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.