bowl. Season with salt and pepper. Form into 6 equal patties. Set aside in the refrigerator.
Preheat a large pan and add oil. Pan fry burger for 2 minutes per side. Remove from the pan and set aside.
Sauté mushrooms for 2 minutes. Add flour and cook for another minute. Whisk in water. Season with salt and pepper. Stir in all purpose cream and turn off heat.
Pour on top of burger steaks. Transfer into a serving dish.

Perfect Pesto Salmon

Satisfy your salmon craving by slathering it into this deliciously creamy sour cream dressing

Ingredients:
Grilled Salmon:
2-4 pcs salmon steak
salt and pepper
2 tbsp butter or olive oil

Sour Cream Pesto Dressing:
250ml all-purpose cream
2 tbsp lemon juice
1 cup basil leaves
1/4 cup toasted walnuts

Preparation:

1. Rub salmon with salt and pepper and leave to marinate for at least 5 minutes
2. Heat butter on a non-stick pan. Pan grill marinated salmon for 2-3 minutes per side. Set aside when cooked.
3. Combine and process all sour cream pesto dressing ingredients in blender
4. Drizzle salmon prepared sour cream pesto dressing. Serve with steamed rice, potatoes, or steamed vegetables on the side.

Coffee Jelly

Ingredients:
For the Jelly:
90g pack unflavored gulaman
1 Tbsp NESCAFÉ CLASSIC
1 ½ cups water
¼ cup brown sugar



For the sauce: Combine-
1 pack NESTLÉ All Purpose Cream 250ml
½ cup condensed milk
3 cups shaved ice
Preparation:
Dissolve gulaman and coffee in water over low heat. Add sugar and continue stirring until completely dissolved.
Transfer on a mold and refrigerate until set. Slice and set aside.
In a bowl combine coffee jelly, sauce and ice. Serve immediately.

Fried Tofu with Sesame-Soy Dipping Sauce

Ingredients:
Fried Tofu -
1 block (12.3oz or 349g) of extra firm tofu
1/2 cup cornstarch
1/4 tsp of Season with Spice's ground white pepper
1 egg
1/2 cup panko flakes
Vegetable oil

Sesame-Soy Dipping Sauce -
1/4 cup low-sodium soy sauce
1 tsp rice wine vinegar
1 tsp sugar
2 tsp sesame oil
3 cloves garlic – minced
1 serrano red chili pepper (or two Thai bird’s eye chili peppers for a spicy version) - deseeded and minced
1 spring onion – chopped
Sprinkles of Season with Spice's sesame seeds

Process:
1. Combine all sauce ingredients in a small bowl, and set aside.
2. Mix cornstarch and white pepper in one small bowl. Then whisk egg in another small bowl. And finally, add in panko flakes into a third small bowl.
3. Carefully remove the tofu block from its package, since it can break easily. Slice into 16 cubes (slice block in half horizontally first, then cut into cubes).
4. Coat each tofu cube first in the cornstarch bowl, then egg, then panko flakes.
5. Add vegetable oil into skillet until it pools to only about 1/4 inch deep. Heat on medium-high fire. The oil will be ready when bubbles form around the handle of a wooden chopstick or spoon when placed in the oil (around 350-375F). [Safety note: Never heat oil unattended]
6. Place all the tofu cubes into the skillet. When one side browns, flip it over to another side. Repeat until nicely browned. Remove from skillet and drain on paper towel. Serve hot with sesame-soy dipping sauce.

Pork Humba

This hearty casserole gets a surprising sweet note with the added pineapple tidbits

3 tbsp Cooking Oil
2 tbsp Brown Sugar
1 kg Pork Kasim (cut into chunks)
2 tbsp Tausi (drained)
4 cloves Garlic (crushed)
2 1/2 tbsp Soy Sauce
1 pc Laurel
1/2 tsp Peppercorn
3 cloves Star Anise
1/2 cup Water
1/4 tsp Salt
1/4 cup Del Monte
Red Cane Vinegar
1 pouch (115 grams) Del Monte
Original Style Tomato Sauce
2 pouches (200g) Del Monte
Pineapple Tidbits

In a casserole, cook sugar and pork in oil until sugar has caramelized. Add tausi and garlic and cook for few more minutes or until meat is slightly brown.

Add DEL MONTE Red Cane Vinegar, soy sauce, laurel, peppercorn, star anise, and DEL MONTE Original Style Tomato Sauce. Do not stir until it simmers.

Add water, pineapple syrup and salt. Cover and simmer for 1 hour or until meat is tender. Add DEL MONTE Pineapple Tidbits. Simmer for 2 minutes.

Makes 8 servings.

Chef's Tip: Simmer the dish over low heat until it is tender. Slowly cooking meat makes sure that the meat is not only tender but also flavorful.

Chicken Pochero

A warm and hearty dish that the whole family will love coming home to

This dish provides vitamin A that helps improve vision and keeps the immune system healthy. It also has niacin that helps enzymes work properly in your body.

Ingredients:

1/2 kilo chicken, (preferably wings section) cut into serving pieces
1/2 piece cabbage, quartered
1 bunch Pechay
1 medium sized potato, cubed
2 large plantain(saba) banana or 1 large plantain banana, sliced
1 large tomato, diced
1 medium sized onion, diced
2 tbsp whole pepper corn
2 tbsp fish sauce
200 grams tomato sauce

Instructions:

Heat oil in a frying pan and stir-fry the potato and banana until golden brown then set aside.
Sauté the garlic, onion, and tomato
Add the Chicken and cook for 5 minutes
Add the fish sauce, tomato sauce, and whole pepper corn and mix well
Add the water then simmer until the chicken meat is tender
Add the fried banana, and potato and simmer for 5 minutes
Add the cabbage and simmer for 3 minutes
Add the pechay then turn off the heat.
Cover the pot for 3 minutes to cook the pechay.
Serve hot with steamed rice.

Tip: Separate the stalks and leaves of the pechay. The stalks will cook longer than the leaves. Add the stalks first. When cooked, add the leaves and let the residual heat cook the leaves.

Lumpiang Hubad

Give veggies an exciting twist with this Lumpiang Hubad recipe that's ready in 4 easy steps!

Ingredients
2 tbsp Cooking Oil
1/2 cup Onion (sliced)
1/2 cup Kamote (sliced thinly)
1/2 cup Sayote (sliced thinly)
1/2 cup Carrot (sliced thinly)
1/2 cup Green Beans (chopped)
2 tbsp Water
1/2 cup Singkamas (sliced thinly)
1/2 cup Cabbage (sliced thinly)
1/8 tsp Salt
1/8 tsp Black Pepper
1 cup Water
2 cups Cooking Oil (for deep frying)
1/4 cup Sotanghon
1 tbsp Garlic (minced)
1 pack (50 grams) Del Monte Quick 'n Easy Kare-Kare Mix
1 pouch (200 mL) Del Monte Quick 'n Easy BBQ Marinade

Cooking Procedure:
Saute onion until translucent. Add the kamote and cook for 2 minutes or until softened then add the sayote, carrot, green beans, water, singkamas and cabbage. Season with salt and pepper. Set aside.

For the Sauce: Combine all ingredients in a pot. Simmer, stirring continously until the sauce thickens.

Deep-fry sotanghon for a few seconds or until it puffs.

Toss sauteed vegetables with the sauce, transfer to a serving platter. Top with fried sotanghon and garlic.

Makes 4-5 servings.

Chef's Tip: Cook the vegetables briefly to keep them crisp. The fried sotanghon adds an interesting crunch to the dish.

Korean Beef Stew

You can never go wrong with your Beef Stew

However, if you want the stock to have more flavor to it, you can add a few pieces of beef bones. Just remove them after an hour or an hour and a half of simmering right before you reduce the soup.

Ingredients:
3/4 Kg Beef Short Ribs (Cut up)
1/3 Cup soy sauce
5 Tbps White Sugar
3 Tbps vinegar
1 pc Laurel
1 pc Sliced Medium White Onion
1 Tbsp Mirin (Rice Wine)
1/2 Cup Thinly Sliced Carrot Strips
2 Stalks Sliced Green Onions
1 Tbsp Toasted Sesame Seeds (optional)

Cooking Procedure:
1. Combine soy sauce, sugar, and vinegar. Marinate beef in this mixture for 1 hour in the refrigerator.
2. Add 1-1/2 cups water, laurel, and onion. Cover and simmer for 2 hours or until beef is tender (adding more water if needed).
3. Add carrot and mirin. Simmer for 2 minutes.
4. Transfer in platter. Top with green onions and sesame seeds.

Makes 5 servings

Chicken Teriyaki

What makes a teriyaki dish distinct is the sauce that perfectly glazes the broiled or grilled meat. The flavors rely mostly on the sauce since it binds all the delicious flavors in the dish.

Teriyaki is a fusion of the words “teri,” which means “shiny,” and “yaki,” which means “grilled”. Hence, an authentic teriyaki dish must have that shiny glaze which can be achieved by using the right ingredients.

Ingredients:
1/2 kg chicken thigh fillet
2 Tbsp all-purpose flour

Marinade :
1 Tbsp soy sauce
1/4 tsp grated ginger
2 Tbsp rice wine
1/2 Tbsp brown sugar

Sauce :
4 Tbsp brown sugar
1/4 cup Kikkoman Teriyaki Marinade and Sauce with Roasted Garlic
1/4 tsp sesame oil
2 tsp toasted sesame seeds (optional)
1-1/2 Tbsp hot water

Cooking Procedure:
1. Combine marinade. Marinate chicken in the mixture overnight in the refrigerator. Drain meat. Sprinkle chicken with flour.
2. Heat ¼ cup oil, fry chicken until cooked on both sides. Set aside.
3. Combine sauce ingredients. Stir. Pour over chicken.

Makes 4-5 servings

Rainbow Dessert

Add a fun touch to meals with this colorful dessert.

Ingredients

1/2 cup diced into 1/2-inch cubes
1/4 cup white kidney beans
1 can fruit cocktail (432g), drained, reserve syrup
6 cup ice
1 can coconut cream
1/3 cup sugar, white
Preparation

1. In a small sauce pot, heat the coconut cream, reserved fruit cocktail syrup, and sugar until the sugar is dissolved. Cool to room temperature. Set aside.
2. In a serving glass, put 2 tablespoon of white beans. Add 2 tablespoon of grass jelly then put 4 tablespoon of fruit cocktail. Add crushed ice and drizzle cooled coconut mixture. Repeat for the other 3 glasses. Serve immediately.

Pork Katsudon

In Japan, it’s tradition for students to eat Katsu before an exam, because “katsu” is a homonym to their word for “victory?”

Ingredients:
300g (4 pcs) pork chops, skin removed
3 Tbsp all-purpose flour
1 pc egg, beaten
1/2 cup Japanese breadcrumbs
1 stalk parsley, snipped
4 cups hot rice
1 pc small white onion, sliced and sautéed (optional)

Sauce :
3-1/2 Tbsp sugar
1 pc large white onion, sliced
1/4 cup soy sauce
1/2 cup meat broth
2 Tbsp Sprite
3 pcs eggs, lightly beaten

PROCEDURE:

1. Make slits around edges of pork chops. Pound to slightly flatten. Season with ¼ tsp fine salt and ¼ tsp pepper.
2. Pat each slice of pork in flour then dip in egg. Coat with breadcrumbs.
3. Fry until just brown on both sides. Set aside.
4. Combine sauce ingredients. Cover and simmer for 2 minutes. Add fried pork, then spread eggs on top of pork (do not stir). Cover and simmer for 3 minutes.
5. Pour over hot rice on a bowl. Top with parsley. If desired, top with sautéed onions.

Makes 4 servings

Cassava Yema Balls

This Pinoy sweet is great for snacks or dessert!

Ingredients

3/4 cup condensed milk, sweetened
3 pc egg yolk
2 cup cassava, grated (do not squeeze)
1 can fruit cocktail (432g), drained
1/2 cup milk, evaporated
1 cup water
1 tsp vanilla extract
2/3 cup milk, powdered


Preparation

1. Cook condensed milk and egg yolks over low heat, stirring constantly for 5 minutes or until thick. Set aside.
2. Mix grated cassava, fruit cocktail, evaporated milk, water, and vanilla. Simmer over low heat for 30 minutes with continuous stirring or until the mixture turns transparent. Set aside.
3. Add egg yolk mixture. Cook for another 15 minutes or until slightly dry, let cool. Shape into 1/2 tablespoon balls. Coat yema balls in powdered milk. Serve.

Fiesta Bukayo

Re-create this local treat with the goodness of fruit!

Ingredients

1 can fruit cocktail (432g), drained, coarsely chopped
2 Tbsp sugar, white
1/4 cup water
1 1/3 cup sugar, white
1 pc buko, large, shredded, reserve buko water
Preparation

1. Cook Fruit Cocktail with sugar for about 5 minutes or until dry. Set aside.
2. Boil water with sugar. Add shredded buko. Cover and cook over high heat for 10 minutes or until thick. Turn off heat.
3. Spread on a tray top with fruit cocktail. Slice. Let cool and serve.

Creamy Macaroni Salad

Pump up the feel-good levels with this comforting dish -- crescent macaroni moons dancing on rich cream...absolutely delish!

Ingredients:
300 g elbow or salad macaroni, cooked al dente
2 cups cooked, flaked chicken meat
1 cup diced Cheddar cheese
1 medium carrot, diced
1/2 cup raisins
1/2 cup chopped celery

For dressing, combine:
1 pack all purpose cream 250ml
1 cup mayonnaise
2 tbsp sugar
Salt to taste

Preparation:
1. Toss together all ingredients with prepared dressing. Chill for at least an hour before serving.

Layered Fruit And Custard Trifle

This colorful dessert is actually easy to prepare!

Ingredients

FOR THE CUSTARD
1/2 cup sugar, white
2 cup all-purpose cream
2 tsp cornstarch
4 pc egg yolk
1 tsp vanilla extract
6 pc cupcake
1 can fruit cocktail (432g), drained, reserve syrup
powdered sugar, optional


Preparation

1. In a sauce pan, combine sugar, all-purpose cream and cornstarch. Bring to a boil, then set aside the mixture.
2. Place the egg yolk in a mixing bowl. Slowly add the cream mixture, whisking continuously.
3. Place the bowl over a pan of simmering water. Stir continuously until thick. Add the vanilla.
4. To assemble: Slice the cupcake into three, reserve the bottom part for the final toppings. Place the top part of the cupcake in the glass. Layer 2 tablespoon fruit cocktail on the cupcake, pour 2 tablespoons custard on the fruit cocktail. Place the other slice of the cupcake, top with another 2 tablespoon of fruit cocktail and 2 tablespoons custard. Place 1 slice of the cupcake on top of the layer and sprinkle with powdered sugar, if desired.

Vanilla Pudding with Mango Puree

INGREDIENTS:
4 cups fresh milk
2 tbsp unflavored gelatin
2 cups NESTLÉ All Purpose Cream
One fourth tsp vanilla extract
1/2 cup sugar
2 scoops vanilla ice cream
2 whole ripe mangoes

PROCEDURE
In a small bowl, combine 1 cup milk and unflavored gelatin. Set aside to bloom.
In a heavy saucepan, combining remaining milk with NESTLÉ All Purpose Cream. Add vanilla and sugar. Bring to a simmer.
Add bloomed gelatin and stir until dissolved. Remove from heat and let cool. Strain into ramekins. Cover with cling wrap and chill until set.
In a blender, puree mangoes with vanilla ice cream. Set aside.
To assemble, spoon mango puree on top of chilled pudding. Top with mango slices and mint leaves if desired.

Spicy Tuna Sisig

• 2 cans Hot and Spicy Century Tuna in Oil
• 5 cloves garlic, minced
• 2-3 medium onions minced
• 1/3 cup vinegar or 2 teaspoons tamarind mix
• 2 teaspoons Soy Sauce
• 2-3 pcs Small chili pepper, mince (Labuyo)
• 1 pc Long Chili mince (Siling haba)
• Calamansi/Lemon on the side
• Oil
• Pepper to taste

Instructions:

• In a pan, saute garlic and half of the onions.
• Add canned tuna.
• Mix-in vinegar or tamarind powder and soy sauce and boil/simmer until almost dry – around 10-15 minutes or so. Adjust flavor to suit your taste
• Add around 2 tablespoons of oil and the remaining onions (you can add more onions if you like)
• “Stir-fry” for about 2-3 minutes or until you get the desired “crunch”. Sprinkle a pinch of pepper.
• Serve on a sizzling plate topped with egg. Enjoy!

Rocky Road Fruit Gelatin

This fun dessert is so easy to make for any occasion!

Ingredients

1 1/4 Tbsp unflavored gelatin
1 Tbsp sugar, white
1 cup all-purpose cream
1 can fruit cocktail (432g), drained, reserve 1/2 cup syrup
2 Tbsp cashew nuts, unsalted, toasted and coarsely chopped
1/2 cup marshmallow, chocolate coated twisted, cut up into 1/2-inch thick
Preparation

1. Mix gelatin and reserved fruit cocktail syrup. Stir until well blended. Heat until gelatin is dissolved. Remove from flame.
2. Stir in sugar, all-purpose cream, and fruit cocktail.
3. Pour into 7 x 7-inch pan. Top with peanuts. Cover and chill until set. Top with marshmallows before serving.

Fiesta Mango Mousse

This light dessert is ready in just a few easy steps!

Ingredients

1 cup mango, ripe, chopped
1/3 cup sugar, white
1/2 cup milk, evaporated
2 Tbsp cornstarch, dissolved in 2 Tbsp reserved syrup
1 can fruit cocktail (432g), drained, reserve syrup
2 cup all-purpose cream, whipped and chilled
Preparation

1. Heat the chopped mangoes until softened and glossy for about 3 minutes. Add sugar then simmer for 2 minutes until the sugar is fully dissolved.
2. Add the milk and simmer for 2 minutes. Add the dissolved cornstarch. Mix well and chill for 30 minutes.
3. Transfer into a bowl. Add fruit cocktail.
4. Fold in the whipped cream in to the mango mixture. Spoon into individual cups.

Fruitiramisu

A delighful version of the classic, with a twist!

Ingredients

1 cup cream cheese, at room temperature
1/2 cup powdered sugar, sifted
1 cup all-purpose cream
2 Tbsp coffee, instant
2 Tbsp sugar, white
1 cup water, hot
6 pc mamon, mocha, sliced into half horizontally
1 can fruit cocktail (432g), drained, reserve syrup
2 Tbsp cocoa powder
Preparation

1. Using a wooden spoon, beat the cream cheese until spreadable. Gradually add in the powdered sugar. Add the all-purpose cream and mix until smooth. Set aside.
2. Dissolve the coffee and sugar in hot water. Then set aside.
3. Dip each slice of mamon in dissolved coffee mixture. Place half of mamon in glass. Top with 1/4 cup of the cream cheese mixture and fruit cocktail. Top with remaining half of mamon. Chill until ready to serve.
4. Sprinkle with cocoa powder before serving.

Frozen Pineapple Pie

Pineapples give a refreshing twist to this no-bake pie.

Ingredients

FOR THE CRUST
1/4 cup butter
1 1/4 cup graham crackers, crushed

FOR THE FILLING
1/2 cup condensed milk, sweetened
1 can pineapple tidbits (432g)
1 cup all-purpose cream, chilled and whipped
1 can sliced pineapple (227g), grilled
Preparation

1. Pour melted butter over crushed graham and mix well.
2. Press the graham mixture into the bottom of the pie pan. Chill well.
3. In a bowl, combine condensed milk, pineapple tidbits and half of cream.
4. Pour over prepared crust. Top with remaining cream. Place in freezer.
5. Top with grilled pineapple slice just before serving.

Mango Yoghurt Parfait

This light, fruity dessert is a great end to any meal.

Ingredients

500 g all-purpose cream, chilled and whipped
500 ml yoghurt, mango, chilled
1/4 cup honey
1 tsp powdered gelatin, mixed in 1 Tbsp reserved syrup
1 can fruit cocktail (836g), drained, reserve 1 Tbsp syrup
Preparation

1. Whip all-purpose cream until double in volume. Set aside.
2. Mix together the yoghurt and honey.
3. Melt bloomed gelatin in a microwave or over a pot of boiling water then fold in the yoghurt mixture.
4. Fold in the cream in 3 batches.
5. To assemble: Lay drained fruit cocktail on a prepared serving glass. Top with yoghurt mixture then put again another layer of fruit cocktail. Repeat until the mixture is finished. Serve chilled.

Vietnamese Fruit Jelly

Impress your family with this fruity jelly dessert.

Ingredients

2 cup water
1 pack powdered gulaman, greeen (90g)
1 pack powdered gulaman, clear (90g)
1 cup coconut milk
1 cup reserved fruit cocktail syrup
1 can fruit cocktail (432g)
2 tsp pandan flavor
Preparation

1. In a pot, combine water and green gulaman to bloom for 5 minutes. In another pot, combine clear gulaman, coconut milk, and reserved fruit cocktail syrup then allow to bloom for 5 minutes.
2. Heat the green gulaman until boiling. Divide the mixture into two. Keep 1/2 warm in a pot. With the remaining half, pour a layer into the molds. Allow to set in the chiller.
3. Heat the coconut mixture until boiling, add the fruit cocktail and pandan flavor. Pour over the chilled green gulaman then allow to set in the refrigerator.
4. Using the remaining half of the green gulaman. Top the coconut gulaman with another layer of green gulaman. Allow to set.

Fruit And Hazelnut Bars

It only takes 5 ingredients to make this great dessert!

Ingredients

1 can fruit cocktail (836g)
3 3/4 Tbsp sugar, white
12 pc broas
3/4 cup hazelnut spread
1/2 cup all-purpose cream, chilled
Preparation

1. Cook DEL MONTE Fiesta Fruit Cocktail and sugar for 5 minutes or until slightly dry. Turn off heat and cool down.
2. Cover bottom of square pan (7-inch x 7-inch) with broas. Drizzle with hazelnut spread and all-purpose cream.
3. Pour cooked fruit cocktail. Spread another layer of hazelnut and cream. Top with reserved fruit cocktail. Chill until set. Sprinkle with cereals if desired.

Pork Bulgogi

If you want your Pork Bulgogi oozing with authentically Oriental flavors, marinate the pork overnight. This will not just help the authentically Oriental taste of Kikkoman penetrate the meat better, but the glutamates in the soy sauce will also help seal in the juiciness!

Pork Bulgogi
1/2kg Pork Tenderloin (Cut into Wide Strips)
50g Carrots - Cut into strips
100g White Onion (Sliced Thinly)
150g Baguio Beans (Sliced)
1/2 Tbsp Toasted Sesame Seeds

Marinade:
1/4 Cup Soy Sauce
3 Tbsps Sugar
1 Tbsp Vinegar
1/4 Tsp Pepper

1. Marinate pork for 30 minutes. Drain but reserve marinade. Stir-fry pork in 3 tbsp oil until cooked. Set aside.
2. In the same pan, simmer marinade, and 2 Tbsp water for 3 minutes. Add pork, carrots, onion, baguio beans and sesame seeds. Cook over high heat for 1 minute.

Makes 6 servings

Beef Sukiyaki

Ingredients:
200g Beef Sirloin (Sukiyaki cut)
1/2 Cup Soy Sauce
1 pc Sliced Medium Onion
1 pc Sliced Half Moon Small Carrot
1 Stalk Sliced Celery (Reserve Leaves)
3 pcs (10g) Dried Shiitake Mushrooms (Soaked Overnight and Sliced - Reserve 3/4 Broth)
2 - 3 Pcs (10g) Tenga Ng Daga Mushrooms (Soaked Overnight and Sliced)
3 Tbsp Brown Sugar
2 1/2 Cups Meat Broth of Water
100g Tofu
75g Sotanghon
100 g Chinese Cabbage (Cut into Wide Strips)
3 pcs Eggs (Whole)
1 Stalk Sliced Leek

Cooking Procedure:
1. Mix beef and 2 tablespoons of soy sauce. Sauté by batch in 2-3 tablespoons oil until brown. Set aside. Season tofu with 1 tablespoon of soy sauce. Set aside.
2. In the same pan, sauté onion, carrot, celery and mushrooms. Add remaining soy sauce, brown sugar then stir. Add broth including mushroom broth and 1/4 teaspoon pepper. Cover and simmer for 5 minutes.
3. Add tofu, sotanghon, and beef. Allow to simmer. Add cabbage and egg. Turn off heat. Top with leeks. Garnish with celery leaves.

Makes 5 servings (5 cups)

Source

Sticky Fruit Fritters

This unique dish is great for snacks or dessert!

Ingredients

2 cup rice flour
1/2 tsp salt
reserved fruit cocktail syrup
1 can fruit cocktail (836g), drained, reserved syrup
2 cup oil, for shallow frying
1/2 cup coconut milk
1/4 cup sugar, dark brown
1 tsp cornstarch, dissolved in 1 tsp of water
Preparation

1. In a bowl, mix rice flour, salt, and reserved syrup. Add fruit cocktail.
2. Scoop out mixture and fry until golden brown in both side.
3. In a sauce pan, combine coconut milk and sugar. Heat until sugar dissolves.
4. When it simmers, add dissolved cornstarch. Continue mixing until thickened. Serve with coconut sauce.