What you need:
1 tbsp extra virgin olive oil
2 tbsp minced garlic
150 gms shelled shrimps
½ cup cherry tomatoes, cut into halves
¼ tsp ground pepper
2 tbsp honey
1 bottle Clara Ole My, my Parmesan! Vinaigrette 250ml
250 gms spaghetti, cooked according to package directions
1 cup alfalfa sprouts

How to prepare:
1. Sauté garlic and shrimps in oil.
2. Add in tomatoes and cook for a few minutes. Season with pepper and honey. Add in Clara Ole My, my Parmesan! Vinaigrette and turn off the heat. Toss in the cooked pasta.
3. Top with alfalfa sprouts and parmesan cheese.

What you need:
2 packs assorted lettuce
1 can mandarin orange, drained
1 pc mango, diced
1 cup cherry tomatoes, cut into halves
¼ cup grated carrots
¼ cup grated pumpkin
¼ cup feta or cottage cheese
1 bottle Clara Ole Mango Mio! Vinaigrette 250ml

Procedure:
1. Place the fruits and vegetables in a bowl.
2. Drizzle with Clara Ole Mango Mio! Vinaigrette and toss until well coated.
3. Serve immediately.

What you need:
¼ cup sugar
1 tbsp butter
1/3 cup walnuts

120 gms baby arugula, washed
300 gms tuna sashimi, cut into chunks and chilled until ready for use
¼ cup Clara Ole Sesame Mucho! Vinaigrette 250ml
1 block silken tofu, cut into chunks
2 tbsp grated parmesan cheese (optional)

1/2 cup CO Sesame Mucho! Vinaigrette

How to prepare:
1. Heat pan over medium heat, add in sugar and cook until melted and golden in color. Toss in butter and nuts. Cook just until coated. Set aside in a tray until ready for use.
2. Toss the tuna in Clara Ole Sesame Mucho! Vinaigrette and marinate for at least 30 minutes.
3. To assemble, arrange arugula, marinated fish and the tofu on a plate. Drizzle with Sesame Mucho! Vinaigrette all over and top with grated parmesan cheese if desired.

Ingredients:
1/4 cup extra virgin olive oil
1/4 cup butter
6 tbsps minced garlic
2/3 cup chopped onions
400 gms fresh button mushrooms, chopped
¼ cup red or white wine
6 whole peppercorns
1 cup all-purpose cream
1/4 cup parmesan cheese
1 pack Clara Ole Ora Mix Mo Adobo Flavor 120g
2 bars Cream cheese, softened

Procedure:
1. Sauté garlic and onions in oil and butter. Add in mushrooms and cooked for a few minutes.
2. Add in wine, peppercorns and cream and bring to a quick boil.
3. Place cheeses, Clara Ole Ora Mix Mo and hot mushrooms in a food processor and process until smooth.
4. Place in a ramekins or serving dishes and chill before serving.
5. Use as a dip or as spread over toasts.

Ingredients:
250 gms sukiyaki cut beef, cut into thin strips
1 pack Clara Ole Ora Mix Mo – Beef Steak Flavor 120g
¼ tsp sesame oil
1 tsp minced garlic
¼ tsp salt
pinch pepper
2 tbsps extra virgin olive oil
½ cup white onions, sliced thinly
1 cup Japanese rice, washed
1 ¼ cup water
1 ½ tbsp vinegar
3 tbsps sugar
1 tbsp mirin
1 bunch asparagus, blanched
2 pcs tomatoes, seeded and chopped
nori sheets
½ cup hot water

Procedure:
• Cook the Japanese rice.
• Marinate beef in ¼ cup of Ora Mix Mo. Mix in oil, salt, pepper and let it stand for at least 30 minutes.
• Pan-fry beef in oil until cooked and has lightly caramelized. Remove from fire.
• Cook onions in the same pan with the remaining oil until golden in color.
• Place the freshly cooked rice in a bowl (use the rice while it’s hot for it to be able to absorb the liquids). Mix it with vinegar, sugar and mirin. Toss until well-blended.
• Place about 1/3 cup of cooked rice mixture over a half sheet of nori and spread (leaving about 1/8” on one end to seal).
• Top with about 2 tbsps of meat, some caramelized onions, 1 asparagus spear and tomatoes. Roll tightly and cut into 6 pieces.
• Repeat until all rice and beef are made into makis.
• In a bowl mix remaining Ora Mix Mo with hot water and use as dipping sauce for the rolls. (To enjoy the freshness and appetizing flavor of the dipping sauce, consume within 3-4 hours after preparation).

What you need:
1 kilo chicken fillet
1 bottle Clara Ole My, my Parmesan! Vinaigrette 250ml
1 tbsp chopped garlic
½ cup chopped red onions
½ tsp dried rosemary
1 ½ tsp salt

½ cup all-purpose flour
½ cup all-purpose cream
1/3 cup milk
2 tbsp cornstarch

1 cup broccoli, cut into florettes
½ cup sliced button mushrooms

How to cook:
• Marinate chicken fillet with Clara Ole My, my Parmesan! Vinaigrette, garlic, onions, rosemary and salt for at least 4 hours. Drain and reserve marinade.
• Dredge chicken pieces in flour and arrange in a baking dish. Place vegetables over chicken.
• Whisk in cream, milk and cornstarch in marinade and pour over chicken.
• Cover with foil and bake in a pre-heated 350F oven for 30 minutes.
• Remove foil and bake for another 20 minutes or until chicken is thoroughly cooked.

Chef Bruce’s TablEscapes
Christmas Episode

Ingredients for the Japanese Fried Rice:

1 pack Ora Mix Mo Japanese Fried Rice 30g
3 cups Japanese Rice (left over)
½ cup carrots (diced)
¼ cup onions (diced)
5 cloves garlic (chopped)
½ cup Frozen Peas
½ cup Holiday Ham (diced)
3 pcs eggs
3 tbsps Crisco Canola Oil
to taste salt & pepper

Procedure:
1. In a large wok, add oil and soft scramble the eggs. Once cooked remove from pan and set aside.
2. In the same pan add more oil and add carrots and sauté for 2 minutes. Add the onions and garlic and sauté for 3 minutes.
3. Add the ham and rice. Sauté for 1 minute or until all the rice grains are separated. Pour in the pack of OMM, mix until well incorparated.
4. Add the peas and adjust seasoning with salt and pepper.
5. Serve straight away.

Ingredients for the Fried Chicken Asian Glaze

1 kilo chicken quarters
5 cups Crisco Canola Oil
2 pcs cinnamon Sticks
1 pc orange (zest of it)
1 head garlic
2 sprigs thyme
½ cup Lee Kum Kee Black Bean Garlic Sauce

For the Glaze:
1 cup Lee Kum Kee Oyster Sauce
2 tblsp Lee Kum Kee Soy Sauce
½ cup Clara Ole Maple Syrup 355ml
1 cup pineapple juice
½ cup chicken Stock
½ cup cornstarch
2 tblsp water
to taste salt & pepper

Procedure:
1. Rub the duck quarters with black bean sauce and let marinate in the chiller for 12 hours or over night. Wash of any black beans and pat dry so there is no more water on legs.
2. Place the legs in a pot with cinnamon sticks, orange zest, garlic and thyme. Marinate for 30 minutes so the flavor really comes out. Pat dry to ensure that there is no more moisture.
3. In a non-stick pan, sear the chicken legs until they are golden brown. Place on plate and cover with glaze.

**To make the glaze, add all the ingredients to a small pot except for the cornstarch and water. Bring the mixture to a boil. Be sure to season with salt and pepper. When the seasoning is just right, thicken the sauce by making slurry out of the cornstarch and water.

Heny Sison’s A Taste of Life
Anything Round Episode
Airing Date: January 01, 2006

Ingredients:

1 cup flour — sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons butter
1 pc egg
1/3 cup milk
2 tablespoons powdered milk
1/2 cup Clara Ole Strawberry Jam 320g.
2 pcs banana, sliced diagonally

Procedure:

1. Mix together 2 tablespoons butter with 1 tablespoon Clara Ole Strawberry Jam to make strawberry butter. Form into quenelles and chill to make it set.
2. Mix together flour, baking powder, salt, cinnamon and 3 tablespoons butter in a bowl.
3. In another bowl, combine egg, milk, powdered milk and Clara Ole Strawberry jam. Pour this into the flour and butter mixture and mix well until smooth.
4. Grease a well-heated nonstick pan with butter and drop spoonfuls of the pancake mixture, top with banana slices. Flip pancakes when bottom side is cooked.
5. Transfer cooked pancakes to a plate and top with strawberry butter.

Serves 6–8

Baked layers of bacon, onion, and potatoes smothered with a creamy sauce and topped with a crisp crumb and cheese topping which would make a good afternoon snack or as a siding to your main dish.

Ingredients:
1 tbsp butter
4 pcs large potatoes, peeled and sliced thinly
250 g bacon, diced and fried
1 large onion, sliced into rings
2 pouches Clara Olé Onion and Garlic Spaghetti Sauce 250g
1 cup grated cheese
250 ml heavy cream
1 cup breadcrumbs
salt, pepper

Procedure:
1. Preheat oven or turbo broiler to 350-375?F.
2. Butter the bottom and sides of a glass or foil-baking dish. Line the bottom with potato slices. Season with salt and black pepper.
3. Spread bacon slices and onion rings on top of potato layer.
4. Dot area with Clara Olé Onion and Garlic Spaghetti Sauce then sprinkle grated cheese.
5. Repeat the layers until the pan is full.
6. Pour the heavy cream over the last layer then top with breadcrumbs.
7. Cover with foil and bake for 1–1-½ hour, removing the cover at the last 15 minutes of baking to brown top. Serve as a siding to chicken, pork, beef or fish.