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).

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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.

Servings: 3–4

Ingredients:
3 tbsp vegetable oil
1 medium onion, chopped
½ cup chopped celery
1 pc bell pepper, chopped
4 cloves garlic, minced
150 g ham, diced
150 g chorizo, sliced
¾ cup uncooked rice
1 cup Clara Olé Tomato Sauce 250g
1 bay leaf
1 tsp salt
1 pc chili pepper, seeded and minced
1 ½-2 cups chicken stock
350 g shrimps, shelled and deveined
2 tbsp chopped parsley

Procedure:
1. Heat the oil in a large pan over medium heat. Add the onion, celery and bell pepper. Cook until almost brown.
2. Add the garlic and cook for another 2 minutes. Stir in the ham and chorizo and brown for 10 minutes, scraping the bottom while stirring.
3. Add in the rice and stir to coat well with oil. Stir in the Clara Olé Tomato sauce, bay leaf, salt and chili pepper. Mix well for 3 minutes.
4. Pour in the broth. Cover the pan. Reduce heat to low and cook until the rice is tender and liquid is almost gone.
5. Add the shrimp and cook until the shrimp is done. Adjust the seasoning.
6. Stir in the parsley and serve.